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    Raw White Chocolate Macadamia Blondies

    Raw White Chocolate Macadamia Blondies

    Every month, I team up with My Chelsea (the hotel we’ve been in from day one) to host my favourite event of all time…


    In The Wild Afternoon Tea.


    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London


    We stick to the vegan, half-raw-half-baked, gluten-free, dairy-free, healthful-comfort-food, plant-based, handmade, devilishly-delectable-goodness theme, but each month is a little different. 


    Last month, a friend came back from visiting my parents in Ecuador and brought back a parcel from them. One of the things inside was a box full of stunning rose petals that my parents grew in their organic high vibration garden, picked, washed and dehydrated over low heat and many hours.


    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London


    I was immediately inspired to create something beautiful and sharable. 


    That’s how my raw white chocolate macadamia blondies were born. 


    We served them with the award winning teas at our March event and they were such a big hit, I thought you’d enjoy making them at home for everyone you love, so I’m sharing the recipe below.


    The next In The Wild Afternoon Tea is happening tomorrow, but if that’s too little notice for you, check out all future planned dates, here>>


    (BTW that link above stays Live and every time more dates are announced, that's where you'll find the details. Keep the link bookmarked for later!)


    Raw White Chocolate Macadamia Blondies


    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London


    For the blondies

    2 cups (280g) almonds

    50g coconut sugar

    1 tbsp (10g) maca powder

    1/2 tsp vanilla powder

    1/2 tsp Himalayan salt

    2.5 cups (300g) pitted dates*

    1/8 cup (30g) cacao butter, gently melted

    90g macadamia nuts


    For the dipping chocolate

    Dark vegan baking chocolate or this recipe here, grated


    *If your pitted dates are quite dry and hard, soak in boiling water for 1 hour, then squeeze the water out well before using in recipe. You are after soft (almost sticky) dates.


    tanyas raw blondies



    -Place all the ingredients, apart from dates, cacao butter and macadamia, into a food processor with an S-blade.  Process till all the almonds are broken down to a fine powder.

    -Add the dates and melted cacao butter. Process till the entire mixture forms one big sticky ball. You may need to stop your food processor several times to scrape down the sides and back onto the blade.

    -Using a wooden spatula, break up the mixture to evenly cover the blade. Sprinkle macadamia nuts all over and pulse the processor till nuts are slightly broken down and folded into the ‘dough’. You’re looking for nice chunks here so they are visible when you score the final slab into many blondie bites.

    -Get a decent sized container (mine was 17cm/ 6.5 inch square), line it with cling film so it sticks out the sides of container and transfer the mixture inside it. Using your fist, really press it into the container so it won’t crumble later. Transfer to the fridge for a minimum of 2 hours or freezer for 1 hour.

    -Holding onto the cling film, pull out your set slab of blondies and score into equal sized squares. You can then slice each square in half to form rectangles like I’ve done with mine. Transfer to the freezer if you are going to dip yours in chocolate and leave there until the moment you’re ready to dip.

    -Gently melt down your grated chocolate in a double boiler, remove from heat. Take out the blondie bites out of freezer and dip a corner, edge or one half of each piece into your chocolate. Dip and remove each piece quickly, so the entire chocolate mixture doesn’t begin to solidify inside the bowl from the coldness of frozen cake. Store in a cool dry place inside a sealed container.


    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London


    Tanya's My Chelsea Hotel Vegan Afternoon Tea High Tea London

    Acai Berry recipe collection - 1 for each day of the week!

    Acai Berry recipe collection - 1 for each day of the week!

    I love Acai. It’s a berry from the jungles of South America, which is usually picked where ever it grows wild, freeze-dried near by, blended and sent to us around the world in a powdered form. It doesn’t have much of a taste or sweetness but it packs a massive punch of antioxidants and Vitamin C and that’s good enough for me!

    You can get Acai (as a frozen block of blended whole berry plus water) in freezers of select health stores nowadays, but the below recipes are for this Superfood in a powdered form.

    I love working with superfood powders and this one is right at the top of my list. Let me know which recipe you like the best!


    Hot Sesame Milk Acai Berry Latte

    Dairy free Acai latte recipe


    1 tbsp tahini (raw or lightly toasted)

    2 medjool dates, pitted

    1 heaped tbsp Acai powder

    1 cup hot water


    Pop all the ingredients in a blender and blend on high for 30 seconds. If your blender isn't very powerful, blend for longer to break down the dates fully. Transfer to a mug and enjoy.

