Coconut Berry Bliss Bites

I seriously cannot get enough of these Coconut Berry Bliss Bites. I keep them in the freezer, out of sight!

Recipe below…

Coconut & Berry Bites

coconut berry bites

For the filling…

100g raw cashew nuts (pre soaked in filtered water for at least 1 hour).

110g shredded coconut (desiccated unsweetened coconut)

1 teaspoon vanilla powder

1 T coconut oil

70g  coconut sugar or xylitol

100g fresh of frozen raspberries ( you can omit these and just have plain or half plain + half berry, in which case adjust berry quantity)

For the Chocolate…

260g raw cacao butter

140g raw cacao powder

230g rice malt syrup

1. Blend all of the filling ingredients to form a slightly textured paste.

2. Roll into small balls, slightly wetting hands between each one or use a suitably sized silicon mould and firmly fill with mixture.

3. Place balls in freezer for at least an hour otherwise they will be difficult to handle when applying chocolate.

4. Melt the raw cacao butter in heatproof bowl over a pan of simmering water.

5. Add the raw cocoa powder and then the rice malt syrup and mix well until smooth and silky.

6. Poke a bamboo skewer, fork or ice cream stick into the frozen balls of filling and dip into the chocolate mixture.

7. Place on tray lined with parchment paper and pop back into freezer to set.

8. You can repeat step 6 if you feel the need to double or triple dip.

Once set you can keep in air tight container in fridge or out of sight in freezer. These are also fine to store out of fridge.

Depending on how many times you repeat step 6 you can end up with spare chocolate mixture. Place any spare chocolate mixture in airtight container and store in pantry. You will want to chocolate dip everything from fresh fruit to dehydrated oranges!

Feel free to decorate the chocolate balls after final chocolate dip with some extra shredded coconut, cacao nibs, lavender, sprinkle of crushed nuts, dried mint, bee pollen…or just leave as is.

Irresistible!

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Pesto – Raw Vegan

My beautiful sister has been busily gardening and came around with 1 kilo of vibrant sweet basil!

Pesto is super easy to make and will give your dishes an instant lift and flavour boost.

I made a massive batch of pesto; some to freeze for the colder months, some to keep for now and a few jars to give away.

Pesto is a lush flavour bomb full of essential vitamins and minerals, so it’s not only tasty but really good for you.

Garlic is a powerful natural antibiotic and antioxidant (my Dad insists on eating several cloves a day and doesn’t catch colds).

Basil contains important nutrients and is high in vitamin K as well as having anti-inflammatory properties.

pesto 2pesto 1

250g washed basil leaves

200g raw organic nuts ( I used pine nuts, cashew, and Macadamia). Sunflower kernels work well too and are cheaper than pine nuts.

4 garlic cloves

1/2 cup organic cold pressed olive oil

1 lemon – juice and zest

1/4 T Himalayan crystal salt (or other good quality salt)

pinch of pepper ( I used Szechwan)

Pulverise everything to the consistency you like.

Don’t be afraid to experiment with flavours and blitzing times to create delicious versatile pastes. Try adding herbs such as dill, and coriander or flavour with chillies or pecorino (omit the salt if adding cheese as it may be too salty). I have been known to add Kale and Rocket for a super green nutrient boost.

Note: Cashew and Macadamia nuts create a creamier and richer consistency whereas pine nuts and sunflower kernels  balance the richness and add more body and texture. Play around and get creative.

Storage: Freezing is a great way to preserve for future use, especially if you are making large batches.  I placed some in ice cube trays for perfect little portions to toss into soups, stews, risottos. To store in fridge simply top jars with olive oil so that the pesto is fully immersed and seal. This will extend the life of your pesto and stop mould growing.

Enjoy x

Raw Cherry Berry Cake

This Raw Cherry Berry Cake is perfectly festive and a little bit fancy.

It’s easy to make; raw, vegan, plant based, refined sugar free, gluten free, dairy free and grain free!

That’s right and not only does it look pretty, it tastes pretty amazing too and its sure to be a crowd pleaser. This is definitely on our Christmas menu with berries and cherries in season in Australia it makes eating organically and seasonally a sustainable and healthy option.

Recipe below.

raw cherry berry cake

raw berry cherry cake

Ingredients

For the base.

3 cups mixed raw nuts (almonds, macadamia, hazelnuts).

1 tablespoon raw cocoa powder

pinch Himalayan crystal salt

pinch vanilla bean powder

6-8 dates

1 tablespoon coconut oil

Method.

Pulse everything in food processor until fine and set aside.

Prepare cake tin (with removable base) using a little of the coconut oil on base and sides.

Cut baking paper to fit sides and base and adhere to tin.

Press the base ingredients firmly into the base of the tin, creating an even and firm layer.

Place in freezer ( I leave in freezer overnight, however a few hours will be fine).

Ingredients Filling (in 2 parts)

Part A)

4 cups raw cashews (soaked preferably overnight, however, a few hours will be fine).

pinch vanilla bean powder

3 tablespoons rice malt syrup

1/2 cup water

Method.

Drain and blend the cashews, vanilla bean, water and rice malt syrup until super smooth and creamy consistency.

Remove half the mixture and spread evenly  across the bottom of the tin.

Part B)

1 cup berries (fresh or frozen) I used raspberries from our garden.

1 tablespoon rice malt syrup

Method.

Add the berries and rice malt syrup to the remaining mixture in the blender and whizz until super smooth and creamy consistency.

Spread the berry mixture on top of the plain mixture and place in fridge to set.

Top.

I use a mixture of fresh berries and cherries gently mixed with a drizzle of rice malt syrup to create a binding gloss. Use as much as you feel will give you the look you want to achieve. You can create a simple layer of berries or pile high, layering and adding Borage flowers or other edible flowers.

Keep refrigerated and enjoy x

Wild Fruit Icy Poles

Frozen organic Fruit

What does one do when one has an abundance of fresh fruit while holidaying in Vanuatu?  One mashes it together, pokes a stick in the end and whacks it in the freezer for a couple of hours.  You could do it too.  Vanuatu optional.

Berry Watermelon Freezy

Berry Watermelon Freezy

Power packed with antioxidants, this frozen fruit drink takes mere minutes to make and is super cool and refreshing, like  Ryan Gosling arriving at a Country Women’s Association bake sale.

This is a starting point, you can experiment with different berries or get creative and add some mint sprigs or lemon-grass stalks for a special touch.

Kids of all ages will LOVE it, we promise xxx 

                  

Fruit close

Fruit, fabulous fruit!

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