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.

Sweet Potato Chickpea Sri Lankan Curry

This recipe is inspired in Mildrerd’s Sri Lankan curry which I love and I always order at Mildreds. This a simplified version since some of the ingredients they use are not accessible for me (i.e. curry leaves) and I added chickpeas to make it more nutritious. It tastes just as good and I hope you enjoy it. The portions below make 6 servings.

Ingredients

  • vegetable oil
  • 3 large sweet potatoes, peeled and cut into chunks
  • 1 large onion, diced
  • About 4 cm of fresh root ginger, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • 2 green chillies, deseeded and chopped
  • 2 teaspoons ground turmeric
  • 2 cinnamon stick
  • 2 tablespoon Madras curry powder
  • 3 x 400 ml cans coconut milk (from a can)
  • 100g of creamed coconut
  • 1 x can of chickpeas
  • 1 tablespoon of maple syrup or caster sugar
  • 300 g (10 oz) basmati rice
  • salt and pepper to taste
  • 250 g (8 oz) roasted peanuts, to garnish (Mildreds use cashews)

To serve

  • Tomato chutney (optional)

Method:

  1. Preheat the oven to 160 degrees (fan)
  2. Steam the sweet potatoes until lightly soft but not completely cooked. Cut them in to chunks
  3. Oil a baking tray and put the sweet potatoes in the oven to slowly roast (this gives them a very sweet taste)
  4. Blend the onion, ginger, garlic and chillies together in a food processor to form a smooth paste. If using fresh turmeric blend it too
  5. fry the paste for 6 minutes until golden and fragant
  6. Add the turmeric, cinnamon and curry powder, season with salt and fry for a further 2–3 minutes, then stir in the coconut milk, creamed coconut and maple syrup or sugar
  7. Bring to a simmer and cook for 15 minutes, until the curry has thickened and reduced.
  8. Add the chickpeas
  9. Now, cook the rice following the packaging instructions
  10. Meanwhile, stir the cooked sweet potato into the curry and cook for a further 6–8 minutes until heated through.
  11. Spoon the curry into bowls, garnish with roasted cashew nuts and serve with the rice, and (optional) tomato chutney.
  12. I made the tomato chutney just by sautéing onion and garlic. Adding 4 tablespoons of tomato paste and a can of chopped tomatoes. Cook on a medium heat until it thickens. Add salt to taste.

Thai Style Lentil and Quinoa Bowl

IMG_1111

Ingredients

  • 1 tablespoon of olive oil
  • 1 cup of lentils
  • 1 cup of quinoa
  • 1 cup of chopped mushrooms (I used button mushrooms but any kind will do)
  • 1 large onion chopped
  • 1 cup of broccoli or other veggies
  • 1 vegetable stock cube
  • 1 liter of water
  • 2 tablespoons of red miso paste
  • 2 tablespoons of sage
  • 3 tablespoons of Chinese 5 spice mix
  • 2 tablespoons Lemongrass
  • 1 tablespoon Thai basil or normal basil chopped
  • 1 tablespoon of grated ginger
  • 1 tablespoon of grated turmeric (optional)
  • 1 tablespoon Coriander (optional)
  • 1 tablespoons of vegetarian oyster sauce (optional)
  • 1 tablespoon of tamarind sauce (optional)
  • 1 lime (optional)
  • Some chilly, fresh or flakes (optional)

Method

  • Poach the onion, ginger and turmeric in olive oil until golden.
  • Add the red miso paste,  vegetarian oyster sauce (if using) and all the spices. Cook for 2 minutes until all the ingredients are well combined.
  • Add the mushrooms and cook until soft.
  • Add 1 liter of water the stock cube and bring to boil. at this point add the quinoa and lentils.
  • Add the broccoli once the quinoa is cooked and cook until tender.
  • Add some chilly (I do this last so that I can separate a portion for my little girl before adding the chilly but you can add it when combining all the ingredients).
  • Serve with lime on the side

 

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

KNÄCKEBRÖD: Swedish Vegan Dark Rye Seeded Crispbread

Easy thin and crispy vegan Swedish crispbreads “knäckebröd”, to serve with hummus, a nut butter or on their own.

KNÄCKEBRÖD: Swedish Vegan Dark Rye Seeded Crispbread

KNÄCKEBRÖD: Swedish Vegan Dark Rye Seeded Crispbread

Ingredients

  • 500g of dark rye flour (and extra for dusting)
  • 1 tablespoon of baking powder (or 1 sachet)
  • 1 tablespoon of cinnamon
  • 50g of coconut oil
  • 300 ml of cold water
  • 1 tablespoon of turmeric (optional)
  • Seeds of your choice, about 1 cup in total for the base and some extra to sprinkle on top (I used sunflower seeds, chia seeds, millet seeds, sesame seeds and a sprinkle of oats)
  • 2 tablespoons of syrup (agave syrup, maple syrup, date syrup, etc.)

Method

  • Preheat the oven to 200 degrees celsius.
  • Mix all the dry ingredients in a bowl. Combine and add the coconut oil and syrup. Combine with your hands until you achieve a crumbly texture.
  • Add the water and knead with your hands.
  • If the dough is too wet add more flour
  • Roll the dough and sprinkle seeds on top before cutting them. Cut in your preferred shape (I used a mug as a cutter).
  • Dust the oven tray and bake for just 15 minutes at 200 degrees celsius (fan).