Perfect snack, coconut filled with fruit

How to eat a raw, mature coconut

Place the coconut on a flat surface covered by a towel. Hold the coconut so that the soft spots are facing up. Pierce one or more of the soft spots.

Turn the coconut and drain through the pierced holes in a medium sized bowl. 

Place the (drained) coconut in a baking dish and heat it in your oven for 15 minutes at 350 degrees to soften the meat before cracking it open.

Place your coconut again on the towel and tap several times with a hammer, around the shell's midsection until it cracks open.

Fill with your favorite fruit!!

Enjoy!
Love,

BeautyBlends

Almond quinoa pudding with pomegranate

If you are looking for a christmas morning (festive) breakfast I have something you might like! Almond-quinoa pudding with pomegranate and coconut. Superdelicious, supereasy and it looks absolutely devine. Impress your family with this christmas worthy breakfast!

Almond quinoa pudding with pomegranate
What you need
3/4 cup quinoa
3 cups almond milk (you can use cashew, rice or soy)
5 tbsp of flaked almonds
1 pomegranate (as many seeds as you like)

What to do
Rinse your quinoa, using a fine strainer, with cold water for 2 minutes. 
Bring the milk to a simmer in a medium saucepan and add the quinoa. Reduce the heat and cook for about 45 minutes. Stir every few minutes. After the 45 minutes the milk will be thickened and the quinoa will be cooked. Add the flaked almonds and stir them through the quinoa pudding. Top with the pomegranate seeds and serve chilled.

ENJOY!

Love,
BeautyBlends

Raw and vegan persimmon tarts

Its persimmon season and I have to tell you guys.. I love them! Since I can't just serve guests a persimmon as dessert with christmas I decided to try and make 1 person tarts. They turned out so unbelievably cute. 

Persimmon health benefits
Persimmon is a high nutritive fruit with a high amouunt of vitamin minerals. They contain high amounts of antioxidants and phytonutriens. These two nutrients neutralize free radicals which cause many degenerative diseases. Also persimmons are a best friend to those who want to lose weight. Due to the fact that they are rich in fiber and other nutrients they promote weight loss. 

1 person raw and vegan persimmon tarts

What you need
1 cup of raw (unsalted) nuts (I used walnuts)
1 cup of medjool dates

1 tbsp of carob/cacao powder

2 tbsp of shredded coconut

2 (very ripe) hachiya persimmons

What to do

Crust

In your food processor mix the walnuts until you have a rough flour. Add the dates, carob and shredded coconut and pulse until everything sticks together. Place the mixture into your tart tin, leaving place in the middle for the persimmon mixture. Place the tart tins in your freezer for 15 minutes.

Filling

Peel the persimmons and place them in your food processor. Pulse until you obtain a smooth mixture. Pour the mixture on top of the crust, top with a few pomegranate seeds and.. ENJOY!!

Love,

BeautyBlends

Coconut biscotti with lemon and raw cacao

Hi sweets! Hope you guys are as excited as I am for christmas! Cant believe its only 3 nights away...
This weekend I 'tested' a few recipes, since I am in charge of dessert and snacks. One of the things I will be serving are these supercute biscotti's. They are easy to make and once you put them in your dehydrator you won't have to look at them again which means plenty of time to prepare another great snack or dish!

Coconut biscotti with lemon and raw cacao
What you need
1 cup of coconut flour
1/2 cup of raisins
1 cup of dates
2 tbsp of agave syrup
4 tbsp of water
Topping
raw cacao
lemon zest
2 tbsp goji berries

What to do
Mix all the ingredients in your foodprocessor until everything sticks together. Spread the mixture on a bakingsheet and dehydrate for 5 hours. If you like the biscotti to be more chrunchy you will have to add 1 hour to the dehydration time.
Top with the lemon zest, goji berries and the raw cacao.

Enjoy!

