Chocolate Chia Slice

Chocolate Chia Slice

1 cup nuts
1 cup dates
2 Tbsp Cacao or Cocoa
1 Tbsp Chia Seeds
1 tsp honey
2 Tbsp Coconut Oil

Pop all into high speed blender and blend until a smooth consistency. Press into rectangular tin and freeze.

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Coconut Chocolate Mousse

This one is dairy free, refined sugar free, super simple to make and it tastes a-mazing!  So simple even the kids can make it.

Coconut Chocolate Mousse.jpg

Ingredients
1 can full fat coconut cream
1 tsp vanilla essence
3 Tbsp cocoa powder
2 Tbsp honey

Method
Place coconut cream in a mixer or blender.  Add honey, vanilla and cocoa powder.  Blend until smooth and creamy.  Place in the fridge overnight and take out about an hour before you’re ready to serve for a real mousse like consistency.

Tots to Teens recipes

Dairy Free Frozen Yoghurt and Muesli Bites

I’ve been shooting some amazing muesli lately for Clare from Te Atatu Toasted – quite possibly the tastiest and healthiest muesli I have EVER tasted!  I especially love her Gluten Free muesli, which has loads of yummy goodness in it like buckwheat, channa, loads of seeds, quinoa etc.  So so good and no refined sugars, which is always a bonus!  I tried pairing it with my other current obsession – the new Blackcurrant and Heilala Vanilla Yoghurt from Raglan Coconut Yoghurt and came up with this yummy ice block that the kids love!

Makes about 16, depending on the size of you ice tray.  All you need is:

Using your finger and some coconut oil grease inside of each ice cube tray with oil.  You can use any cooking oil. Combine the muesli and yoghurt and mix well.  If it’s not sweet enough add some honey until you get the desired sweetness, mix well to combine.  Spoon them into ice cube trays. Place an ice cream stick into the middle of each mixture.  Freeze for at least 2 hours or overnight.  Once frozen run bottom of ice trays under warm water to loosen and carefully wiggle each stick until they come away.

 

 

Chocolate Chia Pudding with Cashew Cream

This Chocolate Chia Pudding is so healthy – made with energy boosting chia seeds it actually makes more sense to be eaten as a breakfast rather than a dessert.  Not only do chia seeds provide sustainable energy, they are also full of antioxidants, high in fiber and quality protein, and they expand in the stomach which in turn increases fullness and slows absorption of food.

I’ve added some brown rice syrup for sweetness, you can use honey and add more or less depending on your kids or your own taste.  Mine seem to like it as is:

Chia Chocolate Pudding.jpg

  • 1 400g can coconut cream
  • 1/4 cup cocoa or raw cacao
  • 2 tablespoons brown rice syrup or runny honey
  • 1 small to medium banana
  • 1/4 cup chia seeds
  • 1 pinch of salt

Mix all ingredients together in a blender until well combined.  Leave overnight in the fridge or at least 3 hours to set.

Cashew Cream

  • 1 cup cashews
  • 1/4 – 1/2 cup water

Soak the cashews for about 3 hours, or overnight.  Tip cashews and water into a high speed blender and blend until you have the desired consistency, adding more water if you need to – the more water you add the runnier it becomes.

You can either spoon the cashew cream over the top of the Chia Pudding, or if you have a small ziplock bag you may want to spoon the Cashew Cream into the bag, cut a small corner off the bottom and squeeze the Cashew Cream out.

 

Cacao & Nutty Chia Slice – Sugar & Gluten Free!

This is another one I make regularly, the kids love it and it’s so healthy I don’t mind them having loads of it.  And best thing is it’s sugar free!!!  The kids can’t get enough of it which is just fine with me cos it’s a super food snack, full of loads of the good stuff including nuts, chia seeds, coconut oil and cacao.

Sugar and gluten free slice

Sugar and gluten free slice

So I started with my good old faithful, never fail Nutty Chia Slice, but this time I pressed it into a 12 muffin tray:

Base

  • 1 cup of dates
  • 1 cup of mixed nuts – I usually use almonds, cashews or walnuts – whatever I have in the house.
  • 1 Tbsp of Chia Seeds
  • 2 Tbsps of Coconut Oil

Chuck all the ingredients in the food processer and whiz till it’s a fairly consistent texture, no big bits anywhere.  Press into a 12 muffin tray and pop into freezer for about an hour.

