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November 4, 2019

Ingredients:

  • 1 1/2 cups of almond flour

  • 1/2 cup of buckwheat flour

  • 1/4 cup of coconut flour

  • 1 tsp of cinnamon

  • 1 tsp of turmeric powder or golden latte blend

  • zest of one orange

  • 1/4 tsp of baking soda

  • 1/4 tsp of salt

  • 1/3 cup of pumpkin puree

  • 1/4 cup of maple syrup

  • 1/2 tsp of vanilla extract

  • 1/4 cup of raisins

  1. Preheat the oven to 160 C and line a baking tray with parchment paper.

  2. Mix all of the dry ingredients together (flours, spices, zest, salt, raisins) in a bowl and stir to combine. 

  3. Add the pumpkin puree, maple syrup and vanilla extract and mix in with a wooden spoon or spatula to incorporate. Gently fold in the raisins. You could also use a food processor if you prefer.

  4. Chill the dough in the fridge for 10-15 minutes.

  5. Then, if you have a donut mould you can simply take some dough, roll into a ball, press into the mould, cut out the middle and then place on the baking tray.

  6. If you don’t, once you...

September 19, 2019

Ingredients:

  • 1 cup of tiger nut flour or oat flour

  • 1 cup of almond flour

  • 1/2 cup of coconut sugar or cane sugar

  • 2 tbsp of turmeric powder (I used a mix of turmeric and turmeric latte mix)

  • 2 tsp of vanilla extract

  • zest of 1 lemon

  • pinch of salt

  • 4-5 drops of lemon essential oil

  • 2 tbsp of almond or cashew butter

  • 1/2 cup of melted cacao butter

  • 1 bar of dark chocolate or preferred chocolate, chopped

  1. Place the flours, sugar, turmeric, lemon zest and salt in a medium bowl and stir to combine.

  2. Add the nut butter, melted cacao butter, vanilla and essential oil mixing with a spatula or with your hands (wear gloves so they don't turn yellow) until the dough sticks together.

  3. Either use an ice cream scoop or a small spoon to scoop out the dough a tablespoon at a time and roll into balls placing them on a tray or plate lined with baking paper.

  4. Set in the freezer for 10 minutes.

  5. In the meantime, melt the chocolate in a micr...

September 4, 2019

Ingredients: (makes 6 to 8 mini cheesecakes)

Crust

  • 1 1/2 cups of almond flour

  • 1/2 cup of oat or buckwheat flour

  • 1/4 cup of cacao powder

  • 1 tsp vanilla

  • 1/2 tsp salt

  • 1/2 cup of coconut sugar

  • 1/4 cup of cacao butter (or coconut oil although cacao butter gives the crust more of a biscuit texture

(you could also use soft dried fruit like dates or apricots to bind and sweeten instead of coconut sugar and cacao butter. I would start with 1/2 cup and add more if needed 

Filling 

  • 3 cups of cashews, soaked in warm water for 30 to 60 minutes

  • 1/4 cup of water

  • 1/4 cup of coconut yogurt

  • 1/2 cup of melted coconut oil 

  • 3/4 cup of melted cacao butter

  • 1/2 cup of maple syrup 

  • 1 tsp of vanilla

  • juice of one lime

  • 1/4 tsp of salt

  • 1 tsp of matcha powder

  1. Line a round or square cake tin (around 8 “) with plastic wrap/parchment paper or like I did a muffin tin tray.

  2. Place the dried ingredients in a food processor first and...

July 11, 2019

Ingredients for the white chocolate mousse:

  • 1 cup of plain thick coconut yogurt

  • 1/2 cup of melted white chocolate

  • 1/4 cup of coconut/almond/cashew milk

  • 1 tsp of vanilla

  • pinch of salt

Ingredients for the strawberry chocolate mousse:

  • 1 cup of plain thick coconut yogurt

  • 1/2 cup of melted strawberry white chocolate (or simply white chocolate and then add 3-4 drops of strawberry extract and 1 tsp of beetroot powder or if you can find it strawberry/raspberry powder)

  • 1/4 cup of coconut milk

  • 1 tsp of vanilla

  • pinch of salt

  1. Place all the ingredients for the white chocolate mousse in a blender and blend until smooth. Pour into a bowl and set aside.

  2. Then, add the ingredients for the strawberry mousse and blend until creamy. Transfer to a second bowl.

  3. Now, you could simply slowly incorporate the white chocolate mousse into the strawberry one folding it in with a spatula and then spoon out into your serving bowls.

  4. Or you could add...

June 26, 2019

Ingredients for cookies: (12 to 15 small cookies)

  • 2 cups of almond flour 

  • 1/2 cup of cacao powder (or as I’ve done a mix of carob and cacao powders)

  • 1/4 teaspoon sea salt

  • 2 tablespoons of lucuma powder (optional but it adds such a nice caramel flavour)

  • 1 teaspoon of vanilla powder or extract

  • 1 teaspoon of cinnamon

  • 1/2 cup maple syrup (or other liquid sweetener)

  1. Place flour, cacao powder, lucuma, cinnamon and sea salt in a large bowl stirring to combine.

  2. Next add in vanilla and chopped nectarines/peaches mixing them with the dried ingredients.

  3. Pour in the maple and mix with your hands or a wooden spoon/spatula until the dough sticks together. If too dry, add more syrup or a dash of non-dairy milk.

  4. Either scoop out balls of dough and flatten with your palm or roll out between two sheets of baking paper and using a cookie cutter, cut cookies of your desired shapes.

