Chocolate and Hazelnuts Bonbons

How can I describe this recipe? Sweet but not too sweet, nutty, chocolaty and fruity, a real treat. Indulge yourself and impress your friends!! :)

Ingredients for the dough

2 cups hazelnuts

1 cup pitted dates

1/2 cup unsweetened cocoa powder

1/2 cup golden syrup

Ingredients for the filling

1 medium avocado

1/4 cup unsweetened cocoa powder

1/4 cup golden syrup

1/2 tbsp vanilla extract

Sliced almonds for garnish

Method:
1 - Soak the hazelnuts for 1 hour before start preparing the bonbons.
2 - Dry the soaked hazelnuts and pulse it in a food processor until finely ground into a flour.
3 - Add in the rest of the dough ingredients and process until it forms into a thick dough that sticks together.

4 - Lay the dough out between two sheets of baking sheet and roll to about 3/4-inch thickness.

5 - With a sharp knife, cut the dough into small squares, about 30. If there’s excess dough you can form it into a ball, roll it out, and cut again.

6 - Make the filling by blending together the ingredients until it’s uniform in colour and texture. Taste it and adjust the sweetness if need be.

7 – Roll the squares until small balls and using your fingers make a cavity in the middle of it. Spread about 1 tsp of the filling into the cavity and garnish with the sliced almonds.



Enjoy!!


Inspired by Veganana

Chocolate Tart

These tart is ultra easy to prepare and takes no time at all. Perfect for those days when you want something rich and yummy or for when you have guests and wants to impress. This is sheer heaven!





Ingredients:
250ml single cream (I normally use Alpro)
200g dark chocolate
10 digestive biscuit
1/2 cup spread
3 tbsp whisky

Method:
1 - Break the biscuits on the multiprocessor.
2 - Melt the spread and mix it with the biscuit on a greased pie baking tray pressing with you fingers so the mixture sticks to the base and sides of the tray.
3 - Melt the chocolate on the microwave or in bain-marie.
4 - Mix the melted chocolate with the single cream and the whisky.
5 - Pour the mixture into the pie tray and take it to the fridge for 1 hour before serve.

Enjoy!!

Strawberries Mille-feuille

How can I describe this recipe? The word that comes to my mind is perfection!! It's light, sweet but not too sweet, the whipped cream/strawberry mixture it's to die for and the whole "cake" is a bliss!! You simple have to try it and believe me, you'll thank me later!!! :)

Ingredients:
1 sheet of vegan puff pastry
400g strawberries cut in slices
4 tbsp light brown sugar
Icing sugar for dusting

Whipped cream ingredients:
2 cups cashew nut
6 tbsp golden syrup
1/4 cup spread (I use Pure Sunflower)
6 tbsp water
1 tsp vanilla extract

Method:
1 - Open the pastry and cut into small squares. I used a small plastic food container upside down.
2 - Using a back of a small spoon or a wooden spoon lightly press the centre of the squares (but not the borders) and bake it at 180c for 25 minutes.
3 - In the meantime mix all the ingredients of the whipped cream in a food processor and beat it for a minimum of 5 minutes or until the mixture smooth, creamy, and slightly fluffy.
4 - Mix the strawberries with the sugar and set aside.
5 - When the pastry is swollen and golden brown, remove it from the oven and using a knife cut the middle of it to open the shells. You will see that there will be a line on the side and that only by pressing the knife you will be able to easily open it.
6 - You will need three pieces of pastry to make one mille-feuile. Spread 2 tbsp of the whipped cream on the base of the shells, spread 2 tbsp of the strawberries mixture on top, put one shell of the pastry on top and repeat the process. Close it with another piece of pastry pressing it lightly
7 - Dust a little of icing sugar on top and serve it straight away.

Enjoy!!

Coconut Dream

This is what a real treat taste like. We all need that from time to time, right? Well, if you manage to keep your hands away from a few of these babies, why not wrap it up and give it to someone special.
 

