Raw & Vegan Snickers Ice Cream

 Ingredients:

Nougat Layer

• 3-4 frozen bananas 
• Peanut butter
• Dates or other sweetener (optional)

Caramel Layer

• Dates
• Himalayan/sea salt
• Vanilla extract (optional)

Chocolate Layer

• Avocado 
• Cocoa powder
• Dates or other sweetener 

• Peanuts for decoration

1. In a high speed blender, mix bananas and peanut butter together. 

*If you want to have more peanut butter flavour add more peanut butter.

*Add sweetener if you want it sweeter.

2. Blend dates with a pinch of salt and some water.

3. Mix avodaco, cocoa powder and sweetener of your choice with some water.

 I didn't give you the measurements for the ingredients as it depends on how many and how big you want the layers to be.

Enjoy!

Raw & Vegan Strawberry Banana Ice Cream

Ingredients:

• 2-3 frozen bananas
• 1-2 handfuls of strawberries (fresh or frozen)
• 2-3 dates or other sweetener of your choice (optional) or more to taste

1. Blend everything together using a blender. (If you don't have a powerful blender leave the bananas for few minutes before blending).

2. Topped it with sliced bananas, chopped strawberries or dates.

 Enjoy!

Caramelised Nuts

Ingredients:

• 1 cup of nuts of your choice
• 2-3 tbsp. of liquid sweetener (maple syrup, honey, date syrup)
• Pinch of himalayan/sea salt (optional)
• Cinnamon (optional)

1. On a hot, dry pan place the nuts and roast them for 2-3 min. by moving the pan every now and then.

2. Add some sweetener and move the pan all the time for 30 sec. so the nuts can be covered with it.

3. Turn off the heat and separate each nut so it doesn't touch the rest.

4. When the nuts cool down place them into an air tight container and store in a cool place.

Enjoy!

Chocolate Peanut Butter Pudding

Ingredients:

• 1 avocado
• Dates or other sweetener of your choice (to taste)
• 1 tbsp. of cocoa powder (more to taste)
• 1 tbsp. of peanut butter or any other nut butter (more to taste)
• A pinch of himalayan/sea salt (optional)

1. Mix everything together using a hand blender.

You can spread it onto your buckwheat waffles, dairy and gluten free pancakes or use in your chia pudding.

Try to do a Raw & Vegan Milk Chocolate Pudding and Raw & Vegan Dark Chocolate Pudding.

 

Enjoy!

Healthy and Sweet Candied Orange Peels

Ingredients:

• 4-5 oranges (peels only)
• 1 cup of sweetener (Maple syrup, xylitol, honey etc.)
• 1 1/4 cup of water
• 3 tbsp. of alcohol (vodka etc.)
• 1/2 lemon (juice only)

1. Thoroughly scrub the oranges' skin. Put the oranges in a bowl with water and vinegar and then in water with baking soda to get rid of the pesticides. 

See how to do it step by step. Try to use it for all your not organic fruit and vegetables before you eat them.

2. Peel the oranges (try do to it nicely so you have long peels) and cut them in long stripes or other shapes of you choice.

3. Place the peels into a boiling water for 2-3 min. to blanch them a little and then pour out the water from the saucepan. 

4. In the saucepan pour 1 1/4 cup of water, alcohol and sweetener of your choice and mix until everything is melted together. 

5. Add orange peels and stir them in the mixture. 

6. Cook the peels for around 1-1.5 hour until the syrup dissolves. Make sure to stir it every few minutes so each peel is coved with the syrup. 

7. When the syrup almost dissolved add lemon juice and stor 

8. Take out the orange peels and place them on the plate or a parchment paper. Make sure they don't touch each other as they would stick together.


When they cool down you can cut them into small cubes and use as a decoration for cakes. You can also melt some dark chocolate and pour it in a bowl with the orange peels and stir until every one of them is covered or you can dip each one seperately.  

Enjoy!

Rafaello Millet Cake

Ingredients

Filling:

• 1 cup of millet grain
• 4 cups of liquid (I used 2 cups of coconut milk and 2 cup of water)
• 1 cup of shredded coconut
• Sweetener to taste

Crust:

• 1 cup of nuts (I used mix of cashews, walnuts and brazil nuts)
• 1 cup of dates
• Pinch of salt (or more to taste)

1. Rinse the millet under the water and pour it into a saucepan with 3 cups of liquid of your choice (the creamier the liquid the creamier the filling)

2. Cook until the millet absorbs the liquid and then add another cup of liquid, 3/4 cup of shredded coconut and sweetener to taste (if you use honey add it when the millet cools down so it will not lose its health benefits).

3. In the meantime, using a food processor or a blender blend nuts, dates and salt together. Add more salt to make the crust salty if needed.

4. When the millet it cooked pour it into a blender and blend until you will get a smooth consistency. Add more sweetener if needed.

5. Pour the filling onto the crust and sprinkle the rest of the shredded coconut on top.

6. When it cools down place it into a fridge to make it more solid or eat it as it is.

Enjoy!

