CELEBRATE YOUR SWEET TOOTH naturaly

naturalyCELEBRATE YOUR

SWEET TOOTH

eBooks

Welcome

About Me

High Energy Balls

Decadent Chocolate Mousse

Chocolate Ganache BerriesGluten Free Cake

Chocolate Macca Drink

Chocolate Cupcakes

Caramel Slice of Epic Glory

Lemon Slice

Birthday Chocolate Cake

Essential Shopping List

Equipment

“Chef Talk” Jargon

From the Kitchen to You

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Contents

C E L E B R A T E Y O U R S W E E T T O O T H N A T U R A L LY 3

Welcome MesageThis eBook is a gift, a gift you are giving yourself internally. From 10-minute recipes to 45-minute recipes and a bu�et of glory in between.

User friendly. Raw. Real. Using simple real ingredients that celebrate your sweet tooth naturally with an incredible amount of flavour, health and joy.

Small simple sweet changes that 100% a�ect your internal organs are key to keeping your health up and your weight in check. It's all about doing a little a-lot that impacts on your health.

This little taste of sweetness in this eBook is all about looking and feeling into how sweet food can impact your health, in a GREAT way.I feel fortunate that life has given me the necessary lessons to push me to the limits on my recipes in order to maximise both health and flavour.

So very grateful to have you download these recipes. I look forward to having you in my online world where I have so much more to o�er as you journey into the kitchen and BE - to BEcome what we are designed to be when we eat sweets . Energized, healthy, happy loving humans.

Enjoy your free bunch of SWEET TOOTH naturally recipes. I know you’re going to LOVE them.

chefcynthialouise.com

Chef Cynthia Louise

https://chefcynthialouise.com/

Hey, I’m Chef Cynthia.

I’m a woman. A mum. A business owner, a best friend to my girlfriends and a lover. I’m passionate about food and soil and nourishing your body. I hate kale. I laugh out loud. I swear. A lot. I will sit cross-legged on the kitchen table and eat from a pot. I’m a chef.

I create damn good meals which nourish your organs with simple recipes that remove the confusion around food.

I’m not gluten-free or vegan but my spectacular girlfriends and man friends are (#bless them), and because I love them so much I want to make them beautiful meals in the way nature intended - and to get rid of all the bullshit that comes with diets and nutrition and the anxiety that comes with deciding what to eat.

Nature has figured out what is good for us.

I make food that is as natural and free of human interference as possible - and I have a great time doing it. I am a presenter on FMTV. GAIA TV. Creator of online plant-based and gluten free cooking classes streaming on demand, contributor to Heal ThySelf Movement culinary food director of the chain of cafes globally GENIUS CAFES, creator of healthy food product, co author cookbooks (Dr libby Weaver) and so much more.

So here’s a situation: some people hate cooking but I’m all day in the kitchen with the music on, loving up on myself and spilling stu�, burning stu� and nailing the occasional recipe (my oven and me have a thing to sort out I’m telling you).

I’m not one of these neat, tidy, always-have-makeup-on women and I am especially not the World’s Greatest Chef but I love food. I’ve learnt what feels good for my body, and from that knowing my whole life has changed as a result.

That’s what I want to show you. How to make food that feels good for your body so you’re not counting the calories and you’re not clocking the carbohydrates and you can just forget all your rules and enjoy eating.

When you make one of my recipes - whether it’s my Vegan banana bread, my son Jaymans favourite chocolate berry ganache cake or chocolate drinks and cupcakes or some Coconut Yogurt Labneh Maple Frosting (yes you did read that accurately) - it feels good in your body. Your body isn’t fighting it, it’s loving it!

This is what I teach people at home, online, in my classes, and this is what I teach myself every day - how to cook with natural ingredients that can form delicious sweets that celebrate your sweet tooth naturally, which makes you feel good. And without all the dairy and the crap white sugar and shitty fat.

Enjoy your SWEET TOOTH naturally. I know you’re going to LOVE it, and please, let me know how you go!

