Chocolate Hazelnut Butter

When I posted the picture above on my Instagram page @roarganics, I had so many requests via text, Facbook, and Insta for the recipe that I thought it'd make the most sense just to post it here! This is quite possibly my favourite recipe I've come up with so far, and I hope you love it as much as I do! Enjoy it smeared on your favourite homemade gluten free toast, as a dipping sauce for strawberries, or even atop oatmeal. 

Chocolate Hazelnut Butter
Fills 1 jar

Ingredients:

• 2 cups hazelnuts
• 6 tbsp melted cacao butter (I've also had success with coconut oil, although it leaves a very distinctive flavour of coconut, so I prefer using cacao butter)
• 6 tbsp raw cacao powder
• 5 tbsp pure maple syrup
• 6 tbsp unsweetened almond milk 
• 4 tsp pure vanilla extract

Method:

1. Roast hazelnuts in an oven preheated to 180 degrees celsius (350 degrees Fahrenheit) for 5 minutes, until the skins have begun to brown and split. 
2. Rub the roasted hazelnuts between a tea towel to remove the skins. It's okay if a few skins remain, but the more you can get off, the smoother the finished product will be. 
3. Combine all of the remaining ingredients with the hazelnuts in a high speed blender (I used a Vitamix) and process until smooth and emulsified. Add a little more almond milk if you need to. Note: if you do not have a high speed blender, a food processor would probably work, although the finished result will not be as smooth (although still delicious!) 

ABC Butter From Heaven

I apologise for being AWOL recently! I've had a few health flare ups that I've had to deal with, but then I realised- what better way to deal with them than getting back to eating a high nutrient density diet? Nut butters have been a bit of an obsession for me recently- classic peanut and almond butter, cinnamon & vanilla pecan butter, and now... ABC butter. Why 'from heaven,' you ask? Because this stuff somehow manages to be fluffy, smooth, and creamy all at once. It must have fallen from heaven. Just try it and then we'll talk!

ABC Butter From Heaven
Fills 1 200mL capacity jar

Ingredients:

• 100g raw almonds
• 100g raw brazil nuts
• 100g raw cashews
• 1/4 tsp himalayan salt
• 2 tbsp melted extra virgin coconut oil
• 1/2 tbsp raw honey (or maple syrup/raw agave for strict vegans)
• 1-2 tbsp water

Method: 

1. Preheat oven to 150 degrees celsius on fan bake (300 degrees Fahrenheit). 
2. Spread the nuts on a baking tray and roast for 10 minutes to intensify the flavours - if you want this to be an entirely raw nut butter, you can skip this step. However, I personally much prefer the flavour of roasted nut butters. 
3. Place the nuts and remaining ingredients in a Vitamix or other high speed blender and blend on the highest setting until the nut butter has a light and fluffy texture similar to wasabi paste. 
4. Transfer the nut butter to a food processor and process until totally smooth, usually about 15 minutes, scraping down as needed. 
5. Pop the nut butter in a jar and enjoy! This makes a wonderful mix-in for smoothies or as a topping for homemade granola. 

Raw Passionfruit Cheesecake

I like to visit the La Cigale French markets every Sunday in Auckland. The rows and rows of seasonal, organic, everchanging produce are always a source of inspiration. I was thrilled to come across a stall selling passionfruit, although I couldn't think of what to do with them. And so, this cheesecake was born!

Raw Passionfruit Cheesecake
Makes 12 small slices

For the base:

• 2/3 cup desiccated coconut
• 1 1/4 cups raw almonds
• 1/2 tsp vanilla extract
• 4 large medjool dates, pitted
• Pinch himalayan salt
• 1 tbsp water

For the passionfruit filling: 

• 1 1/2 cups cashews, soaked overnight and rinsed
• Flesh of 1 young coconut
• 1 cup homemade almond milk 
• 3/4 cup melted coconut oil, in liquid form
• 1/4 cup cacao butter, melted
• 1/2 cup raw agave
• Pinch himalayan salt
• 2 tbsp passionfruit powder
• 4 ripe passionfruit, flesh only 
• Juice of 1/2 lemon 

For the coconut swirl: 

