U LT I M A T E D E S S E R T Sr e c i p e s b y t h e e x t e n d e d Lov i n g Ea r t h fam i l y

C O N T E N T S1/ Salted Caramel Brownies 3/ Layered Strawberry Cheesecake 4/ Hot Chocolate Cherry Pots 5/ Choc Chia Snap Bickies7/ Caramel Snickerz Slice 8/ Choc Peanut Butter Tart9/ Fig & Pear Loaf11/ Gluten Free Caramel Donuts12/ Almond Chocolate Balls13/ Upside Down Blood Orange Cake15/ Cacao & Raspberry Raw Slice16/ Caramel Sauce17/ Raw Cacao Mousse Cake19/ Raw Orange Chocolate Slice20/ Chocolate Peanut Butter Fudge21/ Vanilla Raspberry & Chocolates Cakes23/ Choc Chunk Babay Cakes24/ Raw Persian Love Cake25/ Vegan Chocolate Cupcakes27/ Raw Vegan Tim Tams

We’re always so inspired by what you cook... …but this really is a new high water mark. Back in August we put the call out, running a competition in which we sought our customers’ dessert recipes. We knew we’d see quality – but that didn’t quite prepare quite us for what was to come! What you have on front of you is the very best of over 100 submissions. This is overwhelmingly a book about one thing: CHOCOLATE. More than ¾ of these recipes use cacao as an ingredient, which is particularly noteworthy given that raw cacao can be thought of as the perfect natural cocktail for the heart. Containing the bliss chemical anandamide, the love chemical phenylethylamine and the heart-stimulating chemicals magnesium and theobromine, cacao really is the superfood of the heart. You can read a short rundown on the scientific basis of this fascinating subject here, but what’s most relevant in this context is the idea of the heart connection. Throughout the entire world, over millennia, the heart has been considered the centre of the body – not only as the muscle that keeps us alive but also as a symbol of love and connection. Loving Earth’s connection to the world goes deep. The way we interact with our growers and suppliers is very important to us and has been from the start. For us, Loving Earth means all of us... all of our suppliers, the land that grows the food, all of you. Together we are the Loving Earth family and we know, if we treat the world right, we are the ones that benefit. Loving Earth is flourishing today is because of the love our customers show us. The way you tell your friends about us, the time and effort you put into crafting beautiful recipes from our products, the trouble you take to share your photos and creations. So really, this is your book. You wrote this, by supporting Loving Earth and enabling us to continue doing this job we love so much. The creativity and inspiration we experience every week comes from so many sources. The level of photography we’re seeing here is amazing. And the ideas! I can honestly say I never conceived of a donut made from potato, but go to page 11 and that’s exactly what you’ll find! As I sit here flicking through the pages in front of me I’m currently doing a mental pantry check, making plans for the coming weekend as I drool over Phoebe’s Choc Peanut Butter Tart and Angie’s Raw Cacao Mousse Slice!

Nothing happens in a vacuum. Like our Caramel Choc – you guys kept asking for a raw variety of white chocolate. So we kept experimenting, and eventually it worked! So please, please, please – keep having fun, experimenting, and playing in the kitchen. Inspiration is mutual and we love to see what you do! Keep ‘em coming! -Cormac (Comms Manager, Loving Earth)

Need even more foodie inspiration?Click on the name of each recipe creator to check out their website or social media channels!

S A LT E D C A R A M E L

B R O W N I E Sby Claire Power

Makes 10 brownies

1

Ingredients

½ cup of Cacao Powder½ cup of gluten free flour cup of Coconut Sugar1 tsp of baking powder

½ cup of Coconut Oil, melted1 egg (or 1 chia or flax meal ‘egg’)

1 tsp of Vanilla Powderpinch of salt

50g Salted Caramel Chocolate

Method

1. Preheat oven at 180°C and line a brownie or loaf tin with baking paper.

2. Mix the flour, cacao powder and coconut sugar and then add the melted coconut oil.

3. Add the egg or chia/flax egg (1 tbsp of chia seeds or flax meal soaked in 3 tbsp of water for 10 minutes) and stir to combine. Next add in the vanilla powder,

salt and baking powder.

