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May 19, 2020

Ingredients for the vanilla cookies:

  • 1 cup of almond flour

  • 1/2 cup of coconut flour (or oat flour)

  • 1/2 cup of maple syrup

  • nice pinch of salt

  • 1/2 tsp of vanilla extract

Ingredients for the cacao cookies:

  • 1 cup of almond flour

  • 1/2 cup of cacao powder

  • 1/2 cup of maple syrup

  • nice pinch of salt

  • 1/2 tsp of vanilla extract

Ingredients for the filling:

  • 1 cup of cashews, soaked a couple of hours and drained

  • 1/4 cup of coconut oil, melted

  • 1/4 cup + 1 tbsp of cacao butter, melted

  • 1/4 cup of water, room temperature 

  • 1/2 cup of xylitol or white sugar (you can use cane sugar as well, the cream will just be less white)

  • pinch of salt

  • 1 1/2 tsp of vanilla extract

  1. Start with making the filling as it needs time to set. Place all the ingredients in a blender pouring the liquids (oil, butter, water) first to help the blending. Make sure the water is not cold or when in contact with the warm melted oil and butter will m...

April 3, 2020

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)

Plain cookie dough:

  • 1/2 cup of coconut flour

  • 2 tbsp of vanilla plant based protein

  • 1 tsp vanilla extract

  • 1/4 cup of cacao nibs or chocolate chips

  • 1/2 cup of tahini or nut butter

  • 1/4 cup of maple syrup or any other liquid sweetener

optional: add 2 tbsp of cacao butter. This will make the dough slightly harder and give it a velvety smooth chocolate taste.

Hazelnut cacao cookie dough:

  • 1/2 cup of hazelnut flour (hazelnut blended until fine)

  • 1 tbsp of vanilla plant based protein

  • 1 tbsp of cacao powder

  • 1 tsp vanilla extract

  • 1/4 cup of cacao nibs or chocolate chips

  • 1/2 cup of hazelnut/almond butter or tahini

  • 1/4 cup of maple syrup or any other liquid sweetener

  1. For the chocolate, if you have a high s...

January 22, 2020

Ingredients:

  • 150 gr of almond flour 

  • 140 gr of almonds 

  • 60 gr of tiger nut flour

  • 30 gr of vanilla plant based protein (rice, pea or a blend)

  • 100 gr or 70/80 ml of maple syrup or brown rice syrup

  • 1/4 tsp of salt

  • 2 tsp of vanilla powder or extract

  • 1 tsp of ground cinnamon

  • 50 gr of chopped dark or milk chocolate

  • more chocolate to glaze

  • coconut or brown sugar for coating

  1. In food processor add the almonds and pulse until broken down to the consistency you desire. Leave big chunks if you like it crunchy.

  2. Add almond and tiger nut flours, protein powder, spices and salt. Pulse until just combined.

  3. Add maple and vanilla and blend again until the dough sticks together.

  4. At this point, remove mixture from processor and place in bowl and fold in the chopped chocolate.

  5. With your hands, form into two biscotti shaped logs and coat with coconut sugar.

  6. I made these in a dehydrator as I was testing sweets recipes for dehy...

December 10, 2019

Ingredients:

  • 1 1/2 cup of coconut chips (can also use buckwheat flakes or rolled oats and swap for some of the chips if you like)

  • 1/2 cup of hemp seeds

  • 1/4 cup of pumpkin seeds

  • 1/4 cup of sunflower seeds

  • 1 tsp of vanilla extract or powder

  • 1 1/2 tsp of ground ginger

  • 1 tsp of ground cinnamon

  • 1/4 to 1/2 tsp of salt (to taste)

  • 1 small pear, finely chopped

  • 1/4 cup of tahini

  • 1/2 cup of dates (or dried apricots)

  • 1 cup of nut milk or coconut milk

  • 1/4 cup of cacao nibs (could use chocolate chips as well)

  1. Preheat the oven at 150 degrees and line a baking tray with parchment paper.

  2. Combine the flakes and seeds in a large bowl.

  3. Add the ginger, cinnamon, salt, chopped pear stirring to evenly coat.

  4. Blend the tahini with the dates and nut milk.

  5. Pour over the dried ingredients and mix until evenly coated and clumpy.

  6. Spread evenly on the baking tray.

  7. Bake for 10 minutes, then remove from the oven, stir we...

November 27, 2019

Ingredients:

Crust

  • 1 1/2 cups of buckwheat flour (refined not the coarse variety)

  • 2 tbsp of coconut or brown sugar

  • 1/4 tsp of baking powder

  • 1/2 tsp of cinnamon

  • 1/3 cup of coconut oil (at room temperature, partially solid, not liquified)

  • 1/2 tbsp of vanilla extract

  • 2 tbsp of maple syrup

  • 1 to 3 tbsp of ice cold water

Filling

  • 2 small pink lady or gala apples

  • 2 tsp of cinnamon

  • pinch of nutmeg

  • 2 tbsp of coconut or brown sugar

  • 1 cup of pecans

  • 2 tbsp of maple syrup

  • 2 tbsp of coconut or rice syrup

  • 1 heaping tsp of arrowroot or cornstarch

  • 1/2 tsp of vanilla extract

Sweet potato caramel butter

  • 1 cup of cooked and mashed sweet potato (or pumpkin puree)

  • 1 tsp of pumpkin spice

  • 1/2 tsp of turmeric powder

  • 2 tbsp of maple syrup

  • pinch of salt

  • 2 tbsp of tahini, almond or pecan butter

  • 2 tbsp of coconut yogurt

  1. Preheat the oven to 170 C.

  2. In a medium bowl, stir together the dr...

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...

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