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Protein chocolate squares

Protein chocolate squares

Today I am offering you a very simple recipe for chocolate covered nut bars. Made with just 4 ingredients, these bars are the perfect snack - they're sweet and filling! 


A layer of chocolate covers the bottom part which is made up of dates and our Keto blend. I chose this mix because I like the crunchy, slightly salty composition that goes well with the sweetness of dates and chocolate. However, you can use whatever nuts you have on hand, the squares will also be delicious!


I strongly suggest that you cook these squares so that the dates caramelize and mix well with the nuts, this step allows the squares to hold together well when cooled. The recipe is also made without baking, but the texture will be more grainy ... if you opt for the no-bake version, simply omit placing the squares in the oven.


Do not hesitate to place them in your lunch box to ensure a boost of energy in the event of a hit! It's also a delicious little snack to spoil your taste buds and replenish your energy, bon appétit!

 

 

Protein chocolate squares

Makes 12 squares
Preparation time: 10 minutes
Cooking time: 15 minutes
Cooling time: 1 hour

 

 

 

 

 

Preparation

  1. Preheat the oven to 350F.
  2. Add walnuts to a food processor and pulse until coarsely ground.
  3. Place the ground nuts in a bowl.
  4. Add the pitted dates to the food processor and mix until the mixture becomes a sticky mash.
  5. Pour the date puree into the bowl with the nuts and mix well.
  6. Pour the mixture into an 8 × 8 glass baking dish lined with parchment paper and press firmly with your hands.
  7. Bake at 350F for 15 minutes.
  8. Let the dish cool completely.
  9. Melt chocolate and coconut oil in a bowl (use the double boiler method by melting the chocolate in a bowl over a pot of simmering water).
  10. Pour the melted chocolate over the cooked nuts and place them in the refrigerator to harden them.
  11. Slice and serve!
  12. Can easily be stored for a week in the refrigerator in an airtight dish. Place waxed or parchment paper between each layer of squares.

Bon appétit!

 

Caroline
President Hippocrate Bio

 

 

 

Notes

* You can replace the Keto blend with 1 cup of Organic walnuts from Europe, 1/2 cup ofOrganic Natural Almonds and 1/2 cup of Raw Organic Cashews 

 

Cookie dough popsicles

Cookie dough popsicles

A perfect and fresh snack, ideal to refresh you in this summer period! These cookie dough flavored popsicles have a creamy texture and each bite is bursting with chocolate and nuts! Entirely vegetable and made with healthy ingredients, they will become your new favorite frozen dessert!

Cookie dough popsicles  

Makes about 16 mini lollipops 

 


 


Instructions

  1. In a food processor, combine all ingredients together (except chocolate and nuts) until smooth 
  2. The mixture should be thick but creamy. Add the chocolate and nuts, pulsing a few times.
  3. Pour into mini muffin tins and add a stick. (you can also eat it with a spoon if you don't have a stick handy!)
  4. Freeze until they are solid.
  5. Thaw a few minutes before eating for a cold but creamy texture.
  6. To easily remove the pop from its mold, run it under hot water for a few moments.

 

 

Bon appétit!

 

 

Caroline

President Hippocrate.Bio

Chocolate and nut pie

Chocolate and nut pie

An incredible raw chocolate pie recipe, super simple to prepare and which tastes amazing! Gluten-free, entirely vegetable and composed of 10 ingredients with proven benefits on our body, this dessert is a guaranteed success.

 

Chocolate and nut pie 

Preparation time: 15 minutes
Freezing time + soaking: 4 hours
Total time: 4 hours 15 minutes
Servings: 10

 

 

Instructions

  1. Place the cashews in a bowl. Top with hot water so that the cashews are covered with at least 3 cm of pure water and let soak for at least 60 minutes.
  2. While the cashews are soaking, prepare the crust. Add the walnuts, cocoa powder, dates and coconut oil to the food processor. Mix until a thick paste forms. Transfer the dough to a pie plate and press it into a crust.
  3. Drain and rinse the cashews then transfer them to the food processor. Add the melted chocolate chips, cocoa powder, coconut oil, maple syrup, vanilla, salt and 2 tablespoons of water. Blend on high power until smooth and creamy. If it is too thick, add another tablespoon of water, the dough should be able to spread without being too liquid, think of a very thick pancake batter for example. 
  4. Pour the filling into the crust and, if you wish, arrange additional Grenobles on top. Freeze at least 2 hours, preferably overnight.
  5. When ready to serve, let the pie come to room temperature for about 10 minutes and garnish with strawberries. Cut it into slices and enjoy! For an even more decadent side, I suggest you eat it with coconut whipped cream, it's simply divine!

