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Happy Monday!! I hope you’re enjoying the good weather (not today tho), I definately am!

Today I’m bringing you a new delicious, yet healthy recipe 🙂 As you may know, I’m always on the run and I often find myself getting an energy bar between breaks. Don’t get me wrong, there are loads of vegan natural bar brands that I adore but also some of this brands can be a little bit expensive and some of them are packed with oil, salt and preservatives… I thought, why not make my own energy bars? If you’ve been following me for a while, you probably know about my “energy balls recipe” and how much I love them, but this time, I wanted to try something different.

I came up with a super low fat Flapjack Energy Bar recipe and guys: I’m in love. I already ate like half of them since I made this recipe (about 3 days ago).

For this deliciousness you will need:

– 1 1/2 CUP of organic oats

  • 1 TBSP goji berries
  • 1 TBSP organic cocoa powder
  • 200gr organic medjool dates (about 12 dates)
  • 1 TBSP chia seeds (I get mine from GRAZE –> click here to buy)
  • 3 TBSP soy milk or oat milk (I only had soy in the fridge so that’s what I used)


On a bowl add your TBSP of chia seeds and 3 TBSP of water, mix well and leave a side for about 5 min. The water will make the chia grow and for a thick gooey paste, we will use this as our “egg” to make sure everything sticks together. Did you know Chia Seeds are super rich in Omega? 🙂

Next, dip your medjool dates and goji berries in a cup with warm water and leave them for a bit so they hydrate and are easier to blend. After a few minutes, rinse your dates and goji berries and blend on a food processor with 3TBSP of soy milk, until you get a creamy thick paste like this one:

Now it’s time to make the magic mix! On a big bowl add your oats, cocoa powder, your chia egg and the creamy date/goji paste . Mix well until you achieve a “flapjack dough consistency”. 

On a rectangular container (make sure you can put it in the freezer) you will put some parchment paper and add your mixture. Then you will spread it until it’s all compact and uniform. I recommend you leave about 1,5cm of thickeness. Freeze overnight.

The day after you will wake up to a bach of about 12 flapjacks. You just need to cut them into nice looking bars!

What I like to do is wrap them in individual packages so I can take them with me on the go or give them as a gift so someone 🙂 For the packages I used parchment paper and some hemp cord (which you can re-use afterwards if it doesn’t get messy).

I hope you give this recipe a try and please let me know in the comments below if you have any questions, or just to say if you liked it! See you soon in another post!

Have an awesome week! 🙂



gettin’ cheeeesy










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Hey guys!! Today it was such a happy day! Ben (my boyfriend, who lives in the UK) came to visit me! and he’s gonna stay for a few weeks with me which gets me so excited because we even have a “Summer Bucket List” full of really cool plans! He arrived this morning so tired after having a full night of travelling and no sleep. So when we got home from the airport I decided to get cheesy and make him a lil’ snack.

So it’s been a while since I’ve made cheese toasties… I used to take them to Sixth Form quite a lot…

I grabbed some ordinary wholewheat sliced bread and filled it with a slice of vegan Edam cheese and sprinkled quite a bit of vegan Emmental cheese 😛 I also sprinkled a bit of black pepper to give it a little kick! Obviously this recipe doesn’t have any science at all, is just a cheese toastie… but! I thought it would be nice to show you how a very common dish/snack can be made vegan! I got the cheeses at “Herbolario Nueva Luna” here in the South of  Tenerife in the same shopping centre as “La Pepa Food Market” just in the bottom, close to the entry 🙂 They’re made here in the Canary Islands and they’re from the brand “Burguer Mel”.

Ben loved it! I also made myself one yesterday and hell yeah, that was good!

See you tomorrow!!




Hola chic@s!! Hoy ha sido un día muy feliz! Ben (mi novio, que vive en Reino Unido) me vino a visitar! Y va a quedarse durante unas semanas conmigo, lo que me anima un montón porque hasta tenemos una “Lista de Verano” llena de planes super guays! Él llegó esta mañana super cansado después de pasar la noche en vela y viajando. Así que cuando llegó a casa del aeropuerto decidí volverme “cheesy” y le preparé un pequeño snack.

Ha pasado mucho tiempo desde que hacía tostados de queso… solía llevarlos bastante al Sixth Form…

Cogí el típico pan de molde integral y lo rellené con una loncha de queso vegano Edam y espolvoreé una cantidad generosa de queso vegano Emmental 😛 También añadí un poquito de pimienta negra para darle un toque distinto! Obviamente esta receta no tiene mucha ciencia que digamos, es simplemente un tostado de queso… pero! Pensé que estaría guay poder enseñar como un plato/snack tan popular y común puede ser hecho vegano! Conseguimos los quesos en el “Herbolario Nueva Luna” aquí en el Sur de Tenerife en el mismo centro comercial donde está “La Pepa Food Market” pero en la parte de abajo, cerca de la entrada 🙂 Los quesos son hechos aquí en las Islas Canarias y son de la marca “Burguer Mel”.

