ORANGE COCONUT TRUFFLES & CARAMEL CHOCOLATE CUPS

My dear friends,

I wish you all a blessed, amazing, loving Valentine's day; no matter if you're single or have found your soulmate; if your alone today or out with family or friends. 
In my view, this day is not about presents or partner-things, but about celebrating love. Love to your partner, your kids, your parents, your friends, to nature and to yourself! I will spend this day with people I am very grateful to have in my life and enjoy a beautiful evening with them. I wish you all that you can be happy today and have an amazing day on your own or with others. 
 

No matter how you spend this day, I thought you might like some easy-peasy last-minute Valentine's day's treats. I made for you two different types of candy, both super healthy and good for you. These treats taste amazing, sweet, chocolate-y and you can make them yourself in under 5 minutes. 
The first I called orange coconut truffles. They are made of crunchy almonds, sweet coconut, fresh sunny orange juice and pure vanilla extract. They taste like a beautiful warm summer day and I like them most slightly cooled from the fridge. These treats are gluten free, dairy free, processed stuff-free and all raw. 

The same is true for the second delicious treat. This candy is made of raw chocolate filled with date caramel. It contains loads of heart-healthy raw cacao, healthy coconut oil, gooey dates and some spices. That's it. Easy, as I promised. You can easily make them right now and start eating them a few minutes later. So I hope you're now well equipped with raw recipes for this day. You can check out my spicy tacos with nacho cheeze as a starter, my strawberry and basil salad  as entree or my PB& brownie ice cream and decadent triple chocolate lava cake as desserts. Make yourself and your loved ones an awesome day and keep rawkin' :)

All my love and gratitude to you <3 Hugs, Fee.

ORANGE COCONUT TRUFFLES

Makes 10

1/2 cup almonds, soaked overnight

1/2 cup shredded raw coconut + 2 T

2 T fresh orange juice 

2 T liquified raw coconut oil

1/2 t pure vanilla extract

Process almonds into flour, add shredded raw coconut and process until sticky. Add orange juice and vanilla and process until smooth. Form into truffles and coat with additional coconut. Let set in the fridge for 10 minutes or longer (becomes firmer after 1 h and more).

CARAMEL CHOCOLATE CUPS

Makes 10 mini chocolate cups

1/2 cup liquified raw coconut oil + 2 T

3 T raw cacao

1 t liquid sweetener, I used agave syrup

few drops pure vanilla extract

pinch of cinnamon

7 pitted dates

pinch of sea salt

2 T water

For the chocolate, mix liquified coconut oil mit cacao, sweetener, vanilla and cinnamon. Spoon half of chocolate into your mini muffin forms. Let set chocolate until hardened. For the caramel, blend dates, sea salt, water and 2 T coconut oil. Let set caramel in fridge for 10 minutes as it will firm up. Spoon 1 t of caramel into each muffin form on top of chocolate. Cover caramel with rest of chocolate.

Enjoy!

HOLIDAY ALMONDS

These sweet and flavorful nuts are addictive. Holiday almonds are simple to make and perfect for serving during a party or as a satisfying snack. 

When I started going raw, I always took a banana and a small box of almonds with me in case I did not make it home before I got hungry again and to keep me away from processed food. Since then, I love almonds and because I am a Christmas girl and love all kinds of winter scents and tastes, I created a version of raw holiday almonds that make it easy to stay on track during the holidays. 

HOLIDAY ALMONDS

Yields 2 cups

2 cups almonds

1/2 cup melted coconut oil

1 t sweetener of your choice, I used agave syrup

4 T raw cacao

1 t cinnamon powder

few drops pure vanilla extract

1/3 cup shredded coconut

For the chocolate coating, stirr 2 T cacao and sweetener into melted coconut oil until mixed well. 

For the cacao almonds, roll half of the almonds in chocolate. Take them out using a teaspon and place them on wax paper until nearly dried. Now roll them in the rest of the cacao and place back on wax paper.

For the coconut almonds, stirr 2 T of shredded coconut into the remaining chocolate. Roll remaining cup of almonds in this mixture and place on wax paper until nearly dry. Now roll them in the rest of the shredded coconut and place back on wax paper.

Enjoy!

CRANBERRY NUT CLUSTERS

These cranberry nut clusters are my new favorite snack and treat. They are crunchy, healthy and sweet and combine almonds, sunflower seeds, dried cranberries aaaand raw dark chocolate. What could you possibly want more?

 

This is the perfect mix of sweet and tart and this candy is super good for your soul, body and mind. Unlike store-bought candy that is packed with preserving agents, chemical flavors and toxins, these homemade cranberry nut clusters only contain raw and fresh ingredients. No hidden substances. Pure nutrition.

These clusters make a perfect hiking snack and are a quick energy source during the day. They can easily be prepared on the weekend and be stored in the fridge for the week.

I also love them with a warming herbal tea.

Is your mouth watering yet?

Here is the easy recipe for you.

CRANBERRY NUT CLUSTERS

Makes 10-15

Crunch

1/2 cup sunflower seeds

1 cup shredded almonds

1/2 cup raw, dried cranberries (you can use a dehydrator or also use fresh cranberries)

1 T sweetener of your choice, I used agave syrup

1 T cinnamon powder

1 t vanilla extract

Chocolate

2 T raw cacao (you may also use cacoa or carob)

1/2 cup melted coconut oil (e.g. melted over boiling water)

1 t sweetener of your choice, I used agave syrup

For the crunch, mingle sunflower seeds, shredded almonds, dried cranberries with cinnamon, vanilla and sweetener until you get a sticky mass.

