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.

And it turned out heavenly I would love to dive into this dreamy colour. And since I just came up with these super yummy and soft chocolate cookies, I made some ice cream sandwiches.

After assembling the ice cream sandwiches, I rolled them in chopped pistachios and cacao nibs. So yummy and also so lovely to look at The ice cream is really yummy without cookies:

And as always this recipe is vegan, gluten-free and sweetened with fruits. Until now I only made it with an ice cream maker. Soon I will try to make it without an ice cream maker. I will let you know how it goes

Ingredients for approx. 1 liter:

• 100g cashews (or blanched almonds, or macadamias)
• 80g dates, pitted and diced
• 400ml water
• 200ml coconut cream (or plant mylk)
• 1/2 teaspoon guar gum
• 2-3 teaspoon blue spirulina (depending on how blue you like it)

Instructions:

1. In a powerful blender, blend all ingredients but the spirulina until creamy.

2. Pour the mixture into the ice cream maker and let it run until the ice cream is ready.

3. Transfer the ice cream to a freezer safe container and stir in as much spirulina as you like.

4. If desired, place the ice cream in the freezer until it is firmer. Should you leave the ice cream in the freezer for longer, let a thaw a little 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 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.

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.

You can find a few vegan and gluten-free pizza recipes on the blog. But I wanted another version that doesn’t use tomato in the pizza sauce. There is one recipe for pizza without tomato on the blog already, even though I would call it more of a tart flambee than a pizza. It is super delicious though, I recommend you to try it

But back to this flavoursome gem. Just recently I made a whole batch of ground paprika from my home grown capsicums. I had a fabulous capsicum season in my garden this year. And since I tend to use heaps of ground capsicum in my cooking, I tried to give it go and make my own. It worked out very well and I will have a little stash for a while

And so this yummy capsicum powder is what makes this pizza sauce a star – even without tomato! I promise. Add the magical liquid smoke and I assure you, your taste buds will have a party!

Makes one tray of pizza:

For the dough:
1 1/4 cup (175g) buckwheat flour
1 1/4 cup (180g) rice flour
1 tablespoon psyllium fiber husk (or freshly ground flax seed)
1 teaspoon salt

1 cup (250ml) warm water
1 teaspoon coconut sugar
1 1/2 teaspoon active dried yeast

1/4 cup (60ml) warm water (possibly 1 to 2 tablespoon more if needed)

some rice flour for dusting of the dough

For the smoky cashew capsicum sauce:
1/2 cup (70g) cashews
1/2 cup water
1 tablespoon rice flour
1 tablespoon ground paprika
1/2 teaspoon salt
1-2 small garlic cloves
1 teaspoon thyme
10 drops liquid smoke

Instructions:

1. Stir the sugar and dried yeast into 1 cup of warm water. Set aside until the mixture turns foamy on top.

2. In the meantime, mix the dry ingredients for the dough in a bowl. Once the yeast mixture is foamy, add it to the bowl with another 1/4 cup of warm water. Stir to combine. It should be a fairly thick dough. Add 1 or 2 tablespoons of water if needed.

3. Cover the bowl with a damp, clean tea towel and place it in a warm, drought-free spot for about 45 minutes. The dough should rise a little.

4. Once the dough has risen, preheat the oven to 220°C (top-/bottom heat). Line the baking tray with baking paper.

5. Scoop the dough onto the baking tray. Sprinkle generously with rice flour. Then press the dough with your hands to spread it evenly over the baking tray. Should it get sticky, sprinkle some more rice flour onto the sticky spots. Then place it in a warm spot, cover it with the damp towel and let rise for another 15 minutes or so.

6. In the meantime prepare the smoky cashew capsicum sauce, by blending all ingredients in a high-speed blender until smooth. Also prepare the toppings of your choice – I used onion and blanched cauliflower.

7. Once the dough on the tray has risen, pour the cashew sauce over it and spread it out evenly with a spatula or spoon.

8. Add toppings of your choice. Press them gently into the cream a little. Place in oven and bake for approx. 15 minutes or until the cream starts to brown.

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.

