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Happy Summer Solstice!

To celebrate this special day I’ve got another strawberry creation for you – Raw Vegan Strawberry Tart, because strawberries are amazing, sweet and juicy and doesn’t everyone loves them. So when you get your hands on some amazing organic strawberries this week and craving something delicious and sweet you might like to try making this amazing tart :)

This time I’ve used a mix of hazelnuts and sunflower seeds to make the crust. My thyme is looking really lovely at the moment and so I’ve added some into the crust, which makes it beautifully fragrant and just gives it another layer of flavour that I love. I’ve used this combination in many savoury recipes before, but first time using it in sweet creation. However the thyme is optional and you can leave it out if you don’t fancy it.

The filling is a mix of cashews, strawberries and coconut cream with little coconut oil and maple syrup. This one has lighter texture, more mousse like. Alternatively you could use the strawberry filling from my Strawberry Basil Vegan Cheesecake recipe that uses coconut butter instead of coconut cream and is more dense.

 

I’ve decorated my tart with this gorgeous peony, because strawberries & peonies, could it get any better? It has a lovely fresh, summery and romantic feel to it and didn’t I just love taking photos of this beauty!

Enjoy the recipe & let me know how you like it :)

Much Love Hxx

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Raw Vegan Strawberry Tart (grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 9" tart
Ingredients
  • Crust:
  • 130g hazelnuts (1 cup)
  • 70g sunflower seeds (1/2 cup)
  • 6 medjool dates, pitted
  • 3-5 thyme sprigs, picked
  • ¼ lemon, zest
  • pinch sea salt
  • 1tsp coconut oil

  • Strawberry filling:
  • 250g strawberries (2 cups)
  • 120g cashews, soaked overnight (1 cup)
  • ½ lemon, zest
  • ½ lemon, juice
  • 2tbsp maple syrup
  • 1tsp vanilla
  • 1 can full fat coconut milk, refrigerated overnight
  • 80ml coconut oil (1/3 cup)

  • Topping:
  • fresh strawberries
  • thyme sprigs
Instructions
  1. Prepare 9"tart tin with removable base.
  2. Place hazelnuts and sunflower seeds into a food processor and pulse few times until coarsely ground. Add medjool dates, thyme leaves, lemon zest, salt and coconut oil and blend until the mixture comes together. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Don't go all the way up, about ¾ high. The crust edge on mine was about ¾" tall. Place into fridge.
  4. Rinse the soaked cashews under running water and place into blender. Add strawberries, lemon zest, juice, maple syrup and vanilla. Scoop the solid part from the can of coconut milk, add to the blender and blend until smooth. Slowly add melted coconut oil and blend until just incorporated.
  5. Pour the filling into the tart tin and place into freezer, preferably overnight until set.
  6. Once set carefully remove from the tin and place onto a serving dish. Decorate with few strawberries and thyme sprigs. Peony optional.
  7. Leave to slightly thaw before serving.
  8. Store in a fridge or freezer.
  9. Enjoy!
Notes
Originally I've added 4tbsp of maple syrup, but found it too sweet, se have reduced it to 2tbsp in the recipe. You can add extra 2tbsp if you like more sweetness.
3.5.3251

The post Raw Vegan Strawberry Tart (grain-free) appeared first on Nirvana Cakery.

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Special thank you to Amore di Mona for sponsoring this post.

Cherries are coming into season and I’ve created the most delicious Cherry Chocolate Mousse Cake to celebrate this time. It’s just the perfect Summer dessert for the chocolate lovers.

There are three different layers in this cake, base is a chocolate sponge cake which is covered with smooth chocolate ganache and then topped with sour cherry jelly and decorated with fresh cherries and edible flowers. This cake looks so pretty, it’s calling on Summer.

For the base of this cake I’ve used a variation of my Raspberry Chocolate Madeleines recipe, which is beautifully moist and really wholesome. This time I’ve used ground quinoa flakes, but feel free to use gluten-free oats if you prefer.

