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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

Fig and Walnut Balls Serves: 12 Prep time: 10 mins Chill time: 30 mins Ingredients 1 ¼ cup walnuts ½ cup dried figs ¼ cup coconut oil 1 teaspoon Raw Earth ½ teaspoon cinnamon Method Place the walnuts in a food processor and process until they look like fine breadcrumbs. Remove ¼ cup of the walnut mix and set aside. Add the figs, coconut oil, Raw Earth and cinnamon. Process until the mixture starts to come together. Roll into balls and then roll in the walnut meal to coat. Cover and place in the refrigerator for 30 minutes to set.

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

Raw Apple & Carrot Cake Ingredients Cake 1 cup almond meal 1 carrot, grated 1 apple, grated ¾ cup walnuts ¼ cup sunflower seeds ¼ cup pepitas 1 teaspoon vanilla extract 1 cup desiccated coconut ¼ cup Raw Earth 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg juice and zest of ½ a lemon Icing 1 cup raw macadamias ¼ cup coconut cream 2 tbs coconut oil juice and zest of ½ a lemon 1 tablespoon Raw Earth Ground cinnamon, for sprinkling Method Combine all the dry ingredients for the cake in a food processor. Pulse until the mixture is fine. Add the liquid ingredients and pulse until it starts to come together. If you pinch some between your fingers it should hold together. Pack firmly into a baking paper lined 20cm loaf tin, smooth the top and refrigerate. Combine the macadamias, coconut

Rose & Pistachio Bliss Balls Ingredients 2 tbs chocolate pea protein powder ¼ cup coconut oil, softened 4 tbs desiccated coconut 1 tsp vanilla extract ½ tsp rose water 1-2 tbs Raw Earth 1 tbs pistachios, finely chopped Method Combine the protein powder, coconut oil. Coconut, vanilla, rose water and Raw Earth in a bowl. Mash together with a fork until combined. If not sticky enough add ½ tbs coconut oil Roll into tablespoon sized balls. Roll in the pistachios. Cover and place in the refrigerator to chill for 20 mins. Serves 6   -   Prep: 5 Minutes   -   Cook: 20 Minutes

Vegan Chocolate and Coffee Tart Ingredients Base 200g sugar-free cookies ½ cup coconut oil, melted Filling 1 tbs instant coffee 1 cup almond meal ½ cup sunflower seeds ¼ cup raw cacao powder 2 tbs Raw Earth ½ cup coconut cream, chilled (the solid cream not the liquid) 1 tsp vanilla extract cacao nibs, for sprinkling Method Place the cookies in a food processor and process until they resemble coarse breadcrumbs. Add the coconut oil and pulse until it comes together. Press into a greased and lined loose-bottomed tart tin 20cm. Place in the freezer. Wash and dry the processor bowl. Combine the filling ingredients, except the cacao nibs, processing until smooth and no lumps remain. Spread over the base. Bang firmly on the bench top to remove air-bubbles. Sprinkle with a generous amount of cacao nibs. Freeze for 1 hour, or until set.

Blueberry & Coconut Paleo Smoothie Ingredients ¼ cup Blueberries ½ cup Coconut milk 1 tsp coconut oil 1 scoop protein powder ½ tsp Raw Earth Method Combine ingredients in a blender and blitz until smooth Garnish with desiccated coconut Serves 1   -   Prep: 5 Minutes

Blueberry and Mint Mocktail Ingredients ¼ cup blueberries 1 tbs Raw Earth 400ml kombucha ice blocks mint sprigs Method Combine the blueberries, Raw Earth and 1 tbs of hot water in a bowl. Mash the blueberries and stir until Raw Earth is dissolved. Pour through a sieve into glasses over ice. Pour over kombucha and add the mint and extra blueberries Serves 2   -   Prep: 5 Minutes