We know it is a new year and green juices and salads are probably in focus right now, but never underestimate the power of chocolate people! It can move mountains, dry tears, create pleasure, bring out smiles AND cure bad days.
This recipe is for all you chocolate lovers out there. For all of you who want to slurp on some yumminess and NOT feel guilty. Another delicious recipe from Happy Health Blog we couldn’t get out of our heads. Enjoy!
6-8 fresh dates
1 tbsp. nut butter
1 tbsp. tahini
2 frozen bananas
2 cups plant based milk
1/2 cup oats
1 shot of espresso (optional)
2-4 tbsp. raw cacao
Raw chocolate sauce
4 tbsp. agave or maple syrup
4 tbsp. raw cacao
Start by making the salted caramel by blending all the ingredients in a mixer. Then proceed to the chocolate smoothie. Same here, just blend all the ingredients in a mixer until smooth. Lastly, you mix the syrup with the raw cacao. No; time to create the magical glass of yumminess: Assemble the smoothies by dividing the caramel in two medium large glasses. Then pour the chocolate sauce on the inside of the glass. Pour the smoothie in the glass and use a straw or a spoon to create a nice swirl on the inside of the glass. Then sit back and enjoy tasting a slurp of heaven.
By: Henriette Danielsen / Photo and recipe cred: Happy Health Blog
Peanut butter, chocolate and grated coconut, all combined in one delicious ball. Need we say more?
This recipe is golden to have at hand when your sweet tooth kicks in. Or when you want to put together a delicious dessert in no time.
2,5 dl peanut butter
4 tsp. syrup
1-3 tsp. coconut flour (in case your peanut butter isn’t thick enough)
1/5 a plate dark chocolate (vegan if preferred)
½ tsp coconut oil
A dash of sea salt
Start by mixing the peanut butter and syrup until thickened. If you need to you can add coconut flour to thicken it even more. Then add a dash of sea salt, while melting the chocolate and coconut oil on low heat. When it is ready, roll the mass into small balls and by using a fork, dip them into the chocolate. Then let them drop off and place on a dish and sprinkle some grated coconut over them before putting them in the freezer for about 10 minutes.
By: Henriette Danielsen / Photo cred: thehealthyhunterblog.com /Recipe inspired by: Elledecoration.se
You know those moments when you’re craving something sweet, but you don’t want to make a whole bunch? Just enough to satisfy your sweet tooth, and not have to worry about what to do with the leftovers?
Well, have we got a recipe for you!
Today we’re sharing how to make mug cake – a super quick, easy, and perfect portion of a dessert favorite! And the best part is it only requires three ingredients and approximately one minute in the microwave!
Ingredients (serves 1)
¼ cup + 1 tbsp chocolate hazelnut butter spread (or vegan Nutella of your choice)
2 tbsp all-purpose flour
Egg replacement (I like to use ¼ cup mashed banana, or ¼ cup applesauce)
In a microwaveable mug, add the chocolate hazelnut butter spread and egg replacement and mix together. Add in the flour and mix again until the batter is a smooth consistency. Microwave for 45 seconds to 1 minute (this may vary depending on your microwave). Once it’s done, feel free to switch the recipe up and add favorite toppings – sprinkles, peanut butter, or even some coconut ice cream!
Let us know if your tried it and what you think in the comment field below!
By: Samantha Thayer / Photo cred
These Nutella balls are a lifesaver when you don’t have much time on your hands! They are made in matter of minutes and require only four ingredients. Give them a try; they’re delicious.
4tbsp raw cacao
3tbsp agave syrup (or maple syrup)
Roast the hazelnuts in the oven for 8-10 minutes, 180 degrees. Let them cool before you mix them in a blender until completely pulverized. Place the pulverized nuts into a bowl and add the other ingredients. Use a hand blender and add water until you find the consistency where you can roll them into balls. You can eat these right away, but I find them much nicer if they have been chilled for around one hour first.
By: Henriette Danielsen / Photo cred
A new kind of cake is in town; watermelon cake! Ever tried it? It’s both easy to make and taste delicious. The perfect dessert or side dish to serve friends and family.
