Mixed Nuts & Seeds Milk

Mixed Nuts & Seeds Milk
Home made nut milks are so easy to make, it is silly to buy them, especially as you wouldn't add any ingredients that make you wonder why the heck they're in there 😉 Nor would you ever be able to find a nut milk that is made from soaked nuts and seeds - or at least, I haven't found those 😉 (A short explanation about soaking you can find here). Plus you can tweak the flavour to your liking!
No nut milk I make is ever exactly the same, but this recipe just about covers it. (If you wonder what to do with the pulp; I use it in raw cracker recipes, bread recipes, a little bit in dog food (no macadamias though!), (raw) cookies, and more).
For 3 to 4 cups of nut milk (depending on how thick you want it, you can start with less) these are the amounts you'd need: (activated and dehydrated or activated and still wet) :
Cuisine: vegan, blender
Recipe type: Nut milk
Prep time: 
Total time: 
You need
  • ¼ cup almonds
  • ¼ cup walnuts
  • ¼ cup hazelnuts
  • ¼ cup pecan nuts
  • ⅛ cup pumpkin seeds
  • ⅛ cup sunflower seeds
  • 4 cups of water
To do
  1. add them to your blender, with the water
  2. blend for 30 seconds, that should do the trick
  3. place a nut bag in a jug and pour the milk in it
  4. then squeeze as much water out as you can (aaaarggghhh!!!!!)
  5. you can flavour the milk with a tiny pinch of himalayan rock salt and a tiny bit of sweetener, or just leave as is till you need it. I use it as is mostly, even for my cappucino, which I give a sprinkle of cinnamon and cacao anyway.


Power House Bites

Power House Bites
I hummed eating these, and so I know they're not only yum but my body knows they're nutritious too - and of course they are, being full of nuts and seeds 😉 If you don't mind getting your hands a little dirty, these are great for quick energy, and you can take them anywhere. If I make many, I keep them in a container in the fridge but they are fine in a small bag in a lunch box.
Prepared by:
Cuisine: vegan, raw
Recipe type: energy snack
Serves: 50
Prep time: 
Total time: 
You need
  • 5 dates
  • ½ cup of (activated) almonds
  • ½ cup of (activated) hazelnuts
  • ½ cup of flax seeds (I used golden seeds, they taste a tad milder)
  • ½ cup of pumpkin seeds
  • ½ cup of activated buckwheat (they are nice and crisp)
  • 2 tbsp molasses
  • 3 tbsp black tahini (brown will do fine too)
  • zest of ½ (large) lemon, or more to taste
To do
  1. In your food processor, roughly grind the hardest nuts first: almonds and hazelnuts
  2. when rather fine, add the flax seeds and pumpkin seeds, and run machine again
  3. when all is incorporated, add buckwheat, molasses and lemon zest, mix again
  4. the tahini is the glue, so add first 2 table spoons, and see if you need more; take a table spoon of the mixture and squeeze it into a ball. If it doesn't hold together well, add some more tahini.
  5. Do taste while you are mixing, you may want more lemon zest or not. You should be able to pick up a hint of lemony tartness 🙂
Nutritional Information
Serving size: 1 ball Calories: 55 Fat: 3.5gr Trans fat: 0 Carbohydrates: 5 Sugar: 1.75 Sodium: 1mg Protein: 2gr Cholesterol: 0


Raw Chocolate w Toasted Seeds & Cherry Brandy soaked Goji Berries

Raw Chocolate w Toasted Seeds & Cherry Brandy soaked Goji Berries
Aaah, there is no better chocolate than home made chocolate, so have a go at it! You can make these completely raw by not toasting the seed and soaking the berries in just water or fruit juice.
Prepared by:
Cuisine: vegan
Recipe type: healthy sweets
Serves: 24
Prep time: 
Total time: 
You need
  • 2 tbsp sesame seeds
  • 2 tbsp pumpkin seeds
  • 3 tbsp sunflower seeds
  • 3 tbsp dessicated coconut (fine)
  • 2 tbsp Goji berries
  • 30ml Cherry brandy
  • 1 heaped cup of coursely grated cacao butter (130gr.)
  • just over ½ cup of raw cacao powder
  • ¼ cup + 1 tbsp of raw agave nectar
  • 1 tsp vanilla paste, or 1 pod (or vanilla essence - from the bean, in alcohol; don't mix water based things in)
To do
  1. soak the Goji berries in the Cherry brandy for about 1 hour
  2. toast pumpkin & sunflower seeds in a skillet first, then add sesame and coconut (as they brown quicker)
  3. put grated cacao butter in a plastic (!) small jug, preferably with a spout
  4. in a small pan, heat water, then keep at low or medium heat and put the jug with cacao butter in the water to let the butter slowly melt (water shouldn't boil)
  5. while the butter is melting, drain the goji berries (keep liquid!) and divide seeds and berries over the wells of your mould
  6. when butter is melted, stir in agave nectar and vanilla paste (I use a mini whisk) and when that's mixed well, add the cacao powder. You don't need to sieve the powder, but it's easier to mix it in in batches
  7. mix in the left over Cherry brandy
  8. almost done! Pour the chocolate in per well, stirring the liquid through the seeds and then topping up. I used a cake tester to stir, but any thin item would do.
  9. place in fridge or freezer and they're ready when they're hard - give it 2 hours in the fridge and check; if you pop one out and it still sticks to the mould, leave them for a bit longer. In the freezer it obviously goes a lot quicker.
  10. pop them out of the mould and voilá.
* If you have a very flexible mould, it is handy to have a piece of carton or something similar to put your tray on, otherwise transferring it to the fridge may be messy 😉
* Best to keep these in the fridge.
* Cleaning out the chocolate mixture I find easiest by putting steaming hot water with a dash of dishwash liquid in the jug and let it sit for a bit.
* If you have any melted chocolate left over, just pour in another mould and push some nuts or seeds, or raisins - pretty much anything, in the liquid.