• 4 tbsp coconut sugar
• 4 tbsp coconut butter

Method: 

1. Line the base of a non-stick springform cake tin with greaseproof baking paper. 
2. Combine all base ingredients in a food processor until the mixture holds together when pressed between your fingers, and press the base into the bottom of the cake tin. Smooth with the back of a spoon.
3. Combine all ingredients for the passionfruit filling besides the passionfruit powder, lemon juice and passionfruit flesh in a food processor until smooth. Pour about into a measuring jug. 
4. Add the passionfruit flesh, lemon juice, and passionfruit powder into the mixture left in the food processor and pulse until incorporated but the passionfruit seeds are still intact. Pour this mixture into a measuring jug and set aside. 
5. Pour the unflavoured filling back into the (cleaned) food processor and blend in the ingredients for the coconut filling. 
6. Alternately pour the passionfruit and coconut fillings over the cheesecake base, swirling with a chopstick to create a marbled effect. 
7. Freeze for a few hours until set. 

Raw Vegan Ginger Slice

This recipe is an absolute favourite of mine. It came about when I decided to recreate a piece of raw vegan ginger slice I had at one of my favourite little cafes, and I've been making it ever since. It's too good to keep a secret, even though I really want to!

Raw Vegan Ginger Slice
Makes 18 triangles

For the base:

• 1 1/2 cups raw pecans
• 3/4 cup desiccated coconut
• 2 pitted medjool dates
• 1 tbsp water

For the filling: 

• 1 1/2 cups smooth almond butter
• 12 pitted medjool dates
• 1/4 cup + 2 tbsp pure maple syrup
• 3 tbsp ground ginger
• 1 1/2 tsp nutmeg
• 3 tsp ground cinnamon
• 1/2 cup + 1 tbsp water
• 3/4 tsp Himalayan salt
• 1/4 cup + 2 tbsp coconut oil 

For the topping: 

• 1 tbsp coconut sugar
• 1 tsp ground cinnamon 
• Water

Method: 

1. Line a small square tin with baking paper.
2. Pulse base ingredients in a food processor until a sticky mix forms. Press this into the lined tin and firmly smooth the surface with the back of a spoon. Place this in the freezer while you prepare the filling. 
3. Blend all filling ingredients in the food processor until smooth and creamy. 
4. Spread filling evenly over base. 
5. In a small bowl, whisk together the coconut sugar and cinnamon with a fork. Dust the top of the slice with this mixture using a sieve, and then little by little spread water over the mixture using the back of a spoon until you have a glossy glaze. 
6. Return to freezer until set or overnight. Serve directly from freezer or place in refrigerator for a few hours before serving if you prefer a softer texture. 

Vegan Gingerbread Stars

I'm not feeling particularly festive at the moment, even though it's Christmas next week! So, to try and get myself feeling the Christmas love, most (if not all) of my baking recently has featured either ginger or cinnamon. It's a good thing I like ginger and cinnamon. These chewy, warming bites of goodness went down a real treat... it's almost unbelievable that they contain no butter or even oil.

Vegan Gingerbread Stars
Makes a big plateful (more than pictured)

Ingredients:

• 5 medjool dates, pitted
• 1/2 tbsp grated or ground ginger
• 4 tbsp coconut flour
• 1 tbsp psyllium husk
• 1 1/2 tbsp raw honey * 
• 1 tbsp pure maple syrup
• 1/2 tsp cinnamon 
• Pinch of cardamom
• Pinch of nutmeg
• 1 cup + 4 tbsp almond meal (I used the pulp from almond milk I made earlier)

* If you're a very strict vegan and don't eat honey, simply substitute with more maple syrup. 

Method: 

1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). 
2. In a food processor, blend the dates, ginger, coconut flour, psyllium, honey, maple syrup, cinnamon, cardomom, and nutmeg until you have a sticky dough. 
3. Using your hands, knead in the almond meal. 
4. Roll out the dough and cut into stars or other shape of choice. 
5. Place on lined baking tray and bake in preheated oven for about 10 minutes, or until browned around the edges. 
6. Enjoy! Great with a cold glass of homemade almond milk. 

