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Flourless Chocolate Brownie

Butter free and naturally sweetened!

Transforms the everyday into a work of art!

|prep time10 mins|cook time 25mins|total time 35mins|yield 6 servings|

Ingredients:

  • 7.5 oz (200g) unsweetened baking chocolate or at 70% cocoa
  • 1 Tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cup (200g) pitted dates, or about 10 dates
  • 3 large eggs
  • 1/4 cup (60ml) coconut oil
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to (180°C).
  2. Add chocolate, cocoa and baking soda in a food processor and pulse until the texture resembles course sand.
  3. Now pulse, the pitted dates, eggs, coconut oil and vanilla extract.
  4. Pour batter into a greased 20×20 cm baking dish.
  5. Bake for 25 minutes.
  6. Allow to cool.
  7. Serve with fresh berries or whipped coconut cream.
  8. Enjoy!

Thought For The Day!

Image result for inspirational butterfly quotes

Raspberry Gelato With Dry Roasted Pistachios

Super Healthy!

Natural Sweetness!

This vegan raspberry gelato is quite intense and pure, it has a clean texture and a beautiful colour.

There is no single recipe for making gelato, my absolute favourite is one that is fruit -based, the best gelati are made using only the finest ingredients, so use seasonally fresh fruit. The good news is that you don’t require an ice-cream maker, you can easily make gelato at home.

Let’s get started!

Ingredients:

320g fresh raspberries

1 can full fat coconut milk

1 Tbsp maple syrup or more to taste

Dry roasted pistachios for topping.

Instructions:

  1. Add fresh raspberries, coconut milk as well as maple syrup into a blender and blend until nice and smooth.
  2. Now pour the mixture into an air-tight , freezer-safe container and freeze until frozen completely.
  3. When frozen, cut the mixture into cubes , which makes it easier to blend. Add cubes into a food processor or blender and blend frozen pieces, it should have a soft serve consistency.
  4. Transfer the gelato mixture into an air-tight, freezer-safe container and freeze for about 3-6 hours. Allow to thaw for 10-20 minutes and serve.
  5. Store leftover gelato in a freezer-safe, air-tight container for 1-2 weeks.
  6. Enjoy!

Recipe Notes:

Remember to use coconut milk at room temperature.

Thought For The Day!

Light and Blessings

Nichola

Superfood Coconut Milk Strawberry Smoothie

Flavour Burst!

Natural Sweetness!

This smoothie is very simple and easy to prepare, with only three ingredients.

You will also get a good amount of fiber and protein and keep you satiated all morning, it is super quick, healthy and most definitely a filling choice for a breakfast smoothie.

This smoothie is low carb and a weight loss friendly recipe. Always opt for unsweetened coconut milk to keep sugar content minimal.

Servings: 1 smoothie

Ingredients

1/2 cup strawberries (hulled and chopped)

4 oz coconut milk unsweetened

1 tsp almond butter

Instructions

  1. Hull strawberries, chop into small pieces
  2. Add all the ingredients to a blender and blitz until smooth and creamy.
  3. Serve and enjoy!

Thought For The Day!