Raw VEGAN Choc Mint Tahini Pops!

Raw VEGAN Choc Tahini Pops!
Serves 10
If you LOVE Choc MInt combos then these delightful pops are your NEW best friend this SUMMER!
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Ingredients
  1. MINT & TAHINI POP MIXTURE
  2. 1 cup hulled tahini (or you can substitute with 1 cup of raw cashews)
  3. 1 can 400mls organic full fat coconut cream
  4. 1 ripe medium avocado
  5. 1/4 cup organic cold pressed coconut oil
  6. 3/4 cup organic rice malt syrup
  7. 4-6 drops of pure mint extract
  8. 1tbs super greens powder (optional this will add more colour & give you an extra super food booster)
  9. CHOC MINT DRIZZLE
  10. 1/3 cup extra virgin cold pressed coconut oil (melted)
  11. 1/4 cup organic rice malt syrup
  12. 1/4 cup raw cacao powder
  13. 2 drops pure mint extract
Instructions
  1. Place all your MINT & TAHINI POP ingredients into a high speed blender.
  2. Blend it up.
  3. Now scrape the excess ingredients off the sides back into the mix.
  4. Blend it up again until you have a smooth creamy consistency (this can take a few minutes depending on what type of blender you are using)
  5. Pour your MINT & TAHINI POP mixture into popsicle moulds & place your bright coloured popsicle sticks in the centre, leaving about 3cm out.
  6. Place into your freezer overnight or for at least 8 hours.
  7. When they're set you can start making your CHOC MINT DRIZZLE.
  8. For the CHOC MINT DRIZZLE place all your ingredients into a large bowl & whisk it up!
  9. When all your CHOC MINT DRIZZLE ingredients resembles a smooth runny choc consistency, you know it's now ready to drizzle over the top of your MINT & TAHINI POPS!
  10. This should set in about a minute or two.
  11. Top with raw cacao nibs & add fresh mint leaves to make your pops look extra pretty!
  12. ENJOY BEAUTIFUL
Notes
  1. I have added an option to use cashews instead of hulled tahini. This works exactly the same & tastes just as good!
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Raw VEGAN Triple Berry Cheesecake!

Raw VEGAN Triple Berry Cheesecake!
Serves 16
OMG this is some serious eye candy right here! The explosion of sweet berry flavours will leave you wanting more!
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Ingredients
  1. CHOC MACADAMIA CRUST
  2. 2 cups raw macadamias
  3. 3 tbs raw cacao powder
  4. 1/2 cup medjool dates (pitted)
  5. Pinch Himalayan salt
  6. TRIPLE BERRY FILLING
  7. 2 cups raw cashews (soaked & rinsed for at least 2 hours)
  8. 1/2 cup organic rice malt syrup
  9. 1/4 cup organic cold pressed coconut oil
  10. 1/2 cup fresh lemon juice
  11. 1 can coconut cream (400mls)
  12. 1 medium lemon rind (grated)
  13. POWDERS AND BERRIES
  14. 1tbs maqui berry powder
  15. 1tbs goji berry powder
  16. 1tbs beetroot powder
  17. 1/2 cup raspberries
  18. NOTE: These ingredients are added separately.
  19. CHOC TOPPING
  20. 1/3 cup extra virgin cold pressed coconut oil (melted)
  21. 1/4 cup organic rice malt syrup
  22. 1/4 cup raw cacao powder
  23. 1tsp ground vanilla bean powder or extract
Instructions
  1. For the CRUST place all ingredients in a high speed food processor.
  2. Blend it up until you have a sticky biscuit dough.
  3. In approximately 27cm round pop out tin or silicon mold, press your crust evenly over the base.
  4. Set aside while you make your TRIPLE BERRY FILLING.
  5. For your TRIPLE BERRY FILLING place all your ingredients into a high speed food processor. (remember don't add any of your powders or berries yet)
  6. Blend it up!
  7. This may take a few minutes.
  8. When you have a nice creamy consistency it's ready!
  9. Now pour 1/2 of your FILLING in two separate bowls.
  10. So you should have two bowls each containing 1/4 of the FILLING in each and there should be 1/2 of the FILLING still in your food processor.
