Tag Archives: raw

Brownie Cookie Squares with Chocolate Fudge Layer, vegan

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I love anything you can mix in one big bowl and then press into a tin.

These cookie squares are somewhere between a brownie and a cookie, hence the name. They are super quick to make and so nutrient dense that one little square will be enough to last you until lunch or dinner.

I have used half Buckwheat flakes  and half Oat flakes just because I happened to have it but you can use one or the other or a mixture of both.

If your dates are dry, soak them in water for about an hour before using.

I have used a bit of Lucuma, but if you don’t have it, it’s fine without.

*Lucuma  is made from whole Peruvian lucuma fruit that has been dried at low temperatures and milled into a fine powder. It is a  low-glycemic sweetener with many nutrients including beta-carotene, iron, zinc, vitamin B3, calcium and protein. Lucuma has a maple-caramel like taste and I like to use it in sweet things and smoothies.

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Makes 16 squares

Ingredients;

Brownie cookie;

  • 1 C. Buckwheat Flakes
  • 1 C. Oat flakes
  • 5 tbsp. Cacao Powder
  • 2 tsp. *Lucuma Powder  (optional)
  • 1/4 C. Vanilla Protein Powder
  • 1/2 C. Peanut Butter  or an nut butter
  • 5 large soft Medjool dates, stones removed
  • 1 tsp. Pure Vanilla Extract
  • 3 tbsp. Light Agave Syrup
  • 2 tbsp. Coconut Oil, melted or left in a warm place until soft.
  • Sprinkles (optional)

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Raw Chocolate Fudge Layer;

  • 1/4 C. Raw Cocoa powder
  • 1/4 C. Coconut oil, melted
  • 2 tbsp. Date syrup
  • 2 tbsp. Agave

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Instructions;

Blend the Buckwheat and Oat flakes until you have  flour and place in a bowl.

Add the remaining dry ingredients and mix with a wooden spoon.

In a food processor blend the Medjool dates until you have a paste, add a splash of water if necessary. Add the nut butter, the vanilla, the agave and the coconut oil. Blend until well mixed.

If you are using a home made nut butter you can add a pinch of salt. Store bought nut butters have salt already.

Now mix the dry into the wet and mix thoroughly. To test the consistency press a bit of mixture between your fingers or try to make a tiny ball, if it sticks together it good to go, if it crumbles add a little bit of water, or coconut oil. Blend, repeat.

Line a square dish 8″x 8″,  with parchment paper, press the cookie brownie mixture into the dish and cover with cling film, refrigerate for a couple of hours until firm. Cover with a thin layer of raw chocolate or leave as is.

For the Chocolate fudge layer, mix all the ingredients and stir well to mix, spread or pour over the squares. Decorate with sprinkles and leave in the fridge to set. About one hour should be enough. Cut into 16 squares.

Note: the chocolate will melt slightly if left at room temperature for a while.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it  #thecookingspoonblog on instagram! You’ll make my day.

Raw Chocolate with Berries and Nuts

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Making your own chocolate is probably one of the easiest thing to make in the whole wide world. And the good part is….it’s actually good for you. Obviously in moderation because fat is still  fat no matter how healthy, but at least you don’t have to feel guilty when indulging. I have used maple syrup to sweeten it and coconut oil instead of cocoa butter. And I thought since the holiday season is coming up it might come in handy to have some healthier options on hand.

So here we go, pretty straight forward and you can add anything you like, nuts, seeds and dried fruits of choice.

Makes 1 large bar 

Ingredients;

  • 1 C. Organic Grade A Dark Maple Syrup
  • 1 C. Organic Extra Virgin Coconut Oil, melted
  • 1 C. Organic Cacao Powder, Raw plus 2 tbsp.
  • 1/2 tsp. Organic Pure Vanilla Extract
  • Dried fruits and nuts

Method;

Melt the coconut oil by putting it in a glass bowl and placing in a hot water bath. Or melt it simply by leaving it at room temperature or near an oven or heater.

Add the cocoa powder , maple syrup and vanilla extract. Beat very well to combine.

Get a plastic container and lightly oil it, I use a Tupperware dish because it’s flexible and I can just flip out the chocolate when it has set.

So place the mixture in the Tupperware container and sprinkle with whatever nuts and berries you have chosen. Leaf in the fridge to set overnight or if you’re in a hurry put it in the freezer for about an hour.

When ready to serve or eat, flip out the chocolate and break into large pieces for serving.

You have to store this chocolate in the fridge because it will melt at room temperature.

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Smoothies Galore

Since I post all my Smoothie Creations on Instagram on almost a daily bases, I thought I’d let you know about it and share some with you.

I am very passionate when it comes to making my healthy breakfast drinks, mostly smoothies and sometimes Smoothie Bowls. I try to make them as beautiful as I can and it has become a real sport for me.

I try to challenge myself to be as creative as I can be. Here are a few of my creations, they are tremendously beneficial to your health and will keep you full until lunch for sure.

Be sure to try at least one out, I’m telling you once you’re hooked, you’re hooked.

