Desserts, RECIPES

Cashew & Lemony….. Energy Balls

*Makes 10

INGREDIENTS:

1 cup of raw cashews
1 cup of unsweetened shredded coconut (+ some to roll the energy balls in)
2 tbsp of pure maple syrup
1 tbsp of coconut oil
1 tsp of yellow goldenberry powder (Optional, it however gives them a nice colouring 🙂 )
Freshly squeezed juice (1 small lemon)

DIRECTIVES:

  1. Put all ingredients in a food processor and blend until smooth
  2. Using a 1 1/2 inch scooper
  3. Roll in your hand to form a ball
  4. Lastly roll each ball in some shredded coconut

Keep refrigerated

Enjoy !!!

Cristina for Peas & Peace

Desserts, RECIPES

Soft & Chewy Peanut Butter Cookies *Gluten free

  • Makes 9 cookies, only 6 ingredients and done in 15 minutes !

Ingredients:

270 ml of chick peas (soaked overnight), cooked & drained or if you prefer and easier 1 can (540 ml) of chick peas (drained)
2 tbsp of vanilla
1/4 cup of agave
3/4 cup of creamy peanut butter
1 tsp of baking powder
Pinch of salt

9 roasted peanut halves (optional)

Preheat oven at 350

Blend all of the ingredients in a food processor until smooth. Scoop with an ice cream scooper into balls, lay them on a silicone lined 17 x 12 baking tray, flatten to about 1/2 inch thick and top with a peanut (you may add a chocolate drizzlle if you wish or any other topping).

Bake for 10 minutes.

Let cool and enjoy !!!

*Can keep in the fridge up to 5 days

Cristina for Peas & Peace

Cheeses, RECIPES

Creamy Cashew Based Ricotta

Only three ingredients !

*Makes 2 1/2 Cups

Only 4 ingredients

Ingredients:

1 cup of soaked cashews ( To soak them, the night before, put in a bowl and cover with water)
14 oz or 1 block of 400 grams of firm tofu
Juice of 1 lemon
1/2 tsp of salt or to taste

Drain & rinse the tofu and the cashews

Blend all of the ingredients in a food processor

As simple as that !!!

The ricotta will keep in the fridge for 4 days.

Delicious on a slice of rustic bread, as a cannelloni filling or as a dip with veggies !

Cristina for Peas & Peace

Desserts, RECIPES

Chocolate & Peanut Butter Hearts

*Makes 4 large or 12 small chocolates

INGREDIENTS

  • 1/2 cup coconut oil
  • 1/2 cup unsweetened peanut butter 
  • 3 ounces of 70% chocolate, chopped
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon espresso coffee
  • 1/2 teaspoon of agave

INSTRUCTIONS

  1. Over high heat, bring a saucepan with 2 cups of water to a boil. Add a glass or metal bowl on top of the saucepan to create a double boiler. Melt the coconut oil and peanut butter in the bowl, whisk to combine. 
  2. Add the chopped chocolate and continue whisking until completely melted and combined. 
  3. Remove from heat and add vanilla, coffee and agave, whisk to combine.
  4. Pour the chocolate mixture into silicone molds of your choice, I used a medium size laddle and it worked perfectly.
  5. Cool for 30 minutes, then transfer to the fridge and let firm up for at least 3 hours.

I decorated them with gold powder 🙂

Enjoy !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

Macadamia & White Chocolate Chip Cookies

*Makes 16 cookies

1/2 cup of plant based butter
3/4 cup brown sugar
1/4 cup cane sugar
1 tsp pure vanilla extract
3 tbsp soya milk 
1 1/2 cup pastry flour
1/2 tsp baking soda
1/2 cup vegan white chocolate chips
1/3 cup of macadamia nuts

Heat the oven at 350

In a standing mixer, in a large bowl, cream together the butter and sugars.  mix in the vanilla and soya milk.  sift in the flour and soda and stir until well mixed. Add in the chocolate chips and the nuts and hand mix with a wooden spoon or spatula. Use a 1 1/2 scooper or a tablespoon and drop onto a parchment or silicone mat lined baking sheet, no need to flatten them, they’ll spread as they bake. Place in the oven and bake for 12 minutes.  Remove and let cool for 15 minutes.

Enjoy with your favorite tea or coffee

Cristina for Peas & Peace