Chocolate Omega 3 Bites

These bites are so simple to make you will want to make over and over again. They are jammed pack with incredible skin loving omegas 3 thanks to the chia seeds and hemp seeds and they burst with amazing antioxidants thanks to the goji berries and One Earth Chocolate Dream superfood blend.

I love adding cacao butter as it really makes them taste like rich, indulgent chocolate, if you can’t find it you can substitute it with some good quality melted dark chocolate.

Ingredients: makes about 10-12 bites

¾ cup of almonds

2 tablespoons of hemp hearts

2 tablespoons of chia seeds

14-15 pitted medjool dates ( if you can’t find medjool dates you can use normal dates just make sure you soak them in some warm water for at least ½ an hour)

4 tablespoons of One Earth Chocolate Dream

1 tablespoon of goji berries

20gr of melted cacao butter (this is optional but it will give the bites a rich and chocolately flavour- you can also swap it with 50gr of melted dark chocolate)

Desiccated coconut for dusting

Place the almonds, hemp seeds, chia seeds into a food processor and blitz until you have a coarse kind of flour. Add the pitted dates, One Earth Coco Chocolate Dream, goji berries, and the melted cacao butter if using. Blitz again for a good minute or so until you have a sticky dough when pressed between your fingers.

Line a brownies tin with some parchment paper. Transfer the sticky mixture into the tin and with your hands press it down and spread it evenly. Sprinkle with shredded coconut and place it in the frdge to set for at least 1 hour.

Remove the tin from the fridge and cut into slices/squares. Store them in an airtight container in the fridge for up to 2 weeks.

 

 

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Vanilla & Sesame Energy Balls

These bliss balls are one of my favourite flavour combination. The sweetness of the Vanilla Zilla goes so incredible well with the slight bitterness of the sesame seeds.

They are the perfect snack to make in advance as they will guarantee you to have a healthy and filling snack always on hand.

I love adding chia seeds for extra protein, omegas 3 and minerals but if you don’t have them you can leave them out, they will equally taste delicious!

 

Ingredients:

¾ cup of almonds

1/3 cup of white sesame seeds

2 tablespoons of chia seeds

12 medjol dates – if you can’t find medjol date you can use normal one just make sure to soak them in some warm water for at least 30 mins

2 tablespoon of One Earth Vanilla Zilla

For the coating (optional)

About ½ cup of sesame seeds

Simple place the almonds and sesame seeds into a food processor and blitz until you have a coarse flour. Add the pitted dates, chia seeds and the Vanilla Zilla.

Blitz again until a sticky dough starts to form (it should be sticky when pressed between your fingers). Remove the dough from the food processor and start to roll it into balls.

Roll the balls onto the sesame seeds (if using) and place them in the fridge to set for at least 1 hour.

 

 

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Wild Garlic & Watercress Spring Pesto

This is literally spring on a plate. I am so in love with all the fresh, seasonal produces that I decided to put them all together in this recipe for an explosion of spring flavours.

Wild garlic is definitely a game changer as it has a much sweeter and subtle taste compared to normal one. Is definitely worth to go the extra mile and try to find it but if you can’t find it just use 1 clove of regular garlic and add more basil leaves.

 

Ingredients:

 

A bunch of wild garlic (leaves & flowers)

¾ cup of cashew (you can use pine nuts as well)

A generous handful of fresh basil leaves

1 cup of chopped watercress

2 tablespoons of olive oil

The juice of 1 lemon (use half if you don’t like too lemony)

1 tablespoon of Love Raw Simple Greens

2 tablespoons of nutritional yeast

Salt & pepper to taste

 

Pasta of your choice (I have used brown rice spaghetti)

 

To sprinkle on top: fresh chives

 

Place the cashew in the food processor and blitz until you have a coarse mixture. Add all the other ingredients and blitz again for at least 1 minute until you have a creamy consistency. If you find the pesto too thick add a splash of water or more olive oil.

