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Raw Chocolate Nectarine Tart

Nectarines have to be one of our favourite stone fruits, they can be used in salads, smoothies, desserts and meat dishes. We like to eat ours raw so that they are juicy and to emphasise the delicious flavour of the fruit. The “Hunny” nectarine, grown right here in New Zealand by Yummy has been used in this tart as it is a lot sweeter in flavour than your average nectarine, meaning we would not have to sweeten the tart with any liquid sweeteners. This tart will keep in the fridge for up to 5 days and it also stores well in the freezer. Raw Chocolate Nectarine Tart Save Print Prep time 20 mins Total time 20 mins 25cm tart tin to be used Recipe type: Dessert Cuisine: Tart Serves: 12 Ingredients Crust: 1¼ cup 
almond meal 1 cup 
desiccated coconut 2 tsp cacao powder 1 cup 
dates, soaked and…

Coconut Ice

With the silly season just around the corner, I thought it would be appropriate to share a recipe that is delicious, easy to make, and can be taken to upcoming summer BBQ’s and parties.  I wanted to make a healthier version of the classic coconut ice recipe by replacing the original recipes refined sugar with coconut sugar and red food colouring with beetroot juice. The beetroot juice gives the slice a beautiful, vibrant pink colour. This is a chewy treat that is quick to make and super moreish. It is perfect for a sweet afternoon treat served with a herbal tea or wrapped up as a Christmas gift. * Vegan * Raw * Gluten Free * Dairy Free Ingredients 4 cups of desiccated coconut 1/2 cup of coconut sugar 1 small beetroot or 1 tsp of beetroot powder 400 grams of coconut milk 3/4 cup of coconut oil 1…

Cookie Dough Truffles

These cookie dough truffles are the perfect little snack to have when on the go.  I usually make a batch of these on a Sunday night to keep in the fridge to have for the following week. Whenever I feel like a sweet treat I will have one. There are only 5 ingredients needed to make these and they take around 5 minutes to make. * Raw * Vegan * Gluten free * Refined sugar free Ingredients 1.5 cups of raw cashew nuts 1.5 cups of pitted dates 1/4 cup of desiccated coconut 1 teaspoon of coconut oil (melted) 1/3 cup cacao nibs Directions 1. Place the cashews, dates, desiccated coconut, coconut oil and cacao nibs in a food processor and blend well. 2. Take mixture out of the food processor and place into a bowl. 3. Separate the mixture and roll into small balls. Repeat until all the mixture…

Basil Pesto

When hosting a dinner party I can take some time to cook so always make sure there are snacks for guests.  One thing I love to make is home made basil pesto – it goes well with crackers, cut up raw vegetables and corn chips.  This basil pesto is gluten free, dairy free and vegan so suits most people (sorry, it does contain nuts). Supermarket pestos are often expensive and contain milk, cheese, sulphites, rennet and some even artificial colours.  Most of the oils used in supermarket pestos are vegetable oils, this can either be canola oil which is a big no no as majority of the worlds canola oil is GMO.  Other oil used can be palm oil, again a big no no due to the terrible destruction of rain forests and deaths of precious Orangutans.   To avoid any confusion as to if your pesto is sustainable, GMO…

Banoffee Pie

Calling all Banoffee Pie fans out there, this recipe is truly divine. The combination of dried nuts, dates, banana, avocado, cacao and peanut butter make a beautiful guilt free dessert. The traditional banoffee pie is full of refined sugar and contains dairy, this recipe is refined sugar free, gluten free and vegan. This banoffee pie is creamy and chocolatey and has a hint of peanut butter. This indulgent recipe is perfect for a dinner party. Make this pie using a 20cm pie dish or alternatively you can use mini cake trays. Ingredients Base 1 cup of  walnuts or raw cashew nuts 1 cup of raw almonds 1.5 cups of pitted dates 1/4 cup of cacao nibs (optional) Filling 2 bananas 1 avocado 1/4 cup of raw cacao powder 1/2 cup of cacao nibs (optional) 1/4 cup of raw maple syrup or 1/4 cup of coconut sugar 1 cup of peanut…

