• Fleur

This thickshake is the perfect treat for hot summer days when you are craving a cold icy milkshake. It is a healthier alternative made out of frozen bananas, frozen almond milk cubes and peanut butter. Honestly one of the most delicious shakes I've ever made. You can't go wrong with banana and peanut butter hey?!





















Recipe What you will need for 1 liter (2 servings):

· 4 large frozen bananas

· 2 heaping tablespoons peanut butter

· 2 medjool dates

· 5 frozen almond milk cubes (simply freeze almond milk in your ice cube tray)

· 1.5 cup almond milk (or more, depending how strong your blender is)

· 1 teaspoon vanilla extract

· pinch of pink himalaya salt


Method

Simply blend all the ingredients together in a high speed blender until you have a smooth consistency. Enjoy! I would love to see your recreations so tag @nourishingfoods on Instagram and be featured on my page.

  • Fleur

Hazelnuts and raisins combined together are a seriously an underrated combo. Add cacao and you have yourself a Nutella tasting bliss ball. I activated the hazelnuts. In this way, the amount of phytates is reduced which makes digestion easier and activation also increases the nutrient value of the nut. Activating is super easy: You simply soak the nuts (or grains / beans) for 7-12 hours in filtered water and then dehydrate them for 12-24 hours on 42-65 degrees celcius in a dehydrator. However, it is not a necessity to do this for this particular recipe!

Recipe (makes 21):

· 1.5 cup dates

· 1 cup raisins

· 2 big tablespoons mixed nut butter (+more to fill the balls)

· 1 cup hazelnuts

· 3 tablespoons raw cacao powder

· 1 cup oatmeal

· 1/4 teaspoon salt

· 3 tablespoon water


Method You need a food processor or a high speed blender for this recipe.

1. First you blend all the ingredients together in a food processor or high speed blender until a sticky dough forms.

2. If the mixture is too dry, add more raisins, dates or a little bit of water.

3. Roll into balls (each approx. 30 grams) and cut them into halves.

4. Poke a hole with your finger and fill the ball with a little bit of nut butter.

5. Gently press the two halves back together and gently roll between your hands until a ball if formed again.

  • Fleur

This is an easy and delicious no bake vegan raspberry cheesecake. It is 100% refined sugar free, oil free, and can be made gluten free as well. I love making no bake desserts since you don't have the risk it coming out dry or burnt. The filling is made with cashews so it turns out super creamy and the addition of raspberries gives it a refreshing kick.


Makes 1 mini cheesecake (serves 4) Base:

· 1/3 cup (55 grams) sunflower seeds

· 1/4 cup (45 grams) oatmeal (you can use gluten free oats as well)

· 5 medjool dates

· 2 tablespoons water

· 1/2 teaspoon vanilla extract

· pinch of salt

Method:

1. Place the ingredients into a food processor and pulse a few times.

2. Then start blending until a dough forms. Press into a oiled pie dish and set aside.

Filling:

· 1 cup (180 grams) soaked raw cashews

· 3/4 cup (90 grams) frozen raspberries

· 1/4 cup maple syrup

· 3 tablespoons coconut butter, melted (or coconut oil)

· 2 tablespoons coconut yogurt

· 1 teaspoon vanilla extract

· 1 tablespoon lemon juice

· 2 teaspoons Unicorn Superfoods Beauty Blend (optional)

Method 1. Blend all the ingredients, except the coconut butter, together. While the food processor is blending, slowly pour in the coconut butter.

2. Pour into the pie dish and freeze until it hardens (1-2 hours).

3. Serve with some fresh berries.