PSA: Peanut Butter, browned butter and Easter Eggs are officially our new favourite flavour combo. Not to toot our own horns, but we reckon these cookies will blow your bunny-printed socks right off.
Let’s hop to it.
You’ll need:
Method:
Made ‘em? Loved ‘em? We wanna know. Share and tag us on IG at @eat___dailyfood and we’ll beg you to drop more around to us pronto.
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Think buttery, flaky, light pastry, a sweet almond frangipane filling topped with tender and beautifully coloured plum slices. Yeah, yum.
Let's make her, shall we?
Ingredients:
Instructions:
The pastry:
The filling:
Introducing the Tomato & Burrata Tarte Tatin: our take on the classic French dessert but with a creamy, vibrant and juicy twist.
This tarte tatin combines the It Girl of cheese land (burrata) with sweet, caramelised cherry tomatoes – all nestled within a golden, flaky puff pastry crust. The perfect dish for summer evenings on the porch with your favourite humans (or to tuck into solo).
Serves: 4-6 people.
Ingredients:
Instructions:
1: Preheat your oven to 180 degrees celcius. Unfold your puff pastry sheet and cut into a circle, around 25-30cm in diameter. Chill the pastry round, covered, until you're ready to use it.
2: In a large pan, melt the butter over medium heat. Add your thinly sliced onions and a pinch of sugar. Cook and stir until the onions are golden and caramelised, around 10-15 minutes. Then, add 2 tablespoons of water and let it cook off, scraping the brown bits from the bottom of the pan. Transfer your caramelised onions to a bowl.
3: In a clean, ovenproof cast-iron pan, or flat baking sheet with baking paper, drizzle honey and balsamic on the base. Layer tomatoes in an even circle, with salt + pepper and thyme, then sprinkle the caramelised onions on top.
4: Place the chilled puff pastry round on top, tucking the edges into the pan, or pressing pastry down creating tucked edges, if using a flat baking sheet.
5: Now, to the oven! Take the tart in the preheated oven until the crust is puffed and golden, which should take about 30 minutes. Let it stand for 5 minutes, then run a knife around the pastry to loosen it from the pan and carefully flip the tart out onto a serving platter.
6: Scatter the torn pieces of burrata on top of the tart, drizzled with olive oil and sprinkled with the basil and pepper. Cut it into wedges, serve immediately, and prepare yourself for people to go on and on and on about how good that was. You are welcome.
]]>In 2006, Akon said to us, “Smack that.” We can’t be 100% sure, but do we think he could have been talking about cucumbers?
Either way, this Smacked Cucumber Salad has a chokehold on us and we literally cannot stop eating it, so thought it’d be quite rude if we didn’t share it with you too.
Get the recipe here.
Everyone needs a good, go-to green salad recipe in their repertoire, and, well, this is it!
The beauty of this salad is that you can use any salad veggie you like. Our general rule of thumb is to pick seasonal produce (you can read more about that here), but any veg will work. As long as there’s heaps of ‘em!
A wide variety of plants in your diet promotes a healthy and happy gut microbiome. This enhances our digestion, boost immunity, and contributes to overall well-being. So, load up on the veg, leafy green, herbs and seeds and you’ll be feeling tip top – promise!
Recipe here!
There’s a lot to love about this salad.
Full of fun, fresh veggies with a zingy Mexican twist – you get ten plant foods in one (you’re welcome, gut microbes), ferments and a good dose of protein and fibre.
And, it’s so easy. Serve as a side salad, but know that it probably deserves the spotlight. Check out the recipe here.
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Everyone needs a good, go-to green salad recipe in their repertoire, and, well, this is it!
The beauty of this salad is that you can use any salad veggie you like. Our general rule of thumb is to pick seasonal produce (you can read more about that here), but any veg will work. As long as there’s heaps of ‘em!
A wide variety of plants in your diet promotes a healthy and happy gut microbiome. This enhances our digestion, boost immunity, and contributes to overall well-being. So, load up on the veg, leafy green, herbs and seeds and you’ll be feeling tip top – promise!
So, here’s how we do it.
