Author Archives for tatianaabouassi

White chocolate

1 cup melted cacao butter, 1/2 cup vanilla protein, 3 tbsp coconut oil —> mix well until there are no lumps then pour into molds & freeze for 30 minutes to set
I also added my “pink magic sprinkles”—> shredded coconut with beet powder & coconut oil mixed then dried in the dehydrator

White chocolate cookies

Cookies: 2 cups almond flour, 1/4 cup coconut oil, 1/4 cup maple syrup, 1/2 cup almond butter, 1 tbsp vanilla, 1 tsp ACV, 1 tsp baking powder —> combine & bake for 20 minutes

Glaze: 1 bar vegan white chocolate, 2 cups creamy coconut milk (canned), 2 tbsp almond butter —> heat until the chocolate melt & let it cool before using it as a glaze

Detox bowl cake


1/2 cup oats, 1/2 banana, 1 tsp baking powder, 2 tbsp chia seeds, 1/4 tsp charcoal, 1 tsp cocoa powder, 1 tbsp almond butter


Blend then added chopped strawberries & chocolate chips and microwave for 1.5 minutes or bake for 15 minutes

Vegan cheese

2 cups cashew soaked overnight in water blended with 1 cup water & 2 probiotic pills —> After blending, transfer to a bowl & cover with cheesecloth.

Let it ferment by leaving it outside the fridge for 24 hours.

Then blend your fermented cashew cream with the juice of 1/2 lemon, 1 tsp garlic powder, 1 tsp onion powder, 2 tbsp white miso (I use @clearspringarabia ), 1/4 tsp sea salt, black pepper, paprika. You can also add Zaatar after blending.

Favorite muffins

Ingredients : 1 large very ripe banana or 2 small ones, 3 cups oat flour, 1/4 cup tapioca starch, 2 tsp baking powder, 1 tbsp cocoa powder, 3 tbsp coconut sugar, 4 tbsp milk of choice, 4 chopped softened dates (pre-soaked in hot water for 15 minutes), handful of chocolate chips, 3 chopped strawberries, 1 tbsp vanilla

Method: Mix all ingredients except the chocolate chips.

Fill 1/3 cupcake cup with batter and add chocolate chips on top then pour more batter to fill 3/4 of the cupcake cup (do not completely fill it because they will rise a lot so it can overflow)

Bake for 15 to 20 minutes

Cinnamon sugar donuts


1.5 cups oat flour, ½ cup almond flour, ¼ cup coconut sugar, ¾ cup almond milk, 1 tbsp flax, ¼ cup applesauce, 1.5 tsp baking powder, 1 tsp apple cider vinegar

Start by combining dry ingredients then gradually incorporate the wet ones à bake for 15 to 20 minutes

Cinnamon sugar

Remove from the oven & brush the donuts with coconut oil & prepare your cinnamon glaze by combining 2 tbsp coconut sugar with 2 tsp cinnamon àdip each donut in the glaze

Tahini brownies

Chocolate Tahini Brownies
1 cup tahini, 1/3 cup honey, 1/2 cup oat flour, 2 flax eggs or chia eggs (2 tbsp flax or chia + 6 tbsp water which you combine & let to set), 3 tbsp cocoa powder, 1/3 cup chocolate chips, 3 tbsp chopped dates (optional), 1 tbsp vanilla


Start by preparing your chia or flax eggs then combine with the remaining ingredients.

Bake ~20 minutes & drizzle with melted dark chocolate & tahini!

Chocolate cheesecake

Crust: 1 cup oat flour, 1/2 cup almond flour, 3 tbsp coconut oil, 1 tbsp vanilla, 2 tbsp maple, 1 tbsp cocoa —> mix & bake for 10 minutes

Cream: 1 cup fermented cashew cream (blend 1 cup cashew + 1 probiotic pill + 1/2 cup water & leave overnight), 3 tbsp maple syrup, 1 tbsp cocoa powder, 1/4 tsp espresso, 1 tbsp vanilla, 1/2 cup coconut cream, 3 tbsp coconut oil —> blend & pour onto crust. Let it set in the fridge or freezer for 1 hour

Peanut butter curry

2 tbsp olive or coconut oil

1 chopped onion

2 finely diced garlic

1 piece diced ginger or 1 tbsp ginger powder 

1 tbsp ground turmeric

2 tbsp vegan curry paste or 2 tbsp curry powder 

2 ripe tomatoes, peeled

2.5 tbsp chunky peanut butter

1 can of coconut milk – full cream 

½ tsp salt 

juice of half a lime

1 tsp coconut sugar (optional)

1 tsp tamari (optional)

1 large sweet potato, cubed

1 cup butternut squash

1 cup kale or spinach 

fresh coriander, to serve


Heat up the oil in a heavy-bottomed pot.

Add the diced shallots and fry them on a low heat for about 5 minutes.

Add the diced garlic and ginger. Keep on frying and stirring regularly.

Mix the turmeric and the curry and keep on frying them on low heat for about 2 minutes.

Stir in the tomatoes. 

Next, add 1 cup of water.

Mix in the peanut butter and coconut milk.

Season with salt, lime juice and coconut sugar.

Put the cubed sweet potato and squash into the sauce and cover the pot. Allow it to simmer for about 15 minutes then add the kale or spinach and simmer for about 2 minutes until it becomes tender.

Once you serve it add fresh coriander.

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