Recipes

Date

June 03 2021

Written By

Janine Walsh

Vanilla "Buttercream" by Shayna (Unrefined Cakery)

Written By Janine Walsh - June 03 2021

A yummy vanilla buttercream with a slight caramelly taste - perfect to use on the Spiced Hemp cake! This recipe will make enough icing to generously spread on one 18-20cm cake. 

 

Refined sugar free, GF, DF, nut free, and vegan 

Ingredients:

  • 3/4 Cup coconut sugar

  • 1 Tablespoon tapioca flour*

  • pinch salt

  • 70g dairy free butter (I used Olivani)**

  • 1/2 teaspoon vanilla essence

 

Method

 

Place the coconut sugar and tapioca flour in a blender (I used my nutribullet), and blitz for around 30 seconds. The mix should be very fine and look like tan coloured icing sugar.  

Place the dairy free butter in a bowl, and beat with an electric mixer for around 10 seconds to soften it. Add the sugar mix, salt, and vanilla essence. Mix. This mixture will look crumbly at first, but will come together. Spread on your cake - enjoy!! 

*can substitute with cornstarch, arrowroot, or potato starch.

**to make a "cream cheese" icing, substitute the butter for a vegan cream cheese. 

Date

June 03 2021

Written By

Janine Walsh

Chocolate "Buttercream"by Shayna (Unrefined Cakery)

Written By Janine Walsh - June 03 2021

 

A yummy chocolatey "buttercream" - perfect to use on the Beetroot Cacao brownies (not that they really need anything extra)! This recipe will make enough icing to generously spread on one 18-20cm brownie slab. 

 

Refined sugar free, GF, DF, nut free, and vegan 

Ingredients:

  • 260g (around 1 1/2 Cups) dates

  • 3 Tablespoons cocoa

  • 1/3 Cup coconut oil

  • pinch salt

  • 1/2 teaspoon vanilla essence

  • Boiling water for soaking the dates in

 

Method

 

 

Pop the dates in a bowl and cover with the boiling water. Soak for around 10-15 minutes. When the dates have finished soaking, reserve 5 Tablespoons of the date water, and place the dates, reserved water, coconut oil, cocoa, salt, and vanilla essence into a food processor. Blitz for 2-3 minutes until the mixture is smooth with no lumps. Have a sneaky taste test (try not to eat it all!) and then spread over your brownies. Yum!

Date

June 01 2021

Written By

Janine Walsh

Unrefined Chocolate Sauce by Shayna (Unrefined Cakery)

Written By Janine Walsh - June 01 2021

Rich, gooey and oh so decadent, this chocolate sauce is the perfect companion for your beetroot cacao brownies!

 

Refined sugar free, GF, DF, nut free, and vegan 

Ingredients:

  • 4 T cocoa

  • 3 T maple syrup (or honey)

  • 2 T water

  • ½ t vanilla essence (optional)

  • Pinch salt (optional)

 

Method

Add all ingredients to a saucepan and gently heat for a few minutes whilst whisking. Pour into a bowl or jug. Enjoy with your beetroot cacao brownies! 

Date

January 28 2021

Written By

Janine Walsh

Healthy Raw Vegan Caramel Slice

Written By Janine Walsh - January 28 2021

Healthy Raw Vegan Caramel Slice

 

Ingredients for the three layers

 

Base

½ cup chopped Medjool Dates (around 8 Dates)

1 ½ cups Almonds

½  tsp Vanilla Powder

Pinch of Fine Celtic Salt

 

Caramel Filling

½ cup Almond Butter

60gms of Cacao Butter

½ cup Maple Syrup or Coconut Nectar

½ tsp Vanilla Powder

Pinch of Fine Celtic Salt

 

Chocolate topping

4 tbsp Raw Cacao Powder

4 tbsp Coconut Nectar

60gms Cacao Butter

60gms Coconut Butter

 

Preparation

 

Base – Food Processor

Process Almonds in a food processor until finely chopped and then add rest of the base ingredients and process to a fine crumb.

 

Pour mix into a square or rectangular dish lined with Glad Wrap. I used a dish that measured 22cms x 17cms which gave a slice 3.5cms high. You could even go a little larger in the dish. Use the back of a spoon to press the mix evenly and firmly into the bottom of the dish then place in fridge while making up the caramel filling.

 

Caramel Filling – Blender (eg Vitamix)

Melt the Cacao Butter and pour into the blender along with all of the other filling ingredients.

 

Blend well and then pour onto the cooled biscuit base and place in freezer to cool quickly while preparing the topping.

 

Chocolate Topping

Melt both the Cacao Butter and the Artisana Raw Coconut Butter together and then stir in the Cacao Powder and the Coconut Nectar, and blend in thoroughly.

 

Cool for a few minutes and then pour the topping mixture over the base and caramel filling and place back in freezer to set again or, if you are not using the slice that day, place in the fridge to set overnight.

 

This makes a very rich and delicious slice so slice into small pieces.

Date

January 28 2021

Written By

Janine Walsh

Oh So Tasty Hummus - Coconut Secret

Written By Janine Walsh - January 28 2021

Oh So Tasty Hummus Makes 6 Servings

1 cup chickpeas
2 Tbsp Tahini
1 Tbsp Olive Oil
1 Tbsp Lemon Juice
2-3 tsp Coconut Aminos
1 small clove Garlic
1 tsp Cumin
1/2 tsp Cinnamon
1/2 tsp Coriander
Pinch of Sea Salt
Black Pepper, to taste
Toasted Almonds, for topping

Combine all above ingredients into a food processor and blend until smooth.

