Desserts - desserts

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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
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

 

Butternut squash muffins

Butternut squash muffins

Healthy butternut squash muffins, deliciously chewy and packed with all the flavors of fall. And since these muffins are naturally banana sweet, they're perfect for a healthy breakfast or snack!

Since they contain nut butter and coconut flour, they are high in fiber, protein, and healthy fats. 

For those who wish to cook them for children's lunches, simply substitute the nut butter with chickpeas cooked and drained in the same proportion. This will allow you to share these sweet treats with your children while remaining an excellent source of protein.

 

Butternut squash muffins 

Makes 12 muffins
Preparation time: 20 minutes 
Cooking time: 35 minutes

 

Ingredients

 

  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 3/4 tsp. XNUMX/XNUMX tsp ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 cup melted coconut oil
  • 1 cup mashed butternut squash 
  • 3 eggs lin
  • 1 / 3 cup of 100% natural hazelnut butter (or from Chickpeas cooked, rinsed and drained)
  • 2 ripe bananas
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 / 3 cup of organic european pumpkin seeds 

 


Instructions

 

  1. Preheat oven to 375 degrees.
  2. Line a 12 muffin pan with paper or silicone cases.
  3. Prepare a squash (remove the skin and seeds) and cut into cubes. Place in a pot, cover with water and cook until a fork passes easily through them. Keep a cup for this recipe and puree using a blender when cool. Save the rest for another recipe.
  4. In a small bowl, mix together the coconut flour with the baking soda, cinnamon, nutmeg and ginger until blended, making sure to remove any lumps. Put aside.
  5. Meanwhile, in a large bowl, add the bananas and mash with a fork.
  6. Then add the squash puree, coconut oil, hazelnut butter (or chickpeas if you are making the nut-free version), maple syrup, vanilla extract and flax eggs. Mix well.
  7. Stir in the coconut flour mixture and stir until incorporated. Do not over mix to ensure the muffins remain moist.
  8. Place equal portions in baking tins and bake in preheated oven for about 20 minutes or until a toothpick inserted comes out clean.
  9. Store in an airtight container in the refrigerator for up to a week.

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Pina colada bars

Pina colada bars

These pina colada bars are a true tropical 3-layered delight! A filling of pineapple and coconut in the middle of 2 crunchy layers.

Delicious for dessert, they are stunning when served for breakfast with a glass of coconut milk or coffee! Treat yourself!


Pina colada bars

 

INGREDIENTS

1 cup of gluten-free flour
1/2 cup melted coconut oil
1 cups of gluten-free oatmeal
2/3 cup coconut sugar
1/4 teaspoon baking soda
1 / 2 cup of chopped walnuts or d'almonds chopped (here I used cashews!)


For the middle layer:
1 tablespoon of coconut sugar
1 tablespoon of cornstarch
3/4 cup finely chopped organic dried pineapple
3/4 cup of water
1/2 cup organic fine coconut 

 

 

INSTRUCTIONS

 

  1. Using a knife, finely chop the dried pineapple.
  2. For the filling:
  3. In a small saucepan, add the water, coconut sugar, dried pineapple pieces and cornstarch. DO NOT place coconut in it - yet.
  4. Cook over medium-high heat until the mixture thickens.
  5. Remove from the heat and stir in the coconut. It will thicken even more as it cools. It takes about 5-10 minutes. Put aside.
  6. For mixing the outer layers:
  7. In a large bowl, add the flour and coconut oil.
  8. Mix to obtain a coarse texture.
  9. To this mixture, add the oats, coconut sugar and baking soda.
  10. Mix well using your fingers to really incorporate the ingredients.
  11. Remove 1/2 cup of the mixture. Add the nuts to this 1/2 cup and set aside.
  12. Press remaining mixture into an ungreased 8 x 8 baking dish.
  13. Distribute your filling evenly over this layer.
  14. Top with the mixture you set aside.
  15. Distribute evenly and press lightly with your hand.
  16. Bake at 350 ° for 35 to 40 minutes.
  17. Let cool and cut.
  18. Store in an airtight dish in the refrigerator and freeze. 


Notes
With a knife, delicately go around the dish with the blade in order to take off the dessert. Remove the dessert from the mold, place on a board and cut into squares.

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio

Tropical banana bread (rum and mango)

Tropical banana bread (rum and mango)

An incredibly moist and really delicious banana bread recipe! I would point out that the rum it contains is optional but brings a little festive touch on this Friday! Along with dried mango and bananas, it's the perfect dessert to transport you to the tropics.

To accompany with an espresso!

 

Be careful, the secret of this tropical banana bread is not to mix the dough too much to keep a soft texture!

