When you are in need of a chocolate fix this is a super simple recipe that you can whip up and have ready to snack on in 30-60 minutes (depending on how well your freezer works). This recipe comes from Sarah Wilson’s recipe book ‘I Quit Sugar’. I have changed it slightly. To make a vegan version, drop the cows butter and either increase the coconut oil or use a block of coconut butter, but be sure to add in a pinch of salt.
⅓ cup frozen raspberries
⅓ cup shredded coconut (or coconut flakes for chunkier version. Make sure they have no added sugar)
⅓ cup coconut oil
80 g salted butter (I recommend from pastured raised cows). To make this vegan friendly replace butter with a chunk or 2 of raw organic cacao butter.
2 tbsp raw cacao powder (this is the raw form of cocoa. Buy in health food stores)
2 tbsp organic maple syrup (don’t buy the cheap version. Pay extra for the good stuff. It is low glycemic. Or use raw honey, but maple syrup has a slightly different flavour which is nice)
Remember to use a pinch of sea salt or Himalayan salt if you swap out the cows butter for the cacao butter
Line a dinner plate or baking tray with baking paper.
Scatter the berries and coconut on the plate or baking tray.
Melt the oil and butter in a saucepan or in the microwave (the coconut oil may take a little longer to melt, so add it first then the butter).
Stir in the cacao powder and syrup.
Pour over the berries and coconut, and pop into the freezer for 30 minutes until firm.
To serve, either break into shards or cut into wedges.
Tip: Be sure to use salted butter in this recipe – it gives a lovely kick.
This luscious diary-free, gluten-free recipe comes from Dr Mark Hyman. I have used agar agar which is a vegetarian substitute for gelatine obtained from algae. It is quick to make, but needs a minimum of 1 hour to cool before eating.
1 400ml full fat coconut milk
2.50 cups fresh strawberries (organic, rinsed and leaves removed)
1 tsp organic vanilla extract
1 tsp raw honey
2 tsp Agar Agar (this is a vegan alternative to gelatine. If you want to use gelatine for the extra collagen support use 2 tablespoons)
1 pinch sea salt (Himalayan works well)
2 tbsp finely, unsweetened shredded coconut
Grease 4 ramekins with coconut oil.
Warm the milk, berries, vanilla, and honey in a pot on a medium-heat for about 2 minutes. Reduce heat to the lowest setting. Using an immersion blender, blend the mixture until smooth, about 3 minutes.
Add the agar agar, or gelatine, and stir until completely dissolved. Blend with the immersion blender until agar agar so the agar agar is thoroughly mixed in with the berry mixture. about 1 to 2 minutes.
Evenly pour the mixture into the ramekins, sprinkle each with a little salt and shredded coconut and place in the refrigerator to cool for an hour, or until panna cotta reaches desired consistency.
Serve with slices of strawberry for garnish.
Gluten-free, dairy-free and sugar-free. It is simple and reasonably quick to whip up for friends who might pop in or for that dinner party where you are asked to bring a dessert.
2 cups unsweetened coconut milk (I buy organic and in BPA free tins)
4 eggs (organic & free range)
1 vanilla bean pod or 1 teaspoon pure vanilla extract (I use brands that are alcohol free. My favourite is Chef’s Choice)
1 ½ tsp teaspoons of coconut stevia (I use normal liquid Stevia and just one teaspoon)
1 cup (8 ounces) shredded unsweetened coconut
½ cup cup almond meal
pinch of salt (I use Himalayan salt)
½ tsp nutmeg (I have added this to the recipe because it really makes it!!)
Preheat oven to 176 degrees C (350 degrees F)
With an electric mixer or hand mixer, combine milk, eggs, vanilla and stevia
Beat on medium speed for 1-2 minutes until thoroughly combined.
Pour in coconut and mix on low speed for 1 minute
Add almond flour, nutmeg and salt and mix on low speed for 1 minute
Spray a 9 inch pie plate with non-stick cooking spray. ( I prefer to oil the pan with a little bit of butter on a kitchen towel as I am suspicious of the oil sprays – they don’t smell right to me!)
Pour mixture into pie plate
Bake 45-55 minutes until toothpick in centre comes out clean (don’t overcook! This pie is much nicer if it is a bit soft and not firm)
Let cool on stove. Refrigerate.
Serve with fresh berries and Diary Free Whipped Cream.
Dairy Free Whipped Cream
1 can of full fat coconut milk (BPA free tin) refrigerated overnight.
Open the tin upside down and pour out the coconut water that has not gone hard.
Spoon out hardened coconut milk and put into a mixing bowl.
Add two tablespoons of raw honey (I prefer maple syrup and just one dessert spoon is enough to give it sweetness)
Beat with an electric or hand beater on a speed of 4 until the cream becomes stiff. It could take 15 minutes.
Serve the pie with a spoon of diary free whipped cream and a spoonful of organic berries (frozen or fresh).