4 may. 2018

Banana Cream Pots with Chocolate Mousse

Feels like I haven't blogged in ages but as always I've been busy finishing some collaborations, though I managed to prepare these super easy, healthy and yummy banana cream pots with an avocado chocolate mousse. Also, did you check out my latest Instagram post? It was kind of an impromptu recipe that I made to satisfy my ice cream cravings, and the result was pretty damn good to be honest.
As usual this recipe I'm sharing today is completely plant-based and also gluten-free (I'm working on sharing more gluten-free recipes with you guys). 
These are great for those days when you want something a little bit more indulgent than plain yogurt or fruit after lunch or dinner but still want to keep that sweet tooth under control. If you are in a rush you can top these pots with your favorite granola, roasted nuts or fresh fruit but I highly recommend to make the avo chocolate mousse cause it takes this sweet treat to the next level and you'll wow your guests without having to turn on the oven or spending too much time in the kitchen, plus everybody knows banana+chocolate is always a winning combo.
It's Mother's Day in Spain this sunday so now that I bought all the presents I'm on a mission to prepare a surprise dessert for my mama and, if it turns out good, I will most probably be taking lots of pictures after it's done and write a new blog post on Cinnamon Girl. 
Happy weekend everybody!

Banana Cream Pots with Chocolate Mousse
(4 servings)

- For the base:
6 Deglet Nour dates, pitted.
1 1/2 tablespoons rolled oats.
1/4 cup raw blanched almonds.
A pinch of pink Himalayan salt.
- For the banana cream:
3 ripe bananas.
2 tablespoons pure maple syrup.
2 tablespoons white tahini paste.
1/2 teaspoon lemon juice.
1/4 teaspoon pure vanilla powder.
- For the chocolate mousse:
1 ripe avocado.
3 tablespoons pure cocoa powder.
2 or 3 tablespoons pure maple syrup.
A pinch of pink Himalayan salt.
- To decorate:
Cacao nibs.
Shredded coconut.

- Avocado chocolate mousse:
I suggest you to begin with the avocado chocolate mousse so it has enough time to set in the fridge and become thicker. Even better, if you have enough time the mousse will have the perfect texture after being refrigerated overnight (and become more pipeable).
Chop the avocado and place it inside the bowl of your food processor with the rest of the ingredients for the mousse: cocoa powder, maple syrup and salt. Process until a soft, shiny cream with no lumps forms. Taste and adjust the sweetness if necessary, begin with two tablespoons of maple syrup and add a few more if you want it extra sweet. Transfer to a clean jar, cover and refrigerate until ready to use.
- Base:
Clean the bowl of the food processor, place all the ingredients for the base and pulse until a coarse flour forms. It should have a very similar appearance to the base of raw cheesecakes or crumbled cookies but a sticky texture. Divide the crumbled base between four small pots or jars and gently press down to create an even layer. Set aside while we prepare the banana cream.
- Banana cream:
Chop the bananas and put them in the bowl of your food processor along with the maple syrup, tahini paste and vanilla. Process until smooth and creamy. Alternatively you can use almond butter instead of the tahini.
Fill the pots with the banana cream, pipe the chocolate mousse on top and decorate with cacao nibs and desiccated coconut.

7 abr. 2018

Beet Cake with Lemon Cashew Buttercream

It's been a while since I shared a cake recipe on here so what a better way to celebrate that spring is finally here than enjoying a piece of this delicious beetroot cake? The flavor is pretty similar to carrot cake but has a more "toasty" aftertaste, worry not cause you won't notice any weird beetroot flavor: it's incredibly spiced, super tender and moist, and makes such a great combo with my go-to lemony cashew buttercream (I'm seriously addicted to cashew-based frostings and creams!). 
I've seen many chocolate beet cakes around the web but rarely spotted an only-beetroot cake, or some of them only had beetroot powder as the coloring...which makes me think: how can you name a recipe 'Beetroot cake' if your cake only has a tiny amount of beet powder or beet juice?! I mean, where's the real damn beet? It's like making carrot cake without using any REAL carrot, dude you have to shred that bunch of carrots like there's no tomorrow!
So after doing a little bit of recipe testing I created my version and it was a hit! Truth be told I was quite skeptical and doubtful about the results but all the beet stains on my hands (and my sister's) and a kitchen sink that looked like a crime scene were all worth it.
The lemon cashew buttercream is my absolute favorite in the whole wide world and it's also perfect for piping so use it for cupcakes or cake decorations too; this time I was too lazy to grab my piping bag and went for a more simple decoration, a little bit of beet powder sprinkled on top and that's it!

Beet Cake with Lemon Cashew Buttercream
(8 to 10 servings approximately)

- For the beet cake:
1 1/2 cups organic all purpose flour.
1 1/2 teaspoons baking powder.
1 1/2 teaspoons baking soda.
1 teaspoon ground cinnamon.
1/4 teaspoon ground nutmeg.
1/4 teaspoon chinese five spice powder.
1/4 teaspoon pink Himalayan salt.
3 tablespoons (mild-tasting) extra virgin olive oil.
3/4 cup pure maple syrup.
1/3 cup unsweetened almond milk.
1 1/2 teaspoons apple cider vinegar.
2 tablespoons orange juice.
1 1/2 cups shredded beetroots, firmly packed.
1/4 to 1/3 cups chopped pecan nuts.
3 tablespoons raisins.

- For the lemon buttercream:
1 cup raw cashews.
1/3 cup unsweetened almond milk.
3 tablespoons agave syrup.
3 teaspoons lemon juice.
1 or 2 drops organic lemon essential oil.
Pinch of pink Himalayan salt.
1/3 cup melted coconut oil.
2 tablespoons melted cacao butter.

- To decorate:
Beetroot powder (optional).

