LLN COCONUT CHERRY BOMBS { FRESH CHERRIES DIPPED IN COCONUT AND FINISHED WITH CRUSHED PISTACHIOS. GLUTEN, DAIRY AND SUGAR FREE. } Contributor: Casey-Lee Lyons { INGREDIENTS } 500g fresh cherries 1/4 cup (65g) coconut butter* 2 tsp (10ml) extra virgin coconut oil 1/3 cup (50g) pistachios, finely chopped { METHOD } Pre-line a flat tray and keep in the fridge to cool whilst preparing other ingredients. (Pre-chilling the tray helps coconut coating to set quickly). In a small mixing bowl mix coconut butter and oil over boiling water to melt. (Use a small saucepan of boiling water and sit bowl
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CHRISTMAS LEMON MYRTLE SHORTBREAD COOKIES { CHRISTMAS HAS TO ALWAYS INCLUDE A LITTLE SHORTBREAD COOKIE. WE HAVE TAKEN A SIMPLE RECIPE AND ADDED A LITTLE LEMON MYRTLE FLAVOR, GIVING YOUR COOKIES AN EXTRA LEMONY FLAVOR AND AROMA. THESE COOKIES ARE GREAT FOR THE KIDS, YOUR CHRISTMAS TABLE, OR EVEN FROZEN FOR A TREAT AFTER THE FESTIVE SEASON. MAKE SURE YOU HAVE YOURSELF GOOD QUALITY BUTTER, A LITTLE TIP TO FABULOUS COOKIES. OUR AUSTRALIAN NATIVE SUPERFOODS GIVE THE PERFECT AUSTRALIANA TOUCH TO CHRISTMAS. } Contributor: Tahlia Mandie { INGREDIENTS } 2 cups all-purpose gluten free flour ¼ teaspoon salt 220 grams
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LEMON BLUEBERRY RAW CHEESECAKE { KEEP IT FRESH IN HOT SUMMER WITH THIS VEGAN TREAT, STRAIGHT FROM THE FREEZER } Contributor: Georgie Botto { INGREDIENTS } BASE 2 cups raw cashew nuts, soaked for 4 hours1 cup raw macadamias, soaked for4 hours 1/3 cup coconut oil, melted12 Medjool dates1/2 cup desiccated coconutBLUEBERRY FILLING 1 cup cashews1/2 cup macadamias1/2 cup coconut cream1/8 cup cacao butter, melted1/8 cup coconut oil, melted1/2 teaspoon vanilla extract3/4 cup frozen blueberries1/2 teaspoon lemon juice LEMON FILLING 1 cup cashews1/2 cup macadamias1/2 cup coconut cream1/8 cup cacao butter, melted1/8 cup coconut oil, melted1/2 teaspoon vanilla extract1 lemon,
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LLN CHOCOLATE AVOCADO MOUSSE { USING NUTRIENT-RICH AVOCADO TO MAKE A CREAMY, DELICIOUS AND HEALTHY CHOCOLATE MOUSSE (DAIRY FREE). } Contributor: Casey-Lee Lyons { INGREDIENTS } 1 large, ripe avocado 1/4 cup premium coconut milk 2 TBSP pure maple syrup 1 1/2 TBSP raw cacao powder 1/8 teaspoon vanilla bean powder or sugar free vanilla extract (optional) { METHOD } In a blender, food processor or stick blender with attachment, combine all ingredients until smooth, scraping down sides occasionally. Serve chilled with your favourite toppings (such as toasted hazelnuts, coconut, chopped nuts, cacao nibs, raw sugar free chocolate shavings or
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Raw Coconut Ice { THIS SLICE WILL SATISFY THOSE NIGHTTIME CRAVINGS WHILE LETTING YOU ADJUST THE SWEETNESS TO YOUR LIKING. WITH BEETROOT AND ROSE WATER FOR A SURPRISINGLY DELICIOUS COMBO! } Contributor: Anthea Amore { INGREDIENTS } WHITE LAYER 3 cups desiccated coconut 2 tablespoons coconut oil 3 tablespoons light agave syrup* (mildly sweet, adjust to your liking) ½ teaspoon vanilla bean paste   PINK LAYER 3 cups desiccated coconut 2 tablespoons coconut oil 3 tablespoons light agave syrup* (mildly sweet, adjust to your liking) 1/₈ teaspoon beetroot powder** (or use grated beetroot and squeeze to juice for soft pink
