Misturar todos os ingredientes muito bem e deixar repousar no frigorífico durante cerca de 3 horas (ou durante a noite). Depois colocar a mistura na liquidificadora até ficar com uma textura mais suave e servir!
Sugestão: servir com lascas de coco e/ ou frutos secos picados.
Uma mousse de chocolate, com apenas 4 ingredientes, mais simples era impossível certo? E é só misturar tudo, esperar que as sementes de chia façam o seu trabalho e despejar na liquidificadora... aliás, nem precisa de ir à liquidificadora, a única diferença é que assim a mousse terá uma textura mais granulosa e menos suave.
Esta mousse tem um sabor super intenso a cacau e não é muito doce (fica o aviso, para os mais gulosos, podem ser necessárias 3 colheres de açucar) por isso fica perfeita com toppings! Frutos secos, pepitas de chocolate ou até frutos vermelhos (como framboesas ou morangos) são os meus favoritos mas podem experimentar as combinações que quiserem! E se preferirem uma receita mais saudável podem ainda substituir o açúcar por agave ou qualquer outro adoçante à escolha. Fica a sugestão para aqueles dias em que queremos muito uma sobremesa de chocolate, mas sem perder muito tempo a cozinhar nem perder o ritmo da dieta!
Receita original e video : https://www.youtube.com/watch?v=7bB7n0ML1LI&t=88s
I've been wanting to try out a banoffee pie for ages! The original version of this british pie is made with condensed milk, bananas and whipped cream...Luckily I found the perfect recipe to veganize this ingredients and to make it healthier! The recipe is from the book My New Roots by Sarah Britton and its absolutely irresistable! This being said, let's go make a crunchy crust with oats and almonds, a gooey date caramel layer, coconut whip and my favourite...caramelized bananas!
1/2 cup almonds (78 g)
2 cups rolled oats (200 g)
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup coconut oil (melted) (60 ml)
2 tbsp maple syrup (or agave) (30 ml)
1 1/2 tbsp water (23 ml)
1 1/2 cups of dates (340g)
3 tbsp peanut butter (45 ml)
1 tbsp lemon juice (5 ml)
1/2 tsp vanilla extract (optional)
1 pinch of salt
2 medium bananas
2 cans of full-fat coconut milk (chilled overnight)
1 piece of dark chocolate (12g)
Optional: + 2 caramelized bananas (with 1 tsp of butter and 1 tsp brown sugar)
Place the cans of coconut milk in the fridge overnight (or at least 12 hours) to allow the cream to solidify - It doesn't work with light coconut milk.
Crust: Preheat the oven to 190ºC. In a food processor coarsely chop the almonds. Then add the oats, cinnamon and salt and pulse until all the dry ingredients are combined. Add the melted coconut oil, maple syrup and water and process a few more times. If the mixture is still too dry add 1 or 2 extra tablespoons of water.
Spread this mixture into a tart pan with removable base (or into a regular tart pan greased with coconut oil and with a circle of parchment papper in the bottom). Use your hands to evenly spread the crust on the bottom and on the sides of the pan. With a fork poke the crust a few times. Bake it in the oven for about 14 minutes. Then remove from the crust from the pan and allow it to cool down for 10-15 minutes, while you prepare the filling.
Date caramel: Soak your pitted dates in warm water for 10-15 minutes. After this time, drain them and reserve the water. Add to the food processor the dates, peanut butter, lemon juice, vanilla and salt and pulse everything until you get a thick paste. If it's too thick, add some of the water reserved from soaking the dates to thin it out (I used 1/4 cup of water).
Coconut cream: Remove the coconut milk cans from the fridge (don't shake them)! If they are properly chilled, the coconut cream should be on the surface and all the liquid on the bottom of the can. With a spoon remove the thick cream to a bowl and discard the liquid. Using a electric hand mixer whip the cream until it becomes similar to regular whipped cream ( about 2 minutes).
Spread on top of the baked crust the date caramel layer. Chop 2 bananas into slices and place them on top of the caramel. On top of the bananas spread the coconut cream. Lastly, add some grated dark chocolate.
Optional topping (caramelized bananas): Chop two extra bananas (this time I choped the bananas lengthwise). Heat a pan on high heat with a teaspoon of margerine or butter. Then add the banana slices and sprinkle some brown sugar on top. Allow them to get golden brown on both sides. Remove from heat and let the bananas cool down for about 10 minutes before adding them to the pie.
With less than 10 ingredients and easily prepared in less than 30 minutes, here they are, strawberry cheesecake bites! A way healthier alternative for desert...and still delicious! This awesome recipe was adapted from Hot for Food, click the link to check out the original version of this recipe!
This super fresh cheesecakes are the perfect treat on summer days...you can make them in advance, keep them on the freezer and take one or two 15 minutes before you digg in!
12-14 small dates
1 cup of almonds
1/4 cup shredded coconut
1/4 tsp salt
1 tbsp coconut oil
1 cup soaked cashews
1/2 cup frozen strawberrys (slightly thawed)
1/4 cup of coconut oil
1/4 cup rice syrup
1/2 lemon's juice
Start by soaking the cashews for a couple hours, or, iddealy overnight.
To a food processor add the almonds, the dates (pitted, you can also soak them if necessary), and the sheredded coconut. Process everything, if the mixture is not sticking together, add a little bit of coconut oil (at room temperature).
Before dividing the crust through a muffin tray, add one strip of parchment papper to each cup to make it easier to remove the cheesecakes later. On top of the paper strip add 1-2 tbsp of the crust mixture and press it down. Leave it in the freezer while you're preparing the filling.
To a blender add all the filling ingredients. Blend until you get a creamy consistence. Then pour some of this mixture on top of the crust previously made.
For decoration, mash some extra thawed strawberys and swirl them on top of the filling.
Leave the cheesecakes on the freezer for at least 3 hours. Remove 10-15 minutes before serving.
Lentill meatballs!!! I'm particularly excited with this recipe...It's been a while since I've started testing out different meatless meatballs recipes, and this one is definitly my favourite! In my modest opinion, way better than regular meatballs...
If you want to make this recipe gluten-free, just substitute the breadcrumbs for rolled oats...but this meatballs made with bread are the best! Absolutely stunning! And as usual, they are also super quick and easy to make!
Place a pan into medium heat. Add the lentils and cover with hot water. Let them cook for 15-20 minutes and then drain the remaining water.
In a small bowl mixture 1 tbsp of ground flaxseeds and 3 tbsp of water and set it apart for 10 minutes. Meanwhile chop the onion, the garlic and peel and grate the carrot.
If not using pre-made breadcrumbs, add a couple slices of bread to a food processor and pulse a few times. Than add the remaining ingredients (execept the olive oil) and pulse again until everything is combined.
Place a frying pan with the olive oil into high heat. Form little balls with the previous mixture and add them to the pan. Let them cook for about 2 minutes and then flip them, untill their golden brown on both sides.
Serve with pasta and tomato sauce! I also added some cherry tomatoes for extra freshness and some fresh oregano.