Now there also is a bunch of frozen plums. I got them of some friends by the bucket, because their plum tree was going wild. I baked as much plum cake as everyone could handle, the rest went into the freezer.

Now I started using these plums in the occasional smoothie. And every time I was mesmerized by the dreamy purple colour – so beautiful! If only there was a way to stare at it even longer… Well, how about having it frozen on a stick? That was the solution!

I really love how easy these vegan ice pops are to make and how they don’t need any additional sweetener. Please note that these ice pops are not all too sweet. Because I only used bananas and plum to create a fruity sweetness. While I have used cashews, you can omit them and use more bananas instead.

As always, this recipe for Plum Banana Ice Pops is vegan, gluten-free and without refined sugar. It also proves, that one does not need dairy products in order to make a delicious frozen treat

Makes approx. 10 ice pops:

200g plums
200g banana (without peel)
1/2 cup cashews (or other nuts) also see note above
1 1/4 cup (310ml) water
1/2 teaspoon cinnamon
1 teaspoon guar gum (optional, makes it more creamy)

Instructions:

1. Blend all ingredients in a blender until smooth.

2. Pour into molds, add lid and sticks.

3. Place in freezer until solid. To get the ice pops out of the mould, hold it upside down under warm water for a moment.

Enjoy! 

I love how these dressings are not only vegan and gluten-free but they also don’t need additional oil. Yes, the cashews naturally contain oil. And that is something that is actually a good thing – in balance of course. Make sure to add a good source of Omega 3s to your diet. (I am not a trained nutritionist. If you have questions or worries, please consider taking professional advise).

What I also like about this dressing, it’s super easy to make without any elaborate preparation. It yields about 250ml, but it tends to thicken up a bit. Simply water it down if needed

Makes approx. 250ml:

3/4 cup (110g) cashews
100g carrot
1.5cm piece ginger (or more if you like)
1/2 teaspoon ground turmeric (or fresh if you like)
2 small garlic cloves
1 tablespoon apple cider vinegar
1/4 teaspoon salt (or to taste)
1/2 cup (125ml) water

Instructions:

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

2. Transfer into serving bowl or dressing container. Keep in fridge and use within about 3 days or so.

3. Should thicken up too much, just add a little extra water.
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 other day I found myself dreaming of my vegan cashew “cream cheese”. Then I glanced at my walnuts, soaking in a jar on the window sill; and another batch of fresh beetroot on the kitchen counter. And there it was! I have to warn you though, walnuts have a strong, unique flavour that might not be to everyone’s taste. You can substitute them with more cashews, or sunflower seeds, or blanched almonds, or….

Also, due to natural oxidation, the top layer of the cream cheese will turn slightly grey. This is normal and doesn’t affect the taste or quality.

Makes approx. 250g of cream cheese:

3/4 cup (100g) cashews (soak for 8 hours, then rinse and drain)
3/4 cup (80g) walnuts (soak for 8 hours, then rinse and drain)
1/3 teaspoon salt
20g raw beetroot (or more if you like)
probiotic powder from two capsules
1/4 cup + 1-2 tablespoon water

Instructions:

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

2. Scoop into a sterile jar, place lid on only loose so that the probiotic little helpers can breathe.

3. Place the jar in a warm place for at least 10 hours. Depending on how warm it is and how active the probiotic bugs are, the vegan “cheese” will take between 10 and 20 hours. Once the ‘cheese’ has risen and you can see small bubbles, it is ready.

4. Place in fridge and consume within a week.

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 works for a classic salad as well as potato or pasta salad, and it also makes a delicious addition to a Buddha bowl.

As always, this recipe for super easy capsicum salad dressing is vegan, gluten-free and without added oil.



Makes approx. 250ml (about 4 portions):

100g red capsicum
1 small carrot (zucchini works well too)
1/2 cup (70g) cashews
1/4 cup (60ml) water
2 tablespoon apple cider vinegar
salt to taste

freshly chopped spring onion or chives

Instructions:

1. Blend all ingredients but the spring onions in powerful blender until smooth.

2. Transfer to a serving bowl or mug, add chopped spring onion or chives.

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.