dessert

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.

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.

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