This one is woooow! 
So easy to make, no sugar, no milk, gluten free, yet so delicious! Source of good energy and good calories.  

Ingredients:
- 400g Soft, Pitted Dates
- 90g Smooth Peanut Butter
- 2 Teaspoons Vanilla Extract
- 3 Pieces Brown Rice Cakes
- 70g Roasted Unsalted Peanuts

Plus:
- 80g Raw Cacao Chocolate or Date Chocolate, melted

Process:
Place the dates, peanut butter and vanilla extract in a food processor and process until the mixture turns into a paste. 

Transfer the date mixture to a bowl, and add chopped rice cakes and peanuts. Mix well.
Line a 10cm x 20cm loaf tin with non-stick baking paper. Press the mixture into the tin. 
​
Pour the melted chocolate over it and spread well. Place in the fridge for 20–30 minutes or until set.
Heat a sharp knife under hot water, dry it, then cut the slice into squares. Keep in the fridge

Da odmah predjem na stvar: Preukusne su! Djeca su odusevljena, kažu da su bolje od Snickersa. Reći ću vam da su odličan izvor energije i dobrih kalorija. Ipak pazite na količinu. Hurme + Kikiriki puter + Kikiriki = bomba! 

 Sastojci: 
- 400 grama mekanih očišćenih hurmi 
- 90 grama glatkog kikiriki putera 
- 2 kašike arome vanilije 
- 3 komada krekera smedje riže (ja koristim Rice Cakes iz Binga – narandžasto pakovanje) 
- 70 grama Kikirikija pečenog bez ulja i soli (Diet kikiriki) 
​
Plus: Za čokoladni top možete koristiti rastopljenu čokoladu, tamnu ili mliječnu, kako vam volja, ili napraviti ganaš od kakaa, kokosovog ulja i malo bademovog mlijeka. 
Priprema: 

Hurme, kikiriki puter i aromu vanilije izblendajte skupa dok ne dobijete jedinstvenu masu. 
Prebacite u zdjelu, izdrobite prstima rižine kolačiće i dodajte kikiriki (možete ga malo zdrobiti) Sve dobro sjedinite. ​

Manji pleh (promjera 10 X 20 cm) obložite papirom za pečenje, ostavljajući sa strane dovoljno papira koji će vam kasnije pomoći da masu izvadite iz pleha. 
Prebacite tijesto u pleh i kasikom ili prstima ravnomjerno rasporedite. Prelijte preko rastopljenu čokoladu ili kakao ganaš, pa ubacite u frizider na 20 – 30 minuta.  

Zagrijte nož pod vrelom vodom, pa ga posušite. Zagrijanim nožem lakše ćete izrezati ljepsljivu masu. 
Količina je dovoljna na 18 – 20 kocki. Čuvajte u frižideru. 

Better than a Snickers chocolate bar, ready in minutes.  Gluten and lactose free and with a natural  sweetener, they are a great source of energy.

Ingredients:

For the Crust:
1 and a half cup raw, unsalted, grinded almonds
10 Tbsp of Coconut Oil
10 Tbsp Maple syrup or Honey
1 Tbsp Vanilla extract
Pinch of "Salut" Salt (use alternative if "Salut" not sold in your country)

Mix all these ingredients together, shake out into a greased baking tray and flatten with fingers or glass bottom.  Place it inside the fridge while you prepare the topping.
 
For the Topping:

In a saucepan, over medium heat, combine the below ingredients and mix until it starts boiling.
 A Cup of peanut butter
2-3 Tbsp Coconut Oil
1 Tbsp Vanilla Extract
Pinch of "Salut" Salt

Pour over the crust which was cooling in the fridge and place back into the fridge for 30 minutes.

Finally, melt a chocolate with a high content of cocoa, adding a few spoons of coconut oil to it.  Pour over the topping and cool well before slicing.

Bolje od Snickersa, spremne u trenu. Bez glutena, bez laktoze i sa prirodnim zasladjivačem, sjajan su izvor energije. 
 
