vegan – Page 2 – KATIE MORGAN

SALTED CARAMEL VANILLA NUT PROTEIN BALLS

Published on May 5, 2015May 5, 2015 by Katie morgan9 Comments

Protein balls are an absolute essential for the freezer in my house! I even have a stash in the freezer at work if I am about to dash off to a meeting and need something to get me by until my late lunch. Although they can be dangerous for people like me with zero self control when it comes to sweet treats! I tried rolling them super large so that eating one was enough although I just ended up eating a couple anyway. My limit is 3. You gotta draw the line somewhere! Continue reading “SALTED CARAMEL VANILLA NUT PROTEIN BALLS” →

PEACHES AND CREAM SMOOTHIE

Published on April 4, 2015April 15, 2015 by Katie morganLeave a comment

Yum yum and yum! When you have soft peaches make sure you freeze them in pitted halves for smoothies like this one! When they are frozen it naturally makes the smoothie so thick and creamy! Try it today! Continue reading “PEACHES AND CREAM SMOOTHIE” →

RAW COCONUT PISTACHIO CHOCOLATE BARK

Published on March 16, 2015 by Katie morgan4 Comments

This is super super easy to whip up and if you can wait 30 minutes for it to set in the freezer then you have some homemade sugar free delicious GUILT FREE raw dark chocolate with no extras or nasties to devour!!

The coconut and pistachio can be substituted for almost ANYTHING. Hazelnuts, almonds, goji berries, frozen raspberries, cacao nibs, mint oil, dates…. anything. Just pick your favourite chocolate flavour and get creative.

RAW COCONUT AND PISTACHIO CHOCOLATE BARK

1/2 cup coconut oil

2 Tbs coconut almond butter

2 Tbs cacao powder

2 Tbs rice malt or maple syrup

1/2 cup desiccated coconut

Handful of coconut flakes and pistachio nuts to top.

METHOD: Mix melted coconut oil, butter, syrup and powder together. When combined add desiccated coconut. Pour onto lined baking tray or plate. I find a plate or dish with an edge will prevent any spills of over flows.

Sprinkle with coconut chips and pistachio nuts and place in freezer (flat) for 30 mins.

When set simply snap into large shards aka bark and enjoy. Store in a snap lock bag in the freezer for when you feel like a piece of sugar free unprocessed healthy chocolate to go with that after dinner cuppa!

RAW CHOC MINT SLICE

Published on March 13, 2015March 13, 2015 by Katie morgan1 Comment

Yes that’s right – spinach and NO you cannot taste it but it makes the slice look incredibly green and the kids (or fussy partners) won’t even know it’s in there. I am all about the hidden veggies and extra nutritious ingredients. Refined sugar free, dairy free, gluten free and paleo friendly this slice is sure to impress. Perfect slice to whip up before a bbq or to take for dessert at a dinner party or kids party. Every one will love it !

You can eat it straight from the freezer or simply let it thaw for 5-10 mins. I like it straight from the freezer because it takes me longer to eat it and therefore I enjoy it more!! Simply cut yourself a square and you’re nourishing with the best of minerals, fats, amino acids and healthy carbohydrates. Your body will love it – not to mention your taste buds!!!

RAW CHOC MINT SLICE

CHOCOLATE BASE

8 Medjool dates pitted

3 Tbs cacao powder

3/4 cup almonds

1/2 cup macadamias or walnuts

2 Tbs coconut oil

2 Tbs maple syrup or honey

pinch of sea salt

optional crunch – 2 Tbs cacao nibs

COCONUT MINT CREAM LAYER

1 cup cashews

1/2 cup maple syrup or honey

1 cups shredded/desiccated coconut

1/2 cup coconut oil

2 Tbs coconut cream or coconut yoghurt

4 drops mint oil / essence

1 handful of spinach (to make it green – you cannot taste it)

HOMEMADE CHOCOLATE TOPPING

1/2 cup coconut oil melted

1/2 cup cacao powder

1/2 cup maple syrup

Option for the minty lovers: additional 3-4 drops of mint oil / essence in chocolate topping

METHOD:

Place all base ingredients (except the cacao nibs if you are adding them) in a food processor and pulse until well combined and smooth. Add the cacao nibs and pulse lightly for an extra 15-30 seconds. The added crunch is divine.

Spread base into a lined tin and place in freezer.

Meanwhile place all the coconut mint cream ingredients in the food processor and process until combined and creamy. This may take up to 3-4 mins. Spread evenly over the base and place back in the freezer.

In a clean bowl combine the melted coconut oil, cacao, syrup (and optional mint) for the chocolate topping. Stir until combined and all the cacao lumps are gone.

Pour oven the mint cream and place back in freezer for up to 6-8 hours to completely set.

Can store in the freezer for up to 6 weeks but I can guarantee it wont last that long!

NN DAY 27 – FERRERO ROCHER SLICE

Published on November 27, 2014 by Katie morgan3 Comments

Feature recipe on Kale and the Kettlebell today by Rachael Attard @rachael_attard, one of my favourite healthy raw foodie instagram accounts. She produces the most insane recipes and I just had to share this one for those of you who are Nutella or Ferrero Rocher crazy!! It is super easy – and all you need is some basic fresh ingredients and a good ol’ food processor!!

FERRERO ROCHER SLICE – raw, vegan, gluten free, grain free, dairy free, sugar free and paleo friendly!!

BASE:

1 cup hazelnuts

12 medjool dates

1 Tbs cacao powder

3 Tbs water

FILLING:

1 cup cashews soaked overnight

1/2 cup maple syrup

3 Tbs hazelnut butter (the brand Mayvers have an awesome one)

1 Tbs cacao powder

1 Tbs maca powder

3 Tbs coconut oil

pinch of sea salt

handful of hazelnuts

METHOD:

Blend base ingredients in a food processor and press into base of pan.

Blend filling ingredients EXCEPT WHOLE HAZELNUTS in a food processor until thick and smooth. Add the handful of hazelnuts and stir in with a spoon so they stay whole.

Pour over base. Set in freezer for 6 hours!

Slice up and serve – makes 8 large or 16 small

ENJOY!!! and thanks Rachael for the awesome recipe!!