• Fleur

This is a healthier version of the classic Ferrero Rocher. Just 6 simple ingredients: hazelnuts, medjool dates, oatmeal, cacao and dark chocolate. Too good to resist.

Ingredients (makes 14 balls) Prep time: 40 minutes


  • 3/4 cup raw hazelnuts + more for filling

  • 1/2 cup oatmeal

  • 1/4 cup raw cacao powder

  • 10 medjool dates

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • 1/8 cup water

  • 1 bar 70-90% dark chocolate

Method

  1. First, blend the hazelnuts, oatmeal, cacao powder and salt into a meal.

  2. While the food processor is running, add one medjool date at a time.

  3. Also add the vanilla extract.

  4. Lastly, add the water so the dough gets sticky.

  5. Roll into 14 balls, cut in halves and add a hazelnut in the center. Roll back into balls and let them harden in the fridge or freezer.

  6. Melt the dark chocolate au bain marie. Coat the balls with the chocolate and add a hazelnut on top.

  7. Place back into the fridge or freezer and let the chocolate harden.

  8. Enjoy!


Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!

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  • Fleur

During my stay in Portugal I tasted an almond orange cake from a local restaurant and it was so good that I ordered it another four times. I knew I had to recreate it at home. I don't think I will ever make it as good as the restaurant.. it is one of those ''secret family recipes'' you know. My recreation is merely an inspirational one. However, I did try and made it a bit healthier too (probably), because I sweetened it with coconut sugar and solely used almond flour. The cake is very wet, so be aware if this isn't your thing.


Recipe (makes an 8-inch pie)

Prep time: 1 hour

  • 2 cups almond flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon cinnamon

  • 2 oranges

  • 3/4 cup coconut sugar, blended till powder

  • 1 cup aquafaba (liquid from chickpea can), chilled can (about 1.5 cans)

  • 1 teaspoon vanilla

  • 1 teaspoon lemon juice



Method

  1. First, preheat the oven to175 degrees Celsius.

  2. Chop the oranges in small pieces. Add a little bit of water to a pan, add the oranges and bring to a boil. Once they are boiling, reduce to simmer for 30 minutes. Let the oranges cool down and blend them.

  3. Drain the chickpeas and add the aquafaba into a bowl. Start whipping the aquafaba with electric whiskers. This might take a while so be patient. Whip until fluffy and add the lemon juice and vanilla extract and whip again.

  4. While whipping, add the powdered coconut sugar in three parts. Set aside.

  5. In another bowl, combine the almond flour, baking powder, baking soda and cinnamon.

  6. Slowly fold the almond mixture into the aquafaba mixture. Lastly, fold in the oranges.

  7. Line a pie pan with baking paper and pour the mixture into the pan.

  8. Bake for 30 minutes, and then for another 10 minutes with alumnium foil on top.

  9. Let it cool down completely before serving. Serve with some powdered sugar and orange zest.

Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!



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Who doesn't love truffle? In this recipe I'm not actually using real fresh truffle but truffle tapenade because it's pretty hard to find fresh truffle. Nevertheless, it gives it the cauliflower some depth in flavour.

Recipe (serves 2) Prep time: 60 minutes Truffle roasted cauliflower

  • 1/2 big cauliflower

  • 2 tablespoons olive oil

  • 2 tablespoons truffle tapenade

  • 1/2 tablespoon garlic powder

  • Salt and pepper to taste

Parsnip potato mash

  • 400 grams potatoes

  • 300 grams parnsips

  • 1/2 cup soy milk

  • 1 tablespoon nutritional yeast

  • 1 teaspoon salt

  • pepper Garlic and tahini sauce

  • 2 tablespoons tahini

  • 1/2 teaspoon garlic powder

  • 1 tablespoon lemon juice

  • Enough water to thin out

  • Salt and pepper to taste

Method

  1. Preheat the oven to 195 degrees Celsius (380 Fahrenheit)

  2. Cut the cauliflower in lengthwise into thick slices.

  3. Combine the olive oil, truffle tapenade, garlic powder, salt and pepper.

  4. Line a baking sheet with parchment paper and place the cauliflower steaks on the sheet.

  5. Divide the truffle mixture on top of the cauliflower and place into the oven for 50 minutes.

  6. In the meanwhile, peel the potatoes and parsnips.

  7. Bring them to a boil and cook until tender.

  8. Drain the potatoes and parsnips.

  9. Warm up the soy milk and add it to the potatoes and parsnips, along with the nutritional yeast, salt and pepper. Mash until it's smooth.

  10. Make the garlic tahini sauce by combing the tahini, garlic powder, lemon juice, salt and pepper. Slowly add water and whisk until you have the desired consistency.

  11. When the cauliflower is done, assemble everything and enjoy.

Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!

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