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Sweet Treats

Amazeballs

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Amazeballs

Amazeballs-1.jpg

OH MY! These amazeballs are just ah-amazing! Make them in large quantities and store them in the fridge for a few weeks. If you are like me and can't have them around because you end up eating'em all, freeze them and unfreeze from time to time. 

In this recipe I made the balls with nuts and cacao and then dusted them in different coatings for a variety of flavors. Sesame seeds for an interesting mix of sweet and salty, pistachio for it's great color and taste, coconut because it is a must-have, and one of my favorites - matcha - which has a distinct and particular green tea taste. Try one or all! 

Enjoy as a mid morning snack, afternoon pick-me-up or as cute after-dinner delights. 

amazeballs


ingredients

1 c hazelnuts
1/2 c cashews
1/2 c shredded coconut
10 dates
2 tbs cacao powder
2 tbs chia seeds
2 tbs coconut oil
1 tbs maple syrup (optional)
Pinch of salt

Dusting options:

  • Matcha powder
  • Pistachio slivers
  • Shredded coconut
  • Gomasio (sesame seeds with salt)

instructions

1.Throw the cashews, hazelnuts and shredded coconut into the food processor and pulse until it turns to a coarse flour, about 10-15 seconds. With the machine on, add the dates one by one. 

2. Then add the remaining ingredients and blitz for about 30 seconds.

3. Grab a tablespoon worth of the dough and roll it into a ball. Place on a plate. Repeat until all the dough is used up.

4. Now place your selected dusting option in a small bowl, and roll a ball in the dusting until it is evenly coated. Place the ball back on the plate. Repeat with as many balls as you want.

5. Place plate in the fridge for about 30 min so they firm up. Then store them in the fridge for weeks.

 From left to right: Gomasio, Matcha, Shredded coconut, pistachio.

From left to right: Gomasio, Matcha, Shredded coconut, pistachio.

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Banana roll

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Banana roll

Here's a fun and different way to have breakfast, or snack: Banana sushi rolls! These are quite filling so they are best when shared :) Adults and kids love them just as much so you will be sure to find someone to share with. 

banana roll

serves 2-3


ingredients

1 banana
1/3 c ground almonds
3 pitted medjool dates
1 tsp maca
1 tbs coconut oil
1/4 tsp walnuts
2 tbs shredded coconut

instructions

1. Place the almonds, dates, maca and coconut oil in a food processor and pulse until everything gets mixed and it becomes like a brownish paste. Now add in the walnuts and pulse 2 or 3 times, just enough to brake down the walnuts, but not too finely as you want them crunchy.

2. Take the mix and roll it into a ball. Place it on a counter and roll it flat using a rolling pin, about 5 mm thickness. A rough measure: as long as the banana and twice as wide.

3. Place banana in the middle and roll up the layer onto the banana. Using your fingers cover the entire banana in the nut mix.

4. Finally place the shredded coconut on a plate and roll the banana roll around until all sides of your banana are covered. 

5. Freeze for 10 min (you can skip this if you are lazy, but it does help to firm up the roll so you can make sharper cuts). Then using a knife make 2 cm slices and its ready to serve.


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Raw Berry Cake

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Raw Berry Cake

Spring is around the corner and with it warmer days! After this long and brutal winter here in NYC I though of sharing something more springy like this raw berry cake. 

This cake is a real crowdpleaser because it looks beautiful and tastes even better! Anyone who eats it will love you for making it :)

Making it is really easy too, you basically blend the ingredients and layer them onto a round silicone cake pan, or a springform pan with removable bottom. It's very satisfying to see it come together. 

You can serve it as a cake, or alternatively you could cut it either into bars or smaller cubes to enjoy as bite-sized treats. Amazing either way!

RAW BERRY CAKE

makes 10 slices


INGREDIENTS

Base:
1 c walnuts
1 c shredded coconut
8 medjool dates, pitted
Pinch of sea salt

Filling:
4 c cashews, soaked and drained
Juice of 2 lemons
Pinch of sea salt
1/2 c honey
1/2 c coconut oil
1 1/4  c water
1/2 c fresh raspberries
1/2 c fresh blueberries
1 c frozen raspberries

You will also need:
food processor
blender
9.5" /24 cm round cake pan


Best kept in the fridge for up to 3 days. 