Love,
BeautyBlends

Raw & vegan cashew cream strawberry tarts

A few weeks ago I posted a picture of this delicious raw cashewcream tart on instagram. A lot of you lovely followers left some really sweet reactions and asked me for the recipe. So it is time for me to post! For this tart I used cashewcream which was the first raw and vegan dairy-substitute I used for my desserts. Since there are so many delicious vegan ingredients I kind of forgot about this cream.. Until now!

I will post the recipe for the homemade raw cashewcream later this week.

Raw & vegan cashew cream strawberry tarts

What you need

1/2 cup of chopped dates

2 tsp of ground almonds

4 tbsp of chopped walnuts

1 cup of raw cashew cream

6 big strawberries

What to do

Mix the dates, ground almonds and chopped walnuts in your food processor until you have a chopped and crumbly mixture. Take the mixture and form 5 balls. Add a bit of water and press the date paste into your tart tins. Fill each tart with a big spoonful of the cashewcream and top with your strawberries 

Place in your fridge for 2 hours before serving.

Enjoy!!

Love,

BeautyBlends

Vegan scones with cacao nibs

I love scones, I mean really love them! I used to eat them with lots of whipped cream and strawberryjam. When I turned vegan, this was one of the things I missed most. So my boyfriend suggested to try to come up with a vegan alternative. After lots of batches that werent that good.. (I'm being nice to myself now! Haha!) I came up with this recipe. Supereasy and again, you only need 5 ingredients. 


















Vegan scones with cacao nibs
What you need
225g (7.9oz) self raising flour
25g (0.9oz) coconut sugar
150ml dairy free milk (rice, soy, almond etc)
80g (2.8oz) non dairy butter
50g (1.7oz) cacao nibs

What to do
Preheat your oven to 220c (430F) and line a baking tray with greaseproof paper
In a medium bowl mix the self raising flour and add the non dairy butter until your mixture resembles breadcrumbs.
Add the coconut sugar and the cacao nibs to the mixture. Pour the milk over the mixture (I used cashewmilk) and save a little for brushing the scones once finished. Mix well until you have a soft dough. Roll out on a lightly-floured surface (I use coconut flour because it smells so good) and cut into rounds. Place them on the prepared baking sheet and brush with the leftover milk. Place into your oven and bake for 12 minutes until they have a golden brown color.

ENJOY!!

Love,
BeautyBlends

Puffed quinoa energy bites

In my last post I was telling you guys how I am always looking for snacks that can satisfy my sweettooth. So I wanted to post another recipe that I love very much and keeps my cravings at bay!

Puffed Quinoa Energy Bites

What you need

2 cups puffed quinoa

3/4 cup of old fashioned oats

3 tbsp chia seeds

1/4 cup of buckwheat 

1/3 cup of agave syrup/raw honey

1/2 cup of melted coconut oil

Cacao coating

1/2 cup raw cacao 

1/4 cup coconut oil, melted

What to do

Mix your quinoa, old fashioned oats, chia, buckwheat, honey and coconut oil until thoroughly combined. Pour the mixed ingredients into a mould of your choice (I used a sillicone one - see picture). Place your mould into the freezer for 15 minutes until the mixture has hardened.

In the meantime mix the raw cacao with the (melted) coconut oil and stir until all the lumps are out and you have a smooth texture (it will likely take you a couple of minutes). 

Take out the quinoa bites and dip them into the cacao so the bottom of the bite is covered. Place all the bites on a plate and place in your fridge for 30 minutes.

ENJOY!

Love,

BeautyBlends

Vegan puff pastry spirals with hazelnut paste and buckwheat

There are times that I am craving something sweet and find it difficult to think of a snack that can satisfy my sweettooth. I found the answer in these super cute vegan puff pastry spirals. I usually make a whole batch which I keep in the fridge.. they only last 4 days because the whole family loves them!