Sastojci 

Kora:
1 i po solja sirovog neslanog badema (sameljite)
10 kasika kokosovog ulja
10 kasika javorovog sirupa ili meda 
1 kasika ekstrakta vanilije
prstohvat Salut soli
Sve pomijesajte, istresite u manji podmazan pleh i izravnajte prstima ili dnom staklene čaše. 
 
Stavite u frizider dok spremate nadjev 
 
Fil:
Na srednje jakoj temperaturi u jednoj šerpi sjedinite solju kikiriki putera, 
2-3 kašike kokosovog ulja, 
1 kašiku ekstrakta vanilije
prstohvat Salut soli. 
Mijesajte dok ne zavrije. 
 
Prelijte preko podloge I stavite u frizider na 30tak minuta. 
 
Nakon toga istopite čokoladu s visokim udjelom kakaa, dodajuci joj nekoliko kasika kokosovog ulja. Prelijte preko fila i dobro ohladite prije nego isiječete.

It takes you only 3 ingredients & few minutes to prepare. It doesn’t need to be perfectly shaped when it’s taste perfectly!
 
You will need:
 
200 ml heavy cream (I use lactose free)
100 gr finely chopped chocolate ( I use 75% cocoa)
Cocoa
+ Pinch of salt (optional)
 
Process
Heat heavy cream, chop chocolate – the finer the better (you can use blender). When cream is hot, move it from heat and pour in chocolate. Do not stir, leave it like that for 10 minutes. After that stir it until chocolate melts completely. If you want to use salt, stir it in now. Leave in the fridge to set firm.
 
Form truffles with your fingers and palms and dust with cocoa powder.  Store in the fridge before using.

Za ljubitelje cokolade, za zauzete koji nemaju mnogo vremena za kuhanje, za one koji uzivaju u jednostavnim receptima, ovaj je savrsen!

Sa svega 3 sastojka I nekoliko minuta pripreme dobit ce eksploziju okusa pri svakom zalogaju.

Potrebno vam je:
200ml vrhnja za slag (ja sam koristila vrhnje za slag bez laktoze)
100gr cokolade (ja sam koristila crnu, sa 75% kakaa)
Kakao prah
+ prstohvat soli *po zelji.
 
Priprema:

Zagrijte vrhnje, sklonite s vatre. Cokoladu isitnite (mozete cak koristiti I blender jer sto je sitnija laske ce se rastopiti I truffles ce biti svilenkastije). U zagrijano vrhnje dodajte cokoladu i ostavite 10 minuta da stoji. Nakon 10 minuta lagano mijesajte dok se cokolada u potpunosti ne otopi. Ako dodajete so, dodajte tada.

Ostavite u frizideru dok se potpuno ne stisne. Oblikujte dlanovima u kuglice I pospite kakao prahom.

Cuvajte u frizideru.

Quick dinner idea, or great starter, you decide! 
 
Ingredients:
1 plus ½ cup precooked quinoa 
Spring onion (1 – 2) 
¼ cup Parsley 
2 eggs 
3/4 cup parmesan (grounded) 
salt, pepper
Coconut Oil
 
Mix together all ingredients, shape between palm heads, and fry on coconut oil. Let it get gold color on one side before flipping it. 
 
Dressing:
 
½ cup mayonnaise 
3 TBS Hot spicy mayonnaise
1 TBSP instant coffee 
½ TBSP acceto balsamico 
2 cloves onion (minced) 
 
Blend together, and serve with fritters  

Brza vecera ili jednostavno predjelo. Zanimljivo i fino. 
 
Potrebno vam je:
 
1 plus ½ solje skuhane Quinoe 
1 -2 strucka sitno nasjecenog mladog luka 
¼ solje sitno nasjeckanog svjezeg persuna 
2 jaja
¾ solje narendanog parmezana 
so, biber 
Kokosovo ulje
 
Izmijesajte, dlanovima oblikujte okrugle ustipke i przite ih na kokosovom ulju. Pustite da lijepo porumene s jedne strane prije nego ih prevrnete na drugu. 
 
