Banoffee Mousse

Banoffee Mousse

Our indulgent tasting banoffee mousse is the perfect end to our delicious GIVEAWAY dinner. We love the humble banana at Nourish and this pud takes it to the next level!

Ingredients

SERVES 4

2 medium ripe bananas
4 medjool dates pitted
5 tbsp roast almond butter (Biona)
9 tbsp coconut milk (see note) (Biona)
¼ tsp vanilla powder or 1 tsp vanilla extract

To serve –

1 medium banana sliced
Cacao or Vanilla Nourish macaroons crumbled (if desired)
¼ cup Walnuts/Pecans/Roast Almonds (optional)
Coconut Milk

Place all ingredients in a blender. Blend until well combined and smooth (you may still have a few small pieces of medjool date – I like this for texture, but equally nice if smooth). Add in the coconut oil and blend again until well combined.

Serve in small dishes along with fresh banana slices, crumbled cacao or vanilla Nourish macaroons and chopped nuts.

NOTE – Store the coconut milk in the fridge for at least 30 minutes and use the creamy part at the top of the milk for this recipe to ensure your mousse is nice and creamy.

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Berry Mousse Cake

Berry Mousse Cake

Berry Mousse cake

Our Berry Mousse Cake is a gorgeous summer cake, with a soft mousse filling. We’ve been foraging in the early morning sunshine for Blackberries this morning but you can use any type of berry you have at hand, to make this cake.

Ingredients

BASE
1 cup Macadamia nuts (see note)
1 cup Desiccated Coconut
2-3 Tbsp soft Coconut Oil

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

MOUSSE FILLING
2 Large Avocados (Peeled and pit removed)
4 Large Medjool Dates pitted and roughly chopped
½ Lemon (Juice Only)
4 Tbsp Cacao Powder
2 Tbsp Maple Syrup
6 Tbsp Coconut Oil (melted)

3 Tbsp Coconut Milk (or milk alternative)
1 cup of blackberries (or raspberries)

Method

Place avocados, medjool dates and lemon juice in a food processor. Blitz until mostly smooth. Add in remaining 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
25gm Coconut Oil
50 gm Cacao Powder
1/4-1/3 cup (50gm) 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, Coconut Bites and coconut yogurt or ice-cream. Enjoy….

NOTE: I use chilled macadamias as it keeps them fresh and they blend into a base well. You could also replace with cashew nuts too.

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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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Chia Egg Pudding

Chia Egg Pudding

Chia Egg Pudding

We’re celebrating World Egg Day today with a cheeky Chia Egg Pudding! We love Chia Seeds, they are one of natures little miracle foods. Adaptable and versatile, often used in the creation of a vegan egg mix for baking and cooking. They are chock full of nutrients including fibre, protein, calcium and magnesium. We love to use them in lots of different ways, for instance they are one of the ingredients in our yummy oat cookies and we love them sprinkled on our brekkie bowls.

This little Chia Egg Pudding is simple to put together; the waft of cinnamon as it bakes is a lovely autumnal scent. Enjoy!

Recipe

Gluten, dairy, refined sugar and grain free.

Makes 2 ramekin dishes or 1 small baking dish

4 tbsp Chia Seeds

1 cup Coconut Milk

3 tbsp almond butter (or other favourite nut butter)

1tbsp maple syrup

1/2 tsp cinnamon

Method

Mix all the ingredients together well in a small bowl. Pour into two ramekins, or a small baking dish.

Bake for 20-25 minutes at 150c until set.

Remove from the oven and allow to cool slightly.

Serve with your favourite berries or passionfruit. Delish!

Can be kept in the fridge for a quick morning breakfast.

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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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