Berry Mousse Cake

Berry Mousse Cake

Berry Mousse Cake – a gorgeous summer cake, with a soft mousse filling. Use raspberries or any type berry you have at hand, to make this cake.

We love to pick fresh raspberries or blackberries for this cake.

BASE
1 cup macadamia nuts (see note)
1 cup desiccated coconut
1 tsp vanilla paste/powder

Process in a food processor until it comes together. Press into a lined square baking tin.

MOUSSE FILLING
2 large avocados
5 medjool dates chopped
squeeze lemon juice
3 heaped Tbsp cacao powder
2 Tbsp maple syrup
1 tsp vanilla paste or 1/2 tsp vanilla powder
2 Tbsp coconut oil
1 cup of raspberries or blackberries

Place avocados, medjool dates and lemon juice in a food processor. Blitz until mostly smooth. Add in remaining four ingredients (except the berries). Process or blend until smooth. Tip over the base and carefully spread over. Sprinkle over the berries and gently press them into the mousse layer (so they are set into the mousse, not on top).

RAW CHOCOLATE TOPPING
85gm Cacao Butter
2 Tbsp Coconut Oil
1/3 Cup cacao powder
1/4-1/3 cup maple syrup or 3 Tbsp honey

Place cacao butter and coconut oil in bowl over hot water. Melt. Remove from heat, add in the cacao powder and maple syrup or honey and using a whisk combine until smooth… Use more/less sweetener according to taste. Pour the raw chocolate over the mousse and place in the fridge or freezer.

I place mine in the freezer for 2 hours to set, or you could refrigerate for 4-5hrs until set.
Keep in fridge. for up to 4 days. Or freeze for up to one month.

Serve with fresh berries and coconut yogurt or ice-cream. Enjoy….

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Carrot Cake Bites

Carrot Cake Bites

Carrot Cake Bites – A healthy snack with a vegetable included. These carrot cake bites are full of essential omega fats as well.

Leading up to Easter, I love making Carrot Cake.. These little raw bites are great as a snack for morning or afternoon tea, or as a little extra after lunch and dinner. Using a little rice malt syrup, ensures you have a low fructose snack as well, which is a great option for those cutting out sugar from their diet.

(gf, df, paelo, vegan, refined sugar free)

1 cup desiccated coconut
4 Tbsp. ground golden linseed
1 cup grated carrot (2 medium carrots)
1 cup walnuts
¾ tsp ground cinnamon
3 Tbsp. rice malt syrup
1 Tbsp. melted coconut oil
2 Tbsp nut butter (see note)

Place coconut, ground linseed, grated carrot, walnuts and cinnamon in a food processor.

Process until walnuts are finely chopped. Add in the rice malt syrup, coconut oil and nut butter. Process until well combined, scraping down the sides as you go.

Roll into balls. Store in fridge.
​Use within 7 days.
Enjoy ….

Makes 12-14.

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Chocolate Avocado Mousse

Chocolate Avocado Mousse

This chocolate avocado mousse is a wonderfully healthy dessert, full of goodness. Your skin will love it. This is one of Inge’s favourite desserts, which she woofs down so quickly. It is also a fantastic recipe for packaging into little containers for school lunch boxes. A great alternative to yoghurt, and it is dairy free!

Ingredients for Chocolate Avocado Mousse:

2 medium/large avocados
4-5 large medjool dates
Juice 1/2 lemon (approx 1 Tbsp)
5 good Tbsp cacao powder
1/2 tsp vanilla paste or extract
1/4 cup almond milk (or coconut milk), add more if you would like a thinner consistency
2 Tbsp melted coconut oil
1-2 Tbsp maple syrup (optional, but does make it a little sweeter to taste)

Method:

Add roughly chopped avocados and dates along with lemon juice to processor. Process until well combined, add in cacao powder and vanilla. Process until you have a fairly smooth paste, add in remaining ingredients and blitz to make a beautiful creamy consistency.
Beautiful served with fresh berries and or coconut yoghurt/ice-cream. Or just by itself! Enjoy x

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Chocolate Beetroot Brownie

Chocolate Beetroot Brownie

Chocolate Beetroot Brownie – delicious as a dessert served with Ice-cream and fresh berries.

This recipe came about when I was using my stoneware to make recipes that were quick and easy. We love brownie, but so often they are full of sugar. This recipe uses cooked beetroot to make it almost fudge like. It is scrumptious served slightly warm with ice-cream (I use dairy free coconut ice-cream) or cold by itself or with thick yoghurt and fresh berries.

200gm dates soaked in 1/2 cup of boiling water
500gm of pre-cooked peeled beetroot (2 x 250gm packs you can purchase from the supermarket)
1/3 cup melted coconut oil
2 tsp baking powder
2 cups ground almonds
2 tsp apple cider vinegar
9 Tbsp cacao powder
2 Tbsp water or juice from the precooked beetroot packets (see NOTE)

Roughly chop the beetroot into a food processor. Process until finely chopped. Add in soaked dates and water along with the coconut oil. Process until you have a fairly smooth mixture with no big pieces of beetroot.
Add to this the baking powder, ground almonds, cider vinegar and cacao powder – process until it all comes together. Finally add in the water and process until mixed or use a mixing spoon.
Bake in a stone or lined square baking tin at 160C for 40-50 minutes until cooked through.

