Healthy Chocolate Mousse Bowl

Hello and happy Sunday!

Sometimes all you crave is something rich and chocolatey – whether for dessert or, like me yesterday, for breakfast. That’s why I created this creamy concoction out of wholesome fully plant-based ingredients. The banana, sweet potato and dates are a nutritious source of carbs (lots of fiber, vitamins and minerals), the avocado and flaxseeds provide healthy fats and the cacao is chockfull of antioxidants. This powerhouse combo is also super filling and should keep you satiated for quite a while.

You could also serve this up after dinner in little glass jars for a smaller portion of goodness.

Ingredients (serves 1 or 2, depending on whether or not you’re sharing 😉 )

Chocolate Mousse

  • 1 ripe banana
  • ca. 80g sweet potato (cubed, cooked)*
  • 1/2 ripe avocado
  • 2 large, soft dates
  • 2 tbsp cacao powder
  • 1 tbsp flaxseeds

* I used frozen sweet potato for a more smoothie bowl-like vibe, but do whatever is more preferable / practical.

Toppings:

  • Granola – I used the Original from Nuts & Friends, a new brand of homemade. organic granola from Zurich, which I kindly got sent to try and absolutely loved! It only uses ‘honest’ ingredients (by that I mean ingredients you would use if making it in your own kitchen yourself) and has an amazingly warm and subtly sweet flavour, enhanced by the added vanilla and cinnamon. There are also two more flavours (the Basic and the Kokos) to check out.
  • Fresh strawberries, or other berries
  • Nut butter, I used cashew butter but peanut or almond would work well too

Instructions

  1. Blend together the banana, sweet potato, avocado, dates and flaxseeds.
  2. Stir in the cacao powder and do the taste test – if you prefer it sweeter you can add more dates or some maple syrup.
  3. Serve with delicious toppings – the granola adds a great contrasting crunch and the strawberries a burst of fruity freshness.

IMG_8653Enjoy!

P.S. Let me know if you try this and feel free to tag me on Instagram (@blueberrysmiles22) if you’re sharing it there – would love your feedback 🙂

Fluffy Cacao & Date Swirls

Hello and happy Sunday!

Baking with yeast is one of my absolute favorite things to do in the kitchen, for the simple reason that it’s so rewarding. Taking that extra bit of time (the rising!) and effort (the kneading!) is well worth it in my opinion, when you consider that sense of accomplishment of seeing your dough rise, and the delight of that first doughy bite (and all the next 😉 ).

Today I’m sharing a recipe with you for super soft swirl buns with a sweet cacao-date filling. They’re perfect for brunch or a snack – eaten as they are or with some nut butter on top 🙂 Hope you enjoy!

Makes: ca. 10 buns

Ingredients:

Dough

  • 465g Zopfmehl (this is a mix of plain white flour and spelt flour that the Swiss like to use for making the traditional platted loaf Zopf; if you can’t get this, I’d suggest mixing ca. 90% plain white flour with 10% spelt flour)
  • 15g cacao powder
  • 1 tbsp lucuma powder
  • 1/2 40g cube fresh yeast (room temperature)
  • 1/2 tbsp salt
  • 2.5 dl rice milk (or other plant-based milk)
  • 80g margarine; soft
  • 3 tbsp maple syrup

Filling

  • 300g soft dates (I used the Sukari cooking ones from Palmyradelights.ch)
  • 6 tbsp peanut butter/ other nut butter
  • 3 tbsp maple syrup
  • 1.5 tbsp lucuma powder
  • 4.5 tbsp cacao powder 
  • 4.5 tbsp rice milk
  • optional: dark chocolate chunks, chopped nuts (e.g. pecans)

*Note: Due to a collaboration with Iswari you can get 5% off orders from iswari.ch using the discount code “blueberrysmiles” (I earn a small commission on such orders). I’m loving the quality of their products – from “superfood” powders to their unique mixes such as the Breakfast Protein. I linked the cacao and lucuma to the website as I used the Iswari products for this recipe.