Dresing
½ solje majoneze
3 kasike ljute majoneze 
1 kasika instant kafe 
½ kasike acceto balsamika 
2 cehne bijelog luka (protisnute) 
 
Sjedinite I servirajte uz ustipke.

Easy, delicious and healthy. Once you decide to make it, do it in the evening so you can leave it in the fridge overnight and have it first thing in the morning.

Ingredients:
1 cup carrot (grated)
1 cup walnuts
1/2 cup coconut flakes
1/4 coconut flour
1 cup soft pitted dates
1 TBS freshly grated ginger
1/2 TBS cinnamon

Cream ingredients:
1 plus 1/2 cup cashew nuts (cc 200 gr) – presoaked
1/2 cup coconut cream
1/4 cup coconut oil
3 TBS honey, or Maple, or Agave Syrup
1 TBS lemon zest
2 - 3 TBS lemon juice
1 TBSP Vanilla extract
Pinch of salt
 
Process:

Blend together all the ingredients for the base. Then press the dough on the baking sheet which you will put in the baking pan.
Then blend together all the ingredients for top layer and pour it over base.
Sprinkle with more walnuts and place inside the fridge overnight.

Enjoy!

Brzo, jednostavno i ukusno. Kada ga odlučite praviti, preporučujem da ga spremite uvečer i ostavite u frižideru preko noći.

Za bazu vam je potrebno:
1 solja rendane mrkve (cc jedna velika mrkva)
1 solja oraha
1/2 solje krupnih kokosovih ljuspica
1/4 solje kokosovog brasna
1 solja mekanih, očišćenih hurmi
1 kasika svježe rendanog đumbira
1/2 kašike cimeta

Za kremu vam je potrebno:
1 cijela i još pola šolje indijskih oračića (cc 200 grama) - potpiste ih u vrelu vodu makar na pola sata
1/2 solje kokosove kreme (gornji dio konzerviranog kokosovog mlijeka)
1/4 solje kokosovog ulja
3 velike kašike meda ili javorovog ili agavinog sirupa
1 kašika naribane korice limuna
2 - 3 kašike soka limuna
1 kašika vanilla extraxta
Prstohvat soli

Postupak

Sve sastojke za bazu izblendajte, prebacite u manji pleh i izravnajte.
Potom zajedno izblendajte sve sastojke za gornji sloj. Blendajte dk ne dobijete finu, glatku masu, pa prelijte preko baze.
Pospite lomljenim orasima i ostavite u frižider preko noći.
Prijatno!

It’s easy to make it, and it's gluten free. One little boy told me this is the best chocolate cake he had in his life! And who knows best chocolate cake except for kids, right?

Ingredients, 
For base:
 
50gr cacao powder 
120ml boiling water 
Melt cacao in the water
Note:  
In a different bowl place dry ingredients:
150 gr almond flour (grounded almonds) 
½ Tsp bicarbonate 
Pinch of salt 
 
In a third bowl, largest one which can be used with mixer machine, place these ingredients: 
200gr sugar 
150ml olive oil 
3 eggs 


Mousse ingredients: 
300 gr dark chocolate 
1 heaping TBS butter (unsalted, solid) 
300ml whipping cream 
3 eggs 
pinch of salt 
1 heaping TBS sugar 

Process

Base: 
In mixer bowl beat sugar, olive oil and eggs until sugar dissolves completely.  Pour cocoa and hot water and finally add dry ingredients (almond flour, salt and bicarbonate).  Butter baking pot, pour the mixture in and bake for 40 – 45 minutes on 180C. 
 
Let it cool completely while preparing mousse to put on top.

On middle heat melt chocolate, butter and pinch of salt and let it cool for a minute.  In separate bowls beat egg white and egg yolks.  Pour the melted chocolate in egg yolks and beat again. Then place the mixer aside and take a spatula. 

Egg whites needs to be snowy and stiff (use electric mixer set on medium, scrape the side of the bowl often, and beat until the peak stands straight up when the beaters are lifted from the mixture).
 
