Rawberry tarts

Hi loves!! Hope you all had an amazing weekend!  I did because I finally got to try out these raw berry tarts that were in my head since christmas.. Supercute and supereasy for when you have NO time to bake and you still want to serve your guests something healthy and delicious.

Rawberry tarts (serves 4)
What you need
1 cup of medjool dates
1/3 cup of almonds
1/3 cup of walnuts
4 tbsp of goji
Handful of your favorite berries
1 tbsp of lemonzest

What to do
Place your dates into the food processor and pulse until you have a smooth consistency. Add the almonds and the walnuts and pulse again until you have a date mixture with chuncks. Take out and gently fold in the goji berries. With your hands, sculpture 4 beds for the berries and place them in your freezer for about 5 minutes. Take out and top with your favorite berries, the lemon zest and some mint!

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

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

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

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