Vegetable dark chocolate fondant had to be made this week. Like every day I am craving for my dark chocolate dosage but wanted to get the required nutrients you need at breakfast.
So I started to strategize and see what I could use to make it so creamy. My challenge is that I did not want to add dates or any added sweetener.
To me it does the job of using soy (which I stay away from) or cream (I am off dairy). To sweetened I also added a sweet potato and two bananas and our Nuts About Chocolate Hazelnuts + Almonds.
Mix all the ingredients into the blender or in the food processor. Add a little bit of almond milk or water if the preparation is too thick.
Insert into your mold and leave in the oven at 350 for one hour.
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Yesterday while preparing my food for Friday night and for the week end, I promised my kids that I would would make a chocolate fondant.
As you know being a mom and while working, it is not always easy to make everything from scratch.
As you probably all know already I love good food. The fact is that I love to eat. My only concern is that I don’t want to be overweight.
As a teenage I happened to develop eating disorders. Today, I know in my guts that this eating disorder was developed by the fact that my food was empty of good nutrients and my growing body was unable to function at its best.
With all the research that I have been doing about nutrient dense plant food and raw cacao … I know that I am doing the right thing. The fact is that I am almost never hungry, I feel satisfied and every bite coming into my mouth is real delicious decadent and nourishing…!
So when craving for sweets I am going to Hnina and Nuts About Chocolate. Those are just loaded with real food which is not really the sweetest but give you the fix you need.
When I just have a few vegetables left in the fridge, I mixed them up together. That was the case yesterday evening. I just had 3 zucchinis, 2 sweet potatoes, one onion and 7 potatoes. I transformed them into vegan latkes. Latkes are usually deep friend and combine potatoes and onions. In this recipe, no need to use eggs and no need to deep fried.
FYI I just used instead some flax seeds and psyllium husk. The result was stunning. Crispy, delicious, super healthy.
For this recipes you will need:
1. A food processor and a baking sheet
2. All the veggies you have left in your fridge and a few potatoes
3. 1 cup of sprouted flax seeds and 3 tablespoon of psyllium husks
4. 1 onion
5. Salt and pepper
6. Grape seed or avocado oil
Preheat your oven at 350 degrees. Insert all the vegetable inside the food processor. Take the mixture out of the food processor and add the flax seeds and the psyllium husk. Mix with your hands for at least 3 minutes.
Add into a baking pan after adding the oil. Bake at the top of the oven 350 degrees for 20 minutes. Turn them over and let them 10 more minutes. It is done.
For further information:
Flax seeds: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81
Psyllium husks: http://www.healthline.com/health/psyllium-health-benefits#Overview1
Sweet Potatoes: http://www.care2.com/greenliving/9-reasons-to-love-sweet-potatoes.html
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