N'You Love

Finding and sharing new love for self, people, food and my environment on the isle of South Korea.

The purpose of this blog is to share the things that I enjoy: living a healthy lifestyle, natural hair, DIY projects, positivity, travel, Korea and sewing. The only thing I am a professional in is being me, but if you have any questions please don't hesitate to ask.

* I am not a medical practitioner nor am I a nutritionist. All recipes showcased here are taken from various sources, such as books, websites, word-of-mouth and my imagination. If you wish to incorporate any foods or methods from this blog into your daily life, please consult your personal medical practitioner before doing so.*

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Posts I Like
Posts tagged "desserts"


Raw banana mango ice cream in chocolate cups

Ice cream

  • 4 frozen bananas
  • 1/2 cup chopped frozen mango
  • 1/4 tsp ground vanilla bean

Raw Chocolate cups

  • 150 gr raw cacao paste
  • 4 tbsp agave nectar
  • pinch of salt
  • 8 balloons
  • fresh cherries

In a high speed blender or food processor, blend the frozen fruit until smooth and whipped. Serve immediately. If serving in cacao cups, make them before hand.

For the cacao cups, blow up the balloons until they are about 3 inches in diameter, and tie a knot in the end to close. Blow up several small balloons until they are 4 in. in diameter, and tie a knot in the end of each to close.

Melt the cacao paste in bain-marie and mix with salt and agave nectar. Once melted, dip each balloon, in the chocolate and slowly lift and let the excess chocolate drip. Place ballon on a wax-paper lined tray with the knotted end upright. Repeat with the remaining balloons. Place in the fridge until the chocolate sets. Use the scissors to snip a small hole in the top of each balloon to slowly deflate it.

Pipe ice cream in the cups using a pastry bag and top with fresh cherries to serve!


Banana “Ice Cream” with Toasted Coconut, Almonds, & Dark Chocolate. This really isn’t ice cream — it’s a one ingredient guiltless summer treat. All you need is a couple of frozen bananas and a food processor (or a blender). Click HERE for the full recipe

This IS real ice cream. Has got to be my favorite…gasless and mucus less!

(via heyfranhey)


(via naturally-vegan)


Iced Coffee
1. Pour cooled coffee into ice cube tray and freeze.2. Once frozen, pour yourself a glass of milk using those as the ice cubes and viola! 

Now this is dope! The wheels are turning.


Iced Coffee

1. Pour cooled coffee into ice cube tray and freeze.
2. Once frozen, pour yourself a glass of milk using those as the ice cubes and viola! 

Now this is dope! The wheels are turning.

(via realvsreality)

At the office today I whipped up a little afternoon delight for myself. Since I just threw everything together and didn’t use any measuring utensils, all measurements will be approximations. I had a banana in the freezer from yesterday, so this is the base.

I wanted to experiment with some flavors so I brewed some green tea and soaked a piece of cinnamon bark in the tea for about an hour. My hope was that I’d come out with chocolate green tea ice cream. Needless to say, that didn’t happen. At least I tried!


1 frozen ripe banana

1 tablespoon cacao powder

1/2 tablespoon honey (or sweetener of preference)

1/2 tablespoon coconut oil

2 tablespoons green tea (brewed with cinnamon bark)


1. Place all ingredients into blender and give it a whirl.

2. Pour into mug

3. Place in freezer until it reaches desired firmness*


*My blender at school is an old one I bought over a year ago and the blades are going. With this said, I had to blend my ice-cream for a longer period of time, causing the bananas to melt from the heat of the blender. I also added water from the green tea which would require freezing to lend to the “ice-cream” texture I was looking for.

This wasn’t my best work, but it also wasn’t my worst. 

Since it’s getting warmer, I will be experimenting more with the cooler foods. Better luck next time!


Vegan Raw Macaroons


  • 1 ½ cups almond flour, (raw almonds ground in a food processor for 15 – 20 seconds)
  • 3 cups coconut flakes, dried, unsweetened
  • ½ maple syrup
  • ⅓ cup coconut oil, (found in most health food sections)
  • 1 tablespoon vanilla
  • ½ teaspoon sea salt

Chocolate Coating:

  • 1 cup chocolate chips, dairy-free
  • 1 tablespoon coconut oil


  1. First of all, do not preheat your oven. Isn’t that nice for a change?
  2. Second, place the almonds in a food processor for several seconds until you’re left with a fine consistency. Matthew recommends straining the mixture through a strainer to separate out the courser pieces, but I happen to like the course pieces in this recipe so I just use it all.
  3. In a large bowl, combine the almond flour and remaining ingredients and stir well to combine.
  4. Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture onto a tray or plate. Place the plate in the refrigerator for an hour or two.
  5. Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat.
  6. Dip the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens. I speed up this process by putting the waxed paper on a tray and sticking the chocolate-dipped macaroons in the fridge.
  7. Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freezer.
  8. Enjoy them while they last!

