RIKI-LEE GILBERT + SHARLENE FLETCHER

Transcription

1 RIKI-LEE GILBERT + SHARLENE FLETCHER

2 where to find every-thang! A quick meet & greet with Sharlene... A quick meet & greet with Riki-Lee... Raw Kitchen Essentials... Raspberry & Coconut Terrine... Choc Mint Nut Free Brownies... Rawsome Rocky Road Slice... Pina Colada Cheezecake... Berry Ripe Energy Balls... Peanut & Choc Mudcake with Chocolate PB Mousse... Jaffa Choc Orange Cheezecakes... Rustic Banana & Chocolate Hearts... Caramel Swirl Cheezecakes... Choc Tahini Ice-Cream Cookies... Strawberry & Chocolate Cheezecakes... Maqui & Mango Smoothie... Acai & Pink Pitaya Slushie... Banana & Spirulina Energy Balls... Key Lime Cheezecakes... Beetroot & Goji Berry Cake... Nut Free Hemp Seed Protein Bars... To-Blah-Rone Cheezecake... Raw Apple & Date Tart... Bounty & Chocolate Mousse... The End!... p3 p4 p5 p6 p7 p8 p9 p10 p11 p12 p13 p14 p15 p16 p17 p18 p19 p20 p21 p22 p23 p24 p25 p26

3 Before I started my NEW journey with Blendlove, I was a part of the wonderful beauty industry for fifteen years, making people beautiful on the outside. I now seek something even greater than that. I believe it s extremely important to work on our inner beauty also. Turning to food first, because you really are what you eat. I naturally felt the passion to want to inspire gorgeous souls to get EXCITED about nourishing their bodies with real whole foods! Starting with Desserts, of course! This book has allowed me to really share my message with each and every one of you. I hope you enjoy reading and creating our wonderful food, just as much as I have had creating it. Enjoy beautiful souls! Shar x

4 Wow! What a journey beautiful people! Six short months ago, I decided to take the leap of faith, leave my life in the fast lane and swap it for something very special. BLENDLOVE. We are actually crazy when you think about it. I mean, who does that? Who sacrifices a well paying job that pays week to week, to create and sell raw food at a local market. Well, us! Regrets? Never. This needed to happen. It was just a matter of when. I have loved absolutely EVERY moment of creating this e-book. It really is something different. The energy, the imagery, the concept. It is just, US. We really hope you enjoy every moment of its gorgeous personality, front to back. BIG love! Riki-lee x

5 RAW KITCHEN ESSENTIALS Raw desserts can get a little confusing. Especially knowing where to start! So, we ve decided to make a little list, tailored to this e-book, of essential ingredients to help get you started! enjoy! x Raw Cashew Nuts Cashew nuts are an essential to the creamy fillings of our cheezecakes! Raw Almonds Almonds are best used for the crusts and bases of our recipes as they boast a mild flavour and great texture. Raw Cacao Powder We use this stuff to create the beautiful rich chocolate in our recipes. It is best to get raw cacao to ensure you are receiving all of the benefits from this wonderful superfood! Organic Rice Malt Syrup Our liquid sweetener of choice! It is a fructose free staple for our desserts. Cold Pressed Extra Virgin Coconut Oil Our favourite oil! Be sure to use extra virgin cold pressed as it undergoes the least amount of processing. Raw Pepitas (Pumpkin Seeds) For all of you nut-free un-cookers out there! These will be the foundation of almost all of your raw desserts. Coconut Cream Coconut cream gives you that great creamy texture for the filling of your cakes. Desiccated / Shredded Coconut Coconut has not only a great flavour, but a great texture. It is great to use in energy balls or crusts/bases. Vanilla Bean A great flavour enhancer to any dessert. Be sure to grab pure extract or ground vanilla bean powder. Dates Nature s sweetener! Dates are perfect for creating caramel flavours and a staple for crusts/bases. Chia Seeds A great booster or thickener to any crust or sauce. Extremely nutritious too!

