Not exact matches
10 soft dates 1
tsp fresh ginger 3 tbsp tahini (preferably unhulled), almond butter or nut butter of choice 20 fresh or frozen raspberries a handful
desiccated coconut dark chocolate (optional)
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened
desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1
tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin
coconut oil (more for cooking) 1/2
tsp ground vanilla 1
tsp baking powder 1/2
tsp cinnamon zest of 1 lemon
20 g / 1/4 cup
desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2
tsp cinnamon 1 heaped
tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1
tsp ground coriander 1/4
tsp ground fennel seeds 1/8
tsp ground cloves 1/2
tsp ground cumin 1 heaped
tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli flakes, adjust to taste about 1/2
tsp fine sea salt, adjust to taste 1 - 2
tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
1 tin 400 ml tin
coconut milk (or substitute with a tin of condensed milk for a non-vegan not - so - healthy version) 275 g
desiccated coconut 2 - 3 tbsp raw honey, agave or maple syrup to taste 1
tsp vanilla essence
300 g ground almonds 1/4 cup orange juice 1/2 cup date syrup 200 g frozen cherries 3/4 cup CHOC Chick cacao powder 3/4 cup CHOC Chick cacao butter 1 cup dried apricots 1 cup
desiccated coconut 1/2 cup flaked almonds 1 tbsp psyllium husk 1
tsp cinnamon 1
tsp mixed spice 1/2
tsp ginger 1/2
tsp nutmeg
Pin It Author: Stefani Weiss Ingredients: 1 cup / 100gr —
desiccated coconut 250 ml / 1 can —
coconut cream 4 Tbsp — maple syrup (you can also use agave or honey) 1
tsp — vanilla extract 1/2 cup — freeze... Continue Reading →
2 cups fine
desiccated coconut 1 cup freeze dried strawberry pieces 1/4 cup
coconut oil, gently melted (see instructions below) 2 Tbsp raw cacao butter, gently melted (see instructions below) 2 Tbsp pure maple syrup (or brown rice syrup) 1
tsp lemon juice 1
tsp vanilla powder or essence pinch himalayan pink salt
Raw Chocolate Cake 1 cup (150g) brazil nuts 1/2 cup (60g)
desiccated coconut 1 ripe avocado 3/4 cup (70g) raw cacao powder 6 medjool dates, pits removed 1 Tbsp rice syrup 1
tsp vanilla powder pinch Himalayan pink salt
2 cups brazil nuts (raw) 1 avocado, skin and stone removed 15 medjool dates, pitted, chopped 4
tsp pure maple syrup, raw honey, rice syrup or
coconut nectar 1 cup raw cacao powder 1/2 cup
desiccated coconut 1
tsp vanilla powder pinch himalayan pink salt 1 - 2 cups freeze dried raspberries (depending on your tastebuds) *
100g
coconut oil 1 cup
coconut sugar 1/2 cup
desiccated coconut 1/2 cup thread
coconut 1/2 cup buckwheat flour 1/2 cup brown rice flour 2
tsp ground ginger pinch himalayan rock salt 1Tbsp pure maple syrup 1
tsp baking soda 2 Tbsp boiling water
1/2 cup pecan nuts 1/4 cup cacao nibs 1/4 cup cashew nuts 1/2 cup
desiccated coconut 3 tbsp CHOC Chick Raw Cacao Powder 1
tsp vanilla bean extract 2 - 3 tbsp agave, maple syrup or fruit syrup (add more or less to taste)
1/2 cup brazil nuts 2 cups
desiccated coconut 2 Tbsp raw cacao powder 1/4
tsp vanilla powder (or 1
tsp vanilla essence) pinch Himalayan pink salt 6 medjool dates, pits removed 1 Tbsp raw honey (or Manuka honey)
2 cups of buckwheat groats, soaked 2 - 4 hours 1 cup raw almonds (dried & activated if you have time — see note below) 1 cup pumpkin seeds 1/4 cup whole flaxseed 1 cup
desiccated coconut 1
tsp ground cinnamon 1
tsp ground ginger 1
tsp vanilla powder pinch himalayan pink salt 1/4 cup pure maple syrup (see note below) 100g dried super fruits such as cherries, cranberries & blueberries
200 g almonds 3 tbsp runny honey or agave syrup 2 tbsp melted
coconut oil the seeds from 1 vanilla pod, or 1
tsp good vanilla extract salt 150 g unsweetened
desiccated coconut 200 g dark chocolate (70 per cent)
Base 1/2 cup
desiccated coconut 1/2 cup sunflower or pumpkin seeds 1/2
tsp cinnamon pinch pink Himalayan salt 2 Tbsp rice syrup or 4 medjool dates 2 Tbsp
coconut oil, gently melted
1 tbsp
coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1
tsp black mustard seeds 1/4
tsp ground turmeric 1 x 400 ml tin
coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1
tsp coriander seeds, toasted and ground 1
tsp cumin seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice toasted
coconut chips or toasted
desiccated coconut, to garnish salt.
Anzac Biscuit Cones Makes 4 You will need 4 large ice - cream cone moulds for this recipe 185g plain flour 90g rolled oats 60g
desiccated coconut 110g caster sugar 1/2
tsp salt 1
tsp vanilla bean paste 150g unsalted butter, roughly chopped 2 tbsp golden syrup 1/2
tsp bicarbonate of soda 1 egg Preheat oven to 170ºC (150ºC fan).
Crumble 60 g (2 oz; 2 dl)
desiccated coconut 50 g (1 3/4 oz; 1 dl + 1 tbsp) rolled oats 40 g (1 1/2 oz; 1 dl + 2/3 tbsp) all - purpose flour 45 g (1 1/2 oz; 1/2 dl) demerara sugar 1
tsp cinnamon pinch of salt 60 g (2 oz) unsalted butter, cold & diced
Serves 4 3 pandan leaves, tied in a knot, or 1
tsp vanilla extract 100g (3 1/2 oz) black glutinous (sticky) rice, soaked in cold water overnight and drained 3 tbsp
desiccated coconut 70g (2 1/2 oz) palm sugar.
Almond &
coconut layer 200 g almonds (1 1/3 cup) 200 g
desiccated coconut flour (2 1/3 cup) 2 very ripe small bananas (approx 150 g) 1
tsp ground vanilla 1
tsp salt 2 Tbsp organic virgin
coconut, melted
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats 3/4 cup / 60 g unsweetened
desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1
tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin
coconut oil (more for cooking) 1/2
tsp ground vanilla 1
tsp baking powder 1/2
tsp cinnamon zest of 1 lemon
Base 1/2 c rolled oats 1/2 c almonds 1/2 c
desiccated coconut 1
tsp vanilla extract 1/4
tsp sea salt 1 c medjoul dates (about 7, loosely packed)
• 4 eggs, whisked • 2 × 400 ml cans
coconut milk • ¹ / ³ cup
coconut oil, just melted, plus extra for frying • 1/2 cup
coconut flour • 1 1/2 cups buckwheat flour • 2
tsp baking powder • 1 vanilla bean, scraped • Zest of one orange, finely grated • Pinch of sea salt • 1/2 cup
desiccated coconut • Cocoa nibs, to garnish
While the bread is toasting, mix the
desiccated coconut together with 1
tsp green tea powder and set aside.
I used 0,5 cup of sprouted whole wheat flour and 0,5 cup of oat flour 1 Tbsp
coconut sugar 1/4 cup
desiccated coconut flakes 1
tsp baking powder pinch sea salt pinch of tumeric 1 cup non-dairy milk.