4. Chop up the the chocolate and mix in half.

5. Pour the mixture into the tin, top with more salted caramel chocolate and cook for 15-20 minutes

(I prefer mine a bit doughy so took it out a little earlier).

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L A Y E R E D S T R A W B E R R Y

C H E E S E C A K Eby Cassandra Law

Serves 10

Ingredients

Base 1 cup Brazil nuts 1 cup of dates, soaked for 3-4 hours1 cup Shredded Coconut1 tsp lemon rind1 tbsp fresh lemon juice1 tbsp Cacao Powder

Cheesecake Layers1 cup Really Raw Cashews, soaked for 2-3 hours¼ cup Coconut Nectar ¼ cup Coconut Oil, melted ½ tsp Vanilla Powder1 tbsp Cacao Powder½ cup blueberries

Top layer½ cup of frozen strawberries (reserve ¼ cup to decorate) ¼ cup Coconut Nectar¼ cup Coconut Oil

Method

1. Line a baking tin with baking paper.

2. In a blender or food processor, blend all base layers (except cacao powder) until combined. Add half the mixture to a lined baking tin and press down firmly.

3. Next add cacao powder to the mixture and blend. Pour on top of first base layer and flatten again.

4. In a clean blender or food processor mix the cheesecake layers (except cacao) until well combined and creamy. Pour half the mixture over the base layers and flatten with the back of a spoon.

5. Place the blueberries into this layer and squish down a little, leaving the tops showing.

6. Add cacao to the cheesecake mixture, blend, spread on top of 1st cheesecake layer.

7. Combine top layer ingredients and spread over the cheesecake layers.

8. Finally, decorate with frozen strawberries and leave to set in the fridge or freezer overnight. If setting in the freezer, remove 30 minutes before cutting and serving.

3

H O T C H O C O L A T E C H E R R Y P O T S

by Jo Hodson

Serves 2

4

Ingredients

¼ cup ground almonds2 tbs Cacao Powder

1 tbs sugar-free berry jam  a few drops of stevia or extra jam

Coconut Nectar to taste¼ heaped tsp baking powder

tiny pinch saltup to ¼ cup non-dairy milk (reduce if using extra sweetner above) 

small handful of pitted cherries or your preferred fruit 

Method

1. Adding the liquid last, mix everything (except the fruit) until smooth and until the mixture is thick but easily spoonable.

2. You can mix a few cherries through the batter if desired otherwise spoon into a ramekin no higher than of the way up and top with cherries.

3. Microwave for 60 seconds on high, or bake in the oven for 10-15 minutes at 180°C until golden on top and gooey in the centre.

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75g Coconut Oil (in warmer weather place in the fridge prior to prep)2 egg yolks (or 1 chia ‘egg’)

½ cup rice flour½ cup quinoa flour (or other

high protein flour i.e. Almond)¼ cup Cacao Powder

C H O C C H I A

S N A P B I K K I E Sby Jessamyn McLachlan

Makes 30 biscuits

2 tbsp Chia Seeds½ tsp cinnamon

1 tbsp Stevia cup rice malt syrup or Coconut Nectar

1 tsp Vanilla Powder1 tsp baking powder

Method

1. Preheat oven to 180°C. If using a chia ‘egg’ combine 1 tbsp of chia seeds in 3 tbsp of water and set aside for 10 minutes. Add flours, cacao powder, cinnamon, stevia and baking powder to a bowl and whisk really well. Add chia seeds and mix again.

2. Meanwhile add coconut oil to a mixer/blender and cream until light and fluffy. Add the egg yolks or chia ‘egg’ and vanilla then mix well. Once well combined add the dry ingredients

to the wet ingredients. Pulse/mix gently until just combined before finishing by hand with a spatula or spoon.

3. Turn out onto a lightly floured surface and lightly knead. Roll out to 3mm thickness and cut out rounds until the dough is all used up. If dough is a little sticky then refrigerate for

15 minutes and try again.

