Author Archives for carmenmoor

About carmenmoor

From Barcelona. Living in London. Mum to Ona. Food lover. Discovering the world one trip at the time.

Chocolate Hummus with pretzels

This dip is such a sweet and healthy treat. It’s so filling and full of iron. It takes 5 minutes to make. It keeps well in the fridge for 4 days but I doubt that it’ll last that long. I had it with mini pretzels and it was delicious.

Here is the recipe:


  • 1 tin of chickpeas rinsed and drained
  • 1/2 cup of raw cacao powder
  • 1/2 cup of maple syrup
  • 7 medjool dates (pitted) or more maple syrup
  • 1 cup of cashews soaked overnight (or 1/2 cup of almond butter)
  • 1 tablespoon of tahini (optional)
  • Chocolate chips (optional)

To serve

  • Chocolate chips
  • Pretzels


Combine all the ingredients in a food processor except for chocolate chips (if using). Once it forms a smooth paste add the chocolate chips and combine by pulsing the food processor a few times.

Serve with pretzels and more chocolate chips on top.

Avocado & Cashew Pesto Pasta

I love this cashew and avocado pesto, not just with pasta but with everything: salad, toast, courgette spaghetti… anything, really! It can be made in just 10 minutes and it’s perfect for summer as it’s so fresh.

Here is the recipe, I hope you enjoy it:


For the pesto

  • 150g cashews soaked overnight
  • 1 ripe avocado
  • The juice of 1 and a 1/2 lemons
  • 30g of fresh basil
  •  4 tablespoons of olive oil
  • 3 tablespoons of water (use the water from the soaked cashews)
  • 2 teaspoons nutritional yeast
  • 2 garlic cloves
  • Salt and pepper to taste

For the pasta

  • 15 cherry tomatoes
  • 4 servings of pasta (I used brown pasta)


  • Combine all the pesto ingredients in a food processor and blend until creamy. Add salt and pepper to taste.
  • Cook the pasta as per packaging instructions and allow it to cool under the tab. Drain and mix with the pesto sauce. Cut the cherry tomatoes in half and mix with the pasta.

Avocado Chocolate Cake


For the cake:

  • The flesh of 3 avocados
  • 1/2 cup of almond or cashew butter
  • 1/2 cup of raw cacao powder
  • 1/2 cup of maple syrup or 1 cup if you don’t have dates
  • 10 dates
  • 3 tablespoons of chia seeds
  • 1 cup of rice flour (I used brown rice flour)
  • coconut oil to grease the tin
  • Fresh fruit to top (optional)

For the frosting:

  • 1/2 cup of coconut oil
  • 1/2 cup of raw cacao
  • 1/2 cup of maple syrup


  • Preheat the oven to 180 degrees
  • Combine all the cake ingredients in a food processor and blend until smooth
  • Grease a cake tin with coconut oil and bake for 40 minutes or until you pierce with a knife and the knife tip is dry. While the cake is baking in the oven combine the frosting ingredients in a food processor and set aside in the fridge.
  • Allow the cake to cool and add the frosting on top. You can also top it with fresh fruit or flaked almonds. Enjoy!

This is the first time I bake using avocados and I must say, I’m impressed. My little one really enjoyed the cake for breakfast with some strawberries and coconut yogurt on the side.


Homemade Gnocchi with tomato sauce

Gnocchis are so filling and sometimes they can be pretty heavy. I have created a lighter version of this Italian food. These Gnocchis are made with gram flour (chickpea flour) and rice flour which makes them healthy and well round up meal. This recipe is gluten free.

I like to have them with a tomato and mushroom sauce and a crumble of pine nuts and sunflower seeds.


For the gnocchis

  • 600g of potatoes
  • 100g of buckwheat flour
  • 100g of chickpea flour (gram flour)
  • Salt
  • Olive oil

For the crumble

  • A handful of sunflower seeds and pine nuts
  • 2 tablespoons of nutritional yeast

For the sauce:

  • 3 onions diced
  • 4 garlic cloves finely diced
  • olive oil
  • 250g of button mushrooms
  • 1 tin of tomatoes or 1 jar of passata
  • 3 tablespoons of balsamic vinegar
  • Salt and pepper to taste


  • Peel and cut the potatoes into chunks and boil in salty water until soft (it usually takes 30 minutes). Rinse the potatoes and wait until they cool.
  • Once they are cool mash and knead with your hands and combine with the flour and a good spurt of olive oil. Once it´s all combined, knead into a sausage like shape and cut the gnocchis.
  • To cook the gnocchis boil them in salty water until they float.
  • Prepare the tomato sauce by sauteing the onion, garlic and carrot. Once they are golden, add the mushrooms. After 5 minutes add the tomato and balsamic vinegar. Cook on a low heat for 10 minutes. Add salt and pepper to taste.
  • To make the crumble, roast the sunflower seeds and pine nuts in the oven or in a pan. Blend them in a food processor. Add the nutritional yeast. Sprinkle on top.


