Vegan Mint Chocolate Mousse

By: Isabel Smith, MS, RD, CDN

There’s nothing I love more than a healthy dessert and this one is at the top of my list. It’s not too sweet, but it’s extremely rich and satisfying. It’s packed with anti-inflammatory healthy fats and antioxidants from both the avocados and the cacao. So this is a dessert you can feel good about eating and it’s sure to be a crowd pleaser!

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Ingredients:

  • 2 ripe avocados
  • 3/4 cup (90 g) cacao powder
  • 1/2 cup (125 ml) almond milk
  • 2 tbsp pure maple syrup
  • 3 drops peppermint oil
  • pinch of salt
  • 1 tsp crushed peppermint stick or chocolate shavings, optional

Directions:

  1. Place the avocado in a food processor or blender and blend until smooth.
  2. While the avocado is blending, add the cacao powder to the almond milk and whisk together (using a whisk or a fork) until the mixture starts to thicken and is smooth.
  3. Once the avocado is smoothly blended, add the chocolate mixture to the blender or food processor and also add the salt, maple syrup and peppermint oil.
  4. Blend or food process for another 20-30 seconds or until smooth.
  5. Dish out mousse and add crushed peppermint stick or chocolate shavings if desired then enjoy!

Prep time: 15 minutes

Cook time: 0 minutes

Total time: 15 minutes

Servings: 4 - 6

  • Nutrition per serving:
  • Calories260
  • Fat16g
  • Saturated Fat5g
  • Cholesterol0mg
  • Sodium140mg
  • Carbohydrates23g
  • Fiber13g
  • Sugars4g
  • Protein 8g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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White Christmas Coconut Bars

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Merry Christmas! No matter where you are in the world, enjoy a white Christmas by making these wonderful coconut bars. They are a favorite of mine at Christmas time without the refined sugar and other heavy unhealthy ingredients such as hydrogenated vegetables oils. This is simple and delicious. Enjoy!

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Ingredients:

  • 1 cup (100 g) shredded coconut
  • 1/2 cup (100 g) coconut butter
  • 1 cup (150 g) cashews, soaked for 2 hours then rinsed
  • 1/2 tsp sea salt or Himalayan salt
  • 2 tsp vanilla extract
  • 2 tbsp rice malt or pure maple syrup
  • 1 cup (130 g) pistachios
  • 3/4 cup (90 g) dried cranberries (naturally sweetened)
  • 1/2 cup (70 g) macadamia nuts
  • 2 tbsp shredded coconut, for sprinkling

Directions:

  1. Line a 10”x 6” (6 cm x 15 cm) small slice tin with baking paper.
  2. Blend the shredded coconut, coconut butter, cashews, salt and vanilla extract in a high powered blender to get a smooth consistency.
  3. In a bowl mix the coconut mixture with the remaining ingredients with a spoon until well combined.
  4. Press the mixture into the slice tin and sprinkle with extra shredded coconut.
  5. Allow to set in the fridge or freezer for 1 – 2 hours, remove and cut into squares and store in fridge or freezer.

Substitutions:

Coconut butter – coconut oil
Cashews – macadamia, almonds
Rice Malt – maple syrup, honey
Pistachios – hazelnut, almond, pecan, walnut, pumpkin seeds
Cranberries – goji, cherries

Prep time: 40

Cook time: 1 - 2 hours (in fridge)

Total time: 2 hours, 40 minutes

Servings: 24

  • Nutrition per serving:
  • Calories120
  • Fat10g
  • Saturated Fat4g
  • Cholesterol0mg
  • Sodium55mg
  • Carbohydrates8g
  • Fiber1g
  • Sugars5g
  • Protein 2g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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Vegan, Dairy-Free Strawberries & Cream Crepes

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

I have a new dehydrator and I’m a little dehydrating-mad! Before my dehydrator I was using a very low heat on my oven for the same period of time to see how I liked dehydrating foods (this works well too), and since I loved it, I decided it was time to purchase the dehydrator. You can make all sorts of healthy snacks such as activated nuts (I love them as I think they taste a lot nicer and you can taste the natural sweetness more easily), fruit roll ups for yourself and the kids, and dehydrated vegetable chips (recipe to come this week!) which is great when you have an abundance of produce from the garden.