 

Ingredients:

1 cup desiccated coconut

1/8 cup light brown sugar

1/8 cup golden syrup

1 tsp vanilla extract

100gr chocolate bar 70%

 

 

Method:

1 – In a small bowl mix all the ingredients apart from the chocolate.

2 – Take the mixture to the fridge and let it rest for at least one hour.

3 – Make little balls using a tablespoon and take them to the fridge for another hour.

4 – Melt the chocolate in the microwave.

5 – Dunk the coconut balls into the chocolate and transfer it to a baking sheet.

6 – Leave it in the fridge overnight.

 

Enjoy!  

 

Vegan Eclair



To celebrate the world vegan day I have decided to do something really special and this mouthwatering, sweet, luxurious, delightful, comforting, rich, chocolaty recipe it just perfect. 

I decided to use puff pastry because I wanted the pastry to be light and crunchy and the raw whipped cream is to die for, absolutely divine and and really versatile, I'm sure I'll use it in other recipes. So indulge yourself and enjoy these beauties!!

 

 

Whipped cream ingredients:
1 cup cashew nut
3 tbsp golden syrup
1/4 cup spread (I use Pure)
6 tbsp coconut water
1 tsp vanilla extract

Chocolate topping ingredients:
100g chocolate (70% - 75%)
150ml single cream (I always use Alpro)

Eclair Ingredients:
1 sheet of puff pastry

Method:
1 - Using a upside down small glass make circle cut on the pastry. Group the remaining pastry and roll so you don't waste pastry.
2 - Using a back of a small spoon or a wooden spoon lightly press the centre of the circles and bake it at 180c for 25 minutes
3 - In the meantime mix all the ingredients of the whipped cream in a food processor and beat for a minimum of 5 minutes or until the mixture smooth, creamy, and slightly fluffy.
4 - Melt the chocolate in the microwave and mix with the single cream.
5 - When the pastry is swollen and golden brown, remove it from the oven and using a sharp knife cut the middle of it to open the shells. You will see that there will be a line on the side and that only by pressing the knife you will be able to easily open it.
6 - Put 2 tbsp of the whipped cream on the base of the shells, dunk the top of the chocolate cream and close it pressing lightly
7 - Take the eclairs to the fridge for at least an hour before serving.

Enjoy!!!

Homemade Mint Chocolate

How can I describe this recipe - rich, smooth, chocolaty, exquisite, yummy, absolutely delicious and even so none of those get even close to how good this chocolate is.
It's one those things that unfortunately we can't make very often as it's very fattening but believe me it worth every mouthful. The good thing is that you know exactly what you are eating.
It melts in our mouth and leaves a sweet bitter taste that is sheer heaven! Come on, indulge yourself!!

Ingredients:
8 tbsp virgin coconut oil
10 tbsp light brown sugar
6 tbsp unsweetened cocoa powder
1 tsp peppermint extract

Method:
1 - Melt the coconut oil on the microwave, it will probably take 1 minutes but instead of 1 minutes put two times 30 seconds
2 - Stir in the sugar and cocoa until it's smooth
3 - Add the peppermint extract and stir a bit more
4 - Grease a muffin tin, those with 12 holes and pour in the liquid chocolate
5 - Put the pan in the fridge to set, which takes 20-30 minute
6 - Keep in room temperature in a container with greased paper so prevent it from melting.

Enjoy!

