1 cups almonds
1 cups pecans
1/4 cup rice malt syrup
1/4 cup coconut oil
pinch celtic sea salt
2 cups avocado flesh
1/2 cup cacao powder
5 tablespoons rice malt syrup
1/4 teaspoon cinnamon
pinch sea salt
For the base:
Combine all ingredients for base in a food processor and blitz to combine.
Spread evenly into a 20cm round spring form cake tin lined with baking paper then place in freezer to set for 30minutes.
To make the filling:
Combine all ingredients in food processor and blitz until very smooth.
Spoon filling into the tart case, smooth over the top, and garnish with berries, cacao or cacao nibs.
Store in fridge until serving.
Avocado Tart 2
RAW CITRUS BLISS BALLS
1/2 cup cashews
1/2 cup almonds
1/2 cup macadamia nuts
1/2 cup shredded coconut
2 tbsp raw honey
4 tablespoons lemon juice
2 teaspoon finely grated lemon rind
4 tablespoons orange juice
1 teaspoon orange rind
desiccated coconut for rolling
Place cashews, almond, macadamia nuts and coconut in food processor and blitz until a fine crumb forms.
Add remaining ingredients to processor and blitz again until a lovely raw dough is created.
Remove from food processor and using a tablespoon, measure into balls.
Roll in desiccated coconut and refrigerate.
Store in the fridge up to 2 weeks or freeze up to 1 month.
RAW CHOCOLATE WITH MINT AND COCONUT BARK
Makes 1 block of chocolate 20x20cm
2/3 cup coconut oil
¾ cup cacao
2 tablespoons pure maple syrup
1/4 cup mint leaves, shredded or left whole
pinch sea salt
1/4 cup Coconut flakes
Line a 20x20cm cake tin or loaf tin with greaseproof paper.
Place coconut oil in a small saucepan over low heat on the stove and melt.
Whisk in raw cacao, sea salt and maple syrup.
Pour into lined tin and sprinkle coconut and mint leaves.
Place in freezer to set for 1 hour.
1 cup baby spinach
1 cup blanched kale leaves,
1/2 cup zucchini noodles or grated
1/2 cup carrot noodles or grated
1 small beetroot, roasted and sliced
1/2 cup turmeric quinoa
1/4 cup alfalfa
1/2 cup cherry tomatoes, halved
1 red radish, finely sliced
1/4 pink grapefruit
1/2 small avocado, finely sliced
2 tablespoons sauerkraut
1 teaspoon pepitas
1/2 teaspoon sesame seed
few sprigs dill
Cold pressed olive oil and balsamic vinegar
Sea salt and black pepper
Place spinach leaves and kale leaves in the base of bowl or plate.
Top with zucchini and carrot noodles, beetroot, turmeric quinoa, alfalfa, cherry tomatoes, radish, grapefruit.
Arrange avocado over the top of the vegetables, followed by sauerkraut, peptias and sesame seeds and dill.
Drizzle with olive oil and vinegar, season with salt and pepper and serve.
ORANGE AND ALMOND CARROT CAKE
GF : DF : SF : V
2 (340g) organic oranges
1 2/3 cups (200g) coconut sugar
1 carrot, peeled and finely grated
2 1/4 cups (250g) almond meal
1 teaspoon baking powder
1 cup greek or vanilla yoghurt
1 orange, peeled and segmented
1/2 cup pomegranate arils
1/4 cup calendula petals
Bring a large pot of water to the boil. Wash oranges and cook in boiling water for 2 hours.
Drain and cool then puree.
Preheat oven to 160C, grease and line a 20cm spring form cake tin with greaseproof paper.
Beat the eggs and sugar until light in colour then stir in orange puree, carrot, almond meal and baking powder.
Pour into the cake tin and bake in the bottom of the oven for 1-1 ¼ hours, until top is golden.
Allow to cool in the tin for 30 minutes then remove from tin.
Top with yoghurt, orange segments, pomegranate arils and calendula petals and serve.
ROSEHIP TEA BIRCHER
2 cups rolled oats
1/2 cup shredded, unsweetened coconut
1 tablespoon honey
2 cups strongly brewed rosehip tea
1 cup mixed berries, plus extra for serving
1/2 cup coconut, full fat natural or greek yoghurt
Combine oats, coconut, honey and rosehip tea in a bowl and stir to combine.
Lightly fold through berries, cover and place in fridge overnight.
In the morning, top with yoghurt, additional berries if desired and serve.