For the salad:
For the dressing:
Instructions:
In 2006, Akon said to us, “Smack that.” We can’t be 100% sure, but do we think he could have been talking about cucumbers?
Either way, this Smacked Cucumber Salad has a chokehold on us and we literally cannot stop eating it, so thought it’d be quite rude if we didn’t share it with you too.
Originally a staple Iranian side dish, this salad is fresh, vibrant and let’s all of our favourite spring veggies really shine.
You’ll need:
And have some Olive Oil, Lemon Juice and S&P handy for the dressing.
Let’s smack!
Enjoy, but be warned. Once you smack, you’ll never go back.
Make it? We wanna see it. Share it and tag us at @eat___dailyfood <3
*Note: if you don’t want to waste the seedy bits – store yours in the fridge and use as a special ingredient in a refreshing spring drink or cocktail. Yum!
]]>Ingredients:
And for the dressing:
Let's assemble:
That’s it! Easy to make, delicious to eat and your body will be thank you.
]]>We’re not really sure it gets much more delish than this. Moist, gooey, decadent but not too rich – perfect for those die-hard choc lovers (we know you’re out there). Serve warm with a drizzle of cream and enjoy every. last. crumb.
You’ll need:
Let’s bake!
Made it? Baked it? We wanna see it. Flex your new cake skills and tag us at @eat___dailyfood <3
Bread can get a bad rap. Diet culture has made us scared of carbs, but the right breads can be a really great source of fibre, ferments and proteins. And, obviously, it tastes so good.
So, in honour of bread, our one true love – meet whipped ricotta and blanched pea toast. Packed with protein, topped with seasonal spring veg and bursts of fresh flavours in every bite, you’ll want to get this on your plate pronto.
Let’s get loading!
You’ll need:
For the ricotta:
And then, the peas:
Let’s assemble:
Yum! Bon appetit, chef’s kiss, etc etc.
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ICYMI: We launched The Main Ingredient last week – our brand new interview series where we’ll get up close and personal with some special people to hear all about their experiences with and memories of food.
Our first guest was none other than Al Thursfield, our Founder/heart and soul of Daily Food. Her story is extremely personal and she opens up about the real reasons she is so passionate about healing people’s relationships with food. You can read her words here.
For each guest we speak with, we’ll ask them to share a recipe that feels nostalgic, sparks joy or reminds them of a special memory. So, for Al? It had to be a pasta recipe.
Without further ado, here's Al's favourite pesto pasta recipe!
You’ll need:
Method
Yum! Enjoy x
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Light, bouncy, moist and zesty. Easy to make, easier to eat (trust us). Serve solo with some greek yoghurt, or if you’re feeling fancy, add lemon curd and swiss meringue buttercream (recipes here and here!).
Here’s how to get this perfect, Mediterranean-style delicious beauty in your life.
You’ll need:
Got the goods? Great. Let’s bake, baby.
Method:
Yum! Make it? Tag us at @eat___dailyfood, we wanna see!
]]>I scream, you scream, we all scream for Berry Nice Cream. This is a simple, healthier take on a frozen, creamy summer dessert. Made for big kids (and we suppose little ones too).
Ingredients:
*makes approximately 6 Nice Creams, depending on your mold.
For a really profesh vibe, use an ice cream or popsicle mold to get the perfect shape. Otherwise, a large ice tray will do the trick! And if you’ve got popsicle sticks, get ‘em out for this too.
Let’s make ‘em!
Made them? Yay! We wanna see. Share your cute pics on Instagram and tag us at @dailybar__ so we can like/comment/subscribe etc etc.
This one’s for the lovers. What’s more romantic than some juicy strawbs covered in chocolate? You have loved the bark recipes we’ve shared before, so here’s a loved up, V Day edition to get you in the mood.
Our homemade Cupid’s Bark is pretty much impossible to mess up. And, our favourite part about bringing this to life is that you can customise it to your hearts’ content. (Love pun, get it?)
Your main ingredients are:
High quality dark chocolate is the most important ingredient. We typically opt for something around 70%, as this is where the choccie health benefits kick into gear. (Yep, choccie can be good for you. Read about it here).
