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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Vanilla & Chocolate Sandwich Cookies

These cookies are just so simple and delicious you will want to make them over and over again. I love the contrast between the sweet flavour of the One Earth Vanilla Zilla with the richness of the raw cacao and almond butter. Although they are utterly amazing as they are, if you want to take things to the next level you got to have them with a glass of creamy coconut or almond milk.

For this recipe I have used coconut flour as I love the subtle sweet texture but feel free to substitute it with ground almond. The same goes for the almond butter, any nut butter of your choice will still work perfectly.

Ingredients:

1 cup of coconut flour (you can sub it for ground almond)

½ cup of oat flour

¼ cup of almond butter

¼ cup of melted coconut oil

½ cup of coconut sugar

2 tablespoons of One Earth Vanilla Zilla (if you can’t find it you can use 2 teaspoon of vanilla powder)

1 teaspoon of baking powder

2 tablespoons of almond milk

For the chocolate filling:

½ cup of runny almond butter (peanut butter will work as well)

3 tablespoons of agave nectar

3 tablespoons of raw cacao

A splash of vanilla extract

Start by preheating the oven at 180 degrees.

To make the oat flour simply place some oats into a blender and blend until they reach a flour consistency.

In a bowl mix the oat flour, coconut flour, Vanilla Zilla and baking powder. In a separate bowl whisk together the coconut oil, almond milk, coconut sugar and almond butter. Stir well until you have a lump free mixture.

Pour the wet mixture into the bowl with the flour and mix everything together first with a spoon and then when the mixture become a dough use your hands. At this point you should have a quite firm cookie dough ball.

Cover you’re your surface with some parchment paper. With a rolling pin stretch out the dough onto the surface and cut out the cookies with a cookie cutter of your choice.

 

Repeat the process until you have used all the cookies dough. You should have about 12-15 cookies.

Place the cookies on a baking tray lined with parchment paper. Bake the oven for 15-20 minutes or until the edges start to go golden brown. Don’t overbake them as they will go too dry.

 

While the cookies are baking make the filling:  in a bowl simply mix the almond butter, agave nectar, raw cacao powder and the splash of vanilla extract. Whisk everything well together until you have a creamy mixture.

 

Remove the cookies from the oven and let them cool down completely (very important otherwise the filling will melt) Once cold spread about 1 heaped teaspoon of the filling onto one cookie and cover it with another to make a sandwich.

 

Enjoy the cookies straight away! Or store them into an airtight container for few days.

 

 

 

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Key Lime Pie Smoothie Bowl

This smoothie is packed with so much green goodness and yet it feels so creamy and indulgent you will think you are having a dessert for breakfast. The avocado, chia seeds and coconut yogurt transform it into a mousse kind of consistency which topped with fresh berries and granola makes it into one of the yummiest breakfast! I love adding Love Raw Simple Greens blend to extra green goodness, antioxidants and minerals.

 

Ingredients:

 

1 ½ frozen banana

 

½ avocado

 

A handful of kale or spinach leaves

 

2 tablespoons of coconut yogurt

 

2 tablespoons of chia seeds (optional but it will make the smoothie thicker and creamier)

 

2 tablespoons of lime juice

 

½ cup of coconut milk for blending

 

2 tablespoons of Love Raw Simple Greens

 

My favourite toppings:

 

Fresh berries

 

Granola

 

Coconut chips

 

 

Simply place all the ingredients into a blender apart from the coconut milk. Add gradually the coconut milk until you reach the desired consistency. You might not need to us it all.

 

Pour the smoothie into a bowl and top with the topping of your choice.

 

 

 

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Spiced Sweet Potato Wedges With Chunky Quacamole

Sweet potatoes are by far one of my favourite food! Combine them with creamy quacamole and I am in heaven! I love how Love Raw Immunity blend adds so much flavours with plenty of incredible goodness too! I love how spicy and subtly sweet is which makes it an exceptional seasoning for the perfect sweet potato fries!

Serves 2:

Ingredients:

2 sweet potatoes

1 ripe avocado

The juice of 1 lime

tablespoon of melted coconut oil

1 tablespoon of Love Raw Immunity Blend

1 teaspoon of smoked paprika

1 teaspoon of chili flakes

A handful of chopped fresh parsley or coriander

Salt and pepper to taste

 

Start by preheating the oven at 180 degrees Celsius.

