MATCHA CHOCOLATE BARS

'GOOD GREEN VIBES'

(10 bars)

  • 20 soft-fresh dates 
  • 1 1/2 cup pumpkin seeds
  • 4-5 tbsp chia seeds
  • 1/4 cup cacao powder
  • Matcha powder (Green tea powder)
  • 2 tbsp virgin coconut oil
  • A pinch sea salt
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Matcha Powder, this powerful green tea powder is full with antioxidants, it supports immunity, metabolism... It is a bit expensive but it is the key ingredient for this recipe, it gives the chocolate bars an earthy taste, slightly bitter and a really nice vibrant colour. You can make many things with it: tea, facial mask, chia pudding, ice cream... maybe something to give it a try!

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Place the pumpkin seeds in a food processor and grind just for a couple of seconds (we want to keep some chunky pieces). Pour the chopped seeds in a big container and also the chia seeds.  Add the dates, coconut oil in the food processor and process. Combine the date paste with the seeds, add the cacao powder, sea salt and one tea spoon of matcha powder, until the mixture stick together.

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Place the mixture in a form, covered with non-stick parchment papper. Place the form in the freezer for at least two-three hours. Remove from the form, dust the chocolate bar dough with matcha powder and cut into small bars. Keep the bars in the fridge in a container, ready to eat at anytime!

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ALCHEMY CHOCOLATE BARS

'CHOCOLATE LOVE'

(3 small bars)

  • 4 tbsp cacao butter
  • 3 tbsp raw cacao powder
  • 1 tbsp coconut oil
  • 2 tbsp coconut palm or jaggery sugar
  • ½ vanilla bean or ½ tsp vanilla powder
  • 1 tsp maca powder
  • 1 tsp tocos powder
  • A pinch pink salt

Topping options:

  • Quinoa puffs
  • Cacao nibs
  • Mulberries
  • Ceylan cinnamon
  • Dried flowers

*(To make the bars you will need silicone forms or a chocolate bar mold. You can also make bonbons using the same recipe).

This is an easy recipe for making chocolate bars, it doesn't take that long and you can play with the wrapping of the bars using different papers, flowers, dried leaves... And you can also add different flavours and toppings to your bars  to give them your own touch. Who isn't up for a bit of chocolate? Let's end the year on a delicious note!

To make the bars, using a double boiler melt the cacao butter and coconut oil, in medium heat. When it is completely melted, add the cacao powder. Stir by using a wooden spoon or rubber spatula.

Now add the coconut sugar, maca and tocos powder, vanilla and a pinch of salt. Stir thoroughly once again.

Pour the mix into the silicone forms or a chocolate bar mold, (keep stirring while your are pouring the melted chocolate so the superfoods and sugar don't remain on the bottom of the bowl from the double boiler). Make sure that the chocolate is evenly spread (we want to make thin bars, "luxurious small bites of dark chocolate"). Add the toppings to cover the bars. Place the forms in the freezer and keep them for at least 1 hour, (this is depending the thickness of the bars from the forms you have used). When they are ready remove from the forms and wrap them nicely.

Store in the freezer or fridge before eating or giving them away.

CHOCOLATE & BERRIES CREAMY POPSICLES

'Ready to enjoy the summer'

(6 popsicles)

Berry filling 

  • 2 cups fat coconut milk
  • 1 cup summer berries (fresh or unfrozen blueberries, raspberries, blackberries, strawberries...)
  • 2 tbsp cashew cream (prepare in advance)
  • 2 tbsp arrowroot
  • 3 tbsp maple syrup
  • 1 tsp vanilla powder
  • A pinch sea salt

Chocolate layer

  • 150 g dark chocolate 71%-80%
  • 1 tbsp coconut oil

Decoration

  • A handful chopped nuts (walnuts)
  • Two pinches dried rose petals

If you are following a vegan diet, sometimes it can be difficult to enjoy an ice cream (depending where you are) or to find a variety of flavours. This recipe is a base, you can make many variations of it, chocolate filling just adding cacao powder instead of the berries, banana taste with banana & cacao nibs, mango-strawberry, pecan-caramel flavour adding mesquite, medjool dates instead of the maple syrup and chopped pecans... You can make popsicles or you can even use the mix to make ice cream cones, ice cream balls with topping...

To make the cashew cream, soak a cup of cashew nuts overnight. Morning after, rinse and drain the cashews. Mix the soaked cashews in a blender with a cup of fresh water until smooth.

