Baked Dessert

Mango & Berry Cheese Tart Serves 8 Prep time:       35 mins Cooking time: 10 mins   Ingredients Base 150g sugar-free biscuits 100g rolled oats 100g unsalted butter, melted Filling 1 ½ cups mango, pureed 250g cream cheese 1 tbs lemon juice 1 tsp vanilla bean paste ½ cup Raw Earth blueberries, for garnishing raspberries, for garnishing desiccated coconut, for garnishing Preheat oven to 200C Combine the biscuits and rolled oats in the bowl of a food processor. Blitz until fine. Add the butter and process until combined. Press into the bottom of a 15cm tart tin. Poke a few holes in the base and then bake for 8-10 minutes. Remove from the oven and allow to cool completely. Remove from the tart tin carefully. Wipe the food processor clean and then add the cream cheese lemon juice, vanilla, Raw Earth & quarter of the mango puree. Process until

Chocolate Mousse Tarts Serves: 12 Prep: 45 minutes Cooking: 25 minutes Ingredients Pastry ½ cup plain flour ¾ cup almond meal ¼ cup cacao powder ¼ cup Raw Earth Sweetener 100g unsalted butter, chilled and cubed 2 tbs thickened cream Filling 100g dark chocolate sugar-free 1 egg 1 egg white ¼ cup Raw Earth 1 tsp vanilla bean paste 150ml thickened cream Method     Combine the flour, almond meal, cacao, Raw Earth and butter in a food processor and pulse until it resembles breadcrumbs.     Add the cream and pulse until it just looks like it will come together. Pour onto the benchtop and bring together quickly with your hands.     Form into a disk and then wrap tightly in plastic before refrigerating for 1 hour.     Make the mousse by melting the dark chocolate in the microwave. Stand to cool. Whisk eggs for 5 minutes until thick and creamy. Add

Chocolate Sponge Cake Serves: 12 Prep: 25 minutes Cook: 25 minutes Ingredients 4 eggs ¼ cup Raw Earth 1 tbs extra virgin olive oil, light tasting 1 tsp vanilla essence ¾ cup cake flour ¼ cup raw cacao powder 1 pinch salt Ganache 150g thickened cream 150g dark chocolate, chopped Method Preheat the oven to 170C Beat eggs and Raw Earth for 8-10 minutes, until light and fluffy. Beat in the olive oil and vanilla. Sift over the flour, cacao powder and sprinkle in the salt. Fold in with a spatula until combined. Pour into a greased and lined 20cm cake tin. Bake for 20-25 minutes, until a skewer inserted, comes out clean. Remove from the oven and stand to cool for 5 minutes before removing to a wire rack. Heat the cream in a heat-proof bowl over a saucepan simmering with water. Add the chocolate and

Cottage Cheesecake Ingredients Base 1 cup hazelnut meal 1 tsp cinnamon 1 cup desiccated coconut 90g unsalted butter, melted Cheesecake 500g cottage cheese 125g greek yoghurt ¾ cup Raw Earth zest of 1 lemon 2 eggs 2 heaped tbs plain flour ½ tsp vanilla bean paste Topping 200g blueberries ¼ cup Raw Earth Method Preheat the oven to 175C Combine the hazelnut meal, cinnamon, desiccated coconut and melted butter in a bowl and stir to combine. Pack into the bottom of a greased and lined 20cm loose-bottomed cheesecake tin and set aside. Place the cottage cheese, yoghurt, zest and Raw Earth in the bowl of a food processor and blitz until smooth. Add the eggs and pulse until combined. Sprinkle over the flour and vanilla and pulse until combined and smooth. Pour the mixture over the base and cover with aluminium foil, leaving space at the

Gingerbread House Serves: makes 4-6 small gingerbread houses Prep time: 1 hour Cooking time: 30 minutes Ingredients 85g unsalted butter, melted ½ cup Raw Earth 1 tsp vanilla extract 1 egg 1 cup plain flour 1 tbs cornflour 2-3 tsp ground ginger 1 tsp ground cinnamon 1 tsp allspice Icing 165g Raw Earth 5g egg white powder 2 tbs water Decorations dried cranberries pepitas almond meal almond flakes Fresh flowers  Method Combine the melted butter with Raw earth and vanilla extract. Beat to combine. Add the egg and beat to combine. Sift over the flours and spiced and stir to combine with a wooden spoon. Lightly flour your hands and gently knead. Turn out onto a lightly floured surface and knead for a few minutes. Form into a disk and cover tightly with plastic wrap. Place in the refrigerator for 20 minutes. Preheat the oven to

Vegan Lemon & Blueberry Cake Serves: 8-10 Prep time: 1 hour 20 min Chill time: 25 minutes Ingredients Cake 125g coconut oil, softened ½ cup coconut cream 1 teaspoon vanilla extract ½ cup Raw Earth 1 tsp lemon zest 1 ¾ cups wholemeal spelt flour 4 tsp baking powder 1 ½ cups coconut milk Coconut Cream 1 cup raw cashews ¾ cup coconut cream 2 tablespoons lemon juice 250g blueberries 1 teaspoon lemon zest   Method Combine the coconut oil with the coconut cream and beat with an electric mixer until combined. Add the vanilla and the Raw Earth. Beat until combined. Sift over the flour and baking powder. Add the lemon zest and pour in the coconut milk. Fold in until combined. Pour into 2 x greased and baking paper lined 20cm cake tins. Bake for 20-25 minutes at 180C. Remove from the oven. Stand

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

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

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

Vegan Salted Chocolate Cookies Ingredients 145g sugar-free almond butter 1/3 cup Raw Earth ½ cup raw cacao powder 2 cups Almond meal 2 tbs coconut oil, melted 100g sugar-free dark chocolate Sea salt flakes, for sprinkling Method Preheat oven to 180C Combine the almond butter and Raw Earth in a bowl. Stir thoroughly until combined. Add the cacao powder and almond meal, stirring until combined. Stir in the coconut oil until combined. Roll into balls, place on a baking paper lined oven tray. Press down with a fork to flatten and refrigerate for 30 minutes. Bake for 10-12 minutes. Melt the chocolate in the microwave or in a heatproof bowl over a saucepan of simmering water. Drizzle the cookies in melted chocolate and sprinkle with sea salt. Stand for 20 minutes until set. Serves 10-12   -   Prep: 15 Minutes   -   Cook: 12 Minutes