def: Brigadeiro - Delicious Brazilian Truffles

VIVE Cooking School_Brigadeiro.jpeg


45g Unsalted butter, plus a little extra
400g Tin sweetened condensed milk
4 tbsp Cocoa powder
1 tsp Vanilla extract

To decorate
25g Toasted chopped pistachios
25g Flaked almonds
25g Desiccated coconut


Preheat oven at 160 degrees and place chopped pistachios, almonds and desiccated coconut in a small baking tray in the oven for 7 minutes.
Heat the butter in a heavy-based saucepan with the condensed milk, a pinch of salt and the cocoa. Bring to the boil, stirring constantly.
Reduce the heat to medium-low, and cook for another 10-15 mins, stirring constantly, until the mixture is thick and shiny and starts to pull away from the bottom.
Stir in the vanilla and mix again until all combined.
Pour the mixture onto a baking tray. Place in the refrigerator for at least 2 hrs.
Place your toppings into 3 small bowls. Once the chocolate mixture is chilled, butter your hands and pinch off some of the dough to make 2.5cm balls. Roll the balls into the toppings and place in mini paper baking cups or on a tray lined with non-stick baking paper.

Makes 18. Keep in a cool dry place.

Serves 8.



def: Raspberry Tiramisu - a classic Italian dessert with a twist.


6 egg yolks
260g sugar (160g + 100g for syrup)
500g mascarpone cheese, softened
400ml chilled heavy cream
2 tbsp Kirsch
1 tsp vanilla extract
250g raspberry puree
30 to 40 ladyfingers
Cocoa powder for dusting


In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.

In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the kirsch, vanilla and 100g raspberry puree.

With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.

In a small sauce pan, boil 150ml of water, add 100 sugar and simmer for 2 minutes. Add 1tbs kirsch.

One at a time, submerge the ladyfingers into syrup. Lay enough ladyfingers on the bottom of a glass or ceramic baking or serving dish (about 4cm deep) to form a single layer.

Spread half of the mascarpone mixture over the ladyfingers until evenly covered. Spread half of the remaining raspberry coulis on top of biscuits. Arrange another layer of ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.

Top with the remaining coulis and Refrigerate for at least 4 hours or up to 1 day before serving.

Serves 8-10



500ml milk

1 vanilla bean, split and seeds scraped

6 egg yolks

100g caster sugar

25g plain flour

25g cornflour

1 tsp caster sugar, for dusting

Pastry Cream


Sprinkle 2 tbs of sugar over the base of a large, heavy bottomed saucepan - this will melt and coat the bottom of the pan to help prevent the milk burning.

Add milk, vanilla bean and seeds -  bring to the boil and simmer for 5 minutes. Remove from the heat and remove vanilla bean.

Mix together the egg yolks and sugar until creamy. Add flour and cornflour and whisk until combined. It is important to whisk until all graininess is removed.

Pour of the milk and vanilla mixture into the egg, sugar and flour mixture and whisk until well combined. Pour back into the remaining milk, return to the heat and simmer for 30 seconds, whisking continuously. Do not boil!

Transfer to a bowl or container, cover with plastic wrap directly touching the surface (to prevent a skin from forming) and cool down on ice as soon as possible to prevent the growth of harmful bacteria. Seal with plastic wrap and refrigerate until needed



¾ cup macadamia nuts

½ cup pistachio nuts

½ cup shredded coconut

6 dates (soaked in warm water for 30 minutes)

1 tsp coconut oil

2 cups cashew nuts (soaked in water for 6-8 hours)

¾ cup coconut oil

¼ cup rice malt syrup

¼ cup maple syrup

1 tsp vanilla bean paste

½ cup coconut milk

2½ cups fresh or frozen mango (defrosted)

100g dried mango, finely chopped

* Makes approx 16 small cakes or 9 inch round cake.

VIVE Recipes Raw Cake


Using a high speed blender, combine cashews, coconut oil, rice malt syrup, maple syrup, vanilla bean paste, coconut milk and mango on a low setting. Once combined, slowly increase the speed to keep the mixture moving - if it becomes too thick, add a splash of water or coconut milk and continue pulsing until the highest speed can be reached.

