This recipe came about when our co-founder woke up one day craving coconut and chocolate at 1am. We quickly had to come up with a recipe to satisfy her craving, as healthily as possible. It took us two tries to get the recipe right: The first time, the truffles came out delicious but a little crumbly and didn’t particularly look aesthetically appetising. However we nailed it the second time around and even added a little Matcha twist to it!
Without further ado, here’s the recipe! We hope you enjoy it as much as we do.
Makes: Around 12- 16 truffles depending on size.
1 cup coconut flakes
3 tablespoons maple syrup/honey
4 tablespoons coconut oil
1 tbsp coconut butter
½ tsp vanilla extract
Optional: 1 1/2 teaspoon matcha powder
Chocolate coating :
½ cup coconut oil, melted
½ cup cacao powder
¼ cup honey/maple syrup
- In a food processor, blitz the coconut flakes, maple syrup or honey, coconut oil, coconut butter and vanilla until mixture becomes sticky. It should hold together if you pinch a small amount with your fingers.
- Optional: Add matcha into the mixture and pulse until well incorporated.
- Form small balls with your hands. Since we’re using coconut flakes, actually rolling the mixture in between your hands will not work. We suggest you mold the mixture into a ball in the palm of your hand using your fingers.
- Place coconut balls in a silicone sheet or parchment paper and refrigerate for about 40 min.
- 10 min before taking the coconut balls out of the refrigerator, whisk the chocolate coating ingredients together.
- Dip the coconut balls into the chocolate mixture and scoop out with a fork or spoon. Let the truffles set in the freezer for 1 min then take out and coat again. Allow the truffles to set for a few minutes in the refrigerator before serving.
Store leftovers in an airtight container and keep refrigerated.
Stay Happy & Healthy !
You know we love superfoods.. Matcha happens to be one of our favourites! We love it because it’s packed in antioxidants, rich in fibres and vitamins, detoxifies effectively, and above all, it tastes heavenly. Here’s a healthier take on Matcha Frappe that we hope you love as much as we do. Give it a go and tell us what you think !
Time: 5 min
Serves: 1-2 people (depending on cup size)
- 1 teaspoon matcha powder (sifted)
- 1 tablespoon Maple syrup
- ½ cup Ice cubes
- ½ cup of your milk of choice.
- ¼ teaspoon vanilla powder or extract
- Put all the ingredients in a high-speed blender and blend until smooth.
- After blending, taste and add more maple syrup or matcha if desired.
- You’re welcome.
A couple years ago I had some friends over for brunch and was testing out some packaged hemp milk for the first time, as were most of my guests we started talking about crazy it is that hemp seeds, almonds or rice are made into something that resembles milk. My friend Tana explained that it's actually really easy to make it at home, and so that evening I went in search of recipes and was shocked at just how easy it really was! Better yet it's much healthier than what you find in the shop because it doesn't have preservatives or any other nasty ingredients added to it, and you can make whatever flavour you like.
I normally add a bit of vanilla powder, in the photo above I decided to add cacao & lucuma powder to one and vanilla & maple syrup to the other, they both turned out really good! Lucuma has a naturally sweet taste so you won't need to add a sweetener.
If you have a nut allergy just substitute the almonds with cooked brown rice or shelled hemp seeds.
Ingredients (make about 1 litre)
1 cup raw almonds
1 litre water (about 4 cups)
cacao powder (2 tablespoons per litre)
lucuma powder (1-2 tablespoon per litre)
vanilla powder (approx. 1/4 teaspoon per litre)
honey/maple syrup (1-2 tablespoons per litre)
rose water (1.5 tablespoon per litre)
Nut milk bag (I have this one, its easy to clean and I've used it plenty of times over the past 4 years and it's only just stared to fall apart) OR a fine cheesecloth
High speed blender
Medium sized bowl
1 litre glass jar/ bottle with lid
Cover and soak the almonds in a bowl of water overnight or for at least 6 hours.
Once soaked, drain and thoroughly rinse the almonds.
Place in a blender with 1 litre filtered water and blend for about 2-3 minutes, you want the almonds to be as fine as possible.
Place the nut milk bag or cheesecloth over a bowl and carefully pour the almond milk over the cloth, making sure it is secure.
Then hold the sides of the nut milk bag/cheesecloth and twist the top closed, then press and squeeze the pulp with your hands trying to get as much of the almond milk out as possible. (I like to save the almond pulp to make almond flour or amazeballs out of it)
If you're adding any of the optional ingredients, rinse out the blender, pour the milk back in, add the ingredients and pulse for 10-15 seconds. Then pour into the jar or bottle, and place in the fridge to chill.
*This will stay good for about 2-3 days.
**The milk may separate but just give it a good shake and it will go back to normal.
With all the cold weather in Doha lately, I've been drinking lots of hot (well, warm) chocolate to keep me snug. This is not the type which is laden with milk and processed sugars, this hot chocolate is 100% plant-based and is guaranteed to give you an excellent boost of nutrients as it's bursting with superfoods. In order to preserve the superpowers of the superfoods, especially the maca, this hot chocolate, is more warm rather than piping hot. The other advantages being that you don't have to wait until it cools to consume it, and you're very unlikely to burn your tongue!
The fauxtella is already sweetened with 100% pure date syrup, therefore I don't feel the need to add more sweetener, however you can add your sweetener of choice to the blender with everything else if you would like it slightly sweeter. This is a delicious and nutritious way to keep the winter bugs at bay and an excellent excuse to have chocolate - need I say more?
