Banoffee Pie + Vegan Option

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Dreaming of banoffee pie 🍌💕💛 #banoffeepie

A post shared by AMAZE DESSERT BOUTIQUE (@amazedessertboutique) on Nov 11, 2016 at 2:24pm PST

The last time I made a banoffee pie was for Amaze Dessert Boutique, ahh those were the days! Anyway, today we are extending our bubble to our family, so I decided to make two beautiful banoffee pies. I really wanted to make a vegan one but sourcing ingredients is difficult at this time.

This is the classic recipe I used to make for all my banoffee orders back in that day. If you are in a hurry, the caramel can be substituted for caramel condensed milk found next to the condensed milk in the supermarket. I think I will definitely go this route next time as I am impatient lol.

Also, it can be easily made vegan by using coconut condensed milk, dairy-free spread, plain biscuits such as Arnotts Nice biscuits and whipped coconut cream. I've linked vegan substitutes ideas so just follow the links.


Classic Banoffee Pie
Ingredients

Base:
75g butter, melted
250g crushed biscuits - Malt biscuits, Nice, Superwines etc.

Caramel:
ready-made caramel condensed milk or dulce de leche

-Or-

75g butter
1 can (397g) Condensed Milk

a pinch of salt

Topping:
4 bananas
300ml cream, lightly whipped + 1 teaspoon of vanilla essence/extract
grated chocolate or cocoa powder

Method
1. To make the base, melt the butter, then crush biscuits either in a bag and smash with a rolling pin or in a food processor.

In a bowl, mix the crushed biscuits and melted butter together, then tip the mixture into a pie dish making sure to spread our evenly and pushing some crumbs to the side.

Cover and chill in the fridge for 30 minutes or until set.

2. To make the filling, melt the butter and condensed milk in a saucepan. Cook over a low to medium heat, stirring constantly to avoid burning.

Cook for 4-5 minutes, stirring until the mixture becomes thick.
Pour the caramel onto the cooled biscuit base and smooth out. Leave to chill for an hour. (If you accidentally burn the caramel, strain using a sieve, I have done this before!)

- If using caramel condensed milk or dulce de leche, simply heat in a saucepan on medium heat until it comes to a rapid boil, stirring constantly to avoid burning.

3. Just before serving, lightly whip the cream with the vanilla. It should stand in soft peaks, be careful not to over whip! 

Peel and slice the bananas and place over the caramel.

Top with whipped cream, if you want to pipe on the cream on using a zip lock bag or piping tips if you have them.

Decorate the top with grated chocolate or sifted cocoa powder.

Enjoy xx

Oat Flour Cookies: Choc Chip + Double Chocolate

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A post shared by Kim 💚 (@amazekitchen) on Apr 10, 2020 at 6:42pm PDT

Kia ora tātou! I thought I'd share the recipe to these oat flour cookies since 8 people voted yes on my IG poll 😝. Amidst, the great covid shortage of flour, I had to improvise with oats. 

To make oat 'flour' whizz rolled oats in a high-speed blender such as a magic bullet or food processor and you're done! Oats are naturally gluten-free but if you are extremely intolerant just grab a pack of certified GF oats.

If you use coconut sugar, vegan milk and dark choc these cookies are VG GF RSF :) However, use whatever ingredients you have on hand, milk choc chips or chunks of Whittakers would be delicious too! Also, no eggs means that you could just eat the batter raw... 😋

OAT CHOCOLATE CHIP COOKIES
Ingredients
1 1/4 cup oat flour (blended oats)
1/4 tsp salt
1/2 tsp baking powder
1/3 cup coconut sugar or brown sugar
1/2 cup chocolate chips

1 tsp vanilla extract or essence
2 tbsp melted coconut oil or vegetable oil
3 - 5 tbsp mylk (start w/ 3 tbsp and add more if needed)


Method

1. Preheat oven to 180C.
2. Mix all dry ingredients. Make a well in the middle add in wet ingredients and mix well.
3. Cool batter in the fridge for 10 mins (you can skip this step if you don’t mind a flatter cookie).
4. Spoon out about tablespoon sized mixture leaving plenty of space apart.
5. Bake for 10 mins or until golden.

