Recipes

Vegan Chocolate Squarebar Cake

June 11, 2015 By Lara 4 Comments

Ingredients

Cake
7 Squarebars of your choice
3/4 cups Quinoa flour
1 tsp baking powder
3 tablespoons flax meal
1 cup almond or soy milk
¼ cup coconut oil
1 tbsp vanilla extract

Filling
1 avocado
1 ripe banana
1/2 cup organic unsweetened almond milk
3/4 cup Organic Cacao Powder
1/3 cup agave syrup
1 tsp Vanilla Extract

Frosting
1 can chilled coconut cream
1 tbsp vanilla extract
+ Vegan dark chocolate and seeds and Articberries cranberry powder for decoration

Method
Soak the Squarebars in half of the almond milk for 3 hours. (this is weird but totally worth it in the end ;))
Preheat oven to 350F and grease the pan or use a silicon pan!
Mix flax meal with desired water and let sit for several minutes.
In a large bowl, first combine all the dry ingredients.
In another bowl blend the Squarebars with the rest of the almond milk. Do not throw away the milk they were soaked in you just use it as well.Add the flax mixture , the coconut oil and the vanilla extract.
Then combine the dry and the wet ingredients.
Pour into baking pan and and bake at 350F for 35 minutes (might vary slightly based on pan and flour type, but just test) While the cake is in the oven you can do the filling.

Blend the avocado and the banana in the blender until smooth, add almond milk and syrup.
Add the rest of the ingredients and blend for 2 more minutes until creamy.
In a bowl, put into refrigerator to chill for later.

Half or make three layers of the cake (I did it with a long knife :D) so you can put in the filling.
Once the filling is in you can go on with the frosting.
Very simple put the chilled (overnight in the fridge!!!) can of coconut cream into a bowl with the vanilla extract and whip that thing up 🙂

Cool again for another 20 minutes before decorating 🙂

Purple Acai Bowl- Thriving on plants!

June 6, 2015 By Lara 1 Comment

The ultimate power acai bowl for a great weekend! Fill the bowl with fruits and add all the great foods you love. Many asked where I ahve my Acai from. I usually buy it from Organicburst and you can get it here. Be careful there are a lot of fake products on the market! Better pay a little bit more but then you can be sure that you have a good quality product, that has inside what it promises outside.

I created a lot of recipes with Acai powder amongst many other superfood, plantbased recipes. Check it out—> EBOOK

Some great facts about Acai are:

High ORAC Score. Acai has a high ORAC score of 70,000 (3x higher than goji and 10x higher blueberries). It is a source of polyphenols, the compounds that make it so purple. The darker the colour, the higher its levels of polyphenols.
Our Acai is rich in essential fatty acids omega-3-6 and contains omega-9 oleic acid.
Reduces Total and Non-HDL Cholesterol. Studies have shown supplementation with acai can reduce total and non-HDL cholesterol.

For the basic Acai bowl you need to blend:

2 frozen bananas
1/4 cup coconut milk
1 handful of raspberries
2 capsules of Acai powder (I use the ones from Organicburst, cause they are good quality)

Raw Chai-Beetroot Cake

May 24, 2015 By Lara 5 Comments

If there’s any organic vegetable that makes your food look pretty it is beetroot. It is a food photographers best friend.

Apart from this you can combine it with cashews and make a heavenly raw cake.
Is it my first try on beetroot in baking so please don’t judge.
I am happy for improvement recommendations and ideas.

Ingredients

Crust

6 dates soaked in water
1/2 cup of nuts, (I used cashews,soaked overnight!)
1/2 cup shredded coconut
2 tbsp agave syrup
a pinch of Chai spice (cinnamon works as well)

Filling

1 1/2 Cup cashews (soaked overnight)
2 medium-size beetroots (peeled,cooked and sliced)
1/4 cup almond milk
1/4 cup agave syrup
1 tbsp Coconut oil (melted)
1 tbsp vanilla extract

Method

For the crust blend the soaked nuts, add the rest of the ingredients into a food processor. Test the crust between your fingers. you should be able to press it into a prepared cake tin. If it doesn’t stick add some agave syrup and blend again. Press the nut and date mixture into the bottom of your dish. Put into the fridge until the filling is ready.

For the filling first mix the cashews very well until smooth (this amy take a while) put the rest of the ingredients in the food process (or whatever pulverizing machine you have) and blend. Blend for at least 5 minutes or more. Pour the cashew-beetroot filling into the cake tin on top of the crust. Cover with plastic wrap, press it down so it’s touching the surface.
Now put it in the freezer for at least 2 hours or if times allows overnight 😉
Take the raw cake out of the freezer 10 minutes before you want to eat it depending on the consistency you like to eat it.

