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Carrot Cake Bliss Balls

When I first posted a pic of these balls of blissness no one could guess the flavour – the orange isn’t orange peel, nor apricot…it’s carrot! So eat ya veggies!

Ingredients

1.5 cups raw almonds

1/2 cup flaked coconut (plus extra for rolling)

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup flaxseeds

1.5 tsp mixed spice

1/2 tsp ground ginger

2 medium carrots (about 150g), chopped into 4 halves

About 18-20 medjool dates, pits removed

1/4 unrefined coconut oil, melted

Methods

Put the nuts, seeds and spices into a food processor/thermomix and process until finely chopped.

Add the carrots and again process for a few seconds until the carrot is grated and combined.

Finally add the medjool dates and melted coconut oil and process until the mixture comes together in a giant bliss ball!

Roll about 1 Tbsp of the mixture into a ball and optionally roll in coconut flakes, or any ground nuts or seeds to your liking. Repeat to make around 24 – 30 bliss balls. Store at the back of the fridge so the kids can’t find ’em! they will keep for about 2 weeks in the fridge, but they’re suitable to freeze also.

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Raw Peppermint Truffle Bars

Raw peppermint truffle bars

Raw peppermint truffle bars

As a tweenie in the 80s I used to walk to the local deli (milk bar) to buy my favourite peppermint truffle bars for 20c… I wonder if they still sell them, but I bet they’re not vegan.

I tried to make my own by just adding peppermint oil to the standard date/almond/cacao mix, but the truffle didn’t quite work out the right deepness of colour and texture. The next time I included a handful of juicy prunes, yep, prunes. Tasted delicious to me so I coated them in raw “chocolate” and served them up at the autumn ayurveda mini-retreat – perfect little sweet vata pacifier!

Ingredients

Truffles

300g pitted medjool dates

200g pitted prunes

250g raw almonds

1/3 cup (about 60-75g) raw cacao powder

1tsp peppermint oil

Raw chocolate coating

1/2 cup coconut oil

1/2 cup maple syrup

1/2 cup raw cacao powder

Instructions

Grind the almonds into almond meal a food processor or thermomix.

Add the dates and prunes and process until smooth. The mixture will be very sticky, so add the raw cacao and peppermint oil and process until it’s all mixed through.

The mixture will be much more solid now, you should be able to pull it out of your processor with your hands and press it into a 20cm x 20 cm pyrex dish or cake tin lined with baking paper. Freeze for at least 1 hour.

Meanwhile, melt the coconut oil in a small saucepan (or your thermomix) over a low heat together with the maple syrup and raw cacao, stirring until it’s all smooth. Pour about a third of the raw coating over the solid truffle slab, still in it’s container. Return to freezer until set, usually 15-20 mins.

Once set, invert the truffle slab and peel the baking paper from underneath. Place it on a new sheet of baking paper choc-coating side-down and return it to it’s container. Again, cover the truffle side-up with about half of the remaining raw coating in the saucepan, you may need to melt it again over a low heat. Return to the freezer 15-20 mins.

Once set, remove the slab from the tray and slice it into 8-12 rectangular bars. Keeping the bars on the baking paper and spacing them a little apart, spoon-drizzle the third long side of exposed truffle centre with the chocolate coating. Return to freezer, then repeat with the fourth long side.

Keep in the freezer until ready to serve. Or if you’re a choc-mint-a-holic like me and don’t want to share, individually wrap them in a little paper, hide them right at the back of the freezer and eat one each day while the kids are at school!!!!

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Raw chocolate layer cake with cashew cream

Raw chocolate layer cake with cashew creamI whipped (literally, most of it is whipped) this layer cake for some girlfriends a few weeks ago, but it’s basically just a blend of a standard bliss ball base, chocolate mousse centre, cashew cream and chocolate ganache. Decadent but delightfully festive when you are over mince pies and plum pudding!

Bliss ball crust

Base of layer cake

1 cup pecans

1 cup medjool dates

3 Tbsp raw cacao

½ tsp cinnamon

⅛ tsp salt

 

2 Tbsp coconut oil

Mousse layer

Mousse layer

 

450g firm tofu

1 large ripe avocado

3 Tbsp raw cacao

⅓ cup maple syrup (or rice malt syrup)

2 tsp vanilla essence

2 Tbsp coconut oil

Cashew cream layer

150g vegan dark chocolate

Cashew cream layer

 

1 ½ cups raw cashews, soaked overnight

⅓ cup maple syrup (or rice malt syrup)

2 tsp vanilla essence

½ tsp vanilla bean powder

Ganache layer

Ganache layer

150g vegan dark chocolate

100mL unsweetened almond milk

Instructions

Line a cake or springform tin with non-stick baking paper.

First make the bliss ball crust: In a food processor pulse chop the pecans together with the dates. Add the cacao, cinnamon, salt and pulse grind, then finally add the melted coconut oil. Pulse process until the mix clumps together like cookie dough. Press into the base of the lined cake tin and pop in the fridge until hard.

For the mousse layer: In a food processor or blender pulse process the tofu, avocado, cacao, syrup and vanilla essence until smooth. Melt the chocolate and coconut oil in a double boiler then add to the processed tofu mix. You can either just process it some more, or if you like it more light and fluffy, pour it into a high speed mixer bowl and set it to whip until its the desired texture. Pour onto the bliss ball base and return to the fridge until set.

After licking the mousse bowl and beaters, prepare the cashew cream: You guessed it, in a food processor or high speed blender pulse process all of the ingredients until smooth and creamy. Pour on top of the mousse layer and return to the fridge. Again, be sure to lick the processor bowl clean!Makala and raw chocolate layer cake

Finally it’s time for the ganache layer: In the double boiler melt the chocolate and add the almond milk, stirring constantly until smooth. Pour over the cream layer and return to the fridge or if you’re in a hurry, the freezer.

Once the chocolate ganache has set somewhat, remove from the the tin and decorate however you wish – blueberries and strawberries on top look great too. Serve once the ganache has started to melt and the cake has softened enough to slice easily.

 

 

 

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