Sunday, February 22, 2015

Date & Cocoa Raw Truffles

“Sometimes it is the people no one can imagine anything of who do the things no one can imagine.”

This is the simplest version of date truffles. Don't hesitate to add in your favourite spices or nuts to the mix. Even for the coating, you can go for ground nuts, shredded coconut or even sesame seeds. 

  • 10-15 soft dates
  • 2 tbsp unsweetened cocoa powder (15 grams)
  • 1-2 tbsp of coconut oil/rum/vanilla extract, optional
  • some unsweetened cocoa more to roll the truffles

1. De-seed the dates and process them with cocoa powder into a smooth paste in a food processor.

2. Depending on your dates, the paste might turn too hard or crumbly to shape. Then use a bit of oil, vanilla extract or alcohol to help it come together.

3. Take a spoonful of the paste and roll it between your palms to make balls. The size of the balls is all up to you.

4.  Roll them over unsweetened cocoa. 

Sunday, February 15, 2015


“Excellent!" I cried. "Elementary," said he.” 

125 grams dried chickpeas
1/4 cup tahini 
1/4 cup fresh lemon juice, about 1 lemon
2 tablespoons olive oil, plus more for serving
1 large garlic clove, minced
1/2 teaspoon cumin
1 teaspoon salt, depending on taste
3 tablespoons water, plus more depending on the thickness of hummus

1. Soak the chickpeas overnight in plenty of water. Drain and transfer to a pan of boiling water. Cook, covered, over medium heat for 1 to 2 hours, until tender. Drain and return to the pan. 
2. In a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and process for 30 seconds.
2. Add in the olive oil, minced garlic, cumin and salt to the mixture. Process for another 1 minute.
3. Add half of the chickpeas and process for 1 minute. Scrape sides and add the remaining chickpeas. Process for another 2 minutes or until you get a thick and smooth consistency. 
4. To get a thinner and even smoother consistency, add in 3 tablespoons of water with the processor on. 
5. Transfer to a plate and drizzle with olive oil. 

Saturday, February 7, 2015

Classic Raspberry Crisp

I've been looking for an easy recipe that would combine oatmeal, coconut and fruit and finally found it on the raspberry crisp. Such a delicious and healthy dessert! You can serve it with your favorite vanilla ice cream or plain sour cream. Remember that you can go for more coconut or add in even ground cinnamon for a change.


  • 4 cups fresh or frozen raspberries
  • 1/3 cup sugar
  • 1/3 cup plus 3 tablespoons all-purpose flour, divided
  • 1/2 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/4 cup coconut
  • 1/4 cup cold butter, cubed


  1. In a large bowl, gently toss raspberries with sugar and 3 tablespoons of flour.
  2. Pour the berries into a greased 8-in. square baking dish.
  3. In another large bowl, combine the oats, brown sugar, coconut, and remaining flour.
  4. Add in the butter until the mixture resembles coarse crumbs.
  5. Lightly sprinkle the crumb mixture over the berries.
  6. Bake at 185 C° for 30 minutes or until golden brown.