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the thickened coconut cream from a can of full-fat coconut milk Place almonds and rolled oats in a food processor and process until they are finely ground. Before adding chopped chocolate pieces make sure the filling is not warm or chocolate will melt (it can be a bit warm after blending, and if so, you should put it in the fridge for 10 minutes). Print Chocolate Chickpea Hazelnut Cookies Ingredients 200 g chickpeas cooked and peeled 7 tablespoons almond milk or any other alternative 100 g toasted hazelnuts chopped 50 g almond butter 100 g coconut sugar 50 g cacao powder 50 g coconut flour Print Apricot, coconut, almond, and cashew bliss balls Ingredients 180 g dried apricots previously soaked for minimum 3 hours 100 g almonds toasted 60 g cashews toasted 60 g shredded coconut 2 tablespoons lime or lemon juice pinch of vanilla powder shredded coconut extra, […] Hi!

Mix all the dry ingredients in one bowl. Place chickpeas, almond milk, and almond butter in a food processor (or a blender) and process until you get a smooth texture

the thickened part from a can of coconut milk Soak buckwheat in water for 3-4 hours. Once the buckwheat has been soaked, rinse it well, and let it drain thoroughly

previously soaked in water for a couple of hours Mix dry ingredients in a bowl: 50 g ground and 50 g chopped peanuts, rolled oats, coconut flour, baking powder, and gingerbread spices. Place chickpeas, 1 tablespoon almond milk, peanut butter,  and drained dates in a food processor (or a blender) and process until you get a relatively smooth paste. Form the dough into small cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. We started this blog to share our experiences and thoughts on food, to meet like-minded people and to share our love for cooking and eating healthy.