I had the pleasure of receiving a few blend from Misty Day Plant Potions to try. And when I was holding the beautiful Zen Potion in my hands, I had to create a recipe with it! I mean, those blue colours! So soothing… And I love the subtle flavour of blended spices.

If you don’t have the Zen Potion from Misty Day Plant Potions, you can also use blue spirulina powder. But I recommend to add vanilla for additional flavour.

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No Bake Dreamy Blue Cake (Vegan, Gluten-free, Fruit-Sweetened)

Dreamy No Bake Blue Cake. Raw, vegan, gluten-free and without refined sugar. For a 18cm cake spring form.

Course Desserts / Raw, Uncooked

Cuisine American

Diet Gluten Free, Vegan

Keyword blue, cake, fruit-sweetened, no bake, raw

Prep Time 4 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Servings 10 slices

Equipment

• Blender

Ingredients

For the crust

• 140 g hazelnuts soak in water for approx. 8 hours, then rinse and drain
• 100 g dates pitted & diced
• 2-3 tbsp FAIR-TRADE cocoa powder

For the filling

• 250 g cashews soaked
• 100 g dates pitted & diced
• 130 ml water
• 25 g cacao butter melted
• 1/2 tsp vanilla
• 1 tsp Misty Day Zen Potion or 1/2 tsp blue spirulina

Instructions

• For the filling, blend all ingredients EXCEPT the spirulina until smooth. Scoop the filling into a bowl and let cool down in the fridge for a few hours.
• For the crust, place hazelnuts & diced dates in a blender. Pulse to fine crumbles. Transfer to a bowl, stir in cocoa powder.
• Spread the dough evenly into a 18cm cake tin and place in fridge.
• Once the filling has cooled down, spread one layer over the crust. Sprinkle very lightly with blue spirulina and mix it with the filling. Repeat until the filling is used up.
• Place in freezer until solid (approx. 4 hours). Cut slices while it is still semi-frozen and 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.

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.

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

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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.

So I find myself having avocados with everything. I even mash them into my stir-fry – it tastes delicious! And I found that I’m sleeping better since I upped my avocado intake. Admittedly, my sleep wasn’t too best lately. My brain is buzzing away with too many ideas sometimes. Ironically, a quick research showed that avocados can be good and bad for your sleep. Well, I can say I’ve had amazing sleep even during the full moon at the moment which is bathing us with its beautiful light at night.

So, savoury options for the use of avocado are slowly being exhausted. So I decided to try a sweet treat with it. Something, that people who have to avoid nuts would be able to enjoy too. A vegan avocado chocolate mousse cake sounded like a great idea. Instead of nuts I used sprouted buckwheat groats in the crust. They add a delicious crunchy base and come with a lot of nutritional advantages.

The texture of this avocado chocolate mousse is out of this world! I wish my photos could show you how gorgeous it is. But I guess you will have to make it yourself to see what all that fuzz is about.

And a word of caution: this is a rather rich treat. One tiny slice will do just fine. Just like with chocolate mousse, it doesn’t take much to satisfy your taste buds and your tummy.

Note: You have to plan extra time if you want to sprout the buckwheat groats for the base of the cake.

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No Bake Avocado Chocolate Mousse Cake (Vegan, Gluten-free, Nut-free)

The texture of this vegan and gluten-free avocado chocolate mousse is out of this world! I wish my photos could show you how gorgeous it is. But I guess you will have to make it yourself to see what all that fuzz is about.

Course Cake

Cuisine American

Diet Gluten Free, Low Lactose, Vegan

Keyword Avocado, cake, chocolate, Mousse, no bake, nut-free, raw, soy-free, without baking

Servings 1 Cake

Equipment

• Blender

Ingredients

For the crust:

• 100 g buckwheat groats (soak them overnight and then let sprout for another 12 hours or so. You should have a heaped cup of sprouted buckwheat groats eventually. You can find some more info on sprouting here)
• 70 g dates pitted and finely diced
• 3 tablespoon FAIR-TRADE cocoa powder

For the avocado mousse:

• 250 g avocado pulp
• 45 g coconut sugar
• 50 g FAIR-TRADE cocoa powder
• 60 ml water (or a little bit more but only if absolutely needed)
• 3 tablespoon cacao butter melted
• 1/2 teaspoon ground vanilla
• 1 pinch 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
• 2 teaspoons cacao butter melted (alternatively coconut oil)

Instructions

• After you have sprouted the buckwheat groats, wash and drain them in a sieve.Then transfer to a bowl.
• Using a potato masher, mash the buckwheat groats as much as you can. Add finely chopped dates and cocoa powder and stir to combine, using a fork.
• Line cake tin with baking paper. Knead dough with your hands a little before spreading out evenly in the cake tin. Press firm.
• For the avocado mousse, mix all ingredients in a small blender until smooth. It might also work well with a hand-held blender or a stick blender.
• Pour avocado mouse over the crust and spread evenly.
• For the chocolate drizzle, mix all ingredients in a cup. I recommend to place the cup in a bowl of warm water to help to combine the ingredients.
• Drizzle the cake with chocolate glaze and garnish to your liking (I used coconut and cacao nibs).
• Place in freezer until set (approx. 2 hours). Take out of cake tin and store covered in fridge 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.

