VEGAN Choc Peanut Brittle Slice!

VEGAN Choc Peanut Brittle Slice!
Serves 12
If you're a BIG LOVER of all things CHOCOLATE+PEANUT BUTTER then this one's for you!
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Ingredients
  1. CHOC BASE, CENTRE AND TOPPING
  2. 1/2Cup raw cacao powder
  3. 2/3Cup melted coconut oil or melted coconut butter
  4. 1/2Cup organic rice malt syrup
  5. 1tsp vanilla ground vanilla pods or extract.
  6. PEANUT BRITTLE
  7. 1Cup roasted peanuts
  8. 1Cup raw cashews
  9. 1/2Cup desiccated coconut
  10. 2tbs natural roasted peanut paste
  11. 1/3Cup organic rice malt syrup
  12. pinch Himalayan salt
Instructions
  1. For the CHOCOLATE BASE place all ingredients into a large mixing bowl.
  2. Whisk together until a runny choc consistency.
  3. Pour 1/3 of the mixture to the base of a medium sized rectangle silicon mould or pop out cake tin.
  4. Place in the freezer.
  5. For the PEANUT BRITTLE place all ingredients into a high speed food processor or blender.
  6. Blend until you have a sticky crunchy PEANUT BRITTLE dough.
  7. Press 1/2 of the PEANUT BRITTLE evenly over the CHOC base.
  8. Pour another 1/3 of the CHOC TOPPING evenly over the top.
  9. Place in freezer for about 10mins or until second layer of CHOC TOPPING has set.
  10. Press the remainder of the PEANUT BRITTLE evenly over the top.
  11. Pour the remainder of the CHOC TOPPING evenly over the top.
  12. Place in the freezer for a few hours or until set.
  13. ENJOY
Notes
  1. If you don't have TIME to do so many layers you can skip the middle step. That way there is only chocolate on the top and base, with the peanut brittle in the centre.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Raw VEGAN Tim Tam + Gooey Caramel Cups!

Raw VEGAN Tim Tam + Gooey Caramel Cups!
Serves 12
Super DECADENT raw treat, only for the faint hearted!
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Ingredients
  1. CHOCOLATE BASE AND TOPPING
  2. 2/3Cup melted coconut oil or melted coconut butter.
  3. 1/2Cup raw cacao powder
  4. 1/2Cup organic rice malt syrup
  5. 1tsp ground vanilla pods or extract
  6. BISCUIT
  7. 1Cup hazelnut meal or for a NUTFREE option use pepitas.
  8. 1tbsp raw cacao powder
  9. 2tbsp organic rice malt syrup
  10. Pinch of Himalayan salt
  11. 1tsp ground vanilla bean pods or extract.
  12. GOOEY CARAMEL
  13. 2Cups medjool dates (remove pips)
  14. 2tbs cashew or almond butter or for a NUTFREE option hulled tahini
  15. 1/4Cup coconut oil
  16. 1tsp Himalayan salt
Instructions
  1. For the CHOC TOPPING AND BASE add all ingredients into a large mixing bowl & whisk together until a runny choc consistency.
  2. For the BASE in a silicon mould pour in half of the CHOC TOPPING mixture, set aside the other half for the topping.
  3. Place in the freezer.
  4. For the BISCUIT add all ingredients into a high speed food processer or blender.
  5. Blend until a sticky biscuit dough.
  6. Press BISCUIT dough evenly on top of the CHOC TOPPING BASE.
  7. Place in freezer.
  8. For the GOOEY CARAMEL add all ingredients into a high speed food processer or blender.
  9. Blend for a while.
  10. When mixture has formed into a soft GOOEY CARAMEL, scoop and spread evenly on top of BISCUIT dough.
  11. Freeze for at least an hour before adding the remainder of the CHOC TOPPING.
  12. Place in freezer overnight or until firm.
  13. ENJOY!
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Fresh Spring Rolls

Fresh Spring Rolls
These are super EASY, super FRESH and delicious! Perfect for lunches or platters.
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Ingredients
  1. VEGETABLE INGREDIENTS
  2. 5 rice paper wrappers
  3. 1/2 cup grated carrot
  4. 1 cucumber cut into sticks
  5. 20 basil leaves (approx)
  6. 1/2 cup grated beetroot (optional)
  7. 5 lettuce leafs
  8. DIPPING SAUCE (not raw)
  9. 1/2 cup filtered water
  10. 1 tbsp fresh lime juice
  11. 1 tsp mushroom stock (can use soy sauce)
  12. 2 tbsp organic rice malt syrup
  13. 1/4 tsp Himalayan salt (pink salt)
  14. dried chillies (optional)
  15. 1/4 cup chopped unsalted roasted peanuts (add when serving)
Instructions
  1. For fresh spring rolls fill a large bowl with cold water & place rice paper wrappers one at a time in the water. Evenly cover & shake off any excess water.
  2. Wrap up carrot, cucumber, beetroot & basil leaves in the lettuce leaf.
  3. Place on wrapper and roll the wrapper turn in the ends half way.
  4. Cut in half.
  5. For dipping sauce place all ingredients (except peanuts) into a sauce pan on medium heat.
  6. Bring to boil.
  7. Taste, add more rice malt syrup if not sweet enough.
  8. Leave aside to cool, then pour into serving bowl.
  9. Top with peanuts.
  10. Enjoy!
Notes
  1. The original recipe for the dipping sauce has palm sugar, so if you want to use that instead you only need 1tsp, because it's so sweet. I personally prefer the CLEAN version.
Adapted from Peace Cafe Siem Reap Cambodia
Adapted from Peace Cafe Siem Reap Cambodia
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Raw VEGAN Lychee & Rose Water Cheesecake!

