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.

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.

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.