Cashew-Coconut-Vanilla Cream

This dairy free cream will set you free (from dairy!) and set nice and firm too ūüėõ ¬†Seriously, if the prep required for this one is turning you off, please give it a shot. It’s actually really easy! With some recipes you can skip the soaking of the nuts if you wish but NOT THIS ONE. Soak your cashews for 4-12 hours. Here’s what I do, the night before I make this, I put the coconut cream in the fridge and soak the cashews. In the morning I drain and rinse the cashews, grab the can out of the fridge and I’m ready to go.

Once made, this cream will set in the fridge but it takes at least 2 hours. If you want this cream to be reliably firm then make it before you need it and chuck it in the fridge. Then you can scoop it onto desserts or even get your dairy-free kicks by squeezing it through a piping bag for some delicious icing or decoration.

Please don’t waste the coconut water/milk that will be left over from this recipe. Use it in a curry, smoothie or soup!

roastfruit4

 

Ingredients:

  • 1 Can of Coconut Cream (chilled)
  • 1 Cup of Cashews (soaked for at least 4 hours)
  • 1 Tsp Vanilla Paste/Extract
  • 1 Tbs Agave Syrup

 

Method: 

– Open coconut cream can and using a spoon (or pouring skills), scoop off the cream down to the level where is has separated into water. Put the cream directly into the Thermomix bowl and retain the water for another recipe.

– Add remaining ingredients and slowly turn up to speed 7 for around 20 seconds.

– Scrape down lid and sides and slowly turn up to speed 8 for 30-60seconds, until smooth.

cashewcream

 

Green Chocolate Shake (Advanced)

This is one for seasoned greenies. If you are new to green smoothies start here. If you know what you’re doing and have a love of kale then continue…

It doesn’t look pretty but this smoothie will give you a cacao fix at the same time as packing in a stack of greens. It is essential that your banana is frozen for this one. You might even want to toss in a couple of ice cubes too. Drink it cold. If it warms up too much it can become unpleasant so just slam it down. That’s what I do!

This is quite a thick drink, add more water if you want it to be more of a smoothie consistency.

kalechoc2

 

Ingredients:

  • 50g Kale (2-3 large leaves)
  • 40g Coconut Meat
  • 15g Cacao Powder
  • 20g Pepitas
  • 1 Frozen Banana
  • 200g Water (for a thinner consistency add more water)
  • 1 tbs / 10g Honey (or preferred sweetener)

Method:

– Add all ingredients to the thermomix in the order listed above and blend on speed 8 (or higher) for 1 minute.

kalechoc1

 

Everyday Chocolate Smoothie

I have one of these almost everyday – if not for breakfast then definitely for an afternoon snack. It is my absolute favourite. I use young coconut flesh and water for the “milk” component that chocolate often calls for. I buy a couple of coconuts per week, drink the water and scoop out the flesh which keeps in the fridge for a few days. I can get 3-4 smoothies out of 1 coconut! If coconuts are too much effort for you (sometimes they’re too much for me too), then just use a handful of soaked cashews or almonds in its place. If you like to add super foods to your smoothies then this is the perfect smoothie to sneak them in. I normally also include a teaspoon of maca and of ground chia seeds. Get creative and experiment with this one.

 

Ingredients:

  • 1-2 Bananas¬†(I use frozen but fresh is fine too)
  • 40g Young Coconut Flesh¬†(or more!)
  • 200g Water
  • 10-15g Cacao Powder
  • Any superfood powders you like
  • 5g¬†(1 tsp)¬†Honey¬†(or preferred sweetener)

Method:

– Add ingredients in the order listed above to the thermomix and combine on speed 8 (or higher) for 30-60 seconds.

(Be sure to add the honey last or to drizzle over the top of the banana otherwise some of it can sink to the bottom)

Serve with something crunchy like cacao nibs!

 

Find the ingredients to make this recipe:

Coco-Cacao-Cookies

These cookies have the loveliest combination of cacao (or cocoa), dessicated coconut and jam! They are insanely decadent on their own or can be iced if you’re feeling like an extreme Bad-Ass! They are one of Bob’s childhood favourites.

 

Ingredients:

  • 120g Olive Oil (or coconut, or butter/margarine – we normally cut in a little bit of cacao butter)
  • Rapadura
  • 130g Dessicated Coconut (or shredded coconut)
  • 140g Plain Flour¬†
  • 50g Jam of your choice¬†
  • 1tsp Baking Powder
  • 1tsp Bicarb Soda

 

Method:

– Preheat oven to 200 degrees

(If using coconut oil or cacao butter, place in Thermomix bowl and heat on 60 degrees, speed 2, until melted or melt on stove.)

– Place all ingredients in Thermomix bowl and mix on speed 5 , until combined

(If not using a Thermomix, simply combine all ingredients in a mixing bowl or food processor.)

– Form mixture using a tablespoon and shape into a “puck” shape approximately 1cm thick and gently squish with a fork.

– Bake for 8-15 mins depending on your oven.

– Remove cookies at first sign of edges browning (or just before then¬†once you’ve made them a few times) & allow to cool. ¬†Cookies will set as they cool.

Find the ingredients to make this recipe: