Raw gingerbread tart

Yesterday family friends were coming over for morning tea and there weren’t any healthy treats in the house to enjoy with our morning coffee. This just wouldn’t do! So, I decided to whip up a raw tart and as I wanted to keep with the Christmas theme, gingerbread flavour it was.

I realise I’ve posted two raw tarts in a row but many of you were asking specifically for this recipe to enjoy over Christmas. So, here it is…

Base ingredients

I used sultanas in the base as they add a very natural sweet flavour which contrasts with the ginger spiced filling.

Pressed into the tart pan

As with all my cakes and tarts I always grease and line the pan. This ensures your creation can be easily removed from the pan and all your hard work does not go to waste.

Roasting the walnuts

I acknowledge the maple walnuts are not ‘raw’ however the tart definitely needed something crunchy yet decorative on top. These certainly fit the bill and really enhance the overall aesthetic and flavour of the tart.

Cinnamon and maple syrup flavoured

I like to utilise the same ingredients just in a different way in many of my recipes. I used the same flavours from the tart base for the maple walnuts to ensure the flavours all tied together.

Keep moving them…

It is important to keep moving the walnuts once they are out of the oven the second time around to ensure they don’t stick together.

Morning tea is served

This raw tart will keep in the freezer in a sealed container for up to two weeks.

Raw gingerbread tart

Serves 16

Ingredients:

Base
  • 1 cup walnuts
  • 1 cup almonds
  • 4 fresh medjool dates, pitted
  • 1/2 cup raisins
  • 1 tsp cinnamon
  • 1 TBSP coconut oil
Filling
  • 2 cups cashews
  • 1 1/2 cups almond milk
  • 2 TBSP ginger, spice
  • 3 tsp cinnamon
  • 2 tsp nutmeg
  • 3 TBSP 100% pure maple syrup
Maple walnuts
  • 1 cup walnuts
  • 1/4 cup 100% pure maple syrup
  • 1/2 TBSP cinnamon

Method:

  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 22cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Smooth with the back of a wet spoon then place in the freezer for 20 minutes.
  3. Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
  4. Pour into tart base and even out with a spatula.
  5. Place in the freezer for 1 hour, or until solidified.
  6. Decorate with crushed maple walnuts, cut into 16 slices and serve. Enjoy!
Maple walnuts
  1. Preheat oven to 180C/350F. Spread walnuts on a baking tray lined with baking paper.
  2. Place in the oven and roast for 8–10 minutes, or until fragrant. Remove walnuts from oven and set aside to slightly cool.
  3. Combine the maple syrup and cinnamon in a small bowl.
  4. Add walnuts to the bowl and coat in mixture.
  5. Spread coated walnuts and the rest of the mixture on the same lined baking tray and return to oven for 15 minutes.
  6. Remove from oven once cooked and with a spoon keep moving for the first few minutes to prevent them from sticking together.
  • If there are maple walnuts left over, enjoy them as a sweet snack!

Are there certain flavours that signify Christmas to you?

Raw festive fruit tart

Only four sleeps till Christmas! I actually cannot believe how quickly it has come around. I’ll be honest with you, I absolutely love Christmas time – from putting up the Christmas tree to listening (and singing along) to carols. Everyone seems to be in high spirits and to me it definitely signifies family time.

It’s also a time to indulge in special treats as you usually only enjoy them once a year. This year, my family and I will be enjoying this raw festive fruit tart on Christmas Day. It is a simple yet delicious dessert and best of all you can top it with whatever fruit that takes your fancy.

The chia seeds add a slight crunch to the base and are full of omega 3’s. Just warning you in advance, make sure you check your teeth before family photos are taken as the seeds sometimes get stuck in them!

I always grease and line the tart pan to ensure the tart it can be easily removed when ready to serve.

Using clean hands, I press the tart base into the pan then use the back of a wet spoon to create a smooth shell.

Simplicity is key with this filling with vanilla extract being the ‘star’ ingredient.

Emma Lauren Food Raw Festive Fruit Tart

As it’s currently summer in Australia I decorated the tart with mango and strawberries as they are in season. Even though I’ve made this tart for Christmas, it can be made for any special occasion as it’s a simple yet versatile recipe.

The tart can be stored it in a sealed container in the freezer for up to two weeks.

Raw festive fruit tart

Serves 16

Ingredients:

Base

  • 2 cups almonds
  • 10 fresh medjool dates, pitted
  • 2 TBSP chia seeds
  • 3 TBSP coconut oil
  • 1 TBSP water
Filling
  • 1 cup cashews
  • 1 cup macadamias
  • 3 TBSP 100% pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 cup almond milk
Decorations
  • 1 mango, sliced
  • 14 strawberries, washed and halved
  • Or whatever fruit takes your fancy
Method:
  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 28cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Smooth with the back of a wet spoon then place in the freezer for 20 minutes.
  3. Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
  4. Pour into tart base and even out with a spatula.
  5. Place in the freezer for 1 hour, or until solidified.
  6. Decorate, cut into 16 slices and serve. Enjoy!

