Cinnamon Coconut Cream

INGREDIENTS

  • 1 can of good quality coconut milk refrigerated for 12 hours
  • 1 tsp cinnamon
  • 1 tbsp honey

RECIPE

  1. Scoop the cream from the top of the can of coconut milk and place in a bowl.
  2. Add the cinnamon and honey and stir (do not over-stir as you want the Cream to be stiff) until smooth.
  3. Refrigerate for 30 minutes before serving.

Notes

  • Keep the cream refrigerated
  • You can use this cream as a filling for the Banana Cinnamon Loaf.  So long as it is kept cold it will remain stiff

Banana Cinnamon Loaf

INGREDIENTS

  • 1 jar cashew butter (170g jar of Meridian Cashew Butter is what I normally use)
  • 2 medium free-range eggs
  • 2 apples
  • 2 ripe organic bananas (these really need to be ripe for the recipe to work)
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp vanilla essence
  • 1/2 tsp baking soda
  • pinch of salt

RECIPE

  1. Pre heat the oven to 175c.
  2. Core the apples and place them in a food processor with the bananas for about 3 minutes until mushed down.
  3. In a bowl mix the fruit puree, cinnamon, vanilla essence, ginger, baking soda, eggs and the pinch of salt. Mix together until you get a smooth puree.
  4. Line the bottom of a bread tin with greaseproof paper and grease the sides of the tin with coconut oil.
  5. Pour the puree into the tin and bake for around 45 minutes. (You should be able to stick a skewer in the loaf and pull it out without any ingredients stuck to it).

Notes

  • This is a very moist loaf and doesn’t need anything with it to enjoy it!
  • I have made this loaf in circular cake tins. Double the recipe and pour into circular tins, bake for about 40 minutes and once cool pour on a dollop (or 5) of cinnamon coconut cream (recipe on the site) to make a two-layered cake!

Almond Choc Delights

INGREDIENTS

  • I jar (170g) Almond butter (I use Meridian – you can get it easily in the supermarket)
  • ½ cup desiccated coconut
  • 1 tbsp. honey
  • 1 tbsp. coconut oil
  • 100g dark chocolate (good quality)
  • Pinch of salt

RECIPE

  1. In a food processor blend the almond butter, desiccated coconut, honey, coconut oil and salt until well combined and smooth.
  2. Place around 9 bun cases into a bun tray (aka Yorkshire pudding tray) and spoon into each case the mixture.
  3. Melt the dark chocolate (in a glass bowl over hot water usually works best). Once melted pour the melted chocolate into each case.
  4. Freeze for about an hour to set.

 

 

Chocolate Caramel Cheesecake

INGREDIENTS

The base

  • ½ cup of dates (pre-soaked in water for at least 20 minutes)
  • 1 cup walnuts
  • 1 cup desiccated coconut
  • 2 tbsps coconut oil
  • 2 tbsps cacao powder (or good quality coco powder)
  • 1/2 tsp honey

The filling

  • 2 cups  (or 200g) cashew nuts (unsalted) (pre-soaked in water for at least 8 hours)
  • 1 cup of dates (pre-soaked in water for at least 20 minutes)
  • 1 cup coconut cream (use the cream formed at the top of a can of coconut milk)
  • ¼ cup coconut oil
  • 1 tsp vanilla extract
  • Pinch of salt (good quality)
  • 1/2 tsp honey

 The Topping

  • 100g dark chocolate (good quality)

 RECIPE

  1. Line the bottom of an 8″ circular cake tin with greaseproof paper and grease the edges with coconut oil.
  2. In a food processor mix the walnuts, cacao / cocoa powder, honey and desiccated coconut until well combined.
  3. Add in the dates and coconut oil until a stiff paste develops.
  4. Place the paste into the cake tin and push down to form the base. Freeze whilst you make the rest of the filling.
  5. Drain the soaked cashew nuts and mix them in the food processor with the dates, coconut milk, coconut oil, honey, vanilla essence and a pinch of salt. Keep mixing them for at least 7 minutes until smooth.
  6. Remove the tin from the freezer and pour the filling onto the base. Spread the filling evenly across the base and place back in the freezer for a couple of hours.
  7. After a couple of hours of freezing time remove the cake tin from the freezer. Melt the dark chocolate (glass bowl above a pan of boiling water usually works best). Pour the melted chocolate over the cake and place it back in the freezer for half an hour or so.
  8. When you are ready to eat it remove it from the freezer for 15 minutes or so. Alternatively cut it up into slices or squares and store the pieces in an airtight container in the freezer.

