I had the pleasure of receiving a few blend from Misty Day Plant Potions to try. And when I was holding the beautiful Zen Potion in my hands, I had to create a recipe with it! I mean, those blue colours! So soothing… And I love the subtle flavour of blended spices.

If you don’t have the Zen Potion from Misty Day Plant Potions, you can also use blue spirulina powder. But I recommend to add vanilla for additional flavour.

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No Bake Dreamy Blue Cake (Vegan, Gluten-free, Fruit-Sweetened)

Dreamy No Bake Blue Cake. Raw, vegan, gluten-free and without refined sugar. For a 18cm cake spring form.

Course Desserts / Raw, Uncooked

Cuisine American

Diet Gluten Free, Vegan

Keyword blue, cake, fruit-sweetened, no bake, raw

Prep Time 4 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Servings 10 slices

Equipment

• Blender

Ingredients

For the crust

• 140 g hazelnuts soak in water for approx. 8 hours, then rinse and drain
• 100 g dates pitted & diced
• 2-3 tbsp FAIR-TRADE cocoa powder

For the filling

• 250 g cashews soaked
• 100 g dates pitted & diced
• 130 ml water
• 25 g cacao butter melted
• 1/2 tsp vanilla
• 1 tsp Misty Day Zen Potion or 1/2 tsp blue spirulina

Instructions

• For the filling, blend all ingredients EXCEPT the spirulina until smooth. Scoop the filling into a bowl and let cool down in the fridge for a few hours.
• For the crust, place hazelnuts & diced dates in a blender. Pulse to fine crumbles. Transfer to a bowl, stir in cocoa powder.
• Spread the dough evenly into a 18cm cake tin and place in fridge.
• Once the filling has cooled down, spread one layer over the crust. Sprinkle very lightly with blue spirulina and mix it with the filling. Repeat until the filling is used up.
• Place in freezer until solid (approx. 4 hours). Cut slices while it is still semi-frozen and chill until serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Tomatoes always make me think of pasta. And so it happened that I saw this recipe by The Pesky Vegan. It sounded so yummy and oh yeah, it is! He uses lemon peel and lemon juice. What a flavor explosion that was! You can find the recipe, called Easy Cheesy Pasta Sauce here.

After that amazing flavour experience, I kept thinking about this sauce. And when I made it again, I decided to add a few of my favourite ingredients for pasta sauce: vegetables! Oh my! It was very yummy too

Easy Vegan Pasta Sauce – Mix, Heat or Dip!

And it’s super easy to make! You can mix it with the freshly boiled, hot pasta or heat it up in a separate little pot. But you can also have it raw as a dip. I’m so excited about this! And of course it vegan, gluten-free and once again oil-free. A big Thank You to The Pesky Vegan for this inspiration! 

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Creamy Vegan Vegetable Pasta Sauce (Gluten-Free, Oil-Free)

I had this giant cherry tomato plant growing wild in my garden – it inspired me to create this creamy vegetable pasta sauce! Adapted from The Pesky Vegan’s recipe, I added my favourite veggies for extra flavour and nutrients. It’s quick to make, oil-free, and perfect with pasta or as a dip!

Course Main, Pasta

Cuisine European, Fusion, Plant-Based, Vegan

Diet Vegan, Vegetarian

Keyword gluten-free vegan recipe, oil-free pasta sauce, vegan pasta sauce, vegetable pasta sauce

Servings 2 big portions

Author The Vegan Monster

Equipment

• 1 Blender

Ingredients

• 100 g cashews (or sunflower seeds – these need soaking in water for approx. 6 hours though)
• 100 ml water
•  150 g zucchini
• 100 g carrot
• 20 g celery (or more if you like)
• zest & juice of 1/2 lemon
• 1 garlic clove
• 3 tbsp  nutritional yeast flakes
• 2-3 tbsp  ground paprika
• 1 tbsp  coconut sugar
• a few pinches ground chili
• salt to taste

Instructions

• In a blender, simply blend all ingredients until smooth.
• You can either mix it with the freshly cooked, still hot pasta. Or heat it up up in a small pot.
• Tastes very well with roasted veges or as a dip.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Makes approx. 10 bars

For the bars:
200g walnuts, soak them in water for a few hours, rinse and drain
140g hemp hearts
140g dates, pitted and diced
2 tablespoons flax seeds, freshly ground
3 tablespoons FAIR-TRADE cocoa powder
For the chocolate coating:
100 to 200g chocolate drops or roughly chopped chocolate

Instructions:

1. After soaking the walnuts, rinse and drain them. Transfer to a high-speed blender, add hemp seeds and dates and pulse until it is quite crumbly.
2. Scoop the mixture into a bowl, add ground flax seeds and cocoa powder. Stir to combine.
3. Line a 20 x 20cm baking tray with baking paper and spread the mixture evenly. Place in freezer until it is quite firm (approx. 3 hours).
4. For the chocolate coating, melt the chocolate in a bowl, using the double boiler method. Cut the cake slab into bar sized portions. Using a fork, pick up one bar at a time and dip it into the melted chocolate. Garnish to your liking (I use hemp seeds and lavender flowers).
Store chilled in an air-tight container. Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Makes approx. 1 liter:

For the ice cream:
• 140g hemp seeds
• 140g dates, pitted and diced
• 450ml water
• 2 tablespoons FAIR-TRADE cocoa powder
• 1/4 teaspoon ground vanilla
• 1 pinch salt (optional)
For the chocolate drizzle:
• 1 tablespoon sunflower seed butter (or nut butter if you are OK with nuts)
• 1 to 2 teaspoon FAIR-TRADE cocoa powder
• 1 tablespoon ground coconut sugar
• 1 to 2 tablespoon water (depending on the desired consistency)

Instructions:

1. Blend all ingredients in a powerful blender until smooth
2. Pour the mixture into a freezer safe container and place in freezer until solid.
3. Once it is frozen, let it thaw for a few minutes until it is soft enough to scoop and serve.
Tip: For the perfect texture, place in fridge for up to 3 hours before serving.
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Make approx. 9 ice pops:

For the ice pops:
140g hemp seeds
140g dates, pitted and diced
450ml water
2 tablespoon FAIR-TRADE cocoa powder
1/4 teaspoon ground vanilla
1 pinch salt (optional)
For the chocolate drizzle:
2 tablespoon cacao butter, melted
1 tablespoon FAIR-TRADE cocoa powder
2 tablespoon ground coconut sugar

Instructions:

1. For the ice pops, blend all ingredients in a powerful blender until smooth.
2. Pour the mixture into the ice pop mould. Cover with lid, insert wooden sticks and place in freezer until solid (approx. 4 to 6 hours).
3. When the ice pops are frozen, take them out of the mould. Turning the mould upside down and letting some warm water run over it, can help to get them out easier.
4. Store ice pops in freezer while preparing the chocolate drizzle.
5. For the chocolate drizzle, combine the ingredients in a cup. It might help to place the cup in a bowl with warm water to keep the cacao butter soft.
6. Drizzle ice pops one by one with the chocolate and garnish to your liking. I use extra hemp hearts and some chopped pistachios.
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

These berries had to be used for something special. With Christmas just around the corner, I opted for a festive No Bake Raspberry Chocolate Cake. I absolutely loved how it turned out!

This cake will work with other berries, or a delicious berry mix. And if you are not a fan of combing fruit with chocolate, you can omit the cocoa powder in the crust. It’ll still tastes amazing, if not better (deepening on your favourite taste).

When I listed the ingredients, I was surprised to see that it is actually only 7 ingredients that you need! So simple and easy – I love it! Of course it is vegan, gluten-free and without refined sugar. The perfect dessert for Christmas, I like to keep pre-cut slices in the freezer to have a dessert ready even with short notice

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No Bake Raspberry Chocolate Tart (Vegan, Gluten-free, Fruit-Sweetened)

This vegan and gluten-free cake will work with other berries, or a delicious berry mix. And if you are not a fan of combing fruit with chocolate, you can omit the cocoa powder in the crust.

Course Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Cashew, chocolate, dairy-free, Dates, Hazelnut, pink colour, Raspberry, raw, soy-free, valentines, without baking

Servings 1 cake 35 x 10 cm

Equipment

• 35 x 10cm cake tin
• high-speed blender

Ingredients

For the crust:

• 140 g hazelnuts (soak in water, the rinse and drain)
• 100 g dates pitted and diced
• 3 tablespoon FAIR-TRADE cocoa powder
• 1 tablespoon water

For the filling:

• 250 g raspberries
• 100 g dates pitted and diced
• 100 ml water
• 40 g cacao butter melted
• 280 g cashews (soak in water for a few hours, then rinse and drain)

Instructions

• Line cake tin with baking paper. For the crust, place soaked hazelnuts and dates in high-speed blender and pulse until crumbly.
• Transfer crumbles into a bowl, add cocoa powder and stir to combine. Should it be too dry, add one tablespoon of water. Spread evenly into cake tin and press firm.
• For the filling, blend all ingredients in a strong high-speed blender until smooth. You may need to use the tamper to keep the mixture turning inside the jug.
• Pour the filling over the crust and spread evenly.
• Garnish if you like (I use freeze dried raspberry powder and chopped pistachios). Place in freezer until set (approx. 3 to 5 hours). Cut slices when it’s still semi frozen, then store covered until serving.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The base of this dressing is:

1/4 cup cashews (or other nuts)
1/4 cup water
OR some plant-based yogurt (I looove Raglan coconut yogurt)
1 to 2 tablespoon of apple cider vinegar
1/2 teaspoon coconut sugar (or other sweetener)
salt and pepper to taste
a bunch of herbs (my favourites: parsley and dill)
additional options: chopped spring onions and/or minced garlic…

Instructions:

1. If using the nut option, blend cashews with water until smooth (a small bullet blender is best for this).
2. Transfer creamed cashews (or yoghurt) to a dressing jug or serving bowl.
3. Add apple cider vinegar, coconut sugar, salt & pepper to taste and stir well to combine.
4. Then either shortly blend some herbs or chopped them finely and stir into the dressing as well.
5. Store chilled until serving. Use within approx. 3 days of making.
Enjoy!
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
 

Pomegranate is currently in season in Spain, where Julia is based. She was thinking about playful ways to create a recipe with it. Usually she adds it to savoury meals. But now she has created a sweet recipe idea. Yay!
A delicious pomegranate nice cream with chocolate garnish. It is so incredibly easy to make and takes only 10 minutes to whip it up. And of course it is vegan, naturally gluten-free and without added sugar. Yummy!

