Recipes

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Tofu Chocolate slice

Ingredients: Topping-300g silken tofu

120g 85% dark chocolate

2 tablespoons honey.

Base- 1/4 cup flaxmeal

2 tablespoons melted coconut oil

Pinch celtic or himalayan salt

1 tablespoon desiccated coconut (check ingredients as most packets contain preservative 202) Find one that contains only coconut.

1 tablespoon almonds (or any kind of raw nuts)

2 medjool dates

water if base doesn’t stick together.

Method:

Topping-Melt the chocolate in a heat proof bowl over some boiling water then cool to room temperature. Add the tofu and honey to a food processor and blitz. Add chocolate and blitz until smooth, scraping the sides when required. Place over base and set in fridge.

Base- Place all base ingredients in a smoothie maker or food processor and pulse until the nuts and dates are blended well though it is still palatable to enjoy some larger nut and date pieces. The mixture should stick together to form your base for the slice.

Place into a mould of your choice and flatten for a smooth level base.

Place in freezer until the topping is complete. (Makes around 12 squares)

Fudgy Choc/Sweet Potato Bliss Balls

Ingredients: 1 small, sweet potato peeled, chopped and boiled. Let cool.

½ cup raw cacao powder

1 teaspoon vanilla paste or essence

Good spriinkle celtic salt

1 cup almond meal

½ cup flaxmeal

¼ cup organic dessicated coconut

½ cup dried fruit (preferably organic), soak in orange juice for a few hours to soften

2 tablespoons tahini

Method: Blend all ingredients together in your food processor until smooth. Scrape sides and mix again. If mixture is too soft to roll into balls, place in fridge for at least an hour then roll into bite sized balls. If you want more texture, roll into more coconut. (bite sized balls can make 12)

5 ingredient mini carrot and date muffins

Ingredients: 1 cup grated carrot

½ cup chopped dates that have been soaked for a few hours

1 cup almond flour

1 egg

½ teaspoon cinnamon

Method: Heat oven at 180 degrees.

Mix all ingredients together in a bowl to make a thick batter.

Pour into a lined muffin tray (makes 8)

Bake for 20 minutes.

Tip: Add chopped pecans or walnuts for added texture.

Chocolate/Avo torte 

Ingredients: Base

1/4 cup flaxmeal

2 tablespoons melted coconut oil

Pinch celtic or himalayan salt

1 tablespoon dessicated coconut (check ingredients as most packets contain preservatives and generally preservative 202) Find one that contains coconut only.

1 tablespoon almonds (or any kind of raw nuts)

2 medjool dates

Add a touch of water if base doesn’t stick together.

Topping

1 overripe avocado

1 tablespoon melted coconut oil

Good pinch cinnamon

8 pitted medjool dates or presoak dried dates for 2 hours

2 tablespoons raw cacao powder

Pinch celtic salt or himalayan salt

1 tablespoon almond milk

Steps for base

Place all base ingredients in a smoothie maker or food processor and pulse until the nuts and dates are blended well though it is still palatable to enjoy some larger nut and date pieces. The mixture should stick together to form your base for the torte.

Place into a mould of your choice and flatten for a smooth level base.

Place in freezer until the topping is complete.

Steps for topping

Place avocado, almond milk and dates in a smoothie maker and blitz until the dates are a smooth consistency. A food processor is not good with this recipe as it leaves bite sized pieces of dates which isn't a nice feeling when eating.

Add salt, cinnamon, coconut oil, raw cacao powder and blitz again. Pulsing may be required for this step. If mixture is still too thick, add a splash of almond milk.

Grab a spatula and scoop into the mould on top of the base you prepared earlier.

Smooth out the top and place any decoration you wish.

Place into fridge for 2 hours before consuming...if you have the willpower. (depending on size of tortes, small variations can make 8)