Nutbutter energybars

Hi loves,
Today I was scrolling through my Instagram pictures and found an oldy but goody of my nutbutter energy bars! Weirdly enough I never got around to posting the recipe.. I think it was because I forgot to make a decent pic (still haven't got one but I will upload a close up somewhere this week!) These babies are packet with beautiful ingredients and give you that extra whoop whoop when you feel like taking a nap or when you need to perform at your very best and you could use some extra energy!

Nutbutter energybars
Ingredients:
1 very ripe banana
1 cup spelt oats 
1/2 cup (ground) mixed nuts
1/2 cup medjool dates
1/4 cup desiccated coconut
1/4 cup buckwheat
2 tbsp chiaseeds
2 tbsp nutbutter (I went for almond butter)
2 tbsp coconutoil
2 tbsp cinnamon powder
3 tbsp dried cherries

Directions:
Start by preheating your oven to 280 degrees. While your oven is doing all the hard work, you'll have more than enough time to whip up these yummy bars. In your foodprocessor mix the banana, nutbutter, coconut oil and the dates. Process until you have a nice and smooth mixture.
Add the rest of the ingredients (except the cherries) and pulse until combined. Line a baking tray with baking paper and pour in your energybar mixture, place the cherries on top. Put into your oven for about 20 minutes. Let it cool and cut into individual bars. Perfect to take with you to work or school! Enjoy!!

Love,
Sanne

Nutbutter Chocolate Granola

Last night my boyfriend was watching football, which isnt really interesting me, so after a polite 5 minutes of oeeh´s and aaaaw´s I sneaked into the kitchen to try out this recipe that I has been on my mind all day -- Crunchy Nutbutter Chocolate Granola! Perfect when you want to spice up your smoothies and soy yoghurt. This is also delicious with cashew milk or almond milk.

Nutbutter Chocolate Granola
What you need
1 cup buckwheat (buckinis)
1 cup of coconut flakes
5 tbsp of raw agave syrup
3 tbsp of nutbutter (I used almond butter)
3 tbsp of carob powder
3 tbsp coconut oil
Handful of mulberries

Directions
Start with preheating your oven to 120 degrees celcius/250 degrees fahrenheit. Melt the coconut oil and mix together with your agave syrup and nutbutter until you have a smooth consistency. Add the buckinis, coconut flakes and carob powder (leave out the mulberries) and swirl until everything is covered with your nutbutter paste. Line a tray with baking paper and pour your mixture onto it. Place the tray into your oven for about 30 minutes. After 30 minutes take out and let it cool. Add the mulberries (puffed quinoa and cacao nibs work wonders too) and ENJOY!

Love,
Sanne

Banana Mango Bowl

Morning loves!! A quick post before I have to start my day! As I am always on the run, I live on simple, healthy and delicious dishes. 
Especially in the morning, when I only have 5 minutes to spare to make my breakfast, I swear by this yummy banana-mango bowl! So specially for you loves, some delicious breakfast inspiration! 

Banana Mango Bowl
What you need
2 bananas
1 mango
2 passionfruits
handful raspberries
handful raw shredded coconut
5 tbsp coyo (coconut yoghurt)

Directions 
Garnish your coconut yoghurt with all the toppings and ENJOY!

Love,
Sanne

Perfect Pink Smoothie Bowl

Hi sweethearts! Hope everyone is doing amazing and looking foward to Valentine!! I know I am! If you are looking for a sweet and pink breakfast to surprise your love with I might have a beautiful recipe for you.. a perfect pink smoothiebowl! Supereasy because you want to spend this day with your sweetheart instead of in the kitchen. 

Perfect Pink Smoothie Bowl
What you need
2 frozen bananas 
1 banana
1 big scoop of maca powder
handful pomseeds
handful frozen raspberries

What to do
Place the bananas (frozen and not frozen) in your blender and pulse until you have a thick, creamy consistency. Add the pomseeds and raspberries and pulse again until the consistency has a perfect pink shade, add the maca powder and swirl until this is well absorbed. 
Scoop into 2 bowls and top with fruits you love, I went for blueberries, strawberries, pomseeds a big scoop of chia seeds and some coconutshreds.
Serve with LOVE!

Wishing you all a WONDERFUL valentines day and don't forget..

Love,
Sanne

Blueberry Coconut Icecream

Hi lovelies! I hope you are all doing well and having a wonderful day. 

I have been craving some vegan icecream for a while now. So when I got home from the farmers market last saturday I immediately started experimenting with all the delicious fruits I bought. This blueberry coconut cream is a real winner!! I just can't get enough of it so I have been eating this as breakfast, snack and dessert for the past few days! LOL! Supereasy, Superfilling, SuperYUMMY!

Blueberry Coconut Icecream

What you need

1 cup frozen blueberries

2 frozen bananas

1 cup coconut water

5 tbsp coconut flakes

What to do

Mix all the ingredients together in your foodprocessor or blender and pulse until you have this lovely thick and creamy consistency. Scoop into a little bowl and place in your freezer for 10 minutes. This gives you the time to prepare the topping. Think; berries, goji, chia, buckwheat, coconut flakes, hemp, mulberries & cacao nibs.

After 10 minutes take out your icecream and top with all the goodies.

Enjoy!

Love,

Sanne

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

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