548. Chickpea chocolate chip blondies
ingredients
- 1 can of chickpeas, rinsed throughly
- 1/2 cup natural smooth peanut butter
- 1/2 cup coconut sugar (can substitute raw, brown or white sugar)
- 1 teaspoon pure vanilla extract
- 1 pinch sea salt
- 1 pinch ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup chocolate chips (milk or dark)
directions
- preheat oven to 350 degrees & line a 8-inch square baking dish with parchment paper.
- in a blender add the chickpeas, peanut butter, coconut sugar, vanilla, salt, cinnamon, baking powder & baking soda. pulse until mixture is smooth.
- fold in chocolate chips & spread mixture evenly into the baking dish.
- bake for 15-20 minutes, or until the edges turn a golden brown.
516. Vanilla cake balls
1/2 cup oats
1/4 cup almonds
1/2 cup dates
1 teaspoon pure vanilla powder
directions:
- start by adding the oats, almonds and vanilla powder to a food processor and pulse until it have turned into a fine flour. then add in the dates and pulse until you have a cohesive dough.
- use your hands to roll the dough into little dessert balls – if you like you can roll them in sprinkles as well.
- let them sit in the fridge or freezer for an hour or two to allow them to firm up a little.
514. Peanut butter cookies + banana ice cream
500. Banana split
491. Greek yogurt semifreddo
487. Mocha & black bean mousse cake
Serves 8
Crust
1 cup / 125 g hazelnut
10 fresh and soft dates (100 g / 3,5 oz), pitted
3 tbsp cacao powder
1 tbsp coconut oil
1 pinch sea salt
Filling
1 1/2 cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans)
5 dates, pitted
1 tbsp coconut oil
2 shots / 1/4 cup / 60 ml strong coffee
1/3 cup / 80 ml plant milk of choice (like rice, oat, soy or almond milk)
3,5 oz/ 100 g dark chocolate (70%)
Toppings
1/2 cup / 65 g toasted hazelnuts
50 g / 2 oz melted dark chocolate
Start by making the crust. Place hazelnuts in a food processor and pulse a few times until they have a pebbled texture. Add the rest of the ingredients and mix until everything is combined. Line the bottom of a 8 inch / 20 cm spring pan with parchment paper and pour the date and hazlenut mixture into it. Use your hands to firmly press down the mixture evenly. Place the spring pan in the freezer and continue on with the filling.
Add beans, dates, coconut oil and coffee to the food processor an pulse on high speed for about a minute. Place a small sauce pan on low/medium heat. Add the milk. Break up the chocolate into smaller pieces and add to the milk. Use a spatula to stir around and take the sauce pan off the heat just as the chocolate starts melting. Keep on stirring until you have a smooth and thick chocolate mixture. Add the melted chocolate to the food processor and mix until you have a smooth chocolate filling. Pour the filling into the spring pan on top of the crust and place it back in the freezer for 2-3 hours. You can also leave it in the freezer for weeks, just make sure to thaw the cake for at least 30 mins if it is deep-frozen.
Decorate the cake before serving. You can either just use a lot of berries, or as we have done here, drizzle with melted chocolate and toasted hazelnuts. You can store the cake in the fridge for a few hours if you prefer it to be creamier, just remember to remove the sides of the springform pan while it is still frozen. Enjoy!
486. Ice cream spring roll
485. Light & healthy blueberry crisp
472. Chia seed parfait
1 cup granola
1 cup chia seed pudding, prepared
1/2 cup blackberries, fresh
1/2 cup strawberries, fresh
Directions
In a bowl or cup, layer (in this order) half the granola, half the chia seed pudding, half the blackberries and half the strawberries.
Repeat layers with the remaining ingredients.
Enjoy immediately.
Ingredients
2 1/2 cups unsweetened almond milk
3 tablespoons pure maple syrup
1/2 cup chia seeds
1/4 cup walnuts, roasted
Directions
Add almond milk, maple syrup, and chia seeds to a jar and stir well (or shake).
Seal the jar and refrigerate overnight.
In the morning, stir the pudding and if the consistency is not thick yet, place it back in the refrigerator for another hour or so.
Preheat the oven to 375°F and spread the walnuts on a baking sheet.
Roast the walnuts for 5 to 8 minutes, or until slightly browned and toasted.
Pour pudding into bowls or glasses and serve with roasted walnuts and maple syrup on top.
455. Saffranskaka M vit choklad
453. Black bean brownies
434. Cookie dough greek yogurt
431. Peanut butter banana pie
100g roasted peanuts, ground
1 tbsp (7g) unsweetened cocoa powder
100g raisins
pinch salt
Filling:
3 bananas (360g), very ripe
250g (1 cup) peanuts, roasted*
1/3 tsp salt
*Just roast peanuts in a small saucepan over medium-high heat, stirring occasionally, until their sides brown a little bit.