Vegan puff pastry spirals with buckwheat and hazelnut paste 
What you need
1 box of frozen vegan puff pastry
3/4 cup of vegan hazelnut paste ( I didnt have time to make this myself so the one I used for this recipe is store bought)
1/2 cup of buckwheat
1/4 cup of coconut flour
1/4 cup of rice milk

What to do
Preheat your oven to 400F
Take 3 sheets of puff pastry out of your fridge and place on a plate until thaw. Spread out the coconut flour and cover the puff pastry sheets until no longer sticky. Smear one side with the hazelnut paste, take 3 tbsp of buckwheat and spread over the hazelnut paste. Roll the sheet and close the endings so the paste cant get out.
Repeat for the other two sheets.

Place in your fridge for 5 minutes (makes the cutting easier). Take the rolls out and cut into even sized spirals.
Place all the spirals on a baking sheet and cover with a bit of rice milk (so they get a golden brown color) once baked.
Place the baking sheet in your oven and bake for 12-15 minutes or until lightly browned. Cool completely on a parchment paper lined wire rack.

Enjoy!!

Love,
BeautyBlends

5 ingredient vegan raw cacao truffles

Its almost Christmas which equals delicious food, drinks and of course desserts!

If you´re looking for something really special, delicious and guilt free I have an amazing recipe for you! Vegan and raw cacao truffles! I made little hearts but you can make them in any shape or size you want (christmas tree, stars, balls or squares).

They are really easy to make and you only need 5 ingredients!!

Vegan raw cacao truffles

What you need

10 dates (soaked)

100 gram (4oz) cacao butter

50 gram (2oz) coconut oil

1/2 cup agave syrup (brown rice syrup/raw honey)

3/4 cup raw cacao powder + 4 tbsp for the topping

What to do

Scoop your cacao butter and coconut oil in your food processor and pulse until you have a soft mixture. Add the soaked dates and pulse again until the mixture has formed a thick paste. Blend again and add the raw cacao (don't add the whole cup at once otherwise it wont blend easily).

Pour the mixture into the mould (I used a sillicone mould) of your choice and let it set for half an hour in your refridgerator.

Take out the mixture and dust with your raw cacao powder!

So easy, so yummy

ENJOY!

Love,

BeautyBlends

Perfect Crunchy Granola

I love snacks, I love breakfast and I especially love snacks you can eat for breakfast! Yesterday i posted a picture on Instagram of my granola, strawberry and banana snack that I took with me on a busy day. Lots of you lovely people asked for the recipe so time to post!!

Perfect Crunchy Granola
What you need
2 cups old fashioned oats
1/4 cup buckwheat
5 medjool dates (chopped into little pieces) 
2 tbsp chia seeds
4 tbsp gojiberries
1/4 cup of agave syrup 
1/2 cup of melted coconut oil

What to do
Preheat your oven to 350 degrees and place the old fashioned oats on a cookie sheet in the middle of the oven. Bake them until they they are lightly toasted (10-15 minutes).

In a large bowl combine the dates, chia, goji, buckwheat and your toasted oats. First add the melted coconut oil and mix until everything is covered. Then add the agave syrup (you can also use raw honey) and stir until the mixture is sticky.

Spread your mixture again on a cookie sheet and bake for 15 minutes, stir every 5 minutes so both sides are crunchy and golden brown.

Take the granola out of your oven and let it cool completely before you break it in even chunks.
Breakfast tip: granola, cashewmilk, fresh blueberries and some ground flaxseed
Snack: granola, strawberries and banana (see the picture)

Enjoy!!

Love,
BeautyBlends

Delicious vegan raw cacao & quinoa bites

Hi sweets! 

