Sweet Potato Chocolate Brownie Balls

I made these today and they are seriously the most amazing and delicious brownie balls ever! The recipe is really simple too.

Ingredients
1 medium sweet potato, boiled, drained & cooled
5 medjool dates, pitted
1/2 cup almond meal
2 TBS coconut oil, melted
3 TBS cacao powder
200g vegan chocolate, melted

Method
Mix all ingredients except the chocolate in a food processor. Roll the mixture into balls, and refrigerate for at least 2 hours.

Melt the chocolate and dip the balls to coat, then place back in the fridge for at least 2 hours.

These will keep for a week in an airtight container in the fridge. If they even last that long!

Spirulina Bliss Balls

Spirulina is an algae, and a rich source of plant-based protein, vitamins and minerals, particularly beneficial for those on a vegetarian or vegan diet. It also contains phycocyanin which helps produce stem cells, and has a rejuvenating and energising effect on the body. I've had a bottle of spirulina powder sitting in my cupboard for the last week, contemplating how I could best incorporate this superfood into my diet, so today I added it in my original bliss balls recipe. These energy-packed balls not only taste great but will make you feel amazing too! The flavour is predominantly peanut and chocolate, with a hint of the mild green spirulina.

Ingredients
1/2 cup tahini
3/4 cup peanut butter
1/2 cup rice malt syrup
1/4 cup cacao powder
3/4 cup sesame seeds
1/3 cup raisins
1/2 cup desiccated coconut
1/4 cup walnuts, finely chopped
1/4 cup almonds, finely chopped
1/4 cup pumpkin seeds
3 TBS spirulina powder

Method
In a large mixing bowl, combine together the cacao powder, sesame seeds, raisins, coconut, nuts and spirulina powder. Mix until combined.

Add in all the other ingredients and mix well. It will form a thick dough consistency.

Roll into balls and refrigerate for at least 4 hours. I like to make mine a little smaller; this recipe yielded 43 balls. Store in an airtight container in the fridge for up to 2 weeks. Enjoy! x

Gluten-Free Banana Peanut Butter Chocolate Muffins

These muffins are to die for! They are vegan, gluten free, refined sugar free, I won't say completely guilt-free but they are DELICIOUS. The combination of the banana, peanut butter and chocolate is just so decadent. Super easy to make and packed with goodness too.

Ingredients
1 cup gluten free flour
1 cup almond meal
1 TBS baking powder
2 large ripe bananas, mashed
1/4 cup almond milk
1/4 cup crunchy peanut butter
1/4 cup vegetable oil
1/4 cup rice malt syrup
1/4 tsp salt
1/4 tsp cinnamon
50g Loving Earth Cococnut Mylk Chocolate (optional, for the top)

Method
Preheat the oven to 180 degrees. Line a 12-cavity muffin tray with paper baking cups.

Mix the wet ingredients and dry ingredients in two separate bowls until combined; then mix together well.

Spoon mixture evenly into the baking cups, it will be about 1 large TBS per cup. Don't worry if the amount in each looks small, they will rise, however do keep in mind they will be smallish muffins (good things always come in small packages!). Bake for 25 mins or until a skewer comes out clean.

Once the muffins have cooled, melt the chocolate, if using (about one minute in the microwave should do it). Drizzle the melted chocolate over the top of the muffins and allow to cool. These will keep for about a week in an airtight container (best refrigerated if keeping for more than two days). Enjoy!!

Broccoli Pie

This vegan, gluten free broccoli pie is what I consider clean eating at its best. The crust is made from just two ingredients, cannelloni beans and potato, with a nutritious filling of broccoli and cauliflower, and gently flavoured with Indian spices. This recipe makes 4-6 hearty serves, it's low in calories while being dense in nutrients and goodness. Original recipe from here with some slight tweaks.

Ingredients

Crust
4 large potatoes
3 cups canned cannelloni beans (rinsed and drained)
1 tsp finely chopped garlic
1 tsp salt
1 tsp cracked black pepper
1 tsp garam masala

Filling
3 cups broccoli, very finely chopped
3 cups cauliflower, very finely chopped
1 tsp garlic
1 tsp garam masala
1 tsp cumin
1 tsp smoked paprika
2 tsp olive oil
1 large tomato, for the top

Method
Boil the potatoes until cooked. Add the cannelloni beans, garlic, salt, pepper and garam masala, and mash well. Refridgerate for one hour.

In a large frypan, heat the olive oil, and then sauté the cauliflower and broccoli. Add the garlic and spices. Cook for 4-6 minutes.

Press the "crust" into a baking paper-lined pie dish, making a cavity for the filling. Add the filling, pressing down to pack. Top with sliced tomato. Bake on 180 degrees for 40 minutes.

