1 bowl chocolate chip and oatmeal cookies! \\ Biscuits au chocolat et à l’avoine!

For the last few months, I’ve been trying to eat healthy and to pay attention to portion sizes… except for when it comes to chocolate chips cookies. After resisting that craving for a bit, I finally caved in, and started to try out recipes. I wanted chewy on the inside, crispy on the outside oatmeal cookies, all vegan and gluten-free of course. Here’s a really quick, simple, 1-bowl recipe for just that!

chocolate_oatmeal_cookie

Here is what you need for 8 cookies:

  • 1/3 cup coconut oil, at room temperature
  • 1/3 cup hazelnut butter (or any other nut butter you like)
  • 2/3 cup coconut sugar
  • 2 tbs chia seeds + 6 tbs water (mixed together to make chia eggs)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup brown rice flour
  • 1/2 cup quick oats
  • 1/3 – 2/3 cup chocolate chips (choose your level of chocolateness!)
Here is what you need to do:
  1. In the bowl of your food processor, mix together the coconut oil, nut butter, and sugar until smooth. Add in the chia eggs and vanilla extract and mix again until smooth.
  2. Mix in the two flours, oats, salt, and baking powder until everything is smooth.
  3. Add the chocolate chips and pulse until everything is well combined.
  4. Line a cookie sheet, and preheat your oven to 350F (180C).
  5. Form balls of cookie doughs with 1 tbs of dough and place them on the cookie sheet. Flatten them to the size you want them to be as they will not spread much.
  6. Bake for 15 minutes or until the edges are golden.
  7. Remove from the oven, and let cool on a wire rack until completely cooled, and enjoy!

Chocolate_chip_cookies

I really hope you give these a try because they are delicious! Let me know what you think!

Depuis quelques mois je fais des efforts pour bien manger, avoir des légumes verts plusieurs fois par jour et m’assurer que mes portions sont raisonables… sauf pour les biscuits au chocolat! Après avoir resister à la tentation pendant quelque temps, j’ai finalement essayé quelques recettes, et voici ma préférée: croustillants à l’extérieur et tendres à l’intérieur, ces biscuits sont parfaits!
oat_chocolate_cookie
Voici ce dont vous aurez besoin pour 8 biscuits:
  • 1/3 tasse d’huile de coco à température piècecup coconut oil, at room temperature
  • 1/3 tasse de beurre de noisettes (ou d’un autre beurre de noix de votre choix
  • 2/3 tasse de sucre de coco
  • 2 c. à soupe de graines de chia + 6 c. à soupe d’eau (mélangés pour former un oeuf de chia)
  • 1 c. à thé d’extrait de vanille
  • 1 c. à thé de poudre à pâte
  • 1/2 c. à thé de sel
  • 1/3 tasse de farine de riz brun
  • 1/2 tasse de flocons d’avoine à cuisson rapide
  • 1/3 – 2/3 tasse de pépites de chocolat (choisissez votre niveau de chocolatitude!)
  1. Dans le bol de votre robot culinaire, mélanger l’huile de coco, le beurre de noix et le sucre. Une fois le tout homogène, ajouter les graines de chia et l’extrait de vanille et bien mélanger.
  2. Ajouter les farines, les flocons d’avoine, le sel et la poudre à pâte et bien mélanger.
  3. Ajouter les pépites de chocolat et pulser pour les incorporer.
  4. Préparer une plaque à biscuit et préchauffer votre four à 350F (180C).
  5. Former des boules de pâte avec 1 c. à soupe de mélanger et les placer sur la plaque à biscuit. Applatissez-les à la taille que vous préférez car ils ne s’étendront pas pendant la cuisson.
  6. Placer au four pour 15 minutes ou jusqu’à ce que les bords soient dorés.
  7. Retirer du four et laisser les biscuits refroidir. Régalez-vous!

chocolatE_chips_cookies

Ces biscuits sont sérieusement délicieux et j’espère que vous les essayerez!

