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sweet treats with Brown Paper Bag

We’re always sharing recipes here at Tigerlily HQ and one of our go-to blogs is The Brown Paper Bag.
Jacqueline was kind enough to put together a few of her fave treats to share...

CHIA PUDDING WITH BANANA, CACAO AND BERRIES

Serves 2, as part of a parfait jar

4 tablespoons chia seeds
3/4 cup milk of choice (coconut and almond is delicious)
1 teaspoon vanilla essence
1 banana
2 teaspoons raw cacao powder
1 tablespoon rice malt syrup

Place milk, vanilla, banana, raw cacao and rice malt in a blender and blitz to combine. Pour into bowl or container and stir chia seeds thoroughly into mix. Cover and place in fridge to set overnight. Serve topped with coconut or natural dairy yoghurt, berries, extra banana and cacao nibs.

GOLDEN GOOD-GAYTIMES

GF : DF : SF : VEGAN

Makes 6 ice blocks

Ice-cream mix:
1/2 cup raw cashews, soaked for 2 hours
1/2 cup coconut flesh
400ml coconut cream
2 teaspoons vanilla extract
1/4 teaspoon ground turmeric
6 medjool dates, pitted

Golden crunch mix:
1/2 cup coconut oil, melted
1/2 cup raw cacao
2 tablespoons maple syrup
1 cup organic rice puffs
1/2 cup pecans, finely chopped

To make the ice-cream:

Drain water from cashews. Place in high powered blender or food processor with coconut flesh, coconut cream, vanilla, turmeric and pitted dates and blitz until smooth. Pour into 6 ice cream moulds and place in freezer to set 6 hours.

To make the golden crunch:

Crush the rice puffs by placing on a chopping board and pressing down on the puffs with the back of a knife until they break into smaller pieces.

Make the chocolate by whisk together coconut oil, raw cacao and maple in a small bowl or saucepan.

Remove ice creams from moulds and use a spoon to pour chocolate evenly on each side. You can create two layers of chocolate per ice cream with this amount of melted chocolate. On the second layer be ready to sprinkle the rice puffs and finely chopped pecans all over the chocolate before it sets and freezes. Once all ice creams are coated, eat immediately or pop back in the freezer until ready to serve. If eater later, remove ice creams from freezer 8-10 minutes prior to serving so the ice cream mix softens slightly.

Keep in freezer up to 4 weeks.

RAW MARS BAR

Makes 8 bars

BASE
1 cup cashews
2 tablespoons coconut nectar or maple syrup
2 tablespoons coconut oil, melted
2 teaspoons vanilla paste

CARAMEL:
2 tbsp tahini
1/4 cup cashew butter
1/4 cup coconut oil
8 dates - 1 cup
2tbsp lucuma powder
1tbsp maca powder
1 teaspoon vanilla paste
pinch sea salt

CHOCOLATE:
1/2 cup coconut oil
1/2 cup cacao powder
2 tablespoons coconut nectar or maple syrup

For the base…blend all ingredients together in a high-speed food processor. Press into a lined miniature loaf tin approximately 8x16cm or another tin of your preference. Place in the freezer whilst making the caramel.

For the caramel… combine all ingredients in a high-speed food processor. Press over the base and place back in the freezer to set for 8 hours or overnight.

For the chocolate…Melt coconut oil on very low heat on stove. Remove from heat and whisk in cacao and coconut nectar until smooth.

To make the Raw Mars Bar… slice the filling into eight even pieces, trimming any uneven pieces off the sides and place back in freezer for 10 minutes to freeze again as small pieces. Dip evenly into chocolate 2-3 times to coat, then store in freezer to set for 1 hour.

Store in fridge or freezer up to 4 weeks.

(you can put these into a little bowl and pop back in the freezer to mix through yoghurt or ice cream for a little random treat!)

see more over on Instagram, @brownpaperbagnutrition