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).

Print

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.

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!

Print

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.

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.

These popsicles are as always vegan, gluten-free and without refined sugar. Thanks to the cashews they also are divinely creamy. Can’t have cashews? Don’t worry, it works without cashews too, it just won’t be as creamy.

Makes approx. 10 ice-pops:

For the vanilla cream:
400ml coconut cream
1 cup (140g) dates, pitted
1/2 cup (70g) cashews
1/4 cup water
1 teaspoon vanilla essence
2 tablespoon psyllium fiber husk

For the berry sauce:
1 cup (approx. 140g) berries
1/4 cup (35g) dates, pitted

Preparation:

1. In a high-speed blender, blend all ingredients for the vanilla cream until smooth. Add the psyllium fiber husk to the very end. Place aside.

2. Blend the ingredients for the berry sauce in a powerful mini-blender.

3. Use a teaspoon to let small portions of the berry sauce run down on the insides of the mold.

4. Fill the mold with the vanilla cream. Use a wooden skewer to lightly mix the berry sauce with the vanilla cream.

5. Place lid on mold and insert the wooden sticks. Place in freezer until firm (approx. 6 hours). It helps to shortly hold the mold upside down under warm water to get the finished popsicles out.

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.

And passion fruit, don’t forget passion fruit! Before I lived in New Zealand, I only knew that flavour from childhood fizzy drinks. Once you have tasted the real thing, you won’t forget that amazing flavour! If you don’t have passion fruit you can also use some mashed mango.

I decided to make some kind of ice cream cake with these flavours. Completely vegan, gluten-free and without refined sugar as always. This time also without cashews. But of course it would work with cashews as well. It would actually even be a bit creamier, because macadamias tend to be a tiny tad grainy.

Those colours! And those flavours! I absolutely loved the result

For a 18cm springform you’ll need:

For the filling:
1 1/2 cups (180g) macadamias (soak them in water for at least 4 hours, then rinse and drain)
1 cup (140g) dates
1 cup (250ml) water
1 teaspoon vanilla essence or paste

For the topping:
1/4 cup blackberries
a few dates
1-2 tablespoon water if needed

1 passion fruit (alternatively some mashed mango)
some extra blackberries

Preparation:

1. For the filling, blend all ingredients until smooth. A high-speed blender with tamper is recommended for this step. Place aside.

2. For the berry sauce, blend the berries in a powerful mini-blender until smooth. Then add dates and blend once more until smooth. If needed add a little water if needed.

3. Line the base of the springform with baking paper. Pour enough macadamia filling into the springform until the base is covered.

4. Drizzle some blackberry sauce drops over the macadamia cream and gently stir it in slightly. Also drizzle some of the passion fruit onto it.

5. Cover this layer with some more macadamia cream and repeat step 4 until finished. Then top with some extra blackberries and passion fruit.

6. Place in freezer until set. Let defrost a little before cutting slices and 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.

Please be aware that blueberries have a very subtle flavour. I recommend a mix of blueberries and some tart berries (raspberries, blackberries, whatever takes you fancy).

For a 18cm (7inch) springform you’ll need:

For the crust:
1/2 cup (100g) buckwheat groats, soak them in filtered water for at least 8 hours, then rinse and drain
1 cup (140g) dates, pitted & diced
1/2 cup (50g) desiccated coconut

For the filling:
2 cups (approx. 250g) berries
1 cup (140g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
3/4 cup (105g) dates, pitted
1/2 cup (125ml) water
25g cacao butter, melted

For the vanilla drizzle:
1/4 cup (35g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
15g cacao butter, melted
1-2 tablespoon water
1 teaspoon maple syrup

Preparation:

1. For the crust, mash the buckwheat groats in a medium sized bowl, using a potato masher.

2. Blitz the dates in the blender to crumbles and transfer to the bowl. Add the desiccated coconut and mix well.

3. Line the springform with baking paper, scoop the dough evenly into it and press it firm.

4. For the filling, let the dates soak in the water for some time. Then add cashews and melted cacao butter and blend it a bit. Then add the berries and blend until smooth. Make sure it doesn’t heat up too much and don’t over blend it.

5. Pour filling into springform and spread evenly. Let firm up in freezer (approx. 4-6 hours). Then take the cake out of the springform.

6. For the vanilla drizzle, blend all ingredients to a fine cream. A powerful mini-blender will be recommended for this step. Pour the cream into an icing bottle or icing bag and pipe it onto the cake. Sprinkle with garnish of your choice (I used chopped pistachios).

7. Let defrost further in the fridge. Cut slices when it is just soft enough then keep chilled until serving. Best stored chilled (or frozen).

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.

Currently we have all sorts of berries, plums and other stone-fruit and pip-fruit is coming on. And not to forget my beloved rhubarb!

So I just had to play around with a new recipe idea for cake. This one turned out even better than expected. I decided to call it The Ultimate Fruit Cake because it works with all sorts of fruits! You can use berries, rhubarb, plums, apples and many other fruits. I recommend to choose a sour(ish) kind of fruit. This way you have a nice flavour contrast between the sweet dough and the topping.

As always this cake is vegan and gluten-free and I have replaced refined sugar with coconut sugar. Of course it will also work with other sweeteners of your choice

Print

The Ultimate Fruit Cake (Vegan, Gluten-free)

As always this fruit cake is vegan and gluten-free and I have replaced refined sugar with coconut sugar. Of course it will also work with other sweeteners of your choice

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword Berry, cake, dairy-free, Fruit, soy-free, without egg

Servings 1 cake (21 cm)

Equipment

• 21cm springform

Ingredients

• 140 g white rice flour
• 60 g tapioca starch
• 90 g coconut sugar
• 1 tablespoon psyllium fiber husk
• 2 teaspoon baking powder
• 70 g cashews dry
• 1 cup water
• 200 g (approx.) berries or fruit of your choice

Instructions

• Preheat the oven to 190°C (top-/bottom heat). Line the springform pan with baking paper and grease the sides and sprinkle with some flour.
• Mix all dry ingredients (rice flour, tapioca starch, coconut sugar, psyllium fiber husk, baking powder) in a medium sized bowl.
• Blend the cashews and water until smooth. Pour into the bowl with the dry ingredients and mix well.
• Pour the dough into the springform pan, spread it evenly and scatter fruit on top. Gently push fruit into the dough. Bake for approx. 20 minutes until the top turns golden brown or until an inserted skewer comes out clean.
• Take out of springform and let cool down on cooling rack. If wished, sprinkle with some ground desiccated coconut or coconut milk powder.

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.

They are not only rich in anti-oxidants and vitamins but are also said to have many healing and preventive properties. I’m not a big fan of writing essays though. If you are interested in this topic, better do a quick search and see for yourself

Please note: In this recipe I have used a mix of 2/3 raspberries and 1/3 black currents, but you can use all sorts of berries. I recommend to add some berries with a tart flavour to allow for an interesting contrast of flavours.

For a 27x18cm tray you’ll need:

For the crust:
1 1/2 cup (210g) almonds, soak them in filtered water for at least 8 hours, the rinse and drain them
1 cup dates, pitted and diced

For the vanilla layer:
2 cups (280g) cashews, soak them in filtered water for at least 4 hours, the rinse and drain them
3/4 cup dates, pitted
3/4 cup filtered water
1 tablespoon coconut oil, melted
2 teaspoon vanilla essence
1/4 teaspoon salt

For the berry layer:
1 cup (approx. 240g) berries (please see note above)
1/4 cup dates, pitted

Chopped pistachios for garnish (optional)

Preparation:

1. Pulse the almonds to fine crumbles and transfer to a medium sized bowl.

2. Pulse the dates to fine crumbles and transfer to the bowl. Mix well.

3. Line the cake tray with baking paper and scoop the dough for the crust into it. Spread it evenly and press it slightly firm. Place in the freezer while preparing the next layer.

4. For the vanilla layer, blend all ingredients to a fine cream. If your blender isn’t very strong, let the dates soak in the water for a while. Pour the vanilla cream into the cake tray and spread it evenly.

5. Blend the berries until smooth. Add the dates and blend to a fine paste. I prefer a small blender like the Personal Blender for this step. Scoop the berry sauce in small portions onto the vanilla layer.

6. Using a teaspoon, mix the berry layer with the vanilla layer by stirring the berry sauce in. Then shake the tray until the filling has set relatively evenly. Sprinkle with chopped pistachios or garnish of your choice.

7. Place in the freezer until set (approx. 4-6 hours). Let thaw a little before cutting the slices. Then let defrost 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.

Free from gluten, tree-nuts, oil, refined sugar but full of flavour and healthy deliciousness!

I have used mixed berries but you can use all sorts of berries. If they are quite tart berries, it might pay to add a little extra sweetener in the jelly layer.

Depending on how long you place the slices in the fridge, the more the berry jelly will set. The slices you can see on the photos have been in the fridge for about 3 hours. After about 8 hours they set completely and are not that soft anymore. But still yummy!

I recommend to leave the slices out of the fridge for half an hour so before serving. This way the base will be nice and soft.

For a 27 x 18cm tray you’ll need:

For the coconut layer:
1 1/2 cups (200g) dates, pitted and diced
2 1/2 cups (250g) desiccated coconut
1/3 cup (100g) coconut butter (creamed coconut, alternatively coconut oil)
1/3 cup water

For the berry layer:
4 cups berries (approx. 500g)
1/3 cup water
1/3 cup (65g) chia seeds

Preparation:

1. For the coconut layer, pulse the dates to fine crumbles. It may help to chop them into fine cubes first, then place them in the fridge for a while and blend them then. This way they are harder and easier to turn into crumbles. If they are quite dry and hardish you probably wont need to do those steps.

2. Place crumbly dates in a medium sized bowl, add desiccated coconut and water. Mix well.

3. Melt the coconut butter in a small container in a hot water bath. Drizzle into the bowl with the coconut and mix well.

4. Line the baking tray with some baking paper. Pour the coconut mix into the tray and spread it evenly. Press it with your (clean) hands. Place in the freezer while preparing the berry layer.

5. For the berry layer, blend the berries to a fine cream. Pour into a bowl. Rinse the blender with 1/3 cup water and add to the bowl. Pour in the chia seeds and mix well.

6. Get the baking tray out of the freezer and pour the berry mixture on top, spread it evenly. Let set in the fridge until it has reached the desired firmness. Let sit at room temperature for half and 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.

I’ve used only fresh berries, some water and chia seeds and this is all you need to make this ‘gelly’. Isn’t that great? Also you combine two super foods in one! Berries are loaded with antioxidants, vitamins and other healthy stuff. So why not combine them to the ultimate healthy super food treat?

Combined with vanilla cashew cream, this dessert is amazing! And I will definitely make it again. And again…

For 4 small or 2 large portions you’ll need:

For the jelly:
1 1/2 cup (approx. 250g) berries (I used mixed berries)
1/2 cup water
3 tablespoon chia seeds

For the vanilla cashew sauce:
1/2 cup (70g) cashews (soaked in filtered water for at least 4 hours, then drained)
1/2 cup water
2 teaspoon vanilla essence
1/4 cup (35g) dates, pitted and diced
1 pinch salt

Preparation:

1. For the jelly, blend the berries with the water to a fine cream. Pour it into a small bowl.

2. Add chia seeds and stir well. Transfer to dessert bowls. Place in fridge for a few hours or overnight until set.

3. For the vanilla cashew sauce, blend all ingredients to a fine cream. Serve with the chilled chia berry jelly. Enjoy!

…and if you have any questions or comments, I’d love to hear from you