Mandarin Melon & Mint Granita

YOU NEED

300ml of fresh mandarin juice

100ml of melon juice

1 loose cup of fresh washed mint leaves, leaves put through a juicepresso or alternatively blended into the mandarin and melon juice.

4 tablespoons of pure maple syrup

 

YOU DO

Whisk all ingredients together.

Pour the mixture into a chilled tray and place it into the freezer onto a flat surface

After an hour, use a fork to scrape the edges of the mixture that have started icing up and push it into the centre of the tray. Continue doing this every 20-30 minutes until all the mixture is completely flaked.

Serve in chilled glasses.

 

Serves: Serves 2

Time: Prep time is only about 10 minutes. Then simply allow for the freezing process.

Freeze: YUP

Notes: If you are not serving your granita straight away just place it into an air tight container in your freezer until you want to use it.

Vanilla Plum Granita

YOU NEED

400ml of fresh plum juice

1 teaspoon of vanilla extract

4 tablespoons of pure maple syrup

 

YOU DO

Whisk all ingredients together.

Pour the mixture into a chilled tray and place it into the freezer onto a flat surface

After an hour, use a fork to scrape the edges of the mixture that have started icing up and push it into the centre of the tray. Continue doing this every 20-30 minutes until all the mixture is completely flaked.

Serve in chilled glasses.

 

Serves: Serves 2

Time: Prep time is only about 10 minutes. Then simply allow for the freezing process.

Freeze: YUP

Notes: If you are not serving your granita straight away just place it into an air tight container in your freezer until you want to use it.

Red Pear & Ginger Granita

YOU NEED

400ml of red pear juice

fresh ginger to taste

4 tablespoons of pure maple syrup

 

YOU DO

Whisk all ingredients together.

Pour the mixture into a chilled tray and place it into the freezer onto a flat surface

After an hour, use a fork to scrape the edges of the mixture that have started icing up and push it into the centre of the tray. Continue doing this every 20-30 minutes until all the mixture is completely flaked.

Serve in chilled glasses.

 

Serves: Serves 2

Time: Prep time is only about 10 minutes. Then simply allow for the freezing process.

Freeze: YUP

Notes: If you are not serving your granita straight away just place it into an air tight container in your freezer until you want to use it

Green Apple Granita

 YOU NEED

400ml of fresh green apple juice
green food colouring
4 tablespoons of pure maple syrup

 

YOU DO
Whisk all ingredients together.

Pour the mixture into a chilled tray and place it into the freezer onto a flat surface

After an hour, use a fork to scrape the edges of the mixture that have started icing up and push it into the centre of the tray. Continue doing this every 20-30 minutes until all the mixture is completely flaked.

Serve in chilled glasses and eat before it melts!

 

Serves: Serves 2

Time: Prep time is only about 10 minutes. Then simply allow for the freezing process.

Freeze: YUP

Notes: If you are not serving your granita straight away just place it into an air tight container in your freezer until you want to use it.

 

Strawberry & Orange Pops

 

YOU NEED

200mls of fresh strawberry juice

200mls of fresh orange juice

 

YOU DO

All you need to do is combine the strawberry and orange juice and and pour the miture into small paper baking cups and place in the freezer.

Wait until the pops have almost frozen through and/or a firm enough for you to be able to place a paddle pop stick into each then pop the sticks in the middle of each pop and allow them to freeze completely and serve.

 

Serves: Made 4 pops.

Time: Prep time of 5 minutes plus freezing time.

Freeze: YUP

Pineapple Basil Pops

 

 

I struggled to stop myself drinking this it was so delicious!!!  I did however have some left to freeze into pops.

Basil is not everyone’s thing but its mine and combined with pineapple it’s a match made in heaven.

These would be perfect served at a finger food event or at the end of a dinner party for a fun finish on a warm day.

 

YOU NEED

400mls of fresh pineapple juice

fresh basil leaves to taste. I easily used a very loose ¾ – 1 cup because I LOVE basil. I suggest you do this to taste.

 

YOU DO

All you need to do is place the pineapple juice and basil into a blender and blend until they are well combined and the basil has broken down. Then place some baking cups onto a small tray and pour the pineapple and basil juice into the cups and place the tray in the freezer.

Wait until the pops have almost frozen through and/or a firm enough for you to be able to place a paddle pop stick into each then pop the sticks in the middle of each pop and allow them to freeze completely and serve.

 

Serves: Made 4 pops.

Time: 5 minutes of preparation. Plus freezing time.

Notes: If you have a juicer that presses, you can just pop the basil leaves into the juicer, as you juice the pineapple and it will press the basil beautifully. Otherwise simply blend the basil into the pineapple juice as the recipe explains and then even strain the mix if you don’t want any “bits”.

#Note that I had a VERY sweet pineapple so if your pineapple is not SUPER sweet your results will be different and you may need to add a little agave or pure maple syrup.

Watermelon & Rose Water Granita

 

Looking through the “Juicepresso” recipe book I saw their watermelon “sorbet”. To me it is more like a granita but regardless of what you call it, it’s easy and delicious! They sweeten theirs with honey though so I simply subbed with pure maple syrup. I also added a little rosewater because rose reminds me of my late grandmother Bonnie <3

Would be interesting to also add basil or mint to this instead of the rosewater and I wonder if agave would be a better sweetener when doing a watermelon granita, only because watermelon has quite a delicate flavour that struggles a little to compete with the maple syrup.

This has got me in a granita mood so watch this space.

 

YOU NEED

400mls of watermelon juice, (I juiced a few cups of chopped organic watermelon in the Juicepresso until the measuring jug measured 400mls.)

