Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Vegan Gluten-Free refreshing apricot coconut smoothies! :)

Apricot cococnut Deliciousness!

Apricot coconut Deliciousness!

Good morning, my lovely people! :) This morning, I made the two of us these delectable Vegan & Gluten-free apricot-coconut-breakfast-smoothies! They are filled with seasonal apricots & a tasty coconut drink! I added chia seeds to full your stomach & unsweetened almond flakes for a bit of extra nut power! :) You won’t taste the almond flakes! ;)

Check it out!

The smoothy before adding the chia seeds! :)

The smoothy before adding the chia seeds! :)

Recipe: For 1200 ml = nearly 5 cups!

Ingredients:

600 ml cold, straight from the fridge coconut-rice drink, I used from Alpro

10 fresh juicy ripe apricots, stone removed

1 tablespoon chia seeds

50 gr unsweetened almond flakes

Method:

1.Take your Vitamix & add ingredients in this order in it. Place fitted lid on & the tamper too! Blend on full power & on high until it all comes beautifully together by pushing your ingredients into the running blades.  Taste! You must taste the coconut & then the apricots! Pour into lovely smoothy glasses & enjoy straight away with a loved one! :) MMM,…:)

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Vegan Gluten-free Raw Cherry Cashew Yoghurt! :)

Yesterday afternoon, I invented this glorious cherry cashew yoghurt!! ooh yes! I sweetened it a bit with pitted dates & a bit of raw maple syrup! Check it all out!

RAW, VEGAN & GLUTEN-FREE CHERRY CASHEW YOGHURT!

RAW, VEGAN & GLUTEN-FREE CHERRY CASHEW YOGHURT!

Yum,…Yum,…I hear you thinking! I made it pretty simple,….Let’s check it out again!

Before going into the fridge to stiff up a bit! :)

Before going into the fridge to stiff up a bit! :)

I used a combo of soaked cashews & not-soaked cashews, pitted dates, fresh pitted cherries, 1 teaspoon pure raw maple syrup & clean water. That is it! :) Simple yet so delicious! This cherry cashew yoghurt is a bit sweet but not too sweet!! You could drink it straight away, like a pouring yoghurt or eat it instantly, but I put a fitted lid on & placed it in the fridge, for at least 5 hours, to stiff up a bit,…Yum yum yummy! :)

Recipe: For about 5 cups = 1250 ml cherry cashew yoghurt

Ingredients:

1 cup soaked cashews, rinsed & well-drained, soak water discarded

1/2 cup of not-soaked raw cashews

2 cups of clean water ( or less to make a thicker yoghurt )

1 + 1/2 cup of pitted cherries

7 pitted normal dates, not Medjool! If you have Medjool dates, you need a lot less dates, they are sweeter & larger!!!!

1 teaspoon raw maple syrup

Method:

1. Take your Vitamix & add water, soaked & not-soaked cashews, pitted dates & pitted cherries. Place fitted lid in with the tamper. Blend on high & on full-speed until it is fully joined by using the tamper to push ingredients into the running blades. My yoghurt was ready after 15 to 30 seconds of blending. Taste! You must taste the sweeter cherries & the cashew yoghurt. Pour into a big container with fitted lid. Place into the fridge for at least 5 hours to stiff up a bit. This is a more pourable yoghurt, not too thick! Maybe next time, I will make a more stiffer cashew yoghurt by using less water! ;)

It must look something like this:

Yummm!

Yummm!

Enjoy! :)

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You might like:

1. Vegan Gluten-free strawberry cashew spread aka thicker yoghurt!

2. Vegan rucola cashew cheese spread!

3. Vegan pear cashew cheese spread!

4. Vegan pumpkin, chocolate cashew cheese spread!

 

38 Comments »

Review: Bonvita’s Bon Ice! Dark chocolate covered Rice Ice-cream pops!

Today, I tried out a new product! Bonvita is the brand. I tried their Bon Ice: Dark chocolate covered Rice Ice-Cream pops! :) I like the sound of that!

Yummm!

Yummm!

This is a Dutch firm. These Bon ice pops are Dairy-free, Lactose-free, Gluten-Free, Vegan, Organic & Fair Trade too! :) That is a whole lot to live up too!

Each one is 100 gr/120 ml. One costed me: 1.70 € in my local Bio-Planet.

