Makes approx. 10 bars

For the bars:
200g walnuts, soak them in water for a few hours, rinse and drain
140g hemp hearts
140g dates, pitted and diced
2 tablespoons flax seeds, freshly ground
3 tablespoons FAIR-TRADE cocoa powder
For the chocolate coating:
100 to 200g chocolate drops or roughly chopped chocolate

Instructions:

1. After soaking the walnuts, rinse and drain them. Transfer to a high-speed blender, add hemp seeds and dates and pulse until it is quite crumbly.
2. Scoop the mixture into a bowl, add ground flax seeds and cocoa powder. Stir to combine.
3. Line a 20 x 20cm baking tray with baking paper and spread the mixture evenly. Place in freezer until it is quite firm (approx. 3 hours).
4. For the chocolate coating, melt the chocolate in a bowl, using the double boiler method. Cut the cake slab into bar sized portions. Using a fork, pick up one bar at a time and dip it into the melted chocolate. Garnish to your liking (I use hemp seeds and lavender flowers).
Store chilled in an air-tight container. 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, as it turns out, walnuts also make the perfect ingredient for an easy vegan, no bake walnut chocolate slice. Not long ago, I made a raw hazelnut orange chocolate cake that used only hazelnuts to replace any flour.

This time it’s the walnut that gets all the spotlight in this easy recipe. Have I mentioned that it’s easy? If you like a fancier version, I can recommend this walnut chocolate slice (the base calls for hazelnuts, but you can use walnuts too).

Note: The yield was 9 slices for me. I used a slightly larger cake pan (20 x 30cm), but because the dough is so easy to shape, I only used about 2/3 of the space (20 x 20cm). Of course you can make them in a larger pan, but that will result in thinner slices. I thought that the thickness was just right.

And oh, have I mentioned the gooyness yet? Those delicious walnuts somehow created an extra gooey texture that I haven’t achieved with other nuts yet. If you are a fan of gooey, vegan chocolate treats, this recipe might just the thing for you!

Calling for only 6 ingredients, this recipe for easy walnut chocolate slice is as always vegan, gluten-free and without refined sugar.

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Easy Walnut Chocolate Slice (Vegan, Gluten-free, No Refined Sugar)

Winter time is chocolate time. Well, at least in my world. And lately I just can’t seem to get enough of walnuts. Especially when combined with chocolate – its such a delectable flavour. Those delicious walnuts somehow created an extra gooey texture that I haven’t achieved with other nuts yet.

Course Baked Sweet, Cake, Slices

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, No Refined Sugar, Slice, soy-free, Walnut

Servings 9 Slices

Equipment

• cake pan 12 x 12 cm

Ingredients

For the dough:

• 220 g walnuts soak in water for 8 hours, then rinse and drain
• 140 g dates pitted and finely diced
• 25 g FAIR-TRADE cocoa powder (if you live in NZ, I highly recommend the one from Trade Aid)
• a tiny bit of water if needed

For the chocolate glaze:

• 2 tablespoon tahini
• 2 tablespoon FAIR-TRADE cocoa powder
• 2 tablespoon rice syrup or other liquid sweetener
• 2 tablespoon water
• 1 tablespoon cacao butter melted
• Some chopped walnuts for garnish optional

Instructions

• Place dates and walnuts in a high-speed blender and pulse until fairly crumbly (I tend to switch the blender on and off and shake the jug a bit in between).
• Transfer walnut and date crumbles to a bowl, sprinkle with cocoa powder and stir to combine. Should it be too dry, add just a tiny bit of water (say 1 teaspoon) and see how you go. Be careful not to add too much water. The dough should be fairly thick and sticky.
• Line cake pan with baking paper. Scoop the dough into the cake pan and spread it evenly (please see my note above).
• Place in freezer while preparing the chocolate glaze.
• For the chocolate glaze, mix all ingredients in a cup. I recommend to place the cup in a bowl of warm water to help to combine the ingredients.
• Spread the glaze evenly on top of the dough. Sprinkle with garnish of your choice.
• Place in freezer until the glaze has set (approx. 1 to 2 hours) then chill 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.

