Raw Brownies


I recently shared these delicious treats at the end of a class and everyone was unanimous in their delight! This simple yet stunning recipe comes from a great raw food website called My New Roots, which is by chef Sarah Britten – do check it out – some amazing recipes (another favourite of mine is the Raw Cashew Dream Cake).


2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt


  1. Place walnuts in food processor and blend on high until the nuts are finely ground.
  2. Add the cacao and salt. Pulse to combine.
  3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
  4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.

I’m aware that Medjool Dates and organic raw cacao are not the cheapest ingredients but they do give the best results. However, I have at times substituted these for normal pitted dates and cocoa powder, and the brownies were still delicious.



Lemon Tart Recipe

This Lemon Tart Recipe comes from Waiheke Island, where we live. There’s a fabulous delicatessen here called Island Thyme – brilliant food and award winning coffee. A while ago, the NZ Herald weekend paper featured Island Thyme and part of the feature was this lemon tart recipe. Now I’d tried a few tart recipes in the past without much success until this one came along … super easy and fully yummy. [Read more…]

Chocolate Brownies (and gluten free too)

This recipe comes from my teacher Donna Farhi’s cook book notes, one that she uses to help the cooks on her retreats and trainings. It’s fabulous, never fails and very delicious. I borrowed it when we visited her a few years ago and have used it ever since. Enjoy!


105gms butter
150gms of dark chocolate [Read more…]

Mandarin and Almond Cake

I had been trying to find a simple recipe for this cake for a while and then this one appeared in a Sunday Star Times magazine, courtesy of Donna Hay. I love the idea of using the whole mandarin.

I’m pretty certain you could use three large whole oranges instead of the mandarins for an orange almond cake.

The recipe also makes this a gluten free and dairy free dessert.
[Read more…]

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