Our first recipe from local Sports & Exercise Student Meg Phillips. Meg has a passion for healthy plant based food and has shared with us her take on a Raw Caramel Slice made with a combination of dates, nuts, coconut oil and maple syrup. This recipe has been a hit on Meg’s Instagram page. You can see more of what Meg makes here @_megphil
We look forward to sharing more of her creations.
For the base:
- 2 cups of raw almonds
- 1/2 cup of raw cashews
- 1/2 cup of dates (soaked in hot water for 10 min)
- Pinch of pink Himalayan salt
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- Process the almonds and cashews to a fine powder in a high speed blender or food processor.
- Add the remaining ingredients and process until it becomes a dough that sticks together well.
- Press this mixture into a tin lined with baking paper (tin will need to be fairly deep approx. 6cm deep).
For the caramel layer:
- 15-20 Medjool dates (seeds removed and soaked in hot water for 10 min, if your dates are quite large you may only need the smaller amount)
- 1 cup of tahini
- Pinch of Himalayan salt
- 1/4 cup coconut oil, melted
- 1/4 cup of maple syrup
- Process all ingredients in a blender or high speed food processor till smooth.
- Pour this mixture over the base and set in the freezer while you melt the chocolate.
For the chocolate topping
100g Loving Earth Mylk chocolate
- Melt the chocolate and pour over the caramel and set in the freezer for a few hours.
- Serve cold and enjoy.
Read more at: Affordable Wholefoods
To celebrate this weeks 100th episode of our Newsletter we are sharing an old family favourite. A rich chocolate cake, no holds barred. This one comes with all the trimmings and tastes divine. Enjoy! Continue reading
This homemade ice-cream made with organic cacao powder is free of any added sugar or preservatives. A healthy alternative to store bought varieties and just as tasty. Enjoy!
This weeks recipe is courtesy of Kerrie Cox from @healthylivinginspirations. Kerrie specialises as a qualified Raw Vegan Chef with a passion for supporting people who are wanting to learn more about eating a diet rich in raw foods. She offers Raw Food Workshops in the hinterland area of Northern NSW. Continue reading
This weeks recipe is courtesy of Kerrie Cox from @healthylivinginspirations. Kerrie specialises as a qualified Raw Vegan Chef with a passion for supporting people who are wanting to learn more about eating a diet rich in raw foods. She offers Raw Food Workshops in the hinterland area of Northern NSW.
“One of our family’s favourite recipe is this magnesium boost raw chocolate slice. Full of wholefoods and magnesium potent ingredients” – Kerrie
Preparation time: 25 minutes
Serving Size: makes 30 slices
- Place all ingredients except the water into a food processor.
- Pulse on high a few times to break the nuts down and combine the dates.
- Add a little water while the blender is running so that the mixture sticks.
- Once mixture is well combined, smooth into a lined rectangle baking tin (or large round tin) and press using the back of a spoon to smooth out.
- Place in the freezer whilst making the filling.
- Place the avocados, spinach, cocoa powder, maple syrup, vanilla extract and tamari in a high speed blender and blend until smooth.
- Add the lecithin and coconut oil and blend on high until well combined and creamy.
- Take the base out of the freezer and pour the filling onto the base. Place back in the freezer whilst moving onto the topping.
- Place all ingredients into a food processor and pulse until the nuts are broken down to a crumble. Do not over process.
- Take the slice (so far) out of the freezer and put a generous amount of crumble on the top pressing into the filling which will still be quite soft (this helps it to stay in place).
- Place back into the freezer to set.
- Remove from the freezer once set and slice into bars.
- Store in the freezer until you are ready to eat, taking out 5 minutes prior to serving. Enjoy!
The number of slices you end up with will depend on how big or small you want your slices.