Fudge Fudge delicious Fudge

INGREDIENTS

  • 2.5 cups dark chocolate (decent quality)
  • 1/2 cup coconut cream (this is from a can of coconut milk – when chilled the thick cream in the top of the can is perfect) 
  • 1/4 cup honey or maple syrup or coconut sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • Pinch of salt

RECIPE

  1. Add the chocolate, coconut cream, honey, coconut oil and salt to a slow cooker.  Stir the ingredients through and then put the lid on the slow cooker and cook for 2 hours. Do not stir during this time and do not remove the lid.
  2. After 2 hours turn the slow cooker off, uncover and add the vanilla extract.  DO NOT stir it in.
  3. Allow the fudge to cool to room temperature naturally (yes this take some time!).
  4. Once the fudge is at room temperature use a large wooden spoon to vigorously stir / beat it for at least 5 minutes.  It needs to lose some of its shine.
  5. After you have beaten the fudge grease a baking dish (approx. 8 x 8) with coconut oil.  I use a Tupperware tub or an old plastic takeaway carton (I find the fudge easier to remove in these).
  6. Pour the beaten fudge into the dish.  Use a knife to score squares into the fudge (this will make it easier to cut into pieces once set).
  7. Place into the fridge for at least 3 – 4 hours.  Store in the fridge in an airtight container.

Notes

  • I re-score the fudge whilst it is setting as I find that it helps to cut it up once completely set
  • This fudge is very rich, but very delicious!  When I first made the recipe I omitted the coconut oil (entirely by mistake) and it produced an even richer fudge that wasn’t as creamy.
  • If you want to add flavouring I would simply purchase flavoured chocolate (Green & Blacks do a whole host of flavoured dark chocolate)

 

 

Zingy Lemon Cheesecake

INGREDIENTS

The crust

  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut (desiccated coconut is fine)
  • ⅔ cup walnuts
  • 1 heaped tablespoon coconut butter (if you cant find coconut butter use coconut oil instead)
  • 1 heaped tablespoon raw honey
  • pinch of salt

The filling

  • 1.5 cups roasted, unsalted cashews
  • ½ cup coconut oil
  • ½ cup raw honey
  • 2 tablespoons lemon juice (fresh is definitely best here – do not substitute this for lemon squash when you run out of lemon juice. It does not work!)
  • 3 tablespoons canned coconut milk
  • 1 teaspoon vanilla essence

The caramel

  • 14 pitted dates, soaked in water for an hour
  • 5 tablespoons canned coconut milk
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • pinch of salt

RECIPE

  1. Soak the dates.
  2. Start with the crust. Blend the walnuts in a food processor until thoroughly blended (almost into a paste). Add the rest of the crust ingredients and blend well.
  3. Line a 6 x 8 (approx.) glass dish with cling film and press the crust ingredients into it evenly.
  4. Now for the filling. Blend the cashew nuts into a chunky paste (this requires some patience as it take a while to break them down). Add the honey, coconut oil, lemon juice and vanilla extract. Blend until all the ingredients are mixed together. Now add the coconut milk bit by bit. You may need a little more than 3 tablespoons, keep adding it slowly whilst blending until you get the consistency of a thick paste.
  5. Pour the filling on top of the crust and spread it across evenly. Freeze for a couple of hours until solid.
  6. Finally for the caramel. Once the dates have finished soaking, blitz them in the food processor for 30 seconds to a minute. Whilst the food processor remains on add the coconut milk in bit by bit with the water, vanilla essence and pinch of salt. Keep the processor on for about 5 minutes until you get a caramel consistency. If required, add a little more coconut milk.
  7. Take the cake out of the freezer (once it has set solid).
  8. Pour the caramel onto the cake and spread it across evenly.
  9. Freeze for around half an hour until it has all set

 

Notes

  • Remove it from the freezer for about 15 minutes before serving.

Truffles

INGREDIENTS

  • 2 cup dates
  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup + 4 Tablespoons raw cocoa powder
  • 1 cup creamed coconut
  • 1/2 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • pinch of salt
  • 2 cups chopped mixed nuts (for decoration)

RECIPE

  1. In a food processor blend together the dates, walnuts and almonds until they are crumbly. If the paste is too thick, add a small drop of water (or add a drop of rum or whisky sometimes instead of the water for a kick).
  2. Add the cocoa powder and blend until mixed in (here is where you may need to add the drop of water / whisky too)
  3. Add the creamed coconut (I grate it first to assist incorporation).
  4. Remove the mixture from the food processor and in a large mixing bowl fold in the rest of the ingredients (APART FROM the chopped mixed nuts) with a wooden spoon.
  5. Roll the mixture into balls.  I usually go for table-tennis size balls, but marble size or even golf ball size works!
  6. Roll each ball into the chopped mixed nuts
  7. Freeze!

 

Notes

  • If the mixture is too sticky to roll then freeze it for half a hour
  • Freeze them for about an hour and take them out for ten minutes before eating them – or longer if you would sooner have them softer
  • Store in the freezer in an airtight container