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    NURTURED - PLANT BASED RECIPES FOR KIDS

    nurtured_vegan plant based_kids recipes_by tanya maher

    Hooray!! The Nurtured eBooks are here!

    Welcome to my tasty collection of plant-based recipes, which my kids and their little friends have enjoyed over the years.

     

    This isn't a guide on going vegan. 

    The eBooks aren't designed to change anyone's diet or views.

    What you get is simply my very best plant-based recipes that are loved by my entire family.

    They are easy to make, many include step-by-step images, all are mega delicious without any animal foods or processed ingredients and I developed them using ingredients available from a supermarket.

     

     

     

     

     

     

    Nurtured 'Birthday Cakes' eBook contains 17 incredible dairy/egg/refined sugar/gluten free recipes with pictures! The ingredients aren't complicated and pretty much all of them are available from your local supermarket. Many of the frostings are raw living as well as vegan and some cakes even have hidden veggies inside.
    Check out some of the recipe examples from this eBook:

     

     

    Nurtured 'Family Meals' eBook contains 23 nutritious dairy/egg/refined sugar/gluten free recipes with pictures! The ingredients aren't complicated and all of them are available from your local supermarket. No more individual meals for every family member! These recipes will be loved by all.
    Check out some of the recipe examples from this eBook:

     

    Nurtured 'Shakes & Ice Creams' eBook contains 30 insane dairy/egg/refined sugar/gluten free recipes with pictures! The ingredients aren't complicated and pretty much all of them are available from your local supermarket. No cooking is required for any of the recipes here, as they all happen to be raw as well as vegan.
    Check out some of the recipe examples from this eBook:

     

    Nurtured 'Vegan Breakfasts' eBook contains 22 divine dairy/egg/refined sugar/gluten free recipes with pictures! The ingredients aren't complicated and all of them are available from your local supermarket. Even the savoury breakfasts found here got the thumbs up from some of the pickiest eaters!
    Check out a selection of recipe examples from this eBook:

     

    Nurtured 'Dips & Party Foods' eBook contains 25 exciting dairy/egg/refined sugar/gluten free recipes with pictures! The ingredients aren't complicated and almost all of them are available from your local supermarket. You're in for the most satisfied crowd at the next party you host!
    Check out a selection of recipe examples from this eBook:

     

    We all want our children to be healthy. We all dream of getting extra veggies and nutritional goodness into them without having to beg and bribe. We all deserve a meal-time, which results in empty plates and compliments.

    And I believe it’s possible with the recipes within the 'Nurtured' eBooks.

     

    They just happen to be healthful, refined sugar free, gluten free and plant-based :)

     

     


    "Tanya leads the way in vegan food and by the look of her healthy gorgeous children she knows how to create delicious recipes children will eat"

    Natasha Corrett, Cookbook Author & Creator of Recipe Community MumsKnowBest.com

     

     

    “Tanya makes delicious food filled with nutrients that nurture your wellbeing”

    Novak Djokovic, Professional Tennis Champion

     

     

    “As a huge fan of plant based eating and a big fan of Tanya, I’m more than excited about this book. Introducing kids to plant based food can seem overwhelming but Tanya’s recipes are delicious, nutritious, uncomplicated and bright and colourful. Perfect for parents and kids wanting to go more plant based.”

    Fearne Cotton, Author, Broadcaster & Happy Place Founder

     

     

    “If you're looking for recipe inspiration that the whole family will love, Tanya's recipes are the perfect place to start - they're simple, tasty, and completely dairy and gluten free! They are also super healthy and full of nutrients. I love finding great ways to use food as medicine and what better way to start our kids young on this philosophy also!”

    Laurentine ten Bosch & James Colquhoun, Founders of FoodMatters.com

     

     

    “My children have attended all of Tanya's kids parties and I can testify that her birthday cakes are utterly DELICIOUS, for kids and adults alike! They taste as good as they look.”

    Caroline Scott, Publisher, Baby & Little London Magazines

     

     

    Mango Chai & Gingerbread Lime Cheezecake (nut free, dairy free, gluten free, raw)

    Tanya Maher Mango Chai & Gingerbread Lime Cheezecake

    I don’t know about you but for some reason I’m enjoying the festive season even more than ever this year.