4. Cook for 10 -12 minutes, rotating trays at around the 7 minute mark. Cool on trays then leave on cooling racks to ensure all heat is gone before storage (any remaining heat

will result in the bikkies getting soft and not lasting as long as they should).

Ingredients

5

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C A R A M E L S N I C K E R Z S L I C E

by Sarah Bambey

Serves 8-10

Base cup almond meal cup coconut flour2 tbsp Coconut Oil

2 tbsp pure maple syrup or Coconut Nectar

Caramel 15 medjool dates, pitted

½ cup Really Raw Cashews¼ cup pure maple syrup or Coconut Nectar

3 tbsp Coconut Oil2 tbsp water

½ tsp himalayan salt

Chocolate Topping3 tbsp Coconut Oil

2 tbsp rice malt syrup or Coconut Nectar½ tbsp nut butter of

your choice1 tbsp Cacao Powder

Method

1. Combine base ingredients in a bowl. Press into a baking paper lined square cake tin and freeze.

2. In a food processor, process the caramel ingredients until smooth and pour over base. Sprinkle over additional chopped nuts if you wish.

3. Combine chocolate topping ingredients without heat and spread over the top of the caramel layer. Keep in a sealed container in fridge or freezer.

Ingredients

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C H O C P E A N U T B U T T E R T A R T

by Phoebe Conway

Serves 12

Crust2 cups Activated Almonds

1 ½ cups dates¼ cup Cacao Powder

1/3 cup Cacao Nibs (optional)1 tbsp Coconut Oil, melted

1 tsp Vanilla Powder1-3 tbsp almond milk

Filling1 cup dates

¾ cup Really Raw Cashews¼ cup peanut butter

¼ cup Cacao Powder¾ cup almond milk

extra peanut butter to swirl

Method

1. Preheat your oven to 180°C and grease a tart dish.

2. Place the base ingredients into a food processor (except for the dates) & blend. Add dates slowly whilst blender is going. If the mix is too dry after adding the dates,

slowly add a small amount of almond milk until it sticks together between your fingers.

3. Press base firmly into tart tin and bake in oven for 20-25 minutes or until edges are browning.

4. Meanwhile, make the filling by placing all the filling ingredients into the food processor and blend until very smooth.

5. Make sure the base has cooled completely before pouring in filling. Add dollops of peanut butter on top then swirl through with the end of a spoon.

6. Let set in the fridge for a few hours or overnight and serve with fresh berries.

Ingredients

8

Method

1. Preheat oven to 160°C and line or grease a loaf tin.

If using a chia ‘egg’ combine 1 tbsp of chia seeds in 3 tbsp

of water and set aside for 10 minutes.

2. Chop up your dried fruit and add this to a bowl with your tea bag, ¾ cup of hot water and the

baking soda. Allow to sit and brew for 10 mins, this also allows

the fruit to soften nicely.

3. In a larger bowl grate your fruit and mix in the flour, baking powder and if you like some

cinnamon, chia/linseed, coconut or lemon rind for some extra

flavour or creativity.

4. Mix in your two eggs until just combined, followed by your tea and fruit brew. Mix together and pour into your prepared tin. You

may wish to sprinkle the top with some extra seeds

or coconut.

5. Bake for around 45 minutes or until baked through. Leave to cool in the tin for 15 minutes and transfer to a wire rack to cool completely for a further

15 minutes before serving with optional butter, cream or yogurt.

