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.

I’ve been making this cake for years now. And the dough can be used for muffins too. There are other recipes for the use of nut-mylk pulp on my blog already. You can find a few examples in this post. But yeah, this is my favourite still :

Moist Vegan & Gluten-Free Chocolate Cake with Nussmylch Flour

Vegan and gluten-free baking can be a bit challenging at times. But with the help of magical nut-mylk pulp you can create very yummy cakes like this one. It is vegan, gluten-free and pretty much oil-free. Yay!

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Vegan Gluten-Free Chocolate Cake with Nussmylch Flour – No Oil

Here’s another great reason to make your own nut milk! The leftover nussmylch flour is an excellent ingredient for baking this moist and fluffy vegan & gluten-free chocolate cake. It delivers wonderful texture without the need for a lot of oil. Topped with creamy plant-based yogurt and juicy blueberries, this cake is as delicious as it is wholesome.

Course Cake, Sweet Baked

Cuisine Deutsch

Diet Gluten Free, Vegan

Keyword blueberry topping, no oil cake, nussmylch flour, plant-based dessert, vegan chocolate cake

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour

Servings 1 cake (18 cm)

Author The Vegan Monster

Equipment

• Blender or mixer (for nussmylch base)
• Mixing bowl
• whisk or spoon
• 18 cm (7″) cake pan

Ingredients

• 75 g nut-mylk pulp leftover from making nut-mylk
• 140 g coconut sugar
• 1 tbsp psyllium fiber
• 280 ml water
• 55 g rice flour
• 60 g buckwheat flour
• 50 g FAIR-TRADE cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda

Instructions

• Preheat oven to 200° (top-/ bottom heat). Shortly blend nut-mylk pulp, coconut sugar, psyllium fiber and water in a blender.
• Mix the remaining ingredients in a bowl. Pour the blended mixture into the bowl with the dry ingredients, stir to combine.
• Spread the dough evenly in the cake tin, bake covered for approx. 25 to 30 minutes or until inserted wooden skewer comes out clean.
• Let the cake cool down a little before taking it out of the cake tin. I used a yoghurt frosting with blueberries. A chocolate glaze works very well too.

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!

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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.

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.

Blueberries & walnuts – because banana loaf can be extra special

And it happened again: a whole bunch of ripe bananas! Finally, I had a good excuse to bake. I was torn between making a banana loaf or banana muffins, but this time I wanted to add something a little special.

Blueberries and walnuts it is! They create an amazing flavor combination and make this banana loaf wonderfully juicy and satisfying

I activated the walnuts by soaking them in water for about 12 hours. This makes them easier to digest and helps prevent the dough from drying out.

As always, this banana blueberry walnut loaf recipe is vegan, gluten-free, and made without refined sugar – and it’s also oil-free.

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Blueberry Walnut Banana Loaf (Vegan & Gluten-Free)

When you’ve got a bunch of ripe bananas waiting on the counter, this is the best kind of “problem” to have. This banana loaf is vegan and gluten-free, naturally sweetened (no refined sugar) and even oil-free - yet still wonderfully moist. Blueberries add juicy little bursts and the walnuts bring a lovely crunch, making this loaf perfect for breakfast, a snack, or an easy bake to share.

Course Breakfast, Desserts

Cuisine American

Diet Gluten Free, Vegan

Keyword baked sweet, Banana Loaf, Blueberry, fruit-sweetened, No Refined Sugar, oil-free, soy-free, Walnut

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Soaking time 8 hours hours

Total Time 9 hours hours

Servings 1 23 cm loaf tin

Author The Vegan Monster

Equipment

• 23 cm loaf tin (Kastenform)
• Mixing bowl (large)
• small bowl (for mashing bananas)
• potato masher or fork
• measuring cups/spoons (or scale)
• chopping board + knife (for walnuts)
• spatula / spoon
• baking paper

Ingredients

• 110 g walnuts, soak them for approx. 8 hours
• 140 g sorghum flour (alternatively teff flour)
• 140 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 5-6 ripe bananas
• 110 ml water
• 1-2 handful blueberries

Instructions

• Preheat oven to 195°C (top-/bottom heat). Place all dry ingredients into a bowl and mix well.
• Rinse and drain the activated walnuts. Then place them on a chopping board and chop roughly.
• Mash the bananas in a separate bowl, stir in the water and transfer the mixture to the bowl with the dry ingredients. Add approx. two thirds of the chopped walnuts and stir to combine.
• Line loaf tin with baking paper. Scoop the dough into it and spread it evenly.
• Sprinkle blueberries and remaining chopped walnuts on top, gently press them into the dough a bit.
• Bake covered (using either a piece of aluminum foil that you can reuse several times, a sheet of baking paper or an oven-proof lid) for approx. 45 minutes. Test with wooden skewer. If it comes out dry, the loaf is done.

