Raw Guilt by Chanelle Wong

Raw Guilt Clean Eating Dessert Recipes

Apple Pie Oatmeal (Makes 2 servings) Calories 185 Ingredients 1/2 cup organic oats 2 cups water 1 cup chopped apples (approximately 1 small apple) 1/2 tsp. ground cinnamon 1/4 tsp. allspice Honey to taste Cook oats as desired and mix all ingredients in a bowl, combine well. DONE! How easy is that!? Note: You can double the spices if you like a strong flavor. Also, the honey really makes this dish. It’s what brings out the full apple pie flavor. however, you don’t need a lot if your apples are sweet. Eat and Enjoy! Raspberry Dark Cocoa Oatmeal (Makes 1 serving) 334 calories Ingredients 1 cup cooked oats 2 tbsp. flax seed meal 1 tsp. dark organic cocoa powder ½ cup raspberries 2 Tbsp. organic Greek yoghurt Combine all ingredients in a bowl. Stir well and serve. Eat and Enjoy!

Pancakes Power Protein Pancakes Serves 1 Ingredients 3 egg whites + 1 whole egg 1 scoop vanilla or chocolate whey protein powder 2 Tbsp almond milk or rice milk 1/2 tsp ground cinnamon 40g organic oats 1 tsp. coconut oil ½ cup blueberries 1tsp. organic Greek yoghurt to serve Mix all ingredients together and blend until smooth in a blender, pour into a non-stick pan, heat on medium. Cook one side until you see the little bubbles. Flip over and cook on the other size until the middle is done (bubbles will start to show!) Top with mixed berries and yoghurt. ENJOY your protein pancakes! Chocolate Coconut Banana Protein Pancakes Serves 1 Ingredients 40g organic oats 1 scoop chocolate whey protein powder 3 egg whites 1 tsp coconut oil ½ mashed banana 1 Tbsp organic Greek yoghurt sprinkle of cinnamon ground Mix all ingredients until smooth in a blender, use non-stick fry pan to cook. Serve with yoghurt.

Cookie Dough Stuffed Pancakes Serves 4 Calories 410 per serve This mind blowing indulgence is gluten-free, dairy-free, refined sugar-free and high in protein! Ingredients Cookie Dough 1/4 cup coconut oil spread 3 Tbsp erythritol 1/2 teaspoon vanilla extract 1 Tbsp coconut sugar 1 Tbsp almond milk 1/4 cup sorghum or flour of choice 3 Tbsp coconut flour 1/4 cup (40gm) dairy-free mini chocolate chips (or dark choc) Pancakes 1 cup organic oats, divided 2 eggs, 4 egg whites 200g soft tofu (or cottage cheese) 1 tsp baking powder 1 Tbsp coconut sugar 1/2 tsp vanilla extract 20 drops liquid vanilla stevia Creamy Cinnamon Syrup 2 tablespoons sugar-free maple syrup 1/2 tsp cinnamon ground 1/2 tsp vanilla extract 15 drops liquid vanilla stevia ¼ cup silken tofu ¼ cup almond milk To prepare the cookie dough, cream together the coconut oil spread, erythritol and coconut sugar in a small food processor until light and fluffy. Blend in almond milk and vanilla extract. Add sorghum flour, coconut sugar, and salt and pulse to combine. Scoop the mixture into a small bowl and stir in chocolate chips. Using a small cookie scoop, form balls of cookie dough on a foil-lined baking sheet or plate. Freeze for 30 minutes, or until ready to use. To prepare the syrup, combine all ingredients in a blender and process until smooth. Transfer to a small saucepan and keep warm over very low heat, stirring occasionally.

To make the pancakes, combine half of the oats with remaining pancake ingredients in a blender. Process until smooth. Add remaining 1/2 cup oats and pulse to combine (leave these oats in small pieces, not fully processed.) Place a nonstick skillet over medium heat. Take the cookie dough balls out of the freezer and chop into small pieces. Pour the batter onto the skillet in 1/4 cup portions. When the bottoms begin to set, sprinkle cookie dough pieces on top of the pancakes. When fully set (about 3 minutes), flip and cook the other side, about 2 minutes. Repeat with remaining pancake batter and cookie dough bits. Serve the pancakes with the warm syrup. Apple Pie Pancake Serves 1 Ingredients 3 egg whites 3 tsp cottage cheese ½ apple cut into small pieces 1 Tbsp organic Greek Yoghurt Mix all ingredients together and cook on non-stick pan! Serve with cinnamon and yoghurt! Ginger Bread Pancakes Serves 1 Ingredients 3 egg whites 3 tsp cottage cheese 30g organic oats 30g vanilla whey protein powder Pinch ground ginger Pinch nutmeg 1 Tbsp almond or rice milk Mix all ingredients together and cook on non-stick pan!