1) Make the crust: Place all ingredients into the food processor and pulse until it comes into a ball. Using your fingers, press the mixture into a 18cm baking pan. Place into the fridge while you make the filling.
2) For the filling, grind peanuts in a food processor until they look like peanut butter (It will take a few minutes, just keep grinding and you'll see how they turn into peanut butter. Easy!). Add bananas and salt and pulse until the mixture becomes smooth.
3) Pour the filling onto the crust and place into the freezer overnight. Remove from the freezer and let thaw for 10-15 minutes before slicing. Enjoy!!
392. Baked bananas W walnuts, agave syrup & mint
For 2 people:
♥ 2 Bananas
♥ 2 teaspoons agave syrup
♥ walnuts
♥ mint leaves
♥ lavender (optional)
1. Put the whole banana (with skin) to the oven and bake at 180-200′C for about 15min. After this time the banana skin should be black.
2. Carefully, put the banana out of the oven (it’s hot!). Open it and sprinkle with agave syrup, walnuts, mint leaves & lavender
391. Quinoakaka
Quinoakaka med banan & blåbär
12 bitar
3 dl kokt, kall Quinoa
½ dl soja/mandelmjölk
2 no-egg (vegetabilisk ägg-ersättning)
1 stor mogen banan
½ dl råsocker/kokossocker
3/4 dl rårismjöl/bovetemjöl
1 tsk vaniljpulver
3/4 tsk bakpulver
1 nypa kanel
ca 2 dl färska Blåbär
lite maizena
Sätt ugnen på 175-180 grader.
Mixa Quinoa med soja/mandelmjölken i en mixer tills det är helt lent (funkar nog med mixerstav också). Tillsätt no-egg och banan, fortsätt mixa tills allt är blandat och har en jämn konsistens. Häll över Quinoablandningen till en skål. Tillsätt sötning, rismjöl, vanilj, bakpulver och kanel. Vänd ihop tills allt är väl blandat. Rör ihop blåbären med lite maizena.
Häll ner hälften av smeten i en smord form, strössla över hälften av blåbären. Ringla över resterande smet och toppa med blåbären som är kvar. Grädda ca 40-45 min.
385. Blueberry yogurt bark
380. Coconut sugar pavlova pots
Coconut sugar pavlova pots W sweet labneh & strawberry salsa
Serves about 6. Pavlova lovingly adapted from Bill
Start draining the yogurt a day ahead
5 egg whites
3/4 cup of raw caster sugar
1/2 cup of dark coconut sugar
1 tsp vanilla essence
2 teaspoons of white vinegar
2 tablespoons of cornflour
1 tablespoon of arrowroot
Sweet Labneh
700g of full fat Greek yogurt
3 tbs honey
Seeds of 1 vanilla bean or 2 tsp vanilla extract
Strawberry Salsa
Juice of 1 orange
500g strawberries, finely diced
1 bunch of mint
1/2 tsp cinnamon
To make the labneh, combine the yogurt, honey and vanilla in a bowl. Line a sieve with muslin and place over a bowl. Drain the yogurt over a bowl in the fridge overnight. In the morning, scoop out the thick strained yogurt and set aside. Discard the watery whey.
To make the pavlova, Preheat your oven to 200 degrees. Beat the egg whites and vanilla in a bowl until firm peaks form. Slowly add the sugars and beat until thick and glossy and the sugar is completely incorporated. This could take up to ten minutes.
Fold in the cornflour, arrowroot and vinegar.
Spread the mixture on a baking tray lined with baking paper. It should be about 5cm thick. Put it in to the oven and immediately turn it down to about 110 degrees. Bake for 1 and a half hours. The meringue should be completely dry to the touch. Then turn off the oven, open the door slightly and allow the pavlova to cool completely inside.
To make the salsa, While the pavlova is cooking, combine all the strawberry salsa ingredients in a bowl, and transfer to the fridge to let the flavours mingle a little.
When the pavlova is cool, crumble it – perhaps the most fun of all! Leave fairy large chunks, you don’t want powdery crumbs.
There’s no real fancy way to assemble these babies. A ratio of 1 -1 -1 is favoured but by no means a concrete rule. A good few spoonfuls of each layered atop each other then repeated works a treat. The best part is, if you’re throwing a dinner party you can just put all the components out and everyone can assemble themselves.
374. Cherry & chocolate frozen yogurt
365. Blueberry cream pie
363. Lime creamsicles
