TABLE OF CONTENTS Raw Snickers Cake... 3 Raw Chocolate Cheesecake... 5 Rocky road inspired slice... 7 Raw peppermint slice... 9 Raw (almost) cherry ripe slice... 11 Raw cashew and date bars... 13 Raw key lime pie bars... 14 Ginger, coconut and cashew bars... 15 Raw seed squares... 17 Raw macadamia balls... 18 Nut butter cups... 19 Crunchy choc peppermint balls... 21 Almond, date and seed balls... 22
Raw Snickers Cake Base layer: 2 cups roasted peanuts 2 cups dates 2 tbsp coconut oil, melted 2 tbsp cacao powder 1 tsp vanilla extract ⅛ tsp Himalayan pink salt Middle layer: 2 cups cashews (soaked for at least 2 hours) 2 cups dates 150 grams peanut butter 3 tbsp maple syrup 1 tsp vanilla extract ⅛ Himalayan pink salt ½ cup water Top layer: ½ cup coconut oil (melted) 2 tbsp cacao powder 1 tbsp maple syrup
½ tsp vanilla extract pinch Himalayan pink salt ½ cup peanuts Base layer: 1. Line a 20cm spring form with plastic wrap. Add roasted peanuts, dates, coconut oil, cacao powder, vanilla extract and Himalayan pink salt to the food processor and pulse until it forms a dough like consistency. You should be able to squeeze the dough easily to form a ball, which stays together well. 2. Press the mixture into the lined spring form pan and press down firmly with your hands. This is the base of your cake. It can stay in the freezer until the filling is ready. Middle layer: 1. Drain the cashews and to the processor with all the other ingredients for the middle layer and process until the mixture becomes thick and creamy. You may need to stop the processor a few times and scrape down the sides to ensure an even consistency. This took about five minutes in my food processor. 2. Remove the base from the freezer and pour the filling on top of the base. Cover with plastic wrap and return to the freezer for two hours. Top layer: 1. Place coconut oil, cacao powder, maple syrup, vanilla and salt into a small bowl and whisk until smooth. Pour over the middle layer. 2. Roughly chop the peanuts and sprinkle on top of the chocolate layer. Place in the freezer again for an hour. Allow to thaw for about 5 minutes before before cutting. Notes: This cake can be cut into pieces and eaten immediately or store slices in an airtight container in the fridge, or if you want to keep it longer in the freezer. Simply remove from the freezer 10-15 minutes before you wish to eat it.
Raw Chocolate Cheesecake Base: 2 cup raw almonds 2 tbsp coconut oil ¼ cup cacao powder ¼ cup pure maple syrup ⅛ tsp himalayan pink salt Filling: 2 cups raw cashews 170 grams zucchini ½ cup cacao powder ½ cup pure maple syrup 1 tbsp vanilla extract ¼ tsp himalayan pink salt ¼ cup coconut oil 100 grams raspberries, to add once served For the base: 1. Line a 20cm spring form with plastic wrap.
2. Place the almonds into a food processor and blend to a fine meal like consistency. Don t over process or you will have almond butter! 3. Add in coconut oil (liquid form), cacao powder, maple syrup and salt to the almond meal and process again until the mixture combines well. 4. Pour the mixture into the lined springform pan and press down firmly with your hands. This is the base of your cheesecake. It can stay in the freezer until the filling is ready. For the filling: 1. Peel and chop zucchini. 2. Add the cashews to the processor (no need to wash bowl or blade if you have just made the base) and process until they are of a fine consistency. 3. Add the chopped zucchini, cacao powder,vanilla, salt and maple syrup. Blend again. I blended for about a minute and was a little freaked out by how runny the mixture was. I blended again for another 3-4 minutes stopping regularly to scrape down the sides. The mixture then thickened up nicely. 4. Pour in the coconut oil (liquid form) and blend again. 5. Remove the base from the freezer and pour the filling into the springform. Cover with plastic wrap and return to the freezer overnight. 6. About an hour before you wish to serve the cheesecake, remove it from the freezer and place it in the fridge. 7. Serve with raspberries. Serves: 10-12
Rocky road inspired slice 1 ½ cups coconut oil 1 cup maple syrup 1 ⅓ cup almond meal 2 cups cacao powder 1 ½ cup macadamias 1 cup goji berries 1 ½ cup coconut flakes ¼ tsp Himalayan salt 1. Roughly chop macadamias and set aside. 2. Line a slice tray with baking paper. My tray size was 26.5cm x 16.5cm. 3. Add the coconut oil, cacao powder, maple syrup, salt and almond meal to the food processor. Pulse until smooth.
4. Pour into a medium sized bowl and then add nuts, goji berries and coconut flakes. Mix gently with a spoon. 5. Spoon the mixture out into the tray then smooth it out. Place the tray in the freezer for 15 minutes and allow it to set. 6. Remove from the freezer and slice into pieces. 7. This slice should be stored in an airtight container in the fridge.
