Ingredients (Serves 2)

2 tbsp Olive oil

1 Spring onion

2 Garlic cloves

2 tsp Baobab chilli jam

2 tsp Plain yogurt

8-10 Large prawns

Knob of butter

Fresh Coriander & a few slices of lemon to serve

Pinch of Sea Salt

Method & Prep time 4-7mins:

Mix the plain yogurt and baobab chilli jam in a small ramekin & put aside.

Heat olive oil in a large wok on a medium heat, add chopped spring onion, garlic & cook for around 1min.

Add your prawns & knob of butter cook for 2-3 mins turning until cooked thoroughly. Season

Now add Baobab Chiili Jam  & yogurt mix, stir into to the prawns. Turn off heat & leave in wok for a 1-2min ready to serve. 

Dish equal portions onto warmed plates.

Sprinkle with fresh coriander & a few slices of lemon . Serve with crusty bread or steamed rice! Lush!

© Malcolm Riley

Method & Prep time 10-15 mins:

Method & Prep time 10-20 mins:

Ingredients (Serves 6-8)

250g Cashews

75g Pistachios

50g Almonds

50g Baobab Powder

100g Coco Butter (raw coco bean which has been cold pressed)

10 x Pitted Dates

1 x Large Orange

2 x Ripe Avocados

3 x Heaped Teaspoon Coco Powder (100%)

3 x Heaped Teaspoons Flax

100g Mild Honey (alternative option Maple Syrup or Sweet freedom)

Pinch of Sea Salt (optional)

Method & Prep time 10 mins (yes 10 mins!)

First begin by gently heating the coco butter in a Bain Marie (do not boil the water). Next place almonds, pistachios, dates and 25g of baobab powder into a food processor and blitz. Add the melted coco butter into the mixture, try not to over blend it as you need a slightly coarse texture for this tart's base (almost like a crushed biscuits). Place the mixture into a lightly greased (using some melted coco butter) cake baking tin and press down ensuring a nice even base around 2-4cm deep.

Place the avocados, honey, coco powder, flax, cashews and a pinch of salt (optional) into a food blender (you need to use a blender to get a luscious smooth texture) and mix! Then add the remaining 25g of baobab powder and zest of the whole orange. Squeeze the juice and add this slowly to the mixture until you are left with a rich chocolate velvety texture. Last but not least add the chocolate mixture to the base prepared earlier, cover with cling film and place in the fridge. Place in the freezer 5 minutes before you serve the dessert to help set the top of the base, cut and serve!

Now this is like no other chocolate tart you are ever going to taste! It has no bad fats, or sugar. It is 100% RAW and suitable for Vegans, Vegetarians and Coeliacs.

I really challenge you to make this at you next dinner party but don't tell your guests what's in it until after they have scoffed their faces, then quiz them about what ingredients are in it! Most people's jaws drop in disbelief that such a delicious dessert could use such healthy ingredients!

© Malcolm Riley

Photo Credit: Sophie Baxter Photography

© Malcolm Riley