White Chocolate Mulberry Fudge

 

White Chocolate Mulberry Bars

This is such a simple recipe and so healthy. Dried white mulberries contain less than half the natural sugar of raisins and other dried fruits. They are high in fibre and in protein – just 1/3 cup contains 4 grams of protein and 20% of your daily fibre needs. They also contain powerful antioxidants which help to protect your heart from damage from some toxins. Raw cacao butter is a source of healthy fats, which optimise organ function.

I’ve added no sweetener as the natural sweetness of the mulberries is enough for me. However if you would prefer it slightly sweeter you could add a bit of raw honey or organic maple syrup.

Ingredients:

100g raw cacao butter
100g organic dried white mulberries
1/8 tsp Oryx Desert Salt
1/4 tsp organic vanilla powder
2 tbsp almond butter

Method:

Gently melt the cacao butter over a very low heat. Be careful not to raise the temperature too much as this will destroy the nutrients found in raw cacao products. I normally turn the stove on for a few minutes, then turn it off and put the saucepan on the plate – the residual heat is enough to melt the cacao butter.

Place the mulberries in a food processor and process until they are broken up into a meal. Alternatively you could grind them in a coffee or spice grinder. Add the remaining ingredients and process to combine.

Spread into a dish lined with baking paper or clingfilm and allow to set, then cut up into blocks. It can be kept at room temperature if it’s not too hot – you might want to put it in the fridge if you have temperatures over 30 C.

Health & happiness!

Love,
Raine

Raw Grasshopper Pie

Grasshopper Pie

Grasshopper Pie is an American favourite, using Oreo cookies for the crust with a mint cream filling. While I’ve never had the original version I’ve always liked the sound of it so I came up with this raw recipe.
Not only is it free of all the bad stuff like refined sugar and flour, it’s packed full of nutritious goodness in the form of avo, coconut and almonds. My son loves it and I love watching him eat something so healthy and yummy!

I’ve used agar (also called agar agar) to set the filling. It is made from a Japanese seaweed and is a very strong setting agent, so be sure to be precise with your measurements. Also be aware that agar powder and agar flakes require different measurements, so you would have to convert if using flakes (1tsp powder is equal to 1tbsp flakes.)

Ingredients

For the crust:

2 cups raw almonds, soaked for four hours, rinsed and layed out to dry (while this step is not necessary for the recipe to work, it’s always good to soak your almonds to release the digestion-inhibiting enzymes)
1/4 cup raw cacao powder
1/4 tsp Oryx Desert Salt
150g fresh medjool dates (about 8 dates)
2 tbsp organic virgin coconut oil

For the filling:

400ml organic coconut milk
2ml agar powder
200g avo flesh (ie. weighed without skin or pip) this is about 1 1/2 Avon
40g organic virgin coconut oil
pinch of Oryx Desert Salt
120g raw honey
8 drops organic peppermint essential oil
1/2 tsp spirulina or wheatgrass powder (this is optional – it simply gives you a more intense green colour for your filling)
15g raw chocolate

Method:

Place the almonds, cacao powder, salt and 2 tbsp coconut oil in a food processor. Remove the pips from the dates and roughly chop them. Add to the food processor. Process until you have a fine crumb which sticks together when pressed. Turn the mixture into a loose-bottomed pie dish or a pretty glass serving dish and press to about 5mm thickness. Refrigerate.

Place the coconut milk in a saucepan and sprinkle the agar powder over the top. Whisk thoroughly. Bring to a simmer, and simmer for 3 minutes exactly. Agar needs to boiled to be activated, but its setting properties are destroyed if it is brought to too high a temperature, so use a timer! Allow to cool to room temperature.

Place all the ingredients for the filling, except the chocolate, into a blender and blend until completely smooth. Taste to see if you are happy with the sweetness and the mint flavour, which you can adjust if you like. Pour into the crust. Grate the chocolate over the top, and refrigerate until set (at least 4 hours.)

Health & happiness!

Love,
Raine

Raw Chocolate Tart

Raw Chocolate Tart

This is a favourite with my family and friends, and no one can ever believe what the main ingredient is… avocado! Don’t let that put you off – it is rich, creamy and delicious; everything you want from a chocolate tart. And it’s so simple and easy to make.

