Mango Cheesecake

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

VEGAN MANGO CHEESECAKE! 💛🌟Oh I absolutely LOVEEE this one! It's SUPER delicious, simple and also is GREAT to make in advance, freeze and take out when you have guests or if you want a healthy treat! I used frozen oob organic mango with chickpeas to make the smooth "cheesecake" section & the flavours are delicious! This recipe is vegan and organic!

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Serves 6 - 8 individual cakes

Ingredients: 
¾ cup of pitted dates
1.5 cups cashew kernels (un salted) 
6 tbsp. desiccated coconuts (or shredded) 
½ cup natural walnuts 
1 tsp vanilla essence 
4 tbsp. maple syrup
1 cup organic coconut milk 
1 cup frozen OOB organic mango 
½ lime, juiced

Directions: 

1. Boil water and soak dates for 5 minutes before draining.

2. In a strong food processor, add drained dates, walnuts, 3 tbsp. of maple syrup and 3 tbsp. of desiccated coconut.

3. Blend until a chunky, but sticky paste.

4. Spray a muffin tin with coconut oil to ensure nothing sticks. I used a silicone muffin tin so its super easy to pop out.

5. Using around 1 tablespoon of mixture, press firmly down on the bottom of the tin to form a base. Set aside.

6. Wash and clean food processor, ready for the next round of use.

7. In the food processor, add cashews, 3 tbsp. of maple syrup, coconut milk and the remaining desiccated coconut.

8. Blend until a SMOOTH consistency, this make take up to 10 minutes. The smoother the better, you don’t want a grainy mixture.

9. Add the mango in after 5-7 minutes and continue to blend until super smooth. 

10. Once smooth, fill the remaining space in the muffin tin to the top. 

11. Freeze overnight with cling wrap and remove 30 minutes before serving.

12. Serve with another dash of desiccated coconut and some more mango! 

Vegan Mango Sorbet

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

This Vegan Mango Sorbet recipe only contains 4 ingredients! And is so damn easy to make! Instead of egg whites, I whipped up the juice from canned chickpeas to make it super light and fluffy - a cool new vegan trick I learnt. You're going to love the mango sorbet. It's refreshing, it's yummy and it's the perfect healthy dessert for summer. Enjoy! 

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Serves 4 - 6

Ingredients: 
2 cups of frozen OOB mango 
1/2 cup coconut milk 
1/4 cup chickpea juice (canned) 
1 tbsp maple syrup  

Directions: 

1. Place frozen mango, maple syrup and coconut milk in a food processor and process until smooth. Transfer to a mixing bowl.

2. In another mixing bowl using an electric mixer, beat the chickpea juice until light and fluffy (around 5 minutes).

3. Add the chickpea mixture into the mango bowl and fold through.

4. Add this mixture into a stainless steel container and cover with plastic wrap. Freeze.

5. When defrosting, only defrost for 10 minutes outside (room temp) before scooping out. Place back into the freezer once done!

Mango Popsicles

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

MANGO POPSICLES! I absolutely love having these by the pool in summer! These are a super simple snack that is healthy and that'll cool you down in that super hot heat! I used @ooborganic frozen mango pieces for this and blended with some yoghurt for a creamy ice-cream texture. 

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Ingredients: 
2 cups of frozen oob mango
1 cup of organic greek yoghurt 
1 tbsp of honey 
4-5 mint leaves 

Directions: 

1. Blend all ingredients into a blender until a super smooth paste. 

2. Pour the mixture into silicone popsicle holders and freeze overnight. These can be frozen for up to 4 weeks (if they last that long!) 

Love Cake Tamarillo, Blueberry & Pear Crumble

By our friends at Love Cake New Zealand

Love Cake are dedicated to creating delicious baking mixes and pantry essentials that are free from common allergens, so that those with food allergies and intolerances don't have to miss out on the joy of home baking.

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Ingredients:

• 6 Ripe Tamarillos

• 1 cup oob Organic Blueberries (frozen or fresh)

• 2 Pears (peeled and diced into small cubes)

• ⅓ cup firmly packed Soft Brown Sugar

• 2 Teaspoons Ground Cinnamon

• Zest of 1 Orange

• 1 cup Love Cake Plain Flour

• ½ cup firmly packed Soft Brown Sugar

• 60g Dairy-Free Butter

• ½ cup Gluten-Free Rolled Oats

• ½ cup Shredded Coconut

Method:

1. Preheat oven to 200℃ or 180℃ fan forced.

2. Cut tamarillos in half and scoop out their flesh into a large bowl. Add diced pears, blueberries, brown sugar, cinnamon and orange zest. Mix until everything is evenly coated.

3. Spoon tamarillo mixture into your baking dish and set aside.

4. In a separate bowl place Love Cake plain flour, brown sugar, and dairy-free butter. Rub butter into the flour and sugar using your fingertips until fine breadcrumbs form.

5. Stir in your gluten-free rolled oats and shredded coconut in the breadcrumbs. Sprinkle crumble mixture evenly over the fruit in the baking dish.

6. Place crumble in the middle shelf of the oven and bake for 20-25 minutes until crumble topping is beautifully golden and you can see the fruit bubbling way underneath.

