Have you ever tried Tapioca? It’s made from the root of the cassava plant and it has a unique compositions of carbs, vitamins, mineral, and organic compounds. It’s a rich source of fiber, the good cholesterol and protein. Because of the high dietary fiber it contains this little seed is great for your digestive health.

However, enjoy this dessert in smaller quantities if you’re trying to lose weight because of the high carb level. Doesn’t mean it can’t be a weekly treat :) Enjoy!

(Serves 6) (Vegan, Gluten-free, Refined sugar-free, Nut-free)

Ingredients:

• ¾ cup Natural Raw C Coconut water
• 3 tbsp Dark Agave Syrup
• 1 tbsp rice malt syrup
• 1 cup seed tapioca
• 1 tsp cinnamon
• ½ can organic coconut cream
• 1 large fresh mango, diced
• Coconut chips
• Goji Berries

Directions:

1. To make the syrup, bring coconut water, agave syrup & rice malt syrup to a boil, then let it simmer for about 15 minutes until it has thickened slightly. Set aside.
2. In a large saucepan, bring 4 cups of water to the boil. Add the seed tapioca, and let it simmer for about 10-15 minutes, or until seed is translucent. Drain and rinse with cold water.
3. Combine seed tapioca, syrup and coconut cream and mix well.
4. Set aside in fridge for at least 1 hour.
5. Serve in small glasses with fresh mango, coconut chips and goji berries.

The post Vegan Coconut Tapioca Pudding with Fresh Mango, Coconut Chips & Goji Berries. appeared first on Anna Høgh Groth.

Either way, I hope you enjoy it :)

This recipe serves 6 people.

Ingredients:

• 2 cans of full-fat coconut cream, chilled overnight in the fridge
• 4 tbsp raw cacao
• 2 tbsp rice malt syrup
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/4 celtic sea salt
• Cranberries, raw chocolate & whipped coconut cream for serving

Directions:

1. Take the two cans of coconut cream from the fridge and separate cream and liquid in this recipe, so you can reserve that for a smoothie later on.
2. Add the coconut cream to a bowl and find your electric mixer.
3. Whip the coconut cream for about 5 minutes, or until you have little peaks in the cream.
4. Add the rice malt syrup and whip for another 1 minute.
5. Sift the raw cacao into the coconut whipped cream, add the cinnamon, nutmeg and salt and fold easily with a large spoon.
6. Set aside in the fridge for a few hours or until set.
7. To make raw chocolate swirls for decorating the mousse; to a saucepan over medium heat, add 1/2 cup coconut oil, 1 tbsp raw cacao, 1/2 tsp vanilla bean paste. Mix well together. Take a piece of parchment paper and pour the raw chocolate onto this. Set aside in fridge for a few hours.
8. Before serving, leave the moussé out for about 15 minutes.
9. Decorate with cranberries, more whipped coconut cream and the raw chocolate you’ve prepared earlier.

ENJOY!

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This new take on my caramel slice came about when my dear colleague, Catherine, had her birthday last week and requested if I could please make one of my raw desserts for our afternoon-tea in the office.

That night I set out to improve and develop my caramel slice and came up with the SALTED caramel slice with quite a few edits to my regular one that just made it so much better – I was really pleased with the outcome of this one :)

The Raw Salted Caramel Slice is all vegan, sugar-free, dairy-free, gluten-free and egg-free and incredibly nutritious and good for you – you won’t believe these words when you bite into it, but please do :)

Ingredients:

Base: 

• 1 cup raw almonds
• 1 tbsp raw almond and chia seed butter
• 1 tsp vanilla bean paste
• 2 tbsp Almond Breeze Unsweetened Almond Milk
• 1 tsp Coconut Oil

Caramel:

• 2 cups medjool dates (soaked, drained)
• 1 tbsp peanut butter
• 1 tbsp tahini
• 1 tsp brown rice malt syrup
• 1 tsp vanilla bean paste
• 1/2 tsp (or to taste) Naked Foods Celtic Sea Salt
• 1 tbsp Almond Breeze Unsweetened Almond Milk

Raw Chocolate:

• 60g organic cacao butter
• 2 tbsp Loving Earth Raw Cacao Powder
• 1 tsp vanilla bean paste
• 3 tbsp coconut oil
• Sweetener if you prefer

Directions:

To make the base: 

1. Process the raw almonds in a food processors. Transfer to a bowl
2. Add the almond & chia butter, vanilla, coconut oil and almond milk to the bowl with the processed raw almonds and use your hands to combine this mixture until it sticks together.
3. Take a medium sized bread-tin and spread with coconut oil in the bottom and on the sides – transfer the almond-mixture base to the tin and press evenly into the bottom of the tin. Set in the freezer.

To make the caramel:

1. Add the medjool dates, peanut butter, tahini, brown rice malt syrup, vanilla, sea salt and almond milk in a food processor/blender and process until a smooth paste appears.
2. Take your base-layer from the fridge and spoon the caramel-paste onto the base-layer. Set aside in freezer.

To make the raw chocolate:

1. Melt the cacao butter at a very, very low heat in a small saucepan. Combine the rest of the ingredients and whisk until everything is combined thoroughly.
2. Pour over the base & caramel-layer and set aside in the freezer – let it set for at least 4 hours (depending on your freezer) before you enjoy it :) Keep it in the freezer when not being consumed.

Enjoy!

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However, yesterday I was in the mood to work on a little something for you all after an inspirational & delicious lunch!

Let me introduce to you: The Vegan Protein Cacao Crunch Cups! Vegan, Sugar-free, Gluten-free, Dairy-free, Egg-free deliciousness that’s actually good for your insides. If you have all the staple ingredients, it takes about 15 minutes to create these little cups of deliciousness. Great for kids too as they’re gooey and crunchy at the same time.

Ingredients:

Base:

• 1 cup roasted almonds
• 3 tbsp organic coconut oil (I use H2COCO)
• Dash of rock salt
• 1 scoop of Bodyscience Vanilla Vegan Protein
• 4 tbsp organic almond milk

Middle-layer:

• 2 cups pitted dates (soaked & drained)
• 1 handful shredded coconut
• 1 scoop of Bodyscience Vanilla Vegan Protein
• Dash of rock salt
• 1 tbsp organic coconut oil (I use H2COCO)
• 4 tbsp organic almond milk
• 1 handful raw cacao nibs (I use Loving Earth)

Chocolate-layer:

• 1/4 cup organic coconut oil (I use H2COCO)
• 4 heaped tbsp organic raw cacao (I use Loving Earth)
• Dash of rock salt
• 1/2 tsp vanilla bean paste
• 1 tbsp organic coconut butter
• 1 tsp rice malt syrup (optional for sweeter chocolate)

Directions:

Base: 

1. In a blender, ground the almonds until it’s a fine crumble. Add to a big bowl.

2. Add the rest of the ingredients to the bowl with the almond crumble and press firmly together. If it doesn’t stick, add a bit more coconut oil.

3. In a 6-piece muffin-form divide the paste between the 6 forms and press down firmly. Put aside.

Middle-layer:

1. In a blender, add all ingredients and blend until a fine and smooth paste. Add on top of the base-layer in the muffin-forms and sprinkle with a bit of cacao-nibs on the top. Set in the freezer

Chocolate-layer:

1. Add all ingredients to a small saucepan over low heat and keep stirring. When all ingredients have melted and are well whisked together, pour the chocolate over the already-made layers in the muffin-form. Back into the freezer and let them set for at least 2 hours before you eat them. Keep them in the freezer at all times and ENJOY :)

The post Vegan Protein Cacao Crunch Cups (V) (VF) (SF) (GF) (DF) (EG) appeared first on Anna Høgh Groth.

I’ve come up with a recipe so you can enjoy your banana bread with a good and clean conscience knowing you are actually eating something that will be beneficial to your body. Plus side is, it tastes freaking amazing too :)

The banana bread is vegan, sugar-free, gluten-free, dairy-free, egg-free, soy-free. There are nuts in there so be careful if you have any nut allergies.

Enjoy!

Ingredients:

• 1 cup gluten-free oat flour
• 1 cup almond flour
• 1 tsp gluten-free baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of rock salt
• 2 tsp pure vanilla bean paste
• 1/2 cup Almond Breeze Unsweetened Vanilla Almond Milk
• 1 & 1/2 tsp rice malt syrup
• 2 large bananas (mashed)
• 1 medium banana, halved.
• 1 handful raw almonds + 8 raw almonds, chopped, for topping

Directions:

1. Heat the oven to 190 degrees (fan-forced).
2. Mix oat flour, almond flour, baking powder, cinnamon, nutmeg & salt in a bowl.
3. In another bowl mash the two large bananas, add the vanilla bean paste, rice malt syrup and mix well. Add to the dry ingredients and mix with almond milk too. Stir with a spoon until everything is well mixed.
4. Chop a handful of raw almonds and combine with the dough.
5. Pour the dough into a loaf pan and top with the halved banana and extra chopped almonds.
6. Bake in the oven for about 30-40 minutes. Stick a skewer through to see when the banana-bread is done and still slightly moist inside.

Finished banana bread.

Before it goes in the oven.

The post Vegan Banana Bread appeared first on Anna Høgh Groth.

It resembles a caramel slice, but with a twist of coconut in the caramel and with crunchy almonds in the middle layer.

You get the delicious soft bottom layer, a sweet, smooth middle caramel layer, crunchy nuts and the bitterness from the dark raw chocolate on the top.

It only takes about 20 minutes to make and 2 hours to set in the freezer – and best of all? You don’t need any heating so you keep all the nutritional values!

Ingredients:

Bottom Layer:

• 1/4 cup raw macadamias
• 1 cup raw almonds
• 4 tsp organic virgin coconut oil
• 1 tsp vanilla bean paste
• 1/4 tsp rock salt
• 5 tbsp Almond Breeze Unsweetened Vanilla Almond Milk

Caramel Layer:

• 2 cups dates, pitted, soaked.
• 2 small handfuls of shredded unsweetened coconut
• 1/4 cup Almond Breeze Unsweetened Almond Milk
• 1 tsp Vanilla Bean Paste
• 1 tbsp Organic Virgin Coconut Oil
• 1 handful chopped raw almonds

Chocolate Layer:

• 1/4 cup organic virgin coconut oil
• 6 dates, pitted, soaked, chopped
• 4 heaped tsp Loving Earth Raw Cacao.
• Dash of salt
• 2 tbsp Almond Breeze Unsweetened Almond Milk
• 1 tsp Organic Brown Rice Malt Syrup

Directions:

1. For the Bottom Layer: Combine almonds, macadamias, coconut oil, salt, vanilla bean & almond milk in a blender and blend until well-grounded and you can press the ‘dough’ together with your hands. Take a loaf pan and spoon the dough into this, pressing it firmly down with a spoon. Place in freezer.
2. For the Caramel Layer: Combine dates, shredded coconut, vanilla bean, coconut oil & almond milk in a blender and blend until completely smooth, scraping down the sides as you go along. Take your bottom layer from the freezer, and spoon the caramel on top of this in the loaf pan. Sprinkle with chopped almonds and place back in freezer.
3. For the Chocolate Layer: Combine coconut oil, dates, raw cacao, salt, almond milk and rice malt syrup in a blender and blend until smooth. Take your loaf pan with the rest of the layers and spoon the chocolate on top of this, smoothing it out. Place back in freezer and let it set for 2 hours. Keep it stored in the freezer until you need a piece

The post Coconut & Almond Crunch Caramel Slice appeared first on Anna Høgh Groth.

I first thought about making them completely raw, but I think the one thing that’s delicious about Twix Bars is the crunch of the bar that you get from the base, so the base in this is baked but everything else in them is raw.

Ingredients:

Almond Base:

• 1 cup almond flour
• 1 tsp baking powder
• 1 tbsp rice malt syrup
• 1 tsp vanilla bean paste
• 1 tbsp raw maple syrup
• 4-5 tbsp coconut oil
• Dash of fine sea salt

Caramel Layer:

• 1 cup dates (pitted & soaked for at least 1 hour)
• Pinch of sea salt
• 1/2 tsp vanilla bean paste
• 1 tbsp almond butter
• 1 tsp raw maple syrup
• 2 tbsp filtered water

Chocolate Layer:

• 1/4 cup coconut oil
• 3-4 tbsp raw cacao
• 1 tbsp rice malt syrup
• 1 tbsp raw maple syrup
• Dash of sea salt
• 4 dates (pitted & soaked for at least 1 hour)
• 3 tbsp filtered water.