Vegan Balsamic Strawberry Salad with Macadamia Nut Feta

This one is truly amazing. The smoky crunch of the tamari roasted almonds, the tang of the strawberries, and the creamy melt-in-your-mouth macadamia nut feta. Not to mention the lemon juice in the feta will help your body absorb the iron from the spinach!

Vegan Balsamic Strawberry Salad with Macadamia Nut Feta
Serves 2 as a main or 4 as a side dish

For the macadamia nut feta:

• 1 cup raw unsalted macadamia nuts. 
• 1 1/4 cups water. 
• Himalayan sea salt, to taste. 
• Juice of 1/2 lemon. 

For the tamari roasted almonds: 

• 1/4 cup raw unsalted almonds. 
• 1 tbsp tamari soy sauce. 

For the salad: 

• 1 big bunch organic spinach. 

For the balsamic strawberries: 

• 1 cup organic strawberries, halved. 
• 1 tsp balsamic vinegar. 
• 1 tbsp pure maple syrup. 

For the salad dressing: 

• 1 tbsp avocado oil.
• 1 tbsp balsamic vinegar. 
• 1 tsp pure maple syrup. 
• 1 tsp Dijon mustard. 
• Himalayan salt & pepper, to taste. 

Method:

1. Preheat the oven to 180 degrees Celsius. 
2. Begin by making the feta. Combine the macadamias and water in a food processor or high powered blender and blend until you have a creamy liquid, about 4 minutes. Place this liquid in a nut milk bag and strain out the fluid until you are left with the macadamia pulp. Put the pulp in a mixing bowl and blend in the salt and lemon juice with an electric whisk. Place in a container and refrigerate. 
3. Now prepare the tamari roasted almonds. Combine the almonds and tamari in a bowl and coat using your hands. Spread out on a baking tray and place in the preheated oven for about 15 minutes. Set aside to cool. 
4. Toss the strawberries with the balsamic vinegar and maple syrup in a resealable bag until coated and allow to marinade for 30 minutes.  
5. Rinse the spinach in a colander and pat dry. Set aside. 
6. Whisk together the salad dressing ingredients.
7. Toss the spinach, feta, almonds, strawberries and dressing in a large bowl. Enjoy!

Raw Portobello Benedicts with Cashew Hollandaise

So, I modelled this one off something I've had at one of my favourite raw vegan cafes. I'm more than happy with the result and will certainly be making this one again!

Raw Portobello Benedicts
Serves 1

For the bagels:

• Sprouted grain bread

For the filling: 

• Small bunch organic spinach
• 2 portobello mushrooms

For the mushroom marinade: 

• 2 tbsp balsamic vinegar 
• 2 tbsp cold pressed olive oil 
• Juice of 1 lemon
• 2 tsp Dijon mustard
• 1 large clove garlic, minced
• Sprinkling of dried thyme
• Sprinkling of Himalayan salt

For the cashew hollandaise: 

• 1/4 cup cashews, soaked overnight
• 1/2 tsp turmeric
• Sprinkling of Himalayan salt
• Pinch of cayenne pepper. 
• Juice of 1 lemon
• 3 tbsp water
• 2 tbsp cold pressed olive oil
• 1/2 tsp apple cider vinegar

To garnish: 

• Microgreens or alfafa sprouts

Method: 

1. Make the marinade first by whisking together all of the ingredients listed. Place the marinade in a resealable bag with the mushrooms, shake well, and then allow to soak on the countertop for about 30 minutes. Meanwhile, prepare the hollandaise. 
2. To make the hollandaise, place all ingredients in a food processor and blend until smooth. Set aside. 
3. To form the bagels, roll a large chunk of the sprouted grain bread between your hands and then flatten on a cutting board. Using a circular cookie cutter or the rim of a glass with roughly the same diameter as the mushrooms, cut out two circles of the bread. Use a small knife to cut out a smaller hole in the middle of each one to create the bagels. 
4. Once the mushrooms have been marinating for about 30 minutes, assemble the benedicts by layering spinach on each bagel, followed by a mushroom and the hollandaise. Garnish with microgreens or alfafa sprouts.