Raw Brownies with Chocolate Ganache

Brownies are my absolute favourite treat, but who knew they could taste so rich and delicious without the butter, flour and eggs? I reckon this recipe will knock your socks off! I adapted this from my favourite dessert cookbook, "Raw for Dessert" by Jennifer Cornbleet.

Ingredients:

2 cups walnuts
1 cup pecans
1 pinch salt
16 pitted medjool dates
1/2 cup raw cacao powder
1/2 cup dried cherries (I sometimes use cranberries)
1/4 cacao nibs (these are optional, but they add a great crunch and a serious hit of antioxidants)
2 tbsp filtered water

Ganache:

3/4 cup dark agave syrup
3/4 cup raw cacao powder
1/3 cup virgin coconut oil, melted
pinch of salt

Method:

Process the walnuts in a food processor till coarsely chopped. Add the salt to the food processor and process till the walnuts are finely ground.
Add the dates and process till the mixture begins to stick together. Add the cacao powder and process to incorporate.
Add the dried cherries, optional cacao nibs and process briefly till just mixed.
Transfer the mixture to an 8-inch glass baking dish and press down with your hand to compact.

To make the ganache, place all the ingredients into a blender or food processor and process (wiping down the sides of the bowl with a spatula) till smooth and silky. Spread over the brownie mixture and chill in the fridge for 30 minutes or until set.
Any leftover ganache will keep in the fridge for up to a week.

Enjoy!

A word on sweeteners...

There has been much debate recently about the evils of refined sugar, and how it negatively impacts our health and wellbeing.
More recently, fructose and other more natural alternatives have been added to this debate, and this has sparked some confusion in those looking to find healthier options and make smarter choices.
In my opinion, I think the old adage, "Everything in moderation" is appropriate here... I make use of a wide variety of alternative sweeteners (pictured below), and feel that any alternative to white, processed and refined sugar has got to be better for you. And in addition, many of these alternative sources of sugar are far sweeter (so you only need a little), have a lower glycemic index (so you get less of a spike in blood sugar levels), and contain a healthy dose of minerals, to name but a few benefits.

That's just my opinion - hope that helps a little bit!

From left to right:

Raw honey
Agave syrup
Coconut sugar
Stevia
Maple syrup
Molasses
Coconut nectar

Lemon & Lime Cheesecake

As promised, here is the recipe for the tangy lemon and lime cheesecake I made my husband.

Ingredients:

Crust:

1 cup pecan nuts
1 cup walnuts
1/2 cup desiccated coconut
10 dates

Filling:

2 cups cashews (soaked overnight)
Juice of: 2 lemons, 2 limes (more or less, depending on how citrusy you like it)
1/2 cup coconut oil
1/2 cup agave syrup

Method:

Blend the pecans and walnuts in a food processor till they form a fine crumb.
Add the coconut and blend for a few seconds.
Add the dates and process till sticky and beginning to form a dense mixture.

Remove from the processor and press into a tart pan. Chill in the fridge.

Foe the filling, blend the cashews, lemon, lime juice, coconut oil and agave syrup till smooth and creamy. This may take a few minutes, so keep scraping down the sides of the processor bowl as you go.

Transfer the filling to the tart base, chill for a few hours to set, and then dig in... Yum!

Antioxidant Power Punch Smoothie

Oh Yeah! Bring on the day!

Here is my delicious, nutritious and healthy start to the day - give it a go and tell me what you think.

Ingredients:

1 cup blueberries (fresh or frozen)
1/2 cup goji berries
2 cups milk (I used oat milk)
1 date
2 tbsp chia seeds
1 tbsp protein powder (I used vanilla pea protein)

Blend till smooth, drink up and take on the world. Happy Monday! x

Lemon & Blueberry Cashew Cheesecake

Dairy? What dairy? After only a week of following a dairy free diet, mealtimes have become more interesting, and I've become more inventive! Today's offering is a deliciously decadent cheesecake that will have you amazed that it contains no dairy, refined sugar or flour. And don't be fooled - you only need a little to satisfy that dessert craving. This cake is ultra-rich and very yummy!

Ingredients:

Crust:

1 cup Brazil nuts
1/2 cup walnuts
1/2 shredded coconut
8 pitted medjool dates

Lemon filling:

2 cups raw cashews, soaked for 4 hours or overnight
3/4 cup lemon juice
2 tbsp lemon zest
1/2 cup agave syrup
1/2 cup coconut oil
1 tsp vanilla extract

Blueberry filling:

1 cup raw cashews, soaked for 4 hours or overnight
1/4 cup agave
1 cup blueberries (fresh or frozen)
1/4 cup coconut oil

Method:

In a food processor, blend all the ingredients for the crust (minus the dates) until the mixture resembles crumbs. Add the dates and process everything till the mixture comes together. Press into a springform pan and place in the fridge or freezer to set.

Blend together all the ingredients for the lemon filling - this may take some time to get the mixture as smooth as you can. Place the filling onto the base and pop back into the freezer to set.

Blend together the ingredients for the blueberry filling and transfer this to the tin, smoothing the mixture over the lemon filling. Allow to continue setting in the fridge or freezer. I took mine out of the freezer after a couple of hours and it has maintained its shape very well in the fridge without being frozen hard.
This will last in the fridge for up to a week.