Directions:

1. To make the almond layer: Combine all ingredients in a bowl and mix together well with a spoon. It needs to be a sticky dough and not dry. Form into long logs and place on a baking tray with baking paper sprayed with oil. Heat the oven to 110 degrees celsius and bake for app. 10 mins until lightly golden. Be careful with these as they go dark really quickly! When done, leave them in the freezer to cool down while you work on your caramel layer.
2. To make the caramel layer: Combine all ingredients in a food processor and process until completely smooth. Now, take your almond cookies from the freezer and scoop the caramel onto the logs and place back in freezer to set for about 1 hour.
3. To make the chocolate layer: Combine all ingredients in a food processor besides from the water and process until completely smooth. ONLY add the water if you need to. Take your twix bars from the fridge and dip them in the chocolate. Place back in the freezer once done to set for 30 mins. Keep them in the fridge until needs to be eaten.

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So, what goes with rain? PANCAKES of course! Most pancakes are full of sugar, fatty butter and other nasties which are bodies really don’t like. Let me introduce to you; The Vegan Pancake Stack! I’m not joking when I say you’ll probably love these more than regular pancakes. They’re so full of real flavours and textures your tastebuds will love!

Ingredients:

• 1/2 cup gluten-free oat flour
• 1/4 cup brown rice flour
• 1 tsp gluten-free baking powder
• Dash of finely ground sea salt
• 1 small banana, mashed
• 3/4 tsp rice malt syrup
• 1 & 1/2 tsp vanilla bean paste
• 1/2 cup Almond Breeze Unsweetened Vanilla Almond Milk
• Toppings: whipped coconut cream, fresh strawberries, fresh banana and raw maple syrup.

Directions:

1. In a bowl, combine the oat flour, rice flour, baking powder and sea salt and mix well.
2. In another bowl, mash banana, add rice malt syrup and vanilla bean paste and combine well.
3. Add the banana-mixture to the flour mixture and combine with the almond milk. Mix it together with a fork – you don’t want to use an electric mixer as you want to be careful with the batter.
4. Heat a skillet onto medium-high heat and add a little coconut oil. Spoon around 1 & 1/2 tbsp batter onto the skillet and form a round pancake. Flip over when it doesn’t stick to the skillet any longer. Continue like this until all the batter has been used (yields about 5 pancakes).
5. To make the whipped coconut cream: place a can of organic coconut cream in the fridge over night. This is a crucial step as otherwise you won’t be able to whip it into a cream! Use about 1/4 can and whip it with an electric mixer on high for about 3 mins.
6. Decorate pancakes with whipped coconut cream, strawberries, banana and a drizzle of raw maple syrup.

ENJOY!

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Let me introduce to you; The Chocolate-Peanut-Butter-Raspberry-Coconut-Almond Tarts – flavour explosion and match made in heaven! It’s kind of like chocolate and sorbet – all in one little tart!

They’re super easy to make and as always sugar free, dairy free, gluten free and completely vegan – they do take a few hours to set in the freezer though – just a note if you’re hoping to serve them as a dessert for your dinner tonight!

Ingredients:

Chocolate layer:

• 1/4 cup coconut oil
• 3-4 tbsp raw cacao
• 1 & 1/2 tbsp rice malt syrup
• 1 tbsp raw maple syrup
• seeds of 1 vanilla bean
• 1/4 or less of sea salt
• 4 dates (pitted & soaked for at least 1 hour)
• 6 tbsp filtered water.
• 1/4 cup chopped almonds

Peanut Butter Layer:

• 1 cup roasted unsalted peanuts
• 1/2 tsp pink rock salt
• 1 tsp rice malt syrup
• 1-2 tbsp peanut oil

Raspberry Layer:

• 1/2 cup frozen raspberries
• 2 tbsp shredded or desiccated coconut
• 1/2 tbsp rice malt syrup
• 1/4 cup almond milk
• 5 tbsp coconut cream
• chopped almonds

Instructions:

1. To make the chocolate layer; Combine coconut oil, rice malt syrup, raw cacao, raw maple syrup, vanilla bean seeds, sea salt, soaked dates and a little bit of water in the food processor and pulse until a smooth consistency is reached. Grab a muffin form and fill up the cups so they’re about 1-2 cm high (depending on how much chocolate you have & how many tarts you’d like). Sprinkle with chopped almonds and place in freezer.

