Tiger Nut Milk – 3 Flavours

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I have to admit I don’t tend to make my own nut milk, most of the times I take the lazy route and just go for the shop bought ones. Saying that I think there is something very special about making your own non dairy milk. First of all it always turn up so much creamier than the one you buy, second of all you can really go crazy with different flavours and create your personal nut milk of choice!

 I wasn’t really familiar with tiger nuts until the Tiger nut Company sent me a bag full of these kind of prehistoric looking wrinkly round things. After looking at them for about a week contemplating what to do with them I decide to take the easy option and make milk. The result was outstanding! Super creamy, naturally sweet, silky, tiger nuts milk.

 In case you don’t know tiger nuts are rich in fibres,magnesium and vitamin E. They are also a very good source of protein and healthy fats.

 Below you can find 3 of my favourite flavours, needless to say the chocolate is just to die for. If you are looking for something to use for your everyday porridge or for your smoothies the vanilla and maple is the perfect choice, whether the salted caramel is ideal when you want to go the extra mile and treat yourself with something special. It’s obviously best to drink them straight away but they will last in the fridge for up to 5 days.

 Vanilla Maple Tiger nut milk:

 1 cup of tiger nuts

 3 cups of water

 1 tablespoon of maple syrup

 1 teaspoon of vanilla powder or essence

 Chocolate version:

 1 ½ tablespoon of raw cacao (or more if you want it more chocolately)

 3 pitted dates (preferably soaked in some warm water for ½ an hour)

 1/2 teaspoon of cinnamon

 Salted caramel:

 1 ½ tablespoon of carob powder

 2 tablespoon of coconut syrup

 A pinch of sea salt

 Soak the tiger nut in plenty of water the night before you are planning to make the milk (they need to soak for at least 8 hours). Drain and rinse the nuts and place them in a blender with the 3 cups of water. Blend for at least 1 minutes until a frothy milk starts to form.

 Pour the milk mixture into a cheese cloth/nut milk bag ( an old pair of tights will do too) and with your hands squeeze out the liquid. Once you got all the liquid out transfer the milk back the blender and add the maple syrup and the vanilla (or the flavour of your choice) and blend again until it’s all smooth.

Store the milk into air tight bottle or jar in the fridge for up to 5 days. Separation is natural so make sure you give it a quick shake before using it.

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Chocolate Peanut Butter Slices

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These bars are just a dream come true! I have been totally loving peanut butter lately, it’s almost taking over my love for almond butter 😉 Obviously you can’t go wrong with nut butter and chocolate, is just the best combination! To stop myself from eating the whole tray I took them into my office and they have been an absolutely hit. They are super moorish, decadent and satisfying, I warn you once you start eating them you might not be able to stop 🙂

Ingredients:

For the base:

 1 cup of almonds (pecans, cashews will work as well)

 1/2 cup of buckwheat groats

 1 tablespoon of cacao nibs

 15  pitted dates

 1 tablespoon of melted coconut oil

 40 gr of melted good quality dark chocolate (I have used Raw Halo)

For the peanut butter/chocolate layer

 10 pitted dates

 3 heaped tablespoons of peanut butter

1 tablespoon of coconut oil

2 tablespoon of raw cacao powder

Cacao nibs to sprinkle on top (optional)

Start by making the base: in a food processor place the nuts and pulse for about 1 minute until they become a coarse flour. Add the buckwheat groats and the cacao nibs and pulse again for only few seconds. You still want to have a crunch from them. Add the melted chocolate and the pitted dates and blitz for another minute until you have a sticky dough ( the mixture should be sticking together when pressed between your fingers).

 Line a brownie tin with a some baking paper. Remove the mixture from the food processor and pour into the baking tin. With your fingers press it down and try to spread it across the tin and evenly as possible. Place it in the fridge to set.

 To make the peanut butter/chocolate layer: place the pitted dates, coconut oil and the peanut butter into the food processor. You want to let the food processor works for at least 2-3 minutes to get the mixture as smooth as possible. If you find the mixture is still quite thick and clumpy you can add a splash of water to help the food processor to work its magic 😉  Add the raw cacao powder and blitz again for only few seconds until it’s fully incorporated.

 Pour the mixture into the tin. With a spatula spread it across on the nutty base. You might want to use your hands as it tends to be quite sticky. Sprinkle the top with cacao nibs (if using).