Leave to cool on a wire rack (if you have one) for at least 10 min and enjoy! :)


DOUBLE CHOC CORNFLAKE COOKIES 

These are based on popular antipodean biscuits that are named after a country starting with A (an interesting read).

Ingredients
1 1/4 cup oat flour (blended oats)
1/2 cup cornflakes or branflakes optional
2 tbsp sifted cocoa powder
1/4 tsp salt
1/2 tsp baking powder
1/2 cup coconut sugar or brown sugar 

1 tsp vanilla extract or essence
2 tbsp melted coconut oil or veg oil
3 - 5 tbsp mylk (start w/ 3 tbsp and add more if needed)

Topping: 1/2 cup chocolate melted + extra cornflakes or nuts. 

Method
1. Preheat oven to 180C.
2. Mix all dry ingredients. Make a well in the middle add in wet ingredients and mix well. 3. Spoon out about tablespoon sized mixture using two spoons or your hands!
4. Bake for 15 -20  mins or until crisp.
5. Leave to cool on a wire rack (if you have one) for at least 10 min. 

6. Melt the chocolate - I simply put a heatproof bowl over a pot of hot water.
7. Top cookies with melted chocolate & decorate with cornflakes or nuts such as walnuts.

I hope you enjoy ISO baking and you eat all of the treats you please. 

Stay safe, kia kaha Aotearoa, 

Kim xx

Hot Cross Cakes

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Hoppy Easter everyone! 🐣💕🐇🍫I've finally clocked the recipe for #glutenfree #lowcarb Hot Cross Cakes 💚Holla if you would like me to post the recipe😋💚. . . . . . . #lowcarbcake #eastercake #almondflour #stevia #glutenfree #cleaneating #plantbased #veg #vegetarian #vegetarianfood #vegetarianfoodshare #whatvegetarianseat #foodie #8020lifestyle #amazekitchen #aucklandeats #aucklandfoodie #nzvegetarian #lowcarbbaking #highprotein #refinedsugarfree

A post shared by Amaze Kītini 💚 (@amazekitchen) on Apr 1, 2018 at 2:04am PDT

Every Easter, it's not the chocolate eggs or bunnies I want, I go straight for hot cross buns. There's something about the doughy, sweet spiced bun that I just can't resist! So in true Easter spirit, I've decided to come up with a low-carb, gluten-free & refined sugar-free alternative.

Now I'm all for treats in moderation, I'm a firm believer of the 80/20 lifestyle. However, I know what it's like to have such cravings, and I can't be having hot cross buns every day of Easter! I tried my best to create a moist cake crumb using almond flour and have ensured that I've added enough fruit and spice to satisfy those hot cross buns cravings.


Hot Cross Cakes

Ingredients
1 cup almond meal
1/4 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
pinch of salt

3  tbsp sweetener of choice: Natvia (low carb), coconut sugar or maple syrup
1/4 cup milk (I used soy)
2 tbsp melted coconut oil
1 tsp vanilla
1 egg or vegan flax egg (1 tbsp + 3 tbsp hot water)
1/2 cup diced apple
1/4 cup sultanas

Method
1. Pre-heat oven to 180C.

2. Mix dry ingredients, make a well in the center.

3. Add in wet ingredients, mix gently, avoid over mixing.

4. Grease mini cupcake pan (I used silicone) or use mini cupcake cases. Fill 12 mini cases evenly.

5. Bake at 180C for 15-20 minutes.

6. Cool before removing from tin, then glaze with a little apricot jam.

7. Decorate with white crosses using a piping bag or zip lock bag.

Icing recipe
1/2 cup butter or cream cheese (dairy free alts work well!)
1-2 tbsp sweetener of choice
1/2 tsp vanilla

Whip all ingredient together until well combined.