Rice Ice-Cream covered in Dark chocolate! Vegan, Gluten-Free! :)

Rice Ice-Cream covered in Dark chocolate!
Vegan, Gluten-Free! :)

The ingredients, read on the back of the package are: 

rice milk :51%, Pure Vegan Gluten-Free Dark Chocolate 29% ( cacao mass, raw cane sugar, cacao butter, vanilla ), raw cane sugar, Vanilla Bourbon, coconut oil, rice syrup, thickening agent : soy-lecithine & to thicken even more: locust bean gum & guar gum.

My opinion?

I liked it! It has a real vanilla flavour but rice ice-cream is a bit thin & less creamy but the general flavour is great though. :) Thumbs up: Yes, yes! But one big downside is that the ice-cream really melts fast!!!

The dark chocolate coating is excellent! The dark chocolate has a minimum of 71% cacao in it!

All gone! :)

All gone! :)

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Do you want a CCC Smoothy? Vegan, Raw & Gluten-free!

Yum yum yummm!

Yum yum yum!

I received some tasty cherries from my parents! So, I had to create these CCC smoothies! CCC stands for Cashew Cherry Carob smoothies! ;)

They are refreshing & delicious too! They are also Vegan & Gluten-free! :)

Recipe: For 750 ml liquid = 3 dessert cups

Ingredients:

500 ml of home-made unstrained cashew milk

15 big, fat juicy pitted cherries

1 tablespoon of raw carob powder

1 tablespoon of coconut sugar / You can omit this, if you use date sweetened cashew milk. But I added it !

Method:

1. Take your Vitamix & add ingredients in this order into your Vitamix & place tamper into the fitted lid. Blend for about 15 to 30 seconds or until well mixed. Taste! It has to taste fab! You must taste the cherries & carob too! Enjoy, my lovely ones! ;)

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Shall I pour you a lovely drink?

Shall I pour you a lovely drink?

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No-Bake strawberry cheesecake tartlets topped with cashew caramel!

Would you like a big bite?

Would you like a big bite?

Today, I made these stunning no-bake strawberry cheesecake tartlets! I topped them with a cashew caramel! I bet if you want one to try & then, I assure you, you want another one! :) But one really fills you up & is enough! :) You keep the other one for the next day, to indulge yourself!!! They are also Vegan, Gluten-Free & No-Bake too! :)

No-Bake, Vegan, Gluten-Free! :)

No-Bake, Vegan, Gluten-Free! :)

Recipe: For 4 tartlets, each 12 cm diameter

Ingredients:

* For the base:

1 cup raw almonds

1 cup chopped pitted dates

1/4 cup unsweetened coconut flakes

2 teaspoons sherry vanilla extract

a pinch of Maldon sea salt

* For the strawberry cheesecake filling:

1 cup soaked, rinsed & drained cashews ( soaked for at least 1 night )

1/2 cup chopped, hulled strawberries

1/4 cup maple syrup

1/4 cup coconut oil

1 teaspoon sherry vanilla extract

For the cashew caramel:

6 tablespoons maple syrup

1/2 cup raw soaked cashews  ( soaked for at least 1 night )

a few pinches of sea salt

Perfect to end a dinner party! ;)

Perfect to end a dinner party! ;)

Method:

1. First, make the base. Use your food processor & add raw almonds. Chop them up finely. You do not want to end up with almond flour though! Add chopped dates, coconut flakes, pinch of sea salt & sherry vanilla extract. Pulse until it all comes beautifully together. I used the pulse button a lot. Take 4 tartlets-forms  with removable buttom & oil them with coconut oil. Then, push your base-mix into the tartlets. Begin with the base & then, push the base-mix up towards the sides. See that there isn’t a whole left. Then, with the help of your fingers, you can shape a round circle at the base. See that you have even sides; with enough filling upwards! Place into the fridge to stiff up. I placed mine 1 night in the fridge. I think, 2 hours are great??

2. Make your strawberry cheesecake filling. Take your Vitamix & add chopped strawberries, soaked, rinsed & drained cashews, maple syrup, coconut oil & vanilla extract & use the tamper to push ingredients into the running blades.  It took me about 15 to 20 seconds. Taste. My filling was just right, not too sweet & you could taste the strawberries too. If you want a more darker pink color, add another 1/2 cup of chopped strawberries. Pour this or smear this mix onto the crust base in your 4 tartlets, evenly divided. Place them back into the freezer for at least 2 hours. They will look something like this:

They look great, right?