Toppings:
Here’s where it gets fun! The whole point of chocolate bark is to load it up with delicious toppings. We try to opt for something sweet, something crunchy and something salty.
We’d go for:
It’s best to mix in about half of the ingredients directly into the chocolate and use the rest as topping. This way, you get plenty of flavor in each bite!
Reminder: you can't stuff this up, adjust all quantities accordingly to your heart desires
5 wholefood ingredients. 1 bowl. 0 fudge’n worries! Get your sweet tooth craving and add some goodness to your body at the same time.
These brownies are:
You'll need:
Toppings optional (but highly recommended). We went with raspberries and dark chocolate, but go with what your heart desires.
Method:
Recipe notes:
Fudge'n delicious stuff.
If you make it, we wanna see it. Share on your IG story and tag @the_dailybar so we can share in the deliciousness.
]]>The holidays just wouldn’t feel right without some kind of delicious, fresh, berry-themed dessert. Perfect for hot days and light enough to follow a marathon Chrissy meal.
So, here’s our Festive Berry Tart. Sort of like a pav, sort of like an Eton Mess. Insanely decadent, insanely easy, insanely delicious. Dinner party desserts sorted!
You'll need:
1. Spelt Pastry
2. Meringues:
3. Filling:
Pastry preparation:
Make the meringue:
Finally, the filling:
Tips and tricks:
Want to prepare ahead? Here are our hassle free, easy serve dinner party steps:
1. Make you meringues whenever you can - they will store in an airtight container for weeks.
2. A few hours before - bake the pastry + whip the cream mixture together and keep it covered in the fridge.
3. Sit back, relax and enjoy your friends and food.
4. When you’re ready to serve, smash your meringues, add your cream to the case + fruit + meringues - this will keep the pastry crispy, the meringues crunchy and the texture all sorts of contrasty delight.
Variations:
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You'll need:
Method: (either by hand or in processor)
Pastry tips:
Inspired to make more pastry dishes? Check out the full list of our recipes here.
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This recipe makes 9-15 cookies depending on size. Hint: you should probably double the recipe for a big batch! Gluten-free + dairy free + vegan variations below:
You’ll need:
To decorate — lemon icing:
Or just want plain icing? — sub the lemon out for plant milk or water.
Method:
Variations:
Gluten and grain-free
Substitute spelt flour with almond meal plus 2 tablespoons arrowroot powder.
Alternatively replace the spelt with your favourite gluten-free or paleo flour + however, final result may be a bit more crumbly.
Dairy-free and vegan
Sub the egg for a non-dairy milk and replace the butter with coconut oil (biscuit won’t be as chewy once cooled)
]]>We love eggs. Especially when they’re pickled. Rich in protein, healthy fats, antioxidants and vitamin A & D – these pickled boys will help keep your gut and mind in check.
Eat in a leafy green salad, on toast with smashed avo or just by themself with some S&P. Yum!
Wanna try it for yourself? Here’s the deets.
You’ll need:
Prep the eggs:
Let’s get picklin':
That’s it! Get her out in the morning and enjoy the eggs of your labour.
Extra tips:
Love 'em? Let us know. Tag us at @the_dailybar and show us how you go. Yum!
]]>
Picture this. It’s a sunny afternoon and you’re gathered around a big table with a group of people you love. There are some delicious plates of food floating around, you’re contemplating dessert and thinking, “man – life is good”.
Been there before? It’s the best. It’s also backed by science.
Social eating plays an important role in our gut health and general wellbeing. A study on wild chimpanzees showed that oxytocin levels (the feel-good, love hormone) were highest following food-sharing events. Cute, huh?
As well as promoting bonding and connection with others, oxytocin has been shown to reduce stress and anxiety by lowering cortisol levels in the brain and helping us calm down.
So, gather a group of your favourite humans, celebrate the warmer weather and cook some delicious food. Science says it’s healthy!
For the filling:
First up: the pastry: (either by hand or in processor)
Pastry tips:
Gently, gently! If processing, only pulse gently and if mixing by hand, use a light touch on dough, flour should be on the tips of the fingers only - by not overworking the dough makes for tender, flaky pastry.
Keep things chilled! the butter, the water - you want everything as cold as possible.
