Peruvian Chocolate Pots de Creme

Tags

avocado, cacao, cayenne, chocolate, chocolate pots de creme, cinnamon, coconut oil, gluten free vegan, gluten- free, healthy, maple, nutmeg, peruvian, raw, raw vegan, vegan, vegetarian

This thick, bewitching air,
this rapturous trick of light,
this gloaming mist that wraps so swift
upon the coming night.

These gentle, dampened whispers,
these winds of sweet reprieve,
these dying breathes of summer time-
scattered autumns leaves.

These Peruvian chocolate pots de creme are as sensual a treat as you’ll ever likely encounter. Like a fine velvet and silk gown for your stomach. They are just the right side of bitter, barely sweet and wonderfully offset by the undertones of chilli.

I’ve found the flavours really sing when they’re fresh out of a good chill in the freezer but then theres something so intoxicating about warm, slightly melted chocolate. I can’t decide which ways best to enjoy them, but i’m sure you’ll come to your own conclusions.

They are full of happiness- inducing, health- giving fats and nutrients. Super easy to prepare and incredibly delightful to savour. Share with your lovers, brothers, mothers, friends or on your own. This dessert is what your senses were made for.

Dig deep and enjoy xxx

(Makes 4 ramekins worth)

• 1 1/2 ripe Avocado
• 75ml Coconut Oil, just melted
• 100ml Maple/ Agave/ Rice Syrup
• 50g raw Peruvian Cacao Powder
• 1 tsp Vanilla
• 1 tsp ground Cinnamon
• 1/2 tsp ground Nutmeg
• 1/4 tsp Cayenne Pepper
• pinch Sea Salt

1. Blend all ingredients until super smooth and silky
2. Divide into 4 ramekins and pop in the fridge/ freezer until ready to serve

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Chocolates!

Tags

agave, cacao, cardamom, cashew, chocolate, coconut butter, coconut oil, espresso, gluten free vegan, gluten- free, healthy, homemade, lavender, maple, raw, raw vegan, rose, sea salt, tahini, vanilla, vegan, vegetarian

Hi hi hi.

We’re back after a few weeks of busyness. Firstly Green & Leithy had our first foray into outside catering- a wee spread for the lovely folk at the Hidden Door festival. It was a simple Levantine array of Falafel, Baba Ghanoush and Flatbreads. The setting was a crazy beautiful cellar with funky lamps and old pianos. Heres a sneak at what the event looked liked.

After that our lovely friends down South came up for a holiday. After a weekend of city adventures we all packed up and headed to the beautiful Spittal of Glenshee. Not only was the cottage we stayed at the most perfect home but the glens themselves took my breath away constantly.

Long, long walks exploring magical forests, rivers and mountains. A few (maybe not so) hilarious stories and heaps of good memories filled our week. The highlight being a hike along an old railway track which intersected a magnificent river. Picnics, open fires and communal eating. So good.

Now we’re back to reality and i’m slowly getting back into the swing of things. What better way to start than with exquisite hand made chocolates! Just in time for Easter Sunday (or to be honest, any damn day- its chocolate after all!)

I crafted these beauties for my momma and myself instead of spending too much money and too much time sourcing vegan, gluten free, organic chocolate treats. The initial down payment is certainly more than a couple of supermarket eggs but the materials last and you know, you’re assured fairly traded, ethical, organic deliciousness. Full of the love that comes from doing things yourself.

To take things up a notch, we finally invested in some real life chocolate moulds- so. much. fun. I did a happy dance when i popped the finished chocolate out of their casings- they look so professional. And honestly, if you’re on a budget- i totally recommend buying a mould of some sort. You could (and i have) buy cheap chocolate bars, melt them down and transform them with a few added flavours. Luxe chocolate for cheaps.

As i was making my own Easter goodies this year, i stuck with my fav- RAW Cacao. I don’t think i’ll ever get sick of the stuff, nor ever stop marvelling at how good it makes me feel. Guilt free, nourishing, crazy delicious- exactly why you wish for in decadence.

