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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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

Base:
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)

Caramel:
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)

Chocolate:
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!

0DSC09351 bb

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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Chocolate Peanut Butter Cake

I just love chocolate and peanuts together, seriously it is like they were made for each other!
This is a pretty tasty cake, and it is rather simple to make too! And it has beans in it! Beans!!! Yup, that makes it reasonably high in protein, if you are into that!
Remember to use organic, fair-trade/local ingredients where possible!

44 Chocolate Peanut Cake

1 cup of cooked kidney beans, you can use canned beans if you like, I soaked 1/3 cup of dried kidney beans overnight, then I rinsed and boiled them until cooked this equaled one cooked cup of beans.

Put the beans into a blender and blend with the following ingredients until smooth:
1 cup of coconut sugar (feel free to use cane sugar if you want to)
1/4 cup of rice malt (you can use maple syrup or agave if you wish but keep in mind these are sweeter – I think so anyway)
1/3 cup of cacao powder
1/4 cup of peanut butter (I used smooth)
1 tablespoon of flax meal
1/4 teaspoon of salt

Optional: 1 tablespoon of vanilla essence – Dash or two of ground nutmeg, 1 teaspoon of ground cinnamon

Blend well before adding:
1 cup of flour (gluten free or not it’s up to you, I used organic spelt flour)
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1 teaspoon of vinegar
Quickly pulse/blend these ingredients together.

Pour the mixed mixture into a lined tin – the size is up to you, so use what ever you have, baking time will change depending how deep or shallow your cake/brownie tin is!

Stir through/sprinkle on top 100g of chopped up dark vegan chocolate 1/3 cup of peanut butter
And an optional 1/3 of skinless roasted peanuts.

Pop into your preheated oven at 180degrees Celsius and cook the cake as long as you need to / til you prick it with a fork and it comes out clean (it took my cake on the middle of the oven 30minutes in an oven that annoyingly has no fan bake to cook) Enjoy as is, or with vegan vanilla ice cream

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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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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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 =)

x

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Chocolate Fudge Ripple Icecream

Oh my, this is some serious fudgy filled goodness! You can make your own dairy-free ice-cream without needing an ice-cream maker! It’s pretty easy to make and you should have your own ice-cream within 24 hours! Remember to use organic, fair-trade/local ingredients where possible! ❤

38 Chocolate Ripple Icecream
In a pot whisk the following together until no lumps remain – if you want you can blend the ingredient together in a high-speed blender until smooth then transfer into a pot.

270mls of coconut cream
1 1/2 rice milk (or other plant milk of your choice)
1/2 cup of soy milk powder
1/2 cup of raw cane sugar
1/4 brown sugar
1/4 cup of raw cacao powder
1 tablespoon flaxseed goo
To make Flaxseed Goo: In a bowl put 1/3 cup of flax seeds with 1 cup of water, give the mix a good stir every so often for the 1st hour, it will take at least 2 hours for the goo to be ready to use – feel free to do this the night before if you can! Stain the flaxseed from the goo, you can use the flax seeds to make crackers, or put them into smoothies, or into anything else you think would be good! don’t waste them!!! You will need just 1 tablespoon of this goo for this recipe, put the remaining goo (a bit less than 1/2 cup) in a sealed container, it can be stored in the freezer, just defrost it before you use it in another recipe =)
1/2 teaspoon arrowroot
1/4 teaspoon xanthan gum
1/8 teaspoon salt

Wisk/stir together the mixture while it simmers over low-medium heat for about 20minutes, remove from heat and let it cool to room temperature, pour into a freezer safe container with a lid, leave in the freezer for 2 hours, give it a bit of a stir then put it back into the freezer.

Now to make the chocolate fudge sauce wisk or blend together the following before putting it in a pot and stirring the mixture together on the stove until it thickens:
2 tablespoons of soy milk or other plant milk of your choice
2 tablespoons melted coconut oil
2 tablespoons rice malt
2 tablespoons of golden syrup
1 tablespoons cacoa powder
1 teaspoon of arrowroot (mix in a small container with 2 tablespoons of water or plant-milk before adding it to the rest of the mixture)

Let the sauce cool to room temperature, after the icecream has been in the freezer for 4 hours stir through the chocolate sauce!! Hello there Chocolate Fudge Ripple Ice-cream – it’s not ready to eat yet though!! Keep it in the freezer overnight =) and in the morning it will be ready to enjoy!

I garnished my ice-cream with some cacao nibs ❤ Some grated vegan fair-trade chocolate onto would also be awesome! This is a really rich ice-cream, you don’t need much to feel satisfied.. at least I didn’t anyway =-p

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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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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