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We are going coconuts for this raw slice, made with Alison’s Pantry Desiccated Coconut and Rolled Oats.

Click here for the full recipe.

 


 

 

Bliss Balls

OMGBalls_AP Raw 0027
Perfect snack to add to the Lunchbox!
This is equally as nice using only dates as the dried fruit

Ingredients
150 grams Alison’s Pantry Natural Unsweetened Muesli
3/4 cup Alison’s Pantry Deluxe Mixed Nuts (or Alison’s Pantry American Walnuts)
1/3 cup Alison’s Pantry Shredded Coconut
4 tbsp Alison’s Pantry Chia Seeds
1 tsp ground cinnamon
1 heaped tablespoon cocoa powder
½ tsp vanilla extract
1 ½ cups of Alison’s Pantry Select Dates, chopped
¼ cup Alison’s Pantry Prunes, chopped
4 Alison’s Pantry Figs, chopped
4 Alison’s Pantry Choice Apricots, chopped
¼ cup water

Method

  1. Place the first 7 ingredients in a food processor and blend until well combined.
  2. Add the dried fruit about a 1/3 at a time and blend well.
  3. Once the mixture begins to form a dough, add just enough of the water (pulsing in between additions) so the mix forms into a ball when rolled between your fingers.
  4. Roll into balls and chill.

 


 

 

Raw Prune Jam

Ingredients
200 grams Alison’s Pantry Prunes
Zest and juice of 2 limes or lemons
Zest and juice of 3 oranges
Pinch of sea salt
½ tsp ground cinnamon


Method

  1. Soak prunes in juice for 4 hours
  2. Place the soaked prunes and juice into a food processor and blend until the mixture reaches the desired consistency, chunky or smooth
  3. Add in the zest, sea salt and cinnamon and mix well with a spatula
  4. Store in the fridge for a couple of days to let the flavours develop – the jam will keep in the fridge for 2 weeks

Download the PDF version here

 


 

 

Raw Granola Slice
Makes 9 large squares, or 12 small bite size

This raw nut and seed slice is the perfect combination of salty sweet, and has a fantastic crunchy texture. Packed full of wholesome ingredients, this slice will keep you feeling satisfied for hours making it the perfect mid-morning or afternoon snack.

Ingredients
1 cup Alison’s Pantry Gourmet Dates, roughly chopped
¼ cup honey, maple or rice malt syrup
1/3 cup natural nut butter
¼ cup coconut oil, melted
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Pumpkin Seeds
¼ cup Alison’s Pantry Chia Seeds
¼ cup Alison’s Pantry Goji Berries
¼ cup Alison’s Pantry Sesame Seeds
1 ½ cups Alison’s Pantry Rolled Oats
½ cup Alison’s Pantry Shredded Coconut


Method

  1. Line a regular sized slice tin with baking paper.
  2. Add all of the ingredients in to a large mixing bowl. Mix until well combined, then transfer to the lined slice tin.
  3. Press the mixture down and smooth out evenly.
  4. Place in the fridge or freezer to set for at least an hour.
  5. Remove the slice from the fridge or freezer, and slice squares.
  6. Store in an airtight container in the fridge.

Download the PDF version here

This recipe was created by Monday’s Cafe for Alison’s Pantry

 


 

 

Fuel Balls

Ingredients
1 cup Alison’s Pantry wholegrain oats
½ cup Alison’s Pantry shredded coconut
½ cup Alison’s Pantry natural Almonds
½ cup Alison’s Pantry natural cashews
1/3 cup Maple Syrup
1 tsp vanilla extract or vanilla bean paste
1 ½ tablespoon coconut oil
Pinch of sea salt

Method

  1. Place the dry ingredients in a food processor and process until a powder is formed
  2. Add all other ingredients and process until a dough is formed
  3. Add a tablespoon of water if the mix is too dry
  4. Roll into balls and chill

Will keep in a fridge for up to 2 weeks

Download the PDF version here

 