The chocolate ganache is a simple mix of dark vegan chocolate and oat cream, which sets into just right consistency to hold the shape. And for the zing I have topped the cake with sour cherry agar jelly which creates a beautiful glossy finish.

I’ve lined the inside of the cake tin with some greaseproof baking paper before pouring the ganache, but it caused my sides to go little ridged so I’ve used spatula to smooth them out. You shouldn’t need it when using a springform cake tin. But you might want to run a knife around the edges before removing the cake from the tin.

Enjoy the recipe :)

Much Love Hxx

 

Cherry Chocolate Mousse Cake (vegan & gluten-free)
 
Author: Hana, Nirvana Cakery
Serves: 6" cake
Ingredients
  • Chocolate cake:
  • 35g brown rice flour (1/4 cup)
  • 35g sunflower seeds (1/4 cup), ground into flour consistency
  • 25g quinoa flakes or gluten-free oats (1/4 cup), ground into flour consistency
  • 2tbsp arrowroot
  • 2tbsp raw cacao powder
  • 50g rapadura sugar (1/3 cup)
  • ½tsp baking powder
  • ½tsp bicarbonate of soda
  • ¼tsp cinnamon
  • pinch sea salt
  • 2tbsp ground flaxseed + 6tbsp water
  • 60ml olive oil (1/4 cup)
  • 60ml plant milk (1/4 cup)
  • 1tsp apple cider vinegar
  • 1tsp vanilla extract

  • Chocolate ganache:
  • 200g Amore di Mona chocolate or dark vegan chocolate (7oz)
  • 180ml oat cream (3/4 cup)
  • 1tbsp maple syrup

  • Cherry jelly:
  • 200g frozen sour cherries (2 cups)
  • 120ml water (1/2 cup)
  • 2½tbsp agar flakes
  • 2tbsp maple syrup

  • Topping:
  • fresh cherries
  • edible flowers
Instructions
  1. Chocolate cake:
  2. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  3. Preheat the oven to 180°C (350F)
  4. Grease and line 6" round springform cake tin.
  5. In a large bowl whisk together brown rice flour, ground sunflower seeds, ground quinoa flakes, arrowroot, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
  6. In a small bowl whisk together flax eggs, olive oil, plant milk, apple cider vinegar and vanilla.
  7. Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency.
  8. Spoon the mixture into lined cake tin and bake for about 20 minutes or until a cocktail stick comes out clean. Remove from the oven and leave to cool down.
  9. Chocolate ganache:
  10. Chop the dark chocolate and place into a small bowl. In a pan heat oat cream on a low fire until it comes to a boiling point. Pour over the chopped chocolate and stir until completely melted. Stir in the maple syrup and set aside to slightly cool down.
  11. Now carefully pour the ganache onto the chocolate cake layer. Place into fridge for about an hour to set.
  12. Cherry jelly:
  13. Place the cherries into a small pot, add water and bring to a boil, gently simmer for 10 minutes until broken down and mushy.
  14. Press the mixture through a mesh sieve. You should have about 300ml (1¼ cup) liquid. Now pour it back into the pot.
  15. Stir in agar flakes and maple syrup and bring back to a boil. Leave to simmer for about 15 minutes stirring frequently until the flakes have dissolved.
  16. Take off the heat and leave to cool down before carefully pouring on top of the chocolate ganache layer. Place back into fridge to set.
  17. Gently remove the cake from the cake tin and place onto a cake stand. If needed smooth out the side of the cake with spatula and top with some fresh cherries and edible flowers if you wish.
  18. Enjoy!
Notes
If using fresh cherries for the jelly, 2 cups are about 300g.
3.5.3251

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I’ve made many amazing cakes, but this Strawberry Basil Vegan Cheesecake is one the best. The strawberry basil combination is just beautiful, very understated, soft and the texture is light as a feather.

It is a classic combination, yet it’s the first time that I’m trying these flavours in a dessert, what a beautiful Summer recipe they make.

