This is a bit of a case of when bad photos happen to good food. I am always in such a rush to eat this, that I forget about trying to get ~the~ shot. You’ll just have to trust me that this is good. I’ll come back and update this photos for this gluten-free and vegan sticky date slice later. In the meantime, I’m going to share this recipe with you so you’re not deprived of something so tasty any longer.
Now that the weather has been warmer, it feels as good a time as ever to share my recipe for raw cherry ripe with you. I had been thinking about making it for a while and when I saw some beautiful cherries on special at my local green grocer, I knew it was a sign. It’s not as naughty as a real cherry ripe, but it has all the elements. Perhaps we can call this a cherry ripe for when you are trying to be good but you’re naughty at heart.
Let’s talk about nice cream (ice cream made from bananas). Every second person I follow is on that bandwagon but I’m not 100% sold because, well, bananas. My 2-ingredient raspberry sorbet is just as easy and doesn’t have a banana in sight. I was thinking about using it as the filling for ice cream sandwiches a few months ago but time got the best of me, as it usually does.
These almond meal cookies are my go-to… in fact, as I type this, I realise I need to flesh out my cookie repertoire – this is the only cookie recipe I know! Leave that with me, and in the meantime, give these ones a go. These cookies have just 7 ingredients and sorbet has just 2… gluten-free, vegan and refined sugar-free ice cream sandwiches with less than 10 ingredients!
It doesn’t feel like winter, not when the skies are blue and my skin is warm from an abundance of sun rays. I’m not even outside, I am writing this from my sunroom table with a brownie in hand. I haven’t made brownies in the longest time. I don’t know why, because this recipe is so easy and only takes six ingredients.
Here we are with some cookie dough bliss balls made from cashews, coated in a white chocolate shell made from cacao butter. This recipe is quick, easy and simple. The hardest part? Stopping yourself at just one.
The humble lemon tart is something I never thought I would eat again with the eggs involved (not to mention the dairy and sugar) but then I discovered agar agar and wondered if it could just happen for me.
Turns out it could. I started experimenting and here we are with a delicious lemon tart. The lemon component was the easy part. What I really struggled with was a complimentary base that wouldn’t overpower the delicate lemon. It didn’t need a raw cake base, it needed more of a shortbread-type base.
This no-bake lemon tart is incredibly easy to make. It takes about 10 minutes to get done and needs 1-2 hours in the fridge to set. I don’t know why I don’t make it more frequently.
Full disclosure, this recipe started as a jaffa tart. Halfway along the way, I realised I had created the perfect vegan chocolate mousse, not too rich, not too bitter, not too sweet and – best of all – not too avocado-tasting. Realising I had well and truly outdone myself, I dumped my jaffa tart and pursued my new love: chocolate avocado mousse.
Speaking of love, it’s Valentine’s Day (well, almost) and since I’m not good at expressing how much I love a person in words, I put it all in a tart.
Changing your diet to be one that is gluten-free, vegan and mostly refined sugar free when you have one helluva sweet tooth is a huge hurdle. I didn’t know what to do with myself for what felt like the longest time (OK, so it probably wasn’t that long).
But one day, I discovered raw desserts and boy, am I glad I did.
Yes, it’s raw as in uncooked, but it is not like the cheesecake you know. This one wasn’t meant to be cooked to begin with. I usually turn up to family gatherings with this bad boy in tow and let me tell you, this gluten-free vegan raw raspberry cheesecake is a crowd pleaser.