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RECIPE:- Raspberry Cheesecake (Gluten Free, Dairy Free, No Bake)

Raspberries are one of nature’s super fruits, full of goodness for heart health, inflammation, and many other conditions. They are also rich in Vitamin C and high in anti-oxidants.

Raspberries are not only sweet and tasty but are also healthy option for a sprinkle over cereal, add sweetness to porridge or add to a smoothies.

I love this recipe to make a birthday cake for those that don’t like a baked cake or don’t make chocolate their favourite. This is also a great dessert or treat.

THE BASE

INGREDIENTS 

1 cup desiccated coconut
1 cup brazil nuts
10 dates, seeds removed
1 tablespoons cacao or cocoa

THE RASPBERRY LAYER

INGREDIENTS – Step One
2 cups frozen raspberries
8 medjool dates, seeds removed
1 teaspoon vanilla
1 rounded tablespoon honey

INGREDIENTS – Step Two
2 cups raw cashews
1/4 cup milk (you can use any type of milk, water also works. I prefer coconut milk)
3 tablespoons coconut oil, soft
1 teaspoon vanilla extract
squeeze of lemon juice

METHOD

1. Start by placing the cashews into a bowl and covering with hot water, for the raspberry layer. Set aside. (you can do this up to 12 hours before making the cake, I am seldom that organised and typically do it about 10 minutes before making a start).

2. Place all of the ingredients for The Base into your processor and blend until the mixture is well combined and resembles a fine, sticky crumb. Press the mixture firmly into the base of an 18cm spring form cake pan. Set aside.

3. Place all of the ingredients for the Raspberry Layer – Step One into your processor and blend until the mixture is well combined. Spoon the mixture into a bowl and set aside.

4. Strain the cashews and place them into your processor, blend the cashews to form a smooth paste. You can add the milk to assist with achieving the desired consistency.

5. Add the remaining Step Two ingredients and blend until the mixture is smooth and well combined.

6. Add the raspberry mixture and blend until the mixture is well combined.

7. Spread the cheesecake mixture over the base and place in the freezer for approximately six hours to set.

Serve. Eat. Enjoy!

Courtesy of Wholefood Simply 

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RECIPE: Best Chocolate Mousse (Vegan, Keto, Paleo)

Do you love chocolate mousse? Who does hey . . . I do – like I really love it! Over the years I have found it hard to find or make the perfect chocolate mousse that was not full of too much sugar or didn’t taste yummy enough!

Finally, after many different tries, I have found the perfect recipe for my favourite BEST vegan chocolate mousse!

The chia seeds in this mousse make it nice and thick and gives it a nice texture like choc chips.

The avocado and the coconut cream add in some healthy fats – bonus!

I do of course advise eating sweet foods like this, as occasional treats only. Also, I encourage you to cut the sweetener down even more if you can. Less sweet is best and a healthier option but gosh they are good when you do reward yourself :)

Ingredients

  • 1 ripe avocados
  • 400ml can coconut cream, chilled so that it’s firm
  • 1/4 cup raw cacao powder
  • 1/4 cup honey/maple syrup/agave/sweetner (or less) (remove for Keto or change to 1/2 tsp of stevia)
  • 3-4 tablespoon chia seeds
  • 1-2 teaspoon pure vanilla extract
  • cacao nibs, optional.

Place all ingredients in a large mixing bowl and whisk or in a blender/thermomix until all ingredients are well combined and smooth.

Pour into 4-6 serving glasses or cups. Sprinkle with cacao nibs and/or strawberries if you like.

Chill in the fridge for at least 3 hours, or until firm. Then eat and enjoy with a large smile!

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Recipe: Spelt Pancakes (Dairy Free, Gluten Free)

Oh Pancakes! How much I love you – do you love pancakes?

One of my favourite parts of the weekend, is having yummy, healthy Spelt Pancakes with a cup of tea.

We often think of pancakes with a breaky treat but you can enjoy eery bite with a healthy option.

This recipe is a light, fluffy and totally comfort by having a natural choice for breakfast. While pancakes font have a reputation as a healthy option, this recipe still gives you nutrients that can benehfit your health.

Spelt flour is a great option to substitute for other flours such as whole wheat flours. Spelt flour is much more densely packed with nutrients than the regular wheat flour and gives you a super charges breafst otion to start your day. An extra bonus is that spelt is sweeter than regular wheat flour and has a mild, butty flavour too. Its a lighter grain which helps to have fluffier, lighter pancakes.

A tip is to be aware of how much sugar, processed or natural, are topped on top :)

INGREDIENTS

2 tbsp (30gms) coconut or macadamia oil (can opt to you use soft butter if prefer)

2 cups (250g) spelt flour  (white and/or wholemeal) or can use plain gluten free flour

3 eggs

300ml almond or coconut milk

1/2 fresh lemon juice

1 tbsp baking powder

1/2 tbsp baking soda

1 tbsp (30g) raw honey

METHOD

1. Place all ingredients into your food processor and blend until smooth. Or you can place all ingredients into a large bowl and blend.

2. Heat a frying pan over medium-high and place 1-2 tbsp coconut oil. Then turn heat down slightly so that its doesn’t burn the pancakes.

3. Once its melts, pour into 10cm circles of pancake batter.

4. Cook until bubbles are formed and starts to pop in the batter. Then turn over nd cook until lightly browned.

5. Remove pancakes to a plate, add another 1-2 tbsp coconut oil, and continue cooking pancakes until batter is finished.

4. Serve with berries, coconut yoghurt and raw honey, or with yoghurt and fresh lemon.

5. Can be stored in an airtight container for up to 2 days and be reheated.

Notes: You can opt for egg free by using 1 tbsp chai seeds and 3 tbsp water or add a touch more milk.

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Recipe: Goji Berries Bliss Balls

Goji Berries, or sometimes called Wolfberries, are a bright orange-red berry that comes from a shrub that’s native to China. A raw or dried goji berry is as small as a raisin and tastes similar to a cranberry, with a little tart but still a touch of sweet. It has been used for thousands of years in traditional Chinese medicine.

These berries have many benefits and have been used in Tibetan medicine for the treatment of high blood pressure, high cholesterol, depression, insomnia, kidney and liver problems, psoriasis as well as allergies.

Dried Goji Berries are high in nutrients with containing over 20 different vitamins and minerals as well as an excellent source of antioxidants and anti-inflammatory.

Not only do the below bliss balls taste delicious, they are easy to make and also helps to keep your body healthy.

Goji Berries Bliss Balls

1 cup (150g) raw almonds

1/2 cup (80g) raw cashews

1/2 cup (50g) Goji berries

150gm (8-10) medjool dates

2 tbsp (20g) chai seeds

1 tbsp (10g) organic coconut oil

1 tbsp (30g) raw honey

1 tsp pure vanilla extract

a pinch salt

Method

1. Place all ingredients into your food processor and blend until the mixture forms a sticky dough.

2. Use your hands to separate the mixture into balls to the size of your choice.

3. Serve. Eat. Enjoy before they disappear! Can store in the freezer :)

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Recipe: Healthy Lemon Bliss Balls (Gluten Free, Sugar Free)

Have you been looking for a healthy treat that doesn’t include chocolate or cacao and is nut free? A healthy and delicious option is Lemon Bliss Balls.

With flavoured tangy lemon, tropical coconut and a hint of vanilla is a favourite treat of mine.

These are quick and easy to make with only a few ingredients. It’s a great refreshing option for an evening treat too as an alternative to many fruit or nut bases bliss balls, which often include cacao.

Healthy Lemon Bliss Balls

1 x cup raw cashews (150gm) [can replace with sunflower and pumpkin seeds for nut free option]

1 x cup desiccated coconut (90gm)

Zest of 1 lemon

Juice of 1 lemon

1/2 tsp natural vanilla extract

2 x tbsp raw honey

1 x pinch salt extra desiccated coconut for rolling in

Method

1. Place the ingredients into your processor and blend until the mixture resembles a sticky crumble.

2. Use your hands to separate the mixture into balls to the size of your choice.

3. Roll the balls in the extra coconut and place in the fridge to set.

4. Serve. Eat. Enjoy before they disappear!

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RECIPE:- HEALTHY CHOCOLATE (PALEO, RAW, SUGAR-FREE, VEGAN)

Winter is here and the fire is on, a hot cuppa in hand and all we need is some chocolate!

This is an easy to make, healthy, sugar-free recipe to replace chocolate blocks as a snack.

Simple to make with only a few ingredients, blend together, put in the fridge and BANG! – its chocolate time!

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INGREDIENTS -:

90gms raw cashews

120gms raw almonds

250gms (approx 15) pitted medjool dates

50gms (1/2 cup) desiccated coconut (dried, aluminium-free)

20gms (3 tbsp) cacao powder

70gms organic coconut oil

20gms (1 tbsp) raw honey (can choose to remove as already sweet from the dates)

1/4 tsp sea salt

METHOD -:

Grease and line a square biscuit tin with baking paper

Add the nuts to blend and grind, side aside

Blend all remaining ingredients together, then return the nut meal and blend all together

Empty mixture into the prepared tin and press down with the back of a sppon to create a flat surface. Using a knife, mark lines one way and then the other, to create squares.

Refrigerate (or freeze), when solid, remove from tin and break or cut into squares.

Store refrigerate or freeze. So yummy!!