  11. This is so you can add your flavours for each BERRY layer.
  12. With the FILLING remaining in your food processor add your goji berry powder.
  13. Blend it up!
  14. Now pour over the top of your CRUST & spread evenly.
  15. Place into an airtight container & freeze for about 1/2 hour before adding your other layer.
  16. Now in a clean food processor pour 1/4 of your FILLING in and add your raspberries and beetroot powder.
  17. Blend it up!
  18. Repeat process.
  19. Pour your last 1/4 of filling and add maqui berry powder.
  20. Blend it up!
  21. Repeat process.
  22. Freeze overnight or for at least 8 hours.
  23. For the CHOC TOPPING place all your ingredients into a large bowl & whisk it up!
  24. When all your CHOC TOPPING ingredients resembles a smooth runny choc consistency, you know it's now ready to drizzle evenly over the top of your TRIPLE BERRY FILLING.
  25. This should set in about a minute or two.
  26. Top with crushed macadamias, blueberries and raspberries.
  27. ENJOY BEAUTIFUL
Notes
  1. A dessert the whole family will enjoy!
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Raw VEGAN Cherry Cinnamon Bomb + Choc Mousse Cheesecake!

Raw VEGAN Cherry Cinnamon Bomb + Choc Mousse Cheesecake!
Serves 16
An EXPLOSION of sweet goodness, with a little bit of spice!
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Ingredients
  1. CRUST
  2. 1 cup raw almonds
  3. 1/2 cup medjool dates (pitted)
  4. 1/4 cup raw cacao powder
  5. 1tbs organic rice malt syrup
  6. 1/2tsp ground cinnamon
  7. CREAMY CINNAMON FILLING (FIRST LAYER)
  8. 2 cup raw cashews (soaked and rinsed for at least 2 hours)
  9. 1/4 cup cold pressed extra virgin coconut oil
  10. 1/2 cup 100% natural macadamia butter
  11. 1/2 cup organic rice malt syrup
  12. 1 tsp ground cinnamon
  13. 1 can organic coconut cream (400mls)
  14. 2 tsp ground vanilla bean pods or extract
  15. CHOC MOUSSE FILLING (SECOND LAYER)
  16. NOTE: These ingredients are added to the second half of your CHOC MOUSSE MIXTURE.
  17. 1 cup fresh or frozen cherries
  18. 2 tbs raw cacao powder.
Instructions
  1. For the CRUST place all ingredients in a high speed food processor.
  2. Blend it up until you have a sticky biscuit dough.
  3. In approximately 23cm square pop out tin or silicon mold, press your crust evenly over the base.
  4. Set aside while you make your CREAMY CINNAMON FILLING.
  5. For your CREAMY CINNAMON FILLING place all your ingredients for your FIRST LAYER into a high speed food processer. (this doesn't include the CHERRIES and RAW CACAO)
  6. Blend it up!
  7. This may take a few minutes.
  8. When you have a nice creamy consistency it's ready!
  9. Now ONLY scoop 1/2 of your CREAMY CINNAMON FILLING over the top of your CRUST & spread evenly.
  10. You will need the other half for your SECOND LAYER.
  11. Now evenly place your cherries over the top of your mixture.
  12. Place in your freezer and set for approximately 1/2 hour.
  13. While your FIRST LAYER is setting simply add the raw cacao powder to the other half of your mix.
  14. Blend it up!
  15. When your FIRST LAYER has set slightly you can scoop the remainder or your FILLING over the top and spread evenly.
  16. NOTE: If you add your SECOND LAYER too soon then it will leak into your CREAMY CINNAMON layer and you won't have clean lines.
