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Agave Cashew Cream

1 cup cashew, soaked in water over night

½ juice of lemon

4 tbsp agave syrup

8 tbsp almond milk

1. Place all cashew cream ingredients into blender, blend until smooth

Cinnamon Banana Bread with Agave Cashew Cream

Dry ingredients:

½ cup gluten free all purpose flour (Bob’s Red Mill)

½ cup gluten free oats / oat flour

½ cup coconut sugar

1 ½ tsp baking powder

2tbsp cinnamon

Wet ingredients:

2 ½ medium ripe banana

1 tbsp coconut oil

3tbsp almond milk

1tbsp agave syrup

Agave Cashew Cream

1 cup cashew, soaked in water over night

½ juice of lemon

4 tbsp agave syrup

8 tbsp almond milk

Preheat oven to 180c

Place dry ingredients into food processor, process into fine power. (If using OAT FLOUR, simply whisk together dry ingredients in a mixing bowl)

Place wet ingredients into blender/food processor, blend until smooth

Pour wet ingredients into dry, fold in until well incorporate, do not over mix

Pour batter into pound cake pan, place into preheated oven, bake for 20-25 minutes, until golden brown and skewer comes out clean

While bread is baking, make the cashew cream. Place all cashew cream ingredients into blender, blend until smooth. Pour cream into a container, place in fridge to chill for later use

Allow banana bread to cool for 10-15 minutes, serve with cashew cream

Serving Suggestion: Slice, toast both sides, serve with cashew cream (optional- drizzle with agave syrup)

Storage: Wrap bread with plastic film and store in air tight container. Consume within in 3 days. 

Chocolate Cream Banoffee Pie

For the Oat crumbs:

1 ½ cup Oat

3tbsp coconut sugar

¼ tsp salt

5tbsp Coconut oil

1.    Preheat oven to 180c

2.    Place oats in food processor/ blender, pulse a few times. You want the oats to be coarsely chopped instead of oat flour (fine oat powder)

3.    Place coconut oil into a sauce pan, melt coconut oil

4.    Whisk together chopped oats, coconut sugar and salt in a mixing bowl

5.    Pour melted coconut oil into oat mixture, mix well

6.    Spread mixture onto a baking tray, bake at 180c for about 10-15 minutes until golden brown

7.    Remove from oven and allow to crumbs to cool completely

For the “Toffee” layer:

48 dates,soaked overnight

8tbsp Homemade Almond Butter (recipe here)

4 tbsp water from soaking dates

Ripe banana (for later use)

1.    Place all ingredients into food processor/ blender, blend until really smooth

For the Cream:

2 can Full fat coconut milk, place in fridge overnight

2tbsp coconut sugar

3tbsp cocoa powder

1.    Place the 2 cans of coconut milk into fridge the night before

2.    When you make the cream, remove the 2 cans from the fridge, BE CAREFUL THAT YOU DON’T SHAKE IT. Quickly flip the cans, so that the bottom side is now the topside. Open the can pour out the water, and you will see the coconut cream on the bottom.

3.    Scoop the cream out, place into a mixing bowl

4.    With a hand mixer, mixer coconut cream with coconut sugar and cocoa powder, until creamy

To assemble:

1.    Place oat crumbs in the bottom of the cup

2.    Spread enough “toffee” to cover the crumbs

3.    Place sliced banana on top of toffee

4.    Spoon cream on top of banana

5.    Garnish with shaved dairy free chocolate

Hazelnut Toffee Barks

(Recipe adapted from Civilized Caveman Cooking – see original recipe here)

4 cups fresh apple juice

2 tbsp coconut oil

Pinch of salt

A handful of hazelnut

Preheat oven to 180c

Pour apple juice into a medium saucepan, bring to boil then reduce medium heat. Let juice simmer for about 30 minutes.

While the juice is simmering, place hazelnuts into oven for about 15 minutes, until golden. Remove from oven, chop nuts, set aside.

Place a piece of baking paper on a baking tray, set aside for later use.

When juice mixture thickens into the consistency of warmed honey and turns into dark brown (caramel color), remove from heat, allow it to cool slightly. Bring it back on the stove, on LOW heat, stir in coconut oil, add in a small pinch of salt, and stir until emulsified.

Pour mixture on the prepared baking tray, you may have to use the back of a spoon to spread the mixture thinly. Sprinkle chopped hazelnuts onto toffee, press gently onto nuts.

Place tray into fridge until the toffee bark hardens.

Once harden, remove from fridge, and break into pieces.

Raw Raspberry Brownie Truffle

½ cup (85g) Walnuts

½ cup (73g) Almonds

½ cup (50g) Oats

4tbsp (40g) Cocoa powder

A pinch of salt

3tbsp Agave syrup

½ cup (85g)Dates, soak in hot water for 15 minutes

½ cup freeze dried raspberry

1.    Place freeze dried raspberry into blender, blend into fine powder, set aside for later use

2.    Place walnuts, almonds, oats, cocoa powder and salt into blender, pulse until coarsely chopped, place into a mixing bowl

3.    Place soaked dates and agave syrup into blender, blend until smooth

4.    Place chopped oat-nut mixture into blender with dates-agave paste, blend to form a dough (don’t worry if it’s a little wet or if it’s too dry feel free to add abit more agave)

5.    Remove dough from blender, shape into balls, place into fridge for 1 hour to harden

6.    After 1 hour remove balls from fridge then roll brownie balls on raspberry powder, until the ball is entirely covered with raspberry powder

7.    Serve immediately, or place truffles into air-tight container and store in fridge for up to 1 week.