About Me

C E L E B R A T E Y O U R S W E E T T O O T H N A T U R A L LYchefcynthialouise.com

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Chef Cynthia Louise


https://www.facebook.com/ChefCynthiaLouise/

https://www.youtube.com/channel/UCCwPgyrlNoSrloYTTYSHGMQ

https://www.instagram.com/chefcynthialouise1/

https://www.pinterest.ph/ChefCynthiaLouise/

https://www.linkedin.com/in/chefcynthialouise/

1 cup Raw Almonds

1 cup Shredded Coconut

2 tablespoons Hemp Seeds

1-2 cups Dried Dates

½ cups Cacao Powder

1 tablespoon Black or White Tahini

1 tablespoon Water

Pinch of Salt

Add the almonds to your food processor andprocess until they have the texture of breadcrumbs.

Add in the remaining ingredients and blend until well combined and sticky.

Roll the mixture into balls.

Store in a container and keep in the fridge.

Prep time: 5 minutesSetting time: 5 minutesServings: Makes 18-20 balls Freezer friendly: YES

R, GF, DF, RSF, VEG, V

Ingredients Method

Energy BallsHigh


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Flesh of 1 Young Thai Coconut

1 1/2 cups Cashews (soaked overnight in 2 cups of water, rinsed well and drained)

1 cup Raw Cocoa Powder

1/3 cup Maple Syrup

1/4 cup Coconut Oil

2/4 cup Water (if required)

FOR THE TOPPING:

Fresh Berries

Maple Syrup

Lime Juice

Ingredients Method

DecadentChocolate Mousse

Combine the ingredients in a blender and blend until completely smooth and creamy. It will take about1 minute.

Pour the mousse into five small glasses.

Set in the fridge for 1-2 hours

Top with fresh berries and drizzle with maple syrup and a squeeze of lime.

Prep time: 8-12 hours for soaking the cashewsUncooking time: 1-5 minutesSetting time: 1 hour for a firm setServes: 5Freezer friendly: YES



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TO PREPARE THE CAKE

Line a round (20 cm) cake tin with baking paper and set aside.

Add all ingredients to a food processor and blend until well combined.

Transfer the mixture to the prepared cake tin.Press evenly and set aside in the fridge to chill.

TO PREPARE THE GANACHE

Add all ingredients to a food processor. Blend until completely smooth and creamy.Taste and add more sweetener if needed.Spread the mixture roughly over your cake.Top with the frozen raspberries.

TO PREPARE THE HOMEMADE CHOCOLATE

Add all ingredients to a bowl and mix well.

Transfer to the fridge allowing it to film up a little (this will make it thick).

Splash over your amazing cake.

Prep time: 20 minutesSetting time: 15 minutesServes: 8-12Freezer friendly: YES


FOR THE CAKE:

200 grams Macadamia Nuts

100 grams Sunflower Seeds

1 cup Dried Dates

1/2 cup Cacao Powder

1 cup Desiccated Coconut

1 tablespoon Water

FOR THE GANACHE:

2 large Avocados

1 cup Dates

1 cup Cacao Powder

1-2 tablespoons Maple Syrup

Pinch of Salt

1 -2 cups Frozen Raspberries (set aside for the top of your cake)

FOR THE HOMEMADECHOCOLATE:

100 grams Cacao Butter, melted


1/4 cup Maple Syrup

Pinch of Salt

Ingredients Method

Gluten Free CakeChocolate Ganache Berries



1/4 cup Cashews

1 teaspoon Macca Powder, plus more if desired

A pinch of Salt

2 cups Ice Water

LOTS of ice, like 1-2 trays of ice cubes

Ingredients Method

ChocolateMacca Drink

Add the ingredients to a blender and blend until combined.

Drink!

Prep time:this drink takes minutes to make and less to drink

Serves: 2Freezer friendly: YES

R, RSF, DF, GF, VEG, V


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ChocolateMousse

TO PREPARE THE CUPCAKES

Preheat your oven to 175C and prepare your large cupcake papers and mu�n tray.

Mix all the wet ingredients and set aside.

Combine all the dry ingredients and set aside.

Gradually pour in the wet mix to the dry ingredients and mix well until combined. Do not overmix as the batter will turn tough.

Fill each cupcake with 1/4 cup batter at a time until filled to the top.

Bake in the preheated oven for 8-10 minutes.

Check, and when done, leave to cool on a wire rack.

