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Healthy, easy and super-delicious!
Egg-free, sugar-free, guilt-free and ridiculously good for you…
Ingredients:
Blend all ingredients, except the coconut water, in food processor or blender.
Add the coconut water (or vegan milk) little by little, as needed, to get to a creamy consistency.
Place in the fridge and enjoy with some blueberries and/or fresh mint!
This little treat is providing your body with excellent fats from the avocados and the coconut oil, with good antioxidants and magnesium from the cacao and does not contain any processed sugar!
If you make it for your kids, consider using Carob instead of Cacao, it’s caffeine free! 🙂
Enjoy…
Dairy, gluten, caffeine and processed sugar free 🙂
Yay! You can have some everyday.
Carob is quite high in minerals, notably magnesium
Melt the cacao butter and coconut oil at very, very low fire (don’t cook it!).
You can use the Bain-Marie method for a gentle melting.
Pour the melted oil in a bowl and add the almond butter, stir properly (you can use a whisk for better results)
Add the carob powder and stir.
Taste it 🙂
Pour chocolate mixture in a mould (or any kind of container), sprinkle topping of your choice. My favourite is pecans and white mulberries cut into small pieces.
Place flat in the freezer.
Enjoy at fridge/room temperature 🙂
Once frozen, I like to break the chocolate into pieces, leaving some in the fridge for immediate access ( 😛 ) and place the rest of it back in the freezer
Instead of using Carob only, you can go 1/2 Carob – 1/2 Cacao powder or Cacao powder only…
Have a look at the “Make your own Chocolate!” Recipe.
I choose carob because it’s caffeine free (cacao contains caffeine) and naturally sweet so I don’t need to add any sugar.
If you use cacao powder, you’ll need to add a sweetener (honey, maple, date paste, etc.).
Play with the recipe, you’ll find how you like it best 🙂
You’ll need a high-speed blender (Vitamix, Thermomix) to get a very creamy texture.
This is the best cake I’ve made so far, super chocolaty, super tasty, super satisfying…
Blend the Almonds until powdery constancy, set apart.
Blend the Dates with the melted Cacao Butter until it forms a chunky paste.
By hand, mixed the almonds and date paste together until well combined. It should have a sticky constancy, like if you were making energy balls.
Press down firmly in a cake mould, put in the freezer while you make the chocolate cream.
Blend the Cashews with the water, the dates and the vanilla until it looks like a thick yogurt. Only put half of the water at first and then add slowly so the mixture keeps turning in the blender. If it’s too dry, it will stop spinning, then add a bit more water.
Pour in a bowl, add the carob powder and stir until well combined.
Pour your chocolate cream on your frozen base and put the whole thing back in the freezer.
You can do something else while your chocolate cream is freezing. It needs to be hard before you pour the Vanilla topping.
We’ll use only the thick part of the coconut cream, which is at the top of the can when you take it off the fridge. Use a spoon to scoop it and put it in your blender.
Add the Maple Syrup and Vanilla powder. Blend until liquid consistency.
Pour onto your frozen chocolate cream and put back in the freezer for at least 30min.
Let it warm up a bit before you eat it. I find that the ideal texture is at fridge temperature.
Enjoy with a cup of herbal tea 🙂
Ingredients:
Chop the fruit and mix them in your bowl.
Add the Activated Muesli of your choice, pour some yogurt and coconut water to taste.
Finely chop some fresh ginger and fresh mint and add them to your bowl.
A sprinkle of cinnamon or a touch of honey to taste.
This breakfast is very nourishing and satisfying yet easy to digest because the nuts and seeds are activated 🙂
Bon Appettit!
When you have heaps of ripe bananas and feel like some chocolate treat 🙂
Blend the cashews in food processor until crunched into very small pieces/powder. Then add the dried-fruit and blend them together.
Add dates or tahini if needed: you want the crust to stick together when you squeeze it in your hands.
Spread into your cake mould, pressing it down tightly. Put in the freezer while you make the mousse.
Make the cashew butter first (unless you buy it made). You could use any other nut butter.
Add the ripe bananas, cacao and vanilla and blend until smooth.
Pour the mousse on top of the cold crust and spread it evenly.
Put the cake back in the freezer for a few hours, until set.
Always leave the cake in the freezer.
Leave the cake out for a bit before eating so the mousse warms up and becomes creamy 🙂
Enjoy! It’s delicious and guilt free! 🙂
Your kids will love it too <3
If you make it for your kids, choose Carob instead of Cacao powder. Carob doesn’t contains caffeine (cacao does) and taste sweeter than Cacao.
Bon Appetit!
This recipe is super easy and really delicious! The whole family will enjoy that a lot during the cold days of winter.
Chop the apples in small pieces (about 1cm wide) and place them in an oven dish.
Sprinkle some cinnamon and pour about 1/4 cup of water, stir.
Let them cook at 180C for about 20min or until soft. Stir the apples a bit after 10min so they cook evenly.
While they cook, place the Shredded Coconut, Almonds, Cashews (and Hemp seeds) into blender and blend them into powder.
Once the fruit is cooked, take the dish off the oven for a minute and pour the nuts and coconut mixture on the top, spreading it evenly.
With a spoon, press down on the nuts mixture so it combines with the apples.
Sprinkle a little bit more cinnamon if you’d like 🙂
Put the dish back in the oven for about 5min, until nice and goldy 🙂
Let could down a little and serve.
Enjoy with a (vegan) hot chocolate 🙂
You can add to this crumble: plums, pears, rhubarb or blackberries 🙂
Just cook them mixed with the apples.
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