As always, this recipe for walnut chocolate ice pops is vegan, gluten-free and without refined sugar



Makes 10 ice pops:

For the ice pops:
1 cup (110g) walnuts (soak in water for approx. 8 hours, then rinse and drain)
1 cup (140g) dates, pitted and chopped
2 1/4 cups (560ml) water
1/2 teaspoon guar gum (it also works without it, but makes it more creamy)
a pinch of salt

For the chocolate drizzle:
1 tablespoon tahini (or any nut or seed butter)
1 tablespoon FAIR-TRADE cocoa powder
1 tablespoon rice syrup (or other liquid sweetener)
1 tablespoon water (maybe a little more, add only very small amounts until the consistency is creamy and drizzable)
1 teaspoon cacao butter, melted (alternatively coconut oil)
some chopped walnuts for garnish

Instructions:

1. For the ice pops, blend all ingredients in a blender until smooth.

2. Pour into molds, add lid and sticks. Place in freezer until solid.

3. For the chocolate drizzle, combine all ingredients in a little mug.

4. Take ice pops out of molds, drizzle with chocolate and chopped walnuts. Place in freezer until 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.

The other day I found myself dreaming of my vegan cashew “cream cheese”. Then I glanced at my walnuts, soaking in a jar on the window sill; and another batch of fresh beetroot on the kitchen counter. And there it was! I have to warn you though, walnuts have a strong, unique flavour that might not be to everyone’s taste. You can substitute them with more cashews, or sunflower seeds, or blanched almonds, or….

Also, due to natural oxidation, the top layer of the cream cheese will turn slightly grey. This is normal and doesn’t affect the taste or quality.

Makes approx. 250g of cream cheese:

3/4 cup (100g) cashews (soak for 8 hours, then rinse and drain)
3/4 cup (80g) walnuts (soak for 8 hours, then rinse and drain)
1/3 teaspoon salt
20g raw beetroot (or more if you like)
probiotic powder from two capsules
1/4 cup + 1-2 tablespoon water

Instructions:

1. Mix all ingredients in a powerful blender until smooth.

2. Scoop into a sterile jar, place lid on only loose so that the probiotic little helpers can breathe.

3. Place the jar in a warm place for at least 10 hours. Depending on how warm it is and how active the probiotic bugs are, the vegan “cheese” will take between 10 and 20 hours. Once the ‘cheese’ has risen and you can see small bubbles, it is ready.

4. Place in fridge and consume within a week.

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 walnut chocolate ice cream can be made with an ice-cream maker or with a high-speed blender. You can find both options below. As always, it is vegan, gluten-free and without refined sugar.



Makes approx. 1 liter:

1 1 /2 cups walnuts (170g) (soak in water for at least 8 hours, then rinse and drain)
1 cup (140g) dates, pitted and diced
2 1/2 cups (620ml) water
4 tablespoons FAIR-TRADE cocoa powder
1 tablespoon tapioca starch
1/2 teaspoon guar gum
1 pinch salt

some chopped walnuts for garnish (optional)

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. 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 powerful 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). 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.

Blueberries & walnuts – because banana loaf can be extra special

And it happened again: a whole bunch of ripe bananas! Finally, I had a good excuse to bake. I was torn between making a banana loaf or banana muffins, but this time I wanted to add something a little special.

Blueberries and walnuts it is! They create an amazing flavor combination and make this banana loaf wonderfully juicy and satisfying

I activated the walnuts by soaking them in water for about 12 hours. This makes them easier to digest and helps prevent the dough from drying out.

As always, this banana blueberry walnut loaf recipe is vegan, gluten-free, and made without refined sugar – and it’s also oil-free.

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Blueberry Walnut Banana Loaf (Vegan & Gluten-Free)

When you’ve got a bunch of ripe bananas waiting on the counter, this is the best kind of “problem” to have. This banana loaf is vegan and gluten-free, naturally sweetened (no refined sugar) and even oil-free - yet still wonderfully moist. Blueberries add juicy little bursts and the walnuts bring a lovely crunch, making this loaf perfect for breakfast, a snack, or an easy bake to share.

Course Breakfast, Desserts

Cuisine American

Diet Gluten Free, Vegan

Keyword baked sweet, Banana Loaf, Blueberry, fruit-sweetened, No Refined Sugar, oil-free, soy-free, Walnut

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Soaking time 8 hours hours

Total Time 9 hours hours

Servings 1 23 cm loaf tin

Author The Vegan Monster

Equipment

• 23 cm loaf tin (Kastenform)
• Mixing bowl (large)
• small bowl (for mashing bananas)
• potato masher or fork
• measuring cups/spoons (or scale)
• chopping board + knife (for walnuts)
• spatula / spoon
• baking paper

Ingredients

• 110 g walnuts, soak them for approx. 8 hours
• 140 g sorghum flour (alternatively teff flour)
• 140 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 5-6 ripe bananas
• 110 ml water
• 1-2 handful blueberries

Instructions

• Preheat oven to 195°C (top-/bottom heat). Place all dry ingredients into a bowl and mix well.
• Rinse and drain the activated walnuts. Then place them on a chopping board and chop roughly.
• Mash the bananas in a separate bowl, stir in the water and transfer the mixture to the bowl with the dry ingredients. Add approx. two thirds of the chopped walnuts and stir to combine.
• Line loaf tin with baking paper. Scoop the dough into it and spread it evenly.
• Sprinkle blueberries and remaining chopped walnuts on top, gently press them into the dough a bit.
• Bake covered (using either a piece of aluminum foil that you can reuse several times, a sheet of baking paper or an oven-proof lid) for approx. 45 minutes. Test with wooden skewer. If it comes out dry, the loaf is done.

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.

According to Mr Vegan Monster this is the best cake that I have made so far. Big words, I know. But he tried quite a few over the years, so there must be something to it

This recipe for no-bake walnut chocolate slices is as always vegan, gluten-free, without refined sugar and this time also free from cashews. And trust me, you won’t miss them. The walnuts create an amazing creamy, cozy filling!

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No-Bake Walnut Chocolate Slices (Vegan, Gluten-free, Fruit-sweetened, No Cashews)

This recipe for no-bake walnut chocolate slices is as always vegan, gluten-free, without refined sugar and this time also free from cashews. And trust me, you won’t miss them. The walnuts create an amazing creamy, cozy filling!

Course Baked Sweet, Cake, Slices

Cuisine American

Diet Gluten Free, Vegan

Keyword chocolate, fruit-sweetened, no bake, No Cashews, Slices, Walnut

Servings 1 20 x 20cm cake tin

Ingredients

For the crust:

• 140 g hazelnuts (or other nuts), soak in water for at least 8 hours, then rinse and drain
• 105 g dates pitted and diced
• 25 g FAIR-TRADE cocoa or cacao powder
• 2-3 tablespoon water

For the walnut filling:

• 220 g walnuts soak in water for at least 8 hours, then rinse and drain
• 140 g dates pitted and diced
• 250 ml water
• 1/2 teaspoon cinnamon powder optional

For the chocolate layer:

• 70 g dates pitted and diced
• 190 g water
• 50 g FAIR-TRADE cocoa or cacao powder
• 30 g cacao butter melted

Instructions

• For the crust, place nuts and dates into high-speed blender and pulse until crumbly.
• Transfer to a bowl, sift in cacao and add just enough water to form a knead-able dough.
• Line cake tin with baking paper. Scoop dough into tin, spread evenly and press firm.
• For the the walnut filling, blend all ingredients in high-speed blender until smooth. A tamper will be needed to keep the mixture moving while blending.
• Spread walnut filling in cake tin and place in freezer while preparing the chocolate layer.
• For the chocolate layer, blend all ingredients until smooth. Spread on walnut layer and garnish to your liking (I use chopped walnuts).
• Place in freezer until firm (approx. 3 to 4 hours). Cut slices while still semi-frozen then chill 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.

Of course, I had to visit various ice cream bars to try some vegan ice creams. One of my favourites was the organic ice cream bar Cortina in Kassel. They had six flavours, I went for chocolate and walnut.

It was quite sweet but utterly delicious! I kept thinking about the walnut flavour. And when I came across my little stash of wild harvested New Zealand walnuts, I decided to try and make my own walnut ice cream. This one being free from refined sugar though.

Turns out for this walnut ice cream you only need three ingredients! And as always, it is vegan, gluten-free and without refined sugar

While you can make this recipe with an ice-cream maker, you can also make it with a high-speed blender. Please see instructions for both below.

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3 Ingredient Walnut Ice Cream (Vegan, Gluten-free, No Refined Sugar)

When I came across my little stash of wild harvested New Zealand walnuts, I decided to try and make my own walnut ice cream. This one being free from refined sugar though.

Course Ice Cream

Cuisine American

Diet Gluten Free, Vegan

Keyword Ice Cream, No Refined Sugar, Walnut

Servings 1.5 Liter

Equipment

• high-speed blender
• ice cream maker

Ingredients

• 220 g walnuts
• 140 g dates pitted and diced
• 750 ml water

Instructions

Preparation with ice cream maker:

• First roast the walnuts in a frying pan on low heat, stirring occasionally until they turn slightly golden brown and smell deliciously Let cool down. You can also soak the walnuts for approx. 8 hours prior to roasting, but it’s not essential.
• In the meantime, let the dates  soak in the water.
• Transfer water, dates and walnuts to high speed blender and blend until smooth.
• Transfer to ice cream maker and churn until firm enough. Serve immediately or transfer to a freezer safe container. If you freeze it for longer, let it defrost for about 30 minutes before serving.

