The worlds easiest Chocolate Coconut Truffles with a secret ingredient

You have never seen a faster recipe! And yap it is also vegan!
All moist in the inside and topped with roasted Coconut

Chocolate Coconut Truffles

3/4 cup coconut milk (not “light” or low-fat variety)
11 oz bittersweet chocolate, finely chopped
1/4-1/2 tsp coconut extract, optional
1/4 cup cocoa powder
1 lb chocolate candy coating
A handful of GOJI Berries (place 3-4 in each truffle)

Toasted or flaked coconut to decorate

Preparation:

1. Place the finely chopped chocolate in medium heat-safe bowl and set aside. Place the coconut milk in a small saucepan over medium-high heat.

2. Heat the coconut milk until it is just under a boil—bubbles should appear along the sides of the pan, but it shouldn’t be bubbling vigorously.

3. Pour the hot coconut milk over the chopped chocolate and allow it to sit for one minute to soften the chocolate, then gently whisk them together until the chocolate is melted and it becomes a smooth, shiny chocolate ganache.

4. If you leave the ganache plain, it has a subtle fruity flavor from the coconut milk, but it is not extremely noticeable and you could add other extracts or additives to make other flavors of vegan truffles. If you want to increase the coconut flavor, add 1/4 tsp of coconut extract to the ganache. Taste it and add up to 1/4 tsp more if you prefer a stronger coconut flavor.

5. Press a layer of cling wrap directly on top of the ganache, and refrigerate it until it is firm enough to scoop and roll, about 1 hour. If you wait too long it will get very stiff and hard to work with, so it’s best to check it after an hour to make it easy to shape the truffles.

6. Pour the cocoa powder in a shallow bowl. Dust your hands lightly with cocoa powder. Use a spoon or a small candy scoop to form small balls from the ganache, and roll them between your hands to get them round. You can finish them by rolling them in a thin coating of cocoa powder, or rolling them in shredded coconut, toasted or untoasted. If you would prefer to dip them in chocolate, continue on to the next step.

7.Melt your chocolate candy coating in the microwave until it is smooth and fluid. Using forks or dipping tools, dip a truffle until it is completely submerged in the melted coating, then bring it up out of the coating and tap the fork against the lip of the bowl to remove excess. Place the truffle on a foil-covered baking sheet, and while it is still wet, sprinkle the top with toasted or untoasted coconut.

8. Repeat until all the truffles have been dipped. Place tray in the refrigerator to set the coating for about 15 minutes. Vegan Chocolate Coconut Truffles can be stored in an airtight container in the refrigerator for 2 weeks, and are best served at room temperature.

 

 

Also cute as a gift!

Chocolate Coconut Truffles
Chocolate Coconut Truffles

 

adapted from:

http://candy.about.com/od/coconutcandyrecipes/r/Vegan-Chocolate-Coconut-Truffles.htm

Super moist Coconut-Strawberry Cake

Moist Vegan Coconut-Strawberry Cake

Ingredients:

1 1/2 cup coconut flour
1/4 Cup shredded Coconut
1 tsp baking powder
1/4 cup agave syrup and 40 ml unsweetened applesauce
1/4 cup coconut oil, melted 
1 tsp pure vanilla extract
2/3 cup coconut milk (also works with almond or soy milk)

1/4 tsp sea salt and as much stevia or vanilla extract as you like to add flavor.

Method:

Preheat oven to 350F (175 degrees)

Mix first the dry ingredients and then slowly add the liquid ones. Whisk to get a smoothe glaze.

Carefully fold in Raspberries, Strawberries or whatever you feel like.

Bake for 35-40 minutes.

Tip:

Place 3 slices of Lemon on top of the Cake to bring in that extra moisture!

 

Extra:

I always go the extra mile, so I decided to even fill the cake with a protein berry filling. It is quite easy since I just mixed some proteinpowder with soyjogurt and added in berries. (You can totally do it with quark!)

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Vegan Agave Cinnamon Roasted Chickpeas

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Enjoy this healthy and delicious high protein Snack!

 

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Ingredients:

2 Cups Chickpeas (Put them in Water overnight)

1 tbsp Cinnamon

2 tbsp oil (I used coconut)

3 tbsp agavesyrup (honey also works fine)

Mix all the ingredients in a bowl and spread them apart on baking paper.

Put in the oven for 20 minutes at 175 degrees.

Drizzle them with COCONUT to add more flavor!

