Fall calls for sweet treats and these Pumpkin Spice Bites (GF) are perfect as a snack on a hike in the colourful Fall forests or with a warm cup of tea and a blanket. They are perfectly wholesome, free from any refined, sugar, flour and …
AD: This recipe was developed for Camilles Cacao Love Liquid gold, also known as cacao, is how it feel to drink this Cacao Shake. It is the most mouthwatering delicious vegan chocolate drink. Velvety soft, rich and ultra smooth. More yummy chocolate treats: Snickers Cups Vegan …
AD: This recipe was developed for Camilles Cacao Love
Peanut Butter, Dates and Cacao will give you the most delicious Snickers Cups you can imagine. Feel free to share a cup with someone you care about and feel how the powerfull depth of the cacao fill both your hearts and bellies.
More yummy chocolate treats:
- Vegan Wholesome Chocolate Spread
- Orange Chocolate Truffles
- Chocolate oatmeal – bliss in a bowl
- Black Bean Bliss Balls
- 150 g cacao
- 60 g pitted, dried dates
- 85 g peanut butter
- 15 g peanuts
- pinch of vanilla powder
- Measure the cacao and melt it over a water bath.
- Meanwhile, blend dates and peanutbutter in a food processor/blender until smooth. Add some water if needed.
- Chop the peanuts and mix them and the vanilla with the peanut cream.
- Add 2 tbsp melted cacao to a muffin cup and turn it, so the cacao will coat the inside of the cup. Leave about 1⁄2 cm along the top of the sides free so you can take them out again. Set aside in the freezer for 5 min to allow the cacao to solidify
- Distribute the peanut cream in the four muffin cup. Use a teaspoon to shape the peanut cream into the middle with spacealong the sides, so the cacao can run down along here.
- Add 3 tbsp melted cacao on top of each muffin cup and leaveit to run down the size to form a "lid" on top of the peanutbutter cup.
- Leave them to cool in the freezer for 5 min before enjoying.
- Keep in the fridge for 2-3 weeks or freezer for 4-5 weeks.
This Gluten-free Muhammara (Vegan Red Pepper & Walnut Dip) is so delicious on a piece of bread or with some veggie sticks. Yum! Usually, you use pomegranate molasses, but since I didn’t have any, I used balsamic vinegar instead, and it works just fine. Also, …
It’s been a while since I posted a recipe, but the other day I made these Beetroot Pulp Patties, which were so simple and delicious. I love having beetroot juice, but I am not a fan of throwing the perfectly edible and nutritious pulp out and I therefore often use vegetable pulp in patties. You have to try them next time you make a beetroot juice. They are perfect in a burger and can easily be frozen so you have a healthy dinner alternative for the late and lazy days.
Hope you enjoy them! Let me know in the comments below if you liked them ❤︎
Another yummy food waste reducing recipe:
Beetroot Pulp Patties
- 100 g chickpea flour
- 1 tbsp ground flax seeds
- 1/2 cup water
- 230 g beetroot pulp (I used 750 g beetroot for the juice)
- 230 g kidney beans (1 can)
- 1 red onion
- 4 garlic cloves
- 1 tbsp tamari sauce
- 1 tsp rosemary
- 1 tsp basil
- 1 tsp curry
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp coriander
- Turn the oven to 175°C convection.
- Mix the chickpea flour, ground flax seeds and water and let it rest 5 min.
- Meanwhile, peel the onion and garlic and chop it.
- Add all ingredients to the chickpea mixture and combine well. You can use a handblender to blend the mixture a little, but leave some beans intact for a nice texture.
- Shape 9 beautiful patties on a baking tray lined with baking paper and bake for 35 min.
- Enjoy as is, in a burger or with some delicious sweet potato fries and dip.