Desserts

Facepack Mousse

Equally good as a face pack or to eat as a vegan mousse.

500g berries (straw berries, blue berries, raspberries or a mixture)

1 dessertspoon honey

50 ml rosewater or neroli water

3 cups ground oats

Blend all the ingredients together and leave in the fridge for 2-12 hours if eating, or apply directly to the face (eat what’s left!) and leave on for about 15 minutes then wash off.

Instant rosehip jam

Fill jam jar two thirds with dried rosehip shells, cover with pressed apple juice and leave to soak over night.

Grá balls

250 g ground almonds

125 g agave syrup

50 ml rosewater

Mix ingredients together and form into balls. Roll balls in cocoa powder. Great heart medicine.

Poached pears in red wine with rose and cardamom

Peel and half 6 pears. Place in a flat oven proof dish and cover with a mixture of red wine and water (1:2 ) add 6 rosebuds and 4 cardamom pods and bake at 200oC for half and hour.

Raw chocolate

80g cocoa butter or 60g cocoa butter and 20g coconut oil

35g cocoa powder

30g agave syrup

Melt cocoa butter (and coconut oil if using) in a bain marie. Add the agave syrup. Sift cocoa powder and stir this in. Pour into moulds and place in freezer to set. Should be stored in the freezer if not being used immediately.

Various flavourings can be added such as chopped nuts, chopped or powdered dried berries, grated ginger, vanilla essence, chilli powder, sea salt, bee pollen, coconut, pink peppercorns, wasabi powder. Also 2 drops of essential oil can be added for example peppermint, orange, mandarin, ginger- only use essential oils that are organic and suitable for internal use.

The unset chocolate mix can be poured over ice cream. The ratio of ingredients can be experimented with and there are lots of variations on this recipe to be found on line.

Vegan ‘Cheesecake’ Topping or Rich Fruit Mousse

260g cashew nuts

160g berries or pineapple flesh

Juice and grated zest of an organic lemon

A few drops of vanilla essence

Grind the cashew nuts in the food processor. Add the other ingredients and blend until smooth.

Can be spread over a cheesecake base, place in tartlet cases or into serving bowls. Decorate with some more berries or fruit chunks, or with grated chocolate or a few chopped mint leaves.

Best prepared an hour or two before using.