In a bowl, whisk together 1/2 cup of the coconut milk and the arrowroot powder, set aside. Combine the remaining coconut milk, maple syrup, vanilla and a pinch of sea salt in a saucepan and heat until it starts to bubble. Then add the hot mix in the arrowroot-coconut mixture and stir for about a minute with a fork or manual shaker. Add the cashew cream and berries and mix again.

Let it cool down. Transfer the mix into the popsicle forms and place in the freezer for at least three hours. To make the chocolate layer, melt the chocolate by using a double boiler. Remove the popsicles from the freezer and by using a big spoon, pour the melted chocolate over them, covering them completely. Immediately sprinkle some chopped nuts and dried rose petals on the top of the ice creams before the chocolate hardens. Now enjoy!

Note: If you are going to use the mix to make ice cream cones or balls, i recommend you to churn the ice cream with an ice cream machine, otherwise the texture will contain small ice chips, nice flavour but not as creamy as expected.

HEALTHY GRAIN WAFFLES

'A healthy spin on a classic'

(7-8 waffles)

Base recipe:

  • 1 ½ cup nut milk
  • 1 cup millet flakes
  • 1 cup brown rice flour
  • ½ cup almond flour or almond pulp (from the milk)
  • 4 tbsp agave or maple syrup
  • 2 tbsp apple cider vinegar
  • 2 tbsp unsweetened apple mousse
  • 2 tbsp melted virgin coconut oil
  • 2 tsp arrow root
  • 2 tsp baking powder
  • 1 tsp vanilla powder
  • A pinch sea salt
  • Coconut oil to cook

* Add a couple of table spoons of smashed raspberries into the waffle mix, if you would like to make the berry version.

I was not use to eating waffles as the most of them contains gluten, eggs, milk, refined sugars... That is why i thought of the idea to make some that can be friendly to the belly. I prefer millet flakes instead of oats, but they work perfectly with both, also you can substitute brown rice flour for buckwheat flour. I used apple mousse instead of eggs and arrow root as a thickener but you can also use psyllium husk. If you like, you can add some smashed raspberries or banana or even some blueberries into the waffle mix, if you want to make a fruit variation of the base recipe.

Combine all the ingredients in a big bowl or container. Mix it briefly, with a hand mixer or pour it into a blender. Grease the waffle iron with coconut oil. When it gets really hot, pour some of the mix and cook for about 5-10 minutes (depending of your equipment). 

Serve the waffles with berries, slices of fruits, yogurt, nut butter and lastly drizzle some syrup on the top... get ready to enjoy!

RAW LEMON SUPERFOOD BARS

'ENERGY TO KEEP GOING'

(18-20 bars)

  • 4 cups cashews
  • 2 cups yellow raisins
  • 30-35 fresh soft dates (unpittted) 
  • 1 organic lemon juice and zest
  • 1 cup quinoa puffs 
  • A small piece fresh ginger
  • 3 tbsp hemp seeds
  • 3-4 tbsp coconut shred 
  • 3 tbsp chia seeds
  • 2 tbsp rice protein (optional)
  • 1-2 tbsp coconut oil
  • A pinch sea salt
  • 1 tbsp vanilla
  • 100g dark chocolate 70%-85%

This recipe is perfect for breakfast, snack, after workout... the kind of thing that you like to eat "on the go". I have dipped half of them in chocolate, but you can also use a fork and make some "wavy" lines of chocolate on the top to mix it up. I think the lemon taste gives them a great touch, that pops up in the sweetness of the vanilla, coconut... I enjoy eating them out of the freezer as an ice cream bar, the hemp and the quinoa are crunchy and the layer of chocolate is like a dream come true!

Place the nuts in a blender or food processor and mix until you get small chunky bites. Put the chopped nuts and raisins in a big container. Smash the dates with a food or by using the food processor. Combine with the nuts and the raisins Grate the skin of the lemon and squeeze the juice into the bowl. Grate the ginger. Mix now with the quinoa puffs, hemp and chia seeds, rice protein, vanilla, coconut oil and coconut shred, and a pinch of sea salt. Work with your hands until all the ingredients are mixed together, (if too hard, add some more coconut oil or dates, if too sticky add some more chopped nuts or some extra coconut shreds).

Cover a tray with some parchment paper. Place the dough on it and press it with your hands until you spread it uniformly over the whole tray. Place the tray in the freezer for at least 30 minutes. After this time, remove the tray from the freezer and cut into bars. Melt the chocolate by using a double boiler. Dip half of the bars in the chocolate sauce and place them on a rack or tray. Once again put them on the freezer for a couple of minutes. Enjoy the bars directly from the freezer or wrap them to go!


