Peanut butter and Popcorn Chocolate Bites
1 cup of cocoa butter
3 tbsp of cacao powder
1/4 cup of sweetener of your choice (I used coconut nectar but maple syrup, raw honey or coconut sugar will do)
½ a cup of peanut butter
1 cup of cooked popcorn
Melt on a low heat the cocoa butter… adding in the cacao powder and sweetener as the butter melts. Continuously stirring, ensure it doesn’t start boiling. Place peanut butter and cooked popcorn into muffin tins lined with baking paper, greased with coconut oil or cupcake patty pans. Then once the chocolate is fully melted and evenly stirred, pour chocolate over each cupcake holder (over the peanut butter and popcorn) until at desired size. Place in freezer for 1-2 hours. Remove from freezer and store in fridge once set. SO YUMMY!
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.