White chocolate & Fruity chocolatey Healthy eating

 

White chocolate

Our buah fruits are versatile:

as a topping for muesli & Co., mixed as a smoothie, or only as a healthy snack.

Homemade chocolate takes things to a whole new level.

Dear Anastasia has conjured up an excellent vegan whitechocolate with our freeze-dried cranberries and strawberries. We don't want to withhold this creation from you, and we promise: it's speedy and easy!

INGREDIENTS

·        80 grams of cocoa butter

·        1 tbsp coconut oil

·        1/4 cup white almond butter

·        1 tbsp vanilla extract

·        1/4 cup agave syrup

·        Toppings of your choice (e.g., our Cranberries & Friends or strawberries )  

·        PREPARATION

·        Merge all of the ingredients. 

·        Then put the mixture in a mold.

·        Then add the icings of your choice and let everything harden.

Already finished :)

Fruity chocolatey

At Easter, it can be a little more chocolaty. We'd rather hide homemade Easter eggs than store-bought ones. So why not just add chocolate icing and a small decoration to a well-practiced recipe to conjure up fruity, chocolatey Easter eggs?

We did just that with the lemony bliss balls from our recipe book, and you can taste the result!

Here we go:

INGREDIENTS FOR 4 EASTER EGGS

·        2EL CRANBERRY & FRIENDS

·        some cinnamon

·        some vanilla powder

·        1/2 organic lemon, peel zest

·        Four dates pitted

·        1tsp chia seeds

·        Four almonds

·        100g couverture or chocolate

·        something of the favorite buah variety for decoration. We have  CRANBERRY & FRIENDS  and PINEAPPLE PUR taken 

PREPARATION

Mix the CRANBERRY & FRIENDS  to a fine powder.

Set aside some powder and mix with vanilla powder, cinnamon, and grated lemon zest.

Add the dates, chia seeds, and almonds and process them into a chewy dough in the food processor.

Shape the dough into eggs about 2-3 cm in diameter.

Turn the eggs evenly in the cranberry powder and rest in the refrigerator for 2 hours.

Melt couverture or chocolate in a double boiler.

Cover the bliss balls completely with liquid chocolate. Let the glaze dry slightly.

Decorate Easter eggs with the still moist glaze as desired. For example, with individual buah pieces of fruit or delicious fruit powder for that extra fruit kick. To do this, mix a little of the desired buah mixture into a fine powder. We recommend PURE PINEAPPLE. 

Set the Easter eggs aside to dry until the glaze has hardened