» » CHOCOLATE & MINT RAW VEGAN CHEESECAKE BITES

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

CHOCOLATE & MINT RAW VEGAN CHEESECAKE BITES

Edit
These chocolate & mint raw vegan cheesecake bites will blow you away with the perfectly paired flavours of dark chocolate and mint. The raw chocolate cups have just enough bite to them and melt the moment they hit your tongue, while the mint filling is incredibly creamy and decadent. Super easy to make, these vegan cheesecake bites are gluten, dairy, egg, soy and refined sugar free.


Regardless of what you want to call them, these chocolate & mint raw vegan cheesecake bites are a revelation. They have everything going for them. Taste. Texture. Appearance. It’s all there.
The chocolate cups have a satisfying snap to them and they melt the moment they hit your tongue. The “cheesecake” filling is actually made from blended cashew nuts, coconut oil, maple syrup and a whole lot of fresh mint.

CHOCOLATE & MINT RAW VEGAN CHEESECAKE BITES RECIPE

Enjoyed Life

These chocolate & mint raw vegan cheesecake bites will blow you away with the perfectly paired flavours of dark chocolate and mint. The raw chocolate cups have just enough bite to them and melt the moment they hit your tongue, while the mint filling is incredibly creamy and decadent. Super easy to make, these vegan cheesecake bites are gluten, dairy, egg, soy and refined sugar free, as well as vegan and paleo. NOTE: The freezing time has not been included in the prep time. For the chocolate cups, I've used about 1 inch deep cupcake cases with largest diameter 2 1/2 inches and smallest diameter 1 3/4 inches.


Ingredients

For chocolate cups:

  • 1/3 cup melted coconut oil
  • pinch of salt
  • 1/4 cup maple syrup
  • 1/2 cup + 2 tbsp cocoa powder

For mint "cheesecake" filling:

  • 2 cups cashews soaked in 3 cups of water for at least 2 hours and drained
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 3 tbsp lemon juice
  • pinch of salt
  • 1/2 cup packed mint leaves (leaves from about 15 to 20 sprigs of mint) (Note 1)
  • 1/2 tsp spirulina (optional, for colour)
  • 1/2 tsp wheatgrass powder (optional, for colour, avoid if it causes you problems due to gluten intolerance)

Instructions

For chocolate cups:

  1. Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.
  2. Leave to cool until only slightly warm.
  3. Spoon about 2 tbsp of the mixture into a cupcake case and swirl it around so that the whole case is coated. You might need to swirl the mixture around several times, especially along the cupcake walls (can take a few minutes per chocolate cup).
  4. When sufficiently coated, turn the cupcake case on its head above the bowl and let the excess chocolate drip into the bowl.
  5. After all cupcake cases are coated, place them onto a tray and freeze for at least 1/2 hour.

For mint "cheesecake" filling:

  1. Combine all mint "cheesecake" filling ingredients in a blender and blend until smooth.
  2. Transfer the mixture into a piping bag and pipe into the frozen chocolate cups, until each cup is full up to its edge. (You can also use a spoon to transfer the filling into the cups.)
  3. Freeze the vegan cheesecake bites for at least 1/2 hour.
  4. Carefully remove the cupcake cases. I've found it easiest to first tear away the sides and then remove the cupcake case bottom at the end. Freeze again.
  5. Take the vegan cheesecake bites out of the freezer for at least 10 to 15 minutes before serving. Enjoy drizzled with more chocolate, with whipped coconut cream, or as they are.
  6. The vegan cheesecake bites keep well in the freezer for up to about 2 weeks. (No way, I give them a day.)

Recipe Notes
Note 1: It's entirely up to you what type of mint (or which combination) you choose. Moroccan mint, peppermint and lemon balm work well.

Recipe Source : CHOCOLATE & MINT RAW VEGAN CHEESECAKE BITES @ theloopywhisk


BERITA LENGKAP DI HALAMAN BERIKUTNYA

Halaman Berikutnya

Subscribe to receive free email updates:

0 Response to "CHOCOLATE & MINT RAW VEGAN CHEESECAKE BITES"

Posting Komentar

Langganan: Posting Komentar (Atom)