Coconut Bliss Balls

Ingredients: 4 tbsp coconut butter (~50 g blended shredded coconut) 2 tbsp coconut cream (thick part from a can) 4 tbsp @nutego_ almond coconut spread 50 g shredded coconut (plus extra for coating) 20 almonds Instructions:Blend the shredded coconut until it turns into a thick, creamy butter. Then add the solid part of the coconut cream from a can, more shredded coconut, and the @nutego_ almond coconut spread. Mix everything well and chill the mixture in the fridge until it firms up. Once the mixture has set, form small balls, placing an almond in the center of each. Roll the balls in shredded coconut to coat. Enjoy!

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Hazelnut Bars

Preheat the oven to 150°C (300°F). Line a baking pan with parchment paper. Base: 130 g almond flour 4 tbsp coconut oil (melted) 1 tbsp maple syrup 1 tsp vanilla extract A pinch of salt Cream: 250 g hazelnut spread (such as @nutego_) 70 g pitted dates 60–70 g roasted hazelnuts Chocolate Topping: 50 g chocolate 1 tsp coconut oil Instructions: Prepare the base: In a bowl, mix all the base ingredients (almond flour, melted coconut oil, maple syrup, vanilla, and salt) until you get a smooth, uniform dough. Press the mixture into the lined baking pan and bake for 20 minutes. Once baked, let it cool for 20 minutes. Make the cream: Blend the hazelnut spread and dates together until smooth. Spread this cream evenly over the cooled base layer, then sprinkle with the chopped roasted hazelnuts. Lightly press the hazelnuts into the cream. Place the pan in the freezer for about 30 minutes. Chocolate topping: Melt the chocolate and coconut oil together. Once melted, pour a thin layer of the chocolate mixture over the top of the bars. Chill: Return the bars to the freezer for 5 minutes, or until the chocolate has set. Once set, cut into bars and enjoy your delicious hazelnut treats! Let me know if you want any adjustments to this recipe!

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Vegan Cake

Base: 150 g roasted peanuts 180 g pitted dates Filling: 200 g soaked cashews 100–150 g pitted dates 150 g Nutego peanut butter 150 g melted coconut oil 150 ml canned coconut milk 1 tsp vanilla extract A pinch of salt Instructions: Start with the base: In a food processor, blend the ingredients for the base (roasted peanuts and dates) until the mixture becomes sticky. Press it into a 20 cm round cake pan, spreading it evenly and pressing it down with your fingers. Move to the filling: In a powerful blender or food processor, blend the ingredients for the filling (soaked cashews, dates, peanut butter, melted coconut oil, coconut milk, vanilla extract, and salt) until the mixture becomes smooth and creamy. Assemble the cake: Pour the filling over the base and spread it into an even layer. Decorate: Top with additional peanut butter, chocolate chunks, and roasted nuts. Chill: Place the cake in the fridge for at least 4 hours until it sets and becomes firm. Serve: Once firm, remove the cake from the pan, cut into pieces, and enjoy!

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Chocolate and Peanut Butter Squares

Base: 200 g chopped almonds 4 tbsp maple syrup Filling: 250 g peanut butter 250 g dark chocolate Instructions: Mix the chopped almonds (or almond flour) until evenly combined and sticky. Press this mixture into a 15x15 cm brownie pan, spreading it into an even layer and pressing down with your fingers. In a saucepan, melt the chocolate and peanut butter over low heat, stirring until smooth and well combined. Pour the chocolate-peanut butter mixture over the almond base and spread it evenly. Refrigerate for a few hours, or until set. Once firm, cut into squares and garnish with fresh strawberries and a sprinkle of sea salt.

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