This recipe has been featured as one of Lorna Jane’s Move Nourish Believe 12 Days of Christmas.

Festive table decoration

As I entertained friends last week for an early Christmas dinner, it seemed appropriate to set the table festively. For the table cloth I used calico – it looks plain now, but with the help of red and green fabric markers my friends and I wrote messages and ‘quotes of the night’ on it. Such a great memento to have from such a special evening.

I hope you are all prepared for your Christmas celebrations!

Raw mars bar bites and turning 22

Well, today it’s my 22nd Birthday! I cannot believe how fast this past year has gone and reflecting back it really goes to show how much can be accomplished in the space of a year – I’ve started Emma Lauren Food, almost finished my double degree and have been successful in leading a healthy lifestyle I am proud of!

This time last year I was fortunate enough to celebrate my 21st birthday with family and friends in New York after travelling through Europe for three months. Walking through Times Square with 21 balloons is definitely a memory I will never forget.

21st in New York

This year’s celebrations will be a little more low key, but most importantly it will be spent with my family and close friends!

As birthdays always call for something sweet to celebrate, I thought I’d bring you raw mars bar bites today!

Nougat layer

This nougat layer is the base of the mars bar bites. This layer can be made either thick or thin depending on your preference. I made it thick, but just halve the ingredients it you’d prefer it a little thinner.

Pressed into the tin

Use the back of a wet spoon to press the nougat layer into the cake tin. This ensures it is evenly distributed.

Caramel layer

The caramel layer is the sweeter of the two – this is definitely my favourite! I love the combination of almond butter and dates, it takes on a chewy texture when frozen.

Chocolate coating

I used cacao butter in the chocolate coating as it ensures the bites won’t melt as quickly as just using coconut oil. There’s nothing worse than all your hard work melting in front of you!

Bite sized pieces

Whenever I cut brownies, slices or, in this case, mars bar bites, I always start by cutting down the middle then working my way to the outside. This ensures all, or almost all, pieces are the same size.

Using a fork to cover the bites

I used a fork to assist in coating the bites as this allowed the bottom of the bite to be covered in chocolate easily.

Almost finished…

Beautiful, glossy bites – these really are something special to serve to your guests!

Voilà! Healthy mars bar bites!

These bites will keep in the freezer for up to two weeks in a sealed container.

Raw mars bar bites

Makes 18 bites

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
  • 3/4 cup cacao powder
  • 1/4 cup cacao butter
  • 2 TBSP 100% pure maple syrup
  • 2 TBSP coconut oil

Method:

  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. Place cacao butter in a small saucepan over low heat until melted.
  7. Place cacao butter and the remainder of the chocolate ingredients into a bowl.
  8. Remove mars bar layers from the freezer and cut into 18 squares.
  9. Place one mars bar bite on a fork, then dip into the bowl of chocolate and use a spoon to coat all sides.
  10. Place on lined baking tray and repeat until all squares have been coated.
  11. Place in the freezer for a further 30 minutes or until set. Enjoy!

I hope you all have an amazing day today, I definitely will! Now, off I go for my birthday breakfast with my sister.

Raw vanilla and cacao hazelnut cake with salted caramel and chocolate

It was my Mum’s birthday last Sunday so we spent the morning at the beach as it was such amazing weather and the afternoon with some of my extended family celebrating, and eating cake of course!

Beautiful day at the beach!

It’s really warming up on the Gold Coast so it’s nice to take advantage of such beautiful days, and to get my daily dose of vitamin d.

As it was Mum’s special day I asked for her input in regards to flavours for her birthday cake. Hazelnut and salted caramel were her flavours of choice so I came up with a raw vanilla and cacao hazelnut cake with salted caramel and chocolate.

Chocolate base

If the base is still too crumbly just add a little more coconut oil to bring it together.

Vanilla layer

The vanilla flavour actually tastes similar to condensed milk – who would have thought?!

Cacao hazelnut layer

When making the two layers, ensure they are sufficiently processed so each is smooth and creamy.

Salted caramel to be drizzled

I advise to taste test the salted caramel and chocolate as you go to ensure it is to your liking!

Chocolate for drizzling

This is a real celebration cake! It’s definitely one to be made for special occasions as it’s very decadent and looks like a piece of art!

Happy Birthday Mum!!

This cake will keep in the freezer for up to two weeks in a sealed container.

