Acai- Power-Oatmeal

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I am currently in love with my new Acai Power Oatmeal creation.
If you are looking for some organic Powerfoods to boost your daily meal you should head over to http://www.authenticnutrients.ch

I tried the Trailmix and the Acai powder and I am in love! The pure taste of nature without anything added!

Find my recipe suggestion here:

60g oats
1tsp Acai powder from authentic nutrients
10g cocoa powder
150ml almond milk
10g agave syrup
Stevia
Toppings:
Fruits of your choice
Trailmix from Authentic nutrients
acai5

Ich liebe meine neue Acai Power Oatmeal Kreation!
Seit Ihr interessiert an den besten biologischen Powerfoods?
Schaut euch die Seite von http://www.authenticnutrients.ch an und Ihr findet alles was euer Herz begehrt.

Ich habe den Trailmix und das Acai pulver ausprobiert und kann nicht mehr ohne! Pure Natur ohne irgendwelche Zusätze!

Hier meine Rezeptidee:

60g Haferflocken
1 Teelöffel Acai Pulver von Authentic nutrients
10g Cacao Pulver
150ml Mandelmilch
10g Agavensirup
Stevia
Toppings:
Früchte eurer Wahl
Trailmix von Authentic nutrients
acai14acai8

COCONUT & CHIA SEED PUDDING

chia pudding

I saw this recipe on the healthy foodie and I think it is awesome! It is quickly made and refreshing in summer! I substituted the raspberries with cranberries and it is a hit!

INGREDIENTS

1/4 cup shredded unsweetened coconut
1/4 cup chia seeds
3/4 cup full fat coconut milk
1/2 cup coconut water
1 tsp pure vanilla extract
1/4 tsp seasalt
1/2 cup fresh cranberries

INSTRUCTIONS

In a small bowl or half pint Mason type glass jar, add coconut, chia seeds, coconut milk, coconut water, vanilla and salt and mix until very well combined.
Place in the refrigerator and allow to rest for at least 2 hours
Serve with fresh rapsberries or other fruit of your choice

chia pudding

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For the original recipe and more interesting recipes head over to:

http://thehealthyfoodie.com/quick-coconut-chia-seed-pudding/

cechat

Vegan chocolate-coated marshmallow Kiss

guggii1

As I was a kid this was by far my most favorite candy! I love the combination of the different consistencies. Fluffy cream, hard Chocolate coat and crispy bottom <3

Bottom:
Ingredients:
Cashews
Dates
1 tsp Baking powder
1 tbsp Coconut flour
1 tsp Coconut oil
seasalt

Direction:

In a food processor mix: a handful of cashews with a a little bit less than a handful of dates

If the dough is sticky bring in more cashews, in case the dough is to dry add more dattes.
(It is due to the food processor and its chopping strength how your dough ends up.)
Add all the other ingredients until smooth.
On a baking paper make small bottoms. If you have you can now make them in a waffle maker.
Otherwise bake them for 8 minutes (350°) in the oven. Test consistency!

Filling:
(two options)

Option “1″
Just mix vegan cream until stiff and then add 2 tbsp Agave syrup.

Option “2″
Buy the biggest vegan marshmallows available or melt together some smalls. It took me 1 hour to build a nice looking “tower” so do not go nuts :D

Once you have build the treats I suggest giving them in the freezer for some minutes. This makes the consistency hard and therefore easier to work with later.

Coating:

In a pan melt vegan chocolate. Dip in the treats.
You may have to repeat this step several times. Let cool down and then repeat until you like the way they look. (I spent 2 hours :D )

In case someone knows another way to do the filling I would be very interested in.
Enjoy trying and let me know how they turned out!

mohriii2

Als Kind waren Schokoküsse immer meine Lieblingssüssigkeit. Ich liebe die Mischung der drei Konsistenzen von knusprigem Boden fluffy Füllung und hartem Schokomantel <3

Zutaten:
Cashews
Datteln
1TL Backpulver
1EL Kokosnussmehl
1TL Kokosnuss öl
Meersalz

Für den Boden:
In einem Mixer mischt Ihr eine handvoll Cashwes mit ein bisschen weniger als ne Handvoll Datteln
Wenn der Teig extrem klebrig ist, noch ein paar zusätzliche Cashews hinzu geben, falls er zu bröselig ist noch ein paar Datteln (das Teig-Ergebnis ist stark von eurem Mixer abhängig bzw. wie fein die Zutaten darin gemahlen werden)
Gebt die übrigen Zutaten zur Masse dazu.
Im besten Fall könnt Ihr die Böden nun in einem Waffeleisen machen. Wer dies nicht hat gibt sie bei
180 Grad 8 kurze Minuten in den Ofen. Habt sie im Auge!

Füllung:
(2 Möglichkeiten)

Möglichkeit

1) Veganer Schlagrahm 250ml aufschlagen, anschliessen mit 2 El Agavendicksaft mischen
Entweder macht Ihrs euch einfach und kauft veganen Schlagrahm

Möglichkeit

2) Kauft euch Vegane Marshmellows am Besten in runder Form. Anschmelzen und auf Boden “kleben”. Ein paar Minuten in den Gefrierschrank damit die Konsistenz hart wird.

Schokomantel:
In einer Pfanne schmelzt Ihr vegane Schokolade und tunkt dann eure Kunstwerke darin. Keine Angst, wenn sie anfangs schrecklich aussehen Ihr müsst den Schritt mehrmals wiederholen bis Sie gut aussehen. (abkühlen lassen-tunken-abkühlen usw. :))

Falls Ihr Ideen habt wie man die Füllung anders machen könnte bin ich gespannt auf eure Ideen!
Viel Spass beim ausprobieren!

Chocolate KissChocolate Kiss

Vegan Easter Waffles

vegan Pancakes

Ingredients:
1/3 cup Coconut flour
1 tsp Almond Paste
150 ml Coconut milk (try Soy or almond if you like)
2 tbsp natural Soyjogurt
10 gr Agave syrup
1 tsp baking powder
Vanilla extract

Mix everything together to a smooth not too runny dough. Spread on the waffle iron and check regular!
Decorate them with berries and soyyogurt (raspberry) or however you like!

Enjoy!

vegan Pancakes

Zutaten:

40 g Kokosnussmehl
1 TL Mandelpaste
150 ml Kokosnuss/Mandel oder Sojamilch
2 EL Soyajogurt
10 gr Agavendicksaft
1 TL Backpulver
gemahlene Vanille

Alles zu einem Teig zusammenrühren. Aufpassen, dass es nicht zu flüssig wird. Teig ins Waffeleisen geben und alle paar Minuten checken ob sie durch sind.

Mit Beeren und Hombeersojajogurt garnieren oder wie Ihr es gern mögt!

Guten Appetit.

vegan Pancakes

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:

1/2 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!)

Moist Vegan Coconut-Strawberry Cake IMG_2741

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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