Once you got it firm and glossy, poor gradually inside of egg yolks and chocolate mixture. Use spatula and gently mix in egg white (do NOT use all egg whites at once). 
At the end, beat whipping cream and add it gradually as well inside the mousse, by constantly folding mousse butter with spatula. 

When chocolate base is cooled completely, cover it with mousse and place inside fridge for couple of hours or overnight.

Sprema se jednostavno i brzo, ne sadrži gluten i laktozu a fantastičan je! Trebam li reći jos nesto? 
 
Potrebno vam je:
 
50gr kvalitetnog kakaa
120ml vrele vode 
Miješajte dok se kakao ne istopi
 
Napomena za koru:
U posebnu zdjelu sjedinite suhe sastojke:
150gr bademovog brašna (sitno mljevenih badema)
½ kašičice sode bikarbone 
prstohvat soli 
 
U treću, veliku posudu, prigodnu za mikser stavite:
200gr šećera 
150ml maslinovog ulja 
3 jaja 
 
Potrebno za muss
300gr tamne cokolade 
1 velika kasika putera (neslanog)
Prstohvat soli, kasika secera 
300ml vrhnja za kreme  
3 jaja

Dalji proces: 

Zagrijte rernu na 180 C. 
 
Jaja, sećer i maslinovo ulje mutite najvećom brzinom miksera, sve dok se šećer u potpunosti ne istopi.
 
Smanjite brzinu pa dodajte kakao tečnost. Sjedinite i na kraju dodajte suhe sastojke (bademovo brašno, sodu bikarbonu i so). 
 
Pleh namastite, izlijte tijesto i pecite na 180C 40 – 45 minuta.  Ostavite da se hladi dok spremate Mousse.
 
Na srednje jakoj temperaturi istopite cokoladu s puterom i dodajte prstohvat soli. 

Sklonite s vatre. U posebnim posudama umutite bjelanca i zumanca. Bjelance mora biti cvrsto (Na pola procesa, odnosno miksanja, dodajte mu onu kasiku secera koju smo gore spomenuli). 

Zumance treba biti pjenasto umuceno, onda mu dodajemo rastopljenu cokoladu i to sjednimo. Potom odlazemo mikser i uzimamo spatulu ili drvenu kasiku.
 
Dodajemo umuceni snijeg od bjelanjaka. Radimo to tako sto dodajemo postepeno, po nekoliko kasika snijega bjelanjaka, a prije nego dodamo novu kolicinu, lagano spatulom upakujemo u mousse. Ponavljamo proces dok ne potrosimo sav snijeg od bjelanjka.  
Na kraju mikserom umutimo vrhnje za slag (ono treba biti srednje cvrstine jer ako je precvrsto umuceno tesko ga je inkorporirati u mousse).  Slag dodajemo u mousse po istom principu kao i bjelanjke. 

Mousse prelijemo preko ohladjene kore i ostavimo u frizideru nekoliko sati. Najbolje da prenoći.

 
It’s easy to make it, it’s a time saver and gluten and lactose free. Do I need to say something more? 
 
Ingredients:
 
50 gr cacao powder 
120 ml boiling water 
Melt cacao in the water
 
In a different bowl place dry ingredients:
150 gr almond flour (grounded almonds) 
½ Tsp bicarbonate 
Pinch of salt 
 
In third bowl, largest one which can be used with mixer machine, place these ingredients: 
200 gr sugar 
150 ml olive oil 
3 eggs 
 
Process: 
In mixer bowl beat sugar, olive oil and eggs until sugar dissolves completely. 
 
Pour cocoa and hot water and finally add dry ingredients (almond flour, salt and bicarbonate) 
 
Use baking sheet inside baking pot, bake for 40 – 45 minutes on 180 C 
 
And yes, if you like you can put chocolate chunks on top of the batter before baking. 
 
Let it cool completely before garnishing with icing sugar. 

Sprema se jednostavno i brzo, ne sadrži gluten i laktozu a fantastičan je! Trebam li reći jos nesto? 
 
