Matcha Raspberry Cups

Matcha Cream 100g ( ⅓ cup ) coconut butter, softened 50g ( ⅓ cup ) xylitol 25g ( 1 ½ tbsp ) coconut oil, softened or melted 1-2 tsp matcha tea powder 80g ( ⅓ cup ) water, room temp or slightly warm Method In a blender combine the first set of ingredients at low speed, just so they incorporate. With the blender still running on low, drizzle in the water. Scrape the sides of the blender as needed to be sure it’s … [Read more...]

Neapolitan Cheesecake

This raw, fermented cheesecake has become a staple in my live Raw Cake Classes over the past couple of months. The swirls, the flavours and the crunchy crust make this cheesecake a sensation! Don't let the word 'fermented' put you off! It's a super easy process and well worth the little extra effort for the added health benefits. Fermenting the nuts makes them more easily digestible to the body. PLUS you get the added benefit of all that … [Read more...]

Candied Almond Bark

Candied Almonds 200g ( 2 1/4 cups ) almonds, soaked 8 hours and rinsed 75g ( 3/4 cup ) coconut sugar, powdered 15g ( 1 tbsp coconut flour ) pinch sea salt Method Hand mix all ingredients together in a mixing bowl. Transfer to a teflex lined dehydrator tray and dry at 115f for 10 hours, flip on to the mesh and dry a further 10 hours or until crisp through. Allow to cool before storing in an airtight container. Candied Almond … [Read more...]

Chocolate Raspberry Mille Feuille

It's Spring time in London and there's nothing more glorious than blue skies, a gentle breeze and the unspoken promise of eternal sunshine. Believe it or not, there's some amazing berry picking in England, especially in the countryside where there are miles and miles of wild blackberry bushes to graze from. There's nothing quiet like a Sunday picking berries, followed by a "baking" session to use them. This dessert is layer upon layer of oaty … [Read more...]

Pistachio Matcha Bonbons

As you know, I have been toying with matcha tea powders a bit recently and a friend reached out to me who owns a company called Chiki Tea in Japan. I totally forgot about them on my matcha journey the past few weeks. "All of our Matcha comes from Yame in Kyushu, an area with the perfect climate and soil constitution to produce some of the finest Matcha in Japan. Our farmer is one of the last few remaining who uses straw mats to cover the plants … [Read more...]