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AHI Appreciation week recipes
1 ) Amie
©2014 Amie Nasayao-Jiwa
With a scone, a cup of Kukicha tea will be nourishing and satisfying. The tea is available at AHI - contact Amie.
Did you know that in 12 months you would be able to cook and eat healthy? Join Amie's cooking workshop which is held on last Sunday of the month. You will not only learn how to prepare delicious meals but will also have fun at the same time during these cooking sessions. You eat what you cook in these sessions with the group and take the remaining with you for your next days lunch.
Book now as spots are limited and are going very fast. If you book all the 12 workshops you only pay for 11 sessions. 50% on booking and the rest as you attend the workshops.
Vegan Raspberry Nut Truffles
1 cup (6 oz.) dairy-free dark chocolate, chopped
1/4 cup almond butter
2 tbsp. raspberry jam
2 tbsp. non-dairy milk
Ground nuts or shredded coconut for rolling
Melt chocolate on stovetop in a double boiler over simmering water until melted, about 5-10 minutes. Stir often. Beat in almond butter using an electric mixer. Gradually beat in the raspberry jam and non-dairy milk until smooth and creamy. Cover and refrigerate 1-2 hours or until firm.
With your hands, roll the mixture into approximately 1" balls. Roll the balls in the ground nuts and/or shredded coconut. If your hands get warm, wash the off with very cold water and dry thoroughly before resuming. It makes about 14 truffles in total.
Tahini Honey Cookies