Potrebno vam je 
 
50gr kvalitetnog kakaa
120 ml vrele vode 
Miješajte dok se kakao ne istopi. 
 
U posebnu zdjelu sjedinite suhe sastojke:
150 gr bademovog brašna (sitno mljevenih badema)
½ kašičice sode bikarbone 
prstohvat soli 
 
U treću, veliku posudu, prigodnu za mikser stavite:
200 grama šećera 
150 ml maslinovog ulja 
3 jaja 
 
 
Dalji proces: 

Zagrijte rernu na 180 C.
 
Jaja, sećer i maslinovo ulje mutite najvećom brzinom miksera, sve dok se šećer u potpunosti ne istopi.
 
Smanjite brzinu pa dodajte kakao tečnost. Sjedinite i na kraju dodajte suhe sastojke (bademovo brašno, sodu bikarbonu i so).
 
Pleh velicine do 20 cm oblozite papirom, izlijte tijesto i po želji pospite čokoladnim mrvicama ili komadima lomljene čokolade. 
 
Pecite na 180C 40 – 45 minuta.
 
Ohladite, ukrasite sećerom u prahu i pustite da vam se topi u ustima. 

If you mind “cookie crumbs” which will be used for base, cake is raw actually. It’s also sugar free, gluten and lactose free and utterly delicious! 
 
And hey, it will take up to 15 minutes to make it! 
 
Ingredients: 
Base:
250 gr cookie crumbs 
4 heaping tbs coconut oil 
4 tbs honey 
 
Top layer 
200 gr unsalted presoaked sunflower seeds 
150 gr pitted dates 
1 can coconut milk (top layer) 
3 heaping tbs coconut oil 
juice of one lemon 
1 tsp vanilla extract 
3 tbs cacao 
 
 
Process

Blend together base ingredients and press down the dough inside a cake pan. 
 
Soak sunflower seeds into a hot water for at least half an hour, rinse and dry. Place sunflower seeds together with all other top layer ingredients and blend until smooth. 

Pour over the base and freeze overnight. 
 
P.s. I made these truffles by using the same top layer base, coated with cookie crumbles. I saved some aside in a jar, and placed it in the fridge to harden. Because, top layer will be runny at the beginning, but if you leave it in the fridge over night, you will have a proper cheesecake ready to be served. 

Iako nisam koristila bijeli secer, iako je bez laktoze I gluten, prava je poslastica. 
Ako zanemarimo Digestive, koji se svakako dobije odredjenom termickom obradom, ovo je i sirova poslastica. Obicno se veganski cheese cake pravi od indijskog orascica, ali je on prilicno skup. Probala sam ga napraviti sa sjemenkama suncokreta, recept je uspio i s radoscu ga dijelim I s vama. 
 
 
Baza:
250 gr mljevenog keksa 
4 vrhom pune kasike kokosovog ulja 
4 kasike meda 
 
Krema:
200 grama neslanih suncokretovih sjemenki. (potopite u vrelu vodu na pola sata) 
150 grama ociscenih hurmi 
1 konzerva  kokosovog mlijeka (koristite samo gornji krem dio) 
3 vrhom pune kasike kokosovog ulja 
sok jednog limuna 
1 kasika ektrakta vanilije 
3 kasike kakaa
 
Priprema 

Bazu spremate tako sto u blenderu sjedinite keks, kokosovo ulje I med. Istresite u pleh I poravnajte. 
 
Suncokretove sjemenke nakon namakanja procijedite, stavite u blender, dodajte sve ostale sastojke za kremu i blendajte dok ne dobijete glatku mus kremu. (nekoliko minuta)
 
Izlijte preko baze i ostavite u frizideru preko noci. 
 
p.s. Ove kuglice, na vrhu kolaca, sam napravila koristeci istu masu za kremu. Odvojila sam malo sa strane, u posebnu teglicu, i stavila u frizider da se stisne. Ujutro, prije posluzivanja, oblikovala kuglice i uvaljala ih u mljeveni keks.