This year I made it for Pesach dinner (we don’t eat wheat during Pesach and our desserts always have to be dairy-free as we don’t mix meat and milk.)
Word of advice: don’t tell people that there’s avo in it until they’ve tried it!

Ingredients

Crust:
2 cups whole raw almonds
60ml raw cacao powder
1/4 tsp himalayan salt
150g fresh medjool dates
2 tbsp organic virgin coconut oil

Filling:
500g ripe avo flesh (about 4 or 5 avos)
180ml raw cacao powder
60ml organic virgin coconut oil
40g raw cacao butter, gently melted
180ml organic maple syrup
1/4 tsp himalayan salt
1/4 tsp organic stevia leaf powder
1 tsp organic vanilla extract or 1/2 tsp vanilla powder

Method

Remove the pits from the dates and chop them up. Place all the ingredients for the crust in a food processor and blend until you have a fine crumb that sticks together when pressed. If the mixture seems dry just keep processing until it’s sticky. Turn it out into a 23cm loose-bottom flan tin or glass serving dish. Press the crumb evenly across the bottom and up the sides of the tin, making sure that the top edges are straight and even. Refrigerate.

Place all the ingredients for the filling in a high-speed blender and blend until completely smooth, but be careful not to blend for so long that the mixture heats up.
Pour into the set crust and use a spatula to make swirly patterns on top or just smooth it out, as you prefer. Refrigerate overnight or minimum 4 hours.

Health & happiness!

Love,
Raine

Lemon & Basil Truffles

Lemon & Basil Truffles

I love to use savoury flavours in desserts, and in these truffles the basil compliments the lemon really well. They are perfect to finish off a dinner or to give as a gift. Put them in a pretty glass jar and tie a ribbon around the neck… people always appreciate something that you have made yourself!

Ingredients

200g creamed coconut (or coconut butter, not coconut oil)
zest of 3 lemons
30ml lemon juice
1 tbsp honey
1/2 tsp organic stevia leaf powder
pinch of organic vanilla powder or 2 drops vanilla extract
1 tbsp baobab powder
pinch of himalayan salt
2 tbsp chopped fresh basil
about 40g cacao butter
an empty egg carton and toothpicks

Method

Place all the ingredients except the basil and cacao butter into a food processor. Process until well combined. Then add the chopped basil and pulse to combine. If the mixture is very soft you can refrigerate it until it firms up. Take about a heaped teaspoon of mixture at a time and use your palms to roll it into a neat ball. Place on a plate as you go. You should get about 21 truffles. Place them in the freezer to harden.

In a small saucepan, gently melt the cacao butter (don’t be alarmed that it turns brown as it melts, this is normal.) You will need to melt more cacao butter than what you actually end up using – simply allow the remainder to set again and return to the packet. Spear a truffle onto a toothpick and then dip it into the melted cacao butter, swirling to remove any excess and ensure an even coating.

Lemon & Basil Truffles 2

Then stick the other end of the toothpick into an empty egg carton, allowing the cacao butter to set.

Lemon & Basil Truffles 3

Repeat with all the truffles. Once they have set you can give them a second coating if you like, and then keep them refrigerated. This is actually the first time I’ve made truffles in years and I really enjoyed the process, but if this seems like too much hard work for you, you can omit the last step of coating them in cacao butter!

Health & happiness đŸ™‚

Love,
Raine

Avocado Toast

avocado toast

Breakfast and lunch don’t have to be difficult, sometimes the best things are the most simple… I am obsessed with avocado, it is just the best fruit (yup, it’s a fruit!) as it is nutritious and filling at the same time, not like eating a bowl of lettuce! With avocado you really feel satisfied. Avocados are healthy fats. The majority of fat in avocado is oleic acid which is a monounsaturated fatty acid that has been linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer. It’s high in protein and the perfect plant-based post-workout lunch or breakfast! If you are eating well, you don’t need to stay away from healthy fats like avocados and nuts, your body will love them…

Ingredients

1 avocado
2 slices organic gluten free or granary toast
1 lime
Pinch of Himalayan salt and ground black pepper
Chilli flakes (optional)

Method

Toast your bread then mash the avocado on top of it and squeeze the lime on top. Finish off with the salt, pepper and chilli flakes if you want them. So delicious.

Happy lunching!
Love,
Lauren