Tag: dessert

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 Im 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

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