Cacao, Coconut & Date-Chunk Granola

Cacao, Coconut & Date-Chunk Granola
Cacao, Coconut & Date-Chunk Granola

I love this granola mainly for it’s huge, snack-worthy clusters! It is super crunchy with chewy date chunks, so you get the best of both worlds. It’s hard to believe that this is Raw, Oil-Free, Sweetened with Dates and just a bit of Coconut Sugar, Nut-Free & Gluten-free.
There is no refined oils, or sugars, artificial flavors or preservatives in this granola, as is the case for most store-bought granola’s. Plus it is so much more delicious when it’s fresh and homemade!

Originally, I made this in the dehydrator and it turned out so good I had to make another batch a few days later (it’s that delicious), but I wanted to try it out in the oven for those without access to a dehydrator. While it isn’t raw and didn’t turn out quite as crunchy as the dehydrated version it is still absolutely delicious, and tastes like a chocolate brownie! Now, that sounds like the perfect breakfast to me, so I’ll add the oven-baked directions to the bottom of the recipe.

Raw Cacao, Coconut & Date-Chunk Granola

1 cup Buckwheat, soaked for a minimum of 1 hour
150g pitted Dates
3/4 cup Water
1 tsp Vanilla Bean Powder
3 Tbsp Coconut Sugar
3 Tbsp Cacao Powder
1 Tbsp Chia Seeds
1/2 cup Desiccated Coconut
1/4 cup Shredded Coconut
1/4 cup Dates, finely chopped

Rinse the buckwheat, place it in a bowl and top the bowl up with water. Leave the buckwheat to soak for a minimum of 1 hour.
Drain and rinse the buckwheat very well and set aside.
Add the dates, water and vanilla bean to a blender and blend until smooth to create a date paste. Set aside.
In a large bowl, add buckwheat, coconut sugar, cacao powder and chia seeds. Stir well to combine. Next, add desiccated coconut, shredded coconut and chopped dates. Mix again.
Pour your date paste into the bowl and stir very well until it is completely mixed together.
To dehydrate:
Transfer the granola mixture onto the dehydrator sheet and spread it out evenly.
Dehydrate at 115C for around 24 hours, or until crunchy. Rotate the trays around and mix the granola a few times during the dehydration time for even drying. Store in an airtight container.
To oven-bake:
Preheat oven to 150C and line a large baking pan with baking paper.
Spread the granola evenly in the baking pan. Place in the oven and bake for around 50 minutes.
Rotate and mix the granola about every 15 minutes. Remove the pan from the oven and press the granola into ‘clusters’ as it cools. Let it cool completely in the pan and transfer to an airtight container.
Serve with fresh fruit, and plant-based milk as a delicious breakfast cereal, enjoy it on the top of  smoothie bowls or by the handful as a healthy, portable and satisfying snack.


Seasoned Oil-Free Chips

Seasoned Oil-Free Chips
Seasoned Oil-Free Chips

These chips are incredible. Baked without oil (or with, if you like), crispy on the outside, soft on the inside and packed full of flavour.
These are as healthy as chips can get and you wouldn’t guess it by the taste. They’re also one of our favourite satisfying, inexpensive and easy meals.

I have used both regular Potato and Sweet Potato for this recipe, both are as yummy as each other. They are just perfect when paired with smashed Avocado or homemade Hummus to dip!

Seasoned Oil-Free Chips
serves 2

3-4 large potatoes
1.5 Tbsp Sumac
2 tsp Paprika
1 tsp Cumin
1/2 Tbsp Fennel Seeds, finely chopped
Himalayan Pink Salt, to taste
Lemon juice, optional

Preheat the oven to 200C and line a baking tray with baking paper.
Slice your potatoes into desired sized chips. Add them to a large bowl and add the remaining ingredients. Toss the potatoes very well to coat them evenly in the seasoning mix.
Lay the potatoes in a single layer on the lined baking sheet.
Place in the oven for about 40 minutes, turning half way. Once the chips are lightly browned and crispy on the outside, remove from the oven and enjoy immediately with a squeeze of lemon!

Raw Vegan Almond Butter Cup Cacao Ice Cream

Raw Vegan Almond Butter Cup Cacao Ice Cream
Raw Vegan Almond Butter Cup Cacao Ice Cream

I didn’t expect this ice cream recipe to turn out so good! I have found that homemade ice creams tend to harden too much for me. I don’t have the patience to wait for it to defrost enough to scoop. When I want ice cream, I want it ASAP and chocolate flavoured too, please!

