Raw VEGAN Bounty Slice!

Raw VEGAN Bounty Slice
Serves 16
Tastes like the REAL thing but HEALTHY!
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Ingredients
  1. BASE
  2. 10 Medjool dates (pitted)
  3. 1 Cup almond meal
  4. 1 1/2 Cups shredded coconut
  5. 2Tbs Organic Rice Malt Syrup
  6. 2Tbs raw cacao powder
  7. 2Tbs Chia Seeds
  8. Pinch Himalayan salt (pink salt)
  9. BOUNTY DOUGH
  10. 1 Cup raw cashews (soaked for at least 2 hours)
  11. 3 Cups shredded coconut
  12. 1-2tsp vanilla extract or vanilla bean powder
  13. 1/3 Cup Organic Rice Malt Syrup
  14. 1-2 tsp coconut water
  15. Pinch Himalayan salt (pink salt)
  16. CHOCOLATE DRIZZLE TOPPING
  17. 1/4 Cup raw cacao powder
  18. 2/3 Cup cacao butter or coconut oil
  19. 1/4 Cup Organic Rice Malt Syrup
Instructions
  1. Combine all BASE ingredients into food processor and blend until it forms a sticky crumbly dough.
  2. Press mixture into a square tin approximately 23cm.
  3. Place in freezer while you make the filling.
  4. For FILLING place all ingredients into a food processor until all ingredients is combined evenly.
  5. Remove BASE from freezer. Place bounty dough FILLING on top of the BASE & press down flat & refrigerate for about 1/2 hour or quick freeze.
  6. For TOPPING place all ingredients into a large bowl & whisk together until a smooth runny chocolate.
  7. Drizzle over bounty dough.
  8. Refrigerate for at least 1/2 hour or you can freeze to speed up the setting time.
Notes
  1. I recommend that you keep these in the freezer so it lasts longer.
  2. ENJOY!
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/
 

Raw VEGAN Choc Berry and Coconut Slice!

Raw VEGAN Choc Berry and Coconut Slice!
Serves 16
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Ingredients
  1. BASE
  2. 1Cup almond meal
  3. 3tbs Rice Malt Syrup
  4. 1tsp vanilla bean or extract
  5. pinch Himalayan salt
  6. BERRY FILLING
  7. 3Cup Shredded Coconut
  8. 3tbs Coconut water
  9. 1Cup Mixed Berries
  10. 1 medium ripe banana
  11. 1/2CupRice Malt Syrup
  12. 1tsp vanilla bean or extract
  13. pinch Himalayan salt
  14. CHOC TOPPING
  15. 1/4Cup Raw Cacao powder
  16. 1/4Cup Rice Malt Syrup
  17. 1/3Cup Coconut Oil
Instructions
  1. Place all BASE ingredients into a high speed food processor. Blend to a crumble. In a square 23cm pop up tin press crust along the base. Pop in freezer while you make the FILLING.
  2. Place all FILLING ingredients (apart from the berries) into high speed food processor. Blend for a few minutes then scrape excess ingredients from the sides & add mixed berries. Blend for a further minute.
  3. Remove tin with the crust from freezer & place filling mix over the top. Press until mixture is evenly spread into the tin. Place in freezer while you make to CHOC TOPPING.
  4. For CHOC TOPPING in a dry bowl whisk together all 3 ingredients until you have a runny chocolate consistency. Pour over the top of the slice & set in freezer for about 3 hours or until firm. Top with shredded coconut.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Raw VEGAN Choc Caramel Slice!

Raw VEGAN Choc Caramel Slice!
Serves 16
RAW HEAVEN! My RECIPE is seriously AMAZBALLS!!! I also made it Nutfree so it's great for the kids too! VEGAN, GLUTEN FREE, NUT FREE, DAIRY FREE, REFINED SUGAR FREE
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Ingredients
  1. BASE
  2. 1Cup Pepita's (pumpkin seeds)
  3. 1/4Cup Raw cacao powder
  4. 3tbs Organic Rice Malt Syrup
  5. 1tsp vanilla bean powder or extract
  6. pinch Himalayan salt.
  7. FILLING
  8. 3 Cups Medjool dates
  9. 1/4Cup raw cacao powder
  10. 1/4Cup coconut oil
  11. 2tbs rice milk or soy milk
  12. 1tsp vanilla bean powder or extract
  13. pinch of Himalayan salt.
  14. CHOC TOPPING
  15. 1/4Cup raw cacao powder
  16. 1/4Cup Organic Rice Malt Syrup
  17. 1/3Cup coconut oil
Instructions
  1. For BASE place Pepita's in a high speed food processor & blend into a flour, then add cacao & rice malt syrup. Blend until mixture forms a dough.
  2. In a 23cm square pop out tin press mixture evenly on the base of the tin. Put in freezer.
  3. For FILLING place all ingredients into a high speed food processor & blend until it forms a smooth & creamy choc caramel texture. This may take a while. If you find it's too sticky just add 1tbs of rice or soy milk.
  4. Spread evenly over crust & let set in freezer for at least 4 hours.
  5. For CHOC TOPPING make sure coconut oil is melted & then combine all ingredients into a large dry bowl. Whisk into a runny chocolate consistency pour over slice (still in the cake tin)
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/
 

Raw VEGAN Choc Peanut Butter Mousse!

Raw VEGAN Choc Peanut Butter Mousse
Serves 2
I LOVE Choc Peanut Butter Mousse, ideal with fresh Strawberries!
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Ingredients
  1. 200mls Coconut Cream
  2. 1/2 avocado (without the stone & skin)
  3. 1/8Cup Raw Cacao Powder
  4. 1/8Cup Organic Rice Malt Syrup
  5. 2tbs natural peanut butter
  6. handful of roasted peanuts
  7. 1tsp psyllium husks (to thicken)
Instructions
  1. Place all ingredients apart from roasted peanuts into a high speed food processor or blender. Blend until you have a thick creamy texture.
  2. Add roasted peanuts & pulse, but still leave some chunks.
  3. Pour into mason jar or bowl & cover in the fridge for a few hours.
  4. TOP with crushed roasted peanuts!
Notes
  1. Perfect with fresh strawberries.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

“Tickeled Pink” VEGAN Smoothie Bowl!

"Tickeled Pink" Smoothie Bowl
Serves 2
Super QUICK and EASY Smoothie Bowl + Green Tea. BLISS!
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Ingredients
  1. 2Cup Frozen banana's
  2. 1Cup frozen raspberries
  3. 1Cup Almond Milk
Instructions
  1. Blend all together in a food processor or blender until a thick smoothie texture.
  2. TOP with cherries, bananas, blueberries, raspberries, goji berries & hemp seeds.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/