Nutty Ice Cream

This is rich and yet light, really yummy. A perfect desert. If you like ice cream, you have to try it!!! I can guarantee you'll love it! :)

Ingredients:
1 cup almonds flakes
1 cup cashew
1 cup pistachios
1/2 tsp cinnamon
1 tsp vanilla extract
120ml golden syrup
2 tbsp light brown sugar
3 1/2 cups water
20g cornstarch

Method:
1 - Soak the nuts in water overnight
2 - Drain the water and beat them on a food processor or blender with 1 cup of water and the cinnamon
3 - Add the remaining water, a cup at a time, and beat until you can break most of the nuts. The amount of time you are going to beat will depend on how powerful your blinder or food processor is and also if you want to leave a few bits of nuts on the ice cream or not
4 - Mix 1/2 cup of the mixture with the cornstarch and set aside
5 - Pour the rest into a sauce pan and add the rest of the ingredients.
6 - Heat almost to boiling point on a low fire stirring from time to time
7 - Add the cornstarch mixture to it and stir for 2 minutes to avoid sticking
8 - Turn off the fire and stir for another 2 minutes
9 - Let it cool completely before taking it to the freezer for at least 6 hours.

Enjoy!!!

Inspired by Mouthwatering vegan recipes

Cashew Strawberries Cheesecake

This is the ultimate desert, so perfect you just can't get enough of it!!!!Sheer heaven!!!
I've been meaning to try and create my own cashew cheesecake recipe for a while as I tried a few before and always like it. So last weekend I decided that it was time. Although it might not look like, it is really simple and quick to prepare, you only need to remember to soak the cashew overnight or for about 10-12 hours. In my opinion this cheesecake is so much better than the tofu one, it is rich, creamy and sweet on the exact amount. Give it a go, you'll thank me later!

Ingredients crust:
1 cup walnuts
1 cup almonds flakes
15 prunes

Ingredients filling:
3 cups of cashew soaked overnight
1/2 cup lime juice
2/3 cup golden syrup
2 tsp vanilla extract
2/3 cup coconut oil
3 tbsp light brown sugar
1 cup strawberries

Method:
1 - On food processor mix the crust ingredient and spread it pressing with your fingers on a greased 8 inches round spring form baking tray.
2 - Drain the cashew and beat on the food processor for about 2 minutes
3 - If your coconut oil is not liquid, heat it on the microwave for one minute
4 - Add the rest of the filling ingredients to the food processor, apart from the strawberries and beat for about 10 minutes. Only stop when all the ingredients are well mixed together into a thick cream
5 - Pour 2/3 of the mixture on top of the crust and spread as evenly as you can but don't worry too much it doesn't have to be perfect
6 - Add the strawberries to the remaining mixture, beat for 2 minutes and pour it on top of the first layer
7 - If you are serving it on the same day take to the freezer for 2 hours and take it out 1 before you serve. If you are serving on the other day you can leave it in the fridge over night.

Enjoy!!!

Chocolate Truffles

This truffle is heavenly good. It's chocolaty, melts on your mouth and will impress even your biggest meat eater friends, if you have any. It's perfect with grapes and strawberries. Give it a go, I can guarantee you won't regret it!! :)

Ingredients:
1/2 cup almond milk
1 tbsp spread
2 tbsp sugar
2 tbsp cocoa powder
400g dark chocolate

Method:
1 - Mix all the ingredients together in a small pan
2 - Stir constantly on a low fire until the chocolate melts and it becomes a smooth cream
3 - While stirring if you think that it's getting to hot take the pan out the fire and keeps stirring
4 - Leave it on the fridge for about 2 hours to toughen up
5 - Using your hands make small balls and roll it on caster sugar (optional)

The only thing I can say is enjoy!!

Source - o diario sem lactose

Banana Caramel

Isn't banana just perfect? It's one of those fruits that goes with almost everything. It's delicious with rice and black beans (kind of a Brazilian thing), ice-cream, toast, porridge, pancakes and the list goes on. For this recipe I used ripe bananas so it also helps with waste. There is only one way to describe it - sheer heaven!!! :)

Ingredients:
5 bananas sliced
3 tbsp light brown sugar
1 tbsp water
1 tbsp cinnamon

Method:
1 - Combine all the ingredients in a sauce pan and stir so they get all mixed up
2 - It takes around 15 minutes on medium fire to get ready, for the first 10 minutes you are going to stir from time to time but on the last 5 minutes constantly

Enjoy!!!

