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Stuffed Dates with Nutbutter & Chocolate

Stuffed Dates with Nutbutter & Chocolate

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The beauty of this treat is that while it is far better for you than most other sweets (dates are sweet yet good for you), it requires a few ingredients and it takes minutes to prepare! Enjoy. 

Bereidingstijd
5 minutes / freezing time: 30 minutes

Portie
10 stuffed dates

Houdbaarheid
Max. 3 months in the freezer or 3 days in the refrigerator

Benodigdheden
Small pan

Ingrediënten

10 Gucot Medjoul dates
15 tl Gucot Nutbutter
15 g / 0.5 oz chocolate 
Coarse sea salt 



Bereiding
Cut and remove the stone from the dates and fill the centre of each date with nutbutter. Melt chocolate au bain-marie and spoon the chocolate over the nut butter centres. Sprinkle some sea salt on top, place them into the freezer to let the chocolate harden for at least 30 minutes & voilà!

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Cashew Butter Blondies

Cashew Butter Blondies

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Ever eaten a blondie? It’s a brownie’s little sister… I think it’s one of the tastiest, chewy cookie bars on the planet and could eat one anytime. Preferably with a cup of coffee and a good book. Yummmm!

Bereidingstijd
Approx. 20 mins.

Baktijd
30-40 minutes

Portie
9 large blondies

Houdbaarheid
3 days fresh in an airtight container or freeze them for max. 3 months

Benodigdheden
- Baking tin: 20 x 20,
- (Unbleached) parchment paper

Ingrediënten

1 flax-egg (1 tbsp ground flax mixed with 2 1/2 tbsp water)
1 tsp baking soda
1 tbsp Gucot apple cider vinegar
100 g/3.5 oz. coconut blossom sugar 
1 tsp Gucot unsweetened vanilla powder
200 g/7 oz. oat flour, or other flour of choice
a pinch of salt
140 g/5 oz. Gucot cashew butter
100 ml/3.5 fl. oz. maple syrup
2 tbsp coconut oil, melted
100 ml/3.5 fl. oz. oat milk (or other milk of choice)
120 g/4.25 oz. dark chocolate



Technically, blondies aren’t supposed to contain any cacao powder at all, but I snuck some chocolate in there anyway ;)
Bereiding
1. Preheat the oven to 180°C.
2. Make the flax-egg by combining the ground flax with water in a small bowl and stirring with a spoon. Let stand for 5 minutes.
3. Combine the baking soda and apple cider vinegar in a glass and mix using a spoon.
4. Add the coconut blossom sugar, vanilla powder, oat flour, salt, cashew butter, maple syrup, coconut oil and oat milk to a food processor (recommended), blender or to a bowl to be mixed by hand. Blitz until creamy.
5. Transfer the mixture to a bowl and add the flax-egg and the apple cider vinegar/baking soda mixture. Stir well to combine and let stand for ten minutes.
6. Finely chop the chocolate using a knife and add it to the batter. Stir once again.
7. Line your baking tin with parchment paper and transfer the batter to the pan.
8. Bake for 30 - 40 minutes in the oven and voilà!

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No-Bake Chocolate Tart

No-Bake Chocolate Tart

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This tart is perfect for a party or during the holiday season. It’s not difficult to make, you don’t even need to use an oven and guaranteed delicious! Trust me! ; ) Note: You can also bake a crust like these: sweet potato pie. Whatever you prefer!

Bereidingstijd
30 minuten

Portie
1 pie

Houdbaarheid
3 months in the freezer / 3 days, covered, in the fridge

Benodigdheden
Springform pan: Ø 24 cm/10 inches
Food processor (recommended) or blender

Ingrediënten

Crust:
300 g/10.5 oz. almonds
20 g/1 oz. cocoa powder (preferably raw)
100 g/3.5 oz. coconut oil (unrefined)
a pinch of salt
1 tbsp maple syrup

Filling:
250 g/9 oz. (fair trade) dark chocolate
325 ml/1 1/2 cups coconut milk (not light)
75 ml/1/3 cup maple syrup
1 large ripe avocado
1 tsp vanilla powder (unsweetened)
a pinch of salt