INSTRUCTIONS

1. Grease a round silicone cake pan with coconut oil, making sure you do the bottom and the sides.

2. Throw the walnuts and coconut into the food processor and blitz until ground, about 1 minute. Then add the dates 1 by 1 and blitz until it becomes doughy, another minute. 

3. Transfer the base mix to the greased pan and using your hands flatten the dough evenly along the bottom creating a uniform and compact layer. Place in the freezer while you prepare the filling.

4. Throw the cashews, lemons juice, salt, water, honey and coconut oil into the blender and blend until creamy and no lumps remain.

5. Transfer 4 cups of this cashew batter into a big bowl. Add the fresh blueberries and fresh raspberries and stir them softly into the batter so they don't brake. This is your second layer. Remove the base from the freezer and pour this mix into the cake mould, forming a new layer. Return it to the freezer for at least 2 hours so its sets firmly. ** The more the layer freezes, the clearer the division between the layers. 

6. Meanwhile blend the remaining cashew batter with the frozen raspberries. This will be the pink layer. Once the middle layer is fully set, add this last layer to the cake and using a spatula spread it all along the top. Sprinkle shredded coconut along the top. Freeze again for another hour.

7. Once it is nicely set and firm, carefully pushing from the bottom release the cake out of the silicone and place it on a plate, ready to be cut and served.


 

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Valentine sweets for your faves

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Valentine sweets for your faves

Maybe because I was never a relationship kinda girl, but I never really agreed on how Valentine's day generally applies to lovers - It leaves so many people that are not in a relationship feeling left out! Valentine's day is also another consumeristic attempt to make us to buy more stuff. Instead I prefer to see Valentines day as a day dedicated to ALL the people in our lives that we love who make our lives special, that be a romantic partner, family members or beloved friends, this way no one feels left out in the act of receiving love. And I whole-heartedly believe that a great way to express love is through homemade food. For this reason I am sharing three very simple sweet recipes that you can prepare and gift to your loved ones as an act of appreciation and gratitude.  

COCONUT POPS


INGREDIENTS

2 c shredded coconut
3 capsules acai (optional)

You will also need:

lollipop sticks
lollipop mould


Dairy-free, gluten-free, vegan.

INSTRUCTIONS

1. Throw the shredded coconut into a food processor and turn the machine on. Let it go until the coconut liquifies (turns to butter).

2. Add the açai powder and continue to blend so it incorporates into the butter. This step is completely optional. The açai adds antioxidants and color to the pops, but they are just as good without it. 

3. Pour the butter into popsicle moulds and add a posicle stick. Make sure that the stick gets covered in the butter so its stable once it solidifies.

4. Place in the freezer for 15 min until they solidify. Then pop them straight out, ready to eat.

* Can be stored in the fridge for weeks.


ROSE & PISTACHIO CHOCOLATE


INGREDIENTS

1/2 c cacao butter
3 tbs raw cacao powder
2 tbs coconut palm sugar
2 tbs maple syrup
Pinch of himalayan salt
2 tbs dried rose petals 
2 tbs shelled pistachios

instructions

1. Start by liquifying the cacao butter gently in a saucepan over low heat. Do not let it boil!

2. Once melted, add the coconut palm sugar, maple syrup, salt and whisk thoroughly until the sugar dissolves.

3. Then add the cacao powder and continue to whisk until everything is well incorporated.

4. Remove from the heat and pour the mixture into a mould (I used a silicone bread mould, but a small baking dish lined with parchment paper will work well too).

