There is no denying that one of the best things about the holidays is all of the delicious food. It is a time of year where we tend to overindulge and often go back for seconds… or thirds… or maybe even fourths!
If your health and wellness goals are at the forefront of your mind and you’re worried about overindulging this holiday season we’ve put together a selection of our favourite sweets which are not only super tasty but healthy and nourishing as well. Enjoy!
Chocolate Caramel Slice
- 1 cup buckwheat flour roughly processed
- ½ cup desiccated coconut
- 15 medjool dates
- 2 tablespoons coconut oil melted
- ½ teaspoon coarse sea salt
- 1 cup macadamia nuts soaked in water for at least 3 hours, then drained
- ½ cup coconut oil melted
- ¼ cup pure maple syrup
- ¼ cup raw cashew butter
- 2 teaspoons vanilla paste
- 1 tablespoon soy lecithin
- 1 tablespoon lemon juice
- 1 teaspoon coarse sea salt
- ½ cup raw cashew butter
- ½ cup pure maple syrup
- ½ cup raw cacao powder
- 2 tablespoons coconut oil
- 1 teaspoon vanilla paste
- Small pinch coarse sea salt
Blitz the buckwheat flour, coconut and salt in the food processor till the mix is crumbly.
Add the coconut oil, then the medjool dates, one by one.
You should end up with a doughy texture that will hold together nicely when pressed together.
Line a 9 inch square baking tin with baking paper.
Press the dough evenly into the bottom of the tin.
Freeze to set.
*To make buckwheat flour, simply blend raw (un-toasted) buckwheat groats in a high powered blender. Try not to over blend, so that there are still a few chunks in there. This will give it a nice biscuit texture.
First soften the raw cashew butter by resting the jar in hot water.
Blend all ingredients except the lecithin till nice and creamy.
Add the lecithin last – to help the mixture emulsify and thicken.
Spread evenly over the biscuit layer and pop in the freezer.
Soften the raw cashew butter as before.
Blend everything well till nice and creamy.
Spread the chocolate topping over the caramel layer, which should have hardened a little, and set in the freezer.
Cut the slice into 32 equal rectangles and serve.
Best kept in the fridge or freezer.
Paleo Chocolate Mousse
- 120g unsweetened chocolate, chopped
- 400ml full-fat canned coconut cream refrigerated for at least 24 hours
- 1/3 cup (112 g) maple syrup
- 1/2 cup (40 g) unsweetened cacao powder
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt
- 1 scoop Beauty Skin
- In a double boiler or a medium-sized microwave safe bowl, melt the chocolate until smooth. To melt the chocolate in the microwave, heat in 30-second increments at 70% power, stirring in between intervals, taking care not to burn the chocolate. Set the chocolate aside to cool briefly.
- Once the coconut milk has been refrigerated, the thick white cream should separate from the liquid. Remove the can from the refrigerator carefully, taking care not to shake it. Scoop out only the solid white coconut cream and either reserve the liquid for another use or discard it. You will use only the cream in this recipe.
- In the bowl of a food processor fitted with the steel blade, place the coconut cream, honey, cocoa powder, vanilla, salt and melted chocolate. Cover the food processor and process the ingredients until they’re well-blended and very smooth. If your coconut cream was chilled, the mixture will be thicker than if it was at room temperature when you added it to the food processor.
- Divide the mousse evenly among 4 small containers. Cover each container and chill for at least 3 hours or until set. Serve chilled.
- 2/3 cup pecans
- 1/3 cup walnuts
- 6 medjool dates pitted
- 1/4 cup unsweetened coconut flakes
- pinch sea salt
- 2 cups raw cashews soaked in boiling water for 1 1/2 hours
- 1/3 cup pure maple syrup or honey
- 1/2 cup canned coconut milk full fat
- 1/4 teaspoon sea salt
- 2 1/2 tablespoons coconut oil at room temperature
- 2 tablespoons lemon juice
- 2 servings Original Marine Collagen
- 1 cup raspberries
- 3 tablespoons pure maple syrup or honey
Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
Line the bottom of a 6″ or 7″ springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheesecake has set.