I hope you enjoy this recipe, and if so I'd love to hear your feedback and see your photos via Instagram. Please tag me in your photos or use the hashtag #amazekitchen :)  xxx

Chocolate Fudgesicle Slice with Black Beans

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Chocolate Fudgesicle Bites🍫🍦❄️ These ice cream bites are made with black beans, cocoa, date paste, coconut oil and vanilla extract🍫 I left them in the freezer to set, then sliced then into small bars for a quick protein fix😋 Full recipe is on my blog💕💚 #chocolatefudge #fudgesicle #icecreambites #vegan #dairyfree #highprotein #plantprotein #naturalsugar #sweetenedwithdates

A post shared by Amaze Kitchen (@amazekitchen) on Aug 24, 2015 at 10:20am PDT

I have been so eager to try out black bean fudge, and finally whizzed up a batch last night. Looking through recipes online I found that most used agave syrup or honey, and I really wanted to use the date paste I made earlier on in the week.

The date paste and black beans made for a smooth and creamy ice cream texture, rather than that of a fudge. Next time I'll try it using agave syrup and see if there is much difference.

Also, if you are worried about the black beans, please don't be, you can't even taste them! I challenge you to make these and not tell your taste testers the star ingredient until later. I cut my mine into square slices, and kept them in the freezer for a quick and easy chocolatey protein hit. If you have cupcake cases or ice block moulds they would be even better. I'm definitely making this for my kids in the future.

Chocolate Fudgesicle Bites

Ingredients 

1 425g can organic black beans drained or 1 3/4 cups
4 tablespoons dark cocoa powder

6 tablespoons date paste or 12 dates soaked in hot water

4 tablespoons coconut butter or coconut oil

1 teaspoon vanilla extract 

a pinch of sea salt 

Method

1. Place the beans and cocoa powder in food processor or a heavy duty blender (this might not work in a normal blender). If you don't have any of these gadgets, a mortar and pestle will work fine. Whizz till beans are smooth.

2. Add in the rest of the ingredients, and whizz until you have a smooth batter. You may have to scrape down the sides to get all the lumps out.


If using soaked dates and not date paste, soak in hot water and heat on the stove or microwave for 1-2 minutes just to soften. Drain the water, and add the dates to the mixture.

3. Smooth out the mixture in a tin lined with baking paper (I used a bread tin) or pour into cupcake cases or ice block moulds. Set in the freezer for a minimum of 2- 3 hours or overnight.

Once the fudgesicle mix is set, cut into square slices and put back into the freezer  to store in an airtight container or bag. 

Enjoy,

Kim x

Date Paste - Alternative Sweetener

I often use date paste in sweets, desserts, baking, smoothies, and on occasion eat it right off the spoon! Date paste is a great alternative to refined sugar, and its caramel taste and flavour is oh so good! 

Tomorrow I am planning to create a recipe for bean fudge, so I thought I'd prepare some date paste before hand. You could use mejool dates if you like, however I use regular pitted dates as they are a lot more cost effective.

There is no right or wrong way to make date paste, it is basically soaking, draining and whizzing!

Date Paste

Ingredients

Pitted dates 

Warm water for soaking 

Optional extras

Vanilla extract 

A pinch of salt 

Method

1. Place dates in a bowl or container. I used about 300grams which fills at 400gram jar or about 1.5 cups. 

2. Add in the warm water, making sure to fully the cover dates. Soak for a minimum of 1 hour or overnight, the longer you soak the better as they will be easier to whizz. 

Speedy method: boil dates in hot water for 1-2 minutes. You don't want too cook them, simply soften them. 

3. Drain the dates making sure to save the soaking water. Add the dates to a food processor using the S blade or heavy duty blender (it won't work in a normal blender unless you add load of liquid), you can add the vanilla and a pinch of sea salt at this point.