 Place the tin back in the fridge for at least another hour. Before serving cut it into slices and enjoy them!

 Keep them in airtight container in the fridge for up to 2 weeks.

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Chocolate Caramel Almond Nougat Slices

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These bars are absolutely heaven! They so incredible delicious, decadent, rich and satisfying that nobody will believe that they are raw and vegan! They are super easy to make and they last in the fridge or freezer forever, I have used almond but I think pecans or hazelnuts will work as well.

Ingredients:

For the chocolate layer:

6 tablespoons of coconut oil

6 tablespoon of rice malt syrup

1/2 cup of roughly chopped almond

14 tablespoons of raw cacao powder or cocoa powder

a pinch of salt

For the almond layer:

2 cups of ground almond

3 tablespoon of almond butter

3 tablespoon of rice malt syrup

1 tablespoon of melted coconut oil

For the caramel layer:

15 medjool dates

2 heaped tablespoon of almond butter

Flaked almond to sprinkle on top

To make the chocolate layer: On a low heat melt gently the coconut oil until is completely liquid. Add the raw cacao powder, pinch of salt and the rice malt syrup and whisk everything together until is all nice and smooth. Add the chopped almonds and mix again.

Line a baking tin with parchment paper. Pour the chocolate mixture into the tin. Level it out with a spatula. Place it in the freezer to firm up while you are making the other 2 layers.

To make the almond layer: place in a bowl the ground almond and add the almond butter and the rice malt syrup. Mix everything together. You should have quite a sticky mixture. Remove the tin from the freezer. Spread the almond layer on top of the chocolate layer. Spread the mixture evenly with your fingers across the tin. Place it back in the freezer.

To make the caramel layer: Simply pit the dates and place them in a food processor with almond butter. Blitz for a good minute until you have a smooth, sticky mixture.

Spread the caramel on top of the other 2 layers and sprinkle the flaked almond on top. Place it back in the freezer for at least 1 hour. Remove it from the freezer at least 1/2 an hour before serving. Cut it into slices and enjoy!

You can store the slices in the fridge in air tight container up to 2 weeks.

 

 

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Carob and Caramel Baked Donuts

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This is flavour variation of my previous Double chocolate donuts recipe. I am having a love affair with carob at moment and i thought it will work extremely well in this recipe. If you are not familiar with Carob, it tastes vaguely similar to cacao but with a more caramel/coffee taste. It contains lots of antioxidants and it’s very rich in calcium. I love adding it to my porridge or smoothies and I was sure it would have been a star in baking too. Because carob has a naturally caramel flavour the best topping had to be a coconut sugar base, super silky caramel sauce. As suspected I was right! It’s literally a match made in heaven, the sauce makes the donuts even moister and ultra decadent and would you believe it it’s only made of a couple of ingredients and it’s dairy free?? I seriuosly had to stop myself from eating straight from the pan with a spoon 🙂

 Dry ingredients:

 ½ cup of oats flour ( I just placed some oats into a blender until they reach a flour consistency)

½ cup of brown rice flour

½ cup of coconut sugar

4 heaped tablespoon of carob powder

2 tablespoon of ground almond

2 tablespoon of milled flax seeds

1 teaspoon of bicarbonate of soda

½ teaspoon of salt

 Wet Ingredients:

 ¾ cup of almond milk

3 tablespoon of apple puree

3 tablespoon of melted coconut oil – I have used Indigo Herbs Coconut oil

For the Caramel Sauce

7 tbs of coconut sugar

7 tbs of cold water

about 120 ml of coconut milk (from the can)

1 teaspoon of vanilla essence

a pinch of salt

 Start by preheating the oven at 180 degrees Celsius.

 With a bit of coconut oil grease your donuts tin.

 Mix all dry ingredients together until fully combined.

 In a separate bowl whisk together all the wet ingredients. Pour the wet mixture onto the dry ingredients and gently mix everything together. Do not over mix as this will result in a heavier consistency. Let the batter sit for 5 minutes. Don’t mix again after this point.

 Scoop the batter into the donut moulds. Don’t overfill it as they will raise a bit during baking. Don’t press the batter down, just gently level it with the back of a spoon or a spatula.

