Sweets
Healthy Mini Muffins
Huoy Yoong
Ingredients Method
1 cup oats ½ cup almonds or any other nuts you may like, crushed into bits 1 tbsp. honey ½ tsp. cinnamon
Milk to suit you if you like it more moist or solid
2 ripe bananas, cut into little pieces
Apricots or sultanas( optional)
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Mix all the ingredients up. Scoop mixture into muffin tray and place in oven at 180 degrees for 15 minutes. Grill at 180 degrees for 5 minutes to get a crispy top.
Raw Chocolate Cheesecake
Sabrina Matuda
Ingredients Method
Runner up
Crust 1½ cups almonds 1 tbsp. coconut oil 8 pre-soaked dates Cake 2 ripe avocados 1 cup dark chocolate, melted 1 cup fresh ricotta
½ cup no added sugar peanut cacao spread
2 gelatine leaves
No added sugar berry jam, fresh berries and pistachios for the topping
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To make the crust First, pre-soak almonds and dates separately overnight. Place all crust ingredients into your food processor and pulse until dough-like. Add dough into your baking dish and press down evenly. Put it in the freezer for 20-30 minutes. To make the cake Place all cake ingredients into your food processor and blend until completely smooth( stopping to scrape down the sides). Soften gelatine leaves in cold water for 5-7 minutes and squeeze out any excess water. Dissolve the leaves in hot water and add to the cake mixture. Layer the mixture on top of your crust evenly. Place it in the freezer covered with plastic wrap for 1 hour. Remove from freezer and top with berry jam, fresh berries and pistachios.
Cashew Icecream
Charlene Gibbons
Ingredients Method
2 cups cashews( soaked overnight)
2 cups almond or rice milk ½ cup maple syrup 1 tsp. of vanilla essence Pinch of sea salt
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Drain cashews and pour into blender. Add maple syrup, vanilla and salt. Slowly add milk and blend until smooth. Pour into ice-cream maker and churn for 35 minutes. Scoop out into freezer safe container and place in freezer for 2 hours.
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