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Recipes

Raw Vegan, Paleo, Hemp, Natural Fermentation and more!

Raw vegan 'tim tams'

9/2/2016

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Made only of wholesome, nutritious ingredients that will nourish your body and have your brain thriving with energy! 

Chocolate base and topping:
  • 1 cup (125 ml) coconut butter, melted
  • 1/2 cup (75 g) cacao powder
  • 1/2 cup (50 ml) pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp Himalayan salt

Cookie (Biscuit):
  • 1 cup (140 g) hazelnut meal
  • 1/4 cup hulled hemp seeds (optional)
  • 1 1/2 tbsp cacao powder
  • 2 tbsp pure maple syrup
  • dash of Himalayan salt
  • 1 tsp vanilla extract

Gooey Center:
  • 10 pitted dates, soaked for at least 30 minutes
  • 2 tbsp almond butter
  • 1/4 cup (30 ml) coconut oil
  • 1 tsp Himalayan salt

Directions:
  1. Add all chocolate base and topping ingredients into a large bowl and whisk together until smooth and an almost liquid-like consistency is formed (runny but not watery).
  2. Line an 8’x8′ baking dish with saran wrap. Pour HALF of the chocolate mixture into the pan and set the other half aside.
  3. Place baking pan in the freezer for 20 – 30 minutes until firm.
  4. While first layer is in the freezer, make the cookie part by adding in all ingredients into a food processor or blender until a sticky dough forms.
  5. Press the dough evenly onto the chocolate base. Place the pan back into the freezer for another 30 minutes.
  6. For the gooey middle, all all ingredients into a food processor or blender (food processor is ideal) and blend for at least 3 – 5 minutes until creamy and caramel-like.
  7. Spread the gooey caramel onto the cookie layer and place back in the freezer for 30 minutes.
  8. When completely firm, add the remaining chocolate layer on top, sprinkle with Himalayan salt, then place back in the freezer for 20 minutes.
  9. Cut into small squares and enjoy!

Keeps in the freezer or fridge for up to one week.
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Hemp cookies with chocolate chip mint ice cream filling

2/2/2016

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Picture
Hemp sandwich cookies with chocolate chip mint ice cream! All raw, all vegan.

Ingredients

Hemp seed cookies, nut free
  • 1 cup hulled Hemp seeds
  • 1 1/2 cup shredded Coconut
  • 0.5 cup Pumpkin seeds
  • 2 small pinches of Himalayan salt
  • 0.5 teaspoon real Vanilla
  • 5 tablespoons of Lucuma
  • 1/3 cup Water
  • 2 tablespoons melted virgin Coconut oil
  • 3 tablespoons Agave nectar
  • 2 teaspoons Orange juice

Chocolate Chip Mint Cream
The recipe below will give you a lot more mint cream than needed for the cookies. You can use the rest as a mint ice cream, or make half the recipe.
  • 180 g or 1 1/2 cup Cashews
  • 1 1/2 cup Water
  • 3 tablespoons melted virgin Coconut oil
  • 100 g or 6 tablespoons of melted Cacao butter
  • 1 pinch of Himalayan salt
  • 1/4 teaspoon real Vanilla or liquid Vanilla
  • 2 tablespoons Agave nectar
  • 1 teaspoon Sunflower lecitin
  • 1 cup Mint leaves, tightly packed
  • 0.5-1 teaspoon Spirulina powder
  • 5-8 drops Mint essence
  • Two handfulls of cacao Nibs

Instructions

Hemp seed cookies
  1. Grind the Hemp seeds, shredded Coconut and Pumpkin seeds into a fine flour using a blender. Transfer to a large bowl.
  2. Add the rest of the ingredients and stir by hand until you get a dough. Put the dough on a piece of greaseproof paper and flatten it out. Put another piece of greaseproof paper on top and work the doug out with a rolling pin.
  3. Stamp cookies with a cookie cutter and lift the whole paper up, with the dough and place it in the freezer. When the cookies are hard you can carefully peel them off the paper.

Chocolate chip mint cream
  1. Slowly melt the Cacao butter in a water bath or in a dehydrator.
  2. Grind the Cashews into a super fine flour in a blender.
  3. Add all the ingredients except for the Coconut oil and Nibs and blend until completely fine.
  4. Then add the Coconut oil and blend for maximum 15 sec.
  5. Finally add the Nibs but don't blend. Make sure to adjust the flavors to your liking.
  6. Add a little extra sweetener or mint essence if you like. The filling will taste the best when well chilled.
  7. Pour the batter into a container with lid that can be stored in your freezer. The batter will at this point look rather loose, but don't worry, it will turn into the creamiest filling after some time in the freezer. You need to freeze the mint filling for about 1.5 hour. Stir it every now and then for an even result.
  8. When it is creamy and hard enough to be spread on the cookies it is done.
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Special Paleo Chocolate Biscotti

1/8/2015

Comments

 
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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)

INGREDIENTS
  • 3/4 cups almond flour
  • 1/4 cup hemp seed flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 tablespoons special infused coconut oil
  • 4 tablespoons regular coconut oil
  • 3/4 cup coconut sugar or honey
  • 2 large eggs (or 1Tbsp arrowroot/tapioca flour with 1/4 cup almond/hemp etc milk if vegan)
  • 2 teaspoons vanilla extract
  • 1 cup dark chocolate chips
  • 4 tablespoons chopped pecans
  • 2 tablespoons chopped pitted dates


DIRECTIONS
  1. Heat oven to 170C
  2. In a large bowl combine the flour, cocoa powder, baking soda and salt. 
  3. In an electric mixture, beat the coconut oils, sugar and the eggs for two minutes. Add the vanilla. Add the flour mix to the egg mixture and stir to combine.
  4. Add chocolate, dates and pecans to the dough and mix well.
  5. Divide into three pieces and roll each piece into a 6- inch log.  Place a sheet of parchment on a baking sheet. Place the three logs of dough on the baking sheet. Flatten a bit.  Bake for 28 minutes. Allow to cool.
  6. When cool, carefully cut the rolls on the diagonal into ½ inch slices. 
  7. Lower oven to 160C
  8. Bake the individual slices on both sides for 6 minutes per side.
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Photo used under Creative Commons from Sander van Dijk
  • Home
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    • Hemp
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  • Law Reform
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    • Health Select Committee inquiry into Rose Renton’s medicinal cannabis petition - have your say!
  • Contact