Whether it is the fact that Valentine’s Day is this weekend or that people seem to be talking about what they are “giving up” for lent, there’s no hiding the fact that chocolate is in the air. These heart shaped chocolate lemon curd tarts are the perfect raw Valentine treat. Continue reading “CHOCOLATE COCONUT TART WITH LEMON CURD FILLING”
It has been a while since I have done a Feature Friday on the blog. Sorry – I have been traveling the world sunning myself for hours on pebbley beaches and cheersing to cocktails at sunset (a lovely way to live for those interested) But it also means that I have neglected a part of me that I am passionate about. My Health, fitness and wellbeing and writing . SO back to the drawing board they say and what better way to start than an Italian style FEATURE FRIDAY. And what better Italian dessert than the ever so famous Tiramisu. This gluten, sugar and dairy free Tiramisu is one to add to the to do list this weekend or the next family affair. An old sugary favourite with a healthy kick thanks to the gorgeous foodie blogger Emily from “This Rawsome Vegan Life” Continue reading “FEATURE FRIDAY – RAW VEGAN TIRAMISU SLICE”
A couple of weeks ago it was my turn to make something sweet for girls night! I asked the host what her ultimate dessert would be that I could recreate a sugar-free healthy version of. After an almost instant reply of “ummm sticky date pudding??” I was a little stumped because sticky date puddings are usually made of butter and brown sugar – big No No’s! BUT it didn’t take long before I was completely mind blown from the healthy versions of sticky date desserts all over the internet. I decided to go with the amaaaaazing looking Loving Earth recipe because I practically drooled on my screen as soon as I read it. And let me just tell you it blew everyone’s mind and you couldn’t tell that there wasn’t a single grain of refined sugars in sight!!!! This is the real deal minus the nasties. The cake itself didn’t take too long to make either. I chose to make 1 single large cake but 4-6 mini individual loafs would also have been a treat. Dates are packed with fiber and have so many nutritional benefits for you body. They are one of the very best sweet and versatile foods that can regulate the digestive process and are great natural unrefined sweetener whilst also offering a rich dose of several vitamins and minerals. Some health specialists have suggested eating 2-3 dates a day is necessary for a healthy and balanced diet and digestive system. This dessert is the perfect combination of natural sugars, proteins, carbohydrates and essential fats to give you the energy boost you need without the ugly sugar high and crash. Kids will also love it ! and salted caramel sauce?? need I say more!!!
STICKY DATE PUDDING WITH SALTED CARAMEL SAUCE
serves 6 – GF P V SF DF – 50 minutes
4 teaspoons Coconut Oil (for greasing)
200g Salted Caramel L.E Chocolate >> SHOP HERE
3 tbsp Coconut Oil
80ml almond mylk
1 cup buckwheat flour or almond meal
1 tsp baking powder
½ tsp salt
½ cup Coconut Sugar
1 cup medjool dates, pitted
½ cup boiling hot water
250ml almond mylk
80–120g coconut cream
1 cup coconut cream
1 cup medjool dates, pitted
100g Salted Caramel Chocolate >> SHOP HERE
2 tbsp Lucuma or Maca Powder (optional)
2 tbsp coconut sugar
½ tsp salt
Preheat oven to 180 degrees. Grease the loaf pan, mini loaf pans or large cake tin with the coconut oil.
Put the chocolate, coconut oil and 80ml almond milk in a double boiler. Gently heat until the chocolate has melted. Stir until smooth, remove from the heat and set aside. (you could do this in the microwave if you wanted to)
In another bowl, put the flour, baking powder, salt and coconut sugar. Stir together.
In a blender or small food processor, blitz together the medjool dates and water until the dates are just broken up. Add 205ml of almond milk and mix until combined. Gently fold in the through the caramel chocolate mixture.
Divide the mixture into the prepared mini loaf tins or large cake tin and place into the oven.
MINI LOAFS: Bake in the oven for 8-10 minutes until the edges and top are just cooked – you still want the middle to be slightly gooey as it will keep cooking once removed from the oven.
LARGE CAKE: Bake in the oven for 35-40 minutes until the edges and top are just cooked – you still want the middle to be slightly gooey as it will keep cooking once removed from the oven.
FOR THE SAUCE
Whilst the puddings are baking simply blend in a blender the dates and coconut cream until smooth. Place into a saucepan over a low heat with the caramel chocolate, Lucuma/maca, coconut sugar and salt. Keep mixing until the chocolate has melted and everything is combined before removing from the heat.
Remove cake from oven and gently poke/stab cake with a knife to create holes. Pour 1/2 of the sauce over the cake and let it seep into the holes. This is where the moist ‘pudding’ factor takes place. You want it to be nice and moist.
Place back in oven for 5-10 minutes. (Note: You do not need to place the mini cakes back in the oven)
When ready to serve, gently run a knife around the edge of the pans to loosen the small puddings or cake. Place on serving plates and serve with hot caramel sauce. Enjoy immediately! A blob of vanilla bean or coconut ice cream would be an absolute match made in heaven here. I also shaved some extra caramel chocolate on top.
Thanks Loving Earth for this incredible recipe!!!
My birthday is A MONTH away and so naturally I am already planning my raw wholesome sugar free cake which I plan on eating the whole thing. I came across this Vanilla Choc Berry layer cake and my mouth dropped. It is definitely in the running to be my 25th Birthday Cake! The Merrymaker Sisters >> Website HERE are two lovely local ladies from Canberra (yeah Canberra!!!) and are taking the Paleo life by storm. This layer cake is perfect for the gluten, dairy and sugar intolerant, is super healthy and looks amaze!!! Try it today! Continue reading “RAW VANILLA CHOC BERRY LAYER CAKE”
Three of the most yummiest things on the planet smashed into one glorious looking dessert. Peanut butter, chocolate AND cheesecake! Need I say more? Just make sure you get the following ingredients and allow yourself over night to make it. This raw vegan dessert is going to impress even the biggest of anti raw food sweet tooth’s. Thanks to Emily from This Rawsome Vegan Life blog for the recipe. #featurefriday Continue reading “FEATURE FRIDAY – VANILLA AND CHOCOLATE CHUNK PEANUT BUTTER CHEESECAKE”
When I think of winter and dessert I ALWAYS think apple pie or apple crumble. (that’s my dads influence for sure) The best part about living a healthy lifestyle is balance and enjoying the sweet things the right way. Continue reading “APPLE CRUMBLE”