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.

 

 

Vanilla Chia Seed Pudding

It’s been another big day for us serving healthy, wholefood breakfast options to the lovely people who participated in the MAF Walk for Awareness this morning. Vanilla Chia Seed Puddings were on the menu today and before I get to the recipe, I have to say a few words about this event that is bringing people in our community together to talk about mental health and suicide.

Vanilla Chia Seed Pudding

It was such a pleasure to be a part of this event this morning. 1,300 people gathered under the Story Bridge to walk 8km around our beautiful city, honouring the memories of all of the loved ones who are no longer with us after taking their own lives. The message is simple. Let’s talk about suicide and mental illness. Let’s break the taboo and encourage people to talk about what’s going on for them. Let’s come together as a community and support each other so we stop losing the ones we care about.

For me, there is a connection between the food that we eat and our mental health. I do believe that in nourishing my body with amazing, healthy, nutritious foods I can also nourish my mind. I want to share this message with more people and in doing so create healthy people, healthy families and healthy communities. I want to inspire everyone to embrace a healthy lifestyle so we can all love food and love life.

Now that you know what I’m working towards, here’s one of my recipes from today. I’d love to know if you try it at home. You can¬†tag me in all of your Instagram posts with @hayley_yummygoodness. Happy cooking!

Vanilla Chia Seed Pudding

Serves 1

Ingredients:

  • 2 tablespoons of chia seeds
  • 1/2 cup of organic coconut milk (I love Honest To Goodness coconut milk – it’s 100% coconut milk)
  • 1 tablespoon of pure maple syrup
  • 1/8 teaspoon of organic vanilla powder (also available from Honest to Goodness)

Method:

Mix all of the ingredients in a cup. Let the pudding mixture¬†sit for 2 minutes and then stir again. Let it sit for a further 5 minutes and stir one last time. Pop the chia seed pudding mixture into the fridge to set. You will get the best results if you let the Vanilla Chia Seed Pudding set overnight. If you don’t have the time, then let the mixture sit for at least 30 minutes. That will give you enough time for the chia seeds to soak up the coconut milk and soften.

Top with some fresh berries, toasted nuts for crunch and some coconut flakes or shredded coconut.

This is a delicious gluten free, dairy free and sugar free breakfast, snack or dessert. The chia seeds will keep you full and regular!

Vanilla Chia Seed Pudding arial

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.

Paleo Hot Cross Buns

I’m so excited to share my Paleo Hot Cross Buns recipe with you! Hot Cross Buns are one of my favourite things about this time of year. They smell amazing and look so yummy. However, I haven’t enjoyed your standard hot cross bun since I stopped eating gluten, dairy and sugar over two years ago. I just had to make up my own recipe so I don’t feel like I’m missing out when everyone else is enjoying this Easter fare.

Paleo Hot Cross Buns After Glazing Closeup

I love this recipe so much. The spices and the orange zest are so lovely, especially when the Paleo Hot Cross Buns are still warm. I glaze these with maple syrup, making them that extra bit special.

These Paleo Hot Cross Buns are grain free, gluten free, dairy free and cane sugar free. They are such a treat for me at Easter time and I’m sure everyone in your family will love them!

Happy Easter everyone!

Paleo Hot Cross Buns After Glazing Closeup Bite

Paleo Hot Cross Buns

Makes 12 buns

Ingredients for the buns:

  • 2 cups of almond meal
  • 1/4 cup of tapioca flour
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of nutmeg
  • 1 teaspoon of organic vanilla powder
  • 3/4 teaspoon of bicarbonate soda
  • Zest of one orange
  • 2 tablespoons of freshly squeezed orange juice
  • 1/3 cup of coconut oil
  • 1/4 cup of organic or 100% pure maple syrup
  • 2 organic free range eggs
  • 1 tablespoon of apple cider vinegar
  • 1/3 cup of organic currants
  • 1/3 cup of organic sultanas

Ingredients for the crosses and glaze:

