Path to Wellness

As you can probably gather by now I have a massive sweet tooth! I am not going to deny it or hide it. But yet let it shine and give it what it needs. The key is finding things that hit the spot so you don’t reach for the packet of M&M’s at 3pm.

This date ball recipe is super easy and sure to satisfy any sweet tooth! And you can make a big batch and keep them for ages.

What you need:

• 1 cup pitted dates
• 1 cup cashews
• 1 cup brazil nuts
• ½ cup of organic shredded coconut

What to do:

1. Soak the dates for 15 minutes in warm water.
2. Add dated to food processor and blend for 1 minute.
3. Add cashews, brazil nuts and coconut to processor and blend.
4. Roll mixture into balls.
5. Devour!

What you need:

For the cupcakes:

• 3 free-range organic eggs
• ½ cup of raw organic honey
• ½ cup organic coconut oil
• ½ cup organic coconut flour
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ½ cup of organic shredded coconut

For the icing:

• 300ml organic cream
• Lime zest (from 2 limes)
• ¼ cup or raw organic honey

What to do:

1. Add eggs, honey and coconut oil to a bowl and blend with a hand blender.
2. Slowly add flour, salt, baking soda and shredded coconut and blend.
3. Let batter sit for a few minutes to thicken.
4. Add a large tablespoon of batter to cupcake liners.
5. Bake at 175 degrees for 25 minutes.
6. Remove cupcakes from oven and allow to sit for 15 minutes.
7. Add cream, lime zest and honey to a small bowl and blend.
8. Add icing to cupcakes.

Enjoy!

Warning: These Choc Chip Cookies are seriously addictive! And if you haven’t eaten all the cookie dough before you pop them in the oven (guilty!) I am warning you now you will devour more than just one.

This delicious recipe was inspired by a beautiful soul Tina.

Here’s how you make these ridiculously amazing cookies.

What you need:

• 2 cups almond meal (or almond flour)
• 1 ½ cups coconut flour
• 1 teaspoon sea salt
• 1 cup organic coconut oil, melted
• 1 cup coconut syrup
• 1 cup organic cacao nibs

What you do:

1. Preheat the oven to 170.
2. Add all the ingredients to a large mixing bowl and mix with wooden spoon.
3. Line the baking tray with baking paper.
4. Scoop out a decent size amount of dough and roll into a ball then flatten and place on baking tray.
5. Place in oven for 20 minutes.
6. Let cool for 10 minutes.

Devour!

This is possibly the easiest and quickest dessert I have ever made! This delicious blueberry crumble came about as I quickly rummaged around my kitchen trying to whip up a dessert for a last minute dinner party.

Here’s how it’s done.

What you need:

• 1 packed frozen blueberries
• 2 cups crushed activated hazelnuts (I blended these myself in the food processor)
• 2 cups desiccated coconut
• 1 tablespoon organic vanilla bean powder

What you do:

1. Preheat oven to 120 degrees.
2. Throw berries, hazelnuts, coconut and vanilla into bowl and mix.
3. Evenly distribute mixture to a baking dish or tray and bake for 25 minutes.

Serve with raw organic yoghurt and fresh mint.

I quickly whipped these delicious balls together last night in my desperate need to feed my chocoholic boyfriend. Rummaging through my pantry this is what I came up with.

What you need:

• 9 pitted medjool dates
• 2 tablespoons cocoa powder
• 2 tablespoons desiccated coconut
• 1 tablespoon soaked chia seeds
• 1 tablespoon unhulled tahini
• 2 tablespoons sesame seeds

What you do:

1. Add dates, cocoa, coconut, chia seeds and tahini to food processor and blend until combined.
2. Roll into bite size balls, then into sesame seeds.

Easy as that!

These are great for a healthy treat throughout the week. Make a whole batch and freeze them even (they taste like ice cream). YUMO

As the weather heats up here in Oz there is an even greater excuse to eat ice cream. However, most conventional ice creams are packed with preservatives, additives, artificial sugars and loads of other naughties. I went on a quest to create a healthy, dairy free and sugar free yet mouth-wateringly, delicious coconut ice cream. And to be honest this turned out WAY better than I expected.

I love recipes where you only dirty one appliance and all you need for this is a high-speed blender (no expensive ice cream machine needed here). This recipe is so easy and super quick for dinner parties when you want to ‘whip up’ (pardon the pun) a quick dessert.

Here’s how it’s done……..

What you need:

• 2 cups coconut flesh
• 2 cups raw cashews (soaked over night)
• 3 pitted dates
• 1 tablespoon vanilla bean powder
• ¼ cup extra virgin coconut oil
• 1 cup filtered water
• 1 teaspoon organic honey
• 1 ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 teaspoon sea salt

What you do:

1. Add all the ingredients into the blender and puree on high (give the blender a little snake if needed).

2. Place in a container and freeze for 2 hours.

Enjoy!

For all the chocoholics out there this is for you, a healthy alternative to a chocolate brownie or fudge. Again like most of my dessert recipes this is grain, gluten, egg, diary and sugar free..BOOM.

Here’s how you do it!

What you need:

• 1/2 cup organic extra virgin coconut oil
• 2 tablespoons unhulled organic tahini
• 1 cup cacao powder
• 
1 teaspoon pure vanilla extract
• 3/4 cup desiccated coconut
• 1/2 cup chopped pecans
 and macadam nuts (you can use both or one or the other)
• 1 teaspoon freshly grated ginger
• 1/2 cup date paste (see below)
• 1-2 teaspoon organic maple syrup or raw organic honey (only if needed)
• 1/3 cup goji
 berries

How To Make Date Paste:

Place 9 pitted dates, in food processor with 1/3 cup

water and process until creamy. If dates are dry and hard you can pre-soak them in the 1/3 cup of warm water for 1-2 hours and then blend the dates with the soaking water.