TO PREPARE THE ICING

Add the ingredients to a food processor and blend until smooth and creamy.

Taste and add more sweetener if desired.

Spread over the cupcakes and top with the frozenraspberries.

Prep time: 5 minutesCooking time: 12-15 minutesServes: Makes 24 small cupcakes Freezer friendly: YES

C, RSF, DF, GF, NF, VEG


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Method

CupcakesChocolate

FOR THE CUPCAKES:

3/4 cup Coconut Oil

2 Eggs

1/2 cup Coconut Milk(or any milk you wish)

1 teaspoon Vanilla Extract

1/4 cup Honey

1 cup GF Flour


1 1/2 teaspoons Baking Powder

2/3 cup Coconut Sugar

FOR THE GANACHE:

1 large Avocado

1/2 cup Dates


1-2 tablespoons Maple Syrup, plus more if you wish


Pinch of Salt

1-2 cups FrozenRaspberries, set aside to top the cupcakes

Ingredients


FOR CARAMEL SLICE:

2 1/2 cups Raw Pecans(you can use activated pecans)


1/4 teaspoon Cinnamon


2 tablespoon Psyllium Husk

1/2 cup Dried Dates

2 tablespoons Water

Pinch of Salt

FOR THE CARAMEL FILLING:

1 cup Coconut Oil1/2 cup Almond Butter1/4 cup Maple Syrup1-2 teaspoons Vanilla ExtractPinch of Salt

FOR THE CHOCOLATE TOPPING:

100 grams Cacao Butter, melted1/2 cup Cacao Powder1/4 cup Maple SyrupPinch of Salt

Ingredients Method

Epic GloryCaramel Slice of

TO PREPARE THE CARAMEL SLICE

Line a 20x20 slice tin with baking paper and set aside.

Preheat your oven to 150 C.

Line a baking tray with baking paper and add the pecans.

Roast for 5-10 minutes.

Transfer to a bowl and allow to cool.

Add all the ingredients into a food processor.

Process until well combined and sticky.

Press the mixture into the lined slice tin and set aside.

TO PREPARE THE CARAMEL FILLING

Add all ingredients into a blender and blend until combined.

Pour the mixture over the slice base.

Freeze until set. It will take around 10-15 minutes.

TO PREPARE THE CHOCOLATE TOPPING

Add all ingredients into a bowl and mix well.

Pour the topping over your caramel and keep in the fridge until set.

Cut into squares and serve.

Prep time: 10-15 minutesSetting time: 1 hourServes: Makes 30 small piecesFreezer friendly: YES

C/R, GF, DF, RSF, VEG, V


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FOR THE BASE:

2 cups Desiccated Coconut

1 cup Steel-Cut Oats

1 cup dates, dried

1/4 cup White Sesame Seeds

1 tablespoon Coconut Oil

1 Lemon, juiced

2-3 tablespoons Honey

1-2 tablespoons water if needed

1/2 cup Roasted Coconut

2 drops of Citrus Essential Oil (optional)

Pinch of Salt

FOR THE TOPPING:

1 cup Cashews

1/2 cup Cocoa Butter, melted

1/4 cup Coconut Butter, heaped

1 Lemon, juiced

1/2 cup Honey

1/2 cup Water

Pinch of Salt

Lemon Zest for garnish

TO PREPARE THE BASE

Line a slice tin with natural greaseproof paper and set aside.

Add the ingredients to a food processor.

Blend until sticky and well combined allowing a little texture.

Pour the mixture into the prepared tin.

Press gently to distribute it evenly and refrigerate for 30-40 minutes.

TO PREPARE THE TOPPING

Add the ingredients to a blender and blend on high speed until smooth and well combined.

Pour the icing over the chilled base.

Grate some fresh lemon zest over the icing.

Allow to set in the fridge.

Cut into squares or slices and serve.

