Mouthwatering Coconut, Chocolate & Raspberry mini tartlets

You may have seen these beauty's on my Instagram or Facebook page.. Well today I am finally sharing my delicious recipe with you! 

I had a BBQ with my family last weekend and it always involves lots of meat. I'm not a big meat eater but I do love chicken. So we made a batch of healthy burgers, grilled chicken legs, chicken sate, some sausages for the guys and lots more. I always whip up at least 2 different kinds of salads, some veggies, some bread with dips and homemade herbed butter. Because desserts are always unhealthy at my parents place, but everybody loves them I decided it would be nice if I would created something delicious and healthier to the table. Also, because my little niece loooooves cakes. 

Ingredients

for the coconut macaroon tart crust

2 2/3 cups unsweetened coconut

3 egg whites (normal or 2 when you have large eggs)

2 tbsp stevia sugar

1/4 tsp vanilla extract

for the raspberry bottom

1 bag of deep frozen raspberries

for the chocolate layer (homemade nutella)

1 cup blanched hazelnuts

1/2 cup coconut milk

1/4 cup palm sugar

1/4 cup unsweetened (raw) cacao powder

1/4 teaspoon vanilla extract

2 tablespoons coconut oil

pinch of sea salt

Now I would suggest to make the homemade nutella first, store it in a jar it always comes in handy ;-) (If your lazy you can substitute for a store bought nutella or chocolate mousse but it will be less healthy). 

Step 1: Preheat the oven on 180 degrees and roast the hazelnuts in the oven for 10 minutes (you can also ask your organic nut store to dry roast them so you can skip this step).  If your hazelnuts still have skin, remove them (easy to do when they come out of the oven with a damp cloth and rub the nuts with it).  Add the hazelnuts to the bowl of a food processor and cut up the hazelnuts until it becomes a puree, it will take a few minutes until creamy and you may have to scrape down the sides of the bowl a couple of times. Add the coconut milk, coconut palm sugar, cocoa, vanilla and coconut oil and salt until it's all well mixed and becomes a good paste. Store the homemade nutella in the refrigerator. 

Step 2: For the crust: Preheat an oven on 180 degrees Celsius, in a food processor combine the coconut with the egg whites, vanilla and the stevia with the coconut until it's well combined. Lightly coat a muffin or cake pan with some oil and press down the coconut mixture until it makes a well shape as a tart crust. Bake until the coconut turns golden around the edges and is set in the centre, 15 to 20 minutes. Remove from oven and invert the tins immediately on a rack. 

Step 3: Let the raspberries thaw a bit and then smash them up in a bowl with a fork. This will be your first layer for the crusts. 

Coconut crusts with the smashed raspberries layer

 Step 4: Get your (homemade) Nutella out of the fridge and serve a big tablespoon of the chocolate cream in to the tarts. Garnish with some raspberries and there you go. Amazing delicious, healthier, homemade mini tartlets!

My little niece loving my tartlets, cuuuuute!!!!

Nutritional information: Approximately 140 calories a tart. 

Detox Thai Soup

As I already told you in my latest post, I went allll the way with my juicing cleanse. An incredible experience, which I am seriously proud off. Created it myself and didn't cheat! But your body is still getting rid of all the toxins in your body the 3 days after your cleanse.  So especially these 3 days are really important to eat as clean as possible. No dairy, meat, coffee, alcohol etc. The key is light food, you do not want to stress your organs and your digestion by eating heavy foods right away. Keep drinking lots of water and keep taking your pro-biotics and vitamins. What can you eat? Fresh vegetables, fruits, nuts, quinoa, buckwheat, salads, soups, almond milk, coconut milk. For example:

Breakfast

• fruit salad (with some nuts and almond milk)
• porridge (oat or quinoa) like my Pear & Pecan Treat
• smoothies (no milk except almond milk)
• banana pancakes 

Lunch

• salads
• eggs (scrambled, omelet)
• fresh soups like My Yummy Creamy Soup, but swap the soy milk for almond and leave the cheese and fish out. You can add some fried tofu instead.
• quinoa, buckwheat, brown rice as an addition to your salads and soups

Dinner

• steamed, grilled, roasted vegetables
• eggs
• tofu, falafel
• quinoa, brown rice as an addition

So off with a recipe to get you going!!

SUPERFOOD THAI SOUP

Ingredients

For the paste
2 small onions
4 cloves garlic
1 small piece of fresh ginger
1 tsp ground coriander
1 tsp ground cumin
1 red chili (If you don't like spicy get the seeds out)
1 tsp coconut sugar
juice of 1 lemon
splash of coconut milk
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sereh

for the soup
fresh vegetables! I chose 1 zucchini, some mushrooms and carrots
1 can coconut milk
1/2 litter vegetable stock
thai basil, parsley or coriander for garnish
pumpkin seeds for garnish

Start with your paste, process all the ingredients for the curry paste in a blender or food processor. Mix until it forms a well mixed paste, adding more coconut milk as necessary. Set aside, and start slicing the vegetables.

Add the paste, remaining coconut milk, vegetable stock to a big pot and bring to a boil, add your vegetables and cook the soup (under a lit) for about 30 minutes.

Serve with your fresh herbs and pumpkin seeds and enjoy your comfort bowl!

