Desserts

Chocolate Mousse

Ingredients

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!)

Chocolate tart

Method

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

Ingredients

1 chopped frozen banana

Handful of berries / tbsp nut butter / tbsp cacao / any other choice

Cacao & banana ice cream with cacao nibs
Cacao & banana ice cream with cacao nibs

                                         A splash or two of nut milk if needed

Super Easy Berry Ice Cream
Super Easy Berry Ice Cream

 

Method

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.

Serve immediately


Easy Tahini Fudge

Ingredients:

1 C tahini (works with raw or roasted tahini) 

1 C dates

4 tbsp melted coconut oil

Pinch of salt

Method: 

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

 


 

Ginger Fudge

Ingredients

(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

Dessert platter - Ginger Fudge, Berry Bowl & Chocolate Shards
Dessert platter – Ginger Fudge, Berry Bowl & Chocolate Shards

Method

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)

Filling Ingredients

100g cashew nuts

1- 2 tbsps cacao powder

1- 3 tbsp coconut blossom nectar or other liquid sweetner

Raw Chocolate Mini Cakes

Half a tbsp sesame oil (untoasted)

Half a tbsp water

Himalayan salt to taste (optional)

Method

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.


Apple Cobbler

screenshot_2016-10-26-16-49-57_1

Ingredients

    Topping:  

1 Cup Walnuts

Quarter Cup coconut palm sugar

Quarter Cup raisins

Quarter Cup dates

Pinch of salt

Half Cup rolled oats

Filling:

2 tbsp agave nectar / coconut blossom nectar

1-2 tbsp lemon juice

Quarter tsp cinnamon

2-3 apples peeled, cored and thinly sliced

Method

Topping:

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. imag1189

Filling:

Combine all the filling ingredients in a small bowl, adding the apples last and thoroughly covering in the syrup.

Assembly

imag1190Sprinkle half of the ‘topping’ mixture on the bottom of a shallow baking dish. Cover this layer with the apple mixture, then sprinkle with the remaining topping.