raspberries

Rawspberry Bites

By Rihannon Fae from the Sunshine Coast! @rhiamberfaesmith

😍 RAWSPBERRY BITE 😍 This is so silky and refreshing! Probably one of my favourite raw treats I’ve created so far 🤤 Completely GF, DF, V 🤗


Combine all ingredients then freeze ❄️


Raspberry Layer:
1 Cup Soaked Cashews
1 Cup Coconut Oil
1/2 Cup Maple Syrup
1tsp Vanilla
1 1/2 Cup oob Raspberries & Blueberries 🍓


Coconut Layer:
1 Cup Almond Meal
1 1/2 Cup Shredded Coconut 🥥
1/2 Cup Coconut Oil
1/3 Cup Maple Syrup
1tbsp Raw Honey 🍯

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Raspberry Nice Cream

The perfect after dinner treat, this simple recipe has just two ingredients, and is 100% certified organic! All you need is a blender...

Ingredients

Method

  1. Blend frozen bananas in blender or food processor on high speed until smooth + creamy consistency.
  2. Add frozen raspberries + blend until smooth.
  3. Serve immediately! 
 
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    raspberry choc jelly

    By Sheridan from Sheridan Joy

    Sheridan Joy Austin is a speaker, nutrition consultant, recipe creator and writer. She is a qualified holistic Nutritionist and a certified Gut and Psychology Syndrome (GAPS) practitioner, whereby she uses food as medicine to support health and vitality. Follow her journey via her blog at www.sheridanjoy.com or on Instagram @sheridanjoyaustin


    Seriously delicious and decadent. It is kind of like a healthy Turkish Delight rip-off. It is sugar free, gut loving and absolutely nutrient dense. They make the perfect after dinner treat for guests or just yourself, or a quick snack in the morning or afternoons. 


    RASPBERRY JELLY

    INGREDIENTS

    • 1 cup thawed organic raspberries (if there is juice from the raspberries from thawing, do not discard and just include it with the mix as it will intensify the flavour) I use the brand oob organic 
    • 2 1/2 cups filtered water 
    • 1 lemon juice
    • 2 tsp vanilla essence 
    • 3 Tbsp gelatin
    • 1 tbsp of your choice of sweetener, 10-15 drops liquid stevia, or monk fruit or Lakanto added to taste 

    METHOD

    1. Blend 2 cups of the water with the raspberries on high for at least one minute. If using a granulated sweetener, add to this mix as well and blend with the raspberries. 

    2. Using a strainer or a muslin cloth, pour the blended mix through and into another bowl and discard the seeds. Keep the strained mix reserved just for a moment. 

    3. Combine the gelatine and the remaining 1/2 cup of water to 'bloom' the gelatine. This means that the gelatine will absorb the water and become a thick mass. 

    4. In either your Thermomix or a low heated saucepan, add the gelatine mix and just a splash of the strained raspberry mix to heat through the gelatine so it dissolves/melts. Continue to stir through until well combined which will not take long. We are only adding a splash of the raspberry mix because we want to keep the nutrients in the raspberries in tact, for example heat destroys vitamin C. 

    5. Remove from the heat, and pour the gelatine mix into the remaining raspberry mix along with all of the remaining ingredients. Stir until fully combined, have a little taste and decide whether you want to add a little more lemon or sweetness.

    6. Pour the mix into a tin or container lined with baking paper, and place in the fridge to set. This will take a couple of hours.


    CHOCOLATE

    INGREDIENTS

    • 2 Tbsp cacao powder
    • 2 Tbsp ghee (or coconut oil if required, though ghee tastes amazing with this!)
    • Pinch of salt
    • 10 drops of liquid stevia, 1 Tbsp of honey, maple syrup, or Lakanto or monk fruit sweetener to taste

    METHOD

    1. In a low heated saucepan, combine all ingredients and stir till everything is mixed though well. 

    2. Allow to cool just slightly, a little warmth is okay, though we don't want to melt the raspberry jelly!

    3. Once the jelly has set, pour the chocolate over the top so it forms a thin layer. 

    4. Place in the fridge to set, or the freezer for 10 minutes if you're impatient!  

    5. To serve, remove from the fridge and slice carefully to ensure you don't crack the chocolate. Enjoy with a smile! 

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    strawberries & cream

    By Sheridan from Sheridan Joy

    Sheridan Joy Austin is a speaker, nutrition consultant, recipe creator and writer. She is a qualified holistic Nutritionist and a certified Gut and Psychology Syndrome (GAPS) practitioner, whereby she uses food as medicine to support health and vitality. Follow her journey via her blog at www.sheridanjoy.com or on Instagram @sheridanjoyaustin

    INGREDIENTS

    FILLING

    • 3 cups cashews; soaked in filtered water and a dash of apple cider vinegar for 6-8 hours, OR ferment them for 24 hours in a combination of water and added (roughly 1/2 cup) coconut water kefir or coconut yogurt
    • 1/2 cup coconut cream or coconut yogurt
    • 1/2 cup water
    • 1/4 coconut oil 
    • 3 tsp vanilla essence or one vanilla pod
    • 3 Tbsp of Lakanto, stevia, or honey to taste  
    • Pinch of salt
    • 3 Tbsp lemon juice
    • 1 cup frozen or fresh chopped strawberries (or raspberries are great too, and I use the brand oob organic). 

    BASE

    • 3 cups desiccated coconut 
    • 3 tbsp coconut cream (pure, no additives)
    • 1/2 - 1 tbsp Lakanto, stevia, or honey to taste  
    • 1 tbsp of your choice of sweetener, 10-15 drops liquid stevia, or monk fruit or Lakanto added to taste 

    METHOD

    base

    1. Place the desiccated coconut into your blender and blend until as fine as you can make it. 

    2. Add of the remaining base ingredients into the blender and blend until well combined. 

    3. Line a springform cake tin with baking paper at the base, and then press down the base ingredients evenly. 

    4. Place in the freezer.

    filling

    1. Blend all ingredients apart from the strawberries until extra creamy and delicious. Taste the mix to ensure the sweetness is to your liking. 

    2. Remove 1.5 cups of the mix and set aside.

    3. Add the strawberries and blend until completely smooth, and pour over the base. 

    4. Allow to set for roughly 30 minutes, or until only slightly firm. 

    5. Pour the vanilla topping over the strawberry mix, and using a small knife, tooth pick, or end of a spoon, swirl the mix around so the strawberry and vanilla mixes somewhat combine and make a swirl effect. Create a pattern you like!

    5. Place in the freezer to set, which may take roughly 2 hours. If it is completely solid, allow it to thaw slightly, and using a hot knife (run under hot water for 30 seconds), gently slice a piece. 

    6. Enjoy! 

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    'even better for ya' rocky road

    By Sheridan from Sheridan Joy

    Sheridan Joy Austin is a speaker, nutrition consultant, recipe creator and writer. She is a qualified holistic Nutritionist and a certified Gut and Psychology Syndrome (GAPS) practitioner, whereby she uses food as medicine to support health and vitality. Follow her journey via her blog at www.sheridanjoy.com or on Instagram @sheridanjoyaustin


    How could something possibly be so exciting? A Rocky Road that is seriously gut healing, good for your skin, detoxification, energy, will enhance your mood, and keep you satisfied for eternity (kinda). 

    Firstly you must make the items that need to set; the jelly and the marshy. These need to set in your fridge for 1-2 hours, so get started on these and then worry about the chocolate and macadamia nuts. 


    RASPBERRY JELLY

    INGREDIENTS

    1 cup thawed organic raspberries (if there is juice from the raspberries from thawing, do not discard and just include it with the mix as it will intensify the flavour) I use the brand oob organic. 

    • 2 1/2 cups filtered water 
    • 1 lemon juice
    • 2 tsp vanilla essence 
    • 3 Tbsp gelatin

    1 tbsp of your choice of sweetener, 10-15 drops liquid stevia, or monk fruit or Lakanto added to taste 

    METHOD

    1. Blend 2 cups of the water with the raspberries on high for at least one minute. If using a granulated sweetener, add to this mix as well and blend with the raspberries. 

    2. Using a strainer or a muslin cloth, pour the blended mix through and into another bowl and discard the seeds. Keep the strained mix reserved just for a moment. 

    3. Combine the gelatine and the remaining 1/2 cup of water to 'bloom' the gelatine. This means that the gelatine will absorb the water and become a thick mass. 

    4. In either your Thermomix or a low heated saucepan, add the gelatine mix and just a splash of the strained raspberry mix to heat through the gelatine so it dissolves/melts. Continue to stir through until well combined which will not take long. We are only adding a splash of the raspberry mix because we want to keep the nutrients in the raspberries in tact, for example heat destroys vitamin C. 

