Chocolate bliss balls with tahini

Chocolate bliss balls with tahini Chocolate bliss balls with tahini
Hi lovelies. I just wanted to stop by and give you a quick update + the recipe for these beyond delicious chocolate balls with tahini and a pink berry coating  ❤︎

This past week have been a bit crazy (freelance jobs), so I haven’t been able to update the blog as much as I wanted to and it is not going to be much better for the next couple of days as I am actually leaving for Morocco very early tomorrow morning! I have wanted to go there for ages, so I am beyond excited and thankful that I finally get to go! I will already be back on Tuesday though, so I promise the blog won’t be abandoned for long ;) And hopefully I will have some exciting Moroccan tales to share with you guys!

Anyways, back to the chocolate bliss balls! These indulgent dessert balls are so rich in flavor and have the most perfect truffle like texture – I cannot get enough, so yum! Good thing they are so easy to make because they seem to disappear almost as fast as I make them ;)

Find more dessert- and bliss balls right here!

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Ingredients – 15 bliss balls:
2 deciliter (equals 0.8 cup) pitted dates, packed
1/2 – 1 tablespoon tahini
2 tablespoons raw cacao powder
1/2 teaspoon pure vanilla powder
1 tablespoon coconut oil, melted
1 tablespoon pure maple syrup

Coating: A mix of blended dried raspberry and coconut – optional

fil-18-11-2016-19-14-12 fil-18-11-2016-19-14-24Directions:
Simply add all ingredients to a food processor and pulse until smooth. Put the mixture in the fridge to allow it to firm up and make it easier to handle. Roll the mixture into 15 little bliss balls and if you’d like you can coat them in a mixture of blended dried raspberry and coconut like I did or keep it simple and roll them in cacao powder. Store them in the fridge or freezer until serving, enjoy!

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Flourless chickpea blondies with peanut butter and tahini

Flourless chickpea blondies with peanut butter and tahini Flourless chickpea blondies with peanut butter and tahini
These yummy chickpea blondies drizzled with white chocolate is one of my new absolute favorite treats! I know it might sounds a bit strange that they are made from chickpeas, but I promise you that you cannot taste it, they just taste like the yummiest indulgent blondies – not like a healthified version at all!! I am obsessed! They have the most perfect gooey moist texture and they are so full of flavour, I seriously cannot recommend these enough! The blondies are completely free from flour, refined sugar and butter + they are full of protein and goodness from the chickpeas, tahini and peanut butter. You will not regret giving these babies a try ❤︎

Find more treats and desserts right here!

Flourless chickpea blondies with peanut butter and tahini Flourless chickpea blondies with peanut butter and tahiniIngredients:
1 can of chickpeas
1 egg*
1/2 deciliter (0.2 cup) honey
3 tablespoons coconut oil
1 tablespoon tahini
1 deciliter (0.4 cup) peanut butter
1 teaspoon pure vanilla powder
1 deciliter (0.4 cup) coconut sugar
1/2 teaspoon baking powder
1/3 teaspoon baking soda

Optional: melted white chocolate to drizzle

*you should easily be able to replace the egg with either a flax or chia egg or simply a little water or almond milk.

Flourless chickpea blondies with peanut butter and tahini Flourless chickpea blondies with peanut butter and tahiniDirections:
Start by preheating your oven to 175 c / 350 f. Add the chickpeas, egg, honey and coconut oil to a food processor and pulse until completely smooth. Add the rest of the ingredients to the food processor and pulse until you have a smooth batter. Pour the batter into a brownie pan greased with a little coconut oil (mine is 20 x 20 cm.) and bake it at 175 c / 350 f for 25-30 minutes until it turns lightly golden and is almost baked throughout – I like to keep it just a bit gooey (like my brownies), otherwise they risk turning out dry. Allow them to cool a bit before cutting, drizzle the slices with a little melted white chocolate if you’d like and serve them while they are still a bit warm (that’s when they are the very best, but they are amazing cold as well), enjoy!

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FDT Chocolate fudge with toasted nuts and coconut

FDT Chocolate fudge with toasted nuts and coconut FDT Chocolate fudge with toasted nuts and coconut FDT Chocolate fudge with toasted nuts and coconutI had actually planned to share the recipe for my favorite soothing tea with you today, but with the horrible outcome of the US election, then I think we could all use a comforting chocolate treat instead (..well except for those who actually voted for the guy). So I whipped up this delicious and super easy treat earlier today as I found it too hard to focus on the work I had planned. I think I am still a bit in shock after finding out about the result of the election this morning – though I know it might have been naive of me to not have seen it coming. It somehow helped a little to stuff my face with these yummy chocolate treats while laughing at the brilliant election memes that have been flooding facebook all day though ;)

Find more chocolate treats right here!