My little son is 13 months and we have discovered that he doesn’t do well with eggs or dairy so I tried to make an egg-free buckwheat pancake and I couldn’t get it to stick together even with a flax egg so that’s why I decided to make a fruit-only dehydrated crepe, and it did the trick. It turned out to be a heavenly and divine treat and you would have no idea that the entire recipe is fruit, cashews and a little natural sweetener…enjoy! And if you don’t want to make the crepe, the cream and berries are excellent on their own!

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Ingredients:

Strawberry Crepes:

  • 8 large strawberries (1 cup approx.)
  • 2 bananas
  • 1 tbsp lemon juice

Cashew Cream:

  • 1 cup (150 g) cashews, soaked for 2 hours then rinsed
  • 1/2 cup (125 ml) water
  • 2 tbsp maple syrup
  • 1/2 tsp, vanilla extract

Strawberry Sauce:

  • 4 large strawberries (1/2 cup)
  • 1 tsp maple syrup

Extra fresh berries for crepes

Directions:

  1.  Wash all berries.
  2. Blend strawberry crepe ingredients in a high speed blender and pour into 4 piles on a lined baking tray or paraflex dehydrating tray. Smooth and level them out. Dehydrate or place in oven on 110 F (45 C) for 6 hours or until you can peel the crepe off all at once.
  3. While crepes are dehydrating, blend the cashew cream sauce ingredients in a high speed blender and set aside.
  4. Blend the strawberry sauce separately and set aside.
  5. Once the crepes are finished and you can roll them easily, fill the crepe with the cream and berries then roll them up, drizzle the strawberry sauce over the crepes then throw on more fresh berries.
  6. Enjoy! These items can be stored separately in the fridge and will keep for 3-5 days.

Substitutions:

Strawberries – raspberries, blueberries, blackberries
Cashews – blanced almonds, macadamia
Maple syrup – rice malt, honey

Prep time: 15 minutes

Cook time: 6 hours

Total time: 6 hours, 15 minutes

Servings: 2 - 4

  • Nutrition per serving:
  • Calories260
  • Fat12g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium5mg
  • Carbohydrates33g
  • Fiber3g
  • Sugars19g
  • Protein 6g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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No-Bake Vegan Tim Tams (A Must Try)

By: Jamie Webber

The first time I tried a Tim Tam was six years ago. Yes, I specifically remember the day and I specifically recall the taste, texture and smell. My taste buds were blown away at this insanely good cookie. If you’re Australian, then you know exactly what I’m talking about. If you’ve never had one or never even heard of them, well then it’s time you find out. (I just found out you can order them on Amazon — dangerous).

Last week for Sophie’s birthday (she’s our Social Media Coordinator!), I decided to make a healthier version of a Tim Tam. She’s from Australia, so this was a way we could make her feel right at home while standing in the Reboot Kitchen.  We did some research to figure out how this would be possible — how we could make something that’s so good in a healthier way, and with the help of Live Love Eat Raw’s Tim Tam recipe, we were able to make an amazing, delicious Raw Tim Tam biscuit.

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Ingredients:

Chocolate base and topping:

  • 1 cup (125 ml) coconut butter, melted
  • 1/2 cup (75 g) cacao powder
  • 1/2 cup (50 ml) pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp Himalayan salt

Cookie (Biscuit):

  • 1 cup (140 g) hazelnut meal
  • 1 1/2 tbsp cacao powder
  • 2 tbsp pure maple syrup
  • dash of Himalayan salt
  • 1 tsp vanilla extract

Gooey Center:

  • 10 pitted dates, soaked for at least 30 minutes
  • 2 tbsp almond butter
  • 1/4 cup (30 ml) coconut oil
  • 1 tsp Himalayan salt

Directions:

