You remember those ice cream pops with the orange outside and white creamy inside? Well this recipe reminds me of that ice cream and brought back many childhood memories. Luckily, it is way healthier than the ice cream, and also incredibly easy to make. You can never go wrong with mango and passion fruit so let's quickly get into the recipe! Crust: 13 dates 1/2 cup Body & Fit Almond Meal 3 tablespoons Body & Fit Shredded Coconut 3 tablespoons oatmeal A pinch of salt Blend all the ingredients until a sticky dough forms. Press the dough into a cake loaf that is either oiled or lined with baking paper. Set aside. Filling: 1 cup raw cashews (soaked for 4+ hours) 200 grams silken tofu 3 tablespoons coconut cream 3 tablespoons maple syrup 1-2 tablespoons lemon or lime juice 1 tsp vanilla extract Simply blend the ingredients. You can add more/less sweetener depending how sweet you like it, same goes for the lemon/lime juice. Pour this mixture into the cake loaf and place it in the freezer for 30+ minutes. Mango passion fruit layer: 1 super ripe mango 1-2 passion fruit(s) Blend the mango. Make sure it's super ripe! Pour this mango mixture on top of the cream layer, and spread the passion fruit on top. Cover and put it back into the freezer for at least 1 hour, or until hardened. When you take it out of the freezer, let it soften a bit before serving. Click here to edit.
0 Comments
Açai bowls are one of my most favourite breakfasts. They are super refreshing, healthy, and just delicious. Açai is an indigenous berry, originating from the Amazon forest. They have a high level of antioxidants, and the Oxygen Radical Absorbance Capacitity (ORAC) values measuring the antioxidant power is the highest among all fruits and vegetables. The flavonoids in the berry help the body against harmful free radicals. Açai berries are also a good source of iron, calcium, vitamin A and fiber. To end this list with benefits, açai may help prevent arthtritis, inflammation, obesity and heart disease. Enough reasons to consume this magical berry! The problem is that not every açai bowl is prepared very well. Some are too watery, too icy, have too much apple juice, are not sweet enough etc. etc. I myself had some trial-and-error making the açai bowl to my liking. Finally I have tweaked it, and I wanted to share it with you guys! I'd like to note that everyone likes their açai different, but I did want to share my favourite version. For 1 açai bowl, you will need: 1 frozen banana 1 frozen açai packet (no powders, they don't even come close) 1 medjool date 2/3 cup frozen blueberries 1/2 cup almond milk (homemade is best) handful of greens (optional) Optional toppings: Granola Banana Mango Passion fruit Nuts Almond butter (this takes it to the next level!) Peanut butter (I get mine here) Fresh berries Goji berries (I get mine here) Shredded coconut (I get mine here) Hemp seeds Cacao nibs (I get mine here) First, put the greens and almond milk into your blender but don't blend yet. This way, when you start blending, the greens will blend first. Then add the rest of the ingredients, and let them thaw for 10-15 minutes. This will make the blending process easier, because you don't want to use too much liquid or else the flavour of the açai will disappear. Then, just simply blend until you have a smooth and thick mixture, and pour it into a bowl. Top with whatever toppings you like! I like mine with a type of berry, granola, hemp seeds, goji berries, cacao nibs and almond butter There are literally thousands of vegan banana bread recipes online, but here I am, offering you yet another one. This banana bread is gluten free, made out of almond flour, gluten free oat flour, bananas (obviously) and coconut sugar. You can omit the coconut sugar and replace it with date paste if you want it to be completely refined sugar free ( the bread will be a bit denser though). This bread was gone way too soon, so I am excited to share the recipe with you guys! You will need: 350 grams over ripe bananas 1 cup Body & Fit organic almond flour 1 cup gluten free oats, blended into flour 1/4 cup Body & Fit organic coconut sugar 1 big tablespoon Body & Fit organic peanut butter 1/4 cup plant milk 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) 1 teaspoon cinnamon 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt First, you mix the oat flour, almond flour, cinnamon, coconut sugar, baking soda, baking powder and salt. In another bowl, you mash the bananas. When mashed, combine with the plant milk, peanut butter, flax egg and vanilla extract. Add the wet mixture to the dry mixture and combine. You could add nuts, chocolate chips, raisins, fruit etc. if you prefer. Sprinkle some nuts and seeds on top too. Pour into a cake loaf and bake on 375 degrees fahrenheit (175 degrees celsius) for about 55-60 minutes. Let it cool down before serving. Click here to edit.