They look great, right? Vegan + Gluten-Free No-Bake!

3. Clean your Vitamix well & your other utensils too. Now, finally, make your cashew caramel. Take your Vitamix & add soaked cashews, pinch of sea salt & 6 tablespoons of maple syrup. Place fitted lid on with tamper in it to push your ingredients into the running blades. Blend until it comes together & is all finely evenly mixed. Taste! It is a bit sweet & a bit more thick, like a real caramel! ;)

Spread this caramel evenly on the surface of each strawberry cheesecake tartlet & it will look something like this & place back into the freezer for at least 2 hours.

Yummm!

Yummm!

4. When you are ready to devour your fantastic No-Bake Strawberry cheesecake tartlet with cashew caramel, take them out of the freezer. Carefully, unmold them, after 10 minutes & cut them into 2 & enjoy 5 minutes later, all by yourself or with a loved one! :) The caramel will start to melt a bit from the top. The strawberry cheesecake melts in your mouth like an ice-cream!!! A Win win situation!!!! xxx :)

So this is an excellent NO-Bake Vegan Gluten-Free Strawberry Cheesecake tartlet topped with a Vegan Gluten-free Cashew Caramel, all made within minutes in your food processor & your Vitamix, but you do need a lot of chilling in the fridge & freezer!! Go on, treat yourself & make these beauties now! :)

Enjoy! xxx

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You might like:

1. Fresh fig mini cheesecake bars! ( Vegan & Gluten-free! )

77 Comments »

Vegan gluten-free strawberry coconut vanilla smoothy!

Hey, my friends! It has been a while since I wrote or posted a new recipe. It has been way too hot over here to do a lot of cooking or baking! :(

I have spent all my quality time with my husband Peter. We went biking a lot & visited our beloved friends & family. Most mornings, we make easy healthy smoothies to begin our day. I made a lot of smoothies from my favorite blogs & here is a new one, from me, for you! :)

yum yum yum!

yum yum yum!

You can really taste the yummy strawberries & coconut in here! Yummy! :)

Recipe: For 1 larger smoothy = 550 ml!

Ingredients:

300 ml cold, vegan & GF coconut-rice drink, straight from the fridge

2 tablespoons unsweetened coconut flakes

2 pitted dates, to sweeten it a bit more

2 teaspoons of vegan gluten-free sherry vanilla extract,

12 cold, straight from the fridge fat ripe strawberries, cleaned, hulled & each cut up into 2

Method:

1. Place every ingredient in this order into your Vitamix. Place tamper into the fitted lid. Blend on full-speed & onto high until fully joined, by using your tamper to push ingredients into the running blades. My smoothy was ready after 10 seconds mixing. Pour instantly into a larger smoothy glass & enjoy with a smile on your face! :)

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You might like:

1. Refreshing vanilla strawberry buttermilk smoothies!

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Vegan banana almond butter icy smoothy!

Something between soft-serve & a smoothy!

Something between soft-serve & a smoothy!

This is something between a soft serve ice-cream & a smoothy! It doesn’t matter what it is called, it is very delicious! That is what matters! :)

” The proof of the pudding is in the eating! “

The yummy ingredients!

The yummy ingredients!

Recipe: For 1 person

Ingredients:

2 smaller frozen bananas

3 teaspoons-unsalted almond butter

1/3 cup home-made unsweetened almond mik

1 teaspoon home-made vanilla extract

Method:

1.  Take your Vitamix & add your ingredients in this order in it. Place tamper into the fitted lid & blend on full power & on high-speed for about 15 to 45 seconds, pushing your ingredients into the running blades. Pour into a lovely smaller bowl & scrape the sides of your container too, to have everything from the container into your lovely bowl! Enjoy instantly with a big smile on your face! ;)

Al Gone!

Al Gone!

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Refreshing vanilla strawberry buttermilk smoothies!

Do you want one?

Do you want one?

This afternoon, I made these refreshing delicious vanilla strawberry buttermilk smoothies because I had buttermilk & strawberries to use up in my fridge!

