It’s been a wonderful year 2015, full of achievements and unforgettable memories for the Vegi Tales project. I am very grateful to have met such inspiring people and being able to share my food creations with them is priceless. Thank you all from the heart!
As a celebration of an amazing last year and just before a special full moon Christmas, I decided to organize a “Vegan Canapés” event together with my dear friends and great vegan chefs, Kuteer & Aga.
SUNday December 20th and 21 degrees in Ibiza was the perfect day! <3
Our vegan canapés buffet united flavours and spices from around the world, with dishes inspired from Europe, Asia and Africa: 3 appetizers, 3 main courses and 3 desserts, each themed by a different country.
It’s almost always the case that the special treat of the meal comes at the end. This time all desserts were prepared raw vegan and came out incredibly tasty.
Kuteer made his lovely Tiramisu, Aga prepared her Superfood dessert with Pinneaple & Chia and I decided to go for my Raw Vegan Caramel Bites with Sea Salt. <3
The Caramel Bites can be stored in the freezer for up to 3 months and you will always have an incredible dessert to surprise your guests with or to simply treat yourself.
For all the guests that attended the event and everyone else reading my post, I promised to post the recipe, so here it goes..
- 1 cup raw walnuts/ other nuts (soaked)
- 1/8 tsp sea salt
- 2 cups dates / raisins
- 1-2 tbsp coconut oil, melted
- 1 cup raw cashews, soaked in filtered water
- 400 ml coconut cream
- 2-3 tbsp agave syrup / coconut nectar / rice syrup
- 2 cups medjool dates
- 2 tbsp tahini
- 1/8 tsp fleur de sel
- 1/2 cup coconut oil, melted
- 1/4 cup coconut oil, melted
- 1/4 cup agave syrup
- 1/4 cup cacao powder
- 1 tbsp vanilla powder
- dash of fleur de sel
- Place all the ingredients in a high speed blender / food processor blade S and mix until you have a sticky paste consistency. Line a cake pan (8 x 8 cm) with parchment paper and press the mixture until it's pretty even.
- In a food processor / high speed blender add cashews and coconut milk. Mix very well. Add the rest of the ingredients and mix again. Pour the filling on the top of the base and put it in the fridge for 1-2 hours before adding the next layer.
- In a warm bowl add the melted coconut oil and slowly mix it with the rest of the ingredients. Be careful and quick when adding the top layer mix onto the caramel layer, as it hardens very fast.
- The edges of the paper should allow you to easily lift and get your mix out of the pan. I chose to cut my Caramel Bites in 25 little squares, but just do it how it pleases you. Enjoy!
- A little tip for cutting the dessert: place the cake upside down and start by cutting trough the bottom layer first, using a very sharp chef knife. Otherwise, when cutting through the chocolate layer first, it might break.
- Bare in mind that using fresh organic products is the best choice and it elevates your meals to another level.
Raw and unsalted almonds are a tasty and nutritious snack packed with plenty of health benefits. Full of minerals (magnesium, potassium, calcium), vitamin E, proteins and fibre.
Almonds can be consumed as raw butter, raw almond milk (a great alternative to dairy milk) or ground into a flour to make delicious desserts.
This time I got inspired to create a salty-sweet recipe, a healthy version of the traditional Spanish “Tostada” – toasted bread served with tomato, olive oil, salt & pepper.
My dehydrated raw “tostada” is crunchy, delicious and super nutritious!
- 500 gr raw almond pulp*
- Pulp from 5 ½ cucumbers (through juicing - I use the Essenzia Slow Juicer)
- Pulp from 1 celery stalk (through juicing)
- Pulp from 2 handful fresh basil (through juicing) or finely cut
- 5 tbsp tamari
- 2 cold pressed olive oil
- 4 tbsp nutritional yeast
- 2 tbsp coriander seeds, ground
- 2 tbsp black sesame seeds
- 4-5 ripe avocados
- 4 tbsp nutritional yeast
- 2-3 tbsp cold pressed olive oil
- salt & pepper to taste
- Mix all ingredients in a bowl using your hands until it's all well combined. This mixture makes about 4 full dehydrating sheets and I divided each sheet into 4 slices (4 "toasts").
- Press the mixture on the dehydrating sheets until you have an equally even surface and dehydrate at 40 degrees for 11-12 hours.
- Mix all the ingredients in a bowl for about 2-3 minutes using a fork.
- Serve the "tostada" fresh or store the raw almond toasts in a paper bag for up to 5 days (making sure that it's sealed well and airtight).
- *Almond pulp - for this recipe I've taken the remaining pulp from soaked almonds used to make almond milk with the Essenzia Slow Juicer.