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.

IMG_1019
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.

 

 

Gluten Free Shortbread (Thermomix)

It’s almost Christmas time and the amazingly beautiful food that I don’t eat has been¬†on offer¬†for a few weeks now. Step in my Gluten Free Shortbread! This is definitely a ‘sometimes’ recipe for me. These delicious shortbread are gluten free, dairy free and sweetened using pure maple syrup…a whole bunch of it! They are so yummy with a hot cup of tea and they just fill that gap when I want something decadent and sweet over the holiday season. These are very moreish and will disappear fast!

This is a recipe that I have created in my Thermomix by modifying the sweet shortcrust pastry recipe from The Basic Cook Book by Thermomix. It is really easy to prepare and does require a little bit of¬†love and patience when you’re cutting the biscuits. Persevere and you will be very happy with the result…I promise! These Gluten Free Shortbread make the perfect afternoon tea snack or after dinner treat.

Gluten Free Shortbread

Ingredients:

  • 370g of plain gluten free flour
  • 1 organic free range egg
  • 100g of pure maple syrup
  • 200g of coconut oil
  • 1/2 teaspoon of ground vanilla powder
  • Pinch of Himalayan salt
Thermomix Method:
  1. Place all of the ingredients into the mixing bowl and mix for 20 seconds on speed 5. Scrape down the sides of the bowl with the spatula then mix for a further 10 seconds on speed 5.
  2. Transfer the shortbread dough onto a ThermoMat or a floured surface and work the dough into a ball. Be careful not to overwork the dough. Wrap the dough in the ThermoMat or some plastic wrap and place in the fridge for 1 hour.
  3. Preheat your oven to 180 degrees Celsius. Line two large baking trays with baking paper.
  4. Shape the dough into a round log and then use a sharp knife to cut the dough into 7-8mm thick slices. If you need to, place the dough back into the fridge to firm up again before slicing.
  5. Place the cut biscuit pieces onto the lined baking trays. Bake in your pre-heated oven for 12 to 15 minutes or until the shortbread are lightly golden.
  6. Remove from the oven and leave to stand for 5 minutes, then place onto a wire rack to cool. Serve warm or cool.
  7. Once the biscuits have cooled, store them in an air tight container.
 IMG_0346IMG_0349

Gluten Free Pikelets

Pikelets are so much fun to make and eat. I feel like a big kid when I’m making these with my little ones. It brings back lots of memories of making pikelets with my mum. I love these Gluten Free Pikelets so much because they’re easy to make, taste great and demonstrate that you can still eat yummy, special treats when you’ve chosen not to eat gluten, dairy and sugar.

I whiz these up in my Thermomix in about 20 seconds and then fry them in a little bit of coconut oil. You can use a big bowl and electric beaters or a whisk to mix these Gluten Free Pikelets too.

I love to serve these with fresh fruit, like bananas and strawberries, and drizzled with a little bit of pure maple syrup. These are guaranteed to disappear fast!

Gluten Free Pikelets

Ingredients:

  • 220g (2 cups) of plain gluten free flour
  • 500g (2.5 cups) of non-dairy milk (e.g. soy milk or almond milk)
  • 2 tablespoons of pure maple syrup
  • 2 eggs
  • 2 teaspoons of gluten free baking powder
  • 1/4 teaspoon of ground vanilla powder
  • Coconut oil for frying
  • Extra pure maple syrup to serve

Thermomix Method:

  1. Place all of the ingredients into your Thermomix bowl and mix on speed 4 for 15 seconds. Scrape down the sides of the bowl with your spatula. Mix for a further 1o seconds on speed 4.
  2. Heat a large non-stick frying pan on medium heat and add one teaspoon of coconut oil. Pour small, pikelet-sized amounts of the batter into the pan and cook until bubbles appear on the top. Turn over the pikelets and cook for a further minute or two until both sides are golden. Remove the pikelets onto a plate to cool slightly and repeat this process until you have used all of the Gluten Free Pikelet batter.
  3. Serve hot or cold with a drizzle of pure maple syrup and fresh fruit if desired.