 

 

Cashew Butter Chocolate Trufflescashew TRUFFLES

 Ingredients
1 1/2 cups of Alison’s Pantry Raw Cashews – to make unsalted cashew butter
1/4 cup coconut oil, melted
3 rounded tablespoons cacao or cocoa powder
1/4 cup natural sweetener – coconut nectar, honey, ricemalt syrup
2 tsp vanilla extract
1/4 tsp sea salt

 Method

  1. To make the raw unsalted cashew butter, blend 1 ½ cups of raw cashews together for 5 – 7 minutes until creamy. Cashews will become very powdery, then clump, then turn to a peanut-butter-like consistency.
  2. Next, line a walled container with baking paper. Blend all ingredients in a blender until smooth. Pour into container and leave in the freezer for four hours or overnight to set.
  3. Once firm, scoop out and roll into balls. Coat with anything you like! Desiccated coconut, berry powder, chopped nuts or cacao nibs, and return to fridge until you are ready to enjoy!
  4. Keep chilled.

 

This recipe was created by Monday’s Cafe for Alison’s Pantry

 


 

 

Sweet and Salty Nut and Maple ButterNutButter_AP Raw 0002

Ingredients
1 cup Alison’s Pantry Raw Macadamia Nuts
½ cup Alison’s Pantry Raw Cashews
20 grams butter
¼ cup pure maple syrup
¼ heaped teaspoon sea salt
1 tsp vanilla extract

Method

  1. Put macadamias and cashews in food processor. Process until the butter is really smooth and creamy (stopping to scrape down the sides a couple of times)
  2. Add the remainder of ingredients and process until just combined
  3. Transfer butter into a container and allow to ‘rest’ in the fridge for 24 hours to allow the flavours to develop
  4. The butter will keep for a couple of weeks in the fridge

 


 

 

Raw Sesame Seed BarsSlice_AP Raw 0018 v3

Ingredients
2 cups Alison’s Pantry Sesame Seeds
1 cup Alison’s Pantry Seedless Raisins
½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Ground Almonds
½ cup tahini (find in the organic or international section of your supermarket)
½ cup coconut oil
1⁄³ cup maple syrup
1 tsp vanilla extract
¾ tsp sea salt

Method

  1. Line a sponge roll or brownie tin with baking paper
  2. Place all dry ingredients in a large bowl and combine
  3. Add remaining ingredients and stir with a spoon
  4. Press mixture fi rmly into the prepared tin
  5. Cover and freeze for 1 hour, then cut into desired bar sizes
  6. Eat chilled, these will keep in the freezer for a couple of weeks

 


 

 

Brazil Nut DipBrazilNutDip_AP Raw 0005

Ingredients
1 cup Alison’s Pantry Brazil Nuts
1 large clove of garlic, minced
½ tbsp fresh ground black pepper
1 tbsp miso
Juice of ½ a lemon – or to taste
1/3 cup water (approx.)
½ cup extra virgin olive oil (approx.)

Method

  1. Soak Brazil nuts overnight in water with a pinch of salt.
  2. Drain and lightly rinse the Brazil nuts and place in a blender or food processor with the garlic, pepper, miso and lemon juice.
  3. Process until the nuts are very finely ground and then gradually add the water, rest the blender every now and again, as this will take time.
  4. Add olive oil and process until smooth and creamy.
  5. Dip will last for about 4 days in the fridge.