  • 1 tablespoon of coconut flour
  • 1 tablespoon of tapioca flour
  • 3 tablespoons of water
  • 1 tablespoon of organic or 100% pure maple syrup

Method:

  1. Pre-heat your oven to 180 degrees Celsius. You will need a 12 hole muffin tray. Grease this with some extra coconut oil or place muffin cases or silicone muffin moulds into the muffin holes.
  2. Make the batter for the hot cross buns. Place the almond meal, tapioca flour, cinnamon, nutmeg, vanilla and bicarbonate soda into a large mixing bowl and mix well with a whisk.
  3. Make a well in the centre of the dry mixture and add the orange zest, orange juice, coconut oil, maple syrup, eggs and apple cider vinegar. Mix well with a whisk.
  4. Add the currants and sultanas and mix well.
  5. Spoon the mixture in the prepared muffin holes and fill the cases three quarters of the way up.
  6. Prepare your crosses. Add the coconut flour, tapioca flour and water to a small bowl and mix well with a spoon. Spoon this mixture into a small plastic bag. Squeeze the mixture into one of the corners of the bag and then snip off the tip of the corner with some scissors to make a piping bag. Pipe the cross mixture onto the top of the buns in the shape of a cross.
  7. Bake the Paleo Hot Cross Buns in your pre-heated oven for 25 minutes, until they are golden on top.
  8. Remove the buns from the oven and let them cool for 10 minutes. Remove the buns from their cases and place them on a wire rack. Place your maple syrup into a cup or small dish and, using a cooking brush, brush the maple syrup onto the tops of the Paleo Hot Cross Buns to make a glaze.
  9. Let the buns cool slightly and serve them warm or at room temperature.

Note: If you want to make these in your Thermomix, just add all of the ingredients for the buns to your Thermomix bowl and mix them on speed 5 for 30 seconds. Then follow the remaining steps in the recipe above.

The dry ingredients.
The dry ingredients.
Adding the wet ingredients to the dry ingredients.
Adding the wet ingredients to the dry ingredients.
The Paleo Hot Cross Buns batter.
The Paleo Hot Cross Buns batter.
The cross mixture ready to be piped onto the tops of the buns.
The cross mixture ready to be piped onto the tops of the buns.
The Paleo Hot Cross Buns ready to go into the oven.
The Paleo Hot Cross Buns ready to go into the oven.
The Paleo Hot Cross Buns after being glazed with the maple syrup.
The Paleo Hot Cross Buns after being glazed with the maple syrup.

Nut Free Banana Date Muffins

I promised I would post the recipe for these Nut Free Banana Date Muffins some time ago and now I’m finally delivering¬†on my promise! I love these Nut Free Banana Date Muffins because they are free from nuts, gluten, dairy and cane sugar, so they are ideal to take to school as a lunch box treat. They are¬†a yummy snack¬†for us big kids too. By adding the quinoa flour you are also creating a muffin that is more wholesome for your growing little ones and will keep them feeling full for longer. Always a plus!

I make this recipe in my Thermomix. However, you can make this recipe without a Thermomix. To do this you will need to source some quinoa flour and rice flour. Alternatively, you can substitute these flours for any gluten free all purpose flour of your choice.

Thermomix Banana Date Muffins whole
Delicious Nut Free Banana Date Muffins

Nut Free Banana Date Muffins

Makes 12

Ingredients:

  • 100g of basmati rice (for Thermomix users) or rice flour (you can substitute for gluten free flour)
  • 100g of white quinoa (for Thermomix users) or quinoa flour (you can substitute for gluten free flour)
  • 150g or 1 cup of dried dates
  • 4 medium ripe bananas, cut into chunks
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of organic vanilla powder
  • 2 teaspoons of gluten free and aluminium free baking powder
  • 2 organic free range eggs
  • 1/2 cup of coconut milk (or another non-dairy milk alternative)
  • 6 drops of concentrated liquid stevia
  • 60g or 1/4 cup of coconut oil
  • Extra coconut oil to grease your muffin baking tray