A Ben le encantó! También me hice uno para mí ayer y madre mía, estaba ideal!

Nos vemos mañana!!









Hey guys! Today I wanted to share a super easy and delicious recipe with you!
I’m talking about “BLISS BALLS” If you ever tried “alfajores con dulce de leche”, this will taste pretty much the same to you, with the difference that is super healthy and made with fresh wholesome ingredients! 😀
So let’s get started, shall we?

22/25 deglet noir dates (you can use other variety, but these are the ones I used)
1 cup of organic oats
about 1/2 cup shredded coconut
2 tsp organic cocoa powder

Wash your dates and make sure you take the seed out if they aren’t pitted yet.
Put all the dates and the oats on a blender/food processor (I recommend a food processor) and blend until you get a thick paste. You can leave it chunky or you can make it as smooth as you want. (You could add a little splash of water or plant milk, but not too much of it so make it a bit smoother) Today I went with “chunky” 🙂
Once you’ve got your paste, scoop it out and roll them with your wet hands creating little balls.
And now it’s time for the decoration part! (my favourite 😛 )
Get 2 small bowls (like cereal bowls or even mugs) and place half of the shredded coconut on one of them and the other half on the other bowl with the cocoa powder.
To be honest you can get as creative as you want to and play around with so many toppings/ingredients to get different shapes, colors or patterns…
Now place your balls (one by one) and let them roll in the bowl whilst they coat themselves!
Once you’ve got your babies ready, place them in a flat container or a dish and freeze them overnight. And that’s it! Your bliss balls will be ready tomorrow!

PRO TIP: when you roll the balls with your hands, get them a bit wet so the balls stick better to the coconut 😉

These are great to have as a snack to go, to have with some coffee with friends, to top your smoothie bowls with it, as a little gift to someone… whatever! 😀 I hope you like it as much as I do!
Please let me know in the comments if you try this out, how did it go? Did you try to make it with something else? Which other recipes would you like to see? 🙂
Until the next post!


CONSERVATION: Keep them in the fridge inside a jar or a container and they will preserve for a week or so… 🙂


Hola chic@s! Hoy quería compartir con ustedes una receta super fácil y deliciosa!
Les estoy hablando de las “BLISS BALLS” Si alguna vez han probado alfajores con dulce de leche, esto les va a parecer bastante parecido en sabor, con la diferencia de que es super sano y hecho con ingredientes frescos y ricos en nutrientes! 😀

22/25 dátiles “deglet noir” (pueden usar otro tipo de dátiles, pero éstos son los que yo usé)
1 taza de copos de avena orgánica
alrededor de 1/2 taza de coco rallado
2 cucharaditas de cacao en polvo orgánico

Lava tus dátiles y asegúrate de sacarles el hueso si no vienen ya deshuesados.
Pon todos los dátiles junto con la avena en una batidora/procesadora (Yo recomiendo una procesadora) y procesa hasta que obtengas una pasta gruesa. Puedes dejarla con cachitos o hacerla lo más suave que quieras. (Puedes añadir un pequeño chorro de agua o leche vegetal, pero no demasiado, para hacer tu mezcla más homogénea y suave) Yo hoy quería cachitos 😛
Una vez que tengas tu mezcla, ayúdate de una cuchara sopera y tus manos húmedas para sacar pequeños trozos de tu masa y formar las bolitas.
Y ahora, llegó el momento de la decoración! (mi parte favorita :P)
Coge 2 bowls (como bowls de cereales o tazas de culo redondito) y reparte mitad del coco en un bowl y la otra mitad en el otro bowl junto con el cacao en polvo.
Para serte honesta, puedes ser tan creativ@ como quieras y jugar con distintos ingredientes para conseguir distintas formas, colores y diseños…
Ahora coloca tus bolitas (una por una) en los distintos bowls y hazlas rodar para que se cubran de coco!
Una vez que tengas tus bebés listas, colócalas en un contenedor plano o un plato y congélalas durante la noche. Y ya está! Tus Bliss Balls estarán listas mañana!

CONSEJO PRO: cuando formas las bolitas con tus manos deja que se humedezcan para que luego te sea más fácil al cubrirlas en coco y que lo agarre mejor 😉

Estas bolitas son geniales para llevar como snack, para tomarlas con un café junto a tus amigos, para decorar tus smoothie bowls, para obsequiar a alguien… para lo que sea que se te ocurra! 😀 Espero que te gusten tanto como a mí! Por favor hazme saber en los comentarios si las has probado, Cómo te salieron? Haz probado hacerlas con otros ingredientes? Qué otro tipo de recetas te gustaría ver? 🙂
Hasta el siguiente post!


CONSERVACIÓN: Mantenlas en la nevera dentro de un contenedor pequeño y durarán alrededor de una semana en perfecto estado. 🙂

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