CLEMENTINE, PERSIMMON & POMEGRANATE SALAD

'A FRESH FRUIT SALAD FOR THE NEW YEAR'

(Serve 4)

 Salad:

  • 2 pomegranates
  • 5-6 clementines
  • 4 persimmons
  • 3-4 tbsp yellow raisins
  • 4-5 tbsp almonds laminates
  • Dried flowers (calendula, rose...)

 Dressing:

  • 1 orange
  • 2 tbsp agave or maple syrup
  • 1/2 tsp nutmeg powder
  • 1/2 tsp clave powder
  • 1/2 tsp vanilla powder
  • 1/2 ginger powder

This is an easy recipe to make with a delicious taste filled with Christmas notes. The touch of the flowers that you choose will give the salad some extra aroma. This fruit salad can be served as dessert or starter. It can be presented in many different ways, in a glass topped with some cream or yogurt, in jars with melted or grated chocolate, in a big bowl with a flower decoration around...  anyway enjoy the holidays!

Peel and cut the persimmons and the clementines. Deseed the pomegranates. Place the fruit in a big bowl. Add the almonds (you can roast them previously or keep them raw) and the raisins. Sprinkle the salad with some dried flower petals (in this case i use calendula)

To make the dressing, squeeze the orange in a small jar. Add the syrup and all the spices, mix with a spoon. Drizzle the salad with the dressing and combine. 

I love to add to the salad some spoons of plant yogurt or eat it with a ball of ice cream (cashew-coconut matches it perfect). Sprinkle some extra flowers, grated chocolate, pomegranate juice and make it look fantastic!

HAPPY NEW YEAR TO EVERYONE!

CINNAMON CAKE

'BAKED GOODS IN THE WINTER'

(Serves 10)

Dry ingredients

  • 1 cup oat flakes
  • 1 cup almond flour
  • 1 cup buckwheat flour
  • 2 tbsp arrowroot
  • 2 tbsp coconut palm sugar
  • 2 tsp cinnamon
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 2 handful pecan nuts
  • A pinch cardamom powder
  • A pinch pink or sea salt

Wet ingredients

  • 7-8 fresh dates (unpitted)
  • 1 cup natural yogurt (plant yogurt for vegan option)
  • 7 tbsp apple mousse (unsweetened)
  • 4 tbsp melted coconut oil
  • 2 tbsp fresh squeezed orange juice

Topping

  • 200g organic dark chocolate (70% -85%)
  • A pinch vanilla powder
  • Chopped nuts

 *Note: You can make donuts or muffins out of the same dough!

This recipe is easier than it looks. In Sweden there is a big tradition around baking, well i am still developing my skills...  Most Swedish people start to celebrate Christmas time from the beginning of December, and they make all kind of gorgeous sweet buns, cookies and cakes. As i eat vegan, it is not that easy to go inside of a bakery and be surrounded by that amazing smell... So here i am learning and eating, while making!

Preheat the oven to 200°C. Grind the oats and pecan nuts with a food processor just for a couple of seconds (not too long, to avoid turning them into flour, you can even chop the nuts with a knife if you like chunkier pieces ). Place the dry ingredients in a big bowl and combine. Smash the dates with a fork and add into the bowl. Now add the rest of the dry ingredients and mix (if too dry add some more apple mousse or orange juice) The dough that we want is kind of moist but with consistence. Grease a cake form (similar at the once in the photo if possible, otherwise as i mentioned you can make donuts or muffins out of the same dough!) Place the form in the oven and bake for approx. 30-35 minutes (Check the consistence of the bottom of the cake). When ready, remove from the oven and let it cool down before talking the cake out of the form. 

Once you have the cake out of the form, place it on a rack while making the chocolate sauce (Sometimes depending on the form, oven, etc you will have to place the cake for a couple of minutes again in the oven but this time without the form to bake the top of the cake better). Melt the chocolate using a double boiler. Drizzle the melted chocolate on the top of the cake and sprinkle some chopped nuts as a final decoration.

Enjoy the cake with a cup of warm tea, nut milk... have a cozy time!


PUMPKIN TARTLETS

'A SWEET VEGAN TREAT FOR THE HOLIDAYS!'