This amazingly creamy coconut-based ice cream stays scoop-able (my main goal when creating this recipe) which means no awkward waiting (or arm workout) for a delicious dessert, yay!
I haven’t tried this recipe without an ice cream maker, but if you try it without one I would love to hear how it worked out.

Raw Vegan Almond Butter Cup Ice Cream

This recipe uses homemade Almond Milk in the base, so prepare this first.
Almond Milk:
3/4 cup Almonds, soaked for 4-6 hours
3 cups Water
1 Medjool Date

Drain and rinse your Almonds. Add to a blender and along with the water and date. Blend until creamy, about 1-2 minutes and strain through a nut-milk bag. Place in the fridge.

Creamy Cacao Ice Cream:
1/3 cup cashews, soaked 2-4 hours
1 cup homemade Almond Milk
150g/1 cup Coconut flesh, scraped from a young coconut
1/2 cup Coconut Water, from a young coconut
90g/6-7 pitted Medjool Dates
3 Tbsp Cacao Powder
1/4 cup Coconut Nectar
1 tsp Vanilla Bean
1/4 tsp Himalayan Salt
1/4 cup melted Coconut Oil

Almond Butter Cups, see previous post for the recipe

Soak the Cashews. Rinse and drain, before adding them to a high-powered blender along with all the other ingredients except the Coconut Oil. Blend until very smooth. Add in the Coconut Oil and blend it through until combined. Pour it into a container and let it chill in the fridge.
While the Cacao Ice Cream is chilling, I like to make the Almond Butter Cups! See the previous post for the recipe.
Once it has cooled (I just leave mine overnight) place it in your ice cream maker, churn the ice cream according to your ice cream makers instructions. Mine takes about 15 minutes.
Chop your desired amount of Almond Butter Cups and add to your ice cream with your ice cram maker still running. Once the cups are evenly distributed through out the ice cream, transfer it to a container and place in the freezer to finish firming up. Enjoy!

Raw Almond Butter Cups

Raw Almond Butter Cups
Raw Almond Butter Cups

I had a few attempts at these delicious cups of almond butter goodness. I loved testing out different things, and turning the “filling fails” into other recipes (that actually made for some really great date bars, stay tuned).
I wanted a filling that wasn’t just straight, plain almond butter. Although they are delicious that way, I was looking for that sweet and salty filling like a “traditional” Reeses’ Peanut Butter Cup.
This is it.

Raw Almond Butter Cups

3 Tbsp Natural Almond Butter
1 Tbsp Coconut Sugar
1/8 tsp Himalayan Salt
1 tsp Liquid Sweetener, I used Date Syrup
100g Raw Chocolate, melted

In a bowl, add the Almond Butter, Coconut Sugar and Salt. Mix well to combine BEFORE adding the Liquid Sweetener. Add the Liquid Sweetener and mix together, the Almond Butter will ‘seize up’ creating a mixture that you can roll into small balls. Press them gently between your hands to form patties smaller than your chocolate moulds, this allows the chocolate to completely surround the almond butter filling. Lay them on a lined tray, and place the freezer while you melt your chocolate.

Once you have melted your chocolate, pour a small amount into the bottom of your mould. Place in the fridge for a moment to set.

Once they have set up. Place your Almond Butter patty in the center. Top with more Raw Chocolate until the patty is completely covered. Return to the freezer or refrigerate to set. Enjoy!
Makes about 5 large cups.

Raw Chocolate Buckini Crunch Mini Caramel Cakes (nut-free!)

Chocolate Buckini Crunch Caramel Mini Cakes
Chocolate Buckini Crunch Caramel Mini Cakes
Please brace yourself for a lot of raw caramel recipes on this blog. I think this makes it three delicious Caramel posts already, but no one can blame me right? Raw caramel is such an amazing thing!
These mini cakes are no less amazing. The Chocolate Buckinis from Loving Earth kind of take the sweet, gooey caramel treat to a new level. They add such a delicious crunch!

If you were wondering what Chocolate Buckinis are, they are a granola type cereal made up of activated buckwheat, coconut nectar, shredded coconut, cacao powder and other goodies and dehydrated into crunchy chocolate bliss. They are the perfect substitute for nuts in this recipe.

100g Chocolate Buckinis
100g pitted Medjool Dates

Line a muffin tray with 4 paper liners.
Add the buckinis and dates into a food processor and process until the mixture sticks together.
Divide the mixture into 4 equal portions and press firmly into your muffin tray. Set aside.