 

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Easy Vegan Coconut Chocolate Chip Cookies

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Ingredients
1/4 cup coconut mousse (or you can use oil)
1/2 cup Coconut flour
2 tbsp mashed almonds
4 tbsp agave syrup (honey for non vegans)
half a mashed banana
1/4 tsp baking powder
stevia
(add milk when to sticky!)
fresh vanilla or any other flavor you like to add.
Dark Chocolate pieces. Add as much as you like. I added a lot :)
Method
Preheat the oven to 170 degrees (340 Fahrenheit)
Mix all the ingredients in a bowl
Form cookies as big or small as you like
Bake for 11-13 minutes depends on your oven. (it is normal if they look wet but they will dry soon!)
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Antioxidant Spring Matcha Greentea Pancakes with Acai Creme filling

 

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Ingredients Pancakes

1 Cup coconut flour

2 tsp baking powder

2 tsp Matcha Powder

1 ripe banana

1 Cup Non-Dairy milk (almond, soy, rice)

1 tbsp coconutoil

1tbsp Peanut butter

1 tsp salt

stevia (as much as you like depends on how sweet you want them to be)

10 gr Dark Chocolate drops (optional)

Direction:

In a bowl mix all the ingredients except for the chocolate drops. The outcome should be very sticky. If it is too liquid add more flour if it is to dry add more milk.

Put some coconut oil in the pan and then let the magic begin.

 

Acai-Filling

Blend  1 small Beetroot with a handful of raspberries. Put aside

Mix 1 to 2 teaspoons açaí powder with 1 Cup Soywhip.

Add fresh beetroot -raspberry mix carefully

You can still mix in whole raspberries if you like.

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My Spring Cardio Intervall playlist

Spring is finally here and if you need a fresh kick to your playlist then you are perfectly fine here :)

 

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Here is my Playlist I play when I run outside:

 

Ready or Not- Bridgit Mendler (ok..this is embarrasing but I really love it! the real american feeling!)

Breakeven- The Script (love it so much,perfect Start)

Burn- Ellie Goulding (Oh yes Baby <3 I give verything I have)

Moonshine- Bruno Mars (a heartbreaking-well written song, Bruno I love you!)

Other Side- Jason Derulo (we are going faster again)

Quicker- I blame Coco (she just rocks)

Shut up and Drive (Rihanna-pure LOVE)

Thriller- Micheal Jackson (no words to add here ;))

When you’re gone -Avril Lavigne (to cool down)

 

Have fun and enjoy spring! <3

 

 

VEGAN CHOCOLATE CHIP OATMEAL COOKIE PANCAKES WITH CHOCOLATE SAUCE AND FRUITS

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The basic recipe for these pancakes is from the minimalist baker

A great VEGAN baker of this century!

INGREDIENTS
1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
1 very ripe medium banana (~1/2 cup mashed)
1 teaspoon baking powder
pinch salt
1/2 teaspoon vanilla extract (optional)
1 Tablespoon almond butter
1 Tablespoon grape seed oil (or sub melted coconut oil or canola)
1/3 cup unsweetened almond milk (or sub other milk)
1/2 cup gluten free rolled oats
2 Tbsp almond meal (ground from raw almonds)
1/4 cup gluten free flour blend* (see notes for recipe, or sub whole wheat pastry flour)
3 Tablespoons non-dairy semisweet chocolate chips + more for topping
OPTIONAL: 1 tsp agave or maple syrup if your banana wasn’t very sweet

INSTRUCTIONS
Prepare flax egg in a large bowl by mixing flaxseed meal and water and letting set for 3-5 minutes.
Add your very ripe banana and baking powder and mash.
Add oil, salt, vanilla, almond butter, almond milk and stir.
Stir in oats, almond meal and gluten free flour blend until just combined.
Then sprinkle in chocolate chips and fold gently. Let rest for 5 minutes while preheating griddle to medium-low heat. You want it hot but not too hot or it will burn the pancakes – about 300-325 degrees.
Scoop 1/4 cup measurements onto the lightly-greased griddle and gently spread to make a pancake shape. Cook for 3-4 minutes on each side until golden brown. You’ll know they’re ready to flip when bubbles form on top and the edges appear dry.
Note: These need to cook slower than regular pancakes because they’re more dense and take a bit longer to get cooked in the middle. So if they are browning too quickly, turn the heat down.
Serve as is or with a small drizzle of maple syrup and a few additional chocolate chips. Leftovers re-heat well in the microwave.

For the Chocolate Filling

Mix 1 Soyjogurt with 1 tbsp of Cacao powder

Chocolate Sauce

Mix 1 tbsp coconutoil with 1 tbsp of Hazelnut chocolate spread.

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