7. Serve warm from the oven, accompanied with a dollop of your favourite ice-cream or dairy-free coconut yoghurt.

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 🤗

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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 🍯

Blueberry Barbecue Sauce

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

This is SOOO different - but seriously tastes AMAZING! We used @ooborganic blueberries and they're such good quality, organic (which means no nasties, no fuss + save the planet!) this blueberries are seriously delicious and they are PERFECT in anything from smoothies to on the pan and savoury dishes like these!

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Ingredients: 
3 cups of oob frozen blueberries
1/2 a medium brown onion, grated 
2 garlic cloves, crushed 
1/2 tsp lemon juice 
1/2 tsp cinnamon
1/2 tsp ground cumin 
1/4 tsp chilli powder 
1/2 tsp smoked paprika 
1/2 tsp salt 
2 tsp olive oil 
1/8 cup maple syrup
1 tbsp. balsamic vinegar 
2 tbsp. worchestshire sauce 
1/4 tsp mustard powder 

Directions: 

1. In a small pan, heat olive oil over a medium to high heat. 

2. Add onion and garlic into the pan and cook for 2 minutes. 

3. Add blueberries and ALL other ingredients. 

4. Cook for 10 minutes, stirring constantly to ensure that it does not burn. If it needs a little more liquid, add a touch of water. 

5. Once thickened slightly, remove from heat and leave to slightly cool. 

6. Place into a blender and blend until a smooth consistency. 

7. Place into an airtight container and pop into the fridge! 

8. Serve with steak, chicken or any other savoury dish. 

Easy Blueberry Crumble

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

This is a super super delicious and simple apple crumble that tastes delicious. 

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Ingredients: 
800g oob organic blueberries 
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
200ml apple juice 
2 cups organic rolled oats 
1/4 cup flaked coconut
2 tbsp cacao nibs 
2 tbsp sunflower seeds
1/4 cup peptia seeds 
1/4 cup almond flakes 
1/4 cup honey, warmed 

Directions: 

1. Pre-heat oven to 170 degrees celsius. 

2. In a deep pot, add frozen berries and heat over a medium heat. Add apple juice, vanilla extract and 1/2 tsp of cinnamon. 

3. Cook for 15 – 20 minutes – stirring occasionally until the blueberries have softened. Add more water or apple juice if you need!

4. In a seperate, but large mixing bowl, combine rolled oats, coconut, remaining cinnamon, honey, almond flakes, sunflower seeds and peptia seeds. Mix well. 

5. In a baking dish, place your blueberry mixture over the bottom and scatter the crumb mixture over the top. 

6. Bake for 20 minutes, or until the crumble is lightly golden.

7. Remove from oven and serve hot with yoghurt!

Mixed Berry Smoothie

By Leah Itsines from @leahitsines and https://www.leahitsines.com.au

MIXED BERRY SMOOTHIE!😍🍓 What a way to wake up with a delicious smoothie that will FILL YOU UP!🍓 I've partnered with @oob.organic to bring you this delicious mixed berry smoothie, using their organic frozen mixed berries! 

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Serves 2
Ingredients: 
1 banana, chopped 
1/2 cup plain greek yoghurt
1/2 cup oob Organic frozen mixed berries
3 mint leaves 
1 cup almond milk (or milk of your choice!)
1/2 tsp maple syrup 
1/4 tsp cinnamon 
Sprinkle of cacao nibs 

Directions: 

1. Add all ingredients except the cacao nibs into the blender and blend to your desired consistency.

2. Sprinkle cacao nibs on top and drink!

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

• 3 c oob organic frozen banana
• 1/2 c oob organic frozen raspberries

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! 

Vegan Banana Blueberry Muffins

By Libby from @epsilonhair and @libbywhaley

Libby's based in Tauranga (NZ) where she runs her own salon Epsilon Hair. She's overcome health obstacles with a more natural and organic diet, which has also shaped her passion today as she shares her experience with others. Find out more about Libby's story here. 

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Recipe makes 12 large muffins OR 12 medium and 12 mini muffins.

Ingredients

• 2 ½ cups Zentrofan 7 grain flour

• 1 c organic coconut sugar

• 3 tsp baking powder (GF if you have it)

• 1 tsp cinnamon

• 1 tsp himalayan sea salt

• 3 c oob bananas (defrosted and mashed)

• 1/3 c olive oil

• 1 ¼ c unsweetened almond milk

• 1 ½ tsp vanilla bean paste juice of half a lemon

• 1 – 1 ½ c oob blueberries

• ¼- ½ c walnuts

Method

1. Preheat oven to 190 degrees fanbake. Oil or line muffin trays.

2. Mix together dry ingredients.

3. Mash the bananas thoroughly. Mix together with remaining wet ingredients.

4. Add the wet and dry ingredients together and combine, then add the blueberries and walnuts – break the walnuts into small pieces .

5. Pour into muffin trays.

6. Cook for 18 – 22 minutes.

NB:

Zentrofan flour has been air milled without heat to protect the nutrients. The 7 grain version is only 60% wheat, with added rye, barley, oat, millet, rice and corn flours to reduce the gluten and add nutrients. You could substitute this for any flour you prefer.