The simplest banana pudding \\ Le pudding de banane le plus simple

A few days ago, I really craved yoghurt. However, I haven’t found a vegan yoghurt that I enjoy, so I needed to be creative. This is so simple, and the banana flavour is incredible. You might think that I have gone back to the baby-food stage, but, trust me, it’s really delicious!

banana-pudding

Here’s what you need:

  • 1-2 bananas
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp vanilla extract

Toppings: nuts, seeds, fruits or granola to your liking

  1. Place the banana, lemon juice, lemon zest and vanilla extract in your blender and blend until smooth. Garnish with your favourite toppings and enjoy!

banana-pudding2

This is so simple, but I promise, it’s a great substitute for yogurt. The texture is very similar, and the lemon juice adds a nice tanginess. Plus, this is naturally sweet, so it makes for a perfect no-guilt dessert. Let me know if you try it out!


Il y a quelques jours, une grosse envie de yaourt m’a prise. Cependant, je n’ai pas encore trouvé de substitut végane qui me plaise, alors j’ai essayé quelquechose. C’est si simple, et la saveur de banane est incroyable. Vous pensez peut-être que j’ai régréssé au stage de la bouffe pour bébé, mais, faites-moi confiance, c’est vraiment délicieux!

banana-pudding3

Voici ce dont vous avez besoin:

  • 1-2 bananes
  • 1 c. à thé de jus de citron
  • 1/2 c. à thé de zeste de citron
  • 1 c. à thé d’extrait de vanille

Garnitures: Noix, graines, fruits ou du granola à volonté!

  1. Placez la banane, le jus, le zest de citron et la vanille dans votre robot et mélangez jusqu’à ce que le tout soit bien lisse et onctueux. Garnissez et savourez!

banana-pudding4

C’est tellement simple, c’est presque ridicule de partager cette recette, mais c’est vraiment une bonne alternative au yaourt. La texture est très proche et le jus de citron ajoute un coté acidulé très agréable. En plus, c’est naturellement sucré alors c’est un dessert sans culpabilité parfait. Dites-moi si vous essayez!

Iron Vegan Protein Powder Review // Poudre protéinée Iron Vegan

I’ve been testing out a few vegan protein powders recently, and I have to say it’s difficult to find one that is not too chalky, that tastes great and that is not filled with weird ingredients. Just last week, I had to go out to buy a third bag of the Iron Vegan Spouted Vegan Powder, I knew I had found a winner.

chocolatebananasmoothie

Here’s what I like about this particular powder.

  • It’s made in Canada. Most of the other popular vegan protein powders that I can find in my area are made in the States, so it is nice to find one that is made more locally.
  • The packaging is less wasteful than the regular plastic tubs (it comes in a bag).
  • What I like most is the taste. Because it contains xantham gum, it really has a smooth texture. The chocolate taste is right on point and without any weird aftertaste. In brief, this is my go-to protein powder.
  • With 18g of protein per scoop, for 3g of carbs and only 0.5g of fat, it’s the powder that I found with the greatest macro ratio.

I pay around 60$ for the 1kg bag, and that lasts me and my boyfriend for around 3 weeks. I usually have one scoop in the morning with breakfast and one after the gym.  If you want to take it to the next level, try this post-workout smoothie recipe.

Here is what you need:

  • 1 scoop of Iron vegan chocolate protein powder
  • 1 tsp of raw cocoa powder
  • 1 cup of almond milk
  • 1 cup of water
  • 1 banana

Just blend everything together and enjoy! This is my favourite and something else that I’ve had almost every day for the last few months. Really satisfying and guilt-free! Let me know if you try it out or if you have tried another vegan protein powder.


Ces derniers mois, j’ai essayé différentes poudres protéinées véganes, et je dois dire qu’il est difficile d’en trouver une qui ne soit pas trop “poudreuse”, qui ait bon goût et qui ne soit pas remplie d’ingrédients inconnus ou étranges. La semaine dernière, lorsque j’ai acheté mon troisième sac de la poudre protéinée Iron Vegan Sprouted Vegan Powder, j’ai réalisé que ma quête était terminée.

bananasmoothie

Voici pourquoi j’aime tant cette poudre protéinée particulière:

  • Elle est faite au Canada. La majorité des poudres protéinées que je peux trouver dans mon quartier sont faites aux États-Unis, alors c’est vraiment chouette d’en trouver une plus locale.
  • L’emballage est plus raisonable que les boites de platique: cette poudre est vendue dans un sac.
  • Le goût crémeux (merci poudre de xantham) et chocolaté, sans arrière goût étrange.
  • Avec 18g de protéines par portion, 3g de glucides et 0,5g de gras, cette poudre est équilibrée juste à mon goût!