Instructions

Dough

  1. Lightly heat up the rice milk so that it’s lukewarm (not hot), add 1 tbsp of maple syrup and crumble in the 1/2 cube of fresh yeast. Leave for a few minutes.
  2. Measure the flour and cacao into a large bowl, add the lucuma and mix well before adding the salt on the side (not mixing in, as you don’t want it to come in touch with the yeast yet). With your hand, create a well in the center of the bowl.
  3. Pour the yeast/rice milk/maple syrup mixture into the middle of the flour well, sprinkling a little bit of flour on top. Leave for ca. 5 to 10 minutes – you should see some bubbles form.
  4. Next, add in the margarine and the remaining 2 tbsp of maple syrup and mix together using your hands until it all comes together. Knead the dough until elastic (ideally it should stretch until almost transparent – if it breaks apart instead of stretching it needs some more kneading). It took me a good 15-20 minutes by hand (alternatively knead it by machine using a dough hook, for ca. 10 minutes on low).
  5. Shape the dough into a round, place in a bowl, cover with clingfilm and leave somewhere warm to rise for ca. 1 hour 45 minutes.
  6. Filling – Blend together the ingredients for the filling (dates, peanut butter, maple syrup, lucuma, cacao powder and rice milk) until a thick, sticky paste forms. (My dates were so soft I could just mash them with a fork and mix everything together without having to use extra equipment – always great when there’s less washing up to do 😉 ).
  7. The dough should have at least doubled in size. Punch the air out and roll it out to a rectangular shape. Spread the sticky cacao-date mix onto the dough evenly. At this stage you can also sprinkle some dark chocolate chunks and/or chopped nuts on top of the filling.
  8. Roll the dough inwards, starting from one of the longer sides of the rectangle, gently but also firmly, so that you form a compact log. With a sharp knife slice up the log into even slices and place these on a baking tray lined with baking paper.
  9. Bake the swirl buns in an oven preheated to 200 °C for about 20 minutes (oven time may vary, so keep an eye on them. They should be lightly browned on the top and bottom, but still spring back a bit when you press the sides).
  10. Leave to cool on the baking tray and enjoy!

Happy Baking!

Celine

xoxo

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Pumpkin PB Chocolate Chip Mini Loaves

Hello and happy Saturday!

Rarely does it happen that a bake turns out exactly as I visualized in my head, but this is one of those wonderful times. While trying to fall asleep the other night I was dreaming up recipes to use up some leftover pumpkin (who doesn’t, right?), and I’m absolutely delighted with how these little loaves turned out this morning. Soft, moist, sweet and so satisfying – with richness from the peanut butter and bittersweet bursts of dark chocolate.

I’ve already eaten three today and am seriously wishing I made more. They also received the thumbs up from my boyfriend, who had one as a post-workout snack. Whether you’re looking for an indulgent weekend breakfast, afternoon treat or something for on-the-go, these will definitely hit the spot 😉

Let’s get baking!

Makes: 5 (generous) mini loaves

Ingredients:

  • 250 g puréed pumpkin*
  • 100 g soft dates – I use these Sukari ones; the 3kg box lasts me for ages and is really good value for money
  • 2 tbsp chia seeds (or ground flaxseeds)
  • 5 tbsp maple syrup
  • 1 pinch of salt
  • 1 tbsp lucuma powder (optional)
  • ground vanilla bean / seeds from 1 vanilla pod
  • good pinch of cinnamon
  • 130 g (1 cup) flour – I used half buckwheat, half wholemeal spelt
  • 1/2 tbsp baking powder
  • 1/4 cup (65 ml) unsweetened rice mylk
  • 1/4 cup (65 ml) unsalted, all-natural peanut butter
  • dark chocolate, chopped (ca. 60-80 g, I used 85%)

* Alternatively, I could imagine puréed butternut squash, sweet potato or even mashed banana would work too. Will keep you updated if I try these versions 😉

Method:

  • Mix together the pumpkin purée and chia seeds.
  • Blend together the dates with the maple syrup and pinch of salt, adding this sweet mixture to the pumpkin.
  • Stir in the vanilla, cinnamon, (lucuma powder).
  • Add the baking powder to the flour and stir into the pumpkin mix.
  • Finally, stir in the rice mylk and peanut butter, before adding the chocolate chunks
  • Divide the mixture into your mini loaf tins (if you don’t have any, make muffins instead).
  • Bake in an oven preheated to 180° C for ca. 20 minutes (or until a skewer comes out clean). Leave to cool on the tray for a few minutes.