I made them for my cleaning lady & myself. They were just right! Easy to make, so refreshing & ooh so delicious too!  We both agreed on that! :)

Yum Yum Yum!

Yum Yum Yum!

Recipe: For 2 larger smoothies = 1000 ml = 4 cups

Ingredients:

500 ml unsweetened cold buttermilk, straight from the fridge

12 fat large juicy strawberries, cold, straight from the fridge, cleaned, hulled & each cut up into 2

2 teaspoons gluten-free vanilla extract/ I use home-made

1 tablespoon coconut sugar

Method:

1. Take your Vitamix & add all ingredients in this order in it. Place fitted lid with tamper in it. Blend on full power & on high-speed until fully joined. Use the tamper, to push ingredients into the running blades. It took me 15 seconds. You must taste the buttermilk, the strawberries & a hint of vanilla. I only used 1 tablespoon of coconut sugar because you need that tang of the buttermilk in here! ;) Pour into 2 larger smoothy glasses & enjoy with a thick straw! Yum yum, I say! :) xxx

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The ingredients before blending!

The ingredients before blending!

 

 

 

 

 

 

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Mangoliscious Puddings! Vegan & Gluten-free!

Mangolicious cardamom puddings!

Mangolicious cardamom puddings!

Today, I made these tasty MANGOLISCIOUS desserts aka puddings! :) I loved the sound of that tasty title! I had several things left in my pantry so I made these delicious Vegan & Gluten-Free desserts. These are more like thicker puddings! But because these are a bit creamy, very healthy & a bit filling, you can easily savour these as a nice breakfast! So, these make a delicious dessert and even breakfast, how good is that, hey? ;)

Recipe: For 2-3 persons or about 650 ml desserts!

Ingredients:

1/2 cup drained silken tofu

1 tablespoons unsweetened coconut flakes

1/2 teaspoon vanilla powder

3/8 teaspoon ground green cardamom or use less, it is up to you! :)

1 very ripe mango, peeled & big stone removed, flesh cut up or spooned out with a spoon

2 teaspoons broken flaxseed to bind a bit & to add healthy stuff

1/3 cup + 1 tablespoon unsweetened coconut-rice drink, I used Alpro

After mixing: add 1 tablespoon of chia seeds

Method:

1. Take your Vitamix & blend everything in this order but DO NOT Add the chia seeds! Use the tamper to push the ingredients into the running blades & on full power too! Taste! You must taste the mango, than the cardamom. You can taste a hint of coconut at the end of your tongue. That is nearly it. Pour this into a larger bowl & add your chia seeds. Mix well with a spoon. Leave it for about 15 minutes & stir every 5 minutes or so. It soon will become thicker. Spoon into fancy dessert tea cups or so & place into the fridge to cool down & to stiff up a bit, for at least 60 minutes = 1 hour! Do not leave it longer otherwise the cardamom becomes overpowering!!! If you leave the puddings in the fridge for 1 hour, you can taste more of the cardamom so if you do not like that, use less cardamom or leave the desserts only in the fridge for 15 minutes or so!!!! :)

2. Take them out of the fridge & serve instantly & enjoy every spoonful! :) MMM,…

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Vegan gingered rhubarb panna cottas! Gluten-free too!

A lovely flower patterned Vegan & GF ringered rhubarb panna cotta! :)

A lovely flower patterned Vegan & GF gingered rhubarb panna cotta! :)

Yesterday, I invented these tasty vegan gluten-free gingered rhubarb panna cottas! I used my flower patterned silicon baking mats to make them in! This way, when the panna cottas have set, they are easy to remove & you end up with a lovely flower pattern on the outside! Just look at this beauty! You must taste the ginger & then the rhubarb with a hint of coconut in the end. In the other same panna cottas, I didn’t taste the coconut. So maybe, next time, I will use unsweetened soy milk???? I used 5 ingredients in these beauties! :) 

These vegan Gluten-Free gingered rhubarb panna cottas are just right, not too sweet either!

