©2018 by Michaiah Simmons-Villari.

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 

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.

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

*Vegan and Gluten Free

Keto Vegan Chocolate Mousse 

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

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. 

Remove and leave to cool for 5 minutes 

Top with coconut milk if you wish.

*Vegan and Gluten Free

Keto Chocolate Mug Cake

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

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.

*Vegan and Gluten Free

Pumpkin Maple Fudge 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 

*Vegan and Gluten Free

Banana Cake

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

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

*Vegan and Gluten Free

Carrot Cake