Slice and serve on its own, or with a fresh green salad on the side. Yum!

Raw Strawberry Shortcake Slice

Strawberries were on special this week, and I bought three punnets. Two of them went into this delicious, raw and vegan strawberry shortcake slice!

No extra sugar has gone into this recipe except the natural sweetness of the strawberries and the dates, however if you don't find this sweet enough to taste you could add a little rice malt syrup. The texture is dense and moist, with a delicious berry/coconut flavour and wonderful crunch from the nuts and cacao nibs.

Ingredients
2 punnets (500g) fresh strawberries
3 cups almond meal
2 cups desiccated coconut
2 cups rolled oats (1 cup whole, 1 cup ground into flour)
1 cup pitted dates
1/4 cup cacao nibs
1/4 cup coconut oil
1/4 cup cocoa butter
3 TBS pumpkin seeds or flaked almonds, for the top

Method
In a blender, blend the first cup of oatmeal into a rough flour consistency. Set aside.

In the blender, blend the strawberries (tops cut off first), the dates, and the desiccated coconut.

In a large bowl, stir the strawberry mixture with the oat flour, almond meal, whole oats, and cacao nibs, until well combined.

Melt the cocoa butter and coconut oil to a liquid in the microwave, then stir this through the main mixture.

Press into a greased, paper-lined slice tray. Press the pumpkin seeds and/or almonds into the top and refrigerate for at least 4 hours. Once the slice is set, cut into small squares. Will keep in an airtight container for about a week. Enjoy!

Raw Pumpkin Cupcakes

I have to say this was one of the more ambitious recipes I've tried, and when I first read about them I was a bit sceptical. I thought to myself, can you even eat raw pumpkin? But as it turns out … you can! And it's delish. These "cupcakes" are raw, sugar free, gluten free and dairy free. Plus super healthy and filling. They make a great snack or dessert. Original recipe from here.

Cupcake base
2 cups almonds
1 cup cashews
1 cup walnuts
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup kent pumpkin, peeled and chopped (and yes, RAW!)
1 cup dates
1 tsp vanilla extract

Cupcake icing
2 cups cashews
1 cup kent pumpkin, peeled and chopped
1/2 tsp cinnamon
1/2 tsp nutmeg
2 TBS rice malt syrup
2 TBS water (if needed)
Walnut halves, for decoration

Method
Put all the nuts and spices for the cupcake base into a blender or food processor and blend until it reaches a breadcrumb-like consistency. Put aside. Now blend the rest of the cupcake base ingredients in the blender until smooth. Mix the two together. Press the mixture into mini-cupcake trays. I also recommend using mini-cupcake papers to avoid sticking (plus, they look cute). Allow to set in the fridge for minimum 4 hours.

Prepare the icing by blending all the icing ingredients until smooth. Add the water only if you need to, remember that you want the texture thick enough to be able to pipe it.

Remove the cupcake bases from the fridge and pipe the icing on. Top each with a walnut half. Store in the fridge in an airtight container for up to one week.

Enjoy your delicious raw goodness!

Raw Coconut Pistachio Slice

This slice is so good. It reminds me of eating rice crackles or white christmas, only it's much better for you. They are VERY moorish! Recipe by yours truly.

Ingredients
1/2 cup pistachios, shelled & roughly chopped
1 cup shredded coconut
1/3 cup sesame seeds
1/3 cup flax seeds
1 cup dates, pitted & roughly chopped
1/2 cup coconut oil, melted & cooled
3 tablespoons tahini
1 cup almond meal
2 tablespoons psyllium husks
3 tablespoons maple syrup

Method
Mix all ingredients together, and press into a paper-lined slice tray or pan.

Put in the fridge to set, and cut into small pieces the next day. These will need to be kept refrigerated otherwise they will become too soft.

Note: Upon cutting these they can be a little crumbly, so slice slowly and carefully. I think next time I would try pressing them into cupcake papers to avoid cutting.

Broccoli Soup & Amazing Wheat-free Bread

 I made this meal over the weekend and I decided to post the two recipes together as they really complement each other. The broccoli soup is light and tasty with a slightly creamy texture, and the wheat-free bread makes a wonderful filling accompaniment. If you like Burgen's soy and linseed bread, you will love this one, except it's even better!

The broccoli soup is my own recipe and the original bread formula can be found here.

All completely vegan, dairy free and wheat free, but trust me it's very satisfying and filling. The leftover bread also makes amazing toast.

Note: the bread dough should be prepared the day before if possible as it needs time to "rest" before baking.

 Broccoli Soup

Ingredients
1 head of broccoli, chopped
1 head of cauliflower, chopped
1 leek, chopped
2-3 cloves of garlic, finely chopped
1.5 litres vegetable stock
3 TBS white vinegar
1 can cannellini beans, drained
200ml soy milk
Salt and pepper, to taste

Method
In a large soup pot, sauté the leek and garlic in a little olive oil.