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Reishi Chocolate Tarts have been on my list to make for a while and I always imagined them decorated with beautiful Spring blossoms. Two weeks ago I came across someone who had just trimmed their cherry tree and I walked out with the most gorgeous branch of cherry blossoms and I absolutely had to make these little tarts to see my vision come alive.

More photos in this post than usual, because I had so much fun with my camera photographing the wonders of nature and my passion :)

These tarts are an adaptation between two of my recipes, Summer Berry Tarts and Cherry Chocolate Tart, both amazing recipes that I make quite often, please do check them also out, they are both perfect recipes for coming season :)

The tart shell is baked with a mixture of ground almonds, teff flour, cacao, coconut oil and maple syrup. And then they are simply filled with chocolate ganache infused with reishi. The reishi is optional and you don’t have to include it in the recipe. I love the flavour of reishi, it goes beautifully with the intense flavour of dark chocolate and I regularly drink reishi tea.

I’m thinking these would also be great made with raw crust and you could use any of my other raw crust tart recipes that I’ve made previously if you like to try and don’t fancy baking. Would look beautiful decorated with fresh seasonal berries or fruit. Strawberries would be perfect. Enjoy the recipe!

Much Love Hxx

Reishi Chocolate Tarts (vegan & gluten-free)
 
Author: Hana, Nirvana Cakery
Serves: 6 tarts
Ingredients
  • Tart shell:
  • 100g ground almonds (1 cup)
  • 70g teff flour (1/2 cup)
  • 30g arrowroot (1/4 cup)
  • 2tbsp cacao powder
  • pinch sea salt
  • 60ml coconut oil, melted (1/4 cup)
  • 60ml maple syrup (1/4 cup)
  • 1tsp water

  • Chocolate ganache filling:
  • 200g dark chocolate (7oz)
  • 300ml full fat canned coconut milk (1¼ cup)
  • 1-2tsp reishi powder (optional)
  • 1-2tbsp maple syrup

  • Topping:
  • seasonal fruit
  • edible flowers
Instructions
  1. Preheat the oven to 180°C (350F)
  2. In a large bowl whisk together ground almonds, teff flour, arrowroot, cacao powder and pinch of salt.
  3. Add coconut oil and maple syrup and with a fork stir the mixture until it starts coming together. Mix in 1tsp of water. Press some of the dough together, it should stick together. Add another 1tsp of water if needed.
  4. Use your hands to gently bring it into a smooth soft dough.
  5. Divide the dough into 6 small balls.
  6. Evenly press each ball onto the base and up the sides into each little tart to form a crust.
  7. Pierce the base few times with a fork and bake for about 12 minutes.
  8. Remove from the oven and leave to cool down for about 20 minutes before removing from the tart tins. If the base sticks, use knife to gently break the seal.
  9. Chop the dark chocolate and place into a small bowl. In a pan heat coconut milk with reishi powder on a low fire until it comes to a boiling point. Pour over the chopped chocolate and mix until completely melted. Stir in maple syrup.
  10. Pour the chocolate ganache evenly into each tart shell and place into fridge to set to desired consistency. It should be set between 1½ to 2 hours.
  11. Decorate to your taste and enjoy!
Notes
I've used 6 small 10cm tart tins with removable base in this recipe.
If you like to make these with coconut cream, use 360ml coconut cream and 150g dark chocolate.
3.5.3240

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Special thank you to Amore di Mona for sponsoring this post.

These Vegan Florentines are not your typical florentines, they’re made with a wholesome mixture of sunflower, pumpkin and hemp seeds with addition of dried figs and sour cherries and then dipped in chocolate for a delicious afternoon treat.

I’ve created this recipe for lovely Amore di Mona allergy friendly chocolate and all of you that can’t tolerate nut or coconut sweet vegan recipes. Here is a treat for you :)

In this recipe I’ve used cacao butter to get around using vegan butter or coconut oil, but if you don’t mind using either of those, they are a good option too.