Happy baking and enjoy!

Celine

xoxo

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Double Chocolate Cookies

Hello and happy Sunday!

I’m back with another simple, speedy and satisfying recipe – this time for chocolate cookies. Double chocolate cookies. These came about last Saturday morning, when I realized I had just over one hour left to shower, get ready and prepare a dessert to bring along to my boyfriend’s.

Whenever I bring something with to someone’s, I tend to go with a tried and tested recipe, or something new that I’ve carefully thought out. Last week, however, I quite enjoyed wildly chucking ingredients into a blender, fueled by adrenalin and faith that, somehow, this would not be a disaster. The cookies I ended up with definitely exceeded my expectations, and got great feedback at the event I made them for.

I’ve since made them again twice, and love having a little stash of them on hand during the week, for when I want a little something sweet at work or before bed. They’re so simple to make, super soft and almost fudgy (the more so the less you bake them), and they can be enjoyed baked or raw. 

Ingredients:

Makes ca. 10 small/medium cookies (I tend to double it)

  • 1 cup soft dates – I use Palmyradelights sukari, but medjool should be great too
  • 3 tbsp unsweetened rice milk (or almond, oat etc.)
  • 1-2 tbsp maple syrup*
  • ca. 1/2 cup buckwheat flour
  • 1 tbsp ground flaxseeds
  • 2 tbsp cacao powder
  • 1 tsbp lucuma powder
  • 1 pinch salt
  • chocolate chunks (I use 85% dark chocolate, but whatever floats your boat)
  • chopped walnuts (pecans or peanuts would be amazing too)
  • Variation: Leave out the walnuts and – before stirring in the chocolate chunks – add 2 tbsp smooth, slightly runny peanut butter for chocolate pb cookies. (Even better: add some chopped peanuts too!)

* The amount is totally up to you, depending on your preferred level of sweetness. The first time I used 2 tbsp maple syrup, and loved them, but they were almost a bit too sweet. I made them again with 1 tbsp, which is probably my go-to if I just make them for myself. If making them for friends who aren’t necessarily into healthy eating, I’d probably use 2 again. You can also leave the maple syrup out completely, in which case you may have more of an energy-ball situation going on. The maple syrup basically takes this from sweet snack to serious sweet treat, if you get what I’m saying 😉

Method:

  1. Blend together the dates, rice milk and maple syrup (this only works well with soft dates; if yours are slightly drier, try soaking them in hot water first).
  2. Add the remaining ingredients (pinch of salt, buckwheat flour, ground flaxseeds, cacao and lucuma) and mix till combined. It should be a thick, slightly sticky dough.
  3. Stir in the chocolate and walnut chunks.
  4. Shape the mix into equal sized balls with your hands (the mix shouldn’t be too sticky, but if it is, wet hands or adding more flour make it easier), slightly flattening to get a thick cookie shape.
  5. Bake in an oven preheated to 175° C for ca. 8 minutes, or eat just as they are. (Or snack on some raw ones while the rest bake 😉 )

Hope you enjoy!

xoxo

P.S. If you’re interested in more healthy cookie recipes, check out my breakfast cookies.

Chocolate Chip Cookie Dough

I’ve been sighting seductive bowls of chickpea cookie dough around Instagram, and couldn’t resist making my own. After all, who doesn’t want to feel like they’re eating cookie dough for breakfast, while nourishing and fueling themselves for the day ahead? There’s something just so wickedly satisfying about eating “dessert” for breakfast – having your cake (/cookie dough) and eating it too.

This recipe actually came about while creating breakfast cookies for a yoga brunch, when I realized I could easily just sit there and spoon the batter into my mouth instead of baking it. I’ve adjusted it slightly, and will be posting the recipe for the breakfast cookies separately, so stay tuned. (Update: I’ve uploaded the breakfast cookie recipe).

