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October 25, 2018

Ingredients

  • 1/2 cup pumpkin puree

  • 1/2 cup tahini (or nut butter like pecan/almond butter)

  • 1/2 cup coconut butter

  • 1/4 cup maple syrup (coconut/date syrup would work too)

  • 2 tsp pumpkin spice

  • 1 tsp vanilla

  • 1/4 tsp salt

(sweetener free version)

  • 3/4 cup pumpkin puree

  • 1/2 cup tahini (or nut butter like pecan/almond butter)

  • 1/2 cup coconut butter

  • 1 scoop vanilla plant based protein

  • 2 tsp pumpkin spice

  • 1 tsp vanilla powder or extract

  • 1/4 tsp salt

  1. Soften the coconut butter by placing the jar in a bowl with hot water or on a bain marie.

  2. Place all ingredients in a food processor and blend until smooth and creamy.

  3. Pour the dough into a 6” square or round tin lined with parchment paper.

  4. You could sprinkle coconut chips, cacao nibs, chopped nuts or pumpkin seeds on top.

  5. Set in the freezer for an hour.

  6. Remove and let stand at room temperature for 5/10 minutes before slicing into squares. Enjoy!

Store...

October 12, 2018

Ingredients:

Base

  • 1 cup of sunflower seeds (you could also use nuts like almonds or walnuts)

  • 1/2 cup dried mulberries (or you can use raisins)

  • 1/2 cup dried apricots (or you can use dates)

  • 2 tbsp cacao powder

  • pinch of salt

  • 1 tsp of vanilla powder or extract

Filling

  • 1 cup walnuts, soaked for 2-3 hrs

  • 2/3 cup maple/date syrup 

  • 1/2 cup melted coconut butter

  • 1/2 cup vanilla or cacao coconut yogurt

  • 1 tbsp of lucuma powder

  • 1 tbsp of lion’s mane mushroom powder (you could also do 2 Tbsp of lucuma powder)

  • pinch of salt

  • 1 tsp cinnamon

  • 1 tsp of vanilla powder or extract

  • 4-5 drops of coffee extract (you could also use some actual coffee or coffee grounds)

  1. Either prep a round or small 8x8” cake tin lining it with plastic wrap or use small round silicon moulds if you’d like to make mini cakes.

  2. Place the pumpkin seeds in a food processor with the mulberries, salt, cacao and vanilla powder blending until they...

October 1, 2018

Ingredients:

  • 3/4 cup coconut oil, melted

  • 3/4 cup cacao butter, melted

  • 1 tsp vanilla extract or powder

  • 2 tbsp light carob powder

  • 2 tbsp lucuma powder

  • 1 tsp turmeric latte blend or turmeric

  • 1/4 tsp salt

  • 1/4 cup chopped almonds

  • 2 tbsp pumpkin seeds

  • 3/4 cup crunchy sprouted buckwheat groats

  1. Line and 8”x8” square tin with parchment paper or cling film.

  2. Place the almonds, pumpkin seeds and buckwheat in a bowl and mix to combine.

  3. Place the coconut oil, cacao butter, vanilla, carob and lucuma powders, salt in a blender and blend until smooth.

  4. Pour over the bowl with the almonds, pumpkin seeds and buckwheat stirring until everything is well incorporated.

  5. Transfer to the tin and press with your hands or with a spatula to get a smooth and even surface.

  6. Set in the freezer for 20-30 minutes.

  7. Remove, cut into squares or slices and enjoy!

Store in an airtight container for up to a week or in the freezer for longer s...

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