 (Makes 7-8 Tartlets) 

Tartlets crust:

  • 2 cups almonds
  • 20 fresh dates
  • A pinch pink or sea salt

Pumpkin filling:

  • 1 cup roasted pumpkin (approx. 1/2 Hokkaido pumpkin)
  • 2 tbsp coconut oil
  • 1 cup soaked cashews
  • 1/2 tsp clave powder
  • 1/2 tsp vanilla powder
  • A pinch nutmeg powder
  • 1/4 cup nut milk
  • 2 tbsp coconut palm sugar

Chocolate sauce:

  • 3-4 oz. dark chocolate

Coconut Milk Ice Cream:

 * (The ice cream needs to be made the day before or at least 4-6 hours before serving it)

  • 2 cans full fat coconut milk
  • 3/4 cup coconut palm sugar or maple syrup
  • 1 vanilla bean or 1 tsp vanilla powder
  • 1 tbsp arrowroot starch
  • A pinch sea or pink salt
  • 1 tsp coconut oil

This is the recipe that i made for Urban Outfitters. I love to collaborate with other people and create nice things together. These tartlets are a vegan treat, this time i chose pumpkin as the ingredient for the filling but you can make them with some cacao-avocado mousse, also delicious with banana or papaya-cashew cream. Enjoy the cooking!

To make the crust: Pulse the nuts in a food processor until chunks, add the salt and the dates and continue mixing to get a compact sticky dough. Place the raw dough into tartlet forms and press the dough with your hands in the bottom and around the sides. Put the tartlets in the freezer to harden up for about an hour while you are preparing the filling.

To make the filling: Preheat the oven to 200°C. Peel and slice the pumpkin (remove the seeds). Cut the pumpkin into small squares, place the pieces on an oven tray. Add the coconut oil and massage the pumpkin with your hands. Bake for about 15-20 minutes until the pumpkin soften. Remove from the oven and let the pumpkin cool down. Sprinkle the spices and the coconut sugar over the pumpkin, combine with a spoon. Rinse the soaked cashews and place them in a food processor. Add the roasted pumpkin. Mix in high speed until you get a creamy consistence. Spoon the filling into the tarts shells. Place the tarts on the freezer one more time while making the chocolate sauce.

To make the chocolate sauce: Cut the chocolate into smaller pieces and melt it over a water bath/double boiler. Take it off and let it cool down for a bit.  Remove the tartlets from the freezer and drizzle the chocolate on the top of them by using a spoon.

To make the coconut milk ice cream: Place all the ingredients into a blender and mix. Then transfer the blend into an ice cream maker and process. Churn until the consistence is soft and creamy. Now pour the cream into a metallic form or freeze container by using a rubber spatula. Cover with some plastic wrap and keep in the freezer for at least 4-6 hours. Let the ice cream thaw for a while before serving it.

Serve the tartlets with some ice cream on the side and sprinkle some chocolate chips on the top.

DIABLO CHOCOLATE CAKE

'A chocolate vegan temptation'

 

Top layer:

  • 1 1/2 cup rice flour
  • 1 cup almond flour
  • 1/2 cacao powder
  • 1 1/2 tsp baking powder
  • 1 tbsp apple cider vinegar
  • 2 tbsp apple purée
  • A pinch sea salt
  • 1/2 cup coconut oil (melted)
  • 3/4 cup nut milk
  • 1/2 coconut palm sugar
  • 2 tbsp agave or maple syrup
  • 1 tsp vanilla powder
  • 1/3 cup cacao nibs

Topping:

  • 6-8 ounces dark chocolate
  • Nuts (hazelnuts, pecan...)
  • Berries (blueberries, blackberries...)

 

Bottom layer:

  • 1 cup rice flour
  • 1 cup almond flour
  • 1/2 cacao powder
  • 1 1/2 tsp baking powder
  • 1 tbsp apple cider vinegar
  • 2 tbsp apple purée
  • A pinch sea salt
  • 1/2 cup coconut oil (melted)
  • 1/2 cup nut milk
  • 1/2 coconut palm sugar
  • 2 tbsp agave pr maple syrup
  • 1 tsp vanilla powder
  • 1/3 cup cacao nibs

Blueberry filling:

  • 3 cups blueberries (fresh or unfrozen)
  • 1/2 cup coconut palm sugar
  • 1/2 lemon (juice)

This is a rich chocolate cake recipe, probably something to make when you have some guests over. As i normally say, when i write a recipe, make it yours! You can just make one layer (of the dough) instead of two and switch the blueberries for slices of banana, apricots, plums... Eat it with yogurt, ice cream, plant cream...