Updated Chocolate Brownie

I know I posted a brownie recipe a few days ago but I made a few changes to the recipe yesterday (quite a update) and simply had to share. The recipe is basically the same, I just added cinnamon e sliced almonds to it. But it was one of those simple touches that makes the whole difference. If you have done it before, here another excuse to do it again, now if you haven't give it a go, it is to die for! :)

 

 

 

Ingredients:

2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
**1 tbsp cinnamon
**1/2 cup sliced almonds

 

 

Method:

1. In a large bowl, stir together the flour, sugar, cocoa powder, cinnamon, slice almonds, baking powder and salt.
2. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
3. Bake for 25 minutes in the preheated oven at 170c, until the top is no longer shiny.
4. Let cool for at least 10 minutes before cutting into squares.

Enjoy!

Chocolate Brownie

It's practically the weekend so to celebrate here come this lovely brownie recipe. Seriously who doesn't like brownies? They are smooth and crunchy at the same time. It's like heaven!!! This one is sooooo tasty and chocolaty you won't believe it. Give it a try and have a nice weekend! :)
 

Ingredients:

2 cups unbleached all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 cup water

1 cup vegetable oil

1 teaspoon vanilla extract

Method:

1.      In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.

2.      Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.

3.      Bake for 25 to 30 minutes in the preheated oven at 170c, until the top is no longer shiny.

4.      Let cool for at least 10 minutes before cutting into squares.

Enjoy!!!

Source - allrecipes.com

Strawberry Pie

This week I have decided to try on a few difficult recipes. The first one was a gyosa which didn't quite go well so I'll have to give another go at the end of the week and the other one was this pie. It's not exactly difficult it’s just time consuming, but it’s totally worth it. There are no words to describe how lovely and tasty this pie is. Ah! This is the first pie I ever made (uhuuuu!!!) so I was quite proud with myself with the result.
It is sweet on right amount, the crust it's crunchy and the filling is rich and moist. Simply perfect!! Give it a go, I can guarantee you'll love it! :)

Ingredients for the crust:
1 1/4 cups all-purpose flour
8 tbsp spread
2 tbsp light brown sugar
Ice-cold water

Method for the crust:
1 - Place all the ingredients except the water in a bowl. Using a fork, mix the ingredients
2 - Then slowly drizzle the cold water, a tablespoon at a time, over the flour, mixing with the fork quickly until the dough starts to clear the sides of the bowl and comes together
3 - Divide the dough into half and place each half in cling wrap, shaping into a disc as you wrap
4 - Place both dough discs in the refrigerator for an hour at least or longer.

Ingredients for the strawberry filling:
400g strawberries sliced
1/4 cup light brown sugar
1/2 tsp cinnamon
1 ½ tbsp cornstarch
1 tsp vanilla

Method for the strawberry filling:

1 - Mix in all the and stir thoroughly
2 - Set aside for 15 minutes

Putting the pie together

1 - Take one of the discs of dough and roll it out to about 12 inches, using as much flour as you need to keep it from sticking to the surface. Keep moving the dough as you roll it to ensure it does not stick.
2 - Open the dough on to a greased 8 inches round spring form baking tray or on a pie pan if you have one.
3 - Pour the filling into the crust. Place the baking tray into the refrigerator while you prepare the top crust using the second disc of dough.
4 - Open the second disc and use a small cookie cutter in any shape to cut out little pieces of the dough
5 - Keep them on a baking sheet while you cut out the others
6 - Gather the scraps, roll out the dough, and cut more shapes until you have exhausted the dough.
7 - Arrange the shapes on top of the strawberries in a decorative pattern
8 - Sprinkle 1 tbsp of light brown sugar on the crust. This gives some additional sweetness and helps the crust brown.
9 - Bake it at 180c for 1 hour
10 - When ready let the pie pan cool thoroughly before cutting and serving

 

Enjoy!

