Raw, Vegetarian, Vegan, Paleo, Gluten Free
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
My beautiful yoga teacher Donna handed me a piece of this delightful chocolate tart a few years ago. It was my first interaction with raw food and opened an entirely new world of eating. She gave me the recipe, with a smile, saying that she sometimes eats this for breakfast! Of course, I made one the very next day loving the fact that it takes five tiny minutes to assemble all ingredients. (Plus soaking the nuts and freezing but that doesn't really count as work, right?)
Since then I have been totally hooked on these super healthy and easy to make desserts. Raw it is for me and Donna is right, it makes a great breakfast, too.
Whilst there is big debates over which natural sweeteners to use and how much coconut oil is actually healthy,
I try to use as little of both as possible. Sugar is sugar and raises your insulin regardless and coconut oil is 100% saturated fat which can be a blessing or a curse depending on your daily calorie intake. (Yes, I know of all its wonderful benefits - antiviral, anti- fungal, antibacterial).
You might want to modify this recipe depending on how sweet (add more agave) or juicy (add coconut oil) you prefer it do be.
1 cup almonds
2 tblsp coconut oil
Splash of agave
2-3 soaked dates
1 tblsp cacao powder
Blend nuts first then add other ingredients. I often mix by hand
at the end to make sure its all combined. Press into form and refrigerate or freeze.
1 ½ cups of soaked cashews
½ cup and 2 tblsp water
½ cup and 2 tblsp agave
½ cup coconut oil
½ teasp vanilla
¼ teasp Himalayan crystal salt
1 cup raw cacao powder
2 tblsp carob powder
1 handful of goji berries
Blend everything until creamy and smooth. Sometimes its needs a little extra water so just check if its too thick. It should pour into base easily. Freeze for at least 3 hours. Or overnight then refrigerate.