The Easter weekend is here and that usually means indulging in lots of sweet and savoury treats (I won’t mention the chocolate egg I’ve already eaten…) so I decided to experiment in the kitchen with some of my favourite ingredients and that’s how Chocolate Almond Butter Strawberries were born!
The sauce is perfect for dipping all sorts of fruit in, and if there is any left over you can spread it out on a baking sheet, sprinkle over sea salt and pop in the freezer to harden, it makes the most deliciously rich chocolate to add to breakfast bowls or melt into porridge…
- 50g almond butter
- 25g raw cacao powder
- 25g raw maple syrup
- 5 tbsp of milk (I used coconut)
- 250g strawberries
Add all of the ingredients to a heat proof bowl, except for the milk and strawberries, and put over a pan of simmering water (make sure the bowl doesn’t touch the water underneath). Keep stirring as the sauce starts to melt together, add a tablespoon of milk and stir. Repeat until the sauce is lovely and thick then remove from the heat.
Dip the strawberries in the sauce and sprinkle with your favourite toppings, I used crushed pistachios, sesame seeds, raw fruit powder and coconut.
Pop in the fridge to set the sauce, although it will still remain buttery so won’t harden like normal chocolate. Or eat straight away while they’re still warm!
By Izzy Reuss
Founder of mygoodnessberlin
Our bodies are incredible and have the potential to feel great! I know this because I have experienced the transformation from feeling just “good” to feeling great on my journey to a clean, plant based lifestyle. I think sometimes we can become satisfied with feeling good, so we don’t work towards going further and achieving greater things… actually our bodies are capable of so much more than we are aware of. This crumble is full of goodness so you can feel GREAT after a delicious dessert!
You will need:
- 1 red apple
- 2 tsp cinnamon
- 1/2 cup sultanas
- 1/2 cup blueberries or blackberries
- 1/2 cup of dates (pitted)
- 1/2 cup almonds
- 1/2 cup oats
- 1/2 cup Almond milk (Coconut milk also works)
This is super simple. Cut the apple up into chunks and put them in a pan over a medium heat and pour boiling water over, not too much, just enough to cover it all, then stir in the cinnamon. I like to cover the pot as the apple softens much faster, this way it should take 7 – 10 mins. While you’re here preheat the oven to 180°C.
While that is cooking, roughly chop the almonds, the dates (this is a little sticky so you can use a blender if you like) and mix them together in a bowl. Add the oats and the milk and mix. This is your crumbly bit.
Once your apple is nice and soft you drain out the water, fill your oven friendly dish and mix in the blueberries and sultanas. Of course you can just leave it as apple crumble if you like but I love adding berries or rhubarb. You can get creative. Then spoon your mixture on top to cover your fruit.
Pop it in the oven then leave it to cook for 20 minutes. Obviously if you make a much a bigger one it may need a little longer but you are aiming for it to look nice and crispy on top. That’s literally it, it takes about 15 minutes to prepare and it tastes so good! You can serve it up as dessert, or I like having it for breakfast because it’s so full of wonderful energy giving goodness!
Thanks Izzy for sharing this amazing recipe! x
When I’m craving something sweet, I always try and have a batch of blissballs stored in the fridge. I keep leftovers in the freezer and take a few out at a time so I have them to munch on when I’m ready for a super quick snack!
This recipe is only made up of four ingredients, and I’d say they are pretty much store cupboard staples so I’ll bet you’ll have them ready to go!
Here’s how I made them…
- 100g of cashews
- 100g of dates
- 100g of blueberries
- 50g of desiccated coconut
Add the cashews to a food processor and blitz until a fine crumb, then add all of the other ingredients and process until a sticky dough form. You might need to scrape down the sides to help the dough stick together.
Next take out spoonfuls of the mix and shape into balls, pop into the fridge to firm up and then snack away! I covered mine in Arctic Power Berries raw pressed blackcurrant powder and extra coconut.
They can be stored in the fridge or freezer.
Makes about 14.
I love adding avocado to smoothies, it creates a really creamy and smooth texture which tastes amazing!
I used to be wary about eating avocados because of the high fat content and all of the scary myths associated with consuming too much fat, but I discovered that not all fat is bad for you! In fact, avocados are made of mono-unsaturated fats which can aid a healthy lifestyle and actually act as a ‘nutrient booster’ by helping us absorb more nutrients when eaten with other fruit.
- 1 banana, frozen and chopped
- 5 strawberries, ideally frozen
- 1/2 avocado
- 1 tbsp of oats
- 1 tsp of maple syrup
- 1/2 cup of milk (I used coconut)
Simply blend together until thick and creamy, add more milk to make it thinner if you prefer. I topped mine with granola, fruit, seeds and coconut.
This is such a quick and simple curry to make, it’s ideal for a mid-week dinner and easy to make extra and save for lunch the next day. It’s also great to freeze, which is always good knowing you’ve got a tasty and nutritious meal ready to dive into when time’s short!
The best part of the curry is adding the lime. It’s such an important part of this dish, it really brings the flavours to life – so don’t skip that bit!
Here’s how I made it…
- 400ml tin of coconut milk (I used the reduced fat version)
400g chickpeas, cooked
- 1 aubergine
- 1/2 red pepper
- 200ml of stock (chicken or vegetable)
1 clove of garlic, crushed
- 1 tsp of chopped ginger
- 1 tsp of ground cumin
1 tsp of garam masala
- 1/2 tsp of turmeric
- 1 tsp of chilli flakes
- 1 tsp of tamari (soy sauce)
- 1 tsp of maple syrup
- juice of half a lime
- ground black pepper to season
- handful of fresh basil
In a medium pan, add the coconut milk, garlic, ginger and stock. Dice the aubergine and red pepper into small cubes and stir in. Next add the dry spices (cumin, garam masala, turmeric and chilli flakes) and stir well. Leave to simmer for 10 minutes.
Drain the chickpeas and rinse, add to the pan with the tamari sauce and maple syrup and leave to cook for a further 5 minutes. Just before serving, squeeze in the lime juice and season with ground pepper.
Serve with rice and garnish with fresh basil.