A healthy bounty? Yes, pleaaaase!

I mean, seriously, look at them.... and than you didn't even taste them yet, oh my! This recipe was one of my best ideas in life until now hahaha. 

I'm so happy now I like chocolate, you have probably noticed that, because I keep on experimenting with it ;-) So I wanted to create something new, it was Sunday evening and I just cleaned out my entire kitchen. So happy to have an organised kitchen now, you can actually find every ingredient now in a blink of an eye. 

So back to my bounty's, I have seen some blogs about healthy snickers and nutella but that never interested me. I still don't like mars and twix and kitkats remember? BUT I love coconut, so I technically should like bounty's? I looked around in my kitchen and found what I needed, I had shredded coconut, coconut milk, cacao.. basically that should be enough for a healthy bounty I guessed. So I tried and tasted, tried and tasted a whole lot more and then voila: The healthy bounty was born, please do try! 

Ingredients

For the chocolate layer

2 tbsp of organic coconut oil

3 tbsp of raw cacao powder

2 tbsp of maple syrup 

1 heaping heaaaping tbsp coconut milk

for the filling
75 gram shredded coconut
3 tbsp coconut milk
2 tbsp maple syrup
3 soaked medjoul dates in hot water for 5 minutes

Mix the ingredients for the filling together in a food processor. Make little balls of the mixture and pop them in the freezer for half an hour to harden up. After 25 minutes waiting you can start on your chocolate coating. Heat the oil in a sauce pan and once liquid, add all the remaining ingredients. Stir well until you have a thick chocolate sauce. Dip the coconut filling balls in the mixture and cover well, transfer them to a plate where the excess chocolate can drip of and place them back in the freezer for 15 more minutes. Pop them 5 minutes out before eating, and now you can go to food heaven while die while eating them ;-)

BONUS!!!!

You thought that was it, right? Well.. I got a lot of sauce left, just like you have now, probably.  And sure you can spoon it out and eat it just like that. OR you can add some dried cranberry's or goji berries, mix in, transfer the sauce on a piece of in transparent clean film and press until thin. That's what I did. Pop this mixture in the freezer as well, and the best part is this just take about 10 minutes to harden up.  After those quick 10 minutes you have the most amazing kind of chocolate - ice cream mixture in the world. Seriously, one of the best bonuses you can get!!
(sorry I forgot to make a picture and the chocolate didn't survive to remain long outside of my belly)

Easy Sundays

It's Sunday, that means time to relax and not doing all too much. That's why I decided to write a blog on every Sunday that is all about "easy". Food in seconds, easy to prepare, not to much work but still mind blowing in taste. 

My first blog is about one of my favourite snacks - Bonbons. It's perfect when you are at home and want to eat something healthy, snacky, delicious without standing in the kitchen for too long.


You just need a few ingredients

Bananas
Shredded coconut
peanut butter (chunky is my favourite)
strawberries, blueberries, cherries or raspberries

If you use frozen fruit, make sure they are room temperature first. Slice the bananas, spoon a bit of peanut butter on top, sprinkle with shredded coconut and serve with a blueberry, raspberry, cherry or strawberry on top. Done - Delicious!

Healthy Banana Bread

Who doesn't know and love Banana bread? Well if you don't you are seriously missing out..

Nowadays there are probably a million recipes for banana bread, but in this blog I'll show you my healthy variation.

I'm sharing this recipe with you, because my sister asked me to bake her a banana bread. She just gave birth to a wonderful little boy named Sem and loves this bread so much. Because she has to give Sem breast-feeding day and night, it's very very important for her to eat healthy and regular. A piece of banana bread is a perfect breakfast or a snacking option! This recipe doesn't contain any cows milk, her daughter has an intolerance so it's most likely Sem has an in toleration as well. Therefor this recipe is safe for her and her entire family. Enough with the talking, it's now time to share one of my favourite recipes with you all.

Coconut Banana Bread

Ingredients:
180 grams of spelt flour
60 grams of rolled oats
100 ml of coconut rice milk
3 heaping spoons of unsweetened applesauce
3 big ripe mashed bananas
1 egg
1 big teaspoon vanilla aroma
1 big handful of raisins
40 grams of roughly chopped walnuts
15 grams of linseed's
1 spoon of baking powder
a dash of salt
1 teaspoon cinnamon
1/2 teaspoon cookie spices
1 spoon stevia sugar
optional some spelt flakes on top

To make the bread, preheat the oven to 180 Celsius and pray a loaf pan with olive oil spray to prevent the bread to stick to the loaf.
Combine all the wet ingredients in a bowl, the banana, applesauce, egg, coconut milk, vanilla until well combined and creamy. In separate medium bowl whisk together the flour, oats, baking powder, salt, cinnamon and cookie spices. Add the wet ingredients to dry ingredients and mix until just combined (don't over mix it!)

Pour the mixture into the loaf pan, sprinkle the spelt flakes on top (if desired) and bake the bread for 60-70 minutes or until a toothpick inserted into centre comes out clean with a few crumbs attached.

Remove from oven and place on a  wire rack to cool completely. Cut into slices and enjoy!



Serving suggestion: Serve hot with a dollop op peanut butter and maple syrup.