  1. Add all chocolate base and topping ingredients into a large bowl and whisk together until smooth and an almost liquid-like consistency is formed (runny but not watery).
  2. Line an 8’x8′ baking dish with saran wrap. Pour HALF of the chocolate mixture into the pan and set the other half aside.
  3. Place baking pan in the freezer for 20 – 30 minutes until firm.
  4. While first layer is in the freezer, make the cookie part by adding in all ingredients into a food processor or blender until a sticky dough forms.
  5. Press the dough evenly onto the chocolate base. Place the pan back into the freezer for another 30 minutes.
  6. For the gooey middle, all all ingredients into a food processor or blender (food processor is ideal) and blend for at least 3 – 5 minutes until creamy and caramel-like.
  7. Spread the gooey caramel onto the cookie layer and place back in the freezer for 30 minutes.
  8. When completely firm, add the remaining chocolate layer on top, sprinkle with Himalayan salt, then place back in the freezer for 20 minutes.
  9. Cut into small squares and enjoy!

Keeps in the freezer or fridge for up to one week.

Prep time: 1 hour, 30 minutes

Cook time: 0 minutes

Total time: 1 hour, 30 minutes

Servings: 15

  • Nutrition per serving:
  • Calories280
  • Fat19g
  • Saturated Fat11g
  • Cholesterol0mg
  • Sodium95mg
  • Carbohydrates26g
  • Fiber5g
  • Sugars17g
  • Protein 5g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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Apple Pie Smoothie

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

While people are committing to healthier eating habits I always suggest if you have a certain craving see if you can attempt to turn it into a healthy juice, smoothie or a vegetable or fruit-based dish. You might surprise yourself and enjoy the healthier option more! If you have a pizza craving you could try something like our Quinoa Cauliflower Pizza or our Kale and Sweet Potato Pizza or our Pizza Chips, or if you may have a chocolate craving you can try our Raw Chocolate Mousse or one of our delicious chocolate smoothies. So when you are craving an Apple Pie this season, satisfy it with this comforting apple pie smoothie.

 

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Ingredients:

  • 1 cup (250 ml) almond milk
  • 1/2 banana (fresh or frozen)
  • 
1/2 granny smith apple
  • 1 handful of ice
  • 1/4 tsp cinnamon
  • pinch of nutmeg
  • pinch of clove powder or 1 clove (need a good blender if using a whole clove)
  • 
1 tsp honey (optional – I didn’t need this!)

Directions:

  1. Wash all produce.
  2. Add all the ingredients into the blender and blend on high for 45 – 60 seconds until smooth.

Substitutions:

  • Banana – avocado
  • Green apple – pear, other apples, peach
  • Almond milk – coconut, hazelnut, hemp, rice milk
  • Honey – rice malt, maple syrup, stevia
  • Nutrition per serving:
  • Calories130
  • Fat3.5 g
  • Saturated Fat0 g
  • Cholesterol0 mg
  • Sodium180 mg
  • Carbohydrates26 g
  • Fiber4 g
  • Sugars15 g
  • Protein 2 g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

Chocolate Hazelnut Cupcakes with Avocado Frosting

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Enjoy these rich, moist, decadent cupcakes that are loaded with delicious flavor. They satisfy everyone’s cupcake craving but are a much healthier treat and a great way to sneak in healthy fats from the nuts and avocado. If you’re heading to a party, bring this dessert and you can even try adding in shredded beets and zucchini to add in more nutrients.

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Ingredients:

    • 2 flax eggs: 2 tbsp ground flax combined with 5 tbsp water or use 2 organic eggs (for non-vegan option)
    • 6 tbsp coconut oil, melted
    • 4-6 tbsp honey
    • 1 tsp vanilla extract
    • 1 cup (150 g) hazelnut meal
    • 1 ½ tsp baking powder
    • 6 tbsp cacao powder
    • 1 tsp cinnamon
    • pinch of sea salt

Frosting Ingredients:

  • 1 avocado, ripe
  • 2 tbsp cacao powder
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil, melted
  • cacao nibs, for garnishing cupcakes

Directions:

  1. Preheat the oven to 425 F or 220 C.
  2. Combine the flax meal with the water and sit for 15mins then combine this with the remaining wet ingredients.
  3. Combine the dry ingredients. I sift the hazelnut meal to avoid lumps. Then combine wet and dry ingredients together. I use an electric hand blender.
  4. Spoon out mixture into a muffin tin lined with cupcake papers (approx. 12). Bake in the oven for 6 minutes on the set high heat then reduce temperature to 325 F or 160 C and continue to bake for another 20 minutes or until cooked through. You don’t want to overcook these muffins otherwise they will dry out.
  5. To make the frosting – all all ingredients into a blender and blend until smooth.
  6. Once cupcakes have cooked, allow to cool then add the frosting, sprinkle with cacao nibs and store in the fridge.