Raw Chocolate Mousse Tarts

These tarts are such a beautiful desert and can be served to anyone who is vegan, dairy free, gluten free or refined sugar free.  They are best stored in the freezer so that the mousse filling is nice and hard.  I topped mine with flaked almonds and a bit of coconut but anything can be used.  Fresh fruit, cacao nibs or bickinis would also be delicious. Ingredients: For the base – 1/2 cup desiccated coconut 2 tsp coconut sugar 125 grams almond meal 1/4 – 1/3 cup water 1/2 cup melted coconut oil Mousse filling – 2 frozen bananas 1 cup coconut cream 1/4 cup raw maple syrup 1/4 cup melted coconut oil 2 desert spoons of raw cacao powder 1 tsp coconut sugar You will need a cup cake tray and some cup cake patties.  This recipe makes approximately 10 tarts.  Method: 1. Melt coconut oil in a…

The importance of Whole foods.

As people’s waistlines increase, and the rate of type two diabetes and obesity soars in New Zealand, it is time we as a nation start looking at what we are eating.   There are around 200,000 New Zealanders that have type two diabetes and 18.6% of us have pre-diabetes which in many cases leads to type 2 diabetes.  There are also a number of other diet related illnesses that are in the incline and that comes as no surprise when the number of pre packaged and processed foods on our supermarket shelves are increasing. ‘Processed’ is becoming one of the frowned upon words when it comes to diet.  The rise of consumers who want to eat locally grown, organic, real food is beginning to thrive.  Eating a clean diet full of whole foods has become a mantra for many of us.  There has been a spike in the amount of people…

Lemon and Coconut Slice

Lemon and Coconut slice This is a recipe for vegan, lemon and coconut slice.  The slice is nut free and refined sugar free, making it the perfect guilt free dessert or snack. The topping tastes beautiful, sweet and creamy and it has a burst of citrus.  This slice is so delicious and satisfying, you would never know its sugar free. I have made this slice twice and I usually double the recipe as it gets eaten so fast! The slice can be kept in the fridge for around a week. Ingredients: Base:
 3/4 cup oats (or buckwheat groats if you want it gluten-free) 1 cup pitted dates 3/4 cup desiccated coconut 2 tablespoons of organic vanilla essence 2 tablespoons of coconut sugar (optional) Top layer: 1/3 cup melted coconut oil 1/4 cup raw maple syrup Juice from 4 lemons ½ cup desiccated coconut 2 bananas Directions: In a food processor…

Chocolate Bounty Balls

These taste just as good as real bounty bars, like the ones I used to eat when I was little; except these are not full of preservatives or refined sugar. Ingredients: For the filling – 1/4 cup coconut cream 1 Tablespoon of raw organic maple syrup 1/2 cup cashews 1 1/3 cups of desiccated coconut (shredded also works) 2 Tablespoons coconut oil For the outside coating – 1 Tablespoon of raw organic maple syrup 2 Tablespoons cacao powder 2 Tablespoons coconut oil 1/4 cup desiccated coconut Method: 1: Place coconut cream, maple syrup, cashews, coconut and coconut oil in a blender or food processor.  Blend until ingredients are combined.  They will be a paste like consistency (similar to hummus), when this happens you can remove from the blender. 2: Roll the coconut mixture into balls and place into the freezer on a lined baking tray.  The mixture should make 12…

Raspberry Tart

Thank you to our friend Freo Nutrition for the recipe. Base Ingredients:                Filling Ingredients: ¼ c sunflower seeds              200g cashews ¼ c pumpkin seeds               100g young coconut flesh ½ c almonds                         50g water ½ c desiccated coconut         50g lemon/lime juice ¼ c tahini                             100g raw honey or maple syrup (use maple to keep this vegan) ¼ c sesame seeds                Pinch sea salt 1 T water                               ½ t vanilla bean 6 dried apricots                     180g coconut oil melted Zest of 1 lime                        300g of raspberries (if frozen use defrosted) Method: Base: Chop apricots finely then add to the blender and process with all other base ingredients.  The mixture should stick…

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