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Foodie Friday: Raw chocolate caramel tart

Foodie Friday

Not a fan of Christmas pud? Try this instead! This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Raw Chocolate Caramel Tart

A classic with a nutritious twist – also the perfect thing to use up some of those leftover Christmas cherries!

Prep time: 20 minutes | Freezing time: Overnight | Serves: 8

Gluten Free, Dairy Free & Raw Vegan

Ingredients 

Crust

  • 120g raw walnuts
  • 40g sunflower seeds
  • 20g shredded coconut
  • 2 tbsp flaxseeds
  • 2 tbsp raw cacao butter, melted
  • 4 Medjool dates (80g), pitted
  • 1/8 tsp pink salt

White Chocolate Layer

  • 120g raw cashews (soaked 4-6 hours and rinsed)
  • 120ml coconut cream
  • 4 tbsp melted cacao butter
  • 3-4 tbsp maple syrup
  • 1/4 tsp vanilla bean paste
  • pinch of pink salt

Chocolate Layer

  • 180g raw cashews (soaked 4-6 hours and rinsed)
  • 160ml coconut cream
  • 5 tbsp melted cacao butter
  • 3.5 tbsp maple syrup
  • 4.5 tbsp raw cacao powder
  • 1/4 tsp vanilla paste
  • pinch of pink salt

Vegan Tahini Caramel Cream

  • 5-6 Medjool dates (100-120g), pitted
  • 3/4 cup (180ml) coconut cream 
  • 1 tbsp hulled tahini
  • 1/4 tsp vanilla bean paste
  • 1/4 tsp pink salt

Method

  1. Pulse all crust ingredients until well processed but still slightly crumbly. Press the mixture into the tin.
  2. In a high speed blender place all ingredients for the white chocolate filling and blend well until smooth. Layer the filling above the crust. Freeze it until set.
  3. Repeat the same process for the chocolate layer. Freeze it until set.
  4. Pulse all the ingredients for the cream until smooth. Place in the fridge overnight to thicken.
  5. Take the cake from the freezer and remove it from the tin. Spread the caramel cream on top. Garnish with your choice of fruits and dark chocolate.

We used a 24cm / 9.5 inch tart pan with removable base to make this one, however you can use any tin with a removable base you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

Foodie Friday: Choc berry brownie tart

This recipe was developed by Anthea @rainbownourishments for Naked Foods. Prep time: 20 minutes | Chilling time: 4 hours | Serves: 6-8 Gluten Free, Dairy Free and Vegan Ingredients  Brownie Chocolate Base…

Foodie Friday: Cashew caramel protein balls

This recipe was developed by Nicola @nourishingnicola for Naked Foods. Not only do these protein balls take minimal effort to make, they look and taste like the work of a master…
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Foodie Friday: Vegan strawberry cheesecake

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Clean Vegan Strawberry Cheesecake Squares

Prep time: 35 minutes | Cooking time: 20 minutes | Serves: 9

Vegan, Gluten Free and Dairy Free

Ingredients 

Crust:

  • 100g gluten free rolled oats
  • 100g raw almonds
  • 7 tbsp coconut sugar
  • 2 tbsp cocoa powder
  • 1/4 tsp pink salt
  • 5 tbsp melted coconut oil

Filling:

  • 200g raw cashews
  • 100g fresh strawberries 
  • 150 ml coconut cream
  • 6 tbsp melted raw cacao butter
  • 5-6 tbsp maple syrup
  • 3 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla paste
  • 1 tsp pitaya powder (for colour, optional)
  • Pinch of good salt

Decoration:

  • 10-15 small to medium sized strawberries, cut in half 
  • 20 blueberries

Method

Patties:

  1. Preheat oven to 170⁰C. Place all dry crust ingredients in a food processor and process well until it reaches the consistency of flour.
  2. Add melted coconut oil and process until it becomes like wet sand.
  3. Line the baking tin with a baking sheet and press the mixture into the bottom. Bake it for about 15-22 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.
  4. Place all strawberry filling ingredients in a high-speed blender and blend well. Layer it over the crust and place strawberries and blueberries on the top. Freeze it until set.
  5. Take out the cake from the baking tin and cut with a warm knife. Enjoy!