6 raspberry + Coconut terrine makes 1 terrine (8 slices) Coconut Layer 1 cup raw cashews, soaked and rinsed 1/4 cup cold pressed coconut oil 1/4 desiccated coconut 2/3 cup coconut cream 1/2 cup organic rice malt syrup juice of 1/2 a lemon 1/4 cup frozen or fresh raspberries Raspberry Cream Layer 1 cup frozen or fresh raspberries 1/4 cup extra virgin cold pressed coconut oil 1 cup raw cashews, soaked and rinsed 1/4 cup coconut cream 1/2 cup organic rice malt syrup Get yourself familiar with the humble Raspberry. Packed full of antioxidants, and anti-inflamatory properties, you ll want these to be a staple in your kitchen. Coconut Layer - Let s Make This! 1. Line a small loaf tin with baking paper baby! 2. Using your food processor, blend the cashews until completely smooth. As smooth as possible. 3. Add the coconut oil, desiccated coconut, coconut cream, rice malt syrup, and lemon juice. Blend until smooth and creamy. Taste it! Not sweet enough? Add more rice malt syrup! 4. Fold in the raspberries and pour mixture into the prepared loaf tin. Freeze for a few hours or, until set. Raspberry Cream Layer - Let s Make This! 1. Using your food processor, blend the cashews until completely smooth. 2. Add the coconut oil, desiccated coconut, coconut cream, rice malt syrup, and raspberries. Blend until smooth and creamy. Taste it again! Anything you think it may need? Put it in! 3. Pour mixture over the top of the coconut cream layer, and freeze until set. When ready to serve, flip it over, and top with extra raspberries. 4. ENJOY! page 6

7 choc mint nut free brownies makes 12 brownies Brownie 1 cup pepitas (pumpkin seeds) 2 cups medjool dates (remove pips) 3/4 cup raw cacao powder 1/2 cup desiccated coconut 2 tbsp organic rice malt syrup Few drops of 100% peppermint extract Chocolate (Topping) 1/3 cup cold pressed coconut oil 1/4 cup raw cacao powder 1/4 cup organic rice malt syrup This decadent nut-free brownieis the perfect lujnchbox snack! The flavour of the pepita s and cacao, is a truly rawsome combo! Brownie - Let s Make This! 1. Place your pepita s in a high speed food processor or blender. 2. Blend it up baby! Make sure your pepita s have the consistency of a meal. Add all of your other ingredients and blend it up again! How GOOD does that MINT smell! 3. Awesome! now you should have a cake dough. If not. Blend longer! 4. Place half of your mixture in a square or rectangular tray, silicon mold and press your brownie evenly over the base. Pop in your freezer! 5. Great! now lets make your chocolate centre and topping. Add all of your ingredients into a large mixing bowl. Whisk together until you have a runny chocolate consistency. 6. Pour half of your chocolate topping over the choc brownie dough. Pop back in freezer for 10 minutes or until chocolate has set and then remove and evenly spread the rest of your brownie dough over the top of the chocolate. 7. Beautiful! Now pour the remainder of the chocolate topping over the top. 8. Pop in your freezer for about an hour. 9. Enjoy Gorgeous! page 7

8 rawsome rocky road slice makes 8-10 slices Slice 2 cups raw almonds 3 tbs raw cacao powder 1 cup walnuts 1 cup soaked dates 1/4 cup goji berries 1/4 cup chopped pistachio kernals 1/4 cup chopped pecans 1/2 tsp maca root powder 1/2 tsp organic freeze-dried coffee granules (optional - for extra choc flavour!) Toppings 1/4 cup chopped pistachio kernals Slice - Let s Make This! 1. Line a square non-stick cake tin with baking paper. 2. In a food processor, blend almonds into a fine meal. Add the cacao, maca, and optional coffee granules. Pulse until combined. 3. Add the dates, and blend until well combined. 4. Now, add your walnuts, and pecans. Pulse until combined. Try and leave as many chunks as possible. 5. Slowly add the goji berries and pistachio kernals. Pulse until just combined. 6. When your mixture reaches a dough-like texture, you are ready to press your mixture into the prepared tin. If your mixture is too dry, simply add a little water whilst processing. 7. Press your extra pistachio kernals on top of the slice, and freeze for a few hours, or until firm. 8. To serve, cut into squares. this recipe contains maca root powder. Maca is a nutritionally dense super-food that contains high amounts of minerals, vitamins, enzymes and all of the essential amino acids. page 8