Thermomix Method:

  1. Pre-heat your oven to 180 degrees Celsius. Grease your 12 hole muffin baking tray with coconut oil or coconut oil spray.
  2. Place the basmati rice and quinoa in the Thermomix bowl and mill on speed 9 for 1 minute. Scrape down the sides of the bowl with your spatula.
  3. Place the dried dates in your Thermomix bowl and chop on speed 8 for 5 seconds.
  4. Place all of the remaining ingredients into your Thermomix bowl and blend on reverse speed 5 for 30 seconds. Scrape down the sides of the bowl with your spatula.
  5. Pour the muffin batter evenly amongst the muffins holes and bake in your pre-heated oven for 25 minutes.
  6. Remove the muffin tray from the oven and allow the muffins to cool for 10 minutes. Remove the muffins from the muffin tray and place them on a wire rack to cool. Store the cooled muffins in the fridge.

Conventional Method:

  1. Pre-heat your oven to 180 degrees Celsius. Grease your 12 hole muffin baking tray with coconut oil or coconut oil spray.
  2. In a large mixing bowl, add the gluten free flours, cinnamon, vanilla and baking powder. Stir to mix well.
  3. Place the banana chunks in a medium mixing bowl and mash them with a fork. Add the eggs, almond milk, stevia and coconut oil, and whisk to combine.
  4. Chop your dried dates into small pieces and add them to the large mixing bowl.
  5. Add the wet ingredients to the dry ingredients and mix the batter well.
  6. Follow steps 5 and 6 above in the Thermomix method.

Thermomix Banana Date Muffins cut in halfThermomix Banana Date Muffins

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

Gluten Free Banana Muffins

I love a great banana muffin recipe. I have so much fun making banana muffins and, best of all, they always taste amazing. They are resourceful because they use up your excess ripe bananas and because the sweet bananas add so much flavour, you don’t need to add much extra sweetness when baking. This is definitely true for my Gluten Free Banana Muffins. Not only are they gluten free, but they are also free from sugar, dairy and nuts (if you choose), so they can be heartily enjoyed by many people. They also make a delicious and healthy lunch box treat for you and your kids. Extra thumbs ups!

Gluten Free Banana Muffins

I love going back to basics and making my Gluten Free Banana Muffins without my Thermomix. It reminds me of baking with my Mum when I was growing up. I like grabbing a big mixing bowl and mixing away. Plus the kids really love it when I bake this way. They get a chance to help with the stirring of the mixture and the licking of the bowl, which always makes them happy.

So I hope you enjoy these delicious Gluten Free Banana Muffins as much as we do. They taste and smell amazing and are so simple to make. Guaranteed to leave everybody smiling and wanting seconds.

Gluten Free Banana Muffins

Makes 18 cup cake sized Banana Muffins

Ingredients:

  • 5 ripe bananas, mashed
  • 2 cups of gluten free flour of your choice (or 1 cup of gluten free flour and 1 cup of almond meal)
  • 2 teaspoons of gluten free and aluminium free baking powder
  • 2 teaspoons of ground cinnamon
  • ¬Ĺ teaspoon of organic vanilla powder
  • 2 eggs, lightly beaten
  • 2 tablespoons of coconut oil or macadamia oil
  • 3 tablespoons of organic or 100% pure maple syrup
  • ¬ľ cup of nut milk
  • 18 cup cake patties
All of the ingredients ready for mixing.
All of the ingredients ready for mixing.

Method:

  1. Pre-heat your oven to 180 degrees Celsius. Line two muffin trays with 18 cup cake sized patties.
  2. Place all of your ingredients into a large mixing bowl and mix the ingredients with a whisk until well combined. Note that if you do want to use your Thermomix, just pop all of the ingredients into your mixing bowl and mix on speed 5 for 30 seconds.
  3. Fill your patties with spoonfuls of the mixture until they are three quarters full. Place the muffin trays in the pre-heated oven and bake for 20-25 minutes until they are golden brown, or until a skewer inserted into the Gluten Free Banana Muffins comes out clean.
  4. Place the Gluten Free Banana Muffins on a cooling rack to cool. Enjoy warm or cold, and try not to eat them all at once!
Whisk all of the ingredients together until well combined.
Whisk all of the ingredients together until well combined.
Place the mixture into your prepared muffin trays.
Place the mixture into your prepared muffin trays.
Bake until golden brown on top.
Bake until golden brown on top.