Raw No Bake Chocolate Orange Cake

This is my new favourite dessert recipe! Up until now my all time favourite was the banana bread but this chocolate cake is jut so heavenly delicious. It’s also so quick and easy to make since it’s raw. It’s also gluten free and free from refined sugar. I hope you enjoy it.


For the cake

  • 300 grams of almonds
  • 6 tablespoons of raw cacao
  • 12 dates
  • 1/2 cup of maple syrup or any other syrup such as agave or date syrup
  • The zest of 2 oranges
  • A pinch of salt

For the frosting

  • 2 tablespoons of coconut oil
  • 1/4 cup of orange juice (freshly squeezed)
  • 2 tablespoons of almond butter
  • 2 tablespoons of maple syrup or icing sugar (I use Sukrin icing sugar replacement)
  • The zest of 1 orange and some extra to garnish


Start by blending the almonds in a food processor until they form a coarse flour. Add the remaining cake ingredients and blend until the mixture forms a sticky paste.

Press the mixture into a tin or a mould, If you use your fingers to press the mixture into the mould or tin, wet them a little bit to make it easier. Set aside in the fridge.

In the food processor, blend all the frosting ingredients. Pour the frosting into the cake and put it back in the fridge for at least 45 minutes so that it thickens.

Garnish with orange zest before serving and enjoy!

Raw No Bake Coconut & Strawberry Cheesecake

This cashew cheesecake is really tasty. I love making a big batch and keeping it in the freezer.


For the crust

  • 200g of dates or 1/2 cups
  • 1/2 cup of almond flour
  • 1/2 cup of nut or soya milk

For the filling

  • 3/4 cups of soaked cashews
  • 1 tablespoon of cinamon
  • 1/4 cup of agarve syrup
  • 1 cup of strawberries (fresh or frozen)
  • 1/4 cup of coconut flour
  • 1/4 cup of soaked cashews
  • Juice of half lime to intensify the flavour (optional)


Before you start you need to have soaked cashews for at least 4 hours. Use medjol dates or very soft and juicy dates. If your dates are dry you can soak them for 1h before using them.

  1. Place all the crust ingredients in a food processor and blend until it forms a paste.
  2. Line a rectangular recipient with baking paper (this is important so that the crust doesn’t stick to the bottom of your recipient). I usually use a food container. Press the crust ingredients firmly and spread forming a 1 cm even layer. Place the container in the freezer while you prepare the filling.
  3. Place the filling ingredients in a food processor and blend until smooth.
  4. Pour the content in the recipient and spread evenly.
  5. Freeze for at least 4 hours before serving. Once frozen cut in pieces and decorate. For better flavour remove from the freezer 15 minutes before eating.

If you like this recipe make sure you also check my raw key lime pie cake.

Spicy coconut lentil soup with cashew alioli and avocado

Lentils are a staple at home. We have them all the time, and when I say all the time I mean it. At least once a week but more often than not twice or more. We usually follow a traditional Spanish recipe that I will share soon but I’m trying to get creative and try new ways to cook these delicious and versátil pulses. This week I decided to make them with a touch of coconut and chilli and the result was so good that it’s made it to the blog. I hope you enjoy the recipe.

Ingredients for the soup

2 cups of green or put lentils

2 cans of coconut milk

1 onion chopped

250 ml of water

2 garlic cloves

4 tomatoes chopped

1 fresh chilli

2 tablespoons of cumin

1 teaspoon of cinnamon

1 teaspoon of paprika

Salt and pepper to taste

Ingredients for the cashew alioli

Soaked cashews

1 large garlic clove

Salt and pepper to taste


Sauté the onion and garlic and add the remaining ingredients to the pan. Bring to boil and simmer for 45 minutes.

For the cashew alioli, soak the cashews for at least 2h. Add the garlic, salt and pepper and blend with a hand blender.

Serve the soup topped with cashew alioli and a sliced avocado.