#healthy dessert
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.
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Granola Crusted Pistachio Cheesecake ( Gluten free, Vegan adaptable)
For the granola crust
1 ½ cup oats
1/8 cup (2tbsp) (20g) coconut oil, melted
4tbsp (28g) coconut sugar
¼ cup (73g) honey (forvegans, use agave instead)
2tbsp (20g) coconut oil
For the pistachio filling
2 large avocado (266g)
6tbsp (approx. 120g) Homemade Pistachio Butter [can be made before hand, see recipe under step 7 below)
¼ cup (73g) honey (forvegans, use agave instead)
2tbsp (20g) coconut oil
Garnish with
Fresh raspberries
Handful of coarsely chopped pistachio
Preheat oven to 180c
Mix oats and 2tbsp melted coconut oil in a mixing bowl, mix thoroughly. Spread oats on baking tray, bake for 5-10 minutes until golden, give it a stir, place back into oven Repeat process until both sides are golden.
Remove oats from oven (DO NOT TURN OFF THE OVEN, you will need it later). Allow oats to cool, then place oats in a mixing bowl along with coconut sugar, mix thoroughly. Then place oat-sugar mixture into food processor, process into fine crumbs, set aside.
Melt coconut and honey in a small saucepan, stir continuously and mix well. Pour the mixture into mixing with oat-sugar crumbs, mix to form dough.
Spread dough evenly onto a spring pan/ push up pan, place back into oven, bake until golden, about 10 minutes (keep an eye on it and make sure it doesn’t burn!)
Once the crust is oven, remove from oven, allow to cool completely ( I placed it next to an open window, to speed up the process)
While the crust is cooling place all the pistachio filling into blender, blend until very smooth.
If you haven’t made the pistachio butter, you can do it at this point. Simply place about two large handfuls of pistachio nuts in to a pan, toast until golden (remember to keep swirling the pan, or else it will burn!). Place toasted nuts and 2tbsp of coconut sugar in a FOOD PROCESSOR (instead of a large blender, I find it much easier making nut butter in a food processor than in a blender), blend until very smooth (be patient it will take about 5-10 minutes)
Once the crust has cooled completely, spread filling mixture evenly on crust, refrigerate for 4-6 hours until firm (best overnight)
Garnish with crushed pistachio nuts and fresh raspberries
Remove cheesecake from fridge 5 minutes before serving.
To store: cover and store in fridge for up to 3 days
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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.
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