PERSIMMON PUDDING

I just can't get enough of persimmons! They're such a delicious, juicy fruit and now that they're back in season I'm making the most of them :) This was the most incredible-tasting creation. The bananas give it creaminess and the persimmons a jelly-like texture for the perfect pudding texture! I used hachiya persimmons (the larger, longer ones, like the one at the top of the photo) which I think are sweeter than fuyu's (the smaller ones) and are better at the jelly-like stage of ripeness. You can tell they're good to eat when you can easily pull the tops of them off.

Ingredients
2 very ripe hachiya persimmons (or 4 fuyu's)
3 fresh bananas
4 frozen bananas
pinch of cinnamon
3 medjool dates, chopped

- scoop the flesh out of the persimmons into a bowl
- blend the fresh & frozen bananas together with the cinnamon to make a melty banana ice cream
- swirl the persimmon flesh into the bananas. Top with chopped dates. Devour!

Refreshing Matcha + Mint + Lime Ice-Blocks!

Summer is arriving and cool, refreshing treats are all around! These babies are simple, tasty and super quick to whip up (the hardest part is waiting for them to set!) Matcha, mint and lime work together so well in my opinion, however I kept the lime pretty subtle so it didn't ruin the unique flavour of the matcha! I drizzled mine in raw choc, but you could have additional toppings, or have no toppings at all! Either way, they're delicious and you'll absolutely LOVE them ;) Here's the recipe!


INGREDIENTS
Ice-blocks (makes about 6)

• 1 ripe avocado
• 1 ripe banana
• 1 cup rice milk (or any other plant-based milk)
• 1 - 2 tsp matcha powder (depending on how strong you like it!)
• 1 tbsp chopped fresh mint
• 1 tbsp lime juice
• 3 tbsp coconut water (we used Natural Raw C)
• 1 tbsp maple syrup
• 1 tsp chia seeds

Cacao-Choc Sauce

• 1/4 cup + 2 tbsp coconut oil melted
• 1/4 cup cacao powder
• 2 tbsp maple syrup

Method:
- Blend together all ingredients until smooth.
- Pour into ice-block moulds and place in freezer overnight or until completely set
- In the morning remove from moulds (you may need to run some warm water over them so they come out) and set aside.
- For the cacao-choc sauce, mix all ingredients together so that there are no lumps. 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 the tips of each ice-block with the choc. sauce (and any other toppings you like! You could add desiccated coconut, nuts, goji berries etc.)
-Eat straight away or store in an air-tight container in the freezer :)

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

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

Banana-Blueberry-Coconut & Raspberry-Blackberry-Coconut Ice-Blocks!

Spring in Australia is nearly here! The sun is coming out more, the birds are singing, and I'm finding myself beginning to crave fresh, fruity flavours much more! So today I decided to make two different kinds of ice-blocks with Natural Raw C coconut water, and dipped them in some cacao-choc sauce + pistachios + coconut for a bit of added decadence ;) Hope you enjoy!


BANANA-BLUEBERRY (makes approx. 3)

• 1 ripe banana
• 1/2 cup frozen (or fresh) blueberries
• 2/3 cup Natural Raw C coconut water

RASPBERRY-BLACKBERRY (makes approx. 3)

• 1/2 cup frozen (or fresh) raspberries
• 1/2 cup frozen (or fresh) blackberries
• 2/3 cup Natural Raw C coconut water

CACAO-CHOC SAUCE + TOPPINGS

• 1/4 cup + 2 tbsp coconut oil (melted)
• 1/4 cup cacao powder
• 2 tbsp maple syrup
• desiccated coconut
• crushed raw pistachios

Method:

- For the banana-blueberry ice-blocks, blend together all ingredients until smooth.

- Pour into ice-block moulds and place in freezer overnight or until completely set

- Do the same for the raspberry-blackberry ice-blocks :)

- In the morning remove from moulds (you may need to run some warm water over them so they come out) and set aside.