I recommend to make the cashew buttercream the day before assembling the cake because it has to set overnight or until it thickens and becomes spreadable.
- Cashew buttercream:
Soak the cashews in a bowl with purified water and a generous pinch of salt until the puff up and get soft, 4 hours approximately or preferably overnight.
Rinse well and place them into a high-speed blender or food processor with the milk. Blend until a smooth cream forms, make sure there are no visible lumps; you might need to stop and scrape down the sides of the container a few times. Add in the agave syrup, lemon juice, salt and two drops of lemon essential oil. Blend again until completely combined and gradually pour in the melted coconut oil and cacao butter. The cashew buttercream should look smooth and creamy. Transfer to an airtight container, cover the surface with plastic wrap, put the lid on and refrigerate overnight. The cream will thicken considerably once it's chilled.
- Beet cake:
Peel and grate the beetroots and transfer them to a strainer to squeeze out the excess liquid, this is a very important step to avoid excess moisture in the cake (otherwise it won't rise well).
Preheat oven to 170 ºC (350 ºF) and lightly grease with nonstick cooking spray or coconut oil one 15 cm/6-inch diameter x 10cm/4-inch tall round cake pan, and line the bottom with parchment paper.
In a medium mixing bowl sift in the flour, baking powder, soda, spies and salt. Stir with a wire whisk to distribute the ingredients.
In a separate bowl, whisk the oil, maple syrup, milk, vinegar and orange juice, until well mixed.
Pour the wet mixture into the dry mixture and stir with a whisk until the batter is smooth. Fold in the grated beets, raisins and pecan nuts with a silicone spatula.
Fill the cake pan with the batter and bake for 1 hour approximately or until a toothpick inserted into the center of the cake comes out clean (a few moist crumbs are okay).
Cool the cake in the pan for 10 minutes, unmold and peel off the parchment paper carefully; let it cool completely on a wire rack (top side up).
Once the cake is cool cover in plastic wrap and refrigerate until very cold, this way it'll be easier to cut into layers.
- Assembling:
Let the cashew buttercream thaw a little bit at room temperature before spreading. Cut the chilled cake in three layers and place one of them on a flat plate or cake stand, spread a generous amount of the cashew buttercream, cover with the second layer and repeat the process until the cake is assembled. Spread the top with the remaining buttercream and sprinkle with beetroot powder to decorate (optional).
Store the cake covered in the refrigerator and let it rest at room temperature a few minutes before serving.

22 mar. 2018

Superfood Cacao Cookies

I made these cookies back in january for the first time and since them I've been baking several batches cause they are seriously delicious (and so easy to make!). Maybe I should have gone for a more spring-like/Easter recipe this week but it still feels like winter here in Barcelona even if the sun is finally out (I'm wrapped in my blankie as I'm typing this post). Talking about Easter, I'm so un-inspired this year! Maybe it's because I'm super busy working on collaborations and can't focus on other things and also my mom's birthday was just a few days ago and we ate too many brownies + vanilla ice cream to celebrate so I don't know what kind of non-chocolate Easter treat to do...I've always done super chocolatey desserts for this holiday but, should I keep eating MORE chocolate?! My chocoholic heart says 'yes' but my brain tells me I should eat more veggies or else that six-pack will never become a reality, lol. Owell, maybe if I just taste a small piece and give the rest to my family so I don't fall into temptation..?
Okay, back to these cookies: they are gluten-free and packed with many superfoods such as maca root powder, ground flax seeds, pure cocoa powder, cacao nibs, and I'd dare to say oats too, because they have so many health benefits that I consider them another superfood. Not only these cookies are quite good for you, they have an almost brownie-like center and taste incredibly good. For this recipe I like to use different nut butters each time but my faves are almond butter and tahini. Last but not least, when these cuties are in the oven the aroma is almost mesmerizing. Hope you enjoy them!

Superfood Cacao Cookies
(yield: 12-14 cookies)

1 1/2 cups rolled oats, firmly packed.
1/2 cup oat flour.
2 tablespoons maca rot powder.
2 tablespoons ground flax seeds.
2 tablespoons pure cocoa powder (or raw cacao powder).
1/2 teaspoon bakingg powder.
1/2 teaspoon bang soda.
A pinch of Himalayan pink salt.
A pinch of pure vanilla powder.
1/4 cup coconut oil, melted.
1/3 cup coconut sugar.
1/3 cup pure maple syrup (or agave syrup).
1/3 cup natural almond butter (or tahini).
1/3 cup unsweetened applesauce.
- Optional add-ins (but recommended):
Raw unsalted cashews.
Cacao nibs.

In a large mixing bowl mix together the flour, cocoa powder, maca, flaxmeal, vanilla, salt, baking powder, and baking soda. Use a hand whisk to distribute well all the ingredients. Add in the rolled oats and set aside.
In a medium mixing bowl whisk the coconut sugar, coconut oil, syrup, almond butter and applesauce. Pour the wet mixture into the dry mixture and combine with a silicone spatula until well mixed.
Transfer the cookie dough to the fridge for 10-15 minutes, this dough is quite sticky so if it's cold it'll be easier to scoop.
Meanwhile preheat oven to 170 ºC (338 ºF) and line two baking sheets with parchment paper.
Scoop around 2 tablespoons of chilled dough per cookie and roll into balls using your clean hands, transfer to the prepared baking sheets and gently press them down to form discs. Decorate the tops with cashews and cacao nibs.
Bake for 15 minutes approximately, but keep an eye on them cause they brown quite quickly! They will be quite soft straight out of the oven but will harden as they cool.
Carefully transfer the baked cookies to a cooling rack (I recommend using a thin spatula), and cool completely.
Store cookies in an airtight container at room temperature.