Lemon Tart Pancakes Serves 1 Ingredients 3 egg whites 1 scoop (30g) vanilla whey protein powder 3 Tbsp organic Greek yoghurt 1 tsp powdered stevia ½ lemon, juiced Mix all ingredients together (excluding stevia) and cook on non-stick pan! Serve with powdered stevia over top. Strawberry Protein Pancakes with Creamy Yoghurt filling Serves 1 Ingredients For Pancakes 2 egg whites 40g organic oats ½ tsp baking soda ¼ cup water 3 Tbsp organic Greek yoghurt 3 fresh strawberries, sliced Yoghurt Filling ½ cup organic Greek yoghurt 1 strawberry Put all of the ingredients for the pancakes in a blender and blend until smooth! Meanwhile, heat a nonstick pan coated with cooking spray over medium heat. Spoon 1/2 of the batter (if making 2 large pancakes) OR 1/4 of the batter (if making 4 smaller pancakes) onto pre-heated pan. Turn pancakes over when tops are covered with bubbles and edges look cooked. Remove from pan when both sides are cooked, and place pancakes on a serving plate. To make the filling, simply mix Greek yogurt and diced/crushed strawberry in a small bowl. Divide filling between pancakes, and roll pancakes up around filling.

Place roll-ups on plate seam-side down so they stay rolled, or secure with a toothpick! Serve with strawberries, low sugar jam, or low sugar maple syrup if desired! Enjoy!

Carrot Cake Protein Pancakes Ingredients 30g vanilla whey protein powder 1 Tbsp organic Greek Yoghurt 3 egg whites ½ tsp baking soda 40g organic oats Pinch nutmeg Pinch cinnamon ½ cup grated carrot 2 Tbsp chopped walnuts (optional) Cream Cheese Frosting (optional) – if you are on a weight loss journey try to not have this often. ½ cup cream cheese (buy the lowest sugar content) softened in microwave for 30 seconds ¼ cup stevia or sugar free maple syrup Pinch cinnamon 1 Put all of the ingredients in a blender, except for the carrot and blend until smooth! Stir in the grated carrots and optional add-ins (if desired). Meanwhile, heat a non stick pan coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto pan. Turn pancakes over when tops are covered with bubbles and edges look cooked. To make the cream cheese frosting, whisk together the softened cream cheese, syrup, cinnamon and stevia in a small bowl until smooth. Drizzle over pancakes while warm if desired! Enjoy!

Berry Protein Waffles 50 g organic oats ¼ cup water 2 egg whites 1 whole egg 1tsp. coconut oil 1 scoop vanilla protein powder (or you could use chocolate for something different!) Mix all ingredients until smooth in a blender, cook in waffle maker. Serve with 1tbsp. jalna yoghurt and handful or mixed berries. Banana Bread Protein Waffles with Peanut Butter Syrup Ingredients 3 egg whites 2 Tbsp cottage cheese 2 bananas, mashed 50g organic oats 40g vanilla whey protein powder ½ tsp baking soda 2 tsp stevia Peanut Butter Syrup ¼ cup peanut flour ½ cup water 1 tsp stevia Place all of the ingredients in a blender, and blend until the batter is smooth. Meanwhile, preheat waffle iron. Spray waffle iron with non-stick spray, and pour 1/2 cup batter into waffle iron when ready. (Please note: the amount of batter used, and servings of waffles may vary depending on the size of your waffle maker). Close waffle maker, and remove waffle when ‘ready’ light comes on, (or when waffles are slightly golden brown). To make the PB ‘syrup’, simply mix together the peanut flour, water and sweetener until it forms a ‘syrup’ like consistency. Add a few more drops of water for a more ‘liquid’ peanut butter syrup, or less water for a thicker peanut butter spread. Pour (or spread) 1 tbs pb syrup over each waffle. Enjoy warm!