F I G & P E A R

L O A Fby Suzy Carnachan

Makes 1 loaf

Ingredients

¾ cup of brewed tea (Earl grey, English breakfast,

rooibos, any tea really) 1 cup of dried fruit1 ¼ cups of flour

½ tsp of baking soda1 tbsp of baking powder (if you

are not using a self-raising flour) 2 eggs or 2 chia ‘eggs’

2 grated pears

9

Ingredients

Donuts¼ cup coconut flour¼ cup LSA meal¼ cup potato flour½ tsp baking powderdash of salt2 tbsp vegan margarine, melted¼ cup almond milk½ tsp Vanilla Powder¼ cup maple syrup or Agave Syrup50g Caramel Chocolate, melted

Icing50g Caramel Chocolate, melted

Optionalan assortment of vegan sprinkles

Method

1. Preheat oven to 180°C. Sift flours, baking powder and salt together in a bowl. Whisk together until well combined.

2. In a separate bowl mix the melted margarine with almond milk, vanilla, and agave. Whisk together. 

3. Melt the caramel chocolate over a double boiler until smooth. Add to the wet mixture and whisk.

4. Form a well in the dry ingredients. Slowly pour the wet mix into the dry, with a wooden spoon gently mix until just combined.

5. In a donut pan, divide the mix between 6 donuts. Fill each up around ¾ of the way. Place in oven and bake for 10-12 minutes or until golden brown.

6. Once cooked, remove from oven. Let sit in pan for 5 minutes, then remove and put on cooling rack. Let cool for 20 minutes.

7. For the icing, melt the remaining 50g of caramel chocolate and dip each donut into the chocolate and top with sprinkles!

G L U T E N F R E E C A R A M E L D O N U T S

by Laura Pierce

Makes 6 donuts

11

Method

1. Combine all the ingredients for the almond paste in a food processor and blend until well combined.

2. Roll small balls with the almond paste mixture.

3. To make the chocolate sauce, melt cacao butter and coconut oil before whisking in the cacao powder, agave syrup and vanilla powder.

4. Cover the balls with the chocolate sauce and set in the fridge for a few hours. Sprinkle with some chopped nuts on top and serve.

A L M O N D C H O C O L A T E B A L L S

by Joelle Beauchamp

Makes 10-12 balls

Chocolate sauce 3 tbsp Cacao Butter 1 tbsp Coconut Oil

2-3 tbsp Cacao Powder 3-4 tbsp Agave Syrup 2 tsp Vanilla Powder

Almond paste 100g almond flour

3 tbsp Agave Syrup 1 tbsp almond extract

Ingredients

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U P S I D E D O W N B L O O D O R A N G E C A K E

By Ashlea Minicozzi

Serves 12

Ingredients

½ cup coconut milk3 organic chai tea bags 5-7 blood oranges, cut into segments½ cup pecans ½ cup Activated Walnuts 185 grams cooked sweet potato ½ cup rice malt syrup or Coconut Nectarcontents of one organic chai tea bag100 ml Coconut Oil, melted1/4 cup Cacao Powder 2 tbsp apple cider vinegar 2 tbsp water 1 tsp baking soda1 tsp baking powder1-1.5 tbsp rice malt syrup or Coconut Nectar

Method

1. Preheat the oven to 180°C and line the base of a cake tin with baking paper & rub coconut oil on the sides.

2. Prepare the chai tea by heating the coconut milk and tea bags on the stove until just under boiling point. Remove from heat and allow to cool.

3. Starting from one point slightly overlap segments of blood orange around the outside of the tin. Using the same process complete the next inner circle and repeat until the bottom is covered. 

4. Next prepare the cake mixture; process the pecans and walnuts in a food processor until a flour is formed. Remove and set aside.

5. In the same food processor blend the sweet potato and rice malt syrup until smooth. When the tea has cooled remove the tea bags and add to the sweet potato mix along with the contents of one chai tea bag.

6. Add the pecan and walnut flour and the rest of the ingredients. Process until smooth. Pour over the blood orange segments.

7. Place on a tray and bake in the oven for 55 - 65 minutes. Cool in the tin for about 15 minutes. Place a plate on top of the cake tin and carefully flip it over. Cool for another 15 minutes.

8. With a pastry brush paint 1 tbsp rice malt syrup or coconut nectar over the top. Stick a few tooth picks in the cake, cover with glad wrap, and place in fridge overnight for the sweetener to soak through. The next day it’s ready to serve. Store in the fridge.

