Ingredients

Caramel topping

• 200g coconut cream
• 200g coconut sugar
• 2 tsp vanilla paste
• 1/2 tsp salt

Base

• 170g raw Macadamia nuts
• 70g raw almonds
• 40g coconut flour
• 85g maple syrup
• 25g coconut oil
• 1/8 tsp salt
• 40g almond butter

Cheesecake

Ingredients

• 400g SR flour
• 125g brown sugar
• 30g dessicated coconut
• 1 tsp cinnamon powder
• 80g grapeseed oil
• 140g coconut cream
• 1 egg
• 330g tinned pears
• 100g pear juice (reserved from the tin)

Caramel sauce

• 200g coconut sugar
• 200g coconut cream
• 2 tsp vanilla
• 1/2 tsp salt

Ingredients

• 220g water
• 1 tsp sugar (optional)
• 1 tsp dried yeast
• 440g bakers flour
• 30g olive oil
• 1 tsp salt
• 2 large kabana sticks
• grated cheese 
• splash of milk

Ingredients

• 2 spring onions, white part only OR 1 small onion halved
• 1 clove of garlic,
• 1 stalk of celery
• 20g olive oil
• 860g water
• 2 tbs chicken stock
• 1 tin creamed corn
• 400g chicken breasts OR thighs cut into large 5cm pieces
• 160g risoni pasta OR small pasta OR gluten free pasta
• 160g broccoli
• 100g baby spinach

Ingredients

• 100g sunflower seeds
• 100g pepita seeds
• 45g medjool dates (or there abouts)
• 150g dried fruit of choice (I used sultanas, cranberries & goji berries)
• 50g coconut oil
• 1/2 tsp vanilla extract
• 3 drops orange essential oil or 1/4 tsp oranage essence
• 30g coconut sugar

Ingredients