I invented these rhubarb panna cottas & added ground ginger to them because I like the flavour of ground ginger with rhubarb, it gives an added kick, I believe! :) If you want to use less ginger, you do that, but it needed it! I also let my rhubarb pieces simmer into my coconut & rice milk. This is a store-bought mixed drink & it is a bit thinner than real thicker coconut milk. I just wanted to try this mixed plant-based drink to see what it gave! If you want to use thick real coconut milk, I don’t think you need as much agar agar as I used. I will test that in the future,…:)

Just look at that delicious tasty inside!!! Do you want a big bite???

Just look at that delicious tasty inside!!! Do you want a big bite???

t was a while ago, that I made my first recipe with agar agar. That was about 2.5 years ago. It was this fine recipe:

Vegan coconut Panna cotta with vanilla soy milk served with a raspberry coulis ( Vegan, Dairy – Free, Gluten – Free & Vegetarian ), filed under Christmas menu!

Recipe: For 6 flower patterned ginger rhubarb panna cottas

Ingredients:

300 gr fresh rhubarb, the normal green-red sort, cut up into thicker chunks, each about 2-3 cm

500 ml coconut-rice drink, no extra sugar added, I used Alpro

The no-sugar added coconut-rice drink!

The no-sugar added coconut-rice drink!

1 teaspoon ground ginger

1/2 cup coconut sugar

8 gr agar agar powder

Method:

1. Take a fitted cooking pot & add rhubarb chunks. Pour coconut-rice milk drink in it & stir. Add 8 gr of agar agar & whisk it all through. Bring to the boil & whisk, whisk, whisk. Add coconut sugar. Lower your heat if you need to. I had to boil my rhubarb mix for about 15 minutes. It began to thicken. In the beginning, I had about 750 ml & it reduced to about 500 ml. You must end up with still cooked chunks of rhubarb in the sauce because you want to end up with these in your panna cottas. Place your flower-silicon mat on a stable rack. Fill your flower holes for 3/4 or 4/4.

I just filled the holes, ready to go into the fridge to set!

I just filled the holes, ready to go into the fridge to set!

When you spill a bit, you will see that the drops will get stiffer & begin to set. This is what you want. In the beginning, you think that it doesn’t thicken but when you spoon the mix with the cooked rhubarb chunks in the flower holes, it will begin to set. Carefully, move the filled flower holes, on the rack, into the cold fridge. Leave to set for at least a few hours. Mine were ready after 2.5-3 hours.

Set! I just removed one!

Set! I just removed one!

So, to remove one, just use your hands & carefully turn one mould over & gently push it out of the silicon mat & flip it over onto a clean fun dessert plate. Silicon baking mats will give your panna cotta a lovely shine on the outside. Enjoy instantly with a good cup of fresh tea! :) MMM,…I assure you! This panna cotta is filling but light at the end! You don’t taste the red seaweed ( agar agar ) in here! :)

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You might like:

1. Vegan coconut Panna cotta with vanilla soy milk served with a raspberry coulis , using agar agar!

2. Roasted almond panna cotta with stewed rhubarb vanilla seeds syrup, using gelatine

 

 

58 Comments »

Rhubarb & almond muffins with cinnamon & nutmeg!

Lovely, hey? Tasty too!

Lovely, hey? Tasty too!

A few days ago, I made these lovely rhubarb muffins. These are a bit lighter & a bit more moist then I made before but they are so lovely & yummy,…These are also a great tasty food gift & will make a great dessert or a cool breakfast on-the-go,…:)

Again, my parents gave me fresh rhubarb from their garden. So, I couldn’t refuse,…
I added cinnamon, nutmeg & finely ground almonds to the muffins. These ingredients add a lot of flavour. I didn’t want to use butter & substituted it for canola oil. I also used unsweetened kefir, without added cream, to lighten the muffins. It is a lot healthier & lighter that way. I added coconut sugar because it adds a lot of flavour to the rhubarb.
Tasty bit more moist interior!

Tasty bit more moist interior!

Recipe: For about 9 large muffins + 8 normal muffins // or for about 16 normal muffins

Ingredients:

380 gr fresh rhubarb, washed, cleaned & pad dry with kitchen paper, cut up into little chunks.

300 gr self – raising flour

50 gr finely ground almonds

1/2 teaspoon of freshly grated nutmeg

1/4 teaspoon of ground cinnamon or more according to your taste/ I used less because I didn’t want the cinnamon to overpower the muffins.

200 gr coconut sugar or a bit less

300 ml unsweetened Kefir, no added cream!!!!

