Almond-avocado bliss balls

All recipes, Desserts

No refined sugar ♥ Vegan ♥ gluten free

IMG_6618The final result
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The almond “pulp”
So this stared out as an experiment with low expectations. But yum. This was a winner.

If you’ve ever made homemade almond milk, you know you end up with loads of dry almond pulp when you’re done. I made my first batch of almond milk today (excited!!) and thought it would be silly to waste all of that good quality almond paste.

I started out with adding maple syrup. Because I was out of dates, I decided to give half an avocado a go. To decrease the moisture, I added oats, rolled them into balls and threw them onto a lined baking tray. I baked them at 175 degrees for 10 minutes, before I dipped them in homemade chocolate, drizzled them with coconut sugar, coconut shreds, bee pollen (not vegan) and served!

Mmmmm.

 

To summarize –

Ingredients:
about 3/4 cup almond paste (wet pulp)
ca. 1/2 avocado, just enough to make it sticky
ca. 2 tbsp maple syrup, to taste
a good handful gluten free oats, add until dough is firm
some coconut sugar, to taste

Blend everything together in a blender, form into balls and place them on a lined baking tray.
Bake on 175º C for 10 minutes

I used these toppings:
Vegan chocolate, melted
Coconut shreds, unsweetened
Bee pollen (not vegan)
Some extra coconut sugar

Helene Christine

Raw vegan chocolate

All recipes, Desserts

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Here: topped with buckwheat groats

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Ingredients:
2/3 cup raw cacao powder (not cocoa)
1/4 cup coconut oil
Maple syrup (or honey for non vegans)

Melt the oil. Coconut oil melts extremely fast so be careful with the heat.
Then add the cacao and maple syrup.
Spread thinly in a tin or line tray and keep it cold. To make it firm faster, freeze for a couple of hours.

Helene Christine

Vegan apple chips

All recipes, Desserts, Food, Snacks

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Use them in cereal or enjoy them as they are ♥

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Ingredients:
Organic apples
THATS IT! (They get sweeter than you think)

Method:
Slice up the apples, the thinner the better
Spread them out on a lined baking tray, never on top of each other
Bake at ca 150 degrees C for 45 minutes to 1 hour
They’re done when they’re completely dehydrated and crispy. Let them cool for a few minutes to stiffen up. Drizzle with cinnamon or leave them as they are.

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Vegan chocolate smoothie

Desserts, Drinks, Smoothies

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Here it is, as promised; the chocolate smoothie. I’m a chocolate lover. Vegan or not, I will forever need my sweet treats. For so long I’ve been experimenting with raw cacao, trying to make good desserts that also taste good. There has been a few misses. Frankly, more misses than hits. Most of the healthy recipes I’ve found have had a few problems.

1. The cacao makes them bitter

2. They taste, or feel, too much like mashed banana.. I’ve never liked mashed banana very much

3. They predominately taste like dates.. and I don’t like the taste of pure dates that much either

A vegan that isn’t obsessed with bananas and dates.. hmm, that can be challenging. Not anymore! Finally, a milkshake-ish cacao snack that tastes DELICIOUS. This seriously gave me new hope.

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Ingredients:

1/2 banana
1/2 avocado
2 tbsp raw cacao (NOT cocoa! google the difference)
a dash of cinnamon
4 dates
2 dl almond milk (or your milk of choice)
1 tbsp almond butter, or a few nuts of choice (cashews work well)
optional: 1 ts coconut oil
blend it all together in a mixer and enjoy!

Extra
To give it a health boost, add 1/2 tbsp wheat grass/ acai powder/ hemp (protein) powder (Note: if you add a lot of powder, you should even it out with more fluids)
Top it with buckwheat grouts, chia seeds and shredded unsweetened coconut

Topping it with buckwheat grouts is almost a must. The crunchiness just makes it even more perfect!

IMG_6416 IMG_6421mmmm, I’m obsessed. In the two bottom pictures I added acai to the mix, which gives the darker color.

ENJOY!

Helene Christine