Now to bring it all together:
You're done! Pair with your favourite summer salad and go enjoy with those loved ones of yours. Us included, pls.
You snack monsters loved our Chocolate Bark Recipe last week, so we’re sliding on in with it’s lighter, zingier sister – FroYo Blueberry Bark! Just as easy, just as delish. Anyway, to the recipe!
You’ll need:
Method:
Done-zo! Enjoy.
Looking for some more snack options that are equally as delicious and functional but ready made for ultra-convenience? Shop our range of Super Bites here.
Meet Chocolate Blueberry Bark. A super quick and easy-to-make snack for the times when the chocolate monster in your stomach comes knocking. Three ingredients, four steps, too many yums to count.
Full of fibre and vitamin C, blueberries are more than just a delicious addition – they're functional too. And chocolate is actually good for our guts, remember? If you missed the memo on that, catch up here.
Anyway, to the recipe!
You can’t really go wrong with this recipe. Adjust the quantity depending what your ideal choc/blueberry ratio is!
Let's Bark:
Break up into smaller pieces, and enjoy straight away (if you’re anything like us) or store in an air-tight container to snack on for later.
Hot tip: you can also leave this in the freezer for a frosty summer treat, but we love the textural sensation of the chilled hard choc and soft sweet blueberries. Yum!
Looking for some more snack options that are equally as delicious and functional but ready made for ultra-convenience? Shop our range of Super Bites here.
Win the morning, win the day. We find the morning food fuel we reach for, has long lasting day making/breaking affects, dictating our blood sugar levels all day (hint for stable energy all days you want to avoid riding the blood sugar rollercoaster at all costs)
Whether your body loves food first thing, or you’re a morning faster, how we break our fast can significantly affect our mood and energy levels the rest of the day.
What we look for in morning fuel?
Fibre, healthy fats, proteins, whole food ingredients.
Ingredients that will nourish our gut, keep our insulin levels stable and keep us full four hours! And of course tastes delicious, duh, but that goes without saying.
1/2 cup oats
1 small banana
1 egg
1/4 cup plant milk
1 scoop protein powder
pinch salt
Process everything in a blender on low, medium speed, adding more plant milk if needed to get the blend going. Heat a pan over medium heat and add a little coconut oil or butter to pan before adding in batter.
You can make 1 large diner plate sized pancake, or smaller pancakes (which will be easier to flip). Cook for 2-3 minutes on first side until bubbles form and pancake dries around the edges. Flip (breath hold) and cooke for a further minute or two on second side.
Serve with probiotic yoghurt, local in season fruits and a sprinkle of nuts and seeds for a breakfast that will super power you through the day ahead. Or anything your heart desires! Local honey + lemon, yum.
Nothing says ‘cracking’ dessert like a creamy, crunchy, salty, sweet frozen dessert, with a dark choccy toppy! Crack the top, to find a frozen banana wonderland awaiting you below. Just 5 ingredients; and one very good time guaranteed
What you'll need:
6-8 frozen bananas
2 tbsp peanut butter
1 tbsp honey
pinch salt
1 tbsp peanut butter
1 tbsp honey
100g dark chocolate
flakey salt (don’t skip this!)
You’ll want a decent blender a spatula and some patience to get the Nice Cream to the desired consistency. You might be tempted
to add some liquid, but DON’T...the creamiest, fluffiest nice cream is awarded to those that stop, start, blend and scrape, until the frozen bananas start doing their thing. Pour into a bowl and level the top.
Stir together PB + honey until get a little whipped caramel delight. Swirl into the nice cream. Like so:
Melt chocolate over a double boiler. Drizzle on top. Sprinkkle with flakey salt. Freeze for 20 mins or until choccy toppy is hard. And crack your way into the frozen banana wonderland below. Best served with 2 spoons and a frozen dessert friend, or yourself.
A cripsy chewy oat & honey crust, with a layer of salty sweet caramel sauce and topped with the chocciest of choccy mousses.
With each layer serving it’s own critical part in the tart party, it’s decadence personified, it's the Mother of all tarts!
