Chocolate Flan

Classic Sarah recipe that was almost all eaten before I managed to snap a quick picture!!! These are vegan, raw and scrumptious! I made individual sized mini-flans based on the Key Lime Pie recipe and adapted it for some chocolate lover friends for dessert for a wonderful dinner party last weekend. The base is the same as the Key Lime Pie … but I tweaked it for this recipe and this is enough for four small, 10cm diameter flan dishes: 1/2 cup macadamia nuts 1/2 cup almonds 1/2 cup dessicated coconut 1/2 cup coconut butter 1/2 cup coconut oil I … Continue reading Chocolate Flan

Key Lime Pie

My sweet friend Heather lives and cooks delicious desserts in a town near Brighton, UK. She made this Key Lime Pie for David and Alison’s celebration party last weekend. There were a few requests for the recipe so I thought this would be a good one to share on your blog. It really is very simple and refreshing. Ingredients for the base: Grease an 8″ flan tin with coconut oil. Whiz together: 100g brazil nuts 100g almonds 100g walnuts 50g desiccated coconut 100g dates 2 tbsp melted coconut oil You can use any nuts. If you decide to leave the … Continue reading Key Lime Pie

Lime & Coconut Dairy Free ‘Cheesecake’

I don’t have a photo but felt to share this with you because Dante Holmes has asked about it on the Facebook page … This recipe is for a small dish I have that is 20cmx20cmx6cm – if you need it for a bigger dish, double or triple the amounts … 2 cups of blended nuts – I use almond and macadamia but you can use whatever you want 2 tablespoons of coconut oil 2 tablespoons of coconut manna (or coconut butter) Melt the oil and manna then mix with the blended nuts. Press this mixture into the bottom of … Continue reading Lime & Coconut Dairy Free ‘Cheesecake’

Gold Coast Gob Stoppers

My father is in hospital on the Gold Coast in Queensland, Australia and I am by his side every day supporting his healing – which is healing for me too. It is a wonderful time for us both. The hospital food is hit and miss with nutritional value and like airplane food, you really don’t know what you are going to get until you lift the cover! I’ve been taking in soup to support his diabetes diet. He has a sweet tooth but needs to keep his blood sugar levels in check so I’ve made him a treat that has … Continue reading Gold Coast Gob Stoppers

Cherries & Nut Cream

Tonight after having a delicious meal with my flat mate, we felt like something sweet. I felt to share a little treat that won’t keep you awake or jumping around. It’s delicious and took me ten minutes to whip up! Put some frozen cherries (or berries) into a small saucepan with a spoonful of honey to your taste and simmer gently on the stovetop. While that is bubbling away, put into a blender: 1 cup of macadamia nuts (or almonds, or half/half) 1 sliced, peeled, cored apple ½-1 cup of almond milk (unsweetened, or water) Blend to a thick, smooth paste. Add … Continue reading Cherries & Nut Cream

Coconut & Almond Truffles

I had a lovely lunch last weekend with Alex and we were discussing how much sugar impacts on how much we eat. We’ve both had a similar experience – by reducing sugar we have reduced the craving for more food. It’s like sugar runs another program in my brain that overrides my ‘satisfied’ belly. We have both found that by cutting down on sugar of any kind, the feeling of ‘enough’ could truly be felt and over-eating is no longer a driving force at meal time. Inspired by this conversation, I’ve created a ‘sweet treat’ that is lovely to offer … Continue reading Coconut & Almond Truffles

Black Cherries & Soy Coconut Cream

In a blender put: 1 x 350g pack of silken tofu with 1/2 a cup of coconut cream 1 heaped teaspoon of vanilla powder A sprinkle of ground nutmeg 1 tablespoon of coconut sugar Put the misture in the fridge to set. Heat a saucepan and add: 2 cups frozen black cherries (I always keep some in the freezer, they’re so handy and really good for you!) 1 star anise 1 stick of cinnamon A splash of water. Cover and simmer till just warmed through. Remove the star anise and cinnamon stock and serve in bowls with a dollop of … Continue reading Black Cherries & Soy Coconut Cream

Yummy Banana Pancakes

These are quite simply the yummiest, easiest, most nutritional pancakes EVER! In a bowl whisk two eggs* with one mashed banana, a pinch of cinnamon and a pinch of bicarb soda till fluffy. Melt a knob of coconut oil in a non stick pan. Dollop small spoon fulls into the pan. Small so they are easy to flip. Cook on a medium heat, watch them carefully so they don’t burn. The banana browns quickly! Wait for a ew bubbles to appear and the edges go brown then flip and brown the other side. Double the ingredients for double the mixture! … Continue reading Yummy Banana Pancakes

Rachel’s Coconut Ice Cream

Blend 2 small or 1 large can coconut cream, a banana, some vanilla powder or a glug of vanilla essence,  then freeze. Or for the berry version add a good handful of fresh or frozen berries of your choice TIP Works better if you stir the setting mixture whilst its freezing every 30 mins until it sets. Otherwise use an ice cream maker. If you don’t stir it you get a rock hard lump and can’t serve it!! For Christmas we made plain mixture and a raspberry mix this needed about a tablespoon of honey to cut the tartness of … Continue reading Rachel’s Coconut Ice Cream