Servings: 2 (or 1, if you’re super hungry 😉 )

Ingredients:

  • 1 can of chickpeas (ca. 240 g, drained weight), drained, rinsed, skins off
  • 1 large ripe banana
  • 2 tbsp smooth natural peanut butter
  • 2 medjool dates
  • 1 pinch of salt
  • ground vanilla bean (or ca. 1 tsp vanilla extract)
  • (1 tsp lucuma; optional, for extra sweetness)
  • dark chocolate, cut into small chunks; I used 85% Lindt chocolate
  • Note: the cookie I used as decoration is the Vanilla Chocolate Chip cookie by My Raw Joy – definitely one to recommend!

Method:

  1. Blend all the ingredients – except for the chocolate chunks – together.
  2. Stir in the chocolate chunks and enjoy!

Variations: feel free to experiment, adding cacao powder for a more chocolatey version, or blueberries for a blueberry muffin batter (I think I might try that next…), chopped nuts etc. And for a thicker dough, add some flour, e.g. buckwheat flour.

Enjoy! 🙂

xoxo

 

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Double Chocolate Chunk Brownies by Leitchy Creates

Is there anything better than chocolate brownies? Double chocolate chunk brownies of course!! 

… Which is why I’m so excited to be sharing this recipe by my wonderful friend, gifted chocolatier, raw treats creator and boss lady Jordan Leitch from Leitchy Creates. If you’re in Sheffield, keep your eyes peeled for her stalls where you can buy her fabulous creations. For the rest of us, luckily her artisan chocolate boxes are available to order online. I’ve had two of them and they were both an absolute delight (trust me, I’m not just saying that because she’s my friend 😉 ) She also shares tons of inspiring recipes, so definitely go check her out! Hope you enjoy these brownies and have a wonderful day! xoxo

 

Morning morning! I thought I’d share a wonderfully indulgent, luxury, gooey, moist, fudgey, rich and all round incredible brownie recipe to get you through the week! These warm are some what magical! Drizzle them in nut butter and nice cream and you’ll be in a really magical wonderland! Trust me, these may be the best brownies you’ll ever make! Big statement I know and because I don’t know how wide your brownie pallet is, I’m going with may… But be sure to let me know if they’re the best! Because they’re certainly the best I’ve ever had!

INGREDIENTS – MAKES 16

1 can of butterbeans, drained and rinsed

220g ground almonds

80g buckwheat flour

85g raw cacao powder

2 pinches of salt

300ml hazelnut milk

60g coconut oil

100g almond butter

100ml maple syrup

100g coconut sugar

1 tsp vanilla extract

45g raw chocolate, cut into chunks – I used Well and Happy zesty bar

METHOD

Preheat the oven to 180 degrees and line a square tin with parchment.

Pop the first set of ingredients into a food processor and blend until combined and smooth.

Pop the second set of ingredients into a small pan and place over a low heat.

Once melted and combined, pour the contents into the blender with the first set of ingredients and blend until smooth.

Add the chocolate chunks and pulse to combine.

Pour the brownie batter into the lined tray and level with a spactular.

Pop in the oven for 25 minutes – cooked through.

Remove from the oven and cut into 16 slices, leave to cool a little before removing from the tin and popping on a wire rack to cool fully.

Try warm with cinnamon nice cream!

Enjoy,

Leitchy xx

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Chocolate Covered Pitaya

Pitaya, also known as dragon fruit, is without doubt one of my favorite fruits ever. (Big statement). It feels like such a treat anytime I have it, which is, unfortunately, quite rarely. I remember the first time I tried it, on a trip to China a few years ago, and being utterly fascinated by its appearance and taste. Since then, it’s always had a special place in the (large) part of my heart dedicated to food. Then, last summer I discovered dried pitaya, at an unforgettable food market in Aix-en-Provence, where my boyfriend and I stocked up on lots of wondrous things for our journey home, including passionfruit cubes and dried aloe vera [no idea that even existed].

Recently I had the pleasure of feeding my dried pitaya passion due to a little collaboration with Koro Drogerie, a German healthy food start-up that also ships to the UK. When I saw they stocked this delicacy, the path ahead was clear.

