Raw Strawberry-choc Bars

It's almost Easter - which always means indulgence. Here's a great recipe that has all the heart, and none of the sugar. Perfect for a simple, rich treat to share.

Ingredients

450g raw unsalted cashews

250g firm coconut oil

1/2 cup (125ml) maple syrup

Finely grated zest and juice of 1 lemon

300g strawberries (hulled weight)

2 tsp finely grated beetroot

CHOCOLATE LAYER

400g nuts (we used almonds and walnuts)

400g medjool dates, pitted

1 cup (100g) cacao powder

1 vanilla bean, split, seeds scraped

Directions

1. Soak cashews in a bowl of water overnight. The next day, drain cashews. Grease a 20cm x 30cm lamington pan and line with baking paper, allowing 5cm to overhang.

2. For the chocolate layer, whiz all ingredients and 1/3 cup (80ml) water in a food processor until finely chopped. Press half the mixture into the prepared pan and smooth the surface. Chill until needed. Place remaining mixture between 2 sheets of baking paper and roll out to a 20 x 30cm rectangle. Chill until needed.

3. Wipe clean food processor. Add cashews and whiz for 2-3 minutes or until a smooth paste. Add oil, maple syrup, lemon zest and juice, and strawberries. Whiz until smooth. Pour over base and smooth the surface. Freeze for 30 minutes or until firm.

4. Lightly brush strawberry layer with water. Cover with remaining chocolate layer, pressing to join. Chill overnight or until firm. The next day, remove from fridge and cut into bars. Store chilled, in an airtight container, for up to 2 weeks.

Sugar-free Homemade Clinkers

This recipe substitutes sugar for gluten-free rice malt syrup, and uses natural colour from fruits, nuts and vegetables. Let your imagination colour your clinkers – we used leftover beetroot, pistachios, frozen berries and a nub of turmeric lurking in the fridge.

Ingredients

1 cup (100g) cacao powder, plus extra to coat

350g firm coconut oil

2 cups (500ml) rice malt syrup

500g desiccated coconut

100g vanilla protein powder

2 tsp each finely grated beetroot and turmeric

50g raspberries, finely chopped

Finely grated zest and juice of 1 lemon

100g pistachios, finely chopped

Finely grated zest and juice of 1 lime

1 vanilla bean, split, seeds scraped

Directions

1. To make the glaze, place cacao, 200g oil and 160ml rice malt syrup in a saucepan over low heat and cook, stirring, until smooth and combined. Set aside.

2. To make fillings, whiz coconut, protein powder, 1/4 cup (60ml) hot water and remaining 150g oil and 340ml rice malt syrup in a food processor. Divide evenly among 4 bowls.

3. Add beetroot and berry to 1 bowl; turmeric, lemon zest and juice to the second; pistachios, lime zest and juice to the third; and vanilla seeds to the last. Stir each to combine. With wet hands, roll 1 tbs mixture into a ball and place on a tray. Repeat with remaining mixture. Freeze for 30 minutes or until firm.

4. Place extra cacao on a tray. Using 2 forks, dip balls into glaze, allowing excess to drip off. Transfer to cacao and roll to coat. Chill for 30 minutes or until firm. Store chilled, in an airtight container, for up to 1 month.

Roast Philly and beetroot salad with orange

This salad is as delicious as it is versatile. It's perfect on it's own as a healthy lunch or dinner, or serve it alongside chicken, or our Minted Lamb Koftas, for a complete, sharable meal. Try using halloumi instead of Philly as a great alternative.

Ingredients

250 gram lactose free Philadelphia block cream cheese or halloumi cut into 1.5cm pieces

Garlic Oil or extra virgin olive oil to drizzle

1 tablespoon of Dukkah (easily obtainable in the herb aisle any supermarket)

4 large beetroot, scrubbed and cut into wedges

3 Oranges

A handful of mint leaves

2 tablespoons toasted pecans roughly chopped

Method

Preheat the oven to 180c. Line a baking tray with baking paper.

Place the Philly (or halloumi) on the prepared tray and drizzle with garlic oil, scatter with Dukkah and toss to coat.

Spread the beetroot over a second prepared baking tray, drizzle with garlic oil, toss to coat and season with salt and pepper. Bake for 30 minutes or until the Philly is golden brown around the edges and the beetroot flesh yields when pierced with a sharp knife. The beetroot make take up to 45 minutes.

Zest about half of one of the oranges in long strips, then peel and segment the oranges over a bowl, catching the juices as you go. Save the juice for a dressing over the salad.

Arrange the beetroot, orange segments and baked Philly on a serving dish, scatter with the mint, pecans and orange zest, then drizzle with the reserved orange juice and a little more garlic oil. Season with salt and pepper and serve immediately.