As the weather warms up here on the east coast of Australia, the desire for cool snacks increases. I say “snack” because this one is a good dose of protein to sustain between meals and the kids think it’s a super treat.
- 1 can organic coconut milk or cream (be sure to check ingredients so there’s no fillers/thickeners or make your own!)
- 2 eggs yolks
- 1 tablespoon arrowroot flour
- 1/2 teaspoon xanthum gum
- 50 grams cacao powder
- 80 grams coconut sugar
Put it all into the bowl, set to 80 degrees for 12 minutes and speed 4. Cool to room temperature (uncovered) for about 45minutes and then pour into your moulds. Place in freezer until set.
Put it into medium heat and gentle whisk continually until it has thickened like custard and has a glisten/shine to it. Cool to room temperature (uncovered) for about 45minutes and then pour into your moulds. Place in freezer until set.
I make my own almond milk and have to freeze the residual almond pulp until I have something to do with it. Within 2 weeks I have 2.5/3 cups to use and I often turn to a simple lunch box slice for my husband.
Start with preheating oven to 180 degree, fan forced.
- 3 eggs
- 1 tspn green stevia powder or 1/4 cup stevia granules [you can use 1/3 cup rice malt syrup in place of stevia)
- 1 cup dried dates or apricots (soak for ten minutes in boiling water)
- 1/3 cup reserves liquid from soaking the fruit
- 2.5 – 3 cups almond pulp
- 1/4 cup arrowroot powder
- 2 tspn aluminum free baking powder
- 1/3 cup raw cacao powder
- Whisk the eggs lightly with the stevia
- Add in all other ingredients and blend until a stiffer than cake mix batter (even stiffer than muffin mix)
- Pour into a lined tin and smooth out with a wet spatula.
- If you want you can press some roughly chopped walnuts or macadamia’s into the batter before baking
- Bake for 20-25 minutes until a skewer comes out clean
Make a batch of this and then portion it into zip lock bags with some frozen berries. Pull one out each night to defrost in the fridge and place it into your bowl in the morning to devour a power packed breakfast.
– 1 cup almonds, cashews or Macadamias
– 1/2 cup pepitas
– 1/2 cup sunflower seeds
Combine the nuts if you can and soak in warm water with a pinch of sea salt. Leave for 24 hours or at least 8. To make this easier I usually have a selection of nuts soaking in the fridge so they are done when I need them for many recipes I love.
Drain the nuts and seeds and blitz in the processor, blender or Thermomix until broken down just a little. Then add:
– good teaspoon of cinnamon or vanilla bean powder
– 1 cup coconut milk blended with one banana
– 1/2 cup whole oats (optional)
– 1/2 cup shredded coconut
– 1/3 cup raisins/sultanas, dried cranberries or blueberries or grate up some apple
Mix it up until combined, add in frozen berries and then pop it the bags and keep frozen until you need them.
Wholefood Simply has a number of great tart recipes but with the ingredients I had and the potential pitfalls of not getting the mixture right I’ve made a little modification. These dairy-free darlings are divine…
Lime and blueberry tarts
– 2 cups desiccated coconut
– 1/2 cup raw cashews or macadamia’s
– juice and zest of two small limes
– 2 tablespoons rice malt syrup
– pinch of salt
– pinch of vanilla bean powder
– 4 egg yolks
– 2 rounded tablespoons rice malt syrup
– 2 tablespoons coconut oil
– 1/2 teaspoon agar agar powder
– zest and juice of one lime
– 1/2 teaspoon of vanilla bean powder
Top it off:
– 1 cup fresh blueberries
Follow the directions on the Wholefood Simply site with the above ingredients.
These little tarts can be flavoured many ways – with whatever fruits and hints you love. This Saturday we had blueberry (my two year old is just about made of blueberries with the quantity she eats).
This will make four reasonable tarts or 8 small ones
– 1/2 cup cashews
– 1/2 cup walnuts
– 1/4 cup dates
– 1/4 cup dried cranberries
– 1/2 tbspn coconut oil
– pinch of pink salt
Combine well using a food processor until it comes together and can be pressed into lined muffin pans, including up the sides. Pop them into freezer.
– 1.5 cups cashews (soaked for 2-4 hours)
– 1/4 cup lemon juice
– 2 tbspn rice malt syrup or raw honey
– 1/4 cup coconut oil
– 1/4 cup creamed coconut (the solid part of coconut cream when left in he fridge)
– 1 tspn vanilla bean powder or 1 vanilla bean scrapped
– 1 cup frozen or fresh fruit (I used frozen berries this time)
Place filling ingredients into the food processor and blend until smooth but still quick thick. If it’s too think add a dash of the residual coconut milk from the coconut cream.
Pour filling into prepared bases then place into coldest part of fridge until ready to serve. They need a good hour or so to set in the fridge or hurry them along in the freezer.
I experiment often with whatever is in the fridge and these are no exception. Often I’m looking for a way to get extra nutrition into a body building husband and fussy toddler.
– 2 cups of dates (soaked and drained)
– 1 carrot (grated down well or chopped of throwing into a processor)
– 1/2 cup sunflower seeds
– 1 tbspn maca powder (optional)
– 1/3 cup cacao
– 1/4 cup coconut shredded
– 1/2 cup chia seeds
– 1 tbspn tahini
– 3/4 cup almond fibre (reserved from making almond milk – I store mine in the freezer until I’m ready to cook with it).
Blend all ingredients in a food processor. Add small splashes of warm water to help blend it but watch it doesn’t get too wet. It should be a little wet (like minced meat) but capable of being formed into balls.
Use wet hands and roll into balls and into a little desiccated coconut.
Keep them in the freezer for a longer life and because they are great straight from the freezer! They hold better form and taste better in my view.
Starting with a Wholefood Simply recipe I’ve added more nutritional bang into this delicate slice – great to take a sweet craving edge away.
– 1.5 cups desiccated coconut
– 1 cup dried apricots
– 1 cup macadamias
– 1 tablespoon rice malt syrup (or honey if you have no syrup)
– 2 tablespoons cacao or cocoa
– 1 tablespoon of chia seed oil
– 1/2 teaspoon concentrated natural vanilla extract
– pinch of pink Himalayan rock salt
Blitz together until well combined and can be pressed into a lined pan to form a slice. Place it in the fridge for 30 minutes and then slice. I then keep it in the freezer and grab and go as desired. Keep the slices small as they are packed with natural sugars from apricots and we don’t want to go overboard 🙂