½ cup cocoa butter
3 tbsp of cocoa powder
3 tbsp of coconut nectar
Heat all ingredients in a saucepan on a low heat. Gently cook and stir until all melted and combined. Do not let it boil and set aside.
Coconut + hazelnut mix
3 tbsp creamed coconut
1 cup of desiccated coconut
1 tbsp of coconut nectar
3 tsp of hazelnut butter
1/2 cup of hazelnuts
Blend together and pour a thin layer of chocolate into the bottom of your molds. Then using a teaspoon put coconut blend evenly through chocolate in the mold then pour more chocolate over. Continue to do so once or twice. Place in freezer for 30 minutes. Leave aside a quarter of the mix for next step.
Coconut bananacream topping
Left overs of coconut mix
2 small bananas
1 tbsp of chia seeds
Blend all together and pour onto pre prepared chocolate bases. Smooth evenly over the chocolate molds and put back into the freezer for another half an hour. Remove from the freezer and store in the fridge covered for 3-4 days.
Mixed berry and white chocolate cheesecake
Now, this was one of those creations where my friend and I literally just threw things into the thermomix and hoped for the best. It ended up turning out incredibly and I’m almost going to claim it as the best cheesecake yet! Because it was such an experiment the measurements may be slightly off but just go with the flow and experiment yourself to find the right consistencies.
I’m up in Lennox Head at the moment and this area has so much amazing food-spiration. I’ve got a thermomix and a huge kitchen so I’m so excited to be able to just experiment and have fun while having access to so much amazing, fresh, organic produce. There’s something about warm weather and living by the ocean that gets my mind and body inspired. I hope you love this cheesecake as much as my mum, my friend and I did because we ate it within two days!
1 cup of almond
½ cup of hazelnuts
1 cup of medjool dates
Blend all ingredients together until consistently combined. Shape to bottom of a cake tin and set aside in the freezer.
White chocolate filling
4 cups soaked cashews
1 cup coconut cream (or coconut milk)
2 tbsp lemon juice
1/4 cup raw organic honey
pinch of salt
Blend together until smooth. Set aside half the mixture for the berry filling and pour the other half evenly onto the pre made base and place into the freezer.
½ of the pre made white chocolate filling
1½ cups of organic, frozen mixed berries (or fresh)
¼ cup of raw organic honey
splash of water
Heat the water, honey and frozen berries in a small saucepan on a medium heat until the berries are defrosted. Pour the berries and the sauce from the berries into the left over white chocolate filling and blend again. Pour evenly over the pre prepared base and white chocolate layer and place into freezer for 2-3 hours to set.
Serve with coyo and store covered in the fridge for 2-3 days.
CHOCOLATE MOUSSE CUPS
These scrumptious little choccy cups were another experiment as I had left over soaked cashews from the berry and white chocolate cheesecake I made a few days back now. I basically just threw in things with out accurately measuring so be wary of that when you’re re creating them as my measurements may be a little off but trust your instinct to find the right consistenciesand taste as you go.
They are SO yummy with some coconut yogurt and are the perfect sweet treat after dinner. Enjoy!
1 ½ cups goji berries
½ cup of almonds
½ cup of hazelnuts
1 tbsp of coconut butter
Blend all ingredients together. I used extremely moist goji berries so aim to get them if you can and if the mixture doesn’t seem to be sticking together well enough add in a few medjool dates or some extra gojis. Place into a cup cake tin and cover the bottoms evenly and flatten them out.
1 ½ cup of soaked raw cashews
¾ cup of coconut cream (or coconut milk)
¼ cup of desiccated coconut
3 heaped tsp of raw cocoa powder
1 tbsp of creamed coconut
½ a cup of a sweetner (maple syrup, honey, agave, coconut necter)
Blend all ingredients together until a smooth, fluffy consistency is formed. Pour into the pre prepared cup cake tin bases smooth out the top. Put into the freezer for 2-3 hours to set, then keep in the fridge covered for 2-4 days.
Banana Cream Pie
Raw, vegan and nut free.
2 ¼ cups desiccated coconut
127 g date paste- medjool dates
½ tsp powdered vanilla
pinch seaweed salt
Blend all ingredients minus the banana together and grease a suitable pan with coconut butter. Press crust into pan evenly. Slice banana into thin pieces and layer over the crust. Set aside in freezer.
1 ¼ cups coconut milk
1 ¼ cup bananas (3 bananas- 1 small, 2 large)
1 standard spoon of vanilla extract
1 tsp lemon juice
pinch of salt
pinch of cinnamon
½ cup date paste- medjool dates
1 spoonful of lecithin (optional)
Blend all ingredients minus the lecithin and date paste together until smooth. This will take around 2-5 minutes depending on the power and quality of your blender. Then add in the date paste and lecithin and blend until smooth consistency.
