INGREDIENTS

2 tablespoons white sesame seeds

300ml milk

2 tablespoons maple syrup, plus extra, to serve

1 Queen Organic Vanilla Bean Pod, split

2 1/2 teaspoons gelatine powder

2 tablespoons boiling water

300ml thickened cream

MAPLE TOFFEE CRISP

3 teaspoons white sesame seeds

2 teaspoons black sesame seeds

60ml (1/4 cup) maple syrup

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METHOD

Step 1

Lightly grease six 125ml (1/2 cup) moulds with a little oil. Place the sesame seeds in a non-stick frying pan over medium heat. Cook, stirring, for 2-3 minutes or until lightly toasted. Set aside to cool. Transfer seeds to a small food processor or electric coffee grinder. Process until coarsely ground.

Step 2

Combine ground seeds, milk, maple syrup and vanilla bean in a saucepan. Stir over low heat until the mixture almost boils. Remove from heat and set aside for 5 minutes to infuse. Remove vanilla bean.

Step 3

Meanwhile, place the gelatine and boiling water in a small heatproof bowl. Stir until the gelatine dissolves. Pour the gelatine mixture into the milk mixture. Stir to combine. Add the cream. Stir to combine.

Step 4

Pour the mixture through a fine sieve into the prepared moulds. Place in the fridge for at least 4 hours or overnight to set.

Step 5

To make the toffee crisp, line a baking tray with baking paper. Place all the sesame seeds in a small non-stick frying pan over medium heat. Cook, stirring, for 2-3 minutes, until lightly toasted. Remove and set aside. Add the maple syrup and 1 tbs water to the pan. Bring to a simmer over medium heat. Reduce heat and simmer for 5-6 minutes, until thickened slightly. Remove from the heat and set aside until the bubbles subside. Pour the toffee onto the prepared tray and sprinkle with the toasted seeds. Set aside to cool. Break the toffee into pieces.

Step 6

Gently turn the panna cotta out onto serving plates. Top with toffee crisp and drizzle with extra maple syrup.

INGREDIENTS

1 tablespoon white quinoa

2 1/2 tablespoons coconut oil

90g (1 cup) rolled oats

2 tablespoons raw cacao powder

100g fresh dates, pitted, chopped

PEPPERMINT FILLING

290g (2 cups) cashews

140ml can coconut milk

100g (1/4 cup) rice malt syrup

20g (1/4 cup) desiccated coconut

2 tablespoons coconut oil

2 teaspoons peppermint extract

CHOCOLATE TOPPING

50g (1/2 cup) raw cacao powder, sifted

185g (1/2 cup) rice malt syrup

110g (1/2 cup) coconut oil

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EQUIPMENT

16 x 26cm (base measurement) slice pan and a food processor

METHOD

Step 1

For the peppermint filling, place the cashews in a glass or ceramic bowl and cover with cold water. Stand for 4 hours. Drain well.

Step 2

Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Grease the base and sides of a 16 x 26cm (base measurement) slice pan and line with baking paper. Toss quinoa and 1 tsp melted coconut oil together in a bowl. Spread the oats and quinoa mixture over prepared tray. Bake, stirring halfway, for 8-10 minutes or until golden. Cool completely. Process the oat mixture and cacao in a food processor until coarsely chopped. Add dates and remaining coconut oil. Process until well combined and a sticky mixture forms. Press into prepared pan. Place in the fridge for 1 hour or until firm.

Step 3

Process cashews in the food processor until smooth. Add 2 tbs thick coconut milk from the top of the can (reserve remainder for another use). Add syrup, desiccated coconut, coconut oil and extract. Process well, scraping the sides, until well combined. Spread over oat base and use a spatula to smooth the surface. Place in the fridge for 2 hours or until firm.

Step 4

For the chocolate topping, place ingredients in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring constantly, for 4 minutes or until mixture thickens and comes together.

Step 5

Pour topping over filling. Smooth the surface. Place in the fridge for 6 hours or overnight to set. Cut slice into 24 squares