Best Easter Desserts of 2020

Best Easter Desserts of 2020

With everyone in lockdown over the holiday, it’s the perfect time to check out some of the best Easter desserts you can make with your family.

Here we have our Best Easter Desserts of 2020…

Best Easter Desserts

Healthier Easter Cupcakes

Healthier Easter Cupcakes

By Sharp Australia

Rating

Prep Time10 minsCook Time20 minsTotal Time30 mins

For the Cupcakes
 1 cup Wholemeal flour
 1 tsp Baking powder
 1 tsp Cinnamon
 ½ tsp Nutmeg
 ¼ cup Coconut oil, melted
 1 Egg
 ½ cup Low-fat Greek yoghurt
 ½ cup Maple syrup
 1 cup Carrot, grated
 ¼ cup Walnuts, chopped
For the Icing
 120 g Low fat cream cheese
 1 tsp Vanilla essence
 1 cup Icing sugar
 2 tsp Pink sugar
 6 Marshmallows

1

Preheat the oven using the fan-forced setting to 220°C. Line a 6 hole muffin tin with cupcake cases.

2

In a medium bowl combine the flour, baking powder, cinnamon and nutmeg.

3

Add the coconut oil, egg, yoghurt and maple syrup. Mix until well combined.

4

Fold through the carrot and walnuts.

5

Divide the mixture between the cupcake cases and bake for 20 minutes at 220°C or until a toothpick inserted in the centre comes out clean. Allow to cool before icing.

6

For the icing beat the cream cheese and vanilla together until smooth. Gradually add the sugar and beat until light and fluffy.

7

To assemble the cupcakes spread a generous dollop of icing on each. Cut the marshmallows in half and dip the sliced end in sugar to create the ‘bunny ears’, then place two on each cupcake.

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Ingredients

For the Cupcakes
 1 cup Wholemeal flour
 1 tsp Baking powder
 1 tsp Cinnamon
 ½ tsp Nutmeg
 ¼ cup Coconut oil, melted
 1 Egg
 ½ cup Low-fat Greek yoghurt
 ½ cup Maple syrup
 1 cup Carrot, grated
 ¼ cup Walnuts, chopped
For the Icing
 120 g Low fat cream cheese
 1 tsp Vanilla essence
 1 cup Icing sugar
 2 tsp Pink sugar
 6 Marshmallows

Directions

1

Preheat the oven using the fan-forced setting to 220°C. Line a 6 hole muffin tin with cupcake cases.

2

In a medium bowl combine the flour, baking powder, cinnamon and nutmeg.

3

Add the coconut oil, egg, yoghurt and maple syrup. Mix until well combined.

4

Fold through the carrot and walnuts.

5

Divide the mixture between the cupcake cases and bake for 20 minutes at 220°C or until a toothpick inserted in the centre comes out clean. Allow to cool before icing.

6

For the icing beat the cream cheese and vanilla together until smooth. Gradually add the sugar and beat until light and fluffy.

7

To assemble the cupcakes spread a generous dollop of icing on each. Cut the marshmallows in half and dip the sliced end in sugar to create the ‘bunny ears’, then place two on each cupcake.

Healthier Easter Cupcakes

Easter Celebration Chocolate Tart

Easter Celebration Chocolate Tart

By Katrina Neill – Sunny Queen Australia

Rating

Sweet Pastry:
 320 g Plain flour
 50 g Icing sugar
 175 g Butter (softened)
 2 Sunny Queen Free Range egg yolks
 1 tbsp Water
Chocolate Filling:
 4 Sunny Queen Free Range eggs (at room temperature)
 3 Sunny Queen Free Range egg yolks (at room temperature)
 60 g Caster sugar
 300 g Chocolate (approximately 53% cocoa)
 200 g Butter

Sweet Pastry:
1

Beat together butter and sugar until light and well combined

2

Add sifted flour and mix until it forms into crumbs

3

Add yolks and knead together to form into a dough (add water if needed to bring together)