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Although it seems like a lot of ingredients - and well yeah theres a fair few, but it's a really simple recipe and trust me it's worth it:
l let you into a little trick of mine - I HATE dates, like you would have to pay me to eat a date. You could stuff them with peanut butter, choc coat them and roll them in star dust and I'd still politely (or not so politely decline) BUT they're texture is phenomenal! So I've used dates in this recipe (similar to our Nice Slices) for incredible texture purposes, but balanced it out with other incredible tasting ingredients, for maximum taste satisfaction, hence all the ingredients.
The sweet caramel layer really off sets the rich dark choccy mousse so perfectly, so if you're going to sub out this layer, I would make your choccy mousse a little sweeter.
Blend, taste & have fun kids!
Lets talk crust:Other alternative is this baked spelt crust recipe - which would be really delicious too!
Ingredients:
You supply coconut cream and let us supply the rest of the wholefood ingredients right here in The Daily Pantry
Crust
¾ cup almond meal
1 cup oats finely ground in processor
1/4 cup cashew butter
1/2 cup raw bush honey
Caramel Sauce
1/2 cup dates (soaked)
2 tbsp coconut sugar
3 tbsp maple syrup
1/4 cup cashew butter
1 tbsp water
1 tbsp cacao butter
big pinch salt
Chocolate Mousse
1/3 cup dates (soaked)
200mL coconut cream (AYAM is great!)
1/2 cup almond meal
1/2 cup cacao butter
3/4 cup cacao powder
2 tbsp raw bush honey (or maple)
2-3 tbsp water
pinch salt
Method:
Crust:
Combine all ingredients together in processor and mix until forms a dough ball.
Caramel:
Soak dates in warm water to cover for an 1hr (or at least 20 mins). Drain the drains and reserve a little of the soaking liquid for the recipes.
Combine all ingredients except the cacao butter in food processor until silky smooth (can add a little extra extra of the soaking water if the blend is too thick - it wants to be thick, but easily spreadable on your base)
Mix in cacao butter and then transfer to your crust.
Place tart in fridge while you make the choc layer
Choccy Mousse:
Blend the dates & honey/maple, salt & water until smooth and then add almond flour.]]>
So this delicious flaky spelt pastry galette is an ode to prime peach time, to warm days, sticky fingers and delicious moments shared with loved ones.
Does it galette any better?
]]>Oh the joys of summer stone fruit! While recently eating peaches on the beach with my almost 3 year old nephew - caught up in the moment, a cold juicy peach on a hot summers day, lured in by the sweet juice running down our hands - we decided peaches were our favourite fruit.
So this delicious flaky pastry dessert is an ode to prime peach time - with a lime, bush honey & almond twist!
A galette is basically a rustic open tart - I’m a firm believer that the more homemade looking, the better it just adds to the beauty of it! - This gallet is delicious served warm with a blob of icecream for dessert, or delicious cold with a coffee on a leisurely weekend morning.
Don’t be intimidated by pastry making, anything rustic looking makes for a very forgiving recipe, and with fruit juices leaching out of the flaky pastry - it’s pretty hard to go wrong!
The almond cream in this recipe soaks up all the delicious lime and honey syrup, creating a fluffy lime layer between the flaky pastry and sweet juicy peaches.
I love using wholemeal spelt flour as it is packed with fibre, easier to digest than wheat, full of essential nutrients and has a delicious nutty flavour.
You can substitute the fruit in this for other delicious galette guests - perhaps plums, strawberries, rhubarb, raspberries - you may just need to adjust the sweetness of the syrup and play around with other citrus juices/zests depending on the fruit. Have fun, play!
But for now a Summer Peach Galette...because after all it is prime peach time!
Ingredients:You supply the fruit and butter (or vegan butter) and let us supply the rest of the all wholefood ingredients right here in The Daily Pantry
Spelt Crust
2 cups wholemeal spelt flour
1 tablespoon coconut sugar
¾ cup (175g) chilled unsalted butter, cut into cubes
Pinch of salt
3-5tbsp iced water
Marinated Peaches
4 peaches - cut into 0.5-1cm slices(some will be left over yum, and I definitely ate some as I went)
Juice & zest of 1 big lime (or 2 smaller less juicy limes)
1 tbsp raw bush honey
Almond Creme
¾ cup almond meal
2 tbsp raw bush honey
1 sml tbsp butter
Pinch salt
Method:
Marinated Peaches:
Gently warm honey, lime juice & zest over very low heat to melt honey.
