Almond, choc + vanilla bliss balls

Mid afternoon nana nap calling you?

Naturally sweetened with dates, this is an energy booster that is good for you + delish.

A wholesome bite, on the go.

Make up a double batch + freeze so you have a healthy snack on hand whenever you need.

 


makes 20 

ingredients 

150g mix (raw almonds, raw cashews, sunflower seeds, black + white sesame)
250g pitted dates
2 tbsp organic raw cacao powder
1/2 tbsp cold pressed organic coconut oil
1 tsp organic vanilla bean paste

method

Dry toast your nuts + seeds in a pan for a couple of minutes, or until starting to turn golden.

Add all of the ingredients into a high powered blender. Pulse until the mixture comes together + everything is blended nicely.

Squeeze the mixture in your hands, as you form into balls.

Store in an airtight container in the fridge or freezer.

These goodies will last 1 week in the fridge.

 

With love + in radiant health,

Kristy x

Mocha pudding (slow cooker)

I bloody love my vintage ’70’s slow cooker (crock cooker). It’s at least 45 years old + never misses a beat. I inherited the orange goddess from my beautiful nan when she passed. I hope that it continues working for another 45 years! They certainly built things to last back in the day.

I must admit, I have used more modern slow cookers, but they tend to cook faster with the different technology. I like to be able to leave mine on all day when cooking a curry or the like. You hearing me?

In this recipe, I cook my pudding for 1.5 hours on a low setting … but, I would check regularly with your pudding if you are using a more modern cooker. You want it slightly firm, yet still gooey. There should be moist crumbs when you insert a toothpick in the centre.

The combination of coffee + chocolate is always a winner in my book. You can really taste the coffee in this dessert. I haven’t been shy with the quantity!

Pop this little number on when you are staring to cook dinner, so it will be ready when you have eaten + are sniffing around for dessert.

x

ingredients

serves 4 

1 cup gluten free all purpose flour
1/2 cup raw organic cacao
1 tbsp coffee ground (I used Yahava Espresso)
pinch sea salt
4 large free range eggs
1/2 cup organic coconut sugar
1/2 cup melted organic butter
1 vanilla bean

method

Combine the dry ingredients in a bowl.

In another bowl, whisk the eggs, sugar, butter and vanilla.

Add the wet ingredients to the dry and stir with a wooden spoon until combined.

Pour pudding mixture into your slow cooker (low setting). Cover + cook.

Serve immediately with ice-cream (I love almond milk/caramel – it’s dairy free), berries or chopped nuts.

 

Natural Health Festive Eats – eBook

Well. Here you have it! My second eBook, just in time for the festive season. My most busiest time in the kitchen all year!

This eBook has given me such pleasure this past month – allowing my creativity to run free and allowed me to really be in the flow.

I absolutely adore the festive season, providing opportunity to cook, spend time with good friends + family, and the weather that ensues it. Sunny, hot days and balmy long nights.

These two elements together provide me with much excitement + joy, and that is something I wanted to share with you.

I hope the plant based recipes in this eBook inspire you to try something new, that you can also enjoy with your loved ones.

Perhaps you’d like to gift it to someone special? A thoughtful, sustainable gift.

Thank you for your continued support + providing me with the opportunity to be of service to you.

Happy holidays + oodles of love,

Kristy x

 


You can purchase by clicking on the link below.

Cover

Natural Health Festive Eats $9.99 AUD