Raw, vegan, gluten free, dairy free, refined sugar free Base: 1 ½ cups cashews ½ cup desiccated coconut 10 medjool dates, pitted and soaked in water for ½ hour 3 tbsp rice malt or maple syrup Caramel: 1 cup medjool dates, pitted and soaked in water for ½ hour ¼ cup coconut oil ½ cup

Fresh Apricot Pops

Monday, 11 August 2014 by

  1 overflowing cup of fresh apricots that have had the stone removed and cut into chunks 1 cup of your favourite vanilla plant based ice cream 1 tbsp of pure maple syrup (or Agave optional).   Put the apricots into a blender and blend till smooth. Once they are smooth scrape the puree into

Mango Banana Soft Serve Ice-Cream

Monday, 11 August 2014 by

Raw banana ice-cream is a great way to use up super ripe bananas that may normally have hit the compost or sadly the rubbish bin. When your bananas get so ripe that you don’t want to eat them, quickly peel them and pop them in a bag and into the freezer and make ice cream

Peanut Butter Chocolate Mousse

Monday, 11 August 2014 by

  1/2 a large avocado 1/4 cup of pure maple natural syrup 1 tbsp of peanut butter (I use an organic peanut butter that contains only peanuts. No oil, salt and sugar) 1-2 tsp of dairy free cocoa (Just add this slowly until you get a lovely rich colour)   Blend all the ingredients together

Pineapple Basil Pops

Monday, 11 August 2014 by

  400mls of fresh pineapple juice fresh basil leaves to taste. I easily used a very loose ¾ – 1 cup because I LOVE basil. I suggest you do this to taste.   All you need to do is place the pineapple juice and basil into a blender and blend until they are well combined

Strawberry & Orange Pops

Monday, 11 August 2014 by

  200mls of fresh strawberry juice 200mls of fresh orange juice   All you need to do is combine the strawberry and orange juice and and pour the mixture into small paper baking cups and place in the freezer. Wait until the pops have almost frozen through and/or a firm enough for you to be

Choc Banana Soft Serve

Sunday, 10 August 2014 by

  1 large ripe banana 2 teaspoons of raw cacao   Peel the banana, cut it into chunky slices, place it in a plastic container and put it in the freezer. Once it’s frozen, blend with the cacao until it’s smooth. Serve immediately.   Yields: 1 serve Time: 5 minutes. Plus the freezing time.  

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This toasted cinnamon nutty granola is a tasty way to add protein into your fruity breakfast, and for me, I found it to be a great incentive to get more fruit into my diet. It’s a quick one to whip up, and the simple combination of flavours pairs easily with a wide variety of fruit,