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Category: Healthy recipes

Raw Chocolate slice

When I saw the picture of these yummy slices on Pinterest I knew I had to make them! I checked in my pantry and I had everything I needed to get started. Then I read you have to soak nuts overnight and my heart sank!

Next day…

It was only once I started making these slices that I realised, they’re actually pretty expensive to make – if you don’t have many of the ingredients to start with. They taste divine, but I think they’ll be special occasion treats in our house!

Biscuit base:

½ cup buckwheat flour
¼ cup + 2 tablespoons cacao powder
1 cup pecans
15 medjool dates, pitted
2 teaspoons coconut oil
½ teaspoon salt

  • Whizz up the pecans, buckwheat flour, salt and cacao in the food processor until the nuts have nicely crumbled
  • Add the coconut oil, then the medjool dates, one by one
  • You should end up with a doughy texture that will hold together nicely when pressed together
  • Line a 9 inch square baking tin with baking paper
  • Press the dough evenly into the bottom of the tin
  • Freeze to set

Cream filling:

1 heaped cup of cashews, soaked overnight
½ cup coconut oil
½ cup maple syrup
¼ cup coconut butter
1 teaspoon vanilla paste
2 pinches of salt

  • Blend everything till nice and creamy – I tried in the food processor to start with but it wasn’t very smooth, so I put it in the OmniBlend on high and it worked really well.
  • Spread evenly over the biscuit layer and set in the freeze

 

 

Chocolate Spread:

¾ cup cashews, soaked overnight
½ cup coconut oil
½ cup cacao powder
¼ cup brown rice syrup
½ teaspoon vanilla paste

  • Blend everything till nice and creamy
  • Spread the ganache over the top of the cream layer, but only once the cream layer has set
  • Set in the freezer
  • Cut into equal squares to serve

Enjoy!

Vegan Rhubarb cheesecake

I found this Stunning raw cheesecake recipe while browsing Pinterest. I’d not made a Vegan cheesecake before and was curious to know if it would taste as good at it looked.

Vegan Cheesecake

I promise you that this recipe will not disappoint, Vegan or none Vegan.

Firstly I’m going to write this at the top of the page, as I hate it when you get half way though a recipe and realise you have to do overnight prep – Maybe I should learn to read a recipe all the way though first!

There is soaking of nuts involved in this recipe, it is preferable to do it over night, but you could soak them in the morning and make it in the afternoon, if needed.

Ingredients :

crust 

3/4 cup almond flour

3/4 cup pecans

3/4 cup dates – I’ve used apricots when I’ve been out of dates and this has worked fine.

1/2 teaspoon sea salt

cheesecake

3 cups cashews, soaked overnight

1/4- 1/2 cup lemon juice – start with 1/4 of a cup, 1/2 is quite a strong flavour.

1/4 cup maple syrup

1/2 cup coconut oil

1/4 teaspoon sea salt

rhubarb topping 

3 cups of rhubarb, chopped into 1″ pieces. The original recipe calls for 5 cups, but for me that’s a bit too much rhubarb.

2 lemons, juiced

5 tablespoons honey (sub for agave nectar for true vegan)

Rhubarb and nectar – In a large saucepan add all the ingredients for the rhubarb topping, simmer on a medium heat until soft. Put the mix to one side to cool off. Once cooled slightly add to a blender and whizz until smooth, then put into the fridge to cool off completely.

Cooked rhubarb

Blended rhubarb

– Add all ingredients for the crust to a food processor and whizz until combined. Turn out mix into a 9.5″ lined loose bottom tart dish. Wet fingers slightly and push crust out to the edges – it won’t seem like there’s much mix, but the crust on this cheesecake is quite thin. Once the crust is done, pop it into the freezer while you make the ‘cheese’ filling.

Cheesecake crust– Add all the ingredients for the cheesecake filling into a high speed blender, and blend until light and creamy – this might take a few minutes, if your using a food processor or regular blender, it’ll take a bit longer and may not be completely smooth. Remove crust from freezer and spread filling over the top, return to freezer for 20 minutes.

Soaked cashew nuts

Cheesecake filling

– Once the filling has set slightly, spread the cooled rhubarb over the top and try to let it set in the fridge for at least an hour!

This cheesecake is insanely good, and the amazing thing about it is that it’s actually good for you, really very good for you!

Recipe credit – ‘House in the Hills’

Coconut plate in main image is from Nacido.

Vegan Chocolate hazelnut swirls

I’ve a bit of a sweet tooth, so I love finding new and yummy ways to satisfy those cravings.

I love anything chocolately and being Vegan doesn’t hinder that at all. I was looking through Pinterest for something to jump out at me, and I came across this Chocolate Hazelnut spread recipe.

This is a simple recipe that didn’t take me long to make, and it’s well worth it!

1 1/2 cups hazelnuts
1 1/2 cups full-fat coconut milk
1/2 cup coconut sugar
1/4 teaspoon sea salt
265g dairy-free dark chocolate

Preheat oven to 175C.

Spread hazelnuts on baking tray and toast for 20 minutes.

Raw hazelnuts

While the hazelnuts are toasting, place the coconut milk, coconut sugar, and salt in saucepan over medium heat. When the sugar has melted, remove the pan from the heat and let it cool.

Coconut milk and sugar

Over a double boiler, melt chocolate and set aside.

Melted Chocolate

Remove hazelnuts from oven and let them cool slightly. Rub the hazelnuts in a paper towel to remove skins and add to blender, blend until fine.

Blended nuts

Add chocolate to nuts and blend for 2 minutes, then add coconut milk mix and blend until smooth.

Blended mixture

Pour into glass jar and keep in the fridge, it will last about 2 weeks but I’m pretty sure it’ll be gone before then.

Finished product

Once I’d made this I wanted to put it to use, so I pulled out a sheet of puff pasty from the freezer and let it defrost. Once defrosted I rolled it out slightly, and spread a layer of Chocolate Hazelnut heaven over the top. Roll it up into a sausages and cut into 1 inch circles. Place on a baking tray and cook at 175C for 25mins.

Chocolate Hazelnut swirls

Yum Yum Yum, this is about half of what were there! The kids got their hands on them, and me!

 

Blackberry pie on a spiced almond crust

I made this one day when I was having a massive sugar craving, I didn’t want to give in to it so I thought i’d make something crazy healthy – I had no idea how amazing this would taste, it hands down beats any short lived craving you might have. The kids love it too so absolutely no guilt at all.

almondpie1

almondpie

23cm shallow pie dish.

Pie crust

2 cups raw almonds

Pinch of salt

1/2 teaspoon ground allspice

1/3 cup raisins

2 tablespoons agave nectar

1 tablespoon vanilla extract

1 tablespoon cold water

Filling

4 cups blackberries (you can use frozen if you can’t get fresh)

8 soft Medjool dates

1 tablespoon agave nectar

1 tablespoon lemon juice

To make the crust you simply put almonds into a food processor and whizz until finely ground, then add the rest of the ingredients and process until it begins to stick together.

Put the mix into your dish and press out until about 8mm thick all over – Chill in the fridge for 20 minutes.

To make the filling, add 2 cups of the blackberries and the rest of the ingredants into the food processor and whizz until smooth. Transfer to a bowl and stir in the remaining blackberries – Pour filling into pie crust and refrigerate for 2 hours before eating.

I serve it with Greek yogurt.

Baking day at home