Preheat the oven to 250°C. In a bowl add the dry ingredients of the bottom layer. Combine with a spoon. Then add to the same bowl the wet ingredients and mix all together until you get a smooth "kind of fluffy" dough, easy to mold (if too dry add some more nut milk). Place the dough on the bottom of a round cake form and press with your hands to create a regular surface.

To make the blueberry filling, mix in a new bowl the blueberries, sugar and lemon juice. If the berries are fresh, crush them by using a fork. If the berries are unfrozen, you wont need all the liquid from the unfrozen process. Add the blueberry filling over the bottom layer by using a spoon (as i pointed out before, save part of the liquid if using unfrozen blueberries, perhaps you can use as a yogurt topping...). 

To make the top layer, repeat the same steps as the bottom layer. When ready, place the dough on the top of the blueberry filling and press carefully to flatten the surface (it doesn't need to be perfectly flat!).

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Place the cake form in the oven. Bake for approx. 40-45 minutes in 200°C. After ten minutes add a couple of spoons of melted coconut oil on the top of the cake and with the same spoon spread it uniformly. Once ready, remove from the oven. Let it cool down for 15-20 minutes before removing it from the cake form (make sure when you open it you do it over a tray or counter that can get dirty, as might drop blueberry juice).

To make the chocolate sauce: Cut the chocolate into smaller pieces and melt it over a bath/double boiler. Take it off and let it cool down a bit. Drizzle the chocolate over the cake by using a spoon.

Top with some nuts, fresh fruits berries. Delicious to enjoy with some plant yogurt or ice cream!



VEGAN STRAWBERRY ICE CREAM & HEALTHY COOKIES

'A PINK TEMPTATION'

(6-8 Servings)

Vegan Strawberry Ice Cream:

  • 4 cups cashews (soaked for at least four hours)
  • 2 healthy tbsp coconut oil
  • 2 ½ cup strawberries (fresh or frozen)
  • 2-3 tbsp agave or maple syrup
  • 2 tbsp coconut palm sugar
  • 1 ½ lemon juice
  • 1 tsp cardamom powder
  • A pinch sea salt

Healthy Cookies:

  • ½ cup unsalted sunflower seeds
  • ½ cup sesame seeds
  • ½ cup coconut shred
  • ½ cup oats
  • ½ cup oat flour
  • ½ cup raisins
  • ½ cup natural water
  • 3 tbsp coconut or brown rice syrup
  • 2 tbsp coconut oil
  • A bit of fresh ginger (grated)
  • A pinch cardamom powder
  • A pinch sea salt 

Ice Cream: Place the soaked nuts into the blender, add 2 cups of the strawberries and the rest of the ingredients. Mix in high speed until completely smooth. Place the pinkish cream in a metal or plastic form. Rinse the blender and now add the remaining strawberries and mix just for a couple of seconds until you get a purée with some chunky strawberry pieces in it.. Spread the purée over the pinkish cream with a spoon and combine and put it now the form in the freezer for at least 3 hours covered with some  paper or plastic foil. Before serving, remove and let thaw for about 15-20 minutes.

Healthy Cookies: Preheat the oven to 175°C. In a big bowl combine the dry and wet ingredients with your hands, until you make a soft dough. Spread the dough directly on a baking tray. Press it with your hands until you make a flat surface with approx. 2 mm thickness. If too dry, sprinkle some splashes of water or keep your hands wet while pressing it. Using a round form or a glass, cut the dough in small circumferences. Now place in the oven and bake for approx. 20-25 minutes until the cookies start to golden. Remove from the oven and place the cookies on a rack until they cool down.

To make the ice cream sandwiches, add a ball of ice cream on a cookie and then place other cookie on the top. Enjoy!

ORANGE NUT CREAM WITH TOPPING

'CREAMY SWEET PLEASURE'

 

(4 jars)

Orange Nut Cream:

  • 500 g soaked cashews (soaked previously)
  • 3 ½ dl fresh orange juice
  • 2 tbsp maple syrup
  • 1 tsp vanilla powder

Topping:

  • ¼ cup sunflower seeds
  • 3 tbsp flax seeds
  • ¼ cup mixed nuts (pistachios, almonds, pecan nuts…)
  • 1 tbsp maple syrup
  • A pinch cinnamon powder
  • A pinch cardamom powder
  • Fresh fruits (orange, apple, pomegranate…)

Sometimes we feel for something sweet but without too much "guilt". This recipes is perfect also for breakfast. You can make a big jar of nut cream mixing it with different fruits each time, as banana, fresh berries, mango… Each time you can create a new topping for it, roasted nuts and fruits as i wrote down,or perhaps some cacao nibs, dried fruits and orange zest it is also a great combination.

