HAPPY BIRTHDAY TO US! Plus an ice-cream cake to celebrate!

It's the Peachy Pear's first birthday! It's really crazy to think that we've had our instagram for one whole year - and what year it has been! We've discovered so many new things and made some incredible friends (yes, corny, but its true!). We also used this occasion as a great excuse to create something YUMMY, so here is our Peachy Pear ice-cream cake - bursting with delicious tropical, fruity flavours, and completely fat + refined sugar-free!

RECIPE:

Base:

• 2 cups medjool dates
• 7 dried figs
• 1/2 tsp cinnamon

First Layer:

• 4 bananas
• 3 mangoes
• 5 kiwi fruits, thinly slices

Second Layer:

• 4 bananas
• 1 cup mixed berries (strawbs, raspberries + blueberries)

Topping:

• 1 passionfruit
• handful mixed berries 
• 1 mango cheek

METHOD:

- For the base, combine all ingredients in a food processor and spread at the bottom of a cake dish (size can vary depending on how tall/flat you want your cake!)

- Then, combine the ingredients for the first layer EXCEPT the kiwi fruit, and pour on top of the base. Cover this layer with the sliced kiwi fruit.

- For the second layer, combine the ingredients and pour over the kiwi fruit layer.

- Decorate with the topping ingredients!

- Freeze overnight, then enjoy! :)

Hope you enjoy! We'd also like to say a huge THANK YOU to all the incredible people who view our blog and instagram, and for inspiring us to continue making our creations to share with you all!

xxxx

Raw Vegan Berry + Pistachio Slice

Another raw dessert creation! I like these ones because they were super simple and don't require a lot of layering like some of our other raw cakes! Plus they're sweet but not overly rich, so can be enjoyed any time of the day! My non-vegan family loved them too, which is always a pretty big achievement! ;) Here's the recipe!

Base

•   1/2 cup pistachios

•   1 cup medjool dates

Filling

•   1 cup cashews (soaked for at least 2 hours)

•   2 ripe bananas

•   1/2 cup blueberries

•   1 tbsp coconut sugar

•   1/2 cup mixed berries (do not add to processor!)

Chocolate topping

•   1/4 cup + 2 tbsp coconut oil (melted)

•   1/4 cup cacao powder

•   2 tbsp maple syrup


DIRECTIONS:

-For the base, blend together dates and pistachios in a food processor and spread at the bottom of a rectangular dish

-For the filling combine ingredients in a food processor until smooth (EXCEPT the handful of mixed berries), then gently fold in the berries. 

-Pour into the pan and smooth out.

-Top with extra raspberries and crushed pistachios

-Place in the freezer for 8 hours or overnight.

-Once frozen, it's time to decorate with the chocolate!

-Mix together the coconut oil, cacao and maple syrup until completely smooth. If you are finding it difficult you may need to place the ingredients in a saucepan over low heat to achieve a smooth texture.

-Drizzle over the top, then slice into desired shapes!

-Store in the fridge for up to a week


Enjoy! xx

Raw Bibimbap!

Wondering how on earth you would be able to make this classic Korean dish raw?! Here's how! It may not be served up sizzling away in a clay pot but it tastes mighty delicious! There are lots of different flavours in it and all of the different elements work really well together. In my non-vegan days I loved a big bowl of bibimbap with rice, meat and veggies, complete with an egg on top and some kimchi & chilli sauce on the side. This one includes all of those components... raw-ified! Plus, totally animal-friendly of course :)

Recipe

1 head of lettuce, chopped finely

1 cucumber, julienned

2 carrots, julienned

3 tbs Sauerkraut (I used a homemade raw one with beets, purple cabbage & ginger)

Cauliflower rice

1/2 cauliflower

1 stick celery, chopped

Mushroom meat

5 mushrooms

1/4 capsicum

1 pinky-sized piece spring onion

Tangy chilli tomato sauce

1 cup cherry tomatoes

1 pinky of spring onion

Handful coriander

1/2 tsp dried ground ginger 

1/4 tsp cayenne pepper

Avo egg

1/2 avocado 

1/2 tsp turmeric

1/2 tsp lime juice

- Put the lettuce into a large bowl, leaving a handful behind. 