    No Dehydrator Choc Chip Acai Berry Cookies

    No dehydrator raw food cookie recipe


    For the cookies:
    1 cup dry cashews
    1 cup raisins
    1/2 cup desiccated coconut
    3 tbsp coconut oil, melted
    2 tbsp acai powder
    2 tsp vanilla extract
    1/4 tsp Himalayan salt


    For the chocolate chips:
    ¼ cup coconut oil, melted
    ¼ cup cacao powder
    1½ tbsp agave or maple syrup
    ⅓ tsp Himalayan salt


    Process all the cookie ingredients except coconut oil, in a food processor until broken down. Add the oil and process again. Divide up the mixture into 5 equal portions, form them into balls and press flat greaseproof paper. Use your fingers or a spatula to smooth out the edges of each cookie.
    -Prepare the chocolate chips by melting the coconut oil in a dehydrator or a double boiler, add the remaining chocolate ingredients, and stir until all the clumps are eliminated. Pour this over a clean teflex sheet or tin foil and transfer to the freezer to set for 10 minutes. Chop up the chocolate into desired sized chips. Press them into cookies and transfer the cookies to either the fridge or freezer to set. They can be stored in either and will keep for months.


    Acai Tahini Salad Dressing

    Acai salad dressing recipe


    For the salad:
    2 heads sweet cos lettuce
    100g fine asparagus
    200g cherry tomatoes
    2 figs
    optional: avocado, coconut flakes


    For the dressing:
    1/4 cup tahini
    1/4 cup lemon juice
    1/3 cup hot water
    2 tbsp acai powder
    1/2 tsp Himalayan salt
    Pinch cayenne


    Blend all the salad dressing ingredients together. (I use a personal blender from @tribestuk which works great for smaller quantities.) Chop up the salad ingredients to your liking. Drizzle the dressing all over a white plate, assemble the salad veggies on top, drizzle a little more dressing and top with coconut flakes.


    Raw Food Acai Bowl from The Uncook Book

    Raw food Acai bowl recipe


    80g strawberries
    50g blueberries
    1 medjool date, pitted
    1 tsp vanilla extract
    2 tbsp Acai powder
    1 ripe banana, chopped and frozen


    Transfer all ingredients except banana to a blender and blend to a paste. Add banana and, using a tamper, blend on a high speed setting. Transfer to a bowl and enjoy on its own or sprinkled with granola or anything else delicious and breakfasty.


    Dairy Free Acai Cheesecake/ Ice cream Cake



    400g mixed berries, frozen
    230g fresh strawberries, stalked
    1 cup coconut oil, melted
    3/4 cup soaked cashews
    1/2 cup rice malt syrup
    1/4 cup Acai powder
    2 tbsp lemon juice
    1/2 tbsp vanilla powder (or 1 tbsp extract)
    1/2 tsp Himalayan salt


    Line the entire base of a 7 inch cake tin with frozen berries. (If your tin isn’t a spring form, line it with cling film first). Transfer all the remaining ingredients into a high speed blender and blend till smooth. Pour all of the creamy mixture over frozen berries and transfer to a fridge to set for a minimum of 3 hours. Turn the whole cake over onto a serving plate, then remove the tin.

    Acai Berry Smoothie

    Acai Colada smoothie recipe


    Handful pineapple chunks, frozen
    1/2 banana, frozen
    1 cup coconut milk
    2 tbsp Acai powder
    1/2 tbsp coconut nectar/ maple syrup
    1 tsp vanilla extract


    Put all the ingredients into a blender and blend till smooth. Pour into a glass and serve.


    Acai Dairy Free Cheesecake Pops [makes 20]

    Raw dairy free Acai ice cream pops


    For the pops:
    1/2 cup Acai powder
    2.5 cups soaked cashews
    1 cup coconut oil, melted
    2/3 cup xylitol
    1/4 cup apple juice
    1 cup (100g) fresh raspberries


    For the choc coating:
    1 cup coconut oil, melted
    1.5 cups cacao powder
    1/3 cup agave nectar
    1/2 tsp Himalayan salt


    Blend all the cheesecake pop ingredients on high. Open blender and scrape down the sides of the jug, blend again until creamy. Transfer to the fridge and let it set for a minimum of 3 hours, ideally overnight. Using a small ice cream scoop, form half spheres and insert a lollipop stick or straw into the middle of each. Transfer to a freezer for a minimum of 3 hours. Mix all the chocolate ingredients with a hand whisk till there are no lumps. Take a Cheesecake pop and dip it into chocolate sauce, one at a time. Turn it upside down and twist it around till you see the chocolate set, then place on a clean cold plate.

