Healthy Snack Batch: Almond Cookies, Carrot Cupcakes & Date Ferrero Rochers by @lesgourmandisesdeloubna

50 min

20 servings

🌰

340 g + 1.4

Almond flour

🍎

240 g

Applesauce

🍯

2 tbsp

Honey

🍦

Vanilla

🥚

1.4

Egg white

🍫

Chocolate chips

🥚

2.7

Eggs

🥣

0.68

Yogurt

🍁

0.68

Maple syrup

🫒

0.68 + 1.4 tbsp

Olive oil

🌾

1.4

Flour

🫙

1.4

Baking powder

🥕

2.7

Carrots

🍇

Raisins

🧂

Salt

🪵

Cinnamon

🧂

Four spice blend

🧀

4.1 tbsp

Cream cheese

🥛

Liquid cream

🌴

540 g

Dates

🥜

Hazelnuts

🌱

1.4 tbsp

Pumpkin seeds

🌱

1.4 tbsp

Tahini

🍫

1.4 tbsp

Cocoa powder

🍫

200 g

Dark chocolate

🌰

4.1 tbsp

Almonds

  1. Put
    • Almond flour
    • Applesauce
    • Egg white

    Put the whole almonds (almond flour) in a bowl with the applesauce and egg white.

  2. Add
    • Vanilla
    • Cinnamon

    Add vanilla, or cinnamon if preferred.

  3. Add
    • Chocolate chips

    Add chocolate chips.

  4. Add
    • Honey

    Add a tablespoon of honey to the dough.

  5. Form

    Form small balls of dough and flatten them slightly with a fork.

  6. Bake

    Bake the cookies for about 20 minutes at 180 degrees.

  7. Add
    • Yogurt

    Add half a pot of yogurt to a bowl.

  8. Add
    • Maple syrup

    Add half a pot of maple syrup, honey, brown sugar or agave syrup.

  9. Add
    • Olive oil
    • Salt

    Add half a pot of extra virgin olive oil and a pinch of salt.

  10. Add
    • Cinnamon

    Add a bit of cinnamon and a touch of four spice blend.

  11. Add
    • Carrots
    • Almond flour

    Add the grated carrots, a pot of almond flour, a pot of flour and baking powder.

  12. Add
    • Raisins
    • Hazelnuts

    Add the raisins and any nuts, such as Brazil nuts.

  13. Fill

    Fill muffin cases with the mixture using a scoop.

  14. Bake

    Bake the cupcakes for about 20 minutes at 180 degrees.

  15. Add
    • Pumpkin seeds
    • Hazelnuts

    Add pumpkin seeds and two handfuls of hazelnuts to a food processor.

  16. Pit
    • Dates

    Pit the dates.

  17. Add
    • Tahini
    • Almonds

    Add a tablespoon of tahini and almond or peanut butter.

  18. Form
    • Hazelnuts

    Form balls, placing a hazelnut inside each one.

  19. Melt
    • Dark chocolate
    • Olive oil

    Prepare the coating by melting dark chocolate with a drop of olive oil.

  20. Dip
    • Dark chocolate

    Dip the balls in the melted chocolate coating.

  21. Coat
    • Chopped almonds
    • Hazelnuts

    Coat the balls with chopped almonds, hazelnuts or pistachios.

  22. Coat

    Tap off the excess coating.

  23. Step
    • Cream cheese
    • Liquid cream
    • Honey

    Prepare the cream cheese icing with Saint Moret, a touch of liquid cream and a teaspoon of honey.

  24. Ice
    • Cream cheese
    • Carrots

    Ice the carrot cupcakes with the cream cheese icing.

Healthy Snack Batch: Almond Cookies, Carrot Cupcakes & Date Ferrero Rochers by @lesgourmandisesdeloubna

50 min

20 servings

🌰

340 g + 1.4

Almond flour

🍎

240 g

Applesauce

🍯

2 tbsp

Honey

🍦

Vanilla

🥚

1.4

Egg white

🍫

Chocolate chips

🥚

2.7

Eggs

🥣

0.68

Yogurt

🍁

0.68

Maple syrup

🫒

0.68 + 1.4 tbsp

Olive oil

🌾

1.4

Flour

🫙

1.4

Baking powder

🥕

2.7

Carrots

🍇

Raisins

🧂

Salt

🪵

Cinnamon

🧂

Four spice blend

🧀

4.1 tbsp

Cream cheese

🥛

Liquid cream

🌴

540 g

Dates

🥜

Hazelnuts

🌱

1.4 tbsp

Pumpkin seeds

🌱

1.4 tbsp

Tahini

🍫

1.4 tbsp

Cocoa powder

🍫

200 g

Dark chocolate

🌰

4.1 tbsp

Almonds

Preparation Steps

  1. Step 1/24

    Put the whole almonds (almond flour) in a bowl with the applesauce and egg white.

    🌰Almond flour
    🍎Applesauce
    🥚Egg white
    🥣Bowl

  2. Step 2/24

    Add vanilla, or cinnamon if preferred.

    🍦Vanilla
    🪵Cinnamon
    🥣Bowl

  3. Step 3/24

    Add chocolate chips.

    🍫Chocolate chips
    🥣Bowl

  4. Step 4/24

    Add a tablespoon of honey to the dough.