Substitutions:

  • Hazelnut meal – interchange with any nut meal you desire such as brazil nuts, pecans or walnuts
  • Cacao – carob
  • Honey, Rice Malt – Maple syrup

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 1 hour

Servings: 12

  • Nutrition per serving:
  • Calories250
  • Fat20g
  • Saturated Fat10g
  • Cholesterol0mg
  • Sodium10mg
  • Carbohydrates16g
  • Fiber5g
  • Sugars8g
  • Protein 4g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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4-Ingredient Blueberry & Mango Jellies

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Gummy candies are a classic sweet favourite – you find tons on grocery store shelves, candy baskets in doctor’s office, and plenty in your child’s Halloween basket. Since most of these contain ingredients that we should try to stay away from, I went ahead and made my own. For this recipe you can use a silicon mould in small shapes. Gummy bears or any Halloween shapes would be ideal, I used hearts. Or you could pour it into a glass or small dish and set as a dessert jelly.

Agar (or Agar Agar), sometimes referred to as kanten, is a gelling agent coming from a type of seaweed. It is approximately 80% fiber and can be used as an alternative to gelatine. In Asia it has been used as a weight loss supplement due to its ability to fill you as it triples in size within the intestines and acts as an intestinal regulator, it is also said to enhance cholesterol excretion due to the fibre content. It has shown some promise in obesity studies due to this filling effect.

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Ingredients:

Blueberry Jellies:

  • 1/2 cup (125 ml) coconut water
  • 1 tbsp agar agar flakes (1 tsp of powder)
  • 1/2 cup (75 ) pureed room temperature blueberries (you can use an immersion/hand/stick blender to puree)
  • 1-2 tsp honey

Mango Jellies:

  • 1/2 cup (125 ml) coconut water
  • 1 tbsp agar agar flakes (1 tsp. of powder)
  • 1/2 cup (75 g) pureed mango (you can use an immersion/hand/stick blender to puree)
  • 1-2 tsp of honey

Directions:

  1. In a small saucepan combine coconut water and sprinkle the agar over the top and let it sit for 10mins.
  2. Bring the mixture to boil on medium heat stirring occasionally. Reduce heat and simmer for a further 5 mins and until the flakes are completely dissolved.
  3. Add in blueberries and honey gradually bit by bit and stir to combine well to avoid getting lumps. Do this over a low heat and remove from the heat before it boils.
  4. Once combined, allow to cool slightly then pour unto moulds and refrigerate for 1-2 hours to set.
  5. Repeat this process for the mango jellies.
  6. Remove from the moulds and store in the fridge in an air-tight container for 1-2 weeks.

Substitutions:

  • Blueberries – strawberries, raspberries, blackberries
  • Mango – pineapple, banana
  • Honey – maple syrup, rice malt

Prep time: 30 minutes

Cook time: 0 minutes

Total time: 2 hours, 30 minutes

Servings: 24 jellies

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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Hazelnut Chocolate Halloween Cookies

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

It’s National Chocolate Day. And it’s almost Halloween. So that calls for these nutty (tasting and looking!) textured cookies that are sure to please everyone. They are a healthier option to your standard chocolate cookie because almonds and hazelnuts are high in protein, healthy fats and fibre along with vitamin E, B vitamins, iron, calcium and magnesium. You can also adjust the sweetness to your preferred taste — I went light on the sweetness but feel free to add a little more if your sweet tooth is calling your name.