If you soaked your dates overnight, you probably won't need to add any soaking water, if you soaked only for an hour you may need to add in a tablespoon or two.

Whizz for about 3-4 minutes or until smooth, making sure to stop in between to scrape down the sides. Add soaking water if needed (make sure not to add too much liquid in order to keep its sweetness, I only ever use 2 tablespoons).

4. Transfer the date paste into a clean jar or container and store in the fridge for up to 3 months.


Enjoy!


Kim x

Mini Chocolate Cake - Vegan

Holidays mean recipe testing and plenty of eating! Today I was really itching to make a chocolate cake, but I didn't want to make regular sized one since it's just Jake and I. So I opted for a mini mug cake. I've made these in the past using regular dairy and processed ingredients. 

This time I created a dairy free and gluten free version. The result - fudgy chocolate cake with a delish choc mousse frosting with zero guilt!

I randomly whipped up the frosting using what I had in the fridge, and I can tell you it is amazing and oh so moorish! I know it only uses a small amount of coconut cream, but I always have tinned coconut milk in fridge for smoothies, tea and cooking (transfered into a glass container of course). When chilled it hardens and becomes close in texture to whipped cream or thick Greek yogurt, I could eat it by the spoonful! Now for the recipe.


Mini Chocolate Cake

Ingredients
1/4 cup flour or 3 levelled tablespoons (I used doves farm gluten free flour)
1/4 teaspoon baking powder
1 tablespoon cocoa powder
a pinch of salt
1 tablespoon unrefined sugar (I used light muscovado)
2 tablespoons melted coconut oil or oil of choice
1/4 cup of milk or 4 levelled tablespoons (I used rice milk)
1/2 teaspoon vanilla extract


Method
1. If using an oven preheat to 180C or 350F. Lightly grease a small mug, bowl or ramekin with oil or dairy free butter.

2. In a separate bowl mix dry ingredients together till well combined.

3. Add in wet ingredients and mix till just combined. Place the cake batter into the greased mug.

4. If using an oven, bake for about 13-14 minutes. If using a microwave, cook on high heat for 40-50 seconds. Make sure to keep a good eye on it so it doesn't overcook.

5. Leave to cool completely before removing. If you want to eat the straight from the mug, skip this step and enjoy!

Chocolate Mousse Frosting

Ingredients

1/2 teaspoon cocoa powder
1 teaspoon unrefined sugar (I used light muscovado)
1 teaspoon peanut butter
2 tablespoons thickened/chilled coconut cream (make sure to chill the coconut milk overnight in the fridge and used the tinned full fat kind)

Method

1. Mixed all ingredients together with a fork.

2. Slice the cooled cake into layers if desired, frost and devour!



Kim xx

Vegan Pancakes

This morning I really wanted to make pancakes since I had some left over whipped coconut cream (any excuse), so I finally gave them a go.

I was a little scared at start, however I was surprised to end up with fluffy, light pancakes, and a hint of mixed spice really took it that extra mile. This is a super yummy and easy recipe! I enjoyed mine with passion fruit sauce and whipped coconut cream :)

The key to fluffy pancakes is in the baking powder, use a good quality one and make sure to check the expiry date too.

Yummy Vegan Pancakes!

Ingredients

1 cup plain flour or gluten free flour mix
2 teaspoons baking powder

a pinch of salt

1 cup dairy free milk
1 tablespoon melted coconut oil or oil of choice 

Flavouring ideas
You don't need to add in any of these as they are optional, I usually just add in vanilla extract or cinnamon. It all depends on what I have in the kitchen or what I'm in the mood for.

1/4 teaspoon cinnamon or mixed spice
1 teaspoon vanilla extract
1 tablespoon date paste 

1 teaspoon coconut sugar 
mashed banana
berries


Method

1. Whisk together the dry ingredients.

2. Make a well in your flour mixture and add in the dairy free milk, oil, water and vanilla extract. Mix till just combined. 

