1 TBSP ground Flaxseed 

3 TBSP Soy or Almond Milk

80gm vegan Butter 

50gm Coconut Sugar 

1 tsp Vanilla Essence

1 shot Espresso (2 TBSP) or 1 tsp instant Coffee mixed into 2 TBSP hot water

1 1/2 cups plain GF Flour 

1/2 tsp Baking Powder 

90-100gm vegan Choc Chips

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Preheat oven to 160c fan bake 

Line a baking tray with baking paper.

Combine flaxseed and milk in a small bowl and set aside.

Place the butter, sugar and vanilla essence into a mixing bowl and beat using an electric beater until soft and smooth (butter may need to be slightly softened) 

Stir through coffee and flaxseed mix.

Sift in half the flour and baking powder and mix in with beater.

Add remaining flour and fold through, then add 50gm of the choc chips and knead through the dough. 

Roll balls into large TBSP size amounts and then gently flatten half way.

Press remaining choc chips into tops of cookies.

Bake for 14-15 minutes (to get the right amount of bake time for that right amount of chew you may need to experiment with time and temperature) 

Allow to cool for at least 5 minutes before eating - yes I know it's really hard! 

For the ultimate luxurious treat sandwich a spoon of Vanilla Wahiki Ice Cream between two cookies - delish! 

150gm (9-10) Medjool Dates - pitted

3/4 cup Almond Butter

1/4 cup melted coconut oil

1/2 cup of almond or coconut milk 

1/4 cup almond flour 

1/3 Cacao (or Dutch Cocoa)

1 1/2 tsp Baking Soda

2 tsp Vanilla Essence 

100gm Dairy Free Chocolate chopped

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Caramel Sauce 

600ml Coconut Cream

3/4 cup Coconut Sugar

1 tsp Vanilla Essence 

1 TBSP Coconut Oil 

2 TBSP Maple Syrup 

1 tsp Guar Gum

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Preheat oven to 150c fan bake 

Grease a 20cm tray and line with baking paper.

Caramel Sauce - put all the ingredients except the Guar Gum in to a small pot and bring to the boil over medium heat constantly stirring to dissolve the sugar. Reduce heat and simmer for 20 minutes stirring occasionally, ensure the sauce reduces and goes to a caramel colour (it may need more time or a bit more heat) mix the Guar gum in with a little coconut milk and to make a smooth paste and pour into the caramel mix stirring well. 

Leave to cool then place in fridge for at least an hour.

Brownie - Soak the pitted dated in boiling water for at least 5 minutes, then drain.

Place in a food processor or good blender along with the milk, oil and nut butter and pulse until well blended.

Scrape down the the sides and add the Almond flour, b soda, Vanilla Ess and Cacao and pulse again until well mixed. *option to add a TBSP of Coconut Sugar if you like it really sweet - don't forget the caramel sauce is quite sweet. 

Stir in the chocolate bits.

Spread into tray and bake for 25 - 30 mins or until a skewer comes out clean (I like it a bit more fudgy so like it more on the 25 min side)

Cool in pan and then transfer to wire rack after 15 mins.

Using electric beaters whip the cooled caramel sauce for 3-4 minutes until light and fluffy and pour over the brownie.

Perfect enjoyed with a scoop of Vanilla Wahiki Ice Cream! 

1 cup Hazelnuts - soak in boiling water for at least 5 hours

3 Tablespoons Cacao Powder

3 Tablespoons Cacao Butter

1/3 cup Maple Syrup 

1 tsp Vanilla Essence

1 tsp Caramel Essence 

1 cup of full cream Coconut Milk

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Preheat oven to 170c

Drain, rinse and place Hazelnuts into a tray and roast in the oven for 18 minutes or until the skins start to peel off.

Leave to cool.

Once cooled gently rub the Hazelnuts in a tea towel to remove skins then place into a high speed blender.

Place the rest of the ingredients into the blender and blitz until smooth then blitz again once or twice to cream the mixture.

Then pour into a jar and place in the fridge to set. 

Once set spread on toast or enjoy by the spoonful for guilt free snacking. 

