Ingredients:1/3 cup almond butter2 heaped tbsp. raw cacao powder1 tbsp maple syrup3 dates, pitted1/4 cup coconut oil1/4 cup hot water1 tsp cinnamonGenerous pinch of sea salt Directions:Add all ingredients, except hot
Ingredients:2 cups Medjool dates, pitted1/3 cup raw cacao powder3 tbsp coconut oil, melted1 tsp cinnamonpinch sea saltextra cacao powder, for rolling (optional)finely chopped peanuts, for rolling (optional) Directions:Place the dates, cacao
Ingredients:50g white chia seeds200ml coconut drinking milk1 nectarine or peach, cut into slices2 tbsp goji berriesFor the raspberry purée100g raspberries1 tsp lemon juice2 tsp maple syrup Directions:Divide the chia seeds and
Ingredients:1 tsp carob powder or 100% cocoa powder4 tsp coconut oil (liquid state)1 tsp cinnamonPinch of sea saltPinch of stevia4 tsp almond flour/meal Directions:In a medium bowl, mix all ingredients together
Ingredients:1 1/2 cups raw cashews11/4 cups raw almonds1 1/4 cups pitted Medjool dates1/4 tsp. sea salt1 can coconut cream3/4 cup organic granulated sugar1/4 cup melted and cooled coconut oilZest and
Ingredients:4 small apples1 teaspoon stevia sugar1 teaspoon ground allspine1 teaspoon ground nutmeg8 tablespoons dried cherries4 teaspoons water2 teaspoons trans-fat free vegetable oil spread (60 to 70 percent oil)8 teaspoons chopped
Ingredients:200g ripe strawberries, hulled and chopped1 avocado, stoned, peeled and roughly chopped2 tsp balsamic vinegar½ tsp vanilla extract1-2 tsp maple syrup (optional) Directions:Put the strawberries (save four pieces for the top),
Ingredients:145g (1 cup) roasted salted macadamias50g (1/2 cup) rolled oats30g (1/2 cup) moist coconut flakes1 tablespoon coconut sugar75g butter, melted2 mangoes, peeled, thinly sliced 2 passionfruit, halvedToasted flaked coconut, to
Ingredients:30g coconut oil, plus extra for greasing100g blanched almonds100g soft pitted date For the topping300g cashew nuts2 ½ tbsp agave syrup50g coconut oil150ml almond milk2 lemons, zested and juiced Directions:Put the cashews
Ingredients:75g coconut oil, plus extra for the tin200g vegan dark chocolate (at least 70%), roughly chopped2 tbsp golden syrup200g vegan ginger nuts100g dried cranberries50g pistachios, toasted and chopped Directions:Lightly oil a
Ingredients:55g (1/3 cup) pistachio kernels 60g (1/3 cup) pepitas70g (1/2 cup) pecans2 teaspoons raw cacao140g (about 6) pitted medjool dates Coconut yoghurt, to serve (optional)Pomegranate seeds, to serve (optional) Filling:3 teaspoons gelatine
Ingredients:100g dark chocolate (70% cocoa), broken into pieces400g ripe avocado flesh125ml (1/2 cup) coconut cream70ml (3 1/2 tablespoons) honey35g (1/3 cup) raw cacao powder125g raspberries, to serve1 tablespoon chopped pistachiosFresh
Ingredients:4 tbsp almond meal2 tbsp raw cacao powder1 egg2 tbsp peanut butter1 tsp vanilla extract1/2 tsp baking powder1 tsp cinnamon1-2 tbsp maple syrup3 tbsp milk of choice (almond, coconut, dairy)Coconut
Ingredients: 2 C blackberries½ C almond milk¾ C coconut milk3 eggs⅓ C almond flour¼ C natural sweetener of choice (Stevia, Monkfruit)2 tsp vanillaPinch salt Directions: Grease a 23cm round dish or use smaller