 

Tropical banana bread (rum and mango)

Makes 1 loaf
Preparation: 20 minutes
Cooking: 1 hour 

 

INGREDIENTS


1 / 3 cup of organic dried mangoes in pieces 
1,5 cups gluten free pastry flour (225g)
1/3 cup pure maple syrup 
1/2 teaspoon of baking soda
1 / 2 cup of natural hazelnut butter
1 teaspoon of vinegar 
1 pinch of salt
2 flax eggs
2/3 cup whole coconut milk
2 tablespoon of rum (optional)
1 cup mashed ripe banana (about 3 bananas)
2 teaspoons of pure vanilla extract
1 / 4 cup of Organic walnuts , coarsely chopped
3 tablespoons of organic fine coconut 

 

INSTRUCTIONS

 

  1. Preheat the oven to 350 degrees F.
  2. Place the mango in a small bowl and cover with very hot water.
  3. Let stand for 5 minutes, then squeeze excess water from mango and roughly chop.
  4. Use your hands to coat a loaf pan with melted coconut oil or line with parchment paper.
  5. In a medium bowl, combine the flour, maple syrup, baking soda, vinegar and salt.
  6. In a large bowl, combine the flax eggs, hazelnut butter, coconut milk, mashed bananas, rum and vanilla.
  7. Add the dry ingredients to the wet ingredients and mix until just combined.
  8. Stir in the walnuts, coconut and mango.
  9. Pour into prepared pan and bake 55 to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  10. Transfer the pan to a cooling rack; let stand 15 minutes. Remove bread from pan and transfer to a cooling rack.
  11. Slice and serve while still hot or at room temperature.

Bon appétit!

 

Caroline
President Hippocrate Bio
Raspberry coco-choco

Raspberry coco-choco

With the school routine getting started again, I got back to cooking a ton of snacks, desserts and other small dishes to satisfy the endless appetites of my 4 teenagers. And what could be better than opening your lunch box and discovering a sweet bite bursting with color and taste! 

These raspberry coco-choco are simply addicting dessert! Combining a crunchy chocolate base, a layer of tangy and sweet raspberry and topped with dark chocolate, they are a bomb of flavor and color! I admit, they require several steps, but since they do not require any cooking and they freeze, prepare them in larger quantities to have a reserve on hand!

Eat without the guilt because every bite is packed with nutrients that are good for you: healthy fats, dietary fiber, vegetable protein and theobromine. A healthy energizing cocktail with a great taste. 

 

 

Raspberry coco-choco 

Makes 12 servings 
Preparation time: 40 minutes
Freezing time: 2 hours 

 

Ingredients 

Base 

1 teaspoon of pure vanilla extract 
1 pinch of salt
1 / 2 cup of organic fine coconut unsweetened 
2 tablespoons of cocoa powder
1/2 cup oforganic natural almonds 
11 pitted medjool dates

 

Garnish 


1 cup of frozen raspberries
1 cup of organic fine coconut unsweetened 
2 tablespoons of pure maple syrup 
2 tablespoons of melted coconut oil

 

Blanket 


200g of 70% organic and fair trade dark chocolate 

 

Preparation

 

  1. Place all the base ingredients in a food processor and blend until sticky. The mixture should remain lumpy but hold when squeezed.
  2. In a 9x9 pyrex pan lined with parchment paper, place and press the base with your hands. 
  3. Place all the ingredients for the raspberry layer in the food processor and blend for a few seconds to combine.
  4. Place the mixture on top of the base.
  5. Put in the freezer for 15 minutes
  6. In a double boiler, melt the chocolate until smooth. Pour over the raspberry filling and line with the back of a spoon.
  7. Place in the freezer for about 2 hours, while the dessert solidifies.
  8. When ready to serve, let stand at room temperature for 5 to 10 minutes.

Note: 

You can also make these bites in muffin tins for well-portioned snacks!

 

Bon appétit!

 

CarolinePresident
Organic Hippocrates
Strawberry Coconut Mage Cake

Strawberry Coconut Mage Cake

These strawberry and coconut fauxmage cake cups are the perfect no-bake dessert and a healthy treat!

Rich in healthy fats, fiber, and flavor, you'll want to keep your freezer stocked with these perfectly portioned cakes so you have them on hand at all times! 