9 pina colada cheezecake makes 16 slices Base 1 cup pistachio nuts 1/2 cup desiccated coconut 1/2 cup medjool dates Filling 2 cups raw cashews (soaked and rinsed for at least two hours) 3/4 cup 100% pineapple juice (no added sugar) 3/4 cup coconut cream 1/2 cup organic rice malt syrup 1/2 cup desiccated coconut 1/2 coconut oil Toppings Fresh pineapple and dried coconut flakes do you like Pina Colada? If so, you ll love this raw creation! Base - Let s Make This! 1. Place your pistachios into a high speed food processor or blender. 2. Blend it up gorgeous! Make sure your mixture resembles a meal texture. 3. Awesome! Now add your coconut & dates & blend for a further minute or until your mixture turns into a sticky biscuit dough. 4. Press only half of your crust evenly into a round silicon mold, you will need to save some for the centre. 5. Pop in your freezer. Filling - Let s Make This! 1. First place your raw cashews into a high speed food processor or blender. 2. Blend it up until your cashews form into a meal texture. 3. Done! Now add the remainder of your ingredients & blend it up until you reach a smooth creamy texture. 4. Oh, YUM! how good does pineapple and coconut go together! Taste, and if you like it sweeter, add a touch more rice malt syrup. 5. Now pour half over the top of the base and evenly spread filling. 6. Sprinkle the remainder of your crust over the top, and now add the rest of your filling! Perfect! 7. Pop in your freezer for at least 5 hours or until firm. 8. When it is set, remove your cake from the silicon mold & top with fresh pineapple and dried coconut flakes. 9.Enjoy Beautiful! page 9

10 berry ripe energy balls makes balls Balls 1 cup raw almonds 1/4 cup raw cacao powder 1 1/2 cups shredded coconut 1/2 cup fresh or frozen raspberries 1 tbs chia seeds 1/2 cup soaked dates Toppings 2/3 cup shredded coconut Balls - Let s Make This! 1. Okay Gorgeous! In a food processor, blend almonds into a fine meal. Add the cacao, and pulse until combined. 2. Now, add the shredded coconut, and blend until well combined. 3. Add the dates, and process until completely combined. 4. Add the raspberries, and chia seeds. Blend until the mixture reaches a dough-like consistency. 5. Time to get messy! Using a tablespoon as a guide, roll your mixture into even sized balls. 6. Coat with extra shredded coconut. 6. Keep refrigerated, and eat them as you need them! these balls are such a fantastic recipe. They can be made in advance, and taken with you when you are on-the-go! Don t be afraid to get creative, and try other flavour combo s! page 10

11 peanut butter + choc mudcake with chocolate PB mousse makes 12 slices Mudcake 2 cups raw macadamia nuts 2 cups raw pecans 2 cups raw walnuts 2/3 cup raw cacao powder 1/2 cup organic rice malt syrup 1 tsp ground vanilla bean powder or extract 1 tsp Himalayan salt Peanut Butter Centre 1/2 cup 100% natural peanut butter paste 1 tbsp organic rice malt syrup 1 tsp Himalayan salt Chocolate Peanut Butter Mousse 200ml coconut cream 1/4 cup organic rice malt syrup 2 tbsp 100% natural peanut butter paste 1/4 cup roasted peanuts 2 tsp psyllium husks Wow! Check out this incredibly sexy raw cake! If you love peanut butter... you must create! Mud Cake - Let s Make This! 1. Place your macadamia s, pecans and walnuts into a high speed food processor or blender. 2. Blend it up beautiful! Make sure your nuts form a meal texture. Now, add the rest of your ingredients. 3. Blend it up again! YUM! Can you taste it already? 4. Perfect! now you should have a moist dough. 5. Ok gorgeous, now press half or your mud cake dough evenly along the base into a round cake tin or silicon mold. Pop in your fridge while you make your peanut butter centre. Peanut Butter Centre - This is Easy Peasy! 1. Place all of your ingredients into a bowl. Whisk it up! Mmmmm, how good does the peanut butter smell! 2. Carefully spread peanut centre evenly over the top of your mud cake dough. Place the remainder of your mud cake mix evenly & smoothly over the top. 3. Pop in your freezer for an hour, while you make your Choc Peanut Butter Mousse. Chocolate Peanut Butter Mousse 1. Place all of your ingredients into a blender (excluding your roasted peanuts). Blend it up baby! Can you see how it s getting slightly thicker? 2. Now add your roasted peanuts and pulse for a few seconds, you still want to see the peanut chunks. 3. Perfect! Now simply pour into your mason jar & pop in the fridge for a few hours until set. 4. Pop out your mud cake and top with your chocolate peanut butter mousse. Sprinkle with crushed roasted peanuts. Enjoy beautiful! page 11

