Raw Rosewater Caramel & Nectarine Tart

This raw tart is a very refreshing summer dessert, it is fairly simple to make and looks extra gorgeous when topped with edible flowers!
Remember to use organic, fair-trade/local ingredients where possible!
It’s been awhile since I have shared recipes one after another with out months of nothing! Since the birth of my child Zen, almost a year ago now, I just don’t seem to find the spare time to sit at the computer, type out the recipe and share! But as Zen gets older I do hope I’ll get a little bit more time to share recipes I create as I have missed doing so!
However, I am currently working on a small online recipe book, which I hope to release in a few months! ❤ Will update you soon!
For now do yourself a favour and make this delicious Rosewater Caramel & Nectarine Tart!


Tart Base

2 cups of shredded coconut
1 ½ cups of raw cashews
1 cup of raisins
¼ cup of pecans
3 tablespoons of melted cacao butter
Pinch of Murray River Salt

1. In a food processor or blender, Pulse/blend the shredded coconut until it resembles a fine powder, put it into a bowl.
2. Next pulse/blend the raw cashews and pecans until they too resemble a fine powder, add to the bowl and give mixture a quick stir.
3. Then pulse/blend the raisins until they are sticky add to the bowl, mix well.
4. Mix in the melted cacao butter and a pinch of salt.
5. Firmly press 1 cup of the mixture into a large tart pan, use the remaining mixture to press around the sides of the tin.
6. Chill the base in the fridge for about 30 minutes, so it hardens up.

Raw Rosewater Caramel Sauce + Nectarines

1/3 cup of soaked cashews (soak overnight then rinsed well)
¼ cup of melted cacoa butter
¼ cup of melted coconut oil
¼ cup of water
5 Medjool dates (7 Bahee dates)
2 tablespoons of agave syrup
2 tablespoons of Rose Water (I use Chef’s Choice which is labelled Vegan)
¼ teaspoon of Murray River Salt
Optional 1 whole vanilla bean

7-10 ripe nectarines (not in season? top this tart with any fruit you like!)
Handful of broken pecan pieces
Edible flowers/petals
Optional sprinkle of Murray River Salt

1. Blend the top 8 ingredients together until creamy and smooth.
2. Spread the caramel sauce over the tart base, put it in the fridge until it sets.
3. Slice up the ripe nectarines and place them on top of the harden caramel.
4. Garnish with flowers, and a sprinkle of broken pecan pieces.
5. Eat immediately, if you do not wish to eat this tart straight away, do not put the nectarine on top until you want to eat it, as they oxide quickly and do not look as appetising, however if you do not mind, go for it, the slice will last a few days in the fridge with the slice nectarines, and at least a week without them on top.

Enjoy ❤
If you make this raw tart or any of my other recipes please let me know what you think and #magicmilkbarrecipe
Instagram: @magicmilkbar


Smoky Pepper Cheese

Cheesy, smoky deliciousness!!! Enjoy on crackers, in toasties, on pizza, in a salad…<3
Remember to use organic, fair-trade/local ingredients where possible!


In a pot mix/whisk the following ingredients until Agar Agar dissolves:
1 cup of soy milk
1/3 cup of water 2-3 teaspoons of agar agar powder, depending how firm of a cheese you want (I think 2 is good, if you use more it will be more of a rubbery texture, but will hold its shape better!)
Once combined add in these ingredients and mix/whisk until everything is well combined and has a smooth consistency:
1/3 cup of coconut oil
2 tablespoons of natural hickory liquid smoke
2 tablespoons of lemon juice
1 tablespoon of natural pecan liquid smoke
1 tablespoon of nutritional yeast
1 teaspoon of mustard powder
1 teaspoon of light miso paste (make sure it is fish free!)
½ teaspoon of cracked pepper (feel free to add more if you want a stronger pepper flavour)
Pour the cheese liquid into mould/s and let set/cool at room temperature before popping into the fridge to fully set.
The cheese will last at least one week in the fridge.
Enjoy!!! If you make this cheese or any of my other recipes please let me know what you think and #magicmilkbarrecipe Yummy yumm!

