Category: Sweet bites

Blueberry Cheesecake aux myrtilles

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* Plus bas pour les francophones (recette crue et végétalienne)

These little sweet treats are RAW and VEGAN.

They have just the perfect balance of sweetness and tartness.

This recipe is made with…

For the crust:

  • 500ml of walnuts
  • 10-12 medjool dates
  • 30ml of coconut oil

For the filling:

  • 500ml of raw cashews, soaked overnight
  • 85ml of maple syrup
  • 65ml of coconut oil, melted
  • 30ml of lemon juice
  • 250ml of blueberries (or raspberries, strawberries)
  • 1ml of cinnamon, ground

—

For the crust:

Mix all the ingredients in a food processor.

Put in a pan of approximately 23cm x 23cm. Either put parchemin paper or use coconut oil to grease it.

Tap and pack down tightly. Set aside.

For the filling:

Put all ingredients in a food processor and mix until well combined.

Pour evenly over the crust.

Put in freezer to set.

When it is set, (take it out) and cut into squares. Either small bite size or dessert serving size, as you wish!

Keep in the freezer and take out 5 to 10min before serving.

If you make them, post your picture and comments below! I would love to see and read what you think about it!

In health,

Chantal

Ces petites bouchées sucrées sont CRUES et VÉGÉTALIENNES.

Entre le sucré et l’acidité, l’équilibre est juste parfait.

Cette recette est faite avec …

Pour la pâte:

  • 500ml de noix de Grenoble
  • 10-12 medjool dates
  • 30ml d’huile de coco

Pour le remplissage:

  • 500ml de noix de cajou crues, trempées toute une nuit
  • 85ml de sirop d’érable
  • 65 ml d’huile de coco, fondu
  • 30 ml de jus de citron
  • 250ml de myrtilles (ou framboises, fraises)
  • 1 ml de cannelle moulue

—

Pour la pâte:

Mélanger tous les ingrédients dans un robot culinaire.

Mettez dans un moule d’environ 23cm x 23cm. Soit mettre du papier parchemin ou utiliser de l’huile de coco pour le graisser.

Pressez fermement pour former une croute compacte. Mettre de côté.

Pour le remplissage:

Mettre tous les ingrédients dans un robot culinaire et mixer jusqu’à ce qu’ils soient bien mélangés.

Verser uniformément sur la croûte.

Mettre au congélateur.

Quand il est figé, (sortez-le) couper en carrés. Que ce soit en petite bouchée ou en portion, c’est comme vous le souhaitez!

Garder au congélateur et sortir 5 à 10min avant de servir.

Si vous faite cette recette, n’hésitez pas à mettre une photo et vos commentaires ici bas. J’aimerais savoir ce que vous en pensez!

Santé!

Chantal

Coco Pineapple Cream

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This super easy, super tasteful creamy treat is just fabulous!

Fabulous because it’s sooooo easy to make, it’s creamy like in a dream and it’s exotic enough to imagine you are on a sandy beach, feet in the ocean.🏝

Are you ready? Get your notepad…. kidding! 😜

Take Coconut cream and pieces of fresh pineapple and mix them together. Either with a blender or food processor.

Transfer mixture into bowls or little “pots de crème”.

Let it sit in the fridge for an hour or more.

When ready, sit comfortably and enjoy day dreaming!

Oh, I almost forgot that you can top it off with anything you like. Such as flax, hemps seeds, Poppyseed, sesame seeds, coconut flakes, chocolate flakes, etc.

Perfect for breakfast, snack, dessert, as a topping, etc.

In health,

Chantal

Raw Salted Caramel Cups

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These Raw sweet and salty bites taste like heaven!

Even if one bite fills you up, your tastebuds wants more. Consider yourself warned!

I dare to take only one!

Here is how to make these three layers little devilish bites:

Bottom layer or “crust”

100g of oats

115g of pecans or walnuts

8 pitted Medjool dates

125ml of coconut oil

Middle layer or “caramel”

8 pitted Medjool dates

1ml of sea salt

125ml of coconut oil

45ml of tahini

5ml of vanilla extract

30ml of maple syrup

Top layer or “chocolate ganache”

65ml of coconut oil

65ml of pure maple syrup

65ml of raw cacao

For the crust: Pulse the oats and pecans in a food processor until broken down into small pieces. Add the dates and coconut oil and pulse until a soft dough forms. Refrigerate for about 15-20 minutes to help the mixture become easier to work with.

For the caramel layer: Place dates, coconut oil, tahini, vanilla and raw honey in the food processor. Process until smooth.

For chocolate topping: Mix together the melted coconut oil, raw cacao and sweetener until smooth.

To assemble: When the crust mixture is firm enough, press into mini muffin tins or molds, leaving a well in the center of each. Add a tablespoon or two of caramel into each cup and top with chocolate. Sprinkle with “fleur de sel” or sea salt. Refrigerate or freeze until hardened.

Go easy on eating them! And tell me what you think about this recipe.

In health,

Chantal