Raw Berry & Coconut Hearts – Plus Choc, Berry & Coconut Hearts

 

Raw Berry Coconut Hearts

Raw Berry & Coconut Hearts 

Plus Choc, Berry & Coconut Hearts

This one may be hard to resist  eating the mix before it make’s  it to the mold.
Another healthy super food treat that is perfect to have on hand for the sugar cravings.
Many of us can find ourselves mindlessly eating up the contents of the kitchen when we are under the spell of a snack attack. The snack attack dosen’t have a particularly time but may often come calling in the afternoon or  when we get home from work or school, or perhaps if we are feeling bored or procrastinating about something.
Be prepared  for the snack attack with some superfood snacks like this super delicious and surprisingly filling snack that is packed full of antioxidants, fibre and essential fatty acids.

You will need silicone heart shaped chocolate molds.

Ingredients

½ cup cashews

½ cup coconut

3 tbs freeze dried berry powder

3 tbs coconut oil

3 tbs rice malt syrup

 

Directions:

Blitz the cashews to a fine powder in your blender.

Pour into a mixing bowl.

Add the coconut and stir through until well combined

Add the berry powder and combine until you have a nice pink mixture

Melt the coconut oil gently if solid and pour over the mix.

Add the rice malt syrup and mix everything together until the mixture resembles  slightly wet sand.

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If you are making choc berry hearts too, separate the mixture into 2 and set 1 aside.

Pour teaspoon sized scoops into your heart molds until you have used up the mixture.

For the Choc Berry Coconut Hearts

Take your bowl that you set aside with the pink mix and add

½ cup dates with 1-2 tbs water (blended to a paste)

1 tbs freeze dried berry powder

2 tbs raw cacao powder

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Combine well and then transfer to the heart molds.

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When you are ready to snack, just pop one or two out of their molds and enjoy.

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Passionfruit Tofu Cheesecake

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Passionfruit Tofu Mini Cheesecake

Aloha! Just back from Hawaii and feeling inspired to use a popular Hawaiian fruit as the star ingredient in this week’s recipe.

Enter the Lilikoi or Passionfruit  as you may know it. Vitamin c and fibre are it’s nutritional virtues but it’s looks, taste and texture make it a perfect topping for this vegan cheesecake.

So we are using tofu from the soy bean as the substitute for cheese. It lends a similar consistency and is bland in taste so it takes up other flavours readily.

You may also notice that I have included sugar in this recipe. (unusual for me but in the case of this cheesecake without cheese I have found it more successful than other sugar substitutes. Feel free to try out your own sugar substitute and let me know.

For this recipe, I have also made them in individual ramekins to be cooked and eaten from the dish.

If you intend to remove them from the dish, I would suggest lining them first or using a springform pan. They can be a little fragile on the crust.

 

Ingredients

Filling

400g silken tofu

1/3 cup sugar

1 tbs tahini

2 tbs lemon juice

2 tbs cornflour

2 tbs soy or almond milk

Pinch of salt

Base

1 cup rice crumbs

¼ cup sugar

100g butter or coconut oil (for vegans)

Topping

Passion fruit Pulp

Instructions

1   Preheat the oven to 180C

2  Grease some Ramekins or individual cupcake moulds(silicone or cardboard)

3  Mix the base ingredients together. If the butter/coconut oil is hard, soften first.

4  Press a layer of mix firmly in to the bottom of each ramekin/mould. Bake in the oven for 10 minutes.

5  Meanwhile, blend the filling ingredients together until smooth.

6  Remove the baked bases from the oven and pour over the filling mix evenly into each.

7  Bake in the oven for 30 minutes.

8  Remove from the oven and cool slightly.

9  Pour the passion fruit pulp just before serving.

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