5 TBSP Wahiki Vanilla Coconut Ice Cream

1 can Full Fat Coconut Cream - I use Essentials Countdown Brand (the dark green label) 

1 TBSP Coconut milk or 1 TBSP Maple Syrup instead of the Coconut Milk and Stevia (this will make it non keto) 

1 tsp Stevia 

3 TBSP Organic Raw Cacao Powder (Not Cocoa)

1 tsp Natural Vanilla Ess 

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Place the can of coconut cream in the fridge overnight then open and scoop the top layer of hardened coconut cream off the the top (usually about half the can will be the cream and the bottom half will be coconut water) 

Place into a blender with the Wahiki Coconut Ice Cream, Coconut Milk (or Maple Syrup) , Stevia (is using) Cacao Powder (I use Cacao not Cocoa as it has more health benefits - think antioxidants, iron and magnesium - and a lighter fresher flavour) and the Vanilla Ess.

Optional extra I also used a Vanilla Pod and scraped the seeds for a little extra Vanilla flavour. 

Blend well until combined and smooth. If it is not blending then add a tiny bit more coconut milk or maple syrup. 

Once well blended scoop into a nice glass or dish and place in fridge for at least a couple of hours.

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Optional extra add an edible flower or drizzle of maple syrup. 

6 tbsp Almond Flour

1/2 to 2/3 tbsp Stevia

1 tbsp Cocoa Powder

1/3 tsp Baking Powder 

1/2 tsp Vanilla Essence 

3 tbsp coconut milk

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Put all ingredients into a medium sized mug and mix well getting all the lumps out.

Place in microwave and cook for 1 minute on high - you may need to change time of this to suit your microwave ie a strong one might only need 45-50 seconds. 

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Remove and leave to cool for 5 minutes 

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Top with coconut milk if you wish.

1 packet Hunter Gather Gourmet Ginger Baking Mix 

1 1/4 cups pumpkin purée 

1 tsp cinnamon 

1 tbsp maple syrup 

1/2 tsp ginger

2 tbsp coconut oil melted

Orgran Egg replacer made into 2 eggs replacement

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Preheat oven to 180c 

Mix all ingredients together until well combined and pour into a greased 18cm tin. 

Bake for 25-30 minutes or until baked through.

 

Frosting

1 cup pumpkin purée 

1/2 cup maple syrup 

1/4 cup cocoa 

3 tbsp almond butter 

 

Blend together until smooth and spread over cooled cake.

3 Bananas - ideally a little over ripe 

1 Cup Hunter Gather Gourmet Vanilla or Ginger Mix or Gluten Free Flour Mix 

1 Cup Almond Flour

3 tsp Baking Power

1 tsp Baking Soda

3/4 Cup Maple Syrup

3/4 Cup Coconut Oil

1 tsp Vanilla Essence 

1 tsp Cinnamon

1/2 tsp Nutmeg

1 tsp Caramel Essence

 

Pre heat oven to 180c

Mash banana  

Mix in maple syrup, coconut oil, vanilla ess, caramel ess

Mix in flours, baking powder, baking soda, cinnamon, nutmeg

Pour mix into a tin - I like a 20cm round - but can use a loaf tin, square tin or could even make into muffin or cup cakes

Bake for 30-40 minutes or until cooked through and nicely golden brown on top

 

Vegan Caramel Sauce

3/4 cup Full Fat Coconut Milk Fat

3/4 cup Coconut Sugar

2 TBSP Honey 

1/4 cup Coconut Oil

 

Put tin of coconut milk in the fridge over night then take the top off the tin and scoop the fat off the top of the liquid. 

Place in a small pot on a medium heat, add in sugar, honey and mix until all melted and combined.

Bring to boil then reduce to a simmer for 10 minutes

Remove from heat and stir in coconut oil until dissolved

Pour over cake for extra deliciousness 

3 cups blanched almond flour (not almond meal)

1 teaspoon celtic sea salt

1 teaspoon baking soda

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

Orgran Egg Replacer made into 5 eggs 

½ cup honey or maple syrup 

¼ cup Grapeseed oil or coconut oil (melted) 

3 cups grated carrots

1 cup chopped dates 

1 cup walnuts

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Preheat the oven to 180c

In a large bowl, combine almond flour, salt, baking soda, cinnamon, and nutmeg

In a separate bowl, mix together egg replacers, honey, and oil

Stir carrots, dates, and walnuts into wet ingredients

Stir wet ingredients into dry

Transfer batter into 2 well greased 18cm cake tins

Bake for 35 minutes

Cool cake for 1-2 hours, then remove from pan