Hello my little chestnuts!

I hope you are enjoying your sunny day off. It feels like we did not have such a warm weather for a long time in Paris. Today, I am going to share with you a seasonal recipe, with vitamins and good sugar, just to enjoy a sweet snack or a huge breakfast without feeling guilty! The agave syrup on the granola is a vegan recipe that does not need to be cooked. You just need a good blender and a fridge. What more can we ask for? I hope you will like it! I send you big kisses and see you tomorrow!




Cereals part:

  • - 4 tablespoons of clementine juice (those with leaves and from Corsica are the best)
  • - 2 tablespoons of coconut powder
  • - 2 tablespoons of sunflower seeds
  • - 200g of pitted dates
  • - 70g of nuts
  • - 70g of almonds 

Creamy part:

  • - 125ml of coconut milk
  • - 100g of cashew nuts (leave them into water for one night)
  • - 40g of coconut powder
  • - 2 tablespoons of agave syrup
  • - Slices of fresh clementines to decorate!




In a blender, mix all the ingredients needed for the cereals part until you obtain a sticky mixture that you will be able to detach easily from the robot. In a mold, put some backing paper. Introduce the cereals mixture in the bottom of the mold and flatten it by hand. It is so much easier than using a glass. Leave it to cool in the fridge.

For the creamy part, grind cashew nuts using a blender (previously drained) with coconut powder. Then, slowly introduce coconut milk and agave syrup and keep mixing until you obtain a smooth dough. Take the cereals preparation out of the fridge and spread uniformly the cream on it. Put some coconut powder and leave it to cool for 2h.

Take the mold out of the fridge 15 minutes before the degustation. During this time, cut and decorate the bars with thin slices of clementines. With a knife, create rectangular bars. Do not forget to clean your knife each time you want to cut a bar in order to obtain a precise result. Enjoy!!




Translated by Coralie Clair
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11 novembre, 2015