4

Form into a ball, cover in plastic and chill for at least one hour

5

Roll out the pastry into a circle, approximately 5mm thick, and line a buttered 24cm flan tin

6

Return to the fridge to chill then blind bake the tart shell for 10/15 minutes or until golden brown

Chocolate Filling:
7

In a bowl, melt chocolate and butter together until combined then allow to cool slightly

8

In a mixer with the whisk attached, whisk the room temperature eggs, yolks and sugar on high until it becomes very thick and light in colour

9

Turn down mixer speed to low/medium and slowly and gradually add in the chocolate mixture

10

Mix for an additional 20-30 seconds, then very gently using a spatula, fold the mixture by hand until combined, being careful not to knock out too much of the air

11

Pour mixture into the pastry shell and bake for 15 minutes at 111°c fan forced oven

12

Allow to cool

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Ingredients

Sweet Pastry:
 320 g Plain flour
 50 g Icing sugar
 175 g Butter (softened)
 2 Sunny Queen Free Range egg yolks
 1 tbsp Water
Chocolate Filling:
 4 Sunny Queen Free Range eggs (at room temperature)
 3 Sunny Queen Free Range egg yolks (at room temperature)
 60 g Caster sugar
 300 g Chocolate (approximately 53% cocoa)
 200 g Butter

Directions

Sweet Pastry:
1

Beat together butter and sugar until light and well combined

2

Add sifted flour and mix until it forms into crumbs

3

Add yolks and knead together to form into a dough (add water if needed to bring together)

4

Form into a ball, cover in plastic and chill for at least one hour

5

Roll out the pastry into a circle, approximately 5mm thick, and line a buttered 24cm flan tin

6

Return to the fridge to chill then blind bake the tart shell for 10/15 minutes or until golden brown

Chocolate Filling:
7

In a bowl, melt chocolate and butter together until combined then allow to cool slightly

8

In a mixer with the whisk attached, whisk the room temperature eggs, yolks and sugar on high until it becomes very thick and light in colour

9

Turn down mixer speed to low/medium and slowly and gradually add in the chocolate mixture

10

Mix for an additional 20-30 seconds, then very gently using a spatula, fold the mixture by hand until combined, being careful not to knock out too much of the air

11

Pour mixture into the pastry shell and bake for 15 minutes at 111°c fan forced oven

12

Allow to cool

Easter Celebration Chocolate Tart

Rocky Road

By NOMO

Rating

 300 g NOMO Dark Chocolate
 135 g Dairy Free Butter
 2 tbsp Maple Syrup
 150 g Crushed Free From/Vegan Biscuits
 50 g Dried Fruit (Cranberries & Raisins)
 50 g Macadamia Halves
 50 g Vegan Mini Marshmallows

1

Melt 200g NOMO dark chocolate, Dairy Free Butter and maple syrup gently together in a pan.

2

Stir in biscuits, dried fruit, nuts and mallows

3

Press into a lined baking tin

4

Top with 100g NOMO Dark Chocolate

5

Freeze for 1- 2 hours until set to slice

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Ingredients

 300 g NOMO Dark Chocolate
 135 g Dairy Free Butter
 2 tbsp Maple Syrup
 150 g Crushed Free From/Vegan Biscuits
 50 g Dried Fruit (Cranberries & Raisins)
 50 g Macadamia Halves
 50 g Vegan Mini Marshmallows

Directions

1

Melt 200g NOMO dark chocolate, Dairy Free Butter and maple syrup gently together in a pan.

2

Stir in biscuits, dried fruit, nuts and mallows

3

Press into a lined baking tin

4

Top with 100g NOMO Dark Chocolate

5

Freeze for 1- 2 hours until set to slice

Rocky Road

Koja Choc Smoothie Bowl

By KOJA

Rating

 1 cup Almond milk
 ½ cup Frozen berries
 1 tbsp Cacao powder
 ½ Banana (fresh or frozen)
 1 KOJA Natural Peanut Butter Bar in Chocolate

1

Place all the ingredients in a blender and mix to your desired consistency.