200g Medjool Dates, soaked if they’re dry
1/2 cup Tahini
1/4 cup Coconut Nectar
1/4 cup Coconut Oil
1/2 Tbsp Mesquite, optional

Blend all ingredients in a high-powered blender until very smooth. Add 1-2 Tbsp of water if only if your blender is having a hard time blending it. Place about 2 Tbsp of Caramel into your cups. You will have leftover caramel. Leave these to set in the freezer for around 30 minutes.
Removing the liners gets a bit messy as the caramel sticks to them. Ease one part of the liner from the caramel, then gently pull the liner off. It will more than likely pull the caramel away and not be very round anymore, just use slightly damp hands to mould it back into “cake shape”.

1/4 cup Cacao Butter or Coconut Oil, melted
1/4 cup Cacao Powder
2 Tbsp Coconut Nectar
Topping: Chocolate Buckinis

Combine ingredients for chocolate. Drizzle a bit of the chocolate over the cakes and sprinkle the top with Chocolate Buckinis. Add a tiny drizzle of chocolate afterwards to help them stay in place.
Store them in the fridge.

‘Death by Raw Caramel’ Slice

'Death by Raw Caramel' Slice
‘Death by Raw Caramel’ Slice

I know this says “Death by” but it honestly should be “Life by Raw Caramel Slice” because there’s no death about it. It tastes unreal while being 100% Vegan and Guilt-Free, completely filled with wholesome, natural ingredients that give you life!

To double up the Caramel goodness this slice is topped with Loving Earth Caramel Chocolate and filled with a delicious Tahini Caramel, on a Vanilla Almond and Brazil Nut Base.

‘Death by Raw Caramel’ Slice

100g Almonds
50g Brazil Nuts
1 tsp Coconut Sugar
1 tsp Vanilla Bean Powder
pinch of Himalayan Sea Salt
200g pitted Medjool Dates

Line baking tray with baking paper, mine was approx 22x22cm.
Pulse all ingredients in a food processor until a coarse meal is formed. Add the Medjool Dates and keep processing until the mixture comes together to form your base. Transfer the base mixture to your baking tray and spread it evenly with your fingers before pressing it down firmly. Set aside while you make your caramel.

200g pitted Medjool Dates, (soaked if they’re quite dry)
1/2 cup Tahini, I use hulled but unhulled also works. Or any nut butter.
1/4 cup Coconut Nectar
1/4 cup Coconut Oil, melted
1/2 Tbsp Mesquite, optional

Blend all ingredients for your caramel in a high-powdered blender until smooth. This caramel is quite thick but if you find it too thick for your blender to handle, add 1-2 Tbsp water.
Spread the caramel over your base as evenly as you possibly can. Set aside.

Caramel Chocolate Topping:
1 (100g) bar of Loving Earth Caramel Chocolate, melted

Gently melt the caramel chocolate and pour over your caramel slice. Let the slice set in the freezer.
The easiest way to slice this neatly is to wait until it is completely frozen and then slice it with a warm, clean knife. If you cant wait, you can slice it before it is completely set.
Store the slice in the fridge, or freeze it and thaw for ~10 minutes before all of your caramel cravings are satisfied! 😉

Oil-Free Baked Falafel

Oil-Free Baked Falafel
Oil-Free Baked Falafel

These Oil-Free Falafels are my favorite of all the ones I’ve made. They crisp up beautifully while staying soft on the inside without being pasty or dry, which was the case with a few of the falafel recipes I’ve tried. These come out perfectly for me every time.

You can make them any size you wish, just be sure to adjust the baking time.
I often form half of the mixture into small falafel balls, as pictured. The other half I form into large patties for falafel burgers later in the week.

Oil-Free Baked Falafel

1 can (400g) Chickpeas, drained and rinsed
1/2 Red Onion, chopped
2 cloves of Garlic, minced
1/2 cup Parsley
1/4 cup Coriander
1/2 tsp Cumin
1/2 tsp Himalayan Salt, adjust to taste
dash of Turmeric, Chilli, Cinnamon
2 Tbsp Tahini
1 Tbsp Water
2 Tbsp Ground Flaxseed

Preheat oven to 200c. Line a baking tray with baking paper.
In a food processor add onion, garlic, and fresh herbs. Process until the herbs are minced and the onion is finely chopped.
Add the rest of your ingredients and process until starts to form a wet dough. Be sure to leave some texture, take care not to over process the mixture into hummus.
Form the mixture into falafels of desired size and flatten slightly, this helps them to cook more evenly. Lay them on the lined baking sheet and place in the oven. Bake for about 25-30 minutes, flipping half way until browned and slightly crispy.

Falafel Bowl
Falafel Bowl

I love making Falafel Bowls like this one which includes a fresh Quinoa Tabouli, Baked Chips, Roasted Garlic Hummus & Lemon-Tahini Sauce.