Tips: Take advantage of the season and go crazy with fresh berries!
Berries for garnish (Blueberries, blackberries and raspberries are our favorites)
Some fresh mint leaves
Slice a large round from a watermelon and lay onto a cutting board. Slice it equally into 8 portions, like you would a cake. Cut the tomatoes and kiwi in pieces and garnish with berries, and mint leaves. Sprinkle some feta cheese on top and it’s ready to be served.
When it comes to topping you can choose whatever you want, this is just a tip. Another good combinaton is sliced banana, berries and dried coconut. Let your imagination run wild and top it with whatever you like.
By: Henriette Danielsen / Photo cred
In the mood for something sweet this weekend but feel a bit lazy? Try this delicious and super easy ice cream recipe.
This is something for all you Nutella lovers out there. All you need to make 1 liter of ice cream is a 400 g jar of Nutella or why not use your home made and half a liter of full fat cream.
Fun fact about Nutella
One jar of Nutella is sold every 2.5 seconds throughout the world. Most people in the world seem to be addicted to this brown choco gold.
500g full fat cream
Mix the cream and Nutella in a bowl with an electric mixer. Pour the mixture into a baking pan and put in the freezer for at least 6 hours. Make sure it’s frozen all the way through. Scoop it up in a bowl and garnish with raspberries or whatever you like and enjoy!
We would like to share two super easy, healthy alternatives to ice cream, both vegan and very tasty. One is made with banana and one without, for the ones who don’t like or can’t eat nanas.
Banana ice cream with raspberries and crunchy topping:
1 frozen banana (peeled and chopped)
1/2 ripe banana
1 dl (1/2 cup) frozen raspberries
A pinch of vanilla powder
Mix the bananas until smooth. Pour half of the mixture into a highball glass or bowl and continue to mix the other half with the raspberries and vanilla powder. Top with raw cacao nibs, your favorite seeds and/or nuts.
1.5 dl (1.5 cup) frozen mango
1 dl (1 cup) frozen raspberries
1/2-1 dl (1/2 cup) unsweetened almond milk
A pinch of Baobab
Mix all ingredients to a creamy consistency in a blender and pour into a highball glass or bowl. Top with granola and coconut flakes.
By: Linnéa Nilsson Photo: Flickr/Ina Todoran
Isn’t a warm blueberry pie served with a homemade vanilla sauce the best treat on a cold winter day? If you are allergic it is very easy to make the recipe lactose free.
Fun fact: The vanilla bean comes from the only fruit-bearing orchid that exists and has been used of people all over the world for centuries. Vanilla has many health benefits that are similar to raw cacao, for example they both contain manganese and substances which enhance the brain and mood health.
2 pinches of vanilla powder (or a vanilla bean)
3 egg yolks
1cup coconut sugar (or brown sugar)
1 ½cup milk 3% (or soy milk)
1 ½cup cream (or alpro cream)
Whip the egg yolks with the coconut sugar. Put the vanilla powder (or vanilla bean) in a casserole with the milk and cream. Let it boil for 1 minute and then pour it over the egg mix and stir. Pour everything back into the casserole and heat until the sauce thickens – approx. 5 minutes (but do not let it boil!). Strain the sauce through a fine sieve and let cool before serving.
By: Linnéa Nilsson
Most of us try to keep the chocolate eating to a minimum during the week. However, we don’t want to limit ourselves and best of all, we really don’t have to. We love ourselves some chocolate mousse and by using the right ingredients we can eat it (guilt free) all week.
5tbsp. raw cacao
3tbsp. hemp protein (or chocolate-flavored protein)
1tbsp. organic peanut butter
3-4 cups of almond milk
a pinch of seasalt
Cacao Nibs for topping (optional)
Mix all the ingredients in a blender. This recipe results in a lot of mousse, but it’s perfectly fine to store it in the fridge or cut the recipe in half. Enjoy!
By: Henriette Danielsen / Recipe: inspired by Helene Ragnhild