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Banofee style raw verrines - 5 ingredients

Banofee style raw verrines - 5 ingredients

Do you know the Banofee tart? This is a typical English dessert made with bananas, caramel, chocolate and cream, placed on a cookie crust. 

I propose here a version without refined sugar, raw, entirely vegetable, without gluten or dairy products! It remains sweet, super creamy and as decadent as the original version!

Quick to prepare, it contains only 5 all-natural ingredients and lends itself well to a beautiful presentation in a glass, enough to impress your guests during the receptions of the fast approaching holiday season!

 

Banofee style raw verrines - 5 ingredients

Makes 6 verrines

Preparation: 20 minutes

 

 

Ingredients

 

Preparation

  1. Place the maple syrup, almonds and dates in a food processor and mix well until a grainy, slightly sticky texture is obtained. Place this preparation at the bottom of the verrines.
  2. In a bowl, mash 3 bananas with a fork, then stir in 2 tbsp of hazelnut butter. Mix well until homogeneous and place this preparation in the verrines, on the almond crust.
  3. Cut a banana into slices, then in half and place the halved banana slices in the verrines on the banana-hazelnut cream.
  4. In a bowl, mash the last 2 bananas with a fork, add 1 tbsp of hazelnut butter and cocoa powder. Mix until well blended. Place this chocolate cream in the verrines. 
  5. Garnish with sliced ​​bananas for garnish.
  6. Store in the refrigerator until ready to serve. 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Sand rose with grilled coconut - 4 ingredients

Sand rose with grilled coconut - 4 ingredients

Let's talk about sweets. Treats tend to get a bad rap in the health world, but I strongly believe that treats should be part of a balanced diet! I have no shame in enjoying a treat every now and then.

My best advice? Make your own sweet snacks and desserts! Healthy, natural, nutrient-packed ingredients may be the only ingredients in these desserts. With such treats, I can enjoy them while still feeling good about the food I feed my body with!

Concrete example: these sand roses!

The only four ingredients in this dessert are almonds, coconut, chocolate chips, and hazelnut butter. They're healthy ingredients, giving me energy, protein, and a ton of nutrients that make me feel great when I nibble on this homemade treat. Treat your taste buds and your body!

 

These Coconut Almond Sand Roses are so easy to make - you only need four ingredients and they are so delicious! No one will guess that they are vegan and gluten free.

Sand rose with grilled coconut - 4 ingredients 

Makes 18 servings
Preparation 10 minutes
Cooking 5 minutes
Refrigeration: 30 minutes

 

Ingredients

 

Preparation

  1. Line a baking sheet with parchment paper, set aside.
  2. In a medium glass bowl, place the toasted coconut and salted almonds.
  3. In a small pot, melt the chocolate over low heat, stirring regularly. Add the hazelnut butter and stir to combine well. 
  4. Pour the chocolate mixture into the bowl and toss to coat the almonds and coconut evenly.
  5. Using a tablespoon, drop the mixture onto the baking sheet in individual portions. 
  6. Place in the refrigerator to set the chocolate.
  7. Enjoy!
  8. Store in an airtight dish for a week or a month in the freezer.

 

 

Caroline
President Hippocrate Bio

 

Chocolate chickpeas - 2 ingredients!

Chocolate chickpeas - 2 ingredients!

Here's a great, nutritious treat flavored snack with just two ingredients! Nut-free, it is perfect for our children's lunchbox and for those who don't like chickpeas ... they will surely become fans thanks to this recipe!

 

Chickpeas are an excellent source of protein and fiber, which will keep you full for a long time and promote intestinal transit. For its part, dark chocolate provides you with magnesium, this nutrient that helps improve mood and your quality of sleep. Suffice to say that you have only good reasons to let yourself be tempted by this little treat!


Chickpeas are dry roasted to be crisp, crunchy and low in fat. Then coated with delicious 70% dark chocolate, to bring the decadent sweetness and contrast of textures with its smoothness.