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C A C A O & R A S P B E R R Y R A W S L I C Eby Ellie Bullen

Serves 10

Method

Base1. Blend the almonds in a food processor until you have a grainy mixture, add the dates and shredded

coconut, and process again until crumbly and well combined.2. Transfer to a mixing bowl and add the plain Buckinis and cacao powder then combine.

Add the coconut oil and water and mix well with hands into a wet dough texture.3. Line a baking tin with cling wrap or baking paper (approximately 17 x 17cm tin) and press the mixture

into it very firmly. Place in the freezer while making the next layer.

Chocolate Layer4. Blend the cashews, coconut nectar and sea salt until well combined and smooth.5. Add the coconut oil and cacao powder and blend for another 3-4 minutes.6. Pour the mixture over the base and spread evenly. Press the frozen raspberries randomly into this

layer and return to freezer.

Raspberry Layer7. Blend the cashews with the coconut nectar until well combined and smooth.8. Add the coconut oil and raspberries and blend for another 3-4 minutes.9. Pour the mixture into the tin and spread evenly. Return to freezer for a minimum of 1 hour to set.

Raw Choc10. Melt the coconut oil and cacao butter over a double boiler, add the coconut nectar, sea salt, cacao

powder and whisk together until well combined.11. Line a baking tray with baking paper. Pour the choc mixture onto the tray. Sprinkle a handful of

goodies over the choc if you want to make it funky - I used raw quinoa, but you could use coconut, buckwheat, nuts, goji berries, granola, or seeds. Place in freezer to set for 15 minutes.

Assembly12. Remove the baking tray from the freezer, and lift out the slice very carefully. On a clean flat

surface cut into rectangles, decorate with broken up pieces of raw choc, extra chopped nuts, and some extra berries. Remove 30 minutes before cutting and serving.

Ingredients

Base½ cup Plain Buckinis 1 cup Activated Almonds1 cup medjool dates½ cup Shredded Coconut¼ cup Cacao Powder¼ cup Coconut Oil, melted2 tbsp warm water

Chocolate Layer1 ½ cup Really Raw Cashews, soaked overnightpinch sea salt cup Coconut Nectar  cup Coconut Oil, melted¼ cup Cacao Powder (add extra if you like your chocolate richer)large handful of frozen raspberries

Raspberry Layer1 ½ cup Really Raw Cashews, soaked overnight¼ cup Coconut Nectar¼ cup Coconut Oil, melted2 ½ cup raspberries

Raw Choc2 tbsp Coconut Oil2 tbsp Coconut Nectar2 tbsp Cacao Butter2 tbsp Cacao Powderpinch of salt

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15

Ingredients

¼ cup Really Raw Cashews¼ cup macadamias

½ tsp Vanilla Powder2 tsp Mesquite Powder

pinch saltscant ½ cup water

cup ice1 cup medjool dates, pitted

Method

1. Put everything except the dates in your blender and blend until you have a smooth nut ‘milk’.

2. Add the dates and process until smooth and creamy.

3. Serve with fresh fruit, ice cream or your favourite dessert.

R A W C A R A M E L

S A U C Eby Nikki Stokes

Makes 1 small Jar

23

16

Ingredients

Base1 cup oats

1 ½ cups dates

Cacao Mousse2 cups Really Raw Cashews

2 heaped tbsp Cacao Powder1 cup water

Juice of 2 limes1 cup dates

¼ cup Coconut Oil½ tsp Vanilla Powder

Method

1. Place the oats in a food processor and process into powder form. Add the dates and process again until it all starts to stick together, forming a dough-like mixture. Press the mixture into the bottom

of a baking paper lined rectangular loaf pan and place it in the freezer.

2. Next place all the mousse topping ingredients into a food processor and blend until smooth and creamy. Take the crust out of the freezer and

pour the mixture onto your crust and freeze overnight.