Cacao Chocolate Top

  • 2 tablespoons of coconut oil
  • 2 tablespoons of raw cacao powder

Heat the coconut oil in a pot until it’s a liquid then take off the element.  Mix in the cacao powder using a whisk, and keep mixing until dissolved.  Pour on top of the each base, trying to keep the amounts even. Pop back in the freezer to set for about an hour.

It does need to be kept in the freezer, as it gets pretty crumbly when thawed to room temperature.  you could take it out 15 – 20 mins before eating, otherwise my kids love it straight from the freezer!

My Raw Cupcake Attempt

Raw Cupcakes

I found this amazing looking recipe on Raw Revive blog, where she made these yummy looking raw cupcakes.  I’ve been wanting to try out cashew cream for a while, it always looks so good.   Anyway, not sure what I did wrong, but the cashew cream wasn’t really “creamy” at all, as you can see from the photos.  I’m determined to get it right and will try again one day, cos they still tasted damn good.

Raw Cupcakes-3

Raw Cupcakes-2

Instead of using the Raw Revive recipe cupcake base, I used my fail safe Nutty Chia Slice recipe for the base, and then used the Raw Revive recipe for the cashew cream topping.  So here’s my version:

Base

  • 1 cup of dates
  • 1 cup of mixed nuts – I usually use almonds, cashews or walnuts – whatever I have in the house.
  • 1 Tbsp of Chia Seeds
  • 2 Tbsps of Coconut Oil
  • A splash of Vanilla Essence if you want

Cashew Cream

  • 1 cup Raw Cashews
  • ½ cup Coconut Oil
  • ½ cup Water
  • 1 teaspoon Vanilla Essence

 

Base

  1. Chuck all the ingredients in the food processer and whiz till it’s a fairly consistent texture, no big bits anywhere.
  2. Press into a cupcake tins and freeze for about an hour
Cashew Cream
  1. Combine all ingredients in a high speed blender until smooth.
  2. Place cream into a glass container and set for 1/2 hour in the freezer to thicken.
Assembly
  1. Remove the muffin tin and cashew cream from the freezer.
  2. Place cashew cream into a pastry bag and swirl cream onto chocolate bases in the muffin tins.
  3. Garnish with your choice of raw cacao nibs, nuts, goji berries or coconut.
  4. Keep in fridge until eaten, Enjoy!

Raw Raspberry (or Blueberry) Cheesecake

Raw Rasberry Cheesecake

Raw cheesecake was something I had always admired from afar and put it down to being way to difficult for me to attempt.  Then I found this recipe on the Food Matters website and they made it look totally doable… so I did it.. and it was just as easy as it looks and it tastes just as good as it looks.  I’ve changed a few things from the original recipe to make it easier but it still tastes and looks amazing!

Raw Blueberry Cheesecake

So here’s my version:

I just used my old Nutty Chia Slice recipe for the base:

BASE INGREDIENTS

  • 1 cup of dates
  • 1 cup of mixed nuts – I usually use almonds, cashews or walnuts – whatever I have in the house.
  • 1 Tbsp of Chia Seeds
  • 2 Tbsps of Coconut Oil
  • A splash of Vanilla Essence if you want

Chuck all the ingredients in the food processer and whiz till it’s a fairly consistent texture, no big bits anywhere.  Press into a lined round tin and freeze.

TOP LAYER

  • 1 cup raw cashews (soaked overnight or at least 2 hours)
  • 1 cup raspberries
  • juice of 1 lime
  • 1 tbsp coconut oil
  • 1 tbsp water

WHAT TO DO

  1. Combine all ingredients into the food processor and process until smooth.
  2. Remove base layer from the freezer.
  3. Spread top raspberry layer evenly over the bottom layer.
  4. Replace into the freezer to set, for at least an hour.
  5. Top with fresh raspberries to serve.

* Note: Cheesecake is best stored in the freezer, remove 1-2 hours before wanting to serve to allow to soften.