• Fleur

I had many ripe pears at hand and so I had to use them ASAP. This fudgy cake is made with pear puree, almond flour, whole wheat flour, cacao and naturally sweetened with maple syrup. Best served with some almond butter and crushed walnuts.

Recipe (makes 10-12 slices) Prep time: 40 minutes

  • 1 cup (150 grams) whole wheat flour

  • 1/2 cup (50 grams) almond flour

  • 1/4 cup (20 grams) cacao powder

  • 1 big pear

  • 2 tablespoons coconut sugar

  • 3 tablespoons maple syrup

  • 2 tablespoons milk

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla extract

  • 2 handfuls walnuts

  • 2 handfuls chocolate chips


  1. Preheat the oven to 180 degrees Celsius (355 degrees Fahrenheit).

  2. Combine the almond flour, whole wheat flour, cacao powder, baking powder, baking soda and cinnamon together in a bowl.

  3. Chop the pear and transfer to a blender with a little bit of water. Blend until you have a pear purée. Alternatively, you could purée it with an immersion blender.

  4. Transfer this to another bowl and add the maple syrup, coconut sugar, milk and vanilla extract.

  5. Mix the wet and dry ingredients together and fold in the walnuts and chocolate chips.

  6. Line a baking pan with baking paper or smear with some oil. Pour the mixture into the pan. Add some sliced pears and walnuts on top and bake for 20 minutes.

  7. Enjoy!

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

  • Fleur

I needed a sweet treat for during the week that I can quickly eat while studying when I am in need of that sugar rush. These bliss balls will definitely hit the spot! The medjool dates are like nature's caramel, and combined with the salted caramel protein powder, tahini and cashews you get the perfect salted caramel flavour! Let's get into the recipe.

Recipe (makes 14) Prep time: 20 minutes

  • 10 medjool dates

  • 3 tablespoons @unicornsuperfoods Salted Caramel protein powder

  • 1/2 cup cashews

  • 1/2 cup oatmeal

  • 2 tablespoons tahini

  • 1/4 teaspoon salt

  • 1/2 teaspoon vanilla extract

  • 1/8 cup water

  • Almond butter to fill


  1. Mix all ingredients together in a food processor until you have a sticky dough.

  2. Roll the dough into balls.

  3. Slice in halve, poke a hole and add a bit of almond butter.

  4. Gently press back together and roll back into balls.

  5. Place them into the freezer to harden

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

  • Fleur

Bijgewerkt: mrt 14

I was in need of a speedy dessert so I made this silken chocolate raspberry tart. It's decadent and silky, but the raspberries add a refreshing touch. It's incredibly easy to make with minimal and accesible ingredients. If you can't find silken tofu in your supermarket, you should try an Asian supermarket. You will probably find it there!

Recipe (serves 4) prep time: 30 min Crust

  • 7 medjool dates

  • 3 tablespoons cacao powder

  • 3 tablespoons peanut butter

  • 1/2 cup oatmeal

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt


  • 220 grams silken tofu

  • 50 grams 75% dark chocolate

  • 1 tablespoon cacao powder

  • 3 tablespoons maple syrup

  • 1 teaspoon vanilla extract

Raspberry topping

  • 3/4 cup frozen raspberries, thawed

  • 1 teaspoon chia seeds


  1. Blend the oatmeal into a fine flour in the food processor. Proceed to add the medjool dates, cacao powder, peanut butter, vanilla extract and salt and process until a sticky dough is formed. You can add more dates or water if it doesn't stick enough.

  2. Press the dough down in a small pie pan and place it into the freezer or fridge to harden.

  3. Melt the chocolate au bain marie and let it cool down for a bit.

  4. Blend the silken tofu, maple syrup and vanilla extract. While the food processor is running, slowly pour the melted chocolate in. Makes sure to do this gradually or else you will get chocolate lumps.

  5. Pour the silky chocolate mousse into the pie pan. Place into the fridge.

  6. Mash the raspberries with the chia seeds. Let it sit for 15 min before you layer it on top of the tart.

  7. Serve and enjoy!

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