Ingredients: (serves 2)
2 tablespoons VegetarianTreehouse fauxtella
1 tablespoon refined coconut oil
2 cups water
1/2 teaspoon turmeric powder
1 teaspoon maca powder
Pinch of cayenne pepper
1/2 teaspoon cinnamon powder
- Bring one cup water to a boil in a kettle.
- Add all ingredients to your blender, including hot water and blend until combined.
- Pour the mixture into two separate mugs, sprinkle a bit of cinnamon on top and enjoy!
A less intimidating version of delicious, buttery cornbread with all the flavour and more health benefits? Yes please. Essentially, this is an adaptation of the basic cornbread recipe so there's no reinventing the wheel here. I've simply replaced some of the traditional ingredients - I know, I know, sacrilege - with some more nutritionally dense ingredients so that the holiday season isn't a complete write-off!
1 cup cornmeal (Megamart carries an organic variety)
1 cup gluten free flour (also from Megamart & made of a mixture of tapioca, rice flour)
1/4 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Two large eggs or three small eggs
1 1/2 cups laban drink in lieu of 'buttermilk'
1 tablespoon vanilla extract
3/4 of a stick of butter (Megamart sometimes sells a grass-fed variety which is gorgeous)
Additional ingredients - if you'd like to make your cornbread extra special like I did with my strawberry and gruyere breads (pictured):
Fruit (berries work best)
Cheese (hard cheeses like Parmesan work best)
Pre-heat your oven to 325 degrees F.
I know it's tempting to throw everything into a bowl and chuck this in the oven but for an airy, fluffy cornbread, try and resist the urge! In one bowl, combine all your dry ingredients together until everything is mixed well. That's the flours, salt, baking powder and soda, the coconut sugar. In a separate bowl, mix all your wet ingredients - trust me, this makes a world of difference - the eggs, vanilla, buttermilk.
Pour your wet mix into the flours and FOLD. If you over-mix, your cornbread will lose all the air in the batter and what you'll be left with is a flat, dense bread that you will curse me for. Fold, using a spatula or a wooden spoon, until well combined. The batter should be cake-like, not thicker. The gluten free flour may require an extra dash of liquid; I would use 1/4 more cup of buttermilk if the consistency is too thick but this should be just right.
If you're using berries or cheese, you can choose to mix these through the batter or sprinkle this on top after dishing out into a pre-greased cake tin. I do both because the more cheese/fruit the better; am I right?!
Bake for 35 - 45 minutes or until a toothpick runs clean through your cake. The ten minute gap is allowing for different ovens and temperatures. The original recipe called for 45 minutes while my cornbread was perfect at 35.
Top with butter, honey or maple syrup and enjoy while warm! Let me know if you try this and tag me in your pictures on Instagram @romanticfridge!
One of the most difficult things I find when trying to eat healthy is getting up early enough to prep a good, filling breakfast that can set me up for the day. So, instead of forsaking those ever so precious ten extra minutes in bed, I allow myself to indulge and do all my cooking the night before. Saturdays are mostly dedicated to shopping, chopping, boiling, roasting and mixing different grains, sauces, veg and fruit to chuck together for a fast and easy brekkie or lunch at any given time.
This recipe is so simple it's almost offensive, but the end result is nutritious, delicious and sure to please if you're making them for family and/or friends and colleagues. For the sake of convenience, Ill leave the name of the supermarket where I clocked certain finnicky items for the Doha-dwellers reading this.
Four cups of organic quinoa puffs (Megamart)
Five large tbsp coconut peanut butter (I use sugar free Earth Balance found at Megamart)
A handful of slivered almonds, raw
Two tbsp organic cacao powder (Pantry-qa)
Two tbsp maple agave syrup (Carrefour Lagoona)
Cinnamon to taste
Two tbsp pb2 (Megamart)
One tsp cacao powder
This is a one bowl/one tray recipe - you're welcome. You'll need to loosen up your peanut butter with some water; I do this one tbsp of water a time to reach the perfect consistency. There's no right or wrong here; if you want a bar that's a little more crumbly, use more water and a looser peanut butter mix. If you like your breakfast bars with a little more density or bite, leave the peanut butter mixture a little thicker to serve as the binder.
After you've mixed all the ingredients well and the quinoa pops are thoroughly coated, taste to see if you like what you've got. The mixture should be wet but by no means soggy. If you like more sweetness, add more maple (you can also use honey, date syrup, liquid stevia, etc.) or if you like more spice, add a pinch more cinnamon, some nutmeg or even some ginger powder.
Line a tray with some baking paper and press the mixture in, packed nice and tight. For the topping, simply stir the pb2, cacao and some water together to form a thick frosting consistency. Pb2 contains sugar which is why I prefer to use it for toppings; it's easier to mix and freezes better than regular peanut butter. Drizzle this on top and stick your tray in the freezer for at least six hours - I leave mine overnight before I cut into them.
See? Stupid easy. There's no limit to the combinations you can make with this recipe. As long as you have a binder (peanut butter, raw chocolate, date syrup/paste) then you can literally chuck anything into these babies - dried fruit, nuts, spices, etc.
I'm currently experimenting with a Christmas version so stay tuned! Let me know how you liked this recipe and share your photos with me over on Instagram @romanticfridge!