I went with six different flavours to reflect and appease both my mommas and my own taste buds. Espresso, Rose, Almond Butter, Lavender-Cardamom, Sea Salt-Cashew and a “white” chocolate of Tahini, Vanilla- Maple.

Luckily i had some leftovers (mega win) so i could actually check the favours were okay (and you know by check i mean inhaled 5 in three seconds). I’m pleased to report they are good, really good, hide them from your loved ones good.

I hope you’ve all been having a splendid few weeks. Spring has definitely sprung round these parts. The warm breeze and fresh buds are making me one very happy lady. Heres to an Easter full of love, joy and gratitude xxxxx

(Made approx 30 chocolates, Raw- depending on flavourings/ sweetener)
Notes:
I initially used coconut butter as the sweetener but found that the chocolate was quite (very) bitter, maple or agave gave a much nicer, more rounded flavour. It’s up to you guys though but personally i recommend maple.

• 2/3 cup Cacao Powder
• 1/2 cup Cacao Butter (or Coconut Oil)
• pinch of Sea Salt
• 5 tbsp sweetener (Maple/Agave/Coconut Butter/ pinch of Stevia)

1. Set up a double boiler (i.e glass bowl on top of a pan of shallow, hot water)
2. Gently heat the cacao butter/ oil until melted
3. Stir in the sweetener, salt and cacao powder
4. Transfer into desired moulds

Now thats the basic chocolate recipe. If you want to try the flavours i started by arranging each into 5 separate bowls. Then scooped 1/4 cup of the chocolate into each bowl and stirred well.

Rose:

• -1/2 tsp Rose Water
• – petals of 3 small rose buds

Lavender & Cardamom:

• – ground seeds from 2 green cardamom pods
• – 1 tsp Lavender

Espresso:

• – 1 tbsp ground Espresso

Sea Salt & Cashew:

• -1 tbsp Cashews, bashed
• – 1/2 tsp Sea Salt

Almond Butter:

• 1 tbsp Almond Butter

1. Pour a small amount of chocolate into the moulds
2. Freeze for ten minutes before carefully placing a small dollop of almond butter on top
3. Cover with enough chocolate to cover the butter

The Tahini, Vanilla & Maple “white” chocolate was made separately:

• – 1 1/2 tbsp Coconut Oil
• – 1 1/2 tbsp Tahini
• – 1/4 tsp Vanilla Powder
• – 1 tbsp Maple

1. Melt coconut oil in a small pan. Stir into the remaining ingredients and pour into moulds.

 

 

Green Smoothie Sessions- Liquid Happiness

Tags

buckwheat, cacao, coconut oil, glutenfree, glutenfreevegan, green smoothie sessions, green smoothies, happiness, hollistic, maca, minerals, nutrition, quinoa, raw, rawvegan, sprouted grains, vegan, vegetarian, vitamins, walnuts

Happiness.

That golden veil that permeates intention, action and thought. The driving force that compels us through life. Inconstant, variable, relative. The quest in each persons story that remains a constant goal. The most treasured of prizes.

Happiness.

An emotion, but deeper than that- an overall state.

It is said that, being a state of mind, happiness is something that we control. Our perceptions are our reality. Thus if one wants to be happy, one need only take control and allow happiness to flourish.

And yet sometimes, no matter how hard we try, our emotions can, and do in fact, take control of us. Other emotions, emotions that we may not wish to feel, they can grow so heavy as to cause us to falter under their unbearable weight.

The battle between human consciousness and animal impulses. We are both sentient and feral, both intelligent and wild.

We acquire involuntary, subconscious, psychological responses as we grow. These automatic processes generally operate without our knowledge. That is, until they interfere with the rational, cognitive elements of our minds.

This is when we truly feel the full force of our emotions. This is where i was yesterday.