Banana Stuffed French Toast Source: Teresa Cutter Serves 1 Calories 361 Fill the tank before a big workout with this sambo What’s in it? Spelt Wholemeal spelt has 20 per cent more protein and up to 65 per cent more amino acids than traditional wheat bread. Almonds are packed full of protein + good monounsaturated fats that can help lower cholesterol and keep you fuller for longer. Cottage cheese or ricotta is high in protein, which helps support your immune system and repair muscle. Banana is great source of potassium – an essential mineral for maintaining normal blood pressure and heart function. Cinnamon helps manage blood sugar levels and the odour of this sweet spice boosts brain activity. Honey or whole fruit jam – Opt for manuka honey or whole fruit blueberry jam. Eggs are a good source of protein containing all the essential amino acids needed for growth and repair. Ingredients 2 slices wholemeal sourdough spelt bread ( or other good quality bread such as soy + linseed, gluten free, rye, almond etc )  1 tsp almond butter  2 Tbsp cottage cheese or ricotta  1 banana, sliced or smashed  Pinch ground cinnamon  a little manuka honey or jam  1 egg  40 ml milk (dairy, coconut, almond, soy)  ¼ tsp vanilla bean paste Spread one side of the sourdough with almond butter and the other side with cottage cheese. Top the almond butter side with sliced banana, a sprinkle of cinnamon and a small drizzle of honey. Sandwich together firmly. Beat egg, milk + vanilla. Dip sandwich in the egg wash and allow the bread to soak it up. Cook over a low – medium heat on both sides until Golden, crisp and heated through.

GLUTEN FREE BANANA BREAD This recipe is delicious on its own or topped with a little ricotta + honey. Serves 12 Calories 50 per cupcake

Ingredients 300 g smashed ripe banana 3 free range / organic eggs 60 g honey or organic maple syrup 1 teaspoon vanilla 60 g cold pressed olive oil or macadamia nut oil half teaspoon ground cinnamon 1/2 tsp baking soda ( bicarb soda) + 1 tbsp lemon juice 200 g ( 2 cups ) almond meal 25 g (1/4 cup) ground flaxseed (linseed)

Banana Bread cont. Preheat your oven to 160 C. Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. ( the lemon activates the bicarb). I normally do this step in my trusty vitamix and blend up all the base ingredients like a smoothie, then pour into a mixing bowl to finish off the banana bread batter. Add the almond meal and flaxseed and mix well. Lightly oil one loaf tin and then coat liberally with extra almond meal – this will prevent the cake from sticking. Spoon batter into the tin and bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry). Cover the top with foil if over-browning. Remove from the oven and allow to cool before turning out the loaf. Makes 1 loaf serves 12. Serve warm or at room temperature by itself or with a little ricotta and honey. Keeps in the fridge, covered for up to 1 week. NOTES: Sometimes I love to decorate the top of my banana bread before baking with a handful of chopped walnuts and a lightly sprinkle of cinnamon that forms a delicious and crunchy streusel topping after it’s baked. Nutritional Info: Protein: 6.1 g Carbs: 10g Total Fat: 15 g Saturated: 1.7 g

Almond Joy Granola Prep time 45mins Unlike traditional granola, this recipe is low in sugar and fat, making it a healthy and delicious treat that you can feel good about enjoying and serving to your family! Serve it with a high-protein organic Greek yogurt, and you have yourself a well balanced and tasty breakfast or snack! Ingredients 3 cups organic oats 2 tbs. coconut or macadamia oil ½ cup organic coconut flakes ¼ cup stevia 1 tbs. makuna honey (or honey is fine) 2 egg whites 1 tsp. baking soda pinch salt to taste ¼ cup mini cacao nibs ½ cup sliced almonds Alternative to cacao nibs, white or dark chocolate bits Preheat oven to 180C. Line a baking tray with baking paper or foil. (If using foil, spray with non-stick cooking spray). Mix all of the ingredients together in a medium sized bowl, (except for the coconut and cacao nibs) and stir until everything is well combined. Bake for 15 minutes, then remove from oven and stir to break granola apart. Add coconut. Return to the oven for another 15-20 minutes, or until granola is crisp. Let cool completely, and add cacao nibs and almonds. Store in an air-tight container for up to 7 days.

