• Fleur

These are the perfect little healthy snack, filled with healthy fats and antioxidants to give you an energy boost. I love making bliss balls because you can make so many different flavours. This time I chose to combine nutty almonds with refreshing freeze dried berries and let me tell you: it's absolutely delicious.


Recipe (makes 16 balls) Prep time: 20 minutes

  • 1 cup dates, packed

  • 1/2 cup oatmeal

  • 1/2 cup almonds

  • 2 tablespoons almond butter + more for filling

  • 3/4 cup freeze dried berries

  • 1/2 teaspoon vanilla extract

  • Pinch of salt

  • 2 teaspoons @unicornsuperfoods BeautyBlend

Method:

  1. Blend all the ingredients together until a sticky dough is formed.

  2. Roll into balls and cut into halves.

  3. Poke a little hole with your finger and fill it with almond butter.

  4. Fold the two halves together and gently roll them back together.

  5. Crush some freeze dried berries and sprinkle on top.


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  • Fleur

Back when I didn't eat vegan, cheesecake was one of my favourite cakes. So I had to take matters into my own hand and make this vegan blueberry cheesecake. No cashews, no coconuts, no tofu, just the good ol' vegan cream cheese, quark and sugar.

Recipe (makes 10-12 slices / 8 inch pie) Prep time (1 hour + 6 hour setting) Crust:

  • 22 digestive biscuits

  • 30 grams (3 tablespoons sugar)

  • 150 grams (2/3 cup) melted dairy free butter


Filling:

  • 300 grams (1 1/4 cup) vegan cream cheese

  • 400 grams vegan quark (I used 1 tub Alpro's soy quark)

  • 150 grams (3/4 cup) sugar

  • 65 grams (8.5 tbsp) corn starch

  • 2 tablespoons lemon juice

  • 1 teaspoon vanilla extract


Topping

  • 150 grams (1.5 cup) frozen blueberries

  • 3 tablespoons corn starch

  • 3 tablespoons sugar

Method

  1. Preheat the oven to 180 degrees Celsius.

  2. Crush the digestive biscuits until a fine meal is formed. Combine with the sugar.

  3. Melt the dairy free butter and mix that into the cookie crumbs.

  4. Line a pie pan with some baking paper and press the crust down.

  5. Blend the ingredients for the filling in a blender and pour that into the pie pan.

  6. Bake in the oven for 45 minutes.

  7. Let the cheesecake completely cool down before placing it into the fridge.

  8. Let the cheesecake set in the fridge.

  9. Make the blueberry compote by heating the frozen blueberries with a bit of water in a steel pan. Before adding the cornstarch, mix it with a little bit of water so no lumps will form.

  10. Next add the sugar en stir the mixture until it starts to thicken. Let is cool down.

  11. Pour the blueberry compote on top of the cheesecake and place it back into the fridge to set

  12. enjoy!

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

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  • Fleur

These pumpkin pecan crumble bars are the perfect auttumn dessert. The nutty base and crumble paired with the sweet pumpkin layer makes this such an lovely dessert. If you don't have some of the ingredients, you can easily swap them. For example, you could swap the pecans for any other nut (almonds would be great) and you could swap the tahini for any other nut butter (such as almond or peanut). Give your own twist to the recipe!


Recipe (serves 9)

Prep time: 50 minutes Ingredients:

  • 1 cup spelt flour

  • 1 1/4 cup ground pecans

  • 1/2 cup maple syrup

  • 1/3 cup thick oatmeal

  • 2 tablespoons tahini

  • 2.5 cups (540 grams) pumpkin puree

  • 2 tablespoons arrowoot powder

  • 1/2 cup dairy free milk

  • 2 tablespoons pumpkin pie spice

  • 1 tablespoon coconut sugar

  • 2 teaspoons vanilla extract

  • 1/4 cup pecans for toppings


Method:


  1. First, preheat the oven to 180 degrees Celsius

  2. Combine the spelt flour, 1 1/4 cup ground pecan nuts, 10 tablespoons maple syrup, tahini, and 1 teaspoon vanilla extract until a dough is formed. Divide the dough by two.

  3. Transfer half of the mixture into a square baking tin lined with baking paper and press the dough down with a spatula. Place in the oven for 10 minutes.

  4. 2 tablespoons arrowroot powderpkin puree, 2 tablespoons maple syrup, coconut sugar, arrowroot powder, pumpkin pie spice and vanilla extract to a sauce pan. Whisk the mixture until smooth. Heat it up and continue whisking. Turn off the heat before the mixture starts boiling.

  5. Take the crust out of the oven after 10 minutes and pour the mixture on top of the crust.

  6. Now, you're gonna get the other half of the dough and fold in the thick rolled oats.

  7. Spread the crumble, as well as the whole pecans, on top.

  8. Bake in the oven for 35 minutes or until the top is getting golden brown.

  9. Let it cool down and enjoy! I'd love to see if you recreate my recipe. Tag me @nourishingfoods and I will feature you :)

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