125 ml of canola oil

1 large free range & organic egg, beaten

1 tablespoon home-made vanilla extract

Method:

1. Preheat the oven to 190° C.( 375 F ) I always use a fan oven. Adjust your oven to the right temperature.

2. Take your not silicon muffin pan & line with colourful muffin papers. I used my 12 holes muffin pan.

I also used my silicon, 6 larger holes, muffin or mini cakes moulds. Why? Because I got it for a present & I didn’t use it before.

3. Take a large bowl & place flour, ground almonds, nutmeg & cinnamon together. Mix well.

4. In another large bowl, beat coconut sugar, kefir, oil, beaten egg & vanilla extract together until all well joined. Stir this mixture into the flour mixture until just joined. Don’t overmix! Now, carefully fold in the rhubarb pieces.

5. My silicon bake ware, I don’t have to grease it. Spoon the mix into the holes of the silicon pan until 3/4 or 4/4 filled. Fill the muffin papers until everything is used up. Fill them also for 3/4 or for 4/4!

6. Place them in the oven on oven trays & bake for about 20 to 25 minutes or until the muffins are risen & golden on top. Test with an oven skewer & prick in the middle of the muffins to see if they are done. If not, place into the oven for a few more minutes. Turn the oven off. Take the trays out of the oven. Leave the muffins for about 5 to 10 minutes into the silicon moulds. They will be shiny on the outside afterwords. After 5 minutes, you can take them easily out of the moulds. The other muffins , you can take them easily out with the muffin papers. Let them all cool off on wire racks.

7. When they are completely cooled off, you can place them in 2 airtight containers.

These are lovely on their own or they can be enjoyed with some cinnamon tea or with some good ice cream.Yum!

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Raw dreamy creamy strawberry smoothies!

Since a few days, the 1st ripe juicy strawberries are here in Belgium! Yep, it is strawberry season! ;) Yeahhh! And what better way, to use them for, in all of their glory,… Raw dreamy creamy strawberry smoothies,…yes! :) These breakfast or dessert smoothies are completely RAW, VEGAN, GLUTEN-FREE !!! Just look at these beauties! :)

Raw Dreamy Creamy Strawberry deliciousness!

Raw Dreamy Creamy Strawberry deliciousness!

The 1st really good strawberries are from Hoogstraten. Just look at these wonderful jewels:

Yummy Strawberries!

Yummy Strawberries!

Recipe: For 2 larger smoothies = 5 cups = 1250 ml!

Ingredients:

400 ml home-made unsweetened almond milk

1/2 heaped cup of soaked raw almonds, for at least 8 hours, rinsed & well-drained

1 large very ripe banana

3 tablespoons raw maca powder

16 ripe, fresh juicy strawberries, each one hulled & cut into 2

Method:

1. Take your Vitamix & place your ingredients in this order in it. Place tamper into the fitted lid. Blend on full & high-speed until fully joined, using the tamper to push ingredients into the running blades. Blend for about 15 to 30 seconds max. Taste! It will be dreamy, creamy & pink! You must taste the strawberries, a hint of the maca & creamy because of the soaked almonds & banana. If not, add a bit more maca. Pour into lovely larger smoothy glasses & enjoy instantly with a thicker straw! MMM,…We drank it as a lovely filling breakfast! Enjoy!

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You might like:

1. Vegan GF strawberry, cashew & melon smoothies!

2. Vegan GF strawberry, raspberry & cashew smoothies!

3. Vegan refreshing cashew, strawberry, rice milk & carob smoothies!

4. A sheep’s yoghurt strawberry smoothy!

5. Vegan avocado, strawberry melon smoothies!

 

 

44 Comments »

Vegan vanilla almond cream!

Vegan delicious vanilla almond cream!

Vegan delicious vanilla almond cream! Raw apple sliced dipped in this! Yummy!

Today, I invented this tasty Vanilla Almond Cream! All vegan goodness! If you leave out the vanilla extract it is also raw! ;) This is made by soaking whole almonds in clean water for about 48 hours!

This is a bit more thick than normal cream. You can make it to your liking & you can choose how thick you want your almond cream to be. You can add whatever you fancy with it, like cinnamon, or vanilla, like I did or raw cacao nibs or more sweet, by added 1 or 2 more pitted dates. It is up to you! :)

This is the thickness of this vegan vanilla cream!

