Recipes from Hippie Lane

CHERRY BITES

Cherry Bites

MAKES 12
R + VGN DF GF RSF

Cherry and chocolate — I’m in love. You won’t be able to keep your hands off these babies, made with a combination of dried cherries, coconut, cacao powder and creamy nut butter, then coated in homemade chocolate. A densely satisfying sweet and sour sensation, perfect for when you get that chocolate craving.

125 g (4½ oz/1 cup) dried cherries
60 ml (2 fl oz/¼ cup) melted coconut oil
360 g (12¾ oz/4 cups) desiccated coconut
⅛ teaspoon Himalayan salt
1 teaspoon vanilla powder
2 tablespoons raw cacao powder
2 tablespoons macadamia or almond butter (see tip)
45 ml (1½ fl oz) rice malt syrup

Chocolate coating
375 ml (13 fl oz/1½ cups) melted coconut oil
175 g (6 oz/1½ cups) raw cacao powder
185 ml (6 fl oz/¾ cup) maple syrup

Place the dried cherries in a food processor and reduce to a paste. Add the coconut oil and coconut and pulse until combined.

Add the salt, vanilla, cacao powder, nut butter and rice malt syrup and process until the mixture sticks together.

Line a rectangular baking tin, measuring about 34 x 23 cm (13½ x 9 inches) and 5 cm (2 inches) deep, with baking paper. Press the mixture into the tin and freeze for up to 1 hour.

Whisk the chocolate coating ingredients together in a bowl.

Place a sheet of baking paper on the kitchen bench, then set a wire baking rack on top.

Remove the baking tin from the freezer and cut the cherry mixture into bite-sized pieces.

Dip each piece in the chocolate and place on the wire rack to allow the excess chocolate to drain off.

Store in an airtight container in the fridge. The cherry bites will keep for 2–3 weeks.

TIP
You can replace the nut butter with seed butter to make this recipe nut-allergy friendly.

Download printable recipe (PDF)

 
RAW HAZELNUT BROWNIES

raw brownies

Makes 14
R + VGN DF GF RSF

Chocolate and hazelnut: who can resist? These easy no-bake brownies are almost too good to be true. You don’t need a whole lot of time or ingredients to get these ones happening — but you may find it hard to resist the whole slab!

270 g (9½ oz/2 cups) hazelnuts
265 g (9½ oz/2½ cups) shredded coconut
85 g (3 oz/¾ cup) raw cacao powder
650 g (1 lb 7 oz/4 cups) almonds
⅛ teaspoon Himalayan salt
225 g (8 oz/1½ cups) medjool dates
250 ml (9 fl oz/1 cup) rice malt syrup

Ganache
450 g (1 lb/3 cups) chopped sugar-free dark chocolate
500 ml (17 fl oz/2 cups) coconut milk

Place the hazelnuts, coconut, cacao powder, almonds and salt in a food processor and process into small crumbs.

Add the dates and rice malt syrup and process until the mixture is well combined and sticky.

Line a 24 cm (9½ inch) square cake tin, about 5 cm (2 inches) deep, with baking paper. Transfer half the brownie mixture to the tin and press down evenly.

Set the remaining brownie mixture aside.

To make the chocolate ganache, add the chocolate and coconut milk to a saucepan and stir over medium heat until the chocolate has melted and thickened. Remove from the heat. Using a tablespoon, randomly dollop about 6 tablespoons of the ganache over the brownie base. Freeze for 10–20 minutes.

Remove the tin from the freezer and press the remaining brownie mixture evenly over the top. Pour the rest of the ganache over the brownie, spreading it evenly.

Freeze for 3–4 hours, or until set.

Remove from the freezer 30-40 minutes before serving. Cut into slices to serve. The brownies will keep in an airtight container in the freezer for 4-6 weeks.

Download printable recipe (PDF)

 
RAW RIOS

raw rios

MAKES 4 LARGE COOKIES
R VGN DF GF RSF

I adore this recipe. It’s hugely popular, and for good reason. Made without flour, sugar, butter or an oven, these biscuits taste way too good to be a raw, healthy version of those cream-filled store-bought chocolate ones.

If I had to convince you to make just one chocolatey recipe in this book, it would be this one. Heaven in a bite.

Biscuits
75 g (2½ oz/¾ cup) pecans
150 g (5½ oz/1 cup) medjool dates, pitted
pinch of Himalayan salt
1 teaspoon vanilla powder
25 g (1 oz/¼ cup) raw cacao powder

Filling
150 g (5½ oz/1 cup) cashews,
soaked for at least 2 hours
1 tablespoon coconut oil
1 tablespoon rice malt syrup
1 teaspoon vanilla powder

Put the biscuit ingredients in a food processor and blend until the mixture has a dough-like consistency.

Roll the mixture into a large ball and place it on a cutting board. Using a rolling pin, flatten it out to about 5 mm (¼ inch) thick.

Cut out eight circle shapes, using an 8 cm (3¼ inch) cookie cutter. Refrigerate for 2–3 hours, or until firm. (To speed things up, you can freeze the cookie rounds for about 1 hour.)

Clean out the food processor.

To make the filling, drain the cashews and place in the processor. Add the remaining filling ingredients and blitz until creamy and smooth.

Spread the filling over half the chilled cookies. Top with the remaining cookie halves and sandwich them together.

The cookies will keep in an airtight container in the fridge for 7 days, or in the freezer for 6–8 weeks.

Download printable recipe (PDF)