5. Sprinkle the pistachios and rose petals over the chocolate.

6. Place in the freezer until it solidifies. Then remove from the mould and brake into pieces.

* Best kept in the fridge.


pistachio goji berry bars


ingredients

1/2 c raw almonds
1/2 shelled pistachios
8 medjool dates, pitted
2 tbs coconut oil
1/4 c goji berries
Pinch of himalayan salt

instructions

1. Place almonds in the food processor and pulse until ground.

2. With the machine on add the dates 1 by 1. Then add the coconut oil.

3. Next add the pistachios and blend again until it combines into the mix. Finally add the goji berries and salt, blend again so the gojis start to brake down and combine into the mix.

4. Line an 8x8 inch square tin (or any baking dish of a similar size) with parchment paper and trasfer the mix into it. Flatten it out with your fingers and the back of a big spoon so it creates a uniform flat layer. Freeze for 15 min. Then cut into 8 bars.

* Can be stored for weeks in the fridge.


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Christmas Cookies

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Christmas Cookies

These Christmas cookies are not only healthy and good for you but soooo tasty. You will not miss conventional cookies, I promise! Baking these cookies was really fun and my whole family ended up involved in the process. Food is love and has the power to bring people together. Cooking collectively is much more fun and gets everyone involved, engaged and connected. What better time to do this than the holidays, the time for celebration, connection and love with your closest ones.

I have included three recipes that I know you will love. First is the holiday classic Gingerbread Man with my own healthy twist, and healthy coconut icing. Second is my personal favourite, the Pistachio Lemon Cookie. Third, Matcha Chocolate cookies, made with a base of dates, nuts and cacao with a dusting of Matcha green tea that is applied at the end. If you don't like Matcha, just omit it and enjoy them as a simple chocolate cookie. These guilt-free cookies are great at any time, as a snack, with a cup of tea, after dinner, and can even serve as a lovely gift.

If you decide to make all three at once, I suggest you start preparing the dough for the first recipe, and let it refrigerate. Meanwhile prepare the dough of the second one, and refrigerate while you prepare the dough for the third one, which will also refrigerate. At this point turn on your oven, and take out the first dough. Roll it out, cut the shapes, place on the tray, and into the oven fro 10 minutes. Meanwhile, repeat the same process with the second dough, as you watch the cookies that are cooking. Then do the same with the third dough as you watch the second batch in the oven. Once you pull this batch out of the oven, place the last tray to bake while you make the icing for the Gingerbread cookies. 

I hope you enjoy the cookies and have great fun making them. Merry Christmas! xxx

gingerbread cookies


ingredients

Cookies

1 1/4 c raw almonds

1 c buckwheat flour

2 tbs ground ginger

1 1/2 tsp cinnamon

1/4 tsp baking soda

1/2 c natural maple syrup

6 tbs coconut oil, melted

1/3 c water

Icing

1/4 c coconut oil

1/4 shredded coconut

2 tbs agave syrup

instructions

Pre-heat oven at 355F/180C.

Throw almonds in a food processor and pulse until ground. In a big bowl, place the ground almonds together with buckwheat flour, ginger, cinnamon, baking soda, and mix. Stir in the maple syrup, coconut oil and water. Mix thoroughly until everything is well combined. Make a ball with the dough and wrap it in plastic film, place in the fridge for 20 minutes. 

Unwrap the dough. Dust your kitchen counter and rolling pin with buckwheat flour. Roll the dough over it until it forms a smooth and flat layer of 5 mm - 1/8". Line a tray with parchment paper. Now use the man cookie cutter to cut out shapes and place them on the tray. Once finished, re-roll the remaining dough and repeat the same process until all the dough is used up.

Place the tray in the oven and bake for 10 minutes. Remove from the oven and let it cool before decorating. 

In the meantime blend all the ingredients for the icing and once the cookies are cool, decorate using a spoon and your fingers. Then place in the fridge for 20 minutes until it sets. 

* Best stored in airtight containers in the fridge.


PISTACHIO LEMON COOKIES

Makes 20 cookies


INGREDIENTS

1 1/2 c shelled pistachios

2 c ground almonds

1/2 c natural maple syrup

2 tbs coconut oil

Zest of 1 lemon

Seeds of 1 vanilla bean

1/4 tsp baking soda

Pinch of himalayan salt

instructions

Pre-heat oven at 355F/180C.

