RAW CHOCOLATE MARBLE DREAM PIE

BASE

INGREDIENTS

1 1/2 cups dry Almonds

3 Tbsp Cacao Powder

1/3 cup Cacao Nibs

10 x fresh Dates

1 tsp Natural Vanilla Essence

1/8 tsp Himalayan Salt

METHOD

Combine all ingredients in food processor. Press into a round cake tin (with a removable base) that is lightly greased with coconut oil or lined with baking paper.

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PIE FILLING

INGREDIENTS

3 cups soaked Cashew nuts

2 cups Raw Almond Milk* (see recipe below)

3 Tbsp Lemon Juice

1/2 cup Honey

1 tsp Natural Vanilla Essence

1/8 tsp Sea salt

3 Tbsp Lecithin

1/2 cup Virgin Cold Pressed Coconut Oil

1/2 cup Cacao Butter

METHOD

1.  Place the jar of coconut oil and cacao butter (in a jar) into a bowl of warm water to melt the oil and butter into a liquid.

2.  Add to blender all ingredients except the coconut oil, cacao butter, and lecithin.  Blend until smooth and creamy.

3.  Add melted coconut oil, cacao butter, and lecithin to blender.  Resume blending until smooth and creamy.

4.  Pour half of the White Chocolate filling into jug to reserve for swirling with Chocolate filling.

5.  To the remaining half of the filling in blender add 2 Tbsp Raw Cacao powder and blend until smooth to make Chocolate filling.

6.  Swirl together the White Chocolate and Chocolate fillings to get a marble swirling look.

Eat, share & enjoy with friends and family!

The pie will keep for at least 4 days.  Store covered in the fridge.

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*RECIPE: RAW ALMOND MILK

INGREDIENTS

1 C Raw Almonds

3 C Water

METHOD

Soak almonds overnight.  Blend ingredients together 2-3 minutes.

Pour into straining bag and squeeze out the milk.

Stores in fridge for up to 5 days

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RAW HOMEMADE CHOCOLATE

INGREDIENTS

1 cup Cacao powder

3/4 cup Cacao butter

1/2 cup Honey

2 cups combining: nuts, seeds, cacao nibs, dried fruit of your choice. (I used a combination of pumpkin seeds, sunflower seeds, almonds, cashew nuts, cacao nibs, goji berries, and raisins.)

METHOD

1.  Melt cacao butter and honey slowly.  Place the ingredients in a glass bowl and then put the glass bowl in a bigger bowl of warm / hot water (but not too hot!).  It will take about 15 minutes to melt into a liquid slowly.

2.  Add melted cacao butter, honey, and cacao powder into a food processor and blend until smooth.

3.  Pour chocolate mixture into a bowl containing the mixture of nuts, seeds, and dried fruit.  Mix until the chocolate covers all the nuts, seeds, and fruit.  Pour the yummy chocolate mixture into a paper lined slice tin (or you could use silicon moulds if you would like small chocolates).

4.  Place into the refrigerator for an hour to set.  Enjoy!! 

Note: You could use maple syrup, coconut nectar, stevia, or agave nectar instead of honey as the sweetener.

RAW CHOCOLATE CARAMEL SLICE

BASE

Ingredients

1/2 cup, shredded coconut

1 cup, medjool dates (pitted)

1/2 cup, raw almonds

1/4 cup, cacao nibs

1/8 tsp, salt

4 Tbsp, coconut oil (gently melted, by sitting the glass jar in a container of warm water)

Caramel filling

Ingredients

1/2 cup, medjool dates (pitted)

1 1/2 cups, cashew nuts (soaked in water overnight)

1 Tbsp, tahini

1/2 cup, honey

1/2 cup, coconut oil, melted

Chocolate topping

Ingredients

1/4 cup, Cacao butter (or Coconut oil), melted

1/4 cup, honey, melted

1/4 cup, raw cacao powder

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METHOD

Line the bottom and sides of a square baking tin (20cm x 20cm) with baking paper.

