Usually I like to throw some mashed banana into my pancakes. These pancakes however are without bananas. This was a request by one of my lovely readers. Since I know what it’s like when you have to avoid certain foods, I was more than happy to try a banana-free version.

For sweetening I have used dried apricots. This will also work well with other dried fruits, like dates or even figs. Please be aware that these pancakes are not overly sweet. I served them with a creamy vanilla sauce and it was perfect!

And while I have used raspberries, you can also use strawberries, blueberries or blackberries. As always, this recipe is vegan, gluten-free and once again oil-free

Print

Apricot Raspberry Pancakes (Vegan, Gluten-free, Fruit-Sweetened, Oil-free)

As always, this pancakes recipe is vegan, gluten-free and once again oil-free For sweetening I have used dried apricots. This will also work well with other dried fruits, like dates or even figs. Please be aware that these pancakes are not overly sweet. I served them with a creamy vanilla sauce and it was perfect!

Course Pancakes

Cuisine German

Diet Gluten Free, Vegan

Keyword Apricot, fruit-sweetened, oil-free, Pancakes, Raspberry

Servings 6 pancakes

Equipment

• powerful blender

Ingredients

• 150 g dried apricots
• 400 ml water or more if needed
• 1/2 teaspoon vanilla
• 120 g white rice flour
• 50 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 1 teaspoon baking powder
• 1 cup raspberries

Instructions

• Blend apricots, vanilla and water in a powerful blender until smooth and creamy.
• Mix the remaining ingredients (but the raspberries) in a bowl. Preheat a good non-stick frying pan.
• Then pour the apricot mixture into the bowl with the dry ingredients and stir to combine. The dough should be fairly creamy. Gently fold in the raspberries.
• Place even scoops into the frying pan and cook on medium/low heat for approx. 10 to 15 minutes. Then flip and cook until the other side turns golden brown.

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 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).

Print

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 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.

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

Print

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.

There raspberries, plums and quite a bit of nut pulp that has been leftover from making my own almond milk (something that I really recommend). This nut pulp is an incredible ingredients for cakes. It adds this amazing soft texture to baked stuff. Like the apple cinnamon cake or these chocolate muffins. And yes, there were also raspberries!

Besides using up some raspberries, I also wanted to create another no bake recipe that doesn’t use cashews. After I made this delicious Almond Raspberry Ice Cream the other, I was convinced that it would work in a no bake cake recipe as well. And it does, yay!

What amazes me the most, is that this recipe uses only 6 ingredients! Plus the garnish of course. And as always, it is also vegan, gluten-free and without refined sugar.

The raspberries make for quite a tart treat. If you like it a little sweeter, I recommend to add some more sweetness to raspberry layer.

Please note: in order to get a creamy consistency, you have to use a powerful high-speed blender and also use the tamper. Otherwise you have to add a little more water which won’t have the same results. Then it will be more like an ice cream cake.

Print

No Bake Almond Raspberry Slices (Vegan, Gluten-free, No Refined Sugar)

Besides using up some raspberries, I also wanted to create another no bake recipe that doesn’t use cashews. After I made a delicious Almond Raspberry Ice Cream, I was convinced that it would work in a no bake cake recipe as well. And it does, yay! And as always, it is also vegan, gluten-free and without refined sugar.

Course Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, cake, no bake, No Refined Sugar, Raspberry, Slices

Servings 1 Cake (30 x 20 cm)

Equipment

• high-speed blender

Ingredients

For the crust:

• 140 g almonds soak in water for 8 hours, then rinse and drain
• 140 g dates pitted and finely diced

For the vanilla cream:

• 70 g dates pitted and finely diced
• 140 g almonds soak in water for 8 hours, then rinse and drain
• 250 ml water
• 2 1/2 tablespoon cacao butter melted
• 1/2 teaspoon ground vanilla

For the raspberry cream:

• 250 g raspberries
• 45 g dates pitted and finely diced (more if you like it less tart)
• 70 g almonds soak in water for 8 hours, then rinse and drain
• 1 1/2 tablespoon cacao butter melted
• 60 ml water

Instructions

• Line cake tin with baking paper. For the crust, place almonds and dates in high-speed blender and pulse until crumbly.
• Transfer crumbles into cake tin and spread evenly. Press firm.
• For the vanilla cream, blend all ingredients in a strong high-speed blender until smooth. You may need to use the tamper to keep the mixture turning in the jug.
• Spread the vanilla cream evenly over the crust.
• Without cleaning the blender jug, add the remaining ingredients for the raspberry cream and blend until smooth. Using the temper is recommended, to keep the mixture moving inside the jug so that you achieve a creamy texture.
• If you like to create a swirly effect, first place a few dollops of raspberry cream all over the vanilla cream. Then swirl them around with a teaspoon.
• Spread the remaining raspberry cream on top. Garnish if you like. 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.

Also, this recipe has a little twist. Because there aren’t only raspberries in it to create that dreamy pink colour. I have also snuck in some beetroot. You can use raw or cooked beetroot, the effect will be pretty much the same And as always, this recipe for almond raspberry ice cream is vegan, gluten-free and without refined sugar.

There are two options to make this vegan ice-cream: by using a high-speed blender and an ice cream maker or by using only the high-speed blender. You can find instructions for both options below.


Makes approx. 1 liter:

1 cup (140g) almonds, soak for at least 8 hours in water, then rinse and drain
1/4 cup + 2 tablespoon (70g) coconut sugar
50g beetroot (cooked or raw, add more if you like it more pink)
1 teaspoon guar gum
200g raspberries
2 1/2 cups (600ml) water
a handful of raspberries for garnish (I also used chopped pistachios)

Instructions for ice cream maker:

1. Blend all ingredients in a powerful blender until smooth.
2. Pour into ice cream maker and churn until it is finished. Transfer mixture into a freezer safe container. Sprinkle with raspberries and stir them into the ice cream a little. You may want to store it in the freezer for a little while to make it firm up some more.
3. If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour before serving.

Instructions with high-speed blender:

1. Blend all ingredients in a high-speed blender until smooth.

2. Pour mixture into large ice cube forms or approx. finger thick into freezer safe containers. Place in freezer.

3. Once frozen, chop up the slabs into rough chunks and place in high-speed blender. Blend on high-speed, using the temper to press the chunks into the blades (similar as you would make nice cream out of frozen bananas).

4. Transfer the ice cream to freezer safe container. Sprinkle with raspberries and stir them into the ice cream a little. You may want to store it in the freezer for a little while to make it firm up some more.

If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour 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.

This recipe for raspberry ice-cream is as always vegan, gluten-free and without refined sugar. And this time it is also free from cashews or coconut! The secret ingredient is blanched almonds.

I recommend to use an ice-cream maker for this recipe, but you could also make it in a high-speed blender or simply freeze it and stir every now and then. For instructions on how to make it in a high-speed blender please look here.

Makes approx. 1.5 liter:

3/4 cup (105g) blanched almonds, soak for at least 8 hours in water then rinse and drain
1 1/4 cup (180g) dates, pitted and diced
4 cups (1000ml) water
200g raspberries

a handful of raspberries for garnish

Preparation:

1. Place all ingredients but the raspberries in a high-speed blender and blend until smooth.

2. If you wish to add a few almond cream swirls into the ice-cream, take aside about 1/2 cup of the almond cream.

3. Add raspberries and blend until smooth.

4. Transfer to ice-cream maker and let churn until it is firm enough.

5. Place one layer of raspberry ice-cream into a glass container. Then drizzle with almond cream and extra raspberries. Continue until ice-cream, almond cream and raspberries are finished.

6. Place in freezer to firm up a little more. If you let it in the freezer for longer, allow it to defrost for half an hour or so 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 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.

Print

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.

