Makes 8 small tarts For the base: 1 ⅓ cup almond flour 5 pitted dates 3 tbps coconut oil  ½ cup lemon juice  ¼ tsp salt For the filling: 1 ½ cups cashew nuts (soaked overnight) ½ cup coconut milk ½ cup citrus juice (grapefruit / lime / clemengold) ¼ cup coconut oil ½ cup brown rice syrup or if not vegan, you can use honey  1tbsp Superlatte Latte blend (we ...

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Serves 4 Prep Time: 25 minutes Cooking Time: 15 minutes 2 tablespoons olive oil,  1 small red onion, finely diced  2 garlic cloves, finely chopped  1 tablespoon psyllium husk powder ½ cup rolled oats  2 (14-ounce) cans black beans, drained and rinsed 2 medium beets, grated  100 ml beetroot juice  1½ teaspoons smoked paprika  Salt and freshly ground ...

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200 g Dark Chocolate, 150 g melted, 50 g roughly chopped 150 g butter, softened 600 g brown sugar 200g tahini 6 eggs 50 g cocoa 250 g flour 50 g pecan nuts, roughly chopped Pre-heat oven to 180 °C. Line the base of. A deep baking tray with baking paper. Whisk together the butter and sugar until combined. In a separate bowl whisk together 150 g of tahini and the eggs. Add the egg mixture and ...

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