 

Strawberry Coconut Mage Cake

Makes 12 servings
Soaking: 2 hours
Preparation: 20 minutes
Freezing: 1 hour

 

Ingredients


For garnish:

 

  • 1 1/2 cup walnuts raw organic cashews soaked for at least 2 hours
  • 1/2 cup coconut milk
  • 4 tablespoons of coconut oil
  • 1 teaspoon of pure vanilla
  • 7 large fresh strawberries, coarsely chopped
  • 2 1/2 tsp. pure maple syrup

 

For the crust:

 

 

Instructions

 

  1. Mix the crust ingredients in a food processor until crumbly (don't mix too long or it will get too creamy).
  2. Combine the ingredients for the garnish in a powerful blender. The texture should become creamy and smooth.
  3. Line a muffin pan with 12 silicone cups. Distribute the crust mixture evenly and press firmly with a small spatula or the back of a spoon until the crust is firmly packed to the bottom of the molds.
  4. Then, evenly distribute the filling mixture in each of the 12 cavities, on top of the crust layer and smooth it so that the surface of each portion is relatively flat.
  5. Place the muffin pan in the freezer for about an hour to allow portions to firm up. 
  6. When ready to serve, remove from freezer and let thaw for 20 to 30 minutes (or you can eat frozen).
  7. Garnish each serving with raw cashews and fine coconut

 

Remarks


* Soak the cashews for at least 2 hours in water to soften them before placing them in the blender. This will ensure a creamier consistency

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Spiced apple and nut bread (and apple butter!)

Spiced apple and nut bread (and apple butter!)

Apple season has arrived! Although delicious when fresh, I love to cook them, especially to garnish lunch boxes with good snacks. But my favorite part is biting into a good apple while letting the spice scents spread throughout the house! 

This apple bread is filled with some of my favorite fall flavors, including apple, walnuts, and a blend of ginger, cloves, cinnamon and all the spices.

This bread is incredibly easy to make and delicious eaten on its own or topped with apple nut butter. 

 

Spiced apple and nut bread (and apple butter!)

 

Ingredients 

 

2 1/2 cups almond flour
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon of ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon of salt
3 flax eggs
2 tablespoons of apple juice
1/4 cup pure maple syrup
2 cups of apples, washed and chopped into small pieces (I keep the peel but you can remove it)
1 / 4 cup of raw organic walnuts hachées

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line a 5x9-inch loaf pan with parchment paper.
  2. In a large bowl, combine the almond flour, spices, salt and baking soda.
  3. Once well mixed, add the flax eggs, apple juice and maple syrup.
  4. Finally add the apples and the chopped walnuts, mixing the dough with a wooden spoon so as not to damage the apples.
  5. Pour the dough into the mold and bake for about 45 minutes.
  6. If the top of the bun swells too quickly, cover it with foil.
  7. Remove from oven when a toothpick inserted in bread comes out clean.
  8. Let the bread cool completely before removing it from the pan and cutting it.
  9. Serve on a plate with apple and nut butter. 
  10. Store in the refrigerator in an airtight dish for 4 days and freeze for 1 month.

 

Apple and nut butter

Preparation: about 10 minutes 
Makes 8 servings

 

Ingredients


1 1 / 4 cup of organic walnuts from Europe raw, chopped
1 whole Cortland apple, cored, peeled and sliced
1/2 cup of coconut oil, melted
⅛ teaspoons of nutmeg
1 teaspoon of cinnamon


Preparation

 

  1. In a food processor, add the chopped nuts and mix several times.
  2. Add the apple slices and mix again several times.
  3. Add the coconut oil, nutmeg and cinnamon and let the food processor run for several minutes to incorporate well. It's okay if the consistency is a bit crunchy - it adds flavor when spread on apple bread or other baked goods or muffins.
  4. Store in an airtight container and refrigerate until ready to use. 

 

 

Bon appétit and good picking !!!

 

 

Caroline
Hippocratic President Bio

 

The simplest cookies in the world! 2 ingredients

The simplest cookies in the world! 2 ingredients

Here is one of the simplest recipes in the world! She only asks for 2 ingredients! The most pleasant? We can modify it almost infinitely according to your tastes or according to what you have on hand! They are nutritious and really delicious.

The first time I tried them, I had a doubt since they do not contain any flour ... how were they going to behave? 

However, after the test, it became one of our favorite recipes! As soon as we have a little ripe bananas, hop! We make the recipe by adding chocolate, sometimes grapes, sometimes seeds, and often, we simply eat them according to the original recipe. 

 

A snack that fits well in the lunch bag!

 

 

The simplest cookies in the world! 2 ingredients

Makes 12 large patties 

 

Ingredients

4 bananas 
3 cups of organic fine coconut

 

Preparation

  1. Preheat the oven to 350F.
  2. Line a baking sheet with parchment paper. Put aside.
  3. In a bowl, mix the bananas until a smooth texture is obtained.
  4. Add the coconut and mix well.
  5. Using a tablespoon, take a large spoon and place on the baking sheet. Form a circle with your fingers. Repeat until you finish the dough.
  6. Bake for 25 minutes or until cookies are golden brown. 
  7. Enjoy! 
  8. Store in an airtight dish for 4 days. 

Notes

We can add some chocolate chips, raisins, chopped nuts or even spices such as cinnamon or nutmeg. Be careful not to add too much to prevent the dough from sticking together. 

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio