Prunes in Dark Chocolate

Ingredients:

• 100g dark chocolate bar
• 1 pack (250g) of prunes 

1. Boil some water in a saucepan and turn the heat off. Place a heatproof bowl with dark chocolate over the water and let the chocolate slowly melt.

2.  Add prunes into the bowl with melted chocolate and stir it very quickly so they are completely covered with chocolate, while it's still liquid.

3. Place each prune seperately on a plate and let it cool down so the chocolate can harden. 

4. Remove each prune by sliding a sharp knife under it. 

Enjoy!

Gluten Free Buckwheat Waffles

Ingredients:

• 2 tbsp. buckwheat flour
• 1 flat tbsp. potato starch (it makes the waffles crispy outside and soft inside)
• 1/2 tsp. baking powder
• 1 egg
• 1/2 cup milk (I used coconut milk)
• Sweetener to taste (I added 1 tsp. of date syrup)
• Pinch of salt

Optional:

• Cocoa
• Carob
• Cinnamon
• Ginger

1. Pour all the ingredients into a bowl and blend together. 

2. Pour it into a waffle maker and cook until golden brown. 

3. Top it with some dried or fresh fruit, honey or marple syrup or homemade raw and vegan dark or milk chocolate cream.

Enjoy!

Rye/Wholemeal Angel Wings

Ingredients:

• 1 cup rye flour
• 1 cup wholemeal flour
• 3 egg yolks
• 1 tsp. baking powder
• 3/4 cup of natural yoghurt (or a dairy-free yoghurt)
• 1-2 tbsp. sweetener (or more to taste) e.g. honey, date syrup, maple syrup, xylitol 
• 2 tbsp. spirit (alcohol)
• Salt

1. Combine all the ingredients on a pastry board and knead it until smooth for around 5 minutes.

2. Shape a ball, cover it with a plastic wrap and leave it in a fridge for 1 hour.

3. Divide the ball into two parts.

4. Place one of the ball onto a floured pastry board and roll it out (1-2 mm thick)

5. Use a knife or a pizza cutter to cut rectangles.

6. Cut a line in the middle of each rectangle.

7. Grab the rectangle, take one end and thread it through the cutted line. Pull it out to the same side it was before.

8. Into a deep pan pour some coconut oil into (around 3 cm) or turn on the fryer to 180 degrees C (I used coconut oil because it is much healthier and the pastry doesn't soak the oil).

9. Place the angel wings into the deep pan or the fryer for 15-30 sec. on both sides until golden brown.

10. Remove them and place on a plate covered by a kitchen towel.


Serve with honey, jam or eat them on their own.

*Make sure it is 180 degrees C because this temperature stops the pastry or a dough from soaking the oil in.

*The thinner you roll the pastry the crispier the angel wings will be.

Enjoy!

Raw & Vegan Berry Chia Pudding with Avocado Chocolate Mousse

Chia Pudding: (1 serving)

Ingredients:

• 1/2 cup of liquid (almond milk, coconut milk, water)
• 2 tbsp. of chia seeds (or less if you want)
• A handful of fruit (or more to taste)
• Sweetener (maple syrup, dates etc.) to taste

1. Blend everything except chia seeds.

2. Put chia seeds into the mixture and mix it well.

3. Leave it to 5-10 min and blend it if you want a creamier texture.


Chocolate mousse

Ingredients:

• 1 avocado
• 2-3 tsp. of cocoa powder or carob (or more to taste)
• Sweetener (maple syrup, dates etc.) to taste
• A little bit of water (easier to layer it up)

1. Blend everything together.

2. Add more water if you want to make it more liquidy.

Layer both mixtures and decorate it with fresh fruit on top.

Enjoy!