 

Rustic carrot-banana-date muffins

Rustic carrot-banana-date muffins

Are you hesitating between carrot cake and banana bread?

I offer you here a happy mixture of two great classics!

These rustic carrot and banana muffins are bursting with nuts, dates and spices. It is gluten free and vegan and combines the flavor combines classic banana bread with a date carrot nut cake.

Filled with texture, these muffins are ideal with a good cup of tea for a different lunch or complete your little one's lunch box! (omit the nuts and replace with organic coconut for a nut-free version!)

For a very decadent dessert version, I suggest you garnish these muffins with the cinnamon cashew cream ...

Rustic carrot-banana-date muffins

 

Makes 12 muffins
Preparation 15 minutes
Cooking 35 minutes

 

  • Dry ingredients
  • 1 1/3 cup gluten-free flour (Angelica kitchen used)
  • 1 teaspoon of organic golden flax seeds
  • 1/2 teaspoon of salt
  • 3/4 teaspoon of cinnamon
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon gluten free baking soda
  • 1 teaspoon of gluten-free baking powder
  • 1 teaspoon of xanthan gum

 

  • Wet Ingredients 
  • 1/4 cup maple syrup
  • 3 very ripe bananas, mashed
  • 1 orange, squeezed + pinch of zest (room temperature)
  • 2 tablespoons of extra virgin coconut oil, melted
  • 1/4 teaspoon pure vanilla extract 

 

  • Additions
  • 1/4 teaspoon fresh ginger, grated
  • 2 medium carrots, grated
  • 3/4 cup gluten-free oatmeal
  • 3 / 4 cup of Organic walnuts, chopped
  • 3/4 cup chopped pitted dates

Optional cinnamon cashew cream garnish:
  • 1 / 2 cup of organic raw cashews , soaked
  • 1/4 teaspoon of cinnamon
  • 2-3 tablespoons of non-dairy milk
  • 1 tablespoon of maple syrup

 

Instructions 


1. Using melted coconut oil, grease a muffin tin.

2. Preheat the oven to 410 degrees F.

3. Combine the wet ingredients in a large mixing bowl, mashing the bananas very well.

4. Stir in the dry ingredients until a thick paste forms.

5. Stir in the ingredients from the Additions section.

6. Pour the batter into the molds.

7. Bake at 410 for twenty minutes, then reduce oven to 350F and bake for another 15 minutes. Watch the cooking to avoid overcooking. Insert a toothpick, if it comes out dry, it's done!

8. Let cool a bit and enjoy!

9.Store leftovers, cutlery, in refrigerator or freezer and reheat to serve.

 

* To make the cinnamon cashew cream filling, simply drain the nuts, place the ingredients in a food processor and mix until you get a smooth texture. Frost the muffins and enjoy!

 

 

Bon appétit!

 

 

Caroline
President Hippocrate Bio
  • Caroline Bisaillon
Morning Glory Muffin

Morning Glory Muffin

One of our mothers' baking favorites, they've been one of my favorite varieties since I was a kid. They are so chewy, tender and sweet! 

Filled with carrots, apples, raisins, nuts and coconuts, they're sure to become one of your new favorite muffin recipes! The dried pineapples they contain are the ingredient that gives a whole new flavor punch to this traditional recipe! Perfect for breakfast or as an after school snack.

