Vegan chocolate coconut tart

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Good morning, dear friends! Valentine’s day is just around the corner, so I decided to make a dessert for this special day. I know that many of you dislike this day and its commercialization. I like like celebrating love without feeling a victim of it! I think that we must celebrate love every single day and not only on February the 14th!So this the sweet treat I made for the occasion. A scrumptious vegan chocolate coconut tart! It is so easy to make! You have to try it! Chocolate and coconut make a heavenly combo that will make your mouth water! I am sure you will love it!

Happy weekend everyone! Kisses and hugs!

Vegan τάρτα σοκολάτα καρύδα

Vegan τάρτα σοκολάτα καρύδα

Ingredients (for a 23cm tart pan) :
for the crust:
125 gr. vegan butter
320 gr. all purpose flour (sieved)
2 Tbsp (30 gr.) sugar
4 Tbsp (52 gr.) cold water
for the filling:
1 cup ( 70 gr.) shredded coconut
150 gr. dark chocolate, melted
250 ml soy cream Bjorg
3/4 cup (40 gr.) coconut chips Biosophy for garnish

Vegan τάρτα σοκολάτα καρύδα

Vegan τάρτα σοκολάτα καρύδα

Instructions:
For the crust: In a bowl place flour. Make a hole in the middle and add butter cut to pieces and sugar. Knead the ingredients with your hands until butter is absorbed. Pour the water. Knead the dough and shape it into a ball. Cover the dough with a plastic wrap and put it in the fridge for an hour. When the filling is ready, roll dough and transfer to the tart pan. Make holes with a fork, cover it with parchment paper. Put beans/rice on it and bake for 10 minutes in  preheated oven at 180 C. Remove the paper and the beans and bake for another 20 minutes. Allow to cool.
For the filling:  In a bowl place melted chocolate. Combine it with soy cream. At the end fold in shredded coconut. Stir until well combined. Empty the filling onto the cold crust. Even it with a spatula. In a non sticking pan toast coconut chips and top tart with them . Allow to set for a couple of hours before serving.Enjoy!

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Vegan τάρτα σοκολάτα καρύδα

Chestnut truffles

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Good morning, dear friends! As I was writing this post, the TV was on and I was hearing the news. What a bad idea! Murders, terrorist attacks, earthquakes, tornadoes, robberies, rapes, a mother abandoned her 4 kids, a father killed his babyboy while having a fight with his wife etc The list is endless…My heart was filled with grief and melancholy …Where is our world heading to? What kind of persons have we become?

I don’t want to get you down with these gloomy thoughts, I just felt the need to share them with you…I guess I must stop hearing the news. I don’t know what happens abroad but here in Greece the news bulletin is full of bad news, negative things that happen worldwide as if nothing positive happens in this planet…

Let’s move on to the recipe now! After the bitter thoughts I have a sweet treat for you! Today we are making delicious chocolate chestnut truffles! There are so many truffle recipes in this blog. The reason I love them is that they are so versatile and give you the chance to experiment with new combinations of ingredients!They are scented with rum (what a perfect match!) but if they are meant for kids, you’d better omit it! You should try these flavourful babies, I am sure you will love them!

Kisses and hugs! Happy cooking!

Τρουφάκια με κάστανο

Τρουφάκια με κάστανο

Ingredients (yields 14 truffles):
300 gr. (2 cups) chestnuts. cooked
180 gr. (1 cup) dates, pitted
50 gr. (1/2 cup) oat flakes Bauckhof
1 Tbsp cacao powder Biosophy
4 Tbsp water
a bit of rum (optional)
2 Tbsp agave syrup Biona
200 gr. chocolate
 cacao nibs Biosophy for topping (optional)

Τρουφάκια με κάστανο

Τρουφάκια με κάστανο

Instructions:

Soak dates in hot water for an hour. Drain and pulse them in a blender until creamy. Tehn pulse chestnuts with water until creamy. Add the date paste and the rest of the ingredients and pulse again until well combined. Put dough in the fridge for half an hour. Then shape into truffles. Dip each truffle in melted chocolate until well coated. Top with cacao nibs. Place on a tray lined with parchment paper and allow to cool so that  the chocolate gets firm. Store in an airtight container in the fridge. Enjoy!

Sweet club sandwitch!

