This is a guest recipe by Jenya Di Pierro, a Herbal Medicine Practitioner (BA, MA, AMH, ANP) and founder of Cloud Twelve wellness and lifestyle club.
Makes 8 servings
1 cup hazelnuts
1 cup desiccated coconut
6 pitted dates
1 can Coconut milk/cream
½ cup Maple Syrup
5 cups Raw cashews – soaked for 2 hours minimum in water and then drained
½ cup Coconut Oil
1 tbsp Matcha Green Tea Powder
Blend the hazelnuts, desiccated coconut and pitted dates until it reaches a crumb like consistency 2. Press the mixture firmly into the bottom of a cake tin or if you want to make mini versions distribute evenly into 15 cup cake holders 3. In a clean blender add the coconut milk, maple syrup, lime, cashews and coconut oil until silky smooth 4. Add the matcha powder and blend again until fully combined 5. Pour on top of the base and leave in the fridge/ freezer to set.
Makes 1 serving:
1 can Chickpeas – rinsed and drained well (or 1½ cup of cooked chickpeas)
1 Juice from lemon (about ¼ cup)
2tbs Tahini (or coconut yogurt)
¾ tsp Sea salt
2 Cloves Garlic – very finely minced
3 tsp Extra Virgin Olive Oil, plus more for drizzling
¼ tsp Smoked Paprika
½ tsp Cumin
Add red or orange bell pepper, peas, zucchinis, beetroot or any other veg of your choice.
Blend all the ingredients in a food processor until smooth. You can also add and blend paprika, zucchini or any other veg.