This is the thickness of this vegan vanilla cream!

Recipe: For about 500 ml =2 cups

Ingredients:

1 cup soaked almonds, for 48 hours, 2 nights in the fridge, why? I wasn’t home yesterday, so I made it this morning! Soak them for at least 1 night or at least 8 hours! Your soaked & puffed up whole almonds, will look like this:

48 hours soaked whole almonds, rinsed & drianed well!

1 cup of 48 hours soaked, rinsed & drained whole almonds

3/4 cup of clean water

1/2 teaspoon of a good vanilla extract/ I use home-made

2 dates, or more to your liking, I like my cream not too sweet!!

Method:

1. Take your Vitamix-container & add soaked almonds, 3/4 cup of water, vanilla extract & 2 dates. Place fitted lid on with the tamper. I made a thicker cream. If you want to receive a thinner cream, begin by using 1/4 cup of water & gradually add more, if you prefer that! :) Blend on high-speed until fully joined bu using your tamper to push the ingredients into the running blades. It will look something like this:

MMM!

MMM!

2. Pour 1/3  of this vegan vanilla almond cream in a lovely dipping pot & dip peeled raw apple slices in it, for a lovely healthy snack, see 1st picture! Or pour this cream into a smaller container  with fitted lid & place in the fridge, for later use. Before using, stir the cream round with a spoon so that the vanilla extract is well mixed in! I bet this would also be very yummy with some vegan cake slices! I ate 1/2 of the cream with my morning breakfast, like here:

A yummy healthy breakfast!

A yummy healthy breakfast!You can add fruit but I didn’t bother!

How did I make it?

Ingredients, for 1 smaller breakfast:

3 tablespoons gluten-free oat flakes

6 tablespoons home-made vegan vanilla almond cream

1 tablespoon raw cacao nibs

Method:

1. Place your gluten-free oat flakes in a bowl. Top with your vegan vanilla almond cream & scatter your raw cacao nibs over the sides & top! Enjoy instantly! :) MMM! :)

How would you use this vegan vanilla almond cream????

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Raw chocolate chia mousses!

Today, I made these tasty easy to make Raw Vegan Gluten-free chocolate chia mousses, Ooh yes! I had raw cacao nibs in my pantry & wanted to use them in these tasty chocolate chia puddings! A while ago, I made these other vegan carob chia puddings with a special ingredient, you can read all about it: here!

MMM,..Raw Vegan Deliciousness! A real mousse!

MMM,..Raw Vegan Deliciousness! A real mousse!

A real vegan raw GF mousse!

All stiffen up, you see?

Recipe: For 3 desserts!

Ingredients:

1 cup home-made unsweetened almond milk

2 pitted medjool dates, torn up with your hands

1/3 cup raw cacao nibs

1 ripe banana, peeled & cut up into 2

1/2 cup black chia seeds ( do not add this into your Vitamix!!! )

To serve: scattered white almond flakes over the top middle of each pudding!

Method:

1. Take your Vitamix & place almond milk, banana, cacao nibs & 2 dates into it. DO NOT ADD THE BLACK CHIA SEEDS!!!!

Place fitted lid & tamper too. Blend on high-speed until everything is fully joined. This will only take about 10 to 20 seconds. Use the tamper by pushing the ingredients in the running blades. Taste! You must taste the almond & the chocolate, of course! ;)

2. Pour this mix into a bigger bowl. Now, add 1/2 cup of chia seeds to it & mix well with a wooden spoon. After a few minutes, the brown mix will thicken a bit. Stir well. After 15 minutes, the desserts have thickened a lot. Now, mix through again with the wooden spoon & place dollops of the pudding into 3 lovely see through fancy dessert glasses. Scatter some white almond flakes over the middle top of each dessert & place into the fridge to get cold & to stiffen up alot more. After 3 to 3.5 hours, your mousses will be very stiff & ready to devour!!!  ;) Enjoy with loved one’s!!

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Raw, vegan, Gluten-free power desserts, ready to pop into the fridge!

Raw, vegan, Gluten-free power desserts, ready to pop into the fridge!

You might like:

1. Vegan carob chia puddings with a special ingredient!

 

 

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