Apple Pie Serves 12 Calories 360 Protein 10.2 g Fat 24 g carbs 15 g Apples are high in fibre (around 5 g) they contain both soluble and insoluble fibre which is great for your digestive system. The soluble fibre is known as pectin and the beauty of this fibre is that it has the power to help lower cholesterol, keep your regular and stabilize blood sugar as well as decrease the appetite for hours. The pastry is made purely from ground almonds and flaxseed. The addition of omega 3 rich flaxseed and egg help stabilize the almonds so they can be easily made into a pastry and rolled into a dough much like a traditional short crust pastry. Ingredients Pastry 4 ½ cups almond meal 2 T. flaxseed 2 T. honey 60 ml macadamia 2 eggs Filling 7 sweet juicy apples 60ml apple juice ½ tsp vanilla extract Firstly make the pastry Combine the almond meal + flaxseed. Add honey, oil and eggs. Mix well to form a soft dough. The flaxseed will help bind the lovely dough. Rest the almond dough as you make the filling. Slice the apples into wedges, leaving the lovely skin on. This gives the apple pie a lovely colour and retains the vitamins as most of them lie just beneath the skin. Combine the apples into a pot along with the apple juice and vanilla. Cook over a medium heat until the apples have cooked down and are lovely and soft. To assemble the pie Roll half of the pastry in between 2 sheets of silicone paper. Line a prepared 20 cm pie tin or cast iron pan. Fill with the prepared apple filling. Roll the second almond pastry top and place over the apples then seal well. Bake for 35 – 40 minutes until golden in a moderate 180 C oven. Serve warm or at room temperature with natural or vanilla yoghurt and enjoy. NOTE: for a dairy free cream serve with whipped silken tofu with vanilla bean or a simple coconut sorbet.

Lemon Cheese Cake I considered naming this the 3-Day Lemon Cheese Cake because this super easy and delicious treat takes that long to make; one day for the yogurt cheese, second day for assembling and baking it and overnight to chill in the refrigerator. But it is so worth the wait ñ I would even bet you never eat regular cheese cake again! Crust Ingredients 300g raw almonds chopped fine or almond meal 1 whole egg 1 egg white Filling Ingredients 4 cups yogurt cheese (made from 8 cups of non-fat Greek Yogurt) 1 cup unsweetened apple sauce 1 1⁄2 cups agave 1 tsp. vanilla extract 1 tsp. lemon extract 2 tbsp. lemon zest Yogurt Cheese

Cheese Cake Preheat oven to 220 degrees. Blend raw almonds, whole egg and egg whites into mixing bowl; press mixture into the bottom of an oiled 12cm cake pan; bake for 10 minutes and allow to cool for 5 to 10 minutes. In a large mixing bowl, blend the yogurt cheese, unsweetened applesauce, agave, vanilla extract, lemon extract and lemon zest together and pour into crust. Bake for 30 minutes; the cake is done baking when the top of the cake appears solid, and not as though there is still liquid in the middle. The cake should look and feel firm, although it will have a slight bit of jiggle to it; bake an additional 5 to 10 minutes until fully baked if needed. Remove from oven and let it settle for 30 minutes on cooling rack. Chill in refrigerator overnight. Serve and enjoy!

Clean Chocolate Ingredients 4 Tbsp of softened coconut oil 1 scoop Choc Protein Powder 1 T. cacao powder 1 T. organic Greek yoghurt 1 T. spoon water 1. t vanilla essence 1 T. of almond meal Mix all of the above ingredients and pour in an ice cube tray and freeze for 30 min, store in a container in the fridge after wards Choc Protein Energy Balls Ingredients 330g raw whole almonds 60g protein powder – I used a natural unflavoured WPI 2 ½ tbs. natural Greek yoghurt 16 fresh dates, pitted 3 tbs. cacao powder 1 tbs. natural vanilla extract 1/2 tsp. ground cinnamon Coconut for rolling Throw almonds into the food processor with cinnamon, protein powder and cacao then process until the mix looks crumbly. Add dates, vanilla extract then process again until the mix starts to come together. Add a splash of water if you need to so that mixture is soft and forms a soft ball. Form into 14 decent sized balls. Roll in coconut and store in the fridge until you feel like a snack or quick meal on the run. Store in the fridge for up to 4 weeks if they last that long. Nutrition per ball: makes 14 total Protein: 8.2g Carbs: 7.6g Fat: 12 g: Calories: 168