How do i face this? I accept the feelings for what they are. I give them room to roam about in my mind. I take a long walk and listen to Bach. Always Bach when i need something to drown out the sound of the traffic. I walk and think until the thoughts and feelings run their natural course. Then i listen to whats left inside me- a drop of positivity, and i let this fill me.

I think of all the things i am grateful for, all the things i am proud of myself for, i find all the silver linings. Then i do something, anything, that will make me happy. Yesterday it was buying some fruit, and as i was walking home i felt that spark. That tiny, shimmering light of hope. I got home, made a beautiful smoothie and drank. As i drank i started laughing. Laughing at myself, at my sadness and the incredible way food can alter my mental state and i got to thinking.

Thinking of what it was in the smoothie that helped to ease my mind. I starting researching. A lot. I found all the incredible minerals and vitamins that produce happiness- be it straight up serotonin and dopamine or things like magnesium, B vitamins and selenium- which contribute to an all round strengthening of the nervous system and health of the brain.

So it was that i came up with the next smoothie in our sessions, because for all it was I that brought on this change in mood, a little good food can always help. And if it makes any of you laugh with happiness in the way it did for me- then that’s no bad thing is it?

So tell me- what do you do to bring about a sense of happiness? Got any activities or recipes that make you laugh it out? As always, please feel free to share. Much love, and heres to laughing at the silliness xx

(Makes roughly 1 litre)

• 2-4 cups of Water (depending on desired consistency)
• 1 tbsp Coconut Oil
• 5 Walnuts
• 3 handfuls of Spinach
• 1/4 cup soaked/ sprouted grains (i used a mix of sprouted quinoa and buckwheat)
• 2 tbsp raw Cacao Powder
• 1 Banana
• 1/2 tbsp Maca Powder

1. Add the water to the blender, then the remaining ingredients, blitz for a few minutes until smooth

Chocolate Orange Millionaire Shortbread…

Tags

almonds, cacao, caramel, chocolate, coconut oil, dates, gluten- free, maple syrup, millionaire shortbread, nut butter, orange, raw, sultanas, tahini, vanilla, vegan, vegetarian

With the nights getting longer the streetlights pepper the scenery creating what is in my mind a beautiful setting from which to observe the city. From our top floor bedroom window we have an uninterrupted vista of Leith and Edinburgh at their finest. I don’t spend enough time appreciating this view (and nor would you if you experienced the crazy asse draught that gushes through) but at least once a night i take it in.

The beauty of (modern) life is spread out before me- people returning home from long days at work, people working on into the evening, traffic to-ing and fro-ing, taking people near and far. And it is all beautiful to me. Life in the city, well, its quite pretty.

But i’m not a city lass and every now i then i long for the countryside. For endless fields, hills and streams, for cottages, forests and single track lanes. For that unspeakably clear sky that reveals the myriad constellations of our heavenly sky. For farms, hamlets and vales. Yes, i miss and adore those things but then i am reminded, as a draw my curtains closed for the evening and i see that wonderful skyline- life right now, is pretty swell.

And just in case i need further consolation, well i whip up a batch of this unbelievably delicious millionaire shortbread and revel in the raw gloriousness of urban living.

(Makes 8″ circular slab, Raw, Vegan, Gluten Free)
For the base:

• 100g Almonds
• 1 tbsp Coconut Oil
• 6 Dates

1. Line a small cake tin with parchment
2. Blend almonds until very fine
3. Add dates and oil and blend until the mixture starts to ball together
4. Press into cake tin, cover and freeze for 10 minutes

For the Caramel:

• 50g Sultanas
• 6 Dates
• 2 tbsp Tahini (or Nut Butter)
• 2 tbsp Maple Syrup (not raw but you can sub Agave Nectar)
• 1 tbsp Coconut Oil
• 1 tsp Vanilla Extract
• 50ml Water
• 1/2 tsp Sea Salt

