Chocolate avocado mousse (yep, avocado)

Raw chocolate mousse – serves 4
Ingredients:
1 large avocado
1 banana
1 tablespoon coconut oil
3 tablespoons raw cacao powder
2 tablespoons honey, agave nectar or maple syrup or 4 medjool dates
1/8 teaspoon sea salt
1/4 tsp chilli flakes or chilli powder (optional)

Blitz all the ingredients in food processor or blender adding a little water or nut milk if too thick. Chill in fridge for 30 minutes. Serve and enjoy!

Peanutty soba stir-fry

INGREDIENTS (Serves 2)

1 tablespoon crunchy peanut butter

2 tablespoons reduced-salt soy sauce

1 tablespoon fish sauce (nam pla)

1 tbsp miso paste

2 garlic cloves, finely diced or grated/crushed

1 inch fresh ginger, peeled and grated

300g stir-fry vegetables (any veg you like)

1 onion

1 handful fresh basil or coriander

1 teaspoon chilli powder or fresh chilli

1 teaspoon of coconut oil

100g soba (buckwheat) noodles

Method:

Mix the peanut butter, chilli, 100ml of boiling water, soy sauce, fish sauce, miso and chilli in a bowl to make the satay sauce. Heat the oil in a wok or large frying pan and add the ginger, garlic and onion to soften. Add the rest of the vegetables and stir-fry over a high heat for 3-4 minutes. In the meantime, cook the buckwheat noodles until tender, drain and add to the pan. Sprinkle with the basil or coriander and serve. (You could also add chicken, king prawns or tofu).  

Sweet potato gooey brownies

These brownies are vegan and gluten-free yet are still as gooey as proper brownies should be!

Ingredients:
Dry ingredients
3 tbsp coconut flour
30g ground almond
3 tbsp shredded coconut (you could also use chopped walnuts or pecans)
1/2 tsp bicarbonate of soda
2 tbsp raw cacao powder
2 tbsp raw cacao nibs (or dark chocolate, chopped into small pieces)
1 tsp ground cinnamon
1 tsp vanilla essence
1 large sweet potato (peeled)
3 heaped tbsp coconut oil
3 tbsp honey or brown rice syrup/malt syrup
100ml coconut/almond/rice milk

Method:

Steam or bake the sweet potato until tender. Melt the coconut oil and blend the sweet potato, coconut oil, honey and vanilla essence in food processor until smooth.
In a separate bowl mix the dry ingredients together and slowly add the wet mixture, stirring in the milk slowly.

Grease a baking tray with coconut oil and spoon the mixture into the tray, smoothing over with a knife.

Bake in the middle of a pre-heated oven at 180 degrees C for around 25 minutes.

Leave to cool and then cut into squares. For an even more decadent treat, serve with a dollop of whipped coconut cream.