This week I’ve been doing another freezer challenge, trying to use up some of its contents. Like my little berry stash that needs reducing. At the same time I have been thinking about another semifreddo recipe…

You can find a recipe for vegan Hazelnut Chocolate Semifreddo on the blog already. Now I tried something completely different, with a flavour combination of vanilla cream and berries. One of my favourite combos!

Completely vegan, gluten-free and only sweetened with dates, this recipe is super easy to make. It doesn’t require an ice-cream machine. But a high-speed blender is essential. If you are looking for one, you can find a review about one of my favourite blenders in my blog post here (contains advertising).

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Berry Vanilla Semifreddo (Vegan, Gluten-free, Fruit-Sweetened)

This recipe for semifreddo is completely vegan, gluten-free and only sweetened with dates, this recipe is super easy to make. It doesn’t require an ice-cream machine. But a high-speed blender is essential.

Course Ice Cream

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, Berry, Blueberry, fruit-sweetened, Ice Cream, Semifreddo, Vanilla

Servings 1 Semifreddo (20 cm)

Equipment

• 20cm loaf
• high-speed blender

Ingredients

For the vanilla cream:

• 150 g dates pitted & chopped
• 500 ml water
• 150 g cashews or blanched almonds
• 3 tbsp tapioca
• 1/2 tsp ground vanilla

For the berry drizzle:

• 100 g raspberries
• 50 g blueberries
• 70 g dates pitted & finely diced
• 50 g extra blueberries

Instructions

• For the vanilla cream, first blend dates and water until smooth. Then add remaining ingredients and blend long enough for it to turn creamy and heat up (alternatively heat it up in a small pot).
• While the vanilla cream cools down, place the ingredients for the berry drizzle in a pot. Leave the extra 50g blueberries aside. Bring the berries to the boil and let simmer for a few minutes. Then blend with a stick blender until smooth and let cool down.
• Once cooled down, stir in extra blueberries. Line a 20cm loaf tin with baking paper. Drizzle with some berry sauce. Add some vanilla cream. Repeat until both are used up.
• Place in freezer until firm. Should you leave it in the freezer for longer, let defrost for about half an hour before 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.

This recipe is vegan, gluten-free and fruit-sweetened. You won’t find any cashews because I’m using almonds. With a powerful high-speed blender they can made just as creamy.

The great news: this vegan ice cream can be made with an ice cream machine as well as with a high-speed blender. Please note: A high-speed blender is essential in order to achieve a creamy consistency. A very fine graininess may still occur. Make sure to soak the almonds for at least 8 hours. Cashews or Macadamias are a good alternative too, with cashew being the creamiest option.

Makes approx. 1 liter of ice cream:

For the almond vanilla ice-cream:

• 1 cup (140g) almonds, soak them in water for 8 to 12 hours, then rinse and drain
• 1 cup (140) dates, pitted and diced
• 1/2 teaspoon ground vanilla
• 1 – 2 pinches salt
• 2 3/4 cups (700ml) water

For the blueberry sauce:

• 1 cup (140g) blueberries

For the chocolate sauce:

• 30g dark chocolate
• 1 teaspoon rice syrup (or other liquid sweetener)
• 1 teaspoon coconut oil (or extra water)
• 2-4 teaspoon water (depending on how runny you like the chocolate sauce to be)

Instructions for ice cream maker:

1. Blend all ingredients in a powerful blender until smooth.

2. Pour into ice cream maker and churn until it is finished. Transfer mixture into a freezer safe container. You may want to store it in the freezer for a little while to make it firm up some more.

3. If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour before serving.

4. For the blueberry sauce, simply blend them shortly until smooth.

5. For the chocolate drizzle, first melt the chocolate by placing it in a mug that sits in a bowl with warm water. When the chocolate is melted, add the remaining ingredients and stir to combine. Add the water slowly until it has reached the desired consistency.

6. Assemble the Sunday by scooping some blueberry sauce into the ice cream glass. Then add ice cream and more blueberry sauce as you go. Drizzle with chocolate sauce and garnish of your choice (I use blueberries and chopped pistachios).