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Ingredients:

  • 3/4 cup (100 g) hazelnut meal
  • 1 cup (150 g) whole almond meal (skins included – optional)
  • 1/2 tsp baking soda
  • 4 tbsp cacao powder
  • 1 tsp cinnamon (optional)
  • pinch of sea salt
  • 6 tbsp coconut oil, melted
  • 4 – 6 tbsp honey or rice malt
  • 6 dates, pitted and chopped (you can also use goji berries, dried cranberries, and raisins to make fun faces for Halloween)
  • 1 tsp vanilla extract

Directions:

  1. Preheat the oven to 325F or 150C.
  2. Combine the dry ingredients in a small bowl: hazelnut meal, almond meal, baking soda, cacao powder, cinnamon, salt. Mix well. Note: It’s best to sift the nut meals to avoid lumps.
  3. Combine the wet ingredients in another bowl: coconut oil, honey, vanilla. Stir to mix well.
  4. Add wet ingredients to dry ingredients and mix well to combine, until evenly coated.
  5. Spoon out teaspoon sized balls onto a lined or greased baking pan then press with baking paper or a fork.
  6. Since it’s Halloween you can get creative and make monsters with dried cranberries, raisins, dates or goji berries, or keep them simple.
  7. Bake in the oven for 12 – 15 minutes then let cool. Serve or store in the fridge in an air-tight container until ready to enjoy.

Substitutions:

  • Nut meal – interchange with any nut meal you desire such as brazil nuts, pecans or walnuts
  • Cacao – carob
  • Dates – raisins, currants, sultanas
  • Honey, Rice Malt – maple syrup

Prep time: 30 minutes

Cook time: 15 minutes

Total time: 45 minutes

Servings: 12

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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Raw Caramel Slice

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This is one of my old favourite desserts but I always find the real version to be too sickly sweet. So I created my own. Here is a fantastic healthier version without all the unhealthy ingredients like excess sugar, unhealthy fats and processed ingredients. It is one of my absolute favourite Smart Sweets. The healthier versions are also full of nutrient goodness with only wholefood ingredients. So, it’s a win win!

 

2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5 (2 votes, average: 4.50 out of 5)
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Ingredients:

Base:

  • 1/2 cup (50 g) almonds
  • 1/2 cup (50 g) pecans
  • 6 dates
  • pinch of sea salt

Caramel Filling:

  • 1 ¼ cup (200 g) cashews
  • 6 dates
  • 4 tbsp almond butter
  • 6 tbsp coconut oil
  • 4 tbsp rice malt or honey
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract

Chocolate layer:

  • 4 tbsp cacao powder
  • 4 tbsp rice malt or honey
  • 4 tbsp coconut oil

Directions:

  1. Soak the cashews 2 – 4 hours, then drain and rinse well (optional, but soaking gives them a creamier consistency).
  2.  Line a 10” x 6” (6 cm x 15 cm) slice tin or baking pan with baking/wax paper.
  3. For the Base: Coarsely process the almonds and pecans in a food processor or high-powered blender until a crumb consistency forms. Then add the dates and sea salt until well mixed. Press the mixture into the tin evenly then refrigerate for at least 1 hour.
  4. For the Filling: Blend the cashews, dates, almond butter, coconut oil, rice malt, sea salt and vanilla in a high powered blender to get a smooth consistency. Blend until smooth and creamy. Pour the filling into the tin to cover the base evenly and place in the fridge for a further 2 hours or more.
  5. For the chocolate layer: On low heat in a medium sauce pan, combine the coconut oil, cacao and rice malt until smooth and runny. Allow to cool slightly then pour onto the caramel layer once this has set well, then place in the fridge for another 1 – 2 hours.
  6. Remove from the fridge and cut into squares and store in fridge.

Substitutions:

  • Nuts – interchange with any nut you desire such as brazil nuts, pecans or walnuts
  • Dates – raisins, currants, sultanas
  • Almond butter – any other nut butter will work well
  • Rice Malt – maple syrup, honey
  • Cacao – carob

Prep time: 40 minutes

Cook time: 4 hours

Total time: 4 hours, 40 minutes

Servings: 24

  • Nutrition per serving:
  • Calories200
  • Fat14g
  • Saturated Fat6g
  • Cholesterol0mg
  • Sodium60mg
  • Carbohydrates18g
  • Fiber2g
  • Sugars13g
  • Protein 3g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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