 

Cook the pasta of your choice according to the cooking instructions. Mix about 2 tablespoon of pesto in each plate and sprinkle with the fresh chopped chives.

 

Store the leftover pesto in a jar in the fridge for few days.

 

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Vanilla & Coconut Hazelnut Butter

I absolutely adore making my own nut butter, it’s much simpler than you think and you can really go crazy with different flavours combination. This Vanilla, coconut and hazelnut is by far one of my favourite! I love how the sweetness of the vanilla goes so well with the tropical flavour of the coconut and the earthiness of the hazelnuts.

Ingredients:

2 cups of raw hazelnuts

1 tablespoon of melted coconut oil

2 tablespoons of One Earth Vanilla Zilla

a pinch of sea salt

Spread the hazelnuts onto a roasting tray and toast them in the oven at 150 degrees Celsius (not higher or they will burn) for 20 minutes. Make sure to give a shake halfway to make sure they roast evenly.

Remove the nuts from the oven and let them cool down for 10 minutes.

Place the hazelnut and the coconut oil into a food processor. Be prepared to be patient as the process of making your own nut butter does require some time.

In total you will need to run your food processor from 8 to 10 minutes.

Start by blitzing the nuts for at least 2 minutes. Stop the food processor and scrape the sides. Blitz again and from time to time keep scraping the sides and give it a stir. The mixture at the beginning will be really dry and crumbly but eventually it will start to become a creamy and buttery mixture.

Once you are happy with the consistency add the One Earth Vanilla Zilla and the pinch of salt, give it another blitz juts to combine all the ingredients together.

 

Spoon the nut butter into a jar and or an air tight container.

 

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Full Veggie Breakfast

This is perfect breakfast for lazy days or for weekend mornings when you have more time on hand to treat yourself to a scrumptious breakfast. I love how much veggies are packed into this plant powered brekkie which will definitely keep you full and satisfied until lunch time or even longer. I have been totally obsessed with tofu scramble lately especially when packed with spices. For this recipe I love adding Love Raw Immunity booster, which apart from giving it a bright yellow colour, it also adds so much anti oxidants and anti inflammatory properties.

Ingredients:

1 pack of firm tofu (about 200 gr)

1 avocado

2 medium size potatoes

About 20 cherry tomatoes

About 300 gr of spinach of greens of your choice (kale will work as well) roughly chopped

2 cloves of garlic

A glug of olive oil

1 tablespoon of Love Raw Immunity Booster

1 teaspoon of smoked paprika

1 teaspoon of salt

1 teaspoon of pepper

To serve:

2 finely sliced spring onion or chives

A handful of finely chopped dill

 

Start by cooking the potatoes.  Preheat the oven at 180 degrees Celsius. Sliced the potatoes into large cubes. Place them in a bowl and sprinkle them with salt & pepper and the smoked paprika. With your hands rub the spices onto the potatoes. Place the potatoes onto a rack keeping separated from each other. Bake them in the oven for 30 minutes.

While the potatoes are cooking slice the cherry tomatoes in half. Scatter them on a baking tray, sprinkle them with salt & pepper and add a drizzle of olive oil. Place the tomatoes in the oven halfway through the cooking time of the potatoes (15 minutes).

Once the tomatoes are in the oven you can start making the tofu scramble. In a frying pan add a glug of water or olive oil. Crush the garlic cloves and add them to the pan. Cook the garlic on a low heat for a couple of minutes. With your hands crumble the tofu and add it to the pan. Give it a good stir and add a sprinkle of smoked paprika and Love Raw Immunity blend. Cook the tofu giving it a stir from time to time  for about 7-10 minutes.

To cook the greens you can either add them to the pan with the tofu for a couple of minutes until they start to wilt or if you prefer you can just cook them in a separate pan with a splash of water.