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RAW WALNUT BROWNIE HEART { SOME LIKE IT RICH…RAW CHOCOLATE RICH! THIS RECIPE WILL PROVIDE YOU WITH A WHOLESOME RAW CACAO FIX EVERY DAY FOR UP TO A WEEK. } Contributor: Abigail O’Neil { INGREDIENTS } 1½ cups fresh raw walnuts ½ teaspoon vanilla powder ¾ cup raw cacao powder 1½ cups pitted Medjool dates Pinch Himalayan crystal salt   CHOK DOLLOP 2 cups maple syrup 1 cup cold-pressed macadamia oil 1–2 teaspoons organic vanilla powder ½ cup raw cacao powder or organic cocoa powder   CACAO DUST ½ cup raw cacao powder ½ cup rapadura sugar, finely ground {
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FROZEN CHOC BANANA POPS { EAT A BANANA AND SAY HELLO TO NUTRIENTS, ANTIOXIDANTS AND RESISTANT STARCH THAT FILLS YOU UP WITHOUT FILLING YOU OUT. THE RIPER THE BANANA THE MORE SUGAR IT CONTAINS, SO UNLESS YOU NEED A HIT OF GLYCOGEN POST-WORKOUT, GO FOR ONES THAT ARE YELLOW AND UNBLEMISHED. FREEZE THEM, COVER THEM IN YUMMY STUFF, AND YOU’VE GOT ONE HELLA-GOOD SNACK. } Contributor: Sally O’Neil { INGREDIENTS } 3 bananas 1 cup 90% dark chocolate or leftover basic raw chocolate 1 tablespoon tahini (optional)   SEE TOPPING IDEAS IN METHOD { METHOD } Line a baking tray
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PEANUT BUTTER CHOCOLATE POPCORN { SAY GOODBYE TO BORING OLD POPCORN WITH THIS DELECTABLE PEANUT BUTTER CHOCOLATE VERSION – JUST ADD A ROMANTIC MOVIE! } Contributor: Genevieve Le Hunt { INGREDIENTS } ½ cup popcorn kernels 2 tbs coconut oil ¼ cup melted dark chocolate (made with cacao mass and cacao butter) 2 tbs natural peanut butter (melted) { METHOD } Heat coconut oil in a large saucepan until melted. Add popcorn kernels and cover with lid. Kernels will begin popping after 20 seconds, keep on heat until popping noises slow. Remove from heat and pour into a large bowl.
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HONEY LAVENDER TOP DECK SCREAMS { MUSK-LIKE IN FLAVOUR, THESE SUPERFOOD PACKED CHOCOLATES ARE A GIRLS ONLY AFFAIR. } Contributor: Abigail O’Neil { INGREDIENTS } LAVENDER MAQUI TOP DECK 100g raw organic creamed coconut1 tablespoon raw organic coconut oil4 drops lavender essential oil1 tablespoon raw honey½ – 1 teaspoon maqui berry powderPinch of saltMESQUITE HONEY CHOCOLATE 60g cacao butter, chopped fine2 tablespoons raw organic coconut oil1 tablespoon raw honey2 tablespoons mesquite powder1/3 cup raw cacao powder1/4 teaspoon vanilla powder { METHOD } Melt creamed coconut and coconut oil in a glass bowl over boiled water. Remove from heat adding lavender,
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LLN CHOCOLATE DIPPED STRAWBERRIES { FRESH STRAWBERRIES DIPPED IN HOMEMADE CHOCOLATE FOR A FUN SWEET TREAT. RECIPE BY NUTRITIONIST, NATUROPATH AND RECIPE DEVELOPER CASEY-LEE LYONS FROM LIVE LOVE NOURISH. } Contributor: Casey-Lee Lyons { INGREDIENTS } 8-10 large fresh strawberries, washed and dried 3 tablespoons melted extra virgin coconut oil 2 tablespoons cacao powder (or carob powder) 1 tablespoon 100% maple syrup (or natural sweetener of choice) { METHOD } Pre-line a flat tray that you will use to place your strawberries on to and keep in the fridge to cool whilst preparing the chocolate sauce. Pre-chilling the tray helps the
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