Desserts - dessert

RSS
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 

 

 


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 

 

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

 

 

 

 

 

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

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