Orange Nut Cream: Place the soaked cashews, orange juice, maple syrup and vanilla powder in a food processor or by using a blender. Mix until smooth. Store it in the fridge until it cools down.

Topping: Place all the ingredients in a bowl and combine. Heat a pan and roast the nuts for a couple of minutes stirring constantly with a wooden spoon. Remove from the heat and let cool.

To serve, add some spoons of orange nut cream in a bowl, spreading some fruits and roasted nuts on the top of it. If you wish, you can also add a pinch of vanilla and cinnamon powder.


VANILLA & CINNAMON PANNACOTTA

'A vegan pleasure'
 

(2-3 jars)

  • ½ cup plant milk (in this recipe; rice milk)
  • 400g coconut milk
  • 2 tbsp coconut sugar
  • 1 ½ tsp agar agar
  • 1 tsp cinnamon powder
  • 1 tsp vanilla powder
  • A pinch cardamom

I’m in love with the creamy texture of this dessert, it reminds me of a ‘soft kiss’. Vanilla, cinnamon and coconut… three flavors that brings a “sweet note” to our palates. Adding some berries or citrus on the top will balance the taste of it perfectly. Something easy and special to share. Merry Christmas!

Combine the rice milk and agar agar in a saucepan. Let it sit for 15 minutes. Add the spices, coconut sugar (you can also use maple or brown rice syrup) and the coconut milk and whisk together. Heat the mixture in medium-low heat and bring to boil, then lower the heat and simmer for over 3 minutes stirring constantly with a wooden spoon. Pour into small jars and keep them in the fridge for at least two hours. Before eating them, sprinkle some cinnamon powder and decorate with some fresh berries, satsumas...

Note: In the process, try to not open the fridge too often!

 

RICE-MILK POTS WITH CHOCOLATE SAUCE

'A healthier version of grandmas recipe'
 

(4 small bowls)

Rice & milk:

  • 1 cup whole rice grains (soaked overnight in water)
  • 2 ½ cup unsweetened almond milk
  • 2 cup water
  • 2 tbsp maple syrup
  • 1 orange
  • 1 small lemon
  • 2 cinnamon sticks
  • A pinch of sea salt
  • ¼ cup unsalted crushed pistachios
  • Seasonal fruits, chopped (in this recipe i used satsumas and plums)

Chocolate sauce:

  • ¼ cup melted coconut oil or cacao butter
  • ¼ cup raw cacao powder
  • 1 /2 tbsp maple syrup
  • A pinch of sea salt

I remember the smell of my grandmas house when she was cooking this recipe, the cinnamon, lemon and the orange... I thought to recreate it with some healthier ingredients and give it "a touch" with some warm chocolate sauce. A perfect sweet treat for when the days start to get chilly.

Rice with milk: Place the soaked rice in a strainer and rinse it under fresh water. Clean and dry the lemon and the orange with a cloth. Now remove the zest of the orange by using a grater. Peel the lemon with a knife,(save the skin of the lemon to cook the rice with). Place the rice together with the water, almond milk, maple syrup, cinnamon sticks, salt, orange zest and lemon peel in a saucepan. Cook in medium heat for approx. 30-35 minutes until the liquid is almost gone (you need to keep just a little bit of liquid). Stir every five minutes. If the rice is still kind of hard, add some more milk and cook for a couple of more minutes until it softens.

Chocolate sauce: Place all the ingredients into a saucepan and cook in low heat stirring constantly with a wooden spoon, until it starts to boil and then remove (try to serve it directly otherwise it will get thicker). To serve, place the rice in small pots and drop a couple of spoons of chocolate sauce on them, sprinkle some crushed pistachios and add your favorites fruits on the top for decoration.

NATURAL ICE CREAM

'What's your flavor?'

 

Coconut, mulberries & lemon (Serves 3)

  • 400ml coconut milk
  • 2 tbsp coconut cream/mousse
  • 1 ½ cup  mulberries (or any kind of berries)
  • ½ lemon
  • 4 tbsp maple syrup/ raw honey (or your favorite sweetener)
  • 3 tbsp dried cranberries
  • 1 tsp vanilla powder

Squeeze the lemon to make juice. Add the coconut milk, coconut cream or mousse, lemon juice, vanilla powder and maple syrup into a blender and mix until combine all the ingredients. Drop the creamy coconut-lemon cream into a jar and keep aside. Clean the blender and now mix the berries to make them into a purée. Chop the cranberries into small pieces. In small metallic containers (or any container that works for freezing) drop first some berry purée, then some coconut-lemon cream, now add some pieces of dried cranberries and start again the process by dropping some berry purée and so on until you fill up your forms. Place them in the freezer and cool down for approx. 2-3 hours. I like them creamy so i remove them from the freezer 15 minutes before eating them.

