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    1 week ago by brownpapernutrition Finished my final work submission today (a really bloody exciting one too!) before I take time out for birth and beyond yassssssssss bebe girl you is welcome to come into the world anytime... but preferably on the weekend when I’ve ticked a few more boxes of the stuff that needs to happen including putting my heavily swollen feet up somehow. I’ll be honest I feel a bit weird and nervous about taking a step away from my business for the next while, I have driven this engine for a solid 7+ years now and not taken any real extended leave,
  • FULLY appreciate that posting Choc Peanut Butter Fudge first thing
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  • MANGO YOGHURT RICOTTA SLICE cheesecake thing which I made with
    1 week ago by brownpapernutrition MANGO YOGHURT RICOTTA SLICE... cheesecake thing which I made with a few things in the fridge and inspired by my case of mangoes : ) I made it by whisking together 3/4 cup ricotta, 3/4 cup greek yoghurt, 3 tablespoons honey, 2 free range eggs, 2 teaspoons vanilla, 2 tablespoons chia seeds, 1 medium very sweet aka brown banana and 2 teaspoons lime zest until all creamy and delicious. Then poured it into a lined loaf tin and popped it in the oven at 180C for about an hour - or until a skewer came out clean and the top

RAW CHERRY RIPE SLICE

GF:DF:SF:V:VG:PALEO

Makes 12 bars

 

Base:

1 cup pecans

1/2 cup almonds

1/4 cup cacao nibs

1/4 cup coconut oil, melted

1/4 cup rice malt syrup

1 tablespoon cacao powder

Pinch salt

 

Filling:

2 cups fresh or frozen cherries, pitted

1 1/2 cups shredded coconut

1 cup almond meal

1/2 cup medjool dates, pitted (approximately 5 dates)

1 teaspoon vanilla extract

3 tablespoons coconut oil, melted

1 teaspoon beetroot powder

 

Top:

1/2 cup coconut oil

1/2 cup cacao powder

1 1/2 tablespoons maple syrup

Pinch salt

1/2 cup cherry halves

 

To make the base combine all of the ingredients in a food processor and blitz until well combined. Line a rectangular tin well with greaseproof paper and press the base mixture into the tin using your fingers. To create a smooth base use the back of a spatula to flatten it out evenly. Transfer to the freezer to set. While the base is setting the filling can be prepared. Place all of the ingredients for the filling in a food processor and blitz to combine. You may need to process the ingredients intermittently for a few minutes to ensure a smooth texture. Pour over the set base and smooth he mixture out with a spatula before returning to the freezer to set. Once the slice has set for an hour the chocolate topping can be prepared. Melt the coconut oil in a small saucepan over a low heat. Once melted removed from the heat and whisk in the cacao, maple syrup and salt. Remove the slice from the freezer and evenly pour over 1/2 of the raw chocolate mix.  Return to the freezer and allow to set for 30 minutes. Remove from the freezer and using a small spoon drizzle the remaining chocolate over the top of the slice and place the cherry halves on top of the drizzled chocolate. Return to the freezer to set. When ready to serve remove from the freezer and slice. Store in freezer up to 2 weeks.

 

 

 

 

 

 

 

 

 

Category

Snacks, Sweet Treats

Tags
beetroot, berries, cherries, chocolate, coconut, dairyfree, glutenfree, health, healthyfamily, healthytreats, minerals, nutrition, paleo, phytonutrients, rawfood, rawtreats, recipes, seasonaleating, strawberries, sugarfree, summer, superfoods, vegan, vegetarian, vitamins, wholefoods, yoghurt
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