Add the remaining ingredients. Bring to the boil, then turn down to a low-medium heat and simmer for 30-40 minutes. Blend in batches until smooth.

Amazing Wheat-free Bread

Ingredients
1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup hazelnuts, roughly chopped
1.5 cups rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium husks
1 teaspoon salt
1 tablespoon maple syrup
3 tablespoons coconut oil, melted and liquid
1.5 cups warm water

Method
In one bowl, combine the nuts, seeds, rolled oats, psyllium husks and salt. In another bowl, combine the melted oil, maple syrup and water.

Mix the wet and dry ingredients together to form a dough. Allow to sit for 2 hours or overnight.

Preheat the oven to 175 degrees. Press the dough into a silicone loaf pan, smoothing the top with the back of a spoon. Bake for 20 minutes.

Remove the bread from the loaf pan and place directly onto the oven rack, and bake a further 30-40 minutes. The bread is done when it sounds hollow when tapped.

Allow to cool completely before slicing.

Raw Anzac Truffle Balls

I wanted to make something healthy for Anzac Day and I came across a recipe for these yummy raw treats. These are super easy to make and they taste amazing! Seriously you won't be able to stop eating them, they're coconut-y and caramel-y and delicious.

They're not gluten free, as oats do contain gluten, however they are wheat free which is much healthier than normal Anzac biscuits. They are vegan and dairy free.

You can use honey or maple syrup for a truer "raw" status however I went with the golden syrup for a traditional Anzac flavour.

This recipe will make around 20 truffle balls.

Ingredients
1 cup cashews
2/3 cup sesame seeds
2/3 cup desiccated coconut + extra for rolling
1 1/3 cup rolled oats
Pinch of salt
2/3 cup golden syrup
4 teaspoons vanilla essence
1 tablespoon water

Method
Put the cashews, sesame seeds, coconut, rolled oats and salt into a blender or food processor and blend. The consistency should resemble breadcrumbs (a few large pieces of nuts or oats here and there are ok).

Pour the mixture into a large mixing bowl, and add the golden syrup, vanilla essence and water. Combine well.

Roll into balls, roll in coconut and put in an airtight container in the fridge to set.

Enjoy! x

Gluten-free Choc Mint Brownies

These brownies not only taste amazing, they are good for you as well! Packed full of healthy ingredients, you can finally feel guilt-free about eating brownies. They're vegan and gluten-free too. I got the original recipe here but made some small tweaks to accommodate for readily available ingredients here in Australia.

Brownies:
1/3 cup almond milk
1 tablespoon apple sauce
3 tablespoons ground flaxseed
1/2 cup blueberries
1 whole (2 halves) canned pear
400g tin of red kidney beans
1 tablespoon canola oil
1.5 teaspoons vanilla extract
3/4 cup plus 1 tablespoon coconut sugar
3/4 cup plus 1 tablespoon cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons gluten free flour (I use Orgran's)
1/2 cup dark chocolate chips

Mint Filling:
1/4 cup soft, ripe avocado
1 tablespoon coconut cream
1/2 cup natvia powder
1/4 teaspoon peppermint essential oil
1 drop green food colouring
2 tablespoons gluten free flour

Chocolate Layer:
150g dark chocolate
1 teaspoon canola oil

Directions:
Preheat the oven to 180 degrees. Grease and line a slice pan (mine was around 24cm x 30cm) and set aside.

Combine the flaxseed, apple sauce and almond milk together in a small bowl, mix and set aside to thicken. In a blender, combine the blueberries, pear, kidney beans, vanilla extract and oil, and blend until smooth. Pour the contents of the blender into a medium sized mixing bowl, add the flaxseed mixture, then the coconut sugar, cocoa powder, baking powder, baking soda, salt and mix. Add the flour and chocolate chips, and stir until just combined. Pour the batter into your slice pan and bake for 45 minutes.

Remove from the oven and allow to cool completely - put them in the fridge for half an hour to speed up the process if you want to. While they are cooling you can prepare the mint filling.

In a small bowl, combine the avocado and coconut milk and beat with a whisk until smooth. Add the natvia powder and mix in well. Add the green food colouring and peppermint oil, mix in well. Once the mixture is creamy and smooth, add the flour and stir until just combined. Spread the mixture over the cooled brownies and refrigerate for 10 minutes to let it set.

Next melt the chocolate. Add the oil and mix until well combined. Drizzle over the brownies and use a spoon or spatula to spread it evenly. Refrigerate for a further 10-15 minutes until set, then slice into pieces with a knife. Store in an airtight container in the fridge.

Enjoy! xx