June 26, 2021 / Lyn Jones / 0 Comments
A simple vegan chocolate cake made with simple clean ingredients and with a luscious centre that’s runny and rich in chocolate flavour. Makes: 4 muffin-sized double-choc lava cakes
- 1¼ cup dates (soaked for several hours or overnight)
- 2 Tab almond milk
- 3 Tab chickpea flour
- ½ cup coconut flour
- 1½ Tab coconut oil
- ¼ cup cacao powder
- ½ tsp vanilla
- a pinch fine sea salt
- ¼ cup smooth almond butter
- ¼ cup cacao powder
- ¼ cup + 1 Tab maple syrup
- ¼ cup almond milk
- ½ tsp vanilla
- a pinch fine sea salt
- optional: 1 Tsp Maca powder (no different flavour or texture)
- In a blender combine the dates with the coconut oil, the salt and vanilla until smooth
- Add the rest of the ingredient and form a dough with your hands.
- Press ¾ of the dough onto the edges of the muffin tin.
- For the filling combine all the ingredients in a small bowl.
- Put about 3-4 tsp of the filling into each cake and freeze for short 10 minutes
- With the rest of the dough form 4 discs that will serve as the bottom of your cake
- Press the discs on top of the cake and adjust with your fingers.
- Freeze for about 2 hours and then de-freeze, dust with cacao powder and enjoy!
May 22, 2021 / Lyn Jones / 0 Comments
A festive favourite with a twist - spiced mango & coconut crumble topped with crunchy macadamias, toasted coconut and sweet Aussie mango.
Serves 4
Ingredients
- 1 cup dates, seeds removed, roughly chopped
- ½ cup macadamia nuts, chopped
- ½ cup walnuts
- ½ cup shredded coconut
- ½ tsp ginger
- ½ tsp mixed spice
- 2 tsp Bioglan Marine Collagen Beauty Powder
- 1-2 tbs Bioglan Cacao Powder
- Maple syrup, optional
- 3 fresh mangoes, skin and pip removed
- 2 x 400mL cans coconut cream, chilled in fridge
Step 1.
To make the crumble, combine the dates, nuts, coconut, spices, collagen and cacao in a food processor and pulse until the mixture resembles crumbs. Add a dash of maple syrup if moisture is needed.
Step 2.
For the mango layers, place 2 mangoes in a blender or food processor and blend until smooth. Dice the remaining mango, finely.
Step 3.
For the coconut layer, spoon the coconut cream into a bowl and using an electric mixer, whisk until soft peaks form.
Step 4.
To assemble the trifle, place some of the crumble mix into the bottom of a glass, layer with the mango puree, whipped coconut cream, diced mango, and finish with some chopped macadamia nuts and shredded coconut.