Red Velvet Choc Mousse 

Ingredients:

1 cup of raspberries
1 tbs Rice malt syrup
2 tbs Raw Cacao
2 Avocados
1 tbs Raw cacao Butter

Method:

1. Melt together cacao butter, rice malt syrup and raspberries until there cacao butter is smooth with no lumps.
2. Place all ingredients together in a small blender, blend ingredients until smooth, even and fluffy.

Salted Caramel Pro-nuts

Salted Caramel Pro-nuts

Ingredients:

1/2 Chickpea Flour
1 scoop Protein powder
1/2 cup soaked Dates
1/2 cup soaked Cashews.
1 tsp coconut oil
1/2 tsp Baking soda.
Pinch of Himalayan pink salt.
1/3 cup almond milk

Method:

Pre soak cashews and dates for 1-2hours

1. Mix cashews and dates in a food processor, slowly adding almond milk until smooth.
2. Add the rest of the ingredients and mix together
3. Place in greased doughnut pan, then bake in an oven at 150° for 15 minutes. Make sure they have cooked through.
4. Allow to cool and ice. Enjoy! 😊

Gingerbread Men

Gingerbread Men

Ingredients:

125g of butter or applesauce
1/2 cup rice Malt Syrup
1/3 cup golden syrup
1/3 cup maple syrup
1.5 Tbsp. Fresh ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 egg yolk or Flax egg
2.5 cups Buckwheat flour
1 tsp Bicarbonate soda

Method:

Beat together butter, rice malt, golden and maple syrup until creamy. Add egg yolk, cinnamon, nutmeg, ginger and Bicarbonate soda then beat again. Stir in flour.

Once you have dough turn onto a lightly floured surface and knead until smooth. Mould the dough into a ball and press into a disc then cover with plastic wrap and place in the fridge for 30 minutes. Pre heat oven to 180°C.

After 30 minutes place dough on lightly floured surface and using a lightly floured rolling pin, roll dough out until dough is about 4mm thick.

Use your favourite cookie cutter to cute out shapes. Repeat with any excess dough.

Place on trays about 2cm apart. Bake in oven for 10mins or until golden brown. Remove from oven and transfer to a rack to cool.

Decorate with your favourite colours and patterns. Enjoy over the holidays with your family and friends. 🌟🎄💕

Red Velvet Christmas Balls

Red Velvet Christmas Balls 

Ingredients:

3 Whole Eggs or Chia Eggs
1.5 Cups oat flour
2 tbs almond meal
2tsp Baking Powder
½ Cup Coconut Milk
1 roasted, Pureed Beetroot
1 tbs cacao
1 Vanilla bean
3 tbs rice malt syrup

Method:

Mix together wet Ingredients until well combined. Slowly add dry ingredients until smooth and thick.

Pour into greased tin lined with cupcake patties. Baked on 180°C for 20 minutes or until cooked through.

Remove from oven and allow to cool. This is when it starts to get messy. When cake has cooled and is at room temperature cut cake into small pieces (whichever size you prefer) and roll pieces individually into balls. Place in fridge while you make ingredients for the top.

I melted vegan white chocolate on top and decoarted mine and used natural colours for the holly on top.

Enjoy shared with Friends and Family, have a Merry Christmas and Happy New Year 🎄🌟

Salted Caramel Explosion Doughnuts

Salted Caramel Explosion Doughnuts 

I n g r e d i e n t s:

2 cups of buckwheat flour
2 (Flax)Eggs
¼ cup of Coconut Milk.
¼ cup Maple syrup
3 Tbsp. Rice malt syrup
1 Tbsp. Coconut oil
2tbsp peanutbutter (unsalted, no added sugar)
2 tsp baking soda.
Vegan salted Caramel chocolate*

M e t h o d:

Place about 12 square of caramel chocolate onto baking paper and place into the freezer allow at least 30 minutes to an hour to freeze.

Blend together flax eggs, coconut milk, maple syrup, rice malt syrup, coconut oil and peanut butter. Slowly add the dry ingredients until all the ingredients are combine completely. The mixture should be thick.

Turn on fry pan to a medium/hot heat and add enough coconut oil to completely cover the bottom of the pan. (It's better to have more than not enough for this recipe)

Place a heaped table spoon of the batter in the frying pan for each doughnut, wait until it starts to rise, change colour and become slightly firm on top, before placing a 1-2 pieces (depending on size of batter) of caramel chocolate in the centre.

Using a spoon pull some of the semi-cooked batter of the doughnut around the sides of the caramel chocolate. Add a small dollop of new batter on the top and allow to keep cooking on that side until you see the new batter begin to firm up. Then flip your doughnut onto the other side.

Remove from pan and allow to cool slightly before serving. The outsides of your doughnut should be crispy and the middle soft with an explosion of caramel in the centre.

Enjoy!

*I suggest Loving Earth Salted Caramel Chocolate or get what you need by weight from The Source Bulk Foods @thesourcebulkfoods

Banana Pops

Banana Pops 

With the festive season coming up simple, easy, delicious, healthier treats that cater for everyone are a must! These banana pops are super quick to make and will please everyone. They are gluten free, dairy free and vegan. 

You will need:

• Bananas - 1 banana makes 3 pops
• Loving earth dark chocolate 
• Paddle pop sticks
• Toppings of your choice - Red and green sprinkles would be great for Christmas!

Cut your banana into 3 place on tray in the freezer for 10 minutes.

Melt chocolate in microwave or over stove.

Remove banana from the freezer and stick paadle pops into their base. ensure the paddle pop is at least 2/3rd's into the banana.

Dip banana into melted chocolate, use a spoon to pour the desired amount of chocolate over the banana.

Decorate with toppings and place in the fridge to set if you like you banana softer or the freezer if you want more of an ice-cream consistency.

After 10 minutes they are ready to be devoured!

Enjoy 💕

Hazelnut Brownie with Chocolate Ganache

Hazelnut Brownie with Chocolate Ganache’

Indulge in this Rich Hazelnut Brownie and Chocolate Ganache Recipe. There are a few ingredients but the process is simple and easy. Best of all its refined sugar free, gluten-free, dairy free and vegan! So slice up quickly and share it with friends because once you sink your teeth into this treat you will want to keep it for yourself.

Hazelnut Brownie Recipe
Ingredients:
1.5 Cups Hazelnut meal
1 Flax egg (or 1 egg)
1 cup of coconut oil
1 Tbsp. Almond butter
2 Tbsp. Buckwheat flour
1 Tbsp. Cacao powder
1 Tbsp. Natural peanut butter  (no added salt or sugar)
2/3 Cup raw 80% dark chocolate (of your choice)
3 Tbsp. Maple Syrup
1 tsp. Vanilla bean
½ cup Coconut Milk

Method:
Pre-heat your oven to 180°C

Melt together the coconut oil, almond butter and peanut butter. Melt chocolate separately.

Mix together Flax egg, coconut oil, almond butter and peanut butter. Then add melted chocolate, maple syrup and vanilla bean and mix again.

While mixing slowly add cacao, hazelnut meal and buckwheat flour and milk. Once mixed completely the brownie batter should be thick and gooey.

Pour Brownie batter in a greased pan line with baking paper. Place in oven and cook for 20 minutes.

Once cooked removed brownie and allow to cool while you make the chocolate ganache.

Ganache Recipe

Ingredients:
1 Tbsp. cacao
1 Tbsp. Coconut oil
2 Tbsp. Rice Malt Syrup
1/3 Cup raw chocolate  (of your choice)

Method:
Melt together over stove or in microwave.

Pour over brownie and allow to cool slightly before serving.

Enjoy! Try to share 💕