Tag Archives: raw vegan

Raw Vegan Brownies

Raw Vegan Brownies, LeBoer

Ein rohes Rezept zu finden das tatsächlich schmeckt und einfach ist, hätte ich mir nicht so einfach vorgestellt. Aber als ich ein Bild der rohen Brownies gesehen hatte, musste ich sie einfach mal ausprobieren. Ich war total überrascht. Sie schmecken wirklich nach kalten Brownies und sind so gut, das ich sie schon ein paar mal gemacht habe. Und außerdem…wer mag nicht ein Rezept mit mit nur 4 Zutaten und 3 Arbeitsschritten. Genau! Simple, dass perfekte Rezept für mich.
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Finding a raw recipe, which actually tastes good and is so easy to accomplish, I never thought that would be so easy. When I first saw a picture of raw brownies I knew I had to try these. It took me by surprise. They really taste like cold brownies, I already had to make them several times. And anyway…who doesn’t like a recipe with only 4 ingredients and 3 steps to get there. Right! Simple, that’s just the perfect recipe for me.

Recipe (yields 6 cupcakes or a small brownie tin)

What you’ll need

1 cup walnuts
1 cup almonds
10-20 dates (depending on how sweet you want it, of course I used 20, dah!)
2 Tbsp cacao

What you wanna do
1. Place all ingredients in a food blender and blend away until a fine crumbly texture occurs
2. With your fingers, press the mixture firmly into the muffin form or brownie tin
3. Stick in fridge to assure it gets nice and firm

Once you take it out of the fridge, you’ll be able to cut the muffins/brownie without them falling apart.

Thanks so much for reading!

Unterschrift_Elisa_Herz

How to make vegan Nutella

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

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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.

How to make Buckwheat Granola – sugar free, gluten free

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Zum Frühstück esse ich normalerweise nur Früchte. Hauptsächlich Bananen, Äpfel, Säfte oder Smoothies. Aber manchmal – vor allem an Wochenenden – habe ich Lust auf etwas Knuspriges. Zum Glück gibt’s Buchweizen. Es ist wahnsinnig lecker gemahlen als Brei zum Frühstück oder eben auch als Müsli. Ganz einfach nur so. Mit etwas Zimt, Honig oder Ahornsirup und Reismilch. Einfach. Super lecker.

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Usually I solely eat fruits for breakfast. Mainly bananas, apples, juices or smoothies. But sometimes especially on the weekends I grave somethig crunchy. Good think buckwheat exists. It’s amazing grounded in exchange for oatmeal or as a granola. Really simply like this. With some honey or mapel syrup, rice milk and cinnamon. Simple. Amazing.

Recipe (yields 400 g / 0,88 lb granola)

What you’ll need
400g/0,88 lb buckwheat
1/2 cup mapel syrup or honey
1/4 cup coconut oil
1 tsp. Cinnamon

What you wanna do
1. Add all ingedients in bowl and mix throughout.
2. Place the mixed ingredients on a lined baking tin and bake in the oven for approx. 1 hour at 100 °C/ 212 °F
2. After you’ve baked the buckwheat, let cool for about 20 min.
3. Store in airtight container so it’ll last you for some weeks.