Raw vanilla and cacao hazelnut cake with salted caramel and chocolate

Serves 16

Ingredients:

Base
  • 2 cups almonds
  • 10 fresh medjool dates, pitted
  • 1/2 cup cacao powder
  • 2 TBSP coconut oil
Vanilla layer
  • 2 cups cashews
  • 1 TBSP pure vanilla extract
  • 4 TBSP 100% pure maple syrup
  • 1 cup almond milk
Cacao hazelnut layer
  • 2 cups hazelnuts
  • 2 TBSP cacao powder
  • 2 tsp pure vanilla extract
  • 6 TBSP 100% pure maple syrup
  • 2 cup almond milk
Salted caramel
  • 2 TBSP almond butter
  • 2 TBSP almond milk, add more if too thick
  • 1 TBSP 100% pure maple syrup
  • 1 tsp salt
  • 1 tsp vanilla
Chocolate
  • 1/4 cup cacao powder
  • 2 TBSP coconut oil
  • 2 TBSP 100% pure maple syrup

Method:

  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 28cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Place in the freezer for 20 minutes.
  3. Place all vanilla layer ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
  4. Pour into frozen base and even out with a spatula then place in the freezer for 1 hour, or until solidified.
  5. Whilst waiting, place all cacao hazelnut layer ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
  6. Pour on top of vanilla layer and even out with a spatula then place in the freezer for 1 hour, or until solidified.
  7. Mix in separate bowls the salted caramel and chocolate ingredients then set aside.
  8. Remove cake from freezer and from the tart pan.
  9. Decorate by drizzling salted caramel and chocolate, cut into 16 slices and serve. Enjoy!

Notes:

  • You can substitute honey for the 100% pure maple syrup.
  • I realise there are a number of ingredients and steps however seeing all my family devour the cake was truly rewarding – plus there were plenty of leftovers!

The beautiful layers!

Once sliced, you can see the layers in the cake! It’s absolutely delicious when served with a little extra salted caramel sauce!

Raw coconut mango macadamia mini cheesecakes

As it was my good friend’s birthday last week, I invited her over for dinner (and dessert!) to celebrate. Birthdays are a special occasion so I decided to make individual raw coconut mango macadamia cheesecakes as the birthday cake.

By keeping all the ingredients simple the three main flavours of coconut, mango and macadamia were able stand out.

Base ingredients

The base ingredients, dates and macadamias, provided sweetness and a crunch to the cheesecake.

Base – ready to be set

I didn’t grease the muffin tins as it wasn’t necessary to. When taking them out to serve just manoeuvre a sharp knife around the edges and gently lift out.

Beautiful colour filling

As the mango lends a natural sweetness to this creamy filling no sugar is required. If you’re using frozen mango I recommend allowing it to defrost before using to prevent this layer from taking on an icy texture.

Coconut filling

Coconut and mango are a match made in foodie heaven so it was a no brainer for the top layer to be coconut flavoured.

Birthday cake!

These mini cheesecakes will keep in the freezer for up to two weeks in a sealed container.

Raw coconut mango macadamia mini cheesecakes

Makes 8 mini cheesecakes

Ingredients:

Base
  • 1 cup raw macadamias
  • 4 fresh medjool dates, pitted
Mango filling
  • 1/2 cup raw cashews
  • 2 tsp lemon juice
  • 1/2 tsp pure vanilla extract
  • 1/2 cup almond milk
  • 1 cup mango, fresh or frozen, plus extra for decoration
Coconut filling
  • 1/2 cup raw cashews
  • 2 tsp lemon juice
  • 1/2 tsp pure vanilla extract
  • 1 cup shredded or desiccated coconut
  • 3/4 cup almond milk
  • 2 fresh medjool dates, pitted

Method:

  1. Process base ingredients in a food processor for 3 minutes or until well combined.
  2. Divide the mixture evenly and press into muffin pans. Place in the freezer for 20 minutes.
  3. Place all mango filling ingredients in a food processor or Vitamix. Process for 3 minutes or until at a smooth consistency.
  4. Pour on top of frozen tart bases and smooth out to the edges with a spoon. Place in freezer for 1 hour, or until hardened.
  5. Place all coconut filling ingredients in a food processor or Vitamix. Process for 3 minutes or until smooth.
  6. Place on top of mango layer and smooth out to the edges with a spoon. Place in freezer for 1 hour, or until hardened.
  7. Serve with extra mango and enjoy!

Note:

  • This can be made as a large cheesecake, but you may have to double the mixture.

I’ll be posting the main course this week, however you can see the photos on my Instagram account @emmalaurenfood and my Facebook Page Emma Lauren Food Blog.