Refreshing vegan starter!
Serves: 4 people
100 g leaves of Swiss chard
250 g zucchini
150 g apple
1 teaspoon tamari sauce
2 tablespoons almond butter (Optional)
300 ml water
Blend all ingredients in a blender until smooth and frothy.
These delicious raw balls will give you an energy boost!
Serves: Makes about 20 balls Time : 30 minutes
100 g raw cashews
300 g desiccated coconut
100 g pitted dates, soaked for 30 min – 2 hours, until soft
2 teaspoons coconut oil
1 ½ tablespoons cacao
2 teaspoons water
Place the cashews and coconut in a food processor and blend until mixed into a fine crumble. Remove 3 tablespoons and place in a bowl.
Then add the dates and 2 teaspoons of the water, coconut oil and cacao and pulse until the mixture turns into more of a dough. Add more water if you need more moisture, or add more coconut if it’s too wet.
Shape small balls from the mixture with your hands and place them on a baking sheet.
Roll each ball in the cashew coconut mix until they’re all coated. Optional you can also roll the balls in cacao, coconut flakes or in ground toasted salted sesame seeds. The salty taste from the sesame seeds gives a nice contrast to the sweetness of the balls.
Refrigerate before serving.
A healthy and very tasty surprise for a birthday party.
Serves: 6 people Time : 30 minutes plus at least 2 hours in the fridge
8 fresh pitted dates
140 g finely ground pecan nuts
30 g cocoa powder or carob powder
1 teaspoon powdered vanilla
100 g whole pecan nuts, chopped into chunks
Blend the dates in a food processor to a paste and pour into a bowl. Add the finely ground pecan nuts, the cocoa powder (or carob), the powdered vanilla and the chopped pecan nuts. Knead all ingredients well and form small rectangles using a cookie cutter or by hand. Don’t press too hard to keep some air in the brownies.
Keep in the refrigerator for a few hours before serving.
Can be kept 3 days in the refrigerator or 2 weeks in the freezer.
Small chocolate delights, easy to make!
140 g shredded coconut
50 g raw cacao powder (or carob powder)
125 g coconut oil
2 or 3 tablespoons coconut sugar or 2 or 3 tablespoons dried white mulberries (blended)
a pinch of salt (optional)
Blend shredded coconut in a high-speed blender to obtain a fine powder. Mix the shredded coconut, the raw cacao (or the carob powder), coconut sugar (or dried white mulberries blended) and a pinch of salt (optional). Melt the coconut fat in a heat–resistant bowl that you put in a pot with warm water (not boiling!) – less than 42°C. Pour the coconut oil into the coconut-cacao mixture and mix well. Put the mixture in a flat-bottomed container wide enough so that the chocolate has a thickness of 2 cm or use small chocolate molds. Place in the refrigerator (or freezer) until it has a firm consistency. Keep refrigerated; chocolate melts at room temperature.
Endless variations are possible by adding nuts (almonds, walnuts, hazelnuts, etc.), dried fruit, citrus essences…
Homemade almond milk is so easy to make and is a very tasty alternative to dairy milk.
Recipe for 1 liter of almond milk
150 g raw almonds
1 l spring water
1 pinch of vanilla powder
2 tablespoons agave nectar, 4 dates (cut up into very small pieces) or any natural sweetener (optional)
Soak the almonds overnight for 10 to 12 hours, rinse and place them in the blender or the food processor. Mix them with water at the highest speed for 2 minutes. Filter the mixture through a fine-mesh nut bag or cheesecloth and press out the liquid with your hands.
Add vanilla and the optional ingredients and mix well in high speed blender.
Almond milk can be refrigerated for up to two days.
Delicious cookies, not only for friends of raw food.
Recipe for 10 – 12 cookies
COOKIES:
50 g dates (cut up into very small pieces)
50 g shredded coconut
3 tablespoons of raw cacao powder (or carob powder)
CREAM: vanilla coconut butter
150 g dried shredded coconut
1 teaspoon vanilla powder (or lemon zest for a citrus version)
1 teaspoon coconut oil
Mix dates, shredded coconut and raw cacao in a food processor. Roll out the dough and press it down firmly. Cut with a cookie cutter or a cup. Put in the fridge for a few minutes. The cookies can be dehydrated for 12 hours to become crunchy.
For the cream, mix dried shredded coconut in a food processor or high speed blender until obtaining the consistency of butter. Add vanilla and a teaspoon of coconut oil and mix well. Then spread the cream on a cookie and cover with another cookie. Refrigerate before serving.
This cream will keep in the fridge for several weeks. It can be used as a replacement for spreadable butter or butter in desserts.
