Sweet Potato Brownies

Deliciously gooey and soft, these brownies will go down a treat! Made with sweet potatoes, dates and maple syrup, these are a healthier option to your white sugar laden standard brownies.

THE BROWNIES

• 500g sweet potatoes (about 2 medium)

• 12 medjool dates

• 6 tbsp of pure maple syrup

• 100g ground almonds

• 2 tbsp of melted coconut oil

• a pinch of salt

• 100g ground oats

• 6 tbsp raw cacao powder

THE ICING

• One medium sized avocado

• 3 tbsp cacao powder

• 3 tbsp maple syrup

METHOD - THE BROWNIES

1. Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.

2. Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates.

3. Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.

4. Place into a lined baking dish and cook for about forty-five to fifty minutes, until you can pierce the brownie with a fork and bring it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together.

METHOD - THE ICING

1. Place all three ingredients into a food processor and process until combined. Add more maple syrup if necessary.

2. Spread a layer of icing on brownies, slice and enjoy!

Credit: Recipe for brownies from Deliciously Ella

Raspberry Chia Pudding

Raspberry Chia Pudding

Simple and easy breakfast or dessert recipe, meaning 'strength' in the Mayan language, chia seeds are packed with fibre, protein and Omega-3 acids, and are high in vitamins and minerals.

INGREDIENTS

• 1 cup plant-based milk (coconut, almond)

• 3 tbsp chia seeds

• 1 tbsp maple syrup (plus extra)

• 2 cups raspberries (fresh or frozen)

• Shredded coconut, extra raspberries, sliced almonds (optional)

METHOD

1. Place chia seeds, milk, and maple syrup in a bowl, stir until combined.

2. Place mixture into the fridge and leave to rest for 1 hour, or overnight.

3. For the raspberry layer, place raspberries into a pot on medium heat, add extra maple syrup (1 tbsp) if desired.

4. Once bubbling, reduce the heat and continue cooking on low heat for 5 minutes, until it has thickened.

5. In a glass, layer chia pudding and raspberry compote, and top with desired toppings.

Dairy-Free Choc Mint Ice Cream

I was delighted when I first tried out this recipe for mint choc ice cream from Loving Earth, as the outcome was so much better than I expected. I've tried some raw desserts before that despite following the recipe haven't turned out as close to the stated dessert as I expected. But this ice cream is super creamy, super minty and super delicious. It even contains a little bit of Spirulina, but the taste is completely masked by the other yummy ingredients.

INGREDIENTS

• 1 cup raw cashews (150g), soaked overnight, washed & drained

• 1 cup coconut cream (250ml)

• 1/3 cup coconut nectar

• 1/3 cup coconut oil, melted

• 1/4 tsp Spirulina

• Few drops peppermint essential oil (more or less to taste)

• 1/2 cup cacao nibs (or raw chocolate grated)

METHOD

1. Blend cashews, coconut cream and coconut nectar in a blender until smooth and creamy.

2. Add coconut oil and blend until combined

3. Add peppermint oil (add more or less to liking) and spirulina and blend until combined.

4. Pour into metal loaf tin. Stir through cacao nibs.

5. Cover tin with foil and freeze overnight until set.

6. Remove from freezer 10 minutes before serving to soften.

I recommend adding more or less peppermint oil as you like (if you don't have food grade peppermint essential oil, you can use peppermint extract, it's less concentrated so you will need to use more - e.g. 1 /2 - 1 tsp adjust to liking.

Also, if you aren't used to cacao nibs - they are quite bitter - so if you prefer something sweeter you can use grated raw chocolate to keep it dairy free, otherwise you can use any variety of chocolate chips. 

Recipe modified from Loving Earth