     

    Maybe it’s got something to do with this Xmas being the last one of this decade!

     

    Tanya Maher family Christmas

     

    Maybe it’s got something to do with having little children (that help you to become aware and be in awe of every little thing).

     

    Maybe it’s because I don’t have a giant 8.5 month preggie belly like I did last year and in 2015 (so I can do cool and ‘dangerous’ things like ice skating!)

     

    Tanya Maher pregnant Christmas

     

    Maybe it’s the giddy thought of our forthcoming flight to California and spending Christmas Day the American way with my best friend, aka Lake’s Godmama.

     

    Maybe it’s the ecstatic feeling of making New Year’s Eve plans with my sister and the thought of seeing more of her in 2020. (A very Russian belief says that the people you’re welcoming in the new year with are the people you’ll be spending a lot of time with over that new year. It may be superstitious but I’ve always enjoyed choosing my NYE crew thoughtfully- you’re guaranteed a great party if nothing else).

     

    Tanya Maher Amy Clinckard ice skating national history museum

     

    Maybe it’s because I finally feel like I got my health back and I’ve lots of energy and extra hours in my day to enjoy being alive! (Thanks to LMS Wellness for all the advice and to my fellow Hay House author, Medical Medium for all the info on celery juice, which I’m now drinking for the forth week in a row).

     

    Or maybe it’s all because of our Christmas tree in The Living Room

     

    Or the fact that this is the only month of the year, that we're holding not one, not two, but three Festive In The Wild Afternoon Teas.

     

    Or maybe it's the fact that I had a stall at my first ever (which also happens to be my favourite ever!) Christmas Market this year. Walton Street Market was seriously the best! Reindeer, camels, owls, jazz, traditional organ grinder, the Xmas carols quire, hot kombucha, my cheezecakes not melting, festive vibes for dayzzzz!

     

    Tanya's Deli Walton Street Christmas Market

     

    Or maybe it's because 1st of December landed on a Sunday this year and we kicked off the 2019 festivities at a Christmas lunch with special friends.

    I made this nut-free Mango Chai & Lime Cheezecake on a Gingerbread Base and it was a hit and a half! Now you too can make it...

     

    Mango Chai & Gingerbread Lime Cheezecake

    (nut free, dairy free, gluten free, raw) 

    Tanya Maher Mango Chai & Ginger Lime Cheezecake

     

    GINGERBREAD BASE

    1 cup (90g) jumbo oats

    1 cup (100g) desiccated coconut

    1 cup (150g) pitted dates

    1 tbsp grated ginger root

    1 tsp cinnamon powder

    pinch salt

    1 tbsp maple syrup

     

    -Process all the ingredients except maple syrup until completely broken down.

    -Add maple syrup to the food processor and process some more until a large ball develops.

    -Transfer to a 7 inch springform tin and press using your hands or the back of a spoon.

     

     

    GINGER LIME LAYER

    1 cup (240ml) hot boiling water

    3/4 cup (135g) xylitol

    1 block (200g) creamed coconut

    3/4 cup (155g) extra virgin coconut oil or vegan butter, melted

    1 ripe avocado (150g of flesh)

    1/4 cup (60ml) lime juice, approx. 2-3 limes

    2 tbsp grated ginger root

    1/2 tsp spirulina powder, optional

     

    -Dissolve xylitol in boiling water, inside a blender jug. Chop up the block of creamed coconut and add it to the blender, then blend on high using a tamper rod. 

    -Add all remaining ingredients and blend again until creamy.

    -Pour over GINGER BREAD BASE and smooth out the surface with back of spatula.

     

     

    MANGO CHAI LAYER

    1/2 cup (120ml) cold water

    1 tbsp agar-agar flakes

    200g ripe mango flesh, approx 1 mango

    8 soft pitted dates or 3 medjool dates, de-stoned and soaked if too dry

    2 tbsp maple syrup

    1 tbsp spice mix (mine had cinnamon, nutmeg, cloves and cardamom)

     

    -Pour water into pan, sprinkle with agar-agar flakes and heat without stirring until boiling. Reduce heat, simmer and stir occasionally for 5-10 mins until flakes are completely dissolved.

