Be it savoury, sweet, cooked,baked or raw, I love everything she comes up with

So I had to ask her if she would like to share her creations and she said yes! A big thank you to Lucinda for this delicious recipe for no bake caramel slice. As always, this recipe is vegan, gluten-free and without refined sugar

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No Bake Caramel Slice (Vegan, Gluten-free, No Refined Sugar)

A big thank you to Lucinda for this delicious recipe for no bake caramel slice. As always, this recipe is vegan, gluten-free and without refined sugar.

Course Cake, Slices

Cuisine German

Diet Gluten Free, Vegan

Keyword Caramel, chocolate, dairy-free, flour-free, raw, soy-free, without baking

Servings 1 25 x 25 cm form

Equipment

• 25 x 25 cm form
• high powered blender

Ingredients

For the base:

• 110 g sunflower seeds soak for at least 4 hours
• 110 g dates
• 25 g FAIR-TRADE cacao powder

For the filling:

• 140 g dates (packed) soaked
• 70 g melted coconut oil
• 1 heaped tbsp tahini
• 90 g rice syrup
• 1 teaspoon vanilla

For the chocolate topping:

• 25 g cacao
• 50 g melted coconut oil
• 1 tbsp rice syrup
• 1 tbsp melted cacao butter
• Optional handful of chopped nuts.

Instructions

• Place all ingredients for the base into a food processor pulse until it is crumbles and sticky. Line cake tin with baking paper. Press the dough into tin, place in fridge or freezer.
• Place all of the filling ingredients into food processor or a high powered blender and blend till a smooth cream. Spread evenly over base.
• Mix all chocolate top ingredients till combined pour on top of filling, sprinkle over chopped nuts.
• Place in freezer for a couple of hours to 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.

When I say perfect, I mean it has that super delicious, fudgy texture that only a brownie slice seems to have. At the same time it is perfectly moist, soft and slightly crumbly. And all that without any nuts or added oil/fat. I just couldn’t believe it!

As always, this recipe for tigernut brownie slices is vegan and gluten-free. And this time it is also without refined sugar. Instead it is sweetened with fruit, yum

I have used chocolate drops from Trade Aid New Zealand. While I was lucky enough to trial a 70% version, you can now get them with 55% cocoa mass. 55% cocoa mass means more sugar though. While I usually steer clear from chocolate, I still have the occasional portion. But then it has to be organic, fair-trade and with much more cocoa than sugar

While I used chocolate drops in this recipe, it also works without them. But I found it is much better with the extra chocolate

Tigernut flour (and no, tigernuts are not a nut but a small tuber which makes them very allergy-friendly) can have a bit of a gritty texture. I found that it made a huge difference to soak the flour prior to baking.

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Tigernut Brownie Slice (Vegan, Gluten-free, Grain-free, Nut-free)

My latest idea was to try some kind of cake. Turns out it is the perfect brownie recipe. When I say perfect, I mean it has that super delicious, fudgy texture that only a brownie slice seems to have. At the same time it is perfectly moist, soft and slightly crumbly. And all that without any nuts or added oil/fat.

Course Cake, Slices

Cuisine American

Diet Gluten Free, Vegan

Keyword chocolate, dairy-free, Dates, flour-free, No Refined Sugar, nut-free, tigernut

Servings 1 20cm x 20cm tray

Equipment

• 20cm x 20cm tray
• highspeed blender

Ingredients

• 105 g tigernut flour
• 140 g dates pitted and diced
• 375 ml water
• 60 g FAIR-TRADE cocoa powder
• 1 tablespoon psyllium fiber husk
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1-2 pinches salt optional
• 70 g chocolate drops if desired

Instructions

• Soak tigernut flour, dates and water for at least a few hours prior to blending and baking (I soak them overnight).
• Preheat oven to 200°C (top-/bottom heat). Sift cocoa into a bowl, add psyllium fiber husk, baking powder, baking soda and salt. Mix well.
• Blend tigernut flour, dates and water until smooth. If it gets warm while blending, let cool down a little.
• Add mixture to bowl with dry ingredients, add half the chocolate drops and stir just long enough to combine.
• Line baking tray with baking paper and spread dough evenly. Drop remaining chocolate drops on top.
• Place in oven and bake covered with a sheet of baking paper or aluminum foil (which can be reused several times) for 35 to 45 minutes. Test with a wooden skewer. If it comes out clean, the brownie slice is ready.

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.

Technically it isn’t grain-free, because the flax seed count as one. But you won’t need any other grains. I have to warn you: this cake is ridiculously rich. It is best to serve small portions.

The cake is super easy to make and doesn’t need many ingredients. The baking time is very important, it can take up to 45 minutes. Please make sure to do the needle test until an inserted wooden skewer comes out clean.

As always, this recipe for nutty chocolate cake is vegan, gluten-free and without refined sugar. While I have used hazelnuts, this recipe works with other nuts too

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Nutty Chocolate Cake (Vegan, Gluten-free, No Refined Sugar)

This vegan and gluten-free cake is super easy to make and doesn’t need many ingredients. The baking time is very important, it can take up to 45 minutes. Please make sure to do the needle test until an inserted wooden skewer comes out clean.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, No Refined Sugar, Nutty

Servings 1 Cake

Equipment

• 7inch (18cm) cake spring-form
• Blender

Ingredients

For the cake:

• 280 g hazelnuts
• 50 g FAIR-TRADE cocoa powder
• 55 g coconut sugar
• 1 teaspoon baking powder
• 1 tablespoon ground flax seed
• 190 ml water

For the drizzle:

• 35 g nuts
• 1/4 to 1/3 cup water
• 2-3 tablespoon FAIR-TRADE cocoa powder
• 1-2 tablespoon coconut sugar or more if you like it sweeter

Instructions

• Preheat oven to 210°C (top-/bottom heat). In a blender, pulse the hazelnuts to fine crumbles. Transfer to a bowl.
• Sift in cocoa powder, coconut sugar and baking powder. Add ground flax seed and mix well.
• Then add the water and mix until combined.
• Line spring-form with baking paper, grease the sides. Transfer dough to spring-form and spread evenly.
• Bake covered for 35 to 45 minutes, or until inserted wooden skewer comes out clean. test is recommended!
• Let cool down a little before taking it out of the form. For the drizzle, simply blend all ingredients until smooth. A powerful mini-blender is recommended for this step.

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 must admit that I prefer dates for sweetening though. They add volume, a creamy texture and compared to sugar, they are so unrefined.

So, in this recipe I use maple syrup for sweetening. In order to achieve a creamy texture, I added some psyllium husk to the filling.

There is less volume so you will need more nuts. I have added some sunflower seeds in order to reduce the amount of cashews needed. You will be able to taste the sunflower seeds a little. If that isn’t your thing, I recommend to go with cashews all the way.

As always, this no-bake vanilla raspberry recipe is vegan, gluten-free and without refined sugar (if you want to call maple syrup unrefined that is You can also use coconut nectar or rice syrup).

Also, you can make the cake using two cake tins to achieve the ‘hidden filling’ effect, or use only one cake tin and make two layers on top of each.

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No-Bake Vanilla Raspberry Cake (Vegan, Gluten-free, No Dates)

In this vegan and gluten-free no-bake cake recipe the filling is without dates. Feel free to replace the dates in the crust with other sweeteners too.

Course Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Cashew, flour-free, no redined sugar, pink colour, Raspberry, raw, valentines, Vanilla, without baking, without dates

Servings 1 cake (8 inch)

Equipment

• 7inch spring-form
• 8inch spring-form
• high-speed blender with tamper

Ingredients

For the raspberry filling:

• 200 g raspberries
• 210 g cashews*
• 70 g sunflower seeds*
• 1 tablespoon psyllium fiber husk

For the crust:

• 140 g nuts* (I used macadamia nuts)*

For the vanilla layer:

• 280 g cashews*
• 70 g sunflower seeds*
• 250 ml water
• 60 ml + 1-2 tablespoon maple syrup (depending on how sweet you like it)
• 1-2 teaspoon vanilla essence
• 1 tablespoon psyllium fiber husk
• * soak them in water for at least 4 hours, then rinse and drain

Instructions

• Line the base of the smaller 7inch cake tin with baking paper.
• Blend all ingredients except the psyllium fiber husk for the strawberry filling smooth. Use a highspeed blender with tamper for best results.
• Once the mixture is smooth, add the psyllium fiber husk and blend a little longer. Pour into cake tin, spread evenly and place in freezer until firm (approx. 2 hours).
• Line the base of the larger cake tin with baking paper. Place ingredients for crust into blender and pulse to fine crumbles.
• Transfer to cake tin, spread evenly and press firm. Remove the raspberry filing from freezer, take out of cake tin and place on top of the crust.
• For the vanilla layer, blend all ingredients except the psyllium fiber until smooth. Use a high-speed blender with tamper for best results. Once the mixture is smooth, add the psyllium fiber husk and blend a little longer.
• Spread the vanilla layer over the raspberry filling. Make sure it is spread well. It helps to gently hit the cake tin onto the table a few times to make air bubbles come to the surface. Garnish to your liking.
• Place in freezer until set (approx. 3 to 4 hours). Cut slices when the cake is still quite firm. Then 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.

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.

Cinnamon cookies are my favourite Christmas cookies. They also smell sooooo delicious when baking. The glazing in this recipe is completely nut-free. If you prefer a thicker, creamier glazing and are OK with cashews, I can recommend this one here.

As always, this recipe is vegan, gluten-free and without refined sugar. The glazing tends to get a little soft at room temperature. I recommend storing them in the fridge.

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Cinnamon Star Christmas Cookies (Vegan, Gluten-free, Nut-free)

Cinnamon cookies are my favourite Christmas cookies. They also smell sooooo delicious when baking. The vegan glazing in this recipe is completely nut-free.

Course Christmas cookies, Cinnamon Star

Cuisine German

Diet Gluten Free, Vegan

Keyword Christmas, Cinnamon Star, Cookies, without Nuts, Without Refined Sugar

Servings 30 cookies

Equipment

• cookie cutter

Ingredients

For the cookies:

• 150 g sunflower seeds
• 3 tablespoon psyllium fibre husk
• 3 tablespoon coconut sugar
• 3 teaspoon cinnamon powder
• 1/2 teaspoon baking powder
• 3-4 tablespoon water

For the glazing:

• 25 g cacao butter
• 35 g coconut flour
• 1/2 teaspoon ground coconut sugar

Instructions

• Grind the sunflower seeds to a fine flour and transfer to a bowl.
• Preheat the oven to 190°C (top-/bottom heat). Add the remaining dry ingredients to the bowl and mix well.
• Pour in just enough water to make a knead-able dough.
• Roll out the dough between two sheets of baking paper. Then use cookie cutter to shape cookies and place them on baking tray. Repeat until all dough is used.
• Place in oven and bake for approx. 12 minutes or until the cookies just start to turn golden-brown. Let cool down completely before adding the icing.
• For the icing, melt the ingredients in a cup that sits in warm water. Let cool down a little before applying.
• Store in air-tight container and keep chilled.

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.

Last year I made this hazelnut chocolate orange cake. But this time I wanted to make a raw orange chocolate cake version.

As always, this cake recipe is vegan, gluten-free and without refined sugar. And if you are based in New Zealand, I can tell you that the flavour is very close to Jaffas

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No-Bake Orange Chocolate Slices (Vegan, Gluten-free, No Refined Sugar)

As always, this orange chocolate cake recipe is vegan, gluten-free and without refined sugar. And if you are based in New Zealand, I can tell you that the flavour is very close to Jaffas.

Course Baked Sweet, Cake

Cuisine New Zealand

Diet Gluten Free, Vegan

Keyword Almond, cake, chocolate, fruit-sweetened, No Refined Sugar, Orange, Slices, without baking

Servings 1 cake (17 x 28 cm)

Equipment

• 17 x 28 cm cake tin
• highspeed blender

Ingredients

For the crust:

• 300 g almonds or other nuts (soak them in filtered water for at least 8 hours, then rinse and drain)
• 140 g dates pitted and diced
• 25 g FAIR-TRADE cocoa or cacao powder
• 60 ml water

For the orange layer:

• 280 g cashews soak them in filtered water for at least 4 hours, the rinse and drain
• 140 g dates pitted
• 3 to 4 zest of spray-free unwaxed oranges (more if you like a stronger flavour)
• 310 ml orange juice (310 ml = approx. 3-4 oranges)
• 125 ml water

For the chocolate layer:

• 140 g dates pitted
• 250 ml water
• 50 g FAIR-TRADE cocoa or cacao powder
• 30 g cacao butter or coconut oil, melted

Instructions

• Line the cake tin with baking paper. Pulse the nuts to fine crumbles and transfer to a medium sized bowl (it might pay to do that in two patches).
• Pulse dates to fine crumbles and transfer to the bowl. Sift in cocoa or cacao powder and stir well.
• Add water and mix well until it forms a sticky dough.
• Scoop dough into cake tin and spread evenly.
• For the orange layer, blend all ingredients until smooth. If you wish to garnish the cake as seen in the photos, take 2-3 teaspoon of the orange filling away. Pour the rest of filling into cake tin and spread evenly. Place in freezer for a while until it sets a bit.
• For the chocolate layer, blend all ingredients until smooth. Spread gently on top of the orange layer.
• Mix the set aside orange filling with just enough warm water until it becomes watery enough to drizzle it over the cake. My decoration is quite rough, but I think you get the idea
• Drizzle lines of orange filling over the chocolate layer. Then use the narrow side of a teaspoon to pull it across the cake.
• Place in freezer until set (3 to 4 hours). For best results let defrost in fridge until soft enough to cut 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.

I created this no-bake kiwifruit vanilla slice recipe quite a while ago. With fresh kiwifruits now popping up on the shelves again, I had to make it again…and share the vegan and gluten-free recipe with you

While this recipe calls for green kiwifruit which can be quite tangy, the overall flavour is more on the mild & sweet side of things

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No-Bake Kiwifruit Vanilla Slices / Cake (Vegan, Gluten-free, No Refined Sugar)

I created this no-bake kiwifruit vanilla slice recipe quite a while ago. With fresh kiwifruits now popping up on the shelves again, I had to make it again…and share the vegan and gluten-free recipe with you

Course Cake

Cuisine New Zealand

Diet Gluten Free, Low Lactose, Vegan

Keyword cake, Kiwifruit, no bake, No Refined Sugar, raw, Slices, Vanilla

Servings 1 Cake (17 x 28 cm)

Equipment

• high-speed blender
• 17 x 28 cm form cake tin

Ingredients

For the crust:

• 200 g macadamias (or almonds, preferably soaked in filtered water for at least 8 hours, then drained)
• 140 g dates pitted and diced
• 1-2 tablespoon water if using dry nuts

For the vanilla layer:

• 280 g cashews soak them for approx. 6 hours, rinse and drain
• 140 g dates pitted
• 1 cup water
• 1 tablespoon coconut oil melted (optional)
• 1 teaspoon vanilla essence or vanilla paste

For the kiwifruit layer:

• 300 g kiwi-fruit peeled
• 45 g fresh spinach
• 35 g dates pitted and diced
• Chopped pistachios and shredded coconut for garnish optional

Instructions

• For the crust, pulse the nuts to fine crumbles, using a high-speed blender. Transfer to a medium sized bowl.
• Pulse the dates to fine crumbles and add to the bowl. If using dry nuts, add one or two tablespoon water until the dough is relatively sticky.
• Line cake tin with baking paper. Scoop dough into cake tin and spread it evenly. Place in fridge or freezer while preparing the vanilla layer.
• For the vanilla layer, blend all ingredients until smooth. Pour into cake tin and spread evenly.
• Then, without cleaning the blender, blend kiwifruit and dates until smooth, then add add spinach and shortly blend until smooth.
• Scoop kiwifruit mixture in dollops onto the vanilla layer. Then use a teaspoon to swirl it all through. Add garnish of your choice.
• Place in freezer until set. Cut when still firm and let then defrost further 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.

 

 

Almost everyone loves chocolate, so I opted for a dark chocolate cookie recipe that is gluten-free, nut-free as well as grain-free.

The ‘magic’ ingredient to make this dream come true: sweet potato! It really works and creates a deliciously soft and chewy cookie, with a crispy exterior. You can possibly add chopped nuts or chocolate drops too.

*Please note: I cook the kūmara (sweet potato) unpeeled in water, then let it cool down before peeling.

