Mini Layer Cakes Ingredients 250g unsalted butter softened 1 teaspoon vanilla extract ½ cup Raw Earth 3 eggs 1 1/3 cup self-raising flour 1 teaspoon baking powder 2/3 semolina ½ cup milk 1 cup Coconut Cream, chilled 250g Berries Method Beat butter in the bowl of an electric mixer until light and fluffy. Add the vanilla and Raw Earth and beat until combined. Add the eggs one at a time, beating until each is fully incorporated to the batter. In a separate bowl add the flour. Add the baking powder and semolina. Combine. Add 1/3 of the milk and beat until incorporated. Add more of the flour and semolina mixture and beat until combined. Continue alternating between the flour mixture and last two-thirds of remaining milk. Pour into 2 x 6 hole greased muffin trays and bake for 15-20 minutes. Until a

Home Made Peanut Butter Ingredients 600g raw peanuts 1 tbs coconut oil 1 tbs coconut cream ½ tbsp sea salt 1 tbs Raw Earth Method Preheat oven 170C Place the peanuts on a baking tray and roast for about 8-10 minutes, tossing halfway through. Pour the peanuts into a food processor and pulse until they are roughly chopped. Pulse for about 30 seconds to one minute. Scrape down the sides and repeat two more times. Add the coconut oil, salt, coconut cream and Raw Earth and pulse for 1-2 minutes until creamy. Add more salt or Raw Earth to taste. You will have a creamy and crunchy peanut butter.

Peanut Butter Mousse Ingredients ¼ cup natural smooth peanut butter ½ cup coconut cream, solid part* 2 tbs Raw Earth ½ teaspoon cinnamon Method Combine all ingredients in the bowl of an electric mixer. Beat for 5-6 minutes until light and creamy. Serve topped with cacao nibs. Serves 2   -   Prep: 8 Minutes

Chocolate Peanut Butter Tart Ingredients BASE 1 ¾ cup wholemeal plain flour ¼ cup cacao powder ½ tsp salt 160g coconut oil, firm* place in the freezer for 1 hour if it is liquid FILLING ¼ cup tahini 1 cup peanut butter ¼ cup Raw Earth TOP 1 cup coconut cream, firm ¼ cup sugar-free dark chocolate, sliced Method Combine flour and salt in a food processor and quickly blitz to combine Add coconut oil in spoonfuls and pulse until it resembles wet sand Add ice cold water 1 Tbsp at a time and pulse to combine. Add only as much water as needed to help it come together and form a dough - about 3-4 Tbsp. Use your hands to gently knead/form the dough on a well-floured surface and form into a disc with your hands. Lightly flour the top of the dough, as

Pistachio Ice-cream Ingredients 1 cup evaporated milk 1 cup heavy cream 1 tbs Raw Earth 1 tsp vanilla extract 1 tsp salt ¼ cup pistachios, roughly chopped Method Place the cream, evaporated milk, Raw Earth vanilla and salt in a bowl and whisk until combined. Place in the freezer for 2 hours. Remove from the freezer and place in an ice cream machine. Churn for 20 minutes. Pour in the pistachios and churn for a further 3-5 minutes. Serve immediately with extra pistachio sprinkled over the top Serves 6-8   -   Prep: 2 hours   -   Freezing Time: 30 Minutes

Pumpkin Muffins Ingredients 1¾ cups plain flour ¾ cup Natvia 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 2 teaspoons ground cinnamon 2 eggs, lightly beaten 220g pumpkin puree ½ cup butter, melted 2 tablespoons milk 1 teaspoon vanilla bean paste Method Combine the flour with the rest of the dry ingredients. In a separate bowl, combine the wet ingredients and stir well. Pour into the dry ingredients and stir until just combined. Pour into 2 greased and lined 6 x muffin trays. Bake for 20-25 minutes. Until a skewer inserted comes out clean. Remove and cool on a wire rack. Sprinkle with extra cinnamon. Serves 12   -   Prep: 10 Minutes   -   Cook: 25 Minutes