    -Transfer the agar water and all remaining ingredients into a blender. Blend using a tamper rod until smooth.

    -Pour over GINGER LIME LAYER and smooth out the top with the back of a spoon.

    -To set, transfer to the fridge overnight or to the freezer for 4 hours. Store refrigerated at all times and serve cold.

     

    Lake Maher and Tanya's Mango Chai & Ginger Lime Cheezecake

    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

     

    METHOD

    -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

    Outrageously DELICIOUS Raw Vegan Banoffee Pie

    Outrageously DELICIOUS Raw Vegan Banoffee Pie

    This is quite possibly the best dessert I've ever made.


    The almond cookie crust, the salted caramel, the vanilla coconut cream, ripe bananas.


    It's the most perfect combo and definitely going into the Kids' Recipes eBook which I'm currently working on.

     

    To be the first to know when the eBook launches, make sure you're on the list>>

     

    So without further ado...

     

    The best ever Banoffee Pie

    ...which just happens to be vegan, gluten free, dairy free, refined sugar free and raw

    tanya maher's raw vegan banoffee pie recipe

     

    For the crust

    1 cup (150g) pitted dates

    1 cup (140g) almonds

    1/2 cup (45g) GF jumbo oats 

    5 tablespoons extra virgin coconut oil, melted

    3 tablespoons coconut palm sugar

    optional: 1-2 tablespoons cacao powder

     

    For the caramel layer

    *1 cup (150g) pitted dates, soaked 4-6 hours*

    1/2 cup (105g) extra virgin coconut oil, melted

    1/2 cup (65g) coconut palm sugar

    1/4 cup (60ml) hot water

    1/2 teaspoon Himalayan salt

     

    For the cream layer

    *1 can (400ml) coconut cream*

    1 vanilla pod

    optional: 2 tablespoons xylitol, powdered

     

    For the topping

    3 bananas

    Optional: dark chocolate, roughly chopped

     

     

    *Some prep time is required here. Read the method below at least 12 hours before starting on recipe.*

     

    tanya maher's raw vegan banoffee pie recipe

     

    METHOD

     

    You will need a 7 inch/ 18 cm tart dish for this recipe. Ensure it has a removable base so you can lift the whole pie out.

     

    Begin with the crust. Process almonds, oats, coconut sugar and cocoa powder (if using) in a Food Processor, using an S blade.

     

    Add the dates and continue to process until fully broken down. Finally, add the melted coconut oil and process until the crust is no longer crumbly and has a consistency of mouldable grainy play-dough.

     

    Transfer the full mixture into your pie tin, distributing evenly. Using your hands, bring the mixture up the sides and press gently, squeeze the excess around the rim back inside or remove it and use to make the base thicker. Place in the fridge.

     

    Start on the caramel layer by squeezing excess water out of soaking dates. (Retain the sweet water for another recipe like a smoothie). Put all the caramel ingredients into your Food Processor and process till you get a gooey cream without any chunks. (You may need to open up the machine and scrape sides down once in a while). Pour into the prepared pie shell and transfer into fridge for a minimum of 4 hours to set or speed up this process by transferring to a freezer.

     

    tanya maher's raw vegan banoffee pie recipe 

     

    To prepare the cream layer, you must first ensure that the can of coconut cream hasn’t been shaken for at least 8 hours. You might already have a can in your pantry, so carefully open it, scoop out all the set cream into a soup bowl and discard the liquid. (Note if the can has recently been brought home from the shops, it may have been shaken on the way and the creamy part would have become too runny. Stand it up in a cool place overnight before opening).

     

    Scrape out the seeds from a whole vanilla pod. To do so, slice the pod in half lengthwise, then use a teaspoon to literally scrape all the seeds out until the inside of the pod is dry. Add the seeds as well as powdered xylitol, if using, to the bowl with cream in it. (The purpose of the xylitol is the same as of icing sugar- to make the frosting sweet and to help it set. This additional sweetness however is not needed here so if your cream isn’t super runny, then feel free to leave out xylitol). Stir with a fork till well combined. Make sure to press out all the clumps so the cream is as smooth as possible. 

