Tag Archives: almonds

Inspirational Friday: Raw vegan fig and nut cups

Raw vegan nut and fig cups with bananas | Rohkost, vegane Nuss und Feigen Küchlein mit Bananen

Hallo und einen wunderschönen Freitag Morgen! Es ist kaum zu glauben aber auch hier in Deutschland ist nun endlich der Sommer angekommen mit knackig heißen 30°C. Ich kann es kaum erwarten endlich wieder baden zu gehen.
Die kleinen, veganen Rohkost Küchlein wollte ich euch allerdings nicht vorenthalten, falls ihr einen schnellen Snack für’s Wochenende braucht. Voller gesunder Fette, ohne Kristallzucker und super reichhaltig. Also perfekt für ein wenig Energie zwischendurch, gerade wenn man lernen muss. Das Gehirn braucht Nahrung ;-) Und sie sind super schnell gemacht.
Das Rezept zu diesen Babies findet ihr auf dem Blog The Gratitude Project meiner lieben Freundin Ange. Für sie habe ich dieses Rezept erfunden.

Also probiert’s aus und habt ein tolles Wochenende …


Hi and a wonderful Friday morning! It seems almost unreal, but finally summer has arrived here in Germany with melting 30°C. I can’t wait to go swimming again.
I really wanted to share those little raw, vegan cups with you, before you go into your well deserved weekend. They’re super rich, full of healthy fats and without refined sugars. So perfect for some energy, especially if your studying. Your brain needs food ;-) And they’re super easy and fast to make.
You can find the recipe for these babies over on my dear friend Ange’s Website The Gratitude Project. I created this recipe for her. She’s a beautiful australian babe by the way :-)

So try ’em out and have an amazing weekend…


How to make vegan Nutella

image005-1 image002-1 image003-1 image004-1 image006-1 image007-1 image008-1 image001-1

Hierfür braucht man keine großen Worte. Geröstete Nüsse mit Schokolade. Punkt.

You don’t need big words for this one. Roasted nuts with chocolate. Period.

Recipe (Yields one jar of Chocolate Cream)

What you’ll need

1 1/2 cups of nuts (I used almond for my almond-chocolate spread and hazelnuts for the hazelnut-chocolate spread)
2 Tbsp. Honey or Maple Syrup (whichever you prefer)
1 pinch of salt
1/4 -1/2 cup of Oil (Sunflowerseed or Coconut) – This liquidifies the spread, so the more you use the more liquidy it will be
1-2 tsp. Cocoa powder

What you wann do
1. Roast the nuts in the oven for about half an hour on 100°C / 212 °F
2. If you used hazelnuts you need to peel of the skin after they’ve been roasted in the oven. As you can see on the pics the skin will almost come of by itselfe.
3. Crush up th nuts if you’re not using a fancy food processor ;-) With whatever you got. I used a wooden Ice crusher.
4. Mix all the dry ingredients throughout the crushed nuts.
5. Ad the oil to the dry mixture and place in food processor until smooth texture appears. Or- as I did – use  your hand blender and blend away. You might need to add some oil through the process if to sticky.

The spread is best kept in the fridge for up to two weeks. But really I only lasts me toughly one week ;-)

My recommendation: Eat as is with a spoon!

Raw vegan alternative: Don’t roast the nuts but put in dehydrater. And instead of the vegan but not raw sweetener option Maple Syrup use stevia.