Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • RAW CHOC WALNUT BROWNIE  Weve made these raw brownies
    5 days ago by brownpapernutrition RAW CHOC WALNUT BROWNIE : We've made these raw brownies so many times now but they never get old - seriously does a good chocolate recipe actually ever get old?!?! Thought today sharing the recipe (just below) with you would be a delicious way to jump over the middle of the week together yes? Oh, we also added wattleseed to this batch and they were insane. Wattleseed is an aussie bush native with quite a nutty kind of coffee flavour and it's yummoo with the choc flavours in this raw treat. RAW CHOC WALNUT BROWNIE GF : DF : RSF
  • TOMATO AND CARROT SOUP ON THE MENU brownpapereats From my
    6 days ago by brownpapernutrition TOMATO AND CARROT SOUP ON THE MENU  @brownpapereats  From my book, Seasons to Share, this delicious soup warms hearts and tummies with delicious antioxidant rich ingredients, is light yet satisfying and even better teamed with a slice of our BUCKWHEAT SEED BREAD from the STAPLES menu. Perfect for an evening meal or packed up in your bag for a take your own lunch to work. Gluten, dairy, sugar, nut free and vegan. Order now for delivery next Tuesday. www.brownpapereats.com
  • ZATAR BAKED EGGPLANT GREENS AND BUTTER BEAN PUREE  Seriously
    11 hours ago by brownpapernutrition ZATAR BAKED EGGPLANT, GREENS AND BUTTER BEAN PUREE : Seriously cannot get over just how delicious this recipe is!!!! All my favourite ingredients and the za'tar flavours with the creamy butter bean puree are next level - butter beans add plant based protein to this dish. Remember protein comes from a variety of sources, and legumes are an incredible source of plant based amino acids - the building blocks for complete proteins. Enjoy folks! RECIPE ON THE BLOG. www.thebrownpaperbag.com.au  #plantbased 
  • MEAL PREP  Whether you love or loathe meal prep
    1 day ago by brownpapernutrition MEAL PREP : Whether you love or loathe meal prep I’m going to keep popping up ideas whenever I can because my role is to support you and make it a bit easier for you to work through different stages of your health, diet and nutrition – meal prep included. This meal prep session was actually a little while ago and I didn’t post it at the time because I was busy getting  @brownpapereats  off the ground, but goodness was I grateful for it. A few of the ideas and ingredients for you… -Quinoa cinnamon pops with dehydrated apples Oat
  • One of the beautiful creations made by brownpaperkitchen this week
    3 days ago by brownpapernutrition One of the beautiful creations made by  @brownpaperkitchen  this week - all vegetarian, wholefoods, plenty of colour and variety and of course plain ole scrumptious!  @w1llstudio   @h2coco   #eattherainbow 

RAW CHOCOLATE CRUNCH CAKE

GF: DF: SF: V: VG: PALEO

 Serves 12-16

 

RAW BISCUIT

1 cups pecans

1 cup activated buckwheat

1/4 cup cacao nibs

8 medjool dates, seeds removed

6 tablespoons coconut oil

3 tablespoons cacao

1 teaspoon vanilla

Pinch Salt

 

RAW CHOC CASHEW CREAM

2 cups cashews, soaked for 4 hours

1 cup coconut cream

6 tablespoons cacao

4 tablespoons maple syrup

 

RAW CHOCOLATE FROSTING

1/2 cup coconut oil

1/2 cup cacao powder

1 tablespoons maple syrup

pinch salt

 

Optional: crushed hazelnuts, edible flowers to serve

 

To make the biscuit layers:

Combine all ingredients in a food processor and process until it binds together, transfer to a bowl and divide mixture in two. Line a spring form cake tin with baking paper and press the first biscuit layer into the tin. Place in the freezer to set for 30 minutes. Set the remaining biscuit mix aside, covered, on the bench top. Do not refrigerate or the ingredients will set. Rinse out the food processor.

 

To make the chocolate cashew cream:

Combine all of the ingredients for the cream in the food processor. Once the base has set, spread the cream layer evenly over the base and return to the freezer to set for 2 hours. After the cream has set, remove from freezer and spread the second layer of biscuit over top of the cream. Press down gently with the back of a spatula to ensure it is spread evenly. Return to freezer for 1 hour.

 

To make chocolate frosting

While the cake is setting make the chocolate coating by combining all of the ingredients for the frosting in a small saucepan over low heat. Whisk well until smooth. Take cake out of freezer and remove from spring form tin. Place the cake on a tray lined with baking paper. Using a spoon drizzle the chocolate frosting over the top of the cake, either completely covering it or making a pattern. If adding hazelnuts, sprinkle them over straight after the chocolate so that the stick to the cake. Store in the fridge and remove 5-10 minutes prior to serving. Keep in fridge up to 2 weeks.

Category

Snacks, Sweet Treats

Tags
caramel, chocolate, dairyfree, entertaining, glutenfree, healthyfamily, howtomakerawtreats, nutrition, paleo, rawdesserts, rawfood, rawtreats, recipes, seasonal, sugarfree, summerrecipes, wholefoods
No Comments

Post a Comment