Preparation with high-speed blender:

• First roast the walnuts in a frying pan on low heat, stirring occasionally until they turn slightly golden brown and smell deliciously Let cool down. You can also soak the walnuts for approx. 8 hours prior to roasting, but it's not essential.
• In the meantime, let the dates  soak in the water.
• Transfer water, dates and walnuts to high speed blender and blend until smooth.
• Pour mixture into freezer safe container until approx. finger thick high. Place in freezer until solid.
• Remove ice cream slabs from freezer containers and cut into chunks.
• Place chunks into high-speed blender. Blend on medium to high speed and use the tamper to press the ice cream chunks into the blades. Blend, until it is (ice) creamy.
• Serve immediately or transfer to a freezer safe container. If you freeze it for longer, let it defrost for about 30 minutes 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.

Because they are such an incredibly easy and quick solution to whip up some delicious, filling, healthier, vegan and gluten-free snack.

And please view this recipe just a base for so many variations.

There are so many options. I’ll list a few inspirations below:

• Replace cocoa / cacao powder with a teaspoon of cinnamon (while using less water).
• Use other dried fruit instead of dates (apricots, apples, plums, you name it)
• Roll them in chopped pistachios for a cute green tinge, or use freeze dried fruit powder.
• For a nut-free option use sunflower seeds or pumpkin seeds, but make sure to still soak them overnight.

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Super Easy Energy Balls (Vegan, Gluten-free, Refined Sugar Free)

There are so many recipes for (vegan and gluten-free) Energy balls out there. But I still have to share my favourite recipe with you! Because they are such an incredibly easy and quick solution to whip up some delicious, filling, healthier, vegan and gluten-free snack.

Course Energy Balls

Cuisine American

Diet Gluten Free, Vegan

Keyword Bliss Balls, Energy Balls, Refined Sugar Free

Servings 16 balls

Ingredients

• 150 g nuts soak them in filtered water for at least 8 hours, then rinse and drain
• 140 g dates pitted and diced
• 25 – 50 g FAIR-TRADE cacao or cocoa powder
• 1/4 cup (approx) water
• I used some desiccated coconut and ground freeze dried raspberries to garnish.

Instructions

• Pulse the nuts in a high-speed blender to fine crumbles and transfer to a medium sized bowl.
• Pulse dates to fine crumbles and add to the bowl.
• Sift in cacao or cocoa powder and stir well.
• Add just enough water until the dough becomes moist and sticky.
• Roll bliss balls and place aside. Roll in 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.

Now I had to come up with a gluten-free version. My recipe for plum hazelnut cake worked out so well that I decided to use some nuts in the dough again. But this time walnuts instead of hazelnuts. I roasted them to remove some of the skin. I takes some time but I find it to be absolutely worth it!

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Apple Walnut Cake (Vegan, Gluten-free, No refined Sugar)

My recipe for plum hazelnut cake worked out so well that I decided to use some nuts in the dough again. But this time walnuts instead of hazelnuts. I roasted them to remove some of the skin. I takes some time but I find it to be absolutely worth it!

Course Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword Apple, Banana, fruit-sweetened, soy-free, Walnut, without dates

Servings 1 cake (23 cm)

Equipment

• 23cm spring form

Ingredients

• 500 g sour apples
• 150 g walnuts
• 90 g sweet sorghum flour
• 30 g tapioca starch
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 2 very ripe FAIR-TRADE bananas
• 1 cup water

Instructions

• Roast the walnuts in a pan on low-medium heat for a few minutes, stirring constantly. Let cool down properly and then rub of as much of the skin as possible.
• Preheat the oven to 190C
• Grind the walnuts to fine grumbles and transfer into a medium sized bowl.
• Add sorghum flour, tapioca starch, baking powder, baking soda and salt. Mix well.
• In a small bowl mash the bananas to a fine cream.
• Add the water to the banana cream and stir through well. Place aside.
• Wash and cut the apples into quarters, removing the core (I prefer not to peel them).
• Now quickly pour the banana-water-mixture into the bowl with the flour mix. Mix it well but don’t stir too long; the dough won’t rise as good. Transfer the dough to the spring form and spread it evenly.
• Place the the apple quarters on the dough, lightly pressing them into it.
• Bake covered at 190°C for approx. 40 minutes (depending on oven type). The last 5 minutes without cover. When an inserted skewer comes out clean, the cake is ready.

Notes

Enjoy with a splash of vanilla cashew cream or simply by itself

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.