Place dates, almonds, chia seeds, dried apples, cashews, coconut oil and cinnamon in a food processor and combine until everything is well blended. Place a tablespoon full of the mixture into your hands and roll into balls and roll the balls in desiccated coconut. Place in fridge to set.
Tip: You can get creative with spices and flavour. Double the measurements and freeze some balls, so you have always some delicious treat in the freezer.
Tip: You can get creative with spices and flavour. Double the measurements and freeze some balls, so you have always some delicious treat in the freezer.
Raw chocolate bar recipe ...
70 grams almonds 15 grams chia seeds 25 grams cacao nibs 20 grams rolled oats ( gluten free) 40 grams protein powder, i.e. hemp protein 4 – 6 medjool dates 60 grams (3 tablespoons) coconut oil, melted 20 grams (2 tablespoons) raw cacao 1/4 teaspoon sea salt 1/2 teaspoon vanilla |
Place the almonds into the bowl of a food processor and pulse until roughly chopped. Add the chia seeds, cacao nibs, oats, and protein powder and pulse a few more times. You want texture and some crunch so don’t overdo it. Place the mixture in a large bowl and set aside.
Add the dates, coconut oil, cacao, salt, and vanilla to the food processor and process until well blended. You want the dates to be pureed so the mixture is a paste. Add this to the dry mixture in the bowl, and mix until well combined.
Spread the mix into the prepared baking dish. I found that an 18cm square silicon dish was the perfect size to make ten even bars.
Place in the fridge for about 30 mins. Remove and cut into bars. Indulge!
Stores in the fridge for up to a week or so.
Add the dates, coconut oil, cacao, salt, and vanilla to the food processor and process until well blended. You want the dates to be pureed so the mixture is a paste. Add this to the dry mixture in the bowl, and mix until well combined.
Spread the mix into the prepared baking dish. I found that an 18cm square silicon dish was the perfect size to make ten even bars.
Place in the fridge for about 30 mins. Remove and cut into bars. Indulge!
Stores in the fridge for up to a week or so.
Cinnamon Chia Pudding
1 cup water 4 Medjool dates 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon tahini (or almond butter) 1/4 cup chia seeds Pinch sea salt 1/2 teaspoon vanilla extract Toppings: 1/4 cup coconut 1/4 cup blueberries To make the pudding: blend all the ingredients - except the chai seeds - together until smooth. In a bowl, stir in the chia seeds with the mixture you just blended, until evenly combined. Let this sit for 20 minutes so the chia seeds can puff up and soften. Then top with coconut, berries and whatever else you like. Enjoy! |
Place nuts in a food processor and grind until you have small pieces (not too much, otherwise you have nut flour). Add dates and prunes and blend them well. Add the rest of the ingredients and blend again. Either form balls and roll them in coconut or cacao or put the whole mass into a flat bowl, press it firmly and cover it with whatever icing you like. Let them sit in the fridge for at least 30 min. Cut into pieces and enjoy!
LENTIL LETTUCE CUPS
1 large red onion (diced) 1 large squash or butternut pumpkin (cubed) 2 cups cooked lentils oil for cooking salt & pepper 6 butter lettuce leaves Roast squash or butternut pumpkin in oven until cooked Sauté onion in oil. Mix lentils with cooked squash, onion, salt, pepper and a dash of oil Spoon mixture into lettuce cups to serve - Indulge and enjoy! |