Selection of fresh, seasonal fruit, cut into batons
3 tbsp natural maple syrup
To make the coconut rice filling: Add the water and coconut milk to a small saucepan and place over medium heat. Add rice and bring to the boil. Allow rice to simmer for 20 minutes until thick and glutinous, stirring occasionally. Transfer cooked rice to a tray or container and set aside to cool to room temperature.
Meanwhile, to make the cacao nori sheets: Place cacao, almond meal, dates, coconut oil, maple syrup, warm water and salt into a food processor. Blend until mixture forms a soft, smooth paste.
To prepare your sushi rolls: On a clean, flat surface put down a small sheet of baking paper. Place a golfball sized amount of the cocoa mixture onto the paper. Place another piece of baking paper over the top and using a rolling pin, roll the mixture to approximately 2-3mm thick. Remove the top sheet of baking paper. Using a sharp knife, trim the edges of the mixture to form a rectangular shape approximately 12cm x 20cm.
Wet your hands with a little water and place a golfball-sized amount of coconut rice onto the cacao nori sheet. Using your fingertips, evenly spread the rice over the cacao mixture, leaving a 1 cm gap along one edge.
Add fruit batons to the centre of the rice to form a horizontal line.
Using the baking paper as you would a sushi mat, pick up the edge of the paper and roll the sushi away from you to form a sausage shape. The edges of the cacao sheet should meet up with each other. Place the sushi roll in the freezer for 10-15 minutes to firm slightly. Repeat with remaining ingredients. Slice chilled sushi rolls with a clean, dry knife.
To serve: Arrange slices of fresh fruit to represent sashimi pieces and add sliced sushi rolls onto a serving plate. Pour maple syrup into a small dipping bowl to represent ‘soy.’ Scatter with mint leaves and serve with chopsticks.
Don’t waste the leftover cacao nori mixture! Roll into balls for a delicious chocolatey treat.
Tip - Use fruits that look like sushi ingredients like watermelon for ‘tuna’, honeydew melon for ‘cucumber’ etc.
About Georgia Barnes
Nutritionist, TV personality, cook and Masterchef 2015 grand finalist - for Georgia Barnes food has always been an integral part of her life. Her food philosophy is pretty simple - choose quality produce, be intuitive and add a lot of love, and your food will always be delicious. Georgia studied her Bachelor of Health Science in Nutrition at Endeavour College of Natural Health.
Autumn is approaching and the change of season can sometimes be a challenge to our health. Give your immune system the best chance of staying in good shape by adding these quick and easy immunity gummies to your day.
Who doesn't love a smoothie bowl during Summer? With so many combos and flavours to experiment with, this one sneaks in some extra veggies that are bound to make it a hit. Top it with your favourite fruits and other crunchy things like cereal and nuts to give you a more satisfying start to the day than a regular smoothie (because you can't down it 10 seconds!).
This beautiful Hibiscus and Rose Water Kombucha Jelly recipe was created by the very talented Endeavour Alumni, Georgia Barnes. Containing gut-friendly kombucha, these light and refreshing jelly's are perfect for summer.