Raw Chocolate Christmas Pudding Cups

May 22, 2021 / Lyn Jones / 0 Comments 

Packed with a mixture of heart healthy nuts and antioxidant-rich cacao, this decadent raw chocolate pudding is zero parts naughty and all parts nice.

Serves 4-6

Ingredients

Raw pudding

  • ½ cup walnuts, roughly chopped
  • ½ cup macadamia nuts, roughly chopped
  • 1/3 cup dried figs, hard stalk removed
  • ½ cup medjool dates
  • ¼ cup cranberries
  • 2-3 Tab coconut oil, melted
  • Pinch ground ginger
  • Pinch ground nutmeg
  • Pinch ground cinnamon
  • 2 tbs Bioglan Organic Cacao Powder

Cashew cream

  • 1 cup raw cashews (pre-soaked)
  • ½ cup almond milk
  • 1 Tab maple syrup
  • ¼ tsp cinnamon, ground
  • 1 tsp vanilla extract

Toppings

  • Blueberries
  • Raspberries
  • Strawberries, stalks removed and cut in half
  • Fresh mint leaves

    Step 1.
    To make the cashew cream, add all ingredients to a food processor and blend. Adjust sweetness to taste, scoop into serving glasses and set aside in the fridge.

    Step 2.
    In a food processor, combine nuts, figs, dates, cranberries, spices, cacao and coconut oil and pulse until the mixture starts to bind.

    Step 3.
    To serve, top the chilled cashew layer with the raw pudding layer and garnish with berries and fresh mint leaves.

Christmas Mango Crumble

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.

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