     

    When the caramel is set and you’re ready to serve, remove the pie from its tin and onto a flat dish which would allow for easy slicing. Top with coconut cream, spreading it to the edges. Slice the bananas and fan them in a spiral starting in the middle. Sprinkle with optional chocolate shavings. 

     

    tanya maher's raw vegan banoffee pie recipe 

     

    So now that you officially have the best recipe for raw Banoffee Pie there is, there's only three things left to do:

    1. Make it!

    2. Comment below squealing just how much you loved it!

    3. Reserve your spot on one of our famous Afternoon Teas, where I show case a new raw dessert every month. Check for availability>>

     

    Oh and just because I couldn't resist that light and 4 week old Banksy couldn't resist a milky smile after he too sampled that very slice...

     

    Tanya maher Banks maher raw vegan diet breastfeeding 

    DIY Christmas Hampers- all the recipes to make your own raw vegan gifts

    DIY Christmas Hampers- all the recipes to make your own raw vegan gifts

    Prior to moving to the UK from NZ  (9.5 years ago now... Whaaaat!), Christmas Day always meant a full day of sun, sand, family fun and picnic feasting at Piha beach.

    We always had the very best of times and although there wasn't a thing to complain about while being brought up in the Southern Hemisphere, I must admit that I also adore the polar opposite Christmas festivities which London has to offer.

    And now that I have a family of my own, every single moment of Christmas time is all the more special.

    Also, I literally could not be more grateful that I have this time of year to get fully absorbed in and take my mind off the discomforts of final month of my pregnancy with No2.

    And how fun is it to visit Santa's Grottos!!? So fun!

    Here we are just last night:

    Tanya Maher Santa's Grotto London

     

    Super into anything and everything FESTIVE this year, I got a major urge to create and have been spending all of my days (and nights) recently making our Raw Organic Christmas Gift Hampers. 

    Did you see? tanyasliving.com/collections/raw-organic-christmas-hampers

     

    I realise that not all of you live in the UK to order yours and some of you have just purchased a dehydrator and are super keen to put it to good use this Christmas...

    Soooo, I put together a whole recipe collection that covers every single yummy item in my own hampers.

     

     

    Pick and choose what you'd like to make and if you post it on social, remember to tag #TanyasChristmas so I can find your pics and like them a million times!

     

     

    Tanya's Festive Grawnola

    Tanya Maher Raw Food Christmas Recipes Vegan DIY Gift Hampers

     

    1 cup almonds, soaked overnight

    1 cup sprouted buckwheat*

    3/4 cup sunflower seeds, soaked overnight

    1/2 cup pecans/walnuts, soaked overnight

    1/2 cup oats

    1/2 cup cranberries (I use cranberries that have been preserved in apple juice)

    1.5 cups dates, soaked overnight

    1/2 cup water from soaking dates

    1/4 cup coconut palm sugar

    2 tbsp Tanya’s Chai Mix (Cinnamon, coconut palm sugar, clove, cardamom, all spice, nutmeg, ginger, coriander)

     

    -Process almonds, sunflower seeds and walnuts/pecans only for a few seconds in the Food Processor, until roughly chopped. What you are looking for are shards and fragments of nuts, as though you were roughly chopping them with a knife. Careful not to over-do or you'll create a paste.

    -Stir all the chopped/processed nuts together with buckwheat, oats and cranberries in a large bowl.

    -Process all the dates, coconut sugar and spices to a smooth paste in a Food Processor. You may need to stop and scrape down the sides a few times.

    -Pour this paste over all the nuts and mix everything really well using your hands.

    -Distribute the mixture over a few dehydrator teflex sheets in rough chunks, making sure you don't have really thick pieces or they will take forever to dehydrate. 

    -After 6-10 hours, transfer onto mesh sheets and dehydrate for another 20-24 hours until dry and crunchy.

    -Store in an airtight container.

     

     

    *TO SPROUT BUCKWHEAT

     

    3/4 cup raw buckwheat groats

    water

    -Cover with plenty of water and leave to soak for 4 hours.

    -Pour the water out and rinse the buckwheat in cold water 4-5 times. The liquid will be really gooey, so you are looking to continue rinsing until only thin water leaves the buckwheat, no goo.

