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Happy & Healthy Sweet Treats

Written by Hardy's on April 26th, 2017.      0 comments

We share a few of our favourite recipes from the Revive Cafe Cookbook 6.
Revive cover


CREAMY RAW FRUIT & NUT TORTE WITH CHERRIES & STRAWBERRIES
Ingredients

Date layers
1/4 cup cashew nuts
1/4 cup almonds
1/4 cup brazil nuts
3 cups dates
1 1/2  cups dried apricots
3 Tblsp carob powder
12 strawberries, sliced

Cashew cream
2 cups cashew nuts
1 1/4 cups water

Garnish
Strawberries
Cherries
Sliced almonds
 
  1. Cut 3 circles out of baking paper that will fit into a non-stick spring form 21cm (8in) round tin.
  2. Put all nuts, dates, apricots and carob powder into a food processor and process until well combined.
  3. Put one sheet of paper into the bottom of the tin. Put 2. cups of mixture into the tin and press down firmly.
  4. Repeat so you have three layers in the tin, separated by baking paper.
  5. Put in the freezer to firm up for at least 1 hour. You can keep this in the freezer for several weeks until you are ready to assemble and serve.
  6. Make the cashew nut cream by blending together the cashew nuts and water. Slice strawberries ready for assembly.
  7. Transfer the top layer to the serving plate. Smother with cashew cream. Keep cream away from the edges as it will spread once the next layers are on. Layer on the strawberries. Repeat for all three layers.
  8. Garnish top layer with bigger pieces of fruit and a sprinkle of nuts.

 CHOCOLATEY HAZELNUT SPREAD
(Makes 2 cups)

Choc spread 300x213

A great alternative to the usual chocolate spreads that you and your kids will love!

Ingredients
2 cups hazelnuts
1/4 cup carob
1/2 cup date puree
1 cup almond milk
1/2 tsp salt

1. Place hazelnuts into an oven dish and roast in oven at 175C for 15 minutes or until golden brown.
2. Place hazelnuts into food processor and process to a fine crumb. This can take a few minutes and you may have to scrape the hazelnuts from the side of the bowl a few times.
3. Add remaining ingredients and blend until smooth.
4. Place hazelnut and carob spread into a clean jar and store in refrigerator.

Tips: Stored in the refrigerator this spread will keep fresh for 12 days. Food processors vary – if the texture is gritty you may need to add a little water.


AMAZING VELVET BROWNIE SLICE
(Makes 12 serves)

slice300x213

Ingredients
1 cup cashew nuts
1 cup almonds
1 cup dates
1/4 cup honey
2 cups grated beetroot
1 cup coconut
1 tsp ground ginger
1/4 cup carob powder
2 Tblsp lemon juice
1/4 cup melted coconut oil

Topping
1 Tblsp carob powder
1 tsp water
Chopped peanuts
 
  1. Mix cashew nuts and almonds in food processor until you have small pieces. Add dates and honey and pulse to mix through.
  2. Place beetroot into strainer and press to 
    drain out liquid.
  3. Add beetroot, coconut, ginger, carob, lemon juice and coconut oil to food processor and pulse until mix is well 
    combined.
  4. Place mix into a lined 20x30cm (8x12in) 
    baking tray and press evenly into tray.
  5. Place baking tray in freezer for about 1 hour. Slice into squares and then into 
    triangles. Store in refrigerator.
  6. Mix the topping ingredients in a cup.  You may have to alter quantities to get a 
    spoonable yet thick mixture.
  7. Drizzle the topping over the slice.



 

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