The first time we made this dessert we used macadamia nuts. They can be expensive so simply use whatever nuts you like.
INGREDIENTS
BASE:
Nuts - 1 - 1 ¼ Cup whole nuts.
Spelt flour (or other flour) - ½ - ¾ cup
Honey - 3 dessert spoons
Olive oil - 2 dessert spoons
Water
FILLING:
Avocados - 2
Coconut Cream - 2 x 270ml tins
METHOD
· Grind the nuts and combine the ingredients to make dough, adjusting the amount of water and flour as necessary.
· Roll out and press into bottom and sides of 20cm pie dish.
· Bake for 20 minutes at 180C or until done. (When the edges begin to brown)
· Whiz up avo’s and cream and pour onto the cooked base in the pie dish.
· Set in fridge.
Serving suggestions:
Serve with fruit of your choice
INGREDIENTS
BASE:
Dates - 3
Cashews (unsalted) - 1 cup
Dried apricots - 8
Pecans - ½ cup
Mixed nuts (unsalted) & raisins/sultanas - 1 cup
Sesame seeds - ¼ cup
Sunflower seeds - ¼ cup
Dried figs - 2
Drizzle of Olive oil
FILLING:
Coconut cream - 270 ml can
Bananas - 2 large
Honey - 1 tblsp
Natural sugar cane - 1 tblsp
TOPPING:
Fresh fruit slices ie; mango, strawberry or passionfruit.
Crushed almonds
Mint leaves.
METHOD
BASE:
· Process in blender, one cup at a time.
· Roll out and press into bottom and sides of a pie dish.
FILLING:
· Process ingredients for one minute.
· Pour onto base.
· Top with mango slices, strawberries or passionfruit.
· Garnish with mint leaves
· (optional) Sprinkle with chopped almonds
INGREDIENTS
Simple mousse (see recipe) - 1 Banana
Crushed nuts & seeds
Cinnamon
Golden syrup or honey
Optional ingredients:
Tahini
Peanut butter
Avocado
Mango slices
Cherries.
METHOD
Place the peeled banana in a shallow dish and layer on any ingredients that you like. Too easy
Variation:
If you choose not to make the mouse, you could replace it with coconut cream that has been left to set in the fridge.
INGREDIENTS
Tahini - 3 TBS
Honey or date/rice syrup - 3 TBS
Sunflower seeds -85g
Desiccated coconut - 55g
Wheat germ or bran - 30g
Raisins - 115g
Carob powder - 2 tsp
Nuts - ½ cup
Dried fruit - ½ cup
Sesame seeds - 1 tblsp
METHOD
· Mix the tahini and honey or syrup together.
· Grind the seeds and nuts and chop the larger fruit up into small pieces.
· Combine all the ingredients and mix well.
· Form a soft dough to be made into cylindrical rolls. You can adjust the consistency by adding more seeds/nuts, coconut or wheat germ if it is too soft (or carob powder depending on how rich you would like it) and tahini or honey if it is too dry.
· Roll the dough into two lengths and set it in the fridge. (You may need to wrap it in cling foil to help it stay together.)
· Cut into slices and serve.
An amazingly delicious dessert. The amounts of sugar may be varied according to taste.
INGREDIENTS
FILLING
6 Green apples
½ bunch rhubarb
1 tblsp raw sugar
Sultanas (optional)
Oil – ¾ cup
Honey 1 tblsp
TOPPING
250g Instant organic oats
1 tblsp Sunflower seeds
1 tblsp sesame seeds
½ cup desiccated coconut
1 tblsp honey (optional)
Method
· Chop rhubarb, place in 12” round baking dish. Sprinkle with sugar.
· Peel & slice apples, place on top of rhubarb
· Heat oil & honey over gentle heat until nearly boiling.
· Mix together oats, seeds, coconut and sugar.
· Pour in oil and honey and mix thoroughly
· Place mixture evenly over the apples in the baking dish
· Sultanas may be added to topping or placed in with fruit
· Bake in moderate oven for one hour or until topping browns.
Serving suggestions:
With coconut cream.