FDT Chocolate fudge with toasted nuts and coconut FDT Chocolate fudge with toasted nuts and coconutChocolate fudge ingredients:
100 grams dark chocolate (I used one with 70% cacao)
80 grams coconut milk/cream (I used the thick and creamy part from canned coconut milk)
1/2 teaspoon pure vanilla powder
2 tablespoons akacia honey or pure maple sirup
1/4 teaspoon instant coffee – optional
A pinch of sea salt

Fillings/toppings:
1/2 deciliter (equals about 1/4 cup) chopped toasted nuts, I used almonds and hazelnuts
2 pitted dates, chopped
2 tablespoons shredded coconut or coconut chips

FDT Chocolate fudge with toasted nuts and coconut
FDT Chocolate fudge with toasted nuts and coconutFDT Chocolate fudge with toasted nuts and coconutDirections:
Simply add all the fudge ingredients to a saucepan on low to medium heat to slowly melt the chocolate and coconut cream. Stir until everything is smooth and well combined. Take the saucepan off the heat and add most of the fillings, but save a little to top the fudge with. Stir until the fudge and fillings are well combined and pour it into a small container lined with parchment paper. Add the toppings and place the chocolate fudge in the fridge to set. When the chocolate fudge have set all there is left to do is to cut it into bite sized pieces and enjoy!

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Halloween treat – candy apple slices

Halloween treat - candy apple slices Halloween treat - candy apple slicesOkay here we go lovelies, I am finally ready with another Halloween inspired recipe and this one is probably the easiest one yet! It was actually supposed to be a lot more fancy than it turned out, I had made the most delicious homemade healthified caramel, buuut it turned out to be more of a caramel sauce since it wouldn’t set properly, so this version is made with chocolate only ;) I have shared some (candy apple approved) caramel recipes at the bottom of the page though for those interested. Enjoy! ❤︎

Find my other Halloween inspired recipes right here, here and here!

Halloween treat - candy apple slices Halloween treat - candy apple slicesIngredients:
Apples
Dark chocolate, melted
Milk Chocolate, melted
White chocolate, melted
Chopped nuts
Wooden sticks

Halloween treat - candy apple slicesDirections:
Start by cutting your apples into thick slices, it is important that you do not cut them too thin or they might break when you add the sticks. Pat the apple slices dry and coat them in melted dark chocolate, place them on a piece of parchment paper and allow them to set. Drizzle them chocolate covered apple slices with the milk chocolate and white chocolate and top it with the chopped nuts. Let the chocolate set and they are ready to be served, enjoy!

If you want to cover the apples in caramel, then I can recommend these two caramel recipes – healthified date caramel here and coconut sugar caramel here!

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Halloween treat // Coconut sugar caramel popcorn

Halloween treat // Coconut sugar caramel popcornHi lovelies, I know I am taking forever with my Halloween recipes and I am so sorry about that, I think I got a little too cocky the other day sharing how I usually avoids colds and getting sick in the fall, because I am down with a bad cold and what feels like a flu on the way. This means that I might not get through all the Halloween recipes that I had planned, but I do have this yummy caramel popcorn recipe + at least one more recipe ready for you guys.

I got the idea for these beyond delicious popcorn after visiting one of my girlfriends who served the BEST caramel candy popcorn and chocolate covered blueberries (I am totally going to make those as well) that she got from her american roommate. I am going to be completely honest and say that these are not quite as good, but they are definitely up there! They turned out quite dark because I used coconut sugar, but I love the flavour they gave the caramel and it is slightly healthier as well, so that just means I can eat some more of them right?! ;)

Find my other Halloween inspired recipes right here and here!

Halloween treat // Coconut sugar caramel popcorn
Ingredients:
1 deciliter corn kernels
1 tablespoon coconut oil

70 grams of butter
2 1/2 deciliters (equals 1 cup) coconut sugar
3 tablespoons syrup
A large pinch of sea salt
1/2 teaspoon pure vanilla powder
1/2 teaspoon baking soda

Halloween treat // Coconut sugar caramel popcorn Halloween treat // Coconut sugar caramel popcorn
Directions:
Pre-heat your oven to 175 c / 350 f. Start by melting the coconut oil in a large pot on high heat. When the coconut oil is melted and the pot is hot, then you can add the corn kernels as well, top it with the lid and wait for the corn to start popping. Once the kernels starts popping make sure to vigorously shake the pot back and forth over the stove to ensure that you are not burning any kernels, this will allow the already popped kernels to float to the top. Continue to do this until all kernels have popped. When it is done take the pot off the heat and set aside to rest with the lid off.

To make the caramel simply melt the butter in a saucepan over medium heat and stir in the coconut sugar, syrup and sea salt. Bring the mixture to a boil while stirring constantly and then let it boil without stirring for 3-4 minutes. Remove the saucepan from the heat and stir in the baking soda and pure vanilla powder. Slowly pour the caramel over the popcorn while stirring. Pour the popcorn onto two baking trays lined with parchment paper and bake in a preheated oven 180 c / 360 f for 20 minutes stirring every 5 minutes – be careful not to burn it. Take the popcorn out of the oven and set them aside to cool before breaking it into pieces. Keep the popcorn in an airtight jar or bag until serving. It should keep for about a week. Enjoy!

Halloween treat // Coconut sugar caramel popcorn

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