This dessert is for you sweet tooth’s out there! These wholesome cups are made with simply oats, cacao, nut butter, dates, coconut milk and dark chocolate. Need I say more?



Recipe (2 small tarts)

Prep time: 40 minutes

Brownie dough:

  • 1/4 cup shredded coconut

  • 1/4 cup oatmeal

  • 1/4 cup walnuts

  • 6 medjool dates

  • 2 tablespoons cacao powder

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • 2 tablespoons water (to stick)

Salted caramel:

  • 6 medjool dates

  • 1/2 cup almond milk

  • 2 tablespoons almond or peanut butter

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

Ganache:

  • 4 tablespoons full fat coconut milk

  • 2 squares dark chocolate

Method

  1. In a food processor, blend the ingredients for the brownie dough until you have a sticky dough.

  2. Line 2 ramekins with baking paper and press the dough into the ramekins. Place them into the freezer.

  3. Blend the dates, nut butter, almond milk, vanilla extract and salt until you have a smooth caramel. Add a layer of the caramel on top of the brownie dough. You’ll probably have leftover date caramel.. you can eat that with fruits or with your breakfast for example :)

  4. Place the ramekins back into the freezer.

  5. Heat up the coconut milk for 1.5 minutes in the microwave on 600 watt, or until almost boiling. Add the dark chocolate and stir until the chocolate has melted into the milk.

  6. Pour some of the chocolate ganache on top of the caramel layer and place back into the fridge or freezer until the ganache has hardened.

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  • Fleur

Bijgewerkt: 5 dagen geleden

There is just something about the blueberry and lemon zest combination.. can't get enough! These lemon blueberry pancakes are made with only 5 ingredients (if you don't count the salt and spices ;) ) and couldn't be any easier and healthier. They are perfect when served with some vegan yogurt (I recommend coconut), maple syrup, nut butter and more fruit.


Recipe makes 2 servings (8-9 pancakes) Prep time: 30 minutes

  • 1 cup oatmeal

  • 1 banana

  • 1 cup dairy free milk

  • 1 tablespoon lemon zest

  • 1/2 cup blueberries

  • 1/2 cinnamon

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

Method

  1. Blend all the ingredients (except the blueberries) in a blender until smooth.

  2. Heat up a pan till it is very hot and add some oil. Then lower the heat to medium and add 1/4 cup batter per pancake.

  3. Put some blueberries on top of the pancake and when bubbles start to appear you should flip the pancakes.

  4. Continue this process until you have no batter left.

  5. Enjoy !


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

  • Fleur

Bijgewerkt: 5 dagen geleden

This healthy crumble is made with spelt and oat flour, sour cherries and sweetened with date syrup. I just love a warm fruity crumble with a scoop of ice cream on top. Nothing beats it!

Recipe (one 8 inch pie)

Prep time: 2 hours

Crust:

  • 1 cup oatmeal, blended into flour

  • 1 cup spelt flour

  • 1/2 cup coconut oil, cold

  • 2 tablespoons almond butter

  • 1 tablespoon maple syrup

  • 12 tablespoons ice water

Filling:

  • 400 grams frozen sour cherries ( around 3 cups)

  • 3 tablespoons arrowroot powder

  • 1 tablespoon chia seeds

  • 4 tablespoons date syrup

  • 1 teaspoon vanilla extract

Crumble

  • 1/2 cup oatmeal

  • 2 tablespoons almond flour

  • 2 tablespoons date syrup

  • 1 teaspoon almond butter

  • 2 teaspoons coconut oil

  • 1/2 teaspoon vanilla extract


Method

  1. Preheat the oven to 200 degrees Celsius.

  2. Combine the oat flour, spelt flour and salt. In chunks, add the coconut oil, almond butter, ice water and maple syrup and knead until you have a smooth dough.

  3. Line a pie pan with baking paper and press the dough down. Set aside.

  4. In a pan, warm up the cherries with a little bit of water so that they don't stick to the pan.

  5. Mix the arrowroot with some water so you don't get any lumps. Mix into the cherries.

  6. Also add the date syrup, chia seeds and vanilla extract and let it simmer for 5 minutes or until it's thick. Pour this cherry mixture on top of the dough.

  7. Make the crumble by combining all the ingredients in a bowl. Sprinkle the crumble on top and place the crumble in the oven.

  8. After 10 minutes add some foil on top so that the crumble topping doesn't burn. Then bake for another 10 minutes and lower the heat to 175 degrees Celsius.

  9. Bake for another 30 minutes. Take the foil off for the last 10 minutes.

  10. Let the pie cool down and serve with some ice cream or coconut yogurt. Enjoy!


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