Topping:
grated chocolate
Coconut whipped cream, optional 
Berries, optional



Chocolate is the answer. Who cares what the question is ;)
Bereiding
1. Blitz the almonds in a food processor or blender until finely ground.
2. Combine with the remaining crust ingredients in a bowl and knead until a dough is formed. If it is too dry, add a bit more coconut oil.
3. Press the dough into the springform pan.
4. Melt the chocolate in saucepan and combine it with the other filling ingredients in the food processor and blend until creamy.
5. Pour or spoon the filling into the form.
6. Smooth the surface with a spatula and place the tart in the fridge for two or three hours until firm.
7. Grate some chocolate to sprinkle over the top.
8. Serve with coconut whipped cream (link above) and berries, if you’d like. Enjoy!

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Choco Banana Muffins

Choco Banana Muffins

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Whenever I’ve been working too much and haven’t had enough Zen time, it takes a toll on my immune system. That’s why it’s so important to take a break and get some rest every now and then, which is exactly what I’m doing right now by going on vacation! Whoop whoop! But you can also…

Bereidingstijd
15 min

Baktijd
30 min

Portie
6 big muffins

Houdbaarheid
2 days fresh in an airtight container or freeze them (max 3 months)

Benodigdheden
whisk
large mixing bowl
muffin tin

Ingrediënten

130 g (1 ½ cups) oat flour (or other flour of choice)
4 tbsp cacao powder
½ tsp vanilla powder, unsweetened
1 tsp cinnamon
a pinch of sea salt
90 g (3.2 ounces) dark chocolate (more than 70% cacao)
2 eggs
120 g (1/2 cup) coconut yogurt
25 g (2 tbsp) coconut oil, melted
3 large, ripe bananas
1 small handful walnuts (or other nuts), optional
1 tsp baking soda
1 tbsp apple cider vinegar



Bake these muffins for an ultimate relax moment. Grap a cup of tea and.. put your zen modus on!
Bereiding
Preheat the oven to 180°C. Combine the flour, sea salt, cacao, vanilla and cinnamon in a large mixing bowl. In a separate bowl, beat the eggs using a whisk, then add the coconut yogurt and coconut oil and whisk to combine. Finely mash one banana using a fork and mix the other two until creamy. Add the bananas to the wet ingredients. Finely chop the nuts and chocolate and combine with the dry and wet ingredients in the large mixing bowl. Stir well. Combine the baking soda, apple cider vinegar in a small bowl. Add this mixture to the batter and stir once again to fully combine. Grease the muffin tin and spoon the batter evenly into the muffin forms. Bake for 30 minutes in the oven.

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Fudgy Tahini-Caramel Brownies

Fudgy Tahini-Caramel Brownies

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I used to eat tahini on sourdough bread with honey and wheat germ (I know, it sounds crazy!). I loved it. These days, I like to eat this sesame paste on a cracker, but I also add it to dressings and to hummus, of course. But did you know that it’s also delicious in combination…

Bereidingstijd
Approx 20 min.

Baktijd
25-30 min.

Portie
ca. 8 brownies

Houdbaarheid
2 days in a cool, dry place in an airtight container or max. Three months in the freezer.

Benodigdheden
square baking tin (20 x 20 cm)
Blender or food processor (recommended)

Ingrediënten

200 g/7 oz. dates, pitted
2 tbsp tahini (sesame butter), salted
1/2 tsp vanilla powder, unsweetened
30 g/1 oz. cacao powder
30 g/1oz. coconut blossom sugar or (sustainable) palm sugar
60 g/2 oz. coconut oil, softened  
130 g/4.5 oz. oat or spelt flour
1 tsp baking soda
1 tbsp apple cider vinegar
1 tbsp chia seeds
4 tbsp water (or plant-based milk)  

Tahini-caramel sauce
2 tbsp tahini
½ tsp vanilla powder, unsweetened
2 tbsp maple syrup
Extra: 1-2 tbsp sesame seeds