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Lemon & Berry Cashew Cheesecake

This tart, berry raw cashew cheesecake is just lovely and lemony, it goes down well on a warm spring or summers day.
Remember to use organic, fair-trade/local ingredients where possible!


Base: Pulse ½ cup of sunflower seeds until they become a fine powder Add 1 cup of shredded coconut, pulse quickly.

Add 1/3 cup of sultanas or raisins (make sure they are oil free)

2 medjool dates

1 tablespoons of melted coconut oil

1 teaspoon of lemon zest

¼ teaspoon of Murray River Salt

Blend until well mixed. Press firmly into tin (I use a spring-form tin)

Lemon Cream:
Blend the following ingredients in a high-speed blender until smooth.
½ cup of fresh lemon juice
¼ cup of agave syrup
1/3 cup of sultanas or raisins
4 medjool dates
½ cup of melted cacao butter
1/3 cup of melted coconut oil
¼ cup of water (or fresh coconut water)
½ teaspoon of Murray River Salt

Next add in 2 cups of soaked and rinsed raw cashews, I like to soak mine for 24 hours in the fridge, though overnight (8 hours) is fine.
Blend the mixture until creamy and smooth. Spread on top of base.
Push/spread ½ – 1cup of fresh or frozen mixed berries (raspberries, strawberries, blackberries etc.) and if frozen defrost first and also add the juice from the berries on top of the cheesecake.

Pop the cake in the freezer until set, once set, use a warm cloth to melt the sides of the cake off the tin. Put the cake into the fridge to de-frost but to stay firm. Sprinkle the cashew cheesecake with lemon rind before serving.
Enjoy!!! If you make this recipe or any of my other recipes please let me know what you think and #magicmilkbarrecipe

x Missy

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Beet Sweet

Oh, my, this dip was so tasty, it didn’t last longer than the day I made it. It is quite easy to make, low fat, tastes great by the spoonful, or use it as a dip, a side salad in a burger or wrap! Do as you feel it will work! I’m craving to make this again as it was really enjoyable ❤
Remember to use organic, fair-trade/local ingredients where possible!

To start with boil (steaming is good too) until soft the following ingredients in separate pots:
3 cups of peeled chopped sweet potato, I used the orange variety, but you could use the white or purple.
1 cup of peeled chopped beetroot – I used purple beets, but you can use the orange/yellow if you like.
Once the vegetables are soft but still are holding their shape, drain the water and allow to cool.

In a mortar and pestle grind these dry ingredients until combined or use a machine that will do it for you if you would rather, I personally really enjoy the effort I have to put into the mixing and grinding the ingredients:
4 Black Pepper Corns
1 Whole Allspice
1 Whole Clove
½ teaspoon Murray River Salt (or a salt of your choice, but please not ‘table salt’, if possible)
¼ teaspoon Cumin Seeds
Once grinded well, add the these wet ingredients and pound until combined (not smooth, just mixed well):
2 tablespoon Parsley – freshly chopped
1 tablespoon Basil – freshly chopped and packed in to the tablespoon
1 tablespoon Red Onion – finely diced
2 teaspoons Garlic – freshly crushed, about 1 large clove
Now mix in:
2 tablespoons Lemon Juice – freshly juiced
2 tablespoons Coconut Milk (I used fresh, canned is fine)
1 tablespoon Maple syrup (Agave or Rice Malt could substitute)

Now back to the Sweet Potato and Beetroot, If you look at the photo above of the finished Beet Sweet, you will see I left a lot of texture, if you want a smoother dip, chop/mash the vegetables more finely, it is up to you! Then mix through the flavouring, place into a serving bowl, sprinkle with fresh basil and parsley.

Yummmmy! Chill in the fridge before serving if you wish or eat it right now!