Raw peppermint slice Base: 2 cup almonds 2 cups dates ¼ cup raw cacao powder 1-2 tbsp cacao nibs (optional) Filling: 2 cups desiccated coconut ⅓ cup coconut oil 2 tbsp rice malt syrup 2 tsp peppermint extract Topping: 200 grams raw chocolate (I used Loving Earth Creamy Coconut Mylk Chocolate) Base: 1. Add almonds, dates and cacao powder to a food processor and pulse until mixture starts to form a dough like appearance. You can check this by squeezing an amount in your hand. If it sticks together easily then it is ready. 2. Add the cacao nibs and pulse for 20-30 seconds. 3. Pour mixture into a slice tray lined with baking paper. 4. Press firmly into tray and place in the freezer while making the filling.
Filling: 1. Add all of the ingredients to the food processor - (make sure you have cleaned it as you want this layer to stay white). 2. Pulse until is completed blended and forming a stiff mixture. 3. Remove the tray from the freezer and spread the filling evenly over the base. 4. Place back in the freezer for an hour. Topping: 1. Break up chocolate and place in a heavy based microwave safe dish. Melt on high for 30 seconds then stir well. Melt in 15 second bursts stirring each time until the chocolate is completely melted. 2. Remove tray from freezer and pour chocolate onto the filling to make the top layer. Smooth out with the back of a spoon. 3. Place in the freezer for 30 minutes and if you are not going to serve straight away store in the fridge. 4. Allow the slice to defrost for 5 minutes before cutting if you are cutting it straight from the freezer. 5. Slice needs to be stored in the fridge in an airtight container.
Raw (almost) cherry ripe slice Base: 1 cup raw almonds 1 cup dates 1 tbsp coconut oil, melted 1 tbsp cacao powder ½ tsp vanilla extract ⅛ tsp Himalayan pink salt Filling: 1 cup dried cherries, pitted ½ cup frozen or fresh raspberries 1½ cups shredded coconut 1 cup almond flour ½ cup dates 1 tsp vanilla extract 3 tbsp coconut oil, melted Top: ½ cup coconut oil (melted) ⅓ cup cacao powder 1 ½ tbsp maple syrup
pinch Himalayan Sea Salt Base: 1. Add dates, almonds, vanilla, salt and coconut oil to the food processor and blend. Blend for a few minutes, scrape down the sides and blend again. 2. Repeat this step a number of times until the mixture is soft and sticks together. 3. To test this place a chunk in your hand and squeeze it. It should bind together easily when it is ready. If it is still crumbly, process further. Do not over process though, as you will end up mixture that is too runny. 4. Press into a slice tin lined with baking paper and allow to set in the freezer for at least 30 minutes. If you are finding it hard to press the mixture into the tin, try using a jar and rolling it. The slice tin I used was 19cm x 29cm. Filling: 1. Place the cherries, raspberries, shredded coconut, almond meal, dates, vanilla and coconut oil into the food processor and blend until smooth. No need to wash the food processor before this. 2. Pour out the mixture onto the base and place in the freezer again for for at least 30 minutes. Top: 1. Once the base has set, in a small jug add coconut oil, cacao powder, maple syrup and salt and whisk until combined. 2. Pour over the base and then freeze for an hour. Allow the slice to thaw a little before cutting into slices. Serves: 32 squares Notes: The slice can be stored in the fridge in an airtight container or the freezer.