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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.

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.

I actually never got to enjoy this delicious hot drink though, until I came across this (German) recipe from Der Veg ist das Ziel. I made it – and loved it from the first to the last sip! And I kept thinking of it, those colours, those flavours…

After I played around with a few recipe ideas I tried a no-bake version of a pink chai flavoured cake. It was a hit! So dreamy, creamy, delicious! And as always it is vegan, gluten-free and without refined sugars!

The secret to the dreamy pink colour? Beetroot powder! And turmeric if you wish to have a dusky pink colour. Without the tumeric it will have a brighter pink colour.

Makes a 18cm (7inch) spring-form:

For the crust:
1 cup (140g) macadamias (or other nuts), soaked
3/4 cup (105g) dates, pitted and diced
3 tablespoons FAIR-TRADE cocoa or cacao powder

For the filling:
1 cup (140g) dates, pitted and diced
1 1/4 cup (310ml) water
2 cups (280) cashews, soaked
2-3 tablespoons cacao butter, melted

3-4 teaspoons beetroot powder (depending on how much colour you prefer)
2 teaspoons cinnamon powder
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric

Preparation:

1. Place nuts and dates into high-speed blender and pulse to fine crumbles.

2. Transfer to a bowl, sift in cocoa or cacao powder and mix well.

3. Line base of springform with baking paper. Scoop the chocolate dough into the tin, spread evenly and press firm.

4. For the filling blend all ingredients but the beetroot powder and the spices. You might need to use the tamper in order to get the mixture smooth.

5. Take about half a cup of the cashew cream aside. Then add beetroot powder and spices and blend a little longer.

6. Pour mixture into the cake tin. Then add most of the ‘plain’ cashew cream and gently fold it in. You can mix it by swirling it around with a spoon.

7. Mix the remaining cashew cream with just a little water to make it runny. Then drizzle it over the cake, moving the spoon in circling motions. Garnish with cacao nibs or other ingredients of your choice.

8. Place in freezer until set (about 6 hours), let defrost a little before cutting slices, then chill 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 super creamy cashew filling, combined chocolate chunks make this recipe one of my new favourites. So delicious! And as always, this recipe is vegan, gluten-free and without refined sugar

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No-Bake “Cookies & Cream” Slice (Vegan, Gluten-free, No Refined Sugar)

The super creamy cashew filling, combined chocolate chunks make this recipe one of my new favourites. So delicious! And as always, this recipe is vegan, gluten-free and without refined sugar

Course Cake, Slices

Cuisine American

Diet Gluten Free, Vegan

Keyword cake, Cashew, chocolate, Cookies & Cream, fruit-sweetened, No Refined Sugar, raw, Slices, soy-free, Vanilla, without baking

Servings 1 Cake (17 x 28cm tray)

Equipment

• high-speed blender

Ingredients

For the crust:

• 240 g nuts (I used hazelnuts), soak them in water for at least 8 hours, then rinse and drain
• 175 g dates pitted and diced
• 50 g FAIR-TRADE cocoa or cacao powder
• 1-2 tablespoon water

For the filling:

• 210 g cashews soak them in water for at least 4 hours, then rinse and drain
• 105 g dates pitted and diced
• 190 ml water
• 1 tablespoon coconut oil
• 1 teaspoon vanilla essence

Instructions

• For the crust, place nuts and dates in high-speed blender and pulse to fine crumbles.
• Transfer crumbles to a bowl. Add cocoa and mix well. Then add just enough water to create a slightly moist dough.
• Line tray with baking paper. Scoop two thirds of the dough into the tray, spread it evenly and press it firm.
• For the filling, blend all ingredients until smooth. Start with a little less water and add more if needed. A high-speed blender with tamper is recommended.
• Spread half of the filling onto the crust. Then crumble half of the remaining dough over it. Repeat until filling and dough are used up.
• Place tray in freezer until the cake is firm (about 6 hours). Cut slices while it is relatively firm and refrigerate 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 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.

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.