Enjoy!

Instructions with high-speed blender:

1. Blend all ingredients in a high-speed blender until smooth.

2. Pour mixture into large ice cube forms or approx. finger thick into freezer safe containers. Place in freezer.

3. Once frozen, chop up the slabs into rough chunks and place in high-speed blender. Blend on high-speed, using the temper to press the chunks into the blades (similar as you would make nice cream out of frozen bananas).

4. Transfer the ice cream to freezer safe container. You may want to store it in the freezer for a little while to make it firm up some more. If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour before serving.

For assembly of the Sundae Sunday see step 4 in the instructions above.
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.

There raspberries, plums and quite a bit of nut pulp that has been leftover from making my own almond milk (something that I really recommend). This nut pulp is an incredible ingredients for cakes. It adds this amazing soft texture to baked stuff. Like the apple cinnamon cake or these chocolate muffins. And yes, there were also raspberries!

Besides using up some raspberries, I also wanted to create another no bake recipe that doesn’t use cashews. After I made this delicious Almond Raspberry Ice Cream the other, I was convinced that it would work in a no bake cake recipe as well. And it does, yay!

What amazes me the most, is that this recipe uses only 6 ingredients! Plus the garnish of course. And as always, it is also vegan, gluten-free and without refined sugar.

The raspberries make for quite a tart treat. If you like it a little sweeter, I recommend to add some more sweetness to raspberry layer.

Please note: in order to get a creamy consistency, you have to use a powerful high-speed blender and also use the tamper. Otherwise you have to add a little more water which won’t have the same results. Then it will be more like an ice cream cake.

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No Bake Almond Raspberry Slices (Vegan, Gluten-free, No Refined Sugar)

Besides using up some raspberries, I also wanted to create another no bake recipe that doesn’t use cashews. After I made a delicious Almond Raspberry Ice Cream, I was convinced that it would work in a no bake cake recipe as well. And it does, yay! And as always, it is also vegan, gluten-free and without refined sugar.

Course Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, cake, no bake, No Refined Sugar, Raspberry, Slices

Servings 1 Cake (30 x 20 cm)

Equipment

• high-speed blender

Ingredients

For the crust:

• 140 g almonds soak in water for 8 hours, then rinse and drain
• 140 g dates pitted and finely diced

For the vanilla cream:

• 70 g dates pitted and finely diced
• 140 g almonds soak in water for 8 hours, then rinse and drain
• 250 ml water
• 2 1/2 tablespoon cacao butter melted
• 1/2 teaspoon ground vanilla

For the raspberry cream:

• 250 g raspberries
• 45 g dates pitted and finely diced (more if you like it less tart)
• 70 g almonds soak in water for 8 hours, then rinse and drain
• 1 1/2 tablespoon cacao butter melted
• 60 ml water

Instructions

• Line cake tin with baking paper. For the crust, place almonds and dates in high-speed blender and pulse until crumbly.
• Transfer crumbles into cake tin and spread evenly. Press firm.
• For the vanilla cream, blend all ingredients in a strong high-speed blender until smooth. You may need to use the tamper to keep the mixture turning in the jug.
• Spread the vanilla cream evenly over the crust.
• Without cleaning the blender jug, add the remaining ingredients for the raspberry cream and blend until smooth. Using the temper is recommended, to keep the mixture moving inside the jug so that you achieve a creamy texture.
• If you like to create a swirly effect, first place a few dollops of raspberry cream all over the vanilla cream. Then swirl them around with a teaspoon.
• Spread the remaining raspberry cream on top. Garnish if you like. 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.

Also, this recipe has a little twist. Because there aren’t only raspberries in it to create that dreamy pink colour. I have also snuck in some beetroot. You can use raw or cooked beetroot, the effect will be pretty much the same And as always, this recipe for almond raspberry ice cream is vegan, gluten-free and without refined sugar.

There are two options to make this vegan ice-cream: by using a high-speed blender and an ice cream maker or by using only the high-speed blender. You can find instructions for both options below.


