Did you say Avocado?!?

So the Girls are coming for dinner and seeing as it is spring and summer is just around the corner a decadent chocolate dessert may be just what we feel like but not what we need if you catch my drift… so vegan and almost raw it is, and it doesn’t get much better than this. There are a million recipes on the web, this is my version, serve it with some cointreau macerated orange segments for a real doozy of a boozy dessert.

Vegan Orange and Chocolate Mousse

2 Ripe Avocados

3-4Tbs Agave Nectar

2Tbs Homemade Marmalade

1/2 cup Cocoa Powder

Blend all ingredients together- if the mousse is too thick add some liquid (rice milk, almond milk or any liquid you like)
Taste- adding more of individual ingredients till you think its the best tasting thing ever.


Almost better than sex

I Love chocolate bars.

In saying that, they hate me, so I never buy them.

Those boxes of bite size bars are fun and a great way to just have a taste, if you can stop at just one.

I have really been enjoying trying out recipes for making chocolate bars at home- healthier versions.

I came across this homemade Twix recipe and WOW I can not stop eating them- although it tastes more like a caramel peanut crunchy chocolaty thing than a Twix.

It keeps great in the freezer- and when eaten frozen it is chewy and wonderful.

Bars of yumness


1/4 cup Rice Syrup (found in a health food store)

2Tbs Peanut butter

1tsp Vanilla essence

Pinch of Salt

1 1/4 cups Puffed Rice Cereal

Mix all the wet ingredients together and heat till it bubbles and is melted together, add the Rice Cereal and mix till well combined.

Tip into a grease proof paper lined tray, with wet hands spread to cover the base of the tray. Put in the freezer to firm up.

Date Caramel

1 1/2 cups Pitted Dates (if hard, cover in hot water till soft then strain)

1Tbs Peanut butter

1Tbs Milk/ or Almond milk (you may need more)

Pinch of Salt

Place all Caramel ingredients in a food processor (or you can use a blend stick) and blend till rather smooth- you may need some more of the milk to help it blend, carefully spread over the base and put back in the freezer.

Chocolate topping

2 Rows of Chocolate (I like to use Dark 72%)

1tsp Melted Coconut oil- optional

Melt on medium power in the microwave till smooth- use the back of a spoon to spread over the Caramel layer.

When the Chocolate is almost set cut into small bars. Store in the freezer and eat, everytime you walk past the freezer.



Clever Cake

Carrot cake- the cleverest of cakes,vegetables disguised as cake.

What is even cleverer is that parents seem to have this thing about carrot cake and making it for their kids because it is healthy.

But carrot cake is the master deceiver as it is full of sugars and oil to give those said carrots the most delicious moist taste in said ‘healthy’ cake…

The part I like the most about carrot cake is the cream cheese frosting. YUM.

So I made one of those un-baked carrot cakes, the icing was thick and creamy and made of cashews- no an ounce of cream cheese to be seen… I fed some to Master Eight my eldest nephew, the fussiest eater I know… The room went silent- all eyes on him but in a subtle way as not to draw attention to the fact that we were all holding our breath (without knowing) to see if we could get away with feeding him ‘cake’ that is actually good for him…

He LOVED it! Especially the icing.

Un-Baked Carrot Cake with Cashew frosting

2 1/4 cups Grated Carrot

1 cup Nuts (I used walnuts and almonds)

2Tbs candied ginger cut into small pieces

10 Medjool Dates + 3 Figs = one cup of this type of dried fruit

1/2 cup Desiccated coconut

3/4 tsp Cinnamon

1/2 tsp nutmeg

Pinch of Salt

Grated Carrots by hand or use a food processor- set aside.

Process nuts and dried fruit+ ginger till the texture of bread crumbs.

Add in carrot, spices and coconut- blend till combined.

Press into a paper lined tray- set aside in the fridge.

Cashew Cream FrostingĀ 

1 cup Raw Cashews, soaked overnight
1/4 cup Water
3 Tbs Golden syrup (or Honey, or Agave)
1 tsp Vanilla
1/2 Lemon juiced
Pinch of Salt
1/3 cup Coconut oil, melted

Blend everything except the coconut oil till smooth- I mean smooth smooth.

