APRICOT VANILLA CASHEW BAR

Although cashews are one of the lowest-fiber nuts, they are packed with vitamins, minerals and antioxidants. These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function.

SERVES 8 bars COOKING TIME 1 hour-15mins

Ingredients

1 cup raw cashews

1 cup unsulphered dried apricots

¼ cup pitted Medjool dates

1 tablespoon cashew butter

1 teaspoon pure vanilla extract

pinch of sea salt

shredded coconut to top

Method

1. Line a 9 x 5-inch (23 x 12.5-cm) loaf pan with parchment paper.

2. Place the cashews in a food processor and pulse until finely chopped, with some small chunks remaining. Add the rest of the ingredients, except the coconut for topping, and pulse until the ingredients start to stick together. Do not process until smooth, as the texture helps the bars hold together.

3. Transfer the mixture to the prepared loaf pan and use a sheet of parchment paper on top to press and flatten evenly using the palm of your hand. Sprinkle the shredded coconut on top, then cover the pan with parchment paper. Place the covered bars in the refrigerator for 1 hour before slicing into 8 individual bars. Enjoy!

CHOCOLATE TRAIL MIX

Dark chocolate is loaded with antioxidants. Antioxidants help free your body of free radicals, which cause oxidative damage to cells. Free radicals are implicated in the aging process and may be a cause of cancer, so eating antioxidant rich foods like dark chocolate can protect you from many types of cancer and slow the signs of aging.

SERVES 3 bars COOKING TIME 30mins

Ingredients

1/3 cup coconut oil (or cacao butter)

2/3 cup cacao powder

1 teaspoon vanilla extract

Pinch sea salt

1/4 cup finely ground coconut sugar

1 tablespoon maple syrup

1/3 cup dried cranberries

1/2 cup trail mix (I like this one)

1 tablespoon Harmonic Arts’ Activate Superfood Upgrade

Method

1. In a small, heavy-bottomed pot, melt the coconut oil and whisk in the cacao, vanilla, salt, sweeteners and Activate Superfood Upgrade until smooth and delicious. (If it’s too thick, add a little more coconut oil, or throw the mixture into a blender and add a little almond milk.)

2. Stir in the cranberries.

3. Pour into chocolate molds or onto a plate lined with parchment paper.

4. Sprinkle on the trail mix and put the chocolate in the freezer for at least 20 minutes or until it hardens. Keep in the fridge. Enjoy!

GINGER CHOCOLATE MATCHA BALLS

The catechins in Matcha Green Tea have been shown to have antibiotic properties which promote overall health. Additionally, just one bowl of Matcha Green Tea provides substantial quantities of Potassium, Vitamins A & C, Iron, Protein, and Calcium. Further studies have even suggested that the nutrients in Matcha may have the ability to inhibit the attacks of HIV on human T-cells.

SERVES 20 balls COOKING TIME 15mins

Ingredients

270g almond meal

60g grated ginger

100g pitted dates

70g coconut butter

30g cacao powder

50g water

matcha tea for rolling

Method

1. Add everything except matcha to a food processor and blitz until you get a sticky, chocolaty, delicious dough.

2. You might need to stop a couple of times and scrape the sides of the food processor, then continue to blitz.

3. Once done, scoop out a bit of the mix at a time (about 20-25grams) and roll into bliss balls.

4. Roll in matcha tea and refrigerate. They are best enjoyed in an approximately half hour. Enjoy!

RAW CHOCOLATE PEANUT FUDGE BAR

Peanuts are an excellent source of biotin. They are also a very good source of copper as well as a good source of manganese, niacin, molybdenum, folate, vitamin E, phosphorus, vitamin B1 and protein.

SERVES 12 COOKING TIME 1hour 20mins

Ingredients

1 cup coconut oil

1 cup unsalted crunchy peanut butter

2 cups raw cacao

1 cup dates (pitted)

A pinch of unrefined sea salt

Method

1. Soak your dates in hot water for about 20 minutes to make them soft and sticky.

2. If your coconut oil is solid, put it in a jar and place the jar in hot water to melt your oil.

3. Place all your ingredients, except the peanut butter, in your high-speed blender and blend until soft and well combined.

4. Add the peanut butter at the end to keep the crunch.

5. Spread evenly in a tin or container.

6. Place in the refrigerator for about one hour.

ROASTED SESAME KALE CRISPS

Kale is an excellent source of vitamins K, A and C, as well as containing useful amounts of manganese, copper and phytochemicals, which are believed to help against certain types of cancer. Because kale contains so many different nutrients it can play an important role as part of a healthy balanced diet. 

SERVES batch COOKING TIME 30mins

Ingredients

500 g kale

2 teaspoons sesame oil

1 tablespoon olive oil

1 tablespoon sesame seeds

Method

1. Preheat the oven to 220ºC/gas 7.

2. Rinse the kale under cold running water and dry the leaves very well, in a salad spinner if you have one. Cut out the centre stalks, then cut the kale into 5cm slices.

3. Place the kale on a baking tray and drizzle over the sesame and olive oils, scatter over the sesame seeds and season with sea salt and black pepper.

4. Roast in the oven for 20 minutes, turning halfway through cooking, until crisp at the edges.