Last, don’t forget to send me a picture or tag me on Instagram (@vanillacrunnch) of the colorful cake! I am waiting 🙂

Me and Cake having fun.

Photo tent. Lifesaver and light dispenser.

Acai-chocolate covered popsicles with peanuts and seasalt

April 11, 2015 By Lara 1 Comment

Ingredients

1 1/2 cups of frozen mixed berries

1 tbsp agave syrup (optional but recommended)

1 tsp Acai powder (buy it at organicburst and make use of 10% when using the code LARA10)

1 tbsp Spirulina (organicburst)

1/2 cup coconut cream

a handful of peanuts

1/2 cup vegan dark chocolate

pinch of sea salt

Method

For the Acai mixture, mix the berries with the acai and the agave syrup in a food processor until smooth.

Fill in popsicles tins and freeze for at least 2 hours

For the cover melt the chocolate and pour it over frozen popsicles. Decorate with peanuts and sea salt before chocolate has cooled down and hardened.

For the Spirulina option, mix coconut cream with the spirulina and layer popsicles. (Add sweetener if you like to have it more sweet.)

If you like to purchase Spirulina or Acai Powder, make sure you safe 10% by using my code LARA10

Happy Popsicle Party <3

The perfect moist vegan Chocolate Chip Cookies- So easy even my grandma can make them!

September 30, 2014 By Lara 9 Comments

Ingredients

1 can chickpeas beans, rinsed well

1.5 Tbsp. peanut butter

2 tbsp coconut milk

2 Tbsp coconut oil (or any other oil)

3 Tbsp coconut flour flour

2 tbsp agave syrup

1 tsp. baking powder

1 tsp. vanilla extract

pinch of salt

⅓ cup dark or white vegan chocolate chips

Method

Preheat oven to 370F (170 degree)

Combine the beans, coconut milk, peanut butter, and coconut oil in a food processor and process until smooth.

Add in the coconut flour, sugar, agave syrup, vanilla, and salt, and continue processing until combined and mousse-like.

Stir in the chocolate chips.

Spoon the batter onto the baking sheet and sprinkle with the extra chocolate chips if you like ( this is for the look 😛 )

Bake for 10 minutes or longer if needed ( depends on your oven)

Best served warm with a glass of almond milk!!

Vegan Brownies with a refreshing mango curd

August 20, 2014 By Lara 2 Comments

Adapted from Osheglows

Ingredients

1.5 tbsp ground flax + 3 tbsp water, whisked

1/2 cup coconut flour

1/2 cup whole almonds, ground into a flour/meal & sifted

1/2 cup cocoa powder

2 African Mango Coffee

1/2 tsp salt

1/4 tsp baking soda

1/3 cup Coconut oil

1/2 cup cup non-dairy chocolate, divided

1 cup cup organic coconut sugar

1/4 cup coconut milk

1 tsp vanilla
1/2 cup finely chopped walnuts

Method

1. Preheat oven to 350F. Line a 9 inch square pan with parchment and grease all sides. In a small bowl, whisk together the ground flax and water and set aside.

2. In a blender or processor, process almonds into a meal/flour. Sift out large pieces. In a large bowl, whisk together the dry ingredients (flours, cocoa, salt, soda).

3. In a large microwave safe bowl, add chocolate and melt in microwave for about 30-45 seconds until melted or in a waterbad. Stir well and add in flax egg, sugar, vanilla, milk and coconut oil. Whisk.
4. Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but not to worry keep mixing!
5. Scoop batter into prepared pan and place a piece of parchment on top. Spread with hands or a pastry roller until smooth and even.
6. Bake for 32-34 minutes at 350F and allow brownies to cool in pan for about 1.5 hours. Tip from Osheglows: DO NOT REMOVE BROWNIES until completely cool or they will crack apart. After an hour or so, gently separate edge of brownie from pan with a butter knife and place on a cooling rack.

Mangocurd

INGREDIENTS

2 15oz. mangoes, peeled and pitted

1/2 cup coconut sugar

4 tablespoons lime juice

3 tablespoons cornstarch

1/4 teaspoon sea salt

1/3 cup full fat coconut milk

DIRECTIONS

Puree mangoes and sugar in a food processor until uniformly smooth.

