Vegan Dinner and Treats #yogameditationstudiopalmbeach

RAW TURKISH DELIGHT CHEEZECAKE

 Gluten free, Dairy free, Sugar free, Vegan & Paleo-friendly

 INGREDIENTS
 Base:

 8 fresh pitted dates

 1 1/2 cup macadamia nuts

 1/4 cup raw cacao powder*

 pinch of sea salt

 4 tbsp coconut oil*
 Filling:

 2 cups raw cashews, soaked in water for 6-8 hours & rinsed (this process also increases their bio-availibilty by activating them)

 1/2 cup coconut butter/paste*

 1/3 cup coconut nectar* (more if you like sweeter) or preferred sweetener

 1 tsp vanilla powder* (or scrape a vanilla pod)

 20 ml pure rose water

 1/4 cup fresh lemon juice

 2 tbsp lucuma powder*

 1/2 pink dragonfruit/pitaya (you could swap for raspberries, fresh or frozen)

 1 tsp beetroot powder (optional)
 Topping:

 1/2 cup raw cacao powder*

 1/2 cup of coconut oil* or 110g cacao butter* (or a combo of both)

 pinch of sea salt

 1 tsp vanilla powder* (optional)

 desired amount of coconut nectar* (this will vary depending on how sweet you like it) or preferred sweetener

 OR alternatively you could melt a bar of Loving Earth creamy coconut mylk chocolate

 METHOD

 • Blitz the macadamias in a food processor until crumbly
 • Add the dates, cacao, oil & salt
 • Blitz until doughy & sticky
 • Press the mixture into the base of your cake tin (I use a springform tin) & freeze until firm
 • Blend all filling ingredients until smooth & creamy
 • Spread onto base & freeze until firm
 • Melt cacao butter or coconut oil in a bowl over low heat
 • Whisk in remaining ingredients until smooth
 • Once filling is set, pour over topping & chill or freeze again
 • Top with fresh pistachios, figs and rose petals to make it extra turkish delightful
 • Store in the freezer for up to 6 weeks…if it lasts that long!


 Serves 12

Class Timetable


 Namaste 🌸

Coco Choc Vegan Delights @Ymsa Yoga Meditation Studio Palm Beach

Here's another delish Vegan mouthful.

Scrumptious Coconut Choc Delights

Ingredients:

1 cup organic coconut oil
2 cups unsweetened shredded coconut
1/4 cup organic agave or rice malt syrup
12 ounces organic dark chocolate

How To:

*Warm coconut oil just until it's liquefied. Don't over heat.
*Add shredded coconut, and agave or rice malt syrup.
*Combine well.
*Line shallow baking pan with parchment paper.
*Press mixture into baking pan, freeze or refrigerate until solid.
*Melt chocolate and spread over coconut.
*Cut into squares and keep refrigerated.
*Cut bars at room temperature so chocolate cuts easier.

Prep Time: 15 mins Set Time: 30 mins Makes: 12 squares

Have fun and enjoy.

Namaste

Yoga Meditation Timetable 

Vegan Peanut Butter Coconut Biccies #yogapalmbeachblog

Vegan Peanut Butter Coconut Biccies

Very delish although a little fragile :)

1 cup blanched almond flour
½ teaspoon celtic sea salt
¼ teaspoon baking soda
½ cup creamy peanut butter
¼ cup agave nectar or similar
2 tablespoons coconut butter or oil
1 teaspoon vanilla extract
vegan choc chips (optional)

How To:

In a small bowl combine almond flour, salt and baking soda
In a medium bowl mix together peanut butter, agave, coconut butter or oil and vanilla with a hand blender
Blend dry ingredients into wet with hand blender until well combined
Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
Use a fork to flatten in a criss-cross pattern

Bake at 350° for 6-12 minutes until golden around the edges

Handle with care, can be very fragile :)

Makes 12 Biccies

Namaste

Yoga Meditation Timetable