  17. Place into an airtight container & freeze overnight or for at least 8 hours.
  18. Top with crushed raw almonds, fresh cherries and dust with cinnamon.
  19. ENJOY BEAUTIFUL
Notes
  1. This will satisfy your SWEET TOOTH. You wont know when to stop! Simply delicious!
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Raw VEGAN Choc Raspberry + Vanilla & Chia Cheesecake!

Raw VEGAN Choc Raspberry + Vanilla & Chia Cheesecake!
Serves 16
OMG!!! This is simply RAW HEAVEN! It rocks my world! Your taste buds will have a PARTY in your mouth!
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Ingredients
  1. CRUST
  2. 1 cup raw almonds
  3. 1/2 cup medjool dates (pitted)
  4. 1/4 cup raw cacao powder
  5. 1tbs organic rice malt syrup
  6. VANILLA CHIA FILLING (FIRST LAYER)
  7. 2 cup raw cashews (soaked and rinsed for at least 2 hours)
  8. 1/4 cup cold pressed extra virgin coconut oil
  9. 1/4 cup desiccated coconut
  10. 1/2 cup organic rice malt syrup
  11. 1/4 cup natural macadamia butter
  12. 1 can organic coconut cream (400mls)
  13. 1/4 chia seeds
  14. 2 tsp ground vanilla bean pods or extract.
  15. RASPBERRY FILLING (SECOND LAYER)
  16. NOTE: These ingredients are added to half of your VANILLA & CHIA MIXTURE.
  17. 1 cup fresh or frozen raspberries
  18. 2 tbs beetroot powder or any berry powder.
  19. CHOC TOPPING
  20. 1/3 cold pressed extra virgin coconut oil
  21. 1/4 organic rice malt syrup
  22. 1/4 raw cacao powder
  23. 1tsp ground vanilla bean pods or extract
Instructions
  1. For the CRUST place all ingredients in a high speed food processor.
  2. Blend it up until you have a sticky biscuit dough.
  3. In approximately 23cm square pop out tin or silicon mold, press your crust evenly over the base.
  4. Set aside while you make your VANILLA CHIA FILLING.
  5. For your VANILLA CHIA FILLING place all your ingredients for your FIRST LAYER into a high speed food processer. (this doesn't include the raspberries and beet powder)
  6. Blend it up!
  7. This may take a few minutes.
  8. When you have a nice creamy consistency it's ready!
  9. Now ONLY scoop 1/2 of your VANILLA & CHIA FILLING over the top of your CRUST & spread evenly.
  10. You will need the other half for your SECOND LAYER.
  11. Now evenly place your raspberries over the top of your mixture.
  12. Place in your freezer and set for approximately 1/2 hour.
  13. While your FIRST LAYER is setting simply add the beetroot powder to the other half of your mix.
  14. Blend it up until it turns bright pink!
  15. When your FIRST LAYER has set slightly you can scoop the remainder or your FILLING over the top and spread evenly.
  16. NOTE: If you add your SECOND LAYER too soon then it will leak into your VANIILLA & CHIA layer and you won't have clean lines.
  17. Place into an airtight container & freeze overnight or for at least 8 hours.
  18. For the CHOC TOPPING place all your ingredients into a large bowl & whisk it up!
  19. NOTE: Make sure that you have absolutely NO moisture in your bowl or utensils. This will make your choc separate as oil & water do not mix.
  20. When all your CHOC TOPPING ingredients resembles a smooth runny choc consistency, you know it's now ready to drizzle lines evenly over the top of your FILLING.
  21. This should set in about a minute or two.
  22. Top with crushed raw almonds, pure freeze dried berries of your choice. I used pomegranate.
  23. ENJOY BEAUTIFUL
Notes
  1. Excellent BIRTHDAY cake!
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Raw VEGAN Maqui Berry & Lime Cheesecake!