Lemon Zucchini Cake Ingredients 1 ½ cups oat flour (blended oats) ½ cup stevia 2 tsp. baking soda 3 egg whites ¼ cup (60ml) macadamia or olive oil ½ cup almond milk 1 ½ tbs. freshly squeezed lemon ½ vanilla bean, split and scraped (use the seeds, not the bean) 1 tsp. vanilla extract 1 zucchini, peeled, finely grated Combine the oat flour, stevia and baking soda in a large mixing bowl and whisk together. Combine egg whites, oil, almond milk, lemon, vanilla and zucchini into another bowl and whisk together, make sure to mix it very well. Add both bowls together and mix well, if too thick add some water. Bake at 180 degrees for 45 minutes to 1 hour or until toothpick inserted in middle comes out clean. The cake will brown!! ENJOY <3 Topping Suggestions: 1. Whipped ricotta with a little cinnamon, vanilla and honey. 2. A dairy free cream made from 1 cup of raw cashew nuts or macadamias blended with 1/2 cup of water or orange juice and a little vanilla. Blend in a good quality blender like a vitamix until smooth and creamy. Allow to sit in the fridge for 30 minutes to thicken slightly Add a touch more water if you need to thin it down a little. 3. Lite cream cheese blended with a little lemon, vanilla + honey.

Clean Eating Chocolate Cake with chocolate almond frosting This is the mother of all chocolate cakes and makes the perfect clean eating birthday cake for any chocolate lover. The almonds in the almond butter give the frosting a nice little crunch. The rich flavor makes this one of my favorites. Cake Ingredients 1 1⁄2 cups whole-wheat pastry flour 1⁄2 cup cocoa powder 1 1⁄2 tsp. baking soda 1-cup agave ½ cup macadamia or canola oil 1 tsp. vanilla extract 1-cup almond milk Frosting Ingredients 1⁄2 cup unsweetened apple sauce 1 1⁄2 cups cacao powder 1 tbs. cornstarch 1⁄2 cup almond butter (creamy is better, but chunky will work too) 3⁄4 cup agave 2 tsp. vanilla extract Frosting ***NB: If your frosting needs extra moisture, stir in 1⁄4 cup of applesauce to thin it out; repeat as necessary until you reach the desired consistency. Cake Directions In a large bowl, mix and whisk together flour, cacaoa powder and baking soda; set aside. In another large bowl, mix and whisk together agave, oil, vanilla and almond milk; slowly pour flour mixture into second bowl and whisk until wellmixed; be sure all lumps are dissolved. Pour batter into an medium sized greased cake pan and bake for 35 minutes at 180C or until cake stick comes out clean when tested. Frosting Directions Mix unsweetened applesauce, cacoa powder, cornstarch, almond butter, agave and vanilla extract together in large mixing bowl. Stir until firm and refrigerate for 30 minutes; spread frosting on cake.

Clean Eating Peanut Butter Banana Cake Cake Ingredients 2 cups whole wheat pastry flour 2 tsp. baking soda 1 cup agave 1⁄4 cup canola oil 1 tsp. vanilla extract 1 cup non-fat milk 1 ripe, mashed banana Filling Ingredients 1sliced banana 1⁄2 -1 cup peanut butter Preheat oven to 180C. Grease medium baking pan with olive oil, preferably with an oil sprayer. In a medium-sized bowl, combine flour and baking soda; set aside. Mash ripe banana in bottom of large bowl, whisk in agave, canola oil, vanilla extract, non-fat milk and the flour and baking soda mixture, and blend well. Bake for approximately 40 minutes or until a cake tester confirms center is done; remove from oven and cool. Remove cake from pan and cut in two halves; floss is ideal. Slice second banana and place evenly across inside of one cake half. Spread peanut butter over inside of second cake half and sandwich the two cake halves together.

Healthy Carrot Cake I love using ground almonds, quinoa and linseeds (flaxseeds) and chia when baking gluten free cakes. Almonds top the list because they make any cake or muffin so delicious and moist, plus they are packed with protein to help your body repair. Red and yellow vegetables such as carrots contains vitamin A precursers called carotenoids (Beta carotene) that help promote vision and support a healthy immune system. I’ve used macadamia nut oil in place of butter which is a delicious source of anti-inflamatory heart healthy fats, you can also use a mild flavoured olive oil. I’ve topped my cake with a good quality thick bio yoghurt and decorated with omega 3 rich walnuts. Enjoy!

