This is my last recipe before christmas and believe me those raw truffles are very tasty, it can be a nice homemade present too.
I have decided this year I would me making my own chocolates and not buy any of industrial sweets during the festive season.
These raw chocolate balls are made with three ingredients only. Simple, healthy and wholesome. I would recommend using organic or natural dates with no added sugar or syrup to ensure the raw balls do not become too sweet and too sticky.
Cette recette sera la dernière jusque noël et croyez moi ces petites truffes aux chocolat sont un vrai délice.
J’ai decidé cette année de ne pas acheter de chocolats industriels mais de les faire moi meme, surtout pendant cette periode de fêtes.
Juste 3 ingrédients pour réaliser ces truffes aux chocolat, simples et délicieuses. Déposer les truffes dans un bocal en verre pour un cadeau fait maison
Je recommende d’utiliser des dattes de bonne qualité, sans sucre ajouté ou de sirop pour être sur que ça ne sois pas trop sucré
Raw chocolate truffles
- 1 cup of pecan nuts
- 2 cups of medjool dates
- 3 to 4 TBS of raw cacao + extra for the coating
- Cinamon (optional)
- Place the pecan nuts in a food processor. Process until finely ground
- Add the medjool dates little by little and process again for 2 minutes.
- Add the cacao, process again.
- You can add a pinch of salt and cinamon if you wish
- Process until you get a dough.
- Once you get a dough scoop one spoon and roll it into a ball.
- Make the balls and roll it into raw cacao
- Place in the freezer for 30 minutes or the fridge for 2 hours
Truffes de chocolat cru
- 1 tasse de noix de pecans
- 2 tasse de dattes (medjool de préférence)
- 3 à 4 C a S de cacao cru
- Pinch de canelle (facultatif)
- Déposer les noix de pecans dans un robot (utiliser la lame S). Mixer pour obtenir une texture poudreuse.
- Ajouter les dattes petit à petit et continuer à mixé.
- Ajouter le cacao cru et mixer encore pendant 2 minutes jusqu'à ce que le tout soit homogène et se Tienne ensemble.
- Former des boules avec une cuillère a soupe.
- Recouvrir les boules de cacao cru.
- Deposer dans le frigo pendant 2 heures ou 30 minutes dans le freezer
- Et voila xxx
Another easy ice cream recipe this morning ❤️
Easy, low fat, and full of nutrients.
Bananas are a good source of vitamin B6, vitamin C, folate, manganese, potassium, magnesium.
Berries are a excellent source of vitamin C, low in calories, high in fiber and rich of nutrients
Berries/ banana ice cream
- 3 frozen bananas
- 1/2 cup of fresh blueberries
- 1/2 cup of strawberries
- 1/2 cup of frozen blackberries
- 1/2 cup of coconut cream or milk
- Place all the ingredients in a food processor
- Process until smooth
- Add any topping of your choice
As i am writing it is already 10pm ! I am off to India tomorrow but i really wanted to share this recipe with you. This brownie fondant is a healthy option for christmas.
I made it for my son’s christmas party and it was a real success.
Vegan brownie fondant
- 100g of dark chocolate (crushed)
- 60g of coconut sugar
- 250g of apple sauce (Homemade)
- 100g of wholemeal flour
- 1 ts of baking powder
- 60g of crushed almonds
- 40g of raw cacao powder
- 3 tbs of almond milk
- 1/2 cup of coconut oil
- Preheat the oven to 200 degrees
- Prepare a square baking tray (20 x 20)
- in a bowl , mix the apple sauce, sugar, coconut oil, and milk
- In another bowl mix the flour, baking powder, raw cacao
- Mix the wet and dry mixture together
- Place the crushed almonds and crushed chocolate in the mixture
- Bake for 15 minutes.
- Leave it for 30 minutes to cool down. Cut in small square and enjoy
My daughter turned one last Saturday. I cannot believe how fast time went by.
To celebrate this big day I wanted to make something easy, healthy that everyone of course could eat, especially Mia. So here we go: Vegan mini Cupcake & Avocado/ Chocolate Frosting.
These cupcakes are light and so yummy :
Vegan mini cupcakes & avocado/ chocolate frosting
- 1 1/2 cup of wholemeal flour
- 1/2 cup of melted cold press coconut oil (or olive oil )
- 1 tbs of baking powder
- 1/2 ts of vanilla powder
- 1/2 cup of maple sirup
- 3/4 cup of almond milk (or any nut milk)
- Avocado/ chocolate frosting
- 1 avocado
- 100g of melted chocolate or 1/2 cup of raw cacao ( I use green and black )
- 3 tbs of maple sirup ( add more if needed)
- Preheat the oven to 240 degrees
- Combine the flour, baking powder, vanilla powder
- Add the melted coconut oil, maple sirup, almond milk,
- Stir well
- Place the mixture into a mini cupcake tray
- Bake for 20 minutes
- Let it cool down while preparing the frosting.
- To make the avocado/ chocolate frosting
- Simply place the avocado, melted chocolate and maple sirup in a small blender. Blend until smooth
- Place the frosting on the cupcakes using a spoon or a decorating tip.
- Eat immediately
- This time i use some melted dark chocolate from Green & Black but some raw cacao or carob powder will have a nice taste too. I made 16 mini cupcakes from the mixture but had only one cupcake tray so i made it in 2 times.
- If you wish to eat the cupcake later, place the frosting in the fridge and assemble last minute.
- I hope you will enjoy as much as we all did.
Now that my daughter Mia has started nursery, it is time to kick start my weekly workshop with my son Nathan. Every week i will share easy & kids friendly recipes.
Today Nathan made vegan apple tartlets, apple and mango compote. The crust is made of spelt flour, coconut oil and water which is much lighter than a traditional non vegan dough. This recipe is very easy to prepare. If you don’t have time you can get some already made compote and prepare the dough in advance. The crust is made with spelt flour but it will work with wholemeal or buckweat flour too.
Rolling and playing with the dough was definitely lots of fun!!! I was so amazed to see Nathan being so detailed and delicate when placing the apple slices.
Vegan apple tartlets, apple & mango compote
- 150 grams of spelt flour
- half cup of melted coconut oil
- 2 tbs coconut sugar
- 20 cl of warm water
- 1 pinch of salt
- 20 cl of water
- 2 ripes mangoes
- 4 apples
- 2 ts of lemon juice
- 1 ts of vanilla powder
- 1 tbs of coconut sugar ( optional)
- 5 apples
- 1 tbs coconut sugar
- 1 tbs coconut oil melted
- For the compote
- Peel the mangoes and apples, then cut in small cubes.
- Pour the fruits into a saucepan with water and lemon juice, slow heat for 15 minutes
- Let it rest for 1 hour, then blend (will prevent possible burning accident) together with the vanilla
- Et voila! The compote is now ready. It can be stored in a jar for up to 4 days in the fridge.
- For the tartlets
- Preheat the oven to 240 degrees
- Peel the apples, slice and set aside.
- Add the spelt flour, coconut sugar, salt and melted coconut oil in your food processor.
- Pulse for 30 seconds.Slowly add the warm water until you get a dough.
- Shape the dough into 6 balls and flatten into a disc. Start rolling the dough and place into the tartlet tray.
- Repeat the same until you run out of dough.
- Prick the dough with a fork.
- Add the mango and apple compote.
- Place the apple wedges in a spiral shape, begin at the edges of the tart and finish at the center.
- Sprinkle the coconut sugar over the tartlets then brush with coconut oil. This will give the tart some moist.
- Place the tartlets in the oven and bake for 45 minutes.
- You will make 6 or 7 tartlets out of the dough depending how thin you like the tarts.