Blend in melted coconut oil.

Spread over cake- set in fridge or in the freezer.

Will need to defrost before eating if in freezer.

mmmm raw carrot cake

I found this recipe on this lovely siteĀ http://www.thesweetlifeonline.com/2012/11/04/raw-carrot-cake-bites/

No more melting flesh

Ah Fudge, Oh how I love thee-let me count thy ways… I love the way you are creamy and melt on my tongue, I love the way you are rich and sweet (just how I love my men), I love the way you melt the flesh off my fingers and stick to the bottom of my favorite pot…I love the way I came across a recipe for raw fudge… and I love the way it again contains a tin of beans that have been sitting in my pantry for the last 2 years…

So I came across a recipe for Black Bean Fudge, I ran (well limped fast due to my recent knee surgery) to the pantry and rummaged till I found that tin of Black beans that were waiting patiently till I made Mexican which I haven’t gotten round to- yet.

Lucky I love chilli chocolate as this was a tin of Black beans in chilli sauce- I can work with that! So I changed the recipe and viola- Please try it just once- totally worth it.

Mexican Black Bean chilli chocolate Fudge

1 tin Black Beans (rinsed and dried between two paper towels)

1/4 cup Golden syrup

3/4 cup Cocoa

1-2 tsp Cinnamon- to taste

1/8 tsp Chilli powder- depends how spicy you want it…

1/2 cup Melted Coconut oil (I am loving this stuff more and more!)

1 tsp Vanilla

Pinch of salt

Put everything in the food processor and blend till smooth- you could also use one of those wand things as the mix is really thick! Spoon it into a lined tray (a very small tray) smooth the top and set in the fridge. This can be kept in the freezer, and just defrost as you want it.


Cooked food is so yesterday.

I love the idea of eating raw. Not just fruit and vegetables but the whole raw baking thing amazes me… its quick, relatively easy, you can eat it straight away (almost) and there is no need to worry about things baking weird, burning or under-cooking

Raw food preparation also means since nothing is baked or cooked on, it all washes off easily and sometimes you don’t even need to rinse a dish just let the dishwasher take care of it.
Yet another terrific feature of un-cooking food is the amount of creativity you can apply! Recipes are easy to adapt- substituting and changing quantities to suit your tastes. Essentially you are throwing a bunch of wholesome, nutrient-dense ingredients together in different forms and serving it in a way that is pleasing to the eye.
Lastly, I have found raw food preparation to usually be extremely fast (and easy) but there are certain circumstances when a lot of time is required to make a recipe. I am talking about fermentation, dehydrating foods, and soaking. But we wont worry about that stuff yet…
I came across a recipe for a raw salted caramel tart- how good does that sound?! I had a play and changed it here and there and came up with this dense gooey sticky nutty slightly salted caramel bar thing who knows what to call it but yum- I am slowly chipping away at it, it is in the freezer which makes it like toffee but totally healthy.
Gooey sticky nutty slightly salted caramel bar thing
160g Prunes
160g Walnuts
Blend together till well combined, but still has some texture. Press into a paper lined tray.
60g (about 9)Medjool Dates (these are softer than normal dried dates and give a creamy caramel texture and taste)
6Tbs Golden syrup
1/2 tsp Salt
Blend till creamy and almost all the lumps are gone. Spread this onto the base.
“Chocolate” Topping
1/2 cup Cocoa
1//4 cup Coconut oil melted
1/2 cup Golden syrup
Blend till well combined and no lumps. Spread carefully onto the “caramel” layer (I find that dropping spoonfuls around and carefully joining together works)
I keep this in the freezer and slice bits off about every hour to eat as I can not stop. It softens quickly and gets a bit messy. But straight from the freezer its all chewy and kinda like toffee- it is rather sweet and has a slight tang from the golden syrup (which can be substituted with honey, agave nectar or even maple syrup)