    -Distribute the buckwheat over a tray and leave at room temperature for 24 hours, rinsing 2-3 times in cold water over this time. 

     

     

    Tanya's Christmas Mince Pies

    Tanya Maher Raw Food Christmas Recipes Vegan DIY Gift Hampers

     

    For the crust

    150g almonds

    100g cashews

    1/2 cup (75g) buckwheat flour

    1/2 cup (65g) oat flour

    1 tbsp chia seeds, ground

    3 tbsp water

    1/4 cup (60g) maple syrup

    1/2 tsp Himalayan salt

     

    -Process all the almonds, cashews and flours in a good processor with an S blade, till powder like.

    -In a separate bowl, stir ground chia seeds with water till well combined without clumps.

    -Add the chia paste, maple and salt to the food processor and blend till you get a dough-like consistency. You may need to scrape down the sides a couple of times.

    -Line a shallow 12 muffin tray with cling film. Distribute the dough mixture evenly among all muffin moulds, pressing in gently to take the shape of the mould.

    -Place the full tray into a dehydrator set to 48 degrees C, for 12 hours. Carefully remove the crusts one at a time and transfer onto mesh trays of the dehydrator. Return to dehydrate for a further 24 hours.

    Tanya Maher Raw Food Christmas Recipes Vegan DIY Gift Hampers

     

    For the filling

    1.5 cups sultanas

    1/4 cup quality brandy*

    3/4 cup dried apricots

    1/2 cup dried cranberries

    zest of 2 oranges

    1/3 cup orange or pineapple juice

    1/4 goji berries

    1 tbsp Tanya’s chai blend (cinnamon, coconut palm sugar, clove, cardamom, all spice, nutmeg, ginger, coriander)

    20 drops sweet orange essential oil

    10 drops cardamom essential oil

     

    *To check whether your brandy (or any wine, beer or liquor) is vegan, check out http://www.barnivore.com

     

    -Pour the brandy over sultanas and leave to absorb for 2-3 hours.

    -Mix apricots, cranberries, orange zest and juice in a separate bowl. Leave to soak for 2-3 hours also.

    -Place all the ingredients into a food processor with an S blade and pulse till well combined but still slightly chunky.

    -Scoop the filling into ready bases, smoothing out the surface as you go.

     

     

    For the icing

    1 cup cashews, soaked 4-8 hours

    1/4 cup xylitol or erythritol

    1/4 cup extra virgin coconut oil, melted

    1 tbsp lemon juice

     

    -Rinse the soaked cashews, then blend everything in a high speed blender till creamy.

    -Scoop a spoonful over each pie, spread to the surface or leave like a dollop of snow fall. Decorate if you wish!

     

     

    You can also make a simplified version of my Christmas Mince Pies, which requires no dehydrator at all. Take a look here: tanyasliving.com/blogs/tanyas-blog/christmas-in-the-raw-no-dehydrator-needed

     

     

    Tanya's Christmas Pudding

     

    For the puds

    165g walnuts, soaked overnight

    100g hazelnuts, soaked overnight

    120g sultanas 

    25ml quality brandy*

    65g dried figs

    50g cranberries

    35g dried apricots

    6g orange peel

    juice of 1/3 orange (20ml)

    60g carob powder

    1 tbsp (10g) Tanya’s Chai Mix (Cinnamon, coconut palm sugar, clove, cardamom, all spice, nutmeg, ginger, coriander)

    10 drops sweet orange essential oil

     

    *To check whether your brandy (or any wine, beer or liquor) is vegan, check out http://www.barnivore.com

     

    -Pour the brandy over sultanas and leave to absorb for 2-3 hours.

    -Mix figs, apricots, cranberries, orange zest and juice in a separate bowl. Leave to soak for 2-3 hours also.

    -Place all the ingredients into a food processor with an S blade and pulse till well combined. You may need to scrape the sides once in a while and pulse your machine.

    -I use a medium sized ice cream scoop to form standing puds, then smooth them out with my hands, but you can also roll a ball and press it onto non-stick sheets to create a bit of a base.