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.

Cacao Coconut Chia Seed Pudding

I read an interesting article recently about the amazing health benefits of chia seeds. These wonderful seeds, traditionally consumed in Mexico and the south western United States, are becoming increasingly popular as we begin to understand their health benefits. Chia seeds contain dietary fibre and protein, and are a rich source of calcium and omega-3.

Cacao Coconut Chia Seed Pudding With Toppings

I started out adding chia seeds to my non-dairy smoothies in the morning, as I wanted to boost my calcium intake each day. Now I have progressed to making delicious and very satisfying chia seed puddings and, so far, this Cacao Coconut Chia Seed Pudding is my favourite. In fact, I‚Äôve gone a bit gaga for this recipe lately ‚Äď it‚Äôs that good! To top it off, this recipe is made using all natural and organic ingredients. It is raw, vegan, gluten free, grain free, sugar free, dairy free and paleo friendly.

This recipe is so easy to make. You only need a handful of ingredients to make a really satisfying breakfast or snack with the humble chia seed. I think it’s always nice to mix things up with something a little different. On busy days, I love taking my Cacao Coconut Chia Seed Pudding with me in a sealed glass jar, ready for when I‚Äôm feeling peckish. I put the ingredients in the glass jar, give it a stir, then pop the lid on and take it with me. So simple!

You can make your Cacao Coconut Chia Seed Pudding the night before. Just add all of the ingredients to a jar, shake or stir it up, and pop it in the fridge overnight. You will need to add more coconut milk in the morning to thin out the mixture, as the chia seeds and coconut milk will solidify in the fridge overnight.

To serve, I top my Cacao Coconut Chia Seed Pudding with cacao nibs, goji berries and raw nuts. Alternatively, this pudding is beautiful with sliced banana and fresh berries. You can also drizzle it with some maple syrup or organic raw honey for a little extra sweetness and add a dollop of nut butter for added protein. The fun part is experimenting with toppings to find what you like best.

Cacao Coconut Chia Seed Pudding

Serves One

Ingredients:

  • 2 tablespoons of organic chia seeds (black or white)
  • ¬Ĺ cup of organic full fat coconut milk
  • 1 teaspoon of raw organic cacao powder
  • ¬ľ teaspoon of organic vanilla powder
  • 1 ripe organic banana, mashed

For the topping:

  • 1 teaspoon of cacao nibs
  • 1 tablespoon of goji berries
  • A small handful of raw macadamia nuts (or any raw nuts of your choice)

Method:

  1. Add the chia seeds, coconut milk, cacao powder and vanilla powder to a small mixing bowl or cup. Stir until all of the ingredients are combined. Let the chia seed mixture sit on the bench for 30 minutes (or for up to 60 minutes if you have the time) so the chia seeds can soak up the coconut milk and form a gel. Stir the mixture occasionally.
  2. Add your mashed banana to the chia seed mixture and mix well to combine. Transfer the chia seed pudding to your serving bowl or jar.
  3. Top your Cacao Coconut Chia Seed Pudding with cacao nibs, goji berries and macadamia nuts. Bon appétit!

Cacao Coconut Chia Seed Pudding Mixture no Cacao

The Cacao Coconut Chia Seed mixture before adding the mashed banana.
The Cacao Coconut Chia Seed mixture before adding the mashed banana.
Add your mashed banana to the mixture and serve in your favourite breakfast bowl.
Add your mashed banana to the mixture and serve in your favourite breakfast bowl. Add the toppings of your choice.