 

 
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Banana, carrot & caramelized hazelnuts (Serves 3)

  • 5 -6 bananas
  • 1 carrot
  • 6 tbsp coconut milk
  • 1 tsp cinnamon powder
  • A pinch of cardamom

Chop the bananas, peel and grind the carrot (keep it aside). Add the bananas, coconut milk and spices into your blender and mix in high speed until smooth. Place the mix into small freezer containers and add some carrot shreds and caramelized hazelnuts, combine with a small spoon.

Put and keep in the freezer for approx. 2-3 hours.

 

Caramelized hazelnuts

  • 1 cup hazelnuts
  • 6 fresh dates (soaked previously)
  • 2-3 tbsp natural water
  • A pinch of salt

Preheat the oven to 200°C. Add the dates in a mixing bowl, the water and a pinch of salt. MIx with a blender or food processor until you get a creamy texture. Cover a baking tray with parchment paper and place the hazelnuts on the top. Spread the dates pureé on the top and combine massaging with your hands. Roast the nuts for approx. 15-20 minutes, stir a couple of times. Remove and let them cool.

 

RAW PEANUT BUTTER & COCOA BARS

'A nutty combination'

 

12 bars

  • 35 fresh dates
  • 3 tbsp coconut oil
  • 3 tbsp peanut butter
  • 1 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 3 tbsp sesame seeds
  • 3 tbsp chia seeds
  • 3 tbsp hemp seeds
  • 2 tbsp raw cacao powder
  • 2 tbsp raw cacao nibs
  • 5-6 tbsp quinoa puffs
  • 1 tsp vanilla powder
  • A pinch of salt

In a blender place the sunflower, pumpkin and hemp seeds and grind until you get small chunky bites out of them. Place the mixture in a bowl and put aside. Now add the wet ingredients, dates, coconut oil and peanut butter into the food processor or blender and mix on high speed until smooth. Combine with the seeds mixture, adding the cacao powder and nibs, quinoa puffs chia seeds,vanilla powder and salt. (Keep the sesame seeds apart to decorate the bars). Combine with your hands until all the ingredients make a compact dough. Spread the batter into a metal tray putting some pressure with your hands until you get a regular surface. Sprinkle the sesame and some extra pumpkin seeds on the top and place it in the fridge for about 30 minutes.

Cut into bars. You can wrap them in paper and tie the package with some string for that special touch.

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Electrolux arranges a live streamed food event on the inspiration blog http://nowyourecooking.tumblr.com/. During three days, from morning through evening, 15 recipes will be cooked live on the blog. This is my recipe contribution for the cook-off.


PEAR DELICATESSEN

'A special moment to share'


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(8 small jars)

Poached pears

  • 4 pears
  • 1 orange
  • 1 cinnamon stick
  • 3 tbsp maple syrup

Vanilla crumble

  • 2 cups oats
  • 1 cup sunflower seeds
  • ½ raisins
  • 4 tbsp coconut oil
  • 1 tsp vanilla powder
  • 2 tsp coconut flour
  • A pinch of salt

Caramel sauce

  • 1 cup fresh dates (soaked previously)
  • 1 cup water or coconut milk
  • A pinch of salt

Poached pears: Preheat the oven to 200°C. Peel the pears and squeeze the orange. In a saucepan place the pears, orange juice, cinnamon stick and add water until the pears surface is covered. Drizzle the maple syrup into it. Cook for approx. 30-40 minutes in medium/high heat until the pears started to soften. Once cooked, put it on a side and let them cool. Cut into small pieces.

Vanilla crumble: In an oven tray add the crumble ingredients and combine together massaging with your hands. Bake for 20-25 minutes, stirring from time to time.

Caramel sauce: Place all the ingredients in a blender and mix in high speed until smooth.