Je paye environs 60$ pour le sac de 1kg qui me dûre environs 3 semaines. J’en prend habituellement une portion le matin avec mon petit déjeuner et une autre après le gym. Je vous recommande cette recette de smoothie post-workout: c’est comme un dessert!

Voici ce dont vous aurez besoin:

  • 1 portion de poudre protéinée Iron Vegan
  • 1 c. à thé de poudre de cacao crue
  • 1 tasse de lait d’amande
  • 1 tasse d’eau
  • 1 banane

Mélanger le tout et savourez! C’est mon smoothie préféré et encore une autre chose que j’ai mangé presque tous les jours ces dernières semaines. Super satisfaisant et sans culpabilité! Dites-moi si vous l’essayez ou votre poudre protéinée préférée.

 

Popcorn Bark \\\ Croquant au maïs soufflé

(Version française plus bas!)

I know we probably all went overboard on chocolate during the holidays, but, what can I say, I’m just addicted! I also wanted to make something portable that my boyfriend could take with him to work as a snack or an afternoon pick-me-up. This is really simple to prepare, you can personalize it, and it’s really yummy!

popcornbar2

Here is what you need:

  • 1/2 cup coconut syrup
  • 4 cups popcorn
  • 1 cup chocolate chips

Toppings:

  • sesame seeds
  • raisins
  • coconut flakes
  • dried fruits

Here is what you do:

  1. Line a baking tray with some foil or parchment paper.
  2. Place the coconut syrup in a small saucepan on medium heat and let reduce. You know it’s ready when you can see the bottom of the pan for a few seconds after you drag a spatula at the bottom (the liquid is slow to fill up the space left by the spatula). This takes around 10 minutes.
  3. Place the popcorn on the baking tray and pour the coconut syrup on top. Using your spatula, mix the syrup so that all the popcorn is well coated. Pat it down to make it stick together as a big block and smooth the top to make it as flat as possible.
  4. Melt the chocolate in your microwave or in a bain-marie (I use a big bowl that I fill up with boiling water and place a smaller bowl into it with the chocolate). Pour the chocolate over the popcorn and spread it in an even layer.
  5. Sprinkle your toppings on top of the chocolate while it is still melted. Once you have everything you like stuck to the chocolate, place the baking tray in your fridge for 1 hour until your chocolate is solid again.
  6. Cut in small chunks and keep this in an airtight container. Enjoy!

popcornbar

I love this because the texture of the popcorn is amazing! This would make a great snack if you are planning on a movie marathon, but I like the idea of having a small chunk as an afternoon snack. It’s also great because you can personalize it with any topping that you like. Let me know if you try this out!


Je sais que nous avons probablement tous abusé du chocolat pendant le temps de fêtes, mais je dois avouer que je suis vraiment accro! J’avais aussi envie de préparer une collation que mon copain pourrait apporter avec lui au travail pour pouvoir avoir un petit boost d’énergie en après-midi. Cette recette est vraiment facile à préparer, vous pouvez la personaliser et c’est vraiment délicieux!

popcornbar3

Voici ce dont vous avez besoin:

  • 1/2 tasse de sirop de coco
  • 4 tasses de maïs soufflé
  • 1 tasse de pépites de chocolat

Garnitures:

  • graines de sésame
  • raisins secs
  • noix de coco râpée
  • fruits secs

Voici ce qu’il faut faire:

  1. Recouvrir une plaque à biscuit avec du papier d’aluminium ou parchemin.
  2. Placer le sirop de coco dans une petite casserole à feu moyen et laisser réduire. Vous saurez que c’est prêt lorsque la ligne tracée par une spatule prend du temps à se refermer (le sirop est épais et se déplace lentement pour recouvrir le fond de la casserole). Cela prend environs 10 minutes.
  3. Placer le maïs soufflé sur la plaque à biscuit et y verser le sirop. Mélanger le tout à l’aide d’une spatule pour que chaque morceau soit bien recouvert. Presser le maïs pour former un rectangle homogène et plat qui se tienne.
  4. Faire fondre le chocolat au micro-onde ou au bain-marie. Verser le chocolat sur le maïs et l’étaler pour former une couche uniforme.
  5. Ajouter vos garnitures sur le chocolat. Placer votre plaque à biscuit dans le frigo pendant 1 heure pour aider le chocolat à solidifier.
  6. Découper en petits morceaux et garder dans un contenant hermétique. Savourez!

