Healthy plant-based spiced chocolate tart with figs

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Something really strange has been going on with my Instagram lately — it seems the algorithms have changed (again) and smaller pages such as mine are lagging behind (again) unless they pay to have their posts boosted — sucks for me and my numbers, but it doesn’t mean I’m going to stop posting my recipes and photos; even if it’s only little ol’ me looking at them.

Ladies and gents, I give to you this beautiful plant-based chocolate tart with fresh figs on top. With no added processed sugar, this decadent beauty is the perfect chocolate fix and the best thing is…you could even have it breakfast if you felt like it.

It takes about 30 minutes to put together and about 2 hours to set in the fridge/freezer.

Here’s how I made it:

Ingredients:

For crust:

  • 1 cup of date paste (alternatively, you could soak about 20 dates in warm water, pit them and make into a paste in your food processor)
  • 1 teaspoon of organic coconut oil
  • 1 cup of rolled oats
  • 1 cup of salted pecans (you use any kind of nut you like)
  • 1 teaspoon of cinnamon powder
  • 1 teaspoon of vanilla pods
  • 1 teaspoon of ginger powder
  • 1 tablespoon of honey
  • 1 tablespoon of almond butter

For filling:

  • 2 ripe bananas
  • 1 ripe avocado
  • 1/3 cup of tahini paste
  • 1/4 cup of date syrup
  • 2 tablespoons of honey
  • 1 teaspoon of vanilla paste
  • 1/3 cup of organic cacao powder
  • A pinch of sea salt
  • 1 teaspoon of cinnamon

For topping:

  • Any fresh fruit you’d like.
  • Cashew cream (optional)**

The method to my madness:

  • First things, first. In your food processor, process the oats, cinnamon, ginger, and pecans into a fine flour.
  • Then, add the dates, honey, almond butter and vanilla and process all together until it forms a dough-like ball.
  • Take out the crust dough and with your hands knead it until it becomes nice and sticks together.
  • In a serving plate lined with wax paper, form the ball into a circular crust (or whatever shape you’d like) using your fingers and pressing down firmly. I created a little pool-like dough so the chocolate doesn’t pour out.
  • Place the dough in the freezer to firm up as you make the filling.
  • In a food processor (sorry, you’re going to have to clean it:)), throw together all the filling ingredients and blitz until it’s nice and creamy — taste it and see if you need to add anything (more honey, more cinnamon…)
  • Pour the filling mixture into the dough and put back in freezer to set (for two hours), or overnight in the fridge.
  • To top, you could make a simple cashew cream by placing 1 cup of raw cashews into a bowl with boiling hot water on top and let sit for two hours. Then blitz all together with a hand blender. I like to add two tablespoons of honey, vanilla paste and a little squirt of lime.

 

That’s it. Super simple. Super healthy. Super beautiful. No nasty processed additives that’ll have you feeling terrible after, this plant-based chocolate tart is just what I needed this hectic Sunday!

Since you’re here, why not follow Straight-upBananas on Instagram, too!

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Quick and healthy chocolate pudding bars

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Ramadan. The season of spending your day thinking about food, dreaming about food, cooking food, eating food and contemplating what food you’ll eat tomorrow.

For those of you who know me, you know that an Ahlam who hasn’t slept well or ate well is not a fun Ahlam. My brain gets super foggy…I’m double checking everything I’m writing right now for typos knowing fully well, that months from now I’ll look back at this post and wonder what I was on when I typed it and how any agency every hired me as a copywriter lol. I promise it’s the hunger. And the sleep.

For some reason, though, the only part of my brain that’s still A-Okay during Ramadan, is the part in charge of cooking and thinking of recipes. My culinary creativity just comes alive in Ramadan!

Anyway, long story short, I made these AH-MAZING raw vegan chocolate pudding bars for dessert–they were super easy to rustle together, they taste great and they’re good for you.

If sweet cravings are your thing when you’re fasting, then boy have I got the solution for you!