Pomegranate seeds have such a lovely glow in daylight and also deliver such an amazing flavour explosion. You will also find a pro tip on how to get pomegranate seeds out of the fruit.

Ingredients for two portions:

For the nice cream:
3 medium sized bananas (best chopped into chunks)
1 pomegranate
60-100 ml rice mylk (depending on the desired consistency)

For the chocolate garnish:
20g dark chocolate
1 tablespoon coconut oil

Instructions:

1. First remove the pomegranate seeds. Cut off the ends, then quarter it and remove the seeds in a bowl of water. Drain the water and place aside.

2. Then melt the chocolate using the double boiler method, stirring in the coconut oil.

3. In the meantime, take 2 tablespoon of pomegranate seeds aside. Then blend the bananas, remaining pomegranate seeds and rice mylk in a high-speed blender creamy. Depending on how thick you like the nice cream, add more or less rice mylk.

4. Place the nice cream in serving bowls and garnish with chocolate sauce and pomegranate seeds.
Enjoy!

When you have unexpected guests or just not enough time to create a dessert, this recipe might be the solution. It’s quick and also so beautiful. Perfect to show how delicious a vegan treat can be.

Also, you can take this recipe as an inspiration for variations. While I have used banana and blueberries you can use so many other fruits. I can think of plums, raspberries, pear, peach, cherries etc….

What makes this recipe such a gem is that it is vegan, gluten-free and also only sweetened by fruit. A little pricey, because I’m using coconut yogurt. But sometimes you just got to live a little and also support amazing vegan businesses like Raglan Coconut Yoghurt (unpaid advertising, I just love them) These guys, or better Mr and Mrs Coconut, are amazing!

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Super Easy Berry Banana Yoghurt Dessert (Vegan, Gluten-free, No Added Sugar)

You can take this recipe as an inspiration for variations. While I have used banana and blueberries you can use so many other fruits. I can think of plums, raspberries, pear, peach, cherries etc….

Course Desserts / Raw, Yoghurt

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Banana, Berry, Blueberry, dairy-free, fruit-sweetened, Yoghurt

Servings 2 portions

Equipment

• highspeed blender

Ingredients

• 2 bananas
• 1 cup blueberries
• approx 1 cup of coconut yogurt or other dairy-free yogurt

Instructions

• Simply blend bananas and blueberries.
• Pour into glasses, top up wit coconut yogurt.
• Garnish if you like. I use chopped pistachios and a few extra blueberries for garnish.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

After I used some freshly sprouted buckwheat in the crust of my nut-free No Bake Avocado Chocolate Mousse Cake, I couldn’t think of sweet treat ideas that use sprouted buckwheat. After all, sprouts are so good for you

Since buckwheat pairs so nicely with chocolate, I tried this nut-free icy treat idea: a creamy chocolate coconut cream base with additional chocolate glazing. It went down a treat!

The lovely thing is that by using buckwheat and coconut cream, this recipe for Buckwheat Chocolate Ice Cream Bars is vegan, gluten-free and nut-free. No dairy products needed to create a delicious, creamy treat. And only 5 ingredients! (plus garnish)

For a 30 x 20cm baking tray:

For the filling:
120g dark chocolate (I use dark chocolate drops form TradeAid)
200g coconut cream
2 cups (approx. 360g) freshly sprouted buckwheat (1 cup of dry buckwheat before sprouting)

For the glaze:
80g dark chocolate (I use dark chocolate drops form TradeAid)
1 to 2 teaspoon cacao butter or coconut oil (if you like the chocolate layer a little thinner)

Instructions:

1. Melt the dark chocolate, using the double boiler method. Add coconut cream and stir to combine.

2. Gently fold in the sprouted buckwheat.

3. Line baking tray with baking paper. Pour the mixture evenly into the tray.

4. Place in freezer until semi frozen (about 3 hours). If you happen to leave it in the freezer for longer, let it thaw a little before the next step.

5. Cut the semi-frozen ice cream into chunks. Place in freezer while preparing chocolate glaze.

6. For the chocolate glaze, melt the dark chocolate, using the double boiler method. If the chocolate remains too thick (I find that TradeAid chocolate drops melt into a rather thick texture), add some coconut oil or cacao butter.

7. Dip the ice cream bars in the chocolate glaze, or drizzle them. Add garnish of your choice (I used chopped cacao nibs and grated coconut). Store in an air-tight container in the freezer.
Enjoy!