If you make this recipe or any of my other recipes please let me know what you think and #magicmilkbarrecipe

x Missy

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Coconut Caramel Slice

This slice is so dreamy! It reminds me of a slice my marvellous Mother would make when I was a lil’ kid.
It’s easy to make! Even though there a few steps because of the different layers it may sound a little complicated, totally worth it though! Next time I’m going to double the recipe! Yup its that good and didn’t last more than a day… it was shared though, I didn’t eat it all myself honest!
Remember to use organic, fair-trade/local ingredients where possible!

48 Coconut Caramel Slice

In a bowl mix together the following ingredient spread the mixture into a lined slice tin and firmly press the mixture down, prick with a fork, bake at 160 degrees Celsius for 15, 20 minutes (until golden brown).

1 cup of flour (wheat, spelt, gluten-free, the choice is yours)
1/2 cup coconut sugar
1/2 cup of desiccated coconut
1/4 cup oil (coconut, sunflower etc)
2 tablespoons of coconut milk
Pinch of Murray Rive Salt (or the salt harvested closest to where you are in the world)

In a pot whisk the following ingredients over medium heat until well combined and the mixture started to boil and has thickened up, pour on top of the cooked base and put back into the oven for a further 30minutes, let the slice cool.

2 cups coconut milk
2/3 cup coconut cream
2/3 cup coconut oil
1/3 cup coconut sugar
2 tablespoons of agave
2 tablespoons of maple syrup
1/4 cup of rice flour (for thickening the mixture)
1/4 teaspoon of Murray Rive Salt (or the salt harvested closest to where you are in the world)

In a double boiler mix the following ingredients together until smooth, then pour on top of the cooled slice, sprinkle with toasted coconut and put in the fridge to set before slicing.

1/4 cup cacao butter
1/4 cup coconut oil
1/4 cup agave or maple syrup
1-2 tablespoons of cacao powder depending on if you want a richer chocolate or not
Pinch of Murray River Salt (or the salt harvested closest to where you are in the world)

1 cup of toasted shredded coconut – I spread out the coconut on a tray and toasted it until golden brown, however maybe you can buy pre toasted coconut!

Enjoy!!! If you make this slice or any of my recipes please let me know what you think and #magicmilkbarrecipe

x Missy

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Almond Milk

This is a very basic Almond Milk recipe, why buy something pasteurised when you can make it fresh yourself! if you do not like almonds or do not have any in your pantry you can use any nut you wish, keep in mind macadamia nuts do not need to be soaked ~ but can be if you want to. Enjoy this milk straight out of the fridge, or use it in cooking/uncooking recipes, I enjoyed this milk with cookies! Remember to use organic, fair-trade/local ingredients where possible!

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Soak 1 cup of raw almonds in 1 cup of water over overnight – or to 24 hours in the fridge, if you live in a cool climate leaving the nuts at room temperature is fine (Such as in Melbourne in winter), as I am living in Cairns at the moment I’m sure the nuts would go yucky if I didn’t keep them in the fridge while soaking!

Drain and rinse the almonds, then put them into a high-speed blender with 1 litre of water (Use less if you want more of a creamy flavour rich almond milk)
2 pitted medjool dates (feel free to add more if you want a sweeter milk, or remove all together)
pinch or two of murray river salt

Once all ingredients are well combined and you don’t see any big chunks of almonds remaining! use a nut-milk bag, (or clean tea towel) to separate the liquid from the solids, I keep the almond meal and use it in other recipes, you can dehydrate it, freeze it or keep in the fridge for a day or two ~ it is perfect to use in bliss balls, in a cake (like almond meal), I’ve added some into a tofu scramble, and I have used it in making dairy-free cheese sauce. Do as you want, but it is too good to waste! The milk should be enjoyed within 3 days.

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Choc-Chip Cookies

These are incredibly delicious, well that’s what my tastes buds told me anyway! Crispy on the outside and soft on the inside, they are awesome to enjoy still warm from the oven and go well with a glass of home-made nut milk! If you don’t have a real sweet tooth like I do, use less cane sugar, the molasses and agave help hold the cookies together, so you don’t want to omit those! Mmmmm freshly baked cookies ❤ ENJOY!

42 choc chip cookies

In a bowl mix: 2/3 cup of oil, I used rice oil, but you could use any mild tasting vegetable oil. Try to use organic, fair-trade/local ingredients where possible!

1 cup of brown sugar – do not pack it in, just pour the sugar into the measuring cup until filled

¼ cup of raw cane sugar

Wisk in 1 tablespoon of flax meal

1 tablespoon of molasses

1 tablespoon of agave (or rice malt, or golden syrup)

Sift and mix in slowly 1 ¾ cup of plain flour (wheat, spelt your fave gluten-free mix)
1 teaspoon of baking powder
½ teaspoon of baking soda
1/8 of a teaspoon of nutmeg
½ teaspoon of salt
Once mix together well mix through 1 cup of vegan chocolate chips/chopped up chocolate block (about 150g

Mould into the cookie shape/size you desire, put the cookies onto a lined baking tray. Pop them in the pre-heated oven at 170 for 12-15 minutes, my oven is terrible and has no fan bake, so I didn’t use fan bake and the bottom of my cookies got a lil burnt, if you have fan bake use it! =)

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

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Raw Curry

This is a fairly simple to make and delicious raw curry, I’m not sure which cuisine was the inspiration, it is an Asian fusion – but those I made it for say it tastes like a laksa =) The recipe serves about 5 people, depending on how hungry you all are of course! Remember to use organic, fair-trade/local ingredients where possible!

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Firstly we make the raw coconut milk, you will need the 2 cups of coconut flesh from 2 semi mature coconuts, I drink the coconut water and then use the flesh to make home-made coconut milk, it tastes incredible, so much more flavourful than caned coconut milk! I drink it straight as it is from the fridge its just awesome chilled with a few ice cubes! With the left over coconut flesh you could dehydrate it and make desiccated coconut out of it, pop it into a smoothie or what ever you like, just don’t waste it!

Blend 2 cups of coconut flesh with 2.5 cups of water, using a nut-milk bag strain out the liquid into a high-speed blender jug.

Next add the following ingredients to the jug:

2 cups packed of fresh tomatoes
2 teaspoons coriander root
1 chili (as mild or spicy as you like)
1 teaspoon fresh ginger
1 teaspoon cumin seeds
1 teaspoon of fresh lemon grass
½ teaspoon of salt
¼ teaspoon of fresh turmeric
¼ teaspoon of coriander seeds
¼ teaspoon of cracked pepper
Dash or 2 of nutmeg powder (about 1/4 teaspoon)
Once all the ingredients are well blended use your nut-milk bag and strain the liquid into a serving jug, and pop it in the fridge if you would like your curry a little chilled.

In a large bowl mix the following ingredients:

3 cups of spiralized raw pumpkin (peel off the skin and chop into large cubes that will make it easy to spiralize)
3 cups of spiralize raw zucchini or yellow squash
2 cups of chopped green leaves, I used kangkong and aibika
1 cup of fresh corn kernels
½ cup of chopped bean (I used snake beans, though I’m sure snow peas would be tasty)
¼ sliced shallots

To serve: Put the mixed vegetables into serving bowls, pour the liquid equally overtop, sprinkle with fresh coriander leaves, Vietnamese mint, basil, sliced shallots, finely chopped chili, a wedge of lemon and/or lime and a sprinkle of cracked pepper.
Enjoy!!!!! ❤

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)
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Orange Pana Cotta

Well Hello There! I’ve never made panna cotta before I made this recipe….I really wish I had! Oh my goodness it is so good! & pretty easy to make too! Will be making it again soon thats for sure! =) & I encourage you to make this creamy dairy-free pana cotta recipe yourself =)
Remember to use organic, fair-trade/local ingredients where possible! ❤

40 Orange Pana Cotta

In a blender blend the following ingredients until smooth =)

1 cup of soaked and rinsed cashews (over night is best, but 4 hours will do)
1 cup of soy milk (or other dairy-free plant milk)
1/2 cup of coconut cream
1/2 cup of raw cane sugar (or coconut sugar if your’d rather)
1/4 cup of water
1 tablespoon of agar agar flakes
2 teaspoons of vanilla extract
pinch salt

Heat the ingredients  over low-medium heat until the mixture thickens, pour into serving glasses or ramekins, I put the mixture into 4 ramekins.
Let the pana cotta cool down to room temperature before covering and letting set in the fridge (I did so over night).