1. Blend all ingredients until smooth
2. Pour onto base and freeze for 1-2 hours

For the Chocolate:

• 4 tbsp Coconut Oil
• 2 tbsp Cacao Powder
• 1 tbsp Maple Syrup
• 1/2 tsp Vanilla Extract
• zest of 1 Orange (optional)

1. Blend until smooth, spoon onto caramel and freeze for 1 hour or until ready to serve
2. (Remove from freezer 10 minutes prior to serving)

Autumn Rolls…

Tags

autumn, autumn rolls, celery leaves, coconut oil, gluten- free, olives, rice wrappers, sage, spinach, squash, sumac, vegan, vegetarian, weather

Autumn, i love you.

I don’t mind the shorter days, the crappy weather and the lack of sunlight. No, this year, i embrace you fully. Instead of longing for summer i delight in the way the street lights twinkle in the twilight. The cool mornings where hot coffee becomes even more essential (and thus delicious). The feeling of warmth than radiates from even the thought of returning home, of getting in doors.

This year, i’m ready for you. I have my winter coat (which i willed in to existence and found a charity shop for £8)- i will sew those fallen buttons back on, i will hide in its eternal warmth, even if the collar itches my neck. I will delight in our collection of jumpers- thick, soft and always too large. I will even clean the fireplace and lovingly collect fallen wood with which to stoke the flames. I have amassed enough watercolour paints to entertain me and relinquished any desire to feel the heat of the previous months.

Autumn, i’m yours. May you linger longer than usual, may you stave off winter proper for just that bit extra. I delight in your spectrum of colours, in the rich smells of home cooked foods, wet leaves and chimney smoke, in the bounty of root vegetables you so lovingly bestow upon us.

Autumn, these rolls are for you. If you were a person i would take you on a long cycle in the low afternoon sun, we’d go foraging in muddy streams and thick bramble bushes, then i’d take you home, sit you in front of the fire and feed you these rolls- as a thank you, for being so great.

(Serves 2, Vegan, Gluten Free)

• 8 Rice Wrappers
• Butternut Squash (about a 4″ disk)
• Celery Leaves, handful, torn
• cup Spinach, wilted
• 24 Green Olives, halved
• 16 Sage leaves
• 1 tbsp Sumac
• 2 tbsp Coconut Oil, melted
• scant pinch of Sea Salt

1. Heat your oven to 180c, prepare one (of two) baking trays with parchment,
2. Chop the squash into small chunks, toss in the sumac, salt and 1 tbsp of oil
3. Pop into a roasting tray and bake for 15-20 minutes, until tender, allow to cool slightly
4. Working with one at a time, dip each wrapper in hot water for 5 seconds, transfer to a clean chopping board
5. Lay one sage leaf on one side of the wrapper, spoon a little spinach, a sprinkle of celery leaves and 3 olives on top
6. Next arrange a few of the squash chunks and finish with another sage leaf
7. Wrap (as best you can- they’re pretty fiddly) and place onto the parchment covered oven tray
8. Repeat with the remaining wrappers until you have 8 rolls
9. Brush the remaining oil and sprinkle a little more sumac on top
10. Bake for 20 minutes, or until the edges are crispy
11. I served ours with a simple miso, tomato and thyme dipping sauce…

RAWmet Cacao, Coconut & Hazelnut Birthday Cheesecake…

Tags

agave nectar, almonds, birthday cake, cacao, cashews, cheesecake, cinnamon, coconut oil, dates, gluten- free, hazelnuts, maple, pink salt, raw, vanilla bean, vegan, vegetarian

Hello peeps!

It was my birthday on Saturday so i thought i’d kick things off with (yes, another) RAWsome cheesecake. So good in fact, that i’d dare to call it RAWmet (if that names wasn’t taken up my some obscure tech company). But, damn this cake is fine.