3. Heat your pan at medium-high heat, and add oil of choice.

4. Pour a ladle full of batter on the pan for each pancake. Cook until bubbles pop up, flip then cook till golden brown.


Vegan Pikelets

To make Pikelets (mini sweet pancakes) add 1/4 cup of  unrefined sugar. When cooking mini pancakes, use about 2 tablespoons of batter for each.

Variation: Banana Pancakes!

Buckwheat Pancakes

Follow the same recipe as above, but use one cup of buckwheat flour.

Buckwheat pancakes 

Enjoy,


Kim :)

Cherry Crepe Cake

This morning we had a birthday breakfast for my partner. How appropriate was my crepe cake for a birthday breakfast?!

My crepe cake is not vegan, but can be easily made vegan and gluten by making my vegan pancake recipe (add more milk to make a thinner batter) with GF flour, dairy free dark choc, whipped chilled coconut cream and fruit of your choice (I used bananas and black cherries).

Have a go at making your own, you'll be surprised!


xx

Raw Vegan Snickers Slice

I came across this recipe over a year ago on Pinterest. Funny story, I was on a juice fast and pinned over 500 vegan recipes that I intended to make after the fast, one year later lol… Anyway, I finally found the time, and here they are. It’s really scary when you eat this vegan snickers slice, as they are just as dreamy, and even better than the original!

This recipe is inspired by Lauren’s over at Oatmeal with a Fork. Here’s my version of her amazing recipe with a few adjustments. The original recipe uses oats in place of the almond meal, which I am definitely going to try next time.

Vegan Snickers Slice

Ingredients

Chocolate Base:
5 tablespoons melted extra virgin coconut oil
4 tablespoons cocoa powder
2 tablespoons agave, pure maple or honey (not vegan)
* Chocolate shortcut: use melted vegan chocolate instead e.g. Green and Blacks 

Nougat Layer:
4 tablespoons melted extra virgin coconut oil
2 tablespoons dairy free milk of your choice
1 tablespoons agave, pure maple or honey (not vegan)
½ teaspoon vanilla extract
⅓ cup almond meal or GF oats ground into flour
2 pinches of sea salt

Caramel Layer:
8 medjool dates or 12 regular dates soaked in hot water till soft
2 tablespoons peanut butter
1 teaspoon vanilla extract
1 tablespoon water
¼ cup roasted peanuts (use raw peanuts if want a raw vegan version)
a pinch of salt

¼ cup extra peanuts for topping

Method

1. To make the chocolate base mix all required ingredients till well combined. Line a small dish such as a small pyrex or loaf tin (that’s what I used) with baking paper. Pour in chocolate, then freeze for about 10-15 minutes until hard.

2. While chocolate is freezing, mix all nougat ingredients. Once chocolate is hard, spread nougat on top, then freeze again till hard about 30 minutes - an hour. The longer the better.

3. Prepare the caramel by whizzing in a food processor or whip out the old pestle like me! Top the caramel on the set nougat layer. You can use the back of a wet spoon or your fingers to do this. 
*You can add an extra chocolate layer on the top, just make more chocolate mix or melt more.

4. Freeze again for 30 minutes - an hour until the top layer is set. And again the longer the better. Do the dishes, clean the house or check your facebook while waiting hehe.

5. Finally pull out the of tin, and cut into minibars, and devour!

Keep your minibars in the freezer in an airtight container or zip lock bag. 



Enjoy xx

Raw Lemon Coconut Slice

This slice is delicious, creamy and a little tart! You wouldn't even believe it was dairy free. The base was inspired by Julia and Libby's lemon and coconut slice, and the top layer was inspired by Petite Kitchen's raw lemon truffles. I just changed the measurements and ingredients to suit.

