Chai Cheese Cake – Fills an 8 inch cake tin
Base: 1 cup brazil nuts, 1 cup coconut flakes, 8 medjool dates pitted, pinch Himalayan pink salt, 1 heaped tablespoon freshly grated ginger , a few good grinds of black pepper, zest of half a lemon.
Whiz the brazil nuts in a food processor till crumbly. Add the ginger, salt and pepper and blitz again till combined. Add the dates, one at a time, till it becomes a dough.
Add the coconut flakes and lemon zest last. Press the mixture into the bottom of an 8 inch cake tin lined with baking paper, flatten the surface, pop in the freezer to set.
Filling: ½ cups of cashews (soaked overnight or 8 hours) , ½ cup chai tea, ½ cup almond milk, I tbls raw honey or sweetener of choice, 1/3 cup cacao butter, 1/3 cup coconut oil, 1 chopped vanilla bean , 1½ teaspoons cinnamon powder ,½ teaspoon nutmeg powder, ½ teaspoon ginger powder, ¼ teaspoon cardamom powder Zest of half lemon, ½ cup or more coconut flakes. To decorate warm cacao butter and coconut oil gently over a bowl of hot water till it becomes soft/liquid. Blend everything except the lemon zest well till nice and creamy.Fold through the zest. Pour the mixture over the cake base and sprinkle liberally with coconut flakes. Set in the freezer for three to four hours before serving…. yummy!
Mixed berry, coconut, chia pudding
Makes 20 servings – Healthy PARTY dessert!
1 kg Frozen berries
2 cans Coconut cream
Flesh of 2 young drinking coconuts
5 tbsp of Chia seeds
1 tsp Vanilla bean paste
Topped with Cacao nibs
Simmer frozen berries on stovetop, stir thru handful of coconut chips.
Pour from pot into shallow dish, and put in freezer to cool.
Put cans of coconut cream, coconut flesh and chia seeds in blender.
Blend until thick.
Once berries are cooled (20 minutes), pour chia pudding on top and sprinkle with cacao nibs, coconut nibs on top and let set over night.