12 jaffa choc-orange cheezecakes makes 12 cheezecakes Crust - (Base) 3/4 cup raw almonds 2 tbs raw cacao powder 3/4 cup pitted dates, soaked and rinsed Orange Cream 1 cup raw cashews, soaked and rinsed 1/4 cup coconut flour 1/2 cup organic rice malt syrup 1/4 cup extra virgin cold pressed coconut oil 1 tsp orange water (extract) Rind of 1 orange Juice of 1 orange Chococate Cream 1 cup raw cashews, soaked and rinsed 3 tbs coconut flour 1/4 cup raw cacao powder 1/2 cup organic rice malt syrup 1/2 cup extra virgin cold pressed coconut oil 3 tbs unsweetened almond milk these cakes are a market favourite! Everyone we dish these up to, just simply LOVES them! They taste just like the real thing. Crust - Let s Make This! 1. Firstly, it s time to make your crust! Throw your almonds and cacao into your food processor. Blend until super fine. 2. Add your dates. Blend until completely combined. Your mixture should be super easy to handle, almost like a dough. If it is still a little crumbly, add a small amount of water and process further. 3. Press evenly into two, six hole round silicone molds, and set aside in the freezer. Orange Cream - Let s Make This! 1. Ensure your processor is nice and clean for each cream layer. Now for the fun part! Throw your cashews in, and blend well. The finer the better. 2. Now, add your syrup, orange water, rind, juice and coconut oil. Blend well. Taste time! If you want a stronger orange flavour, add more juice. Not sweet enough? Add a tad more rice malt syrup! 3. Now, it s time to add your coconut flour. The purpose of this is to turn your cream into a fluffy cake consistency. Blend until light and fluffy. 4. Spread over the crusts, and freeze! Chocolate Cream - Let s Make This! 1. This layer is a repeat process of the orange cream layer, just a change of ingredients! The chocolate cream uses less coconut flour, so should be much creamier! Don t forget to taste test! 2. Paste over the orange cream layer, and freeze until set. Top with a little extra orange rind. Yum! page 12

13 Rustic banana + chocolate hearts page 13 makes 8 hearts Base 1 1/2 cups almond meal 1/4 cup raw cacao powder 3 tbs organic rice malt syrup 1 tsp ground vanilla bean pods or extract Banana Filling 2 cups raw cashews (soaked and rinsed for at least 2 hours) 1 ripe banana 1/2 cup goji berries 1/2 cup fresh lemon juice 1/2 cup coconut water 1/2 cup extra virgin cold pressed coconut oil 1/2 organic rice malt syrup Choc Centre & Topping 2/3 cup extra virgin cold pressed coconut oil 1/2 cup raw cacao powder 1/2 organic rice malt syrup 2 tsp ground vanilla bean pods or extract Base - Let s Make This! 1. Ok beautiful! place all of your ingredients into a high speed food processor or blender. 2. Blend until you have a biscuit sticky crumble. 3. Taste. If you like it a little sweeter, add a tad more rice malt syrup. 4. In your heart shaped silicon molds, press your base evenly along the bottom. 5. Pop your deliciousness in the freezer while you re making your banana filling. Banana Filling - Let s Make This! 1. Ok gorgeous! Next step, place your raw cashews into a high speed food processor or blender. Blend until all your cashews resemble a meal texture. 2. Perfect! Now add all your remanding ingredients. 3. Blend it up baby! Can you see the amazing YELLOW colour. That s the goji berries! Natures natural colours right there! 4. So, now you should have a nice creamy texture. 5. Taste. If you like it sweet! Add an extra dash of rice malt syrup! 6. Time to get your hearts outta the freezer! 7. Pour half of your banana filling evenly over the base. 8. You will need to save the rest for your next layer! 9. Pop back in the freezer while you make your chocolate! Choc Centre & Topping - Let s Make This! 1. Place all ingredients into a large mixing bowl! Whisk it up beautiful until you have a runny choc consistency. 2. Now get your deliciousness back outta of the freezer and only pour half of your choc over the top of your banana filling! 3. Pop them back in the freezer and wait about 20 minutes for the choc to set. 4. Repeat steps for your second layers. 5. Pop your Rustic Choc Banana Hearts back in the freezer in an airtight container! 6. Set over night. Enjoy Gorgeous!