Once you melt cacao butter with the sugar, maple syrup and milk, whisk in the brown rice or other gluten-free flour of your choice to achieve caramel like smooth mix. Then mix with the rest of the ingredients and dollop heaped teaspoons onto baking tray lined with baking paper. This process is little messy, I’ve used my hands to flatten the florentines into roundish shapes. Baking time may vary, do keep an eye on them, they don’t take very long to bake. Dip in melted chocolate for an extra deliciousness.

I had some wonderful feedback on this recipe and I really hope you will love them as much :)

Much Love Hxx

Vegan Florentines (gluten-free & nut-free)
 
Author: Hana, Nirvana Cakery
Serves: 12 florentines
Ingredients
  • 35g sunflower seeds (1/4 cup)
  • 35g pumpkin seeds (1/4 cup)
  • 35g shelled hemp seeds (1/4 cup)
  • 40g dried sour cherries (1/4 cup)
  • 60g dried figs, about 3 large figs (1/3 cup)
  • ¼tsp cinnamon
  • 2tbsp cacao butter (coconut oil if tolerable)
  • 2tbsp rapadura sugar
  • 1tbsp maple syrup
  • 2tbsp plant milk
  • 2tbsp brown rice flour

  • To decorate:
  • 100g Amore di Mona bulk chocolate or dark vegan chocolate (3.5oz)
  • dried cornflowers
Instructions
  1. Preheat the oven to 180°C (350F)
  2. Line one baking sheet with baking paper.
  3. Place sunflower seeds, pumpkin seeds and hemp seeds into a large bowl.
  4. Roughly chop the cherries, slice the figs and add to the bowl with seeds. Add cinnamon and mix thoroughly. Set aside.
  5. Place cacao butter, rapadura sugar, maple syrup and plant milk into small pot and gently heat until melted. Whisk in the flour until you have smooth thicker caramel like mixture. Leave on the heat until it comes to a boiling point if it hasn't yet. Take off the heat.
  6. Pour the wet mixture into the bowl with seeds and mix thoroughly. You should have thick sticky mixture.
  7. Immediately spoon heaped teaspoon each onto your baking sheet and flatten each with a back of the spoon or your hands. I've used my hands to shape them. You should have 12 florentines.
  8. Place into oven and bake for 10-15 minutes checking frequently until they are golden brown. Leave to cool down before dipping in chocolate.
  9. Roughly chop the chocolate, place into heatproof bowl and gently melt over pot of simmering water.
  10. Dip each florentine into melted chocolate and place onto baking paper to set. Sprinkle with few dried cornflowers if you wish.
  11. Enjoy!
3.5.3239

 

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I’ve created this simple Spring Goddess Salad to go with my amazing Wild Garlic Sauce that is a variation of my Wild Garlic Spring Greens Brazil Nut Pesto.

It’s a fresh crunchy raw salad with a mix of spiralised zucchini, shaved carrots, shredded red cabbage and rocket leaves. Then it’s drizzled with the wild garlic sauce and topped with shelled hemp seeds and  fresh chives.

It’s a very quick salad to put together and would be lovely for a starter for your dinner party or even for a light lunch. In fact I found it very filling for my lunch.

Shaved or spiralised vegetables always look pretty and create nice textures in a salad, perfect if you like to make something more interesting and special.

You can really easily put your own spin on this dish, I’ve taken ingredients that I had in fridge and that would work well together. Shaved asparagus would work well here too, thinly sliced fennel or radishes. And if you like something milder or when wild garlic is out of season you could also try my Green Cashew Sauce. Enjoy!