With Christmas just around the corner I was in search for some vegan and or raw treats. I love this holiday but I am not one to just drop my healthy habits so when I tasted these quinoa bites I was in heaven! These are so good, crunchy because of the puffed quinoa yet soft because of the raw cacao. I store them in my fridge now so when I am craving something sweet I always have something to satisfy my sweet tooth.
The first pic is from the bites the second is a pic where I use them as a topping on my banana icecream (Yes! They are also amazing together with other flavors)

Delicious vegan cacao-quinoa bites

What you need

3 tbsp raw cacao/carob

4 tbsp agave syrup

1/4 cup non dairy butter 

2 cups puffed quinoa 

What to do

Melt your butter in a saucepan over medium heat. Once totally melted you can add your cacao or carob and the agave syrup. Stir until you have a smooth mixture. Add the puffed quinoa to the cacao sauce and whisk until all the quinoa is covered. Take a spoon, scoop out even amounts and place the mixture on a plate. Store in your fridge for at least 2 hours.

ENJOY!

Love,

BeautyBlends

Beautiful Vegan Carob Brownie

Recently I have been loving Carob. Not only because of the flavor but also for its many health benefits.

 

Health Benefits Carob Powder

• Carob improves digestion 
• Carob lowers the cholesterol level in your blood
• Carob contains vitamin E which helps treating cough, the flu and anemia
• Carob tannins contain Gallic acid that works as an analgesic, anti-allergic, antibacterial, antioxidant, antiviral and antiseptic.

So instead of making this brownie with raw cacao as I would usually do I tried Carob (for the first time) and I absolutely loved it!

Beautiful Vegan Carob Brownie

What you need

1/2 cup carob powder

1/2 cup non-dairy butter 

2 large flax eggs

3/4 tsp baking powder

3/4 cup (unbleached) all purpose flour

1/3 cup walnuts

4 tbsp palm sugar 

 

What to do

Preheat your oven to 350 degrees. Take your baking tin and spray this with some coconut oil. Take 2 tbsp of flaxseed and combine with 6tbsp of water. Place the bowl in your fridge and let rest for about 15 minutes

Prepare the flax eggs (2tbsp flaxseed + 6tbsp water) in a small bowl and let rest in your fridge for 15 minutes.

 

Melt the butter over medium heat in a small saucepan, once melted pour this into a mixing bowl. Add the carob powder, the flax eggs, palm sugar and the baking powder and stir until the mixture is smooth. Once smooth add the unbleached flour, whisk again and gently fold in the walnuts. 

Scoop the mixture into your baking tin and place in the middle of your oven for 20 minutes. Be sure to check every 5 minutes we don't want to overcook the brownies because they will get crumbly. Remove from the oven and let rest in the tin.

 

Enjoy!

 

Love,

BeautyBlends

Perfect breakfast Flax&Oats Porridge

I'm always looking for different healthy and filling breakfasts. Because, from the moment I wake up I am hungry and in need of some serious food! Since it is getting colder outside I love a warm breakfast. This one is amazing, easy to make and only takes you 5 minutes to make. Sound like a perfect start of the day!

Perfect breakfast Flax&Oats Porridge

What you need

4 cups water

1⅓ cup old fashioned oats

¼ cup dates or other chopped dried fruit

½ tsp ground cinnamon

½ cup ground flaxseed 

4 tbsp palm sugar

handful of raisins

handful of walnuts

2 bananas 

What to do

In a medium saucepan, bring water to a boil over high heat. Stir in the old fashioned oats, 2 tbsp palmsugar and cinnamon. Reduce the heat and cover your saucepan. Let the mixture simmer for 3 minutes while stirring occasionally. Add the ground flaxseed, chopped dates & raisins and stir until you have a wonderful thick and creamy texture.

Mash the 2 bananas and mix with your porridge (save a few slices for the topping). Top with 2 tbsp of palmsugar, walnuts and every fruit you like, I went for a delicious ripe banana.

Serve with agave syrup and soymilk if desired.

Enjoy!!

Love,

BeautyBlends

Delicious black rice pudding with banana

When I was travelling through Indonesia I had the pleasure of staying with a lovely family that introduced me to their everyday breakfast.. black rice pudding. I was offered a bite and instantly I was hooked. Perfect recipe for when it is cold outside and you want to make yourself something filling, healthy, warm and tasty. 