Makes approx. 1 liter:

1 cup (140g) almonds, soak for at least 8 hours in water, then rinse and drain
1/4 cup + 2 tablespoon (70g) coconut sugar
50g beetroot (cooked or raw, add more if you like it more pink)
1 teaspoon guar gum
200g raspberries
2 1/2 cups (600ml) water
a handful of raspberries for garnish (I also used chopped pistachios)

Instructions for ice cream maker:

1. Blend all ingredients in a powerful blender until smooth.
2. Pour into ice cream maker and churn until it is finished. Transfer mixture into a freezer safe container. Sprinkle with raspberries and stir them into the ice cream a little. You may want to store it in the freezer for a little while to make it firm up some more.
3. If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour before serving.

Instructions with high-speed blender:

1. Blend all ingredients in a high-speed blender until smooth.

2. Pour mixture into large ice cube forms or approx. finger thick into freezer safe containers. Place in freezer.

3. Once frozen, chop up the slabs into rough chunks and place in high-speed blender. Blend on high-speed, using the temper to press the chunks into the blades (similar as you would make nice cream out of frozen bananas).

4. Transfer the ice cream to freezer safe container. Sprinkle with raspberries and stir them into the ice cream a little. You may want to store it in the freezer for a little while to make it firm up some more.

If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour 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.

If you have a good non-stick frying pan, you won’t need any oil to fry them. Simply cook them a little longer on a fairly low temperature 

As always, these mini almond pancakes are vegan and gluten-free and also free from refined sugar.

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Mini Almond Pancakes (Vegan, Gluten-free, No Refined Sugar)

These vegan and gluten-free pancakes are super easy to make, by using a high-speed blender. Combined with the chocolate sauce, they make a delicious little treat or meal, depending on your mood.

Course Pancakes

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, dairy-free, egg-free, No Refined Sugar, soy-free

Servings 10 mini pancakes

Equipment

• highspeed blender
• non-stick frying pan

Ingredients

For the pancakes:

• 70 g almonds soak in water for at least 8 hours, then rinse and drain
• 50 g dates pitted
• 250 ml water
• 70 g rice flour
• 1 tablespoon psyllium husk fibre
• 1/2 teaspoon baking powder

For the chocolate sauce:

• 2 teaspoon almond butter or other nut or seed butter
• 1 teaspoon liquid sweetener of your choice
• 1 tablespoon FAIR-TRADE cocoa or cacao powder
• 1-2 tablespoon water start with less until it has the right consistency
• some chopped nuts for garnish optional

Instructions

• Place soaked almonds, dates and water in highspeed-blender and blend until smooth.
• Add remaining ingredients and blend again until smooth.
• Lightly grease frying pan and preheat on medium heat. Scoop one heaped tablespoon of dough per pancake into the pan and gently spread the dough out a bit.
• Cook on medium heat for approx. 2 minutes (air bubbles should come up in the dough), then turn the heat down a little more and cook until golden brown, before flipping the pancakes.
• For the sauce, mix all ingredients, but use a little less water at first. Just add enough to make the sauce not too runny and not too thick.

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.

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This recipe for raspberry ice-cream is as always vegan, gluten-free and without refined sugar. And this time it is also free from cashews or coconut! The secret ingredient is blanched almonds.

I recommend to use an ice-cream maker for this recipe, but you could also make it in a high-speed blender or simply freeze it and stir every now and then. For instructions on how to make it in a high-speed blender please look here.

Makes approx. 1.5 liter:

3/4 cup (105g) blanched almonds, soak for at least 8 hours in water then rinse and drain
1 1/4 cup (180g) dates, pitted and diced
4 cups (1000ml) water
200g raspberries

a handful of raspberries for garnish

Preparation:

1. Place all ingredients but the raspberries in a high-speed blender and blend until smooth.

2. If you wish to add a few almond cream swirls into the ice-cream, take aside about 1/2 cup of the almond cream.

3. Add raspberries and blend until smooth.

4. Transfer to ice-cream maker and let churn until it is firm enough.

5. Place one layer of raspberry ice-cream into a glass container. Then drizzle with almond cream and extra raspberries. Continue until ice-cream, almond cream and raspberries are finished.

6. Place in freezer to firm up a little more. If you let it in the freezer for longer, allow it to defrost for half an hour or so 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.

It turned out creamy and delicious with a nice strawberry flavour. If you like a stronger strawberry flavour, I recommend to use less water and more strawberries.

Since I love chocolate, I added some chocolate drizzle to the finished ice pops. But they still taste amazing without it

Makes approx. 10 ice pops:

For the ice pops:
1/2 cup (70g) blanched almonds (soak them in water for at least 8 hours, then rinse and drain)
3/4 cup (105g) dates, pitted
1 3/4 cup (440ml) water

2 cups (200g) strawberries

For the chocolate sauce:
40g cocoa butter (or coconut butter or coconut oil)
1 tablespoon and 1 teaspoon finely ground coconut sugar
2-3 tablespoons FAIR-TRADE cacao or cocoa powder

Preparation:

1. Blend all ingredients but the strawberries in a strong blender until smooth. Then add the strawberries and blend again. Let the dates soak in the water for a while if needed.

2. Transfer mixture into ice pop molds. Cover with lid, insert ice pop sticks and place in freezer until firm (if you let the filling firm up a little in the freezer, the sticks won’t ‘fall’ into the mold as much).

3. For the chocolate sauce, place all ingredients in a cup and place the cup in a bowl with hot water. Stir to dissolve. I have used a small icing bottle to drizzle the sauce over the ice pops.

4. Store in freezer in container with a layer of waxed paper between the ice pops.

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.

Because for quite some time, I had this bottle of probiotic capsules sitting in my pantry, meaning to use it to try some cultured cheese alternatives.

When I first made this vegan cream cheese, I couldn’t believe how much it reminds me of that popular brand. OK, it’s been many years since I last had it, but in my opinion it really does taste very similar. A great advantage: while eating it, you’ll get your probiotics as well!

You can use pretty much any seed or nut. My preferred blend at this stage is cashews and macadamias. You can also use it as salad dressing. So yummy!

This recipe will create one large jar of vegan ‘cream’ cheese. If you wish to have a smaller amount, you might need to make it in a powerful mini-blender (my large high-speed blender struggles with amounts that are smaller than what’s listed below).

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Super Easy Cultured Cream ‘Cheese’ (Vegan, Gluten-free, Raw)

When I first made this vegan cream cheese, I couldn’t believe how much it reminds me of that popular brand. A great advantage: while eating it, you’ll get your probiotics as well!

Course spread

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, Cashew, dairy-free, Fermented, raw, soy-free, Spread

Servings 1 large jar

Equipment

• powerful mini-blender

Ingredients

• 140 g cashews soak them in filtered water for at least 4 hours, then rinse and drain
• 1/2 cup macadamias soak them in filtered water for at least 8 hours, then rinse and drain
• 1/2 to 3/4 cup filtered water start with less and add more if needed
• 1 teaspoon coconut sugar
• 2 content of probiotic capsules

Instructions

• Blend all ingredients until tick, creamy and smooth.
• Transfer to a suitable container. I like to use small mason jars. Make sure you don’t fill it more than half full (it will grow once it ferments). Loosely place lid on top, don’t close it to allow it to breathe.
• Place in a warm spot for at least 8 hours. In my experience it needs to be at least 20°C, or even better 25°C. Because it is colder than that in my home, I use a chilly bin into which I place a hot water bottle and the jars with soon-to-be cream ‘cheese’. Add salt & pepper to taste. Store in fridge and use within about 4 days.

Notes

Give it a try! It’s amazing and admittedly quite addictive

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.

Because they are such an incredibly easy and quick solution to whip up some delicious, filling, healthier, vegan and gluten-free snack.

And please view this recipe just a base for so many variations.

There are so many options. I’ll list a few inspirations below:

• Replace cocoa / cacao powder with a teaspoon of cinnamon (while using less water).
• Use other dried fruit instead of dates (apricots, apples, plums, you name it)
• Roll them in chopped pistachios for a cute green tinge, or use freeze dried fruit powder.
• For a nut-free option use sunflower seeds or pumpkin seeds, but make sure to still soak them overnight.

