My favourite vegan cake for birthdays and partys! Maybe you have never made a raw cake before… but let me tell you it is worth a try and an encredibly healthy alternative to a conventional cake.
This is my favourite cake to make for birthdays or family gatherings and everyone loves it regardless whether a coffee-fan, vegan or not!
½ cup Almondflour
½ cup Fine Desiccated Coconut
8-10 Medjool dates (figs or any kind of dried fruit work similarly but usually don´t taste as sweet)
2 cups soaked cashews (or boiled in water until soft)
½ lemon juice
⅓ cup Coconut Oil
⅓ cup rice malt syrup or Coconut Nectar
1 vanilla Bean Powder
1 tbs maple syrup
2 espresso shots
1 tbs Cacao Powder
1 tbs maple syrup
2 tsp Coconut Oil
1 tsp maple syrup
pinch of sea salt
fruits for decoration (bluberries, visalis)
Place all base ingredients in a food processor and pulse until the mixture resembles a crumble like texture and sticks together. Add a couple of tablespoons of water if mixture needs a little more hold. Press into a lined spring board tin and place in the freezer.
Meanwhile place all filling 1. ingredients in a high quality blender or food processor and blend until smooth. Remove tin from freezer and pour half the filling mixture on top of the base and place back in the freezer to set for around half an hour.
Add the remaining filling 2 Ingredients to your leftover filling 1, mix well. Add to the top of your cake once chilled to prevent layers from mixing into each other.
Freeze for at least 2 hours before serving. Meanwhile prepare the candied nuts by mixing them in a bolw with the cinnamon, maple syrup, salt and coconut oil. Then place them in the oven at 180°C for approx. 5 min (keep watching them as they brown really quickly and you don´t want to burn them).
Delicious buckwheat brownies with crunchy peanuts and a gooey texture.
This delicious and easy recipe is adapted from one of my favourite recipe books by Deliciously Ella. If you love brownies than this is definitely for you! The buckwheat flour gives the brownie a more nutty flavour which makes the recipe just a nice alternation to the conventional brownie. In addition to the health benefits of buckwheat, being a very nutritious whole grain that is very underrated in my opinion, this brownie recipe changes up our usual staples and gives us more nutrient diversity while still being absolutely delicious.
chia egg (1 tbsp chia)
250g Buckwheat flour
pinch of sea salt
1 tsp baking soda
330g cane sugar (coconut sugar works a well)
60g cacao powder
100ml almond milk
130 g coconut oil (melted)
peanuts (roughly chopped)
Preheat the oven to 190°C / 375°F and line a baking dish with parchment paper.
Prepare the chia egg by mixing the chia seed with 4 tbsp of water and leave it to set.
Meanwhile combine all the remaining ingredients except the peanuts.
Add the chia egg and mix for a few minutes to make sure that everything is well combined.
Fold in the peanuts (leave some for decoration on the top).
Spread the mixture evenly in the lined baking dish and sprinkle the remaining peanuts on top.
Leave in the oven for 25-30 minutes and leave to cool for around 10 min before cutting the brownie into square.
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Delicious squares with layers of chocolate, caramel and shortbread made form healthy, whole foods.
These are super easy to make and only require a short amount of time because they are served raw! This recipe is mostly made of healthy, whole food ingredients such as dates and almonds that make this treat even more delicious. If you love chocolate and caramel, like basically all of the people I know, you definitely need to try these.
For the shortbread base:
200 g ground almond
100 ml agave syrup
60 g coconut oil *
For the caramel layer:
300 g pitted dates
150 g almond butter
1 tbsp vanilla extract
1 tbsp coconut oil
6 tbsp water
250 g dark chocolate
First blend your almond flour in a food processor to a fine texture
Add the agave and coconut oil and blend until fully combined.
Coat a baking tin with some coconut oil to prevent the bars from sticking to the surface and spread the shortbread ingredients in, patting it down to compact it. (you could also use parchment paper to line the tray, as the squares might not be easy to remove in the end, without breaking them)
Leave in freezer while you make the caramel.
Blend together your ingredients for the caramel layer and begin to melt the chocolate in a hot water bath.
Spread the caramel mixture on top of the shortbread in a smooth layer.
Then pour the melted chocolate over the caramel layer and spread out evenly.
Put in the freezer to set and the chocolate to harden for 15 minutes or longer.
Cut into squares and Enjoy!
Afterward I stored mine in the freezer as they melt down quite quickly ; )
* I used half coconut oil, half cacao powder as I ran out of oil
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Quick and easy Easter Nests that are made out of coconut chips coated in chocolate. Those take literally 10 min to make and are foolproof so go on and give them a try.
2 cups unsweetened shredded coconut flakes
approximately 1 cup vegan chocolate
favourite oval shaped nut or candy
Preheat oven to 350°F / 165°C and line a baking sheet with parchment paper.
Spread the shredded coconut on the parchment paper and bake for 10-15 minutes, stirring occasionally, until the coconut is golden brown and slightly crispy. (keep an eye on it as is burns easily) Transfer to a large mixing bowl and set aside.
Melt the chocolate in a hot water bath, when done pour over the toasted coconut and turn the mixture with a spatula until the coconut is fully coated.
Allow the bowl to sit for 5 minutes to let the mixture begin to stiffen, then scoop 2 tbsp balls back onto the parchment lined baking tray and press down with the spatula or the back of a spoon to form small “nests”, careful to leave a dip in the centre.
Now you can fill the centre with your favourite round oval shaped candy or round nut.
Freeze to set quickly and enjoy!
You can store the leftovers in the fridge and keep in mind that they will melt and fall apart if kept too long at room temperature.
Nut triangles are a sweet treat from Germany that consist of a dry base with some crunchy nut mix on top. They are especially delicious if coated in chocolate and taste really good either as desert or afternoon treat with tea or coffee.
350 g whole grain flour
1 tsp baking powder
1 tsp vanilla
100 g coconut oil (melted)
90 g sugar (I used 1/2 coconut sugar )
10 tbsp water
450 g nuts
90 g coconut oil
175 g apple sauce
80 g sugar
cinnamon or every other spice you like
Combine all the ingredients of the first paragraph with an electric mixer and work the dough with your hands, dispersing it into a smooth ball.
Grease your baking tray with some coconut oil and spread the dough with your hands, evenly to cover the whole surface. (You could also roll out the dough beforehand and then flip it onto the tray). Puncture the dough with a fork at several places to create small holes which let the air get through more easily.
Preheat the oven to 180° C / 356 °F
Grind the nuts in a food processor. Place the coconut oil, apple sauce, sugar and spices in a pan and bring to a boil. Take off the heat and stir the nuts through until combined. Then spread the mixture evenly onto the dough on your baking tray. (this gets easier if you spoon the mixture onto several places and spread it evenly from there)
Place the nut triangles in the oven for 20-25 min until golden brown and let them cool afterwards.
Cut them in triangular shapes and melt some chocolate in a hot water bath.
Drizzle chocolate onto the triangles or dip them into the chocolate and afterwards let them cool on some parchment paper until the chocolate is set. Keep them in the fridge for a few days and ENJOY !