Ingredients
7 medjool dates
1/2 cup raw oats
1/2 cup dessicated coconut (plus 1tsbp)
1 tbsp chia (if using)
1 tsp cinnamon (if using)
Method
Place all the ingredients into a food processor and blitz until combined
Roll into tiny balls and then toss in the extra tablespoon of coconut
Leave on a baking tray to dry out
Enjoy
Ingredients
12 walnut halves
4 medjool dates
2 tsp raw cocoa
Method
Pulse the walnuts & the cocoa in a food processor until you have a fine crumb
Add in the dates & pulse until a sticky dough forms
Roll the dough into balls & either place in the fridge or dip in melted raw chocolate first and roll in toppings of your choice
NB – to make the raw chocolate all you need to do is melt 50g cocoa butter with 3tbsp raw cocoa
Ingredients
300ml almond milk/ fresh coconut milk
100g dark chocolate (75-85% cocoa solids)
Method
Place the almond milk into pan and warm over a low heat
Break the chocolate into small pieces and crumble into the milk
Continue to heat and stir well until the chocolate has fully dissolved
Remove from the heat and quickly beat with balloon whisk or an electric beater for a few minutes
Pour into small glass jars and place into the fridge to set overnight
Coconut Cream
Ingredients
1 can coconut milk (full fat)
1 tbsp honey or maple syrup
1 tsp pure vanilla extract
Method
Place an unopened can of coconut milk into the fridge overnight
Open the can and using a spoon remove the top solidified portion of the coconut milk (you can use the bottom coconut water in your smoothie)
Whip in a bowl with the honey and the vanilla using an electric or balloon whisk for a good minute
Serve or keep in the fridge for up to three days
Ingredients
12 stalks of swiss chard
1 small butternut squash, peeled and cubed
2 tbsp sesame seeds
1 tbsp coconut oil
2 tbsp miso paste
1 tsp minced ginger
1tbsp water
2 tbsp sesame oil
1 tbsp olive oil
1 tbsp lemon juice
Method
Preheat your oven to 180C
Mix the miso paste, oil, water, lemon juice and ginger in a large bowl and whisk into a dressing
Rub the butternut squash with coconut oil and place into the oven
Roast in the oven for 25 mins or until soft
5 minutes before the butternut is finished, slice the swiss chard
Place it into a non stick frying pan over a medium heat with a teaspoon of water
Keep moving it as it wilts
Once it has wilted toss in the dressing
Add in the butternut squash and stir carefully
Sprinkle with sesame seeds, serve and enjoy
Ingredients
1 1/2 cups brazil nuts
1 handful fresh basil
2 handfuls rocket
Juice 1 lemon
2 tsbp olive oil
2 tbsp water
salt & pepper to taste
Method
Place all the ingredients into a food processor
Pulse for 5 minutes until a thick paste has formed
Loosen with olive oil and use as needed
Will keep in the fridge for 4 days
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