Optional: you can just process the dates in a blender or food processor and knead the rest of the ingredients together by hand.
Bereiding
Preheat the oven to 170ºC. Combine the chia seeds and water (or plant-based milk) in a bowl and mix well. Let stand for 10 minutes, stirring occasionally. Meanwhile, combine the apple cider vinegar and baking soda in another bowl, stir well and add it to the remaining brownie ingredients (with the exception of the chia seed mixture) in the food processor (or blender). Blitz until fully combined. Transfer to a bowl and add the chia seed mixture. Stir well to fully combine.
Line the baking tin with parchment paper and transfer the batter into it, pressing the mixture down so that it is flat. Then make the sauce by combining the tahini, vanilla and maple syrup in a bowl and mixing well. Spread the sauce over the brownie using a spatula and sprinkle the sesame seeds over top (if you are using them). Place the tin in the preheated oven for 25-30 minutes. Allow to cool a bit and enjoy!

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Chocolate oat cookies

Chocolate oat cookies

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These cookies are a perfect snack on the go and are great alongside a cup of tea. Enjoy! -X- Rens 

Bereidingstijd
Approx. 15.min

Baktijd
Approx. 20 min.

Portie
12 cookies

Houdbaarheid
5 days (in an air-tight container)

Benodigdheden
Oven
Bowls
Baking sheet
Parchment paper (unbleached)

Ingrediënten

– 2 tbsp chia or flaxseed + 120 ml water
– 120 ml of water or plantbased milk
– 50 g coconut oil, melted
– 120 g coconut blossom sugar
– 1 tsp vanilla powder, unsweetened (check @powerfoodies)
– 70 g peanutbutter or nutbutter (tahini is also possible)
– 220 gr whole grain oat (or spelled) flour
– 170 g whole oats
– 100 g dark chocolate (preferably 70%)
– Pinch of sea salt
– 1 tbsp lemon juice or apple vinegar
– 1 tsp baking soda
– Pieces of dates, optional 



I’m not the only one that’s a fan… My niece and nephew were over this weekend and the cookies disappeared pretty quickly! ;)
Bereiding
Preheat the oven to 180°C. Add 200 ml of water together with the chia seed (or flaxseed). Stir well, and allow the mixture to set for about 10 minutes. Add the dry ingredients in a bowl and mix well. Then add the wet ingredients in another bowl and mix. Add the wet and dry ingredients together and stir well. Leave the dough in the fridge for 30 minutes. Spoon the dough on to a parchment-lined baking sheet, one tablespoon at a time, flattening each spoonful as you go. Repeat this until all the dough is used up. Put the baking sheet in the oven and bake for about 20 minutes until the cookies firm up and begin to brown. Allow them to cool for a few minutes and enjoy!

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Sweet Brownie Swirl

Sweet Brownie Swirl

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De chocolade smaak met een hint van munt blijft voor mij één van de lekkerste combies. Je moet ervan houden, dat zeg ik erbij. Maar als je fan bent dan weet ik zeker dat je er net als ik geen genoeg van kan krijgen. En met die mooie swirl als topping ziet het er ook nog eens…

Bereidingstijd
20 min

Baktijd
30 - 40 min

Portie
1 taart (ca. 12 stukken)

Houdbaarheid
2 dagen in de koelkast in een afgesloten bakje / 3 maanden in de vriezer

Benodigdheden
keukenmachine of blender
springvorm van 20 cm
oven
sate prikker

Ingrediënten

160 g Medjoul dadels
50 gr amandelen
160 gr volkorenmeel naar wens
snufje zeezout
50 gr cacaopoeder
½ tl vanillepoeder, ongezoet
½  tl baking soda / zuiveringszout
½ tl appelazijn 
150 gr appelmoes, ongezoet
250 ml amandelmelk, of ander plantaardige melk naar wens
80 g kokosolie, zacht
ghee of kokosolie, voor het invetten 

