This cake is vegan, egg free, dairy and gluten free. You would never know it though, the mousse is silky smooth and packed full of flavor and the base is crunchy and sweet. It’s ridiculously easy to make and I hope it gives you’re belly as many smiles as it did ours.
TO MAKE THE BASE
- 1 cup almonds
- 1/2 cup sesame seeds
- 1/2 cup sultanas
- 1 tablespoon water
- 1/2 cup sunflower seeds (you could also simply use cashew or almonds)
- 1/2 cup coconut sugar (or raw sugar)
- Blend the almonds until they resemble breadcrumbs
- Add the rest of the ingredients and blend until mixture begins to come together.Grease a spring form cake tin with olive oil or butter.
- Take some of the mixture and start to lay on the base of the cake tin. 1/2 centimeter thick is a good thickness and continue until the base is completely covered and even. You can go up the sides of the tin also if you wish, although I like to keep the sides free so that when you take the pan off you can see the delicious filling.
- Place in the fridge to set while you make the filling.
TO MAKE THE FILLING
- 1 can coconut cream (place in freezer for 1 hour to solidify)
- 1 cup cashew pieces soaked overnight in water
- Honey to taste.
- 2 tbsp chia seeds soaked in 4tbp water for at least 15 mins.
- 1 tbsp chia seeds (extra)
- 1 cup cocoa
- 1/2 cup coconut sugar (or sugar of your choice). The mousse is also delicious using only 1/4 cup sugar.
- If using whole cashews, place in a ziplock bag and break nuts down using a rolling pin to hit the nuts.
- Place cashews in 3 cups water, and allow to soak for at least 12 hours. Soaking the nuts makes them soft and will easily blend to a smooth paste.
- Place can of coconut cream either in the fridge overnight, or if short on time in the freezer for 1 hour. This thickens the cream and gives body to the mousse.
- When ready to make the mousse, drain the water from the cashews and blend on high speed until a smooth paste forms. You may need to continuously turn off the blender to scrape down the sides and stir the mixture. This may take several minutes.
- If the nuts don’t completely break down, add a tablespoon of coconut cream at a time and blend (see step below). The nuts should break down with the addition of the cream.
- Open the canned coconut cream and carefully scoop the solidified cream from the top of the can (the water sinks to the bottom) into the blender with the cashews and blend to combine until smooth. (Underneath with be milky water. Set this aside for using in smoothies or curries)
- Continue to stop the blender and scrape down the sides of the container and stir to ensure a silky smooth mixture.
- Add the soaked chia and blend to combine
- Add the cocoa powder and coconut sugar to the mixture and blend to combine.
- Finally, sprinkle the extra 1tbsp of chia seeds on top of the mixture and blend to combine.
- Continue to blend for approximately 3 minutes. The longer you blend, the smoother and fluffier the mousse becomes.
- Pour the mousse into the tart shell and place in the freezer to set quickly for 2 hours.
- To serve, sprinkle with any of the following: sifted cocoa, cacao, cacao nibs, goji berries, coconut flakes, orange zest.
Got some of the mousse left over?
You can serve in some delicious glasses.
It’s not calorie or fat free but it is packed with a powerful nutrient punch.
- Leave the mixture with a slight ‘chunk factor’. Your body has to then work harder to digest the nuts and seeds.
- Coconut sugar is low GI. It still contains the same amount of calories as white sugar, though won’t give your blood sugars the large peaks and troughs. It also has a delightful caramel flavor.
- Sultanas contain fiber for a healthy digestive system.
- Almonds are our heart’s best friend. They are packed full of heart healthy monounsaturated fats which have proven to help lower our cholesterol and reduce blood pressure. They also contain vitamins, minerals and fiber. Vitamin E is particularly high in almonds, which is an important antioxidant to prevent cell damage, reduce inflammation and even enhance the immune system. The protein helps build bone and muscle, repair tissue and help to keep us full.
- Sunflower kernels are also fabulous sources of monounsaturated and polyunsaturated fats, fibre and Vitamin E and have anti inflammatory effects. Like almonds, sunflower kernels are also high in protein. My favorite nutrient in the world, tryptophan is found in high levels in sunflower kernels. This amino acid can help to make us feel happy, as once it enters the body it is converted to the happy hormone serotonin.
Normally mousse contains melted chocolate containing fat and loads of sugar. It also contains whipped cream. Although this mousse is not by any means calorie free, though it does contain MORE nutrition than normal every day chocolate mousse.
- Chia – fiber, protein, iron and omega 3′s. The chia is used to set and thicken the mousse.
- Coconut cream: Delicious flavor. It contains saturated fat, and half of this saturated fat is still the bad fat for our heart, though half is actually good. (I still only recommend coconut in moderation, you can read my article here).
- Cocoa: Contains fiber, vitamins and minerals and gives that super chocolate hit, without the fat and sugar normally added to chocolate.
- Coconut Sugar: Has a delightful caramel flavor and a GI of only 35, making it a low GI sugar. This means, it does not give your blood sugar levels the high and low peaks and troughs.
- Cashews: Packed full of fiber and wonderful heart healthy unsaturated fats. They are also high in minerals such as iron, potassium, manganese and copper as well as phytochemicals to protect against cancers and disease.
Serves two people.
- 300g Beef Steak, very thinly sliced
- 2 tbsp cornflour
- 1 dsp Chinese Five Spice
- 100 ml Vegetable Oil
- 1 Red Pepper, thinly Sliced
- 3 Spring Onions, thinly sliced
- 200 ml Sweet Chilli Stir-Fry Sauce
- 300 g Fresh Noodles
- Coat the beef in the flour and five spice in a bowl.
- Heat the oil in a frying pan at a high heat until a piece of beef sizzles as soon as it touches.