Much Love Hxx

Spring Goddess Salad
 
Author: Hana, Nirvana Cakery
Serves: 3-4 servings
Ingredients
  • 1 zucchini, spiralised
  • 2 carrots, shaved
  • ¼ red cabbage, finely shredded
  • handful of rocket leaves (arugula)

  • To serve:
  • 1 quantity Wild Garlic Sauce
  • shelled hemp seeds
  • chopped chives
  • edible flowers
Instructions
  1. Wash and spiralise zucchini. If you don't have spiraliser you can shave it into long strips.
  2. Wash, peel and shave carrots into long strips.
  3. Wash and finely shred cabbage.
  4. Rinse the rocket salad leaves.
  5. Prepare Wild Garlic Sauce from this recipe.
  6. Arrange all of the veggies on the serving plates.
  7. Generously drizzle with the Wild Garlic Sauce. Sprinkle with shelled hemp seeds, chopped chives and top with few edible flowers.
  8. Enjoy right away.
3.5.3239

 

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This little number happened after I’ve tried making my Wild Garlic Spring Greens Brazil Nut Pesto that I was making to use in muffins in my new NutriBullet.

As you can see pesto didn’t quite make it, but to save the day, I’ve decided to call this Wild Garlic Sauce, took some gorgeous photos, made a super simple yummy salad to go with it, took more photos and here you go – two lovely recipes for you to enjoy Spring in style!

You do have to love garlic to make this sauce and it might be too strong for some, but it tastes absolutely amazing and fantastic on salad, pasta or anything you could think off.

You could substitute the spring greens with any other seasonal leafy greens or use wild garlic only. Brazil nuts could be substituted with cashews if you prefer.

It’s a real seasonal treat and also a nice change to a pesto that I would normally make with wild garlic. Serve with Spring Goddess Salad. Enjoy!

Much Love Hxx

Wild Garlic Sauce
 
Author: Hana, Nirvana Cakery
Serves: 4 servings
Ingredients
  • 50g wild garlic (1/2 cup tightly packed)
  • 50g spring greens (1/2 cup tightly packed)
  • 100g brazil nuts (3/4 cup)
  • sea salt & black pepper to taste
  • 80ml extra virgin olive oil (1/3 cup)
  • 2tbsp lemon juice
  • 3tbsp water
Instructions
  1. Rinse wild garlic and spring greens and place into high speed blender.
  2. Add brazil nuts, sea salt, black pepper, olive oil, lemon juice and water and blend until smooth creamy consistency. Add extra water if desired.
  3. Store in a fridge in an airtight jar.
  4. Enjoy with everything!
3.5.3239

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It’s been 3 years since I’ve started my blog and I always make myself a little cake to celebrate. This year is no different and I’ve created the most beautifully coloured Wild Blueberry Vegan Cheesecake.

Wild blueberries have always been my absolute favourite fruit and when I was little, each year we used to forage them in local forests. My mum would then make the most amazing blueberry tarts I remember ever eaten and they will always remain my most cherished foodie memory.

Wild blueberries are not easily available unless you’re lucky to live by forrest where you can pick them, but you can find frozen ones in health food shops. This gorgeous colour will only happen if you use wild blueberries, the pigment is so much stronger than of the cultivated ones.

Today is an Earth Day and I would love to take this opportunity to express my gratitude to Mother Earth, for all that it provides us, for the never-ending beauty, the love.

Now it is up to us to connect to her energy and listen to what we’re here to do, what is needed. I’ve heard a very clear message few years back in my meditation, just before starting my blog and it’s been a beautiful journey that is constantly evolving.

And so please ask your questions in moments of silence as the Life is not just about us, but about all of us as a whole as we all are one collective energy. Life flows through us and we are the vessels of it’s expression.

With much Love & Light

Hana xx

Wild Blueberry Vegan Cheesecake
 
Author: Hana, Nirvana Cakery
Serves: 8" cheesecake
Ingredients
  • Crust layer:
  • 90g almonds (3/4 cup)
  • 50g desiccated coconut (1/2 cup)
  • ½tsp cinnamon
  • pinch pink salt
  • 6-7 medjool dates, pitted
  • 2tbsp tahini
  • 10g puffed amaranth (1/3 cup), optional