Orange layer:
On the stove over low heat whisk/mix the following until it thickens up a little.

1/2 cup of fresh orange juice
2 tablespoons of sugar (or coconut sugar)
1 tablespoon of corn flour (make sure you mix all the ingredients together before adding heat, other wise the corn flour will go all lumpy)
1 teaspoon of orange zest

Let the orange mixture cool before spooning the mixture onto of the set pana cotta.
Then pop it back into the fridge.

When ready to serve I garnished mine with about 1/4 cup of roasted macadamia nuts (1 cup between the 4 pana cotta’s), orange zest, fresh mulberries and a sprinkle of icing sugar (-=

Enjoy ❤

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)


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Lebanese Beetroot Salad

This recipe is pretty simple to make but takes at least overnight depending if you make your own coconut sour cream or not – it will take about 2 days if you do! This salad tastes great as is, or put into a wrap with other vegetables it is even more awesome! As it takes a bit of time to make the coconut sour cream, if coconut yoghurt isn’t too expensive where you live feel free to use a cup of coconut yoghurt instead of the home-made cultured coconut sour cream 😉

Remember to use organic, fair-trade/local ingredients where possible! 

39 Lebanese Beetroot Salad

First of all if you are not in a rush to make this recipe try culturing your own coconut sour cream.
It is pretty easy, you will need a can of good quality coconut cream (100% coconut no water or anything else added). You can use this coconut sour cream in anyway you choose to, as well as in this coconut feta recipe will follow =)

For the sour cream:
270ml can of coconut cream
2 tablespoons of coconut yoghurt or whatever plain vegan yoghurt you use (you need this for the culture, but if you have vegan probiotics handy use about 2 teaspoons of the powder)
stir well and cover, leave at room temperature for 24-48 hours, depending on the climate you live in, – I am in Cairns so I left it out for just over 24 hours, I stirred it about 3 times during those hours, just to see how it was going, it should be a little tart. It will be runny but will thicken up once stored in the fridge!

Then in a blender blend the following ingredients together until smooth to make your Coconut Feta =)
Your cultured coconut sour cream or if you would rather use 1 cup of store brought vegan coconut yoghurt (or what ever vegan plain yoghurt you have)
1/4 cup of soaked and rinsed cashews (soaked at least 4 hours)
1 tablespoon of tahini
1 tablespoon of lemon juice – add more if you want more of a tang
1 clove of garlic (large or small clove is up to you, depends on how much you love garlic)
1/2 teaspoon of salt (add more if you want)

Pour the mixture into a container and put in the fridge to set, I did this overnight.

Chop 12 small beetroots into 4 pieces, as they are baby beetroot the skin shouldn’t need to be peeled, just top and tail the beetroot, put into a pot, cover with water and boil until tender.
Pour out the beautiful magenta coloured water or use it in a way you can think of doing so! (I once tried dying white clothing with beet juice! It worked! Went a lovely pink colour)
Let the beetroot cool down, before putting in the fridge to chill (once again – I did so over night)

To assemble the salad, put the beetroot pieces into a bowl and mix with about half of the coconut feta mixture, this will be set from being chilled in the fridge, you will need to mix in the coconut feta well using a spoon and then using your clean hand (make sure there is no purple from the beets on your fingers otherwise the coconut feta turns pink) sprinkle the coconut feta on top of the salad then garnish with 1/4 cup of your favourite type of mint and enjoy right away, or put in the fridge to serve later! (The coconut feta melts if out in the warmth for a long time, if you live in a cold climate it shouldn’t be a problem).

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

xx Missy

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