    5. Remove from the heat, and pour the gelatine mix into the remaining raspberry mix along with all of the remaining ingredients. Stir until fully combined, have a little taste and decide whether you want to add a little more lemon or sweetness.

    6. Pour the mix into a tin or container lined with baking paper, and place in the fridge to set. This will take a couple of hours.


    MARSHMALLOW

    Note: this makes a fair amount, so you will have some leftovers to nibble on or make more Rocky Road in future! 

    INGREDIENTS

    • 3 Tbsp gelatin
    • 2 cups water
    • 1 tsp vanilla powder, 1 vanilla pod, scraped or 3 tsp vanilla essence
    • A little pinch of salt
    • 3 Tbsp Lakanto, or 20 drops liquid stevia, or any other sweetener to taste. 

    METHOD

    1. In a saucepan, combine the gelatin and water, allow to sit until the water is absorbed by the gelatin.

    2. Add the remaining ingredients and stir.

    3. Heat the saucepan to a low heat, and then stir consistently until the gelatin has completely dissolved and it looks just like liquid. 

    4. Remove from the heat, and allow to cool to just above room temperature. 

    5. Place in your blender and blend on low to medium speed for 20 minutes, or until it is quite firm and fluffy, and resembles the below photo. If you have a Thermomix, I blended it with the butterfly inserted, on speed 4, for 20 minutes. 

    6. Line a flat container or tray thick enough for however thick you want your marshmallow, and then pour the mix in and smooth out with a spatula. 

    7. Place in the fridge to set, which may take 1-2 hours. 

    8. Once it has set, eat some! If some gelatin liquid has settled to the bottom and formed a jelly, as you are chopping into pieces for the Rocky Road, just slice that bit off. It happened to me the first time I made it, but I realised I needed to blend it longer which is why it is 20 minutes. All blenders/mixers will be different. 


    CHOCOLATE

    INGREDIENTS

    • 1 cup cacao powder
    • 1 cup melted ghee, coconut oil or a mixture of both (if you have some cacao butter, add a 1/4 cup of that and the rest ghee/coconut oil) 
    • 2 tsp vanilla essence or 1 tsp vanilla powder
    • Pinch of salt

    METHOD

    1. In a bowl, mix the ingredients together well until completely smooth, set aside.


    MACADAMIA NUTS

    INGREDIENTS

    METHOD

    1. Preheat oven to 180 degrees celcius.

    2. Place nuts on a flat tray and bake for 10 minutes, or until golden brown.

    3. Remove from the oven, and set aside to cool.

    4. Chop into smaller pieces if desired, ready to add to Rocky Road. 


    PUTTING IT ALL TOGETHER

    1. Once the jelly and marshmallow are set, and the macadamia nuts are cooled, chop everything into pieces in the size that you desire. 

    2. Line a couple of loaf tins, or a large thick tray. 

    3. Scatter the different ingredients evenly in the tray(s), mixing them through so you get a a good combination in each bite! 

    4. Drizzle the chocolate over the top of the ingredients, ensuring the top of the ingredient pieces are only JUST coated. Use your hands to mix everything through evenly. 

    5. Set in the fridge for 30 minutes to an hour, slice, and enjoy! 

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      banana bread raspberry + white choc muffins

      By Anthea from Rainbow Nourishments

      Anthea is a food blogger and owns a raw vegan cake business in Canberra, Australia.
      She loves sharing colourful vegan recipes and creating food for people.

      www.rainbownourishments.com or visit Instagram: @rainbownourishments

      Ingredients

      Base

      • 1 1/2 cup oob organic Sliced Banana, defrosted
      • 1/4 cup oob organic Frozen Raspberries
      • 3/4 cup plant-based milk (I used almond)
      • 1 cup gluten-free flour (I used brown rice flour)
      • 1/2 cup almond meal
      • 1/4-1/2 cup coconut sugar
      • 1 tbsp cinnamon
      • 2 tsp baking powder
      • 1 tsp nutmeg

      To Decorate

      • 1/4 cup oob organic Frozen Raspberries
      • 1/4 cup chopped dairy-free white chocolate

      Method

      1. Preheat oven to 180C and line a muffin tray with liners.
      2. Add all dry ingredients into a large bowl and mix until combined and there are no lumps.
      3. In a separate bowl, mash the bananas with the back of a fork until broken down. Add mashed bananas and milk to the dry mixture and mix until combined. Add the frozen raspberries and mix until combined.
      4. Spoon mixture into lined muffin tray. Sprinkle remaining raspberries and white chocolate on top.
      5. Bake in oven for 15 minutes or until a skewer can be inserted into a muffin and comes out dry.
      6. Cool muffins in tray for 5 minutes.
      7. Enjoy immediately or store in an airtight container in the fridge for up to 5 days.
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        creamy mango raspberry popsicles

