Who noticed I missed a blog or two? I certainly noticed as I am having withdrawals. I love posting weekly recipes and am so happy I now have the space to get regular again.
What better way to start back writing than sharing a sweet treat recipe. This recipe of mine featured in the Injoy magazine in June 2015. It’s a beauty and I am happy to share it with you all
1 cup macadamia nuts
8 pitted dates (soaked for ½)
1 cup shredded coconut
1 cup fresh or frozen raspberries
1 cup shredded coconut
8 dates pitted
¼ cup coconut oil (melted)
½ cup coconut cream
¼ cup of maple syrup or 6 drops stevia
¼ cup cocoa butter (melted)
¼ cup raw cacao
¼ cups coconut oil
2 to 4 tsp maple syrup or rice malt
For the base layer process the nuts to a fine crumb in a food processor then add the pitted dates and coconut. Place in a baking paper lined baking tray. Pop in the freezer.
For the middle layer process the raspberries in a food processor and add all the other ingredients. Process until combined. Layer on top of the base layer then put in the freezer.
For the top layer melt the cocao butter over a bowl placed in a saucepan of boilling water. Also melt the coconut oil in the same way. Put the melted coconut oil, cacao butter, raw cacao, pinch of salt and maple syrup in a blender and blend until combined. Pour over the cherry mixture and let set in the freezer for a few hours.
Proud to Announce – The New Vegan Edition
I am so incredibly proud to announce that the vegan version of my cookbook will be ready on the 20th of April. So if you would like to be one of the first to receive it you can pre order it now and it will be popped in the post on Tuesday. Can’t wait to share the recipes with you all.
Have a wonderful week everyone and please let all your friends know about my blog posts as they will receive the free iron rich ebook once they join up. Its really a helpful book.
With love and gratitude Veet
For more fabulous information from Veet on Vegetarian Cooking including cooking classes
Veet’s Vegan Cooking School – Byron Bay
Phone: +61 (0)2 6684 1507
Mobile: 0403 800 809
Email: [email protected]
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