Desserts

Avocado Chocolate Cake

Ingredients

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

Method

  • 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.

 

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.

Ingredients

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

Method

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.

Ingredients

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)

Method

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.

Raw No Bake Key Lime Pie Cake With Pistachio Crust

raw-key-lime-pie

Ingredients

For the crust

  • 3/4 Cups of pistachios
  • 1 Cup of flaked coconut
  • 1 cup of dates

Filling

  • 2 cups of cashews soaked overnight
  • 1/2 cup if lime juice and an extra lime to decorate the cake
  • 1/2 coconut cream or 1/4 of thick coconut milk from a can and 1/4 of coconut oil
  • 1/4 agave syrup
  • 1 tablespoon of green food coloring

Method

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.

vegan-raw-key-lime-pie

 

If you like this recipe make sure you check the strawberry raw cheesecake.

Chocolate Quinoa Cake with Coconut Cream

IMG_0946

It’s my husband’s birthday tomorrow and I’ve just finished the birthday cake. Hopefully it will taste as good as it looks. I will have to update the blog to let you know. It’s super quick and easy to make, here is the recipe:

Ingredients for the base:

  • 2 cups cooked quinoa
  • 3/4 cup coconut oil melted
  • Egg replacement for about 4 eggs (or 4 eggs if not vegan)
  • 1/3 cup almond or soya milk
  • 1 shot espresso or coffee alternative (I used barley & chicory Whole Earth non caffeine coffee alternative)
  • 2 tsp vanilla extract
  • 1 cup of agave syrup
  • 1 cup of raw cocoa powder
  • 1 1/2 tsp baking powder or 1 sachet
  • 1/2 cup of brown rice flour (optional)
  • 1 tsp baking soda
  • 1/2 tsp salt

 

Ingredients for the coconut cream

  • Coconut cream (buy cream, not milk) – discard any liquid and keep only the thick part
  • 1 tsp of vanilla extract
  • 1 tbsp of icing sugar (I used Sukrin icing sugar replacement)

Method

  • Blend all the base ingredients in a food processor or with a blender and pour the content in two cake tins
  • Bake in the over at 180 degrees (fan) for 30 minutes or until when piercing it with a fork, the fork comes out clean
  • While it cooks mix the coconut cream ingredients in a cooled bowl
  • Allow the base to cool completely on the tin (this is important since it won’t be very consistent until it cools)
  • Add the coconut cream and top with fresh or frozen fruit

Easy and Delicious Sweet Potato & Cashew Chocolate Cake

chocolate cake veganHappy Friday! Chocolate cakes are always a winner. This is one of my favorite recipes for a healthy treat. I always have to stop myself from eating the whole batch though. I made this last year for my birthday and all my friends were very impressed.

Ingredients

For the Cake
500g of sweet potatoes (about 2 medium)
12 medjool dates
6 tablespoons of pure maple syrup
100g of ground cashews
2 tablespoons of melted coconut oil
a pinch of salt
100g of ground oats
6 tablespoons of raw cacao powder
For the Icing (optional)
2 tablespoons of coconut oil (melted)
2 tablespoons of almond butter
1 tablespoon of maple syrup
2 tablespoons of cacao powder

Method:

Steam the sweet potatoes until soft and peel them. Preheat the oven to 180 degrees (fan)

Mix the sweet potatoes and dates in a food processor. This mixture is delicious.

Put the remaining ingredients into a bowl, and mix with the sweet potato and date mixture. I sometimes mix them in the food processor since mine is quite big.

Place into a mould and cook until you can pierce the cake with a fork and bring it out dry. Cooking time depends on how moist the mixture is but it is usually around 40-50 minutes. Remove the tray or mould and let it cold down completely.

For the icing mix all the ingredients together and stir with a fork. Put the mixture in the fridge to cool it down. Once the cake has cooled completely spread the icing on top and you are done.

Gluten Free Sweet Potato and Ginger Christmas Cookies

Gluten free christmas cookies

Ingredients

  • 2 cups of brown rice flour
  • 1 cup of coconut flour
  • 1 cup of steamed sweet potato
  • 1 tbs of cinnamon
  • 1 cup of maple syrup
  • 1 cup of water
  • 2 tbs of coconut oil
  • A piece of ginger
  • A pinch of nutmeg

Method

  1. Combine the dry ingredients and wet ingredients separately on a food processor until it forms a paste or a small ball
  2. If the mixture is too runny add more brown rice flour and if it’s too dry add some water
  3. Roll the mixture into a half inch thick layer and cut the cookies into your desired shape. Use a lot of brown rice flour to dust because the paste is hard to work with and very sticky.