Wash the sweet potatoes and slice them into large wedges. Place the wedges into a bowl. Pour over the coconut oil, Love Raw Immunity blend, smoked paprika, chilli flakes, salt and pepper. With your hands rub all the spices and oil onto the sweet potatoes until they are all nicely coated.

Place all the wedges into a baking tray and cook in the oven for around 30-35 minutes until the sweet potatoes are soft.

While the wedges are baking make the quacamole: simply mash the avocado with a fork and add the lime juice, chopped parsley, salt and pepper. Mix everything together.

Once the sweet potatoes are cooked served them with the chunky quacamole.

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Vanilla Chia Pudding with Plum Compote

Chia puddings will always be one of my favourite breakfast on the go. You can make a big batch on Sunday, divide it into individual jars and your breakfasts for the week is sorted!

This Chia pudding apart from being utterly delicious, is also super filling thanks to the main ingredients, chia seeds, which are packed with plant protein, healthy fats and fibre.

The Flavorking plum compote is just the perfect topping, is naturally incredibly sweet so you don’t need to add any sweetener. I like adding some orange juice and star anise as I love how these warm and fruity flavours work so well with the sweetness of the plums.

Apart from being a great breakfast this is also a great option for a light and low in sugar dessert or for mid afternoon snack.

 

Serves 1

 

Ingredients:

 

1/3 cup of chia seeds

 

1 cup of almond milk (any other plant milk will work too)

 

2 tablespoon of coconut or almond yogurt (this is not essential but it will help to make the pudding creamier and thicker)

 

1 teaspoon of vanilla extract or powder

 

For the plum compote:

 

4 Flavorking plums

 

The juice of 1 orange

 

1 star anise

 

To make the chia pudding:

Ideally you want to make this in advance so the chia seeds will have the time to absorb all the liquids and it will be thick and creamy. I prefer to make mine the night before.

 

Place the chia seeds in a large bowl and add the coconut yogurt, vanilla extract and almond milk. With a whisk mix everything together until you have a smooth consistency and no lumps.

 

Cover the bowl with some cling film and place it in the fridge for at least a couple of hours or ideally overnight. The chia pudding will be ready when is thick and gloopy.

 

To make the plum compote: simply cut the plums in half (lengthways) remove the stone and chopped them into small pieces. Place the chopped plums in a pan with the orange juice and the star anise. Cook the plums gently on a medium-low heat for about 20 minutes. At this point you should have a chunky jam kind of consistency. Remove the start anise. If you like your compote to be super smooth you can use and hand blender to blitz it into a puree.

 

To serve simply place the chia pudding into a bowl or jar and layer with the plum compote.

 

Store the chia pudding and compote in an air tight container for up to 4 days.

 

 

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Chocolate Peanut Butter Fudge Bites

These are definitely my new favourite sweet bite. I know I say this a lot but they are just absolute heaven! For the base I have used coconut flour which surprisingly goes very well with the peanut butter flour. If you don’t have coconut flour you can also use ground almond. I like the addition of the buckwheat groats into the chocolate layer as they add a nice crunch but you can leave them out if you don’t have them.

These bites are great to keep in the freezer for when you are craving something sweet, although I warn you that they probably won’t last very long at all!

 

For the base:

1 and ½ cup of coconut flour

3 tablespoons of almond butter

6 tablespoons of maple syrup or agave nectar

1 tablespoon of melted coconut oil

For the Peanut butter fudge layer:

½ cup of smooth peanut butter

1/3 cup of coconut oil

70 gr of good quality dark chocolate ( I have used 1 bar of Raw Halo chocolate)

For the chocolate layer

140 gr of good quality dark chocolate ( I have used 2 bars of Raw Halo chocolate)

A handful of buckwheat groats – this is optional but it will add a nice crunch

Start by making the base:

In a mixing bowl mix together the coconut flour, almond butter, melted coconut oil and maple syrup. Stir all the ingredients together. You should have quite a sticky dough when pressed between your fingers. If it still to crumbly add a bit more maple syrup and almond butter.

Transfer the mixture into a brownies tin lined with parchment paper. Spread the dough evenly across the tin and press it down with your fingers. Place the tin in the freezer to firm up while you are preparing the peanut butter fudge.

