Energy balls coffee
|100 g organic coconut dates Bode Naturkost|
|30 g organic coconut chips roasted Bode Naturkost|
|70 g organic coffee-kick nut-friut mix Bode Naturkost|
|10 g organic coconutflour Bode Naturkost|
|+ organic coconutflour Bode Naturkost|
Chop coconut dates and coconut chips fine until a homogeneous mass is formed (e.g. moulinette, mixer). Chop coffee-kick medium fine and knead with the coconut flour under the date coconut mixture. Roll balls of 2-3 cm diameter and roll in coconut flour. Keep in a closed tin in the fridge and consume within 14 days.
Fine Date Pralines
|30 g organic green pistachio kernels|
|100 g organic marzipan paste|
|250 g organic Medjool dates|
|150 g organic dark chocolate coating|
Roast 20 g of the pistachios without oil in a pan, allow to cool, chop finely or grind. Chop 10 g for decoration. Knead the marzipan with the pistachios. Remove seeds from Medjool dates and cut in half. Shape the marzipan mixture into kernel-sized pieces and fill the date halves with them. Melt the chocolate coating and coat the Medjool dates with it. Decorate with chopped pistachios.
Horchata - Tigernut Milk Refreshing traditional drink from Spain
|1.5 litres of water|
|some lemon peel, if you like|
|150-200g raw cane or coconut palm flower sugar|
|Cinnamon, if you like|
Soak the almonds in water for 12-25 hours until they have absorbed enough water. Put 500ml water, the tigernuts and optionally some lemon zest into the kitchen blender and puree very finely (alternatively use a high bowl and blender). Add the rest of the water and filter through a cloth. Stir in the sugar and chill the milk. To serve, put some crushed ice in a glass and fill up with horchata. If you like, sprinkle some cinnamon on top.
Muesli bar protein
|3 tblsp apple puree organic Bode Naturkost|
|3 tblsp chiasaat black organic Bode Naturkost|
|4 tblsp peanut butter fine without salt organic (alternatively other nut butter) Bode Naturkost|
|180 g muesli lowcarb protein plus organic Bode Naturkost|
|20 g coconut flour organic Bode Naturkost|
|60 g agave syrup organic Bode Naturkost|
Mix apple puree and Chia, leave to swell for 5 minutes. Knead with the other ingredients to a firm dough. Spread the dough about 1 cm thick into a 26 cm Ø springform pan, press firmly and bake for 15-20 min at 180-190°C. Cut into bars or diamonds. Results in about 15 pieces. Store in a cool, dry place and consume within 14 days.