Raw Lime & Strawberry Cheesecake Slice

Talking food a few months ago with Michelle, the idea of lime and strawberry somehow being integrated was discussed. Hmmm ???   Challenge accepted :)
Inspiration for another Christmas day dessert and eating my dessert with absolutely no regrets had me back in the kitchen playing again and I love this version of my treat. With strawberries to give it some sweetness and both the strawberries and the lime for a little tang. Hope you enjoy it too. 

Ingredients:

I have pictured below the ingredients required to create this treat.  Not too much effort to magic these few ingredients into the slice pictured above.

Base:                                                        
1 cup almonds                                             
12 medjool dates (pitted)                                                            
2 tbsp. pure maple syrup                                                                  
¼ tsp vanilla extract                                       

pinch Himalayan salt                                    

 
Lime Filling: 
1 cup macadamias

¼ cup melted coconut oil 

½ cup shredded coconut
½ tsp vanilla extract
juice from 1 fresh lime  
(approx ½ cup)
                                                           

Strawberry top:

1 cup macadamias

¼ cup melted coconut oil

2 tbsp. pure maple syrup

¼ tsp vanilla extract

1 cup strawberries (fresh or frozen)

Method:

Base:

Blend almonds, dates, maple syrup, vanilla, salt and coconut in a processor until well combined.  Line a slice tin with baking paper and firmly press the mixture into the tin.  Place into the fridge or freezer while you make the filling.

Lime Filling:

Add all ingredients for the lime filling into the processor and blend until smooth and creamy.  Pour this into the base, evening out with the back of a spoon and pop back in the freezer.

Strawberry Top:
Next add all the ingredients for the berry filling into the processor, blending until well combined.  Carefully spoon this layer on top of the lime layer and place back in the freezer to set.  This may take a few hours.

Pull your slice out and cut into small bars (finger size).  Pop it back in the freezer with a piece of foil over the top for storing, as well as being in an airtight container, to prevent any freezer burn.  Remove for about half an hour before serving, so it's firm but not still rock hard for eating.

As with most raw desserts, I may have eaten a slice of this one for breakfast at some stage too ;).  I absolutely love going to my freezer to see just what treats are waiting for me.  Yum!

Enjoy 💖 Shaz

Mango Salsa

Mango is still the star!!!   Savoury this time though.  This fresh salsa with a twist came about from a list of ingredients bought home with my daughter Em from a meal shared with Loretta, Jordan and family.  Thank you!

Ingredients:

½ red onion (finely diced)

1 medium cucumber (diced)

1 small red capsicum (diced)

1 large mango *

Fresh juice from 1 lime

Method:

In a medium sized mixing bowl, place your very finely diced red onion.  Add to this your diced cucumber and diced capsicum and mix through.  Lastly dice your mango and gently mix through until well combined.  Gentle is the key here, otherwise your mango will just turn to mush. A little tip from Loretta's experience here.

* Choose a firm, but ripe, sweet smelling mango to avoid the mushiness.

 

I have served this salsa with prawns as pictured here, or with smoked salmon.   

Great as a different dip with corn chips too.  Perhaps dice the cucumber and capsicum a little finer if you know you're going to serve as a dip.

                                                                      Enjoy ♥ Shaz

Raw Pecan & Coffee Slice

Yum!!!

Not much more to say here, other than if you are a fan of coffee, give this one a go! 

Can't be bothered to make this and live in the Brisbane area?  You may just be able to order some from me?...  💓

I've used a Lindt Dessert Chocolate for my topping, but you can also use a raw chocolate recipe, which I have included.  I love sharing, so my reason for not always using the raw chocolate version is purely to allow this to be more travel friendly. Tastes delicious either way :) 

Ingredients:

Base-

180g pecans

½ cup desiccated coconut

¼ cup pure maple syrup

1 tbsp. raw cacao powder

Filling-

1 cup cashews (soaked overnight or at least for 2-3 hrs)

 ¼ cup pure maple syrup

 ⅓ cup coconut oil

Approx. 70ml espresso (2 shots) cooled

Top-

150g Good quality dark chocolate (gently melted)

 or

Combine ½ cup coconut oil (in liquid form); 4 tbsp. sweetener of choice (honey/maple/rice malt syrup); 4 tbsp.raw cacao powder.

Method:
Very important step!  Make yourself a nice, strong coffee, saving aside about 70ml of espresso and popping it in the fridge for use in the filling. 

Base-
Place the pecans and desiccated coconut into your processor and blend until the pecans look a little like rough gravel.  Then add the maple syrup and cacao and blend until they're well combined.  Press this mixture evenly into a slice tin lined with baking paper, and pop in the freezer while you work on the filling.

Filling-
Rinse the soaked cashews and drain well.  Place these into your processor and blend for a few minutes, forming a smoothish paste.  Add to it the maple syrup, coconut oil and espresso and blend until all ingredients are well combined.  Carefully spoon this mixture evenly over your base and pop back in the freezer until set (approx. half an hour).

Top-

Gently melt your dark chocolate and pour over the set filling.  Move quickly here, as the chocolate will start to set on the frozen filling. Smooth out evenly and place back into the freezer to set before slicing into small pieces for serving. Tip for you to use a hot knife when slicing into pieces, so your choc top doesn't just crack here. 

If you're making the raw choc top, simply place all the listed ingredients into a bowl, blend well and smooth over the top of the filling, before placing back in the freezer to set. 

Store the cut slice back in the freezer in an airtight container ready to go for that special treat, morning tea, after lunch snack. You know what, perhaps even an after breakfast pick me up?  There are lots of breakfast ingredients used here ;) 

 Enjoy 💖 Shaz

 

 

Raw Festive Snickers Slice

Here is a version of my raw snickers slice I love to make around Christmas time.  The change from the original is in the mousse layer.  I have used ¼ cup of brandy and ¼ cup of water to give it a little extra yumminess and Christmas feel.  It is fairly rich, so be sure to slice into small pieces.
 