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Ingredients:

Crust:

  • 1 cup of pitted dates
  • 1/2 a tablespoon of organic coconut oil
  • 1 cup of almonds (walnuts or pecans also work)
  • A sprinkle of sea salt

Pudding:

  • 2 ripe bananas
  • 1 ripe avocado
  • 2 tablespoons of melted coconut oil
  • 2 tablespoons of maple syrup (or honey, date syrup or agave) (add the sweeteners to taste)
  • 3 tablespoons of cocoa powder
  • Strawberries for topping (you could substitute with any fruit, or none at all)

 

How it’s done:

  1. Grab a pan (Whatever shape you want the bars to look in the end) and line it with cling film–this will help you transfer the bars onto a plate to cut without having them crumble.
  2. In a food processor, place all the crust ingredients together and pulse until almonds form a soft meal and the ingredients come together.
  3. Throw the crust ingredients into the pan and press down until the crumbly mixture becomes firm and solid.
  4. Place the crust in the fridge to firm up even further while you make the filling.
  5. In a food processor, mix all the pudding ingredients together until well incorporated and forms a beautiful, silky chocolate pudding.
  6. Pour the pudding over the crust and allow to set in the fridge for at least two hours.
  7. Top with whatever you’d like when serving and cut up into bars.
  8. Enjoy!

 

As far as I’m concerned, there is absolutely no recipe that is set in stone. Go straight-up bananas. Play with it. Add whatever you’re feeling that day! Life’s too short to stick to the stupid rules, especially when it comes to what you want to stuff in your mouth, man.

Just a little heads up, sometimes the dates for the crust can be a bit dry and you’ll find the crust won’t come together–if that’s the case, just add some more coconut oil. If you accidentally add too much coconut oil, then add more almonds to even it out. You got this!

Oh, and since you’re here, why not follow me on Instagram, by clicking this here link?

K.Thanks.Bye.

Easy & healthy spiced chocolate chia seed pudding

There’s just something about going to bed knowing that when you wake up a delicious, healthy and easy breakfast will be sitting there just waiting to greet you. It puts a little spring in my step in the morning when my alarm goes off (and by my alarm, I mean my husband’s).

Last night I whipped out one of my trusty mason jars and a few ingredients I had in my pantry and put together this oh-so-delicious and good for you spiced-chocolate chia seed pudding. It’s so ridiculously simple and good I see no reason why I can’t have it every morning!

Here’s what you’ll need:

  1. 2/3 a cup of organic chia seeds
  2. 2 cups of almond, soy or coconut milk
  3. 1 vanilla pod or organic vanilla bean paste
  4. date syrup or honey to taste
  5. 1 teaspoon of cinnamon powder
  6. 2 cloves
  7. 2 tablespoons of cocoa powder

How to get it done, son:

  • Grab yourself a mason jar or an air-tight container.
  • Dump all aforementioned ingredients in said container.
  • Mix well.
  • Shut container and throw into the fridge.
  • Leave in fridge overnight.
  • In the morning, take out of fridge, plop into bowl and add whatever the heck you feel like adding.
  • Voila! You’re good to go!

You’re going to love this recipe. I promise.

I mean:

  • Chocolate. Check.
  • Cinnamon. Check.
  • Easy recipe. Check.
  • Healthy. Check.
  • Quick. Check.

What more could you possibly want?

Go straight-up bananas with me and give this easy raw, vegan breakfast bowl of goodness a try and let me know how it goes.

Oh, and add me on Instagram!

 

 

Raw vegan spiced-chocolate tart

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The idea for this raw vegan spiced-chocolate tart came to me the other night, while I was sleeping. I kid you not, I woke my husband up and was like: “What if I made a spiced chocolate tart! 😐 ” Needless to say, he doesn’t remember this happening. lol

So the recipe itself has been brewing in my mind for few days now, until finally this morning I decided screw it, what’s the worst that come happen?

I soaked some cashews in water and like a mad scientist, started imagining what ingredients I should put into my tart. And I’ve got to say, I pretty damn pleased with the outcome.

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Cashew soaking time and tart setting time aside, the recipe took me 15 minutes flat to assemble. I’m not even kidding.

