Sweet Stuff

Raw Apple Almond Butter Torte
raw apple almond butter torte

125g walnuts
125g raisins
100g shredded coconut
¼ tsp salt
275g peeled apple, diced
225g almond butter
60g coconut oil, warm
½ tbsp cinnamon
½ tbsp nutmeg
¼ tbsp salt
fresh apple slices to serve

1. Place the walnuts, raisins, coconut and salt into a high
speed blender and process to a fine crumb.

2. Press into the base and up the sides of a 16cm pie or
tart tin. Refrigerate.

3. Place the apples, almond butter, spices and salt into blender and blend until smooth.Pour in the coconut oil and blend well.

4. Pour the filling over the crust. Refrigerate for a minimum of 4 hours. Serve with thinly sliced apples dressed with lemon juice and a drizzle of maple syrup.

Raw Panforte Di Sienna
raw panforte di sienna

225g almond butter
180g shredded coconut
75g raw cacao powder
200g pure honey
1 tsp vanilla essence
50g coconut flour
20g chia seeds
75g macadamias, roughly chopped
75g hazelnuts, roughly chopped
100g figs, roughly chopped
100g pitted medjool dates, chopped
50g inca berries
¼ tsp salt
3 tsp cinnamon
3 tsp grated ginger
3 tsp grated nutmeg
1 tsp ground pepper
¼ tsp ground cloves
20g extra raw cacao powder

1. Place everything into a bowl except the extra raw cacao and mix well. The mix will seem quite stiff and a little on the dry side, but once the almond butter softens from the heat of your hands it will all come together to form a uniform ball.

2. Line a 24cm cake or tart tin with baking paper and press the mix into the tin. Refrigerate until firm.

3. To serve, dust liberally with raw cacao powder and slice into very thin wedges.