For the chocolate, mix melted coconut oil, raw cacao and sweetener until smooth. Pour chocolate into a rectangular form layered with wax paper or wrapping film. Top with crunch. Let rest in the fridge for at least 1/2 hour and cut into small squares.

Enjoy!

GERMAN CINNAMON STARS

It is amazing how fast the year is proceeding and how fast the holidays are coming closer. I love winter and Christmas for the warm, comforting atmosphere, the family time, the magnificient spectacle nature shows and of course for all its cookies, cakes and entrees.

My favorite Christmas cookie of all times are so-called cinnamon stars. They are a traditional German cookie sold and baked around Christmas. Last year, when I was in New York over Christmas I could not find one single cinnamon star and my heart was breaking. I can't imagine Christmas without them and I am not patient to wait for them until December ;)

Consequently, they were the first cookie that came to my mind when I tought about starting raw vegan Christmas baking. This will be my first raw Christmas and I am super excited. Especially because my family loves raw vegan food as well and I have a plan to convince them to join my raw vegan Christmas menu :)

In my opinion, now that Halloween is over, it is fully legitimate to start holiday recipe testing, don't you think? There will be lots of holiday cookie, cake and menu suggestions on this blog and the first are my beloved  traditional German cinnamon stars!

My raw vegan German cinnamon stars consist of a base of crunchy almonds, hazelnuts and dates spiced with winter spices as cinnamon, vanilla, nutmeg and clove and they are topped with a sweet creamy cinnamon icing.

If you love Christmas cookies as much as I do, you have to try them! They are a beautiful, sweet treat for this season and will be loved by all your family and friends. They make nice presents too :)

GERMAN CINNAMON STARS

Makes 10 cinnamon stars

Base

1 cup almond flour (around 1.5 cups almonds)

1/4 cup whole hazelnuts

10 pitted dates

1 T cinnamon powder

1 t vanilla extract

nutmeg, clove to taste

Icing

1/2 cup cashews, soaked for 1 h

juice of 1 lemon

1 t cinnamon

1/2 t vanilla extract

For the base, pulse almond flour and dates until ground. Add whole hazelnuts and pulse until the mass is well mixed but still contains small nut pieces.

If you don't have almond flour on hand, pulse almonds first, then add dates.

Season with cinnamon, vanilla, nutmeg and clove.

Form the dough into a ball and roll out (shape of a rectangle).

Place in the fridge over night or until hardened.

The next day, cut out cookies. Blend cashews, lemon juice, cinnamon and vanilla and top cookies with icing. Freeze until solid. Thaw cookies for 1 h in the fridge before eating. They keep in the fridge for 5 days and in the freezer longer than a week.

Enjoy!

RAW PEANUT BUTTER CUPS

Today I got for you a recipe for peanut butter cups - rawified of course. These are delicious, creamy inside and even good for you!

Raw cacao has many health benefits. Of all foods known, cacao has the highest antioxidant polyphenol content beneficial for cardiovascular health. On the other side, cocoa is rich in substances as phenethylamine that enhance serotonie and dopamine production, thereby acting as anti-depressant.

Get your cacao dose with this recipe for raw peanut butter cups. This treat is super easy to prepare and needs only 4 ingredients.

RAW PEANUT BUTTER CUPS

Makes 4 large ones or 8 regular ones

Raw chocolate

1 cup coconut oil

1/4 cup raw cacao powder

1 T sweetener, I prefer agave syrup

Filling

4 t raw peanut butter

To make the raw chocolade, melt the coconut oil over simmering water or by letting it stand in a warm spot. Add in the cacao powder and sweetener and stirr well. Pour half of the chocolate in 4 regular muffin cups so that the bottom is covered and put in the fridge until solid. Place 1 t of your filling in the center of each cup, spread and cover with the remaining chocolade. Let your raw peanut butter cups become solid in the fride.

Enjoy them with fresh bananas or a cup of herbal tea! 

CHEWY COCONUT BITES

 

Since I've always been a big snacker, I started to think about healthy snacks as soon as I've begun to eat raw vegan. Dates and nuts make a perfect snack on their own, but I figured that paired with coconut I could make a yummy, chewy, energising on-the-go snack. These coin-shaped COCONUT BITES do not only taste super delicious, but are easy to take to school, work or friends. And the best is, they are made in less than 10 minutes and you need only 4 ingredients!

 

I use to eat them in the afternoon while I'm studying and pair them with a good herbal tea. They also make a great pre-workout snack together with a banana and kids love them too, because of their sweetness.

Compared to bought snacks, these CHEWY COCONUT BITES do not contain any preserving agents or hidden ingredients. 

Dates have many health benefits: they are rich in protein, fiber and vitamins B1, B2, B3, B5, A1 and C. As they contain natural sugars like glucose, sucrose and fructose they are a great energy booster! 

Cashews are rich in iron, phoshporus, selenium, magnesium and zinc. They are a great source of phytochemicals, antioxidants and protein.
Besides all these health advantages, these treats are super delicious and beautiful.

CHEWY COCONUT BITES

Makes 25

1/2 cup cashews, soaked for 1 h

6 pitted dates, soaked for 15 min

1/2 cup shredded, unsweetened coconut, plus more for coating

1 t sweetener, I prefer agave syrup (you can omit the sweetener, but I like it sweet)

Discard the water from soaking and pulse dates and cashews until they form a dough. Stir in sweetener and coconut. Form the dough into little balls and flatten. Roll in remaining coconut and chill in the fridge overnight.

Enjoy!