Ingredients 500 g (3 large) grated carrots 3 eggs 2 teaspoons vanilla extract 2 teaspoons cinnamon ½ teaspoon nutmeg 3 cups (300 g) almond meal ¼ cup (60 ml) macadamia nut or olive oil ¼ cup honey 1 cup raisins 2 teaspoons gluten free baking powder

Healthy Carrot Cake cont. Preheat your oven to 160C. Combine carrot, eggs, vanilla, cinnamon, nutmeg, almond meal, oil, honey, raisins and baking powder. Mix well until combined. Pour into a prepared 20 cm baking tin. Bake for 1 – 1½ hours or until cooked through. Cover if necessary with foil. Remove from the oven and cool completely in the tin then turn out. Serve alone or topped with thick natural yoghurt or topping of your choice. Keeps in the fridge for up to 5 days – it freezes well too! Nutrition per serve Protein: 5.7 g Carbs: 13 g Total fat: 15 g Saturated: 1.6 g Kilojoules: 887 Calories: 212 Topping suggestions: I’ve used thick natural organic yoghurt for my topping, you can also use the following: 1. Whipped ricotta with a little cinnamon, vanilla and honey. 2. A dairy free cream made from 1 cup of raw cashew nuts or macadamias blended with 1/2 cup of water or orange juice and a little vanilla. Blend in a good quality blender like a vitamix until smooth and creamy. Allow to sit in the fridge for 30 minutes to thicken slightly Add a touch more water if you need to thin it down a little. 3. Neutachafel cheese blended with a little lemon, vanilla + honey.

Gluten free scones with homemade berry jam and crème Ingredients 2 ½ cups almond meal ½ cup ground linseed 1 teaspoons gluten free baking powder 3 tablespoons cold pressed olive oil or macadamia nut oil 2 organic / free range eggs Preheat your oven to 180 C. Combine almond meal, linseed and baking powder. Add the oil and egg and mix into a soft dough. Form into a round log shape and cut into thick rounds – approx. 1.5 cm high, place rounds of scone dough on a baking tray lined with baking paper. Bake for 12 – 15 minutes until cooked through and golden. Serve with strawberry preserve and thick natural yoghurt or ricotta. For a dairy free cream see below: Jam ½ cup fresh meejool dates, pitted 300g fresh or frozen (defrosted) raspberries Blend until smooth and dollop over scones. FOR A DAIRY FREE KREME TO TOP IT ALL OFF: Combine 1 cup of raw cashew nuts with 1/2 cup of water and a little vanilla. Blend in a good quality blender until smooth and creamy. Allow to sit in the fridge for 30 minutes to thicken slightly Add a touch more water if you need to thin it down a little. Serve over scones and Jam. Enjoy

Chocolate coconut protein cookie balls

Ingredients 1/2 cup oats 1 scoop of chocolate protein powder 1 t. baking powder 1 egg white 1 t. makuna honey 2 T. coconut extract 1/4 cup carob chips 1 tbsp almond butter 1 tbsp flaxseeds Mix all ingredients together in a bowl; form into balls (makes about 9 balls) put on cookie sheet with parchment paper, bake at 350 degrees for about 5-7 minutes. Coconut and chocolate = heaven

Chia Blueberry puddings I love dessert. There, I’ve said it. How about a dessert that not only tastes good, but is good for you? Yes please! Cue this sweet lil’ mousse-like treat. Antioxidants from the blueberries, excellent antimicrobial activity and healthy fats from the coconut and more good (essential!) fats, fibre and protein from the chia seeds. Add a little sweetness and ta da! A dessert that tastes good, and is good for you. Did I say that already? Serves 2-4 Ingredients 1 tin organic coconut milk 1/2cup chia seeds 1/4cup blueberries 1 t. raw honey or maple syrup, or you can use a little less stevia 1/4 cup desiccated or shredded coconut, with a little extra to decorate Blend all ingredients together; pour into glasses and leave to set in fridge for 30 minutes. Serve with a few extra berries and some coconut chips on top. Enjoy!

Raw Cheesecake with Raspberry Sauce

Crust 1 cup almonds ¼ cup soft dates 1/8 t. pure vanilla extract or liquid vanilla Pinch salt Process the ingredients in a food processor until crumbly. The mixture should stick when pressed together between your fingers. If it's too dry, add a little water or some agave if it isn't quite sweet enough (1 teaspoon or so at a time.) Press into the bottom of a 7-inch springform pan, or into a pie plate. Filling 2 cups cashews, soaked for at least 1 hour ½ cup water ½ cup raw honey or agave nectar 2 T. lemon juice 1 ½ t. pure vanilla extract or liquid vanilla ¼ cup + 2 T. melted coconut oil 1 t. lecithin powder