Combine the nuts in a food processor and pulse until you get a coarse mixture. Add the rest of the crust ingredients and pulse several times until it starts clumping up and forming together.
Transfer the crust mixture into the pan. Press down with your fingers to pack it evenly into the bottom of the pan to create an even base. If it starts to get sticky, lightly wet your fingers with warm water. Set aside.
Add drained cashews and the rest of the filling ingredients to the bowl of your food processor or into a high speed blender pitcher. Process or blend until creamy and smooth throughout, scraping down the sides as needed.
Pour the filling over the crust. Tap on the counter a couple of times to release any air bubbles that may have formed. Set aside.
Combine the raspberries and honey in the bowl of a food processor until pulverised. Add this mixture on top of the filling.
Cover lightly with plastic wrap and seal the top with aluminIum foil. Let it set in the freezer for 4-6 hours.
When ready to serve, pull out the cheesecake and allow it to sit at room temperature for about 10-15 minutes before slicing and serving.
Leftovers can be stored in the freezer for up to 2 weeks.*Recipe Notes: Be sure to bring all of your filling ingredients to room temperature before you begin. Otherwise, your filling will not be smooth!
Coconut Almond Cookies
- 1 cup unsweetened desiccated coconut
- 3/4 cup almond meal
- 1 egg
- 4 tablespoons extra virgin coconut oil at room temperature, soft not melted or soft butter
- 4 tablespoons maple syrup or 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon – optional
- 1 pinch ground nutmeg – optional
- 1 pinch ground ginger – optional
- 1/4 cup dark cocoa chocolate >70% ,melted
- 3 teaspoons unsweetened desiccated coconut
- 1 teaspoons extra virgin coconut oil
Preheat oven to 180C (360F). Lay a cookie sheet with baking paper. Set aside.
In a food processor, with the S blade attachment, add all the cookie ingredients.
Process on medium speed until all the ingredient comes together crumble. Transfer the dough into a bowl, form a ball with your hands and refrigerate 15-20 minutes.
Grease your hands with a tiny amount of coconut oil and form 4 large cookie balls or 8 small cookie balls – as you like, gently rolling the cookie dough between your hands to form balls.
Place the balls on the baking tray covered with baking paper.
Press each balls with your fingers to form thick flat round cookie – about 1 cm thickness.
Bake at 180 C (360 F) for 12 minutes or until the sides are golden brown.
Cool down on the cookie sheet for 20 minutes, they will harden slightly when cooling down.
Transfer onto a cookie rack to fully cool down then decorate.
Melt the dark chocolate and coconut in the microwave. Process by 30 seconds burst, giving a good stir each time to avoid the chocolate to burn.
Dip half of the cookie into the melted chocolate then dip into desiccated coconut or sliced almonds. Dry on a cooking rack. Place the rack few minutes in the fridge to set the chocolate shell quickly.
Store up to 5 days in a cookie jar.
Raspberry + Coconut Bliss Balls
- 1 ½ cup raw cashew nuts
- 1 cup desiccated coconut + more for rolling
- Zest of 1 lemon
- ½ cup frozen raspberries
- 1 tablespoon cold-pressed coconut oil
- 1 tablespoon organic maple syrup or a little stevia.
- 2 scoops Vanilla Beauty Protein
- Combine the cashews, coconut, lemon zest and Vanilla Beauty Protein into a food processor or high-speed blender.
- Process until all of the ingredients have combined and mixture looks crumbly.
- Add the frozen raspberries and blend again for a few seconds until mixed through.
- Transfer the bliss balls from the food processor into a mixing bowl.
- Add the coconut oil and maple syrup, then mix through until combined.
- Roll into 16 bliss balls.
- Roll balls in desiccated coconut until well coated.
- Store in the fridge to set (about 1 hour). Balls will keep in the fridge for up to 7 days.