10.9.16

Healthy Vegan Chocolate Nutella Hearts Recipe





If you are anything like me you will looove this recipe. I grew up in France eating lots of Nutella and stopped eating it as a teenager as I knew it was bad for me. That was until I found healthy vegan nutella recipes and now healthy Nutella is back in my life :) I love eating it on toast or with banana but also make some recipes with it like these Nutella filled chocolate hearts that taste a lot like Ferrero Rochers. Enjoy xxx
Chocolate Nutella Hearts- raw, vegan, DF, GF: (they can be made in normal cups/ moulds too)
  • 1/3 cup of coconut oil;
  • 1/3 cup of raw cacao powder;
  • 3 tbps of maple syrup;
  • 1/2 cup of healthy nutella (recipe below);
  • 1/4 cup of hazelnuts whole;
  1. Once you have made your nutella (recipe below) mix in the melted coconut oil, cacao and maple syrup;
  2. Put one layer of raw chocolate at the bottom of your moulds then a spoon of nutella, a whole hazelnut and another layer of raw chocolate;
  3. Leave in the freezer to set, take out 5 minutes before serving. 


 Healthy Vegan Chocolate Hazelnut Butter aka nutella: 

  • 1 cup of hazelnuts;
  • 1/4 cup of maple syrup;
  • 3 tbsp of cacao powder;
  • 1 tsp of vanilla powder;
  • 1 tbsp of water;
  • pinch of salt;
  1. Roast hazelnuts in the oven 10 minutes and remove the skin once cooled down rubbing with a paper towel;
  2. Mix the hazelnuts in a food processor until it becomes a soft paste;
  3. Add in the cacao, vanilla, maple syrup, water and pinch of salt and mix it further;
  4. Keep it in the fridge for up to 2 weeks. 


7.9.16

Matcha Bliss Balls Recipe


Sorry I have not been posting much on my blog. I have been busy studying a Master of Nutrition, taking care of my twins and also took a holiday to France!

I have posted lots of new recipes on my Instagram and Facebook page. (make sure you follow me on IG!) so I thought I would post some of these recipes on here.

So first up, Matcha Bliss Balls!! I loved them so much and even my sister who doesn't like matcha lattes enjoyed them. I guess they have the matcha flavour without being too bitter.







Recipe:
  • 1 cup of raw cashews;
  • 1 1/2 cups of shredded coconut;
  • 3 tbsp of maple syrups;
  • 2 tsp of matcha powder;
  • 2 tsp of vanilla powder;
  • 3 tbsp of melted coconut oil;
Mix all the ingredients in a food processor et voila! roll into matcha or dessicated coconut once cooled down in the fridge or freezer. 

Keeps one week in the fridge.



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