All posts tagged: dessert

raw berry cheesecake

It’s only since I got into raw dessert-making that I fell in love with “baking”. Before I rarely bothered to bake fluffy muffins or death-by-chocolate brownies, but now I’m more and more into sweet things. The great thing is that these recipes are easy to make, actually good for you and don’t give that sugar-high followed by regret like those brownies and cakes so often do. So, here is my first cake recipe, which is sugar-free, gluten-free, dairy-free and if you substitute the honey with agave syrup or another sweetener, it’s 100% vegan too. I hope you enjoy it. Base 1 dl almond powder (or peeled almonds) 2 dl pecan nuts 1 dl coconut flakes (unsweetened) 16 dates (soaked for at least 4 hours) pinch of salt Using a food processor, mix all the ingredients into a thick paste (I used my Jazzmax juicer which has a function for turning nuts & dates into a paste). Press the mix firmly and evenly into a springform cake pan and put it into the freezer. Next, make …

raw brownies

I’ve been having a serious sweet tooth lately, so these brownies disappeared pretty quickly. They’re so rich and sweet that it’s hard to believe they’re sugar-free, raw and very easy to make. Enjoy with a good conscience! 200g pitted dates (soaked in warm water for 30 min – 1 h) 2,5 dl crushed pecan nuts 0,5 dl almond powder 5 tbsp raw cacao powder 5 tbsp coconut flakes 1/4 tsp vanilla powder 2 tbsp organic honey a pinch of fleur de sel sea salt – Whipped coconut cream & raspberries for decoration – Process the dates in a food processor into a paste. Add the finely crushed pecan nuts and almond powder, mix into a thick sticky paste. Add all other ingredients and mix well. Add a little bit of water if your paste is too thick. Line a square baking dish with parchment and press the paste into it, tapping it with your fingers to form a thick, solid layer. Refrigerate for at least one hour before cutting into portions and serving with whipped coconut …

chocolate and peanut butter cups

I know this blog has been all about food lately, and I’m going to continue… I have just been so interested in food for the past months. Here is a recipe for a little vegan treat. These dark chocolate and peanut butter cups are just perfect to accompany your afternoon tea or coffee; or even as a little dessert after a dinner with friends. Here is what you’ll need (the amounts are “about” measures, the main thing is that you get a paste that is together enough to become more solid in the fridge but liquid enough to come off the spoon when you measure it into the small paper baking molds) 1-1,5 dl of oat meal 1-1,5 dl of almond milk 3-4 generous table spoons of natural unsalted peanut butter 2 generous table spoons of almond paste 2-3 table spoons of agave syrup 1/2 tea spoon of vanilla extract 200 g of dark chocolate (melted) Mix all the ingredients except for the chocolate in a large bowl and blend them into a paste with …