Black rice pudding with banana

What you need

2 cups of water

1 cup of black rice

1 cup of light coconut milk 

2 bananas

3 tablespoons of palm sugar

What to do

Mix the 2 cups of water with the black rice and coconut milk (save 1/4 cup) and bring to boil over medium heat. Once the mixture has boiled reduce heat and let it simmer, uncovered, for 45 minutes until the rice is tender and stir occasionally. If the rice gets to dry you can add a bit of water.

Slice 1 banana and, once the rice is tender, add it to the mixture. Let it simmer for another couple of minutes until your pudding has the desired texture. Spoon into individual bowls and top with what is left from the coconut milk, your banana and the palm sugar (or any sugar you like).

ENJOY!!

Love,

BeautyBlends

Mini apple pie with delicious vegan crust

Hi sweets!

It has been a while but I am ready to post a lot of new and delicious recipes! Lots of you lovely people asked for this recipe so I thought I would share this one first. With the holidays coming up this is a perfect easy, healthy and yummy dessert you can impress your families with!

Apple pie

What you need

As many apples as you need to serve everyone this delicious dessert. Hollow them once you have finished the following instructions

Dough

2 1/4 cups unbleached all purpose flour

1/2 cup coconut oil

4 tsp palm sugar

1/2 cup water

Filling

2 medium sized apples, peeled, cored and sliced

¼ tsp cinnamon powder

¼ tsp nutmeg 

2 tbsp whole wheat flour

2 tbsp palm sugar

What to do

Start by placing the flour and the palmsugar in a food processor. Pulse to combine. Add your solid coconut oil and pulse until mixture is crumbly. Add 1/3 cup water and pulse untill the dough holds together.

Shape into a ball and store in the fridge while preparing the rest.

Peel, core and slice the apples.

Mix the cinnamon powder, nutmeg powder, palm sugar and whole wheat flour with the apple cubes.

Take your hollow apples and fill them with the apple mixture. Cut the dough into strips and lay them over your apples. Brush the crush with soy milk and and sprinkle some palm sugar and cinnamon powder on top.

Preheat the oven to 350F and place the apples in the middle of your oven until the crust is golden brown (15-20 minutes)

and... ENJOY!

Love,

BeautyBlends

Sunday morning Vegan Waffles

Hi lovelies!

So sundays are always exciting at our home! Sleeping in and preparing lovely brunches together! After the french toast and pancakes it was time for some vegan waffles. They did not turn out as beautiful as I hoped but they were absolutely delicious!!

Vegan Waffles

What you need

1 ripe banana

1/2 cup of old fashioned oats

2 cups of whole-wheat flour

2 tsp of baking powder

2 cups of water

What to do

Mash the banana and add the 2 cups of water. Mix together and add the oats, the flour and the baking powder until all the products are combined (leave the little banana lumps in your batter).

Pour the batter onto your waffle iron and cook according to the manufacturer's instructions.

Top your waffles with everything you like, we went for fresh fruit (figs, banana and strawberries) chia, flaxseed and homemade jam!

Enjoy!!

Love,

BeautyBlends

Mango Orange Soy Parfait

Hi sweets!

A few weeks ago I made this delicious mango orange parfait! Lots of you asked me how to make this on Instagram so I finally the recipe!

Mango Orange Soy Parfait
What you need
1 ripe mango
2 oranges
1 ripe banana
1 can of soy/coconut yoghurt
2 tbsp maca powder
What to do
Mix the mango with the 2 oranges and put into your freezer for 15 minutes until the mixture is cold and has a somewhat harder texture. Take it out of the fridge and pour into your glass as the first layer.
Mix the banana together with the soy yoghurt and the maca powder untill smooth. Pour over the mango mixture.
Create the layers and top with some mint and fresh fruit!
So easy and such a delicious healthy & filling parfait.

Enjoy!!

Love,
BeautyBlends