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Tahini Fudge Slices

I love tahini, it reminds me of my childhood...breakfast time to be precise. I mixed it with date syrup and spread it on my toast…so yummy! actaully I still do that now. Try it, it's very good.

Tahini is a paste made from ground sesame seeds and it’s one of the best sources of calcium – it truly is a super food.

These tahini fudge slices are a great way to get extra calcium in your diet, if you don’t like eating a teaspoon from the jar, as I do!

Makes 12-16 slices

Note: I keep mine in the freezer and have them when I fancy since it only takes 2/3 mins until its good to eat.

1/2 cup coconut cream (the block cream not runny stuff in the tin)
1/4 cup tahini
1 tbsp organic honey
1 tbsp maca powder (optional)
1/2 tsp vanilla extract
pinch of pink salt
1 tbsp melted coconut oil

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Raw Chocolate Fudge

If you like soft fudge like chocolate, then you will love this. Only 5 ingredients and super easy to make.

I tend to make a large batch and keep them in the freezer. They take 5 mins to de-frost, so an ideal healthy snack that the whole family will love.

Also, the perfect raw chocolate gift!

Makes 14-16 approx

Note: Cacao paste isn’t the easiest of ingredients to find. I order mine from Amazon. Agave and honey will make it sweeter so add more rice syrup if you like it sweet.

What is cacao paste?
it is pure bitter chocolate and it’s produced by grinding the Cacao Nibs to a smooth, liquid state. Cacao Paste is also known as Cacao Liquor.

250g raw cacao paste
75g raw cacao butter
175g Rice syrup (can use agave or raw honey)
Pinch of pink salt

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Matcha Green Tea & Cacao

I must admit this isn’t my recipe, I came across it a year or so ago and just loved the vibrancy of the green (may favourite colour!). I sadly didn’t make a note of the creator, I send them gratitude 🙏🏻 for this truly scrumptious snack. It’s super healthy, easy to make and of course GF, DF, & refined sugar-free. The chances are that you’ll have most of the ingredients in your pantry.

The only change I made from the original recipe was use rice syrup, which is easier to digest and not as sweet as maple syrup or honey. Feel free to use a different nut and what ever sweetener you have to hand.

I normally double the ingredents and freeze them. They take seconds to defrost so the best snack on the go!

Topping: I’ve used fresh figs & blackberries separately and they both go very well. You don’t have to top it with anything since it’s yummy on its own. I would urge you to be creative and experiment with what you have.

120g raw cacao butter
5/6 tbsp rice syrup (depending on how sweet you want it)
1 tsp vanilla
pinch of pink salt
3 cups of macadamia nuts
1 tsp matcha green tea powder

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Raw Kale, apple & crunchy Walnut Salad

This raw kale salad is a real treat for the taste buds. Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light mustard and honey dressing, then tossed with the savory-sweet blend of apple, lemon and candied walnuts.

It’s so easy to make and you will love it!

Salad Note: If you don’t have walnuts, use sunflower seeds, cashews and pecans. I have used all 3 – seriously yummy!

Candied Walnuts Note: Turn the oven to 190 c fan / 380 f . Make extra nuts and pop them a jar when cooled for snacking – I promise you they are divine.

Ingredients for the salad

A bag of Kale (stalks taken off)
2 Apples
A large handful of halved Walnuts (extra for snacking!)
2 freshly squeezed lemons

Candied walnuts

2 tbsp. Maple syrup (use more if you like it sweeter)
4 tbsp. Rice syrup
Pinch pink salt


4 tbsp. Extra virgin Olive Oil
2 tbsp. Raw Apple Cider Vinegar (it doesn’t have to be raw)
1 tbsp. Mustard
4 or so tbsp. Rice Syrup (honey or maple syrup would also be lovely)
Pinch of Salt (I use pink himalayan salt)

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Homemade Almond Butter

You will need to exercise some patience to make this and have a very good food processor! Add your almonds to the bowl of your food processor, fitted with an “S” blade.

Note: View the gallery images by clicking on them for the stages of making the butter to see what the consistency should be like!

A few tips about making your own almond butter:
You can use raw or roasted almonds. Raw almonds take a little longer, and freshly roasted almonds break down into nut butter faster, if added to the food processor while still warm. (You can dry-roast your own almonds for 10-12 minutes at 350F).
Feel free to add salt or spices.
Don’t use soaked almonds (without thoroughly drying), or add liquid, for longest shelf life. It might be tempting to add something like vanilla extract, but added moisture will reduce the shelf life greatly.

3 or 4 cups (depending on the size of your food processor) of almonds Pinch of pink sea salt
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Raw Basil & Almond Butter Pesto

I have a beautiful and super simple pesto for you. I made this pesto with the ingredients I had on hand: whole almonds, lots of basil, garlic, lemons, salt and olive oil.

I consider pesto a fridge staple, I make it so often because it is the perfect summer lunch or supper. We all love it with raw chopped vegetables or my raw crackers….so yummy and seriously healthy!

Note: I must say I do find it difficult to write the exact ingredients because much of my raw cooking is to taste. So I urge you to taste as you make. Don’t be scared to add more lemon or almond butter, use your own judgement.

1 garlic clove chopped
1/2 tsp. pink Himalayan salt
3 cups of fresh basil (leaves only)
3/4 cup of olive oil
1 tbsp. lemon juice
1/2 cup of almond butter (see foot note to make your own almond butter)

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Raw Coconut Macaroons

Raw coconut macaroons that melt in your mouth!

The easiest macaroons you’ll ever make. All you need is a spare 20mins.

They are gluten, sugar, dairy and egg free and kids love them!

This recipe makes about 20 macaroons depending on size.

Note: If you have any problems please do drop me a line or write to say how you got on.

1 1/2 cups unsweetened shredded coconut
1 tbsp. coconut flour
1/4 tsp. pink himalayan salt (Oops forgot to add this in the picture!)
2 tbsp. coconut oil (melted & wait until its cool before adding)
3 tbsp. rice syrup (more if you like it sweeter)
1 tbsp. vanilla extract (don’t be tempted to add more vanilla)

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Raw Chocolate Pistachio & Cranberry Slice

(Sugar, Gluten & Dairy Free)

I will only ever blog about recipes I feel truly passionate about or that friends & family have expressed how superb it is.

OMG, this is definitely one of those recipes……… it is seriously yummy!

It is super healthy; to me that means sugar, dairy and gluten free.

I mixed labneh (see note), melted chocolate, crushed unsalted pistachio nuts & dried cranberries. I am Anglo-Iraqi so experimenting with labneh is very familiar to me.

Baking tin 10in x 5.5in, lightly greased and lined bottom and sides with baking paper. It is important you add the sides so you can lift the slice from the tin.

How to make Labneh I have been straining sheep’s yogurt to make labneh for a long time as it is so easy. I use labneh in recipes as an alternative to cream (single or double). I strain the yogurt with a muslin. The strainer has a fine lining that, allows the liquid whey to flow from the yogurt leaving a thick silky white yogurt cream – perfect for spreading, rolling, and blending. You don’t need any “special” strainer to do this.

90ml labneh (see note)
300g organic good quality 85% dark chocolate, finely chopped
80g shelled unsalted pistachios, finely chopped
75g dried cranberries, finely chopped
Raw coconut oil to grease the baking tin

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