Raw VEGAN Maqui Berry & Lime Cheesecake!
Serves 16
WOW what a special SUPERFOOD cheesecake! I simply cant get enough. It really does make sense to add extra goodness into your DESSERTS and make it a SUPER TREAT!
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Ingredients
  1. PISTACHIO CRUST
  2. 1 cup pistachios
  3. 1 cup desiccated coconut
  4. 1/2 cup medjool dates (pitted)
  5. 2tbs coconut water
  6. Pinch Himalayan salt
  7. MAQUI BERRY & LIME FILLING
  8. 2 cups raw cashews (soaked & rinsed for at least 2 hours)
  9. 1 cup desiccated coconut
  10. 1/2 cup organic rice malt syrup
  11. 1/4 cup organic cold pressed coconut oil
  12. 1/2 cup fresh lime juice
  13. 1 cup coconut water
  14. 1 medium lime rind (grated)
  15. 2 tbs Maqui berry powder
  16. TOPPING
  17. Fresh strawberries
  18. Slices of lime
  19. Pomegranates
  20. Calendula flower tea
Instructions
  1. For the CRUST place all ingredients in a high speed food processor.
  2. Blend it up until you have a sticky biscuit dough.
  3. In approximately 23cm square pop out tin or silicon mold, press your crust evenly over the base.
  4. Set aside while you make your MAQUI BERRY & LIME FILLING.
  5. For your MAQUI BERRY & LIME FILLING place all your ingredients into a high speed food processer.
  6. Blend it up!
  7. This may take a few minutes.
  8. When you have a nice creamy consistency it's ready!
  9. Now scoop your MAQUI BERRY & LIME FILLING over the top of your CRUST & spread evenly.
  10. Place into an airtight container & freeze overnight or for at least 8 hours.
  11. Cut into rectangle shaped slices.
  12. Add your desired TOPPINGS.
  13. ENJOY BEAUTIFUL
Notes
  1. Perfect with a fresh coconut!
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Raw VEGAN Choc Fig & Orange Cheesecake!

Raw VEGAN Choc Fig & Orange Cheesecake!
Serves 16
WOW! This is SUPER fresh and zingy. If you have a soft spot for choc orange & figs then this ones most certainly for you!
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Ingredients
  1. CRUST
  2. 2 cups almond meal
  3. 2 fresh figs
  4. 2tbs raw cacao powder
  5. 3tbs organic rice malt syrup
  6. 1tbs chia seeds
  7. Pinch Himalayan salt
  8. FIG ORANGE FILLING
  9. 2 cups raw cashews (soaked & rinsed for at least 2 hours)
  10. 1 cup desiccated coconut
  11. 1/2 cup organic rice malt syrup
  12. 1/4 cup organic cold pressed coconut oil
  13. 1/2 cup fresh orange juice
  14. 1/4 cup coconut water
  15. 1 medium orange rind (grated)
  16. 2tsp ground turmeric
  17. 4 fresh figs
  18. Few drops of pure orange oil (this is completely optional, it still tastes amazing with or without it, but if you love it super zingy then I recommend it)
  19. CHOC TOPPING
  20. 1/3 cup extra virgin cold pressed coconut oil (melted)
  21. 1/4 cup organic rice malt syrup
  22. 1/4 cup raw cacao powder
  23. Few drops of pure orange oil (optional)
  24. TOPPING
  25. Fresh figs
  26. Pistachios
  27. Pure freeze dried berries.
Instructions
  1. For the CRUST place all ingredients in a high speed food processor.
  2. Blend it up until you have a sticky biscuit dough.
  3. In approximately 27cm round pop out tin or silicon mold, press your crust evenly over the base.
  4. Set aside while you make your FIG & ORANGE FILLING.
  5. For your FIG & ORANGE FILLING place all your ingredients into a high speed food processer.
  6. Blend it up!
  7. This may take a few minutes.
  8. When you have a nice creamy consistency it's ready!
  9. Now scoop your FIG & ORANGE FILLING over the top of your CRUST & spread evenly.
  10. Place into an airtight container & freeze overnight or for at least 8 hours.
  11. For the CHOC TOPPING place all your ingredients into a large bowl & whisk it up!
  12. When all your CHOC TOPPING ingredients resembles a smooth runny choc consistency, you know it's now ready to drizzle lines evenly over the top of your FIG & ORANGE FILLING.
