3 Recipes in 1- Experimenting with the Beauty Chef!

November 11, 2015

 S U N D A Y S are for baking, well for me the Raw kind!

 

Playing around in the kitchen on Sunday I decided to experiment with a Beauty Chef Recipe and from here I developed Three types of Raw Slice that I thought you might enjoy. The best part about making these slices is  that you can keep them in the Freezer and just help yourself when ever you want a little something sweet! My recipes are just a bit of fun experiment and add or suptract where you like!

 

This Recipe will make:

 

1x Raw Citrus Slice
1x Raw Raspberry Glow Slice

1x Raw Choc Mint Balls of Bliss

 

 

Base Ingredients adapted from the Balls of Bliss Recipe off Beauty Chef website: I have changed the quantaties for you as you will need extra for the three bases please note this is just a rough guide to what I do have fun in the kitchen.

  • 4 cups desiccated coconut (plus extra for coating the bliss balls)

  • 1 cup raw cashews

  • 1 cup raw almonds

  • 1/2 cup sunflower seeds

  • 1/2 cup chia seeds

  • 30 pitted medjool dates + 2-3 tbsp filtered water

  • 6 scoops of BODY Inner Beauty Powder

  • 6 tbsp coconut oil

  • 3 tbsp almond/ nut butter

  • 4 tbsp tahini

  • 1/2 tsp cinnamon

  • 1 tsp vanilla extract

 

(Before you start soak 1 cup of Raw Cashews you will need this for your icing later on!)

 

Base Method

Combine coconut, nuts and seeds in a food processor and blend until the mix resembles fine crumbs. Set aside in a separate bowl.

Seed dates and put them in the food processor with 2-3 tbsp water and let stand for 5 minutes. Blend to until it forms a chunky paste.

Add Body Balance powder and cinnamon to nut mix and combine. Add the nut mix to the date paste in the food processor.

Add coconut oil, coconut butter, almond butter, tahini, coconut oil and vanilla extract and blend well until it forms a moist mixture. If the mixture is too crumbly add a tbsp or two of filtered water.

 

At this stage I devide the mixture into Three batches

 

For the Citrus slice base place back into food processor and add Juice of a lime , Zest of a lime and two capfulls of the Beauty Chef Hydration Booster.

 

Remove base from food processor and press into a lined tin and place in freezer.

 

Next move onto the Raspberry Glow Base add 1tsp of Glow &  1/4 cup of Soaked Goji Berries process, press into a lined tin  then into a freezer to set.

 

Next you want to make the Chocolate mint balls add 1-2tbsp of Raw Cocao and 1 drop of dotera peppermint oil or half a cap of peppertmint esscence. Process, do a taste test,add more cocao if needed then remove from food processor and roll into little balls and place into an airtight container fridge.

 

 

Citrus Icing :
  • 1 cup of cashews (soaked for an hour or so)

  • Juice of half a lime and a full Orange or Lemon (plus grated zest)

  • 1tbs-desiccated coconut

  • Pinch of Himalayan salt

  • 2-3 tbs maple syrup and

  • 1/4 cup of coconut oil

Blend and add little bits of water until the consistency is smooth and resembles slightly runny icing. Place on top of slice and finish with shredded coconut. Place back in freezer after a couple of hours you can remove slice and cut into servings and place back in an air tight container  & in the freezer!

 

 

For the Raspberry Glow Slice

Raspberry Layer

  • 2 cups fresh/ frozen raspberries

  • 2/3 cup raw cashews or macadamias

  • 4 tablespoons shredded organic coconut

  • 6 tablespoons pure maple syrup or rice malt syrup

  • 1 tablespoon coconut oil, melted

Chocolate Layer

  • 1/3 cup coconut oil

  • 2 tablespoons pure maple syrup or rice malt syrup

  • 1/3 cup raw cacao powder

To make the raspberry layer, blend all raspberry layer ingredients except the coconut oil in a high speed blender until smooth. Add coconut oil and blend until well combined. Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 1 hour to set.

To make the chocolate layer, melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the maple syrup. Whisk briskly until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the raspberry layer (it sets like ice magic so dont panic).  Place back into the freezer and let it set completely, approximately 1-2 hours. You want to ensure that the slice has completely set, to allow for easier slicing.

Remove from the tin, slice straight away and store in an airtight container in the freezer (I recommend the freezer as the raspberry layer softens easily).

 

ENJOY and dont forget to have fun in the kitchen thats the best part experiment add new ingredients and subtract others cooking is Fun!!

 

 

And if you dont want to go to the effort of making the slices just make the base recipe and roll into little balls of yumminess! ( I added cranberries to the rasperry Glow base)

 

 

 

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