I have also made a similar recipe in the past, click the link to see: Apricot Coconut Slice

Lemon Coconut Slice

Base

3/4 cup oats (I used gluten free) 

3/4 cup desiccated coconut 

1 cup pitted dates (soaked in hot water for 2mins) 

1 teaspoon of organic vanilla extract

1 tablespoon extra virgin coconut oil

Lemon Layer
1 1/2 cups unsweetened desiccated coconut
1 cup almond meal
4 tablespoon extra virgin coconut oil
4 tablespoon agave or honey (not vegan)
1/2 cup of fresh lemon juice
1 teaspoon pure vanilla extract
a pinch of sea salt

Method 

1. In a food processor add the oats, coconut, dates and vanilla. 

Blend all the ingredients together until the mixture it has a sticky, paste like consistency. 

Note: You can also make this without a food processor using a pestle. Simply mix the ingredients in a bowl, then grab your pestle and smash away! My food processor died on me so I know the pestle works.

2. Press into the bottom of a square baking pan and put in the fridge to set. Now to make the lemon layer.

3. In a food processor, add all of the ingredients. Blend for 1-2 minutes, or until the mixture starts to mix together like a dough. This step can also be find using a pestle, see above.

4. Spread mixture across the top of the base, and smooth out with a spatula or the back of a spoon.

5. Chill in fridge for 30 minutes, or the freezer for 15 minutes.

Slice into squares and keep refrigerated in an airtight container. I keep mine in the freezer, as they kept to a nice texture. 

Enjoy,

Kim xx

Raw Lemon and Coconut Truffles

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Raw lemon and coconut truffles🍋 They are so creamy & tart. Definitely give them a go, they are so easy to make and sooooo worth it!🍋🤤💚 Recipe is on my blog (lol such an old post too)🙈 #rawtruffles #blissballs #rawvegan #lowcarb

A post shared by Amaze Kitchen (@amazekitchen) on Oct 27, 2018 at 3:44pm PDT

These delicious lemon raw truffles are creamy and a little tart! You wouldn't even believe they were dairy free. The texture reminds me of white chocolate, with a coconutty texture, then spiked with lemon! Probably one of my favourite raw vegan treats.

I also used this recipe as the top layer for my Apricot and Coconut Slice, see the recipe here.


Raw Lemon and Coconut Truffles  

Ingredients

1 1/2 cups unsweetened desiccated coconut plus 1/2 cup for rolling
1 cup ground almonds (almond meal)
4 tbsp melted extra virgin coconut oil

2-3 tbsp sweetener of choice: pure maple syrup (vegan), stevia granules (Natvia) or honey. 

1/4 cup of fresh lemon juice
1 tsp pure vanilla extract
a pinch of sea salt


Method

1. In a large bowl or food processor, add all of the ingredients, adjust sweetness to taste. Blend for 1-2 minutes, or until the mixture starts to mix together like a dough. 

2. Roll into small balls. It helps to wet your hands with water or coconut oil so that the mixture doesn't stick to your hands.

3.  Add the extra coconut in an bowl then roll the balls in the coconut to coat. 

4. Place the coated truffles in the fridge or freezer for at least half an hour to set then eat once firm!

Enjoy xx

Chia Seed Pudding

I have finally jumped on the chia bandwagon! Chia has been trending for a while now in the health world, and I can sure see why.... it is a super ultra superfood!

Chia seeds originate from Guatemala and Mexico. This ancient super seed has it all. It is a great source of omega 3 (great for vegetarians vegans), high in dietary fiber, which is great for digestion, and is also high in protein, calcium and vitamin c!

Here are more reasons why chia is amazing for you:

1. Chia is gluten free

2. It is super high in dietary fibre, making it great for digestion and healing digestion issues.

3. It contains 20% Omega 3 ALA, making it a super food for the brain and heart. Chia has eight times more Omega 3 than salmon!