Strain through a sieve into a saucepan.

Whisk lime juice, cornstarch, and salt in a bowl.

Heat mango puree over medium heat until bubbly, whisking constantly.

Whisk in lime

Take curd off heat and whisk in full fat coconut milk.

Cool and store in the fridge overnight.

African Mango Coffee* can;

– Boost metabolism

– Assist in thermogenic fat burning

– Suppress the appetite

– Act as a fatigue fighter

– Lower cholesterol

– Work as an overall health booster

The coffee contains an extract of the African mango’s seeds which has a large amount of healthy fats and fibre.

Research on African mango shows beneficial effects for diabetes and obesity, as well as analgesic, antimicrobial, antioxidant, and GI activity.

Every cup of our African Mango Coffee contains 150mg of the African Mango superfood supplement –which research has shown to be an ideal intake to reduce fat around the waist, thighs, hips and buttocks. Along with weight loss, our African Mango Coffee can also bring down cholesterol, blood glucose and leptin levels.

Benefits:

Thermogenic fat burning:
Upon further investigation following the study, it was found that the African mango allowed large amounts of fat to be burned through the process of thermogenesis by increasing the body’s core temperature, resulting in large amounts of fat being burned without the loss of muscle.

Appetite Suppression:
Since African mango increases the levels of the hormone leptin, studies found that it also plays an important role in appetite suppression allowing you to maintain a healthy diet without the fear of uncontrollable food cravings that are so common with beginning a healthy eating plan and can mean the difference between success and disaster when it comes to losing weight.

Reducing Cholesterol Levels:
After extensive research it has been found that African mango also has been proven to reduce cholesterol levels and improve heart function in the long term. Studies have also shown that it does not interact with prescription cholesterol medication, making African mango an excellent addition to your diet if you have higher than average cholesterol.

*source Coffeenotcoffee

Easy Vegan Pancakes with a secret ingredient Creme you would never expect!

July 21, 2014 By Lara 6 Comments

Ingredients (for 6 Pancakes):

2 Cups Soymilk
1 1/2 Cup Coconut flour (or any other flour. If any other is used you might need more, cause coconut flour is a really dry flour)
1/4 tsp Salt
4 tbsp Coconut Sugar 1 tsp Vanilla extract
Coconut oil for the pan

Method:
In a bowl mix all the ingredients
Befor you pour the dough in the pan, put some coconut oil in.

Creme:
500 gr Tofu (soft)
1/4 Cup Coconut sugar
3 tbsp Soymilk
1 tbsp Vanilla Extract

Method:

mix all the ingredients in a bowl
put in the fridge before filling the pancakes.

Zutaten (für ca. 6 Pfannkuchen):

500 ml Sojamilch
200 g Kokosnuss Mehl (oder irgendein anderes Mehl)
1 Prise Salz
4 EL Zucker + evtl. 1 TL Vanillezucker für süße Pfannkuchen oder nur 1,5 TL Kokosnusszucker für herzhafte Pfannkuchen
Öl oder vegane Margarine fürs anbraten

Zubereitung:
In einer Schüssel alle Zutaten vermengen.
Vor jedem Pfannkuchen etwas Öl oder Magarine in einer beschichteten Pfanne verteilen

Creme:
Zutaten
500 gr Tofu
30 g Kokosnuss Zucker
20 ml Sojamilch
1 EL Vanille-Extrakt

Zubereitung:
Alle Zutaten in einer Schüssel mixen.
Bis zum Servieren kalt stellen.

Guilt-free Vegan Cannoli

June 25, 2014 By Lara 10 Comments

How doesn’t like a traditional Italian dessert! Well, this one comes in a healthy, vegan way and is as yummi as the original one!

Ingredients:

1/4 Cup Coconutoil
2 tbsp ground Flax seeds +5 tbsp Water (2 large egg whites)
1/3 cup Almond flour
1/3 cup Coconut Sugar or Stevia
2 tsp pure vanilla extract
2 tablespoon cocoa powder
1/4 tsp sea salt

Method:

Preheat oven to 375.
Grind the flax seeds in a coffee grinder, and mix with water. Allow it to rest till it becomes gelatinous, then use.
In a bowl whisk together the flex seeds (egg whites), coconut sugar, coconut oil and vanilla.
Add in cocoa powder and almond flour.
Spoon the dough, spacing cookies 3 inches apart.
With the back of the spoon, spread each cookie to about 4-inch diameter.
Bake for 6 to 7 minutes, or until edges begin to brown.
Using an offset spatula, loosen cookies from baking sheet and shape into tube form.