14 caramel swirl cheezecakes makes 12 cheezecakes Crust (Base) 1 cup raw almonds 1 cup soaked pitted dates pinch of Himalayan salt Caramel Cream (Filling) 1 1/2 cups raw cashews, soaked and rinsed 1 1/2 cups coconut cream 1/2 tsp vanilla bean powder or extract Juice of 1/2 lemon 3/4 cup coconut oil 6 pitted dates, soaked and rinsed 1/2 cup organic rice malt syrup 1 tbs almond butter Caramel Swirl (Topping) 1 cup pitted dates, soaked and rinsed pinch of Himalayan salt 1/2 cup coconut cream Extra crust (to crumble over top) everybody loves a little caramel! Especially when it is good for you! Make yourself just that little more happier today with these creamy cakes! Crust - Let s Make This! 1. It s crust time! Throw your almonds and salt into your food processor. Blend until super fine. 2. Add your dates. Blend until combined. Your mixture should look and feel like a dough. If it is still a little crumbly, add a small amount of water and process further. 3. Press evenly (5mm thick) into two, six hole round silicone molds, and set aside in the freezer. 4. You should have a small amount of crust left over. Keep this for the topping! Caramel Cream - Let s Make This! 1. You ll need your blender for this part. Throw all of your Caramel Cream ingredients into your blender and process until super creamy. No lumps! 2. Pour evenly into your molds, and set aside. Caramel Swirl - Let s Make This! 1. The fun part! Swirls! Throw the dates, coconut cream and salt into a clean blender. 2. Blend until creamy! No lumps here either! The consistency should be fairly runny, so that it is easy to swirl through your cheesecake layer. 3. Pour, about a teaspoon, into each cake, and use a toothpick to swirl through. This is fiddly, I must say! 4. Top with extra crust and freeze! Allow to defrost for 5 minutes before eating. Enjoy! page 14

15 choc tahini ice-cream cookies makes 8 cookies Cookie Biscuit 1 1/2 cup pepitas (pumpkin seeds) 1/4 cup raw cacao powder 3 tbs organic rice malt syrup Tahini Ice-Cream 3 ripe bananas 3/4 cup hulled tahini 1/4 cup organic rice malt syrup these ice-cream cookies are heaven! This recipe is also nut free, making it perfect for the kids... that s if there is any left! Cookie Biscuit - Let s Make This! 1. Place your pepitas into a high speed food processor or blender. Make sure your pepitas resemble a meal consistency. If not, blend a little longer. 2. Now add your raw cacao and rice malt syrup. Blend it beautiful until you have a sticky biscuit dough. Taste. Not sweet enough? Add a touch more rice malt syrup. 3. Place only half of your mixture into round silicon moulds and press down evenly along the base. 4. Awesome! Set aside while you make your Tahini Ice Cream! Tahini Ice-Cream - Let s Make This! 1. Place all of your ingredients into a high speed food processor or blender. 2. Blend it up baby, until you have a smooth creamy texture. Taste again. If you prefer it sweeter add a touch more rice malt syrup. 3. Now, scoop it up and spread evenly over the top of your cookie base. 4. Pop in your freezer for a few hours. You want the top of your ice cream set, before you add the remainder of your cookie dough over the top repeat process. 5. Set over night or for at least 8 hours. Also I little tip, if you have a super freeze button on your freezer, use it gorgeous and they will be set in no time. 6. These delicious Tahini Ice Cream cookies must be kept in the freezer until you re ready to eat them. Enjoy Beautiful! page 15

16 strawberry+ chocolate cheezecakes makes 12 cheezecakes Crust (Base) 1 cup raw almonds 2 tbs raw cacao powder 1 cup pitted dates, soaked and rinsed Strawberry Cream (Filling) 1 1/2 cups raw cashews, soaked and rinsed 1/2 cup coconut oil 3/4 cup organic rice malt syrup 1 cup desiccated coconut 1 cup fresh or frozen strawberries 1/2 cup coconut cream Chocolate Drizzle (Topping) 1/3 cup extra virgin cold pressed coconut oil 1/4 cup raw cacao powder 1/4 cup organic rice malt syrup wow, wow, wow! What a hit! These cakes are so delicious, you won t stop at one! Packed full of antioxidant rich cacao, your doing your health a lotta good too! Crust - Let s Make This! 1. Time to make your crust! Throw your almonds and cacao into your food processor. Blend until super fine. 2. Add your dates. Blend until well combined. Your mixture should look and feel like a dough. If it is still a little crumbly, add a small amount of water and process further. 3. Press evenly (5mm thick) into two, six hole round silicone molds, and set aside in the freezer. Strawberry Cream - Let s Make This! 1. You ll need your blender to create a thick & creamy texture for this filling. Throw all of your Strawberry Cream ingredients into your blender and process until super creamy. 2. Pour evenly into your molds, and freeze until firm to touch. Top tip... Before pouring chocolate drizzle onto any raw dessert, your dessert must be frozen so that the chocolate sets immediately. Chocolate Drizzle - Let s Make This! 1. In a small jug, whisk up your coconut oil and rice malt syrup until well combined. 2. Now, add your cacao. Whisk it in! You want your consistency to be creamy. Slightly thick, but not too runny. 3. Pour delicately over your cakes, after you have removed them from the molds. Serve with a bright red strawberry on top! page 16