2

Pour mixture into a bowl and top with your favourite fresh fruit, nuts and some more KOJA bar (if you haven’t already blended it all in).

3

Enjoy!

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Ingredients

 1 cup Almond milk
 ½ cup Frozen berries
 1 tbsp Cacao powder
 ½ Banana (fresh or frozen)
 1 KOJA Natural Peanut Butter Bar in Chocolate

Directions

1

Place all the ingredients in a blender and mix to your desired consistency.

2

Pour mixture into a bowl and top with your favourite fresh fruit, nuts and some more KOJA bar (if you haven’t already blended it all in).

3

Enjoy!

Koja Choc Smoothie Bowl

Easter Brekky Toast

By Jodi – Jodi’s Kitchen

Rating

For the Peanut Butter Eggs & Bunnies:
 2 tbsp Coconut oil
 1 tbsp Rice malt syrup
For the Toast:
 2 Pieces toasted bread of choice
 1 Sliced banana
 Sprinkle of coconut

1

Melt together ingredients for the peanut butter eggs and brownies and pour into mini moulds, then pop into the freezer to set.

2

Spread toast with Mayver’s Peanut & Cacao Spread, top with sliced Banana, Coconut and Peanut Butter Eggs & Bunnies.

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Ingredients

For the Peanut Butter Eggs & Bunnies:
 2 tbsp Coconut oil
 1 tbsp Rice malt syrup
For the Toast:
 2 Pieces toasted bread of choice
 1 Sliced banana
 Sprinkle of coconut

Directions

1

Melt together ingredients for the peanut butter eggs and brownies and pour into mini moulds, then pop into the freezer to set.

2

Spread toast with Mayver’s Peanut & Cacao Spread, top with sliced Banana, Coconut and Peanut Butter Eggs & Bunnies.

Easter Brekky Toast

Chocolate Brownie Cooke Cake with Mango and Raspberry Sorbet, Garnished with Marbled Chocolate Bark

Chocolate Brownie Cooke Cake with Mango and Raspberry Sorbet, Garnished with Marbled Chocolate Bark

By Lisa Mead – Lisa Mead

Rating

For Brownies:
 ½ cup Melted unsalted butter
 1 cup Sugar
 ½ cup Unsweetened cocoa
 2 Large eggs
 1 tsp Vanilla extract
 ½ cup Plain flour
 ¼ tsp Salt
For Cream Mix in the Centre of the Cookie Cake:
 1 cup Mascarpone
 1 tsp Lemon juice
 ½ cup Powdered sugar
For Marbled Chocolate Bark:
 2 oz White chocolate chunks
 8 oz Dark chocolate chips or morsels
For Raspberry Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
 5 cups Fresh raspberries
 1 cup Water
 1 ½ cups Sugar
 2 tbsp Fresh lime juice
 1 pinch Salt
For Mango Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
 1 cup Sugar
 1 cup Water
 3 Ripe mangoes
 3 tbsp Lime juice
 2 tbsp Light corn syrup
 1 pinch Salt

For Brownies:
1

Pre heat oven to 350F.

2

Grease an 8 X 8 square pan, add parchment paper.

3

In a medium size bowl, combine melted butter, cocoa and sugar, stir until fully dissolved.

4

Add eggs one at a time, then vanilla, and stir until well combined.

5

Stir in the flour and salt until the flour is fully combined.

6

Spread mix into the cake pan, and bake for approx 20 -22 minutes. Or until the centre is almost set.

7

Remove from oven , remove brownies from cake pan and place on a wire rack to cool.

8

Using a 2-inch cookie cutter, cut out 16 cookie-shaped brownies.

For Cream Mix in the Centre of the Cookie Cake:
9

Mix all of the above ingredients, using a spatula or butter knife, spread a small amount of cream mix between the two cookie cake pieces.

For Marbled Chocolate Bark:
10

Place white chocolate and dark chocolate into 2 separate glass bowls and microwave each for about 30 second intervals. Stirring between each interval until melted and smooth.