Filling

1 cup firm young coconut pulp
2 bananas
1 tsp cup coconut oil
1 pitted medjool dates

Blend ingredients together until creamy. Set aside and refrigerate and then pipe into Cannoli.
Decorate with CHocolate and Pistachios.

Raw Summer Treats

June 13, 2014 By Lara 4 Comments

CRUST
1 cup almonds or 2-3 tbsp almond butter
1 cup pitted dates
2 tbsp coconut oil (melted)
3 tbsp cacao powder
1 tsp vanilla powder
1/3 cup walnuts

METHOD
Pulse the walnuts in a food processor, just a little so they still stay chunky.
Mix all the ingredients together in a food processor except the walnuts.
After you’ll add in the walnuts gently.
Press mixture into a pan and store in fridge while making icing.

CHOCOLATE LINE
1/4cup raw cacao powder
1/4cup organic rice malt syrup
1/3cup coconut oil

Mix everything together.

______________________________________________________________________________________________

CHERRY FILLING
2Cups fresh cherries or frozen (remove pips)
Fresh juice of 1 small lemon
1Tbsp coconut water
3Cups shredded coconut
1Tbsp rice malt syrup
1Cup raw cashews (soaked and rinsed for at least two hours)
1Tbsp chia seeds
Pinch of Himalayan salt (pink salt)

Simply blend all the ingredients in a food processor and place over Crust.
_______________________________________________________________________________________________

MINT FILLING
1 cup soaked cashews
1/4 desiccated coconut
1/2 cup milk of choice
1/4 cup coconut oil
1 cup baby spinach leaves
Handful of mint leaves
A drop or two of peppermint essence (optional)

Method:
Process cashews, coconut, milk & coconut oil in a food processor. Mixture should be completely smooth so keep processing. Add mint leaves, spinach & essence and blend until leaves have fully disintegrated. Pour the filling over the crust and the Chocolate Line. Freeze until firm.

Original recipes and more inspiration can be found on:

http://www.goldfenger.com/#!raw-brownies/co60

http://liveloveeatraw.com.au/raw-nut-free-vegan-turkish-delight/

@talinegabriel

Fluffy Vegan Protein Crepes

June 4, 2014 By Lara 1 Comment

Ingredients:

– 1/3 Cup (50gr) Whole meal flour or buckwheat flour
– T tsp baking flour
– 1 tbsp Agave syrup or maple or whatever sweetener you like
– 300 ml non-diary milk, I used almond and also tried coconut
– 1/2 tsp sea salt

Add everything in a bowl and mix. Put some coconutoil in a pan and then let the magic happen <3

For the chocolate sauce

I melted some chocolate in hot soymilk. make sure the chocolate is covered by the soymilk before you stir. you can chose by yourself how many you like.

Pink Fluff

Vegan Raspberry Yogurt mixed with one scoop of Proteinpowder.

Mini Vegan Applepies for Mothersday

May 12, 2014 By Lara 6 Comments

Every mothersday I kind of face the same dilemma. I want to make something special for my mom. Due to my students budget it usually comes down, that I bake something special. After hours scrolling through Pinterest without finding any suitable recipes, I thought about giving up. I might just write a really nice card with a voucher? On Saturday, I took my bike and drove to my grandma in order to get some fresh apples. When my grandma handled me this apples, it immediately reminded me about these days when she made this amazing apple pie. Her original recipe includes a lot of butter, white flour and also sugar. So, why not making a healthy version of a traditional apple pie? And instead of making one big pie, I wanted to make little pies, so everyone on the brunch can have a little warm apple pie. On sunday then the smell of warm apples and cinnamon was filling the whole house and everyone was crazy and wanted to know what it is. I don’t want to but myself into the spotlight, but these little cuties were the stars of the happening. My grandma could not believe that they are actually made without eggs, sugar, cream or white flour.

Mothersday perfect <3

For the Crust:

1 cup vegan margarine
1 cups whole wheat flour
1 Cup Coconut flour
1 teaspoon fine sea salt
1 cup vegan margarine
1/2 cup water

Add all the ingredients in a bowl and start to wrap it. (Do not melt the margarine!) It might be hard at the beginning so this one really needs some muscle effort 😀

Form a ball and then let cool down in the freezer for about an hour.