17 Maqui + Mango smoothie makes 1 smoothie Maqui Berry Layer 1 cup frozen blueberries 2 tbs Maqui Berry powder 1 frozen banana 1/2 cup frozen seedless grapes 1 tbs chia seeds 2 tbs unsweetened almond milk Mango Layer 1 frozen mango 1 frozen banana 1 fresh fig 1 tsp maca powder 2 tbs unsweetened almond milk Get ready tatsebuds! You re in for a treat! This smoothie is smoother than smooth with beautiful mango + maqui! Method 1. Ok, gorgeous so each beautiful layer has the same super easy steps. 2. You will need a large mason jar or glass jar. 3. Place all your Maqui Berry Layer ingredients in a blender. 4. Blend it up baby! Make sure you have a smooth smoothie consistency. If not, blend for little longer. 5. Repeat step with your Mango Layer ingredients. 6. Perfect now scoop your Maqui Berry mix, then your Mango mix and layer it up in your mason jar or glass jar, pop in a swirly straw and drink up! 7. Enjoy Gorgeous! page 17

18 acai + pink pitaya slushie Acai Layer 1 sachet Pure Acai Pulp 1 cup frozen blueberries 1 frozen banana 2 tbs coconut water makes 1 slushie Pink Pitaya Layer 1 pink pitaya (red dragon fruit) 1 cup frozen raspberries 2 tbs chia seeds 2 tbs coconut water Slushie - Let s Make This! 1. Ok, beautiful so each layer has the same super easy steps. 2. You will need a large glass jar. 3. Place all your Acai ingredients in a blender. 4. Blend it up baby! Make sure you have a smooth slushy consistency. If not, blend for little longer. 5. Repeat step with your Pink Pitaya ingredients. 6. Awesome! Now scoop your Acai mix, then your Pink Pitaya mix and layer it up in your glass jar and top with blueberries! 7. Enjoy Gorgeous! The healthiest slushie around! Why drink the bad stuff? With both acai and pitaya, you are doing your body good! page 18

19 banana + spirulina energy balls makes balls Balls 3 ripe bananas (must be ripe!) 2 cups almond meal 1 cup desiccated coconut 3 tbs organic rice malt syrup 2 tbs 100% Spirulina powder 3 tbs chia seeds 1/4 cup slithered almonds Check out that green goodness! An easy, fun superfood snack to prepare ahead for those busy days on the go! Balls - Let s Make This! 1. Place almond meal, desiccated coconut, spirulina and chia seeds into a high speed food processor or blender. 2. Blend it up beautiful. Check out that gorgeous GREEN colour! LOVE! 3. Now add your ripe bananas and rice malt syrup. 4. Blend until all of your ingredients resemble a sticky cake dough. 5. Taste! If you like it sweeter, add a touch more rice malt syrup! 6. Now, add slithered almonds and pulse! You still want to see the chunks! 7. Time to get MESSY If you have children call them over and get them to help you! The more the merrier. They will LOVE it! 8. Make sure you remove the blade and scoop up a small handful of ingredients and start rolling into balls baby! 9. Pop your bundles of BLISS into an airtight container and chill in the fridge! 10. Enjoy Gorgeous. page 19

20 key lime cheezecakes makes 12 cheezecakes Crust (Base) 1 cup raw macadamia nuts 1/4 cup shredded coconut 1/2 cup pitted dates, soaked and rinsed Lime Cream (Filling) 1 cup raw cashews, soaked and rinsed 2 ripe avocados, seed and skin removed 1/4 cup cold pressed extra virgin coconut oil 1 cup organic rice malt syrup 1/2 tsp vanilla bean powder or extract Juice of 1-2 limes (depending on your taste!) Toppings Extra shredded coconut & fresh strawberries Crust - Let s Make This! 1. Throw your macadamias and coconut into your food processor. Blend until super fine. 2. Add your dates. Blend until well combined. Your mixture should look and feel like a dough. Not too wet, and not to dry. If it is still a little crumbly, add a small amount of water and process further. 3. Press evenly (5mm thick) into two, six hole round silicone molds, and set aside in the freezer. Lime Cream - Let s Make This! 1. You ll need your blender to create a thick & creamy texture for this super green filling! Throw all of your Lime Cream ingredients into your blender and process until super creamy. 2. Pour evenly into your molds, and freeze until rock hard! Toppings - Let s Make This! 1. Pop your cakes out of your molds and top with extra coconut and fresh strawberries. 2. Serve them up with family, friends, or, just yourself! the answer is no! You can t taste the avocado! Impressive right? Don t believe us? Just try it for yourself! page 20