Once the potatoes and tomatoes are cooked remove them from the oven and separate them in 2 plates. Add the tofu scramble. Slice the avocado in half and add it to the plates. Serve with some fresh spring onion and a squeeze of lemon.

 

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Green Bombs with a Raspberry Jam Center

Although these balls might not look as the most decadent dessert they are actually surprisingly sweet and moreish. The Udo’s Choice Beyond Green powder adds some much amazing alkaline green goodness without compromising the taste. The raspberry jam filling is just the perfect little surprise when you bite into them and their sweetness goes so well with the bitterness of the green powder.

They are a great afternoon pick me up to keep in the fridge for whenever a sugar crave strikes.

 

Makes about 12-14 balls

 

Ingredients:

 

½ cup of oats

 

½ cup of ground almond

 

1 tablespoon of Udo’s Choice Beyond Greens

 

3 tablespoons of agave nectar

 

½ cup of shredded coconut for coating

 

A splash of vanilla extract

 

For the raspberry jam:

 

1 cup of fresh or frozen raspberries

 

2 tablespoon of chia seeds

 

2 tablespoon of coconut sugar (optional)

 

Start by making the jam:

 

Place the raspberries in pan with a splash of water on a medium heat. Cover with the lid and bring it to boil. Once the fruit start to bubble away turn the heat down to a simmer. Add the chia seeds, and coconut sugar. Cook the jam on a low heat for about 20-25 minutes until it becomes gloopy and thick.

Don’t worry if it’s slightly runny when still hot, it will thicken up during cooling process.

 

To make the balls place the oats into a blender and blend until you have a flour kind of consistency. Transfer the oat flour into a bowl and add the ground almond and Udo’s Beyond Greens Powder. Combine everything well.

Add the agave nectar and the vanilla extract and mix well. At this point you should have a sticky and solid dough. Roll it into balls. With one of your fingers press down into the ball to make a small dent. put about ½ teaspoon of the raspberries jam in the hole and with your finger close back the ball. Roll all the balls onto the shredded coconuts. Refrigerate them for a couple of hours and enjoy!

 

 

 

 

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Chocolate & Berry Cheescake Slices

 

These slices apart from looking super pretty they are so incredible delicious and they will guarantee to satisfy any sweet cravings. The base is super gooey, with a lovely crunch from the almonds and super chocolately thanks to the One Earth Chocolate Dream.

The cheesecake layer is decadently creamy and the raspberries and strawberries add a lovely fresh and summery note which goes perfectly with the richness of the chocolate.

 

Ingredients:

 

Makes about 12- 14 slices depending on the sizes

 

For the base:

 

¾ cup of almonds

 

12 medjool dates (if you can’t find medjool dates you can use normal one, you might need to use more and make sure to soak them in water for at least ½ an hour)

 

3 tablespoons of One Earth Chocolate Dream

 

1 tablespoon of melted coconut oil

 

For the cheesecake layer:

 

1 cup of cashews

 

1 cup of mixed raspberries and strawberries

 

2 tablespoons of melted coconut butter (not coconut oil) – If you can’t find it you can sub it for 1 tablespoon of coconut oil

 

3 tablespoon of agave nectar

 

A splash of vanilla extract

 

Toppings (optional)

 

About 40 gr of good quality dark chocolate to drizzle on top

 

Edible rose petals

 

Line a brownies tin with parchment paper.

 

To make the base simply place the almond into a food processor with the One Earth Chocolate Dream. Blitz until you have a coarse flour. Add the pitted dates and the coconut oil and blitz again until a sticky dough starts to form.

 

Remove the dough from the food processor and transfer it to the brownies tin. With your hands press the mixture to spread it evenly across the tin.

 

Place the tin in the freezer while you are making the berry layer.

 

Place the cashews into a food processor with the melted coconut oil and let it run for few minutes until a cashew butter kind of consistency starts to form. You might need to scrape the sides from time to time and blitz again.