To serve, create small jars by placing some crumble on the bottom, then some pieces of poached pears and lastly drizzle the caramel sauce on the top. I love to add some raw nuts and a vanilla stick to give them a special touch

CREAMY RASPBERRY COOKIES

'Cookies with some love inside'

 

(18  small cookies)

Cookies

  • 18 fresh dates
  • ½ cup sunflower seeds
  • ⅓ cup hemp seeds
  • ⅓ cup pumpkin seeds
  • 2 tbsp coconut flour
  • 1 tsp vanilla powder
  • A pinch of sea salt

Filling

  • 500 g frozen raspberries
  • 4 avocados
  • 4 tbsp maple syrup
  • ½ tsp vanilla powder

In a food processor or blender place the sunflower, pumpkin and hemp seeds and grind until you get small chunky pieces. Place the mixture in a bowl and put aside. Now add the dates into the food processor/blender and mix on high speed until smooth. Combine with the seed mixture, adding the coconut flour, vanilla powder and salt. Stir and work with your hands until all the ingredients make a compact dough. Spread the batter into a tray covered with some wax paper and add some pressure with a bread roller or similar until you get a regular surface. Place it in the fridge for about 30 minutes.

Meanwhile prepare the filling by mixing all the ingredients in a blender until you get a creamy texture. Put it in the fridge. To make the cookies use a small round cutter form. When they are ready, add some raspberry filling between two disks creating sandwich cookies.

STRAWBERRY PUDDING

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'Like a soft kiss'

 

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2 jars

  • 3 cups frozen strawberries
  • 2 dl coconut milk
  • 1 tbsp coconut cream
  • 2 tbsp lime juice
  • 6 tbsp chia seeds
  • ½ tsp vanilla powder
  • 8-10 dried apricots (previously soaked)
  • A pinch of sea or Himalaya salt

Place all the ingredients, an exception for the chia seeds in a blender. Mix on high speed until you get a smooth texture.

Add the strawberry cream into small jars and then add the chia seeds on top. Combine with a spoon a couple of times for about 10 minutes. Place in the fridge overnight.

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You can decorate your strawberry pudding with some dried apple chips and coconut flakes.


CHOCOLATE PARTY

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"A sweet way to celebrate"

Chocolate Bars

  • 4 tbsp coconut oil
  • 4 tbsp raw cacao butter
  • 10 tbsp raw cacao powder or ca
  • 8 tbsp maple syrup
  • 1 tsp vanilla powder or vanilla extract
  • A pinch of sea salt
  • 1 cup different nuts ( walnuts, pistachios, almonds, hazelnuts…)

In a saucepan, melt the cacao butter and coconut oil using a double boiler or a small pot in very low heat. Stir with a spoon until all the ingredients are well incorporated. Slowly add the cacao and whisk everything together until all the ingredients are melted.

Add the maple syrup, vanilla and salt . Stir again. Remove from the heat and place the chocolate into a metal container or pan covered with wax paper and by using a spatula make a plain surface.

Cover the chocolate with the nuts  (you can finely chop the nuts previously) and place it in the freezer until it hardens.

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Chocolate & frozen fruits

  • 2 tbsp coconut oil
  • 2 tbsp raw cacao butter
  • 4 tbsp raw cacao powder or carob
  • 2 tbsp maple syrup
  • ½ pomegranate
  • 4 small apples
  • 2 satsuma oranges
  • ½ cup pistachios
  • ½ cup almonds or hazelnuts

Remove the seeds from the pomegranate and place them on a wax paper, you can also use frozen ones. Follow the same recipe above to make the chocolate. Once the chocolate is ready, dip the apples and  satsumas halfway into it, and drizzle with the chopped nuts. Spread the rest of the chocolate over the pomegranate seeds. Place the fruits on wax paper and put it in the freezer. Use your creativity to serve this recipe, like some wooden sticks, papers in different colors and textures...

 

WINTER MARMALADE

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'Love in a jar, the best gift'

  • 2 cups fresh orange juice
  • Zest of ½ orange
  • 3 cups fresh lingon/cranberries (or frozen)
  • 3/ 4 grinded red beetroots
  • 2 cinnamon stick
  • 4 tbsp maple syrup
  • 2 tsp cinnamon powder
  • ½ tsp vanilla powder
  • ½ tsp cardamon powder

 

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Squeeze the orange to get juice out of them. Peel and grind the beets. Place them in a saucepan, together with the fresh juice, berries, and the rest of the ingredients, bring the mix to boil. Lower the heat to medium and cook for about 60-70 minutes until the liquid (juice) almost disappears, stir from time to time. Remove and let cool and rest for at least three hours.

Enjoy with some natural yogurt, muesli, bread or on the top of fresh fruits.