Topping
4 el kokosroom
3 druppels pepermunt 

1 tl spirulina poeder



Een verrassende kersttaart voor de hele familie!
Bereiding
Verwarm de oven voor op 180 °C. Hak ondertussen de amandelen in stukjes. Doe de rest van de droge ingrediënten in een kom roer door elkaar. Voeg het samen met alle natte ingrediënten inclusief de dadels in de keukenmachine (of blender) en mix deze tot een romig geheel. Verdeel het beslag samen met de amandelstukjes in een ingevette springvorm. Zet de vorm voor 30 tot 40 minuten in de voorverwarmde oven. Laat het daarna helemaal afkoelen en maak in de tussentijd de topping door de kokosroom en de pepermuntolie te mengen. Laat het voor 10 minuten opstijven in de koelkast. Leg de afgekoelde taart op een schaal of stolp en besmeer het met de frosting. Strooi er vervolgens wat spirulinapoeder overheen en draai met een sate prikker zachtjes over de frosting heen zodat er swirls ontstaan. Beleg vervolgens de taart met wat rood fruit et voila!

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Sweet Brownie Swirl

Sweet Brownie Swirl

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The taste of chocolate with a hint of mint has always been one of my favorites. You either love it or you don’t, though… I will say that. But if you’re a fan, you’re probably just like me and can’t get enough. And with the lovely swirl as topping, it also looks great. Perfect for…

Bereidingstijd
20 min

Baktijd
30 - 40 min

Portie
1 tart (approx. 12 pieces)

Houdbaarheid
2 days in the fridge in an airtight container / 3 months in the freezer

Benodigdheden
food processor or blender
spring-form pan (20 cm/ 8 inch)
oven
wooden skewer

Ingrediënten

160 g (5.5 oz.) Medjoul dates
50 g (1.75 oz.) almonds
160 g (1 1/4 cups) whole grain flour of choice
a pinch of sea salt
50 g (1/2 cup) cacao powder
½ tsp vanilla powder (unsweetened)
½  tsp baking soda
½ tsp apple cider vinegar 
150 g (1/2 cup) applesauce (unsweetened)
250 ml (1 cup) almond milk, or other plant-based milk of choice
80 g (3 oz.) coconut oil, softened
ghee or coconut oil, for greasing

Topping
4 tbsp coconut cream
3 drops peppermint essential oil 

1 tsp spirulina powder



The perfect Christmas cake for the whole family!
Bereiding
Preheat the oven to 180°C (350 F). Meanwhile, chop the almonds. Add the remaining dry ingredients to a mixing bowl and stir to combine. Combine the dry ingredients with the wet ones, including the dates in the food processors (or blender) and blend until a creamy mixture is formed.

Transfer the batter, together with the chopped almonds, into the greased springform pan. Place the pan in the preheated oven for 30 to 40 minutes. Remove from the oven and allow to cool fully. In the meantime, make the frosting by combining the coconut cream and the peppermint essential oil. Let the frosting stiffen up in the fridge for about 10 minutes. Transfer the cooled cake to a large plate or platter and ice with the frosting. Sprinkle the iced cake with a bit of spirulina powder and use a wooden skewer to draw spirals in the frosting to create your swirls. Decorate the cake with some berries et voila!

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Chocolate Pecan Tart

Chocolate Pecan Tart

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Oh la la! It’s the tastiest tart for Thanksgiving or Christmas and you can make it! My team and I managed to devour it in one go… It’s not only incredibly tasty, the combination of chocolate and orange makes it extra special. Winner! ; )

Bereidingstijd
approx. 20 min

Baktijd
30 min.

Portie
1 tart (approx. 12 pieces)

Houdbaarheid
3 months in the freezer / 3 days covered in the fridge

Benodigdheden
grater
oven

Ingrediënten

Crust
300 g ((3 cups) whole spelt flour (or coconut or buckwheat flour)

45 g (scant 1/2 cup) cacao powder
¼ tsp sea salt
80 g coconut blossom sugar 
100 g (2/3 cup) coconut oil, softened
100 ml havermelk

Filling
50 ml (1/4 cup) maple syrup
150 g (1 cup) coconut oil, softened 
zest of 1 orange (organic)
1 tsp
vanilla (unsweetened)
pinch of
sea salt
250 g (9 oz.) pecans