  • Blueberry layer:
  • 200g frozen wild blueberries, slightly thawed (2 cups)
  • 240g cashews, soaked overnight (2 cups)
  • ½ lemon, zest
  • ½ lemon, juice
  • 80ml maple syrup (1/3 cup)
  • 1tsp vanilla
  • 60ml almond milk (1/4 cup)
  • 100g coconut butter (1/2 cup)
  • 60ml coconut oil (1/4 cup)
Instructions
  1. Prepare 8" round cake tin with removable base.
  2. Place almonds into a food processor and pulse few times until coarsely ground. Add desiccated coconut, cinnamon, salt, pitted dates and tahini and blend until the mixture comes together. Finally blend in the puffed amaranth just until incorporated.
  3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. In a double boiler gently melt coconut butter with coconut oil and set aside.
  5. Rinse the soaked cashews under running water and place into blender. Add blueberries, lemon zest, juice, maple syrup, vanilla and almond milk and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
  6. Measure 120ml (1/2 cup) of the mix for piping on top. Blend in another 1tbsp of melted coconut oil and place into fridge to set. (if you don't want to do any piping on top just use the whole mix for the cake)
  7. Spoon the rest of the mixture onto the crust layer and smooth out the top.
  8. Place into a freezer for few hours or overnight to set.
  9. Once set carefully remove from the tin and place onto a serving dish.
  10. Spoon the leftover mix into a piping bag with large round nozzle and decorate the cake.
  11. Leave to thaw before serving.
  12. Store in a fridge or freezer.
  13. Enjoy!
Notes
To make puffed amaranth is super simple and you can follow the instruction in this recipe.
3.5.3239

 

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Special thank you to Amore di Mona for sponsoring this post.

These Raspberry Chocolate Madeleines are beautifully light, chocolatey with a secret raspberry surprise in centre dipped in luscious dark chocolate and sprinkled with dried raspberries and shelled hemp seeds.

This is my first time making madeleines and I couldn’t be happier with how they turned out, absolutely delicious. I’m already thinking of new possible flavour combinations that I could bake next. Also I need to make the most of my new madeleine baking tin!

I’ve developed this recipe for Amore di Mona vegan chocolate and many of you already know that these aside of being vegan and gluten-free are also nut and coconut-free. Wonderful for all of you that are on a very restricted diets. I am aware that some of you can’t tolerate oats, but I did included them in this recipe to make the madeleines extra light and fluffy as you would expect from a good madeleine. Please replace the oats with another gluten-free flour if necessary.

This is my second version of this recipe as I needed to make few adjustments to get the quantity right to fit the tin perfectly and they are even better than the first version. You can bake them little longer for more crispy flavour or less time for lighter more fluffy version.

Have lots of fun decorating these, they look really pretty dipped in chocolate and sprinkled with toppings. Enjoy :)

Much Love Hxx

Raspberry Chocolate Madeleines (gluten-free & vegan)
 
Author: Hana, Nirvana Cakery
Serves: 12 madeleines
Ingredients
  • 35g brown rice flour (1/4 cup)
  • 35g sunflower seeds (1/4 cup), ground into flour consistency
  • 25g gluten-free oats (1/4 cup), ground into flour consistency
  • 2tbsp tapioca flour
  • 2tbsp raw cacao powder
  • 75g rapadura sugar (1/2 cup)
  • ½tsp baking powder
  • ½tsp bicarbonate of soda
  • ¼tsp cinnamon
  • pinch sea salt
  • 2tbsp ground flaxseed + 6tbsp water
  • 60ml olive oil (1/4 cup)
  • 60ml plant milk (1/4 cup)
  • 1tsp apple cider vinegar
  • 1tsp vanilla extract
  • 12 raspberries

