Makes: 1 serving
Preparation: 10mns
Total: 10mns

Benefits: 
One of my favorite breakfast/snacks. Bursting with rich antioxidants that will boost your immunity.
Ingredients:

1 cup fresh spinach
1 cup fresh kale
1/2 small banana
2 teaspoons cacao nibs
2 teaspoons Organic Acai berry powder
1/2 cup frozen berries
Unsweetened almond milk or coconut milk

Toppings:
1/2 small banana, sliced
Freshly grated coconut
1/4 cup granola, optional

Directions:

1. To a blender, add the spinach, kale, banana, acai powder, berries and  cacao nibs. Blend until roughly mixed and add the milk in small amounts until a thick yoghurt like texture is achieved. 
2. Pour acai purée into a bowl, then add toppings of your choice.

Makes: 18 portions
Preparation: 10mns
Total: 15mns

Benefits:
Who doesn't crave something sweet once in a while? Here is a guilt free recipe that will definitely hit the spot! Home made mars bars made with healthy raw nuts, dates and a little Maple syrup. Full of Omega 3's, full of nutrients and so delicious! 

Ingredients: 
Nougat layer:
1 cup cashews
1 cup almonds
3 TBSP 100% pure maple syrup
1/4 tsp salt
2 TBSP water

Caramel Layer:
1 TBSP almond butter
8 fresh medjool dates, pitted
2 TBSP 100% pure maple syrup – add more/less depending on how sweet you like it
1 tsp pure vanilla extract
2 TBSP water

Chocolate Coating:
Dark Cooking Chocolate for dipping 

Directions:

1. Line both a loaf tin and a baking tray with baking paper.
2. Place nougat ingredients in the food processor and process for 2-3 minutes, or until smooth.
3. Press nougat into lined loaf tin and place in the freezer to set.
4. Whilst the nougat sets, place caramel ingredients in the food processor and process for 2-3 minutes, or until well combined.
5. Spread caramel on top of nougat and return to the freezer for 30 minutes.
6. Boil some water in a pot. Break the dark chocolate into pieces, place in a container and rest it on top of the pot until the chocolate has melted (Bain Marie technique). 
7. Remove mars bar layers from the freezer and cut into 18 squares.
8. Place one mars bar bite on a fork, then dip into the bowl of chocolate and use a spoon to coat all sides.
9. Place on lined baking tray and repeat until all squares have been coated.
10. Place in the freezer for a further 30 minutes or until set. Enjoy!

Makes: 12 pieces approx
Preparation: 45mns
Total: 60mns 

Benefits:
Super tasty, super easy and full of amazing ingredients! Raw means that all the nutrients have been preserved  so enjoy these guilt-free delicious deserts!

Ingredients:
For the Filling:

1. 1 1/2 cups dried unsweetened coconut
   
2. 2 tablespoons coconut oil
   
3. 3 tablespoons maple syrup
   
4. 1 teaspoon vanilla
   
5. Pinch salt

For the Coating:

1. 1/3 cup melted cacao butter
2. 1/3 cup raw cacao powder
   
3. 2 tablespoons maple syrup
   
4. Pinch sea salt
   
5. 12 almonds
   

Directions:

1. In a food processor fitted with the “S” blade, process all filling ingredients until well mixed and uniform. They’ll be a little wet, but they should stick together well.
   
2. Shape the filling into twelve mini rectangles and place them on a parchment lined tray. Put in the freezer and freeze for 30 minutes.
3. Set up a double boiler, using a medium sized mixing bowl. Melt the cacao butter, then whisk in the cacao powder, syrup, and sea salt.
   
4. Take each mini bar and dip it into the coating, quickly placing it back on the parchment. Return them to the fridge for 10-15 minutes, or until one coating has set. Repeat the process, so that each has a double coat.
5. Press one almond on top of each mini bar. Return them to the fridge for another 15 minutes (or more), to let them set. When ready to serve, let them sit outside the fridge for about 15 minutes, then share them!

Tips: This recipe calls for cacao butter in the raw chocolate coating. If you can’t find it or don't want to use it, just go ahead and melt cooking chocolate alone in the same way and proceed as normal.
 
Source: Choosing Raw

Makes: 10" Cake
Preparation: 45mns
Total: 1.5 hours 

Benefits:
Cakes are normally void of nutrition, being made of processed flour, sugar and fat. This cake on the other hand replaces those non-nutritious ingredients with power packed alternatives. Heart healthy olive oil and almond meal is used, sweet potatoes full of vitamin A, fibre and potassium, and mineral rich cocoa.

