Coco(a)-nut Slice

After something healthy and naughty? Then this coco(a)-nut slice is perfect for you. Packed full of healthy fats in the nuts and coconut oil, this is a must try for your next gathering, or just your go-to snack for those sweet tooth cravings. Who'd believe this raw vegan goody is low starch (caocoa powder can be starchy), dairy free and sweetener free?

Equipment:

Processor
Baking paper
Rolling pin

Ingredients:

1/2 cup almonds

1/2 cup macadamias

6 medjool dates

1 Tbs cocoa or cacao powder

2 tsp coconut flour

2 tsp coconut oil  + 2 tsp coconut oil

1/4 cup shredded coconut + 1/4 cup shredded coconut

Method:

1. Place nuts in the processor until it creates a flour like consistency.

2. Add dates and process until all dates and nuts are evenly mixed and mixture sticks together upon pressing with fingers

3. Add cocoa powder and coconut flour and process for 5-10 seconds to combine

4. Add coconut oil and pulse for about 5 seconds to combine

5. Add shredded coconut and pulse for about 3-5 seconds. We don't want the coconut over processed or it will become desiccated, which isn't the goal.

6. Check consistency again. The mixture should stick well when pressed with fingers against the edge of the processor.

7. Place mixture between two sheets of baking paper and roll out flat. Fold the sides over to create square edges and continue to roll and fold several times in each direction until you have a square of even thickness

8. Place shredded coconut and coconut oil into processor and pulse a couple times to break up and combine the shredded coconut with the oil.

9. Place mixture onto your slice and spread out to cover the top

10. Place baking paper back on slice and lightly roll over the slice to gently press the coconut into the slice to allow better sticking

11. Place in freezer for approximately 20minutes or until solid.

12. Take out and cut into pieces. Keep in freezer or refrigerator until served

**To be honest I don't know the shelf life for this recipe as it has never lasted long enough before being devoured, but it should keep for at least 5 days in the refrigerator and longer in the freezer.

Hey Presto, It's Kale Pesto!!

Curly leaf

Kale is the "food of the month", more likely the decade. It's popping up everywhere in recipes from kale chips to kale smoothies. Kale is very versatile and can certainly be used in many ways in enhance many dishes.

There are 5 basic leafy varieties of kale.

• Curly-leaved (Scots Kale)
• Plain-leaved
• Rape kale
• Leaf and spear (Red Russian Kale is one example)
• Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale, Lacinato and dinosaur kale)

Plain leaf 

My favourite (at this point, without trying them all) is the Cavolo Nero variety but I prefer to call it Tuscan Cabbage as it originates from Tuscany.

I feel the Tuscan Cabbage is quite versatile as you can use it to create kale chips, in dips, in stir fries or you can wilt into a veggie mix. The options are almost endless.

Today I thought I'd show you how to make a kale pesto. This recipe is quite delicious but you can add/swap ingredients to flavour it how you like.

Kale Pesto

Rape Kale

Equipment:

Red Russian

- Processor

- Spatula

- Jar or bowl for serving

Ingredients:

- 1 cup Tuscan Cabbage (stalks removed)

- 1 clove garlic

- 1/2 cup almond meal

- 5 Tbsp light olive oil

- Approx. 4 fresh basil leaves (depending on size)

- 2 tsp Nutritional Yeast

Method:

1. Place all ingredients except the oil into the processor and blend at high speed for 20-30 seconds.

Cavolo nero

2. Once ingredients are mixed, add most of the olive oil and blend until it forms a paste.

3. If the pesto is too dry, add the remainder of the olive oil gradually until it reaches your desired consistency.

**You can use this pesto as a dip or you can toss into a salad. There are plenty of uses for this versatile pesto.

Have fun experimenting with flavours to create your own kale pesto. Would love to hear from you with your alterations.

~AS Angel~

Vegan Chocolate Smoothie

For those chocolate lovers out there, this low starch recipe is for you. A healthy smoothie on the go to curb those chocolate cravings. This is the drink of choice for me during my Body Reboot when I want something with chocolate in it.

If you don't have the nut cream to put on top, it is also delicious without it, but it makes a lovely decoration for the top and its all about presentation. If it doesn't look good, people are less likely to try something new. Am I right? I know I'm right. It has been proven :) So let's get to the recipe.

Equipment:

- A blender

- A glass, of course

Smoothie Ingredients:

- 1/4 ripe avocado

- 2 tsp cocoa powder

- 1 medjool date

- 2 tsp chia seeds

- 1 cup of nut milk (I used almond milk)

- 1 handful of ice

The Nut Cream:

- 2 Tbsp of nut cream

- 1/2 tsp maple syrup

- 1 tsp coconut oil (melted but cool)

Method:

1. Place all smoothie ingredients, except the ice, into your blender. Blend until thoroughly mixed. The date can be a little stubborn when it comes to breaking up, so you may need to blend for a bit longer until this combines.

2. Taste mixture to determine whether or not you would like to add more cocoa or another date for a stronger/sweeter flavour.

3.Once mixture is to your liking, add the ice and blend, then pour into a glass.

4. For those including the nut cream, mix all ingredients together in a bowl, then use a spoon to roll it into a ball shape before placing on top of the smoothie. Make sure you haven't overfilled your glass or you will end up with the smoothie running down the sides of the glass when you drop the nut cream in.

**Optional Extra:

- Sprinkle with cocoa powder before serving.

Enjoy.

~AS Angel~

Vegan Chocolate Mousse

This low starch recipe is super quick and easy to make, provided you have the "nut cream" ready. If you don't have your nut cream ready, see our "Nut Milk - Quick 'n' Easy" recipe. Once you have your nut milk, you are ready to go. For this recipe I used macadamia nut cream but you can use a nut cream of your choice. I will be testing this recipe with almond cream next. I will let you know how it goes.

Equipment:

- A mini processor (for convenience)

OR

- A bowl and a fork

Ingredients:

- 1/2 cup of "nut cream" (wet nut pulp)

- 1/4 ripe avocado

- 2-3 tsp cocoa powder

- 2 tsp maple syrup

- 1 Tbsp coconut oil (melted but cool)

Method:

1. Place all ingredients into your processor. Blend until thoroughly mixed

**If you don't have a processor, place the nut cream and avocado into a bowl and whisk together to remove all lumps. Once combined, add the maple syrup and combine, then the cocoa powder and combine. Leave the coconut oil until last.

2. Taste mixture to determine whether or not you would like to add more cocoa or sweetener.

3.Once mixture is to your liking, place mixture into a bowl and refrigerate to solidify the coconut oil. Approx 15 mins.

**Serve with a garnish of your choice
Some options:
- strawberries
- mint leaves
- vanilla flavoured "nut cream" (mix vanilla essence with your nut cream)
- cacao nibs

If you try this recipe with a different nut (or seed) cream, or would like me to test a nut/seed cream in this recipe, please leave a comment below. I'd love to here from you.

Enjoy.

~AS Angel~