Raw & Baked Treats
Raw Chocolate Tart with roasted hazelnuts
Ingredients
Base
2 cups coconut flakes
1 cup cashews
1 cup almonds
1 cup pitted medjool dates (preferably soaked overnight
Method
Blend all the ingredients in a food processor until a dense crumb consistency. If too dry add a touch more water. 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
1/2 cup hazelnuts to top with
Method
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.
* You can mix up the toppings (instead of hazelnuts) we often use edible rose petals, coconut and pepitas as pictured at top.
Salted Caramel Slice
Ingredients
BASE
1 cup medjool dates, pitted and soaked in water overnight
2 cups coconut flakes
2 cups raw cashews
CARAMEL
1 cup almond butter
1 cup maple syrup
1 generous pinch of Himalayan sea salt
CHOCOLATE
1 cup coconut oil
1 cup raw cacao
1 cup maple syrup
Method
1. Line a 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 off 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 squares.
*You can replace the almond butter with peanut butter to make it a peanut butter slice.
Store in an airtight container in the fridge for up to 1 week.
Frozen Raspberry Mousse Cake
Ingredients
CRUST
1 cup raw cashews
1 cup walnuts or almonds
1/2 cup goji berries (preferably soaked overnight
1/2 cup pitted medjool dates (preferably soaked overnight)
MOUSSE
2 cups frozen or fresh raspberries. If using frozen, allow them to thaw for 5-10 minutes
1 cup rice malt syrup or maple syrup
½ ripe avocado
1 cup coconut yoghurt (we prefer COYO)
2 TBS cacao nibs to top with
Method
1. Blitz all of the crust ingredients in a food processer to form a dense crumb consistency. Press mixture evenly into a small spring 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 until a mousse like consistency. 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.
Raw Snickers Slice
Ingredients
BASE
1 cup pitted medjool dates (soaked overnight)
2 cups coconut flakes
2 cups raw cashews
NOUGAT
1 raw cashews, soaked in water overnight
2 TBS coyo (coconut yoghurt) or coconutcream
1 tsp organic vanilla essence
PEANUT CARAMEL
1 cup of 100% peanut butter
1 cup 100% maple syrup
generous pinch sea salt
CHOCOLATE
1 cup of coconut oil
1 cup 100% maple syrup
1 cup of raw cacao
Method
1. Line a 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 nougat ingredients. Blend until smooth and combined. Remove base mixture from the fridge and spread nougat mixture over. Using slightly wet fingertips, gently spread the nougat evenly over the base mixture. Place back in the fridge.
4. Wipe the food processer clean and add the peanut caramel ingredients. Blend until smooth and combined. Remove base mixture from the fridge and pour caramel mixture over the nougat. Using slightly wet fingertips, gently spread the caramel evenly over the nougat layer. Place back in the fridge.
5. 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 off the heat. Remove slice from the fridge and pour the chocolate evenly over the caramel layer. Use a knife or back of the spoon to spread it.
6. Place the slice in the fridge to set for at least four hours (preferably overnight), before slicing into squares.
*You can replace the almond butter with peanut butter to make it a peanut butter slice.
Store in an airtight container in the fridge for up to 1 week.
Makes approx. 16 bars.
Matcha ‘Nice-Cream’
Ingredients
2 large frozen bananas
1/4 avocado
1TBS maple syrup
1tsp green Matcha powder (or more if you prefer it stronger!)
1/2 cup coconut milk
Method
Blend slowly until combined and a thick soft serve consistency. Add tiny amounts of more liquid at a time if it keeps getting stuck.
Serve in a tall glass or bowl. Tastes even better with a few sprinkles of cacao nibs on top!
Blueberry, Macadamia and Coconut "Ice-cream" Cake
Ingredients
CRUST
2 cups flaked coconuts
2 cups raw macadamia nuts
1/2 cup pitted dates (preferably soaked overnight)
1/2 cup Goji berries
Method
1. Blitz the crust ingredients In a food processer, until a dense crumb forms.
2. Press the mixture evenly into a medium sized tart tin and place in the freezer to set.
Ingredients
ICE-CREAM
1.5 cups frozen blueberries (slightly thawed)
1 ripe avocado
1 cup maple syrup
TBS coconut yoghurt
Method:
1. In a food processor, blitz the blueberries, avocado and maple syrup until smooth. Fold the yoghurt through until combined.
2. Pour the “ice-cream” into the tart tin over the crust and place back in the freezer to set for around two hours.
OPTIONAL 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 Choc Brownies
Ingredients
2.5 cups of organic medjool dates chopped and pitted (preferably soaked overnight)
1 cup of dry roasted almonds
1 cup of 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 coconut for topping
Method
1. Melt the coconut oil in a saucepan on a very low heat until liquid, set aside. Then, in a food processor blitz the 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.
Fort Green Banana Bread (of your dreams)
GF, Vegan and epically delicious. This banana bread was in HIGH demand in the Fort Green cafe.
Ingredients
440g ripe bananas ( plus 1/2 banana extra to garnish the top- optional)
60ml melted coconut oil
150ml maple syrup
1tsp vanilla essence
85 g chia seeds
300 g almond meal
15g baking powder
1tsp nutmeg
2tsp cinnamon
Method
Line a loaf tin with baking paper and pre-heat the oven to 175°C.
Blend bananas, coconut oil, maple and vanilla in blender/food processor until smooth.
Combine dry ingredients in large bowl. Add wet mix to dry, folding gently to combine.
Lay the 1/2 banana on top of the batter and bake for around 50-65 minutes until golden brown and cooked through.
Slice up banana bread and we recommend serving with a generous dollop of coconut yoghurt. Loaf will last in the fridge wrapped in cling wrap for up to 7 days. Also delicious toasted!