21 beetroot + goji berry cake makes 16 slices Beetroot & Goji Berry Cake 1 cup raw macadamia nuts 1 cup brazil nuts 1/2 cup raw cacao powder 2 cups desiccated coconut 3 medium beetroot, grated 1/2 cup goji berries 1/2 cup organic rice malt syrup Pinch Himalayan salt 2 tbs psyllium husks Coconut & Rosewater Cream 400ml (1 can) coconut cream 1/2 cup desiccated coconut 1/2 cup organic rice malt syrup 2 tbs rosewater 2 tbs psyllium husks purple power at its finest! This baby is packed with antioxidants and tastes oh! So delicious! The Cake - Let s Make This! 1. Place macadamia s, brazil nuts, desiccated coconut, raw cacao powder, Himalayan salt and psyllium husks into a high speed food processor. 2. Blend it up beautiful! Wait until all your ingredients resemble a meal consistency. Now add your beets, goji berries and rice malt syrup. 3. Blend it up! Check out that pretty PURPLE bursting through! 4. You may have to stop and scrape excess ingredients back into the mix. 5. Perfect! You will know when it s ready when your mixture resembles a soft cake dough. 6. Scoop out ingredients into a large round silicon mold or cake tin. 7. Press down evenly and pop in the freezer for about 2 hours. Coconut & Rosewater Cream 1. Place all ingredients into a blender & blend it up baby! Now can you see how it s getting slightly thicker? That s the psyllium husks working their magic! 3. Perfect! Now simply pour into your mason jar & pop in the fridge for a few hours until set! 4. Once your Beet, Goji Berry Cake and Coconut & Rose water Cream is set, pop out cake and top with your Coconut & Rose Water cream and sprinkle with goji berries and edible flowers. Enjoy Gorgeous! page 21

22 nut free hemp seed protein bars *PLEASE NOTE - In accordance with clause 1 of the Food Standards Code 1.4.4, Hemp Foods Australia Pty Ltd does not sell and will not supply prohibited food products and in accordance with the Food Standards Code and NSW Food Act Our hemp seeds, hemp protein powder and hemp oil are ONLY to be purchased if you understand they may be used for external use only or exported to a country where consumption is legal. makes 8 protein bars Protein Bar (Base) 1/2 cup sunflower kernals 1 cup pepitas (pumpkin seeds) 1/2 cup hemp seeds *see note 1/2 cup rice bran straws 1 tbs extra virgin cold pressed coconut oil 1 cup pitted dates, soaked and rinsed 1/4 cup raw cacao powder 1 tbs chia seeds 1 tsp maca root powder 1 tsp water Chocolate Drizzle (Topping) 1/3 cup extra virgin cold pressed coconut oil 1/4 cup raw cacao powder 1/4 cup organic rice malt syrup packing a whopping average of 15-20g of protein, these bars are a great protein energy snack on the go! All natural occurring protein too... no powders here! Protein Bar - Let s Make This! 1. Firstly, you must line a square cake tin with baking paper. 2. Now, it s BLENDLOVIN time! Throw your pepitas, sunflower kernals, cacao, and rice bran straws into your processor and blend until completely combined. 3. Add your dates, water, and process well. 4. Now, throw in your maca powder, chia seeds, and hemp seeds. Blend well. 5. Your mixture should look and feel like a chunky dough. Not too wet, and not to dry. If it is still a little crumbly, add a small amount of water and process further. 6. Press evenly into your tin and set aside in the freezer for about an hour. Chocolate Drizzle - Let s Make This! 1. In a small jug, whisk up your coconut oil and rice malt syrup until well combined. 2. Now, add your cacao. Whisk it in! You want your consistency to be creamy. Slightly thick, but not too runny. 3. Pour over top of your slice, and allow to set in the freezer. Cut into squares and top with extra hemp seeds if you desire! page 22