4. It boasts 20% protein

5. The protein is a complete protein with all 8 essential amino acids

6. It is high in antioxidants (It has a four times higher ORAC value than blueberries)

7. Chia contains five times more calcium than milk

8. Chia contains seven times more vitamin C than oranges

9. It contains three times more iron than spinach

10. It contains twice the potassium content of banana

11. It is food for healthy skin, hair and nails

12. It has a positive impact balancing blood glucose levels (making it awesome for diabetics)

13. Chia makes a great egg replacement. Just combine with water to form a gel, and add it to recipes that call for egg.

Sourced from: http://www.jessainscough.com/2012/08/13-awesome-reasons-to-eat-chia-seeds-every-day/

Coconut Chia Seed Pudding
Ingredients

2 cups light coconut cream or coconut milk (one 400ml can)
1/4 cup chia seeds (I used white)
1 tablespoon coconut sugar or agave or honey (to taste)
1 teaspoon pure vanilla extract (optional)


Method
1. Mix all ingredients in a bowl, container or jar (pref one with a lid).

2. Set aside in fridge for at least two hours, or leave overnight (the longer the better).

3. Once the seeds a have been soaked, add more dairy free milk if need be.

Variations:

- Mix in sliced banana and strawberry
- Chocolate Chia Pudding - add 1-2 teaspoons of cocoa or cacao powder.
- Berry Chia Pudding - blend in berries of your choice.

Chia pudding is great for breakfast, dessert or anytime you feel like a sweet treat. It reminds me of the yummy Chinese tapioca and coconut milk dessert but 100x healthier for your body!


Enjoy,


Kim xx

Mango and Coconut Pudding

Mango and Coconut Pudding

While in Australia a few weeks ago, I was lucky enough to have access to juicy sweet Aussie mangoes. Over there the price varies from $2-$4 each, over here in New Zealand I saw some for $7 each!

Aussie mangoes are just like Philippine mangoes, they are most probably the best to use. This recipe is inspired by the Hong Kong style mango pudding, but without using the gelatin (we all know where gelatin comes from, eww).

Ingredients

4 very ripe large mangoes (I used Kensington Pride Mangoes from AUS)
1 can coconut cream
1/2 cup arrowroot (tapioca starch) or cornflour
3 tablespoons agave or honey (optional)

Method

1. Mix all three mangoes, coconut cream, cornflour and agave or honey in a blender. Whizz till combined.

2. Heat mango mixture on medium heat till it comes to a slow boil and turns into a thick custard. Make sure to whisk continuously so that the bottom does not burn, (about 10 minutes).

3. Cube your remaining mangoes, and place half of the cubes at the bottom of small ramekins or one large dish. Pour in your hot pudding into the ramekins/dish then top with the remaining mango.

4. Chill on bench till steam stops. Then cool in the fridge till cool and firm. 

Enjoy xx

Raw Chocolate Truffles

These lovely little treats are so good for you! So don’t feel bad to eat the whole lot. They are vegan, dairy free, refined sugar free and gluten free.


Ingredients

250 grams dates or 12 medjool dates pitted
4 tablespoons cacao or cocoa powder
1 cup almond meal
1/2 cup desiccated coconut
2 tablespoons coconut oil
extra cocoa for rolling



Method

1. Blend all ingredients in a food processor.

2. Wet or oil your hands, and roll into small balls. Roll the balls into cocoa or coconut.

3. Chill in the fridge and serve once firm, about 20 minutes.


Enjoy xx

Passion Fruit Pudding

When life gives you passion fruit make passion fruit and coconut pudding!

Ingredients

10 fresh passion fruit

1 400ml can organic coconut cream

1/4 cup organic corn flour or arrowroot powder

2-3 tablespoons agave 

Method

1. Reserve one passion fruit for topping. Mix all ingredients in a cool saucepan with a whisk. Make sure to get rid of lumps.

 2. Heat on medium temp, constantly stirring until mixture comes to a boil and turns to a thick custard. About 10 minutes.

3. Pour in ramekins, top with reserved passion fruit.

4. Leave on bench till steam is gone, then cover and cool in the fride.

Enjoy xx