Raw VEGAN Lychee & Rose Water Cheesecake Hearts!
Serves 12
Divine dessert, perfect for a dinner party or birthday!
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Ingredients
  1. BASE
  2. 1Cup raw macadamias
  3. 1/2Cup desiccated coconut
  4. 1/2Cup dates (remove pips)
  5. FILLING
  6. 2Cups raw cashews (soaked for at least 2hours & rinsed)
  7. 10 Lychee's or 1/2Cup (remove skin & pips)
  8. 1/2Cup extra virgin coconut oil
  9. 1/2Cup Organic rice malt syrup
  10. 1/2Cup Organic coconut cream
  11. 3Tsp Rose Water
Instructions
  1. For BASE place all ingredients in a high speed food processor or blender.
  2. Blend until you have a sticky crumble.
  3. Press mixture to the base of heart shaped silicon moulds or in a large pop out cake tin.
  4. Place in freezer while you make the filling.
  5. For the FILLING place all ingredients into a high speed food processor or blender.
  6. Blend until a creamy texture with no lumps.
  7. Pour mixture over the BASE & place in the freezer overnight.
  8. When set pop out VEGAN cheesecakes & top with pomegranates or fresh fruit of your choice.
Notes
  1. Best kept in the freezer in an airtight container until ready to EAT! Will take about 5mins to defrost.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

RAW Pink Pitaya Smoothie Bowl!

RAW Pink Pitaya Smoothie Bowl!
Serves 2
Perfect breakfast or afternoon delight!
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Ingredients
  1. 1 frozen pink pitaya (red dragon fruit)
  2. 1 frozen banana
  3. 2 tbs coconut water
Instructions
  1. Place all ingredients into a high speed food processor or blender.
  2. Blend until a smooth creamy consistency.
  3. Scoop into bowls & top with your choice of granola, fresh fruit, nuts & seeds.
Notes
  1. This one's is topped with strawberries, kiwi fruit, dragon fruit & hemp seeds.
  2. Enjoy!
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Peachy GREEN Smoothie!

Peachy GREEN Smoothie!
Serves 2
A Sweet GREEN Smoothie that all the family will LOVE!
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Ingredients
  1. 1 frozen banana
  2. 2Cups baby spinach
  3. 1 ripe peach (remove stone)
  4. 1/2Cup almond milk
  5. 1/2Cup cold filtered water
Instructions
  1. Place all ingredients into high speed blender.
  2. Blend until smooth creamy texture.
  3. TOP with your choice of fruit, nuts & seeds.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

Raw VEGAN Cherryripe Slice!

I LOVE Cherryripes! RAW one’s are the BEST by far!

Raw VEGAN Cherryripe Slice!
Serves 16
I LOVE Cherryripes! RAW one's are the BEST by far!
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Ingredients
  1. BASE
  2. 10 Medjool dates (remove pips)
  3. 1Cup almond meal
  4. 1 1/2Cups shredded coconut
  5. 2Tbsp Organic rice malt syrup
  6. 2Tbsp raw cacao powder
  7. 2Tbsp chia seeds
  8. pinch of Himalayan salt (pink salt)
  9. FILLING
  10. 2Cups fresh cherries or frozen (remove pips)
  11. Fresh juice of 1 small lemon
  12. 1Tbsp coconut water
  13. 3Cups shredded coconut
  14. 1Tbsp rice malt syrup
  15. 1Cup raw cashews (soaked and rinsed for at least two hours)
  16. 1Tbsp chia seeds
  17. Pinch of Himalayan salt (pink salt)
  18. CHOC TOPPING
  19. 1/2 Cup raw cacao powder
  20. 1/3Cup coconut oil
  21. 1/4 Cup organic rice malt syrup
Instructions
  1. Combine all BASE ingredients into food processor & blend well. You can add more rice malt syrup to taste if you like it a little sweeter.
  2. Press the mixture into approximately 23cm pop out tin or silicon mould.
  3. Place into freezer while you make your FILLING
  4. For the FILLING place all ingredients into a food processor until everything is combine & it forms a dough.
  5. Place Cherryripe FILLING on top of base and press down flat. Place back into freezer for at least 1/2 hour before you make your CHOC TOPPING.
  6. For CHOC TOPPING place all ingredients into a bowl and whisk together until you have a smooth runny consistency.
  7. Pour CHOC TOPPING evenly over FILLING still in the cake tin.
  8. Place in the freezer for 1 hour.
Notes
  1. I recommend that you keep your RAW Cherryripe Slice in the freezer, so it last longer.
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/
 

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/