RaW cHocOLaTe pIe
1 1/2 cups pecans or walnuts
1/2 cup sunflower seeds or pepitas
2 cups of dates (soaked for an hour then drained)
2 bananas sprinkle of lemon juice
2 ripe avocados
2 tbsp coconut oil (liquid)
1/2 cup cacao powder
1 tbsp natural vanilla essence
1/2 cup sulphate-free coconut or grated white chocolate
Strawberries & blueberries to serve.
Put the nuts, seeds and half of the dates in a food processor and mix until well combined. Press into cake tin with removable base. Slice banana over top and sprinkle with a little lemon juice to stop discolouration.
Place rest of dates in food processor with avocados, coconut oil, cacao powder and vanilla, then mix until smooth. Spread onto base and place in the fridge for a few hours to firm up. Sprinkle choosen toppings, slice and serve with berries.
TaHiNi ChOCo sLiCe
2 cups of organic rolled oats
1 cup of tahini
3/4 cup chopped walnuts
4 tbsp raw honey
1/2 cup toasted sesame seeds
100g organic dark chocolate
Blend all ingredients (except chocolate) together until well combined. Press into a rectangular cake tin.
Melt chocolate carefully in a pot over boiling water.
Spread over the mixture and refridgerate until set. Slice into small bite sized pieces.
ChOcoLaTe bLiSs bALLs
1 cup of cashews, blended until smooth or use cashew butter
2 tbsp raw honey
8 pitted dates - soaked for 4 hours
1 tsp vanilla essence
2 tbsp raw organic cacao powder
1 cup desiccated coconut (sulphur free)
Place all the ingredients (except coconut) in a blender and mix until smooth. Make balls and roll through coconut on a plate. Refridgerate until hard.
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