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!

52-raw-tart

Tart Base

Ingredients:
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

Method:
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

Ingredients:
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

Method:
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

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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!

50-lemon-berry-cashewcake

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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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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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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Spring Blossom Raw Cashew Cheesecake

This raw cake is seriously scrumptious! I think the flavours are just perfect for spring! ❤

36 Spring Blossom Cashew Cheesecake

Base:
Using a food processor or high speed blender pulse ½ cup of raw almonds until a fine meal add ½ cup of raw cashews & blend until a fine powder.
Remove the nut meal from the blender and transfer to a bowl.
Next blend 1 cup of shredded coconut with a pinch of salt until a fine meal.
Add 2 tablespoons of sultanas or raisins
3 tablespoons of raw cacao
2-3 pitted medjool dates (depending on softness of dates, use more if dry) and blend until combined.
Add the mixture to the nut meal and mix together with your hands until it holds together then press into a lined spring-form tin.

Rosewater vanilla cream:
Blend a ¼ cup of warm water with:
2 pitted medjool dates
1 whole vanilla bean
1/3 cup of agave
A pinch of salt
1 tablespoon of rosewater
½ cup of melted cacao butter
2 cups of soaked (overnight) and rinsed raw cashews.
Once mixture is smooth, spread on top of base.

Press/sprinkle 1/8 cup of sour-dried cherries (pre-soaked overnight, will make ¼ cup) on top of the rosewater vanilla cream layer.
Allow to set in freezer for a couple of hours before removing from tin.
Garnish with edible flowers or rose petals.
The cheesecake will last one week in the fridge and almost indefinitely if kept in a sealed container in freezer.
Best enjoyed thawed for 10-15 mins.

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 =) Enjoy ❤

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Chocolate Nut Milk

Mmmmmm this chocolate brazil nut milk is quick and easy to make & of course delicious ❤
Remember to use Organic, Fair-trade, Local ingredients were possible =)

34 Chocolate Brazil Nut Milk

Blend 1 L of water with the following ingredients until smooth and creamy:
½ cup of brazil nuts (or another nut of your choice, if you want to use almonds or cashews it is best to soak them over night in water and rinse before using)
¼ cup of dried mulberries
¼ cup of raw cacao powder
4 medjool dates

Using a nut milk-bag or tea-towel stain the fibre from the liquid, save the fibre to make bliss balls or to put the mixture into muffins or a cake etc.

The milk will last about 1 week in the fridge =) Enjoy. xx

 

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Jaffa Cashew Cheesecake

This is a beautiful smooth and delicious uncooked dairy-free cashew based cheesecake, it’s healthy and one small slice will satisfy your craving for a sweet and rich treat =) This cheesecake will last one week in your fridge in a sealed container (unless you eat it all before then!) and pretty much in defiantly in the freezer in a sealed container!
Remember to use organic, fair-trade/local ingredients where possible!

Have fun un-cooking!

32 Jaffa Cashewcake

Base:
In a blender or food processor combined the fooling ingredients together until the mixture sticks together when you push it together with your fingers.
½ cup of raw almonds
½ cup of sultanas or raisins
2/3 cup of shredded coconut
¼ cup of chia seeds
2 tablespoons of raw cacao powder
2 medjool dates
Once the mixture is combined press into your tin (keeping in mind if you use a larger tin the cheesecake will not have much height to the cake, use a smaller tin (I used a 20 cm round tin and lined the bottom of the spring form tin with baking paper to make taking the cake off the bottom easier)

Cream:
In a blender or food processor combine the following ingredients until silky smooth 2 cups of rinsed cashews that have been soaking in water for at least over-night (8 hours) I like to soak mine for between 24 hours-48 hours
1 cup of fresh orange juice
¼ cup of raw agave (you can use 3 medjool dates instead if you would rather)
¼ cup of sultanas or raisins
¼ teaspoon of Himalayan salt
2 tablespoons of cacao powder
½ cup of melted cacao butter (to melt your cacoa butter you can put it in a double boiler over low heat, or pop it crushed up a little in a glass jar an put it in warm water)

¼ cup of coconut oil (to melt do the same as the cacao butter or if it is a warm summers day it will already be melted)
1 teaspoon of orange blossom water orange zest to your liking (I used about 1 teaspoon)
Once the cream is perfectly smooth spread on top of the base and pop it in the freezer =) it should be ready to pop out of the tin in about an hour and a half, I use a warm cloth to wipe around the outside of the tin to help melt the side of the cake just a little to make it easier to remove. Garnish as you wish, I used orange zest, cacao nibs and some edible flowers.

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 =) Enjoy ❤
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Lemon Lime & Cracked Pepper Cheese

This beautiful peppery & zesty nut cheese is perfect as a dip with vegetable sticks or on crackers & a dollop ontop of a pasta dish is divine.
Use organic, fair-trade/local ingredients where possible!
Enjoy ❤

31 Lemon Lime and Cracked Pepper Cheese

In a high speed blender, blend the following ingredients until smooth and creamy!

1 1/2 cups of soaked raw cashews (I soak mine for 24 hours, 1 cup of dried raw cashews should give you 1 1/2 cups soaked) or use raw macadamia nuts, these do not need to be soaked it will just take a little longer in the blender to get the cheese soft and creamy!
Depending on how zesty you want your cheese add 1 tablespoon of each fresh juice at a time;
1-2 tablespoons of lime juice
1-2 tablespoons of lemon juice
1/2 teaspoon of salt
20 or so whole peppercorns, add a little more if you want more bite.
Add water as required, the less water you add the thicker your cheese will be, I used 2 tablespoons to get the constancy I wanted.

I sprinkled a dash of cracked peppercorns on top of these cheese and on the few occasions I’ve made this cheese I have enjoyed it with carrot sticks, and on roasted sweet potato!

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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Apricot Almond Milk

This Almond Milk is so smooth and creamy with just the right amount of sweetness!
It’s really easy to make! and will last in the fridge for about 5 days.
Use organic, fair-trade/local ingredients where possible!

28 Apricot Almond Milk

Soak 1 cup of raw almonds in water over night, drain and rinse well, put the almonds into a high-speed blender or food processor with:
6 sulphur-free dried apricots that have been soaked overnight in about 1 cup of water (add the water to the blender)
Add 1 medjool date (add more if you would like a sweeter milk)
3 cups of chilled water (room temperature is fine if you don’t want to drink it straight away like I do)

Blend well, once everything is combined use a nut milk bag, muslin cloth or a clean tea towel to drain the liquid from the almond pulp, save the almond pulp to use as something to make bliss balls with, or a cake base with, I like to use the almond pulp in my banana bread =)

This milk is so refreshing to drink as it is, or you can pour it on your cereal if that is what you eat for breakfast, plus its great to use in smoothies =)
❤ Enjoy, and 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 =)

x
Missy

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Ginger Orange Dressing

This dressing is so simple and tasty!!!
Remember to use organic, fair-trade/local ingredients where possible!

In a blender blend the following ingredients together until smooth:
1 cup of fresh orange juice
2 table spoons of lime juice
2 large kaffir lime leaves
2 tablespoons of tahini
2 tablespoons of chopped ginger
1 tablespoon of tamari (wheat-free) or soy sauce
1 chilli (or less if you don’t want to much spice)
½ teaspoon of agave

27 Asian Dressing

Use this dressing on your choice of raw vegetables, sprinkle with sesame seeds and garnish with edible flowers and thinly sliced kaffir lime leaves if you wish =)
The dressing can be used with rice paper rolls as a dipping sauce.

❤ Enjoy, and 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 =)

x
Missy

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