With avocado and walnuts or a mixture of all of the above.
This sauce was made to go on rice and vegies, the ingredients are varied and it came out tasting a bit like a mousse.
INGREDIENTS
1&1/2 avocados
1 banana
½ a can of coconut cream
2 heaped tsps of tahini
2 heaped tsps of peanut butter
Walnuts
Sunflower seeds
Sesame seeds
½ cup of oat milk
Nutmeg
Paprika
Chilli - chopped
Ginger - chopped
Herb salt
Pepper
Method
· Combine all of the ingredients except for the chilli and ginger in a blender, adding nuts, seeds and spices to desired taste.
· Fry the ginger and chilli in a saucepan then add the mixed ingredients and warm through… voila!
Variation:
Add cocoa for a chocolate flavour.
Serving suggestions:
As a sauce on a meal of rice and veg or eat as a dessert.
Rich and luscious, this was created using leftover FUDGELICIOUS (see recipe) ingredients and with each ‘creation’, the amounts of each ingredient changed slightly. With a can of coconut cream from the fridge it sets immediately.
INGREDIENTS
Tahini - 1 – 2 dessert spoons
Carob powder - Quarter to one third of a cup
Coconut cream - 1 x 270 ml – refrigerated
Banana - 1
Sesame seeds - Little under one sixth of a cup.
Sunflower seeds - Little under one sixth of a cup.
Desiccated coconut - One eighth of a cup
Honey - 1 teaspoon.
METHOD
Combine everything in blender.Easy peasy.
Serving suggestions:
Spread over avocado and FUDGELICIOUS… amazing!
Goes well with avocado &/or banana on bread, toast and rice cakes.
On plain rice cakes. Crushed nuts sprinkled on top.
With peanut butter on any of the above. etc, etc.
A healthy carob and peanut butter fudge that is utterly delicious.
INGREDIENTS
Honey - 12 dessert spoons.
Peanut butter - 12 dessert spoons.
Sesame seeds - 1/3 of a cup.
Sunflower seeds - 1/3 of a cup.
Carob powder - 2/3 of a cup
Desiccated coconut - 1/4 of a cup
Sultanas - 1/4 of a cup
METHOD
Combine honey and peanut butter in a saucepan, heat gently, stir occasionally. When combined, remove from heat and immediately add other ingredients, except the sultanas, and mix well.
Grease a pan/tin of desired shape and depth and press the mixture into it, smoothing the top. Press in the sultanas and fridge until firm.
Variation:
Replace honey with maple syrup or other sweetener. Replace carob with cocoa. Only need half as much as cocoa as it is a lot sweeter.
Serving suggestions:
Top with CAROB MOUSSE (see recipe)
Layer with avocado and mousse, or peanut butter and mousse, etc.
INGREDIENTS
Coconut cream - one refrigerated 270ml can
Tahini - 1 - 2 tblsps Carob powder - 1- 2 tblsps
METHOD Mix in bowl, whisk with fork.
Variation:
Use Cocoa instead of carob powder for a chocolate flavour
Serving suggestions:
On BANANA BREAD or BANANA SPLIT (see recipes)
Filling:
6 Green apples Honey 1 TBSP Oil – ¾ cup
Sultanas (optional) 1 desert sp raw sugar
Topping:
250g Instant organic oats 1TBSP Sunflower seeds
1 TBSP sesame seeds ½ cup desiccated coconut
Method
Peel & slice apples, place in 12” baking dish & sprinkle with sugar.
· Heat oil & honey over gentle heat until nearly boiling.
· Mix together oats, seeds and coconut.
· Pour in oil and honey and mix thoroughly
· Place mixture evenly over the apples in the baking dish
· Sultanas may be added to topping or placed in with fruit
· Bake in moderate oven for one hour or until topping browns.
Variation:
Add other fruit such as blueberries or pears.
Serving suggestions:
With coconut cream from the fridge (a 270ml tin that has been left in the fridge overnight to set,; or place in the freezer for a couple of hours to set) and cinnamon powder;
With avocado and walnuts;
Or a mixture of all of the above.
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