3. Cut into slices and top with blueberries or your favourite fresh fruit.

R A W C A C A O M O U S S E S L I C E

by Angie Li

Serves 12

17

Ingredients

Base1 cup Activated Almonds1 cup sunflower seeds (or 1 cup of nuts)2 tbsp Coconut Oil1 tbsp rice malt syrup or Coconut Nectar½ tsp cinnamon½ tsp zest of orangedash of salt

Filling2 cups of Really Raw Cashews, soaked overnight½ tsp orange zest + juice of ½ orange2 tbsp rice malt syrup or Coconut Nectar3 tbsp water5 tbsp Cacao Powderdash of cinnamonpinch of salt½ orange cut into small quarters to decorate

Method

1. Blend the almonds in a food processor on high speed and add in the sunflower seeds until you have a fine crumb.

2. On a stovetop gently melt the coconut oil and rice malt syrup until liquid. Let to cool down and mix with the nuts, salt, cinnamon and orange zest then pulse in the food processor.

3. Line a slice tray with baking paper and press the base mixture into the tray. Put the base in the freezer while you make the filling.

4. Rinse the soaked cashews well under water and blend them in the food processor adding water and orange juice until creamy and smooth.

5. Add the cacao powder, rice maly syrup, salt, cinnamon, orange zest and mix until it reaches a smooth consistency.

6. Pour the filling on top of the base and sprinkle extra cacao powder using a sieve and then add orange quarters to decorate if you wish.

7. Set in the fridge for 2 hours before cutting and serving. It can be kept for a week in the fridge or a few months in the freezer.

O R A N G E C H O C O L A T E

S L I C Eby Claire Power

Makes 20 Slices

19

Ingredients

Peanut Butter Layer2 tbsp Coconut Oil

3 tbsp peanut butter + 1 extra tbsp1 tsp Coconut Sugar

Chocolate Layer2 tbsp Coconut Oil, melted

2 tbsp Agave Syrup2 tbsp Cacao Powder

Method

1. Line a baking tray (approx. 15cm x 15cm) with baking paper.

2. In a small bowl melt the coconut oil with the peanut butter over a double boiler or microwave. Mix in coconut sugar another

1 tablespoon of peanut butter until well combined. Pour into the baking tray and leave to set in freezer for 10-15 minutes.

3. In a small bowl mix all the chocolate layer ingredients together and pour over the set peanut butter base.

4. Leave to set in the freezer for 15-20 minutes before cutting the fudge into pieces. Store in a sealed container in the freezer.

C H O C P E A N U T B U T T E R

F U D G Eby Vanessa Alwan

Makes 15 bite sized pieces

20

Vanilla Raspberry Cake4 tbsp spelt flour½ tsp baking powder½ ripe banana, mashed2 tbsp rice malt syrup2 tbsp rice milk ¼ tsp Vanilla Powderraspberries, fresh or frozen

M I N I V A N I L L A R A S P B E R R Y & C H O C O L A T E C A K E S

by Julija Krunic

Makes 2 mini cakes

Method

1. Preheat your oven to 180°C. For each cake combine the dry ingredients and then add the wet ingredients in a bowl, then add the raspberries in at the end.

2. Pour the batter in a very small baking pan lined with baking paper or sprayed with cooking spray. Bake for 25-30 minutes until the sides start to brown, then remove and cool slightly.

3. Meanwhile, prepare the whipped cream. Scoop the hard coconut cream into a bowl omitting the fluid. Add vanilla powder and stevia to taste. Blend with an electric beater until fluffy.

4. Serve your cakes with the whipped coconut cream. If you can‘t wait 30 minutes you can turn these into mug cakes. Simply microwave the mixture in a mug for 1 ½ -2 minutes in a 700w microwave.