 Bake in the oven for 18-20 minutes. A toothpick inserted in the centre should come out clean.

 While the donuts are baking make the caramel sauce: into a saucepan add the coconut sugar and the water and bring it to a boil. Let it bubble for 2-3 minutes. Add the coconut milk. Whisk everything together. Let it simmer on medium-low heat for around 10 minutes until the sauce thicken up and become shiny and glossy. Remove it from the heat and let it cool (it will get thicker as it cools down),

 Once the donuts are baked let them sit in the mould for at least 15-20 minutes. Gently remove them from the tin and let them sit on a cooling rack  for another ½ hour.

To glaze the donuts: Dip the cooled donuts into the caramel sauce and sprinkle with coconut sugar if you like.

 Keep in an airtight container in the fridge for up to 5 days.

 

 

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Double Chocolate Baked Donuts

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Yes donuts can be healthy. So you can literally have your donut, eat it and feel good about yourself. No need to feel guilty when eating these incredibly fluffy, rich and chocolately double chocolate baked donuts. Apart from being completely vegan and refined sugar free they can also be made totally gluten free by using gluten free oats. Result!! They are ridiculously easy to make and they are will satisfy any  donuts/chocolate cravings.

 Dry ingredients:

 ½ cup of oats flour ( I just placed some oats into a blender until they reach a flour consistency)

½ cup of brown rice flour

½ cup of coconut sugar

4 heaped tablespoon of raw cacao powder

2 tablespoon of ground almond

2 tablespoon of milled flax seeds

1 teaspoon of bicarbonate of soda

½ teaspoon of salt

 Wet Ingredients:

 ¾ cup of almond milk

3 tablespoon of apple puree

3 tablespoon of melted coconut oil – I have used Indigo Herbs Coconut oil

For the chocolate frosting:

 1 very ripe avocado

7-8 pitted medjool dates

3 heaped tablespoons of almond butter (cashew butter will work as well)

2 tablespoon of raw cacao powder

 Sprinkles ideas:

 Chopped nuts

Shredded coconuts

Hemp seeds

 Start by preheating the oven at 180 degrees Celsius.

 With a bit of coconut oil grease your donuts tin.

 Mix all dry ingredients together until fully combined.

 In a separate bowl whisk together all the wet ingredients. Pour the wet mixture onto the dry ingredients and gently mix everything together. Do not over mix as this will result in a heavier consistency. Let the batter sit for 5 minutes. Don’t mix again after this point.

 Scoop the batter into the donut moulds. Don’t overfill it as they will raise a bit during baking. Don’t press the batter down, just gently level it with the back of a spoon or a spatula.

 Bake in the oven for 18-20 minutes. A toothpick inserted in the centre should come out clean.

 While the donuts are baking make the frosting: simply place into a food processor the pitted dates, the almond butter, raw cacao powder and the peeled and destoned avocado. Blitz for few minutes, scraping mixture from the sides from time to time. You want a really smooth consistency so don’t be afraid of let it process for quite some time.

 Once the donuts are baked let them sit in the mould for at least 15-20 minutes. Gently remove them from the tin and let them sit on a cooling rack  for another ½ hour.

To frost the donuts: spread the frosting with a spatula onto the cooled donuts and sprinkle with the topping of choice. I went for chopped pistachios.

 Keep in an airtight container in the fridge for up to 5 days.

 

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Double Chocolate Black Forest Tarts

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Double chocolate Black forest tarts

For the base:

1 cup of almonds (pecans, walnuts will work as well)

6-7 medjool dates

2 tablespoon of raw cacao powder

2 tablespoon of melted coconut oil

A splash of vanilla extract

For the cherry layer:

About 10-12 fresh cherries

For the chocolate cream layer:

¾ of a cup of cashew soaked overnight or for at least 8 hours

1 cup of almond milk ( I wouldn’t use coconut milk as I am not a huge fan of the flavours combined with the raw cacao)

4 heaped tablespoon of raw cacao powder

5-6 tablespoon of liquid sweetener of your choice – I have used rice malt syrup

3 tablespoon of melted coconut oil

A splash of vanilla extract

 

For topping:

70gr of good quality dark chocolate

Few fresh cherries to decorate (optional)

 

Start my making the base: in a food processor blitz the almonds until they become a coarse flour. Add the raw cacao powder and blitz again for few seconds. Add the pitted dates, coconut oil and the vanilla extract and blitz for a minute or so until you get a sticky dough when pressed between your fingers.