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Green:Spinach-Banana-Flax, White:Banana-Protein-Oat and Purple:Raspberry-Banana, each layer with soy milk and Stevia (2 servings)

    1. Blend 1 Cup Spinach, 1 banana, 1 tbsp Flax seeds with 1/2 – 1 cup  milk of choice.
    1. Blend  1 Banana, 2 tbsp Oats and 1 scoop vanilla protein with 1/2 – 1 cup milk of choice.
  1. Blend 1 cup frozen Raspberries, 1 Banana and 1/2 – 1 cup milk of choice.

Add Stevia to each mixture to sweeten. Hold your jar or glass tilted and fill with the different layers.

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Brown: Chocolate Chia Pudding-Stevia, Purple: Berries-Banana-Stevia-Soy milk, Pink: Raspberry-Banana-Pomegranite nice cream (1 serving)

    1. Soak overnight 1/4 Cup Chia seeds & 1 -2 tsp. cocoa with 1 cup  milk of choice.
    1. Blend  1 Banana, 1 tbsp Oats, 1 scoop vanilla protein with 1 cup Berries add  1/2 – 1 cup milk of choice.
  1. Blend 1 cup frozen Raspberries, 1 Banana, 3 tbsp Poms seeds and 1/4 cup milk of choice.

Add Stevia to each mixture to sweeten. I have poured some melted chocolate over the rim of the jar and let it set in the fridge for half an hour.

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White: Skyr yoghurt, or yoghurt of choice

Purple: Berries-Banana-Stevia-Soy milk, Pink: Raspberry-Banana-Soy milk

    1. Blend  1 Banana, 1 tbsp Oats, 1 scoop vanilla protein with 1 cup Berries and 1 cooked beet,  add  1/2 – 1 cup milk of choice.
  1. Blend 1 cup frozen Raspberries, 1 Banana, and 1/4 cup milk of choice.

Add Stevia to each mixture to sweeten.

Layer the yoghurt and the coloured smoothie layers like above.

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White: Soy Yogurt, Purple: Blueberry-Flax-Banana-Protein-Soy Milk (2 servings)

Mix 1 cup Yogurt with some Stevia and divide between two cute bottles.

Blend 1 cup Blueberries, 1 banana, 1 tbsp Flax seeds, 1 scoop vanilla protein and some milk of choice. Pour over the Yogurt.

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White: Coconut milk Chia pudding , Green: Spinach-Banana  Soy Milk & Protein, Pink: Raspberry-Strawberry-Banana Smoothie (1 serving)

    • Soak overnight 1/4 Cup Chia seeds & some Stevia  with 1 cup  coconut milk .
    • Blend  1 Banana, 1 tbsp Oats, 1 scoop vanilla protein with 1 cup Spinach add  1/2 – 1 cup milk of choice and some Stevia.
  • Blend 1/2 cup frozen Raspberries, 1/2 cup Strawberries, 1/2 Banana and 1/4 cup milk of choice with some Stevia.

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Pear, Lemon, Banana, Stevia & Spinach with Almond milk (3 servings)

  • Blend 2 peeled pears (core removed), 2 tbsp. flax seeds, 1  1/2  cups spinach, 1 banana, juice of 1 lemon, stevia with 1 cup almond milk .

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P.S. Use any kind of milk you like and swap Spinach for Kale, Stevia for Xylitol etc…

…and always use cracked Flax seeds for better absorption.

Enjoy

Myra Xo

Macadamia-Cashew Bars with fresh berries

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There is just something so great about indulging and not having to feel guilty about it. Although these do have a lot of calories because of the nuts, but at least they are good for you.

I was very sceptical a few years ago when I stumbled upon the whole “raw”movement. I tried it for a month or two to give it a fair judgement and although it’s not for me, I do admire people who can live that way.

I found it hard to follow and I missed cooking too much. The great thing I discovered were the raw desserts. I mean, they really are the business, again, very calorie rich but also very rich in flavour and nutritious at the same time.

I guess what really works for me is to take the best from various life styles and put them all together.

Makes 16

Ingredients;

Base:
1 cup of pitted dates – soaked in warm water for 10 minutes
2/3 cup of almonds
2/3 cup of walnuts
2 tbsp cacao
1 tbsp coconut oil

Cream top;
1 cup cashews, soaked in  water overnight
1 cup macadamia nuts, soaked in water overnight
1/2-1 cup coconut water
1/2 cup coconut nectar
1/2 cup coconut oil
dash of salt
dash of vanilla

Fruit top:

2 C. mixed berries or other fruits of choice

Method;

The Base:
Into a food processor add your dates, and pulse for 10 seconds.
Add the rest of your ingredients and pulse for 10 seconds,  until combined. Don’t pulse for too long or your mixture will end up in one big lump.
Transfer your base into your 8×8 tray lined with baking parchment  and pat down evenly. Put in the freezer to set!

Cream base:
Into a blender add your  nuts,  1/2 cup coconut water, coconut nectar, oil, salt and vanilla. Blend till smooth. Add more coconut water to get a good consistency.
Put on top of the Base layer, and then freeze.
Let it sit in the freezer for about two hours before cutting in to squares and decorate with a variety of fruits.

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