J’adore cette collation car le maïs soufflé apporte vraiment une texture incroyable. Ça ferait également une très bonne collation si vous prévoyez une soirée cinéma, mais j’aime l’idée d’en apporter quelques morceaux à grignoter en après-midi. C’est aussi chouette de pouvoir personaliser les garnitures selon mes envies! Dites-moi si vous essayez cette recette!

Protein-packed Brownies \\ Brownies Protéinés

I love chocolate. I could live off of chocolate… probably. One of my favourite thing to do is add cocoa powder to my morning oatmeal. It feels like a treat, while still being healthy and delicious. Now these brownies are the same way! They are delicious but so guilt-free: oil-free, sugar-free, gluten-free and full of protein! Yum!

black-bean-brownies

Here is what you need:

  • 1/2 cup oats (I used quick oats, but rolled work too)
  • 1 can of black or kidney beans, drained and rinsed
  • 10 dates, pitted and soaked in water for at least 1 hour
  • 1/2 cup almond milk (or any other plant milk)
  • 2 heaping tbs of cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • optional: chocolate chips

Here is what you do:

  1. Process the oats in your food processor until you have a fine flour. Set it aside.
  2. Place the rest of the ingredients in your food processor and process until everything is well combined. Mix in the flour and chocolate chips if you are using them.
  3. Place your brownie mix in a lined or non-stick pan and bake in a pre-heated oven set on 350F (180C) for 20 minutes. Poke a skewer in the middle: if it comes out clean, your brownies are ready! Serve warm, and keep in the fridge in an air-tight container. Enjoy!

These are so great! They really fill you up so they are a great alternative for breakfast if you’re feeling that way, or make for a perfect snack on the go. Plus, they are so chocolaty! Let me know if you make some!

black-bean-brownies2


Parce que le chocolat c’est une des meilleures choses de la vie, voici une recette de brownies pleins de protéines à manger sans modération (ou presque) puisqu’ils sont sans sucre, sans huile et sans gluten. Oh oui!

  • 1/2 tasse de flocons d’avoine (j’ai utilisé des flocons rapides, mais l’avoine à l’ancienne fonctionne aussi)
  • 1 conserve de haricots noirs ou rouges, rincés
  • 10 dates, dénoyautées et trempées dans de l’eau pour au moins 1 heure
  • 1/2 cup lait d’amandes (ou un autre lait végétal)
  • 2 c. à soupe bombées de poudre de cacao
  • 1/2 c. à café d’extrait de vanille
  • 1/2 c. à café de poudre à pâte
  • optionel: pépites de chocolat
  1. Placer les flocons d’avoine dans votre robot culinaire et broyer jusqu’à l’obtention d’une farine fine. Réserver.
  2. Mettre le reste des ingrédients dans le robot, et mélanger jusqu’à ce que tout soit bien incorporé. Ajouter la farine et les pépites de chocolat et mélanger.
  3. Placer le tout dans un moule recouvert de papier sulfurisé ou anti-adhésif et placer dans un four pré-chauffé à 350F (180C) pour 20 minutes. Tester à l’aide d’un cure-dent: si le cure-dent ressort propre du brownie, c’est prêt! Sinon, laisser encore quelques minutes. Servir chaud et garder au frigo dans une boîte hermétique. Savourez!