Prep time: 10-12 minutesSetting time: 30-45 minutesServes: Makes 30-35 small slices or squaresFreezer friendly: YES

R, DF, RSF, VEG, EF,

Ingredients Method


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Lemon Slice

chefcynthialouise.com11

FOR THE CAKE:

200 grams Macadamia Nuts

100 grams Sunflower Seeds

1 cup Dried Dates



1 tablespoon Water

FOR THE GANACHE:

2 large Avocados

1 cup Dates

1 cup Cacao Powder

1-2 tablespoons Maple Syrup

Pinch of Salt

1 -2 cups Frozen Raspberries (set aside for the top of your cake)

FOR THE HOMEMADECHOCOLATE:

100 grams Cacao Butter, melted


1/4 cup Maple Syrup

Pinch of Salt


FOR THE DRY MIX:

3 cups Wholemeal or White Spelt Flour3 teaspoons Baking Powder2 1/2 cups Coconut Sugar or Rapadura Sugar2 cups Cacao PowderPinch of Salt

FOR THE WET MIX:

6 small Eggs

2 1/2 cups Coconut Milk(you can use soy or rice milk as well)

2 1/2 cups Coconut Oil (in the video I added1 cup, but I think it needs a little more)

1/2 cup Maple Syrup or Honey(add this if you want it sweeter)

1 teaspoon Vanilla Extract1 cup Water (only if needed)

FOR THE ICING:

2 large Ripe Avocados, flesh only1/2 cup Raw Cacao Powder1/2 cup Dried Dates or 10 large Medjool Dates1/2 teaspoon Vanilla Essence2-3 tablespoons Maple Syrup(optional, you can use water as well)

Pinch of SaltDash of Coconut Oil

Ingredients Method

Chocolate CakeBirthday

TO PREPARE THE CAKE

Preheat your oven to 170 C.

Line a large round cake tin (30 cm round, 10 cm deep) with baking paper and set aside.

Sift the flour and combine it with the baking powder.

Mix in the remaining dry ingredients and set aside.

Mix all the wet ingredients together.

Combine the dry and wet mixes together.

Stir briefly until well combined.

Transfer the batter to the prepared cake tin.

Bake in the preheated oven for 1 hour on the middle rack.

When done, allow the cake to cool.


Add the ingredients (except the coconut oil) to a food processor.

Process until there are no signs of dates and the mixture is smooth, thick, and creamy.

Add the coconut oil and process for 5 seconds.

Use to decorate your cake.

Prep time: 10 minutesCooking time: 45 min to 1 hour Cooling time: 30-45 minutesServes: Makes 1 large cake (16 slices)Freezer friendly: NO

C, NF, RSF, DF, VEG


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TO PREPARE THE CUPCAKES

Preheat your oven to 175C and prepare your large cupcake papers and mu�n tray.

Mix all the wet ingredients and set aside.

Combine all the dry ingredients and set aside.

Gradually pour in the wet mix to the dry ingredients and mix well until combined. Do not overmix as the batter will turn tough.

Fill each cupcake with 1/4 cup batter at a time until filled to the top.

Bake in the preheated oven for 8-10 minutes.

Check, and when done, leave to cool on a wire rack.


Add the ingredients to a food processor and blend until smooth and creamy.

Taste and add more sweetener if desired.

Spread over the cupcakes and top with the frozenraspberries.

Prep time: 5 minutesCooking time: 12-15 minutesServes: Makes 24 small cupcakes Freezer friendly: YES

C, RSF, DF, GF, NF, VEG

FOR THE CUPCAKES:

3/4 cup Coconut Oil

2 Eggs

1/2 cup Coconut Milk(or any milk you wish)


1/4 cup Honey

1 cup GF Flour


1 1/2 teaspoons Baking Powder

2/3 cup Coconut Sugar

FOR THE GANACHE:

1 large Avocado

1/2 cup Dates


1-2 tablespoons Maple Syrup, plus more if you wish


Pinch of Salt

1-2 cups FrozenRaspberries, set aside to top the cupcakes

Esential Shopping ListSweeteners

Maple SyrupHoneyCoconut SugarRapadura Sugar

FruitsShredded CoconutDried DatesYoung Thai CoconutFresh BerriesAvocadosFrozen RaspberriesLemonMedjool Dates

Nuts and Seed

Almonds, rawHemp SeedsCashewsMacadamia NutsSunflower SeedsRaw PecansWhite Sesame Seeds