Conventional Method:

  1. Place the egg and non-dairy milk into a large mixing bowl and beat with electric beaters or a whisk until combined.
  2. Add the remaining ingredients and continue to beat until you have a smooth pikelet batter.
  3. Follow steps 2 and 3 above in the Thermomix Method above.

IMG_0343

 

Charlie’s sugar, dairy and gluten free party

My youngest boy, Charlie, turned 4 a couple of weeks ago and he was so excited about his birthday party. My challenge the past three years has been to reinvent the way I put on a child’s birthday party. For me, that means creating a sugar, dairy and gluten free party that has delicious and wholesome foods that the kids will really enjoy.

Let’s be honest. It’s all well and good to put out a spread of nutritious and healthy foods for your child and their friends, but what happens if they don’t like the food at the party? Not happy days.¬†When we think of children’s parties, I think many¬†of us dream¬†up thoughts of¬†delicious butter cream cakes, lollies, chocolates, chips, party pies, cheerios with tomato sauce, and maybe some fruit or vegetable based dips thrown in for good measure. So if this is the expected standard and the party food needs to be a hit with the kids, what does a sugar, dairy and gluten free party look like?

A sugar, dairy and gluten free party doesn’t have to be boring. I think the opposite is true! The food is colourful, fresh and enticing. I like to pick a few sweet recipes, some cut up fruit, some delicious home made dips with sides, and some salted¬†popcorn. I love this menu because it is easy to make, has a few treats thrown in for good measure and is easy for the kids to eat in between playing and party games.

So here is my menu from Charlie’s birthday party. Most of the recipes are ones that I make regularly so they’re easy to whip up – I like stress free when it comes to parties. I must confess that the kids started eating the party food before I had a chance to take my pictures, so you’ll have to use your imagination for what it looked like originally!

party food 1

I always serve a fresh fruit platter. Grab whatever fruit is in season and cut up the fruit into nice shapes. We had a lovely fruit platter of watermelon, pineapple, grapes and strawberries. The kids raided the strawberries so fast! If you want to get extra crafty, use some shaped cookie cutters to create stars, circles and other fruit shapes for the kids to eat. This is really easy to do with watermelon.

I also like to put some salted popcorn in a big bowl. The kids really love this. You can buy a large packet at the shops (look for a brand that only contains popping corn, oil and salt) or you can make your own at home. Cook the popping corn in a tablespoon of coconut oil or macadamia oil and then add some fine Himalayan salt at the end.

party food 2

My dips are always a hit. I served my Cumin Spiced Hummus and my Red Capsicum and Cashew Dip on the day. These dips are delicious with some rice crackers or organic corn chips. You can buy organic corn chips from health food stores (like Mrs Flannerys) or from the health food section of your supermarket. I buy corn chips that only contain corn, oil and salt. You can also serve your dips with cut up carrot, celery and capsicum sticks.

party food 3

Now for the sweet treats. I love to serve my Raw Chocolate Nut Slice cut up into little pieces. If you have children coming that are allergic to nuts then you can substitute the nuts with seeds like sunflower seeds and pepitas. I also made a banana and date slice on the day, but you can also make little muffins. Having something bite sized means¬†the kids can grab something on the go then get back to playing, which is what they’re there for. Try my Nut Free¬†Banana Date Muffins for something sweet but wholesome.

And that’s it! Super simple. Really yummy. Easy.

This may seem like a small amount of¬†food. One thing I have found over the years is that it’s common for people to over-cater at parties. We normally hold our parties in a local park so I like to avoid bringing leftover¬†food home with me. I’ve found that this amount of food works really well for around 15 people. Then of course there’s the cake. Stay tuned for that recipe. I served a delicious paleo chocolate cake with chocolate coconut icing and fresh strawberries. Delicious!

Chocolate Strawberry Cake

I hope this menu helps you out at your next kids party. Even replacing some of the sugary treats you normally serve with some of my options will really make a difference and I promise that the kids will enjoy these alternatives. The smiling faces and happy tummies say it all.

Happy birthday my beautiful Charlie! Love Mum xxx

Charlie at his 4th birthday

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 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.