Shokolaadi- suvikõrvitsa brownied

Ingredients

• 1/2 cup canola oil

• 1 1/2 cups sugar (you can replace up to half of the sugar with a stevia blend)

• 2 teaspoons vanilla extract

• 2 cup unbleached all-purpose flour

• 1/2 cup unsweetened cocoa

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 1 large zucchini to yield 2 cups of shreds

1. Preheat oven to 350 degrees F.

1. Combine oil, sugar and vanilla extract in a bowl until well-combined and crumbly.

1. Combine flour, cocoa, baking soda and salt in a separate bowl.

1. Add sugar mixture to the flour mixture.

1. Using a grater, shred the zucchini.

1. Stir the zucchini shreds into the batter until thoroughly incorporated. Batter should be moist and thick.

1. Scrape batter into an 8 x 11 baking dish.

1. Bake for approximately 25-30 minutes or until the brownie is fairly firm and begins to pull from the sides of the pan.

1. Allow brownies to cool.

Instructions

Notes

Variations: Add 1/2 cup chopped nuts or chocolate chips or top with frosting.

Pähklivõi- shokolaadi küpsised

Ingredients

1 cup chickpea flour
1-2 tsps vanilla extract
1 tsp baking powder
2 tbsps (melted) coconut oil
160 grams of all natural unsalted peanutbutter (NOT processed!)
3 tbsps honey (or sweeten to taste)
1 tbsp maple syrup
A pinch of salt
3 squares of pure (vegan) chocolate 

Mix all your ingredients except the chocolate in a food processor until it has a smooth consistency. Fold in the chopped up chocolate. Form balls and place on a with parchment paper lined baking sheet and gently press down with your hands. Leave them in for 20 minutes or until golden brown.
Be free to place them close to each other because they won’t spread or rise much like regular cookies.

Start of by preheating your oven to 180 degrees Celsius.

Store them in an air tight container in the fridge.. and try to control yourself (they’re incredibly addictive).

Shokolaadi crepid

Ingredients

1 cup oats
1 tsp cinnamon
Pinch of salt
3-4 tbsps raw cacao (depending on how dark you like your chocolate)
1-2 tbsp honey or maple syrup
2 eggs
1 cup milk of choice (I prefer almond milk)
Splash of water (depending on how thick the batter is)
2 tbsps melted coconut oil
1-2 bananas
Slice up your banana and place in the crepe before rolling it up.

Start by turning your oats into oat flour by processing it for a minute or 2. Then combine all ingredients and mix until you have a smooth batter.

Preheat your non-stick pan or griddle on medium-low heat and pour in a thin layer of batter. Wait until the crepe starts to bubble up and become a bit darker on top, then flip carefully but fast (takes a bit of practice if you’re used to flipping thick american cakes).

Raw Vegan Bounty Bites

INGREDIENTS FOR THE BASE

1 cup cashews

10 medjool dates, pitted

2 tbsp raw cacao

METHOD

Blitz cashews in food processor until they become fine crumbs. Add dates and cacao and pulse until the mixture becomes sticky to touch. Press firmly into the bottom of a 

rectangular baking tray lined with baking paper so you can 

easily pull it all out once set.

INGREDIENTS FOR THE COCONUT LAYER

2 c shredded coconut

10 medjool dates, pitted

1/4 c plus 2 tbsp coconut oil, melted

2 heaped tbsp hazelnut meal

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 c coconut water

Pinch Himalayan salt

METHOD

In a food processor, blend dates adding water slowly until it forms a thick paste (you may not need all the water). Add remaining ingredients and process until combined. Press onto base and refrigerate while you prepare the chocolate topping.

INGREDIENTS FOR CHOCOLATE TOPPING

1/4 c coconut nectar

1/2 c cacao

3 tbsp coconut oil, melted

2 tbsp water

METHOD

Whisk or blend until well combined. Pour onto coconut layer and refrigerate until set. Once the chocolate has set, the slice can be cut into bite sized portions ans stored in an airtight container in the fridge.

Chocolate-Raspberry Mini Fudge Cake

• 80g raspberries (2/3cup)

• 3 tbsp cocoa powder (16g)

• 4 tbsp coconut butter

• Scant 1/16th tsp salt

• Sweetener: I like 5g agave, but my testers like 1 1/2 to 2 tbsp (20-30g)

Melt your coconut butter, then add the raspberries (I like to use frozen, thawed berries and melt them a little too) and other ingredients. (I have not tried this recipe with coconut oil, and therefore I can’t vouch for the results if you make that substitution.) Mash until it’s completely smooth, like chocolate butter. (If you wish, you can use a blender, but I never do. I just put it all in a Magic Bullet short cup and mash with a spoon. Use as frosting, or fridge/freeze. (If you freeze, be sure to thaw before eating.) This makes a very small serving (I used a mini springform for the slice in the photo), so if you want a regular-sized cake, make a bigger batch!! (Triple or quadruple for a normal-sized cake.)

Tooshokolaadi smuuti

See smuuti on siidine ja mõnus, šokolaadine ahvatlus, mis pakatab kasulikest toitainetest. Suurepärane kiire hommikune äratus – kergelt ergutav ning sobib ka kosutavaks vahepalaks ning magustoiduks.

Vaja on:

• 1 spl kookosõli

• 2 spl toorkakao pulbrit

• 2 spl kooritud kanepiseemneid

• 1 spl maca pulbrit

• 1 banaan

• 1 spl agaavi siirupit (soovi korral, lisa vimasena)

• riisi-, kaera-, mandli vms. taimset piima

Blenderda ja naudi!

Beluga läätsed

Koostis:

• 50 g läätsi

• 150 g kanafileed

• salatit, kurki, paprikat (mida iganes soovid)

Kaste:

• 2 spl oliiviõli

• 2 tl mett

• 20 ml sidrunimahla

• 1 tl sinepit

• soola, pipart

Valmistamine:

Sega kõik koostisained. Kaste valmista eraldi ning vala lõpus salatile.

Kaste: