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
I have been so busy lately i didn’t have time to write or post any new recipes.
I got my first delivery from Al Shuwib farm last week and i am so happy about it!!! so today i would like to write about those beauties ” Kohlrabi”
The health benefits of kohlrabi are amazing it can help to lose weight, boost the immune system , regulate the metabolism, increase circulation, strengthen bones and improve vision health. Kolrhabi is full of nutrients and minerals like copper, potassium, manganese, iron and calcium. Vitamins such as vitamins C, vitamin A and vitamin K.
Kolhrabi leaves are also nutritious , the young greens are very flavorful, it has a similar taste to collard greens. The leaves can be steamed, chopped in salads or simply used as bread replacement for the wraps, like you can see on the pictures below.
For the wraps i have used 5 Kohlrabi leaves, added some turmeric white bean hummus, cucumbers, grated carrots and Kolrhabi, but feel free to change any vegetables or dip.
I hope you will like these rolls, they are very easy to make, perfect for pack lunch, family diner or pic nic
Love marilyne xxx
Introduction to raw food level 1
A workshop designed for those new to the concept of raw food, who would like to change their way of eating. Discover raw cooking techniques, what to store in your kitchen pantry.
Learn how to make healthy and easy recipes, sprout pulses, dehydrate fruit & veg and make your own crackers.
The workshop includes preparation of dishes, making them, tastings, going through nutritional topics, shopping list, and equipment basics.
A workshop folder with recipes and all topics covered will give you the confidence to start introducing more raw food into your daily life.
All products used are vegan, organic and where possible locally sourced.
For bookings please send me a message via the blog or at email@example.com
This easy raw overnight soaked porridge breakfast is on my top 5. Very versatile you can mix it with anything you like
Overnight soaked porridge
- 1 cup of rolled oats (GF)
- 1 cup 1/2 of almond milk
- 1 tbs of chia seeds
- sunflower & pumpkin seeds
- 2tbs dried raisins
- 2 tbs of raw almonds
- any topping and fresh fruits
- Coconut sugar (Optional)
- Place the oats and the milk in a big bowl, stir well.
- Add the chia, seeds and almonds
- Place in the fridge overnight.
- Next morning place in jars and add the coconut sugar and pomegranate seeds
- You can add anything you like
- Et voila
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.
I made those oats biscuits dipped in raw chocolate sauce yesterday for my son’s birthday, they are very nice, kids loved it !!! and can be a nice present too.
Oats biscuits dipped in raw chocolate sauce
- Oats biscuits
- 1tbs chia meal
- 3tbs of water
- 1/2 cup of coconut oil
- 1/4 cup of coconut sugar
- 1/2 cup of rice or wholewheat flour
- 1/2 ts baking powder
- 1 pinch of salt
- 3/4 cups of rolled oats
- Chocolate sauce
- 1/2 cup of melted cacao butter
- 1/2 cup of raw cacao powder
- 1/4 cup of coconut oil
- 1/4 cup of maple sirup
- Preheat the oven to 240 degrees
- Mix the chia meal with the water, place in the fridge for 10minutes
- In a bowl mix the coconut oil and the coconut sugar , add the chia mixture stir well for few minutes.
- In a separate bowl combine the flour, salt, oats flakes, baking powder.
- Mix the wet ingredients with the dry mixture.
- Take one spoonful of dough, use your hand to roll a small ball, flatten to make the biscuit
- Place in a baking tray, cook for 13 minutes , remove from the tray and let the biscuits cool
- To make the chocolate sauce whisk the cacao butter, raw cacao powder, coconut oil and maple sirup together
- When the biscuits are a bit cooler dip the biscuits into the chocolate sauce and place in the freezer for 10mn to set.
- store in the fridge up to 4 days
I love Rawnola! It is easy to make and full of nutrients, you can add some vegetal milk, coconut yogurt or even sprinkle it on your salads.
Cashews and walnuts are a good source of potassium, iron and zinc. My favourites are almonds, I used to think that they were part the nut family when actually they are seeds from the almond’s fruits. Almonds contains : Biotin, vitamin E, vitamin B12, manganese, magnesium,fibre.
Adding a handful of almonds in your daily routine can boost energy, strengthen the immune system, improve skin health, reduce heart disease and help loosing weight. I think of almonds as a magic seed.
Pumpkin and sunflower seeds are a very good source of protein, rich in iron, vitamin E, magnesium and omega 3.
Fennel seeds are rich in fibre, they are a concentrate source of minerals, iron, calcium, potassium and manganese.
Amaranth is one of my precious little seed: gluten free, it contains calcium, potassium and iron. It is also a very good source of protein and is a very versatile so can be used in many different ways.
I am sharing my recipe for Rawnola but you can adapt it depending on what you have in your cupboard.
- 1 cup of cashews
- 1 cup of walnut
- 1 cup of almond
- 50g of coconut chip
- 50g organic dried cramberries
- 50g sunflower seeds
- 50g pumpkind seeds
- 2tbs of fennel seeds
- 50g amaranth pops
- Roughly crush your cashews, almonds and walnuts in your food processor. Not to much as you want to keep it crunchy.
- Add the rest of your dried fruits and seeds.
- Store for 1 week in a jar ... Enjoy