Process first five ingredients in a blender until completely smooth. Add the melted coconut oil and lecithin and blend briefly, just to incorporate. Pour the filling onto the crust. Chill the cake in the refrigerator or freezer for a few hours, or until firm. Variations: - Add any kind of fresh fruit (berries are particularly great!) to this cheesecake, either inside or layered on the surface. - Serve drizzled with a Berry Jam or Sauce. Berry Jam or Sauce 1 ½ cups fresh or frozen berries such as blueberry, raspberry, strawberry 1 or 2 T. raw honey or agave nectar Juice of ½ lemon For a jam, mix all ingredients by hand, crushing the berries with a fork. For a sauce, process all ingredients in a blender until smooth. Note: Strain if using raspberries so as to remove the seeds.

Healthy Chocolate Chip Cookie Dough Fudge Prep time: 5 Minutes Makes 10-12 Squares Ingredients 1 ½ cups cooked and drained chickpeas (canned are fine) ¼ cup natural peanut butter (almond, cashew, walnut) 1/2 Tsp Ground Cinnamon 1/4 Cup Unsweetened Almond Milk 1/4 Cup Maple Syrup (Agave, Honey or Stevia – I used liquid stevia in this recipe in place of the maple syrup to make it sugar free. Start with 10 drops, taste the batter and add more if needed) 1 Tsp Vanilla Extract Dash of Sea Salt 1/3 Cup Dark Chocolate Chips 1/4 Cup Ground Flax 2 Tbsp Coconut Oil Directions: Place all ingredients, excluding the chocolate chips, into your food processor and blend until completely smooth. Stir in chocolate chips. Line an 8×8 (or smaller) pan with plastic wrap. Spread mixture evenly on top. Cover baking dish with plastic wrap and place in the freezer for 5 hours or overnight. Remove from freezer and let set on the counter for 20-25 minutes (think like taking a cheesecake out of the freezer pre-consumption for that creamy texture). Cut into squares and enjoy! Tip – Keep fudge pieces in the freezer until ready to serve. DAMY Members - 3-4 Squares is a treat.

Raw Oreo Ice Cream Sandwiches Prep time: 10 Minutes Makes 8-9 Ice Cream Sandwiches Chocolate Cookie Ingredients: 1 ½ cups almond flour ¼ cup coconut oil ¼ cup agave nectar ¼ cup cocoa powder Dash of salt Vanilla Icing Ingredients: ¼ cup coconut oil ¼ cup cashew butter 3 T. agave nectar ¼ cup coconut milk ¼ t. vanilla extract ¼ cup shredded coconut (Optional) Place all chocolate cookie ingredients into your food processor and blend until dough-like. Remove from food processor, place in a bowl and set in the refrigerator. Using a clean bowl and blade place all icing ingredients into your food processor and blend until smooth. Layer chocolate cookie dough into your muffin tins or silicone molds by pressing down and forming a patty. Top with a layer of icing and then one more layer of chocolate cookie dough. Press down gently, cover with glad wrap and place in your freezer overnight. Remove from muffin tin or silicone molds and enjoy immediately. Tip – Silicone molds work like a dream. The cookies pop right out. ** For Fab Now members 2 Oreo Ice Cream Sandwiches is a treat option.

Brownie Batter on a Stick Prep time: 2 Minutes Makes 6-8 Fudgesicles Ingredients: 1 1/2 Cups Pumpkin Puree 4 Tbsp Natural Cocoa Powder 1 Tsp Vanilla Extract 2 Tbsp Agave (or Stevia to make this sugar free) 1/2 Cup Natural Nut Butter (Almond or Peanut) 3-4 Scoops Protein Powder (Optional) 1/4 Cup Unsweetened Almond Milk Place all ingredients in your food processor and blend until smooth. Evenly distribute brownie batter into popsicle holders. Place in the freezer overnight (at least 6 hours). Remove and enjoy!