    Master of The Month | Mel Wells | Raw Chocolate Goji Berry Brownies Recipe

    Master of The Month | Mel Wells | Raw Chocolate Goji Berry Brownies Recipe

    I met Mel at a Hay House bloggers event, just before my book ‘The Uncook Book‘ was published and when her own book ‘The Goddess Revolution‘ was still only a dream.

    Today, we don’t only share the great honour of belonging to the Hay House family, we share a massive vision for a brighter, more vibrant, greener, kinder planet via inspiring others to be kinder to themselves. And Mel does this impressively well, every single day…

    She helps women worldwide quit dieting and finally end the war on their bodies through an abundance mindset and practicing true self love. She does this through her website, social media and an online academy. If you ever do get the chance to meet her in person at one of her retreats, I would seize the opportunity, if only to see for yourself how happy, joyful, beautiful and lovable you can be when you are as loving, sweet, kind, friendly and non-judgemental, as Mel is to herself and to everyone around her.

    Meet our April’s Master of the Month…

    mel wells - credit to caroline white2


    No matter what I choose to eat or drink, I always start by listening to my body and make my food choices accordingly. Sometimes I’ll fancy avo-toast for breakfast, sometimes it will be my sweet Sunday pancakes and sometimes I’ll just have some green juice!

    For lunch I might have a salad or eat out – there are so many great healthy restaurants in London now and then for dinner I might have my Green Goddess bowl of love or a thai green curry. I love to batch cook my main meals so dinner one night will often be lunch the next day too.


    My biggest inspiration has always been my Dad. I started researching diet and wellness when he was diagnosed with cancer, and that was the catalyst for everything I’ve done since, including becoming a health coach. I have also been hugely motivated and inspired by T. Colin Campbell’s book The China Study, and the work of Kris Carr. She’s amazing!


    I think my biggest weakness is my schedule! I have an amazing but super busy schedule, and often it’s just too tempting to overeat in case I don’t have time to eat later or to get too engrossed in work and then skip food altogether! I have to actively remind myself to pause and give myself the time to sit and enjoy a meal. I drink a lot of green juice and smoothies on the go though which keeps me feeling nourished all day.


    Improving your diet is… focus on crowding in good things, rather than cutting out ‘bad’ things.

    Staying healthy while travelling is… to plan ahead and research healthy restaurants to visit! I spent 6 weeks city hopping in the USA last year, and loved exploring all the different healthy spots.

    Detoxing is… super important but easily used as a way to crash diet. To be done mindfully!

    Immunising is… much more effective when you have less meat and dairy in your diet, less processed foods, and more raw foods, more plants and more whole foods.


    The best compliments I receive are when a client tells me that the work I do has changed her life for the better. I could not wish for anything more and there is nothing more fulfilling than knowing that what you are doing is making a difference.


    I’d love to be remembered as being a force for good in the diet industry, and a change-maker. I hope to inspire thousands of women to ditch dieting for good and find true food and body freedom for life.


    From my kitchen it would have to be my Sage Juicer. Totally adore it. From my garden it would be my herb plants, for summer salads and from my bookshelf it would be….a notebook! I am constantly scribbling down notes and making lists – I would be lost without a notebook!


    My Dad

    Kris Carr – my biggest foodie inspiration

    Marie Forleo – my biggest business inspiration


    Quite simply for how it makes you feel! Your body is so clever and will always tell you what works and what doesn’t, some way or another. The body works better when it’s fuelled with more plants, more raw foods – you will have lasting energy, sleep better, better digestion, and lower risks of getting ill. Plus you are contributing to making our planet a healthier place for us all to live in. It’s a win win.


    Our Master of The Month shares her favourite raw food recipe…




    The Ingredients

    4 cups pitted dates
    4 cups walnuts
    1 cup raw cacao powder
    1 cup goji berries
    1 cup pumpkin seeds
    2 Tbsp coconut oil
    1 large avocado
    2 Tbsp Agave Nectar


    The How

    Blend the walnuts and raw cacao together in a food processor. Add the dates in, and keep blending, a few at a time.
    Add in the avocado, coconut oil, and agave, and continue to blend.
    Transfer to a mixing bowl, and add in the goji berries and pumpkin seeds to the mix, striring with a wooden spoon so they are well distributed.
    Line a cake tin or deep set baking tray with parchment paper – and fill the mix into the tray. Using the wooden spoon, press the mix into the tray so it is spread out and level.
    Freeze the tray for 1 hour.
    Cut into brownie pieces and serve to your guests!


    For more on Mel Wells, go to  www.thegreengoddesslife.com