Its….
PEANUT BUTTER JELLY TIME
PEANUT BUTTER JELLY TIME PEANUT BUTTER JELLY CHOCOLATE JAR TIME
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Chocolate lovers
Raw orange infused Brownies
I don’t know if you are familiar with raw brownies?
Brownies are like the perfect treat to make raw because their consistency anyway is very dense and gooey. Of course, I mean dense and gooey int he best way possible.
I LOVE gooey brownies when they are still a little bit warm, preferably combined with Icecream.
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Vegan Chocolate Ganache Pie
When life gives you chocolate and coconut make a Vegan Chocolate Ganache Pie! Seriously this pie is so good I made it two days in a row in different versions. I share with you my second version because I think this one has the perfect smooth consistency. I don’t have anything else to write about it you simply have to try it and ask my questions whenever some are popping up! I also appreciate every feedback when you decide to make this dark and decadent pie.
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Raspberry-Coconut Slices
These clean Raspberry-Coconut slices with raspberry Chia jam are the perfect alliance of different flavors and consistencies. Everyone knows that raspberry and chocolate and coconut is the best pairing ever – except my mom…but she doesn’t count in this example. I made a lot of different raw cakes and combination of flavors but nothing beats this trio. This bites would rule the world in chocolate raspberry coconut harmony. They are pure perfection. The best food to ever have graced this earth and all other foods will bow down to their glory! HAHAHHA!!
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Spirulina Blissballs with homemade Nutella drizzle
Today I like to show you a recipe for healthy Spirulina Blissballs with homemade Nutella drizzle. I know there are a million recipes for Blissballs, all of them claiming to be the best. But is there a bad recipe for Blissballs anyway? I don’t think there is….
Chia pudding with a chocolate mousse topping
When Chia and Chocolate would have a baby it might be a Chia pudding with a chocolate mousse topping!
Seriously guys please try it!
For the Chia pudding
1/4 cup chia seeds
3/4 cup full fat coconut milk
1/3 cup coconut water
1 tsp pure vanilla extract
Optional: 1 tbsp banana powder
Optional: 2 tbsp popped quinoa
INSTRUCTIONS
In a small pan boil the Chia seeds, the coconut milk, water and vanilla extract for about 1 minute. Stir continually. Now pour into a glas and place in the refrigerator for at least 30-40 minutes. Stir the mixture every 10 minutes. Once firm you can fill it in a jar or layer it with popped quinoa or fruits or basically with everything you like.
The chocolate mousse layer of course is also optional but I really recommend trying it as it gives the traditional Chia pudding a new twist and I like to combination of mousse and pudding. It’s like the best of both worlds.
For the chocolate mousse topping
1 mashed bananas (soft or frozen)
(I love to use them half frozen cause
this gives the mousse the taste I love!)
1/2 avocado
3 tbsp cacao powder
1 tbsp agave syrup (or syrup of your
choice if you like it really sweet)
INSTRUCTIONS
Simply mix all the ingredients mentioned in a food processor. In
case you‘ll use frozen bananas be careful while mixing with the
chocolate powder, it will powder puff in your face 🙂
Decorate your pudding-mousse with additional banana slices and Squarebar pieces
The best vegan Nutella Cake
It looks to good to be good for you? Say hello to your new favorite healthy, plant-based Nutella Cake!
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The PERFECT vegan chocolate chip cookie sandwiches
Another rainy sunday in Switzerland. Some people are quite happy that the weather now finally has “normalized” after the heatwave. But for me, I am just wishing for an endless summer. Thinking that the last sunny days have now passed makes me sad. To overcome my sadness I wanted to give these vegan chocolate chip cookies another try. After fails and “they are ok- but not more” attempts, I perfected them now. So here is what I did. I added a mashed banana to the recipe and replaced the peanut butter in the recipe with the smoother sunflower seed butter.
and… I LOVE them now. I am perfectionist so this is quite a thing for me to say. I shared the original recipe just in my ebook but thought it would be a crime to not share these beauties with all of you. I kept the 6 cookie sandwiches under my bed without sharing. I could eat all of them in one sitting.
I might did but you are never going to know that 🙂
Makes 12 Cookies or 6 Cookie Sandwiches
Ingredients
1/2 cup almond meal
1/2 cup fine oats
1/2 tsp baking soda
1/3 cup sunflower seed butter (peanut butter works as well)
1 small ripe mashed banana
1/4 cup coconut sugar
1/4 cup almond milk
1 tsp vanilla extract
a pinch of fine sea salt
1/2 cup dark vegan chocolate chips
Method
1. First you preheat your oven to 180° or (360F)
2. In the blender, blend the oats until you reach a fine consistency.
3. In a small bowl, combine the dry ingredients such as the flour, the blended oats, baking soda, salt.
4. In another bowl, mash the banana, add the sunflower seed butter, the coconut sugar and the vanilla extract and mix until well combined.
5. Add the almond milk and mix a little bit more.
6. Now at low speed add the bowl with the dry ingredients. (not all at once!).
7. Fold in the dark chocolate chips.
8. Now roll the dough into balls and place them on the prepared baking sheet. Flatten them with a spoon and make sure you place them 3 inches apart from each other.
9. Finally, Bake cookies for 10-15 minutes, or until slightly brown, depends a little bit on your oven and how you like them.
Let them cool down, but not until entirely cool. Because now the fun part starts:
Stuff two cookies with a tsp of peanutbutter and one pieces of dark chocolate.
The chocolate and peanutbutter are starting to melt from the remaining warmth of the cookies.
Huge vegan skillet Chocolate Chip Cookie
Scrolling through Instagram I recently discovered that there are just 3 pictures for the hashtag “veganskilletcookies”
Since I love cookies and I love chocolate and I love a lot of cookies I though why not making a skillet cookie!
There are many recipes that require eggs or normal milk, so I tried to use peanut butter as a substitute for the egg. Now if you don’t have peanut butter at home or you want to use another replacements, I got you covered!
I found a really helpful table on Fablunch’s Instagram page.
I always experiment with this substitutes and it is amazing how they work out and in every case taste better than the original recipe! (Also approved by Non-Vegans!)
So here is the recipe.
Ingredients
1 1/4 cup almond flour (or any other flour works as well)
1/2 cup fine oats
1/4 tsp baking soda
1/2 cup coconut oil
½ cup coconut sugar
3 tbsp peanut butter
1/2 cup almond milk*
1/2 tbsp vanilla extract
a pinch of fine sea salt
1/2 cup dark chocolate chips
* this amount depends on the type of flour you are using, you want to add more when using a dry flour and maybe less when using another type. For consistency check my YouTube tutorial
Method
Preheat oven to 350 degrees F.
Combine oats, flour and baking soda in a medium bowl. Set aside
In another bowl mix coconut sugar, coconut oil, peanut butter, vanilla and salt until smooth.
Now combine the two mixes. After one minute add 1/4 of the milk and see how the mixture turns out. Depending on your flour you want to add the rest of the milk.
(For consistency check YouTube Video of recipe here)
Stir in chocolate chips until well combined.
Now press the dough into an iron skillet pan. Decorate with more chocolate drops, that it looks better for the picture afterwards. Put the pan in the oven (middle) and make sure the pan does not touch the oven from the inside.
Bake for approx. 25-30 minutes. Remove them from the oven when the cookie slowly begins to turn crispy and looks brownish.
Let cool a little and eat still a little bit warm!
Note 1: Flours like coocnut flour are very dry and therefore you will need more milk. Please adjust the amount until the consistency looks like the one in my YouTube video
Note 2: The cookie I made was pretty thick. If you are aiming for a thiner Cookie, aim for a larger pan. (I had no bigger iron pan available ;))
The perfect moist vegan Chocolate Chip Cookies- So easy even my grandma can make them!
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!!
Guilt-free Vegan Cannoli
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
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.
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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.
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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
– 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.
![image[1]](https://laradelilah.files.wordpress.com/2014/06/image11.jpeg)
3-ingredients Chocolate Balls and an Acai power Oatmeal
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
![image[1]](http://laradelilah.files.wordpress.com/2014/04/image1.jpeg)
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
Raw Vegan Bountys
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.