We used a 18cm×18cm square tin to make this one, however you can use any tin you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Cashew caramel protein balls

Foodie Friday

This recipe was developed by Nicola @nourishingnicola for Naked Foods.

Cashew Caramel Protein Balls

Not only do these protein balls take minimal effort to make, they look and taste like the work of a master chef and are packed with healthy ingredients!

Prep time: 10 minutes | Freezing time: 4 hours | Serves: 10-12

Gluten free option, dairy free & vegetarian

Ingredients 

  • 1/2 cup raw almonds
  • 1/2 cup oats (use gluten free oats if required)
  • 1/4 cup shredded coconut
  • 2 tbsp. cashew coconut butter
  • 2 tbsp. salted natural peanut butter
  • 1/3 cup honey
  • 80g dark chocolate

Method

  1. Blend everything (except for dark chocolate) in a high-speed food processor.
  2. Roll into balls and freeze for 2 hours
  3. Melt the dark chocolate and dip/roll each ball in it.
  4. Sprinkle with crushed almonds and freeze for 2 hours.
  5. Enjoy!

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

Foodie Friday: IKEA’s Swedish meatballs

IKEA has released a six-step recipe for its famous Swedish meatballs so Aussies can recreate their own version using staple ingredients. Hooray! Ingredients Meatballs: 250g pork mince 500g beef mince 1…

Foodie Friday: Raspberry & vanilla choc bliss balls

Whip up this healthy treat from Flannerys Organic & Wholefood Market for the kids’ lunchboxes or yourself! Flannerys has stores in Lane Cove, Crows Nest and Mona Vale, Sydney. They offer a…

Foodie Friday: Hidden veggie meatballs and tomato sauce

Today’s recipe comes from our favourite nutritionist Rosie Eyre at By Rosie. She says: “This is a great recipe to hide lots of extra veggies in; either for kids who…
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Foodie Friday: Vegan mocha tart with oat and almond crust

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Vegan Mocha Tart with Oat and Almond Crust

Prep time: 30 minutes (+ soaking time) | Cooking time: 20 minutes | Serves: 4

Vegan, Dairy Free and Gluten Free

Ingredients 

Crust:

  • 45g gluten free rolled oats
  • 40g raw almonds
  • 3 tbsp coconut sugar
  • 1/8 tsp pink salt
  • 2 tbsp + 1 tsp melted coconut oil

Filling:

  • 100g raw cashews (soaked 4-6 hours and rinsed) 
  • 120ml coconut cream
  • 3 tbsp. melted raw cacao butter
  • 3-4 tbsp. maple syrup
  • 2 tsp raw cacao powder
  • 2-3 tsp finely ground coffee beans
  • Pinch of pink salt

Decoration:

  • Handful of fresh blueberries
  • Freeze dried, chocolate coated strawberries
  • Rose petals
  • Coffee beans

Method

  1. Preheat oven to 170⁰C. Place all dry crust ingredients in a food processor and process well until it reaches the consistency of flour.
  2. Add melted coconut oil and process until it becomes like wet sand.
  3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 18-20 min or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour. 
  4. Place all mocha filling ingredients in a high-speed blender and blend well. Layer it over the crust and freeze it until set.
  5. Remove from the tin and garnish with fruits and chocolate.

We used a 10cm×25cm×ｈ2.5cm (550ml) tart tin to make this one, however you can use any tin you have at home that is around this size.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

More dessert inspo…

Foodie Friday: Chai spiced carrot slice

This recipe was developed by Jacqueline Alwil @brownpapernutrition for Naked Foods. Prep time: 10 minutes | Cooking time: 50 minutes | Serves: 10-12 Gluten Free, Dairy Free, Grain Free, Sugar Free &…

Foodie Friday: Pavlova with rosé strawberry syrup

Brought to us by Jacob’s Creek, today’s recipe combines a classic Australian pavlova with a strawberry rosé syrup for a contemporary update. You can also pair the dessert with a…

Foodie Friday: Caramel Kanzi pie

This recipe for deep dish caramel apple pie was created by Panaceas Pantry for Kanzi Apples and is vegan unless you substitute the ingredients in brackets. Ingredients 3 sheets puff pastry 8 Kanzi…
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Foodie Friday: Vegan tomato cashew cheese

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Vegan Cashew Tomato Sauce: 3 Ways

This vegan cashew tomato sauce is not only creamy and rich, but super versatile! Use the sauce as a base for your next pasta, curry, soup or anything else your heart desires.

