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Orange, cranberry and dark chocolate bread

Orange, cranberry and dark chocolate bread

Orange, cranberry and dark chocolate bread 

Makes 9 servings
Cooking 45 minutes

 

Ingreteeth

Preparation

  • Preheat the oven to 375 degrees F and grease a loaf pan.
  • In a bowl, combine flour, chocolate and baking powder. 
  • In another bowl, whisk the flax eggs, maple syrup, orange juice, vanilla essence, orange zest and coconut oil.
  • Add the wet ingredients to the dry ingredients.
  • Gently stir in the cranberries.
  • Spread the batter into the loaf pan.
  • Bake for 45 minutes or until a toothpick comes out clean.

 

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Chocolate and coconut shortbread dessert bars - NO BAKE VERSION

Chocolate and coconut shortbread dessert bars - NO BAKE VERSION

One of the blog's favorite recipes in 2020 was our famous Chocolate and coconut shortbread dessert bars... on the other hand, as they take a long time to make, we have decided to offer you this no-bake version! Go ahead, indulge yourself with these delicious bars made with healthy ingredients!

Chocolate and coconut shortbread dessert bars - NO BAKE VERSION

Preparation 15 minutes
Makes 16 servings 

 

Ingredients

Shortbread crust

  • 1 cup of organic fine coconut 
  • 1 cup of almond flour
  • 3 tablespoons of maple syrup
  • ⅓ cup of coconut oil - melted
Caramel layer

 

Chocolate coulis

 

INSTRUCTIONS

 

  1. Cover a 9-inch x 5-inch baking rectangle with parchment paper and allow enough paper to hang over the side of the pan so that you can easily remove the bar from the pan later. Put aside.
  2. In a medium bowl, add the ingredients for the shortbread crust in this order: coconut, almond flour, maple syrup and melted coconut oil.
  3. Stir with a spatula first, then squeeze with your hand to make sure all the ingredients come together and stick together. It may be slightly crumbly, but that's okay. If it is very dry, add an extra tablespoon of coconut oil.
  4. Firmly press the shortbread crumble onto the prepared baking dish.
  5. Freeze 10 minutes while you make the caramel layer.
  6. In a small bowl, add the hazelnut butter, melted coconut oil, maple syrup and vanilla. Then mix with a spatula until it forms a thick and smooth caramel.
  7. Stir in the coconut.
  8. Take the baking dish out of the freezer and evenly spread the coconut caramel layer on top.
  9. Press down firmly on the coconut layer with the back of a spoon or spatula.
  10. Return to the freezer for 10 minutes while you melt the chocolate.
  11. Melt the dark chocolate with the coconut oil in a double boiler 
  12. Pour the melted chocolate all over the bar and return to the freezer for 2 minutes to set the chocolate.
  13. Take the baking sheet out of the freezer, remove the bar from the plate using the piece of baking paper to lift the bar.
  14. Cut into 16 squares and enjoy!


Store bars in an airtight box, in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Thaw each square individually at room temperature for 1 hour before eating. It can be eaten half frozen.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Chocolate mousse cake

Chocolate mousse cake

A little rushed, but fancy a good all-natural dessert that you can roll on the floor? I offer you this chocolate mousse cake which was a great success at a friend's birthday dinner!

 

 

 

Chocolate mousse cake 

Makes 8 servings 

 

Ingredients 


the base

the foam

  • 2 cups of coconut milk 
  • 4 tablespoons of cocoa powder
  • 4 tablespoons of pure maple syrup
  • 1/2 teaspoon of concentrated natural vanilla extract
  • pinch of salt
  • 1/2 cup organic chia seeds

Preparation

  1. Place the basic ingredients in your food processor and mix until the coconut is broken down and the mixture sticks together.
  2. Press the mixture firmly into the bottom of a loaf pan lined with parchment paper.
  3. Place the coconut milk, cocoa, maple syrup, vanilla and salt in your food processor and blend until the mixture is well combined. Sprinkle with chia seeds and turn the mixture on medium speed for two minutes.
  4. Pour the mixture over the base and place the cake in the refrigerator for several hours or overnight to set.
  5. Slice, garnish with sliced ​​toasted coconut and berries and serve.

 

Bon appétit!

 

 

Caroline
President Hippocrate.Bio
Raw Walnut Coffee Cake

Raw Walnut Coffee Cake

A crunchy base followed by a creamy coffee layer and then a chocolate layer make this raw cake a dangerously delicious dessert that is very easy to prepare.

Once you've tasted this raw vegan dessert, you'll want to make it over and over again. And even. 

