1 large ripe avocado
1 tbsp raw cacao powder (reduce or increase according to taste)
1 tbsp of melted coconut oil
Liquid sweetener eg date paste, coconut blossom nectar, maple syrup to taste
A few drops of vanilla extract
Almond / other nut milk (optional – it is firmer without additional fluid and ideal for making chocolate tart!)
Blend all the ingredients together, gradually adding fluid such as almond milk if required to create a smooth consistency (this will depend on the power of the blender used). NB Add any refrigerated ingredients after blending the coconut oil with the avocado and cacao as this will otherwise encourage the coconut to set too early and affect the consistency.
Super Easy Ice Cream
1 chopped frozen banana
Handful of berries / tbsp nut butter / tbsp cacao / any other choice
A splash or two of nut milk if needed
Take the banana out of the freezer 5 – 10 minutes before needed. Put into blender with other ingredients. Blend until the lumps of frozen banana have disappeared.
Easy Tahini Fudge
1 C tahini (works with raw or roasted tahini)
1 C dates
4 tbsp melted coconut oil
Pinch of salt
Blend everything and pour the mixture into a lined (greaseproof paper) container. Add any toppings eg sesame seeds, goji berries, cover and place in the fridge for a few hours to set. Remove from the container to slice into individual pieces ready for serving.
~ Recipe from Hemsley & Hemsley
(makes 8 squares)
1 cup dates (pre-soaked for 4 – 6 hours)
Half a cup sunflower seeds (pre-soaked for 4 – 6 hours)
Third of a cup of cacao butter
Quarter of a cup of coconut oil
3 – 4 cm root ginger, grated
1 tbsp coconut palm sugar
Half a tbsp almond butter
Half a tbsp ground ginger
Melt the cacao butter over a low heat, and as it starts to melt, add the coconut oil. Blend ideally in a powerful blender with the other ingredients until creamy. Transfer to a lined container (approx 8 x 8 inches) and level off the surface. Freeze for a minimum of 3 hours then cut into 8 squares.
Adapted from The Uncook Book by Tanya Maher
Raw Chocolate Cup Cake
Chocolate Outer Casing Ingredients (for 4 standard size cup cakes or 8 mini cakes)
100g cacao butter
3 tbsp cacao powder
2 tbsp lucuma
1 tbsp carob
(the lucuma and carob can be replaced by a granulated sweetener such as coconut palm sugar ground to a fine powder)
100g cashew nuts
1- 2 tbsps cacao powder
1- 3 tbsp coconut blossom nectar or other liquid sweetner
Half a tbsp sesame oil (untoasted)
Half a tbsp water
Himalayan salt to taste (optional)
Melt the cacao butter slowly over a low heat to retain the properties of raw chocolate. Add the powders, stirring continuously. Pour a small amount of the liquid chocolate into the cup cake cases, and place them in the fridge while you make the filling. Blend the cashews and cacao powder together to a powder, add in the other ingredients and blend again until a sticky mass is formed. Add more water if necessary. Take the cases out of the fridge and evenly distribute the stickly filling mixture on top of the chocolate bases, ensuring that the top of the mixture is below the rim of the case and isn’t packed tightly into the sides. Pour the remaining liquid chocolate on top of the mixture, letting it flow down the sides. Refrigerate for at least a couple of hours, or take out after about 20 minutes if you choose to decorate the tops, and then return them to the fridge.
1 Cup Walnuts
Quarter Cup coconut palm sugar
Quarter Cup raisins
Quarter Cup dates
Pinch of salt
Half Cup rolled oats
2 tbsp agave nectar / coconut blossom nectar
1-2 tbsp lemon juice
Quarter tsp cinnamon
2-3 apples peeled, cored and thinly sliced
In a food processor combine the walnuts with the palm sugar until you have a coarse meal. Add raisins, dates and salt and process again until the mixture starts to stick together (but be careful not to over-process). In a bowl, combine the topping mixture with the rolled oats.
Combine all the filling ingredients in a small bowl, adding the apples last and thoroughly covering in the syrup.