Lightly grease with some coconut oil a muffins tin. With your hand press down some of the base mixture in each muffin hole. You want to have a base about 2 cm thick. Place the tin in the freezer to set.

To make the cherry layers simply chopped roughly the fresh cherries. Place about 1 teaspoon of the chopped cherries in each cup. Spread it over the base with the back of a spoon. Place it back in the freezer.

To make the cashew- chocolate cream: Drain and rinse the soaked cashew and place them in a blender with all the other ingredients. Blend for a good few minutes until everything is smooth and silky.  Pour the cream on top of the base enough to fill up the muffin hole. Place it back in the freezer to set for at least 3 hours. Remove the tarts from the freezer at least ½ an hour before serving.

For topping: melt the dark chocolate au bain Marie ( place them in a bowl and then place the bowl on top of a pan with boiling water). Drizzle the melted chocolate on top of the tarts and decorate with the fresh cherries.

Store the tarts in an airtight container in the freezer for up to 4-5 days.

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Oaty Chocolate Chips Cookies

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I have been totally obsessed with the these cookies lately, they are literally the best chocolate cookies I have ever made! They are everything you want from a cookie, they are chewy, gooey , a bit crunchy and obviously super chocolately.

Although they are super decadent they are made with only wholesome ingredients which will satisfy any sweet cravings but will not leave you feeling sluggish or tired. As always they are also super easy to make so you can whip them up in under 20 minutes and nobody will ever believe that they are completely vegan, refined sugar and gluten free!

Ingredients:

1 cup of oats

¼ cup of ground almond

¼ cup arrowroot flour

½ cup of cashew butter (almond butter will work as well)

3 tablespoon of melted coconut oil

½ cup of maple syrup or liquid sweetener of your choice

1 teaspoon of vanilla extract

100 gr of good quality dark chocolate chopped in small pieces ( I have used 80% cocoa Madecasse chocolate)

 

Start by preheating the oven at 180 degrees Celsius.

Place the oats into a food processor and blitz until you have a flour consistency.

Remove the oat flour from the food processor and place it into a bowl with the almond flour and the arrowroot flour.

In a separate bowl mix together the almond butter, coconut oil, maple syrup and the vanilla extract. Whisk everything together Pour the wet ingredients into the dry ingredients and stir everything vigorously so you have no clumps. Add the chopped chocolate and mix again. You should have a sticky batter, not too runny and not too dry at the same time.

Cover a baking tray with parchment paper. With a tablespoon place the mixture onto the baking tray. About 1 tablespoon for 1 cookie. Place the baking tray in the oven and bake for 10-15 minutes depending on how gooey you like the cookies to be. I baked them for about 12 minutes and they were slightly crunchy and soft on the inside.

Let them cool completely in the tray for about 30 minutes and then enjoy!

 

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Maca, Sesame and Apricots bars

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Since we had such a gorgeous weather here in the UK in the past few weeks I have really been enjoying making raw treats instead of baked goodies.

I tend to normally use a but base but this time I wanted to experiment with what I think is a very underrated seed which is sesame.

Sesame seed are an excellent source of copper, a very good source of manganese, and a good source of calcium, phosphorus, magnesium, iron, zinc, molybdenum, vitamin B1, selenium, and fibre. Sounds like a lot of good stuff packed into such a small little thing, right?

Especially if you are on a vegan or plantbased diet I would definitely recommend to try to incorporate this powerhouse seeds more into your daily meals more. These bars are obviously a great way to experiment with sesame seeds, I love the combination of flavour with sweet dried apricots and the tangy notes of the maca powder. I love having one these bars before or after a work out as they give me a little boost of energy without make me feel too full or sluggish afterwards.

Ingredients: Makes about 10-12 slices depending on the size

1 cup of sesame seeds

½ cup of ground almond

1 cup of dried apricots (if you can try to buy the one without any sulphites)

2 tablespoon of coconut oil

1 tablespoon of almond butter

2 tablespoon of yacoon syrup or any other liquid sticky sweetener (honey and rice malt syrup would work well)

1 teaspoon of cinnamon powder

1 teaspoon of vanilla extract

1 teaspoon of maca powder (optional)

Place the sesame seeds into a food processor and blitz for few moments, until the seeds start to break down but not completely dissolve into flour. Add all the remaining ingredients and blitz for a minute. You should have a quite sticky dough, if you feel is too dry add a bit more sweetener.