For the Filling:
3 apples, peeled and cutter into small pieces
10 medjool dates, pitted in the food processor
1/2 Cup crashed hazelnuts (you can also buy a paket with fine hazelnuts that are already crushed)
1/2 Cup Almond Milk + water if mixture too dry
1/2 tsp cinnamon
1/4 tsp fine sea salt
1 tbsp Agavesyrup

Mix everything together in a bowl. When finished place pieces of the rolled out pie dough in a prepared muffin pan. Fill in the apple filling. To finish take your pizzacutter and do a lattice top. Crop as many small stripes as you like and then decorate your mini pies and sprinkle them with more cinnamon.
Bake the mini pies at 410°F for 8 minutes. Reduce the heat to 350°F and continue to bake the pie 20-25 minutes more, until the top is golden and the apples are soft.

Best served warm <3

3-ingredients Chocolate Balls and an Acai power Oatmeal

April 27, 2014 By Lara 5 Comments

I love this recipe since it is so easy and quickly made. A rich healthy snack also perfect for kids!

1/2 Cup Cacao Powder
1/2 Cup Coconut Oil or Mousse ( I used the mousse from http://www.naturkostbar.ch/en/ , if you use oil you maybe need to adapt the amount)
a a handful of dates or more if you like.

(Water to make it stick you could also use any kind of non-dairy milk, just experiment with the recipe :))

Decorate them with Cacao Nibs, CHia seeds, goji Beans or whatever you love. <3

I am currently in love with my new Acai Power Oatmeal creation.
If you are looking for some organic Powerfoods to boost your daily meal you should head over to http://www.authenticnutrients.ch

I tried the Trailmix and the Acai powder and I am in love! The pure taste of nature without anything added!

Ingredients

60g oats
1tsp Acai powder from authentic nutrients
10g cocoa powder
150ml almond milk
10g agave syrup
Stevia

Toppings:
Fruits of your choice

Ich liebe meine neue Acai Power Oatmeal Kreation!
Seit Ihr interessiert an den besten biologischen Powerfoods?
Schaut euch die Seite von http://www.authenticnutrients.ch an und Ihr findet alles was euer Herz begehrt.

Ich habe den Trailmix und das Acai pulver ausprobiert und kann nicht mehr ohne! Pure Natur ohne irgendwelche Zusätze!

Hier meine Rezeptidee:

60g Haferflocken
1 Teelöffel Acai Pulver von Authentic nutrients
10g Cacao Pulver
150ml Mandelmilch
10g Agavensirup
Stevia
Toppings:
Früchte eurer Wahl
Trailmix von Authentic nutrients

COCONUT & CHIA SEED PUDDING

April 20, 2014 By Lara Leave a Comment

I saw this recipe on the healthy foodie and I think it is awesome! It is quickly made and refreshing in summer! I substituted the raspberries with cranberries and it is a hit!

INGREDIENTS

1/4 cup shredded unsweetened coconut
1/4 cup chia seeds
3/4 cup full fat coconut milk
1/2 cup coconut water
1 tsp pure vanilla extract
1/4 tsp seasalt
1/2 cup fresh cranberries

INSTRUCTIONS

In a small bowl or half pint Mason type glass jar, add coconut, chia seeds, coconut milk, coconut water, vanilla and salt and mix until very well combined.
Place in the refrigerator and allow to rest for at least 2 hours
Serve with fresh rapsberries or other fruit of your choice

For the original recipe and more interesting recipes head over to:

http://thehealthyfoodie.com/quick-coconut-chia-seed-pudding/

The worlds easiest Chocolate Coconut Truffles with a secret ingredient

April 14, 2014 By Lara 6 Comments

You have never seen a faster recipe! And yap it is also vegan!
All moist in the inside and topped with roasted Coconut

3/4 cup coconut milk (not “light” or low-fat variety)
11 oz bittersweet chocolate, finely chopped
1/4-1/2 tsp coconut extract, optional
1/4 cup cocoa powder
1 lb chocolate candy coating
A handful of GOJI Berries (place 3-4 in each truffle)

Toasted or flaked coconut to decorate

Preparation:

1. Place the finely chopped chocolate in medium heat-safe bowl and set aside. Place the coconut milk in a small saucepan over medium-high heat.

2. Heat the coconut milk until it is just under a boil—bubbles should appear along the sides of the pan, but it shouldn’t be bubbling vigorously.

3. Pour the hot coconut milk over the chopped chocolate and allow it to sit for one minute to soften the chocolate, then gently whisk them together until the chocolate is melted and it becomes a smooth, shiny chocolate ganache.

