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Chia Banana Breakfast

Ingredients:

2 tbsp chia seeds
1/2 cup of hot or cold water
1/2 tbsp of coconut oil
1 1/2 ripe smashed bananas
1/2 sliced banana
1 tsp of cinnamon

Instructions:

Mix water, coconut oil and chia seeds in a bowl and let stand for 5 minutes. Mix in smashed bananas. Decorate with sliced bananas. Finally sprinkle with cinnamon and enjoy.

 

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Chocolate Hazelnut Cake

Requirements:
9″ baking pan with removable bottom
High speed blender or food processor

Ingredients:

2 cup of cashews
1 cup of hazelnuts
1 cup of water (not for soaking)
1/2 cup of maple syrup
1/2 cup of coconut oil
3 tbsp of molasses
2 dates
1/2 cup of cacao powder
1 tsp of vanilla
Pinch of sea salt
(1/4 cup hazelnuts for decoration)

Instructions:

Soak cashews in water for about 2-8 hours, and then, drain and rinse before making the cake. In a high speed blender blend hazelnuts until they become like flour. Next add all of the remaining ingredients into the blender and blend until smooth. Pour the mixture into a baking pan and decorate with chopped hazelnuts. Let the cake firm in a freezer for about 2 or more hours before serving. Remove from baking pan and enjoy.
Note: keep leftovers in the freezer.

 

Almond Honey Squares

Ingredients:

For Base:
2 cups of raw almonds
5 tbsp of honey
1 tbsp of cacao powder
1 tbsp of carob powder
1/2 tsp of sea salt
For chocolate layer:
2 tbsp of coconut oil
1 tbsp of maple syrup
2 1/2 tbsp of cacao powder

Instructions:

First process almonds in a food processor until consistency is similar to flour, and then add the remaining ingredients in the base category and process until everything is combined. Place mixture in a deep baking sheet that is about 9″ by 9″ and lined with wax or parchment paper and press down using fingers. Let cool in a freezer while making the chocolate layer. Next, mix maple syrup and cacao powder with melted coconut using a spoon until everything is combined and very smooth. Pour everything on top of the almond honey mixture and let cool in the freezer for about 30 to 60 minutes. Finaly, cut into squares after the dessert has cooled and enjoy.

 

Dairy Free Vanilla Coffee Creamer

Ingredients:

1 1/4 cup of almond milk
1/4 cup of coconut oil
1 tsp of raw cacao powder
1 1/2 tsp of maca powder
3 tbsp of maple syrup (or to taste)
1 tsp of vanilla

Instructions:

Add all ingredients into a high speed blender and blend until smooth and warm. Add to your coffee and enjoy.

 

Raw Strawberry Chia Jam

Ingredients:

1 1/2 cup of strawberries
1/4 cup of water
3 tbsp of chia seeds
2 tbsp of raw honey

Instructions:

Blend strawberries in a blender or food processor with honey and water. Add chia seeds to the mixture and mix well with a spoon. Transfer jam into a storage container and refrigerate for about an hour. Store leftovers in refrigerator for about 5 days.

Vanilla Pistachios Ice Cream

Ingredients:

2 fully ripe, frozen bananas
1/2 tsp of vanilla
1/2 cup of pistachios

Instructions:

Blend frozen bananas with vanilla in high speed blender until texture becomes ice cream-like. Pour ice cream in a bowl, mix with pistachios and serve.

Chocolate Walnut Ice Cream

Ingredients:

Ice cream:

2 cups of walnuts
1 cup of maple syrup
2 cups of water
2 tbsp of raw cacao powder
1 tbsp of vanilla
Pinch of sea salt (optional)

Hot chocolate sauce:

1/2 cup of maple syrup
1/3 cup of water
3 tbsp of coconut oil
1/4 cup of raw cocoa powder
1 tbsp of carob powder (or raw cocoa powder)
1 tsp of vanilla
 

Instructions:

For ice cream soak walnuts for about 4-8 hours or overnight. After the walnuts are fully soaked, rinse them in a strainer than blend them with the remaining ingredients in a blender until smooth. Pour mixture in a container and let it freeze. Make hot chocolate sauce prior to serving ice cream. Blend all ingredients for chocolate sauce in a high speed blender until it gets warm to your liking. Pour hot chocolate over ice cream and serve.