 

Morning Glory Muffin 

Preparation: 15 minutes
Cooking: 20 minutes 
Makes: 12 muffins 


1,5 cup of gluten-free flour
1 / 3 cup of organic coconut flour 
1/2 cup pure maple syrup
1 tablespoon of baking powder 
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon of salt
1 cup unsweetened applesauce
1/2 cup of coconut oil, melted
1 apple, grated
1 tablespoon of pure vanilla extract 
2 cups grated carrots (about 3 medium)
1 / 2 cup of organic sultana raisins
1/2 cup oforganic dried pineapples
1 / 2 cup of organic fine coconut
1 / 2 cup of organic walnuts from Europe, chopped

 


Instructions

 

  1. Line a muffin tin with paper cups and set aside. Preheat the oven to 400 degrees (F).
  2. In a large bowl, add the flours, maple syrup, baking powder, baking soda, cinnamon, ginger and salt; whisk well to combine.
  3. Add applesauce, oil, apple and vanilla; whisk just enough to combine.
  4. Stir in carrot, raisins, coconut, pineapple and walnuts; stir until ingredients are combined. Distribute the batter evenly among the prepared muffin cups.
  5. Bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake for another 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached. ).
  6. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
  7. Serve hot, at room temperature or chilled.
  8. Store at room temperature in an airtight container for 3 days or even 1 month in the freezer. 

Bon appétit!

 

 

Caroline 
President Hippocrate Bio

 

 

 

Banana Bread Flavored Donuts

Banana Bread Flavored Donuts

Ah the famous banana bread, what a comforting and above all versatile recipe! We like it hot out of the oven, grilled at lunch, covered with hazelnut butter or simply discover it in our lunch box ... 

I suggest here a donut version that is very soft on the inside and crispy on the outside! Young and old will fall under the spell ... for a more decadent version, add chocolate chips or walnuts!

 

Banana Bread Flavored Donuts

Makes 12 donuts

 

Preparation

  1. Preheat the oven to 350 ° F.
  2. Grease the donut molds with coconut oil.
  3. In a bowl, beat the bananas, sugar, flax eggs, vanilla and melted coconut oil until well combined.
  4. In another bowl, combine the flours, baking powder, salt and cinnamon.
  5. Add the dry ingredients to the wet ingredients and mix well.
  6. Place the dough in the donut molds and bake for 13 minutes.
  7. Let cool for 5 minutes before removing the donuts from the molds.
  8. Serve hot or cold.
  9. Keeps in the fridge in an airtight container for 1 week ... if you can!

 

Bon appétit!

 

Caroline

President Hippocratae Bio

Rice pudding with coconut milk and raisins

Rice pudding with coconut milk and raisins

Rice pudding with coconut milk and raisins 

Makes 4 servings

Preparation 5 minutes

Cooking 30 minutes

 

Preparation

  1. Add the rice, water and cinnamon sticks to a large saucepan or casserole dish and bring to a boil.
  2. Boil the rice for 8 to 10 minutes or until the rice has absorbed the water.
  3. Then remove the cinnamon sticks and add the coconut milk, raisins, syrup and vanilla and stir, then bring the mixture to a boil.
  4. Reduce the heat and simmer for 15 to 20 minutes, stirring occasionally.
  5. Test the taste and add more syrup and / or ground cinnamon if desired.
  6. Serve hot, or put in the fridge for a few hours, then enjoy cold and enjoy!

* Decorate with sliced ​​toasted coconut just before serving!

 

 

Bon appétit!

 

 

Caroline 
President Hippocrate Bio
Peanut Brownie Cookies

Peanut Brownie Cookies

This recipe, which combines peanuts and the taste of chocolate in one decadent cookie, is ideal for an afternoon snack accompanied by a hot drink!

 

Peanut Brownie Cookies 

Makes 2 dozen small cookies
Preparation 10 minutes
Cooking: 15 minutes

 

  • 1/2 cup of date puree
  • 1/2 cup unsweetened applesauce and pear (or apple only)
  • 1 flax egg
  • 1 tbsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch of sea salt
  • 1 cup of gluten-free flour
  • 3/4 cup cocoa powder
  • 1 / 2 cup of organic golden flax seeds
  • 1/2 cup oforganic dry roasted peanuts (or 70% organic chocolate chips)

 

 

Preparation

  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. In a bowl, combine the date puree, compote and flax egg.
  3. Add the vanilla, baking soda, baking powder and salt and stir well. 
  4. Stir in the flour, cocoa, flax seeds and peanuts.
  5. Using your hands, shape dough into small balls of about 1 tbsp and flatten slightly. Place on the baking sheet and with your finger, press the center to place a peanut. Continue with the rest of the dough. The cookies do not expand, no need to space them too much. 
  6. Bake for about 15 minutes or until a toothpick comes out dry. 
  7. Leave to cool on a rack and serve with a large glass of coconut milk!