Place the peanut butter, coconut oil and dark chocolate into a small pan and put it on a low heat.

Let the chocolate and the coconut oil melt gently and keep stirring until all the ingredients are well combined together. You should have a smoot and creamy mixture.

Remove the tin from the freezer. Pour the peanut butter fudge mixture onto the base. Spread evenly using a spatula or the back of a spoon.

Place the tin back in the freezer for at least 1 hour until everything is completely solid and firm.

To make the chocolate layer:

Heat a pan full of water on a medium heat. Cover it with a ceramic or glass bowl. Place the chocolate in the bowl and let it melt gently. Once the chocolate is all melted add in the handful of buckwheat groats if using. Stir again.

Remove the tin from the freezer and pour the melted chocolate on top. Shake the tin around so the chocolate cover the all surface.

Place the tin back in the freezer for another hour or so until the chocolate is completely solid.

Remove the tin from the freezer ½ an hour before serving, cut into squares and enjoy!

Store the bites in an airtight container in the fridge for up to a week.

 

 

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Gold Turmeric Granola

If you have been following for a while you probably know how much I have been obsessed with turmeric, I have literally been having it in everything! Most people think of turmeric as a spice to have only in savoury dishes, I on the opposite, love using in sweet dishes, like porridge, smoothies and baking.

Turneric boosts incredible anti inflammatory properties and it’s has also been proven to help preventing cancer, therefore it’s definitely a spice you want to use more in the kitchen. I love the subtle spicy flavour combined with the coconut chips and the agave nectar and because if its bright yellow colour this granola is also one of the prettiest I have ever made! J

Ingredients – make a regular size jar

1 cup of jumbo oats

½ cup of mixed nuts of your choice (I have used a mix of almonds and walnuts)

½ cup of pumpkin seeds

½ cup of buckwheat groats

½ cup of unsweetened coconut chips

2 teaspoon of turmeric powder

1 teaspoon of ginger powder

3 tablespoons of melted coconut oil

2 tablespoons of liquid sweetener of your choice (I have used agave nectar)

Method

Start by preheating the oven at 150 degrees Celsius.

Roughly chop the nuts. You can also use a food processor, just make sure they are not turning into flour, you still want to have quite generous size pieces.

Place the oats, chopped nuts, pumpkin seeds, buckwheat groats, coconut chips, turmeric and ginger powder into a mixing bowl. Pour over the melted coconut oil and the liquid sweeter of your choice. Mix everything well together.

Line a baking tray with parchment paper. Spread the granola mixture onto the baking tray using a spatula or the back of a spoon. Bake the granola for 1 hour. Every 15-20 minutes make sure to give the granola a good stir so it will bake evenly. The granola will be ready once it starts to turn into a darker yellow colour.

Remove the granola from the oven and let it cooled down completely.

.Once the granola has cooled down store it into a hair tight jar for several weeks.

 

 

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Double Chocolate Granola

This granola is by far the best granola that I have ever made! It’s perfect for those morning when you need an extra motivation to get out of bed or for those days when you need an extra morning treat. I love serving it with some almond or coconut milk and some fresh strawberries (it makes the milk go all chocolately!) It also makes a great afternoon pick me up when you need something sweet but not too heavy. I personally love adding sultanas or raisin as I love the flavour combination with the cacao, but if you are not a big fan please feel free to leave them out.

Ingredients:

1 cup of jumbo oats

½ cup of raw coconut chips

½ cup of roughly chopped hazelnuts & almonds (you can use other nuts too, I just love the combination between hazelnut and chocolate)

½ cup of sunflower seeds

½ cup of sultanas (optional)

3 tablespoon of melted coconut oil

3 tablespoons of raw cacao powder

2 tablespoons of agave nectar (use more or less depending on your personal taste)

1 teaspoon of cinnamon

70gr of good quality dark or raw chocolate – I have used Raw Halo

Start by preheating the oven at 150 degrees Celsius.

Roughly chop the nuts. You can also use a food processor, just make sure they are not turning into flour, you still want to have quite generous size pieces.

Place the oats, chopped nuts, sunflower seeds  and coconut chips into a mixing bowl. Add the cacao powder, cinnamon and mix everything together. Pour over the melted coconut oil and the agave nectar. Give it a good stir until everything is nicely coated.

