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Hi.

Welcome to my blog! Here you will find healthy, easy and delicious plant based recipes. 

Raw Hazelnut Cacao truffles with rose essential oil

Raw Hazelnut Cacao truffles with rose essential oil

I created this recipe just a few weeks before I left Australia, which in many ways seems like a lifetime ago. Moving back to Europe was a big change in lifestyle and environment, and I feel like I am just now starting to settle in. I have been living in London for just over a month now, and while I do miss the warmth and sunny weather in Byron, I also really enjoy the fact that we are moving into winter and the colder months. When I am not working, I spend my days writing and drinking coffee in cosy cafes, going for long walks, practicing yoga and writing. Yes, it is indeed a hard life. At the moment I am working at a vegan restaurant in Notting Hill, and absolutely loving that. With focus on nutritious and whole ingredients, Redemption bar fits all my values down to a t. If you ever find yourself in London, I would highly recommend you stop by for a visit. 

On another note, lets get on with the recipe. As always, I have used a minimal amount of ingredients, making sure that everything that goes is serves a purpose. The base for the truffles are basically just dates and hazelnut butter, with a decent amount of raw cacao. I put rose essential oil in the mix, which really takes the recipe to a whole other level. When the truffles were done I coated each and every one of them in melted dark chocolate. Then I decorated with rose petals and decided that I had done a rather good job..

For this recipe you will need
20 pitted medjool dates
1/3 cup hazelnut butter
1/2 cup raw cacao powder
2 tbsp coconut oil
1 tsp vanilla powder
4 drops rose essential oil
pinch of pink sea salt

1 bar of chocolate for covering

1. Start with adding all the ingredients for the truffles to a food processor. Process until you get a firm dough. 
2. Press the dough into a lined tin and place in the freezer for minimum an hour.
3. Remove the douch carefully from the tin and slice it into bite-sized squares. 
4. Melt the chocolate on low heat and carefully cover each truffle with it. Decorate with rose petals if desired. 
5. The truffles should be stored in the fridge or freezer. 

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