Cacao Almond Slice

I have got the most amazingly delicious gluten free, dairy free and cane sugar free chocolate slice recipe for you. Say hello to my Cacao Almond Slice!¬†This was one of the first recipes I ever created over three years ago and I’m finally getting around to sharing it with you! My bad ūüėČ

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My Cacao Almond Slice garnished with flaked almonds
This is a recipe that I come back to all the time. It is super quick and easy to make and oh so yum. It’s kind of like eating a brownie. This recipe is always a massive hit and if you make it I promise you’ll have people asking for the recipe so they can make it at home too. Plus you’ll also be wondering how on earth it got eaten so fast!

I love this slice so much because it doesn’t feel like I’m eating something that is gluten, dairy and cane sugar free. It is decadent, it is moist and it is sweet. It ticks all of my yummy treat boxes. I hope you love it as much as I do and it becomes a favourite recipe in your household.

You can also turn this Cacao Almond Slice recipe into a moist chocolate cake. Simply cook it in a small round baking tin and bake it for 35 to 40 minutes. Easy.

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You can turn this recipe into an amazing chocolate cake just by baking the batter in a small round cake tin and cooking it for 35 to 40 minutes in a 180 degrees Celsius oven. So versatile!

Cacao Almond Slice

Ingredients:

  • 200g raw almonds (if using a Thermomix) or almond meal (if following the conventional method)
  • 25g tapioca flour or arrowroot starch
  • 100g coconut milk (full fat)
  • 2 free range organic eggs
  • 80g coconut oil, melted, or macadamia oil
  • 2 teaspoons of gluten free baking powder
  • 1 teaspoon of ground vanilla powder
  • 25g raw cacao powder
  • 100g pure maple syrup or rice malt syrup
  • For garnish – 2 tablespoons of flaked almonds or cacao nibs (optional)

Thermomix Method:

  1. Pre-heat your oven to 180 degrees Celsius. Line a slice tin with baking paper.
  2. Place the raw almonds in your Thermomix bowl and grind on speed 8 for 10 seconds.
  3. Place all of the remaining ingredients (except the optional garnish) into your Thermomix bowl and blend on speed 5 for 30 seconds.
  4. Pour the Cacao Almond Slice mix into the prepared slice tin. If you wish, you can sprinkle the slivered almonds or cacao nibs on top for a garnish. Bake the slice in your pre-heated oven for 30 minutes or until a skewer inserted into the slice comes out clean.
  5. Remove from the oven and allow to cool in the slice tin for 30 minutes before removing onto a wire rack to cool. Serve warm or cool.

Conventional Method:

  1. Pre-heat your oven to 180 degrees Celsius. Line a slice tin with baking paper.
  2. Place all of the ingredients into a large mixing bowl and mix well with a whisk until combined and you have a smooth and velvety batter.
  3. Follow steps 4 and 5 above in the Thermomix method.

 

 

Banana Strawberry Smoothie Bowl

I’m just loving this smoothie bowl combination at the moment. It is so refreshing, cool and really hits the spot on the days when the temperature hits over 30 degrees Celsius! This Banana Strawberry Smoothie Bowl is made with lots of frozen fruit and has a touch of raw cacao powder to give it a beautiful rich colour. I also love to add some raw vegan protein powder to mine so it can sustain me that little bit extra throughout the day.

This smoothie bowl is perfect for breakfast or as a snack. You just put everything into your Thermomix or high speed blender, whiz it up and then serve with your favourite toppings. Super simple and super delicious.

Remember if you try this out, take a picture and tag me on Instagram with @hayley_yummygoodness and use the hashtag #yummygoodness.

I would love to see your creations!

Happy blending.