- For the cacao-choc sauce, mix all ingredients together so that there are no lumps. If you are finding it difficult you may need to place the ingredients in a saucepan over low heat to achieve a smooth texture.
- Dip the tips of each ice-block into the choc. sauce, then immediately into the pistachios or coconut (or whatever else you'd like to use!) It is important to do it quickly otherwise the chocolate will set and won't stick to your toppings!
-Eat straight away or store in an air-tight container in the freezer :)

Choc-orange Banana Ice-cream Cookie Sandwiches - 3 Ways!

These yummy little treats are perfect for any time of the day! Breakfast. brunch, dessert - I find I'm always in the mood for them! The recipe is super simple too, so they're perfect for when you need to whip up something delicious with limited time! Hope you love them as much as we did :)

COOKIES

• 3/4 cup oat flour (just blend up rolled oats in the blender!)
• 1 tbsp coconut flour
• 1 ripe banana
• 1 - 2 tbsp cacao powder (depending on how chocolate-y you want it)

ORANGE-BANANA ICE-CREAM

• 1 frozen banana (cut into coins beforehand)
• 1 tsp orange rind
• pistachios, cacao nibs or anything else you'd like to roll your ice-cream sandwiches in!

Method:

- Mash the banana in a bowl, then add the rest of the cookie ingredients. 

- Use a rolling pin to roll between two baking sheets, and use a cookie cutter to cut into round circles.

- Cook in the oven for around 10-15 minutes (or until slightly browned) on 160C.

- Allow to cool completely.

- For the ice-cream, blend up the banana and the orange rind in a food processor until nice and smooth.

- Place a dollop of ice-cream on one cookie, then squish the other on top!

- Roll them in pistachios, cacao nibs, or anything else - be creative!

You could also freeze these immediately after making them so that the ice-cream hardens up a little more!

Enjoy :) xx

CHOC-RASPBERRY-VANILLA-PB RAW VEGAN CAKE

 Okay so it's a  bit of a mouthful (literally) but this was one of the tastiest cakes I've made! It's raw, vegan and packed full of deliciousness!
Last time I made a raw vegan cake was back in January when it was summer, and up until now I felt that raw cakes were really more of a summer thing...but this one definitely proves that idea wrong! There are four layers - the base (made up primarily of dates..YUM), the two middle layers (one being chocolate, the other raspberry + vanilla), and the top, which is peanut butter cups (super easy!) and some decorative raspberries
Here is the recipe. If you make it please tag us - we love seeing all of your recreations! :)


RAW VEGAN CHOC-RASPBERRY-VANILLA-PB CAKE
Base:
1 cup dates
1/2 cup almonds

Chocolate Layer:
1 banana
1 cup cashews (soaked for at least 2 hours)
1 and 1/2 tbsp cacao powder
1 tbsp maple syrup

Raspberry-Vanilla Layer:
1 banana
1 cup cashews (soaked for at least 2 hours)
1 tbsp maple syrup
3/4 cup raspberries (frozen or fresh)
1 tbsp desiccated coconut
1/2 tsp vanilla essence

Peanut Butter Cups:
1/4 cup + 2 tbsp coconut oil (melted)
1/4 cup cacao powder
2 tbsp maple syrup
Peanut butter

DIRECTIONS:

-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 chocolate layer, blend all ingredients together until smooth. Pour into the pan and smooth out.
-Do the same for the raspberry-vanilla layer, except only place 1/2 cup raspberries into the processor.
-Once combined, gently fold in the remaining raspberries (so that you can have some yummy chunks when you bite into it!).
-Pour mixture on top of choc layer, being careful not to press too hard when smoothing out so that the layers don't mix together. Place in the freezer for 8 hours or overnight.

-For the peanut butter cups, 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.
-Line 4 cupcake tins and pour in just enough choc sauce to cover the bottom of them.
-Place in the freezer for about 10 minutes so they can harden.
-Remove from freezer and spoon a small dollop of peanut butter in the middle of each cup.
-Then, pour the rest of the choc sauce over it to cover the peanut butter completely.
-Freeze for at least 20 minutes.

Once done, it's time to assemble the cake! I placed 3 peanut butter cups on the top of my cake and crumbled up the fourth :) I also used the leftover chocolate sauce to drizzle around the edge of the cake, and topped with some more raspberries!

Store in the fridge for about a week.

Enjoy! xx