Let the mixture combine on the highest setting for at least 10 seconds to ensure a creamy consistency. Once done, stir in the chopped dried mango.

Using either small or large silicon moulds, pour mixture into moulds leaving ½cm off the top and tamp down (press lightly) to create consistency between each cake. Place in the freezer for a few hours until firm.

For the base, combine the macadamia and pistachio nuts in a blender until a textured crumb forms. Please note, it is not necessary to make fine crumbs as the variation in size adds texture to the final cake.

Add dates, shredded coconut and coconut oil and pulse until combined. Spread mixture evenly over firm cakes and pop back into the freezer until set.

Once set, pop out of the moulds and allow to defrost in the fridge. Serve and savour this deliciously healthy, guilt-free cake!



For the pastry + filling:

400g pastry cream

2 sheets puff pastry, defrosted

1 egg

4 tablespoons apricot jam



4-5 strawberries, hulled and thinly sliced

2 kiwi fruit, peeled and thinly sliced

2 navel oranges



VIVE Recipes Fruit Tart


Preheat oven to 180°c. Line baking tray with baking paper.

Whisk the egg with 1 teaspoon of water to make an egg wash.

Unfold puff pastry into one large rectangle, remove any paper and lightly brush the egg wash over one half of the pastry, making a square. Fold the plain puff pastry over the egg wash pastry to make a double layer. Using a pastry knife, score around the edge of the dough leaving a 1.5cm border. Do not cut right through the pastry.

Bake pastry for 20-25 minutes until golden brown, puffed and flaky.

Allow to cool, then spread the pastry cream evenly within the shell.

Decorate with the fruit in an attractive pattern and finish by carefully brushing the fruit with warmed apricot jam.

Serve immediately with a nice cup of warming tea.


Send your guests to epicurean heaven with this luxurious mousse-like cake that sets further upon cooling. Sublime.
— Rowie Dillon, owner + founder, Rowie's Cakes


340g quality dark chocolate such as Callebaut (70% cocoa solids), chopped

225g unsalted butter, chopped

5 eggs

210g caster sugar

100ml water

250g raspberries

VIVE Recipes Chocolate Cake


Preheat oven to 120°c. Grease and line a 20cm round cake tin.

Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. NOTE: do not let the bowl touch the water.

Beat eggs and 70g sugar in a bowl with electric beaters for 8 minutes or until tripled in volume.

Combine remaining sugar and water in a saucepan over medium heat and stir until sugar dissolves. Pour into the melted chocolate and set aside to cool. If the mixture goes lumpy, give it a stir.

Fold the chocolate mixture into the egg mixture and beat until smooth. Pour into prepared tin.

Place a folded tea towel in a large roasting tin. Place the cake tin on top and add enough water to reach three-quarters up the side of the tin. Bake for one hour or until set - it should be bouncy and firm but still a little sticky. Leave to cool in the water.

When cooled, gently turn onto a serving plate. Decorate with raspberries and serve.

We challenge you not to enjoy this decadent delight!


I baked this banana bread recently for my sons’ school fair. Coming up with a recipe that fit my dairy and grain-free protocol was somewhat constraining but the end result was this deliciously moist banana bread.
— Scott Gooding


4 bananas

4 eggs

½ cup sweet potato flour

1 tsp cinnamon

1 tsp vanilla extract

2 tbs almond butter/tahini

4 tbs butter

1 tsp baking soda

a pinch of Himalayan salt

Seeds, to garnish

VIVE Recipes Banana Cake


Preheat oven to 180°c.

In a large mixing bowl, mash the bananas thoroughly.

Add all remaining ingredients and combine.

Grease a small loaf tin with coconut oil.

Pour in banana bread dough and top with a sprinkling of seeds (chia, pumpkin).

Put into oven for 45 minutes until golden brown.

Remove from oven and insert a knife to ensure cooked (knife will come out clean)

Pop out of tin and allow to cool for 15 minutes. Enjoy!