Sweet Treats

 

Chocolate Tart with Roasted Hazelnuts


CRUST
- 1.5  cup walnuts
- 1.5 cup dry roasted almonds
- 2 TBS coconut oil melted
- 1.5 cup pitted dates
- 3 TBS almond milk
- Pinch sea salt 

Blend all the ingredients in a food processor until a dense crumb consistency. If too dry add a touch more almond milk. Press mixture evenly into a large spring form tart tin and place in the refrigerator to set whilst making the tart filling.

FILLING
- 1 cup of coconut oil
- 1 cup of raw cacao powder
- 1 cup of maple syrup
- 1 tsp vanilla essence
- 1/2 cup hazelnuts to top with


1. Place ingredients in a small saucepan and stir gently over a low heat until combined and thick. Pour into the tart crust and place in the fridge to set for around 4 hours.
2. Whilst the tart is setting, place the hazelnuts on baking paper and place in the oven on 160 degrees for approx. 15 minutes until skin is crumbling away from hazelnut.
3. Serve tart with sifted cacao and the roasted hazelnuts scattered on the top. Serves around 8-10 depending on size of slices.

* Option to scatter with some edible flowers to enhance the presentation. 

 

Salted Caramel Slice

BASE
- 1 cup medjool dates, pitted
- 2TBS coconut oil melted
- ½ cup walnuts
- ½ cup almonds

CARAMEL
- ½ cup unhulled tahini
- ½ cup maple syrup
- 1tsp vanilla essence
- 1 generous grind of Himalayan sea salt

CHOCOLATE
- ½ cup coconut oil
- ½ cup raw cacao
- ½ cup rice malt syrup


1. Line a small baking dish with baking paper and set aside.

2. Blend the base ingredients in a food processor until a dense, crumb consistency. Place the mixture into the baking dish and press the mixture evenly across the dish using the back of a spoon or your fingertips. Place in the fridge.

3. Wipe the food processer clean and add the caramel ingredients. Blend until smooth and combined. Remove base mixture from the fridge and pour caramel mixture over. Using slightly wet fingertips, gently spread the caramel evenly over the base mixture. Place back in the fridge.

4. Add the chocolate ingredients to a small pot and place over a low heat. Gently stir the mixture until the coconut oil is melted and the mixture is thick and combined. Take of the heat. Remove base/caramel from the fridge and pour the chocolate evenly over the caramel layer. Use a knife or back of the spoon to spread it.

5. Place the slice in the fridge to set for at least four hours (preferably overnight), before slicing into small squares.

Store in an airtight container in the fridge for up to 1 week.

 

Raspberry-tart.jpeg

Frozen Raspberry Mousse Cake

CRUST
- 1/2 cup raw cashews
- 1/2 cup walnuts
- 1 cup goji berries
- 2 TBS hemp seeds
- 2 TBS coconut oil, melted

MOUSSE
- 3 cups frozen or fresh raspberries. If using frozen, allow them to thaw for 5-10 minutes
- ½ cup organic rice syrup
- ½ ripe avocado
- 1 cup organic natural yoghurt (no added sugar) or coconut yoghurt for a dairy free alternative
- 2 TBS cacao nibs to top with


1. Blitz all of the crust ingredients in a food processer to form a dense crumb consistency. Press mixture evenly into a smallspring form cake tin to form a base. Place in the freezer to set whilst you prepare the filling.

2. Blitz the raspberries until pureed. Then, add the rice syrup and avocado. Pulse until combined. Transfer to a bowl and add the yoghurt, stir to combine. Pour the filling into the cake tin on top of the base and place in the freezer to set for a few hours.

3. When ready to serve, top the cake with cacao nibs and allow to thaw for around 5 minutes before slicing.

4. Store in the freezer for up to 1 week, slightly thawing each slice before serving.

Makes 8-10 slices depending on size of slices.

 

Organic Raw Snickers

NOUGAT
- 125g raw organic cashews, soaked in water overnight
- 2 TBS coyo (coconut yoghurt) or coconut milk
- 1 tsp organic vanilla essence

PEANUT CARAMEL
- 3/4 cup organic crunchy peanut butter (100% peanuts, no added sugar. Macro make this)

CHOCOLATE
- 1 cup of chocolate coconut butter
- 3/4 cup of coconut nectar or 100% maple syrup
- 1/2 cup of raw cacao
- 1 cup of organic coconut oil


1. In a small saucepan, gently melt the chocolate coconut butter, coconut oil, nectar and raw cacao, over a low heat, stirring until smooth. Take off the heat and pour half of the mixture into a small baking dish or container lined with baking paper. Place in the freezer for at least 10 minutes. 

2. Then, in a small food processor, blitz the cashews, vanilla & coyo until a smooth paste forms. Spread the nougat over the chocolate base and place back into the freezer.

3. Wipe the food processor clean and then blitz the peanut butter until a smooth consistency. Spread over the nougat layer and place back in the freezer.

4. Lastly, pour the remaining chocolate mixture over the top of the layers and place in the fridge to set for at least 4 hours.

5. Slice into rectangles, dust with extra cacao and store in an airtight container in the fridge. 

Makes approx 16 squares.

 

Blueberry, Macadamia and Coconut "Ice-cream" Cake

CRUST
- 160g Australian Macadamia nuts
- 45g shredded coconut
- 40g hemp seeds
- 150g raw cashews
- 3 TBS H2COCO Organic Coconut Oil
- 30g Sunflower Seeds
- 40g Goji Berries

1. Melt the coconut oil in small saucepan and set aside. In a food processer, blitz all of the other ingredients until a dense crumb forms. Add the H2COCO Organic Coconut Oil and pulse to combine.

2. Press the mixture evenly into a medium sized tart tin and place in the freezer to set.

ICE-CREAM
- 360 frozen or fresh blueberries (thawed)
- 1 ripe avocado
- ½ cup rice malt syrup
- 3 TBS organic natural yoghurt

1. In a food processor, blitz the blueberries, avocado and rice malt syrup until smooth. Add the yoghurt and blitz until combined.

2. Pour the “ice-cream” into the tart tin and place back in the freezer to set for around two hours.

TOPPINGS
- 1 TBS bee pollen
- 2 TBS flaked coconut
- Extra blueberries

1. Top the cake with the flaked coconut and extra buleberries. Then sprinkle with bee pollen.

2. Slice and allow cake to thaw for around 5 minutes before serving.

3. Store in the freezer for up to one week. 

 

Raw Organic Brownies

- 2.5 cups of organic medjool dates chopped and pitted
- 1 cup of dry roasted almonds
- 1 cup of organic almond meal
- 1/3 cup of organic carob powder
- 1/2 cup of organic raw cacao nibs
- 2 TBS of extra virgin cold pressed coconut oil
- Shredded organic coconut for top
 

1. Melt the coconut oil in a saucepan on a very low heat until liquid, set aside. Then, in a food processor blitz the chopped dates, almond meal and dry roasted almonds until combined and slightly chunky.

2. Pour the carob powder into the bowl with the coconut oil and stir to combine. Once combined, pour the oil/carob into the food processer with the mixture and blitz until batter is smooth.

3. If the mixture is stuck together and no longer blitzing, pull it out of the food processor and knead the mixture until evenly combined.  

4. If you haven’t already transferred the mixture to a bowl, do so now and stir through the cacao nibs.

5. Place the mixture into a lined baking dish, pressing down firmly with your fingers so it is even.

6. Place in the refrigerator for at least 4 hours to set.

7. Sprinkle with shredded coconut and slice into pieces and serve.

Makes approx. 16 brownies.