11

Pour dark chocolate onto a Silpat mat or non-stick baking paper and spread thin ( 1/8 inch) with the back of a spoon or spatula.

12

Place melted white chocolate into a pastry bag or a quart size zip lock bag with the tip cut off, and pipe swirls randomly over the dark chocolate.

13

Using a tooth pick, or a butter knife, drag through the white chocolate to create a marbled effect.

14

Allow chocolate to set in the fridge.

For Raspberry Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
15

Place water and raspberries into a food processor. Pulse until the mixture is smooth.

16

Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer, a 1/4 at a time, and press with the back of a spoon on the strainer to assist in removing the seeds.

17

Repeat with remaining raspberry puree. Discard what is left in the strainer.

18

Make simple syrup – heat the sugar, salt and water in a medium size saucepan on a medium heat, until the sugar and salt has dissolved, set aside too cool.

19

Add the raspberry juice and lime juice to this mixture, follow your ice cream makers instructions to create the sorbet.

For Mango Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
20

Use a vegetable peeler to peel the outside of the mangoes. Then cut the flesh away from the large flat white seed in the centre of the mango. Discard the seed and peel. Rough chop the mango flesh.

21

Blend the mango, simple syrup and lime juice into a blender, till smooth.

22

Pour into a medium size bowl and place in the fridge till completely chilled.

23

Follow the instructions of your ice cream maker.

24

Make simple syrup – heat the sugar, slat and water in a medium saucepan on a medium heat, until the sugar and salt has dissolved completely . Set aside too cool.

To Assemble:
25

Place brownie cookie cake in the centre of your plate , scatter pieces of the chocolate bark in a line width ways across the plate, ( if you like add store bought caramel coated popcorn), place a scoop of each sorbet on top of the cake.

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Ingredients

For Brownies:
 ½ cup Melted unsalted butter
 1 cup Sugar
 ½ cup Unsweetened cocoa
 2 Large eggs
 1 tsp Vanilla extract
 ½ cup Plain flour
 ¼ tsp Salt
For Cream Mix in the Centre of the Cookie Cake:
 1 cup Mascarpone
 1 tsp Lemon juice
 ½ cup Powdered sugar
For Marbled Chocolate Bark:
 2 oz White chocolate chunks
 8 oz Dark chocolate chips or morsels
For Raspberry Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
 5 cups Fresh raspberries
 1 cup Water
 1 ½ cups Sugar
 2 tbsp Fresh lime juice
 1 pinch Salt
For Mango Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
 1 cup Sugar
 1 cup Water
 3 Ripe mangoes
 3 tbsp Lime juice
 2 tbsp Light corn syrup
 1 pinch Salt

Directions

For Brownies:
1

Pre heat oven to 350F.

2

Grease an 8 X 8 square pan, add parchment paper.

3

In a medium size bowl, combine melted butter, cocoa and sugar, stir until fully dissolved.

4

Add eggs one at a time, then vanilla, and stir until well combined.

5

Stir in the flour and salt until the flour is fully combined.

6

Spread mix into the cake pan, and bake for approx 20 -22 minutes. Or until the centre is almost set.

7

Remove from oven , remove brownies from cake pan and place on a wire rack to cool.

8

Using a 2-inch cookie cutter, cut out 16 cookie-shaped brownies.

For Cream Mix in the Centre of the Cookie Cake:
9

Mix all of the above ingredients, using a spatula or butter knife, spread a small amount of cream mix between the two cookie cake pieces.

For Marbled Chocolate Bark:
10

Place white chocolate and dark chocolate into 2 separate glass bowls and microwave each for about 30 second intervals. Stirring between each interval until melted and smooth.

11

Pour dark chocolate onto a Silpat mat or non-stick baking paper and spread thin ( 1/8 inch) with the back of a spoon or spatula.

12

Place melted white chocolate into a pastry bag or a quart size zip lock bag with the tip cut off, and pipe swirls randomly over the dark chocolate.

13

Using a tooth pick, or a butter knife, drag through the white chocolate to create a marbled effect.

