I played with three different flavours: raspberry, lemon and lime. And my rather generous collection of powdered foods came to good use. As always, this recipe for fruity blissballs is vegan, gluten-free and without refined sugars.


Makes approx. 40 bliss balls:

For the base:
3/4 cup (105g) dates, pitted and chopped
3/4 cup (190ml) water
1 1/2 cup (210g) cashews

For the raspberry flavour:
1 1/4 cup (125g) desiccated coconut
2-3 teaspoon raspberry powder

For the lemon flavour:
1 1/4 cup (125g) desiccated coconut
1 teaspoon ground turmeric
grated zest of 1 to 2 lemons (depending on how zesty you like it)

For the lime flavour:
1 1/4 cup (125g) desiccated coconut
1/2 to 1 teaspoon spirulina powder (or chard powder, chlorella, spinach powder etc.)
grated zest of 1 to 2 limes (depending on how zesty you like it)

Preparation:
1. In a high-speed blender, blend dates and water until smooth. Then add cashews and blend as smooth as possible. It may be recommended to use the temper.

2. Divide the cream in equal parts into three bowls.

3. Add the ingredients for each flavour to one of the bowls and mix well. The dough should become quite form after a few minutes. Should it still be too wet, add some extra desiccated coconut.

4. Form blissballs with your hands. You can also blend two or three flavours into one blissball. Chill finished blissballs until serving. They also freeze very well and can be defrosted as needed.

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 time it was desiccated coconut that I hadn’t touched in a while, except for the occasional bliss ball treat. How about baking with it, I thought. And it turned out to be a very good idea! It adds flavour and moisture and that unique hint of coconut flavour.

With a delicious, dreamy chocolate frosting on top, it turned into this delish, vegan, gluten-free chocolate coconut cake slice recipe. And it even works without refined sugar, without dates, without nuts and added oil. Yay

Print

Coconut Chocolate Cake Slices (Vegan, Gluten-free, No Refined Sugar, No Nuts, No Dates)

This recipe for vegan and gluten-free coconut chocolate cake works without refined sugar, without dates, without nuts and added oil. Yay

Course Baked Sweet, Cake, Slices

Cuisine American

Diet Gluten Free, Vegan

Keyword cake, chocolate, Coconut, No Dates, No Nuts, No Refined Sugar, Slices

Servings 1 Slice (30 x 20 cm)

Ingredients

For the dough:

• 100 g desiccated coconut
• 110 g buckwheat flour
• 50 g FAIR-TRADE cocoa powder
• 1 teaspoon baking powder
• 90 g coconut sugar
• 1 tablespoon psyllium fiber husk
• 250 ml water

For the frosting:

• 100 g creamed coconut
• 40 g rice syrup
• 25 g FAIR-TRADE cocoa powder
• 60 ml 60ml water

Instructions

• Preheat oven to 200°C (top-/bottom heat). Line a baking tray with baking paper.
• Add desiccated coconut, buckwheat flour, cocoa powder and baking powder into a bowl and mix well.
• In a blender, blend coconut sugar, psyllium fiber husk with the water. Add to the bowl with the dry ingredients and quickly stir to combine. Don’t over stir.
• Spread the dough on the baking tray until it is about 2cm thick. The dough will be quite thick so you can spread it “free-style”.
• Place in oven and bake covered (I use an empty, un-coated baking tray that I place in the rack above) for approx. 20 minutes. Let cool down on a rack before preparing the frosting.
• For the frosting, melt creamed coconut cream using the double boiler method. Then add remaining ingredients and mix well. Keep it warm until it well mixed.
• Spread frosting onto the cooled down cake. Garnish if you wish. I used chopped cacao nibs and desiccated coconut. Chill until the frosting has set (if you are in a hurry, place in freezer for half an hour or so).

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 here is a good excuse for ice cream in winter! Or summer, depending on where you are on this planet…

I used a silicone muffin form for these mini ice creams but you can also use a popsicle form.

This recipe is super easy and doesn’t require many ingredients. I have listed a few alternatives, should you not have sunflower lecithin available.