Banana Strawberry Smoothie Bowl

Serves 4

Ingredients:

  • 6 small frozen bananas, cut into chunks
  • 270g or 2 cups of frozen strawberries
  • 2 tablespoons of raw cacao powder
  • 4 tablespoons of protein powder (I use Amazonia Protein Isolate in¬†Natural – you can use pea protein powder or hemp protein powder too)
  • 500g or 2 cups of coconut water
  • 1 handful of baby spinach
  • 2 tablespoons of almond butter
  • 2 tablespoons of chia seeds
  • 2 teaspoons of raw honey or rice malt syrup
  • ¬†Cacao nibs and goji berries to sprinkle on top of the smoothie bowl
Method:
Place all of the ingredients into your Thermomix or high speed blender. If using a Thermomix, blend on speed 8 for 1 minute, using the spatula to help mix the ingredients if needed. If using a blender, blend until smooth and creamy.
Pour into four bowls and garnish with some goji berries and cacao nibs. You can also add fresh fruit like chopped banana, strawberries, blueberries or mango. Enjoy immediately!
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Choc Chia Protein Balls

I love coming up with different bliss ball recipes. It’s fun and it’s always exciting to try the different flavours. I was really happy when I came up with this recipe. These Choc Chia Protein Balls are so sweet and satisfying. They’re very moreish and it’s a general rule of mine to stop at two! These little beauties are packed full of protein and natural goodness from the nuts, seeds and dried fruit. I use organic ingredients when I make these so I know there are no preservatives or additives in my Choc Chia Protein Balls. This is a ‘no nasties’ zone!

Choc Chia Protein Balls photo 3 170915Choc Chia Protein Balls photo 4 170915

These Choc Chia Protein Balls are a fabulous alternative to a chocolate bar in the afternoon. I think they’re HEAPS yummier than any of the commercial bliss balls or fruit and nut bars that are currently on the market. I love making these myself using quality ingredients. It’s definitely quality, not quantity, when it comes to bliss balls. Make them with love and they’ll taste even better.

These¬†bliss balls¬†are something I might make once every few weeks. They are really sweet and quite rich. I find that my kids struggle to eat a full one of these, so maybe start off with a half of one if you’re making them for the little ones.

Enjoy!

Choc Chia Protein Balls

Makes 15

Ingredients:

  • 12 medjool dates, pitted, at room temperature
  • 80g or 1/2 cup of organic sultanas
  • 80g or 1/2 cup of raw cashews
  • 60g or 1/2 cup of raw pecans
  • 30g or 1/4 cup of pepitas
  • 30g or 1/4 cup of chia seeds
  • 4 tablespoons of vegan protein powder (I use Amazonia raw protein isolate in natural flavour)
  • 3 tablespoons of raw cacao powder
  • 1 tablespoon of coconut oil

Method:

Place all of the ingredients into a high speed food processor and process until the mixture resembles large bread crumbs. The natural oils of the nuts will start to come out and help to hold the mixture together. The dates need to be very well broken down. This may take a few minutes in a standard food processor with an S blade inserted.

If using a Thermomix, blend on speed 8 for 45 seconds.

Roll into balls and store in an airtight container in the fridge.

All of the ingredients ready to be processed in my Thermomix.
All of the ingredients ready to be processed in my Thermomix.
The mixture once it has been processed. The balls are ready to roll when the mixture looks like this.
The mixture once it has been processed. The balls are ready to roll when the mixture looks like this.

Vegan Almond Dark Chocolate

So here’s an amazing way for you to eat chocolate. I love making this recipe. It is simple, tastes delicious and allows me to eat homemade raw dark chocolate in under 3o minutes. Vegan Almond Dark Chocolate. A¬†little piece of this a few times a week really satisfies.

The toasted almonds give this chocolate a bit of wow factor – some crunchy goodness amongst all of that velvety, dark richness. I use pure maple syrup to sweeten my dark chocolate and you can use raw honey if you don’t need a vegan option.

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I wasn’t a huge chocolate fan until I discovered how to make my own raw chocolate. Your garden variety milk or dark chocolate gave me headaches or migraines, no doubt owing to the combination of sugar and milk. It just didn’t work for me. I was so excited when I made my first batch of this. I couldn’t believe how simple it was. Now I make double batches of my Vegan Almond Dark Chocolate and store it in the fridge for weeks.

I love to get really inventive with my dark chocolate. The toasted almonds work so well and, in fact, any toasted nuts will work beautifully. Hazelnuts are another favourite of mine. I also love to have a play by adding goji berries and raw cacao nibs. You can start with the basic recipe then add whatever extras you want to create your own taste sensation. Go nuts!