Layer evenly on top of the pre prepared crust and place in freezer for 1 hour.
Keep covered in the fridge or freezer for 2 days.
My two friends and I have created a social media movement called Clean Creations to empower others through holistic living, nutrition and fitness. So for more raw, clean, delicious recipes like this go and like Clean Creations on facebook and follow @cleancreations on instagram.
I have intense cravings for sweets after dinner, particularly of the chocolate variety. Some nights I can push through it with a glass of water and a distraction but other nights, I just want to eat a whole block of Cadbury coconut chocolate. Considering my aspirations for my health and training and my allergies to dairy… it’s best on these nights for me to find an alternative to satisfy those cravings. So here was tonights sweet satisfier. Completely clean and 100% my favourite dessert.
Clean coconut + banana sago pudding: Recipe
3/4 cup of uncooked sago
2 cups of coconut milk
1 cup of cold water
2 tsp of cinnamon
2 tsp of vanilla essence
1 sliced banana
1 cup of mixed berries (fresh or frozen)
Pulp of 6 passion fruits
1/4 cup of water
2 tsp of honey
– Combine sago, coconut milk, water and cinnamon in a saucepan and stand for 30 minutes to soak.
– Meanwhile, put passionfruit, berries, honey and water on a low heat on the saucepan and simmer for around 10-15 minutes, stirring occasionally. Remove from heat when smooth and cooked through, cool completely.
– Put sago mix onto stove on a medium heat until boiling, stirring occasionally. Then turn heat down to low and add in banana and vanilla essence.
– Stir through banana and vanilla essence and then allow to cook on low heat until the sago balls turn clear, stirring every 5-8 minutes (should take up to 30 minutes). Add in some extra cool water if the sago seems like it’s lacking moisture.
– Remove from heat and serve with passionfruit and berry sauce and any type of fruit. Desiccated coconut on top also is a delicious addition to make it a little more coconutty. I added goji berries because of their high content of antioxidants and amino acids and then a couple of slice of kiwi fruit to go with the tang of the passionfruit sauce.
Hope you love it as much as I do.
Cooking, nutrition and clean eating has become a growing interest for myself. I love waking up in the mornings, being the only one at home and being able to cook a massive feast of nutritious, clean and organic foods.
My friend, Nell, and I have created a clean eating Instagram page. It’s such a huge and growing thing amongst society at the moment so we both thought we’d have some fun and create a page where we can share our ideas on food and clean eating. If you have Instagram, search for: @cleancreations
Today I’ll share with you one of my posts I did yesterday on @cleancreations. Basically I had an extremely active morning of training, surfing and horse riding so in between activities I thought it would be important to re-fuel efficiently so I had energy to make it to the end of the day.
Heat half a cup of oats and half a cup of quinoa flakes with 2 cups of rice milk (add milk as needed throughout cooking), on a low heat in a saucepan. Once simmering, add a tablespoon of your choice of protein powder… the more natural and chemical free the better. Mix in a diced up banana, then add a teaspoon of 100% organic maple syrup or honey, stir through. When you think the mix is almost ready to be eaten, tip in a 1/4 cup of chia seeds, goji berries, desiccated coconut, and a sprinkle of LSA. Then remove from saucepan into a bowl… Serve with a heated up mixture of fresh or frozen berries, 100% hazelnut butter, chocolate coconut butter from the amazing brand Loving Earth and sprinkle with coconut flakes. Hope you enjoy this nutritious, filling meal, I certainly did! :-).
1 onion, finely diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 large grated sweet potato
2 sticks sliced celery
250 g lean mince (beef, chicken, game meat are all great)
1 red capsicum, chopped
2 tablespoons tomato paste
400 g tomato puree
400 g cooked red kidney or adzuki beans, drained
125 g cherry tomato, halved
100 g baby spinach leaves
1 avocado, chopped
1 bunch coriander, chopped
1 small chopped red chilli
1 clove of grated fresh garlic
Your choice of Seaweed sheets or Lettuce cups to serve
Sauté the onion, sweet potato, chilli, garlic and celery for 3 minutes until softened.
Add the spices and mince and cook through for 5 minutes until the mince is browned.
Add the capsicum, tomato paste, tomato puree and beans.
Pour over 1 cup of water.
Simmer over a low – medium heat for 30 minutes until thick.
Season with ground pepper and a little salt add cherry tomato.
Fold in spinach and coriander just before serving.
Spoon into bowls lined with seaweed sheets or lettuce cups and quinoa on the bottom.
Top with chilli to taste, basil or extra coriander, avocado and a lime wedge.
Enjoy, this recipe is truly delicious and super high in protein. Best dinner I’ve had in a long time.