Again, the raw cacao and dark chocolate have benefits, which is why I tend to use them often in my cooking.   Click here to learn about the benefits of cacao.

Ingredients:
Base:
1 cup almond meal
6 medjool dates (fresh from fruit section)
1 tbsp. coconut oil
 ¼ tsp. vanilla extract concentrate
2 tbsp. raw cacao powder

Caramel Filling:
8 medjool dates
2 tbsp. boiling water
1 cup organic peanuts
pinch Himalayan salt

Chocolate Mousse:
2 cups cashews*(soaked for 5 hours or more, then rinsed and drained ready for use)
¼ cup brandy
¼ cup filtered water
1/2 cup coconut oil
3 tbsp. raw cacao powder
1 tbsp. honey or pure maple syrup
¼ tsp. vanilla extract concentrate
*Make sure you have already soaked your cashews

First the Base: Blend all the base ingredients in a food processor until crumbly, then firmly press them into a lined pan or cake tin. Place in the fridge while you make the filling.

Caramel Filling: Soak the pitted dates in hot water for a few minutes, then blitz in the processor to make a paste.  Stir in the peanuts by hand before evenly spreading over the base.  Sprinkle a pinch of salt on top of the caramel filling and place this back in the fridge while you work on the mousse.

Chocolate Mousse:  Place the cashews*, water and coconut oil in the blender and blend until they're smooth.  Add the remaining mousse ingredients and mix through until well combined.  Gently pour/spoon on top of the caramel layer and pop it the freezer to set.  This may take an hour or so.  Once firm, you can sprinkle with a few extra crushed cashews, or you can drizzle a little melted dark chocolate on top.

Once sliced, you can store this one in the fridge or freezer until you're ready to share.  Just remember to get it out of the freezer about half an hour before serving so it's not too hard to eat.

 ♥ Shaz ♥

Raw Mango & Coconut Fudge

A couple of months ago I made a raw strawberry and coconut fudge, but now it's the mangoes turn to shine.  So many sweet, juicy mangoes in season here right now, so I've had a little play and created this tasty treat.  As with any of the creations with mango, you can freeze the mangoes now while they're in season, or in fact find them in the freezer section ready to use.  Fresh is preferable though.

Ingredients:
1 cup cashews (soaked for 4hrs or overnight) 

1 ¼ cups desiccated coconut
1½ tbsp. coconut oil
¼ tsp. vanilla extract concentrate
Just under ¼ cup honey/sweetener of choice (this will vary depending on how sweet the mango is, so taste a little mango first)
Flesh from 1 medium ripe mango
Extra coconut for decoration

 
Method:
Line a (21cm x 10cm) slice tray with baking paper and set it aside.

Place the pre-soaked cashews and the desiccated coconut into the blender/food processor, and blend on a low speed until the nuts are smooth, pushing down the sides occasionally to ensure an even consistency. Depending on your blender, this should take about 2 to 3 minutes.  Add the coconut oil, vanilla, honey and mango and blend until well combined.

Spoon the mixture into your prepared tin and smooth it out using the back of your spoon to make it flat. Sprinkle a little extra shredded coconut on top, and freeze for 2-3 hours until it’s firm and set.

Cut into small squares to serve.  Store in an airtight container in the freezer, pulling out for about 10 minutes before serving so it’s not too hard to eat. 

(Makes about 20 squares)

 Enjoy  💗 Shaz

Mango and Spinach Smoothie

Smoothies are a great way to get lots of nutrients into your body without too much preparation, which makes them a great meal for breakfast or throughout the day when you’re short on time.  You can chop and change the greens used for this one for variety, which will also vary the flavour.  Kale or baby spinach both work well.  Now I'm not a huge fan of the old fashioned spinach or silverbeet as my Grandma used to call it, but find the varieties of baby spinach quite palatable. 
Teamed with the good fats found in avocado, this smoothie really is a meal in itself.  Mangoes are just coming into season here at the moment, and avocados are a sensible price, so it's smoothie time again..... Yum!!

  

Ingredients:

1 mango (seeded and sliced)

½ an avocado

2 handfuls of baby spinach

a little squeeze of honey

a little Himalayan salt

approx. 1 ½ cups of coconut water

a few ice cubes*

Method:

Simply place all the ingredients into the blender in the order listed above and blend until the spinach in particular, is well chopped and your ingredients are now smooth.  Serve well chilled.

As with any smoothie you make, if you want you can always add a teaspoon of maca powder if you have it, or protein powder.  They will change the flavour a little, but will give your smoothie that extra boost.

*When mangoes are in season chop them up and have them in snap lock bags in the freezer ready to go, with a serve in each little bag. This eliminates the need to use ice cubes, and also allows us to enjoy the deliciousness of the mangoes for just a little bit longer when they're harder to get hold of.

Enjoy 💖 Shaz

Fig & Date Balls

 Ingredients:
600g dates
6-8 dried figs
6 dried organic apricots
5 tbsp. goji berries
1½ tsp. ginger powder
1½ tsp. cinnamon
1 tbs. raw cacao powder
2-3 tbsp. shredded coconut for rolling

Method:

Place all ingredients into a food processor in a couple of batches to allow them to be chopped up finely enough.  Add just a little water while blitzing to combine.

Once all mixture is blitzed, roll into balls and coat in shredded coconut.  Store in the fridge in an airtight container, allowing them to set for about an hour before eating.

This is Erica's spin on the date ball, which can easily become a staple energizing snack for us all to have on hand. I love the flavours of the ginger and cinnamon used together. 

Enjoy  💖 Shaz