NOTE – If you are not used to low sugar cakes, start by using maple syrup in place of the water, this makes a slightly sweeter brownie and is delicious.

Serves 12.

Enjoy…

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Chocolate Torte

Chocolate Torte

Chocolate Torte – A delicious dessert free of gluten, dairy and refined sugar

 

Did you know that it’s World Chocolate Day on the 7th of July? Now that’s got to be something to celebrate! I love to cook with cacao, it’s such a rich and delicious ingredient that’s good for you too. Did you know, for instance, that it contains more antioxidants than 40 blueberries, is the highest plant based source of iron that you can find and is a natural mood booster?

Why not try my delicious chocolate torte this weekend with a big bowl of beautiful seasonal berries?

Ingredients

 

1 ½ cups walnuts (you can also use pecan nuts or hazelnuts if desired)
½ cup macadamia nuts (you could also use brazil nuts or walnuts)
4 large medjool dates
½ cup desiccated coconut
2 Tbsp nut butter (e.g. almond butter or cashew nut butter or mixed nut butter)
1 Tbsp coconut oil

1 ½ cups of cashew nuts (soak for 2-4hours and then drained)
4 large medjool dates
¼ cup + 1 Tbsp cacao powder (add more if you would prefer it darker)
1/3 cup maple syrup
3 Tbsp almond or coconut milk
1/8 tsp tamari
1 tsp vanilla powder
Juice of ½ lemon
¼ cup + 1 Tbsp melted coconut oil
60gm cacao butter melted

Cacao nibs and edible flowers or berries to decorate.

Method

 

Base

Place the nuts and coconut in a food processor along with the dates. Process until you get a fine crumb. Add in the nut butter and coconut oil. Process until it comes together. Press the mixture into a lined cake tin or into individual tart tins.

Filling

Place cashews and dates into high-speed blender. Blitz until finely chopped. Add in the cacao powder, maple syrup, vanilla powder, tamari, coconut milk and lemon juice. Blend until well combined, scraping down the sides regularly between blending. Add to this the melted cacao butter and coconut oil. Mix briefly with a spoon and then blend on medium-high speed until well combined and you have a smooth mixture. If you feel the mixture is too thick you can add a little more nut milk.
Pour into tin and sprinkle with cacao nib and edible flowers (if using). Refrigerate for at least 2 hours prior to serving. Can be frozen.

This chocolate torte is delicious served with coconut yoghurt or coconut ice-cream and fresh berries.

Serves 8-12

Enjoy…..

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Christmas Cake

Christmas Cake

Christmas Cake

Packed full of nuts and dried fruit, this is a Christmas Cake that you will want an excuse to make all year round.

Have yourself a merry little Christmas, Let your heart be light….

This is a wonderful festive time of year. A time of year too where food abounds and making healthy choices can be difficult, I have created a Christmas Cake that is not only scrumptious but also a healthy treat… Enjoy.

 

Ingredients

400g brazil nuts

150g almonds

175g cashew nuts

250g pitted dates

250g dried figs cut roughly into 1/2 or 1/3rds

250g sticky raisins (see NOTE below)

60g goji berries

100g currants

100g dried pineapple (see NOTE below)

120g ground almonds

60g coconut sugar (optional)

80g raw honey

1 tsp baking powder

20g ground chia seeds

1 1/2 tsp ground cinnamon

1/2 tsp vanilla powder

2 eggs

Filtered water

 

Method

Firstly mix the pineapple in a small bowl with 1/4 cup boiling water. Spoon honey into the same bowl and set aside for pineapple to soften.

In a large bowl place the brazil, almonds and cashew nuts. To this add the remaining dried fruit (cut the figs into large pieces) as well as the baking powder, ground almonds, coconut sugar, cinnamon and vanilla.

In another small bowl, place ground chia seeds with 4 tbsp water and mix together, this will become a gel-like paste and replaces the need for more eggs. It works as a binding agent.

Add the pineapple mixture along with the chia seeds and eggs to the dry ingredients. Mix well to combine. Use your fingertips to ensure the mixture is really well mixed and all the fruit and nuts are moist with the mixture, this is really important to ensure it sticks well together when baking.

Place mixture into a large baking dish that has been lined and greased (using coconut oil). Press down firmly. Use a glass jar and wet hands to press it down, if this is not pressed together tightly, it will fall apart when you cut it later.

Place in an oven at 130C. Bake for 50 minutes initially, then cover with foil and bake for a further 50 minutes. The top will be brown and it should spring back when touched.

Allow to cool fully before cutting.

This cake will last in the cupboard for at last three weeks, and longer if kept in the fridge… although I have to say, it never makes longer than that around here!

Serves 35 pieces

Enjoy…

NOTE –

1. Sticky raisins – I use the Sunmaid variety, they have had no sunflower or other oil added to them and are naturally sweet and sticky.

2. Dried pineapple. This can be replaced with organic apricots instead (i often replace the pineapple with apricots as they are easier to source). It is not the glace pineapple althought you could use this.

3. With the proportions of dried fruit these can be altered slightly, I will often use less dates and more figs as I love sticky soft figs, and they create a wonderful flavour in the cake.

If you have any questions or feedback please leave a comment below…

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