- Fry the beef until brown and cooked then move onto a piece of kitchen roll using a slotted spoon to leave behind the oil.
- Pour away all but a teaspoon of the oil and return to the heat, adding in the pepper and onion and fry for only a minute.
- Move the pepper and onion onto the kitchen roll and pour away all of the oil.
- Heat the noodles in the pan over a lower heat until hot and serve onto plates.
- Heat the sweet chilli sauce in the pan until piping, tip in the beef, peppers and onion and stir through.
- Pour the beef over the noodles.
The trick is to try and keep the beef crispy between cooking it and coming to serve it. Don’t let it sit in the sauce for too long in the seventh step, serve quickly!
Serves 2 People
- 2 fillets haddock (or other white fish)
- 300g peas in pods
- 300g broad beans in pods
- 1 courgette
- 200g spinach
For the gnocchi: (In the picture the gnocchi is on the other side of the fish)
- 25g tipo 00 flour
- 25g semolina flour
- 1 tablespoon of beaten egg
- 80-100g ricotta
For the aioli:
- 1 egg yolk
- 190ml oil (I used a chilli infused EVOO)
- 2 cloves crushed garlic
- 1t lemon juice
- To make the aioli, you can do it by hand but, honestly, if you have a blender or a food processor where the blades go down low, just use that. First beat up the egg with 1/2 the lemon juice and then slowly add a little oil, make sure it has absorbed and started to emulsify before adding the rest, very, very slowly in a thin and continuous drizzle. The mixture should thicken like mayonnaise. It is mayonnaise essentially. At the egg add the crushed garlic and then season with lemon juice, salt and ground white pepper.
- Make the gnocchi by combining the flour with the tablespoon of beat egg and the ricotta, season and bring together and knead until smooth and not streaky. Roll into a sausage, wrap in cling film and put in the fridge.
- Bring a pot of salted water to the boil and preheat the oven to 180C.
- Pod the peas and broad beans and, using a peeler, run the courgette into strips (discarding the seed interior). Cook the peas and broad beans in the boiling water for 3-5 minutes until, well, until the peas taste right and the broad bean cases have gone puffy. Lift them out with a slotted spoon and drain under cold water. Double pod the broad beans (though I didn’t in the picture above…).
- Cook the courgette ribbons for 2 minutes, refresh and put with the peas and broad beans.
- Blanch the spinach in the water until wilted and then drain and rinse under cold water, squeeze all the moisture out of the spinach and put with the other veg.
- Heat up another pot of salted boiling water. Remove the gnocchi sausage from the fridge and cut into 1/3cm discs. You can make them pretty with patterns and all or you can just press the inside of each circle. Cook until they rise to the top of the water and stay there for 30 seconds. Plunge into cold water and put to the side.
- Put the fish on a baking tray, season both sides and put over a little oil. Put in the middle of the oven for 7-10 minute depending on thickness. Finish under the grill (broiler) to crisp up the skin.
- Meanwhile heat up a frying pan with a little butter and oil and put the gnocchi in when hot. When the discs have started to go golden on all sides, add the vegetables and warm through.
- Serve the fish on top of the veg and gnocchi with the aioli and, if wanted, a few shavings of parmesan.
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Completely raw, completely guilt free and completely delicious.
Ingredients: For the crust
1.5 cup almonds (or mix of your favorite nuts)
1 cup dates pitted
1/4 cup cacao powder
1 tsp vanilla powder
1 pinch salt
Ingredients: For the filling
2.5 cups almond milk (can use rice or oat milk)
3/4 cup melted coconut oil
1/2 cup dates pitted
1/3 cup raw honey or or agave syrup
1 cup cashews soaked 2 hours (optional)
1/2 tsp mint essence
1/2 cup raw cacao powder
2 tsp vanilla powder
2 Tbs agar agar
2 pinches salt
Place dry ingredients in food processor and blend til roughly chopped. Leave processor on and feed through dates. Process til finely chopped. Firmly press into spring form tin and place in fridge to set.
Directions: For Filling
Place wet ingredients first then everything else into high speed blender and blend until smooth. Pour filling over crust and place back in fridge to set overnight. When set garnish with mint leaves and cacao nibs if desired.
Can substitute mint essence for orange essence.
Grilled Three-Cheese Potatoes
Recipe: Serves 6-8 People
6 large potatoes, sliced 1/4 inch thick
2 medium onions, chopped
1/3 cup grated Parmesan cheese
1 cup (4 ounces) shredded sharp cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1 pound sliced bacon, cooked and crumbled
1/4 cup butter, cubed
1 tablespoon minced chives
1 to 2 teaspoons seasoned salt
1/2 teaspoon pepper
Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18-in. square) that have been coated with cooking spray.
Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.
Grilled Hawaiian Chicken with Coconut-Cilantro Rice
* 6 chicken thighs
* 3/4 cup soy sauce
* 3/4 cup water
* 3/4 cup coconut milk (from a can, save the rest for the rice)
* 3 huge Tbs brown sugar
* 3 scallions, chopped
* 1/2 white onion, chopped
* 3 cloves garlic, minced
* 1/2 tsp sesame oil
For the rice:
* 1 cup jasmine or brown rice
* 1 cup (remaining from the can) coconut milk
* 1/2 cup cilantro, plus more for garnish
* on the side – grilled broccoli
Combine everything except the chicken in a large seal-able plastic bag, then dump the chicken in. Seal it up, swish it around. Stick her in the fridge for about 4 hours. Flip the chicken half-way through.
When you’re ready to grill, preheat the grill to medium. Add the chicken and grill until cooked through, maybe 6 minutes per side. Tent and let rest a couple of minutes.
Pour the coconut milk and another cup of water in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving.