Have a healthy day! We wanted to do some healthy sweets and this lovely cake is both yummy and healthy, with lots of dried fruit and nuts. And further down we give you recipes for easy to make delicious dried fruit balls.
Luxurious Vegan Chocolate Cake with Raspberry and Pomegranate
Make a small and cute one and serve it in tiny pieces, preferably with extra raspberries and pomegranate.
About 8 pieces
- 150 g cashew nuts
- 150 g dates
- 1 tablespoon water
- 6 tablespoons coconut flour (ground dried coconut)
- 200 g dark chocolate 54-70 %
- 6 tablespoons coconut cream
- 1 tablespoon coconut oil
- 250 g raspberries
- 1 pomegranate
- Tempered chocolate for garnishing
Blend nuts and dates in a blender. Add the water and the coconut flour. The dough should have a solid consistency without being powdery. If it’s pulpy, add more coconut flour, and if it’s too crumbly, add a few drops of water. How much water you’ll need depends on the size of the dates. Put a baking paper on a tray. Put a cake ring around 15 cm in diameter on the baking paper and press out the mass into an even shell in the mold.
Chop the chocolate finely, put it in a bowl and warm it up a bit in a microwave. It doesn’t need to melt completely. Boil the coconut cream and pour it over the chocolate. Stir until all of the chocolate has melted and add coconut oil. If all of the chocolate doesn’t melt, put it in the microwave for a few more seconds. Pour the into the cashew shell. Put the cake in the fridge or let it stand in cool room temperature over the night. Garnish with tempered chocolate, raspberries and pomegranate seeds. Serve the rest of the raspberries and pomegranate seeds on the side. We made the chocolate strings by painting a thin layer of tempered chocolate on thick plastic film, drawing a combing tool through the chocolate, and letting it chill down curved up inside a glass.
- 1 cup oats
- 3 tablespoons cocoa
- 2 tablespoons coconut oil
- 3 tablespoons tahini (sesame paste)
- 2-3 dates
- 2 tablespoons honey
- 3-4 tablespoons unpeeled sesame to roll the balls in
Quickly blend together oats, cocoa, coconut oil, tahini, dates and honey. Pour out sesame on a plate. Mold the paste into balls and roll the balls in the sesame.
Apricot Balls with Coco
Fine, tasty, yellow energy balls.
Around 40 pieces
- 200 g cashew nuts
- 10 dried apricots
- 100 g dried fruit mix like pineapple, papaya and melon
- ½ cup grated coco + ½ cup to roll the balls in
- ½ lemon, the finely grated peel and ½ tablespoon lemon juice
- 1 tablespoon honey
- 1 tablespoon coconut oil
- 100 g white chocolate
Roughly chop the nuts and put in a bowl. Soak the apricots in water for 10 min. Slice the apricots into smaller pieces and blend apricots, dried fruit, coco, lemon peel, lemon juice, honey and coconut oil. Then mix the paste by hand with the cashew nuts. Roll the paste into balls and put on a tray covered with baking paper. Pour grated coco on a plate. Chop the white chocolate and melt it carefully in the microwave. Stir every now and then so that it doesn’t get burnt. If white chocolate gets too hot, it crumbles and cannot be melted. Take some chocolate in your palm and roll a ball in it, the immediately roll it in the coco. Repeat.