14

Allow chocolate to set in the fridge.

For Raspberry Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
15

Place water and raspberries into a food processor. Pulse until the mixture is smooth.

16

Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer, a 1/4 at a time, and press with the back of a spoon on the strainer to assist in removing the seeds.

17

Repeat with remaining raspberry puree. Discard what is left in the strainer.

18

Make simple syrup – heat the sugar, salt and water in a medium size saucepan on a medium heat, until the sugar and salt has dissolved, set aside too cool.

19

Add the raspberry juice and lime juice to this mixture, follow your ice cream makers instructions to create the sorbet.

For Mango Sorbet (The following sorbet is best made with an ice cream maker, if you don’t have one, best to buy store bought sorbet):
20

Use a vegetable peeler to peel the outside of the mangoes. Then cut the flesh away from the large flat white seed in the centre of the mango. Discard the seed and peel. Rough chop the mango flesh.

21

Blend the mango, simple syrup and lime juice into a blender, till smooth.

22

Pour into a medium size bowl and place in the fridge till completely chilled.

23

Follow the instructions of your ice cream maker.

24

Make simple syrup – heat the sugar, slat and water in a medium saucepan on a medium heat, until the sugar and salt has dissolved completely . Set aside too cool.

To Assemble:
25

Place brownie cookie cake in the centre of your plate , scatter pieces of the chocolate bark in a line width ways across the plate, ( if you like add store bought caramel coated popcorn), place a scoop of each sorbet on top of the cake.

Chocolate Brownie Cooke Cake with Mango and Raspberry Sorbet, Garnished with Marbled Chocolate Bark

Dr Liz Easter Chocolate Chia Pudding

By Dr. Liz – Dr Liz from LINC Nutrition

Rating

 4 tbsp Chia seeds (I like it really thick but you can reduce to 2-3 Tbsp if you like it less solid and want to save a few calories)
 1 cup Almond or other nut milk
 2 tbsp Cocoa
 2 tsp Honey
 5 tbsp Natural or Vanilla Greek yogurt
 1 tbsp Protein powder (optional)
 2 Mini Easter eggs (optional)
 Berries to decorate

1

In a jar or container mix the chia seeds, milk, honey, cocoa and protein. Mix or shake well. Place in a fridge for at least 2 hours (ideally overnight).

2

In a beautiful glass layer the chocolate chia pudding with the berries and Greek yogurt. Decorate with two mini chocolate eggs and more berries. Enjoy!!

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Ingredients

 4 tbsp Chia seeds (I like it really thick but you can reduce to 2-3 Tbsp if you like it less solid and want to save a few calories)
 1 cup Almond or other nut milk
 2 tbsp Cocoa
 2 tsp Honey
 5 tbsp Natural or Vanilla Greek yogurt
 1 tbsp Protein powder (optional)
 2 Mini Easter eggs (optional)
 Berries to decorate

Directions

1

In a jar or container mix the chia seeds, milk, honey, cocoa and protein. Mix or shake well. Place in a fridge for at least 2 hours (ideally overnight).

2

In a beautiful glass layer the chocolate chia pudding with the berries and Greek yogurt. Decorate with two mini chocolate eggs and more berries. Enjoy!!

Dr Liz Easter Chocolate Chia Pudding

Chocolate Mocha Brownies

By Jess Sepel and Califia Farms

RatingDifficultyBeginner

Warm gooey chocolate mocha brownies. These are a delicious healthy sweet treat alternative that are full of healthy fats and protein to keep you feeling satisfied. They are also low in natural sugar and free from both dairy and gluten. So easy to make. Enjoy a brownie with some Creamy Greek yoghurt or coconut ice-cream.

Prep Time20 minsCook Time25 minsTotal Time45 mins

 ¼ cup Coconut flour
 ½ cup Califia Farms XX Espresso Cold Brew Coffee
  cup Raw cacao powder
 2 Eggs, whisked (or egg replacement)
 ½ cup Hulled tahini or almond butter
 ¼ cup Maple or rice malt syrup
 2 tbsp Chia seeds
  cup Dark chocolate (70-85%), chopped
 1 tsp Baking powder
 1 pinch Sea Salt
 1 pinch Cinnamon

1

Preheat oven to 160°C.