  13. This should set in about a minute or two.
  14. Top with fresh figs, pistachios, pure freeze dried berries of your choice. I used pomegranate.
  15. ENJOY BEAUTIFUL
Notes
  1. Perfect with a cup of herbal tea.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Raw VEGAN NUT-FREE Tahini Caramel Pie!

Raw VEGAN NUT-FREE Tahini Caramel Pie!
Serves 16
WOW a HEALTHY NUT-FREE pie that the whole family can enjoy! You won't be able to stop at one slice!
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Ingredients
  1. CRUST
  2. 2 cups pepitas (pumpkin seeds)
  3. 1/2 cup desiccated coconut
  4. 1/2 cup medjool dates (pitted)
  5. 3tbs raw cacao powder
  6. 3tbs organic rice malt syrup
  7. TAHINI CARAMEL
  8. 3 cups medjool dates (pitted)
  9. 1/2 cup hulled tahini
  10. 1/4 cup extra virgin cold pressed coconut oil
  11. CHOC TOPPING
  12. 1/3 cup extra virgin cold pressed coconut oil (melted)
  13. 1/4 cup organic rice malt syrup
  14. 1/4 cup raw cacao powder
  15. 1tsp ground vanilla bean pod or extract
Instructions
  1. For the CRUST place pepitas in a high speed food processor. Blend it up until you have a 'meal' consistency.
  2. Now add the remainder of your CRUST ingredients.
  3. Blend it up again until you have a sticky biscuit dough.
  4. In approximately 27cm round pop out tin or silicon mold, press your crust evenly over the base and along the sides.
  5. Set aside while you make your TAHINI CARAMEL.
  6. For your TAHINI CARAMEL place all your ingredients into a high speed food processor.
  7. Blend it up!
  8. This may take a few minutes.
  9. When you have a nice creamy caramel it's ready!
  10. Now scoop your TAHINI CARAMEL over the top of your crust & spread evenly.
  11. Place into an airtight container & freeze overnight or for at least 8 hours.
  12. For the CHOC TOPPING place all your ingredients into a large bowl & whisk it up!
  13. When all your CHOC TOPPING ingredients resembles a smooth runny choc consistency, you'll know it's ready to pour evenly over the top of your TAHINI CARAMEL.
  14. This should set in about a minute or two.
  15. Top with sifted raw cacao powder & cacao nibs.
  16. ENJOY BEAUTIFUL
Notes
  1. Keep in your freezer until ready to EAT. It will only takes 5 mins to thaw out.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Raw VEGAN Tiramisu

Raw VEGAN Tiramisu
Serves 16
This one's for all the COFFEE lovers out there!
