I’ve been looking into making another grain-free, or at least flour-less chocolate cake. It turned out to be super easy, and nutty 😉
It’s strawberry season here in New Zealand! Yippieh! 🙂 I’ve been thinking of this cookie recipe for quite some time, but I couldn’t decide on what to use in the dough.
Christmas is over. But that doesn’t mean that one can’t enjoy a Christmassy treat, right?
It’s summer and we are getting closer to Christmas! Sounds probably pretty weird to you, if you live in the Northern hemisphere. But, it also still sounds odd to me too 😉
Yes, my relationship with fruity flavours paired with chocolate is still growing. It is actually doing pretty well and I’m becoming more confident with it.
I’m a big coffee lover. Not like 5 cups a day though. It’s more of a special treat every now and then.
It’s blueberry season here in New Zealand. Oh, how I love those blue little things!
I love berries! And I love raw and no-bake cake recipes. But most no bake cake recipes are based on lots of nuts. While this vegan / gluten-free recipe uses cashews, it is overall still much lighter than its nut-laden counter part. Its also is only sweetened with fruit and without refined sugars.
This recipe is based on some already existing recipes that I have combined to something new. Again. Because this vanilla cream is such an amazingly versatile thing, I just have to share it with you 🙂