 

Coconut Tapioca with Mango Topping

In our moving saga, the bad guy would be the appliance store. It has been a month since we went in to buy our fridge and it’s still not in. Let me tell you, we have forgotten how to live without a fridge! Anyways, this morning when I walked in my fridgeless kitchen, I realized that I had two really ripe mangoes. I had to eat them today! I combined them with some deliciously satisfying coconut milk and chewy tapioca pearls to make the perfect tropical pudding. It’s so refreshing, and it makes for a great snack! Miam!

coconut-tapioca3

Here is what you need:

  • 1 cup water
  • 1 cup plant-based milk
  • 2 cups coconut milk
  • 1 tsp vanilla extract
  • 3 cardamom pods
  • 3/4 cups small tapioca pearls
  • 2 large mangoes
  • 2 passionfruits
  • 2 tbs sesame seeds
  • 2 tbs unsweetened coconut flakes
  • 1 pinch of salt

Here is what you do:

  1. In a saucepan, combine the water, milk, coconut milk, and vanilla extract. Bring to a simmer on medium heat. Crush the cardamom pods and place them in a tea bag or tea infuser. Add them to the milk and let them infuse for 5 minutes. Remove them and add the tapioca pearls. Mix from time to time, and let simmer on low heat for 20 minutes or until the white spot in the middle of each pearl is gone. You should have a thick and creamy tapioca pudding. Place in an air-tight container and let cool in the fridge.
  2. Peel the mangoes and dice them. Mix in the flesh of two passionfruits. Set aside.
  3. In a pan, mix the sesame seeds, the coconut flakes, and the pinch of salt. Place on medium heat for a few minutes until the start to get golden. Remove from the heat and set aside.
  4. To assemble, place a few tablespoons of tapioca pudding at the bottom of a cup. Add a few tablespoons of mangoes and garnish with some toasted sesame seeds. Enjoy!

coconut-tapioca2

This is so good! The chewyness of the tapioca is balanced out by the freshness of the mango, while the passionfruits add that tropical magic. This is perfect as a snack: prepare a few portions ahead of time in jars and place them in the fridge for a ready-to-eat, sugar-free pudding to make you wait for dinner. Let me know if you try this out!

coconut-tapioca


Pour réaliser ce fabuleux dessert sans sucre et si parfumé et tropical,vous aurez besoin de:

  • 1 tasse d’eau
  • 1 tasse de lait végétal de votre choix
  • 2 tasses de lait de coco
  • 1 c. à café d’extrait de vanille
  • 3 gousses de cardamom
  • 3/4 tasse de petite perle de tapioca
  • 2 mangues bien mûres
  • 2 fruits de la passion
  • 2 c. à table de graines de sésame
  • 2 c. à table de noix de coco rapée sans sucre
  • 1 pincée de sel

coconut-tapioca4

Voici comment préparer ce dessert:

  1. Dans une petite casserole, mélanger l’eau, le lait, le lait de coco et l’extrait de vanille. Faire frémie à feux doux. Écraser les gousses de cardamom et les mettre dans un filtre à thé. Ajouter à la casserole et laisser infuser pour 5 minutes. Retirer du liquide et ajouter le tapioca et mélanger de temps en temps. Laisser cuire à feu doux jusqu’à ce que les perles soient entièrement transparentes (il ne doit pas rester de blanc au centre). Mettre au frigo et réserver.
  2. Éplucher et couper en dé les mangues dans un grand bol. Ajouter la pulpe des fruits de la passion et bien mélanger. Réserver.
  3. Dans une petite poêle, faire dorer les graines de sésame, la noix de coco et le sel à feu doux. Lorsque les graines de sésames commencent à dorer, retirer le mélange du feu et réserver.
  4. Pour servir, placer quelques cuillérées de pudding de tapioca dans un bol, garnir de mangue et saupoudrer de graines de sésame grillées. Régalez-vous!

coconut-tapioca5

Hazelnut Pear Oatmeal Cookies

This is a great recipe if you are in a rush in the morning and don’t want to bring a jar of oatmeal with you. You can prepare a batch of cookies ahead and just grab a few when you are ready to go. These little cookies are packed with rich flavours as well as delicious nutrients to keep you full until lunch. Plus, they are sugar-free, oil-free and gluten-free! And they are super simple to make!

hazelnut-pear-oatmeal-cookies

Here is what you need:

  • 1 1/2 cups raw hazelnuts
  • 2 1/2 cups quick oats (I used Bob’s Red Mill gluten-free quick oats)
  • 3 ripe pears
  • 1 tsp vanilla
  • 2 tbs lime or lemon juice
  • 1/2 cup hemp seeds

Here is what you do:

  1. In a frying pan, place the hazelnut and roast them on medium-high heat until they have a nice golden colour. Remove from the heat and let cool completely. Rub the hazelnut between your hands to remove the skins. Separate the nuts from their skins, which you can throw out.
  2. In your food processor, roughly grind 1/2 cup of hazelnut so that you still have big chunks. Place them in a large mixing bowl. Process the rest of the hazelnuts until you have a fine meal. Add to the mixing bowl.
  3. Process one cup of your quick oats into a fine flour and add this to the mixing bowl. Add the rest of the oats without processing them.
  4. Wash and peel the pears and remove their hearts and stems. Process them with the vanilla extract and lime juice until you have a smooth sauce. Add to the mixing bowl along with the hemp seeds.
  5. Mix everything together until you have a thick batter. Make balls with 1 tbs of batter at a time and set them on a lined cookie sheet. Lightly press them down to form your cookies. Place in an oven set at 350F and bake for 15 minutes. Take them out, turn them over and bake for an extra 5 minutes. Remove the cookies from the oven, and place them on a wire rack to cool. Enjoy!

hazelnut-pear-oatmeal-cookies2

I love how chunky and tender these cookies are. The hazelnut flavour is delicious, and the pears add a nice level of sweetness, without being too much. This is another recipe where your food processor is pretty much doing everything for you, which makes it super easy and fast to prepare. The hemp seeds add some protein which will help you feel full. By the way, if you want to win a bag of hemp hearts, check this out!  Finally, these are incredibly delicious and perfect on the go! Let me know if you try them out!

Protein-Packed Chocolate Fudge & Giveaway!

A few weeks ago, I contacted Manitoba Harvest to know if they would be interested in organizing a giveaway with me, and they were! I have to say I have been a fan of their hemp hearts for a while. These little seeds are packed with protein and have a very mild flavour. This means you can pretty much add them to everything! Mix them up with some nuts and you have a wonderful pie crust, add them to your smoothies for an extra kick, or sprinkle them on salads and soups. I also add them to my overnight oats to add protein. Yum!

manitoba-hemp-seeds

I really love this particular brand of hemps seeds because they are Canadian, always super fresh and particularly tender. This makes the seeds very easy to add to any dish that I might be making.

hemp-fudge2

Today, I wanted to create something that was really hemp seed central. If you like fudge, this is the recipe for you! It’s super creamy, rich and chocolaty, without the guilt. It also takes 5 minutes to prepare. What else is there to ask for? Receiving a free bag of hemp hearts perhaps? I got you covered. Read on to find out how you can win one!

Here is what you need:

  • 1/2 cup hemp hearts
  • 1/4 cup icing sugar (I used coconut sugar that I processed)
  • 1/4 cup raw cocoa powder
  • 2 tbs coconut oil

Here is what you do:

  1. In your food processor, process the hemp seeds with the sugar and coconut oil until you have a thick butter consistency. Scrape down the sides often to make sure everything is smooth. This should take about 2 minutes.
  2. Add in the cocoa powder and process until completely incorporated. The consistency should be thick.
  3. With clean hands, roll 1 tsp of the dough at a time to form fudge balls. You can also spread the dough in a pan and make fudge squares if you prefer. Keep in the fridge in an air-tight container, and try not to eat them all at once! Enjoy!

hemp-fudge

This is seriously easy while being seriously delicious! And nutritious too! Hemp hearts are packed with protein, healthy omegas and a good source of many essential minerals. Seriously, these little things are incredible! You should check them out and add them your pantry essentials.

manitoba-hemp-seeds2

Now for the serious stuff! If you want to win your own bag of hemp hearts and make these delicious fudge balls, here is what you need to do:

  1. Make sure you live in Canada or in the US.
  2. Make sure your address is not a P.O. box.
  3. Like my Facebook page and follow my blog.
  4. Comment below what you would do with these hemp hearts or what is your go-to recipe if you already love hemp hearts.