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.

I’ve been experimenting with raw and nut-free cake options for quite a while. And I find sunflower seeds work quite well as a substitute for nuts

While I use pumpkin seeds in the crust, you can also use sunflower seeds or nuts, if you are OK with them

This no-bake lemon blueberry cake recipe is as always vegan, gluten-free, without refined sugar and this time also without nuts.

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No-Bake Lemon Blueberry Cake (Vegan, Gluten-free, Nut-free)

This no-bake lemon blueberry cake recipe is as always vegan, gluten-free, without refined sugar and this time also without nuts.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Blueberry, cake, dairy-free, fruit-sweetened, Lemon, no bake, nut-free, soy-free, without baking

Servings 1 cake – 7 inch (18 cm)

Equipment

• Blender

Ingredients

For the crust:

• 110 g pumpkin seeds soak them in water for at least 8 hours, then rinse and drain
• 105 g dates pitted and diced

For the lemon layer:

• 210 g sunflower seeds soak them in water for at least 8 hours, then rinse and drain
• 190 ml lemon juice and zest (from approx. 3-4 lemons)
• 105 g dates pitted and diced
• 190 ml water
• 1/4 teaspoon turmeric powder

For the blueberry layer:

• 110 g blueberries
• 35 g dates pitted and diced

Instructions

• For the crust, place pumpkin seeds and dates into blender and pulse a few times until crumbly.
• Line cake tin with baking paper and scoop mixture into it. Spread it evenly and press it firm.
• For the lemon layer, blend all ingredients until smooth. It might pay to use a tamper for this step as the mixture will become quite thick.
• Transfer lemon mixture into cake tin and spread it evenly.
• Blend ingredients for blueberry layer until smooth. A powerful mini-blender is recommended for this step.
• Place dollops of blueberry paste onto the lemon layer. Then use a teaspoon to make swirls.
• Place in freezer until firm (approx. 3-4 hours). Then cut slices 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.

So I’ve made some blueberry banana pancakes and they were soooo delicious, I just had to share the recipe with you

The slow cooked blueberries turn into something very close to jam. So imagine biting into a blueberry jam filled pancake. Yum!

But don’t worry if you don’t have any blueberries. This recipe also works without them. You can either omit them completely or replace them with banana chunks

As always, this recipe is vegan, gluten-free and free from refined sugar. It also is completely oil-free. If you use the right kind of frying pan, you can make those pancakes completely without any oil or grease. Not a single drop of oil is needed to cook those pancakes

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Banana Blueberry Pancakes (Vegan, Gluten-free, No Refined Sugar, Oil-free)

As always, this recipe is vegan, gluten-free and free from refined sugar. It also is completely oil-free. If you use the right kind of frying pan, you can make those pancakes completely without any oil or grease. Not a single drop of oil is needed to cook those pancakes

Course Pancakes

Cuisine American

Diet Gluten Free, Vegan

Keyword Banana, Blueberry, No Refined Sugar, oil-free, Pancakes, without egg

Servings 8 small pancakes

Equipment

• non-stick pan

Ingredients

• 70 g rice flour
• 35 g buckwheat flour
• 1 teaspoon psyllium fibre husk
• 1/2 teaspoon baking powder
• 200 g bananas without peel
• 125 ml water
• 80 g (approx) blueberries

Instructions

• Sift all dry ingredients into a bowl and mix well.
• In a separate bowl, mash the bananas.
• Pour the mashed bananas with the water into the bowl with the dry ingredients and mix well. Then gently stir in the blueberries.
• Heat the frying pan on medium heat.
• Scoop portions of the dough into the frying pan and cook for approx. 10 minutes on each side, or until golden brown.

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.

A sweet sour tingle, followed by the aroma of fine chocolate is simply heavenly

This Dark Chocolate Pudding recipe is as always vegan, gluten-free and without refined sugar. It is fairly easy to make and it only needs 6 ingredients!

And should you like the idea of this flavour combination, you might also want to have a peak at this recipe for Blueberry Chocolate Cake.

