1. Preheat the oven to 175°C / 347°F.
2. Make the shortbread dough. In a medium bowl, mix flour, butter, sugar, vanilla extract, and salt until the texture resembles firm sand. Refrigerate the dough for 10 minutes to allow the butter to firm up slightly.
3. Prepare the passionfruit filling. While the dough chills, set aside the smallest silicone mold. Pour the passionfruit purée into a bowl and whisk in the instant gelatin until fully dissolved. (Make sure to use cold-soluble gelatin.) Transfer the mixture into the smallest silicone mold and freeze until completely solid.
4. Bake the shortbread base. Remove the dough from the fridge and press it into the medium silicone mold. Bake for about 20 minutes until lightly golden. Let cool completely.
5. Temper the white chocolate. Prepare a double boiler and melt only 200g of the 350g white chocolate, heating it carefully to 35°C / 95°F. Meanwhile, finely chop the remaining 150g of white chocolate. Once melted, remove from heat and stir in the chopped chocolate until fully melted.
6. Keep the chocolate at a working temperature of 29-30°C / 84-86°F over the double boiler to ensure smooth assembly.
7. Assemble the bars. Once the shortbread is fully cooled and the passionfruit filling is frozen, get the largest silicone mold ready.
8. Coat the mold. Stir the puffed quinoa into the tempered white chocolate. Fill each mold cavity halfway with the mixture. Immediately press a frozen passionfruit strip and a shortbread piece into each cavity, ensuring they are surrounded by the chocolate.
9. Seal the bars. Pour the remaining white chocolate over the top to fully encase the bars.
10. Let the bars set. Thanks to the tempered chocolate and frozen passionfruit filling, they will firm up quickly. For extra security, chill them in the fridge for 10 minutes. After that, they’re ready to enjoy!

• Drain the chickpeas and rinse them under cold water. Add them to a food processor.
• Next, add tahini, vanilla, unsweetened cocoa powder, coconut oil, salt, date syrup, and milk. Blend on high speed until it forms a thick paste. Then, gradually add ice cubes. Just enough to make it super fluffy and creamy.
• Transfer to a bowl and enjoy with your favorite fruits or cracker!!

1. Put cocoa nibs and leaves of the mint into the blender. Pour in the oil. Blend on the highest setting until it no coarse pieces are longer visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned.
3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.

1. Hazelnut Brittle: First, finely chop the hazelnuts and set them aside. Next, prepare two sheets of parchment paper. Then, add the sugar and a pinch of salt to a small pan and heat it over medium heat until the sugar starts to become transparent. Once most of the sugar has melted, slowly stir with a spoon until the sugar turns amber. Quickly add 1 tablespoon of butter and stir well. Then, mix in the chopped hazelnuts and pour the entire mixture onto one of the sheets of parchment paper. Place the other sheet of parchment paper on top and roll it flat with a rolling pin. Set it aside to cool. Once the brittle has cooled, you can chop it into small crumbs with a knife or break it down in a food processor. Store it in a bag until ready to use.
2. Chantilly Cream: In a tall container, whip the cold cream at low speed while gradually adding the powdered sugar. Once the cream starts to thicken, increase the speed to medium and continue whipping until the cream is creamy and stiff. Keep it in the fridge until ready to use.
3. Chocolate Pudding: In a small pot, combine 2/3 of the milk, cream, sugar (you can skip the sugar if you don’t like it too sweet), and vanilla extract, and heat over medium heat. Meanwhile, finely grate the chocolate. Remove the pot from the heat and stir in the chocolate until it melts. In a small glass, mix the remaining 1/3 of the milk with the cornstarch until smooth, then pour it into the chocolate pudding and bring it to a boil while stirring. The pudding will thicken as it cooks. You can either serve the pudding warm or pour it into a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let the bowl cool to room temperature, then refrigerate until ready to serve.
4. To serve, spoon the pudding into glasses or bowls, top with 1-1.5 tablespoons of the Chantilly cream, and finish with a tablespoon of the hazelnut brittle.

PREPARATIONS

• Chop the chocolate into coarse pieces.
• Melt the butter for the cookie dough in a pot or microwave.
• Bring the butter for the frosting to room temperature.

INSTRUCTIONS

1. In a medium bowl, mix together flour, cornstarch, cocoa powder, baking powder, and salt. Set aside.
2. In another medium bowl, combine the brown and white sugar. Add the melted butter and whisk until creamy.
3. Add one whole egg and one egg yolk, whisking until the mixture becomes thick.
4. Next, add the dry ingredients from the other bowl and mix slightly, then add the chocolate and combine until no flour is visible. Be careful not to overmix.
5. Form the dough into 8 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours. If you want to prepare the dough ahead, you can refrigerate it for up to 48 hours.
6. Preheat the oven to 220°C / 425°F (top/bottom heat). Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8 minutes.
7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
8. Meanwhile, prepare the strawberry frosting: Beat room-temperature butter with an electric mixer in a medium bowl until pale yellow and fluffy. Add cream cheese and mix again. Then, add powdered sugar and mix for another 1-2 minutes until creamy.
9. Grind the freeze-dried strawberries into a fine powder using a mortar and pestle or a powerful food processor. Add the strawberry powder to the frosting and mix until it turns a lovely pink color.
10. Once the cookies have cooled and are no longer warm, spread 1 tablespoon of strawberry frosting evenly on each cookie.
11. Optionally, sprinkle with some melted chocolate and crushed freeze-dried strawberries.