        By Kelly Gibney

        Kelly is a wholefood writer, stylist & photographer based in Auckland, New Zealand.  Food lover first and foremost with the aim  to show people that healthy food can be utterly delicious and full of joy. Find out more about Kelly here: www.KellyGibney.com

        Ingredients

        Mango layer

        • 250g oob organic frozen mango
        • 1 cup cream (could also use coconut cream)

        Raspberry layer

        • 1/2 cup oob organic frozen raspberries
        • 1/2 cup cream (could also use coconut cream)
        • 1 tablespoon sugar

        Method

        1. Let the mango pieces thaw for 1 hour before placing in a blender with the cream
        2. Blitz until smooth and pour into 6 popsicle moulds
        3. Rinse the blender and blitz the raspberries, cream and sugar until smooth
        4. Top each mango ice block with an even amount of the creamy raspberry mixture
        5. Place in the freezer until frozen
        6. Ice blocks can be removed from the moulds and stored in an airtight container in the freezer for up to 1 month.
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          black forest smoothie

          By Indiana from Be Peachy

          Indiana is a holistic health coach and runs smoothie workshops in Auckland. She's kindly shared some yummy smoothie recipes for Smoothie Month. Follow Be Peachy on Instagram here: @be.peachy_

          Ingredients

          Makes 8. Takes 15 minutes + overnight to set

          • 1 handful of oob organic Mixed Berries
          • 1 Tsp of chocolate nut butter
          • 1 cup of almond or coconut milk
          • 1 Scoop of chocolate protein
          • 1 Tsp if coca nibs
          • 1 squeeze of honey
          • A few slices of oob organic Sliced Banana
          • Top with raspberries and your favourite dark chocolate

          Method

          1. Chuck your ingredients in a blender and whiz away!
          2. The one important rule is to not overfill your blender and adjust measurements accordingly, enjoy the liquid goodness.

            

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            next level louise slice

            By Buffy from Be Good Organics

            After recovering from Graves disease with the help of a plant-based diet and lifestyle, Buffy founded Be Good Organics so she could share her knowledge and passion about this lifestyle with others. Since then, Be Good Organics has become New Zealand’s most well loved and frequented plant-based blog, with a global audience of now over 150,000. Head on over there now for more deliciously simple plant-based recipes, and easy-to-understand nutritional information! Insta @begoodorganics or www.begoodorganics.com

            Ingredients

            Base

            • 1/2 c rolled oats
            • 1/2 c almonds
            • 1/2 c desiccated coconut
            • 1 tsp vanilla extract
            • 1/4 tsp sea salt
            • 1 c medjoul dates about 7, loosely packed

            Raspberry Layer

            • 2 c oob organic raspberries defrosted
            • 4 tbsp chia seeds
            • 1 tbsp liquid sweetenerbrown rice syrup & coconut nectar work great here
            • 1/2 tsp vanilla extract
            • Juice of 1/2 a lemon
            • 4 tbsp freeze dried raspberries - optional

            Coconut Topping

            • 1/2 c cashews soaked
            • 1/4 c water
            • 2 tbsp liquid sweetener
            • 1/2 tsp vanilla extract
            • 1/4 c coconut oil melted
            • 1 c shredded coconut

            Method

            1. Base: In a food processor or high speed blender, blend all base ingredients, excluding dates, until finely chopped. Then add the dates and blend again until you can press the mix together in your fingers and it sticks. Pour into a lined baking tin, press until firmly packed and flat, then place in the freezer to set.

            2. Raspberry layer: Blend the raspberry layer ingredients in a blender or processor until fully combined and like a liquid. Pour on the base and spread to flatten, then place in the freezer.

            3. Topping: Blend all topping ingredients except the coconut oil and shredded coconut in a high speed blender until silky smooth, scraping down the sides and blending again as needed. Then, while on low, add the melted coconut oil, and blend again on high until smooth. Add the shredded coconut, pulse, then spread carefully on the jam layer. Sprinkle the coconut flakes on top, and place in the freezer for a few hours to set, or in the fridge overnight.