 

Raw Walnut Coffee Cake

Makes 6 servings
Preparation time: 30 minutes
Freezing time: 1 hour 

 

Ingredients for the crunchy base

Ingredients for the creamy coffee layer

  • 1,5 cups organic raw cashews, soaked for 1 hour or more and drained
  • 1 espresso
  • 4 tsp maple syrup
  • 2 Medjool dates, pitted

Ingredients for the creamy chocolate layer

  • 1.5 cups of organic raw cashews, soaked at least 1 hour and drained
  • 1/2 cup cocoa powder 
  • 5 tsp pure maple syrup
  • 4 pitted medjool dates

 

 

 Instructions

  1. In a loaf pan, place parchment paper to facilitate demoulding.
  2. For the crust:
  3. Place the cashews and almonds in a blender and pulse until you get a coarse mixture.
  4. Add the maple syrup and pulse until the mixture begins to clump. If you squeeze the mixture, it should stick together (but still be slightly crumbly).
  5. Transfer the crust mixture to the pan. Compress it and flatten it, with your fingers. If the mixture sticks to your fingers, wet them slightly.
  6. For the creamy coffee layer:
  7. Place all the ingredients for the creamy coffee layer in a blender and blend until smooth and creamy.
  8. Place on frozen crust and spread to obtain an even layer.
  9. For the creamy chocolate layer:
  10. Place all the ingredients for the creamy chocolate layer in a blender and blend until smooth and creamy.
  11. Pour the mixture over the layer of frozen coffee cream and spread to obtain an even top.
  12. Place in the freezer for at least 30 minutes.
  13. On a baking sheet, place the cake and slice it using a carving knife.
  14. Let stand at room temperature for about fifteen minutes before serving.

 

 

 

Bon appétit!

 

Caroline
President Hippocrata Bio

 

Oatmeal surprise muffins

Oatmeal surprise muffins

This summer, I stocked up on blueberries and made all-natural blueberry jam made from chia seeds, fresh blueberries and maple syrup. 

This little treat inspired me to concoct these delicious oatmeal muffins! They are soft and their center is overflowing with sweet jam! Walnuts provide their crunchy side for more texture and a sustained protein intake. 

You can replace them with the same amount of 70% organic and fair trade chocolate chips for a decadent walnut-free version! 

Oatmeal surprise muffins 

Makes 12 large muffins
Preparation: 15 minutes
Cooking: 25 minutes

INGREDIENTS

 

  • 1 / 4 cup of Organic walnuts from Europe
  • 1/2 cup coconut milk
  • 1 cup unsweetened applesauce
  • 1/3 cup pure maple syrup
  • 1/3 cup liquid coconut oil
  • 1 teaspoon of natural vanilla extract
  • 2 flax eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1.5 cup of gluten-free flour
  • 1,5 cups of gluten-free oatmeal
  • 1/3 cup blueberry jam 

 

PREPARATION

  1. Preheat the oven to 180 ° C (350 ° F). Place the rack in the center of the oven.
  2. Chop the chocolate.

  3. In a large bowl, combine the compote, maple syrup, coconut milk, oil, vanilla and eggs.

  4. Sprinkle the mixture with baking powder, baking soda and cinnamon.

  5. Stir in the flour and oats.

  6. Divide half of the batter into the cavities of a non-stick or buttered 12-muffin pan.

  7. Form a well in the center of each muffin and place 1 tbsp. Grenoble and 1 tsp. blueberry jam in each cavity. Cover with the rest of the dough.

  8. Bake 20 to 25 minutes or until tops of muffins are golden brown.

 

Can be stored for 4 days in the refrigerator or 2 months in the freezer.

 

 

Bon appétit!

 

 

Caroline
President Hippocrate Bio
Fondant brownies with almonds and chocolate chips

Fondant brownies with almonds and chocolate chips

These brownies made from almond flour are tender, chewy and gluten-free brownies! You can omit the almonds to make a nut-free version to slip into the kids' lunchbox ... a healthy little treat that puts a smile on your face and adds a touch of tasty happiness at the end of the meal!

 

 

Fondant brownies with almonds and chocolate chips

Preparation time: 5 minutes
Cooking time: 35 minutes
Total time: 40 minutes
Servings: 12 servings 

 

Ingredients

Preparation

  1. Preheat the oven to 350F. Line an 8 x 8-inch square pan with parchment paper and set aside.
  2. In a small bowl, combine your dry ingredients.
  3. In a separate large bowl, whisk together your melted coconut oil, maple syrup, eggs, cocoa powder and vanilla extract, until blended.
  4. Gently add your dry ingredients and mix until they are completely incorporated. Incorporate, with a spatula, the chocolate chips at the end of the preparation of the mixture.
  5. Transfer your brownie batter to the lined pan.
  6. Bake for 35 minutes, or until a toothpick comes out clean.
  7. Remove from the oven and let cool completely before slicing.
  8. Enjoy while still hot to enjoy the melting side!

 

 

Bon appétit!

 

 

Caroline
President Hippocrate Bio
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

 

 

 

Ingredients

 

 

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 

 


Ingredients

 


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

 

Ingredients

 

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

 

Ingredients

  • 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 

Ingredients


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

 

Ingredients

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