Chocolate Cake2 tbsp spelt flour2 tbsp Cacao Powder½ tsp baking powder½ ripe banana, mashedtbsp rice malt syrup2 tbsp rice milk (or milk of your choice)¼ tsp Vanilla Powder

Whipped Coconut Cream400ml full fat coconut milk or cream, chilled in the fridge overnight¼ tsp Vanilla Powderstevia (or your favourite sweetner)

Ingredients

21

Ingredients

Cakes2 bananas, mashed2 chia eggs (1 tbs Chia Seeds + 3 tbs warm water = 1 chia egg)¼ cup water2 tbs olive oil1 cup almond meal cup Cacao Powder1 tbs baking powder12 squares of Coconut Mylk Chocolate

Coconut cacao frosting1 tin of coconut milk, left in fridge overnight1 Vanilla Bean, split and seeds collected 1-2 tbs Coconut Nectar3 tbs Cacao Butter, melted

Method

1. Preheat oven to 180°C and grease a muffin tin with coconut oil or line with muffin cases. In a small bowl add 2 tbsp of chia seeds with 6 tbsp warm water and set aside for 10 minutes.

2. Combine the wet cake ingredients in a blender until smooth and pour into a bowl. Add in the dry ingredients, except the coconut milk chocolate. Combine well and fill the muffin holes ½ - ¾ full, do not overfill because they will rise.

3. Press one square of coconut milk chocolate into the middle of each cupcake; don’t push it to the very bottom though!

4. Bake for 15-20 minutes or until a skewer comes out clean (try not to poke the skewer through the chocolate square). Cool on a cooling rack and meanwhile prepare the frosting.

5. Remove the coconut milk from fridge and open, pour out the opaque liquid and you will be left with the hard coconut cream. Scoop this into a bowl, and add in the vanilla bean seeds and coconut nectar.

6. Whip with and electric beater on high for 5 or so minutes until the coconut cream is soft and light. Add in the melted cacao butter, whip on high for another 30 seconds.

7. Spoon into a piping bag and frost the cupcakes or use a knife and spread the frosting on.

C H O C C H U N K B A B Y C A K E S

by Melanie Lionello

Makes 9 cakes

23

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Ingredients

Base240g medjool dates, pitted150g Activated Almonds ¼ cup Mesquite Powder60g pistachios¼ cup Coconut Oil, melted8 shelled cardamom pods 

Extra 10g ground pistachios & dried rose petals to decorate

R A W P E R S I A N

L O V E C A K Eby Steph Turnball

Serves 16

Filling12 shelled cardamom pods2 cups Really Raw Cashews, soaked in water for 8 hours10g pistachios ½ tsp Vanilla Powder1 tbsp of rose water1 cup Coconut Oil, melted cup Dark Agave Syrup

Method

1. Grease an 8inch round baking tin with coconut oil and line with baking paper. 

2. To make the base; in a food processor blend almonds, pistachios and cardamom seeds into a fine powder. Then add mesquite powder and pulse to incorporate.

3. Add pitted dates and coconut oil and blend again until it is smooth and the mixture has come together.

4. Empty into lined baking tin and press down with fists, try to distribute the mixture evenly. Cover and place in freezer for about 10-15 minutes. 

5. Next make the filling; with a clean food processor blend cardamom seeds to a fine powder. Drain and rinse the cashews then add pistachios, vanilla, rose water, agave nectar and coconut oil and blend until smooth. Pour over the base & smooth with the back of spoon.

6. Cover and return to freezer until set (about 1-2 hours). Keep in freezer until an hour before serving.

7. Sprinkle with ground pistachios and rose petals or drizzle with agave nectar.

13 24

Cupcakes1 cup almond milk

2 tsp baking powder1 tbsp apple cider vinegar

¼ cup coconut flour¼ cup rice flour (or your preferred

gluten free flour)1 tsp Vanilla Powder½ cup maple syrup

½ cup Cacao Powderpinch of salt

V E G A N C H O C O L A T E

C U P C A K E Sby Claire Power

Makes 12 cupcakes

Frosting½ avocado

160ml coconut cream, chilled in the fridge for a few hours

2 tbsp Cacao Powderpinch of salt

2 tbsp maple syrup or Coconut Nectar

Method

1. Preheat oven at 200°C and line a cupcake tray with 12 cupcake liners.

2. Mix the almond milk, apple cider vinegar & baking powder then leave for 5 minutes.

3. Add the coconut flour, gluten free flour, vanilla powder, cacao powder, maple syrup and pinch of salt and whisk well.

4. Pour into the cupcake tray and cook in the oven for 30-40 minutes. Let cool slightly and devour!

Ingredients

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R A W V E G A N T I M T A M Sby Samara LeMerle

Makes 8-10

Method

Chewy Biscuit Layer1. Combine all the ingredients in a food processor and whiz until completely blended. The mixture

should be soft and malleable at this stage. 2. Place on a piece of baking paper and put another sheet of baking paper on top & roll into a

rectangular shape about ½ cm thick. Place this layer in the fridge to firm up.

