Summer

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.

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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

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

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!)

Raw Vegan Bountys

March 17, 2014 By Lara 5 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.

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.

Summer

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