Now, when I opened the packet and got the first floral whiff of pitaya, I could have happily just sat down and devoured the half-kg packet then and there. It’s just so good! But, I decided to savor it slowly instead, and do something special with it. And, in the process, I discovered I that it actually tastes really good with chocolate! (What doesn’t, after all?). So, one evening, when I didn’t feel like working on my dissertation anymore, I decided to make myself some chocolate covered pitaya – currently my favorite not-at-all-guilty pleasure.

It’s super simple and barely even a recipe, but I wanted to share it all the same, as it’s so satisfying and also a pretty cool thing to offer when you have people around. (If you’re willing to share that is) 😉

Ingredients:

  • Dried pitaya – as much as you want
  • Dark chocolate (or any chocolate you like; I used my go-to 85% from Lindt) – I used about 4 squares for the amount pictured
  • Sesame seeds (use black ones if you want to use white chocolate)

Method:

Melt the chocolate (I did it in the microwave, even though you’re not really supposed to?), use a spoon to cover half a piece of dried pitaya in chocolate, sprinkle sesame seeds on both sides of the chocolate-covered end, place on a sheet of baking paper and repeat until you’ve choc-ified all your pitaya. Leave the chocolate to set. [It was super warm in my room so I ended up putting them in the fridge, which apparently gives the chocolate a bit of a dull appearance. But that doesn’t bother me as, let’s be real, I’m just going to eat it all myself anyway 😀 ].

BONUS: If you happen to check out the Koro website and see something you like, use BLUEBERRY5 to get 5% off 😉

Hope you enjoy!

xoxo

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Fudgy Brownies

Hi everyone! Today I’d like to share a recipe with you from the lovely Emma. I had a tough time choosing as all her recipes look and sound amazing and are mostly centered around breakfast or dessert (or both! check out her latest recipe for Banoffee Pie Oats!) , which is my absolute favorite kind of food. These fudgy sweet potato brownies look incredible and I can’t wait to make them once I have an oven again!
Do check out her site for more fabulous recipes, as well as all things running-related. Hope you enjoy! xoxo

Fudgy Feel-Good Squares

Sweet, sticky, chewy, gooey... these little caramel-y squares are my new favorite indulgent treat! Great to have in the fridge to offer friends* or, of course, to sink your teeth into whenever you feel like a little pick-me-up 😉 You get the caramel-like flavor of the dates and maple syrup, which, with the hint of vanilla and cacao, is utterly irresistible. The walnut butter adds to the luxurious texture, enhancing without competing against the flavors.

Consisting of nourishing, wholesome ingredients, these sumptuous squares do more than just taste great – they provide a steady source of energy, which won’t cause blood sugar levels to skyrocket and crash, like more processed, refined options. A treat for your the tastebuds and a pretty nutritious, fueling snack… win-win situation, right?

*Side note: I tested this on a friend who is highly allergic to peanuts. Even though I used no peanuts in this recipe I was suddenly gripped by the fear that traces of the lethal legume had somehow gotten into into the mix, as, let’s face it, my place is a peanut allergy sufferer’s worst nightmare. Luckily I was just being overly paranoid and she was perfectly fine, giving them the thumbs up without landing in the emergency room 😉

Makes: 12 small squares

Ingredients

  • 10 Medjool Dates (ca. 200 g); pitted
  • 1 tbsp walnut butter**
  • 2 tbsp + 1 tsp raw cacao powder
  • 1/2 tbsp chia seeds
  • pinch of salt
  • some ground vanilla bean (or a drop or two of vanilla extract)

** If you don’t have this on hand, the recipe should definitely work with other nut butters, but the flavor will, of course, vary. Walnut butter is very subtle, so it blends in well with the other ingredients. I like to use the raw organic 100% walnut one by Sun and Seed.

Frosting:

  • 2 tbsp walnut butter
  • 1 tbsp + 1 tsp raw cacao powder
  • 2 tsp maple syrup
  • 1 tsp unsweetened almond milk
  • optional: crushed walnuts to sprinkle on top

 

Method

Once you’ve pitted the dates, process them in the food processor and mix together with the other ingredients (I like to do this by hand, as it easily forms a really nice, sticky, but perfectly workable, play-doh-type mix). Press down onto a plate with your hands and shape into a rectangle (a knife works well to smooth the top and clean up the edges), cover and place in the fridge while making the frosting.

