wellbeing-brand-logo

Inspired living

Leda Nutrition share some delicious, healthy and fun recipes for the whole family


Leda Hedgehog Slice V2

Photos: Leda Nutrition

Bake it easy with Leda Nutrition’s gluten- and dairy-free biscuit range, the perfect accompaniment when making your favourite dessert, slice, tart or cheesecake base. From traditional favourites like arrowroot to exciting chocolatey vanilla crème GoJos, Leda’s biscuit range helps you create homemade delights that everyone can enjoy.

Hedgehog slice

Makes: 6 large squares

Ingredients

Method

  • 2 × 270mL tins coconut milk, refrigerated
  • ¼ cup agave syrup
  • 250g Leda Arrowroot biscuits, roughly crushed
  • ½ cup desiccated coconut
  • ½ cup walnuts, chopped
  • 2 tbsp cacao
  • 150g dairy-free 70 per cent dark chocolate
  • 100g coconut oil

  • Topping
  • 200g dairy-free 70 per cent dark chocolate
  • 2 tbsp coconut oil
  • Chopped walnuts & extra biscuit crumbs, to garnish
  1. Chill tins of coconut milk in fridge overnight.
  2. Next day, open tins carefully and scoop solid coconut cream into medium-sized heavy-based saucepan. (Save coconut water for another recipe.)
  3. Add agave syrup and bring mix to simmer over medium–low heat. Gently simmer for roughly 35–40 mins, or until mixture has thickened slightly and has reduced by half.
  4. When ready, remove from heat and pour into bowl to cool.
  5. Grease and line 18 × 28cm slice tin with baking paper and set aside.
  6. In mixing bowl add crushed biscuits, coconut, walnuts and cacao powder and mix well.
  7. Melt chocolate in bowl over saucepan of boiling water, ensuring water does not touch bowl. Stir frequently until chocolate is just melted, add coconut oil and continue to stir until combined.
  8. Add melted chocolate mix and condensed coconut milk to biscuit mixture and mix together.
  9. Spread mixture evenly into prepared tin, pressing down firmly.
  10. For topping, repeat chocolate melting process with remaining dark chocolate and coconut oil.
  11. Pour over slice and refrigerate until set, approx. 1–2 hours.
  12. Remove from tin. Trim edges and cut into squares.

Banana and coconut cream pie

Ingredients

Method

  • Base
  • 250g Leda Arrowroot biscuits, crumbed
  • 100g coconut oil, melted

  • Vegan custard filling
  • 2 × 270mL tins coconut milk, refrigerated
  • ¼ cup agave syrup
  • 1 cup almond milk
  • Vanilla
  • Pinch ground turmeric (optional)
  • 30g cornflour

  • Whipped coconut cream
  • 2 × 270mL tins coconut milk, refrigerated
  • 2 tbsp agave syrup
  • 1 tsp vanilla extract

  • 5 medium bananas
  • Toasted coconut flakes and nutmeg, to garnish
  1. Chill tins of coconut milk in fridge overnight.
  2. Next day, preheat oven to 180C.
  3. For base, place crumbed biscuits and melted coconut oil in food processor and process until combined.
  4. Press crumbs evenly into bottom and up sides of 9-inch pie dish.
  5. Bake for 15 mins or until golden, then set aside to cool.
  6. To make vegan custard, open coconut milk tins carefully and scoop solid coconut cream into medium-sized heavy-based saucepan. (Save coconut water for another recipe.)
  7. Add agave syrup and bring mixture to simmer over medium–low heat. Gently simmer until liquid has slightly reduced, around 20 mins, then add almond milk, vanilla and optional turmeric and stir.
  8. Mix a little water with cornflour and pour into custard mixture. Bring to boil, stirring constantly until thickened.
  9. Transfer to heat-safe bowl and press layer of plastic wrap directly onto surface. Refrigerate for at least 2 hours.
  10. Next, make whipped coconut cream: separate solid cream from coconut milk as above, and place in mixing bowl.
  11. Using electric mixer, beat coconut cream until fluffy and smooth. Add agave syrup and vanilla extract and continue to whip until combined.
  12. Store whipped coconut cream in fridge until ready to use.
  13. Line pre-baked pie crust with slices of fresh banana, and spread custard filling on top in even layer.
  14. Top with whipped coconut cream and more sliced banana.
  15. Garnish with toasted coconut and nutmeg.
  16. Refrigerate until ready to serve.

Bliss balls

Makes: 10 bliss balls

Leda Bliss Balls V2

Ingredients

Method

  • 9 Medjool dates, pitted
  • 1 cup Leda Arrowroot biscuits, crushed
  • ⅓ cup coconut oil, melted
  • ⅓ cup cacao powder
  • ⅓ cup dried cranberries (ensure gluten-free)
  • 1 tbsp chia seeds

  • 1 cup desiccated coconut, for coating
  • ½ cup cacao powder, for coating
  1. Place dates in medium-sized bowl; cover with water and allow to stand for 15 mins.
  2. Place dates, biscuits, coconut oil, cacao powder, dried cranberries and chia seeds in food processor and process until mixture comes together. Transfer to bowl and stand for 20 mins for chia seeds to soften.
  3. Place coconut and remaining cacao powder in 2 shallow dishes. 
Roll tablespoons of mixture into balls.
  4. Roll half the balls in coconut to coat and the other half in cacao.
  5. Refrigerate until ready to serve.