Crunchy Biscuit Layer3. Combine all the ingredients in a small bowl and place onto a piece of baking paper. Place

another piece of baking paper on top and roll it out to about ½ cm thick in a rectangular shape, approximately half the size of the chewy biscuit layer.

4. Remove the top layer of baking paper. If keeping this recipe totally raw, use a dehydrator to ‘bake’ this biscuit. If not, bake at 180°C for 5-6 minutes, or until the edges become crispy. Remove from either the oven or dehydrator and place in the fridge.

Choc Cashew Cream5. Combine all the ingredients in a food processor and blend like crazy until it’s completely

combined. The mixture should be smooth and spreadable, just like mousse or cupcake icing! Assembly6. Remove the two biscuit layers from the fridge and cut the chewy layer into two even rectangles

- these should be the same size as your crunchy biscuit layer.7. Place one chewy layer onto a baking tray. Next, carefully place the crunchy layer on top.8. If necessary, trim the edges of these layers to keep a uniform rectangle shape. Using a spatula,

spread the cashew cream like icing right up to the edges of the rectangle layers.9. Finally, get your second chewy layer and place very carefully on top of the cashew cream, gently

pressing down with your fingertips.10. Using a large knife, cut the block lengthways then again into your preferred width. Place the tray

of goodies in the freezer for at least 30 minutes, or until they firm up. 11. Combine the chocolate coating ingredients in a bowl. Dip each ‘Tim Tam’ into the chocolate

mixture until well covered. Place back on a baking paper covered tray. Do this for each bar, and then return the tray to the freezer. 

12. When the chocolate has set, you can pop these babies in the fridge until softened and then devour! If you can restrain yourself, they do also keep in the freezer.

Ingredients

Chewy Biscuit Layer½ cup medjool dates, pitted & soaked in warm water½ cup Activated Walnuts¼ cup LSA¼ cup ground flaxseed (or more LSA)½ cup Plain Buckinis or Caramelised Buckinis ½ tsp Vanilla Powder

Crunchy Biscuit Layer100 grams almond meal1 tbsp Coconut Oil1-2 tbsp Cacao Powder2 tbsp rice malt or maple syrup1 chia egg (1 tbs Chia Seeds + 3 tbs warm water = 1 chia egg)

Choc Cashew Mousse¾ cup Really Raw Cashews, soaked for at least 4 hours2 tbsp Cacao Powder4 tbsp coconut cream2 tbsp rice malt or maple syrup Chocolate Coating½ cup Cacao Powder½ cup melted Cacao Butter, melted2 tbsp rice malt or maple syruppinch of salt

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Still hungry for more?Whether you’re looking for a quick and tasty recipe for school lunches, a healthy plant based recipe for dinner or an indulgent treat to cure your sweet cravings, we’ve got you covered. We have a huge collection of delicious sweet and savoury recipes on our website, you can find them by clicking here.

You can also follow us on Instagram for all sorts of foodie inspiration; what’s cooking for lunch at Loving Earth HQ, our latest competitions and all the wonderful creations that our followers are coming up with using Loving Earth products!

These are the three fundamental principles of Loving Earth and define the strict criteria which we use to source and develop all of our products.

A Melbourne based company dedicated to sourcing and manufacturing the highest quality organic, fairly traded and wild crafted functional foods available, Loving Earth works with small producer communities around the world to provide healthy, sustainable & fair ingredients, which we use to handcraft our

unique range of raw chocolate bars and superfood snacks.

To learn more about Loving Earth and join our vibrant community, check out our website at www.lovingearth.net.