Homemade Coconut Milk

Ingredients:

• 1 cup of coconut
• 2-3 cups of water (depending on how creamy you want it to be)
• Sweetener of your choice (optional)

1. BLENDER
Pour all the ingredients together and blend (make sure you don't blend it too long as you will create a coconut butter instead of a milk). Using a cloth napkin or a towel pour the liquid in there and squeeze it so you will get the milk out if it. You can put the coconut flesh back into the blender, add some water and repeat it if you want. 

2. SLOW JUICER
Cut the coconut into small pieces and pour them into a slow juicer at the same time when you add water, so they can mix together. When the coconut milk is done add some sweetener if you want.

3. BLENDER + SLOW JUICER
Pour all the ingredients together and blend it for few seconds so the coconut pieces get smaller and mix with water a little. Pour the mixture into a slow juicer. 

*Don't throw out the coconut pulp. Place it onto a paper and dehydrate in a dehydrator or oven on the low temperature to make coconut flour. If you do it the third way don't blend it too long as the coconut pieces will not be fully blended and once you dehydrate it you will get a shredded coconut.

You can store it up to 3-4 days in a fridge. Shake before each use as the coconut milk can get separated.

You can add it to your chocolate banana smoothie, chia pudding or waffles. 

Enjoy!

Dairy-Free Banana Mini Pancakes

Ingredients: (12 servings)

• 2 eggs
• 2 bananas
• 5-6 tbsp. flour e.g. almond, oat, coconut or other (optional)
• Cocoa/carob (optional)
• Spices (cinammon, ginger - optional)

*If the mixture is too liquid you can add more banana or some flour (coconut, almond etc.)

1. Add all the ingredients into a bowl.

2. Mix everything together using a blender until smooth. 

3. Pour 1-2 tbsp. of the mixture into a pan and form mini pancakes.

4. Cook until golden brown and easy to flip over.

Enjoy!

Raw & Vegan Dark Chocolate

Ingredients:

• 1/2 cup cocoa powder 
• 1/2 cup coconut oil/cocoa butter
• Sweetener to taste (maple syrup, date syrup, honey etc.)

Optional:

• Cinammon, ginger or other spices 
• Himalayan/sea salt
• Carob
• Nuts
• Seeds
• Dried fruits

1. Pour melted coconut oil, cocoa powder and sweetener to taste. 

2. Using a blender or a spoon mix everything together. 

Optional: Add some spices, fruit or nuts into a mixture. 

3. Pour the mixture into a silicone chocolate moulds if you have one or a lined baking tray. 

Optional: Add some fruit or nuts at the top. 

4. Place into a freezer for few hours or until solid. 

* Coconut oil will make the chocolate solid and so smooth!

Enjoy!

Raw & Vegan Dried Fruit Mini Muffins

Ingredients:

• Dried fruit (I used dates, prunes and raisins)
• Nut butter

Optional:

• Cinnamon 
• Cocoa powder
• Carob

1. Place all the ingredient, except nut butter, into a blender annd blend until it will become a sticky paste. 

2. Take it out of the blender and pour some water on your fingers to help you form the muffins.

3. When you form the muffin base create a small hole and pour some nut butter inside. 

4. Add some himalayan/sea salt on top (if it is unsalted) or pour some nut butter into a bowl and mix with salt.

5. Place them into a freezer for 10 - 20 min. so the nut butter become solid. 

*If you use peanut butter you can skip this step because it's already solid.  

6. Take them out from the freezer and place the top dried fruit layer onto the muffins covering the nut butter. 

7. Place them into the freezer for few hours or until they get harder. 

Enjoy!

Raw & Vegan Peppermint Patties

Ingredients: (20 small patties)

Filling:

• 1/2 cup cashews (soaked for 1+ hour)
• 3 tbsp. melted coconut oil
• Sweetener to taste (agave syrup, maple syrup, honey etc.)
• 5 drops of peppermint extract

*It's better to use light sweetener as it will not change the filling's colour to darker.

Coating:

• 1/2 cup melted coconut oil
• 1/2 cup cocoa powder
• 1 tsp. carob or more to taste (optional)
• Sweetener to taste (date syrup, maple syrup, honey)

1. For the filling, pour all the ingredients into a bowl and using a hand blender blend until smooth.

2. Take a teaspoon of the mixture and place it into each silicone cupcake mould, cupcake liner or on a parchment paper and form small rounded shapes.

3. Place them into a freezer for few hours until solid and firm.

4. For the coating, pour all the ingredients together and mix them with a spoon.

5. When the filling is ready take it out of the freezer and place it on a parchment paper.

6. Pour some melted chocolate on top and wait for it to cool down.

7. Turn them over and do the other side.

8. You can put them into the freezer or a fridge for few minutes or eat them straight away if the coating is solid.

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!

Raw & Vegan Kale Chips

Ingredients:

• 300g kale 
• 1 cup soaked cashews (1+ hour)
• 2 tomatoes
• 3-4 garlic cloves
• 1 tsp. Italian herbs/herbes de provences (or more to taste)
• 1 1/4 tsp. himalayan salt (or more to taste)

1. Blend everything except kale together.

2. Pour the mixture onto a kale and rub it all over to make sure it is fully coated.

3. Place it into a dehydrator or an oven on the lowest temperature.

4. Dehydrate it until crispy.

 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!