Cocoa cake with blueberries

First experience with aquafaba...  it really works ;)

Makes 1 cake:
All-purpose flour (1 cup) 
Coconut flour (1/2 cup)
Baking powder (2 tsp)
Extra virgin olive oil (2 tbsp)
Cocoa powder (3 tbsp)
Coconut sugar (1/2 cup) 
Aquafaba (1 cup) 
Cider vinegar (1 tbsp)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients, except the vinegar and the aquafaba, in a large bowl. 
4) Add the vinegar and mix until combined.
5) Gently fold the aquafaba into the cake mix.
6) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, or until a tooth pick comes out clean.
7) Cover with blueberry jam and fresh blueberries.

Homemade aquafaba:
Liquid from 1 can of organic chickpeas - whip the chickpea liquid until it forms firm peaks.  

BareBar Orange & Raw Cocoa

Raw food goodness...

Chocolate cake with chocolate frosting

Healthy, indulgent... delicious!

Makes 1 cake (medium):  
Oat Flour (100g) 
All-purposes flour (100g)
Muscovado Sugar (125g)
Coconut oil (room temperature - 50 ml) 
Baking Soda (2 tsp) 
Raw Cocoa powder (80g) 
Water (200 ml - boiling)

Frosting: 
Semi-sweet chocolate (50g)
Coconut oil (1 tsp)
Soya milk (or other vegetable milk - 1 tbsp)

1) Preheat the oven to 180C/350F/Gas 4. 
2) Line one cake tin with parchment paper. Set aside. 
3) In a large mixing bowl, stir together the dry ingredients. 
4) Add coconut oil and mix. 
5) Stir in boiling water (batter will be thin). 
6) Pour the batter into the prepared tin.
7) Bake until a toothpick inserted comes out clean, 35 to 40 minutes. Allow to cool. 
8) Prepare the frosting. Melt the chocolate with the coconut oil. 
9) Pour over the chocolate frosting.

Avocado chocolate mousse

Rich, creamy, and ready to serve in 5 minutes...

Serves 2:
Avocados (1 ripe)
Cacao (20g - powder)
Date syrup (1 tbsp or agave nectar)

1) Scoop the avocado flesh into a food processor or blender.
2) Add the cacao, and the date syrup.
3) Blend everything until smooth.
4) Taste and adjust the sweetness. 
5) Refrigerate or eat right away.

Leader Foods

Leader Foods Oy is the leading Finnish manufacturing and marketing company of unique and high-quality protein foods, health products, vitamins and sports nutrients, as well as Superfoods.
All Leader products are manufactured in Finland, in Leader’s own factories in Vantaa and Toholampi. Innovative product development and modern production facilities ensures the quality and uniqueness of the products. Leader Foods Oy was established at 2001 and nowadays company employs 80 people in Finland and Sweden. Leader purchases 92% of the raw materials for its products from Finland or from other European countries.

Crema alla nocciola

Only 3 ingredients: hazelnuts, sugar cane and unsweetened cocoa...

Organic... free from milk, free from gluten...

... and really, really tasty! This is the best nut and cocoa spread I ever tasted!

Getraw - yummy raw food snacks!

Another Swedish secret... getraw ;)
I was presented with this amazing set of snacks:

They're non-dairy, non-soy, gluten-free, 100% raw & organic, & contain no refined sugar.

They are fulfilling and delicious... with a great amount of protein!

The Licorice one tastes like a great sunny afternoon by the lake :)

Toffee and Hazelnut is chewy, but the nuts inside also gave a nice crunch. It was sweet, but not overly so!

Raspberry and Goji... the tartness of the berries mixed with the dates and agave sweetness make a perfect flavor combination for those days you feel under the weather!

Chocolate and Walnut is rich and tasty, raw cocoa and big chunks of walnuts make your day brighter :)

Hazelnut Hot Cocoa

It’s such a simple recipe it’s almost a non-recipe. The hazelnut taste combines with the cocoa in a rich fulfilling way!

Serves 2:
Rice Drink with Hazelnuts (500 ml)
Cocoa (4 tbsp - powder, organic)
Agave syrup (1/2 tbsp)

1) Pour the rice milk into a large pan, and bring almost to the boil over a medium heat.
2) Spoon the cocoa and agave into the hot rice milk, give it a good whisk and serve with some little rice cookies. These cookies are made with rice, spelt flour, rice syrup and rice drink with calcium from vegetable source... and they are yummy!

No-bake Energy Balls

After a run, under a warm rain, in a summer day...

Makes 8-10 balls:
Cashews (soaked overnight - 1 cup)
Oat flakes (1 cup)
Dates (12 - pitted)
Cocoa (raw - 1 tbsp) opcional

1) Combine cashews, oats and dates in a food processor. Pulse until the ingredients have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
2) Add the cocoa powder.
3) Process continuously until the ingredients clump together and gather into a ball.
4) Make small balls. Store the balls in the fridge and enjoy.

Oat-Fig Balls

Makes 10
Cashews (raw - 50g)
Figs (dried - 6)
Cocoa (powder - 1 tsp)
Maca (powder - 1 tsp)
Oats (1 tbsp)
 
1) Soak the cashews at least 2 hours.
2) In a food processor, blend the cashews. Toss in the figs, cocoa, oats and maca and let them whirl for a minute or two. The dough is ready when you can easily pinch it together with your fingers.
3) Roll the misture into balls. It helps if you wet your fingers a bit.
Chill in the fridge for at least an hour or enjoy right away.
4) Store in the fridge.

Hot Cocoa

Hot cocoa is a deliciously warm and comforting drink. This vegan fortified version it's even better :)

Serves 2:
Rice Drink (450 ml)
Cocoa (4 tbsp - powder, organic)
Maca (1 tbsp - powder)
Dark Muscovado Sugar (1 tbsp)

1) Pour the rice milk into a large pan, and bring almost to the boil over a medium heat.
2) Spoon the cocoa, sugar and maca into the hot rice milk, give it a good whisk and serve.

Vegan Waffles

Makes 5:
Plain flour (2 cups)
Rice drink (2 cups)
Baking Powder (1 tsp)
Non-hydrogenated margarine (50g - melted and cooled)
Flaxseed (powder - 1 tbsp)
Sweet Toppings (raspberries, vegan cocoa sauce)
(Waffle machine)

1) Mix all the ingredients in a bowl.
2) Leave the batter to "swell" for 5-10 minutes.
3) Preheat the waffle iron.
4) Cook the batter in the waffle machine.
5) Eat the waffles warm or room temperature.

Chocolate Cake with Strawberries

Makes 1:
Egg replacement ( equivalent to 3)
Flour (250g)
Muscovado Sugar (200g)
Olive oil (125 ml)
Baking Soda (2 tsp)
Baking Cocoa (80g)
Water (200 ml - boiling)

Frosting:
Semi-sweet chocolate (100g)
Non-hydrogenated margarine (1 tsp)
Fresh Strawberries (10) 

Filling:
Strawberry jam (sugar free, organic - 100g)
1) Preheat the oven to 180C/350F/Gas4.
2) Line two cake tins with parchement paper. Set aside.
3) In large mixing bowl, stir together dry ingredients.
4) Add egg replacement and oil, beat on medium speed for 2 minutes.
5) Stir in boiling water by hand (batter will be thin).
6) Divide the batter.  Bake until a toothpick inserted comes out clean, 20 to 25 minutes. Allow to cool.
7) Prepare the frosting. Melt the chocolate with the margarine.
8) Spread the jam and sandwich the cakes together.
9) Pour over the chocolate frosting and fresh strawberries.

Cocoa Bread

Makes 1 loaf (+- 700g)
Whole wheat Flour (300g)
Strong wheat flour (150g)
Cocoa Powder (50g)
Salt (1/2 tsp)
Fast Action Dried Yeast (3g)
Muscovado Sugar (4 tsp)
Warm Water (250 ml)

1) In a large bowl mix together the flour, cocoa, salt, yeast and sugar.
2) Add the water and roughly mix it into the flour.
3) Turn dough out onto a floured surface and knead the dough firmly for several minutes.
4) Shape the dough and put it into an oiled bread tin or into a baking sheet.
5) Leave dough to rise for about 2 hours in a warm place.
6) Bake in a preheated oven (180C) for 20 minutes and hollow sounding when tapped.

Chocolate Muffins with Cocoa Frosting

Makes 18 (small):
Eggs (3 - organic or free range)
Flour (250g)
Muscovado Sugar (200g)
Olive oil (125 ml)
Baking Soda (2 tsp)
Baking Cocoa (80g)
Water (200 ml - boiling)

Frosting:
Semi-sweet chocolate (100g)
Non-hydrogenated margarine (1 tsp)
Water (2 tbsp)

1) Preheat the oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In large mixing bowl, stir together dry ingredients.
4) Add eggs and oil, beat on medium speed for 2 minutes.
5) Stir in boiling water by hand (batter will be thin).
6) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.
7) Prepare the frosting. Melt the chocolate with the margarine.
8) Slowly add the water.
9) Cover the muffins and enjoy.

Fast Coconut & Cocoa Cake

Serves 2 to 3:
Egg (1)
Muscovado Sugar (2 tbsp)
Non-hydrogenated soy margarine (1 tbsp)
Coconut (2 tbsp)
Cocoa spread (1 tbsp)
Cornstarch (1 tbsp)

1) In a bowl, mix all ingredients until well combined.
2) Melt one nut butter in a woven proof skillet, add the dough , smoothing with a spatula. Cook over low heat for 5 minutes.
3) Turn as a pancake and cook for another 5 minutes.
4) Eat warm, simple or soy whipped cream.

Chocolate Pudding

Serves 2:
Cornstarch (30g)
Muscovado Sugar (20g)
Unsweetened Cocoa Powder (2 tbsp)
Rice Drink (400 ml)

1) In a saucepan stir together sugar, cocoa, cornstarch and stir in rice drink.
2) Place over medium heat.
3) Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon.
4) Remove from heat. Let cool briefly, and serve warm, or chill in refrigerator until serving.