  5. Place on a dehydrator teflex sheet. Dehydrate at 42 degrees for 12...

April 19, 2019

Recipe for 6 7x5 cm egg moulds

Ingredients:

Chocolate

250 gr of cacao butter, chopped in small pieces

180 gr of cacao powder

pinch of salt

150 gr of powdered coconut/cane sugar (simply grind the sugar in a blender or spice grinder until fine)

Strawberry Coconut Cream Filling

150 gr of coconut butter

3/4 cup of coconut milk (room temperature)

2 tbsp of powdered xylitol (or use 1/4 cup of maple syrup and 1/2 cup of milk)

1 1/2 tsp of dried strawberry powder (if you can’t find it, use 1 tsp of beetroot powder and 2-3 drops of strawberry extract

1 tsp of vanilla extract

punch of salt

3-4 medium strawberries chopped

  1. For the chocolate, if you have a high speed blender, place the cacao butter and blend until it starts to melt. Then add the rest of the ingredients until smooth. Make sure to not overheat the chocolate.

  2. If you have a normal blender, simply melt the cacao butter first over a bain marie (as explained above), then transfer to a blender and add the remaining ingredients.

  3. Transfer to...

March 17, 2019

Ingredients:

Crust

  • 1 cup of coconut chips

  • 1/2 cup of sunflower seeds (or more coconut)

  • 1 cup of cashews 

  • 1 tsp vanilla

  • 1/2 tsp salt

  • 1 tsp beetroot powder

  • 1/2 cup of coconut sugar

  • 1/2 cup of cacao butter (or coconut oil although cacao butter gives the crust more of a biscuit texture). You could also use soft dried fruit like dates or apricots to bind and sweeten instead of coconut sugar and cacao butter. I would start with 1/2 cup and add more if needed 

  • optional: 2 tbsp of dried raspberries 

Filling 

  • 3 cups of cashews, soaked in warm water for 30 to 60 minutes

  • 1/4 cup of water

  • 1/4 cup of coconut kefir or plant based yogurt

  • 1/2 cup of melted coconut oil 

  • 3/4 cup of melted cacao butter

  • 1/2 cup of maple syrup 

  • 1 tsp of vanilla

  • 1/2 tsp of ground nutmeg

  • juice of one lemon

  • 1/4 tsp of salt

  • 1 cup of chopped strawberries plus a few slices to decorate the top

  1. Line a rectangular or square cake t...

February 21, 2019

Ingredients

  • 1 C of almonds/pecans

  • 1/2 C of tahini/almond butter

  • 1 1/2 tsp of vanilla powder or 1 tsp vanilla extract 

  • 1 pinch of salt

  • 1/2 tsp of cinnamon

  • 1/3 C of date paste (1 1/2 cups of water blended with 1 cup of soft dates) or 1/2 C of medjool dates

  • 1/3 C of maple syrup

  • 1/3 C of melted cacao butter

  • 2 tbsp of lucuma powder

  • Favourite bar of chocolate for dipping (100/200 gr)

  1. Place the almonds/pecans, vanilla, salt and cinnamon in a food processor and blend until the pecan start to form a nut butter consistency. Don’t let it become runny as a nut butter would be, just enough so it’s completely smooth.

  2. Add the lucuma, date paste, maple and cacao butter and process until creamy.

  3. Remove the caramel from the food processor and place into a square tin lined with parchment paper, flattening it out with a spatula or your hands making sure it’s at least 1 inch/1.5 cm thick.

  4. Set in the freezer for about an hour.

  5. If usin...

January 24, 2019

Ingredients

  • 1 cup of gluten free oat flour (buckwheat flour works well too)

  • 1/2 cup of tiger nut flour (you can also try almond or hazelnut flour, perfect paired with almond or hazelnut butter)

  • 1/2 tsp of baking soda

  • 1 tsp of vanilla extract

  • 1/2 tsp of ground cinnamon

  • pinch of salt

  • 1/4 cup of peanut or cashew butter

  • 10 to 12 medjool or really soft dates (you can soak your dates in warm water if they are a bit hard)

  • 1/4 cup of chopped dark chocolate or chocolate chips

  1. Preheat the oven to 180 C and line a baking tray with parchment paper.

  2. Place the nut butter and dates in a food processor and process until smooth. 

  3. Add the flours, baking soda, vanilla, cinnamon and salt and blend until the dough comes together.

  4. Then, add the chocolate and pulse to combine. 

  5. Transfer the dough to a bowl and place in the fridge for 10-15 minutes.

  6. With the help of an ice cream scoop or tablespoon, scoop out some of the dough and place...

December 20, 2018

Ingredients:

Crust

  • 1 cup of shredded coconut

  • 1/3 cup of sunflower seeds (you can also just use cashews)

  • 1/3 cup of cashews 

  • 1 tsp vanilla

  • 1 to 1 1/2 tsp of mixed spice

  • 1/2 tsp of ground ginger

  • 1/2 tsp of ground cloves

  • 1/4 tsp of ground nutmeg

  • 1/2 tsp salt

  • 1/3 cup of coconut sugar

  • 1/4 cup of cacao butter (or coconut oil)

  • zest of one orange

  • juice of 1/2 orange

  • 1/4 cup of raisins

  • 1/4 cup of goji berries

  • 1/4 cup of dried mulberries

Filling 

  • 1 1/2 cup cashews, soaked in warm water for 30 to 60 minutes

  • 1/4 cup of water

  • 1/4 cup of plain coconut yogurt

  • 1/4 cup of melted coconut oil 

  • 1/2 cup of melted cacao butter

  • 1/4 cup of maple syrup or could use coconut sugar

  • 3/4 tsp of cinnamon

  • 3/4 tsp of vanilla

  • 1/2 tsp of ground nutmeg

  • 1 tsp of lemon juice

  • pinch of salt

  • 1 1/2 teaspoons lemon juice

  • 1/2 tsp of ground turmeric 

  • optional: 1 to 2 tsp of brandy...

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