Please note that it makes quite a rich dessert. You can actually split it into four portions, especially if it is intended to be enjoyed after a meal

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

1 1/4 cup (310 ml) filtered water or plant-based milk
1/2 cup (70 g) dates, pitted and diced
1/2 cup (70 g) cashews
1/2 cup (50 g) FAIR-TRADE cocoa powder
2 tablespoon (20 g) corn starch (or other starch)

1 cup (approx. 130g) blueberries

Preparation:

1. Preheat oven to 190°C.

2. Blend all ingredients, but the blueberries, until smooth.

3. Fill the mixture into oven-proof ramekins. Gently place blueberries on top.

4. Place onto a baking tray and bake in the oven for approx. 20 minutes. Enjoy warm or cold

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 am usually not a big fan of combining fruit with chocolate but in this case I once again have to admit, it tastes damn delicious!

I have topped the blueberry chocolate cake with some vanilla cashew cream which really adds nicely. But it also works without it.

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Blueberry Chocolate Cake (Vegan, Gluten-free, Without Refined Sugar, Low-Fat)

I am usually not a big fan of combining fruit with chocolate but in this case I once again have to admit, it tastes damn delicious! I have topped the blueberry chocolate cake with some vanilla cashew cream which really adds nicely. But it also works without it.

Course Cake

Cuisine American

Diet Gluten Free, Vegetarian

Keyword Blueberry, cake, chocolate, Low-Fat, Without Refined Sugar

Servings 1 Cake

Ingredients

For a 18cm (7inch) spring-form you’ll need:

For the cake:

• 75 g fair-trade cocoa powder
• 70 g rice flour
• 30 g tapioca starch
• 1 tablespoon psyllium fiber husk
• 1 1/2 teaspoons baking powder
• 140 g dates
• 1 1/4 cup water
• 130 g blueberries

For the cashew vanilla drizzle:

• 35 g cashews soak them in filtered water for at least 3 hours, then rinse and drain them
• 1/4 cup water
• 1/2 teaspoon vanilla paste or essence
• extra sweetener if desired

Instructions

• Preheat the oven to 190°C (top-/ bottom heat). Line the spring form with baking paper.
• Mix all dry ingredients in a medium sized bowl.
• In a blender, blend the dates and water until smooth. Pour into the bowl with the dry ingredients and mix well.
• Scoop the dough into the spring form and spread evenly. Sprinkle blueberries on top and gently push them into the dough.
• Bake covered for approx. 20 to 25 minutes. When an inserted wooden skewer comes out slightly sticky, the cake is ready. I like to run the wooden skewer along the sides to make it easier to remove the spring form.
• For the cashew vanilla drizzle, blend all ingredients to a fine cream, using a powerful mini-blender.

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.

 

 

That sounded strange and beautiful at the same time. I had to give it a try!

And, oh boy, lavender and blueberries indeed make an amazing pair! The sweet and flowery aromas of lavender infuse deliciously with the blueberries. And it has a refreshing taste to it.

So if you have both lavender and blueberries at hand, I can only recommend to try this recipe for this delicious blueberry lavender ice-dream, that is also vegan, gluten-free and free from refined sugars.

Update: you can make this ice cream recipe with an ice cream maker as well with a high-speed blender. You will find both options below.

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Blueberry Lavender Ice-Dream (Vegan, Gluten-free, Refined Sugar Free, No-Churn Option)

If you have both lavender and blueberries at hand, I can only recommend to try this recipe for this delicious blueberry lavender ice-dream, that is also vegan, gluten-free and free from refined sugars.

Course Ice Cream

Cuisine New Zealand

Diet Gluten Free, Low Lactose, Vegan

Keyword Blueberry, fruit-sweetened, Ice-Dream, Lavender, purple, Refined Sugar Free

Servings 1 liter

Equipment

• high-speed blender
• ice cream maker

Ingredients

• 70 g cashews soak them in filtered water for at least 3 hours, then rinse and drain
• 70 g dates pitted
• 1 1/2 cups water
• 1 tablespoon lavender flowers approx. 1-2 flower ‘heads’
• 1-2 pinches salt
• 400 g approx. blueberries

Instructions

Preparation with ice-cream maker:

• Blend cashews, dates, salt and water until smooth.
• Add blueberries and pulse a few times.
• Pour into ice-cream maker and churn until it has reached the desired firmness. If it is too soft, pop it into a container and into the freezer for a while.

Preparation with high-speed blender:

• Blend all ingredients except the blueberries and lavender until smooth.
• Pour into freezer safe containers until approx. finger thick high. Sprinkle with blueberries and lavender flowers, scattering them evenly over the surface.
• Place in freezer until solid.
• Once frozen, pop the slab(s) onto a chopping board and cut into smaller chunks.
• Place chunks in high-speed blender and blend on lower medium speed, using a tamper to push the squares into the blades. Blend until smooth. Transfer to dessert bowls immediately or pop it into a freezer safe container to let it firm up again a little more.

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.