 


 

 

Curry Cashew DipCashewDip_AP Raw 0007

Ingredients
1 cup Alison’s Pantry Raw Cashews
1/3 cup coconut milk
1 tsp curry powder
1/4 tsp fresh ginger, grated
1 tbsp maple syrup
1 tbsp lemon juice
A couple of good grinds of fresh black pepper
¼ tsp sea salt
Fresh coriander, chopped

Method

  1. Add all ingredients except the fresh coriander into a high speed blender
  2. Blend until silky smooth
  3. Remove the mix from the blender and place into a serving bowl. Stir through the chopped coriander reserving some to garnish the top

 


 

 

Raw Taco SaladTaco_AP Raw 0040

WALNUT TACO MEAT:
(4 Serves)

Ingredients
1 cup Alison’s Pantry American Walnuts
1 tbsp soy sauce (tamari)
¼ tsp smoked paprika
1 tsp cumin
Pinch of chilli power
¼ cup semi dried tomatoes (drained of oil)

Method

  1. Process all ingredients in a food processor until well combined, but still chunky (do not over process as it will quickly become a paste).
  2. This will keep up to 4 days in a sealed container in the fridge.

CASHEW SOUR CREAM:
(12 serves)

Ingredients
1 cup Alison’s Pantry Raw Cashews (soaked in filtered water for 1-2 hours, with a pinch of sea salt)
4 tbsp lemon juice
1 tsp apple cider vinegar
Small clove of garlic, crushed (optional)
Small handful of fresh herbs (optional)
Pinch of sea salt
¼ cup of water (add more to reach desired consistency)

Method

  1. Rinse the cashews.
  2. Put all ingredients in a food processor or a powerful blender, until very smooth.
  3. This will keep up to 4 days in a sealed container in the fridge.

QUICK GUACAMOLE:

Ingredients
2 large ripe avocados
1 tomato, seeded and chopped
½ small red onion, fi nely chopped
1 clove of garlic, crushed
¼ cup lime juice
½ tsp chopped red chilli finely chopped
Coriander leaves, chopped
Salt and ground black pepper

Method

  1. Remove the flesh of the avocados into a bowl and roughly mash with a fork.
  2. Add all other ingredients – season to taste.

Assemble plates per serve, a base of your favourite salad greens, chopped tomatoes and spring onions. Top with the Walnut Taco Meat, Guacamole and the Cashew Sour Cream.

 


 

 

Raw WrapsWraps_AP Raw 0030 v2

CASHEW SPREAD:

Ingredients
200 grams Alison’s Pantry Raw Cashews
¼ cup water
2 tbsp lemon juice
1 inch nob of fresh ginger, grated
1 tbsp soy sauce (tamari)
1 clove of garlic, crushed
1 tbsp white miso
Salt and fresh ground black pepper to taste

Method

  1. Process all ingredients in a blender until smooth

WRAPS:

Ingredients
Nori sheets or courgette, cos or iceberg lettuce leaves
A mix of raw vegetables try red capsicum, cucumber, sprouts, alfalfa, carrots, celery

Method

  1. Lay the nori, or courgette slice or lettuce leaves on a cutting board
  2. Spread with Cashew Spread
  3. Layer chosen vegetables, start with the sticks, then the sprouts or alfalfa
  4. Roll carefully
  5. If using nori – cut into the desired lengths

 


 

 

Stuffed Tomatoes and MushroomsTomatoes_AP Raw 0029

Ingredients
5-6 baby Portobello mushrooms
4 medium sized tomatoes

FILLING:
1 cup Alison’s Pantry Walnuts
2 cloves garlic
2-3 tbsp extra virgin olive oil
A good pinch of sea salt
A generous tsp of grated lemon zest
¼ cup of lemon juice
Handful of fresh basil

Method

  1. Blend all the filling ingredients in food processor until resembles a slightly chunky bread crumb.

MARINADE FOR THE TOMATO AND MUSHROOMS:

Ingredients
4 tbsp soy sauce (tamari)
2 tbsp extra virgin olive oil

Method

  1. Combine tamari sauce and olive oil
  2. Remove the stem of the mushroom
  3. Cut the top off the tomato and remove the pulp
  4. Pour over the sauce and oil mix to marinate mushrooms and tomatoes in a baking dish for a couple of hours.
  5. To serve, fill the tomatoes and the mushrooms with the filling and pour over the remaining marinade.

 

 


 

 


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