These are my favorite energy bites when I need energy boost during busy work days.
All you need is:
- 1/2 cup almonds
- 1/2 cup hazelnuts
- 3-4 medjool dates
- 1/4 cup unsweetened coconut flakes
- 1/4 cup fine oats
- 2 tsp matcha powder
- 1 tbs honey or maple syrup
- 1 tbs coconut oil
- 1 tsp cinnamon
- 1/4 cup pistachios, chopped (for rolling)
Start with soaking the almonds and hazelnuts in water for 8-12 hours.
The medjool dates should be also soaked in water for just few minutes until they’re soft enough to puree. The soaking water could be later used in smoothies 🙂
Combine all ingredients into food processor and process for couple minutes until finely chopped and blended.
Roll the mixture into small evenly sized balls. Then roll each into the chopped pistachios.
Enjoy immediately or store in the fridge for 3-5 days in an airtight container.
I recently had to make a vegan dessert and I was actually very surprised of the outcome. This vegan brownie will surely win your attention (and heart) 🙂
- 100gr almond flour (or ground almonds)
- 70gr carob powder
- 2 flax eggs
- 1 tsp baking powder
- optional: 3 tbsp wholegrain flour
- 160ml maple syrup
- 70gr coconut oil
- 1 tsp vanilla extract
- 1/4 tsp salt
For the whipped coconut cream you need a 200gr package of coconut cream and tablespoon of coconut sugar.
Start with preparing the flax eggs. I used THIS recipe, so I mixed 2 spoons of raw flax seeds that I just ground, with 6 table spoons of water. The mixture should chill in fridge for at least 15mins up to 1 hour.
The brownie mixture is just enough to fill 20cm (8″) pan, so prepare one and preheat the oven to 180*C (350* F).
In a bowl whisk together the coconut oil, maple syrup, flax eggs and vanilla extract.
In another bowl mix well the carob powder, almond flour, wholegrain flour, baking powder and salt.
Mix dry ingredients with the wet until combined. Pour into the baking pan and smooth the top.
Bake for about 30 mins.
Serve with frosting or decoration of your choice.
For whipped cream I used Cocomi coconut cream as it just needs to be chilled for couple of hours in the fridge and then whisked with a hand mixer. I added a spoon of coconut sugar and in just few minutes I got this creamy texture and delightful taste.
A no-bake recipe that will tempt your senses!
What you need:
- 300gr shortbread biscuits (homemade or store-brought)
- 2 large eggs
- 3 tbsp sugar
- 4 tbsp confectioner’s sugar
- 150gr unsalted butter
- 1 cup walnuts, roasted and finely chopped
- 2 tbsp cocoa powder
- 100gr dark chocolate, finely chopped
- 1 tbsp rum
- 3 tbsp morello cherry jam
- 1 tsp vanilla extract
- 3 tbsp confectioner’s sugar for rolling
Blend biscuits in a food processor or chop with knife.
Beat butter and confectioner’s sugar until you get a smooth, soft paste. Add the cocoa powder, vanilla extract and rum.
Whisk the eggs with sugar in a heatproof bowl. Put it on the stove top on a pan with boiling water, stirring constantly in a zigzag or figure-8 pattern (known as a double boiler technique) until thickened. Do not boil and be careful not to overcook the eggs.
Combine the wet with the dry ingredients and mix well. Place the mixture on plastic wrap covered with confectioner’s sugar, and form it in a shape of salami. I use sushi roller mat.
Refrigerate for at least 6 hours or overnight.
When ready to serve, cut in 1cm width slices and sift confectioner’s sugar on top.