Raw Chocolate Chip Cookies

Raw Chocolate Chip Cookies
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  1. 2½ cups fine Cashew Flour
  2. 1¾ cups Oat Flour
  3. ½ cup Raw Cacao Powder
  4. ¼ cup Water
  5. ¾ cup Maple Syrup
  6. 1 tablespoon Vanilla Extract
  7. 1½ teaspoons Himalayan Pink Salt
  8. 1 cup + a few extra Raw Chocolate Chips (see following recipe)
Raw Chocolate Chips
  1. 1¾ cups Cashews, soaked 1-2 hours
  2. 1 cup Maple Syrup
  3. 1 cup Raw Cacao Powder
  4. ¼ teaspoon Vanilla Extract
  5. ½ teaspoon Himalayan Pink Salt
To Make the Chocolate Chips
  1. Place all ingredients in Vita-Mix and blend until smooth. Place in piping bag and pipe chocolate chips onto Teflex sheet. Dehydrate overnight at 118 degrees. Keep in refrigerator in a sealed container until ready to use.
To Make the Cookies
  1. Mix all ingredients except chocolate chips in a medium-sized bowl by hand. Stir in 1 cup chocolate chips. Form into 3-inch cookies and press a few extra chocolate chips into the top of each cookie. Dehydrate (see Notes) on screens overnight at 118 degrees.
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Raw Chocolate Mint Slice

Raw Chocolate Mint Slice
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  1. 1 cup Almonds
  2. 1/2 cup Shredded Coconut
  3. 2 tbsp Coconut Oil
  4. 1 tbsp Raw Cacao Powder
  5. Pinch of Salt
  1. 1/2 cup Coconut Oil
  2. 1/2 cup Canned Coconut Milk
  3. 1/2 cup Raw Cashews (soaked overnight - or at least 2 hours)
  4. 1/3 cup Rice Malt Syrup (you can swap with raw honey or maple syrup)
  5. 10-15 drops of Peppermint Oil
  6. 1/2 tsp Matcha Powder
  7. Pinch of Salt
  1. 1/2 cup Coconut Oil
  2. 3 tbsp Raw Cacao Powder
  3. 1 tbsp Rice Malt Syrup (or natural sweetener of choice - as above)
  1. Line a 20 x 20 cm (8 x 8 inch) baking tray with baking paper, we like to use a silicone mould.
  2. In a food processor place all of the base ingredients.
  3. Whiz until a crunchy butter forms.
  4. Transfer this in to the lined tin and spread out evenly, covering the entire base.
  5. Place in to the freezer.
  1. Drain and rinse the cashews.
  2. Place all of the filling ingredients except the rice malt syrup in to the blender.
  3. Blend on medium speed until super smooth.
  4. Now add the rice malt syrup and blend on low speed until smooth. You do not want the filling to heat as the rice malt syrup will separate.
  5. Place the filling on top of the base and smooth out the top.
  6. Place back in to the freezer.
  7. Rinse the blender.
  1. Place all of the ingredients except the rice malt syrup in to your blender and blend on high until smooth.
  2. You don't need to melt the coconut oil first as the friction from the blender will slowly melt it all together.
  3. Now add the rice malt syrup and blend on low speed until smooth.
  4. Spread the icing on top of the filling and place in to the fridge for about 30 minutes.
  5. Once set, slice and ENJOY! Holy deliciousness!
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Fermented Chocolate Chili Slice

Fermented Chocolate Chili Slice
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  1. 1 Cup of Almond Flour
  2. 2 Cups of Desiccated Coconut
  3. 1 Cup Ground Cacao Nibs
  4. 1/2 Cup Cacao Powder
  5. 1/2 Cup Sultanas
  6. 1 Cup of Kim Chi Fermented vegetables (you can use any flavor but you will need to add cayenne pepper about 1/2 tsp
  7. 1/2 Cup of Sweeter of Choice Coconut Nectar/Honey/Agave
  8. 1/4 Cup Olive Oil
  9. 1/2 tsp Vanilla Powder
  10. Pinch of Himalayan Pink Salt
  1. In a food processor with the S Blade in add all your dry ingredients.
  2. Mix until blended well.
  3. Then add Fermented Vegetables
  4. Blend until all mixed in. It should be sticking together like a batter.
  5. Press into a lined 20 cm tin.
  6. Place into dehydrator for approx 2 hours. Take out of the tin then place back in the dryer for a further 8 hours. You can do less time. With the longer time it firms up very nice on the outside.
  7. Thanks and enjoy!
  1. Ice with a Chocolate Ganache to double the decadency!
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Cinnamon Rolls

