Tali Shine Sukkot Recipes

chocolate bounty bites
pesto pasta with spinach and pine nuts basil and spinach pesto



1 1/4 cups of basil leaves 

1 cup of baby spinach leaves 

1 cup pine nuts

2½ tablespoons nutritional yeast (this can be replaced by Parmesan cheese if not for a parve meal) 

1 clove of garlic crushed 

Olive oil 

Salt and pepper to taste 

Pasta ingredients

300g gluten-free (or regular) pasta spirals or penne

1 cup of frozen peas

2 tablespoons lightly grilled pine nuts 


1 avocado 

Parmesan cheese 100g 

frozen peas 

Pesto method 

1. Blanch spinach and basil leaves (this will help to keep the vibrant green colour), by placing them in boiling water for a few seconds, and then placing straight into iced water. Place all the pesto ingredients (apart from the olive oil) into a food processor, and blend until it is finely minced. Add olive oil to make a thinner paste (approximately 3/4 of a cup). Add salt and pepper to taste. 

Pasta method

 1. Bring water to boil, add a little salt and cook pasta according to packet instructions until it is al dente (usually 9-10 minutes). 

Add frozen peas in the last minute. Drain.

 2. Bring a frying pan to medium heat and add the pasta, rocket leaves, peas, and pesto and stir through for a minute.

 3. Once the pasta is in bowls, garnish with pine nuts, basil leaves and optional avocado slices and parmesan cheese. 

chocolate bounty bites



1½ cups unsweetened shredded coconut

¼ cup coconut cream 

¼ cup coconut milk 

2 tablespoons maple syrup 

Raw chocolate coating Ingredients 

¼ cup coconut oil 

¼ cup raw cacao powder

1 tablespoon maple syrup 


1. Add shredded coconut, coconut cream, coconut milk and maple syrup into a blender, and pulse to create a thick mixture.

2. Grease a baking tray with coconut oil. 

3. Make sure that your hands are clean and dry, roll the mixture to make rectangles or balls. 

4. Place cylinders onto a baking tray, and put in the fridge or freezer, for an hour to set. 

5. In a small pot, add coconut oil, cacao powder and maple syrup.

6. On a low heat, stir mixture until it is combined.

7. Remove the coconut mixture from the freezer. 

8. Using chopsticks (or two spoons), dip one piece in the raw chocolate mixture, making sure that all sides are covered.

9. Place the raw chocolate covered pieces back into the fridge or freezer, and allow to set.

10. Once the raw chocolate has set, take them out and repeat the dipping process to allow a thicker covering.

11. Place in an air tight container and store in the fridge. 



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