Raw Caramel Slice.

Base:

  • 3/4 cup of oats
  • 1/2 cup of coconut
  • 1/3 cup of dates, soaked in hot water
  • 1/4 cup of coconut oil
  • 2-3 tablespoons of water from dates

In a food processor blend the oats until they form a flour consistency. Add in ll the other ingredients and blend until it forms a soft dough. Pour the dough into a prepared tin and press down until smooth. Refrigerate or freeze for 30mins-1 hour.

Filling:

  • 1 1/2 cups of dates, soaked in hot water
  • 4 tablespoons of coconut oil
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt (you can add more or less depending on how salty you like it)

Add everything into the blender, blend for 5 minuets or until smooth. Pour into the chilled base and refrigerate for 1.5 hours until hard.

Chocolate Topping:

  • 1/2 cup of coconut oil, melted
  • 2/3 cup of raw cacao powder
  • 4 tablespoons of liquid sweetener

Melt the coconut oil over a low heat, once melted take off the heat. Whisk in the other ingredients and pour over the top of the slice. Refrigerate until the chocolate is hard. Cut into slices and serve.

Chocolate Coated Bananas.

  • Spotty bananas
  • 2/3 cup of cacao
  • 1/2 cup of coconut oil
  • 3 tablespoons of liquid sweetener
  • Toppings : crushed nuts, seeds, sprinkles, coconut or cacao.

Peel the bananas and put them onto a lined baking tray, place into the freezer for 30 minuets.

While the bananas are cooling make the chocolate. Melt the coconut oil over low heat, when melted take off the heat. Add the cacao and sweetener, whisk until smooth.  (I poured my chocolate into a deep tray, to make coating easier.)

Take the bananas out and roll in the chocolate, place back onto the tray and sprinkle with your favorite toppings. Put back into the freezer for 1 hour, but preferably overnight.

Mixed Berry Nice-Cream.

  • 4 frozen bananas
  • 1 handful of frozen raspberries, blueberries, cherries and blackberries (of each berry)
  • 1/3 – 1/2 cup of plant based milk (depending on desired thickness)
  • 2 tablespoons of pea protein
  • 1 teaspoon of cinnamon

Add everything to the blender (except the milk), blend until everything is broken up. Now add the milk, blend until the ice-cream has formed and become smooth and creamy.

Serve in your favorite glass or bowl.

Raspberry, Lime and Coconut Cheesecake.

This Recipe is Adapted From: Quite Good Food.

For the Base:

For the Filling:

Put all the base ingredients into a food processor and blend for 5-10 minutes, until the texture has small crumbs, and will hold together when pressed with your fingers. If it doesn’t come together as well as you think it should add a small amount of  water from the dates.

Tip the mixture into a non-stick spring-form cake tin (make sure its lined with baking paper, this will allow it to come out easier.)

Use the back of a spoon or your fingers to press the mixture down firmly and evenly.

Put the base in the the freezer to set for at least an hour.

Place the raspberries, lime zest, lime juice and maple syrup into a blender or food processor and blend until completely smooth, it should have a similar texture to banana ice-cream.

Tip the raspberry mixture into a saucepan, add the coconut cream and stir until combines. Sprinkle the agar powder on top and stir in.

Bring to the boil, stirring continuously. Once the mixture has boiled (it should have thickened slightly) turn down to a low heat and simmer for 5 minuets.

Take the chilled base out of the freezer, pour the filling onto the base and refrigerate for 1-3 hours or until it is cold and has become hard (set).

Once the cheesecake has set take it out of the fridge and slice, this can be served cold or at room temperature.