Month: April 2018

Chickpea flour tarts with purple sweet potato dip

Chickpea flour tarts with purple sweet potato dip

  Print Chickpea flour tarts with purple sweet potato dip Ingredients Chickpea flour tarts 120 g chickpea flour 3 tablespoons chives chopped 1 tablespoon chia seeds 1 tablespoon sesame seeds 1 teaspoon cumin seeds 1/2 teaspoon turmeric 1/3 teaspoon dried oregano 1 teaspoon baking powder […]

Triple chocolate mini bundt cakes

Triple chocolate mini bundt cakes

Print Triple chocolate mini bundt cakes Ingredients Chocolate filling 150 g cashews previously soaked in water for minimum 4 hours 100 g coconut milk the thickened coconut cream from a can of full-fat coconut milk 3 tablespoons coconut oil 100 g dark vegan chocolate (70%) […]

Coconut, lemon and berry cheesecake

Coconut, lemon and berry cheesecake

  Print Coconut, lemon and berry cheesecake Ingredients Crust 90 g roasted almonds 10 g shredded coconut 3 dates previously soaked for minimum 1 hour 1 tablespoon agave 1 tablespoon coconut oil Coconut and lemon filling 200 g cashews previously soaked for minimum 4 hours […]

Black bean brownies

Black bean brownies

  Print Black bean brownies Ingredients 1.5 cup cooked black beans approx. 300 g 2 chia eggs 2 tablespoons ground chia seeds + 5 tablespoons water, stir and let it sit for 5-10 minutes 50 g roasted almonds ground 70-80 g coconut sugar 60 g […]

Chickpea and chocolate fudge bites

Chickpea and chocolate fudge bites

  Print Chickpea and chocolate fudge bites Ingredients 200 g chickpeas cooked and peeled 200 g date paste 50 g creamed coconut highly concentrated coconut in a firm block 60 g dark chocolate 50 g cranberries 100 g roasted hazelnuts 50 g ground, 50 g […]