Califia Farms has developed a range of healthy takeaway alternative that cafés can serve as a to-go option during the Easter period.
Choccy Mocha Brownies, developed with clinical nutritionist Jessica Sepel, makes eight to 10 slices.
1/4 cup coconut flour
½ cup Califia Farms XX Espresso Cold Brew Coffee
1/3 cup raw cacao powder
2 eggs, whisked (or egg replacement)
1/2 cup hulled tahini or almond butter
1/4 cup maple or rice malt syrup
2 tbsp chia seeds
1/3 cup dark chocolate (70 to 85 per cent), chopped
1 tsp baking powder
pinch of sea salt
pinch of cinnamon
- Preheat oven to 160°C.
- Whisk eggs in a large mixing bowl then add coconut flour, baking powder, sea salt, cinnamon, and raw cacao powder and stir to combine.
- Add in the tahini, maple or rice malt syrup, Califia Farms Mocha XX Espresso Cold Brew Coffee Milk, and chia seeds and mix until just combined. Stir through the chopped dark chocolate.
- Spoon mixture evenly into a lined baking tin.
- Bake in oven for 25 to 30 minutes, or until an inserted skewer withdraws clean.
- Remove from oven, allow them to cool slightly and then and cut into brownie squares.
- Serve warm.
Chocolate Fudge Tart, developed with Australian food influencer Jessica Thomson.
1/2 cup almonds
1/2 cup pecans
1 cup pitted medjool dates
Pinch of salt
1 tbsp rice malt or maple syrup (if mixture is dry)
1 cup cashews, soaked for a few hours.
1/3 cup Califia Farms Chocolate Coconut Almond Blend
1/2 cup melted chocolate Easter Eggs (dairy-free to keep recipe plant-based)
- Process the nuts into fine pieces in a food processor.
- Add in the medjool dates and salt, and pulse until the mixture combines evenly.
- Add a dash of syrup if extra moisture is needed to get the base to stick together.
- Press into a cake tin. I used a rectangle quiche tin.
- Drain and rinse the cashews well. Add them to a high-powered blender along with all the other filling ingredients and blend until completely smooth.
- Pour into the base and smooth out. Place the tart into the freezer to firm up.
- When ready to serve, decorate with fresh berries, almonds and coconut. Enjoy this slice after a few minutes out of the freezer, but for best results store in the freezer until ready eat.
Vegan White Chocolate Nectarine Tart, developed with vegan influencer Talida Voinea, serves eight to 10.
3 cups almond meal
1 cup quick oats
6 TBSP grapeseed oil (or other neutral oil)
6 TBSP maple syrup
4 white flesh nectarines, stone removed
1½ cups raw cashews (soaked for at least 3-4 hours or overnight)
½ cup cacao butter, melted
½ cup Califia Farms Unsweetened Vanilla milk
TBSP maple syrup
Sliced nectarines and raspberries to decorate
- For the base, mix all ingredients in a large bowl until sticky. Press down evenly onto the base and sides of the lightly greased round tart tin.
- Bake in the oven at 180 C for 10-12 minutes or until the edges go slightly golden. Set aside
- For the filling, remove stones from nectarines and place them in the blender (I left the skin on). Meltdown cacao butter over low heat and add to the blender. Add all the remaining filling ingredients and blend until as smooth and creamy as possible
- Pour over the tart base and place in the fridge to set (will firm up in fridge but won’t go very hard and solid) once set, decorate with nectarine slices and raspberries. Slice and Enjoy.
Raw Blueberry and Lemon Slice, developed with Australian food influencer Jessica Thomson.
1/2 cup almonds
1/2 cup cashews
8 medjool dates
1 tsp vanilla extract
1 1/2 cups cashews, soaked for a minimum of 2 hours
4 tbsp @califiafarms Unsweetened Almond Milk
2 1/2 tbsp lemon juice
3 tbsp melted coconut oil
1/4 cup rice malt syrup
Second layer (*note: reserve 1/2 of the first layer in blender, and add the following)
3/4 cup blueberries
1 tbsp rice malt syrup
1 tbsp melted coconut oil
- Line a 20×20 cake tin with baking paper.
- In a food processor, add the almonds and cashews. Process until a rough meal is achieved.
- Add the dates and vanilla and process again until a sticky mixture is achieved. Press evenly into the tin. Set aside.
- To make the first filling layer drain and rinse the cashews well. Add the cashews to a high powered blender along with the Califia Unsweetened Almond Milk, lemon juice, melted coconut oil, and rice malt syrup. Blend until completely smooth.
- Pour only half of this mixture onto the base, place into the freezer to firm up while you make the blueberry layer.
- To the first layer filling in the blender, add the blueberries, rice malt syrup and coconut oil. Blend until completely smooth.
- Pour this gently onto the first layer. Tap the tin onto the bench top to help release air bubbles and even out the top.
- Place in the freezer until firm, around 2 hours. Slice when still firm but softened enough to slice through. Store in freezer.
Layered Mocha Chia Pudding Cups, a recipe by Califia Farms, serves four.
1½ cups Califia Farms Mocha Cold Brew Coffee
½ cup chia seeds
1 tablespoon cocoa powder
2 cups fresh or frozen raspberries, divided
¼ cup maple syrup
4 teaspoons hemp seeds
- In a medium bowl whisk to combine cold brew, chia seeds, and cocoa powder. Cover and refrigerate overnight.
- In a medium saucepan combine 1½ cups raspberries and maple syrup. Bring to a boil, then reduce heat to simmer, stirring frequently, until raspberries are completely broken down. Transfer to a blender and blend until smooth.
- Divide half the raspberry puree between 4 small glasses. Whisk chia pudding to break up any clumps, then top raspberry puree with chia mixture. Top with remaining raspberry puree. Garnish with remaining ½ cup raspberries and hemp seeds.