1. For the ganache, finely grate or chop the chocolate and place it in a medium-sized bowl. Set aside. Heat the cream in a small pot until it starts to steam slightly, but do not let it boil. Pour the cream over the grated chocolate and let it sit for 1-2 minutes. Then, start stirring slowly until the chocolate is fully combined with the cream and the mixture becomes noticeably thicker. Set aside and let it cool a bit.
2. Meanwhile, prepare the whipped cream. Measure the powdered sugar into a small bowl. In a tall container, whip the cream until stiff peaks form, gradually adding the powdered sugar as you go. Set the whipped cream aside.
3. Add the ganache to the whipped cream and gently fold everything together with a spatula until you have a medium-brown mousse.
4. Spoon the mousse into dessert glasses and chill until ready to serve or enjoy immediately 🙂

PREPARATIONS

• Chop the chocolate into coarse pieces.
• Melt the butter in a pot or microwave.
• Zest the lime.

INSTRUCTIONS

1. In a medium bowl, mix together flour, cornstarch, baking powder, and salt. Set aside.
2. In another medium bowl, combine brown and white sugar. Add the melted butter and vanilla extract, whisking for a few minutes until creamy.
3. Add a whole egg and an egg yolk, whisking until the mixture becomes thicker. Then, mix in the lime zest.
4. Gradually add the dry ingredients from the other bowl, stirring a little before adding the chocolate. Mix just until combined and no flour is visible.
5. Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours or up to 48 hours if preparing ahead.
6. Preheat the oven to 220°C / 425°F. Fill a small bowl with coconut flakes and roll the cookie dough balls in the flakes. Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
8. Meanwhile, prepare the glaze. In a small bowl, mix powdered sugar, coconut milk, and lime juice until you get a creamy, thick consistency. Drizzle the glaze over the cookies in a zigzag pattern, sprinkle with a bit more lime zest, and enjoy!

1. Preheat your oven to 135°C / 275°F.
2. Grease your baking pan with a teaspoon of butter and set it aside.
3. In a medium bowl, whisk together all the dry ingredients: rice flour, sugar, matcha powder, and baking powder.
4. In another medium bowl, combine the wet ingredients: oat milk, coconut milk, and vanilla extract. Whisk these together well.
5. Slowly add the wet ingredients to the dry, mixing until you have a smooth, creamy batter.
6. Pour the batter into the greased pan, smoothing it out to an even layer, and bake for about 70 minutes.
7. Once done, take the brownie out of the oven and let it cool completely. As it cools, it will sink slightly and the surface will dry out, but it will become deliciously gooey.
8. For the topping, fill a small pot with water and bring it to a simmer, then take it off the heat. Break the white chocolate into small pieces and place them in a small metal bowl. Set this bowl over the simmering water pot to melt the chocolate, stirring until smooth. Add a teaspoon of coconut oil, mix well, then pour the melted chocolate over the cooled brownie. Let this cool down again.
9. I got a bit impatient and cut into the brownies too soon while the chocolate was still soft – it was a bit messy, but I wasn’t mad about it! Once everything is fully set, cut the brownie into 9 even squares and enjoy.

PREPARATIONS

• Prepare your baking dish by lining it with parchment paper or lightly greasing it. Set aside.
• Preheat the oven to 175°C (350°F).

INSTRUCTIONS

• For the shortbread layer: Whip butter and sugar on high until light and fluffy. Then add flour and salt and mix with a spatula to form a dough. Press the dough into your prepared baking dish and distribute evenly. Prick the dough with a fork to keep it flat while baking. Bake for about 12 minutes, until just lightly golden.
• Meanwhile, prepare the brownie batter. In the microwave or a small pot, melt the butter and set aside to cool. In a bowl, whip eggs and sugar until light and fluffy. Add the cooled butter, cocoa powder, and vanilla extract to the egg-sugar mixture. Mix everything into a creamy batter. Then add flour and salt, mixing only until no flour streaks are visible.
• Remove the shortbread base from the oven and spread the brownie batter over it. Bake for an additional 15 minutes.
• While that bakes, prepare the ganache. Finely chop the chocolate and place it in a medium-sized bowl. Then, in a small pot, heat the cream until it starts to steam or simmer lightly. Pour the hot cream over the chocolate and let it sit for a few minutes, then stir slowly until all the chocolate has melted. Place the ganache in the refrigerator.
• Remove the brownies from the oven and let them cool completely.
• Once the shortbread brownies are completely cool, pour all the ganache over them and refrigerate again until the ganache sets, about 4-5 hours. I used milk chocolate in equal parts with cream, so it takes a bit longer than usual. You can speed up the process by doubling the amount of milk chocolate or substituting milk chocolate with dark chocolate.
• Once the ganache is firm, cut the brownies into 9-12 equal pieces and optionally garnish with grated chocolate. Enjoy your piece of happiness.

1. Microwave the flour in one of the bowls on high for 45 seconds. The flour should reach about 75°C/165°F to kill any bacteria and make it safe to eat raw. If you don’t have a microwave, you can bake the flour in the oven at 170°C/338°F for about 10 minutes.
2. Meanwhile, mix the softened butter, sugar, vanilla extract, and salt until creamy. Add the milk and mix again.
3. Now, add the flour and mix everything into a cookie dough.
4. Fold in the chocolate chips and either snack on it right away or chill the bowl in the fridge for 10-15 minutes for a firmer texture.