Belinda Tuki from the Honest Food Company shares two exciting and tasty recipes Bliss Balls and a Raw, Vegan Strawberry Cheesecake, they’re grain-free, gluten-free, sugar-free and dairy-free and packed with goodness on TV show Whānau Living.

Bliss Balls
by Belinda Tuki
Makes 12 Balls • Prep 15-minutes

INGREDIENTS:
1 Cup Pitted Dates
1/4 cup Raw Almonds
1/4 cup Raw Hazelnuts
1/4 cup Chia Seeds
1/3 cup Goji Berries
2 teaspoon Turmeric
2 Tablespoons Coconut Oil (heaped)
1 teaspoon Cinnamon

METHOD:
Soak dates in boiling water for at least 15 minutes prior to making the recipe. In a food
processor, blend coconut oil, turmeric, nuts and seeds and put aside. Drain dates blend.
Combine and roll into balls. Roll balls in cinnamon (optional). Refrigerate & enjoy.

IDEAS:
Wear gloves to roll the balls, as turmeric can stain. Turmeric is optional (just a fantastic anti-inflammatory agent, so basically means it’s great for your health!). Bliss Balls can last up to 5-days in the fridge and can be kept frozen up to 3-months. You can substitute ingredients, it’s about keeping sugar to a minimum, so we use dates as we also benefit from the fibre and it’s a whole food. If you don’t like hazelnuts or almonds, you can replace with walnuts, cashews, pistachios … your favourite nuts 🙂

Raw, Vegan Strawberry Cheesecake
by Belinda Tuki
Serves 8 • Prep 20-minutes • Set 3-hours

INGREDIENTS:
BASE
1 Cup Almonds
1 Cup Walnuts
6 Pitted Dates (softened earlier by soaking in boiling water for 15 mins, then drain)
1/3 Cup Shredded Coconut

FILLING
3 Cups Cashews (soaked for at least 3 hours & drained)
2 Tablespoons Coconut Oil (heaped)
1 Punnet Strawberries
Juice from 1 Lemon
6 Pitted Dates (softened) – optional

METHOD:
Place baking paper on the bottom of a springform cake tin (9″).
Using a food processor, blend all Base ingredients. Press down on the bottom of the tin and put in the fridge to chill for about 10-15 minutes, until firm.
Place soaked cashews and coconut oil into the food processor and blend, then add strawberries, lemon-juice and blend until creamy. You can add the soaked dates if you’d like your cheesecake sweeter. Pour the filling on the chilled base. Place in freezer for at least 3 hours to set before serving.

IDEAS:
Will last 5 days in the fridge or freezer for 1 month.
The longer you soak the cashews the creamier it will be, overnight is best.
Toppings  before serving: Sliced strawberries, freeze-dried strawberries, edible flowers (pansies are great!)

FURTHER LINKS:

honestfood.co.nz

facebook.com/groups/honestfoodlifestyle

instagram.com/honestfoodco/

 

To download a .pdf version of this recipe click here