Makes 6 mini ice creams:

For the vanilla cream:
550ml coconut cream
3 tablespoon coconut sugar
2 teaspoon sunflower lecithin (alternatively 1 teaspoon guar gum or double the amount of psyllium fiber husk)
1 tablespoon psyllium fiber husk
1/4 teaspoon ground vanilla

For the chocolate cream:
1 tablespoon FAIR-TRADE cocoa powder
2-3 tablespoon coconut sugar (depending on how sweet you like it)

For garnish I used melted chocolate and cacao nibs

Preparation:

1. Blend all ingredients for the vanilla cream in a blender until smooth. Then add ground vanilla and blend for another second.

2. Transfer about half the vanilla cream into a small jug.

3. Add cocoa powder and coconut sugar to remaining vanilla cream and blend once again until smooth.

4. Place silicone muffin form onto a small chopping board. Pour equal parts of vanilla cream and chocolate cream into silicone muffin form, stir a little if you like.

5. Place the form in the freezer until the ice creams are set (about 3 to 4 hours). Best texture is achieved when letting the ice creams soften in the fridge for about 3 hours before serving. I garnished them with melted chocolate and cacao nibs.

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 can’t get Tonzu Tofu, I recommend a medium firm tofu that is more on the soft side.

If making the tof(ish) and chips at the same time, I recommend to bake the tof(ish) on the lower rack and the chips on the top rack of the oven.

Makes 2 to 3 portions:

For the To(fish)
• 1 Tonzu Tofu
• 200ml coconut cream
• 1 teaspoon psyllium fiber husk
• 1 teaspoon kelp powder or 1 nori sheet
• 1/2 teaspoon salt (or less)

• 2-3 tablespoon buckwheat or rice flour
• gluten-free bread crumbs

Instructions Tof(ish):
1. Preheat oven to 200°C (top-/bottom heat).

2. Blend coconut cream, psyllium fiber, kelp and salt in a small blender. Transfer to a soup dish. Should it become too thick, add a little more coconut cream or water.

3. Place flour into another soup dish. Prepare third dish with bread crumbs.

4. Cut the tofu into two chunks and slice each chunk into three slabs.

5. Place each slab first into the flour dish and dust evenly from each side.

6. Then dip tofu slab into the dish with the coconut cream to coat evenly. Pick it up with a fork, let excess cream drip of and drop into dish with bread crumbs.

7. Cover evenly with bread crumbs. Gently place onto baking tray that has been lined with baking paper.

8. Place in oven and bake each side for approx. 10-15 minutes or until golden brown.

When serving, you can sprinkle some more kelp powder onto them before drizzling with lemon choice.

For the Oil-free Chips
• 3-4 large agria potatoes
• 1 heaped tablespoon buckwheat or rice flour
• 1 teaspoon paprika powder
• 1/3 teaspoon salt (or to taste)

Instructions Chips:
1. Fill a large pot half with water. Bring to the boil.

2. Preheat oven to 200°C (top-/bottom heat).

3. Wash potatoes, slice into chips.

4. When the water is boiling, add the potato chunks and parboil for approx. 1-2 minutes. Don’t let the water start to boil again.

5. Drain the water. Then sprinkle with remaining ingredients, place lid on top and vigorously shake it to coat the potatoes with the flour and spices.

6. Place on lined baking tray and bake for approx. 10-15 minutes before flipping over and baking another 10-15 minutes or until golden 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.

Those little cakes were so yummy that I decided to share the recipe. But don’t worry, no burning is needed this time

As always these mini chocolate cakes are vegan, gluten-free, without refined sugar and oil-free. The are also rather low in sugar. So if you have a sweet tooth, you might want to add some more sweetener of your choice.

In this recipe I used nut-milk pulp again. It isn’t only a nice way to make use of it, but it also adds moisture to the cake.

And one thing about the coconut cream: I used to recommend the coconut cream from TradeAid, but it turns out that monkeys are being (ab)used to harvest the coconuts. Sadly I don’t have an alternative suggestion yet.

