Heart no-bake brownies

One of my favorite recipes which I enjoy for breakfast and dessert!

It’s simple, wholesome and versatile – these babies can be enjoyed with raw almond butter, goji, cacao nibs or without any topping!

Ingredients

3/4 cup coconut flour

1/4 cup Cacao powder

1/4 cup Coconut cream

1/2 cup Almond milk

1/2 cup Maple syrup

1 tsp vanilla extract

Method

Simply mix all ingredients gradually in a bowl.

Shape as you like and let set in the fridge at least 1 hour.

Beet-Zaatar heaven

While I mostly blog about healthy desserts (which I also have over breakfast 😹), I’m really excited to share this savory recipe!

As I’m Lebanese, I tend to add zaatar to literally everything (salads, pizza, avo-toast etc.)!

Tonight I prepared a beetroot pizza crust which I topped with… yes, zaatar.

Ingredients:

1 small beetroot

1 tbs chia seeds

1/2 cup chickpea flour

1/2 cup millet

1/2 cup water

Method

1. Start by adding cooked beetroot chunks to a food processor

2. Then gradually add all other ingredients.

3. Set aside for the chia seeds to do their magic (the mixture will thicken)

4. Spread into small circles and bake for 10 minutes

5. Top with zaatar spread and enjoy!

Superfoods velvet mousse!

Fancy name but simple ingredients!

I love experimenting with chocolate mousse and smoothie bowls using each time a different combination of superfoods.

Today’s recipe:

1 cup coconut cream (simply pulse 1 cup desiccated coconut + 1/2cup water or buy an organic brand)

1 tbsp maca powder

1 tsp lucuma powder

1 tbsp carob powder

1 tsp raw vanilla powder

1/2 frozen banana

Handful almonds

2 pitted dates

Simply blend and freeze for few minutes (or leave it in freezer)!

This mousse is great for breakfast if topped with granola (as I did) or for a nice guilt-free dessert!

Raw Bounty Balls, anyone?

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A healthy and wholesome take on Bounty! 2 weeks ago I posted on Instagram my raw vegan Oreo cookies; today it’s Bounty balls! A perfect snack or dessert option!

 

Ingredients

Coconut filling

1 ½ cups coconut shreds or flakes

¼ cup coconut oil, solid or melted

2 tablespoons pure maple syrup

For the chocolate topping

¼ cup coconut oil, melted

¼ cup cocoa powder

2 tablespoons maple syrup

½ teaspoon flaky sea salt

 

Method

Make the coconut filling: Add all filling ingredients to a blender or food processor: coconut, coconut oil and maple syrup. Blend until you get a wet and sticky mixture, with smaller coconut bits.

With you hands roll into small balls and freeze for 15-20 minutes.

Make the Chocolate Topping: Mix all your ingredients together in a bowl.

Last step is to dip each individual coconut ball in the chocolate topping.

Place back in the freezer and either keep them stored there or move them to refrigerator.

 

One of my favorite breakfast spots in Paris

Oh Paris, je t’aime!

I tend to visit Paris regularly as my younger brother goes to university there. It is such a charming city with so many cultural and social activities, and most importantly (for me at least) a highly dynamic and exciting food scene – be it new vegan/ gluten-free café concepts, new organic products etc.

On my last visit back in September, I went prepared with a list of new places to try! However, the ones I randomly landed on were the best!

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A great spot for breakfast is Café Maréva a 100% gluten-free and organic café. It specializes in waffles and also serve divine breakfast smoothie bowls! If you are sharing with someone, I would recommend going for a savory waffle (avocado and veggies for example!) + one sweet topping (e.g. praline or chocolate) + red fruit smoothie bowl!

Almond pulp magic

I absolutely hate food waste – since I regularly prepare my own almond milk, I end up with a lot of “almond pulp” (residues)! As it’s filled with nutrients and add a great texture to cakes, I decided to use it as a main ingredient to make cookies! It turned out soft, spongy, light and oh-so flavorful especially with homemade caramel! 😻

Cookies

Ingredients

2 cups almond pulp

1/2 cup dried shredded coconut

1/3 cup maple syrup

2 tsp vanilla

1 tbsp cacao powder

1 pinch sea salt

Method

1. Combine all ingredients together except cacao powder then divide into 2 bowls.

2. Add to one of the bowls 1 tbsp cacao and combine well (best to use your hands!). You will have 2 batch of cookies – chocolate and vanilla!

3. Form both mixtures into little cookies and place in the dehydrator for up to 5 hours at a light temperature (~105’F). If you like it crispier you can leave it longer

Caramel

Ingredients

1 cup pitted dates

2 tbsp coconut oil (melted)

Warm water

Method

1. Soak dates in warm water to soften making sure the water fully covers the dates.

2. Blend the dates with coconut oil and 3/4 of the dates soaking water.

3. Refrigerate (it lasts up to 5 days)

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Nothing beats morning smoothie bowls! My new favorite is an improvised “Chocolate Velvet Detox” – not sure why I chose this name ha-ha!

Ingredients

1 frozen banana

1 cup almond milk (preferably homemade)

1 tbsp carob powder

1 tbsp maca powder

2 tbsp chia seeds

Method

Blend all ingredients apart from chia seeds. Once you are done blending, add the chia seeds, stir and let it set for few minutes for the chia seeds to do their magic!

Note: You can get very creative with smoothie bowls and potentially add oats, shredded coconut, cacao nibs etc.

 

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