The base is a funky medley of hazelnuts and almonds. Sweetened with caramelly dates and punctuated by whispers of cinnamon. The middle layer, a blissful marriage of creamy cashews and coconut, intertwined with glossy maple, be-speckled with vanilla seeds. For the top (and certainly the triump) of this party piece i went for a rich, unctuous chocolate, hazelnut mousse. Lightened yet enriched by avocado, this certainly adds a final flourish of decadence to an already sultry cake. Well, its not everyday you turn 27 right?!

As with all our RAW desserts this is processed- sugar- free (aaaahmen). Of course theres fat, but the plant based awesome kind thats so vital for replenishing bodily tissues and generally making you shine, inside and out, like the goddesses and gods you are. Light enough to happily enjoy two servings of in one sitting. Eat raw cake. Have a great time…

(Serves 12, RAW, Vegan, Gluten Free)
Base:

• 1 cup Almonds, soaked overnight
• 50g Hazelnuts
• 1/2 cup Dates
• pinch of Pink Salt

1. Line an 8″ cake tin with baking parchment
2. Thoroughly dry the almonds and add everything to a blender
3. Blitz until the mixture starts to come together
4. Spoon into the base of the tin and press down firmly
5. Freeze whilst you’re making the rest of the cake

Cashew, Coconut Layer:

• 1 cup Cashews, soaked overnight
• 1/2 cup Coconut Flour/ unsweetened Coconut Flakes
• 1/2 cup Lemon Juice
• 1/4 cup Maple Syrup
• 1/4 cup Coconut Oil, melted
• zest of the Lemons you squeezed
• 1/2 Vanilla pod seeds

1. Blend all the ingredients for a few minutes, up to 5, until very smooth
2. Remove tin from freezer and spoon cashew mix on top, smoothing down the surface
3. Freeze for at least 2 hours

Chocolate, Hazelnut Mousse:

• 1 ripe Avocado
• 40ml Coconut Oil, melted
• 75 ml Agave Nectar
• 50g Cacao Powder
• 1/2 Vanilla pod seeds
• 1/2 cup Hazelnuts
• pinch of Pink Salt

1. Blend all the ingredients until very smooth and glossy
2. Spoon over cake and freeze for at least 2 hours
3. Remove from the freezer at least 1 hour before serving

RAW Thai Savoury Carrot Cake…

Tags

almonds, carrot cake, chilli, clean eating, coconut oil, fennel seeds, figs, ginger, gluten- free, lime, nourishing, oats, plant power, raw, savoury, thai, vegan, vegetarian

A dehydrator is certainly something anyone seriously considering going raw should probably invest in. That being said, we don’t own one and that isn’t something thats going to stop me in my quest to develop more savoury raw dishes. So i would like to present ya’ll with Green & Leithy’s Thai Savoury Carrot Cake.

Take the basic principles of a raw cheesecake and the idea of a raw carrot cake, merge them together, sprinkle some Green & Leithy KAPOW dust into the mix and hey presto! Kick asse Savoury Carrot Cake.

Yes, this is one of our more experimental dishes so have an open mind and an open palate. The crust is an unusual play of almonds, figs, coconut and fennel seeds. The fennel accentuated the inherent sweetness of the other ingredients whilst also balancing things out with an earthy, savoury flavour. The cake is a textural feast of shredded carrots, sunflower seeds and oats, fragranced with fresh ginger, lime zest, garlic, chilli, coriander, celery and red onion. A wee sprinkle of nutritional yeast (not entirely raw so you can easily omit) adds another quiet layer of savoury to the overall taste.

Its all going on in this dish- your teeth sink into creamy oats and seeds, then crunch through some fresh carrot, get sidelined by the thai vibe and end on a startlingly good sweet/ savoury see-saw. A culinary playground. Happiness is raw child’s play! Get experimenting!