            4. Remove, slice, and enjoy! Keeps in the fridge for up to a week, or in the freezer for 2 months.

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            NEXT-LEVEL-LOUISE-SLICE-a-healthy-take-on-a-kiwi-classic-buttery-shortbread-raspberry-jam-coconut-meringue-top-vegan-plant-based-dairy-free-egg-free-refined-sugar-free-low-.jpg

              raw chocolate & raspberry cheesecake brownie

              By Amy Barrett @chocdaisy

              A food obsessed florist, mother, wife and chocoholic currently studying nutritional medicine. Sharing the love for real food made beautiful, simple and nutritious. For more information about Amy visit: www.chocdaisy.wordpress.com

              Ingredients

              For the brownie

              • 185g medjool dates, pitted
              • 130g walnuts
              • 1/4 cup almond meal
              • 1/4 cup ground linseed
              • 1 tsp maca powder (optional, trust me though…it’s fab with chocolate)!
              • 1/4 cup oob organic frozen raspberries
              • 2 tbsp cacao powder
              • 1 tbsp cacao nibs
              • Good pinch of pink Himalayan salt
              • 1 tsp Vanilla powder

              For the cheesecake

              • 1 cup raw cashews soaked for 6 hours
              • 1 cup almond milk
              • 1/3 cup cacao powder
              • 1/4 cup rice malt syrup
              • 4 medjool dates, pitted
              • 1/4 cup extra virgin coconut oil
              • 1 tsp Vanilla powder
              • tsp maca powder (optional)
              • Pinch of pink Himalayan salt

              Method

              For the brownie

              1. Start with preparing your base. Line a loaf pan (22x12 cm) with grease proof paper.
              2. In a food processor combine the ingredients for the base reserving a handful of raspberries to press into the base. I like the odd bit of texture but it should start to stick together in the processor bowl.
              3. Once you have reached your desired consistency, place into your prepared tray and press in the reserved raspberries.
              4. Put your brownie into the fridge while you make the cheesecake topping.

              Top layer (compote)

              1. Rinse and drain your soaked cashews
              2. Place them in your processor (no need to wash in between layers), with the rest of the ingredients. Process until smooth and creamy, you can also use a blender.
              3. Pour the cheesecake topping over the brownie and into the freezer to set, if you are wanting to eat it straight away.
              4. This makes quite a lot of cheesecake topping as it’s better made in larger quantities, I froze the remaining topping to use later. If not, you can let it set overnight in the fridge. Once set, slice into 9 bars and decorate with cacao nibs and extra organic raspberries. .Note: these are yummy frozen too! Sort of like an ice cream sandwich.
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                oob-er gooey chocolate raspberry brownie

                Ingredients

                • 200g butter
                • 200g chocolate
                • 4 large eggs
                • 2 cups sugar
                • 1 tsp vanilla essence
                • 1 cup flour
                • ½ cup cocoa
                • 1 cup oob organic Frozen Raspberries (thawed)

                Method

                1. Preheat oven to 180C. Line the base of a baking tin with baking paper

                2. Melt butter and chocolate together, stirring all the time. Set aside.

                3. Beat eggs, sugar and vanilla essence together until combined. Fold in flour and cocoa before adding butter-chocolate mixture, gently stir until smooth.

                4. Pour combined mixture into lined baking tin and sprinkle with thawed oob organic Frozen Raspberries.

                5. Bake for 25 – 35 minutes or until the middle of the brownie starts to rise. Remove from the oven and allow to cool.

                6. Serve with your favourite oob organic Ice Cream.

                oob organic raspberry breakfast pudding

                Ingredients (single serve)

                Bottom layer

                • ¼ cup chia seeds
                • ¾ cup unsweetened coconut milk
                • 1 serving vanilla protein powder
                • 1 tsp honey
                • ½ tsp cinnamon

                Top layer

                • 2/3 cup oob organic Frozen Raspberries
                • 1 Tb water
                • 1 tsp granulated stevia
                • ½ tsp vanilla
                • 1 tsp shredded coconut

                Method

                Bottom layer

                1. Mix honey, cinnamon, protein powder, and coconut milk together, until smooth.
                2. Stir in chia seeds until well combined (approx. 1 minute).
                3. Pour combined mixture into your chosen dish and set aside.

                Top layer (compote)

                1. Heat raspberries, water, and stevia, stirring generously to break up oob organic Frozen Raspberries.
                2. Simmer to reduce liquid. Stir through vanilla before removing from heat to cool.
                3. Spoon compote onto chia seed layer and sprinkle with coconut.