- For the rice, process the cauliflower and celery until it reaches a very fine rice consistency. Layer on top of the lettuce, leaving a handful behind.

- For the mushroom meat, process the ingredients until they reach a fine consistency. Optional: dehydrate for around 1 hour.

- For the sauce, blend the ingredients on high for around 1 minute. 

- For the egg, make a 1cm slice in the avo half, lengthways and parallel to the first slice (so it looks like the one pictured!). Mash up the outer portion with a fork and add the turmeric & lime juice.

- Arrange the cucumber, carrot, mushroom meat and leftover handfuls of lettuce & cauli rice on top of the rice and lettuce in the bowl. Put the sauerkraut on top of everything in the centre. Put the avo slice on top & fill the hole with the mashed avocado. 

...And you have bibimbap!

Strawberries 'n' "Cream" Tart!

I'll be honest, this creation was complete luck. I had some dates lying around and thought, "why not try and make something a little different?". So i raided the cupboards grabbing anything and everything I thought might make a yummy treat, and thus the Strawberries 'n' "Cream tart was born. Luckily I remembered everything I put in, so i can share this delicious recipe with you guys!


Did I mention it was non-vegan mum & dad approved? ;)
Here's the recipe, enjoy!

Base:

• 6 medjool dates
• 1 tbsp desiccated coconut
• 1 tbsp coconut flour

Filling:

• 1/4 cup cashews, soaked for at least 2 hours
• 2 small, ripe bananas
• 1 tbsp coconut sugar (not compulsory, but adds a delicious caramelised taste!)
• 1/4 cup raspberries
• 3 strawberries
• 1/2 tsp vanilla

Top:

• Strawberries!

Method

- Combine base ingredients in a food processor, then spread at the bottom of a small cake tin (mine was about cm), making sure that there is enough up the sides so all the filling doesn't spill out!

- Combine the filling ingredients and pour on top of the base. (You may have a little left over...i just ate it by the spoonful!)

- Slice the strawberries and place them on top

- Place in the freezer for 6 hours or overnight, then store in the fridge for 2 or so days! (Except I can bet you it won't last that long!)

ZESTY RAW VEGAN GRAPEFRUIT + GREEN APPLE + LIME CAKE

Sooo I've decided as a little project I'm going to make one raw vegan cake a month (not to say I won't be making other desserts!) Last month I made the Raw Choc-Raspberry-Vanilla-PB Cake, so I thought this month I'd make something a little zestier and less chocolate-y! I used the "Zest 3" juice from Pressed Juices, but seeing as it is only made up of grapefruit juice + mint, it's super easy to just juice your own grapefruit if you don't have access to Pressed Juices :)

This recipe is perfect for SPRING! So happy to be saying goodbye to Australia's Winter!
Here's the recipe. If you give it a go be sure to tag us - we love seeing your re-creations!


ZESTY RAW VEGAN GRAPEFRUIT + GREEN APPLE + LIME CAKE
Base

• 1/2 cup almonds
• 1 cup dates (preferably medjool)

Grapefruit Layer

• 1/2 cup cashews (soaked for at least 2 hours)
• 1 ripe banana
• 1/4 cup + 2 tbsp "Zest 3" (Or just substitute for the same amount of grapefruit juice + a tbsp chopped mint!)
• 1 tbsp maple syrup
• 1/4 cup coconut flour

Apple + Lime Layer

• 3/4 cup cashews (soaked for at least 2 hours)
• 3/4 of a large green apple
• 1/4 cup water
• 2 tbsp lime
• 1 tsp vanilla extract
• 3 strawberries

Method:

-For the base, blend together dates and almonds in a food processor and spread at the bottom of an approx. 15cm round pan

-For the grapefruit layer, combine ingredients in a food processor until smooth, then pour into the pan and smooth out.

-Do the same for the apple + lime layer and pour on top of grapefruit layer, making sure not to press too hard when smoothing out so that the layers don't combine.

-Top with desired goodies! I used strawberries, lemon zest, crushed pistachios + grated apple!
-Place in the freezer for 8 hours or overnight.

-Store in the fridge for up to a week

Enjoy! xx