(Serves 4, Vegan, Gluten Free, RAW)
For the base:

• 100g raw Almonds
• 30g shredded Coconut
• 6 dried Figs
• 1/2 tsp Fennel Seeds
• pinch of Pink Salt

1. Line a small cake tin with parchment
2. Blend all ingredients until the stick together
3. Press into the cake tin
4. Cover and refrigerate whilst preparing the cake

Thai Carrot Cake:

• 2 Carrots, diced
• 1 stick of Celery, roughly chopped
• 1/4 Red Onion, roughly chopped
• 1 clove of Garlic, grated/ minced
• 1 thumb of Ginger, grated/ minced
• zest and juice of 1 Lime
• 1 tbsp Nutritional Yeast (optional)
• 50g Oats, gluten free
• 1/2 tsp Nigella Seeds
• 1/2 tsp Pink Salt
• 1 tbsp Coconut Oil, Melted

1. Throw everything in a blender and blitz until fairly smooth
2. Spoon onto the base, cover and freeze for 1 hour

Coconut Pancakes…

Tags

cinnamon, coconut flour, coconut oil, gluten- free, homemade, pancakes, vegan, vegetarian

There is a bit of a running joke (i say joke, i’m never laughing) in our flat and it goes like this: Becci decides to make pancakes, Becci thinks she has the perfect batter and commences cooking, only for Callum to walk in (time and time again) to see her- hand on hip, brandishing a sticky spatula, red faced and positively growling at the pan. Here in lies the joke- no matter how many times i huff, puff, swear. No matter how visually hideous said pancakes turn out (in Callum’s words) they always taste fine.

Sadly, fine is a word i don’t really tolerate in the kitchen. What i tolerate less is a pan that contains mush. Don’t get me wrong, some of the most flavoursome meals have an element of mush to them, but not pancakes. Never pancakes.

And so i found myself confronted with yet another mush situation and i lost it/ had a revelation: do what i do best- make the damn thing up. These results are perfectly fluffy, gently scented, verging on heavenly. Coconut you wonderful thing you. To celebrate my success i served ours with Cacao Banana & Coconut Ice cream, which was another utter success (at the end of a few less than successful attempts). So in general, i pretty much kicked asse in the kitchen this weekend. And you can too- its real easy, fool proof stuff this, and i should know…

(Makes 12, Vegan, Gluten Free)

• 140g Gluten Free Self Raising Flour
• 60g Coconut Flour
• 1 1/2 teaspoons of Ground Flax + 5 teaspoons of Water
• 1 1/2 teaspoons of Baking Powder
• pinch of Sea Salt
• 1/2 teaspoon of Ground Cinnamon
• (roughly) 200ml of plant based Milk- i used Oat Milk
• Coconut Oil (for cooking)

1. Combine the flax and water in a cup, stir well and leave for 10 minutes to gel
2. Combine the flours, cinnamon, baking powder and salt in a large measuring jug and stir well
3. Mix in the flax gel and enough milk until you have a thick batter
4. Heat a little coconut oil in a skillet and scoop 1 tablespoon of batter for each pancake (cooking three at a time)
5. Cook on a medium heat until bubbles start to appear in the middle of the batter (about 2 minutes)
6. Carefully flip the pancakes and cook for a further 2 minutes

Superfood Nut Butter Cups…

Tags

almond butter, bee pollen, black sesame seeds, cacao powder, chia seeds, coconut oil, flax seeds, gluten- free, hemp seeds, maca, nut butter cups, pink salt, raw, superfood, vegetarian

I finally acquired a bulk bag of Almonds at a reasonable price. How did i celebrate? Well, i made Almond butter. Then i took the celebration one step further and made these kick- asse super food nut butter cups.

As with all our desserts, these little wonders are power houses of nutrition and taste. Now for the Bee Pollen… Bee pollen contains thousands of enzymes and co-enzymes which are necessary for true vitality. Bee pollen also contains 22 amino acids, including the eight essential ones. It is, in essence, a complete protein. You’ll also find dozens of vitamins and minerals in bee pollen, as well as natural hormones and important fatty acids*.