For the frosting, simply mix together the ingredients and then spread onto the date base. At this point you can decorate by sprinkling some crushed walnuts and raw cacao powder, or whatever else you fancy, on top.

Now, either place back in the fridge or in the freezer to fully harden up. [I didn’t have any space in my minuscule freezer, which is bursting with berries, so I had to just pop the plate back into the fridge. The frosting stayed soft, but, surprisingly, I was able to cut squares without making a mess. If you do freeze before slicing, I’d store them in the fridge after, to get the best, stickiest, fudgiest consistency 🙂 ]. They should last a few days (or longer in the freezer) if you can keep them that long!

Hope you enjoy!

xoxo

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Chocolate Tahini Pancakes

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Now, you may be thinking this is an odd combination, but if you’re looking to step up your pancake game then look no further! While it’s no secret that cacao and any nut butter under the sun are a match made in heaven, using tahini instead is a great way to switch things up. It adds a slight hint of bitterness that contrasts wonderfully with the sweetness of the chocolatey pancake, giving it a slightly more sophisticated edge. Don’t worry, the tahini isn’t at all overpowering, though, and, while it maybe gives a bit more of a “grown up” flavor, this is still a chocolate pancake at heart and, essentially, a way to have dessert for breakfast and feel like a kid again.

The idea for the chocolate-tahini combo came about while on holiday in Greece with my boyfriend this past summer. Up until then, tahini to me had simply been something I had to make sure never to run out of, so I could make hummus at all times – or something to spoon out of the jar on occasion. But it was unquestionably a savory ingredient. That changed for good when, on our second morning in Greece, I discovered halva – a sweet, dense sesame confection with swirls of cacao running through it – at the buffet. I bought a tub back home with me, but soon sobered up to the fact that it was basically just sesame and (a lot of!) sugar, and that eating it too much just didn’t make me feel great. That’s when I started trying to recreate the taste in a more nourishing way, mixing tahini with raw cacao powder and maple syrup or honey and eating it by the spoonful or spreading it on dates (do try this at home), and I haven’t looked back since. When deciding to make a new pancake recipe there was therefore no doubt in my mind that this combo would be a winner.

Now that I’ve hopefully sold you on why this is a good idea, let’s get right to it:

Ingredients:

  • 1 tbsp ground flaxseeds
  • 2 tbsp brown rice milk (or water)
  • 1 ripe banana, mashed
  • 1 1/2 tbsp tahini
  • 1 tbsp honey (or maple syrup)
  • 1/2 tsp vanilla extract
  • 8 tbsp/ ca. 60 g finely ground oats (or oat flour)
  • 1 heaped tbsp raw cacao powder
  • pinch of salt

For the sauce:

  • 1 tbsp tahini
  • 1.5 tbsp cacao powder
  • 1 tbsp honey
  • 1.5 tbsp brown rice milk

 

Method:

First, combine the ground flaxseeds with the 2 tablespoons of liquid, stir and set aside while assembling the other ingredients.

Mix together the mashed banana, tahini, honey and vanilla extract till well combined. Next, stir in the flax mixture, oat flour, cacao and salt until a thick batter results. Don’t worry if it looks slightly dense and lumpy – that’s exactly how it should be to get a super satisfying texture!

Heat up some coconut oil in a non-stick pan and spoon in some of the mix, shaping it into circles. It should make 2 medium pancakes or 6 mini ones.

While they are cooking, make the sauce by simply combining all the ingredients (don’t bother melting the coconut oil if it already has a spreadable consistency – it doesn’t need to be completely liquid). When the pancakes are cooked (after about 1-2 minutes on each side), serve with the chocolate tahini sauce and whatever else you like. I like having them with berries, chia jam and a bit more honey or maple syrup if I’m really feeling indulgent 😉

Enjoy!

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Feel Good Fact #1: Tahini is rich in essential minerals such cooper, manganese, calcium, magnesium and iron, which the body needs to function at its best.

Feel Good Fact #2: Raw cacao is extremely high in antioxidants, which combat cell damage caused by free radicals and decrease inflammation. In this way it can help protect against cancer and other diseases.