  • Topping:
  • 100g Amore di Mona bulk chocolate or dark vegan chocolate (3.5oz)
  • freeze dried raspberries
  • shelled hemp seeds
Instructions
  1. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  2. Preheat the oven to 180°C (350F)
  3. Grease and lightly dust 12 hole madeleine baking tin.
  4. In a large bowl whisk together brown rice flour, ground sunflower seeds, ground oats, tapioca flour, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
  5. In a small bowl whisk together flax eggs, olive oil, plant milk, apple cider vinegar and vanilla.
  6. Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency.
  7. Spoon the mixture evenly into each of the madeleine holes until almost full. Press one raspberry each into centre with the stem side up.
  8. Bake for about 15 to 20 minutes or until a cocktail stick comes out clean.
  9. Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack. To remove them from the tin, slide them out.
  10. Roughly chop the chocolate, place into heatproof bowl and gently melt over pot of simmering water.
  11. Dip each madeleine into melted chocolate and sprinkle with freeze dried raspberries or shelled hemp seeds.
  12. Enjoy!
3.5.3229

 

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Today I have an amazing Pistachio Amaranth Moringa Bars recipe for you. A little fusion between high protein superfood bars and raw dessert these are just so moreish. I’ve been having these for mid morning or afternoon snack and they give you just the perfect boost.

I really like moringa, in my opinion it’s not as tasty as matcha, but perfect disguised in a smoothie, dressing, porridge, dessert or anything you can think of. I don’t really do spirulina so moringa is my green powder of choice. This is the first time sneaking it into a dessert and it turned out so beautiful and delicious.

I’ve added some puffed amaranth to the crust to make the recipe more interesting and pumpkin seed butter to keep that lovely green colour in the bottom layer too. Of course you can use almond or cashew butter if that’s what you have on hand.

Puffing amaranth is super simple and you can follow the instructions in this recipe.

I’ve used 1tbsp of moringa powder, I found that to be about the right amount without overpowering the recipe, you could possibly add 1/2tbsp more depending on your taste. Same with the lime, use as much as you like.

The recipe would work really well with matcha too. Enjoy & I hope that you love them as much as me :)

Much Love Hxx

Pistachio Amaranth Moringa Bars (raw, vegan, grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 9 bars
Ingredients
  • Crust layer:
  • 10g puffed amaranth (1/3 cup)
  • 80g shelled pistachios (1/2 cup)
  • 50g desiccated coconut (1/2 cup)
  • ¼tsp cinnamon
  • ¼tsp cardamom
  • pinch pink salt
  • 3tbsp pumpkin seed butter
  • 3tbsp maple syrup

  • Moringa layer:
  • 200g cashews, soaked overnight (1½ cups)
  • 1tbsp moringa powder
  • 1 lime, zest
  • 1 lime, juice
  • 60ml maple syrup (1/4 cup)
  • 1tsp vanilla
  • 120ml almond milk (1/2 cup)
  • 200g coconut butter (1 cup)
  • 2tbsp coconut oil
Instructions
  1. Prepare 7" square cake tin with removable base.
  2. Place shelled pistachios into a food processor or high speed blender and pulse few times until coarsely ground. Add desiccated coconut, cinnamon, cardamom and salt and pulse until incorporated. Scoop everything into a medium bowl and mix in puffed amaranth.
  3. In a small bowl mix together pumpkin seed butter with maple syrup and now stir into the rest of the mixture to have a sticky texture. If you find the mix too dry add another 1tbsp each of pumpkin seed butter and maple syrup.
  4. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  5. In a double boiler gently melt coconut butter with coconut oil and set aside.
  6. Rinse the soaked cashews under running water and place into blender. Add moringa powder, lime zest, juice, maple syrup, vanilla and almond milk and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
  7. Spoon onto the crust layer and smooth out the top.
  8. Place into a freezer for few hours or overnight to set.
  9. Once set carefully remove from the tin and with a sharp knife cut into 9 squares.
  10. Dust with more moringa powder and crushed pistachios.
  11. Store in a fridge or freezer.
  12. Enjoy!
Notes
To make puffed amaranth is super simple and you can follow the instruction in this recipe.
3.5.3229

 

The post Pistachio Amaranth Moringa Bars (raw, vegan, grain-free) appeared first on Nirvana Cakery.

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