I will pick the winner next Thursday and announce it on Facebook, so make sure you check that out! I will also send an email to the winner, so make sure I can reach you. I’m really excited by this as it is the first giveaway I’m organizing, and the prize is so fun! So participate, and eat your hemp seeds!

 

Simple Chocolate Pudding

Lately, I’ve been juggling with the idea that desserts can be packed with proteins too. Why not, right? Here is an easy way to add protein to your meal, as well as chocolate! But, it’s all for the sake of nutrition, of course… Not quite. This is creamy, delicious and takes 2 minutes to prepare.

chocolate-mousse

Here is what you need for one portion:

  • 150g silky tofu
  • 1-3 tbsp raw cocoa powder
  • 1-2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • a pinch of salt
  • coconut flakes to garnish

Here is what you do:

  1. Place all the ingredients in your food processor or blender, and mix until everything is smooth.
  2. Garnish with some coconut flakes and enjoy!

tofu-chocolate-mousse

That’s it! It’s seriously ridiculously easy to prepare this, and it’s so good! The texture of this pudding is creamy without being heavy, while also being fresh and fat-free. It’s also a great addition to any lunch. Finally, you can pretty much add anything on top to make it even more delicious. I’m thinking frozen raspberries would be great here. Let me know if you try it out!

Coconut and Passion Fruit Cheesecake

At the moment, my boyfriend and I are completely obsessed with Friends. We are rewatching this show and are loving it like if it was the first time. We love that it’s funny without being stupid and that it’s not violent or graphic for no reason. Before that, we were enjoying Vikings a lot… well the first two seasons anyway. I have been fascinated by Viking mythology ever since I was a kid, and when I got the chance to learn runes in one of my uni classes (how cool is that by the way?) I was just the happiest camper. So of course, when a show on Vikings came out, I just had to watch it. Now, it’s not the most peaceful show, but the characters were interesting, the story compelling and the intrigue was really captivating… until season 3. I feel like season 3 is where the makers of the show have decided to jump on the  Game of Thrones bandwagon and throw in random sex, violence, and torture just because they could. And we hated that! So much in fact, that we stopped mid-season, abandoning Ragnar and his idea to raid Paris (I mean seriously!). Because we were so spooked about one particularly disgusting scene, we jumped on Friends as a safe and funny show.

coconut-cheese-cake

All this brings me to me point, I promise. A few days ago, we watched the episode where Chandler and Rachel find a wonderfully delicious cheesecake in their hallway and just can’t get enough. Well, I have been craving cheesecake ever since! This is what I came up with: a tropical, frozen, coconutty version of this rich and decadent dessert.

passion-fruit2

Here is what you need:

For the crust:

  • 1 cup raw almonds
  • 1/2 cup unsweetened coconut flakes
  • 6 pitted dates
  • 1/8 cup coconut oil

For the filling:

  • 450g silky tofu
  • 1 cup soaked cashews
  • 1 can (400mL) of coconut milk
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil
  • 4 tbs maple syrup
  • zest of one lime or lemon
  • 8 tbs lime or lemon juice

For garnish: the pulp a 2 to 4 passion fruits

Here is what you do:

  1. Process the almonds in your food processor until you have a fine meal. Add the coconut flakes, pitted dates and coconut oil. Process until everything is well combined. When pressed, this should stick together.
  2. Place the crust powder in a springform pan and press at the bottom in an even layer. You can use the bottom of a flat glass to make sure everything is flat. Place in the fridge while you prepare the rest.
  3. Rince and dry your food processor, and add all the filling ingredients. Process until smooth. Pour in over the crust and place in your freezer. Let sit until the top of the cake is solid. This is perfect when the center is still creamy, and also delicious when completely frozen.
  4. Wash and cut open your passion fruits. Scoop out the pulp and spread on the cake. Serve immediately, and enjoy!

coconut-cheese-cake2

This is so good! I love the fact that you don’t need to bake anything and that it’s so refreshing. The coconut flavour is great paired up with the passion fruit. It’s not yet the perfect cheesecake, but it’s really great if you want something easy to whip up. I love how rich and smooth this cake is, while not being too sweet. It’s really perfect for a hot summer day!

I mean, even our cat was intrigued! Let me know if you try this out!