23 to-blah-rone cheezecake makes 16 slices Base 1/2 cup walnuts 1/2 cup pecans 1/2 cup macadamia nuts 1/4 cup raw cacao powder 3 tbs organic rice malt syrup Filling 2 cups raw cashews (soaked for at least 2 hours) 1/2 cup raw cacao 1/2 cup organic rice malt syrup 1/2 cup cold pressed extra virgin coconut oil 1/2 cup coconut cream 1/4 cup coconut water 1 tbs ground vanilla bean powder or extract Toppings and Extras for Filling 1/2 cup slithered almonds 1/2 cup brown rice puffs Say no more! It s decadent, indulgent and packed with an array of texture, that will leave you wanting more! Base - Let s Make This! 1. Place your walnuts, pecans, and macadamia s in a high speed food processor or blender. 2. Blend it up baby! Make sure your nuts form a meal consistency. 3. Add your raw cacao and organic rice malt syrup. 4. Blend it up, to a biscuit crumble. Taste. Not sweet enough? Add a little more rice malt syrup. 5. Now, in a large round silicon mold press 3/4 of your base mixture evenly over the base. 6. Set aside, along with the remainder of your base mixture. This will be used for the topping as well. 7. Awesome! Filling & Topping - Let s Make This! 1. Place your cashews into a high speed food processor or blender. Blend it up! Make sure your cashews resemble a meal consistency. If not, blend for longer! 2. Add the remainder of your ingredients (except for your slithered almonds and brown rice puffs) Blend it up baby! WOW, smell that rich chocolate flavour. 3. Perfect! Now you should have a creamy chocolate texture. Pour half of your filling over the top of the base. Then sprinkle half of your slithered almonds and half of your brown rice puffs over the filling. 4. Great! Now pour the remainder of your filling over the top and evenly spread until smooth. 5. Pop in the freezer overnight. 6. Pop out your rawsome To-Blah-Rone Cheesecake and top with the remainder of your biscuit base crumble, slithered almonds and brown rice puffs. page 23

24 Raw apple + date tart makes wedges Crust (Base) 1 1/2 cups raw cashew nuts 1 cup desiccated coconut 2 tbs extra virgin cold pressed coconut oil 1/4 cup organic rice malt syrup 1/4 tsp Himalayan salt Apple & Date Filling 1 1/2 cups pitted dated, soaked and rinsed 5 cored, chopped apples of your choice (we used Fuji s!) 1 tsp ground cinnamon 1/2 cup walnuts Toppings 1/4 cup shredded coconut Crust - Let s Make This! 1. For this tart, we ll be using a round flan tin, with a removable base. 2. Time to prepare the crust! Place your cashews, coconut, and salt into a food processor and blend into a fine meal. 3. Add your rice malt syrup and coconut oil. Pulse until well combined. You should have a sticky doughlike consistency. 4. Right! Press it into your tin, evenly. Set aside in the freezer. Apple & Date Filling - Let s Make This! 1. Time for the filling baby! Throw eveything in except for approximately 1 cup of apples. 2. Blend until well combined, but still a lil chunky. 3. Add your extra apples and pulse through. 4. Now, pour your filling into your base, top with coconut, and freeze overnight. 5. When you are ready to serve up, allow to thaw completely! Enjoy! the best raw apple pie ever! an absolute must! Be sure to check it off of your raw food bucket list! page 24

25 bounty + chocolate mousse makes 2 mousses Vanilla & Coconut Mousse Layers 400ml (1 can) organic coconut Cream 1/2 cup desiccated coconut 2 tsp ground Vanilla bean pods or extract 1/2 cup organic rice malt syrup 2 tbs psyllium husks Chocolate Bounty Mousse 400ml (1 can) organic coconut cream 1/2 ripe avocado 1/2 cup raw cacao power 1/2 cup organic rice malt syrup 1 tsp ground vanilla bean pods or extract 1 tsp ground nutmeg 2 tbs psyllium husks One word - divine! This gorgeous treat is perfect as a snack with fresh strawberries or an extra touch of rawsome-ness to your desserts! Bounty & Choc Mousse - Let s Make This! 1. First up gorgeous, you will need two large mason jars with lids. Don t have any? All good you can use two large glasses and glad wrap to cover with. 2. Ok, let s get started! This method is exactly the same for each mousse flavour. So just follow the same super easy steps! 3. Place all ingredients into a blender. 4. Blend it up baby! Now can you see how it s getting slightly thicker? That s the psyllium husks working their magic! 5. Perfect! Now simply pour into your mason jar & pop in the fridge for a few hours until set! 6. Scoop your Vanilla & Coconut Mousse and your Choc Bounty Mousse in layers on top of one another into a jar, glass or bowl. Serve with fresh strawberries if you like! 7. The PERFECT afternoon delight! 8. Enjoy Beautiful! page 25

26 THANK YOU BLENDLOVERS! d e y o j n! e s e u r v o a h f t h i l u u w o f r e y e u c s t e o e n a p Y e r r i i o. g o t r p h t e r s r e w r exp reve uppo ly in ay up ing w s o u u t f o s o r g l y are goin od t e to fol ght! We r on- ur fo e sur t the e & li a o u b. o e r y e fo ore lov w! lov d o m v n l o n e e l eve bl g b us e withlickin datks by c lin