10/ 12/ 17

Blogmas: Coconut Energy Balls

Blogmas: Coconut Energy Balls

Last week, I was occupied with so many things that I didn‘t even have a chance to cook or bake anything. This week I decided to really make an effort and use my kitchen more so I spent the whole Sunday making delicious food. One of my all times favourite snack is energy balls. The main ingredients provide a heathy balance of fats, proteins and carbs, plus provide a punch of nutrients- exactly what you need to get you through a long day. This recipe is from Niomi Smart book “Eat Smart”. Enjoy!

Ingredients

2 tbsp. coconut oil

90g desiccated coconut

1 tbsp. lemon zest

80g unsalted raw brazil nuts

1 tsp vanilla powder or 1 teaspoon organic vanilla extract

2 tbsp. maple syrup

3 tbsp. lemon juice

Method

  1. Set aside the coconut oil, 3-4 tablespoons of the desiccated coconut and the lemon zest. Blend the remaining ingredients in a food processor until combined. Add the oil and pulse until combined.
  2. Roll into bite-size balls and place in the fridge for 20 minutes.
  3. Sprinkle the 2-4 tablespoons of desiccated coconut and the lemon zest onto a plate and roll the balls on the plate until fully covered.

Blogmas: Coconut Energy Balls


01/ 12/ 17

Blogmas: Very Merry Chocolate Christmas Cupcakes

BLOGMAS: Very Merry Chocolate Christmas Cupcaces

We spent lots of time in the kitchen (well, most of us) during the holidays. It seems like there’s an endless amount of goodies to bake, meals to cook, and of course, dishes to do. I love festive cupcakes or similar treats so I couldn’t resist recreating my cupcakes with Christmas lights!

If you’re feeling creative and have a little extra time on your hands you can always dress this Christmas cupcake idea up further. For example, add green food coloring to the frosting or roll the frosted cupcakes in white sprinkles or  glitter (so it looks like snow on the tree).

INGREDIENTS:

100 g dark chocolate;

100 g butter;

3 eggs;

160 g  sugar;

1 spoon of strong coffee;

3 spoons of natural yogurt;

180 g flour;

70 g grounded almonds.

FROSTING:

250 g mascarpone cheese;

250 ml  heavy cream;

1 spoon of lemon juice;

3 spoons of sugar.

Melt the chocolate in a bowl with butter over a pan of boiling water. In another bowl mix eggs with sugar and slowly add chocolate and butter mixture. Then add yogurt, coffee, flour and almonds. Mix everything together.

While cupcakes cool, fill up your decorating bag with white frosting. Ice your cupcakes by drawing a large swirl starting on the outside and working your way to the center. Draw a swirl on top of the frosting with dark chocolate. Place a mix of colored M&M’s along the black swirl. Enjoy!

BLOGMAS: Very Merry Chocolate Christmas CupcacesBLOGMAS: Very Merry Chocolate Christmas CupcacesBLOGMAS: Very Merry Chocolate Christmas Cupcaces

 


06/ 05/ 17

Vegan Chocolate Pancakes

Chocolate Pancakes never fail, but when they’re vegan then you know you’re on to a good thing.

This is a healthy version of pancakes with less fat than other recipes, but it tastes amazing, you’re gonna love it. I eat these pancakes with sliced banana and maple syrup, which is my favorite topping at the moment! By the way, originally this recipe goes with raspberries but I exchanged it with strawberries instead since I couldn’t find any raspberries. But I don’t think it is in any way worse.

Anyway, here’s the recipe for pancakes. It is from a new Niomi Smart cookbook “Eat Smart”. You can do all of it, or use elements of it, it’s totally up to you. Give it a try!

Vegan Chocolate Pancakes

Pancakes:

1 1/2 cups flour

1 1/2 cups almond milk (or any milk of your choice)

1 ripe banana

1 tbsp maple syrup

1-2 tbsp raw cacao powder

1 heaped tbsp chia seeds

1/2 tsp baking soda

Sauce:

1 cup of blueberries/raspberries or strawberries (or a mixture!)

1/4 cup water

1 tbsp lemon juice

1 tbsp maple syrup

optional 1 tsp flour to thicken

A handful of whole berries to top at the end.

 

  1. Simply put all of the pancake ingredients into a blender and blend for a few seconds until a smooth batter forms.
  2. In a saucepan add the strawberries, water, lemon juice and maple syrup and turn it onto a medium-high heat.
  3. When your frying pan is hot, pour the mixture into the middle of the pan until you reach your desired pancake size. Leave for a minute or 2 on each side.
  4. Stack up the pancakes and drizzle with the delicious blueberry sauce!

Vegan Chocolate Pancakes

About Niomi Smart – http://www.niomismart.com/