Spelt Pastry: (either by hand or in processor)
Pastry tips:
Gently, gently! If processing, only pulse gently and if mixing by hand, use a light touch on dough, flour should be on the tips of the fingers only - by not overworking the dough makes for tender, flaky pastry.Keep things chilled! the butter, the water - you want everything as cold as possible.
Mix spelt flour, coconut sugar and salt together in a large bowl.
Almond Cream
Combine almond flour, honey, butter in a bowl until doughy.
Assembly
On a lightly floured work surface, roll out the pastry into a 25cm-wide circle and about 0.5cm thick, transfer to a baking tray lined with greaseproof paper.
Spread almond cream into the centre evenly, leaving about 5cm border around the edge.
Arrange the peaches elegantly or haphazardly ontop.
Fold this overhanging 5cm pastry edge up and over the peaches, pinching at intervals to create a circular border.
Brush pastry with any remaining lime syrup and bake for 30mins until golden brown and the peach juices are bubbling.
]]>
But after happily scoffing my share of your golden foiled balls this Christmas, I felt inspired to create my own hazelnut-y chocolate-y treat.
Full of wholefoods and free of that glistening packaging that’s on a one way trip to landfill.
Let the good times roll!
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Makes 15-20 balls depending on size
Ingredients:
3/4 cup cacao butter
1/3 cup cacao powder
1/3 cup bush honey (or other liquid sweetener: maple also delicious)
3/4 cup (150mL) coconut milk*
3/4 cup roasted hazelnut butter**
1 cup roasted hazelnuts***
pinch salt
vanilla (optional)
Method:
Add cacao butter to a double boiler ~ sounds fancy but really isn’t. To make a double boiler fill saucepan with about 5cm of water and bring to boil. Then place a suitably sized bowl on top of saucepan and make sure it’s not touching the water below.
Once cacao butter is melted, add honey, and gently stir to combine, until honey melts and both melted ingredients combine when stirred.
Take bowl off the heat and add in cacao powder (+ salt & vanilla) stir to combine until no little powdery lumps.
While melting chocolate ingredients, gently heat coconut milk over low heat.
Slowly add warmed coconut milk to the melted chocolate mixture, whisking continuously, until mixture is glossy well combined and then whisk in hazelnut butter.
Let your bowl come to room temperature and then place in the fridge to harden (mine took about 4hrs)
Put about 20-25 roasted hazelnuts to one side (they will be your centres) and then finely chop the rest (I flung them in the food processor, but you can easily chop by hand). Put chopped hazelnut in a shallow bowl.
Scoop out portions of the hardened mixture. Roll into a rough ball. Flatten. Place hazelnut in the middle. Close mixture around the nut. And roll into a perfect ball. Roll ball into bowl of chopped hazelnuts.
Work quickly - so you don’t get your hands too dirty! Place mixture in freezer to harden if it gets a little warm.
Put back in the fridge to set. Eat and let the good times roll...
Recipe Notes:
* I used Ayam premium coconut milk - as it is 100% natural with no thickeners or additives. Freeze any remaining milk from can - perfect for tossing into curries or smoothies
** I made my own hazelnut butter: recipe here
*** Roasted hazelnuts are infinitely nicer than raw in this recipe. To roast hazelnuts, simply put in oven at 180 for 5-10mins and once cool, rub off the skins in tea towel instructions here
I used about 450g of hazelnuts in total - with a little bit of extra butter left over, which is delicious drizzled over...well everything!
Love this recipe? Sign up to our mailing list below to be the first to get your hand on all our new recipes + exclusive discounts on The Daily Pantry ingredients!
]]>Save money and packaging and make your own with super simple nut butter how to guide!
]]>Ingredients:
2 cups of nuts
pinch of salt salt
Method:
Heat oven to 180° C
Place nuts on a tray and roast for about 6-10 minutes. Stir regularly and watch quite closely as they can go from perfect-burnt in literally seconds (trust me, I know!)