The coconut frosting’s texture can be a little tricky, make sure it has a high coconut content. I don’t add anything but a pinch of ground vanilla. I find that if you add liquid sweetener it might not set anymore. And I find it tastes very good as it is without any extra sugar

Makes approx. 6 mini-cakes:

For the cakes:
1/2 cup (70g) buckwheat flour
1/3 cup (35g) FAIR-TRADE cocoa powder
1/3 cup (60g) coconut sugar (or more if you like it sweet)
1/3 cup nut-milk pulp (60g) (alternatively nut or seed flour)
1/2 tablespoon ground flax seed
1 teaspoon baking powder

1 cup (250ml) water

For the coconut frosting:
firm part from one can (400ml) coconut cream, it should be around 200g
1-2 pinches ground vanilla

Preparation:

1. Preheat oven to 170°C (top-/bottom heat). Mix all dry ingredients in a bowl.

2. Grease a muffin tin lightly. Add water to the bowl with the dry ingredients and stir to combine.

3. Scoop dough evenly into muffin tin, place in oven and bake covered for approx. 20 to 25 minutes. Test with a wooden skewer, if it comes out almost clean, the cakes are ready.

4. Let mini-cakes cool down before taking them out of the muffin tin.

5. For the coconut frosting, place the solid part of the coconut milk in a bowl, add ground vanilla and beat for minute or so. Should it seem quite soft, leave it in the fridge for a while until it is firm enough.

6. Should the cakes be too uneven on top, you can always cut off the top. Then cut them into two parts (slices).

7. Transfer coconut frosting into an icing bag and pipe one layer of cream onto the lower part of the cake. Then gently place the top part of the cake onto it. Add another swirl of coconut frosting, garnish if you like.

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 think it is rather convenient to have citrus in the middle of winter, when an extra dose of vitamin C is just perfect! Not so perfect for ice pops, but hey, who says you can only have them in summer?!

As always, this recipe is vegan, gluten-free and without refined sugar. If you can’t have cashews, replace them with blanched almonds or macadamias, or skip them altogether

Makes approx. 10 ice pops:

For the ice pops:
1 can (400ml) coconut cream
1 cup (140g) dates, pitted and diced
1/2 cup (70g) cashews
1/3 cup (80ml) lemon juice (from approx 5 small or 2 big lemons)
zest of those lemons
1/3 cup (80ml) water
1/4 teaspoon turmeric

For the cashew drizzle:
1/3 cup (45g) cashews
1/4 cup (60ml) water
1 teaspoon cacao butter or coconut oil, melted

some chopped pistachios for garnish

Preparation:

1. Blend all ingredients for the ice-pops in a strong blender until smooth. 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.

3. Once the ice-pops are firm, take them out of the mould. It helps to hold them upside down and let a little warm water run over the mould to get them out.

4. For the cashew drizzle, place all ingredients in a powerful mini-blender and blend until smooth.

5. Drizzle the cashew cream with a small icing bottle or icing bag onto the ice pops and sprinkle with chopped pistachios. Serve or keep in freezer.

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.

Then I got this nice comment, saying that this recipe would be lovely in a bundt cake. Oooooh yeaaaah!

Turns out that yes, polenta is amazing in a bundt cake. The texture is rich and moist and absolutely delicious. And this time it is not only vegan and gluten-free but also free from dried fruits such as dates.

I added some chocolate glazing and chopped, roasted almonds and it was absolutely perfect!

Print

Polenta Bundt Cake (Vegan, Gluten-free, No Dates)

The texture of this polenta bundt cake is rich and moist and absolutely delicious. And this time it is not only vegan and gluten-free but also free from dried fruits such as dates.