Source – inspired by a recipe on Holy Cow Vegan Recipes

Chocolate Tartlets

This is a little bit of heaven, there is no other way to describe it. The smoothness of the chocolate with the crunchiness of the tartlets is to die for. As they are bite sizes there is no need to feel guilty to eat them, the only problem is being able to eat only one. It doesn't take long to prepare and believe me, people will thank for the effort! :)

Ingredients:
85g spread (I used Pure)
160g flour
200g dark chocolate
200g single cream (I used Alpro)
2 tsp vanilla extract

Method:
1 - In a bowl mix the spread and flour into a dough.
2 - Divide the pastry on each of the holes of a greased muffin tin and bake it at 180c for 20 minutes.
3 - Remove the tartlets shells and set aside
4 - Melt the chocolate on the microwave and add the rest of the ingredients
5 - Pour the chocolate mixture onto the tartlets shells and put in the fridge for at least 30 minutes before serve.

Enjoy!!!

Banana Pancakes

I've been meaning to try this recipe for a while and the wait was totally worth it. It's light, easy, quick e everything you can hope for on a lasy Sunday morning. This recipe gives either two big pancakes or four good size ones. It's a nice change from the good one porridge or cereal. Believe me, it's just perfect!!!

Ingredients:
1 1/2 cups flour
1 1/2 tsp baking powder
1/8 tsp salt
1 cup almond milk
3 tbsp oil
1 banana
3 tbsp sugar
Spread
Golden syrup
Cinnamon to sprinkle

Method:
1 - In a medium bowl, stir together the flour, baking powder and salt
2 - In a food processor combine the milk, oil, banana and sugar until smooth
3 - Pour into the flour mixture and stir together gently until mixed
4 - Pour the mixture on a hot non-stick, lightly oiled frying pan and cover
5 - Let sit on medium heat until the centre starts to bubble or the pancakes get lose
6 - Flip the pancakes over an cook the other side until golden brown
7 - Sprinkle the cinnamon and serve it with the spread and golden syrup


Enjoy!!!


Source - from the book "La Dolce Vegan!" from Sarah Kramer

Banana Chocolate Heaven

I have to say this is heaven on a pot, or ramekins. The chocolate gets creamy and smooth and it mix perfectly with the banana and the base. Believe me, there is no way to get this wrong.

Ingredients:
3 digestive biscuits crushed
2 tbsp spread
1 banana thinly sliced
120g dark chocolate
1 tsp vanilla extract
150ml single cream (I used Provamel)

Method:
1 - Mix the crushed digestives biscuits with the spread to make the base
2 - Divide the mixture into 4 small glass ramekins
3 - Place the sliced bananas on top of the base
4 - Melt the chocolate on the microwave (it's a lot easier then bain marie) and add the single cream and vanilla extract
5 - Mix well and pour the chocolate on top of the banana

Take off the fridge for about 15 minutes before serve. Enjoy!!

Apple Crumble

If you are following my blog you might have already noticed that although I love to cook I don't like spending hours and hours in the kitchen. That is specially the case when I have friends over for lunch. Apple crumble is not only warm and nice but it's also extremely easy and quick to prepare. The oats and almond slices on this one make the whole difference. Give it a try, you'll love it!

Ingredients:
3 apples, sliced thinly
1 tbsp sugar
4 tbsp water

Ingredient for the topping:
105g spread
170g flour
55g light brown sugar
55g sugar
1tbsp cinnamon
4 tbsp sliced almond
4 tbsp oats

Method:
1 - Mix the apples with the water and sugar and pour the mixture into an ovenproof dish.
2 - In big bowl mix all the topping ingredients together
3 - Pile the crumble on top of the apple mixture
4 - Bake it at 150c for 45 minutes

Serve hot with vegan custard cream. Enjoy!!