4. If you leave the ganache plain, it has a subtle fruity flavor from the coconut milk, but it is not extremely noticeable and you could add other extracts or additives to make other flavors of vegan truffles. If you want to increase the coconut flavor, add 1/4 tsp of coconut extract to the ganache. Taste it and add up to 1/4 tsp more if you prefer a stronger coconut flavor.

5. Press a layer of cling wrap directly on top of the ganache, and refrigerate it until it is firm enough to scoop and roll, about 1 hour. If you wait too long it will get very stiff and hard to work with, so it’s best to check it after an hour to make it easy to shape the truffles.

6. Pour the cocoa powder in a shallow bowl. Dust your hands lightly with cocoa powder. Use a spoon or a small candy scoop to form small balls from the ganache, and roll them between your hands to get them round. You can finish them by rolling them in a thin coating of cocoa powder, or rolling them in shredded coconut, toasted or untoasted. If you would prefer to dip them in chocolate, continue on to the next step.

7.Melt your chocolate candy coating in the microwave until it is smooth and fluid. Using forks or dipping tools, dip a truffle until it is completely submerged in the melted coating, then bring it up out of the coating and tap the fork against the lip of the bowl to remove excess. Place the truffle on a foil-covered baking sheet, and while it is still wet, sprinkle the top with toasted or untoasted coconut.

8. Repeat until all the truffles have been dipped. Place tray in the refrigerator to set the coating for about 15 minutes. Vegan Chocolate Coconut Truffles can be stored in an airtight container in the refrigerator for 2 weeks, and are best served at room temperature.

Also cute as a gift!

adapted from:

http://candy.about.com/od/coconutcandyrecipes/r/Vegan-Chocolate-Coconut-Truffles.htm

Super moist Coconut-Strawberry Cake

April 12, 2014 By Lara 5 Comments

Ingredients:

1/2 cup coconut flour
1/4 Cup shredded Coconut
1 tsp baking powder
1/4 cup agave syrup and 40 ml unsweetened applesauce
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
2/3 cup coconut milk (also works with almond or soy milk)

1/4 tsp sea salt and as much stevia or vanilla extract as you like to add flavor.

Method:

Preheat oven to 350F (175 degrees)

Mix first the dry ingredients and then slowly add the liquid ones. Whisk to get a smoothe glaze.

Carefully fold in Raspberries, Strawberries or whatever you feel like.

Bake for 35-40 minutes.

Tip:

Place 3 slices of Lemon on top of the Cake to bring in that extra moisture!

Extra:

I always go the extra mile, so I decided to even fill the cake with a protein berry filling. It is quite easy since I just mixed some proteinpowder with soyjogurt and added in berries. (You can totally do it with quark!)

Vegan Agave Cinnamon Roasted Chickpeas

April 10, 2014 By Lara 2 Comments

Enjoy this healthy and delicious high protein Snack!

Ingredients:

2 Cups Chickpeas (Put them in Water overnight)

1 tbsp Cinnamon

2 tbsp oil (I used coconut)

3 tbsp agavesyrup (honey also works fine)

Mix all the ingredients in a bowl and spread them apart on baking paper.

Put in the oven for 20 minutes at 175 degrees.

Drizzle them with COCONUT to add more flavor!

Antioxidant Spring Matcha Greentea Pancakes with Acai Creme filling

April 3, 2014 By Lara 10 Comments

Ingredients Pancakes

1 Cup coconut flour

2 tsp baking powder

2 tsp Matcha Powder

1 ripe banana

1 Cup Non-Dairy milk (almond, soy, rice)

1 tbsp coconutoil

1tbsp Peanut butter

1 tsp salt

stevia (as much as you like depends on how sweet you want them to be)

10 gr Dark Chocolate drops (optional)

Direction:

In a bowl mix all the ingredients except for the chocolate drops. The outcome should be very sticky. If it is too liquid add more flour if it is to dry add more milk.

Put some coconut oil in the pan and then let the magic begin.

Acai-Filling

Blend 1 small Beetroot with a handful of raspberries. Put aside

Mix 1 to 2 teaspoons açaí powder with 1 Cup Soywhip.

Add fresh beetroot -raspberry mix carefully

You can still mix in whole raspberries if you like.

Vegan Chocolate Mint Fudges

March 22, 2014 By Lara Leave a Comment

Ingredients

1 cup coconut oil
3/4 cup cacao powder
1tsp vanilla
1/4 cup sweetener (rice malt/maple syrup/coconut sugar)
*You can skip this step and use melted dark chocolate if you prefer.