Oils

Coconut OilCitrus Essential Oil

Herbs and Spices

Cacao PowrderRaw Cacao PowderDesiccated CoconutSaltMacca PowderCinnamon

Liquid Juices

Black or White TahiniWaterLime JuiceCoconut MilkVanila Extract


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FOR CARAMEL SLICE:

2 1/2 cups Raw Pecans(you can use activated pecans)


1/4 teaspoon Cinnamon


2 tablespoon Psyllium Husk

1/2 cup Dried Dates

2 tablespoons Water

Pinch of Salt

FOR THE CARAMEL FILLING:

1 cup Coconut Oil1/2 cup Almond Butter1/4 cup Maple Syrup1-2 teaspoons Vanilla ExtractPinch of Salt

FOR THE CHOCOLATE TOPPING:

100 grams Cacao Butter, melted1/2 cup Cacao Powder1/4 cup Maple SyrupPinch of Salt

Esential Shopping ListButter

Cacao ButterAlmond Butter

Flour

Gluten-free FlourWholemeal or White Spelt

Others

EggsBaking PowderPsyllium HuskSteel-cut OatsRoasted Coconut


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FOR THE BASE:

2 cups Desiccated Coconut

1 cup Steel-Cut Oats

1 cup dates, dried

1/4 cup White Sesame Seeds

1 tablespoon Coconut Oil

1 Lemon, juiced

2-3 tablespoons Honey

1-2 tablespoons water if needed

1/2 cup Roasted Coconut

2 drops of Citrus Essential Oil (optional)

Pinch of Salt

FOR THE TOPPING:

1 cup Cashews

1/2 cup Cocoa Butter, melted

1/4 cup Coconut Butter, heaped

1 Lemon, juiced

1/2 cup Honey

1/2 cup Water

Pinch of Salt

Lemon Zest for garnish

EquipmentNut Milk Bags

These are an amazing invention. Nut milk bags are useful little nylon bags used to separate nut milk from the pulp. They can be easily washed. Make sure they are dried well before you put them away in storage for next time. You can use nut bags over and over again. Be gentle, though — don’t be too rough when squeezing out nut milk or coconut cream/milk. Gentle squeezing is the key, as the bag could burst at the seams.

Knife

Buy a good knife. I only own one knife. It’s a 10-inch Japanese knife made from Damascus steel. I don’t have a case of knives as most of my chef friends do, just the one. That’s enough. Buy one knife, a chef’s knife if possible, and always keep it well sharpened. (There are knife shops you can take your knife to, to get that blade nice and sharp.)

Juicer

A slow pressed juicer is most definitely di�erent and a hell of a lot better than a normal juicer. Why? A slow pressed juicer yields a higher amount of juice with little to no oxidation, and a higher mineral content. Yes, the price is higher, but you can’t really put a value on optimal health. (Slow pressed juicers can also juice wheatgrass — YAY!!)

Blender

This is the major tool. I use a Vitamix, and it never lets me down. It’s a one-stop shop for cooking and making some of these dishes.

Pots and PansGet a small variety of high-quality pans that are either stainless steel or cast iron. They will serve you well in the kitchen.

MicroplaneA wonderful tool. A kitchen grater used for the grating of various food items such as nutmeg, ginger, and garlic, andalso as zesters for citrus fruit.

Food ProcessorFor me a food processor is an essential in every kitchen. You can use it for so many jobs: everything from grating and mincing, to making epic mayo. It’s a super time saving device that I can’t live without in my kitchen.


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“Chef Talk” JargonIngredients

The quality of the ingredients is always reflected in the finished dish; therefore, fresh is the best, and all foods where possible should be organic, biodynamic, and chemical-free to achieve that full flavour the Mother Nature has.

Ovens

Ovens should be preheated to the temperature specified. Cooking times are a guide and they can vary according to the ingredients (for example, ripeness or tenderness). The oven temperature can also vary depending on gas, fanforced, outdoor clay, pizza or electric ovens.

Al dente

This literally means “to the tooth”. Pasta and veggies are cooked to al dente or until just tender so as to o�er a slight resistance when you bite into them.

Whisking

Rapid whisking will emulsify and blend ingredients, and aerate and add lightness to sauces and batters.

Seasoning

Salt and pepper are necessary for the building blocks of flavour. Before serving your finished dish, taste and, if necessary, adjust the seasoning.