4 tablespoons of pure maple syrup (or agave)

rose water to taste

 

YOU DO

Whisk all 3 ingredients together.

Pour the mixture into a chilled metal tray and place into the freezer.

After about an hour, use a fork to scrape the edges of the mixture that will have started icing up and push it into the centre of the tray. Continue doing this every 20 – 30 minutes until the entire mixture is completely flaked.

Serve in chilled glasses and eat it before it melts! 🙂

 

Serves: Serves 2

Time: Aside from the freezing time this recipes only takes a few minutes.

Chocolate Fudge Cake w/ Rich Coconut Cream Ganache

YOU NEED (FOR THE CAKE)

1 cup of plain flour

¼ cup of cocoa

1 cup of sugar

1 teaspoon of baking soda

1 teaspoon of baking powder

½ teaspoon of salt

1/3 cup of oil (I used rice bran oil)

1 cup of rice milk

 

YOU DO (FOR THE CAKE)

Preheat your oven to 180%.

Carefully line a cake tin with baking paper. This is a really important step because it always sticks as it is such a wet fudgy consistency.

Sift all the dry ingredients in a large bowl and stir to combine. Whisk all the wet ingredients together. Put the dry ingredients into the wet and gently fold them through until well combined.

Pop in the oven and bake for about 30 minutes. The time will vary depending on your oven. You are looking for a cake where the top is not wobbly, the sides have come away from the edge of the cake tin and a bamboo skewer comes out clean. Once cooked, remove and allow to cool.

 

YOU NEED (FOR THE ICING)

2/3 cups of coconut cream

120 grams of icing sugar

½ cup of cocoa

150 grams of Lindt dark chocolate. Must be at least 70% cocoa

 

 

YOU DO (FOR THE ICING)

Make your icing once your cake is almost cooled, out of its tin and on a serving plate.

Sift the dry ingredients into a bowl.

Melt the chocolate. While the chocolate is melting put the coconut cream into a small pot and gently heat. You don’t want to boil it. You just want to bring it up to a nice warm temperature. Once the chocolate is melted quickly whisk it into the warm coconut cream until well combined.

Add the dry ingredients into the chocolate mixture and whisk until well combined and scrape out onto the cake. Distribute evenly. There is PLENTY so it will be lovely and thick.

Top with your favourite berries and serve.

 

 

Servings:  Enough for 8 good slices

Time: Takes about an hour plus allow cooling time.

Freeze: N/A

Notes:  I find this much easier to slice if you make and ice it the day before and refrigerate it over night. Just make sure you pull it out a couple of hours before you serve it so the ganache is nice and soft.

Topping with berries is really recommended because this is such a rich, sweet cake so the bitterness from the berries provides a lovely balance.

Fresh Apricot Pops

YOU NEED

1 overflowing cup of fresh apricots that have had the stone removed and cut into chunks

1 cup of your favourite vanilla plant based ice cream

1 tablespoon of pure maple syrup (I used this because I wanted the sweetness to be highlighted once the cold had dulled it down slightly during the freezing process).

 

YOU DO

Put the apricots into a blender and blend till smooth. Once they are smooth scrape the puree into a 1 cup measuring cup. You want the puree to equal 1 cup. So if it doesn’t just put the puree back into the blender and add a couple more apricots to top it up and blend till smooth.

Soften a little vanilla soy, cashew or coconut ice cream. Measure out a cup and put it in the blender with the apricot and blend till smooth.  Add the maple syrup  and pour the ice cream mixture  into your icy pole moulds and place in the freezer till solid.

Eat fast because they melted fast!

Serves: I used Tupperware moulds and this gave me 5 ice – creams

Time: It took all of a few minutes aside from the freezing time. My husband LOVED them. My toddler was sadly suspicious because they weren’t “white ice cream” 😕

Note: By blending frozen banana and fresh apricots along with a couple of soaked dates you can also create raw ice creams.

Rich, Peppermint, Rum Truffles

YOU NEED

400grams of dark chocolate that has 70% cocoa, broken up into small pieces (I used Whittaker’s Dark Ghana which I get in Safeway or Big W which is palm oil free)

¾ cup of coconut cream (I used Ayam coconut cream which is in the Asian section of most supermarkets. You may need a couple of tins to scoop the thick stuff from the top, for the recipe. Use what is left in a curry)

1 teaspoon of peppermint essence

1 teaspoon of rum essence

4 tablespoons of good quality cocoa (I use Loving Earth Cocoa which I get at Go Vita Health Food at Knox City, because they do a lot with the communities that they work with)

 

YOU DO

You want the coconut cream and the chocolate to both be a similar temperature so have your chocolate  melting while you are boiling your coconut cream.

Place the chocolate into a bowl and melt in the microwave 30 seconds at a time. Stir between each 30 second time slot and continue until the chocolate has melted. Alternatively you can melt the chocolate using a double boiler.

Place the coconut cream into a small pot and gently bring to the boil. Just as it comes to the boil add the peppermint and rum essences and whisk to combine. Turn off the heat and let the mixture stand for a minute or 2. 

Whisk the coconut cream into the melted chocolate.Whisk until they are well combined then place into the fridge to chill for an hour or so.

Once it’s set either break rough bits up from the mixture using a soup spoon as I have or ball it into round balls.

Place the truffles into a tray and sift the cocoa over them. Shake the tray gently until they are all covered with cocoa. Put in an air tight, sealed container in the fridge until you are going to serve them.

They are yum 🙂

 

Serves: I haven’t recorded this yet.

Time: I haven’t timed it yet either but aside from setting time it is so quick and very easy.

Freeze: I wouldn’t

Note: These are rich but not sweet.