Ingredients:

1. 300 grams cooked sweet potato (see method below for method)
2. 85 grams dark chocolate
3. 3 medium eggs
4. 300 grams coconut sugar (my choice as its low GI* & minimally processed) or brown sugar
5. 240 ml olive oil (can be substituted for sunflower oil)
6. 1 teaspoon vanilla extract (or 1tbsp vanilla essence)
7. 30 grams cocoa powder 
8. 200 grams almond meal
9. 1 1/2 teaspoon baking powder (or gluten free baking powder)
10. 1/4 teaspoon salt
11. 3 teaspoons cinnamon powder

Chocolate Ganache:

1. 1 cup cocoa powder
2. 1 cup water
3. 4 tbsp honey or maple syrup
4. 4 tbsp olive oil.

Directions:

1. Pre heat oven to 180 degrees celsius.
2. To cook the sweet potato, wash thoroughly, towel dry.
3. Place whole on a lightly oiled baking tray and bake for approximately 30 minutes until soft when poked with a knife.
4. When cooked, let cool on a wire rack.
5. When cool, make a cut in the potato skin along the length and scoop out the flesh.
   Discard the skin.
6. Blend or mash the potatoes until slightly smooth but still some ‘chunks’ remaining.
7. Melt the chocolate (85grams) gently, 'Bain Marie' style. This is done by placing the chocolate in a container (pan, bowl, soufflé dish, etc) in a large, shallow pan of hot water on the stove. This process surrounds the food with gentle heat and will melt the chocolate nicely, without burning it or altering the taste.
8. In a separate bowl, whisk together the eggs, sugar and oil.
9. Slowly add the cooked potato, the melted chocolate and vanilla into the egg mixture.
10. Beat until just combined. Don’t over work it.
11. Sift the cocoa. Add this and the almond meal, baking powder, cinnamon and salt to the wet ingredients.
12. Fold the ingredients until everything is just combined. Don’t over mix the batter.
13. Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin.
14. Bake for approximately 50 minutes.
15. Cake is ready when a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
16. Remove from oven and leave to cool in the pan.

For the Ganache:

1. Place all ingredients except the olive oil in a small saucepan on high heat, stirring to combine.
   
2. Let mixture bubble for 5 minutes, stirring to keep it from sticking to the bottom of the pan.
   
3. Mixture will start to thicken.
   
4. Add olive oil and stir vigorously to incorporate oil into the chocolate mixture.
   
5. Remove from the heat and allow to cool before using it to top the cake
   

Source: The nutrition guru and the chef

Makes: 1 Loaf 
Preparation: 20 mns
Total Time: 60 mns

Benefits
This is a gluten-free, grain-free, dairy-free recipe for the entire family to enjoy.
Coconut oil, which studies have shown can help our immune system fight viruses, is one of the ingredients that gives this cake a moist, rich texture. Sweetened with honey and a bit of vanilla stevia, this makes an excellent snack for the kids or a summer evening dessert with a cup of Iced herbal tea!

Ingredients 
1 ¼ cups blanched almond flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
2 large eggs
2 tablespoons coconut oil
1/3  cup honey 
¼ teaspoon vanilla stevia (or Vanilla sugar if Stevia is not available)
¾ cup zucchini, grated

Directions

1. In a food processor combine almond flour and cacao powder
2. Pulse in salt and baking soda
3. Pulse in eggs, coconut oil and honey, stevia, then zucchini
4. Transfer batter to a greased 6.5 x 4 inch baby loaf tin, dusted with almond flour
5. Bake at 350° for 35-40 minutes
6. Cool for 2 hours and serve

Source: Picture and Recipe from Elana's Pantry

Makes: depends on how many bananas you use!
Preparation: 15 mns
Total Time: 90 mns

Benefits
This is a delicious and healthy snack for adults and kids alike! Its extremely easy to make and will become a favorite in your household. The Banana and Peanut butter combination (carbs and protein) helps to slow down sugar release in the bloodstream, making it a good choice for keeping your blood sugar balanced. Bananas are full of potassium, unsweetened organic peanut butter is a great source of healthy fats and protein and the dark chocolate a great source of antioxidants.

Ingredients 
Bananas
Organic peanut or almond butter for spreading (make sure its unsweetened)
Dark chocolate for dipping **

Directions

1. Slice the bananas and spread a little peanut or almond butter in between then freeze for an hour, 
2. Boil some water in a pot. Place the chocolate pieces in a container and rest it on top of the pot until the chocolate has melted. 
3. Dip the frozen banana and peanut butter bites in chocolate. 
4. Refrigerate for another 10-15 minutes and boom you have a delicious snack. 