This no-bake raspberry chocolate torte has quite an unusual flavour combination. The slightly tart raspberries combined with dark chocolate flavour certainly kick your tastebuds. You also get a good portion of antioxidants with each slice

If you think, you are not a big fan of combining raspberry with chocolate, then you might want to start with a more subtle version, like in this recipe for no-bake raspberry vanilla chocolate cake.

As always, this recipe is vegan, gluten-free and without refined sugar. It is relatively easy to make and doesn’t require many ingredients. You will need a high-speed blender with a tamper.

Print

No-Bake Raspberry Chocolate Torte (Vegan, Gluten-free, No Refined Sugar)

This vegan and gluten-free no-bake raspberry chocolate torte has quite an unusual flavour combination. The slightly tart raspberries combined with dark chocolate flavour certainly kick your tastebuds. You also get a good portion of antioxidants with each slice.

Course Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword cake, chocolate, dairy-free, fruit-sweetened, No Refined Sugar, pink colour, Raspberry, raw, without baking, without egg

Servings 1 cake (18 cm)

Equipment

• strong blender
• spring-form 18 cm

Ingredients

For the crust:

• 150 g hazelnuts (soak them in filtered water for at least 8 hours, the rinse and drain)
• 200 g dates pitted and diced
• 25 g desiccated coconut
• 60 g FAIR-TRADE cacao or cocoa powder
• 60 ml water start with less and use more if needed

For the raspberry layer:

• 220 g raspberries
• 210 g cashews (soak them in filtered water for at least 4 hours, the rinse and drain)
• 105 g dates pitted and diced
• 25 g cacao butter melted

Instructions

• Pulse the hazelnuts to fine crumbles and transfer to a bowl. Pulse the dates to small pieces and add to the bowl.
• Sift in the cacao or cocoa powder and mix well. Add just enough water to make a moist dough that is easy to knead.
• Line the springform with baking paper and scoop half of the dough into the form. Spread it evenly and press it firm.
• Prepare the raspberry cream by first blending the raspberries with the dates. Then add the remaining ingredients and blend until smooth. It might pay to use a tamper to get the mixture moving.
• Spread approx. half of the amount of the raspberry cream into the springform . Then place springform in freezer until the filling is relatively firm (approx. 1 to 2 hours).
• Scoop the remaining dough into the springform and press it firm. Then spread the remaining raspberry cream into the form. Garnish if desired (I used dehydrated raspberry and desiccated coconut).
• Place in freezer until firm (approx. 4 to 6 hours). Then let thaw a little before cutting slice. 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.

These raspberry chocolate ice pops can also be made without cashews, by using plant-based milk instead of water and cashews.

Please note: The listed chocolate ingredients make enough chocolate to drizzle one side of each ice pop.

For approx. 10 ice-pops you’ll need:

2 cups (approx. 200g) raspberries
1 cup (140g) dates, pitted
1/2 cup (70g) soaked cashews (for a nut-free version omit the cashews and use plant-based milk instead of water)
1 1/2 cup (375ml) water

For the chocolate:
40g cacao butter, melted
1 tablespoon and 1 teaspoon finely ground coconut sugar
2 tablespoon FAIR-TRADE cacao or cocoa powder
cacao nibs if desired

Preparation:

1. Blend all ingredients for the ice pops in a high speed blender until smooth. Let the dates soak in the water for a while before blending.

2. Pour into ice pop molds, place lid on top, insert popsicle sticks and place in freezer until set.

3. Once ice pops are frozen, take them out of the molds and place in freezer.

4. Prepare the chocolate drizzle by mixing all ingredients in a cup that has been placed in a bowl with hot water. Stir well until dissolved.

5. Take ice pops out of freezer and drizzle with chocolate (using a teaspoon), sprinkle with cacao nibs if desired. Please note: the sauce will be enough to cover one side of each popsicle. If you wish to cover both sides better double the amount.

6. Place in container in freezer or serve immediately.

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.