Blueberry Cheesecake Ingredients 1 cup raw walnuts 1/2 cup raw almonds 1 T. organic rice syrup 2 cups raw cashews 1/4 cup organic agave 1/4 cup coconut oil 2 lemons, zested and juiced 1 1/2 cups frozen blueberries Throw the walnuts and almonds into your food processor, and grind well. Mix in 1 tbsp of the rice syrup, and about1 to 2 tbsp of water to make a workable dough. Line an 8 inch diameter cake pan with plastic wrap, and grease with a little bit of coconut oil - this keeps the cheesecake from sticking to the pan when you take it out later. Press the nut mixture into the cake pan to form the crust, and place in the freezer to set while you make the filling. Next you're going to grind up the cashews in the food processor until a flour like consistency is reached. Add the agave, along with 1 or 2 tbsp of water, the coconut oil, lemon juice, and zest - blend until smooth and creamy. Take your crust out of the freezer, and spread the cheesecake filling on top of it using a spatula. Place back in the freezer to set while you make the raspberry sauce. Using your food processor, puree the frozen blueberries until slightly melted and at a smooth consistency. Again, take out your cake pan, and pour the blueberry sauce on top of the cheesecake filling and swirl through. Let the cheesecake set for about an hour or two in the freezer, before cutting into 16 even slices. Nutritional Information (per slice) Calories: 266 Calories from fat: 197.1 Total fat: 21.9g (don’t forget what’s not saturated is good fats!) Saturated fat: 5.33g Total carbohydrates: 14.87g Dietary fibre: 2.77g Sugars: 7.09g Protein: 5.85g

Raw Tiramisu

Cashew Milk 1 cup cashews, soaked 1-2 hours 3 cups water 2 T. raw honey 1 t. vanilla extract pinch sea salt Blend all ingredients in a blender on high until you reach smooth milky mixture. Use the remaining of this milk as your raw milk substitute. Drink on its own, use with cereals, or blend into fruit shakes. Coffee Cake Layer 1/2 cup dates (preferably Medjool dates), soaked in 1/2 cup water until soft. 1 cup cashews, soaked 1-2 hours 3 T. rum 2 1/2 T. virgin coconut oil 1 T. raw cacao powder

1/2 T. raw honey 1 1/2 t. coffee extract 1 t. vanilla extract pinch sea salt In a food processor, mix all ingredients until well incorporated and smooth. Cream Layer 1 cup cashew milk 1/2 young coconut meat 1 T. virgin coconut oil 1 t. soy lecithin, optional 1 t. raw honey 1/2 t. vanilla extract pinch sea salt Tip: You may substitute coffee extract with one serving of espresso or 1 tablespoon of coffee liquor. If sweet coffee liquor is used, omit raw honey. Blend all ingredients in a blender on high until smooth. *Soy Lecithin is a substance that acts as an emulsifying agent. It prevents fat and water components from separating. Not a must, however. You can omit. Topping 1/2 T. raw cacao powder Assembly In a small casserole dish or pie pan, form a coffee cake layer (about 1cm in thickness) into bottom of pan; then pour a layer of cream (about 0.5cm in thickness) over coffee cake and chill in freezer until firm. Repeat layering and refrigerate until firm. Through a sieve, sift through raw cacao powder to dust over top layer of cream. Refrigerate until serving. enjoy.

Sticky Date Pudding with Caramel Sauce Makes six puddings This is by far my all time favorite dessert! Next time choc mint ice cream!! The prep and cook time are next to nothing and just a few simple ingredients turn into a cleaned up version of a classic! The puddings are vegetarian friendly and the caramel sauce is both vego/vegan friendly! 200 grms pitted dates 1 cup wholemeal self raising flour 1 egg white or egg substitute 1/2 cup almond,rice or soy milk 2 T. rice bran oil 2 T. apple sauce Preheat oven to 180c.Simmer dates in boiling water for around 5 minutes to soften them up. Drain and set aside to cool. Combine your other ingredients in a mixing bowl. Add in cooled dates and beat with a fork or whisk. I found I needed to add a splash more milk during the mixing just to soften the batter a little. Spoon into a muffin tin to create 6 puddings. Bake for around 25 mins depending on your oven or until a knife comes out clean. Now for the gooey golden cascade of caramel! 1/2 cup nuttelex lite spread (dairy free/gluten free) 1/2 cup rice malt syrup 1/4 cup rice,soy or almond milk 2 t. arrowroot flour 1/2 t. organic vanilla essence 1/2 t. salt Combine the nuttlex, rice syrup salt, and vanilla in a saucepan and bring up to a gentle bubble. Mix your milk and arrowroot well in a separate bowl then add to the saucepan. Bring the sauce up to a gentle bubble again, being sure to keep on stirring. Remove from the heat and pour into a serving jug. The caramel sauce will thicken up a little more upon standing. Pour over your turned out puddings and serve with a sprinkle of chopped walnuts/pecans if desired.