1.   Place almonds, coconut, cacao nibs, medjool dates, and salt in a food processor and blitz until a fine crumbly texture. Drizzle in melted coconut oil and pulse until well combined and the mixture forms a dough.

2.   Press mixture into the prepared baking tin, pressing down firmly with the back of a spoon.

3.   To make the caramel: place dates in the food processor along with the softened cashew nuts, honey, tahini, and coconut oil. Process until smooth – this will take a few minutes.

4.   Spread caramel all over the base in the baking tin. Set aside in the fridge or freezer for a few hours until the filling is firm.

5.   Melt cacao butter and honey in the top of a double boiler or in a glass bowl set above a small pot of simmering water.  Add cacao powder once honey and cacao butter is melted.  Pour melted chocolate all over the filling and spread it over evenly. Return to the fridge for about 20 minutes, or until set.

6.   Cut into about 25 pieces. The slice will keep for up to 4 days in the fridge, and actually tastes better a day or two after it has been once the flavours have mingled and the caramel has had a chance to become firm.

Share and Enjoy. Sat Nam x

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BANANA CHOCOLATE RAW PIE

Base

INGREDIENTS

2 C Walnuts

3 Tbsp Raw Cacao powder

5 Fresh Dates

1/8 tsp Sea salt

METHOD

Combine all ingredients in food processor.  Press into a round cake tin (with a removable base) that is lightly greased with coconut oil or lined with baking paper.

Pie Filling

INGREDIENTS

2 cups soaked Cashew nuts

3 ripe Bananas

2 Tbsp Lemon Juice

1/2 C Honey

1 tsp Natural Vanilla Essence 

1/8 tsp Sea salt

1 Cup Raw Almond Milk* (see recipe below)

3 Tbsp Lecithin

1 C Virgin Cold Pressed Coconut Oil

METHOD

1.  Place the jar of coconut oil into a bowl of warm water to melt the oil into a liquid.

2.  Add to blender all ingredients except the coconut oil and lecithin.  Blend until smooth and creamy.

3.  Add melted coconut oil and lecithin to blender.  Resume blending until smooth and creamy.

4.  Pour half of the filling into the crust

5.  To the remaining half of the filling in blender add 2 Tbsp Raw Cacao powder and blend until smooth.

6.  Add to top of banana layer of filling (2 layers) or swirl together to get a marble swirling look.

Eat, share & enjoy with friends and family!

The pie will keep for at least 4 days.  Store covered in the fridge.

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*RECIPE : Raw Almond Milk

INGREDIENTS

1 C Raw Almonds

3 C Water 

METHOD

Soak almonds overnight.  Blend ingredients together 2-3 minutes.

Pour into straining bag and squeeze out the milk

Stores in fridge for up to 5 days

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CHOCOLATE MACAROONS

Chocolate is one of most peoples favourite sweet treats.  These live chocolate macaroons are a perfect healthy alternative to the usual highly refined sugar treats. This recipe is so simple to make and is one of the healthiest treats for people with a sweet tooth.  They not only taste great but also nourish the body with iron, magnesium, essential fats, and antioxidants.

Free from refined sugar, gluten, egg, and dairy - makes raw macaroons allergy friendly and a perfect sweet treat that is guilt free. If you are trying to cut out sugar from your diet, then these are your answer to satisfy cravings for chocolate. 

INGREDIENTS

2.5 cups      Fine or medium shredded coconut

¾ cup         Raw Cacoa powder (unsweetened)

½ cup          Honey – manuka or pure liquid honey

½ tsp           Vanilla extract (natural, alcohol free)

4 Tbsp         Coconut Oil

 ¼ tsp          Himalayan salt

Method

In a large bowl combine all the ingredients and stir well.  To shape the macaroons use a tablespoon, scoop, and roll with damps hands, then place in a container (single layer).  If you want perfect shapes press into a silicon muffin tray and then pop out when set. Refrigerate for at least two hours. 

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Please note even though these are raw and contain no sugar, gluten, dairy, or egg they are still a “sometimes” food - best served as a sweet treat and not to be eating in large quantities or everyday - all in moderation!  

Enjoy and Live Lightly! x

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