A truly nutritious and super quick and easy chocolate dessert combining several amazing superfoods: raw hemp seeds and raw cacao powder. Rich in antioxidants, omegas, healthy fats and completely refined sugar free, you’ll find only dates used in this recipe as a sweetener. Wholesome and delicious. Enjoy!
A delectable dairy free vanilla ice cream made with a base of hemp seeds, cashews, banana, and avocado, sweetened with raw honey and enhanced with a touch of lemon and real vanilla bean powder.
80 gr of cashews, soaked for 8 hours
40 gr hemp seeds, soaked for 15 min
2 spoons honey (agave, maple syrup for a vegan version)
100 ml water
1 spoon lemon juice
This ice-cream is so easy to make: all you have to do is to mix all the ingredients in a blender until it’s all mixed up, creamy and fluffy. The bananas and the avocado should be very ripe and frozen for at least 12 hours.
Make delightful non-dairy hemp milk yogurt at home. No additives, fillers, or preservatives in this amazing recipe!
Some alternative milks have added calcium. If the milk thickens in the blender when pectin is added, do not use calcium water. Doing so can result in overly thickened yogurt.
For the base
½ cup cup melted coconut oil
½ cup dates (preferably medjool), rinsed
1 cup desiccated coconut
½ cup cashew nuts
½ cup raw unsalted almonds
½ cup raw unsalted brazil nuts, sunflower seeds or hemp seeds
Blend all the ingredients in a food processor. Line the base of a round spring-form tin with baking paper and press the mixture firmly into it.
For the filling
1 cup raw shelled hemp seeds
1 cup raw unsalted cashew nuts, soaked in water overnight
1/2 cup fresh mint leaves
3 drops of mint essential oil (food grade)
1/2 cup melted coconut oil
4 tablespoons agar
Combine all the ingredients except for the agar in a vitamix or high-speed blender.
Add the agar to ½ cup boiling water, stirring until dissolved (about 5 minutes). Add to the blender.
Spread over the nut base and freeze for 2 hours.
For the topping
250g good-quality chocolate
5 tablespoons coconut cream
In a heat-proof bowl over a saucepan of gently simmering water, melt the chocolate. Take off the heat and stir in the coconut cream.
Poor this over the chilled cheesecake and decorate.
Serve with coconut yoghurt and enjoy.
It's hard not to like these special paleo chocolate biscotti, especially with a hot drink and a few friends. (Paleo, Grain, Gluten & Refined Sugar Free)
For the base
1 1/2 cups raw pecans
1/2 cup raw almonds
1/3 cup cacao powder
3 tablespoons coconut oil
1 whole pitted medjool date. If using dried dates, soak them in hot water for ten minutes to soften. Drain.
2 tablespoons desiccated coconut (optional)
2 tablespoons hulled hemp seed (optional)
1 pinch sea salt salt
For the filling
2 cups raw cashews, soaked
1/2 cup raw almonds, soaked
2 whole pitted medjool dates. If using dried dates, soak them in hot water for ten minutes to soften. Drain.1/2 cup cacao powder
3/4 cup coconut, hemp or other nut milk
1 tablespoon hemp seed oil
1 cup frozen raspberries (or blueberries would also work!)
Prep: Soak the cashews and almonds in water overnight or for three or more hours. Drain them of water and set aside. Soak your dates in hot water for ten minutes, and start thawing your berries. If you are making this for an evening occasion I suggest you soak your cashews the night before, and make it in the morning as it needs at about 6 hours to chill and set in the freezer (overnight in the fridge).
Blend pecans and almonds in the food processor/blender, then add the cacao powder, 1 date, coconut oil and salt. Process until the mixture is uniform and sticks together when you squeeze a bit in the palm your hand. Press mixture firmly and evenly onto the bottom of your spring-form pan. Refrigerate base while you make the filling.
Using a powerful blender or a food processor, blend all filling ingredients except for the blackberries, until silky smooth. Stop as needed to scrape it down and get it all mixing well. If you are finding the mixture is super thick, take care of your blender by adding a some water to make it easier blend and pour. 1/2 a cup should do it.
Pour the mixture over the base, cover and place in the freezer for at least 6 hours (or overnight). Then decorate, and serve!! It will keep for 3-5 days in the fridge or 1 month in the freezer.
*This cake is great as a frozen treat, add extra berries as topping. I didn’t melt the coconut oil before adding it, but on a particularly cold day it would help to soften it a little.*