Mint Filling:
1 cup soaked cashews
1/4 desiccated coconut
1/2 cup milk of choice
1/4 cup coconut oil 1 cup baby spinach leaves
Handful of mint leaves
A drop or two of peppermint essence (optional)

Method:
Make raw chocolate by whisking ingredients together in a bowl. Spread a thin-medium layer at the base of your chocolate moulds. Refrigerate for 10mins or until firmly set. Make mint filling by processing cashews, coconut, milk & coconut oil in a food processor. Mixture should be completely smooth so keep processing. Add mint leaves, spinach & essence and blend until leaves have fully disintegrated. Pour the filling over the chocolate. Freeze until firm. Pour remaining chocolate over filling and refrigerate overnight.

Recipe from @talinegabriel

Raw Vegan Bountys

March 17, 2014 By Lara 6 Comments

Hello Readers. If you are from the icaniwillsummerbody challenge and you like to reduce your sugar intake: Try these heavenly vegan Raw Coconut Bountys!

Make the healthy SWITCH. Raw Coconut Bountys for Storebought Bountys

For the bars:
1 cup desiccated coconut
1/4 cup coconut oil
1 tbsp agave nectar/maple syrup/coconut sugar

For the raw chocolate coating:
3 tbsp cacao butter or coconut oil
2 1/2 tbsps cacao powder
1 tbsp maple syrup/agave nectar

Put half of the desiccated coconut in a food processor and process for 15 or so minutes, until it forms a runny coconut butter, then combine with all the rest of the ingredients for the bars in the food processor and process for a few minutes until it forms a thick mixture. Either spread out flat in the bottom of a small baking tray, or roll into the desired shapes, then place into the freezer to set.

Whilst the coconut is freezing, get to work on the raw chocolate coating. Place the cacao butter or coconut oil into a small glass bowl that is sitting in a pot of hot water to form a water bath so that it can melt. If necessary, turn the heat up under the pot to a low heat, but be careful not to get any water into the cacao butter. Once the cacao butter is liquid, add the cacao powder and sweetener, mixing vigorously to prevent any lumps.

Now comes the fun part 😀 dip your coconut bars into the raw chocolate mixture, and then place onto a piece of greaseproof paper to set. The coldness of the coconut should make the chocolate set almost immediately so that they are ready to eat, so enjoy, or freeze to keep them in their best condition.

Double Smoothie Power. Magenta Magic and Pink Vegan Glow

December 18, 2013 By Lara 4 Comments

Magenta Magic

Ingredients:
1 frozen banana
1 small beetroot
1 handful of frozen raspberries
1/2 cup of coconut milk
1 small handful of kale
1 pinch of cinnamon

Directions:
Blend everything together and decorate with a celery stick

Pink Vegan Glow (own creation)

Ingredients:

1 cup vanillasoy yogurt
1/3 cup orange juice
1/2 cup boysenberry
1/3 cup strawberries
1/3 cup raspberries
1/3 cup blueberries
1 large ripe frozen banana

Directions:
Blend everything together and decorate with roasted coconut.

Vegan Dark Chocolate covered-Coconut-Peanut Balls! Quick, easy and only 5 ingredients!

December 4, 2013 By Lara 1 Comment

“I like peanut butter, creamy peanut butter,
chunky peanut butter too.
Peanut, Peanut butter,
Peanut, Peanut butter,
Peanut, Peanut butter”
Haha it just happended that I actually listend to this song while making these peanut butter treats. It is a strange story but somehow I like peanut butter more in winter than in summer…Watermelons I can only stand them in summer. Nana Icecream: ALL YOUR LONG.

But hey this is NOT a post about Nanaicecream. NOPE. It is about peanut butter, coconut and chocolate. Also not that bad right?!

This no bake snack is healthy and addicitive! Days are getting colder and Christmas is just around the corner.
If you are looking for a vegan holiday treat, these Vegan Chocolate-Coconut-Peanut Balls are just right for you!
They are not only vegan, but also gluten, grain and lactose free!
They taste like a mix of a Bounty and a Reese’s but guilt free!

You can make them in different forms and shape. I also tried Macaroons. The ingredients are practically the same I just baked them for 10 Minutes (375 degrees) and added more Peanut Butter once I took them out of the oven.

