Ingredients:

Serves 2.
2 large ripe bananas
½ avocado
¼ cup cacao powder
½ cup medjool dates, pitted
¼ cup coconut milk

Directions:

1. Add dates to food processor and process until the dates become a smooth paste.
2. Add remaining ingredients and process until smooth and creamy.
3. Put into the fridge to chill for an hour.
4. Enjoy your “chocolate mousse” and top with some nice fresh berries and fruit 🙂

Love Secret Squirrel xx.

Ingredients:

1 small chicken breast
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp vegetable oil
1 tbsp water
50 gms rice vermicelli
1 carrot
1 cucumber
½ red capsicum
6 lettuce leaves (romaine or butter lettuce)
6 stalks Corriander
6 stalks mint
6 rice paper sheets
Warm water
Peanut dipping sauce
¼ cup crunchy peanut butter
1 tbsp hoisin sauce
1 tsp soy sauce
3 tbsp boiling water
Garnish: 1 tbsp sesame seeds

Directions:

1. Heat frypan to medium heat.
2. Butterfly the chicken and place into a bowl. Add hoisin saice and soy sauce to the chicken and mix well to marinade the chicken.
3. Add oil to the pan. Add chicken, cook for 1-2 minutes, add water and cook for another 7-8 minutes. Transfer to plate and set aside.
4. To cook the rice vermicelli, boil 1 pot of boiling water.
5. Once boiled, switch off heat and add rice vermicelli. Cook for 2-3 mins. Transfer the vermicelli to bowl and set aside.
6. Chop up all of the vegetables.
7. Chop up the chicken. Transfer vegetables and chicken to large plate and set aside.
8. To make the dipping sauce, add all ingredients into a small bowl and mix well.
9. To prepare the rice paper wrappers: Pour warm water into a large bowl. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds. Immediately remove from the water and place flat onto a flat surface.
10. Fill the rolls with the vegetables, chicken and rice vermicelli.
11. Roll very tightly. To do so, fold in the sides and gently pull up the bottom of the roll and roll over the filling. Repeat with the rest of the rolls.
12. Sprinkle with sesame seeds and serve with the sauce.
13. Mmmmmmmm… so delicious!!!

Love Secret Squirrel xx.

Ingredients:

I used a 10.5cm x 20.5cm loaf tin.
Caramel
1 cup dates
½ cup water

 
Almond Coconut Base
½ cup dates
½ cup almonds
½ cup desiccated coconut
¼ cup oats
¼ cup golden raisins
1 tbsp honey
1 tbsp bee pollen (optional)

 
Fresh pineapple slices (0.5cm thick) and bee pollen to decorate

Directions:

1. To make the caramel sauce, place the dates and caramel into a food processor, and blend until a smooth syrup consistency is formed. Set aside.
2. Grab your tin and line with baking paper. Carefully arrange the pineapple pieces at the bottom of the tin.
3. Pour the raw caramel sauce over the pineapple, and let it set in the freezer for at least 30 minutes while you prepare the base layer.
4. For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.
5. Remove the pan from the freezer, and press the base mixture on top of the pineapple and caramel sauce, the harder you pack, the better it will stay together when you turn it upside down.
6. Put back into the freezer for 2 hours to set. Slice can be kept in the freezer until serving (let defrost for approximately 15 mins for cream to soften).
7. When ready to serve, flip the pan upside down on to a plate.
8. Slice carefully with a sharp knife and sprinkle some bee pollen (optional).
9. Enjoy this delightful treat with your family and friends 🙂
10. Note: This pineapple slice can be kept in the freezer for 1 week. Just thaw out for 15 minutes when you have some dessert cravings. YUM!!!

Love Secret Squirrel xx.

Ingredients:

3 medium sweet potato peeled and cut 2cm thick
2 tbsp honey
1 large red onion, finely chopped using Philips Onion Chef 1 tbsp olive oil
1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp tomato paste
2 x 400g tin cherry tomatoes
2 tsp ground cumin
1 handful of spinach
1 can chickpeas
Coriander leaves for garnish
Salt & Pepper to taste

Directions:

1. Place the sweet potato in a large saucepan, add honey, sprinkle of salt and just cover the sweet potato with water. Bring to the boil, then reduce heat and simmer for about 40 minutes. Occasionally stir to cook evenly.
2. Whilst the sweet potato is cooking, in a separate frypan, heat the olive oil, add onion, cumin seeds and coriander seeds until golden brown. Add tomato paste, tin tomatoes, ground cumin and cook for about 5 minutes.
3. Add spinach, chickpeas, salt and pepper to taste and cook for another 5 minutes.
4. Add sweet potato and carefully mix it through. Simmer at low heat for another 5 minutes
5. Serve immediately with some quinoa or cous cous.
6. Enjoy!!!!!

Love Secret Squirrel xx.

Ingredients:

Recipe makes 6 tarts
Chocolate Tart Base
1 cup mejdool dates
¾ cup almonds
¼ cup desiccated coconut
3 tbsp raw cacao powder

Chocolate Ganache
½ cup coconut oil (melted)
⅓ cup coconut milk
¼ cup raw cacao powder
1½ tbsp maple syrup

Topping
½ cup pomegranate seeds to decorate
Edible flowers (optional)

Directions:

1. For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.
2. Line 6 muffin trays with glad wrap.
3. Spoon 2 tbsp of chocolate tart mixture into each muffin tin and carefully press until a tart casing is formed.
4. Put into the freezer to set. Approximately 30 mins.
5. To make the chocolate ganache, add all ingredients into a mixing bowl and whisk until smooth and creamy.
6. Pull the tart casings out of the freezer and fill each tart with the chocolate ganache.
7. Decorate with pomegranate seeds.
8. Keep the tarts in the tin and chill in the fridge for 1 hour before serving.
9. Add edible flowers (optional).
10. Note: Chocolate tarts can be kept in the freezer for 1 week. Just thaw out for 30 minutes when you have chocolate cravings 🙂

Love Secret Squirrel xx.