Vegan Almond Dark Chocolate

Makes 1 large bar of chocolate

Ingredients:

  • 1 cup of organic raw cacao powder
  • 1 cup of organic extra virgin coconut oil
  • ‚Öď cup of organic or pure maple syrup
  • A pinch of Himalayan salt
  • ¬Ĺ cup of roasted organic¬†almonds

Thermomix Method:

  1. Place the cacao powder, coconut oil, maple syrup and salt in the Thermomix bowl and mix at 50 degrees Celsius for 2 minutes on speed 2.
  2. Scrape down the sides of the bowl with your spatula and then mix at 50 degrees Celsius for 1 minute on speed 2.
  3. Pour the chocolate mixture into a loaf tin lined with baking paper or alfoil. Sprinkle the chocolate with the roasted almonds, pushing them gently into the liquid chocolate.
  4. Place the chocolate in the freezer for at least 15 minutes to set. Remove it from the freezer and break it into pieces. Store your chocolate in the fridge in a sealed container.

Conventional Method:

  1. Melt the coconut oil in a small saucepan over low heat until it has become a clear liquid. Remove from the heat immediately.
  2. Add the cacao powder, maple syrup and salt, mixing together with a whisk until the liquid chocolate mixture is well combined and smooth.
  3. Follow steps 3 and 4 in the Thermomix Method above.

Choc Peanut Butter and Jelly Smoothie

There’s no secret that I’m a sucker for smoothies, especially smoothies with peanut butter in them. I bought a peanut butter and jelly smoothie once at Liquefy in Mount Gravatt and fell in love with this taste combination. I wanted to recreate this taste at home, with my own twist on it, so I can blend it up and enjoy whenever I want. Thus my Choc Peanut Butter and Jelly Smoothie came into being!

Choc PB and Jelly Smoothie

I find this smoothie so satisfying. It is slightly sweet, has that amazing undertone of peanut butter (yum), a hint of chocolate and the creaminess from the almond milk. Plus the combination of strawberries and banana ensures this smoothie ticks the ‘yummy’ and ‘goodness’ boxes for me.

Try it for breakfast or a yummy snack today!

Choc Peanut Butter and Jelly Smoothie

Serves 1

Ingredients:

  • 1 cup of almond milk
  • 1 cup of strawberries
  • 1 ripe banana, cut into chunks
  • 2 medjool dates, seeds removed and cut into quarters
  • 2 tablespoons of 100% pure peanut butter
  • 2 tablespoons of organic raw cacao powder
  • 6 ice cubes

Method:

  1. Place all of your ingredients into your high speed blender and blend until smooth and creamy. If you are using a Thermomix, blend on speed 10 for 1 minute and 30 seconds.
  2. Pour into your favourite large glass and enjoy straight away.

Choc Beetroot Berry Smoothie

This is a powerhouse smoothie! I have been eating so much beetroot lately and, of course, it has now found its way into my smoothies.

Beetroot has such an earthy flavour, it is alkalising, and I recently learned that it is fabulous for your liver. I love eating my beetroot raw because then my body can take full advantage of the wonderful nutrients and enzymes that this delicious root vegetable has to offer.

Over the past few years I have consumed a lot of beetroot juice (check out my Organic Beetroot Juice recipe if you want to give some a try). Apart from beetroot hummus and roasted beetroot salads, this is one of my favourite ways to add more beetroot into my diet. A few weeks ago I was watching one of the awesome videos from Fully Raw Kristina, where she combined raw beetroot, lots of bananas, dates and young coconut water to make a delicious, nutritious and satisfying smoothie. This video gave me inspiration to create my own beetroot smoothie that is packed full of amazing ingredients that your body will love.

Choc Beetroot Berry Smoothie title

This recipe has some added goodies to boost your antioxidant intake for the day. Raw cacao powder, goji berries, organic baby spinach and activated almonds are amazing foods for your body. I particularly love the combination of cacao and beetroot. Raw cacao is such an amazing ingredient and I admit that I eat at least one tablespoon of raw cacao powder every day without fail. It has a really high antioxidant count and is wonderful for boosting mood and making you feel good.

This smoothie makes me feel amazing. It is packed full of incredible raw ingredients that give me so much energy. Plus, it’s such a great way to eat your vegetables! Try it today and give your body an antioxidant and energy boost.