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Flour-Less 6 Ingredient Dark Chocolate Cookies (Vegan, Gluten-free, Grain-free, No Added Oil)

Almost everyone loves chocolate, so I opted for a dark chocolate cookie recipe that is gluten-free, nut-free as well as grain-free.

Course Baked Sweet, Cookies

Cuisine American

Diet Gluten Free, Vegan

Keyword Biscuits, Cookies, dairy-free, Dark Chocolate, Flour-Less, Grain-free, Kumara, No added Oil, nut-free, soy-free, Sweet Potato, without egg

Servings 15 cookies

Ingredients

• 260 g cooked kūmara (sweet potato) I used orange variety*
• 50 g FAIR-TRADE cocoa powder
• 90 g coconut sugar
• 1 tablespoon psyllium fibre husk or ground flax seed
• 1 tablespoon baking powder
• 1 teaspoon tahini

Instructions

• Preheat the oven to 175°C. Mix the dry ingredients in a medium sized bowl.
• In a separate bowl mash kūmara with tahini.
• Add mashed kūmara to the bowl with dry ingredients and mix well. It should form a knead-able dough.
• Roll little balls out of the dough and place on a sheet of baking paper. Allow at least 2cm space between each ball. Cover with a sheet of baking paper and using a glass, press the cookies flat until they are about 5mm thick.
• Remove upper baking paper sheet and place in oven for approx. 15-20 minutes. If they turn brown too quickly, cover with a loosely placed sheet of aluminum foil.
• Let cool down a little, store in air-tight container in cool and dry space. Use within a week 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.

But this year things seem to be a little weird. For example, one can still buy fresh, locally grown strawberries! I don’t know what the growers secret is, but it surely is impressive!

Limes… Strawberries… Doesn’t it ask for a no-bake lime strawberry cake? Well, I think so. Again, the cake is completely vegan, gluten-free and without refined sugars.

…and by the way, it might seem like you need a whole lot of ingredients for this recipe, but it is only 8 ingredients to make this divine treat

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No-Bake Lime Strawberry Cake (Vegan, Gluten-free, No Refined Sugar)

Limes… Strawberries… Doesn’t it ask for a no-bake lime strawberry cake? Well, I think so!

Course Cake

Cuisine New Zealand

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, Cashew, dairy-free, Dates, egg-free, flour-free, fruit-sweetened, raw, Strawberry, without baking

Servings 1 cake (18 cm)

Equipment

• 18cm (7inch) cake spring-from
• Blender

Ingredients

For the crust:

• 200 g macadamias (or almonds) preferably soaked in filtered water for at least 8 hours, then drained
• 105 g dates pitted and diced
• 1-2 tablespoon water if using dry nuts

For the lime layer:

• 280 g cashews soak them in filtered water for at least 4 hours, the rinse and drain
• 70 g dates pitted
• 125 g water
• 85 g lime juice (approx. 2-3 small limes)
• 3 piece zest of small limes
• 1 handful of baby spinach leaves optional, used for color purposes
• 1-2 tablespoon coconut oil optional

For the strawberry layer:

• 400 g strawberries
• 140 g cashews soak them in filtered water for at least 4 hours, the rinse and drain
• 70 g dates pitted
• 1 tablespoon coconut oil optional

Instructions

• For the crust, blitz the macadamias in a blender to fine crumbles and transfer to a medium sized bowl. Then blitz the dates to fine crumbles and add to the bowl.
• Mix well. It should form a relatively sticky dough. If too dry, add a little extra water. Line spring form with baking paper, scoop dough into spring form and spread evenly.
• For the lime layer, blend all ingredients until smooth. You might need to scrape the mixture down the sides or use tamper. Only add a little extra water if the mixture won’t blend at all.
• Pour the lime layer into the spring form and spread evenly. Place in freezer while preparing the strawberry layer.
• For the strawberry layer, blend all ingredients until smooth. You might need to scrape the mixture down the sides or use tamper. Only add a little extra water if the mixture won’t blend.
• Carefully pour the strawberry layer over the lime layer and spread evenly. I used dehydrated raspberries and chopped pistachios for garnish.
• Place in freezer until set. Let defrost a little before cutting slices. For best results, let then defrost completely in fridge – the texture will be divine!

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.