 

Once you have a creamy consistency add the mixed berries, agave nectar and the splash of vanilla extract. Blitz again for a  minute until all the berries have been pureed and you a have a smooth mixture.

 

Remove the tin from the freezer and pour the berry cream on top of base. With a spatula or the back of a spoon spread the mixture evenly across the tin. Place the tin back in the freezer to set for at least 2 hours.

 

Remove the tin from the freezer 10-15 minutes before serving. Drizzle with the melted chocolate and rose petal (if you using), cut into slices and enjoy!

 

Store the slices in the freezer for few weeks.

 

 

 

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Double Chocolate Easter Mini Tarts

These tarts are so decadent and rich nobody will ever guess that are completely raw and dairy free! They look super pretty when decorate with fresh berries and edible flavours making them such a great dessert for dinner parties

The base is a combination of coconut flour, ground almonds, raw cacao and dates filled with super silky coconut milk and dark chocolate. Because they are completely raw they only take only 10 minutes to make them and you can easily make them in advance and store them in the freezer/fridge.

Makes about 3- 4 tarts depending on the size

 

Ingredients:

 

For the base

 

¾ cup of coconut flour

 

¼ cup of ground almond

 

3 tablespoon of raw cacao powder

 

10 medjol dates

 

1 tablespoon of Udo’s choice oil

 

For the chocolate filling:

 

1 can of full fat coconut milk chilled in the fridge the night before (very important, please don’t skip)

 

70 gr of good quality dark chocolate

 

3 tablespoons of agave nectar

 

A splash of vanilla extract

 

Optional decorations:

 

About 30 gr of melted dark chocolate to drizzle on top

 

Fresh berries of your choice

 

In a food processor place the coconut flour, ground almonds and cacao powder and blitz for a minute or so until everything is fully combined. Add the pitted dates, the Udo’s choice oil and blitz again until a sticky dough starts to form.

Grease the mini tart cases with a bit of coconut oil. Remove the mixture from the food processor and with your fingers press it down evenly onto the cake tin. Place the tarts in the freezer while you are making the filling.

For the filling scoop out the solid part of the coconut milk which it normally at the top of the tin. DON’T use the water, you only want to use the solid, creamy part. Pour it into a pan on a low heat, add the chopped dark chocolate and gently let it melt. Add the agave nectar and the vanilla essence.

Remove the tarts from the freezer.

Once the coconut milk and chocolate are all melted and combined together pour the mixture on top of base. Place the tarts back in the freezer and let it set for at least 2 hours.

Remove them from the freezer half an hour before serving. To make it easier to pop the tarts out of the cases I just hover them over a bowl or boiling water.Drizzle them with some melted dark chocolate and decorate with fresh berries.

Store the tarts in the freezer for up to 7 days.

 

 

 

 

 

 

 

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Earl Grey and Chocolate Raw Truffles

These truffles are the perfect sweet pick me up or the perfect gift to bring to any dinners or parties. They take no time to put together and you can make them in advance and store them in fridge for few weeks.

 

I absolutely love the combination of flavours between chocolate and We Are Tea Earl Grey tea: the tea adds a lovely warm and sweet note which goes perfectly with the bitterness of the raw cacao.

 

 

Makes about 16-18 small truffles

 

Ingredients:

 

250 gr of pitted medjool dates

1 tablespoon of melted coconut oil

3 tablespoon of raw cacao powder + more for dusting

1 tablespoon of We Are Tea Earl Grey Supreme Black Tea

 

 

If you can’t get your hands on medjool dates you can use normal one, just make sure you soak them beforehand for about 1 hour in warm water. Drain them and squeeze the excess water out with some kitchen paper.

Place the earl grey leaf into a spice grinder and let it work for about 1 minutes until you get a fine powder. If you don’t have a spice grinder you can use a mortar and pestle, juts add a splash of water and work it until you have thin paste.

