STRAWBERRY DREAM PIE

BASE

INGREDIENTS

1 cup Walnuts

1 cup Almonds

1/3 cup Raw Cacao powder

8 Dates

1/8 tsp Sea Salt

 

 

METHOD

Grind almonds and walnuts in the Food Processor.  Add remaining ingredients to the Food Processor and blend until all ingredients are combined.  Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper. 

 

---

FILLING

INGREDIENTS

3 cup Cashew nuts (soaked overnight)

3/4 cup Lemon juice

1/4 cup Water

1/2 cup Honey

1 cup Strawberries (fresh or frozen)

1 cup Raspberries (fresh or frozen)

3/4 cup Coconut oil (melted)

2 Tbsp Lecithin

METHOD

1.  Place 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 the filling into the base. 

7.  Decorate the pie with strawberries and raspberries on the top.  Place pie in the fridge to set.

Serve and enjoy. Please note this pie will keep for at least 4 days when stored covered in the fridge.

---

GINGER BLISS BALLS

INGREDIENTS

1 cup Sunflower seeds

1 1/2 cup Cashew nuts

1 tsp Vanilla Essence

5 Tbsp Coconut oil (melted)

10 Fresh dates

2 Scoops Nuzest Clean Protein - Natural flavour

3 tsp Ground ginger

1/4 tsp Sea salt

METHOD

1. Grind up sunflower seeds and cashew nuts in the food processor, then transfer to a bowl.
2.  Add dates, vanilla essence, and coconut oil to food processor and process until it forms a thick paste.
3.  Add to food processor the ground sunflower seeds, and cashew nuts, ginger, Nuzest protein, and sea salt. Process all ingredients together for a few minutes until the mixture forms a dough.
4. Shape into balls and store in the fridge until serving.

Serves 15 - 20 bliss balls (remember to eat in moderation).

 

---

WHITE CHOCOLATE & BLUEBERRY PIE

BASE

INGREDIENTS

3/4 cup Almonds

3/4 cup Sunflower Seeds

5 Tbsp Raw Cacao Powder

10 fresh Dates

1 tsp Natural Vanilla Essence

1/8 tsp Salt

3/4 cup Blueberries (fresh or frozen)

METHOD

Grind almonds and Sunflower seeds in the Food Processor.  Add remaining ingredients to the Food Processor and blend until all ingredients are combined.  Press into round cake tin (with removable base) that is lightly greased with coconut oil or lined with baking paper.  Layer 3/4 cup of blueberries on top of the base.

---

WHITE CHOCOLATE FILLING

INGREDIENTS

3 cups Cashew Nuts (soaked)

2 cups Water

2 Tbsp Lemon juice

1/2 cup Honey

1/8 tsp Sea salt

1 tsp Natural Vanilla Essence

3 Tbsp Lecithin

3/4 cup Raw Cacao Butter (melted)

1 cup Blueberries

---

METHOD

1.  Place cacao butter into a jar, then place the jar into a bowl of warm water to melt the butter into a liquid.

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

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

4.  Pour half the filling into a small jug and put to the side.

5.  Add blueberries to the remaining filling in the blender and blend until smooth.

6.  Pour together the white chocolate filling and blueberry filling into the crust to create the marble effect.  

7.  Decorate the pie with blueberries on the top.  Place pie in the fridge to set.

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

DIVINE GEM RAW TRUFFLES

INGREDIENTS

3/4 Cup Raw Almonds

1/4 Cup LSA

1/2 Cup Raisins

1/3 Cup Raw Cacao Powder

3 tbsp Coconut Oil (cold-pressed)

1 tbsp Tahini

1 tsp Honey

1/8 tsp Sea Salt

1-2 tbsp Water

---

METHOD

1) Put Almonds in the food processor, and blend well until finely ground.

2) Tip Almonds into a separate bowl, and add the other dry ingredients.

3) Add all remaining ingredients to the food processor, and blend to form a paste.

4) Add the bowl of dry ingredients to the paste in the food processor, and blend until it forms a bliss ball texture.

5) Roll small spoonfuls of mixture into balls with the palms of your hands.

6) Place truffles in the fridge or freezer to set.

Enjoy!

---