**If you're detoxing, please make sure the dark chocolate you use has no sugar or dairy in it. You can enjoy up to 2 pieces a day!

Makes: 16 slices
Preparation: 5/10 mns
Total Time: 30mns

Benefits
These secretly healthy Blondies are made with chickpeas, almond/peanut butter, and chocolate. They are vegan, gluten-free, flour less and contain no butter oil! They taste amazingly like the real thing and are great for big kids and little kids!
 
Ingredients
Cooking Spray
2 cups chickpeas, rinsed and drained
1/2 cup all natural almond butter or peanut butter
1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons

Directions

1. Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it’s up to you. 
3. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top.  
4. Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
5. Cool pan for 20 minutes on wire rack, cut and serve!

Tips
Adding an egg to the batter will make it more cake-like, but not vegan.
You can use your favorite nut butter, just make sure it’s all natural.
Feel free to add in other things according to your dietary needs like nuts, dried fruit, dessicated coconut, or other types of chocolate.

Source: Monique at Ambitious Kitchen

Makes: Yields about 12 muffins 
Preparation: 15mns
Total Time: 40mns

Benefits
These sugar-free delicious muffins are full of goodness and are a great way to add turmeric to your diet. Turmeric has been scientifically proven to have powerful antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer qualities. Add them to your children's lunch boxes for a great healthy treat. 

 Ingredients
2 cups organic wheat flour
1 cup chopped cashews
3 mashed ripe bananas
¼ cup coconut oil
1 teaspoon baking powder
1 teaspoon each cinnamon, turmeric, nutmeg, cloves, and salt


Directions
1. Mix dry ingredients and wet ingredients in separate bowls. 
2. Slowly mix wet ingredients into dry, and pour into lined muffin tins. 
3. Bake at 350 degrees for approximately 25 minutes, or until a toothpick comes out clean.

Makes: Yields about 24 balls 
Preparation: 15mns
Total Time: 30mns

Benefits
Who doesn't like cookie dough? As delicious as it is, it’s filled with sugar, processed ingredients, and gluten -putting some of us at risk of getting a bad tummy (especially those with sensitive digestive systems).
Rather then living a life without cookie dough, here's a delicious, healthy, and safe alternative for you to try. These “raw” cookie dough balls are soft, tasty, indulgent and … made with chickpeas!
They are packed full of protein and iron-rich legumes and natural sweeteners in the form of organic honey and coconut sugar.  Chances are you’ll want to eat the entire batch after taking your first bite!


Ingredients
450g (16 ounces) cooked chickpeas, rinsed and drained
3 tablespoons raw organic honey
1 tablespoon coconut sugar
1/8 teaspoon baking soda
4 tablespoons raw organic almond butter
2 teaspoons vanilla powder
Pinch of salt
1 1/2 cups vegan regular/dark chocolate chips 


Directions
1. Combine chickpeas, honey, sugar, baking soda, almond butter, vanilla, and a pinch of salt in a food processor and process until smooth.


2. Remove to a bowl and stir in half a cup of the chocolate chips. Form into 1-inch balls and place on a parchment-paper lined baking sheet. Freeze until solid.


3. In a double boiler, melt remaining cup of chocolate chips. Dip the balls into the chocolate until covered, then place back on parchment-paper lined baking sheet. Freeze until chocolate has hardened, then store at room temperature.

Source: www.mindbodygreen.com

Makes: 2 servings
Preparation: 5 mns
Total Time: 10 mns

Benefits:
This desert is simply delicious and oh so healthy! It is raw, vegan, sugar/dairy and gluten free, and contains 3 super nutritious ingredients. 
It is high in vitamins A, C, E, K and B6, fiber, magnesium, potassium, riboflavin, niacin, folate and pantothenic acid. It is also packed with essential fatty acids that raise your good cholesterol and keep your hints subtle and your brain well oiled! 

Ingredients:
1 avocado
2 tablespoons of dark cacao
2 tablespoons of good quality raw honey or Manuka honey (you can substitute for Maple Syrup if your are Vegan)

Directions:

1. Blend the Avocado in a food processor until smooth and creamy
2. Add cacao and honey and blend some more. Adjust the Cacao and honey to your taste.

Tip: Try adding some grated coconut flesh for extra flavor. You can also serve in small bowls with cut strawberries on top. Enjoy experimenting with your favorite ingredients to create delicious variations.