The nut component of these little cups lends them to be useful to healing the Sacral Chakra. So, if your having difficulty accepting change, or are looking for something to boost your sensual/ pleasure receptors- this is the raw dessert for you.

Almond Butter:
(Makes 1/2 a jar)

• 1 1/2 cups of raw Almonds

1. Heat your oven to 180c, lay the almonds on a baking tray and roast for 25 minutes until browned
2. Allow to cool then transfer to a blender, blitz for 5- 10 minutes until the oils are released and a butter emerges
3. Keeps in a clean jar for 1 week
4. To make raw nut butter, soak your almonds overnight instead of roasting.

Superfood Nut Butter Cups:
(Makes 6, Gluten- free, raw if you use raw nut butter, Vegan is you omit the bee pollen)

• 2 tablespoons of Raw Cacao Powder
• 2 tablespoons of Gluten free Oats
• 1 tablespoon of Bee Pollen
• 1 tablespoon of Black Sesame Seeds
• 1 tablespoon of Coconut Oil, melted gently
• 1 tablespoon of Agave Nectar
• 1 teaspoon of Flax Seeds
• 1 teaspoon of Chia Seeds
• 1 teaspoon of Hemp Seeds
• 1/2 teaspoon of Maca Powder
• 1/4 teaspoon of Pink salt
• 1/4 teaspoon of Cayenne Pepper

1. Blend all the ingredients until they resemble fine bread crumbs
2. Reserve 1/4 of this mix and transfer the rest to a bowl
3. Scoop 2 soup spoons worth of mix for each cup
4. Roll the mix into balls in your hands, then press each ball firmly into a 6 cup cupcake tin- creating the base of the cup
5. Spoon 1 teaspoon of almond butter into each cup
6. Sprinkle the remaining mix on top of each cup and refrigerate for at least one hour before transferring to a plate
7. These will keep in the fridge for a few days or in the freezer for a few weeks (they actually taste great eaten straight from the freezer- patience? ha!)

(*Source: http://www.naturalnews.com/027165_pollen_bee_health.html)

RAW Sprouted Quinoa & Coconut Truffles…

Tags

celebration, coconut, coconut oil, flax, gluten- free, hemp, nuts, quinoa, raisins, raw, seeds, spouting, truffles, vegan, vegetarian

To celebrate our 100th blog post i present you with these beauties- RAW Sprouted Quinoa & Coconut Truffles. Nothing major, just tiny bundles of raw goodness. Thrown together in 10 minutes, packed with heavenly nutrients, extremely addictive…

Sprouting grains/ seeds increases their nutritional profile by 30%. It also begin to break down the enzymes thus making the increased goodness more readily available for your body to digest. Simply soak, rinse, soak for a few days until wee tails start to show and hey presto! You’re good to go!

I’m kind of obsessed with the salty/ sweet combination so i went with a good pinch of salt in these, but go with your own preference- you could totally skip on the salt and the truffles would still be delicious. And if your not so keen on nuts, simply swap them for more seeds.

(Makes 8, RAW, Vegan, Gluten- free)

• 1/3 cup of Raisins
• 1 tablespoon of Hemp Seeds
• 1 tablespoon of Flax Seeds
• 30g Nuts
• 1 1/2 tablespoons of Coconut Oil, melted
• 1/2 teaspoon of Sea Salt/ Pink Salt (optional)
• 2 1/2 tablespoons of Sprouted Quinoa
• 1 tablespoon of unsweetened, shredded Coconut + 2 tablespoons for coating

1. Throw everything in a blender/ processor and blitz until the mixture starts to ball together
2. Use a soup spoon to scoop one spoonful of mixture for each portion
3. Sprinkle the extra coconut on a chopping board/ surface
4. Gently roll the mixture into firm balls before rolling in the coconut