What you do:

1. Measure out all ingredients and set aside (this is so your chocolate doesn’t go hard).
2. Over very low heat, melt coconut oil and tahini in pan.
3. Remove from heat and add cacao powder, vanilla, coconut, pecans, macadama, ginger and date paste, stir till well combined.
4. Adjust sweetness with maple syrup or honey – only if needed.
5. Pour in to an 8″x8″ parchment lined pan (bottom only).
6. Spread evenly and sprinkle with coconut and goji berries, gently pressing the goji’s so that it will stay put.
7. Chill until firm.

Tip:

Use a sharp knife to cut into bite size pieces or bars.  Keep chilled for optimal firmness. You can also heat in the oven and add cream when serving.

Enjoy!

This delicious cake is gluten, diary, sugar, egg and grain free. When thinking about all the sweets that were going to be on offer on Christmas day, I wanted to make sure there was something for the more health conscious.

This cake is super quick and easy to make and is perfect for any occasion.

Here’s how you do it!

What you need:

For the Crust


• 1 1/2 cups raw almonds soaked over night (you can also use walnuts or hazelnuts)
• 
1/2 cup raw, shelled sunflower seeds
• 2 tablespoons hemp seeds (optional)
• 
12 fresh medjool pitted dates
• 
2 tablespoons extra virgin coconut oil
• 
1 teaspoon celtic sea salt

For the Filling

• 
1/3 cup extra virgin coconut oil
• 1/3-cup raw organic honey or maple syrup
• 
2 cups raw cashews (soaked for at least 2 hours and up to 8 hours
)
• Zest and juice of 1 large lemon
• Zest and juice of 1 orange
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground cardamom
• 1/2 vanilla bean, split lengthwise

For the Topping


• 2 cups of raspberries (or any other frozen berries)
• 
Juice of 1/2 lime

Topping

• 2 Tablespoons desiccated coconut
• 2 Tablespoons cocoa nibs
• 2 Tablespoons goji berries
• 1 fresh cherry

What you do:

Special equipment: An 8”-diameter nonstick spring form pan

For the Crust 

1. Blend the almonds, sunflower and hemp seeds in the food processor for 1 minute.
2. Add dates, oil and salt and puree until mixture comes together.
3. Place mixture in 8in nonstick pan and make sure mixture is even across the bottom of the pan.
4. Put in freezer whilst you get the filling started.

For the Filling

1. Heat oil and honey in small pan over low heat, whisking, until liquid.
2. Place mixture in the processor; add soaked cashews, lemon juice and zest, orange juice and zest, cinnamon, cloves, and cardamom.
3. Scrape in seeds from vanilla bean; discard bean.
4. Purée until very smooth, about 2-3 minutes.
5. Pour filling over crust and chill in freezer until set, about 30 minutes.

For the Topping 

1. Place raspberries and lime juice in food processor and blend until smooth.
2. Pour topping over cashew filling and even out.
3. Chill in freezer until solid, 30–60 minutes.
4. Let stand at room temperature 10–15 minutes before serving. Run a sharp knife under hot water to make it easier to cut the slices.
5. Add any toppings you like. I used desiccated coconut and cocoa nibs with one fresh cherry.

This cake is so great because you can keep it in the freezer and just have a little slither whenever you fill like something sweet. Just remover from the freezer and let is stand for about 20 minutes before serving.

Enjoy.

x

Ok guys are you ready for this! This Healthy Cheesecake is gluten, dairy, egg, sugar, yeast and any other naughty FREE! It’s packed with nothing but 100% deliciousness and is guilt free.

Here’s how it’s done.

For the Crust

Ingredients:

• 2 cups raw macadamia nuts, soaked overnight
• ½ cup fresh medjool dates, pitted. If you can’t get fresh date and they are really dry, put them in a bowl of warm water for 10 minutes, discard water.
• ¼ cup desiccated coconut or coconut flakes
• 1 tablespoon coconut oil, to grease cake tin

What you do:

1. Add macadamia’s, dates and coconut to food processor and mix.
2. Grease cake tin with coconut oil and place mixture into tin.
3. Evenly spread the mixture into the tin with a spoon or your hands. Tap gently.

For the ‘Cheese’

Ingredients:

• 3 cups raw cashews, soaked overnight
• Juice of 1 large lemon
• ½ cup raw organic honey or maple syrup
• ½ cup coconut oil
• 1 teaspoon organic vanilla bean powder
• ½ teaspoon celtic sea salt
• ¼ cup desiccated coconut or coconut flakes

What you do:

1. Add the cashews, lemon juice, honey, coconut oil, vanilla and salt to food processor, and blend until smooth texture.
2. Sprinkle coconut over ‘crust’ mixture before you pour the ‘cheese’ mixture on top.
3. Carefully tap the cake tin on the counter to release any air bubbles and smooth out with a spoon.

For the Topping

Ingredients:

• 1 ½ cups frozen blueberries (any berries are fine)
• 2 fresh medjool dates, pitted
• Filtered water (add if mixture is too think)
• ¼ cup desiccated coconut or coconut flakes

What you do:

1. Add berries and dates to food processor and blend until smooth.
2. Add water if needed.
3. Sprinkle coconut over the ‘cheese’ mixture before you pour ‘topping’ mixture down.
4. Smooth out topping with a spoon until flat, and carefully tap the cake tin on the counter to release any air bubbles.
5. Place in the freezer for at least three hours.
6. Before serving let sit on the counter to thaw slightly.
7. This is best served semi frozen, soft enough to run a serrated knife through.
8. Garnish with fresh pomegranate and desiccated coconut.