Hello lovelies, I am excited to finally share a recipe with you again after a long break which I had to take out of personal and health-related reasons.

Thankfully, in the past few months, I have finally revived my joy and creativity for creating simple and delicious vegan and gluten-free recipes. My sincere apologies to everyone that was waiting for a reply to a message or comment. I’m working on it.

This new recipe came to be due to a slight change in my diet. I am trying to incorporate more protein. In order to keep my Hashimotos autoimmune disease in check (which I have been successful with for over 4 years now), I continue to avoid gluten and eat grains only in small amounts. This reduces the selection of plant-based protein (those who have to avoid gluten know how often it is used in plant-based products).

So now I’m playing around with new recipe ideas that contain additional pea protein, among other things. Pea protein is so versatile – in both sweet and savory dishes. And I really enjoy the richness that it adds to meals that otherwise might be lacking in protein.

Here is the first of my new tested and already widely praised recipes: Vanilla Protein Pudding. It is a kind of combination between Italian Panna Cotta and a classic cheesecake.

In my opinion, the most delicious way to enjoy these protein puddings is with a berry sauce. For that, I simply heat up a cup of berries in a small pot until they become a sort of compote. Delicious!

Recipes you might also like:

• Coffee Panna Cotta – (Vegan, Gluten-free, Nut-free)
• Lemon Tart (Vegan, Gluten-free, Fruit-sweetened)
• Raspberry Panna Cotta (Vegan, Gluten-free, Fruit-sweetened)
• White Chocolate Mousse (Vegan, Gluten-free, Fruit-sweetened)
• Raspberry Jelly (Vegan, Gluten-free, Fruit-sweetened)

From now on, I will regularly share recipes again. And there are more ideas and plans for this blog! Sign up for my newsletter if you don’t want to miss anything.

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Vanilla Protein Pudding (Vegan, Gluten-free, Keto-friendly)

Super easy to make and very versatile with numerous possible flavour combinations! These little protein-packed vanilla puddings are best enjoyed with a serve of home-made berry sauce to get your taste buds dancing with joy. Enjoy!

Course Desserts

Diet Gluten Free, Vegan

Keyword Keto, Protein, Vanilla

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Setting and cooling time 2 hours hours

Servings 6

Equipment

• 1 high-speed blender

Ingredients

• 50 ml water
• 1 ¼ teaspoons agar agar powder
• 1 can 400 ml full-fat coconut milk
• 50 ml water
• 40 g macadamia nuts (or cashews)
• 40 g pea protein powder
• 2 tablespoons sweetener of your choice
• 1 teaspoon vanilla
• 1-2 pinches of turmeric (for colour, optional)

For serving:

• 1 cup of berries (heated)

Instructions

• Mix 1 ½ teaspoons of agar-agar powder with 50 ml of water in a cup and set it aside to "bloom."
• Now blend the remaining ingredients in a high-powered blender until smooth.
• Pour the mixture into a small pot and slowly bring it to a boil, whisking occasionally. Once the mixture gets colder, stir it more often.
• Once it starts boiling, stir in the agar-agar mixture and let it simmer for a few minutes while continuously stirring.
• Distribute the pudding mixture into dessert dishes; I use a 6-cup silicone muffin mold.
• Let it cool slightly and then chill it in the refrigerator until serving. I recommend berry compote or chocolate sauce for the perfect flavor combination. Enjoy!

Notes

Important: For measuring the agar-agar powder, I use special standardized measuring spoons. 1 teaspoon equals 15 ml and ½ teaspoon equals 7.5 ml. It's important to use the right amount of agar agar powder, so the puddings don't become too soft or too firm.

And recently I found these super cute jelly molds in an op-shop. This was meant to be. Raspberry Panna Cotta, all vegan, gluten-free and fruit-sweetened. Yay!

These panna cotta are super easy to make and you can also different fruits or berries. I served them with some cashew vanilla custard which makes a perfect combination of flavours.

Makes 2 Portions:

For the panna cotta:
• 100g raspberries
• 70g dates, pitted & chopped
• 200ml plant mylk
• 1.5 tsp agar agar powder

For the vanilla sauce:
• 40g cashews
• 2 dates, pitted & chopped
• approx. 100ml water
• 1/4 tsp vanilla

Instructions:

1. Blend all ingredients for the panna cotta in a high-speed blender until smooth. Transfer to a small pot and gently bring to the boil.