2

Whisk eggs in a large mixing bowl then add coconut flour, baking powder, sea salt, cinnamon and raw cacao powder and stir to combine.

3

Add in the tahini, maple or rice malt syrup, Califia Farms Mocha XX Espresso Cold Brew Coffee Milk and chia seeds and mix until just combined. Stir through the chopped dark chocolate.

4

Spoon mixture evenly into a lined baking tin.

5

Bake in oven for 25-30 minutes, or until an inserted skewer withdraws clean.

6

Remove from oven, allow them to cool slightly and then and cut into brownie squares.

7

Serve Warm.

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Ingredients

 ¼ cup Coconut flour
 ½ cup Califia Farms XX Espresso Cold Brew Coffee
  cup Raw cacao powder
 2 Eggs, whisked (or egg replacement)
 ½ cup Hulled tahini or almond butter
 ¼ cup Maple or rice malt syrup
 2 tbsp Chia seeds
  cup Dark chocolate (70-85%), chopped
 1 tsp Baking powder
 1 pinch Sea Salt
 1 pinch Cinnamon

Directions

1

Preheat oven to 160°C.

2

Whisk eggs in a large mixing bowl then add coconut flour, baking powder, sea salt, cinnamon and raw cacao powder and stir to combine.

3

Add in the tahini, maple or rice malt syrup, Califia Farms Mocha XX Espresso Cold Brew Coffee Milk and chia seeds and mix until just combined. Stir through the chopped dark chocolate.

4

Spoon mixture evenly into a lined baking tin.

5

Bake in oven for 25-30 minutes, or until an inserted skewer withdraws clean.

6

Remove from oven, allow them to cool slightly and then and cut into brownie squares.

7

Serve Warm.

Chocolate Mocha Brownies

Chocolate Fudge Tart

By Mindfully Jessica and Califia Farms

RatingDifficultyIntermediate

Prep Time25 minsTotal Time25 mins

Base
 ½ cup Almonds
 ½ cup Pecans
 1 cup Pitted medjool dates
 1 tbsp Rice malt or maple syrup (if mixture is dry)
 1 pinch Salt
Filling
 1 cup Cashews, soaked for a few hours
  cup Califia Farms Chocolate Coconut Almond Blend
 ½ cup Melted chocolate Easter Eggs (dairy-free to keep recipe plant-based)

1

Process the nuts into fine pieces in a food processor.

2

Add in the Medjool dates and salt, and pulse until the mixture combines evenly.

3

Add a dash of syrup if extra moisture is needed to get the base to stick together.

4

Press into a cake tin. I used a rectangle quiche tin.

5

Drain and rinse the cashews well. Add them to a high-powered blender along with all the other filling ingredients and blend until completely smooth.

6

Pour into the base and smooth out. Place the tart into the freezer to firm up.

7

When ready to serve, decorate with fresh berries, almonds and coconut. Enjoy this slice after a few minutes out of the freezer, but for best results store in the freezer until ready eat!

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Ingredients

Base
 ½ cup Almonds
 ½ cup Pecans
 1 cup Pitted medjool dates
 1 tbsp Rice malt or maple syrup (if mixture is dry)
 1 pinch Salt
Filling
 1 cup Cashews, soaked for a few hours
  cup Califia Farms Chocolate Coconut Almond Blend
 ½ cup Melted chocolate Easter Eggs (dairy-free to keep recipe plant-based)

Directions

1

Process the nuts into fine pieces in a food processor.

2

Add in the Medjool dates and salt, and pulse until the mixture combines evenly.

3

Add a dash of syrup if extra moisture is needed to get the base to stick together.

4

Press into a cake tin. I used a rectangle quiche tin.

5

Drain and rinse the cashews well. Add them to a high-powered blender along with all the other filling ingredients and blend until completely smooth.

