Chocolate Brownies Recipe.

Posted on November 1, 2019 by tanyalacey

This recipe was created for lovers of deep rich pure chocolate. To satisfy a craving without being heavy, so no oils or refined sugars. This recipe uses healthy ingredients like sweet potato, walnuts, pure cacao and oats.

I like to make use of ingredients that I already have in the kitchen, as we try to be a waste free space. We had sweet potatoes and oats, so I thought I would try these as the main ingredients. So here is the recipe. Enjoy!!!

1st Layer

2 cups of oats ground fine in your mixer with the s blade.
2 peeled and cooked sweet potatoes
1/2 Cup of Orange Juice or Maple Syrup
1/2 Cup of pure cacao powder

Blend the above in your mixer with the s blade until a smooth batter consistency.

Spoon into a large spring form pan lined with baking parchment. I used a large square one. But you could also make this round as a yummy chocolate cake.

2nd Layer

This came out as a slightly runnier consistency which made the end result more moist and gooey. Yummier!!! When I use cups as a measure I use mugs.

2 bananas
1 Cup of walnuts
1/2 Cup of pure cacao powder
1/2 Cup oats ground fine in your mixer with the s blade
1/4 cup of orange juice or Maple syrup.

Spoon over the top of the first layer. Bake in the oven around 20 mins 170 centigrade. Or until top feels firm and springs back. All ovens seem to be different. So check after 15 mins. If not ready bake a bit longer.

When cool turn out onto a big plate.

3rd Layer

200g cashews
1/2 Cup of dark raw cacao chips/nibs or break up a bar of raw cacao chocolate to make to 1/2 Cup
3 Tbsps of pure cacao powder
3/4 cup of any plant based milk

Blend the above until it is a smooth mixture and all ingredients have been blended. Spoon over the two layers and sprinkle raw cacao over the top or break up pieces of raw cacao chocolate.

Leave in the fridge for the top to set. This will stay fresh for 3 days. Also it does not dry out but stays moist and delicious.

Raw Strawberry, Beetroot and Chocolate Layer Cake ♥ from our last workshop GF

Posted on October 19, 2015 by tanyalacey

We hope you enjoy our recipes from the VLE Kitchen. This cake was created for our last raw food workshop. We were keen to enjoy and so the photo shows that the dessert has not fully set. If you leave in the container overnight and then turn out it will be perfect and equally delicious ♥

Savoury Raw Vegan Seaweed Torte GF ♥ from our last workshop

Posted on October 19, 2015 by tanyalacey

Easy Bake Hemp Bread V & GF Option

Posted on February 8, 2015 by tanyalacey

Was asked to come up with a simple and quick to make bread recipe. Have used healthy organic coconut oil and no salt. Another healthy fat to use would be a large mashed avocado to replace the coconut oil. You can also substitute the hemp seeds for any other seeds like sesame, pumpkin, chia, sunflower, millet etc. Think this is going to be a favourite quick bread at VLE because it compliments sweet or savoury toppings. Have enjoyed this with jam and soy cream cheese with chives. Delicious. ♥

If you are going for the gluten free option and are using the buckwheat groats you will need to soak them overnight in a large bowl of water. Strain and rinse well before using.

Decadent Raw Vegan Christmas Pudding V & GF

Posted on December 2, 2014 by tanyalacey

Ingredients: (serves 5)

1 1/2 Cups of Walnuts, 1/2 Cup Cacao, 1/2 Cup Pitted Dates, 1 large Avocado or 2 small ones, 2 Tablespoons of Melted Coco Butter or Oil, (Optional: 2 Tablespoons of Jamesons Whisky and 2 Tablespoons of Grand Marnier) 1/2 Cup of Filtered Water, 1/2 Cup of Mixed Dried Fruit, 1/2 Cup Finely Ground Pecans.

Add the Walnuts, Dates and Avocado to your processor with the S-Blade and pulse until finely chopped. Add these to a mixing bowl. Pulse the Pecans in your processor until finely ground and add them to your mixing bowl. Add the rest of the ingredients to your mixing bowl and stir well until mixed.

Transfer mixture to five individual small pudding bowls and leave in the fridge overnight. When ready to serve run a knife gentle around the edges and set out on a plate.

Have served with slightly melted vegan vanilla ice-cream and dusted with Cacao powder. Merry Vegan Christmas ♥

Persimmon Pudding with Walnut, Pecan & Strawberry Crunchy Topping V & GF

Posted on November 10, 2014 by tanyalacey

Pudding Ingredients:

2 Persimmons, 1/4 Cup Pitted Dates, 1 Tablespoon Coconut Oil, 1 Cup of Filtered Water, 1 Cup of Soaked Raw Almonds, Pinch of Cardamon, Cinnamon & Nutmeg.

Add all the above to your blender or Vitamix and process until smooth and creamy adding more water if needed to aid the blades of your machine.

Crunchy Topping Ingredients:

Handful of Mixed Walnuts, Pecans & Dehydrated Strawberries – Process using a Vitamix Dry Blade, Coffee Grinder or Processor with the S-Blade and sprinkle over the top of your pudding. Serve chilled in a pudding bowl or parfait glass.

Variations for the pudding use any seasonal fresh fruit such as melon, mango, banana, kiwi and peaches. Swap the almonds for a cup of leftover cooked rice. Swap the water for your favourite non-dairy milk or use coconut water. Yum Yum xxx

Variations for the topping use any combination of nuts, banana chips, and dehydrated coconut.

Nutrition Info for Persimmons below:

Living/Raw Apple & Blackberry Custard Torte with a Disaronno Glaze

Video | Posted on October 29, 2014 by tanyalacey

Please go to: rawfoodchef.com and vote for me Tanya Lacey. The competition is to create a new raw vegan recipe for the holidays using 5 main ingredients in 5 minutes.

Voting starts on Nov. 5th. When you vote you are entered to win lots of fab kitchen gadgets. Many thanks with love from Tanya xxx

Spicy Thai Fish Cakes V & GF (High in Essential Fatty Acids)

Posted on July 6, 2014 by tanyalacey

Having some fun in the kitchen today and created these delicious spicy treats. They can be served raw like sushi perfect on a hot day or can be cooked on a skillet.

This recipe makes five and contains a whopping 48.7g of protein. Plant munchers delight ♥♥♥