 

Add the pitted dated, coconut oil, raw cacao powder and the earl grey powder into processor and let it blitz for a couple of minutes. You might need to scrape the sides of the food processor from time to time. The truffle dough is ready when it turns into a sticky ball.

 

Remove the mixture from the food processor and with your hands roll it into small balls.

 

Dust the truffles by rolling them into some more raw cacao powder. Place them in the fridge to set for about 1 hour.  Enjoy!

 

Store the truffles in an airtight container in the fridge for a couple of weeks.

 

 

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Triple Chocolate Rice Crispies Easter Brownies

These brownies are just a chocolate dream!  They are the perfect treat to serve to family and friends during the Easter Celebrations. They are super rich, decadent and indulgent and yet only made by wholesome ingredients and completely refined sugar free.

All the three layers are packed with gorgeous chocolate and rich nut butter, while the rice puffs add a nice crunchy texture. The colourful Easter eggs and shapes are such and pretty addition, making them even more appealing and fun to eat.

Ingredients:

For the base:

¾  cup coconut flour

½ cup of ground almond

3 tablespoons of raw cacao powder

2 tablespoons of Udo’s Choice Oil

3 tablespoons of almond butter

For the rice crispies layer:

2 cups of puffed rice

½ cup of almond butter

3 tablespoons of agave nectar

40 gr of good quality dark chocolate

For the chocolate fudge layer:

1 cup of almond butter

1 tablespoon of coconut oil

3 tablespoon of raw cacao powder

2 tablespoons of agave nectar

A splash of vanilla extract

For the white chocolate Easter Eggs:

1 cup of raw cashews

100g of melted cacao butter

1 cup of raspberries

4 tablespoons of agave nectar

Juice of 1/2 lemon

1 teaspoon of turmeric

1/2 a teaspoon of vanilla powder

1 teaspoon of Udo’s Choice Green powder

Start by making the chocolate eggs:

 

Add 1 cup of cashews to a food processor and blend for 10 minutes until cashew butter kind of consistency start to form. Add the melted cacao butter, vanilla powder, maple syrup to the cashew butter mixture and blend for few minutes until you have a creamy and smooth consistency.

Remove ¾ of the mixture from the processor and divide it equally in two separate bowls. Blend the mixture left in the food processor with the raspberries for 2 minutes. Spoon the pink mixture into your egg case ( I used a silicon one) and place it in the freezer.

Wash the food processor, then blend the second bowl of the cashew/cacao mix with the juice of half a lemon and 1 tsp turmeric until all combined. Spoon again into the egg case and place it back in the freezer.

Repeat the same process for the last part of the cashew/cacao mixture and just add 1 teaspoon of the Udo’s Choice green powder. Freeze the eggs for about 1 hour.

 

To make the brownies:

 

For the base in a bowl mix together the coconut flour, ground almond and raw cacao powder. Add the almond butter, Udo’s choice oil and agave nectar. Mix everything together until you have a solid sticky dough.

Line a brownies tin with some parchment paper.  With your hands press down and spread the mixture onto the base of the tin until is all covered. Place the tin in the freezer.

 

For the middle layer:

 

In a small pan on a low heat add the almond butter, agave nectar and dark chocolate. Keep stirring the mixture until everything is incorporated and the chocolate is completely melted. Remove the pan from the heat and add the puffed rice. Mix everything together until all the puffs are coated in the chocolate mixture.

 

Remove the tin from the freezer. Using a spatula spread the rice puffs mixture on top of the base. Place it back in the freezer.

 

For the chocolate fudge layer place the almond butter into a small pan on a low heat. Add the coconut oil, raw cacao powder vanilla and agave nectar. Mix everything together until you have no lumps.

 

Spread the chocolate fudge on top of the rice puffs layer and place the tin back in the freezer to set for at least 1 hour.

 

Remove the brownies from the freezer at least 20 minutes before serving. Slice them into square and top each of them with one chocolate eggs.

 

 

 

 

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