Raw No Bake Key Lime Pie Cake With Pistachio Crust



For the crust

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


  • 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


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 check the strawberry raw cheesecake.

Chocolate Quinoa Cake with Coconut Cream


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)


  • 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


  • 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.)


  • 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).



Vegan Stuffed Aubergines with Tahini

I love baked aubergines and tahini goes so well with them. This is a very light lunch or dinner.

Vegan stuffed aubergines


  • 2 big aubergines
  • 4 tablespoons of tahini
  • 3 garlic cloves
  • 2 tablespoons of cumin
  • Lemon juice (half lemon will do)
  • 1 tablespoon of maple or agave syrup
  • 4 tablespoons of yogurt (soy, almond or coconut yogurt)
  • 5 cherry tomatoes (optional)
  • 2 spring onions (optional)
  • Pomegranate seeds (optional)
  • Olive oil
  • Salt and pepper to taste


Preheat the oven to 180 degrees (fan). Place the aubergines halved and sprincle olive oil, salt and pepper on top.

Cook for 30 minutes or until the aubergines are cooked. Remove the flesh and blend with the tahini, garlic, lemon juice, syrup, 2 tablespoons for yogurt, cumin, salt and pepper.

Scoop back the mixture and sprinkle yogurt, tahini, spring onions and pomegranate seeds on top. You can also add some cherry tomatoes, they are delicious with tahini.

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.


Light and Easy Mushroom Soup

This recipe is inspired in Pret A Manger’s mushroom risotto soup which I absolutely love. This recipe works with any type of mushrooms or even better a combination of them: wild, chesnut, portobello, white, button… Any type will work. I love using sage with mushrooms, it’s a great combination.


  • A dash of olive oil
  • 3 chopped celery sticks
  • 400g of chopped mushrooms
  • 1 chopped onion
  • 1 tablespoon of dried sage (if you can get fresh sage add a handful of leaves)
  • 1 liter of water
  • 1 chopped carrot
  • 3 chopped garlic cloves
  • Vegetable stock
  • 1 tablespoon of maple syrup
  • 1 tablespoon of balsamic vinegar
  • Salt and pepper to taste


Sauté de onion, garlic and carrot for 10 minutes until the onion is golden. Add the celery and mushrooms and cook for 5 minutes. At this point add the water, stock, sage, maple syrup, balsamic vinegar, salt and pepper. Cover the pan with a lid and cook on a low heat for 1h. Allow it to cool a little bit and blend with a hand blender.

Enjoy with some toast or for a creamier result you can stir in some yogurt or bechamel when serving it.

Enjoy this easy, healthy and delicious dinner.

Vegan Cashew Cheese Recipe – Nut cheese

Cashewimg_9790s are a great cheese replacement. With this easy recipe you can quickly make a delicious spread that is great with fresh bread, as a dip or with risotto.



  • 1 cup of cashews
  • 1 tablespoon of tahini
  • Juice of half lemon
  • 1 tablespoon of nutritional yeast
  • Salt and pepper to taste
  • Water (if needed)


Simply blend all the ingredients and add some water if necessary.