Ingredients
1 can sweetened coconut condensed milk
2 cups shredded coconut
1 tbsp flaxmeal
1 tbsp chia
Handful of chocolate chips
Method
Combine all ingredients in a single bowl.
Shape into cookies.
Bake for 20-25 minutes until golden.
Ingredients
100g white chocolate
1 block silken tofu
Method
Melt the chocolate & blend it with the tofu.
Split into 2 to 3 portions & refrigerate.
Ingredients
1 cup shredded coconut
1/2 cup maple
1/4 cup coconut oil
2 tbsp chia
Method
Mix 1 cup shredded coconut, 1/2 cup maple, 1/4 cup coconut oil, 2 tbsp chia.
Pour mixture into moulds and freeze for 1 hour.
Remove from freezer and dip in melted chocolate.
Ingredients
1 cup dates
200 ml full cream coconut milk
2 tbsp almond butter
Handful of granola or 2 cookies
Method
Soak the dates in boiling water for few minutes until they soften.
Then blend with the coconut milk and the almond butter.
Pour into ice cream moulds.
Top with granola chunks or pieces of cookies.
Freeze for 1 hour. Remove from moulds.
Drizzle melted chocolate on the front side.
Ingredients
1/4 block parmesan
1/2 cup ricotta
1 lemon
Salt & pepper
Method
Grate the parmesan and the lemon.
Mix together with the ricotta and a pinch of salt & pepper.
Add 1/4 cup pasta water to thin it.
Use it as your dressing with pasta & the other ingredients of your choice (I added pumpkin).
Ingredients
1 cup granola
2 tbsp chia
1 cup nut butter or chocolate spread
Handful of dried fruits or chopped dates
1 bar melted chocolate
Method
Mix the granola, chia, dried fruit then add the nut butter.
Form balls or clusters – place on s plate covered in parchment paper. Freeze for 15 minutes.
Dip each cluster in melted chocolate and freeze again.
Ingredients
1 cup dates soaked in boiling water for 10 minutes
1 shredded coconut
1 cup almond butter
Method
Blend all 3 ingredients. Shape into bars.
Drizzle melted chocolate & refrigerate
Ingredients
1 cup dates soaked in boiling water for 10 minutes
1 cup nut butter of choice
1 cup cereals of choice
Blend and shape into bars.
Dip in melted chocolate and freeze for 15 minutes
Ingredients
2.5 tbsp almond flour
1 tbsp runny almond butter
1 tsp honey
Mix and shape into cookies (I used heart shaped metal ring)
Ingredients
Crust
1 cup almond flour
1/2 cup coconut flour
1/4 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla
Mix and spread onto cake pan then refrigerate
Cream
1 cup dates soaked in boiling water for 10 minutes
1 cup hazelnut butter
1 tbsp cocoa
Blend all 3 ingredients, add almond milk as required until reaching a smooth texture.
Pour on the crust. Freeze for 30 minutes then pour melted chocolate on top.
Health & Yum by Tatiana 