Topping
100 g (3.5 oz.) chocolate (extra dark)
pinch of
sea salt
1 tbsp grated coconut or coconut flakes
slices of orange (optional)



This is the tastiest tart for Thanksgiving or Christmas!
Bereiding
Preheat the oven to 180°C (350 F). Then make the crust by combining all of the crust ingredients in a mixing bowl. Grease the cake tin with a bit of coconut oil and line it with the dough. Next, make the filling by grating the orange peel and roughly chopping the pecans. Combine with the remaining filling ingredients in a mixing bowl and stir well. Pour the filling into the crust and place it in the preheated oven for 30 minutes. Remove from the oven and melt the chocolate with a bit of sea salt in a saucepan. Pour the melted chocolate over top of the tart. Slice the peeled orange into pieces if desired and place them on the melted chocolate. Decorate the tart with some grated coconut or coconut chips and enjoy!

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Breakfast chocolate mousse

Breakfast chocolate mousse

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Wow! This is how you give your morning a real kick start! This chocolate mousse takes next to no time to make. Really pressed for time in the morning? Make it the night before and store it in the fridge overnight. It’s extra tasty served with chia jam ; )

Bereidingstijd
approx. 20 min

Portie
2 - 3

Houdbaarheid
2 days, in the fridge

Benodigdheden
Food processor, blender or immersion blender

Ingrediënten

1 medium sweet potato, cooked (185 gr / 6.5oz) 
3 tbsp cacao powder
1 tbsp mixed nut butter 
4 tbsp coconut cream
¼ tsp vanilla powder, unsweetened
a pinch of sea salt



This chocolate mousse takes next to no time to make.
Bereiding
Combine all the ingredients in the blender or food processor and mix until nice and creamy.

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Calming chocolate mylk

Calming chocolate mylk

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This mylk (an alternatively spelled word used to describe plant derived “milks”) is so incredibly delicious and it’s for stress relief. Maca is a true superfood and a wonderful adaptogen – meaning it helps the body cope with stress and adapt to changing situations. And cacao contains stress-relieving and anti-anxiety chemicals that positively affect our mood by raising serotonin levels….

Bereidingstijd
10 min

Portie
2 (400 ml)

Houdbaarheid
2 days, in the fridge

Benodigdheden
blender
saucepan

Ingrediënten

2 tbsp cocoa powder
¼ tsp ground cinnamon
2 (medjool) dates
1 tsp maca powder
1 tsp ashwagandha root, powder
1 tsp nutmeg, powder
pinch vanilla powder, unsweetened
400 ml mylk of your choice (I use unsweetened cashew milk)



This choco drink is so incredibly delicious and helps you relieving stress.
Bereiding
Throw everything into your blender and blast on high for 60 seconds until smooth and creamy. Heat the milk in a saucepan, then pour the mixture into two mugs, enjoy & relax ;)

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Chocolate Waffles

Chocolate Waffles

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Choco waffle time! How great are these little waffles? Perfect as a snack in between meals or as a treat for your kids at school. In addition to being super cute, they’re also really easy to make… And they’re vegan! Foto: Emma Peijnenburg

Bereidingstijd
15 min

Portie
makes approx. 12 waffles

Houdbaarheid
2 days (in an air-tight container)

Benodigdheden
waffle iron
bowl

Ingrediënten

400 g (4 cups) oat flour 
1 tsp baking soda
1 tsp vanilla
1 tsp apple cider vinegar
4 tbsp (60 ml) maple syrup
3 tbsp coconut oil, melted
410 ml oat milk (or other milk of choice)
70 g (2.5 oz.) dark chocolate
Coconut oil to grease the waffle iron



I never met a chocolate I didn’t like ;)!
Bereiding
Combine the dry ingredients in a bowl, stir and then add the remainder of the ingredients. Stir again to thoroughly combine. Heat the waffle iron and grease it with a little bit of coconut oil. Pour in the batter. Leave the waffles in the iron for about 5 minutes. Check how they look a few times, but do not do this at the very beginning, as they might fall apart. Keep going until the batter has been used up. Slice the waffles in half and insert a popsicle stick into each half. Heat the chocolate in a saucepan and dip the waffles into the melted chocolate. Sprinkle with grated coconut if you’d like. Allow to cool in the fridge for a few minutes and then enjoy!

P.s. for the non-vegans: you could add 1 egg to the recipe for an extra crunch.

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My top 5 choco recipes

My top 5 choco recipes

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Heyaaa Powerfoodies! Did you know that today is World Chocolate Day? There’s no way we can just let this pass us by. Did you know that cacao gives you a pure energy boost, making it a great coffee alternative. Moreover, cacao is a natural source* of magnesium, which is protective against cardio-pulmonary diseases, high blood pressure and…

Bereidingstijd


Portie


Houdbaarheid


Benodigdheden


Ingrediënten


Bereiding

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Granola bars

Granola bars

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Here I go again with my handy snack bars. This time chocolate flavored! Why am I such a fan? It’s incredibly easy to make ten at a time so you can take one in your lunch each day in the weeks to come. Easy does it. ; ) Photo: Lieke Heijn / Pim Janswaard @…

Bereidingstijd
15 min.

Kooktijd
1 hour (in the freezer)

Portie
ca. 10 bars

Houdbaarheid
A week and a half, in the fridge; you can also freeze them for max. 3 months

Benodigdheden
food processor
large mixing bowl
parchment paper

Ingrediënten

230 g Medjoul dates
120 g walnuts
150 g mixed nuts
3 heaping tbsp raw cacao powder
40 g barberry berries, or other dried berries of choice – but note that the bars will be less sour
20 ml maple syrup
100 g whole oats
1 tsp cinnamon
2 tbsp coconut oil, softened
½ tsp salt



Slice into bars and refrigerate for at least an hour to firm them up.
Bereiding
Pit the dates. Finely grind the walnuts in the food processor, being careful not to blend them into nut butter, and transfer to a large mixing bowl. Roughly chop the mixed nuts using a knife. Puree the dates in the food processor. Combine all of the ingredients in the mixing bowl, mix well and use your hands to knead the mixture into a large ball. Lay the ball on a sheet of parchment paper and flatten using the outside of a spoon. Be sure to press down firmly, otherwise the bars will crumble.


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Coco choco bars

Coco choco bars

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Wow, these chocolate-coconut bars are so incredibly tasty! Whenever I take a bite, I feel like I’m on a tropical island somewhere, haha! This delicious coco-choco snack is perfect with a cup of tea on the couch, taken to go or shared with my friends that come to visit. In short, a delicious snack for…

Bereidingstijd
60 min (30 min freezer time)

Portie
12 bars

Houdbaarheid
1 week in the fridge / max. 3 months in the freezer

Benodigdheden
saucepan

Ingrediënten

200 g (3 cups) grated dried coconut
275 ml (1 cup + 2 tbsp) coconut milk
2 tbsp maple syrup
¼ tsp vanilla extract, unsweetened
35 g (scant ¼ cup) cacao butter, melted
a pinch of salt

Topping
60 gr (1/3 cup) cacao butter
2 tbsp maple syrup
6 tbsp cacao powder



The perfect snack for a party or just between meals!
Bereiding
Make the filling by thoroughly combining all of the filling ingredients in a large mixing bowl. Using your hands, form about 12 bars and place them in the freezer to set for at least 30 minutes. Next, make the topping. Melt the cacao butter in a saucepan on low heat and then add the maple syrup and cacao powder. Stir well until thick and creamy. Dip the cooled bars in the chocolate sauce using tongs and place the coated bars on a plate or cutting board to firm up for at least 10 minutes. Slice the bars through the middle, serve on a nice plate and enjoy!

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Chocolate pancakes

Chocolate pancakes

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I could eat these delicious, comforting chocolate pancakes any time of day… But I like them best in the morning. They’re amazing with a nice, big spoonful of peanut butter and some banana-coconut cream on top. And don’t forget a big cup of coffee with oat milk. Yum!