Chocolate and peanut butter, can it get any better? It's one of my most favourite combinations. These fudgy balls will hit the spot if you have those dark chocolate cravings. These balls are made with organic raw cacao powder from Body en Fit shop. Raw cacao is full of antioxidants, vitamins and minerals in comparison to normal cacao, which is depleted in nutrients because of the heating process. The organic peanut butter adds some extra proteïn and healthy fats. Ingredients (makes 8 medium sized balls): 11 small dates 2 tablespoons Body and Fit peanut butter 2 tablespoons Body and Fit raw cacao powder 1 tablespoon Body and Fit cacao nibs 2 tablespoons Body and Fit powdered peanut butter 1 tablespoon raw cashews (or other nut) 1 tablespoon water First, you blend the dates until they are starting to form a paste. Then you add the cashews and blend for a few seconds again. Next, add the rest of the ingredients, and blend until a ball of dough starts to form. Roll them into 8 medium sized balls and sprinkle some extra cacao nibs or goji berries on top. I'm super excited to share this recipe with you guys! It's been a while since I've posted on this blog. I decided to post all my recipes on this blog again because I like having them in one place, instead of written all over the place on my Instagram pictures. Anyways, let's get into the recipe. If you know me, you know that I love chocolate desserts. This chocolate cream slice was the result of one of my 'procrastibaking' sessions. It's totally free of refined sugars and oils, and pretty low fat too. I hope you guys enjoy! Crust: 1/3 cup almonds 10 medjool dates 1/3 cup buckwheat 2 tablespoons raw cacao powder Pinch of sea salt Filling: 250 grams of cooked sweet potato 8 medjool dates 4 tablespoons raw cacao powder 1/2 cup light coconut milk 2 tablespoons almond butter 1 teaspoon vanilla extract 1 teaspoon maca and ashwaganda (optional) Method: First, blend the medjool dates with a splash of water until they are somewhat blended. Then add the buckwheat and almonds, and blend again, but there should be some chunks of almonds and buckwheat left. Then add raw cacao powder and sea salt, and blend again until a dough is formed. Press the dough into a cake loaf (smear some coconut oil on the bottom and sides, or line with a baking sheet). Place in the fridge or freezer. Meanwhile, blend the sweet potato, almond butter, coconut milk, maca, ashwaganda, cacao powder, vanilla extract and medjool dates. Pour it into the loaf and add some raspberries, almonds and cacao nibs on top. Place in the freezer until firm and enjoy. This week, my mom bought a big bag of avocado's to ripen, and of course, at one point, there were too many ripe avocado's, so I had to use them. I already made some guacamole and I had to make up a recipe, and I thought, why not make a pie with avocado's? I wanted to make a chocolate pie but I didn't have cacao, but I did have limes and cashews, so I decided to make a raw vegan key lime pie. It's not actually raw, but most of the ingredients are. I never actually made a key lime pie so this was a bit of an experiment to me. I don't know if the pie comes close to an actual key lime pie, but it tasted quite good. It does taste 'healthy'' though, if you know what I mean. Makes 1 mini pie:
crust: 6 dates 2 tablespoons oats 2 tablespoons shredded coconut Filling: 1/4 cup soaked cashews 1 avocado 6-7 tablespoons coconut syrup 1/2 teaspoon vanilla extract 2 tablespoons lime juice Some coconut cream for on top Oil a mini pie pan. Put the ingredients for the crust in a food processor and blend. Press it into the pan and put in the fridge or freezer to harden. In the mean time, blend the rest of the ingredients and pour into the pan. Freeze for a few hours until it has hardened a bit. Scoop some coconut cream on top and enjoy! When I was little, I used to be an granola-addict. Yes, that exists. A big bowl for breakfast, snack and dessert. What I didn't realize is that store bought granola is often filled with refined oils, refined sugars and all other sorts of nasty ingredients. Thats why I decided to make a healthy, oil-free and refined sugar free granola. What you'll need:
Dutch:
Toen ik klein was, was ik een granola-addict. Ja, dat bestaat. Een grote kom voor ontbijt, snack en natuurlijk als toetje. Wat ik mij niet realiseerde was dat cruesli meestal vol zit met geraffineerde oliën, suikers en andere slechte ingrediënten. Daarom besloot ik mijn eigen granola te maken, zonder olie of geraffineerde suikers. Je hebt nodig:
Every year around this time, the pumpkin posts are blowing up on my feed. I was always a bit skeptical about how sweet pumpkin treats tasted. Don't get me wrong, I love pumpkin, but I always eat it in a savory dish. I was really curious so I decided that I wanted to make something sweet with pumpkin. What better than to combine it with chocolate chips? I really didn't know what to expect because I never baked something with pumpkin, but it turned out really well. It tastes like a sweet, pumpkin spiced bread with chocolate chunks. It's oil free and fat free so thats a big plus too, and despite that, it wasn't dry at all. For a 9x5 inch loaf you will need:
Dutch:
Elk jaar rond deze tijd, wordt mijn Instagram gebombardeerd met pompoen posts. Ik ben altijd een beetje sceptisch over zoete pompoen baksels. Begrijp me niet verkeerd, ik hou van pompoen, maar ik eet het meestal alleen in hartige gerechten. Ik was erg benieuwd hoe het zou smaken, en ik besloot maar eens een keer iets zoets te gaan bakken met pompoen. Wat beter dan het te combineren met chocola? Ik wist niet wat ik moest verwachten, maar het smaakte eigenlijk best goed. Het smaakt als een zoete, pumpkin spice cake met chocola er doorheen. Het is zonder olie en bijna vet vrij dus dat is ook wel een plus punt. Ondanks dat was het totaal niet droog. Voor een ongeveer 22x13 cm cake heb je nodig:
|
Hello!I'm Fleur and welcome on my blog! Here you can find my vegan recipes. To read more about me, click here. Archives
November 2019
|