Who doesn’t love a Ferrero Rocher or zesty, fresh icy treat on a hot day?

Let me share some treats I've found and adapted some. None of which contain any processed sugar or nasties. You can indulge in these sweets occasionally, without guilt and they won’t leave you feeling heavy (which usually follows a regular sugar treat)

Here are 4, simple to make and deliciously irresistible raw treats:

Raw Lemon and Lime Cheesecake

Perfect for a refreshing, citrus treat on a hot Melbourne day!  It’s better than a lemon gelato and more satisfying than a lemon ice cream. Plus it looks so pretty when served to guests.  This one is from Pete Evan’s ‘Healthy Every Day ‘ cookbook.

Base:

160g activated almond

90g shredded or desiccated coconut

6 medjool dates, pitted

1.5 tablespoons of melted coconut oil

1 teaspoon of natural vanilla extract (not vanilla essence)

Pinch of Himalayan salt

Filling:

440g raw cashews (soaked overnight then rinse well)

210ml freshly squeezed lime juice

210ml freshly squeezed lemon juice

1 teaspoon of natural vanilla extract

350g raw honey

1 teaspoon of lime zest

1 teaspoon of lemon zest

270ml coconut oil, melted

Garnish: Zest of 2 limes, lime segments and violets

1) Grease the base and sides of a 20cm cake tin with coconut oil and line with baking paper.

2)  Base: process the almonds and coconut in a food processor until broken into a crumb. Add the dates, coconut oil, salt and vanilla extract and pulse until the mixture comes together. Press the base down into the tin and freeze for 1 hour.

3) Process the cashews, lemon and lime juice, vanilla and salt in the processor until thick. Then add the honey and pulse to combine. Add the lemon and lime zest and pulse again to combine. Add the coconut oil then process until creamy. Pour mixture on to base, tap to remove air bubbles and freeze for several hours (until firm).

4) When you’re ready to serve, remove from freezer and decorate with the garnish.

(It’s easy to slice when frozen. Don’t leave this cake in the fridge. Once you have served the required amounts, keep this cake in the freezer, otherwise it turns into a mousse).

Mint slice for IBS sufferers (Larissa's version)

Fancy a treat that relieves abdominal pain, cramps, wind and bloating? It tastes amazing, leaves a fresh feeling in the palate and freshens the breath. So many pluses!

Base: 1 cup shredded or desiccated coconut

½ cup almond meal (or any other nut meal)

1 cup of pitted dates

Filling:

1.5 cups of raw cashews (soaked overnight, then rinse well)

½ cup shredded or desiccated coconut

¼ cup cold pressed coconut oil

10 drops of Stevia

2 heaped teaspoons of Organic Green Tea powder

20 Mintec IBS relief peppermint capsules, pierced and squeezed

1 tablespoon of organic, pure maple syrup

Chocolate:

½ cup coconut oil

¼ cup cacao

1 tablespoon of raw Mesquite powder

1 tablespoon of organic, pure maple syrup

1) Combine all base ingredients in the food processor, until a crumble texture has formed. 1 or 2 tablespoons of water can be added.

2) Line a square 20cm baking tray, add a light brushing of melted coconut oil. Add the base, press down and place in the freezer for 1 hour to set.

3) Combine all filling ingredients in the food processor, until a creamy consistency is formed. Add the filling on top of the base, smooth out with a spatula and freeze again for 1 hour.

4)In a small saucepan, melt the coconut oil on a low heat and add remaining chocolate ingredients, whilst stirring. Add the chocolate to the mixture and freeze again.

5) Can be made the night before and left in the freezer. Try not to eat it all at once….it’s irresistible!

Chocolate-dipped  Fig and Pistachio Truffles

Inspired by a recipe on wholefoodsimply.com, I gave these a go and made some minor changes. They're easy to handle and distribute at parties.

Truffle ingredients:

1 firmly packed cup of dried figs

1/2 cup of raw pistachios

1 teaspoon of natural vanilla extract (not vanilla essence) pricey but worth it

1) Throw everything into your trusted food processor and blend until it resembles a sticky crumb. I used disposable gloves to press truffles into balls and let them set in the freezer for 1 hour.

Chocolate sauce:

3 tablespoons of cold pressed coconut oil

2 tablespoons of raw cacao

1 tablespoon of raw honey

1) In a small saucepan, melt the coconut oil on a low heat. Once melted, add remaining ingredients and remove from the heat.

2) Remove the truffles from the freezer and dip them into the chocolate.

3) Keep them in the fridge and enjoy.

“Ferrero Rocher” Balls

For Valentine’s Day, I surprised Leonardo with “Ferrero Rochers”. They’re a rich, irresistible alternative to the sugar-laden originals and so simple to make! Inspired by the recipe on wholefoodssimply.com.au

2 cups of hazelnut meal

12 medjool dates, pitted

2 tablespoons of raw, organic cacao

1) Heat a large frypan over medium heat, add the meal and stir continuously until fragrant and slightly golden.

2) Add the meal into your food processor and remaining ingredients. Blend until a sticky crumb.

3) Create little balls with your fingers and keep in the fridge (they won’t last long)!.

 I made around 15 balls but only 3 were left by the time I took the photo.

These treats are a reflection of how Leo and I like to live. We eat unprocessed foods and make most things ourselves.  Our new toy is the super-dooper Breville Food Processor with 2000 watts of grunt. Perfect for our nut meals, butters and sweets!