 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Vegetable tiramisu

Vegetable tiramisu

This gluten-free vegan tiramisu recipe is rich, decadent, and delicious. Layers of vanilla cake soaked in coffee and vegetable cashew cream, topped with cocoa powder. This easy-to-make dessert is perfect for sharing with friends and family.

 

 

Vegetable tiramisu 

Makes 8 servings
Preparation: 20 minutes
Cooking: 30 minutes

 

INGREDIENTS


1 gluten-free vanilla cake recipe


Crème

1 cup of plain vegetable yogurt

1,5 cup of organic cashews (soaked in boiling water for at least 15 minutes)
3 tablespoons lemon juice 
1 tablespoon of miso paste 

 


Layer of coffee:

1/2 cup of espresso coffee
2 tablespoons of coffee or rum liqueur 


Chocolate layer

2 to 3 tablespoons of high quality cocoa powder


INSTRUCTIONS


Cake

  1. Prepare the cake batter and place in two 8 × 8-inch square cake pans. 
  2. Bake cake for 30 to 35 minutes or until springy to the touch and a toothpick inserted comes out clean. Let the cake cool in the pan for 2-3 minutes, then carefully remove it on a wire rack and let cool completely.
  3. When the cake is completely cool, use a sharp knife and cut the cake in half.
  4. Next, cut the cake into rectangular pieces about the size of a lady's finger.


Cream layer

 

  1. Add the plant-based yogurt, soaked cashews, lemon juice and miso paste in a high speed blender and blend until smooth and creamy.
  2. In a small bowl, combine the coffee and coffee liqueur.


Layer of coffee


  1. Combine strong coffee and coffee liqueur in a bowl and set aside.


Assembly

  1. You can use an 8 × 8 inch baking dish.
  2. Dip each piece of sponge lady's finger cake in the coffee mixture and place them on the bottom of the baking dish.
  3. Continue until you have a single layer of sponge.
  4. Add half of the cream mixture and spread evenly with a spatula or spoon.
  5. Repeat with another layer of lady's finger sponges dipped in coffee, then add the rest of the cream on top.
  6. Cover and refrigerate for at least 3 hours or preferably overnight.
  7. Before serving, sprinkle cocoa powder on top.
  8. Slice, serve and enjoy!

 

 

Bon appétit!

Caroline
President Hippocrate Bio
Quinoa, apple and Grenoble pancakes

Quinoa, apple and Grenoble pancakes

Impossible to eat only one! These pancakes are soft and divinely tasty!

 

Quinoa, apple and Grenoble pancakes

Makes about 12 patties
Preparation 15 minutes
Cooking 13-15 minutes 

  • 1 cup of gluten-free quino or oatmeal
  • 3 / 4 cup of gluten-free flour
  • 1 / 2 cup of organic walnuts in coarse pieces
  • 1,5 tsp baking powder * see note
  • 1,5 tsp cinnamon 
  • pinch of salt
  • 2 tbsp of coconut oil
  • 1 mashed banana
  • 1 tsp natural vanilla extract
  • 0,5 cup pure maple syrup
  • 1 cubed apple 
 

Preparation

  1. Preheat the oven to 325F.
  2. Place the oats or quinoa, flour, baking powder, cinnamon and salt in a large bowl.
  3. In another bowl, put the coconut oil, mashed banana and vanilla. Whisk until well blended. 
  4. Add the syrup to this mixture and stir.
  5. Stir the 1st mixture into the 2nd mixture and beat until well blended.
  6. Add the apples and walnuts.
  7. Using a tablespoon, place balls of the dough on a baking sheet lined with parchment paper.
  8. Place about 12 cookies per baking sheet.
  9. Leave a space between each cookie and flatten slightly with a spoon. 
  10. Bake, 13-15 minutes, until the top is a nice golden color.
  11. Bon appétit!

 

Keeps in an airtight container for 3 days, freezes for 1 month.

 

* Note: Make your own baking powder to avoid the chemical additives usually found in commercial baking powder. Here is a recipe to make it yourself!

Homemade baking powder

  • 65/1 cup (4 ml) tapioca starch or organic cornstarch 
  • 65/1 cup (4 ml) cream of tartar
  • 45 ml (3 tbsp.) Baking soda (soda)

 

 

Caroline
President Hippocrate Bio
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

 

 

 

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

 

 

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