Some nuts like hazelnuts and peanuts can be peeled after roasting. Put them inside a tea towel and rubbing them on the bench or between your hands, to remove skin.
Once cooled place nuts in a food processor and process until you have smooth, glossy paste. Depending on your processor this can take up to 10 mins and might seem like its never going to happen! I've made this with my mum's pretty crappy processor, and it worked, so have faith (an patience)
The nuts will go through many different stages and you will start to see the oils coming out and mixture turning glossy. Keep stopping the machine and scarping down the sides until you have silky, nut buttery texture!
Save money with our affordable organic nut range:
]]>Ingredients:
1 cup coconut butter
2 1/2 cup shredded coconut
1/4 cup honey
1/4 cup coconut oil
1 tbsp coconut yoghurt or coconut cream (optional)
Double Batch Raw Chocolate
Method:
Soak shredded coconut in water for 20 mins (not essential but this will help soften the coconut and make for a softer filling)
Melt coconut butter, coconut oil, honey over a double boiler.
Drain coconut through sieve and gently squeeze, leaving a little water still in coconut.
Put drained coconut in food processor with melted ingredients.
Add in yoghurt or coco cream, if you have some handy, will create even moister/creamier texture, but not essential!
Blend to combine. I prefer a smoother texture, so blend for 60 seconds until shreds are slightly broken up, can blend for less if prefer more texture.
Press into a lined tray and smooth down the top.
Put in freezer to harden for 15 mins.
Prepare a double batch of our Raw Chocolate Recipe.
Once choc is made, let cool for a few mins, to thicken.
Cut hardened coconut insides into desired shapes (I went for 2 x 5cm-ish blocks).
With a fork gently dip each block into chocolate bowl, coating completely in chocolate and placing on lined tray.
Harden bars in fridge & marvel at the fact you're now a chocolatier!
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Just another damn impressive choccy treat to wow yourself (or your friends) with...
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1⁄2 cup cacao butter
1⁄4 cup cacao powder
1-2 tbsp bush honey
Pinch of salt (optional)
Few tablespoons of peanut butter
Make raw chocolate as per our recipe or with our Raw Choccy Kit
Take a silicon ice cube tray and using roughly half the chocolate fill each compartment until about half full.
Set in freezer for 5 mins. Take out of freezer, add a small tsp of peanut butter to each compartment and then fill with remaining chocolate.
Put back in freezer for another 10mins until chocolate is solid. Pop out of the moulds, and friends, you now have yourselves a damn impressive choccy treat to wow yourself (or your friends) with.
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Creamy Coconut Milk
2 cups shredded coconut
4 cups water (2 of which are boiling)
Pinch salt
Add coconut to bowl and pour over 2 cups boiling water and leave for a few minutes (this will soften the coconut so you get a whole lot of extra creaminess free of charge)
Add remaining 2 cups water, salt, and any additional sweeteners (optional) and hemp seeds (optional extra protein) to a blender.
Hold the lid on tight and blend for about 2 minutes.
Pour mixture through a nut milk bag. Transfer to a jar/bottle.
Refrigerate and enjoy creamy, totally additive free, exceptionally cheap and ridiculously delicious coconut milk for the next week.
Other milk ratios
1 cup Nuts to 4-5cups water
1 cup Oats to 4 cups water
1 cup Hemp Seeds to 3-4 cups water
-Coconut Yoghurt
400mL can coconut cream (we suggest Ayam)
2 probiotic capsules
Sterilise a glass jar with boiling water and allow to air dry.
Shake you coconut cream in can and then decant into glass jar.
Carefully separate probiotic capsules and pour powdered contents into cream and use a wooden or plastic spoon to thoroughly stir through the coconut (metal will react with the probiotics)
Cover top of jar with a cloth, to let it aerate, while keeping flying things out.
Leave in a warm place for 24-48 hrs. Tasting the desired tangingeness. The longer you leave the yoghurt the more it will ferment and the tangier it will become.
Once yoghurt is to your desired tanginess, stir and refrigerate. It should last a good week in the fridge and is the most ultra creamy accompaniment to, well, anything.
]]>