    🍯Honey
    🥣Bowl

  5. Step 5/24

    Form small balls of dough and flatten them slightly with a fork.

    🍴Fork

  6. Step 6/24

    Bake the cookies for about 20 minutes at 180 degrees.

  7. Step 7/24

    Add half a pot of yogurt to a bowl.

    🥣Yogurt
    🥣Bowl

  8. Step 8/24

    Add half a pot of maple syrup, honey, brown sugar or agave syrup.

    🍁Maple syrup
    🥣Bowl

  9. Step 9/24

    Add half a pot of extra virgin olive oil and a pinch of salt.

    🫒Olive oil
    🧂Salt
    🥣Bowl

  10. Step 10/24

    Add a bit of cinnamon and a touch of four spice blend.

    🪵Cinnamon
    🧂Four spice blend
    🥣Bowl

  11. Step 11/24

    Add the grated carrots, a pot of almond flour, a pot of flour and baking powder.

    🥕Carrots
    🌰Almond flour
    🌾Flour
    🫙Baking powder
    🥣Bowl

  12. Step 12/24

    Add the raisins and any nuts, such as Brazil nuts.

    🍇Raisins
    🥜Hazelnuts
    🥣Bowl

  13. Step 13/24

    Fill muffin cases with the mixture using a scoop.

    Muffin cases
    Scoop

  14. Step 14/24

    Bake the cupcakes for about 20 minutes at 180 degrees.

  15. Step 15/24

    Add pumpkin seeds and two handfuls of hazelnuts to a food processor.

    🌱Pumpkin seeds
    🥜Hazelnuts

  16. Step 16/24

    Pit the dates.

    🌴Dates

  17. Step 17/24

    Add a tablespoon of tahini and almond or peanut butter.

    🌱Tahini

  18. Step 18/24

    Form balls, placing a hazelnut inside each one.

    🥜Hazelnuts

  19. Step 19/24

    Prepare the coating by melting dark chocolate with a drop of olive oil.

    🍫Dark chocolate
    🫒Olive oil

  20. Step 20/24

    Dip the balls in the melted chocolate coating.

    🍫Dark chocolate

  21. Step 21/24

    Coat the balls with chopped almonds, hazelnuts or pistachios.

    🌰Chopped almonds
    🥜Hazelnuts

  22. Step 22/24

    Tap off the excess coating.

  23. Step 23/24

    Prepare the cream cheese icing with Saint Moret, a touch of liquid cream and a teaspoon of honey.

    🧀Cream cheese
    🥛Liquid cream
    🍯Honey
    🥣Bowl

  24. Step 24/24

    Ice the carrot cupcakes with the cream cheese icing.

    🧀Cream cheese

Composition

Ingredients

Types

Nuts, Flour, Fruit, Sweeteners, Flavorings, Eggs, Chocolate, Dairy, Oils, Leavening agents, Vegetables, Dried fruit, Seasonings, Spices, Seeds, Seed pastes

Ingredients

Almond flour, Applesauce, Honey, Vanilla, Egg white, Chocolate chips, Eggs, Yogurt, Maple syrup, Olive oil, Flour, Baking powder, Carrots, Raisins, Salt, Cinnamon, Four spice blend, Cream cheese, Liquid cream, Dates, Hazelnuts, Pumpkin seeds, Tahini, Cocoa powder, Dark chocolate, Almonds

Notes

Almond flour (one yogurt pot volume, for carrot cupcakes), Honey (for the cookies, for icing), Vanilla (amount not given), Chocolate chips (amount not given, mentioned in voice-over), Eggs (for the carrot cupcakes), Yogurt (half a yogurt pot used as measure), Maple syrup (half a yogurt pot volume), Olive oil (half a yogurt pot volume, extra virgin, for the coating), Baking powder (amount given as one pot measure unit, unclear quantity), Carrots (grated), Cinnamon (amount not given), Four spice blend (quatre épices, amount not given), Cream cheese (Saint Moret, for icing), Hazelnuts (two handfuls), Pumpkin seeds (or sunflower seeds), Cocoa powder (optional), Almonds (or hazelnuts or pistachios, chopped)

Allergens

Tree nuts, Eggs, Milk, Sesame

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

180 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 18g, Fat: 10g, Fiber: 2.5g, Sugars: 12g

Nutritional Information

Minerals

Calcium: 60mg, Iron: 1mg, Magnesium: 45mg, Potassium: 180mg, Sodium: 60mg

Vitamins

Vitamin A: 120µg RAE, Vitamin E: 2mg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

24 steps

Equipments

Utensils

Bowl, Fork, Muffin cases, Scoop, Food processor

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Everyday Snack, Family Snack Prep

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

to inform

Geographic

France, Europe

Various

Aspect

Texture

Soft, Moist, Chewy, Crunchy, Creamy, Crisp Chocolate Shell

Flavors

Sweet, Nutty, Chocolatey, Fruity, Honeyed, Warmly Spiced, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Almond cookies : Up to 15 days (Store in an airtight glass or metal container at room temperature in a cool, dry place.), Carrot cupcakes : Up to 4 days (Refrigerate in an airtight container because of the cream cheese frosting.), Carrot cupcakes : Up to 2 months (Freeze in an airtight container; thaw in the refrigerator.), Date Ferrero Rochers : Up to 2 weeks (Store in an airtight container in the refrigerator, or at room temperature only if the environment is cool.)