 

Date

January 28 2021

Written By

Janine Walsh

Cashew Chive Cheese

Written By Janine Walsh - January 28 2021

Cashew Chive Cheese

2 cups cashews

1/4 cup water

1/4 cup fresh lemon juice

1/2 cup nutritional yeast

2 cloves garlic

1 teaspoon salt

1 tablespoon parsley

2 green onions

1 tablespoon chives

 

 

Blend until smooth. 

 

Serve with veggies or gluten-free crackers.

Date

January 28 2021

Written By

Janine Walsh

Strawberry Banana No Bake Cheesecake by Coconut Secret

Written By Janine Walsh - January 28 2021

Strawberry Banana No Bake Cheesecake by Coconut Secret

 

Here's a beautiful no bake recipe for a delicious heart-shaped raw vegan Strawberry Banana Cheesecake.

 

Ingredients:

 

For the crust:

 

½ cup walnuts,

1 ½ cup dates,

½ cup cacao,

½ tsp pink salt.

 

For the Banana Filling:

 

3 bananas,

1 1/2 cup raw cashews soaked for at least 2 hours,

2 Tbsp Coconut Crystals,

2 Tbsp Coconut Nectar,

pinch salt,

1 tsp vanilla extract or vanilla bean,

2 Tbsp Alive Coconut Oil,

1 Tbsp lemon juice,

1 tsp Ceylon cinnamon

 

For the Strawberry Layer:

 

1 1/2 cup strawberries,

1-2 Tbsp Lemon juice,

2 Tbsp Coconut Nectar,

1/2 cup raw cashews soaked for at least 2 hours,

2 Tbsp Alive Coconut Oil, melted

 

Garnish:

 

Coconut flakes,

rose petals,

sliced fresh strawberries,

and Chocolate Chunks.

 

Method:

 

Mix all crust ingredients together in a food processor, then mold into a springform or lined cake pan.

Place in the freezer to set.

 

For the banana filling, blend together all ingredients until smooth.

Pour over the crust layer and then place it back in the freezer to set.

 

For the strawberry layer, blend all ingredients together until smooth and then pour over the banana layer.

Garnish with coconut flakes, rose petals, sliced fresh strawberries, and Chocolate Chunks.

Date

November 24 2020

Written By

Janine Walsh

Red, White & Blue Plant Based Berry Tart

Written By Janine Walsh - November 24 2020

Red, White & Blue Plant-Based Berry Tart

July 21, 2020 by Marilyn Gemino 

Recipe courtesy of Victoria – Sr. Digital Designer – Garden of Life, Blogger at dotellabelle.com

Serves: 8

Ingredients for Crust:

  • 1 cup almonds
  • 1-1/2 cups rolled oats
  • Pinch of sea salt
  • 1/4 cup Garden of Life Coconut Oil
  • 2 Tablespoons maple syrup
  • 1 teaspoon of vanilla extract

Ingredients for Chocolate Layer (optional):

  • 1/4 cup Coconut Oil
  • 3 Tablespoons pure maple syrup
  • 2-3 Tablespoons cacao powder

Ingredients for Filling:

  • 1-2 Tablespoons maple syrup
  • 1 cup coconut milk
  • 1 Tablespoon agar agar flakes
  • 1 teaspoon vanilla
  • 1 Tablespoon fresh lime juice
  • 2 cups raw cashews

Ingredients for Topping:

  • Fresh strawberries and blueberries

Directions:

 

  1. Preheat oven to 350 degrees F.
  2. For Crust: Place nuts in a food processor and pulse to chop coarsely. Add rolled oats and salt and process until coarse. In a large bowl, whisk together maple syrup, coconut oil and vanilla extract. Slowly add almond oat mixture to your wet ingredients. Transfer to a 9-inch tart pan or springform pan and press down to form a crust. Pierce several times with a fork and bake for 15 minutes or until lightly browned. Set aside to cool.
  3. Chocolate Layer (optional): mix melted coconut oil, maple syrup and cocoa powder. Pour mixture over cooled crust. Place in the refrigerator until set. About 15-30 minutes.
  4. No Cream Creamy Filling: Simmer coconut milk, agar agar flakes, vanilla, lime juice and maple syrup in a small pot over medium heat until agar agar flakes have dissolved. Approximately 5 minutes. Chill in the refrigerator for about a half hour. Cream will thicken once chilled.
  5. Topping: Top with fresh mixed berries. Keep chilled until ready to serve.

Date

November 17 2020

Written By

Janine Walsh

Pasta Marinara by Gwen Eager (Garden of Life)

Written By Janine Walsh - November 17 2020

Serves: 2

Use Organic:

  • 8 oz. gluten free pasta
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 1 cup chopped yellow onion
  • 3 garlic cloves - finely chopped
  • 2 Tablespoons tomato paste
  • 1 cup tomato sauce (or crushed tomatoes)
  • 1 cup vegetable broth
  • 3 Tablespoons olive oil
  • 1¼ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 teaspoons dried Italian herbs
  • 1 cup frozen peas

Directions:

 

  1. Heat a large skillet to medium high.
  2. Add olive oil, carrots, celery, onions and salt and saute for about 5 minutes.
  3. Add garlic and continue to cook for another 3 minutes.
  4. Add in tomato paste and stir constantly for 2-3 minutes.
  5. Add in vegetable broth to thin out the tomato paste, then add in the remaining ingredients and let simmer for about 10 minutes.
  6. While sauce is simmering, cook pasta al dente then add directly into sauce.
  7. Serve hot and garnish with fresh basil or parsley.

Date

August 05 2020

Written By

Janine Walsh

Chocolate Chia Pudding

Written By Janine Walsh - August 05 2020

Simply combine 2 TBS of maple syrup, 1/4 cup of cacao, 1 tsp cinnamon, 1 tsp vanilla, 1/2 cups nut milk and 1/3 chia seeds. Mix well and leave to set in the fridge! Top with whatever takes your fancy.

Serves four.

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