Remove the mixture from the food processor and place it into a  brownies size baking tin covered with parchment paper. Press the mixture down with your hands until it’s evenly spread across the tin. Place it in the fridge for at least 1 hour to firm up. Remove the tin from the fridge and cut into slices.

Store the squares into an airtight container in the fridge for up to 2 weeks.

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Raw Coco Double Chocolate Cake

The base is a combination of coconut flour, ground almonds, raw cacao and dates filled with super silky coconut milk and dark chocolate. Is completely raw so it takes only 10  minutes to make and you can store it in the freezer/fridge for days. Is super decadent and chocolately but is still perfect for hot summer days.

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 Ingredients:

 For the base:

 ¾ cup of coconut flour

 ½ cup of shredded coconut

¼ cup of ground almond

10 medjool dates

2 tablespoon of rice malt syrup (optional)

2 heaped tablespoon of raw cacao

2 tablespoon of melted coconut oil

A dash of vanilla essence

For the filling:

1 can of full fat coconut milk placed the in fridge the night before

100 gr of good quality dark chocolate

2 tablespoon of liquid sweetener of your choice ( I have used Yacoon syrup)

A dash of vanilla essence

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

Grease a cake tin 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. I find a small jar sometimes help to spread it out better. Place the cake tin 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 sweetener of your choice and the vanilla essence.

Remove the cake tin from the freezer.

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

Remove if from the freezer half an hour before serving, cut it into slices and enjoy! I love serving mine with fresh berries and coconut chips.

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

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Raw Crunchy Raisins and Chocolate slices

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These must be the best sweets I have ever made! They are so incredibly fudgy, chocolatey and wonderfully decadent without being sickly sweet.

The buckwheat groats also add a really nice crunch and the dates give them a subtle caramel flavour.

Apart from being so delicious and satisfying they are also a powerhouse of goodness. Buckwheat ( not to be confused with normal wheat) aside from being naturally gluten free is also packed with minerals like manganese, copper and magnesium and it’s an excellent source of fibre. To keep your skin healthy glowing I have used ground almonds, rich in vitamin E which helps maintain the collagen level in your skin and pumpkin seeds which are a great source of zinc, proven to help healing acne and keep skin spot free.

These bars are ideal for a sweet snack on the go as they are totally portable, I love having one after a work out (they are also high in protein) or when the 4 pm slump hits. They are also a definite crowd pleaser, I have made them few times for office birthdays and most importantly for the gorgeous ladies of Star in a Bra and every time they have proven to be a total winner!

 

Ingredients: make about 12-14 bars depending on the size

 

¾ of a cup of ground almond

 

½  cup of raisins

 

1 cup of buckwheat groats

 

2 cups of pitted medjool dates

 

4 tablespoon of raw cacao powder

 

1 cup of pumpkin seeds

 

3 tablespoon of melted coconut oil

 

1 teaspoon of cinnamon

 

For topping:

 

A handful of pumpkin seeds

 

A handful of goji berries

 

Start by preheating the oven at 180 degrees Celsius.

 

Spread the buckwheat grouts into a baking tray and roast them in the oven for about 20 minutes.  After 10 minutes shake them around so they all get evenly toasted. Take them out when they start to turn golden brown. Leave them on one side.

In a food processor place the pumpkin seeds and blitz until they are fully ground. Add the ground almond and raw cacao powder and blitz for few seconds. Add the pitted dates, the melted coconut oil and the cinnamon and blitz again until you have a sticky and smooth dough.

 

Transfer the mixture into a  bowl and add the toasted buckwheat and the raisin. Combine all the ingredients together. The dough will be quite sticky so I personally find easier to use my hand to mix everything together.

Cover a baking tin with some parchment paper and spread the mixture evenly. Sprinkle with pumpkin seeds and goji berries and press them gently onto the dough with your fingers.

 

Place the tin in the fridge for at least 2 hours. Remove from the fridge and cut into slices and enjoy! Store them in air tight container in the fridge for up to 2 weeks.

 

 

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