Prep time: 10 minutes | Cooking time: 40 minutes | Makes: 3 cups | Gluten Free, Dairy Free & Vegan

Ingredients 

  • 400g can cherry tomatoes (or tomatoes)
  • 100g minced brown onion
  • 100g minced carrot
  • 100g chopped cauliflower
  • 60g diced Japanese pumpkin or butternut squash
  • 2-3 garlic cloves, chopped
  • 60g raw cashew (soaked in hot water for 30 minutes and rinsed)
  • 1 tsp dried thyme (or your choice of dried or fresh herbs)
  • Black pepper
  • Himalayan salt
  • Olive oil

Method

  1. In a medium sized saucepan, sauté minced onion and grated garlic with 1 Tbsp olive oil for a few minutes. Add pinch of pink salt and continue to sauté until they become tender.
  2. Add other vegetables with 2 Tbsp olive oil, black pepper, and 1 tsp pink salt. Continue to heat for few more minutes.
  3. Add tomato and thyme and bring it to a boil. Reduce heat and cover with a lid. Simmer it for 30-40 minutes with a small flame. Stir occasionally.
  4. Place all the ingredients (including drained cashews) in a blender and blend well. Add salt and pepper to taste.
  5. If you reserve it, bring the sauce back to the sauce pan and bring it to a boil. After cooling it down, transfer it to a jar and keep it in a fridge. 

Now that you have the base prepared, here’s something you can do with it:

Pasta with roast veggies and kale salad (As shown in above image)

Prep time: 5 minutes | Cooking time: 15 minutes | Serves: 1

Ingredients

  • 100g dried pasta, cooked
  • 1/4-1/3 cup of cashew tomato sauce (recipe above)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Veggies of your choice, roasted
  • Kale, massaged in a little olive oil, lemon and salt, to taste. 
  • Sliced red onion

Method:

  1. Prepare the roast vegetables to your liking.
  2. Mix boiled pasta with 1/4-1/3 cup of sauce and 1 tbsp olive oil, and heat with a small to medium flame for 1-2 minutes. Add salt and pepper to taste and you’re done!

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Meat-free Lentil Shepherd’s Pie

I’m not into resolutions, but I would like our family to start eating less meat this year, for health and environmental reasons. And recipes like this Lentil Shepherd’s Pie from…

Foodie Friday: Caramel Kanzi pie

This recipe for deep dish caramel apple pie was created by Panaceas Pantry for Kanzi Apples and is vegan unless you substitute the ingredients in brackets. Ingredients 3 sheets puff pastry 8 Kanzi…
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Foodie Friday: Chai spiced carrot slice

Foodie Friday

This recipe was developed by Jacqueline Alwil @brownpapernutrition for Naked Foods.

Chai Spiced Carrot Slice

Prep time: 10 minutes | Cooking time: 50 minutes | Serves: 10-12

Gluten Free, Dairy Free, Grain Free, Sugar Free & Vegetarian

Ingredients 

  • 1/4 cup melted coconut oil
  • 1/4 cup rice malt syrup
  • 3 free-range eggs, whisked
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp turmeric chai spice mix (or try a combo of cinnamon and nutmeg)
  • 1/2 cup almond meal
  • 1 cup grated carrots
  • 1/4 cup sunflower seeds
  • 3/4 cup roughly chopped walnuts
  • 1/4 cup pepitas
  • 1 cup chopped dates
  • 3 tbsp coconut flour

