The WelleCo HQ team share their favourite recipes for the holidays.
"Oats are low GI and provide fibre for digestive health, whilst the almond pumps up the amino acid and vitamin E profile that will help nourish your immune system." Elle P, GM Sales & Marketing
Oatmeal short crust
1 ½ cups (175 g / 6 oz) rolled oats
½ cup (40 g / 1 ½ oz) desiccated coconut
½ cup (60 g / 2 ¼ oz) almond meal
2 ½ tablespoons macadamia nut oil, olive oil or cold pressed coconut oil
2 tablespoons raw honey, organic maple syrup or rice syrup
1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste
1 tablespoon water to mix if needed to form a dough
200 g (7 oz) fruit mince pie filling, enough for 10 pies
Combine oats, coconut and almond meal into a food processor or large bowl.
Add the oil, honey and vanilla.
Turn on the food processor and mix well for about 30 seconds or until combined.
Alternatively, mix by hand until you form a soft dough. Add the water and process again. The addition of water will help the cookie mixture stick together.
Roll out between 2 sheets of baking paper and cut into circles, large enough to to cover the base and sides of your tart shells.
Make sure to prepare 10 tart shells before lining with a light coat of oil or butter, followed by a dusting of coconut or ground almonds to prevent sticking.
Fill lined tart shells with 1 tablespoon of the fruit mince.
Roll out rest of the pastry and cut out in the shape of stars.
Arrange stars over the top of the mince pies.
Bake in a low 150 C (300 F) oven for 30 minutes or until golden.
Cool completely before eating and enjoy.
Source: The Healthy Chef
"I am planning on making this decadent looking raw chocolate cherry mousse over the holidays. I mean… it is next level!" Luke, Social Media & Design
1 cup raw cashews, soaked 4 hours, rained and rinsed
70g dark 70% chocolate
½ cup coconut cream
¼ cup pure maple syrup
1 tsp pure vanilla extract
Melt chocolate, blitz remaining ingredients, then add chocolate, mix well and serve!
Makes 20 bars
5-8 fresh dates, pitted
1 tbsp coconut oil
1 scant cup /250 ml / 80 g desiccated coconut, unsweetened
Salted Pumpkin Caramel
½ cup / 70 g cashew nuts, pre-soaked for 3-5 hours
1 cup / 250 ml / 220 g canned pumpkin puree or homemade (see note how to make it)
4 tbsp tahini
4-6 tbsp drinking water
4 tbsp coconut oil
10 soft dates, pitted
1/2 tsp cinnamon
1/4 tsp ginger
1 pinch cloves
1/2 tsp flaky sea salt
150 g / 5 oz dark chocolate, 70%.
Add dates and coconut oil to a food processor and mix on high speed until you get a sticky paste. Add the coconut and mix again until all is combined. Make sure the mixture is sticky otherwise add an extra date or some coconut oil. Line a 4 x 8 inch / 10 x 20 cm loaf tin with parchment paper and scoop the coconut mixture into it. Use your palm to flatten out coconut tightly into one thin base layer and then place the tin in the freezer while creating the pumpkin caramel.
Add all the pumpkin caramel ingredients to a blender or food processor and mix on high speed until smooth. Start with 4 tbsp water and then add a splash more if the mixture is too thick to blend. When completely smooth, taste and add more salt or dates if needed. Take out the tin from the freezer and scoop the pumpkin caramel on top of the coconut base. Use a spatula to smooth out the surface or knock the tin against the table a few times to get it even. Place back into the freezer for at least three hours or until completely firm.
Use a knife to carefully flip the frozen mixture out of the tin. Trim the sides for more even looking bars then use a sharp knife to cut 20 bite-sized pieces, about 1 x 2 inches / 2,5 x 5 cm, that you spread out on a parchment paper (or place back into the freezer while melting the chocolate).
Melt chocolate in a water bath (here is a simple instruction video).Use a spoon to spread the chocolate evenly around each bar or simply pour the chocolate over them (or a combination of the both), leave the bottom uncovered. You can dip the bars straight into the chocolate but if you are not careful with the chocolate’s temperature, the cold bars will chill the chocolate which makes it harder to handle. Try to keep the bowl of chocolate over the water bath until the last bar is covered to ensure that the chocolate is evenly tempered and thus easier to handle.
Store the bars in the freezer and eat chilled or slightly thawed.
Homemade Pumpkin Puree
Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper. Cut one 1 small Hokkaido pumpkin or Butternut Squash into quarters, scoop out the seeds and fibrous strings and place cut-side down on the baking tray. Bake for approx. 25-45 minutes (depending on the size of the pumpkin) or until the skin is golden and bubbled and the flesh is tender. Set aside to cool. Spoon the flesh of the pumpkin into a food processor and process on a high speed until completely smooth. Store in the fridge in an airtight container for up to five days or in the freezer.
Source: Green Kitchen Stories