• Lorna

This mint slice is easy to make despite all the ingredients (a lot of which double up). And best of all, there's no need to take up any more room in your oven during a busy holiday season - as this is entirely raw!



  • 1 cup macadamia nuts

  • 1/2 cup shredded coconut

  • 1 tbs cacao powder

  • 2 tbs coconut oil, melted

Mint Filling

  • 1/2 cup macadamia nuts, soaked in water overnight

  • 1/2 cup coconut oil

  • 1/2 cup coconut milk

  • 10-12 drops mint oil

  • 1/2 - 1 tsp natural stevia


1/2 cup coconut oil

3 tbs cacao powder

1/2 tsp vanilla essence

1/2 - 1 tsp natural stevia


  1. Line a 20cm square baking pan with baking paper. Place all of the ingredients for the base in a food processor. Blend until combined and to a consistency you like. Pour into the pan. Spread out so it evenly covers the base. Refrigerate until firm.

  2. Drain the macadamia nuts. Place all mint filling ingredients in a high-powered blender and blend until smooth and creamy. You can add more or less mint oil according to your taste. Pour over the base and refrigerate until firm.

  3. Melt the coconut oil in a small saucepan. Stir in the cacao powder, vanilla essence, and stevia. Mix thoroughly, then pour over the filling. Refrigerate until firm.

  4. To serve, remove from the fridge and cut into 20 squares.

Makes 20 squares!

  • Lorna

Here's a beautiful carrot and pumpkin gratin that uses pureed parsnip as a base to give a rich, creamy texture! A pinch of nutmeg and cinnamon can turn this everyday side into a festive feast!


  • 3 large carrots

  • 3 cups pumpkin, thinly sliced

  • 2 leeks, sliced

  • 2 tbs butter

  • 3 cups parsnip, diced

  • 100g pecorino or parmesan cheese, grated

  • Salt and pepper


  • Preheat the oven to 180C

  • Thinly slice the carrots and pumpkin with a knife or mandolin. Set aside.

  • In a large frying pan, cook the leeks in one tablespoon of butter until soft. Remove from the heat and set aside.

  • Place the diced parsnip in a large saucepan and cook in boiling water until soft. Drain. Place the pieces in a high-powered blender with one tablespoon of butter. Season with salt and pepper. Blend until smooth and creamy.

  • To assemble the gratin, spread some parsnip puree on the bottom of a pie dish. Top with carrot and pumpkin slices. Top with some leek and a small sprinking of cheese. Repeat, finishing with a thick layer of parsnip puree. Sprinkle with the remaining cheese.

  • Place in the oven and cook for one hour or until the carrots and pumpkin are al dente. If the top is browning too quickly, cover it with foil.

Serves 6-8

  • Lorna

Who doesn't get excited seeing an ice cream cake! This one has all the flavour, but none of the gluten, added sugar, or even dairy (if you want!)

This recipe is dead easy to make – all you need is a food processor, and in two steps, you’re done. The filling is made from frozen berries, which miraculously fluff up with the addition of egg white, giving a texture very similar to ice cream.


¾ cup desiccated or shredded coconut

7 medjool dates or 15-16 normal dried dates soaked in boiling hot water for 5 minutes

⅓ cup sunflower seeds or pumpkin seeds, fine rolled oats, almonds, hazelnuts or macadamias 1/3 cup

¼ cup melted butter or coconut oil


500 g frozen raspberries - you could also use strawberries, boysenberries, blackberries or a mixture of berries for a different berry flavour and colour

3-4 tablespoons pure maple syrup ,liquid honey (not manuka as it has too strong a flavour) or agave syrup

¼ cup cream or coconut cream

2 egg whites

To garnish

Sliced fresh strawberries or other berries


Grease and line the bottom and sides of a 20-21cm spring-form cake tin with baking paper.

To make the base, place all base ingredients in a food processor and blitz until well combined and the mixture has formed a slightly sticky dough.

Scrape down the sides of the food processor as necessary to ensure all the ingredients are incorporated. Press mixture into the base of prepared cake tin using the back of a spoon. Place in the freezer while you make the filling.

To make the filling, place frozen berries in the food processor and blitz until crumbly. Add honey/maple syrup/agave and cream/coconut cream and continue blitzing until the mixture is the consistency of sorbet or ice-cream, scraping down the sides of the food processor as necessary. Add egg whites and continue blitzing for 1-2 more minutes – the mixture will become light, fluffy, smooth and ice-cream like, and a paler pink colour. Spoon filling on top of the base and roughly smooth out the top. Return to the freezer immediately. Leave for at least 6 hours (or overnight) until set.

When ready to serve, remove from freezer and stand at room temperature for 10 minutes to slightly thaw. Garnish with sliced fresh strawberries. Use a large, sharp knife to cut slices of cake.