Method

  1. Preheat oven to 160C and line a loaf tin with greaseproof paper.
  2. Place all in ingredients a mixing bowl and mix to combine.
  3. Pour into loaf tin and cook for 45-55 minutes or until a little skewer comes out clean when you pop it through the middle.
  4. Cool in tin for 15 minutes, then transfer to rack to cool completely.
  5. Stores well in the fridge up to 5 days.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

More recipes

Foodie Friday: Red kidney bean patties with creamy cashew sauce

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4 Vegan, Gluten Free and Dairy Free Ingredients …

Foodie Friday: Honey & orange olive oil cake

This easy cake can be made the day before and is the perfect weekend brunch, especially if you’re enjoying finally (safely) having visitors to your home again! Thanks to Mastercraft…
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Foodie Friday: Cashew Alfredo pasta

Foodie Friday

This recipe for cashew Alfredo pasta with rosemary mushrooms was developed by Minako Umehara @365cleaneats for Naked Foods.

cashew-alfredo-pasta-with-rosemary-mushrooms

Prep time: 30 minutes | Cooking time: 20 minutes | Serves: 2

Vegan, Dairy Free & Refined Sugar Free

Ingredients 

Rosemary infused roasted mushrooms

  • 300g mushrooms, cleaned
  • 2 garlic, grated
  • 2 tbsp olive oil
  • 2 tbsp tamari
  • 2 tsp rosemary, minced
  • 2 tsp balsamic vinegar

Cashew Alfredo Sauce (makes around 1.5 cups)

  • 60g raw cashews, soaked in hot water for 30 min and rinsed
  • 1/2 cup minced brown onion
  • 11/2 garlic heads
  • 1 tbsp olive oil
  • ½ tsp pink Himalayan salt
  • 240mL unsweetened plain almond milk
  • 2-3 tbsp nutritional yeast
  • 1 tbsp arrowroot powder
  • 1/2-1 tsp maple syrup
  • Olive oil, pink salt & black pepper

To Serve

  • 200g your choice of pasta, cooked
  • Lemon wedges

Method

Rosemary Infused Roasted Mushrooms

  1. Preheat oven to 200⁰C. Toss mushrooms with other ingredients.
  2. Transfer to a baking dish in an even layer. Roast it for about 10  minutes, flip and continue to roast 8-10 more minutes. Salt to taste.

Cashew Alfredo Pasta

  1. Sauté minced onion and 1 minced garlic with 1 tbsp olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sauté until they become tender.
  2. In a high-speed blender, blend all pasta sauce ingredients well.
  3. Transfer the mixture to a small pot and heat it for 10mins over low to medium heat, stirring continuously. Add more milk, salt, and black pepper to taste.
  4. Mix the sauce and olive oil with cooked pasta, squeeze fresh lemon juice over it and mix well. Add black pepper and salt to taste.

For a gluten free option, use gluten-free pasta.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Red kidney bean patties with creamy cashew sauce

Foodie Friday

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4

Vegan, Gluten Free and Dairy Free

Ingredients 

Patties:

  • 475g cooked and rinsed red kidney beans
  • 130g minced brown onion
  • 100g cooked quinoa
  • 2 cloves garlic (grated)
  • 2 tbsp arrowroot flour or corn starch
  • 1 tsp pink salt
  • 1/2 tsp smoked/ sweet paprika
  • 1/4stsp ground cumin
  • 1/4 tsp ground coriander
  • Ground black pepper to taste

Cashew Sauce:

  • 120g raw cashews (soaked 4-6 hours and rinsed)
  • 120ml water
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 2 tsp pink salt
  • 1 clove garlic
  • Ground black pepper to

Method

Cashew Sauce:

  1. Blend all ingredients in a high speed blender until smooth.

Patties:

  1. Mash cooked (or canned) kidney beans with a potato masher.
  2. In a frypan, saute the minced onion with 1 tbsp olive oil until softened. Once cooled, mix well in a bowl with other patty ingredients
  3. Form into 18 patties. Pan fry the patties with olive oil over medium heat until firm and browned; about 4-5 minutes on each side.

We recommend serving with your favourite side or salad.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday 😉 #thankuslater

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