(Picture below)

Healther no-bake peanut butter coconut balls with a vegan topping

Ingredients:
1 cup of gluten-free oats
1/2 cup of unsweetened shredded coconut
1/2 cup of chunky natural peanut butter
3 Tablespoons of agave syrup
1/2 cups desiccated coconut

Cover:
140g vegan dark chocolate, melted
1 3/4 cup dessicated coconut (to roll in)

Directions:

Add all ingredients to a bowl and mix until combined.
Put the bowl into the freezer for 15 to 30 minutes until slightly firmed
Roll the dough into a tight ball.
Dip it into the melted dark chocolate and roll it around until evenly coated.

If you like you can decorate them with coconut
Put the plate of coconut balls in the refrigerator for 1 to 2 hours until the chocolate on all of your coconut balls have hardened.

Vegan Coconut Mango Popsicles

August 18, 2013 By Lara 4 Comments

I am so sorry to annoy you with another Ice Cream post.

BUT it is almost the end of summer and I want to celebrate the number 1 dessert for summer for the last time. I bet there is no better way than with fruity fresh coconut mango popsicles. The taste of mango and coconut gives me the feeling that this summer lasts forever. I am taking all the good memories with me and I save them for a cold winters day.

Vegan Mango coconut Popsicles

Ingredients:

800 mL canned coconut milk

100 grams (heaping 1/2 cup) granulated sugar or you could use Stevia

1 fresh mango

2 tsp soymilk

popsicle sticks

Directions:

1. In a medium saucepan, heat the coconut milk with the sugar until the sugar and the coconut oil have mixed in and dissolved.

2. Stir the mango and mix in some soymilk

3. Prepare popsicles by placing cups in muffin pans to hold them and then filling each til they are 1/3 full with either mango or the sweetened coconut milk. Freeze at least 1 hour or until the base is completely frozen.

4. Top with 1/3 of either mango nectar or sweetened coconut milk. This time freeze for only 30 to 45 minutes, or until the second layer is slushy and half frozen, enough so that you can place a popsicle stick in each and it will hold on its own. Return the popsicles to the freezer and freeze the second layer til it’s solid (about 30 more min).

5. Top with a final layer of mango nectar or coconut milk. Freeze overnight.

Homemade Cherry Ice Cream Sandwiches

August 7, 2013 By Lara 8 Comments

I was looking for an extraordinary dessert for months and finally found this recipe for Cherry Ice Cream. I adapted it and made Cherry Ice Cream Sandwiches since I’m a little Ice Cream Sandwich addict *confess

For the cookies you can use any cookie recipe you want. I bet it’s also quite tasty with chocolate cookies!

Homemade Cherry Ice Cream Sandwiches

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Ingredients

2 cups frozen cherries (and some more to put in the Icecream when done)
1 frozen banana
⅓ cup unsweetened almond milk
3 tablespoons dairy-free chocolate chips
Coconut whipped cream made from 1 can of full-fat coconut milk

Instructions

Place all the ingredients except the chocolate chips and the coconut whipped cream in your food processor and blend.
Whip up the coconut full-fat milk and then combine with the previously made cherry mixture.
Fold in the rest of the sliced cherries
Put into a re-used Icecream tin and freeze for about 3 hours.

July Obsessions

July 15, 2013 By Lara 4 Comments

Here are some of the thing that really caught my attention in June.

Some cool Design templates I found on Pinterest. Especially the one with the Comic Sans made me laugh, because I was obsesses with this font during my teenage years!

What’s better than chocolate and art combined? Well probably not that much. On Design Break I found this wonderful artpiece by Elsa Lambinet. The idea is just genius and made me think of what ingredients I could combine next in my recipe.

Found on this site.

Nickolay Lamm makes it possible! With the help of a 3D printer he created a Barbie with the sizes of an average woman. The difference to the once Mattel created many years ago it’s just amazing. What do you think of the new Barbie?

More about Nickolay Lamm

Imagine a world where you can always have unlimited amount of Peanutbutter? Well, wait…. it is real!
A PEANUT BUTTER MAKER makes it possible. I bet the Peanut Butter out of it just tastes as good as the machine looks! Priceless!

You know it’s been said that we just don’t recognize the significant moments of our lives while they’re happening. We grow complacent with ideas, or things or people and we take them for granted and it’s usually not until that thing is about to be taken away from you that you’ve realized how wrong you’ve been that you realized how much you need it, how much you love it.

I started to tell people how i feel about them since you never know what tomorrow holds for you.
There is a funny site with weird compliments for special people 🙂
I love it; especially when a compliment just matches exactly with my boyfriend and me. Here are some of my favorites.

More compliments

Recipes

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