Note: If you’d like to make a chocolate version of these macaroons, simply replace the almond flour with 1 1/2 cups cocoa powder.

Photo & Recipe courtesy: namelymarly.com

(via yummyrawfood)


Fudgie Hemp Balls

For fudge balls:
8 Pitted medjool dates
1 heaping tablespoon cocoa powder, or carob
1 heaping tablespoon hulled hemp seeds (aka, hearts)
1 heaping teaspoon coconut oil
few drops extract such as hazelnut or vanilla, optional

For decoration:
1-2 tablespoons hemp seeds for rolling

1. Process first 5 ingredients in food processor fitted with an “s” blade until mixture starts sticking together.

2. Shape into 1 inch balls and roll in extra hemp seeds. Fudgies can be refrigerated about 1 hour to firm up. These are very soft and chewy if eaten right away. Recipe makes about 6 balls. 


(via yummyrawfood)

Yes, yes and yes please!

(via triplegoddesss)


Raw White Chocolate and Rose Cheesecake with a Raspberry Sauce     (click image for recipe)


(via yummyrawfood)

Homemade Peanut Butter Cups

Makes about 16 candy cups

Adapted from the Chocolate Candy Cups recipe in Raw for Dessert

  • 4 large medjool dates
  • 1/3 cup virgin coconut oil, melted
  • 3/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/4 cup barley syrup
  • 1/8 teaspoon salt
  • Nut butter (chilled for easier handling)

Pit and chop the dates, place in a bowl. Add the coconut oil and soak for 30 minutes.

In a blender or food processor, add the soaked dates, cocoa powder, maple syrup, barley syrup and salt. Process until very smooth, stopping to scrape down the sides if necessary.

Set out 16 silicone or foil baking cups on plates or a baking pan. It’s easiest to put the chocolate mixture into a sandwich baggie and cut off a bottom corner. Pipe the bottom layer of chocolate into each of the cups.

Place a hunk of peanut butter or other nut butter in the middle of each cup. Try not to have the peanut butter touch the sides, you’ll want the chocolate to enclose the peanut butter. Pipe the chocolate on top to cover but do not fill to the brim.

Chill the cups in the refrigerator for several hours or overnight. Stored in a sealed container in the refrigerator where they’ll keep for a few days.

(via yummyrawfood)

Raw pecan bars


(via yummyrawfood)



  • 1 1/2 C Walnuts
  • 1 C Brazil Nuts
  • 5 Dates (soaked until soft)
  • 2 T Coconut Butter

Pulse nuts in food processor until chopped. Chop dates with coconut butter. Process until well blended. Press into tart shells two 4 inch tart shells. 


  • 2 C Cashews (Soaked at least 3 hours)
  • 1 C Young Coconut Flesh
  • 1/4 C Coconut Water (from fresh coconut)
  • 1/4 C Coconut Butter
  • 1 t. lemon juice
  • 1/4 C Agave
  • 1 Vanilla Bean
  • 2 Bananas, sliced, separated

Process cashews, young coconut flesh and coconut water in food processor Add 1 t. lemon juice, 1/4 C agave, 1/4 coconut butter and  one banana and blend until fluffy. Transfer to bowl and add second sliced banana. Refrigerate for 30 minutes. Remove from refrigerator, spoon into crusts and sprinkle with left over crust mixture and dried coconut. Top with melted raw chocolate.

Raw Chocolate:

  • 1 C Raw Cacao Butter
  • 1 t. Vanilla
  • 3 T Coconut Oil
  • 1/3 C Powdered Sucanat (finely ground in coffee grinder)
  • 2 T Agave
  • 7 oz. Cacao Powder

This looks so amazing. Wish it was easy to get coconut meat/butter here!

(via yummyrawfood)


2 frozen bananas

1/2 cup frozen strawberries

2 tablespoons cacao powder

1 teaspoon honey (optional)


1. Place all ingredients in food processor

2. Blend until smooth

3. Enjoy



Upside-Down Cake
serves 4 persons, for 10x10 cm cake

10 dates
1/2 cup shredded coconut
Fruit - bananas, kiwis, blueberries or any other fruit you desire.

In a food processor mix dates and shredded coconut together until you get sticky pastry. Take a small bowl or plastic/glass container and lay down one layer of banana slices with covering the sides as well. Take about 2/3 of date-coconut mixture and press on top of that. Now start layering the fruit inside - blueberries, kiwis, bananas or any other fruit. Now cover all of it with remaining 1/3 of date-coconut mixture. Place in the fridge for few hours or overnight. When taking out of the container carefully loosen the edges with a knife and turn the cake upside down on the plate.

This looks DEElicious. It will probably grace my plate this weekend.

(via naturally-vegan)