This recipe is vegan, oil-free, no added sugar, gluten-free, nut-free, seed-free, and suitable for healthy, plant-based, nutrient-dense diets.

 

Modifications according to your desires!


The beauty of this 2 ingredient recipe is that it adapts endlessly! It is therefore a basic recipe, which you can make with multitudes of varieties.

Here are some ideas that I like:

Let yourself be guided by your imagination and be creative!



Chocolate chickpeas - 2 ingredients! 

INGREDIENTS


3 cups of Chickpeas cooked, rinsed, drained, organic
1 cup of 70% dark chocolate chips organic and fair


INSTRUCTIONS

  1. Preheat the oven to 350F.
  2. Drain and rinse the chickpeas then spread out flat on a baking sheet lined with parchment paper.
  3. Bake for about 50 to 60 minutes, stirring every 15 minutes, until thoroughly dry and crisp.
  4. Place chocolate in a heatproof bowl.
  5. Take the chickpeas out of the oven and place them in a bowl with the chocolate, stirring. The heat of the chickpeas will melt the chocolate.
  6. Place the chocolate chickpeas on a baking sheet lined with parchment paper using a tablespoon and refrigerate to set.
  7. Store in the refrigerator in an airtight container for 4 days. 

 

Bon appétit!

 

Caroline
President Hippocrate Bio

Carrot and Pear Squares

Carrot and Pear Squares

Garnished with ripe carrots and pears, coconut flour and walnuts, these squares are a healthy and delicious way to start your day! 

 

Carrot and Pear Squares

 

Makes 16 squares
Preparation: 15 minutes
Cooking: 20 minutes

 

Ingredients

 

Preparation

  1. Preheat the oven to 350F.
  2. In a food processor, crush the nuts until coarse, set aside.
  3. In the food processor, crush the spices, flour, baking soda and baking powder. 
  4. Add the nuts, carrots, pears and syrup. Pulse to obtain a homogeneous texture.
  5. In a 9 x 13-inch pyrex dish lined with parchment paper, pour the preparation. Cook for 18-20 minutes.
  6. To serve. Store in an airtight dish for 4 days in the refrigerator or 1 month in the freezer.

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

Pumpkin muffins

Pumpkin muffins

Naturally sweet and really delicious, these muffins are a really easy and delicious way to bake pumpkin this fall! Good little muffins that can be enjoyed for lunch, snacks or desserts! 

 


Pumpkin muffins 

Makes 12 muffins
Preparation 20 minutes
Cooking 25 minutes 

 

INGREDIENTS

  • 1/2 cup of forganic coconut arine 
  • 1 1/2 cups gluten free flour
  • 1 C. gluten-free baking powder
  • pinch of salt
  • 1 tbsp ground cinnamon 
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
WET INGREDIENTS
  • 1/2 cup pure maple syrup
  • 2 flax eggs or 1 small mashed banana
  • 1 c. lemon juice
  • 1/4 cup of melted coconut oil
  • 1/4 cup of coconut milk
  • 3/4 cup of pumpkin puree

STEPS

  1. Preheat the oven to 350 ° F. Line 12 muffin cups with paper cups. Put aside.
  2. In a bowl, combine the dry ingredients and set aside.
  3. In another bowl, combine all the wet ingredients. Pour over the dry ingredients and stir well. Do not over mix to avoid the muffins being too hard. 
  4. Garnish the molds with the dough, then bake for 25 minutes. Let cool completely.
  5. Keep for a week in the refrigerator in an airtight container, or in the freezer for a month.

 

Note: You can incorporate 1/2 cup of walnuts or chocolate chips  to the dough for a more gourmet version!

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Brownies with coconut flour and walnuts

Brownies with coconut flour and walnuts

Rich and tender, these coconut flour brownies are the perfect choice for you if you are on a gluten-free, all-plant-based diet or, if you're like me and just want to feast on healthy foods filled with flavors! Rich in fiber and gluten-free thanks to coconut flour, these brownies will satisfy your cravings for sweets and will keep you full for a long time since coconut flour is high in fiber and protein while having a low glycemic index.

 

Treat yourself!

Brownies with coconut flour and walnuts

Makes 12 large brownies
Preparation 10 minutes
Cooking 30 minutes 

 

Ingredients

 

 

Instructions

  1. Preheat oven to 350 degrees F. Line an 8 "x 8" glass pan with parchment paper.
  2. In a small pot, melt the coconut oil over low heat.
  3. In a large bowl, combine cocoa powder and melted coconut oil. Add the flax eggs or banana with an electric mixer until well blended.
  4. Add maple syrup and vanilla extract.
  5. Mix again until combined.
  6. Add the coconut flour and salt and mix again until the dough is well combined.
  7. Stir in the nuts and chocolate chips. Distribute evenly in the prepared pan.
  8. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
  9. Let cool on a wire rack and when cool to room temperature, remove from pan and cut into 12 squares.
  10. Store for one week in the refrigerator in an airtight container.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Crunchy chocolate bites

Crunchy chocolate bites

For a sweet snack that will satisfy your chocolate cravings, try this super easy and quick recipe!

Filled with nuts and seeds, these bites will keep you full until your next meal. Noistte butter and dark chocolate make them super decadent and nourishing!

They only contain 6 ingredients and you can adapt them according to what you know at hand or even according to your desires! (Just keep the same proportions as the almonds and pumpkin seeds.)


Try for example these combinations:

Crunchy chocolate bites

Makes 8 bites
Preparation 5 minutes
Cooking 5 minutes
Refrigeration 30 minutes 

 

Ingredients

1/3 cup of'' natural organic almonds (or other nuts of your choice)
1 / 4 cup of organic european pumpkin seeds 
1 tablespoon of pure maple syrup
2 teaspoons of melted coconut oil
2 tablespoons of 100% natural hazelnut butter
70 grams of 70% organic and fair trade dark chocolate

 

Preparation

  1. Roughly chop the seeds and nuts, then set aside.
  2. Over low heat on the stove, combine the maple syrup, coconut oil and hazelnut butter.
  3. Stir continuously until melted and well combined.
  4. Add the chocolate to the mixture on the stove.
  5. Stir until the chocolate is melted and combined.
  6. Remove from the heat and pour into the nut / seed mixture.
  7. Mix until well combined.
  8. Pour into small silicone molds or muffin cups lined with paper cups. You can also pour it into a small square mold lined with parchment paper.
  9. Put in the refrigerator to harden the chocolate.
  10. Store in an airtight container in the refrigerator.
  11. Unmold or cut into pieces and enjoy!

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Blackberry, Orange and Almond Scones

Blackberry, Orange and Almond Scones

Enhance your tea with these scones with delicate aromas of orange and almonds. Fluffy blackberries provide a sweet touch and are loaded with vitamin C and antioxidants, helping to protect you from inflammation. Thanks to millet and almond flours, these scones become a food dense in nutrients, good fats, proteins and a low glycemic index, which will keep your appetite satisfied! 

Blackberry, Orange and Almond Scones 

Makes 6 scones
Preparation: 15 minutes
Cooking: 20 minutes

 

Ingredients 

  • 2 cups of almond flour
  • 1/2 cup millet flour
  • 2 tbsp of pure maple syrup
  • 1 tsp gluten-free baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp melted coconut oil
  • 2 flax eggs
  • 1,5 tsp pure vanilla extract
  • Zest of 3 oranges, grated
  • 3/4 cup blackberries
  • 1/2 cup oforganic natural almonds trenches

Preparation

  1. Preheat the oven to 375F. Place a sheet of parchment paper on a baking sheet, set aside.
  2. In a medium bowl, combine the 2 flours, baking powder, cinnamon and salt. In another bowl, combine the flax eggs, maple syrup, coconut oil, vanilla and orange zest.
  3. Add the liquid mixture to the dry mixture while stirring. Gently fold the blackberries into the dough. 
  4. Place parchment paper on the counter and place the dough on it and roll out the dough into a circle 3 cm thick. 
  5. Cut the circle in half, then cut these halves into 3 wedges, creating 6 pieces.
  6. Place the scones on the prepared baking sheet and sprinkle with the sliced ​​almonds, press lightly with your fingers so that they adhere to the dough. 
  7. Bake and cook for 18-20 minutes, until golden brown. 
  8. Let cool for a few minutes before serving.
  9. Store in an airtight container in the refrigerator for up to two days.

 

Bon appétit!

 

Caroline 
President Hippocrate Bio

 

Chocolate slices with caramel and hazelnut butter

Chocolate slices with caramel and hazelnut butter

Creamy and decadent hazelnut butter chocolate slices that will bring you a feeling of well-being thanks to the magnesium of cocoa and the adaptogenic effects of aswhaganda! 

Keep in the freezer at all times for a quick treat!

 

Chocolate slices with caramel and hazelnut butter 

Makes 12 pucks
Preparation: 30 minutes
Cooking: 2 minutes 

 

Ingredients

Chocolat
  • 3/4 cup plus 2 tbsp coconut oil
  • 3/4 cup cocoa powder
  • 1/3 cup plus 1 tbsp maple syrup
  • 1/4 teaspoon sea salt

Caramel filling

  • 5 pitted medjool dates soaked in boiling water for 10 minutes
  • 1 tbsp of 100% natural hazelnut butter
  • 1 teaspoon of vegetable milk
  • 1/4 tsp natural vanilla extract

Hazelnut butter filling

  • 1 / 4 cup of hazelnut butter
  • 1,5 tbsp maple syrup
  • 1 tsp ashwaganda powder (optional or you can replace it with spirulina)

 

Preparation

  1. Line a muffin pan with paper trays.
  2. For the chocolate: In a small saucepan over low heat, melt the coconut oil, maple syrup, cocoa and salt. It takes about 2 minutes. Remove from fire.
  3. Place 2 tablespoons of the chocolate mixture in the molds lined with paper cases. Place in the freezer for 5 minutes to set the chocolate. Keep the rest of the chocolate aside.
  4. For the caramel: Squeeze dates to remove water and finely chop. In a small bowl, combine the dates, hazelnut butter, vegetable milk and vanilla. Add the dates and mix. Put aside. 
  5. For the hazelnut filling: In a bowl, combine the hazelnut butter, maple syrup and ashwagandha. On a sheet of parchment paper, form 12 small rounds, about the size of a $ 2 coin, with 1,5 tsp of the mixture. 
  6. Place the small slices of hazelnut butter in the center of each of the chocolate bases, taking care not to touch them to the side of the paper boxes. Add half a teaspoon of caramel on the slices of hazelnut butter. 
  7. Add the remaining chocolate to each round, about 4 tbsp per round. 
  8. Place the slices in the freezer to harden, about 10 minutes, then enjoy!

Store in an airtight dish in the freezer for up to a month, they can also be stored in the refrigerator. 

 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio

 

 

 

Banana, raisin and chocolate muffins

Banana, raisin and chocolate muffins

Fluffy, healthy, nut-free muffins and therefore perfect for the lunchbox! Pssst! With raisins and chocolate chips, gustatory pleasure guaranteed because each bite turns out to be a surprise!

