The delightful Meg Phillips has been at it again….this time it’s one of her delicious vegan smoothie bowl creations using raw cacao powder and frozen bananas. This is a great summer breakfast or brunch idea to share with friends. Get creative with your choice of fruit & nut or cereal toppings….and watch this space for Meg’s homemade granola recipe coming soon to the blog.
So we asked one of our local seasoned recipe creators to have a little play with the Organic Canadian Hemp Protein Powder and Organic Hemp Seeds for us and this is what she came up with. Thank you Meg Phillips, another stella recipe from yourself, and 2 in one.
Chocolate Hemp Bliss Balls
Makes approx 12
- In a food processor, process the almonds until a fine powder forms.
- Transfer to a bowl and add the cacao and hemp powder mixing to combine well.
- Add the dates, coconut oil and maple syrup to a blender and blend until smooth.
- Mix with the almond mixture until a dough forms.
- Roll into bliss balls of desired size and roll again in coconut sugar
Vanilla Hemp Seed Bliss Balls
Makes approx 12
- In a food processor, process the cashews, hemp seeds and coconut until a crumb forms
- Transfer to a bowl and set aside.
- Blend the remaining ingredients until smooth then mix with the cashew mix until a dough forms.
- Roll into bliss balls of desired size and roll again in extra hemp seeds
Read more about healthy recipe on Affordable Wholefoods Blog
Another inspiring vegan recipe from Meg Phillips. This time a homemade chocolate chip muesli bar using a super simple ingredient list including organic oats, medjool dates, rice malt syrup, coconut oil and chocolate. An easy one from start to finish and super tasty too.
This weeks recipe comes from local food blogger and recipe connoisseur Meg Phillips
. A deliciously tempting chocolate quinoa puff bar made using organic quinoa puffs, organic cacao powder and organic Loving Earth Mylk Chocolate.
- 3 cups organic puffed quinoa
- 1/4 cup rice malt syrup
- 2 tablespoons organic cacao powder
- 2 tablespoons natural peanut butter
- 3 tablespoons coconut oil
- 50g Loving Earth mylk chocolate (available in either our Lismore or Coffs Harbour stores).
- Add the quinoa puffs to a largish mixing bowl.
- In a seperate bowl mix the rice malt, cacao powder, peanut butter and coconut oil until smooth.
- Pour the wet mix over the quinoa and mix until evenly coated.
- Melt the chocolate and pour roughly half of it over the bottom of a tin lined with baking paper.
- Press the quinoa mixture into the tine tightly using a fork.
- Pour the remaining chocolate over the top and set in the freezer.
- Once set, cut into bars and enjoy.
Note: You can use regular dark or milk cooking chocolate in place of the Vegan chocolate from Loving Earth used above.
Read more at Affordable Wholefoods Blog
Another wholesome recipe shared by Nutritionist Natalie Harms. These gluten free cookies are the perfect compliment to a cup of tea. They have a texture similar to shortbread and the cacao nibs give a delicious hint of chocolate.
Almost chocolate cookies, but with a healthy twist!
- Preheat your oven to 190’C. Line one or two baking trays with baking paper.
- Place the butter, sugar and tahini in a bowl and beat together until creamy.
- Add the egg and vanilla and beat for a further minute.
- Sift the flour, baking soda, cinnamon & salt into a bowl and mix until well combined.
- Stir in walnuts and cacao nibs.
- Drop generous teaspoons of the mixture onto the baking sheet, leaving a space between each cookie. Press them down slightly and bake in the heated oven for 15 minutes or until golden brown in colour.
- Allow to cool and store in an airtight container for freshness. Enjoy!
Read more at Affordable Wholefoods Blogs
We get a lot of feedback from our customers in store and often they will drop recipes in for us to try which is where this one came from. It came highly recommended and after making it we can back this up. It’s absolutely delicious and very simple to make.
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