Raw cashew and date bars 2 cups dates 2 cups cashews 1. Add dates and cashews to the food processor and blend. Blend for a few minutes, scrape down the sides and blend again. 2. Do this a couple of times until the mixture is soft and sticks together. 3. Do not over process though, as you will end up mixture that is too runny. 4. Press into a lined tin and allow to set in the fridge for a couple of hours. 5. Cut into bars.they will be soft still, but should easily form bars when you cut them. 6. Best stored in the fridge and they also store well in the freezer. Makes 12 bars
Raw key lime pie bars 1 ¼ cup cashews ¾ cup almonds 2 ½ cup dates 1 cup shredded coconut Zest and juice of 1 small lime 1. Place almonds, cashews and dates into the food processor and blend. Blend for a few minutes, scrape the mixture from down the sides of the food processor and blend again. Do this a couple of times until the mixture is soft and sticks together. Do not over process though, as you will end up mixture that is too runny. 2. Add the lime juice and lime zest and process again. 3. Add shredded coconut to the food processor and pulse until combined. 4. Press the lime mix into a lined small-medium baking tray and place in the fridge for a couple of hours. Once the mixture has set cut with a sharp knife into your desired size. Notes: Bars are best stored in the fridge and they can be frozen as well. Simply take them out of the freezer about 15 before you want to eat them. Serves: 16
Ginger, coconut and cashew bars 2 cups dates (pitted) 2 cups cashews 1 cup shredded coconut 1 tbsp lemon juice 1 tbsp freshly grated ginger ¼ tsp Himalayan pink salt 1. Place cashews and dates into the food processor and blend. Blend for a few minutes, scrape the mixture from down the sides of the food processor and blend again. Do this a couple of times until the mixture is soft and sticks together. Do not over process though, as you will end up mixture that is too runny. 2. Add the lemon juice, ginger, salt and shredded coconut to the food processor and pulse until combined. Press the into a lined small-medium baking tray and place in the fridge for a couple of hours. Once the mixture has set cut with a sharp knife into your desired size. Serves: 12 bars
Raw seed squares 275 grams sunflower seeds 275 grams pitted dates 1 tsp vanilla extract Pinch Pink Himalayan salt 50 grams pumpkin seeds 1. Add to your food processor the sunflowers seeds, dates and vanilla. Process for a few minutes, then stop and scrape the mixture from down the sides of the food processor and blend again. How long and how many times you have to do this will depend on the power of your food processor. 2. Once the mixture has made a stiff dough, add the pumpkin seeds and process again for a minutes until the mixture becomes softer. To test if the mixture is ready squeeze it in your hands. If it stays together easily then it is ready. It crumbles, process again. 3. Pour the mixture into a slice tray lined with baking paper. Press down firmly. 4. Place in the fridge for a 2-3 hours to set. Remove from the fridge and cut into squares. 5. They are best kept in the fridge and can also be kept in the freezer.
Raw macadamia balls 1 ½ cups Pureharvest organic macadamias 1 ½ cups dates ½ cup shredded coconut Plus extra 1 cup shredded coconut to roll the balls into 1. Add dates, shredded coconut and macadamias to the food processor and blend. 2. Blend for a few minutes, scrape down the sides and blend again. Do this a couple of times until the mixture is soft and sticks together. 3. Do not over process though, as you will end up mixture that is too runny. 4. Once the mixture has turned into a workable dough, roll them into balls, then roll into additional shredded coconut. 5. These are best stored in the fridge and they also store well in the freezer. Makes 22-24
Nut butter cups Base layer: 1 ¼ cup hazelnut meal 4 tbsp ABC butter (or other nut butter) 1 ½ tbsp coconut oil (melted) 1 tbsp maple syrup ¼ tsp cinnamon ¼ tsp vanilla extract ⅛ tsp pink Himalayan salt Top layer: 5 tbsp coconut oil (melted) 3 tbsp maple syrup 4 tbsp cacao powder ¼ tsp vanilla extract
pinch Himalayan pink salt 1. To the food processor add hazelnut meal, ABC butter, coconut oil, maple syrup, cinnamon, vanilla and salt. 2. Process for 1-2 minutes or until it turns into a sticky dough. 3. Line muffin tins with either patty pans or baking paper and spoon a tablespoon of mixture into each one. 4. Press down so they will make a smooth circular shape. 5. To make the chocolate topping add the coconut oil, maple syrup, cacao powder, vanilla and salt to a small bowl. 6. Whisk the ingredients together until well combined, then spoon approximately 1.5 teaspoons of chocolate topping on to the bases. 7. Place in the freezer to set for an hour. 8. Take them out of the paper liners and enjoy! 9. They keep best stored in the fridge. Serves: 12
Crunchy choc peppermint balls 2 cup raw cashews 2 cups dates pitted 2 tbsp cacao powder 2 tbsp cacao nibs 5-7 drops of Pure Peppermint Essential Oil 1. Add cashews, dates and cacao powder to the food processor and pulse until it forms a dough like consistency. To test it is ready you should be able to squeeze the dough easily to form a ball which stays together well. 2. Add peppermint oil and cacao powder to the mix and pulse for 10-15 seconds or until well combined. 3. Using a heaped tablespoon of mixture, make into balls. 4. Place in an airtight container in the fridge and let set for 2 hours. Serves: 24-28 Notes: These can be stored in the freezer.
Almond, date and seed balls 1 cup almonds 1 cup dates 1 tbsp chia seeds 1 tbsp sesame seeds 1. Add dates and almonds to the food processor and blend. Blend for a few minutes, scrape down the sides and blend again. 2. Do this a couple of times until the mixture is soft and sticks together. 3. Do not over process though, as you will end up mixture that is too runny and will not shape into balls. 4. Add the chia and sesame seeds and pulse for around 30 seconds. 5. Using a tablespoon of mixture, roll into a firm ball. If you love sesame seeds, roll them in some extra sesame seeds, or just leave them as is. 6. Best stored in the fridge and they also store well in the freezer. Serves: 12-14