Bereidingstijd
5 minutes

Baktijd
10 minutes

Portie
ca. 8 pancakes

Houdbaarheid
2 days (in the fridge)

Benodigdheden
immersion blender, food processor or blender

Ingrediënten

2 eggs
250 ml (1 cup) coconut milk (or other plant-based milk of your choosing)
130 g (7/8 cup) whole-grain flour
2 tbsp cacao powder
2 tsp baking soda
1 tsp apple cider vinegar
3 pinches salt
1 tsp vanilla (unsweetened)
ghee or coconut oil, for frying

Topping (optional)

1 tbsp coconut yogurt
1 banana



Tip: Try it with a big spoonful of peanut butter and some banana-coconut cream on top.
Bereiding
Beat the eggs in a mixing bowl until light and fluffy and add the milk. Add all the remaining ingredients and beat with a whisk until fully combined. Heat a frying pan on medium-high heat. Add a bit of ghee or coconut oil to the pan. Using a ladle, spoon a small amount of batter into the pan. Tilt the pan back and forth to spread the batter evenly across the pan. Cook the pancake on medium-high heat on both sides. Repeat with the remaining batter and stack them up. Optional: Puree the coconut yogurt and banana in a blender. Pour the mixture over the pancakes and sprinkle with cinnamon.

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Chocolate porridge

Chocolate porridge

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I’m asked quite often what my favorite porridge or oatmeal is. What’s so great about this breakfast food is that you can experiment with virtually endless variations. With that in mind, I’ve come up with a new version, perfect for this this time of year: chocolate-banana porridge. Yum! I like this porridge best on cold…

Bereidingstijd
20 minutes

Portie
2

Houdbaarheid
2 days in the fridge

Benodigdheden
sauce pan

Ingrediënten

90 g (1 cup) (sprouted) whole oats
450 ml (1 ¾ cups) oat milk or water
1 medium banana
2 pinches salt
½ tsp vanilla, unsweetened
½ tsp cinnamon
2 heaping tsp cacao powder
2 tsp maple syrup (optional)
nut butter (optional)



Nothing in this world is at it seems. Except, possibly, porridge.
Bereiding
Slice the banana into pieces. Add the oats, water or oat milk, banana and a pinch of salt to a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally with a wooden spoon. Then add the cinnamon, vanilla, cacao and the maple syrup if you are using it. Simmer for another minute or two, transfer to two bowls and it’s ready to serve! Especially delicious with a spoonful of nut butter stirred in.

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Next level Vlaflip | Rens Kroes

Next Level Vla Flip

Next Level Vla Flip

Next level Vlaflip | Rens Kroes ,

It’s so typical Dutch and so tasty! Vla is a kind of creamy pudding but it’s not all that healthy. No worries, I’ve got you covered! To everyone who can’t resist dessert after dinner, try this one. Pre-packaged just can’t compare. © Cameron studio, Lieke Heijn & Pim Janswaard

Bereidingstijd
20 min

Kooktijd
-

Portie
serves 2

Houdbaarheid
1 day in the fridge

Benodigdheden
blender
2 150 ml mason jars or glasses

Ingrediënten

MOUSSE
2 large bananas
½ ripe avocado
2 tbsp raw cacao powder
½ tsp cinnamon
1 tbsp water

CARAMEL ICE CREAM
1 tbsp organic peanut butter
50 ml warm water
1 frozen banana, sliced
3 (Medjool) dates, pitted
a pinch of sea salt
bee pollen, optional



Pre-packaged pudding just can’t compare.
Bereiding
Place all the ingredients for the mousse in the blender and combine until light and creamy. Spoon the mixture into a bowl.
Rinse the blender, remove the frozen banana from the freezer and combine all the ingredients for the caramel ice cream in the blender. Process until a creamy, icy mixture is formed. Spoon the mousse and the ice cream into mason jars or glasses, alternating layer by layer. Sprinkle with some bee pollen if you wish.