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Ingredients
  1. BASE
  2. 2cups hazelnut meal
  3. 4tbs organic rice malt syrup
  4. 1tbs chilled coffee espresso shot or cold pressed (for RAW option)
  5. 1/4cup raw cacao powder
  6. 1tsp ground vanilla bean pod or extract
  7. pinch Himalayan salt
  8. RAW COCONUT CAKE
  9. 1cup raw cashews (soaked and rinsed for at least 2 hours)
  10. 1/2cup coconut flour
  11. 1/2cup organic rice malt syrup
  12. 1/4cup cold pressed extra virgin coconut oil
  13. 1/4cup coconut water
  14. 1tsp ground vanilla bean pods or extract
  15. CREAMY MOUSSE
  16. 1cup raw cashews (soaked and rinsed for at least 2 hours)
  17. 1/4cup cold pressed extra virgin coconut oil
  18. 1/4 organic rice malt syrup
  19. 1/4 coconut cream
  20. 1tbs raw cacao powder
  21. 5 medjool dates (remove pips)
  22. 1tsp ground vanilla bean pods or extract
  23. pinch Himalayan salt
  24. ESPRESSO CHOC TOPPING
  25. 1/3cup cold pressed extra virgin coconut oil (melted)
  26. 1/4cup organic rice malt syrup
  27. 1/4cup raw cacao powder
  28. 1tsp chilled espresso coffee shot or cold pressed (for RAW option)
  29. 1tsp ground vanilla bean pods or extract
Instructions
  1. For the BASE place all ingredients into a high speed food processor or blender.
  2. Blend until ingredients resemble a biscuit dough.
  3. In round silicon moulds press mixture evenly along the base.
  4. Set aside.
  5. For RAW COCONUT CAKE layer place raw cashews into a high speed food processor or blender.
  6. Blend until cashews resemble a meal consistency.
  7. Add the remainder of ingredients and blend until a fluffy cake dough.
  8. Evenly spread over the BASE and place in freezer.
  9. For CREAMY MOUSSE place raw cashews into a high speed food processor or blender.
  10. Blend until cashews resemble a meal consistency.
  11. Add the remainder of ingredients and blend until a smooth creamy texture.
  12. Evenly spread CREAMY MOUSSE over the top of the RAW COCONUT CAKE mix.
  13. Place back in the freezer and set for at least 2 hours.
  14. For the ESPRESSO CHOC TOPPING in a large bowl place all ingredients together and whisk until a runny choc consistency.
  15. Pour evenly over the top of the CREAMY MOUSSE.
  16. Place back in the freezer over night.
  17. Top with sifted raw cacao powder
  18. Enjoy.
Notes
  1. You can add more espresso if you prefer a stronger coffee flavour.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Raw VEGAN Snickers Slice!

Raw VEGAN Snickers Slice!
Serves 12
This is better than the REAL thing!!! PROMISE!
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Ingredients
  1. BASE
  2. 2cups almond meal
  3. 2tbsp coconut oil
  4. 3tbsp organic rice malt syrup
  5. 2tbsp 100% natural peanut butter paste
  6. 1tsp ground vanilla bean or extract
  7. pinch Himalayan salt
  8. CRUNCHY PEANUT CARAMEL
  9. 3cups medjool dates (remove pips)
  10. 1/3cup coconut oil
  11. 2tbsp 100% natural peanut butter paste
  12. 1tsp Himalayan salt
  13. 1/2cup roasted peanuts
  14. CHOCOLATE DRIZZLE
  15. 1/4cup raw cacao powder
  16. 1/4cup organic rice malt syrup
  17. 1/3cup coconut oil
Instructions
  1. For the BASE place all ingredients into a high speed food processor or blender.
  2. Blend until a biscuit dough.
  3. In square or rectangular (approximately 23cm) pop out cake tin or silicon mould, press biscuit dough evenly onto the base.
  4. Place in freezer.
  5. For the CRUNCHY PEANUT CARAMEL place all ingredients apart from the PEANUTS into a high speed food processor or blender.
  6. Blend for a while.
  7. When it has turned into a sticky caramel consistency, add peanuts and pulse for a few seconds to mix in (not too much you want to keep the peanut chunks)
  8. Scoop and evenly spread over the top of the BASE.
  9. Place back in freezer for at least 4 hours or until set.
  10. For CHOCOLATE DRIZZLE place all ingredients into a large mixing bowl.
  11. Whisk together until it turns into a runny chocolate consistency.
  12. Drizzle over the top.
  13. Top with crushed roasted peanuts (optional)
Notes
  1. If you would like to make this 100% raw use raw peanuts, instead of roasted.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/