Ingredients
1/2 cup sesame seeds
1/2 cup maple syrup
1/2 cup coconut sugar
Method
In a medium saucepan, heat the sugar and maple syrup until it turns frothy.
Lower the heat and add the sesame seeds. Stir for about 5 minutes on a low heat until the seeds start to brown.
Spread the mixture out onto the baking sheet and smooth evenly with a spatula.
Once it’s smooth and beginning to dry, cut into squares and then leave to cool.
4 very ripe bananas
1/4 cup melted coconut oil
¼ cup pure maple syrup
2 tsp pure vanilla extract
1.5 cups oat flour
3/4 cup almond meal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
½ cup chocolate chunks or more as needed
Method
Mash the bananas with a fork leaving some small chunks.
Combine the banana puree, coconut oil, maple syrup, and vanilla.
Then add the oat flour, almond meal, baking powder, baking soda, and salt. Mix well then fold in the chocolate chips.
Bake to your liking until the edges firm up.
4 very ripe bananas
1/4 cup melted coconut oil
¼ cup pure maple syrup
2 tsp pure vanilla extract
1.5 cups oat flour
3/4 cup almond meal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
½ cup chocolate chunks or more as needed
Method
Mash the bananas with a fork leaving some small chunks.
Combine the banana puree, coconut oil, maple syrup, and vanilla.
Then add the oat flour, almond meal, baking powder, baking soda, and salt. Mix well then fold in the chocolate chips.
Bake to your liking until the edges firm up.
Cookies
Option 1
2 cups almond meal
1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 teaspoon sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1 tsp apple cider vinegar
1/2 cup dark chocolate chips
3 tbsp crumbled halva
Method
In a large bowl, combine the almond flour, oil, maple syrup, salt, baking soda, vanilla, and vinegar and stir well to create a uniform, sticky dough
Fold in the chocolate chips.
Shape them as needed then add the crumbled halva on top of each cookie.
Bake them in your preheated oven until lightly golden
Option 2
2 cups almond flour
1/4 tsp salt
1/2 tsp baking powder
1/4 cup maple syrup
5 tbsp tahini
1 tablespoon warm almond milk
½ cup chocolate chips
3 tbsp crumbled halva
Instructions
In a large mixing bowl add almond flour, baking powder, salt, maple syrup, tahini paste and unsweetened almond milk.
Fold in the chocolate chips. Then shape them as needed before adding crumbled halva on top of each.
Bake them in your preheated oven until lightly golden
¼ cup coconut oil
⅓ cup almond butter
⅔ cup monk fruit sweetener or coconut sugar
2 flax eggs
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut flour
⅔ cup chocolate chips
Method
Start by making flax eggs by combining 2 tbsp milled flaxseed with 5 tbsp water.
Then mix all liquid ingredients including coconut oil almond butter and vanilla.
In another bowl mix dry ingredients including sugar, flour, baking soda – do not add the chocolate chips yet.
Combine dry and wet ingredients along with flax eggs. Mix well then add the chocolate chips.
Bake for 15 minutes until golden.
Filling
1.5 cups coconut powder
1/2 cup coconut cream
2 tbsp maple syrup
1 tsp vanilla
2 tbsp melted coconut oil
1/2 cup raspberries
Coating: 1 bar dark chocolate + 1 tbsp coconut oil
Method
Blend all filling ingredients and pour in molds.
Freeze for 1 hour.
Then melt dark chocolate with 1 tbsp coconut oil and dip the bars.
Transfer back to the freezer
½ cup of each of the following: thinly chopped almonds; walnuts; hazelnuts
1 cup coconut flakes/ powder
½ cup ground blanched almond flour
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup pure maple syrup
2 tbsp coconut oil
Raisins or dates
Method
Mix all ingredients. Spread onto a baking dish covered with parchment paper.
Bake for 20 minutes.
Allow to cool before breaking into clusters.
2 cups cashew, soaked 8 to 24 hours
1 cup water
1 pill probiotics
½ cup lemon juice
1 tsp Himalayan salt
2 tsp nutritional yeast
1 tbsp white miso
1 tsp onion powder
1 tsp garlic powder
Finely chopped dill
Method
Place the cashew, water and probiotics in a blender and blend until it is creamy and smooth.
Line a strainer with a cheesecloth and scoop mixture onto cheesecloth. Fold the cheesecloth over nut cheese mixture and place a plate with weight on top.
Leave nut cheese to culture for 24 hours at room temperature.
After 24 hours, mix together in a small bowl lemon juice, Himalayan salt, miso, onion and garlic powder, and nutritional yeast. Add to cheese mix by folding in. Then add the finely chopped fresh dill.
Cover and place in the refrigerator to firm up.
Chocolate filled pancake
1 cup oat flour
1 tbsp almond flour
1/4 tsp salt
1 tsp baking powder
1 flax egg – tbsp milled flaxseed + 3 tbsp water
2 tbsp coconut oil
1/2 cup almond milk
Squares or chunks or dark chocolate
Prepare the flax egg by mixing 1 tbsp flaxseed with 3 tbsp water. Leave to set for 10 minutes.
Mix together the flours, salt and baking powder, then pour in the milk, oil and flax egg.
Heat a little bit of oil in a pan, then drop 1 to 2 tbsp of the pancake batter per pancake. Place a piece of the dark chocolate on top, then add a little bit more batter to cover the chocolate. Use a spoon or spatula to spread the batter to create an even layer on top.
Cook the pancake on each side for 1-2 minutes, then flip and cook for another minute.
1 mashed banana
1 tbsp cocoa
1 cup protein powder
3 tbsp almond butter
2 tbsp chia seeds
Chocolate ganache
1/2 cup chocolate chunks/ chips
3 tbsp coconut cream
Method
Mix all bar ingredients in a large bowl.
Spread in a pan covered in parchment paper.
Freeze for 20 minutes.
Meanwhile melt the dark chocolate & coconut cream.
Pour onto the bars.
Leave in freezer another 20 minutes.
Slice into bars.
