Jandals, pohutukawa, bbqs, ice cream......kiwi summer.
They all go hand in hand right? Well the ice cream part can be a little trickier for some. A lot of people aren’t able to enjoy the iconic treat because they are either dairy intolerant or choose to stay away from refined sugars. The majority of options around are basically scoops of dairy and refined sugar so a lot of people miss out on what will be just a childhood memory.
Well, I’m pretty stoked to be able to bring you a delicious alternative.
This chocolate rough containing coconut & nut grounds is a tasty raw recipe with the addition of adaptogenic herbs. It utilises nut grounds from my latest batch of almond, cashew & date mylk. When you make nut mylk, never throw the grounds away! They are an amazing base for both traditional baking (think french flourless chocolate cake) AND for raw creations.
With feijoa season well and truly upon us in the south pacific, even the most hardened feijoa lovers are starting to wonder what to do with the excess! I was asked by Plastic Free Pantry to adapt a recipe that used chocolate & wine biscuits to make them with packaging-free ingredients. I was making nut mylk at the time and so it seemed natural to utilise the nut grounds as the base.
These chocolate-topped mini puddings containing avocado, chia, raspberry and of course, cacao should sort out any after-dinner "Need chocolate" or "Need...something...more..." cravings and are full of healthy fats, fibre, and of course, chocolate.
The high protein and nutrient value of chia combines beautifully with leafy greens to create light yet very filling fritters. You can eat lots of these without feeling stuffed, and you know you're eating your greens, too! The chia gives a 'pop' in the mouth. The recipe is gluten and dairy free. You can easily make it egg-free/ vegan with the option given below. A popular dish both hot and cold, serve as a side, or as a main.