Saturday, 10 December 2016

Coconut-Almond Chocolate-Peanut Butter Millet Dessert

For crust:

  • 1 cup of ground nuts (I used peanuts)
  • 1 cup of soft dates (soak them in hot water if they are not very soft)
  • 1-2 tbsp. of peanut butter (preferably from roasted nuts for extra flavour)
  • A pinch of Himalayan/sea salt

For millet cream:

  • 1 cup of millet grain
  • 3-4 cups of coconut milk/water (I used 1 can of coconut milk and some water)
  • Sweetener to taste (I used raw honey)

Optional for the cream layer:

  • Shredded coconut
  • Cocoa powder
  • Peanut butter
  • Chopped almonds

1. Rinse and roast the millet for few minutes in the pan (it gets rid of the millet's bitterness).

2. Place the millet and coconut milk/water into the sauce pan and cook until soft.

3. In the meantime, add all the crust ingredients into the food processor and pulse until everything combines together. 

4. When the millet cools down separate it into two parts (one for coconut-almond layer and the other one for chocolate-peanut layer).

5. For the first part add millet, sweetener and shredded coconut into a blender and blend until smooth. Then add chopped almonds and stir everything together. For the second part add millet, sweetener, cocoa powder and peanut butter and blend until smooth.

6. Place everything into the bowls of your choice starting with the crust and then each layer. 

7. You can sprinkle it with coconut flakes, chopped dark chocolate or carmelised nuts (click here).


Saturday, 3 December 2016

Raw & Vegan Chocolate Cherry Dessert


  • 1 cup of raw oats/oat flour (I used whole jumbo oats)
  • 5 or more soft dates (soak them in warm water if they are tough)
  • 2-3 tsp. or more of carob/cocoa powder
  • Water/coconut water
  • Optional: cinnamon, vanilla powder/extract etc.

Middle Layer:
  • Fresh pitted sweet cherries  (or other fruit of your choice)

Top Layer (chocolate cashew sauce):
  • 1 cup of soaked cashews/3-4 heaped tbsp. of cashew butter
  • Cocoa powder 
  • Sweetener of your choice (dates, maple syrup, raw honey)
  • Water/coconut water

1. Place oats into a food processor and pulse.

2. Add dates and carob powder while pulsing, if that's possible.

3. Gradually add water until it will form a ball and all the ingredients will combine together. 

4. Place the mixture into a form lined with parchment paper or into small cups as I did it.

5. Place cut in half cherries on the crust.

6. Into a blender place soaked cashews/cashew butter, cocoa powder, sweetener and a little bit of water. You don't have to add water if you want to make an icing, but you will have to add more cashews instead. Add as much cocoa powder and sweetener as you want.

7. Pour the cashew chocolate sauce on top and place the form/cups into a fridge until the sauce harden, or you can eat straight away.