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Sweet Potato Brownies | Rens Kroes

Sweet Potato Brownies

Sweet Potato Brownies

Sweet Potato Brownies | Rens Kroes , ,

In New York, you’ll find brownies at almost every coffee place you can think of. But they’re even better if you make them yourself and know that there’s powerfood hidden inside. © Cameron studio, Lieke Heijn & Pim Janswaard

Bereidingstijd
30 min

Kooktijd
30 min

Portie
8 brownies

Houdbaarheid
3 days in the fridge or max. 3 months in the freezer

Benodigdheden
food processor
large mixing bowl
parchment paper
small ovenproof dish (20 x 15 cm)

Ingrediënten

2 sweet potatoes (yams) (approx. 400 grams)
coconut oil, for greasing the pan
60 grams raw hazelnuts
40 grams buckwheat flour or spelt flour
6 tbsp raw cacao powder
½ tsp powdered ginger
1 tsp vanilla (unsweetened)
1 tsp cinnamon
a pinch of sea salt
160 grams dates, pitted
2 small handfuls of raw walnuts
3 tbsp maple syrup



There’s powerfood hidden inside!
Bereiding
Preheat the oven to 180°C. Peel the sweet potatoes and slice them in half, lengthwise. Coat them in a teaspoon of coconut oil and place them in the oven for about 20 minutes until they are cooked and soft. Keep the oven at 180°C. Allow the sweet potatoes to cool. Meanwhile, finely grind the hazelnuts in the food processor. Transfer the hazelnut meal to a bowl; add the buckwheat flour (or spelt flour), five tablespoons cacao powder, ginger, vanilla, cinnamon and a pinch of sea salt and stir to combine.
Chop the dates into small pieces. Put the cooled sweet potato in the food processer and process well. Add the dates and process again until thoroughly combined. Spoon the mixture into the bowl with the flour and spices and combine well until a soft batter is formed. Coarsely chop the walnuts, add half of them to the batter and stir well.
Line the ovenproof dish with parchment paper, spoon the batter into the dish and smooth out the surface using a spatula. Place the brownies in the oven for 30 minutes. Use a toothpick to prick the brownies to check for doneness. If the batter no longer sticks to the toothpick, remove the brownies from the oven and allow to cool for 10 minutes.
While the brownies are in the oven, make the topping by mixing a tablespoon of cacao, a pinch of sea salt and the maple syrup in a bowl. Spread the glaze over top of the cooled brownies and sprinkle the rest of the walnuts over top. Remove the brownies from the dish by using the parchment paper and cut into small pieces. Enjoy!

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Homemade chocolate bars

Homemade chocolate bars

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When I discovered cacao butter and oil I started experimenting with this chocolate recipe. I made a bunch of chocolate pieces and now I can’t get enough! It’s a delicious recipe to prepare in your sweat pants, in no time you’ve made a big chocolate bar. Enjoy! 

Bereidingstijd
45 min.

Kooktijd
-

Portie
8 large pieces

Houdbaarheid


Benodigdheden
pie tin (square or heart shaped)

Ingrediënten

35 g cacao butter
4 tbsp coconut oil, unscented
2 heaping tbsp raw cacao powder
2 pinches vanilla powder, unsweetened
2 tbsp maple syrup
a pinch of cinnamon
50 g unsalted, raw macadamia nuts (or any other nuts)
1 handful goji berries (or other dried fruit)
4 tbsp puffed quinoa
a pinch of sea salt or Himalayan salt 



Tip: You can also experiment with other herbs and fruit like lime zest and a pinch of cardamom, for example. Anything goes!
Bereiding
Bring 1,5 liters of water to a boil. When it’s boiled you pour it into a big bowl. Add the cacao butter and coconut oil to another small bowl and then slowly place it in the bowl with hot water. When the butter and oil are melted, gently stir with a wooden spoon, but be careful: the mixture will be hot! Add the raw cacao powder, vanilla powder, maple syrup and cinnamon. Chop the macadamia nuts into small pieces and add to them as well. Stir and then pour into the pie tin. Sprinkle some goji berries, quinoa puffs and a small pinch of sea salt on top. Then cover with tin foil and put it in the freezer for 30 minutes. Then you can enjoy your own homemade chocolate bar! Don’t wait too long to eat it though because it will melt at room temperature. In case you are not able to finish the whole chocolate bar, or don’t want to share it (which I can totally understand), just put it back in the fridge or freezer. 

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