6

Pour into the base and smooth out. Place the tart into the freezer to firm up.

7

When ready to serve, decorate with fresh berries, almonds and coconut. Enjoy this slice after a few minutes out of the freezer, but for best results store in the freezer until ready eat!

Chocolate Fudge Tart

Vegan White Chocolate Nectarine Tart

By Hazel and Cacao & Califia Farms

RatingDifficultyBeginner

Prep Time15 minsCook Time12 minsTotal Time27 mins

Base
 3 cups Almond meal
 1 cup Quick oats
 6 tbsp Grapeseed oil (or other neutral oil)
 6 tbsp Maple syrup
Nectarine Filling
 4 White flesh nectarines, stone removed
 1 ½ cups Raw cashews (soaked for at least 3-4 hours or overnight)
 ½ cup Cacao butter, melted
 ½ cup Califia Farms Unsweetened Vanilla milk
 1 tbsp Maple syrup
 Sliced nectarines and raspberries to decorate

1

For the base, mix all ingredients in a large bowl until sticky. Press down evenly onto the base and sides of the lightly greased round tart tin.

2

Bake in the oven at 180 C for 10-12 minutes or until the edges go slightly golden. Set aside.

3

For the filling, remove stones from nectarines and place them in the blender (I left the skin on). Meltdown cacao butter over low heat and add to the blender. Add all the remaining filling ingredients and blend until as smooth and creamy as possible.

4

Pour over the tart base and place in the fridge to set (will firm up in fridge but won’t go very hard and solid) once set, decorate with nectarine slices and raspberries. Slice and Enjoy.

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Ingredients

Base
 3 cups Almond meal
 1 cup Quick oats
 6 tbsp Grapeseed oil (or other neutral oil)
 6 tbsp Maple syrup
Nectarine Filling
 4 White flesh nectarines, stone removed
 1 ½ cups Raw cashews (soaked for at least 3-4 hours or overnight)
 ½ cup Cacao butter, melted
 ½ cup Califia Farms Unsweetened Vanilla milk
 1 tbsp Maple syrup
 Sliced nectarines and raspberries to decorate

Directions

1

For the base, mix all ingredients in a large bowl until sticky. Press down evenly onto the base and sides of the lightly greased round tart tin.

2

Bake in the oven at 180 C for 10-12 minutes or until the edges go slightly golden. Set aside.

3

For the filling, remove stones from nectarines and place them in the blender (I left the skin on). Meltdown cacao butter over low heat and add to the blender. Add all the remaining filling ingredients and blend until as smooth and creamy as possible.

4

Pour over the tart base and place in the fridge to set (will firm up in fridge but won’t go very hard and solid) once set, decorate with nectarine slices and raspberries. Slice and Enjoy.

Vegan White Chocolate Nectarine Tart

Raw Blueberry & Lemon Slice

By Mindfully Jessica and Califia Farms

RatingDifficultyIntermediate

Prep Time25 minsCook Time2 hrsTotal Time2 hrs 25 mins

Base
 ½ cup Almonds
 ½ cup Cashews
 8 Medjool dates
 1 tsp Vanilla extract
Filling - First Layer
 1 ½ cups Cashews, soaked for a minimum of two hours
 4 tbsp Califia Farms Unsweetened Almond Milk
 2 ½ tbsp Lemon juice
 3 tbsp Melted coconut oil
 ¼ cup Rice malt syrup
Filling - Second Layer
 (*note: reserve 1/2 of the first layer in blender, and add the following)
 ¾ cup Blueberries
 1 tbsp Rice malt syrup
 1 tbsp Melted coconut oil

1

Line a 20x20 cake tin with baking paper.

2

In a food processor, add the almonds and cashews. Process until a rough meal is achieved.

3

Add the dates and vanilla and process again until a sticky mixture is achieved. Press evenly into the tin. Set aside.

4

To make the first filling layer drain and rinse the cashews well. Add the cashews to a high powered blender along with the Califia Unsweetened Almond Milk, lemon juice, melted coconut oil, and rice malt syrup. Blend until completely smooth.