Choc Beetroot Berry Smoothie

Serves 2

Ingredients:

  • 300mL of chilled organic raw coconut water or filtered water
  • 1 small organic beetroot, skin removed, cut into chunks*
  • 1 cup of frozen organic mixed berries
  • 1 heaped tablespoon of organic raw cacao powder
  • 1 large handful of¬†organic baby spinach
  • 2 small frozen organic bananas, peeled and cut into chunks
  • 3 medjool dates, seeds removed, cut into quarters
  • 2 tablespoons of goji berries
  • 1 tablespoon of raw mesquite powder
  • 10 activated almonds (or raw almonds soaked overnight)

*If you’re not used to the taste of raw beetroot then you could start out with half a small beetroot.

Method:

  1. Place all of the ingredients into your blender or Thermomix. Blend until smooth. If using a Thermomix, blend on speed 10 for 1 minute and 30 seconds.
  2. Pour into two glasses and drink immediately.
All of the Choc Beetroot Berry Smoothie ingredients ready to be blended.
All of the Choc Beetroot Berry Smoothie ingredients ready to be blended.
Choc Beetroot Berry Smoothie closeup
Amazing colour!

Chocolate Protein Smoothie

I made this Chocolate Protein Smoothie this morning and I had to share it because this left me feeling satisfied all the way until lunch. I added a few extra goodies to give me a boost of antioxidants, including organic raw cacao powder (my favourite), goji berries and some alkalising organic barley spirulina powder.¬†The result is a delicious, creamy protein smoothie that isn’t too sweet and left me feeling ready for the day ahead.

This Chocolate Protein Smoothie is free from gluten, dairy, sugar and preservatives. It is also vegan friendly. The sweetness comes from the banana, mango and a little bit of concentrated liquid stevia that I add in last. This smoothie would also be fantastic after a big workout. Enjoy!

Banana Mango Chocolate Protein Smoothie

Chocolate Protein Smoothie

Serves 1 (or makes 2 smaller serves)

Ingredients:

  • 1 banana (frozen or fresh), cut into chunks
  • 1 cup or 130g of frozen mango chunks
  • 1 small carton (330mL) of organic coconut water (with no added sugar), chilled
  • 1 heaped tablespoon of organic raw cacao powder
  • 1 teaspoon – 1/2 tablespoon of your favourite raw, green alkalising powder (I use raw¬†Organic Barley Spirulina Blend from Nutra Organics)
  • 3 tablespoons of unflavoured raw vegan protein powder (I love to use Amazonia Raw Protein Isolate in Natural flavour)
  • 2 tablespoons of goji berries
  • 3 drops of concentrated liquid stevia

Method:

  1. Place all of your ingredients into your high speed blender and blend until smooth and creamy. If you are using a Thermomix, blend on speed 8 for 1.5 minutes.
  2. Pour into your favourite large glass and enjoy straight away.

 

Moist Beetroot Chocolate Cake

I remember the first time I¬†heard about¬†beetroot chocolate cake. My gorgeous friend, Catherine, made some beetroot chocolate cupcakes for us to enjoy during a¬†play date when the kids were younger. They just loved them and after that I knew I had to make a variation that was free from gluten, dairy and sugar. That way I could enjoy them too! That’s when my Moist Beetroot Chocolate Cake recipe was born. I have been making this cake for over two years now and it’s always a hit. This cake has lots of beetroot and almond meal in it so it is wonderfully moist, dense and wholesome. It smells amazing too!

Moist Chocolate Beetroot Cake

My Moist Beetroot Chocolate Cake is very simple to make. If you have a Thermomix you can grate the beetroot first and then mix everything together very simply. Otherwise, you can use a small food processor to process the raw beetroot and then mix everything together by hand in a large bowl. I just love the colour of this cake once you’ve finished making the cake batter. The deep beetroot colour looks so enticing.

The uncooked Moist Chocolate Beetroot Cake batter. I just love this colour!
The uncooked Moist Chocolate Beetroot Cake batter. I just love this colour!

This beautiful cake is a treat for me and my family that we enjoy on occasion with a lot of pleasure. I love the fact that when we have a slice of my Moist Beetroot Chocolate Cake we are eating some of our vegetables! This is a really filling and deliciously moist cake that will leave you feeling satisfied. This cake certainly satisfies my desire for some chocolate. Just keep in mind that it is very rich, so a little bit goes a long way.