      

    For the icing

    1 cup cashews, soaked 4-8 hours

    1/4 cup xylitol or erythritol

    1/4 cup extra virgin coconut oil, melted

    1 tbsp lemon juice

     

    -Rinse the soaked cashews, then blend everything in a high speed blender till creamy.

    -Scoop a spoonful over each pudding and leave like a dollop of snow fall. Decorate as you wish!

     

     

     

    Tanya's Salted Caramel Fortune Dates

     

    12 pitted dates

    1/3 cup grated cacao butter, melted

    1/4 cup grated cacao paste, melted

    2 tbsp maple syrup

    2 tbsp Algarroba powder

    1/2 tsp Himalayan salt

    1/3 squirt Medicinal Flower caramel extract

    Optional: desiccated coconut for sprinkling

     

    -Print 12 of your favourite quotes* or feel good wishes* and messages*, roll them up, wrap in a little cling film and insert each into a date. Transfer dates to a freezer to cool for a minimum of 1 hour.

    -Melt your cacao butter and paste in a double boiler, remove from heat and add the remaining ingredients. Stir gently until the mixture cools down slightly and is no longer thin and runny.

    -Drop in a date, one at a time, immediately removing it so it doesn’t cool down (and solidify) the remaining chocolate in the bowl. Sprinkle some coconut if using. Continue to coat the dates in this way. 

     

    *If you need some inspiration for what lovely messages you can print, take a look at this collection: tanyasliving.com/blogs/tanyas-blog/inspirational-quotes-of-the-year

      

    Tanya's BBQ Spiced Nuts

     

    250g pumpkin seeds, soaked

    150g walnuts, soaked

    140g almonds, soaked

    110g hazelnuts, soaked

    110g Brazil nuts, soaked

    40g maple syrup

    20g extra virgin olive oil

    15g Himalayan salt

    10g garlic powder

    10g nutritional yeast

    9g sweet smoked paprika

    7g coconut palm sugar

    4g ground coriander

    3g coconut flour

    3g dried mixed herbs

     

    -Rinse all the nuts, place them in a tupperware container, then drizzle in maple syrup and olive oil.

    -In a separate bowl, mix all of the dry ingredients/spices and then sprinkle them over the nuts and cover with lid. Shake the container so coating covers all of the nuts and seeds evenly.

    -Spread over mesh trays of your dehydrator and dehydrate for 35 hours at 48 degrees C.

     

    Tanya's Coconut Jerky

     

    360g young coconut meat (about 2 cups)

    3 tablespoons date paste (this is just soaked dates blended in the water they were soaking in)

    2 tablespoons garam masala

    2 tablespoons tamari

    1 teaspoon Himalayan salt

      

    -Scrape off any rough bits from the coconut flesh and slice it into long 1 centimetre strips.

    -Transfer all the ingredients to a large bowl and stir them together using your hands.

    -Distribute over 2 teflex sheets so the coconut strips aren’t bunched together. Dehydrate at 47 degrees C for 5 hours, transfer onto mesh trays and dehydrate for another 5-15 hours depending on whether you prefer these chewy or crunchy.

     

    Tanya's Festive Truffles

     

    1/2 cup maple syrup

    1/3 cup extra virgin coconut oil, melted

    1/3 cup cacao powder

    zest of 2 oranges

    2 tbsp Tanya’s Chai Mix (Cinnamon, coconut palm sugar, clove, cardamom, all spice, nutmeg, ginger, coriander)

     

    200g 70% dark raw chocolate

     

    -Blend all the truffle ingredients (except the raw chocolate) in a blender and pour the sauce into a lined container.

    -Freeze to set for 2 hours, then cut into desired size squares and return to the freezer.

    -Grate the block of chocolate and melt it in a double boiler. 

    -One at a time, enrobe the frozen truffle squares by placing each on a fork and pouring the melted chocolate over every side for an even coat.

     

     

    And now it's your turn!

     

    P.S. If you're still after more recipes or maybe some savoury meals to go with your Christmas Feast, there's more in my downloadable book:

     

     

     

    P.P.S. If you'd rather I make this hamper of dreams for you, then check out what's on offer. (Those dates below are dispatch dates FYI, actual delivery dates will be 1-3 days later)