Here’s what you’ll need:

Crust:
  • 1 cup of pitted dates
  • 1 cup of almond mill
  • A pinch of sea salt
  • 2 tablespoons of raw cacao powder
  • 1 tablespoon of melted organic coconut oil
  • Organic vanilla extract
Filling:
  • 1 can of full fat coconut milk
  • 1/4 cup of melted coconut oil
  • 1/4 cup of date syrup
  • A pinch of sea salt
  • 3 tablespoons of cinnamon
  • 1/2 cup of raw cacao powder
  • 1 teaspoon of organic vanilla extract
  • 300 gm of soaked cashew nuts (soaked for over 4 hours)
  • Strawberries to top with

Here’s how it’s done, son:

  • First, make the crust by mixing the almond mill, dates, vanilla, seasalt and coconut oil in a food processor until it has a crumbly texture.
  • With one of those pie pans with the removable sides, press the crust mixture down until nice and firm.
  • Then, in a blender blend the rest of the ingredients together on high for 2-4 minutes until mixture is so creamy you want to bathe in it forever.
  • Pour mixture onto the crust and let set in freezer for at least two hours.
  • When you’re ready to serve, decorate with the strawberries and let it set out of the freezer for at least 20 minutes so that it has a nice chewy consistency, not still frozen.
  • Enjoy 🙂

Do you understand how ridiculously simple this recipe is? Yet, it looks, tastes and will make you feel magnificent! I see now reason why you shouldn’t go straight-up  bananas and try this raw vegan spiced chocolate tart right now! It’s friggin good and it’s got no processed crap which means it’s easy on your temple AND you get to satisfy you sweet tooth cravings! Sounds like a win-win to me! No?

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Go ahead, go for it. And if you’ve got any questions ask me in the comment section below.

Oh, and why don’t you follow me on Instagram?

Last day of #EatTheWorldDXB today and I can’t wait to get my hands on an ice cream sandwich from #miloandhectors again!

Ugghh salivating on my screen just thinking about them!

#icecream #icecreamsandwiches #dxb #dubai #dubaifood #dubaifoodfest #food #foodtruck #streetfood #peanutbutter #chocolate #chocoholic #sogood #eatwithme #burjpark (at Eat The World DXB)

These bad boys just got featured on #feedfeed AGAIN! This. This right here is happiness.

My chewy raw cinnamon, coffee and chocolate cashew bars! No refined sugar, no dairy and no gluten. Oh…and lots of flavor. I promise.

#happy #happylife #vegan #raw #rawvegan #veganfoodlovers #bestoftheday #bestofvegan #straightupbananas #yum #gloobyfood #feedfeed #healthy #delicious #chocolate #chocoholic #gelato #dessert #dessertporn (at Dubai, United Arab Emirates)

Healthy, gooey protein brownies

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Today I’ve got another easy, quick and healthy dessert recipe for you brewing right now in the Straight-up Bananas HQ.

I know what you’re thinking. Is she posting yet ANOTHER brownie recipe? My answer to you is ‘yes, God damnit’! I do what I want. And I want brownies in and around my mouth so shush!

This recipe is awesome because it’s not only gluten free, dairy free and sugar free, but also jam-packed with protein and fiber! Perfect for those who like to bulk up on protein (like the mister). This magic ingredient here is that I’m using black-eyed peas to keep the brownies moist since I’ll be using almond and oat flour instead of traditional flour. At this point, I know you think I’ve gone completely bananas, but you’ve got nothing to lose! Go Straight-up Bananas with me and give it a try!


So here’s what you’ll need:

  1. 1 can of organic black-eyed peas
  2. ½ cup of melted organic coconut oil
  3. ½ cup of honey or maple syrup
  4. 2 eggs
  5. 1 tsp vanilla
  6. sea salt
  7. ¼ cup of melted dark chocolate
  8. ½ cup of oat flour
  9. ½ cup of almond flour
  10. ¼ cup of organic cocoa powder
  11. ½ tsp of baking powder 
  12. ½ cup of organic chocolate chips

Here’s how it’s done, son:

First, place the black-eyed peas, coconut oil, honey, eggs, vanilla and sea salt in a blender and blitz until very smooth (No lumps)

Then, sift together the oat flour, baking powder, cocoa powder and almond flour together and mix with the wet mixture until well incorporated.

Then, mix in the melted chocolate.

Place in a baking tray and top with chocolate chips.

Bake for 20-30 minutes (until the mixture has juuuuust set but is still a bit gooey in the centre.

Let cool and then cut up into cubes.

Voila! There you’ve got it! Easy, healthy chocolate chip brownies that are not only good for your body but absolutely delicious!

Go Straight-up Bananas and give them a try. THEN, follow me on Instagram please by clicking here.