Happy baking!

Moist Chocolate Beetroot Cake slice

Moist Chocolate Beetroot Cake teaspoon

Moist Beetroot Chocolate Cake

Serves 10

Ingredients:

  • 230g of raw beetroot, skin removed and cut into quarters (about 2 medium beetroot)
  • 250g of almond meal or 250g of raw almonds (if using a Thermomix)
  • 2 eggs
  • 1/4 cup or 50g coconut oil
  • 1/2 cup or 170g organic or 100% pure maple syrup
  • 1/4 cup or 25g raw cacao powder
  • 2 teaspoons of gluten free and aluminium free baking powder
  • 1 teaspoon of organic vanilla powder

Thermomix Method:

  1. Pre-heat your oven to 170 degrees Celsius. Line a 20cm round cake tin with baking paper.
  2. Place the beetroot pieces in the Thermomix bowl and chop on speed 5 for 5 seconds. Set aside.
  3. Place the raw almonds in the Thermomix bowl and mill on speed 8 for 10 seconds. Scrape down the sides of the bowl with your spatula.
  4. Add the chopped beetroot and all of the remaining ingredients to the Thermomix bowl and mix for 15 seconds on speed 5. Scrape down the sides of the bowl with your spatula and mix for a further 15 seconds on speed 5.
  5. Place the Moist Beetroot Chocolate Cake mixture into your prepared tin and bake in a pre-heated oven for 50 to 60 minutes, until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and let the cake sit in the tin for 15 minutes. Remove the cake from the tin and place on a wire rack to cool.

Conventional Method:

  1. Pre-heat your oven to 170 degrees Celsius. Line a 20cm round cake tin with baking paper.
  2. Place the beetroot pieces in a small food processor and process until the beetroot turns into a paste. You will need to add a little water to get a paste consistency. Just add a little bit of water at a time as needed. Place the beetroot purée in a large mixing bowl.
  3. Place all of the remaining ingredients into the mixing bowl and mix with a whisk until you have a smooth cake batter.
  4. Follow step 5 in the Thermomix Method above.

Moist Chocolate Beetroot Cake closeup

Chocolate Banana Vegan Ice Cream

Take a look at this beautiful chocolate dessert. This Chocolate Banana Vegan Ice Cream is super delicious, low fat, free from dairy and sugar, paleo friendly, and takes only a few minutes to make. This is such a great dessert for everyone in the family and will leave you feeling light and satisfied. And…did I mention it’s super delicious!

Choc Banana Nice Cream

I was never a great fan of ice cream. Of course it tasted fantastic, but it normally made me feel sick in the tummy and, more often than not, brought on a headache.¬†It was a happy day when I discovered the world of ‘nice cream’, the vegan, sugar free alternative to ice cream. Since that time I have made so many of these fruit-based frozen desserts for my family and each one has been a massive hit.

The base for my four ingredient Chocolate Banana Vegan Ice Cream is frozen bananas – lots of frozen bananas. Add a little bit of organic raw cacao powder, organic coconut cream and your favourite natural sweetener and you have a delicious healthy, guilt free dessert that the whole family will love.

I love to top my Chocolate Banana Vegan Ice Cream with raw cacao nibs. You can really go nuts with the toppings. Fresh or frozen fruit tastes delicious with this, and you can try adding chopped raw nuts or even some nut butter and stir it through. Delicious!

This recipe makes two really generous portions or four smaller serves.

Choc Banana Nice Cream 2

Chocolate Banana Vegan Ice Cream

Makes 2 very generous serves or 4 smaller serves

Ingredients:

  • 4 ripe bananas, cut into chunks and frozen overnight
  • 4 tablespoons or 20g of organic raw cacao powder
  • 1 tablespoon of organic or 100% pure maple syrup (or raw honey)
  • 1/4 cup or 55g of organic coconut cream (I love to use Honest to Goodness Organic Coconut Cream)
All of the ingredients ready to be whizzed up in my Thermomix.
All of the ingredients ready to be whizzed up in my Thermomix.

Method:

I use my Thermomix to make this recipe. Add all of the ingredients to your Thermomix bowl and blend on speed 8 for 20 seconds. Use the spatula to move the mixture around whilst the blades are moving. Scrape down the sides of the bowl with the spatula. Mix for a further 20 seconds on speed 8, using the spatula to move the mixture around if necessary.

The Choc Banana Nice Cream mixture once blended in my Thermomix.
The Chocolate Banana Vegan Ice Cream mixture once blended in my Thermomix. It has a soft serve consistency.

If you don’t have a Thermomix, then you can use a food processor or high speed blender to make this recipe. Put the frozen banana pieces into the food processor or blender first and pulse for a few seconds to break up the banana. Scrape down the sides of the mixing bowl. Add the remaining ingredients to the mixing bowl and blend the mixture on high speed until the mixture turns to a soft serve consistency. This may take a minute or two.

Serve your Chocolate Banana Vegan Ice Cream immediately. Place spoonfuls of the mixture into your favourite dessert bowl and top with your chosen toppings.

Cacao Acai Bowl with Mango

I am totally in love with breakfast smoothie bowls at the moment. They are so quick and easy to prepare and you can pack them full of nourishing and nutrient rich ingredients to give you a healthy antioxidant and energy boost. Acai smoothie bowls have definitely taken off lately. There are so many cafes and market stalls serving them now and for good reason. They are delicious! After eating my first acai smoothie bowl at Cocobliss a while ago, I came home and set to work recreating my own version of acai bowl heaven. I make lots of versions now and I wanted to share my Cacao Acai Bowl with Mango with you because it is so quick and easy to prepare.

Cacao Acai Bowl with mango closeup

You only need a handful of ingredients to make my Cacao Acai Bowl with Mango. This is a really tasty, light and satisfying breakfast, snack or dessert recipe. As far as I’m concerned, you can eat an acai bowl any time of the day! This is an organic, raw vegan, paleo friendly, and gluten free, grain free, sugar free and dairy free recipe.

I love to use freeze dried acai berry powder in my Cacao Acai Bowl with Mango, rather than using frozen acai berries. Some brands add cane sugar to their blended frozen acai berries so I prefer to use a combination of acai berry powder and organic frozen berries to give the same taste and texture of frozen acai berries. The coconut water keeps the flavours really fresh and light in this recipe and I love the subtle taste of the raw cacao powder. If you want to make your Cacao Acai Bowl with Mango that little bit creamier, then add your favourite plant-based, non-dairy milk instead of coconut water. Soy milk and almond milk work really well in this recipe.

When it comes to acai bowls, it’s all about the toppings and my Cacao Acai Bowl with Mango is no exception. Keeping with the cacao theme, I topped mine with fresh mango pieces, organic frozen mixed berries, cacao nibs and goji berries. There are lots of different topping combinations you can try. I also love adding cacao buckinis (either homemade or bought from Loving Earth) and any type of seasonal organic fruit. Coconut chips, cacao nibs and fresh berries also work well, or you could try some cut up banana, strawberries and activated almonds for some crunch. It’s totally up to you!

So, the next time you feel like an acai bowl, try making my Cacao Acai Bowl with Mango at home. You will save money, get to play around with flavours and create something beautiful that you can enjoy any time.

Cacao Acai Bowl with mango

Cacao Acai Bowl

Serves 2

Ingredients:

  • 1 cup (150g) organic frozen mixed berries
  • 2 large frozen organic bananas, cut into chunks
  • ¬ĺ cup organic coconut water or your favourite non-dairy milk (e.g. soy milk, almond milk or coconut milk)
  • 2 tablespoons of organic raw cacao powder
  • 1 tablespoon of organic acai berry powder
  • 2 organic medjool dates, pitted and quartered

Toppings:

  • 1 fresh mango cheek, cut into chunks
  • 1/3 cup of organic frozen mixed berries or fresh berries
  • 1 tablespoon of organic cacao nibs
  • 1 tablespoon of organic goji berries

Method:

  1. Place all of your ingredients into a blender and blend until smooth and creamy.
  2. Spoon the Cacao Acai Bowl mixture into your favourite bowls and add the toppings. Enjoy immediately!
All of the ingredients in my Thermomix ready to be blended up into Cacao Açai Bowl with Mango heaven.
All of the ingredients in my Thermomix ready to be blended up into Cacao Acai Bowl with Mango heaven.