Line a baking tray with parchment paper. Spread the granola mixture onto the baking tray using a spatula or the back of a spoon. Bake the granola for 1 hour. Every 15-20 minutes make sure to give the granola a good stir so it will bake evenly. This is very important as it will be prevent the granola from burning.

10 minutes before the granola has finish baking melt the dark chocolate. Heat a pan full of water on a medium heat. Cover it with a ceramic or glass bowl. Place the chocolate in the bowl and let it melt gently.

Remove the granola from the oven and place it into a mixing bowl. Add the sultanas (if using) and give it a stir. Transfer the granola into a mixing bowl and pour over the melted chocolate. Mix everything again. You want to try to coat as much as possible the granola with melted chocolate. Spread the granola once again onto the baking tray covered with the parchment paper and let it cool for at least 1 hour until the chocolate has solidified.

Store the granola in an air tight jar for few weeks.

 

 

 

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Fully Loaded Veggie PHO with glazed sticky tempeh

 

After visiting Vietnam a couple of months ago I completely fell in love with one their most popular dish, Pho. Normally Pho is based around a bone broth and normally served with seasonal veggie, chicken or beef.

My version is made with a rich veggies and mushrooms stock and served with meaty sticky tempeh chunks. I love how warming, comforting and filling this dish is without being too heavy. Ideally you want to make your stock in advance so you can just throw some veggies and the tempeh in and your meal will be ready in no time!

If you can’t find tempeh sliced tofu will work perfectly as well.

 

For the veggie stock:

 1 white onion

 4-5 cloves of garlic

 1  piece of ginger (about a thumb size)

 1 fresh red chilly

 1 tablespoon of miso paste

 1 tablespoon of coconut oil

 1 stick of lemongrass

 2 medium size carrots roughly chopped

 2 stick of celery roughly chopped

 5 chopped chestnut mushrooms

 2 litres of filtered water

 Salt to taste

 Pho Ingredients:

 1 packchoi roughly chopped

 3 spring onions

 A generous handful of greens of your choice ( I have used kale but spinach or spring greens will work as well)

 6 oyster mushrooms

 1 fresh red chilly ( just half if you like it mild)

 Few slices of fresh ginger

 About 200gr of rice noodles

 A generous splash of tamari and Sesame seeds to sprinkle

 For the sticky glazed Tempeh:

 ½ block of Tempeh (buy organic if possible)

 1 tablespoon of coconut oil

 3 tablespoon of tamari sauce

 1 flat tablespoon of agave nectar or maple syrup

Start by making the stock. I personally prefer to make the stock on Saturday or Sunday when I have got plenty of time (for best results is better to let the stock simmer for at least 5 hours) so I can enjoy  a hot bowl of pho throughout the week.

Roughly chop the onion, garlic, chilli and ginger.

Into a big pot heat up 1 tablespoon of coconut oil. Once melted add the chopped onion, garlic, chilli and ginger. Sautee for about 5 minutes until the onions are starting to turn golden brown.

Add all the other veggies plus the 2 litres of filtered water. Bring the stock to boil them turn the heat down to a simmer. Put the lid on and let it cook gently for 4-5 hours.

Once the stock is ready adjust with salt and pepper. Strain all the liquid to a fine sieve. Discard the cooked veggies (unfortunately because they have been cooked for so long there isn’t much goodness left in them to do anything with!).  Store in stock in a jar or an airtight container.

When you are ready to make your pho start my cooking the sticky glazed tempeh:

Slice the tempeh into generous bite size pieces.

In a frying pan heat up one tablespoon of coconut oil. Once hot add the tempeh and let it cook onto 1 side for a couple of minutes until it starts to brown. Keep turning the tempeh pieces until they are evenly golden brown. Add the tamari sauce and cook for another couple minutes. Finally add the agave nectar and toss the tempeh pieces around so they all get coated. Turn the heat off and let the tempeh rest in the pan.

To make your pho. In medium size pot pour about 3 cups of your veggie stock. Bring it to boil.

Add the rice noodles, chopped kale (or the greens you are planning to use), packchoi, chopped mushrooms, spring onions, sliced ginger and fresh chillies. Let it simmer on a medium heat for about 5 -7 minutes until the veggies arte tender and the noodles are cooked.

Serve in bowls with the sticky glazed tempeh, fresh coriander, sesame seeds, a squeeze of lime and a splash of tamari sauce.

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