Cinnamon Almond Crunch Cookies

With activated almonds, pumpkin and sunflower seeds + raisins, goji berries, coconut, banana and apple...

These make a great breakfast or anytime snack on the go!

Carrot Cupcakes with Whipped Coconut Cream + Chocolate!

This was probably one of the most fun things I have made this year!

Who knew you could whip coconut cream...  So Yum!

Raw Fruit Tarts with Chai Cashew Cream

These were a huge hit at my last workshop!

I have seen a few versions of this delectable dessert through out the world wide web... 
I found that a chai tea bag wouldn't give enough flavour to the cream... So I would add some spice powders to give it some punch! (Cinnamon, Ginger, Clove, Cardamon and Vanilla)

Raw Vegan!

Raw Carrot Cake

I love this cake!
Raw carrot cake has had a permanent spot on my food stand since the very first market in Kallista nearly a year ago now...
The recipe has been tweaked along the way and I think it tastes better than ever!

The awesomeness of this raw vegan delight... Is surpassed only by its simplicity!

Enjoy xx

Raw Carrot Cake

Crust:
1 1/2 cups cashews
1/2 cup raisins

Filling:
10 carrots
1 cup raisins
15 medjool dates
1/4 cup coconut oil
1 teaspoon cinnamon powder
1/8 teaspoon nutmeg powder
1/8 teaspoon cloves powder

Icing:
2 cups cashews
2 tablespoons lemon juice
2 tablespoons coconut oil
1/4 cup agave nectar

Method:
Soak your raisins for a couple of hours to get them plump and juicy!
In a food processor with the S blade process 1/2 cup raisins until they splatter to the edge of the bowl.
Add cashews and process until broken down and sticky... (not to fine though... Its nice to have texture)
Press into the bottom of a 25cm spring form pan and chill in the fridge (freezer works even faster)

Grate carrots into a large bowl, add 1 cup soaked raisins and set aside...
In a food processor with the S blade process medjool dates (minus pips) and coconut oil until you reach a toffee like consistency...
Add spices and give it another mix!
Add spiced dates to the grated carrots and mix well with your hands, squishing it all through your fingers... This will start to look and smell amazing!

When satisfied... Pull your base out of the fridge and add the carrots and smooth out to make a nice flat top... Pop this back in the fridge to firm up a bit while you make the icing!

In a blender add all the icing ingredients and blend till smooth (If you melt the coconut oil first it can make blending easier)
Don't be afraid to add a little warm water or more lemon juice if it seems to thick...

When your ready... spread the icing evenly across the top and decorate with crushed walnuts.

Nori rolls with cauliflower rice

These nori rolls are super quick and easy to make!
I added activated almonds, coriander and rice vinegar to the cauliflower to help it bind together.
I think its good to have a mix of softer fillings like avocado and firmer ones like carrots... For a bit of crunch!
I used avocado, beetroot, apple and sprouted green lentils!
Gluten Free, Raw, Vegan!

Raw Goji Coconut Brownie

Chocolate fudge brownie with crunchy coconut pieces and goji berry surprises for the taste buds.
Gluten free, Raw, Vegan!

raw pumpkin pie

I love pumpkin... So it just makes sense to make it into a pie!
Those sweet little dessert pumpkins are of course ideal for this recipe, but any pumpkin will yield a great result!

The Crust 
1/2 cup brazil nuts
1/2 cup pecans
2 cups coconut flakes
8 Medjool Dates
1 Tbsp coconut oil

In your food processor with the S blade process all ingredients until it starts to stick together.
Press into a 25cm spring form pan and refrigerate.

The Filling
8 cups of diced pumpkin
8 medjool dates
4 tablespoons coconut oil
1/3 cup Maple syrup
2 tsp Cinnamon
1tsp Nutmeg, ginger and clove

In your food processor process pumpkin then add other ingredients and process more...
You could add this to the crust now for a textured filling or for a super smooth finish, transfer the mixture to your most powerful blender then set in the fridge for at least 3 hours...

I highly recommend using a quality Canadian maple syrup for that authentic sweetness... 
Alternatively you could use agave nectar or even raw honey if you prefer.