Nut - Apple Mini Muffins

The easiest, the yummiest and the most healthy dessert that contains only two main ingredients. Crunchy outside and moisture inside, the mixture of nuts and an apple give a delicious taste. Enjoy!

Ingredients for 24 mini muffins:

400 g cashew nut mass/butter

1 large apple, firm and juicy 

1 teaspoon cinnamon 

1/2 tsp brown sugar

Juice from one small lemon

Directions:

Pour nuts into the blender with letter "S" bade and mix (depending on the strength of the mixer) 5 - 10 minutes, until a compact mass will form. Form a roller form a mass of ~2 cm diameter and cut into ~1 cm slices. Flat slices in hands, and put into the paper muffins liners, then insert them into the muffin form. Cut an apple (do not peel) into quarters, carve out seeds and cut each quarter long side into slices, then cut ​​into small pieces, those will be petals. Arrange pieces of apples in nut bowls with a peel on top. Drizzle with lemon juice and sprinkle with cinnamon and sugar.Put into preheated to 200°C convection oven and bake for 15 minutes. Remove from the oven and transfer into cooling rack to. Ready to eat after 10 minutes.

 Recipe was created in my head and comes from my heart

Homemade "Cadbury Creme Eggs"

You probably know "Cadbury Creme Eggs", today I would like to show their healthy alternative. This tasty dessert is very easy and quick to prepare. You still have enough time to make them and treat revelers at the Easter table.

 
Ingredients for 8 eggs:

 
200 ml coconut cream 
150 g cashew nut butter
4 tbsp real maple syrup 
2 tsp yellow food coloring, organic

Glaze:

100 g dark chocolate (85%)
 3 tbsp honey, organic

Directions:

In a food processor mix coconut cream, cashew nut butter and syrup until well blended. Take way two tablespoons of the "dough", add dye, mix well and set aside, those will be "yolks". The rest of the dough place in an another bowl and both refrigerate for 10 minutes. Next, divide both doughs into 8 equal pieces and form balls from each of them. White balls ("whites") flatten and in the center of each one put a yellow ball. Wrap around and form the shape of an egg. Place "eggs" in the freezer for 15 minutes.
In the meantime, dissolve chocolate and honey in a water bath or in the oven (150°C/300°F for 5 minutes). Frozen "eggs" dip in chocolate mix and set aside on a plate lined with baking paper. If you want the "shell" to be thicker, re-dip "eggs" in a chocolate mix. Store in refrigerator.

 
Inspired by Detoxinista

Homemade Cashew Nut Butter

Cashew nut butter has a very compact and thick consistency.  
The butter provides an excellent base for creams and pastries.

 

Ingredients for 200 g of butter:

200 g cashew nuts

Directions:

Place cashew nuts in a food processor with a blade shaped as letter "S". Mix - depending on food processor's power - for 5 - 10 minutes, until a ball will form. If the butter is not immediately used, place in a glass container and store in a dark place.

 Recipe was created in my head and comes from my heart

Chocolate Truffles with Nuts and Fruits

For parties they are perfect, small, to eat "at once" portions, healthy snacks or sweet desserts. In fact, they may be formulated according to one's taste, just keep in mind that one of the ingredients must be "sticky" to unite the remaining. There is no sugar added, not counting the small amount that is in a jam. Truffles are very tasty and your hand will reach to them over and over.

Ingredients for about 60 truffles:

 
400 g cashew nut butter

 300 g of jam*, preferably w/o sugar added

120 g spelt bran, grained

100 ml rum, I used gold

20 pieces of dried in the sun dates

 4 - 5 tbsp dark raisins

4 tbsp cocoa, organic 

Pinch of sea salt

Additionally:

The shredded coconut

 Directions:

Chop dates and along with raisins put into a small dish, pour with rum. Let it stand for at least 30 minutes, or until the whole alcohol is absorbed. Place cashew nuts in the food processor with letter "S" blade and mix until nuts will form a sticky, dense consistency (~5 min). Then, add all the remaining ingredients and mix until they are well combined. Transferred the dough to a bowl and refrigerate for an hour or two. After this time, form walnut size balls in your hands and roll the balls over the shredded coconut. Done. Store in a refrigerator for up to a week.

* I used plum jam, just because I had it on hand

Recipe was created in my heart and comes from my head