Sweet Potato Brownie { A DELICIOUS HEALTHY TREAT TO SHARE WITH FRIENDS } Contributor: Steph Lowe { INGREDIENTS } 1 whole sweet potato 2 cup almonds 5 tbsp raw cacao powder 1 pinch sea salt 1/4 cup coconut oil, melted 1/4 cup rice malt syrup { METHOD } Peel and roughly chop sweet potato. Boil until soft and set aside to cool. (I often do this step the night before and leave it in the fridge overnight, but it is not essential.) In a blender, grind almonds, cacao and salt. Pour into a mixing bowl and add coconut oil and rice
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Sugar Free Coconut Rough { A DELICIOUS HEALTHY TREAT TO SHARE WITH FRIENDS } Contributor: Steph Lowe { INGREDIENTS } 1/2 cup coconut oil, melted 1/4 cup almond butter 1/4 cup coconut flakes 2 tbsp cacao powder or 4 large squares 85% dark chocolate 2 tbsp rice malt syrup { METHOD } Mix all ingredients into a bowl and melt over boiling water until thoroughly combined and slightly runny. Pour into moulds, or spread onto a tray lined with baking paper and freeze for half an hour. Remove from moulds, or cut into bite-sized pieces and serve. If you’re making it
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chocolate quinoa crackles { HOPELESSLY DEVOTED TO CHOCOLATE } Contributor: Casey-Lee Lyons { INGREDIENTS } 2 cups puffed quinoa* 1 cup shredded coconut (preservative free) 1/2 cup coconut oil, melted 3 tbsp cacao powder 2 tbsp honey or pure maple syrup or 4 to 6 drops liquid stevia { METHOD } In a frying pan over low to medium heat toast puffed quinoa for 30 seconds, agitating the pan frequently. (Toasting puffed quinoa will make your crackles crispy). Set aside. Toast shredded coconut for 30 seconds, agitating the pan frequently. Set aside. In a medium bowl mix melted coconut oil,
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COCONUT & MAPLE ICE QUENCHERS { A REFRESHING ICE DELIGHT FROM RICKI HARRISON OF NUTRA ORGANICS } Contributor: Ricki Harrison { INGREDIENTS } 3 cups coconut water 3 tbsp The Wholefood Pantry maple syrup   OPTIONAL Cup of edible flowers { METHOD } Mix coconut water and maple syrup in a jug with a pouring spout, until combined. Pour into moulds. Carefully place edible flowers into the moulds. Insert stick. Freeze for 3 hours or overnight. Prep time: Cook time: Total time: + 4 + More Recipes in this Category
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Strawberry Granita { READY FOR A TRANSCENDENTAL EXPERIENCE? AS YOUR GRANITA STARTS TO MELT, IT BECOMES SLUSHY AND THE TEXTURE, COUPLED WITH THE FLAVOUR OF THE BERRIES, IS OUT OF THIS WORLD. } Contributor: Lee Holmes { INGREDIENTS } 3 punnets of frozen strawberries, hulled 1 tbsp rice malt syrup, or sweetener of your choice 2 tbsp additive-free coconut milk unsweetened coconut flakes, to serve { METHOD } Place the frozen strawberries in a blender with the rice malt syrup or sweetener. Blend until smooth and then transfer to a freezer-proof dish and place in the freezer until the top layer
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MILES MCLOUGHLIN’S GOLDEN GAYTIME RECIPE { AN AUSTRALIAN SUMMERTIME FAVOURITE THAT CAN NOW BE ENJOYED BY EVERYONE. WE RECOMMEND YOU MAKE A DOUBLE BATCH AS THESE TREATS WON’T LAST LONG. } Contributor: Miles McLoughlin { INGREDIENTS } VANILLA ICE CREAM    6 mini popsicle moulds

  
2 tins (2 x400ml) coconut cream  
1/3 cup cashews 
 1/4 cup maple syrup 
 2 teaspoons vanilla extract   TOFFEE ICE CREAM
 6 large ice cream moulds 
Left over vanilla ice cream 
 1 banana 
¼ cup maple 

syrup 
1/2 teaspoon turmeric (for colour)
 3-6 medjool dates (depending on your preferred sweetness)   BISCUIT CRUMBS
 3/4 cup almonds 
1/3
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RAW CHERRY RIPE { THESE ARE GREAT IF YOU HAVE A SWEET CRAVING, AND JUST WANT SOMETHING SMALL AND A LITTLE LESS ‘NAUGHTY’ CHERRIES ALSO AID IN EXERCISE RECOVERY, SO TRY AND USE FRESH, ORGANIC CHERRIES, AVAILABLE SEASONALLY (SUMMER). } Contributor: Angela Dimitrakopoulos { INGREDIENTS } CHERRY BALLS 2 cups cashews soaked for 2 hours 2 tbs Xylitol 1/2 cup dried organic cherries   GARNISH 1/2 of your favourite chocolate bar (I use loving earth) 4 cacao wafers 3 tbs Xylitol 1/2 tsp ground cloves 1 tbs vanilla 3 tbs coconut milk (cold) Desiccated coconut souvlaki sticks { METHOD }
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CRÊPES WITH BANANA AND GREEK YOGHURT { THIS CRÊPE BATTER INCLUDES SOME YOGHURT, WHICH MAKES THE FLOUR MORE DIGESTIBLE WHEN THE BATTER IS LEFT TO STAND OVERNIGHT; IT ALSO MAKES FOR SILKY TEXTURED PANCAKES. THEY ARE A LITTLE MORE DELICATE THAN WHEAT BASED CRÊPES, SO DON’T BE DISHEARTENED IF YOUR FIRST ONE ISN’T PERFECT. } Contributor: River Cottage { INGREDIENTS } FOR THE CRÊPES 130g sorghum flour 300ml whole milk 2 tbsp full fat Greek yoghurt 2 large eggs A large pinch of sea salt Unsalted butter, coconut oil or duck fat for frying FOR THE FILLING 4 ripe bananas
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HEALTHY CHOCOLATE ICE CREAM { LOOKING FOR A HEALTHY ICE CREAM ALTERNATIVE THAT WILL STILL SATISFY THE FUSSY ONES? } Contributor: Lisa McInerney { INGREDIENTS } 2 medium sized, ripe Bananas (sliced and frozen or fresh) – see notes     2-3 Tablespoons Cocoa     1 Tablespoon Coconut Cream (other creams/milks can be substituted)   OPTIONAL 1 teaspoon Vanilla Extract     1-3 teaspoons Maple Syrup/Honey (I find the Bananas are sweet enough without it) { METHOD } Place all the ingredients in a blender and process until no banana lumps remain. Check the flavour and add additional cocoa or
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MINT CHOC CHIP CHEESECAKE { ONE OF MY FAVOURITE SMOOTHIES TURNED INTO A BEAUTIFUL CHEESECAKE! THIS CHEESECAKE IS MADE WITH COCONUT CREAM INSTEAD OF CASHEWS TO KEEP THE COST OF IT DOWN. THE REFRESHING PEPPERMINT TASTE WILL SURE BE A HIT AT YOUR NEXT FAMILY GATHERING. } Contributor: Brynley King { INGREDIENTS } BASE INGREDIENTS 1 ½ cups Medjool dates, pitted 2 cups desiccated coconut      FILLING INGREDIENTS 1 can coconut cream 1 ½ cups Medjool dates, pitted ¼ cup coconut oil 2 cups spinach 1 frozen banana 7 drops peppermint edible essential oil or 1 tsp. peppermint extract
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