All posts filed under: Recipe

Recipe: Raw Berry Mini Cheesecake

Raw Berry Mini Cheesecake recipe From CMC Nutrition Ingredients: Base: 1 cup dates (pitted and presoaked in water for at least 10 minutes) 1 cup walnuts (or almonds) Filling: 1.5 cup cashews (soaked in water for a few hours prior, then drained) Juice of 1 large lemon 1/2 cup coconut milk 1/2 cup maple syrup or honey (Use 1/3 cup if you would prefer a less sweet option) 1 tablespoon coconut oil 1/2 cup of frozen berries Method: Blend the base in a food processor or good blender. Lightly grease the bottom of a muffin tin or alternatively you could use a plastic muffin tray which doesn’t require greasing. Place a small amount (approximately 2 – 3cm) of the base mixture in each section of the muffin tin and refrigerate while preparing the filling. Blend the ingredients for the filling and place on top of the base in the muffin tin. Refrigerate for approximately 2 hours and then your Raw Berry Mini Cheesecakes are ready to serve! Alternatively you can freeze the mini cheesecakes, they will last for …

Giant Chocolate Cupcake Recipe

WHAT’S BETTER THAN A CHOCOLATE CUPCAKE? A GIANT CHOCOLATE CUPCAKE! Recipe and blog post courtesy of http://www.saladvsfood.wordpress.com Cupcakes are still a good old favourite for most of us, even though the trend of the cupcake seems to be on the descent. I still love a good cupcake but what’s better than a cupcake? A GIANT one of course! This week I battled through sickness (I felt like death) to make this birthday cupcake for one of my chocolate loving friends. So I dragged myself out of bed, pulled out a bunch of recipes to try and decide what kind of cake I was going to make, spent hours (like 2 hours) trying to decide before giving into my giant cupcake pan staring at me in the cupboard because I haven’t used it enough! Even when I was baking it, I still wasn’t really sure how I was going to go about decorating it but turns out sometimes keeping it cute and simple is the most effective! To make this giant cupcake I used a giant cupcake pan from …

Chewy Chocolate Slice Recipe

Chocolate Slice Ingredients: 125g butter, melted 220g firmly-packed light brown sugar 1 egg, beaten lightly 1tsp vanilla extract 75g plain (all-purpose) flour 35g self-raising flour 2tbsp cocoa powder 45g desiccated coconut 1 extra tbsp desiccated coconut for sprinkling Chocolate Icing Ingredients: 160g icing sugar 2tbsp cocoa powder 10g butter, melted 1½tbsp hot water, approximately Method: Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x 12-inch) rectangular cake tin. Line the base and long sides with baking parchment, extending the paper 5cm (2 inches) over the sides. Combine the butter, sugar, egg and vanilla extract in medium bowl. Stir in the sifted flours and cocoa powder, then coconut. Spread mixture evenly over base of pan. Bake for about 30 minutes. Meanwhile, make thechocolate icing by sifting icing sugar and cocoa powder into a medium bowl. Add the melted butter and the water and stir until icing is a spreadable consistency. Remove the hot slice from the oven and spread with chocolate icing while still hot. Sprinkle with extra coconut. Cool in pan before cutting. …

Coconut Ice Recipe

Ingredients: 125g copha 250g desiccated coconut 500g pure icing sugar, sifted 2 egg whites, lightly whisked 1/2 teaspoon vanilla extract 3 drops red liquid food colouring Method: Line a square 20cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang the sides. Melt the copha in a small saucepan over low heat. Remove from heat and set aside for 10 minutes or until cooled to room temperature. Combine the coconut and icing sugar in a large bowl. Add the copha, egg white and vanilla extract, and stir until well combined. Divide coconut mixture in half. Press half the coconut mixture over the base of the prepared pan. Add the red food colouring to the remaining coconut mixture and stir until well combined and evenly coloured. Spread the pink coconut mixture over the mixture in the pan and smooth the surface. Cover with plastic wrap and place in the fridge for 1 hour or until set. Remove the coconut ice from the pan. Use a sharp knife to cut into 16 small squares …