Blanching

Blanching implies immersing veggies and fruits in boiling water for a very short time to hold colour.

Sautéing

To sauté is to cook food quickly in a minimal amount of fat over relatively high heat.

Resting

To rest something is to allow the dish or ingredient to relax so that the juices are retained. Resting is important when youhave finished a dish

Soaking

It literally means to soak an ingredient in 3-6 time the amount of water to the dried ingredient. After leaving it overnight, rinse well before using.

Small dice

A basic knife cut measuring 1/4 inch × 1/4 inch × 1/4 inch.

Large dice

A basic knife cut measuring 3/4 inch × 3/4 inch × 3/4 inch.

Roughly chopped

This means just that, no rules. When a recipe says “roughly chopped”, it’s a good time to get the kids involved.


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From the Kitchen to You

Hungry for more?You can find more of me on GAIA, all social media, my online cooking classes, eBooks, and Bali retreats. You can even schedule a one on one online support with me if you need to. I also got two wonderful products that are life style choices that serve your health. My epic ferment black gold, My Pro-B+ and My Pro-B (Gluten Free) and the newest in the family,

Lighten UP Loaf.

#togetherwearebetter


https://www.gaia.com/portal/chefcynthialouise

From the Kitchen to YouOnline Cooking Classes

The online cooking classes are NEXT LEVEL in showing how to make amazing meals from scratch, step-by-step.

With a huge library of recipes, from 5 minute sauces to slow food feasts to wow your friends + family with!

I’ll show you how to do all of this and feel confident with these recipes that are are all cane sugar and dairy free, using only whole real food.

You see… I’m all about showing you how to create healthy alternatives to serve your body and feed your soul.

CLICK HERE TO LEARN MORE >

Lighten Up Loaf One Bowl. One Spoon. One Baking Tin& A Little Love. And Bake.

Baking at home made easy using my healthy high fibre premix cleanse- Lighten Up Loaf. With your colon in mind. No joke.

Lighten Up Loaf is filled with ONLY ORGANIC ingredients, grown in rich mineral soils filled with our earth’s incredible nutrients. It is the true natural mineral supplement of our time.


Super Ebooks

Have you seen all my other ebooks, including the Super ebooks Bundle? Everything from Deluxe Hot Drinks that cuddle you from the inside out to my take on traditional family favourite recipes - all dairy free!

With the Super Ebooks Bundle you not only save a bunch of $$ but you get my “Healthy Desserts” ebook as a FREE bonus which your taste buds + your organs will do a happy dance about.



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https://chefcynthialouise.com/product-category/online-cooking-classes

https://chefcynthialouise.com/product-category/super-e-books

https://chefcynthialouise.com/shop/lighten-up-loaf

From the Kitchen to YouMy Pro-B+ and My Pro-B (Gluten Free)

As a fermented food, My Pro-B+ provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness.

Extremely vital for your overall intestinal flora, increasing the health of your gut microbiome and digestive system. Choosing to Eat MyPro-B+ you are eating fermented food.


One On One Online Support

If you really, really, really want more, I do open myself up for one on one coaching sessions each month to guide you through whatever you need some support with in your kitchen.

Everything from fussy kids, to dealing with special dietary requirements, recovering from a major health crisis or making the transition to plant based meals.

You will find yourself being nourished, supported and facilitated.


Come + Play!

I LOVE social media.

Come + play! Post pictures of what you’ve made, ask questions on what you need help with + feel inspired by this magnificent online community.

There’s already an amazing group of people sharing their kitchen success and survivals, their epic recipe fails that have created the best conversations that turn into new recipes. It’s real, it’s fun, it’s life...


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https://chefcynthialouise.com/shop/my-pro-b

https://chefcynthialouise.com/shop/one-on-one-coaching

https://www.facebook.com/ChefCynthiaLouise/

https://www.youtube.com/channel/UCCwPgyrlNoSrloYTTYSHGMQ

https://www.instagram.com/chefcynthialouise1/

https://www.pinterest.ph/ChefCynthiaLouise/

https://www.linkedin.com/in/chefcynthialouise/

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CELEBRATE YOUR SWEET TOOTH naturaly