Raw Cinnamon Raisin Rolls
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  1. 2 1/2 cups Almond Pulp (left over from making nut milk)
  2. 2 cups Flax Meal
  3. 1 cup packed Dates
  4. 1/4 tsp High Mineral Salt
  5. a dash of Cayenne Pepper
  6. 1/4 cup Olive or Coconut Oil
Cinnamon Raisin Filling
  1. 1 cup packed Pitted Dates soaked in 1/4 cup warm water
  2. 1 cup Raisons soaked in 1/4 cup warm water soaked 20 mins
  3. 2 tbsp Cinnamon
  4. 1/4 cup Water
  5. 1/2 cup soaked & dehydrated Walnuts, coarsely chopped
  6. 1 medium Apple, shredded
  7. 1/4 cup extra Raisons
  1. 1 cup of Pine nuts
  2. 1/3 cup Water
  3. 4-6 tbsp Raw Honey
  4. 2 tbsp Orange Juice
  5. ¼ tsp Orange zest
  6. 2 Drops Orange Essential Oil
  7. 1 tsp Vanilla Extract
  1. Blend the dates a and water together in a food processor or blender, until it becomes a paste.
  2. Mix all the remaining ingredients together with your hands in a large mixing bowl
  3. Place dough on a teflex sheet or wax paper and form into a thick 1/4 inch square using your hands.
  4. Then cover the dough with another teflex sheet and roll with a rolling pin until the dough is a uniform thickness.
Cinnamon Raisin Filling
  1. Puree the first four ingredients in a food processor until it becomes smooth
  2. Spread the mixture onto the dough, leaving one edge free of filling so that when you roll it, this is the end that you seal.
  3. Sprinkle with Walnuts extra raisons
  4. Using the telfex sheet on bottom to push, rough dough tightly
  5. Freeze for 1 hour or more
  6. Slice into ½ inch thick rolls
  7. Place slices in dehydrator for 4 hours at 35 degrees for 4-6 hours or until warm to touch, but still soft and moist.
  1. Blend all ingredients until smooth and creamy, Add a little extra water if you want it thinner
  2. Drizzle on top of dehydrated cinnamon Rolls
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Berry Marble Cheesecake

Raw Berry Marble Swirl Cheesecake
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  1. 1 1/2 cups of Walnuts/Almonds
  2. 1 ½ cups of Cacao Powder
  3. 3 tbsp Coconut Oil
  4. 1 1/4 (1 oz/30g) grated Cacao Butter, melted (will be 3 tablespoons when melted)
  5. 1 tsp Lemon Juice
  6. 5 tsp Agave Syrup/Coconut Nectar
Filling (3 parts)
Part One
  1. 2 cups Cashews
  2. 2 cups Cacao Butter , grated or chopped small then melted
  3. 3/4 cup Agave Nectar or Sweetener of choice
  4. 1 1/2 cups of Water
  5. 1 tbsp Lemon Juice
  6. 1 tsp Vanilla Extract
Part Two
  1. 1/4 cup Cacao Powder
  2. 3 tbsp Water
Part Three
  1. 1/2 cup (1.5 oz/40g) tightly-packed Fresh Mint Leaves
  2. 1 teaspoon Lemon Juice
  3. 1 drop Blueberry Medicine Flower Extract
  1. Grind all ingredients in a food processor, being sure not to over-process the nuts as they will go oily. Its for the base so a nice small size is good.
  2. Press evenly into the bottom of a 9’’ spring-form cake pan and set aside.
Part One
  1. Blend all ingredients in a high-speed blender and transfer to a bowl.
  2. Place the bowl in a pre-warmed dehydrator to stop the cacao butter from setting. You can also use a glass bowl that has been filled with hot water, another glass bowl inside.
Part Two
  1. Take 1 cup of the Part 1 mixture, add the cacao powder and water then blend again.
  2. Place in a different bowl and keep it warm as with Part 1.
Part Three
  1. Take another 1 cup of the Part 1 mixture, add the ingredients from part three and blend smooth again.
To Finish
  1. You should now have 3 bowls with three different colour/flavoured mixtures.
  2. Pour the Part 1 mixture on top of the cake base in the spring-form pan.
  3. Then pour the Part 2 mixture into the spring-form pan too. As you are pouring move your hand around so the mixture is distributed randomly within the Part 1 mixture .This is what causes the marbling effect.
  4. As you come to the end of pouring the Part 2 mixture, pour the last bit lightly on top so you get some marbling, not just with the cake, but also on top.
  5. Repeat the last 2 steps with the Part 3 mixture too.
  6. Take a toothpick and lightly swirl it around on top of the cake to create a marbling effect, it just takes some practice.
  7. Placing the cake in the freezer will preserve the colour of the berry layer. Simply take the cake out of the freezer 15 min before serving and, using a knife that’s been dipped in hot water, cut into portions.
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