RECIPES

Savory

Beetroot Carpaccio

Beetroot & Egg Salad

BBQ & Lentil Muffins

Blackbean Spaghetti

Buckwheat Sushi

Carrot Pancakes

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Celeriac Stack

Coconut & Pumpkin Soup

Creamy Vegan Potato Salad

Doppelgänger Pasta

Eggplant Mini Pizzas

Fennel & Apple Salad (RAW)

Greens Bowl

Green Soup

Grilled Eggplant Salad

Kohlrabi Carpaccio (RAW)

Leafy Green Salad (RAW)

Monday Salad Bowl

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Moroccan Miso Soup

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Pad Thai (RAW)

Red Lentil Curry

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Roasted Veggie Salad
Roasted Veggie Special

Satay Cashew Balls (RAW)

Stuffed Aubergine

Stuffed Capsicum

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Spaghetti Squash

Spiced Indian Tempeh

Sweet Potato Pizza

Quinoa Sushi w/ Paw Paw

Zuccini Pasta (RAW)

 

Sweet

Apfelstrudel
Avocado Mousse (RAW)

Banana Coconut Pie (RAW)

Baked Oatmeal

Beetroot Cake (RAW)

Black Bean Brownies

Blue & Acai Raw Cake

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Chocolate Tart (RAW)

Cocoberry Popsicles

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Date & Ginger Cake

Granola

Heart Chocolates (RAW)

Lemon Tarts (RAW)

Millet Bake

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Orange & Almond Cake

Peanut Butter Cups (RAW)

Poppy & Prune Cake

Poppy Seed & Apple Cake

Quinoa Cashew Corners

Raspberry & Apple Crumble

Snickers (RAW)

Super Protein Balls (RAW)

 

Basics

Ayurvedic Chai Spice Tea

Almond Milk (RAW)

Alphabet Crackers

Beetroot Chips

Beetroot Hummus

Black Sticky Rice Pudding

Bone Broth w/ Vegetables

Cashew Cheese (RAW)

Corn Tortillas

Chicken Soup/Stock

Flaxseed & Spirulina Crackers

Fruit Bowl (RAW)

Green Juice (RAW)

Homemade Jam (low sugar)

Hummus w/ Dukkah

Juice Shots (RAW)

Natural Sweetener

Nepali Rice Pudding

Nut Butter (RAW)

Olives (Black)

Root Veggie Mash

Salsa (RAW)

Soaking Nuts & Seeds

Smoothie Special

Sweet or Salty Lassi

Tropical Fruit Sorbet (RAW)

Turmeric Latte

 

Holidays

Bee Pollen Cookies (RAW)

Christmas Smoothie (RAW)

Lebkuchen

Watermelon (RAW)

 

 

 

CHOCOLATE MACADAMIA MACAROONS (RAW)

Raw, Vegetarian, Vegan, Paleo, Gluten Free

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

Considered to be the world's most delicious nuts, macadamias are small, crispy buttery flavoured powerhouses full of good fats, protein, vitamins, minerals, fibre and antioxidants.

 

They are native to the beautiful continent of Australia and used to make an important traditional food source for native Australians. Today they are also grown in other tropical climates like Hawaii and Brazil.

 

If you have purchased them at a local market or harvested yourself, you know why they are so expensive:

The nut grows in extremely hard kernels which are very difficult to crack open. Mother nature protects the precious 85% monounsaturated fat with this thick shell. Once opened they  become rancid quickly, so it's best to eat them soon or store in the fridge.

 

Yes, these babies are very high in fats BUT their fat profile helps the body's manufacture essential fatty acids by maintaining the balance between omega 6 and omega 3 fatty acids as well as increase the production of protective high density lipoproteins while suppressing the unhealthy low density lipoproteins. (This is rare amongst foods).

 

When using macadamia nuts I try and leave them as natural as possible to keep the fat profile. It makes them a perfect companion for raw desserts.

 

These chocolate macadamia macaroons are an absolute rare treat for us. I only make them when my farmer has a fresh harvest of nuts (once a year) and it takes two nights in front of the TV to crack them open.

But they are outrageously delicious and beyond healthy!

 

 

 

 

 

 

 

 

 

INGREDIENTS

 

2 cups dessicated coconut

(another half cup for rolling)

1 cup raw macadamias

1/2 cup raw cacao powder

1/4 cup coconut nectar

(please use more if you prefer them sweeter)

2 tsp pure vanilla extract

1 tsp celtic sea salt

 

 

 

 

METHOD

 

Quickly pulse the macadamia nuts in a food processor (careful they turn into butter quickly).

 

Combine all other ingredients with pulsed nuts.

 

Form small balls or press into a mold. (I use my egg holders)

 

Roll or sprinkle these in finely shredded coconut.

 

OPTION 1 (fridge):

Store in an airtight container in fridge for up to 14 days.

 

OPTION 2 (freezer):

Place in freezer for up to
3 months. Take out about 30 min before eating.

 

OPTION 3 (dehydrator):

Place on dehydrator sheets and dehydrate at 40 C (115 F) for
24 hours until the outside is crispy and the inside is chewy.

Store in an airtight container for
up to 4 weeks.

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