Sweet Treats

Base ingredients: 1 cup pitted dates (soaked in hot water for 10 minutes); 1/2 cup almond meal; 1/2 cup pecans; 1/2 cup brazil nuts; 1/3 cup cacao powder. Filling ingredients: 250g silken tofu; 200g dark dairy-free chocolate; 1 tsp vanilla essence; 1 tsp ground wattleseed; 1/2 cup coconut milk; 1/4 cup maple syrup (or more to taste); pinch of salt. Method: Pulse base ingredients in food processor until a moist but solid mixture forms. Press base mixture into chocolate moulds for bites (or one 9 inch springform tin if making a larger cheesecake) and place in freezer to harden. Melt chocolate and add to food processor with remaining filling ingredients. Process until a smooth mousse forms. Pour mousse over base and sprinkle with additional ground wattleseed and/or salt as desired. Top with dried or fresh lillypillies as available and set in freezer for at least 4 hours. Allow to thaw for 30-40 mins before enjoying.

Ingredients: 1 sheet (vegan) frozen puff pastry; 1 cup soy (or other plant based) milk; 2 tbs coconut cream/milk; 1 tbs custard powder; 1 tbs caster sugar; 1 tsp agar powder; 1/2 tsp turmeric powder; 1 pinch kala namak (black salt). Method: "Blind-bake" ready-made pastry into tart shells at 200 degrees celcius for 15-20 minutes until golden, then remove baking beads/beans and allow to cool. In the meantime, make a custard with the remaining ingredients (whisked on low heat for about 5-10 minutes). Allow custard to cool slightly and then fill tart shells. Refrigerate to set. The tarts can be rewarmed in the oven (around 80 degrees celcius - no higher or the custard will become runny again) for a crisp shell and a slightly gooey centre!

COMING SOON