Course Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Coconut, dairy-free, egg-free, nut-free, oil-free, Polenta, soy-free, without dates

Servings 1 cake (23 cm)

Equipment

• 23cm bundt cake form

Ingredients

For the cake:

• 400 ml coconut milk
• 60 ml water
• 90 ml maple syrup or coconut nectar
• 1 heaped tablespoon flax seed freshly ground
• 150 g white rice flour
• 130 g fine polenta
• 2 tablespoon potato starch
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda

For the chocolate glazing:

• 50 g cacao butter melted
• 50 g FAIR-TRADE cocoa powder
• 30 ml maple syrup or coconut nectar

Instructions

• Mix coconut milk, water and maple syrup with the freshly ground flax seed. Let sit for at least one hour.
• Preheat oven to 200° (top-/bottom heat). Mix all dry ingredients in a bowl.
• Grease cake tin. Pour wet ingredients into the bowl with the dry ingredients and mix well.
• Transfer dough into cake tin and spread evenly. Place in oven and bake covered (with a piece of baking paper or a sheet of aluminum foil which you can reuse several times) for approx. 25 minutes. Test with a wooden skewer. If it comes out dry with just a few crumbles, the cake is ready.
• For the chocolate glazing, mix all ingredients in a cup and stir to combine. Then drizzle over the cooled down cake, add chopped nuts if desired.

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 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.

For a while I was working on a white chocolate version. Now I know that it works best if you actually use chocolate (or better cacao butter, the important part of chocolate) to achieve a good consistency. It also works without cacao butter, but it will be softer and more creamy.

This white chocolate mousse recipe is vegan, gluten-free and without refined sugar…it also is quite rich. I recommend small glasses for a mindful dessert experience

Print

White Chocolate Mousse (Vegan, Gluten-free, No refined Sugar)

This white chocolate mousse recipe is vegan, gluten-free and without refined sugar…it also is quite rich. I recommend small glasses for a mindful dessert experience

Course Desserts / Raw

Cuisine French

Diet Gluten Free, Low Lactose, Vegan

Keyword Coconut, Dates, fruit-sweetened, Mousse, No Refined Sugar, raw, soy-free, White Chocolate

Servings 5 portions

Ingredients

• 400 ml coconut cream
• 105 g dates pitted
• 70 g cashews soak them in filtered water for at least 4 hours, then rinse and drain
• 50 g cacao butter melted
• 1-2 teaspoon vanilla paste or essence

Instructions

• Allow some time for the dates to soak in the coconut milk. Then blend all ingredients until smooth.
• Transfer to dessert glasses.
• Place in freezer for a few hours, then store in fridge until serving. That’s it!

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.

While I have used soaked buckwheat groats and desiccated coconut, you can also add all sorts of other things, like soaked pumpkin seeds, sunflower seeds, flax seed, you name it

This brownie slice is not only vegan and gluten-free but also free of nuts and relatively low in fat when compared to the standard nut laden raw brownie slice.

For a 17 x 28cm cake tin you’ll need:

For the base:
1 cup (200g) buckwheat groats, soak them in filtered water for at least 8 hours, then rinse and drain
2 cups (280g) dates, pitted and diced
1/2 cup (50g) desiccated coconut
1/2 cup (50g) FAIR-TRADE cacao or cocoa powder
1/4 cup filtered water

For the frosting:
1 1/2 cup (200g) dates, pitted
1 1/4 cup filtered water
1/2 cup (50g) desiccated coconut
1/2 cup (50g) FAIR-TRADE cacao or cocoa powder

For the drizzle:
2 teaspoon creamed coconut, melted
2 teaspoon cacao butter, melted

Preparation:

1. For the base, blitz the buckwheat groats in a blender or food processor to finer crumbles. Or mash with a potato masher. Add to a medium sized bowl.

2. Pulse dates to fine crumbles and add to bowl. Mix well.

3. Add desiccated coconut, cacao or cocoa powder and water and stir until well combined.

4. Line cake tin with baking paper, scoop dough into tin and spread evenly, gently pressing it down. Place in freezer while preparing the frosting.

5. For the chocolate frosting, let the dates soak in the water for a while. Then blend until smooth, preferably using a high-speed blender.

6. Add desiccated coconut and cacao or cocoa powder and blend until smooth, using a tamper to keep the mixture moving. If it is too thick, add a little more water.

7. Take cake tin out of freezer and spread frosting evenly on top.

8. For the drizzle, mix melted creamed coconut and melted cacao butter. I used a small icing bottle but you can also use a teaspoon to drizzle the mix over the brownie.

9. Place in freezer until set (approx. 2 to 3 hours) and cut when still firm. You can store the brownie slice in the freezer and cut off pieces when desired.

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.