Throw pistachios in a food processor and pulse for just a few seconds, enough for them to brake down, not too fine as you want them to stay crunchy. Place the pistachios and remaining ingredients in a big bowl and mix thoroughly, until well combined. Turn the dough into a ball and wrap in plastic film, refrigerate for 20 minutes. 

Unwrap the dough. Dust your kitchen counter and rolling pin with buckwheat/coconut flour. Roll the dough over it until it forms a smooth and flat layer of 5 mm - 1/8". Line a tray with parchment paper. Now use your cookie cutter of choice to cut out shapes and place them on the tray. Once finished, re-roll the remaining dough and repeat the same process until all the dough is used up.

Place the tray in the oven and bake for 10 minutes. Remove from the oven and let it cool before eating. Don't worry if they feel soft when you remove them from the oven, they will crips up as they cool.

* Best stored in airtight containers in the fridge.


matcha chocolate cookies

Makes 17 cookies


ingredients

1 1/2 c raw almonds

1 c walnuts

2 heaping tbs raw cacao powder

1/2 tsp baking soda

Pinch of himalayan salt

1/2 c maple syrup

2 tbs coconut oil

6 medjool dates, pitted

Matcha* green tea for dusting


* Matcha is a superfood. Its concentrated green tea in powdered form. It is extremely high in antioxidants, boost the immune system and provides really long lasting energy. Can be taken as a tea or added to cookies, smoothies, porridge, sweets or desserts. 

INSTRUCTIONS

Pre-heat oven at 355F/180C.

Throw almonds in a food processor and pulse until ground, then place in a big bowl. Then throw in the food processor the walnuts and pulse just a few seconds, enough to brake them down and keep them crunchy. Add it to the big bowl, with the cacao, baking soda and salt, and mix. Throw the dates, coconut oil and maple syrup in the food processor and pulse until liquified. Add it to the big bowl and mix thoroughly, until everything is well combined. Make a ball with the dough and wrap it in plastic film, place in the fridge for 20 minutes.

Unwrap the dough. Dust your kitchen counter and rolling pin with buckwheat/coconut flour. Roll the dough over it until it forms a smooth and flat layer of 5 mm - 1/8". Line a tray with parchment paper. Now use your cookie cutter of choice to cut out shapes and place them on the tray. Once finished, re-roll the remaining dough and repeat the same process until all the dough is used up.

Place the tray in the oven and bake for 10 minutes. Remove from the oven and let them cool. Don't worry if they feel soft when you remove them from the oven, they will crips up as they cool.

At this point you can use a sieve to dust the top of the cookies with Matcha. 

* Best stored in airtight containers in the fridge.


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HOW TO MAKE NICE CREAM

HOW TO MAKE NICE CREAM

This is the easiest ice cream to make and its so delicious. The recipe calls for three ingredients and the main star is the Chinese 5 spice. This is a blend of spices that encompasses 5 flavours: sweet, sour, salty, pungent and bitter. It may sound weird to use it for ice cream, but believe me, it goes really well with coconut milk, delivering a sweet and tasty flavour that will satisfy any ice cream craving. To achieve a creamier ice cream consistency, I suggest using plain coconut milk, as opposed to the 'light' version. As to the sweetener, you can add as much or little as you want it sweet. 

nice cream RECIPE

Serves 4


prep time: 4 min

cook time: 1h50

total time: 1h54


ingredients

1 can coconut milk 

5 tbs natural maple syrup

1 1/2 tbs Chinese 5 spice

INSTRUCTIONS

1. Pop all the ingredients in a blender

2. Blend until smooth

3. Pour into an ice cream machine and churn for 15 min

4. Transfer ice cream to glass container and freeze for 1 h before eating

5. Scoop and serve


Store it for 2 months in the freezer. If the ice cream has been freezing for a long time, make sure to bring it out of the freezer at least 10/15 minutes before eating it.


❤  This ice cream can be enjoyed as it is as a delicious dessert. 

❤  Or served with warm poached apples for a tasty breakfast or snack.