You could use any non-dairy milk if you don’t have almond milk.

I particularly like walnuts in this recipe but you could use any type of nuts – sliced almonds work well – or keep them nut free (remember to use a different type of milk if these need to be nut free). You could even use dairy free dark chocolate chips - Libby x

Healthy Choc Chip Blueberry Muffins

By Paige from @paigescelly and @uncomplicatedfitness

Paige is a busy mother of two (under two), living a busy life playing, exploring and having fun with her kids (and of course always cleaning, cooking & baking). Paige is passionate about fitness & healthy living, with a focus on living plastic free. She gets peace of mind with her yoga practice... and by feeding her kids organic food she knows they're getting the very best nutrition.. 

Follow Paige's journey on Instagram: @paigescelly and @uncomplicatedfitness

Ingredients

• 2 cups (240g) whole wheat or gluten-free* flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
• 2 large egg whites, room temperature
• 1 ½ tsp vanilla extract
• ¾ cup (200g) oob organic banana (defrosted + mashed)
• ¼ cup (60g) plain nonfat Greek yogurt
• 3 tbsp (45mL) honey
• ¼ cup (60mL) nonfat milk
• 1 cup (140g) oob organic frozen blueberries
• 2 tbsp (28g) dark chocolate chip

Method

1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray. 
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. 
3. Stir in the oob organic mashed banana and Greek yogurt, mixing until no large lumps of yogurt remain. 
4. Stir in the honey.
5. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour in 3 equal portions.) 
6. Gently fold in the oob organic blueberries and chocolate chips.
7. Evenly divide the batter between the prepared muffin cups. Bake at 350°F for 16-19 minutes, or until a toothpick inserted into the center comes out clean. 
8. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.

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

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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. 

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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.

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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! 

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! 

'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

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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. 

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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.

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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. 

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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.

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MACADAMIA NUTS

INGREDIENTS

• 2 cups macadamia nuts

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. 

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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! 

life changing pancakes

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

This makes roughly 15 small to medium sized pancakes. 

• 1/2 cup green banana flour
• 1/4 cup slippery elm - loosely packed 
• 1 1/2 cups coconut milk (or 1 1/4 cup for thicker pancakes) 
• 3 pastured eggs (4 if the mix is too thick or breaking apart when trying to flip) 
• 2 tsp vanilla essence or 1 vanilla pod scraped
• Pinch of salt

NOTE: I used 1 cup of water and 1/2 cup coconut cream to form my coconut milk. I use the Ayam brand of coconut cream. 

Method

1. Combine all ingredients in a bowl using a fork or whisk, ensuring there are no dry parts remaining. 
2. Allow to sit for 5-10 minutes to thicken.
3. In a medium to high heated pan with a splash of coconut oil or ghee, slowly pour the mix into small pancakes. 
4. Wait until bubbles come through the pancake, and then test to see if it can be flipped by wiggling your spatula under the pancake gently. If it breaks apart, let it sit there for a little longer as when it is ready you will be able to flip easily.
5. Flip, and then cook evenly on the other side. 
6. Reserve on a large plate, and then continue cooking the rest. 

Note: I have tested this mix a few times, so if followed correctly it shouldn't be an issue, though if it is not binding well together, you may need to let the mix sit there for a little longer to thicken some more, or if it still does not work for you, then add another egg to ensure it binds even better. 

Serve with your choice of deliciousness, though I love probiotic rich coconut yogurt and homemade blueberry jam! 

blueberry, blackberry & ginger raw cheesecake

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 cup almonds, roasted
• 3/4 cup dates, soaked in water for two hours then drained
• 1/2 tsp ground ginger

Filling

• 1 1/2 cashews, soaked overnight then drained
• 3/4 cup coconut cream (use only the thick part of canned coconut cream which has floated to the top of the can)
• 1/2 cup coconut oil
• 1/2 cup rice malt or maple syrup
• 3 tbs cacao butter, melted
• Vanilla bean powder
• 1/2 cup oob organic Smoothie Mix Revitalise

Method

1. For the base, add the almonds to a food processor and blitz until broken down. Add the drained dates and ginger and blitz until combined. Press firmly into a lined 15cm loose bottom cake tin.
2. For the filling, add the cashews, cream, oil, syrup and cacao butter to a high powered blender and blend until extremely smooth.
3. Pour out half of the mixture into a bowl. Add vanilla bean powder, mix with a spoon and pour into cake tin. Set aside in the freezer until dry to the touch.
4. Add the oob organic Smoothie Mix to the blender with the remaining cheesecake and blend until combined. When the vanilla layer has set, pour berry cheesecake mixture on top reserving about 1/2 cup for decoration.
5. Return the cake tin to the freezer to set for about 2-3 hours. Refrigerate the remaining berry cheesecake mixture
6. Remove the cake tin from the freezer and remove the cake from the tin. Use the remaining cheesecake to decorate the cheesecake as desired and add fresh fruit.
7. Enjoy immediately or store individual slices in fridge for up to 5 days or in the freezer up to a month.