#raw-vegan

Raw Vegan nutty Bars (barrinhas de frutos secos)

This Raw Vegan nutty Bars are just delicious <3, they are incredibly healthy and easy to make.

Be careful, they are delicious, chewy, crunchy and extremely addictive 🙂

1 cup rolled oats

1cup dates

1/3cup flaxseeds

1/3 cup mixed nuts – (walnuts, almonds, cashews, hazelnuts,..)

1/3cup cashew milk (soy, oat, rice, hemp,…)

1 tbs raisins

1tbs cocoa powder

1/4 cup coconut flakes

2 tbs sesame seeds

Put…

Raw Vegan oat balls (bolinhas veganas de aveia)

Raw vegan oat balls

I’m really excited about this raw bliss balls that I made with oats today!  They are deliciously easy, and really healthy.

(Prep Time 10 mins –  approx. 10 balls)

1 cup oats

3 tbs desiccated coconut

1/2 cup dates, (soaked in 1/2 cup water if needed)

4 tbsp water (use the water your dates were soaked in)

2 tbsp cocoa powder

1 tbsp flaxseeds

1 tsp of vanilla essence (optional)

Raw vegan energy balls with cocoa, nuts & seeds (bolas energéticas de cacao, nozes & sementes)

Raw vegan energy balls are pretty much the perfect snack, they offer a satiating combination of protein, carbs, and fats and they are “real food” that is quick and easy to prepare.

Raw vegan energy balls with cocoa, nuts & seeds

1 cup oats

3 tbs desiccated coconut

1 cup dates, (soaked in 1 cup water if needed)

5 tbsp water (use the water your dates were soaked in)

2 tbsp organic cocoa powder

1…

1 + 1/2 cups oats

1/2 cup almonds

3  tbsp raw coconut sugar

2  tbsp ground flaxseed

1 tsp almond essence

1 tbsp cinnamon

1/2 cup raisins

Blend all ingredients together, less the raisins until its well combined and the almonds are broken into small pieces. Then add the raisins and involve.

Line some parchment or wax paper in a pan. Put in the misture and press down with a spoon as hard as you can. Really pack it in. Freeze until firm enough to cut into small bites,  I like to keep them in the freezer for optimum freshness, where they last a few weeks.

PT:

5 colheres de sopa de óleo de côco 1 + 1/2 canecas de aveia ½ caneca de amêndoas 3 colheres de sopa de açúcar de côco 2 colheres de sopa de linhaça moída 1 colher de chá de essência de amêndoa 1 colher de sopa de canela 1/2 caneca de sultanas

Num liquidificador triturar todos os ingredientes menos as sultanas, está que esteja bem combinado e as amêndoas cortads em pedaços pequenos. De seguida, adicionar as sultanas e envolver.

Forrar um tabuleiro com papel e colocar a mistura pressionando com uma colher para que fique o mais compacto possivel.  Congelar até que esteja firme o suficiente para cortar em pequenos pedaços. Eu gosto de mantê-los no congelador acho que ficam mais saborosos mas podem tambem ser guardados no frigorifico.

for the base:

2 cups dates (heaping)

2 tbsp ground flaxseeds

1/2 cup oats

1 tsp cinnamon

2 tbsp peanut butter

2 tbsp coconut oil (melted)

Add all the ingredients into a blender and process in high speed until you have a homogeneous dough.

Once you’re happy with the consistency, remove and press into a baking paper lined tray. Place into the freezer to set, while you prepare the cream.

for the cream:

1 cup (150g) cashews

1 tsp almond extract

5 tbsp water

1/2 tsp apple cider vinegar

1 Tbsp sugar

2 tbsp cacao nibs (+more to sprinkle on top)

Blend all ingredients (less the cacao nibs) in a food processor. When completely creamy incorporate the cacao nibs.

Spread the cream evenly over the base and sprinkle the cacao nibs on top. Place back in the freezer.

Cut into bite-sized slices and store in an airtight glass container in the freezer or fridge.

PT:

para a base:

2 caneca de tâmaras (bem cheia)

2 colheres de sopa de linhaça moída

1/2 caneca de aveia

1 colher de chá de canela

2 colheres de sopa de manteiga de amendoim

2 colheres de sopa de óleo de côco (derretido)

Adicionar todos os ingredientes ao liquidificador e processar em alta velocidade até se obter uma massa homogênea.

Quando a consistência estiver boa, colocar a massa numa travessa forrada com papel manteiga precisando com as mãos.  Colocar no congelador para endurecer, enquanto se prepara o creme.

para o creme:

1 caneca (150g) de cajus (castanha de caju)

1 colher de chá de extrato de amêndoa 

5 colheres de sopa de água

1/2 colher de chá de vinagre de maçã

1 colher de sopa de açúcar

2 colheres de sopa de grãos de cacau cru (+ mais para polvilhar por cima)

Misturar todos os ingredientes (menos os pedacinhos de cacau) num processador de alimentos. Quando estiver completamente cremoso, incorporar o cacau.

Espalhar o creme uniformemente sobre a base e polvilhar com cacau por cima. Colocar no congelador.

Cortar aos quadradinhos  e guardar num recipiente de vidro hermético no congelador  ou no frigorifico.