2. Let simmer for a few minutes until it thickens up. Transfer to jelly molds after letting it cool down a little bit. Place in fridge until serving.

3. For the vanilla sauce, simply blend all ingredients in a powerful mini blender until smooth. Depending on how creamy you like it, adjust the amount of water.

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.

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

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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.

In this dish they play the major flavour role and also add a beautiful bright color. And while it looks quite decadent, this dessert recipe is for raspberry jelly actually makes for a light treat that will still fit in after (possibly) any meal and make your taste buds happy

I served it with cashew vanilla sauce and some fresh mint which combined deliciously well. If you are looking for a nut-free custard sauce, you may want to try this one here.

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Raspberry Jelly (Vegan, Gluten-free, No Refined Sugar, Oil-free)

In this vegan and gluten-free dish raspberrys play the major flavour role and also add a beautiful bright color. And while it looks quite decadent, this dessert recipe is for raspberry jelly actually makes for a light treat that will still fit in after (possibly) any meal and make your taste buds happy

Course Desserts

Cuisine German

Diet Gluten Free, Vegan

Keyword Dessert, Jelly, Low-Fat, No Refined Sugar, oil-free, Raspberry

Servings 4 portions

Equipment

• Blender

Ingredients

For the raspberry jelly:

• 200 g approx. raspberries
• 70 g dates pitted (or less if your raspberries are quite sweet)
• 500 ml water
• 1 teaspoon agar agar

For the cashew vanilla sauce:

• 45 g cashews soak them in filtered water for at least 3 hours, then rinse and drain
• 35 g dates pitted
• 125 ml + 1 tablespoon water
• 1 teaspoon vanilla paste or essence

Instructions

• Blend raspberries, dates and water until smooth. Pour into nut-milk bag or alternatively line a sieve with a clean tea towel. Squeeze as much as possible of the juice into a small pot.
• Add agar agar to the pot, stir well and let soak for approx. 10 minutes. Then gently bring to the boil and let simmer for approx. 5 minutes, stirring constantly.
• Transfer to dessert bowls and let set, best chilled in the fridge. To achieve an angle I used a loaf tin that I had lined with a tea towel and then I carefully put the glasses into it in a slight angle.
• In the meantime prepare the cashew custard by blending all ingredients until smooth. This works best in a small powerful blender. Serve chilled with garnish of your choice.

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.

Well, to me it sounded absolutely delicious. This is how this recipe came to be…

The crunchy, crispy chocolate crust pairs beautifully with the sweet and chocolaty custard. And these chocolate custard tartlets are vegan and gluten-free

For 6 tartlets you’ll need:

For the crust:
1/4 cup (65g) tahini
1/4 cup water

1/2 cup (80g) coconut sugar
1/2 cup (65g) corn flour (maize flour)
1/2 cup (50g) FAIR-TRADE cocoa powder
1/4 cup (35g) rice flour
1 tablespoon psyllium fiber husk
1/2 teaspoon baking powder

For the custard:
2 cups dairy-free mylk
1/4 cup (40g) coconut sugar
1/4 cup FAIR-TRADE cocoa powder
2 tablespoon (20g) tapioca starch
25g cocoa or cacao butter

Preparation:

1. For the crust, whisk the tahini, water and coconut sugar in a medium sized bowl until well dissolved.

2. In a separate bowl, mix the remaining ingredients for the crust. Stir into the bowl with the tahini-sugar-water mixture. Mix well and knead with your hands until you can form it into a ball. Place in fridge for half an hour.

3. After the dough has rested in the fridge, knead it a little more in your hands. Then cut into half. Form three even portions of each half and place in muffin tin. Press it evenly, pulling it up the sides as well.

4. Place in fridge again while preheating the oven to 190°C. Then bake for approx. 10 minutes. and let then cool down on a cooling rack.

5. For the chocolate custard, take half a cup of the dairy-free mylk aside and mix it with the remaining ingredients, except the cocoa butter (if your cocoa is quite clumpy, sift it before mixing).

6. Bring the remaining mylk (1 1/2 cup) in a small pot to the boil, stirring occasionally. Once it is boiling, pour in the chocolate mixture as well as the cocoa butter and stir well. Bring to the boil again and let simmer for a few minutes, stirring constantly.

