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Bie Verheye
Chocolate vegan popsicles

Chocolate vegan popsicles

INGREDIENTS For the popsicles:400ml full-fat coconut milk1 large, ripe avocado250g pitted, packed soft dates55g raw cacao powderNut butter, as preferredLa Favo, your favorite flavor ( we used the Chocolini…) For the topping:Melted raw chocolate or melted dark chocolateLa Favo, your favorite flavor ( we used the Chocolini…) Optional add-ins:A few pinches sea saltVanilla (extract, seeds from a pod)Chopped fresh fruit (strawberries, blueberries, raspberries, mango etc.)La Favo, your favorite flavor ( we used the Chocolini…) Optional toppings:Cacao nibsFinely chopped toasted nuts (cashews, hazelnuts, almonds, pistachios etc.)Citrus zest (lemon, orange, lime)Unsweetened desiccated coconut RECIPE 1. Add all the popsicle ingredients, except the...

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Bie Verheye
Chia pudding

Chia pudding

INGREDIENTS 1/2 cup chia seeds 1 1/2 cup coconut milk or any other nut milkvanilla2 tbsp honey or maple syrup La Favo by Sergio Herman Buckwheat & Berry granolaToasted shredded coconutChopped fruitsCoconut yoghurt RECIPE 1. Pour 1/2 cup of chia seeds in a medium bowl. 2. Slowly pour in 1 1/2 cups of any of your favourite nut milk and add 2 tbsp of honey and vanilla. 3. Stir for a few minutes to get a gelatinous effect to create the pudding texture rather than have big clumps of chia seeds stick together. 4. Place the bowl in the refrigerator...

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Bie Verheye
Green spinach pancakes

Green spinach pancakes

INGREDIENTS For the spinach crepes:1 cup buckwheat flour3 eggs2 cups (500ml) almond milk3 cups (75g) baby spinach leaves1 cup flat-leaf parsley leavessea salt and cracked black pepper2 1/2 tbsp extra virgin olive oilFor the filling:2 medium zucchinis, shredded1 cup frozen peas, thawed2 cups watercress or snow pea tendrils2 tbsp extra virgin olive oil2 tbsp lemon juicesea salt and cracked black pepperlemon wedges, to serveLa Favo Original Going Nuts granola RECIPE 1. Place the flour, eggs, milk, spinach, parsley, salt and pepper in a blender until smooth. 2. Heat some of the oil in a frying pan over high heat, then...

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Bie Verheye
Ruby chocolade bar met gepofte rijst quinola

Ruby chocolade bar met gepofte rijst quinola

INGREDIËNTEN 300g Ruby chocolade90g Boekweit & Bessen quinoa granola RECEPT 1. Smelt de Ruby chocolade en meng er de Boekweit & Bessen quinoa granola door. 2. Stort de massa uit op bakpapier tot de chocoladereep dikt en laat opstijven. 3. Breek of smile in stukken en strooi er desnoods nog wat extra granola over. 4. Een van de makkelijkste gerechten die ik ooit bedacht…dus ideaal voor bij de koffie! Sold out - +

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