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.

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

So, here we are, another recipe out of my no bake cake series is ready – and I’m very happy how these berries created this awesome flavour! Worth the scratches and and stiff backs

This cake is without any sugar and uses only 1/2 cup of dates and one banana for natural sweetening. And it is still soooo yummy!

For a 23cm spring form you’ll need:

For the crust:
1 cup (140g) almonds, soak in water for at least 8 hours, then rinse and drain
1/2 cup (70g) dates

For the filling:
1 1/4 cup (175g) cashew nuts (soaked for at least 6 hours and drained)
2 cups (280g) blackberries
1-2 tablespoon cacao butter, melted
1 very ripe banana (200g with peel)
1/4 to 1/2 cup water

For the topping:
2 cups (280g) blackberries
1-2 tablespoon cacao butter, melted
some desiccated coconut

Preparation:

1. For the crust, blend the almonds and dates to fine crumbles. Scoop into the cake tin and press it firmly with your hands to make it even. Place in freezer while you prepare the filling.

2. For the filling blend all ingredients to a fine cream. I had to do this in several small batches because I don’t have a food processor yet, works out just fine

3. Take the cake tin out of the freezer and pour in the filling, spread it evenly. Place in freezer while preparing the topping.

4. For the topping, blend all ingredients to a fine cream. Take cake out of the freezer again and pour the topping over, spreading it evenly. Sprinkle with a little desiccated coconut.

5. Place in freezer until set (approx. 2-3 hours) and store then in the fridge. Let thaw for a few minutes 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.