Για την συνταγή στα Ελληνικά πατήστε εδώ

Good morning, dear friends! Today I have an easy and super yummy recipe for you! An ideal breakfast for a weekend mornings! A breakfast that both kids and grown ups will love! Seeing lots of toast bread in my fridge the other day made me wonder what to do with it! So I came up with the idea to make a sweet club sandwitch! It turned out amazing and we really enjoyed it. Toasted bread, spread with peanut butter, stuffed with banana slices and drizzled with melted chocolate! How does that sound? Heavenly, right? My mouth starts watering just by describing it! And I just had my oat bowl. You should definitely try it, guys! I will be waiting for your feedback! I am off now! Got to go to school! Don’t forget to enter the giveaway! It expires this Tuesday!

Kisses and hugs! Happy weekend everyone!

Γλυκό club sandwitch

Γλυκό club sandwitch

Ingredients (serves 1):

3 bread slices
1 ripe banana, sliced
3 tsp peanut butter
25 gr. vegan chocolate, melted
walnuts, finely chopped
cinnamon

Γλυκό club sandwitch

Γλυκό club sandwitch

Instructions:

Toast bread slices. Spread each one with peanut butter. Put banana slices on them. Sprinkle with cinnamon, Press so that bread slices stick together. Cut daigonally with a sharp knife and top with melted chocolate  and walnuts. Enjoy!

Chocolate quinoa truffles

Για την συνταγή στα Ελληνικά πατήστε εδώ
Good evening, dear friends! I am back with another awesome recipe that I wanted so much to share with you! We love making truffles at home! They are so yummy and you can play with the ingredients and make a healthy snack for those times that you desperately need something sweet!  My daughter asked me to make her a new recipe a few days ago and as I opened my pantry I came up with a quinoa jar. So I decided to use it in a sweet recipe. What an idea! Truffles with quinoa and other nutritious goodies! I just love how versatile quinoa is! They turned out amazing and my daughter just loved them! You should try them too!
Happy cooking people!
Σοκολατένια τρουφάκια με κινόα

Σοκολατένια τρουφάκια με κινόα

Ingredients (25-30 truffles):
1 cup quinoa (uncooked)
1 cup raisins
1 cup tahini
1/2 cup almonds
2 Tbsp ground flax seeds
2 Tbsp goji berries
280 gr. vegan chocolate for coating, melted in baigne marie
Σοκολατένια τρουφάκια με κινόα

Σοκολατένια τρουφάκια με κινόα

Instructions:
Cook quinoa according to package instructions. In a blender pulse raisins, goji berries, almonds and flaxseeds. Mix them with the cooked quinoa and then add the tahini. Stir to combine. Shape nbatter into truffles. Dip each truffle in melted chocolate and lay them on a baking tray lined with parchment paper. This is optional. You can eat them without coating or you could just top them with chocolate or pour half of the melted chocolate in the batter. The choice is yours! Garnish with ground almonds or goji berries. Enjoy!
Σοκολατένια τρουφάκια με κινόα

Σοκολατένια τρουφάκια με κινόα

3 layered chocolate cups

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Good morning, dear friends!

Today we are making a decadent dessert that made my hubby say» This is the best dessert you have ever made!» Keep in mind that Kostis is a strict judge and speaks his mind unbiased! So I guess that’s a great verdict for my new dessert. It consists of 3 layers: a peanut butter-date crust, almonds and banana slices and a mouthwatering chocolate mousse. It is vegan, super easy and quick to make and cute! I am sure that you will love it too!

Kisses and hugs, friends! Enjoy your weekend! Enjoy life!

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Ingredients (yields 5 cups):
for the crust:
1/2 cup (90 gr.) dates
1/4 cup almonds, coarsely chopped
1/4 cup (60 gr.) peanut butter
1 ripe banana, sliced
for the chocolate mousse: click here

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Instructions:

Soak dates in warm water for 1-2 hours. Drain them and pulse them in a blender until you get a paste. Add peanut butter and pulse agian until well combined. Empty this batter into 5 small glasses. Top with almonds and banana slices. Then cover the glasses with aluminium foil, put in the fridge and make the chocolate mousse. Melt chocolate in baigne marie. Put tofu in a blender along with cocoa powder, agave syrup, vanilla extract and milk. Pulse until smooth. Then add melted chocolate and pulse until well combined. Empty this mixture on the crusts and put back in the fridge. Allow to cool for a few hours so that the cream and crust are firm. Enjoy!

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