Not-So-Naughty Chocolate Torte { This gluten free chocolate torte is fudgey and delicious… you would never know that it’s a raw vegan cake! } Contributor: Georgia Barnes { INGREDIENTS } 1 cup pitted dates 1 cup sultanas 2/3 cup quality cocoa powder 1.5 cups raw almonds or raw cashews 1 cup desiccated coconut 1/2 cup coconut oil 1/2 tsp salt flakes 2 tbsp pure maple syrup 1 cup seasonal berries 2 tbsp cocoa nibs { METHOD } Place dates, sultanas, cocoa, nuts, coconut, coconut oil,salt and maple syrup into a food processor. Blitz untilwell combined. Add 1-2 tbsp water and blend
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Crispibread for Dessert { This is a dessert that you can truly make your own. Check out this amazing topping inspo below for a super tasty, and healthy, after dinner treat! } Contributor: Orgran Health & Nutrition { INGREDIENTS } ORGRAN Crispibread™  Strawberries, Chocolate and Basil on Crispibread  1 teaspoon gluten free chocolate spread  1 punnet of fresh strawberries  basil leaves  Ricotta and Blueberries with Honey and Thyme on Crispibread  1 tablespoon ricotta  handful of blueberries  pumpkin seeds  thyme leaves  drizzle of honey  Banana, Cinnamon and Chocolate on Crispibread  1 teaspoon of chocolate spread  1 fresh banana  sprinkle of cinnamon  { METHOD } Apply a layer of spread.  Add fresh fruit.  Sprinkle with
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QUINOA PUMPKIN PUFFS { LET’S HOP INTO HALLOWEEN WITH THESE FESTIVE GLUTEN FREE PUMPKIN TREATS } Contributor: Orgran Health & Nutrition { INGREDIENTS } 6 cups ORGRAN Quinoa Puffs 1 package ORGRAN Molasses Licorice 280 grams Gluten Free Marshmallows 3 tablespoons Margarine Red Food Dye Colouring Yellow Food Dye Colouring 1 teaspoon Golden Syrup { METHOD } Mix red and yellow colouring to make as orange colour in small bowl. Melt margarine in large microwave safe bowl. Add marshmallows, and heat again in microwave until soft and fluffy. Put in a few drops of orange food colouring to achieve desired colour. Stir in ORGRAN Quinoa Puffs and mix well.
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As Easter approaches the annual guilt of gorging on chocolate also looms. But do not fear. We have two guilt-free Easter egg options to make at home that will boost your health and offer a feel-good factor too. Easter Eggs can have health benefits – just go for dark chocolate, which contains a high cacao content, or make your own! Dark chocolate is made with a high proportion of cacao and also contains large amounts of flavonoids, which act as powerful antioxidants and help to lower blood pressure. www.movenourishbelieve.com MAKING THE CHOCOLATE { INGREDIENTS } 1 cup cacao butter, finely
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CRISPY TORTILLAS WITH GUAJILLO CHOCOLATE SAUCE { CRUNCHY TORTILLAS WITH A SWEET KICK! } Contributor: Cle-ann Stampolidis { INGREDIENTS } 24 gluten-free corn tortillas 1 tbsp coconut sugar 1/4 cup cream 37g dark chocolate, chopped with a pinch of chilli powder 1 tsp vanilla bean paste pinch of salt flakes fresh pineapple { METHOD } Slice tortillas into desired shape (strips or triangles). Add 2cm of oil into a small saucepan, heat on high until you reach 180°C. Fry tortillas for 1 minute or until crispy, drain on absorbent paper and sprinkle with coconut sugar. Place cream, chocolate, vanilla and
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Cherry Ripe Dreamcicles { NOT ONLY ARE THEY TOTALLY DELICIOUS THEY ARE SUPER CHARGED WITH HEALTHY FATS AND ANTIOXIDANTS FOR FULL SATISFACTION. } Contributor: Brynley King { INGREDIENTS } 1 Cup Coconut Milk 1/4 Cup Macadamias pre-soaked overnight, rinsed 1/4 Cup chopped cherries, fresh or frozen 1 Tbs Honey or rice malt syrup, or equivalent stevia to taste 1/2 tsp vanilla bean paste 2 Tbs dessicated coconut 2 Tbs Chocolate, shaved and chunky { METHOD } Whiz together the macadamias, coconut milk, vanilla and sweetener in a blender until nice and creamy. Blend in half the cherries, then add remaining ingredients. Give
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Cherry Ripe Bites { DIVE INTO THIS CLASSIC BROUGHT TO YOU BY CARLY HICKS } Contributor: Carly Hicks { INGREDIENTS } FILLING 2½ cups shredded coconut 1/2 cup rice syrup 1/4 cup cacao butter 3/4 cup fresh cherries, deseeded 1 tbsp coconut milk   CHOCOLATE TOPPING 1/4 cup cacao butter 1/4 cup rice syrup 5 – 6 tbsp cacao powder { METHOD } Add cherries, rice syrup, melted cacao butter, and coconut milk to a food processor and pulse for 30 seconds. Then add the shredded coconut until it forms a paste. Place the filling on a piece of baking
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Caramel Brownie Slice { WOW IS THE BEST WORD I CAN USE TO DESCRIBE THIS SLICE OF HEAVEN! } Contributor: Brynley King { INGREDIENTS } BASE INGREDIENTS 1 cup Medjool dates, pitted 1/3 cup cacao powder 1/3 cup activated buckinis 1 cup desiccated coconut 1/3 cup rice malt syrup   FILLING INGREDIENTS 1 x 400ml can coconut cream 1 ½ cup Medjool dates, pitted 4 tbsp. coconut oil 1 tsp. vanilla extract 1 cup desiccated coconut   CHOCOLATE TOPPING ¼ cup coconut cream ½ cup rice malt syrup ½ cup cacao powder ¼ cup coconut oil 1 tsp. vanilla extract
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Cacao Nut Clusters { HOPELESSLY DEVOTED TO CHOCOLATE } Contributor: Casey-Lee Lyons { INGREDIENTS } 60g cacao butter, chopped into small pieces 3 tbsp cacao powder 1 tbsp honey, pure maple syrup or equivalent sweetener of choice 1 cup mixed nuts of choice,* toasted 2 tbsp cacao nibs (optional) { METHOD } Pre-line a tray with grease-proof paper and keep aside in fridge. (A cold tray will help the chocolate to set.) Melt cacao butter in a heat-proof bowl by placing on top of a second heat-proof bowl of hot water. Stir until melted. In a mixing bowl combine melted
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