2. To make the peanut butter layer; Place the peanuts, salt and rice malt syrup into a food processor. Process for 1 minute. Scrape down the sides of the bowl. Continue to process while slowly drizzling in the oil and process until the mixture is smooth. Take your slightly frozen chocolate tarts and place a ball of peanut butter in the centre of the tarts. Place back in freezer.

3. To make your raspberry layer; Combine frozen raspberries, rice malt syrup, almond milk, coconut cream and shredded coconut in a food processor. Pulse until a smooth consistency is reached. Grab your tarts from the freezer and fill up so the layer is about 1-2 cm high. Sprinkle with chopped almonds. Pop them back into the freezer.

4. Let the tarts sit to stiffen for at least 3-4 hours. Then serve as you please :)

The post Raw Chocolate, Peanut Butter & Raspberry Tarts appeared first on Anna Høgh Groth.

We were lucky enough to have Australia Day on a Sunday this year, meaning Monday is a Public Holiday (yay!) But while you’re all out frolicking in the sea and soaking up the warm sun I’m stuck inside handling medical bills and medical insurance matters – not the most fun thing to spend my day off on but something that has to be done.

Anyway, back to this delicious, healthy treat.

Chocolate and banana are two of my favourite things to combine when it comes to treats, so I came up with this raw brownie complete with a banana frosting and raw chocolate ganache. This is suitable for vegans and is as always gluten-free, dairy-free, egg-free & sugar-free.

Ingredients:

Brownies:

• 1 cup raw macadamias
• 2 cups raw almonds
• 1 cup dates
• 1 cup prunes
• 3 tbsp raw cacao powder (I use Loving Earth‘s one – the best I’ve come across so far!)
• 1 tsp pure vanilla essence
• Pinch of pink salt
• 1/2 cup water

Directions for Brownie:

1. Grind the macadamias & almonds to the ground so it’s fine & crumbly – transfer to mixing bowl.
2. Add dates, prunes, raw cacao powder, vanilla essence, salt & a little bit of water and mix in a food processor – once all mixed and chopped together to a ‘smooth’ paste, transfer to mixing bowl with almonds & macadamias.
3. Mix all together and add water until it can stick together. The texture has to be sticky and not runny.
4. Line a small baking pan with baking paper and press the mixture firmly into the pan. Set aside in the fridge.

Frosting:

• 2 mashed bananas
• 2 tsp Rice Malt Syrup
• 1 1/2 tbsp carob powder
• 1 tsp pure vanilla essence
• Juice of 1/2 lemon
• 5 tbsp melted coconut oil

Directions for Frosting:

1. Combine mashed bananas, rise malt syrup, carob powder, vanilla essence, lemon juice and coconut oil in a blender and blend until smooth.
2. Spoon and smooth over the brownies which are set aside in the freezer. Once done, place back in freezer.
3. Leave to freeze for 30 min before starting on the raw chocolate ganache.

Raw Chocolate Ganache:

• 3 tbsp Rice Malt Syrup
• 3 tbsp Raw Cacao Powder
• 4 tbsp melted Coconut Oil

Directions for Raw Chocolate Ganache:

1. Place rice malt syrup, raw cacao powder and melted coconut oil in a blender/food processor and process until smooth.
2. Transfer to piping bag (or alternatively to a small freezer bag, and cut the corner so you can squeeze the ganache out this way) and drizzle over the brownies with the frosting.
3. Set aside in the freezer and leave for 2 hours before cutting and serving the brownies.

REALLY hope you enjoy these. They were so much fun making and coming up with. Let me know if you try them.

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