 

Banana, raisin and chocolate muffins

Makes 12 muffins  
preparation: 10 minutes
cooking: 22 minutes 

Ingredients 

  • 1 flax egg
  • 3 large ripe bananas 
  • 1/2 cup applesauce 
  • 1/4 cup pure maple syrup
  • 3 tbsp of melted coconut oil
  • 1 tsp pure vanilla essence
  • 1 tsp gluten and aluminum free baking powder
  • 1/2 teaspoon baking soda 
  • 1 1/3 cups gluten free flour 
  • 1 / 4 cup of organic sultana raisins 
  • 1 / 4 cup of 70% organic and fair trade chocolate chips

 

Preparation

  1. Preheat the oven to 375 degrees F and place paper trays in the pan, or use melted coconut oil to oil the molds. Put aside.
  2. In a large mixing bowl, lightly whisk the flax egg. Add the bananas and mash well. Add the applesauce, maple syrup, oil, vanilla, baking powder and baking soda.
  3. Whisk to combine. Add the raisins and chocolate chips and mix well.
  4. Add the flour and stir gently until well incorporated. Do not over mix otherwise the muffins will be hard.
  5. Fill each opening almost full with batter (I used a regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the muffins cool for about 5 minutes, then transfer to a cooling rack to cool completely.
  7. Store in the refrigerator in an airtight dish for a week, freezes. 

 

Bon appétit!

 

Caroline

President Hippocrate.Bio

 

Raw hazelnut cookies - 3 ingredients - 5 minutes

Raw hazelnut cookies - 3 ingredients - 5 minutes

Believe it or not, these cookies are ready in under 5 minutes and contain only 3 ingredients! The healthy ingredients they are made of allow you to enjoy them any time of the day. Let yourself be tempted by their irresistible flavor of hazelnuts and their melting texture!

As a bonus, they can be adapted to your children's lunchbox by simply replacing the hazelnut butter in them with sunflower seed butter.

 

Raw hazelnut cookies - 3 ingredients - 5 minutes 

Preparation: 5 minutes
Makes 12 small cookies

 

Ingredients

Preparation

  1. In a bowl, mix the hazelnut butter with the maple syrup until you obtain a shiny paste. 
  2. Add the coconut flour and mix. Use your hands as needed and form a ball.
  3. Take about 1 tsp of the dough and form a small ball of the dough with your hands. 
  4. Place on a plate, repeat until you have used up the dough in the bowl.
  5. Using a fork, press each ball of dough to leave a mark on it and form a small, flat cookie. 
  6. Place in the refrigerator for 5 minutes and enjoy! 

 

Note: You can make them even more decadent by dipping them in melted chocolate before placing them in the fridge, simply melt some chocolate in a bain-marie and dip each cookie in the chocolate before placing in the refrigerator!

 

Note: For a nut-free version suitable for the lunchbox, replace the hazelnut butter with sunflower seed butter. 

Cranberry, orange and almond muffins

Cranberry, orange and almond muffins

Filled with fresh cranberries, these muffins have a lovely bright orange color thanks to the fresh oranges they contain. Both soft and light, almonds give them a touch of sweetness and crunch that balances the tangy side of cranberries. 

Take advantage of Thanksgiving to serve them to your family! 

 

Cranberry, orange and almond muffins 

Makes 12 muffins
Preparation: 10 minutes
Cooking 30 minutes 

 

Ingredients

1 cup fresh cranberries, halved
1/2 cup pure maple syrup
2 tbsp grated orange zest
2 cups of gluten-free flour (here almond flour)
2 tsp gluten-free baking powder 
pinch of salt
1/2 cup melted coconut oil
1/2 cup freshly squeezed orange juice
2 flax eggs
1/2 cup oforganic natural almonds hachées 

 

Preparation

  1. Preheat the oven to 375F.
  2. Prepare a plate of muffin tins, by placing paper boxes in it or greasing it with coconut oil.
  3. In a large bowl, combine the flour, baking powder, salt and syrup.
  4. Add the coconut oil, almonds, orange zest, cranberries, orange juice and flax eggs. Mix until the dough is moist, nothing more. 
  5. Fill muffin cups with batter to the brim. 
  6. Bake for about 30 minutes or until a toothpick comes out dry. 
  7. Store in an airtight dish in the refrigerator for 4 days. 

 

 

* Notes

For a safe version for the school lunchbox, simply replace the almonds with Sun-flower seeds or pumpkins.

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

 

orange cranberry almond muffins