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Super Easy Energy Balls (Vegan, Gluten-free, Refined Sugar Free)

There are so many recipes for (vegan and gluten-free) Energy balls out there. But I still have to share my favourite recipe with you! Because they are such an incredibly easy and quick solution to whip up some delicious, filling, healthier, vegan and gluten-free snack.

Course Energy Balls

Cuisine American

Diet Gluten Free, Vegan

Keyword Bliss Balls, Energy Balls, Refined Sugar Free

Servings 16 balls

Ingredients

• 150 g nuts soak them in filtered water for at least 8 hours, then rinse and drain
• 140 g dates pitted and diced
• 25 – 50 g FAIR-TRADE cacao or cocoa powder
• 1/4 cup (approx) water
• I used some desiccated coconut and ground freeze dried raspberries to garnish.

Instructions

• Pulse the nuts in a high-speed blender to fine crumbles and transfer to a medium sized bowl.
• Pulse dates to fine crumbles and add to the bowl.
• Sift in cacao or cocoa powder and stir well.
• Add just enough water until the dough becomes moist and sticky.
• Roll bliss balls and place aside. Roll in garnish of your choice.

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.

Last year I made this hazelnut chocolate orange cake. But this time I wanted to make a raw orange chocolate cake version.

As always, this cake recipe is vegan, gluten-free and without refined sugar. And if you are based in New Zealand, I can tell you that the flavour is very close to Jaffas

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No-Bake Orange Chocolate Slices (Vegan, Gluten-free, No Refined Sugar)

As always, this orange chocolate cake recipe is vegan, gluten-free and without refined sugar. And if you are based in New Zealand, I can tell you that the flavour is very close to Jaffas.

Course Baked Sweet, Cake

Cuisine New Zealand

Diet Gluten Free, Vegan

Keyword Almond, cake, chocolate, fruit-sweetened, No Refined Sugar, Orange, Slices, without baking

Servings 1 cake (17 x 28 cm)

Equipment

• 17 x 28 cm cake tin
• highspeed blender

Ingredients

For the crust:

• 300 g almonds or other nuts (soak them in filtered water for at least 8 hours, then rinse and drain)
• 140 g dates pitted and diced
• 25 g FAIR-TRADE cocoa or cacao powder
• 60 ml water

For the orange layer:

• 280 g cashews soak them in filtered water for at least 4 hours, the rinse and drain
• 140 g dates pitted
• 3 to 4 zest of spray-free unwaxed oranges (more if you like a stronger flavour)
• 310 ml orange juice (310 ml = approx. 3-4 oranges)
• 125 ml water

For the chocolate layer:

• 140 g dates pitted
• 250 ml water
• 50 g FAIR-TRADE cocoa or cacao powder
• 30 g cacao butter or coconut oil, melted

Instructions

• Line the cake tin with baking paper. Pulse the nuts to fine crumbles and transfer to a medium sized bowl (it might pay to do that in two patches).
• Pulse dates to fine crumbles and transfer to the bowl. Sift in cocoa or cacao powder and stir well.
• Add water and mix well until it forms a sticky dough.
• Scoop dough into cake tin and spread evenly.
• For the orange layer, blend all ingredients until smooth. If you wish to garnish the cake as seen in the photos, take 2-3 teaspoon of the orange filling away. Pour the rest of filling into cake tin and spread evenly. Place in freezer for a while until it sets a bit.
• For the chocolate layer, blend all ingredients until smooth. Spread gently on top of the orange layer.
• Mix the set aside orange filling with just enough warm water until it becomes watery enough to drizzle it over the cake. My decoration is quite rough, but I think you get the idea
• Drizzle lines of orange filling over the chocolate layer. Then use the narrow side of a teaspoon to pull it across the cake.
• Place in freezer until set (3 to 4 hours). For best results let defrost in fridge until soft enough to cut and keep chilled 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.