5

Pour only half of this mixture onto the base, place into the freezer to firm up while you make the blueberry layer.

6

To the first layer filling in the blender, add the blueberries, rice malt syrup and coconut oil. Blend until completely smooth.

7

Pour this gently onto the first layer. Tap the tin onto the benchtop to help release air bubbles and even out the top.

8

Place in the freezer until firm, around 2 hours. Slice when still firm but softened enough to slice through. Store in freezer.

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Ingredients

Base
 ½ cup Almonds
 ½ cup Cashews
 8 Medjool dates
 1 tsp Vanilla extract
Filling - First Layer
 1 ½ cups Cashews, soaked for a minimum of two hours
 4 tbsp Califia Farms Unsweetened Almond Milk
 2 ½ tbsp Lemon juice
 3 tbsp Melted coconut oil
 ¼ cup Rice malt syrup
Filling - Second Layer
 (*note: reserve 1/2 of the first layer in blender, and add the following)
 ¾ cup Blueberries
 1 tbsp Rice malt syrup
 1 tbsp Melted coconut oil

Directions

1

Line a 20x20 cake tin with baking paper.

2

In a food processor, add the almonds and cashews. Process until a rough meal is achieved.

3

Add the dates and vanilla and process again until a sticky mixture is achieved. Press evenly into the tin. Set aside.

4

To make the first filling layer drain and rinse the cashews well. Add the cashews to a high powered blender along with the Califia Unsweetened Almond Milk, lemon juice, melted coconut oil, and rice malt syrup. Blend until completely smooth.

5

Pour only half of this mixture onto the base, place into the freezer to firm up while you make the blueberry layer.

6

To the first layer filling in the blender, add the blueberries, rice malt syrup and coconut oil. Blend until completely smooth.

7

Pour this gently onto the first layer. Tap the tin onto the benchtop to help release air bubbles and even out the top.

8

Place in the freezer until firm, around 2 hours. Slice when still firm but softened enough to slice through. Store in freezer.

Raw Blueberry & Lemon Slice

Layered Mocha Chia Pudding Cups

By Califia Farms

RatingDifficultyBeginner

Prep Time10 minsCook Time10 minsTotal Time20 mins

 1 ½ cups Califia Farms Mocha Cold Brew Coffee
 ½ cup Chia seeds
 1 tbsp Cocoa powder
 2 cups Fresh or frozen raspberries, divided
 ¼ cup Maple syrup
 4 tsp Hemp seeds

1

In a medium bowl whisk to combine cold brew, chia seeds, and cocoa powder. Cover and refrigerate overnight.

2

In a medium saucepan combine 1½ cups raspberries and maple syrup. Bring to a boil, then reduce heat to simmer, stirring frequently, until raspberries are completely broken down. Transfer to a blender and blend until smooth.

3

Divide half the raspberry puree between 4 small glasses. Whisk chia pudding to break up any clumps, then top raspberry puree with chia mixture. Top with remaining raspberry puree. Garnish with remaining ½ cup raspberries and hemp seeds.

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Ingredients

 1 ½ cups Califia Farms Mocha Cold Brew Coffee
 ½ cup Chia seeds
 1 tbsp Cocoa powder
 2 cups Fresh or frozen raspberries, divided
 ¼ cup Maple syrup
 4 tsp Hemp seeds

Directions

1

In a medium bowl whisk to combine cold brew, chia seeds, and cocoa powder. Cover and refrigerate overnight.

2

In a medium saucepan combine 1½ cups raspberries and maple syrup. Bring to a boil, then reduce heat to simmer, stirring frequently, until raspberries are completely broken down. Transfer to a blender and blend until smooth.

3

Divide half the raspberry puree between 4 small glasses. Whisk chia pudding to break up any clumps, then top raspberry puree with chia mixture. Top with remaining raspberry puree. Garnish with remaining ½ cup raspberries and hemp seeds.

Layered Mocha Chia Pudding Cups


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