7. Scoop even portions of the chocolate custard into the chocolate shells and let cool down before serving. I used some grated chocolate and desiccated coconut for garnish.

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

I’ve been playing around with hazelnut dishes for a while now. My most beloved hazelnut dish is Chocolate Hazelnut Parfait

But I haven’t tried a combination with coffee yet. And here we go, carob, you get your chance! And yes, in this creation it can shine in all its glory The mild nutty flavour of the mousse gets a real lift with the nutty, slightly bitter carob sauce!

This mousse is made with a high-speed blender. And really, it has to be a high-speed blender to achieve this creamy consistency. I use an Optimum 9400 and have heard that a Vitamix might not be able to achieve the same texture. Apparently is was too grainy. While it does have a very subtle grainy texture, I don’t mind that at all. If you happen to own a Vitamix blender and make this recipe, please let me know how it turned out.

Ah, and by the way, you only need 8 ingredients!

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

For the hazelnut mousse:
1 cup (150g) hazelnuts (soaked in filtered water for at least 8 hours, then drained)
3/4 cup (100g) dates, soaked in 3/4 cup water
1 1/4 cup water
1 tablespoon whole FAIR-TRADE coffee beans (for a stronger flavour, use more)
1 pinch salt

For the carob tahini sauce:
1 teaspoon carob
1 teaspoon tahini (alternatively almond or other nut butter)
2 teaspoon maple syrup (or other liquid sweetener of your choice)

Preparation:

1. For the hazelnut mousse, blend all ingredients to a fine cream. If it seems a little too thick, add some extra water.

2. Fill into dessert cups.

3. For the carob tahini sauce, place ingredients in a small container and stir until well combined.

4. I like to swirl the sauce into the mouse by gently pulling the spoon through the mousse. Refrigerate 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.

Only to find out later, that it set firmly when stored in the fridge. How delightful! It has the perfect texture of mousse au chocolat, but you won’t find dairy, eggs, nuts, soy or refined sugar in it!

Ok, I used dates for sweetening which are loaded with sugar. So it is quite rich and I recommend to make small portions to indulge in moderation

I have sprinkled some cacao nibs and coconut chips on top and it was a hit!

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Mousse Au Chocolat (vegan, gluten-free, nut-free, soy-free, only 4 ingredients)

This is exciting! I happened to discover this potential yummy treat when storing away some leftover chocolate stuff. Only to find out later, that it set firmly when stored in the fridge. How delightful! It has the perfect texture of mousse au chocolat, but you won’t find dairy, eggs, nuts, soy or refined sugar in it!

Course Desserts / Raw

Cuisine French

Diet Gluten Free, Vegan

Keyword Chocolat, Mousse, nut-free, soy-free

Servings 4 portions

Ingredients

• 400 g coconut cream
• 140 g dates, pitted and diced
• 50 g FAIR-TRADE cocoa or cacao
• 2 pinches of salt

Instructions

• Works best with a high-speed blender. If you don’t have a strong blender, let the dates soak in the coconut-cream.
• Then blend all ingredients to a fine cream. The more foamy the cream gets, the more fluffy the mousse will be. Pour into dessert glasses.
• Store in fridge until set.

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 based on a dessert that my grandma used to dish up after lunch when I was a kid. In Germany it is called ‘Rote Grütze’, but there are a few variations of it – depending on where you come from.

My recipe is based on polenta – an awesome gluten-free alternative to semolina. It is also very simple and quick to do. Vegan, gluten-free and free from added sugar. If you like it sweeter, feel free to add some sweetener of your choice

For 4 portions you’ll need:

1/4 cup (red) fruit syrup or red fruit juice + 2 cup water
3 heaped tablespoon polenta (approx. 45g)

Preparation:

1. Pour all ingredients into a medium sized pot and bring to boil on low heat, stirring constantly.

2. Once it is boiling, simmer for approx. 2 minutes and take of the stove to let soak for a few minutes. Bring to boil again and let simmer for another 2 minutes until it thickens up.

3. Transfer to dessert bowls and let it cool down to room temperature. Chill before serving.

Enjoy with some vanilla custard sauce. Yummy!