Makes approx. 1 liter:

For the ice cream:
• 140g hemp seeds
• 140g dates, pitted and diced
• 450ml water
• 2 tablespoons FAIR-TRADE cocoa powder
• 1/4 teaspoon ground vanilla
• 1 pinch salt (optional)
For the chocolate drizzle:
• 1 tablespoon sunflower seed butter (or nut butter if you are OK with nuts)
• 1 to 2 teaspoon FAIR-TRADE cocoa powder
• 1 tablespoon ground coconut sugar
• 1 to 2 tablespoon water (depending on the desired consistency)

Instructions:

1. Blend all ingredients in a powerful blender until smooth
2. Pour the mixture into a freezer safe container and place in freezer until solid.
3. Once it is frozen, let it thaw for a few minutes until it is soft enough to scoop and serve.
Tip: For the perfect texture, place in fridge for up to 3 hours 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 is vegan, gluten-free and fruit-sweetened. You won’t find any cashews because I’m using almonds. With a powerful high-speed blender they can made just as creamy.

The great news: this vegan ice cream can be made with an ice cream machine as well as with a high-speed blender. Please note: A high-speed blender is essential in order to achieve a creamy consistency. A very fine graininess may still occur. Make sure to soak the almonds for at least 8 hours. Cashews or Macadamias are a good alternative too, with cashew being the creamiest option.

Makes approx. 1 liter of ice cream:

For the almond vanilla ice-cream:

• 1 cup (140g) almonds, soak them in water for 8 to 12 hours, then rinse and drain
• 1 cup (140) dates, pitted and diced
• 1/2 teaspoon ground vanilla
• 1 – 2 pinches salt
• 2 3/4 cups (700ml) water

For the blueberry sauce:

• 1 cup (140g) blueberries

For the chocolate sauce:

• 30g dark chocolate
• 1 teaspoon rice syrup (or other liquid sweetener)
• 1 teaspoon coconut oil (or extra water)
• 2-4 teaspoon water (depending on how runny you like the chocolate sauce to be)

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. 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.

4. For the blueberry sauce, simply blend them shortly until smooth.

5. For the chocolate drizzle, first melt the chocolate by placing it in a mug that sits in a bowl with warm water. When the chocolate is melted, add the remaining ingredients and stir to combine. Add the water slowly until it has reached the desired consistency.

6. Assemble the Sunday by scooping some blueberry sauce into the ice cream glass. Then add ice cream and more blueberry sauce as you go. Drizzle with chocolate sauce and garnish of your choice (I use blueberries and chopped pistachios).

Enjoy!

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. 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.

For assembly of the Sundae Sunday see step 4 in the instructions above.
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.

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.

With citrus in full swing (Lemons anyone? Grapefruit? Mandarins? Oranges? Limes? ), these lovely oranges were given to my by some lovely kiwi people. And nothing tastes better than good old spray-free grown citrus, ripened on the tree. I feel sooo blesses!

So off I went and tried this new vegan and gluten-free no bake cake recipe that involves chocolate and orange. And really, it just tastes like dark chocolate with orange, only it is a cake! I’m still blown away!

As always, this recipe for no bake hazelnut orange chocolate cake is vegan and gluten-free and without refined sugars And it might look like there are heaps of ingredients needed, but you can actually make this with only 8 ingredients (plus the garnish).

A powerful high-speed blender is recommended for this recipe.

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

As always, this recipe for no bake hazelnut orange chocolate cake is vegan and gluten-free and without refined sugars And it might look like there are heaps of ingredients needed, but you can actually make this with only 8 ingredients (plus the garnish).

Course Baked Sweet, Cake

Cuisine American

Diet Gluten Free, Vegan

Keyword cake, chocolate, Dates, fruit-sweetened, Hazelnut, no bake, No Refined Sugar, Orange, raw, soy-free

Servings 1 Cake

Equipment

• Springform 18 cm
• high-speed blender

Ingredients

For the crust:

• 140 g hazelnuts (soak for at least 8 hours, then rinse and drain)
• 70 g dates pitted and chopped
• 3 tablespoon FAIR-TRADE cocoa powder
• 1 to 2 teaspoons water

For the filling:

• 210 g hazelnuts (soak for at least 8 hours, then rinse and drain)
• 105 g dates pitted and chopped
• 125 ml fresh orange juice (approx. 2 juicy navel oranges)
• 190 ml water
• 3 tablespoon cacao butter melted
• zest of one orange I roughly peel it with a knife since the blender will blend it up
• 3 tablespoon FAIR-TRADE cocoa powder if you live in NZ, I highly recommend the one from Trade Aid

For the chocolate ganache:

• 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
• 2 teaspoons cacao butter melted (alternatively coconut oil)
• Grated and dried zest of one orange and cacao nibs for garnish

Instructions

• For the crust, place hazelnuts and dates in blender and pulse to fine crumbles. Transfer to a medium sized bow. Add cocoa powder and stir to combine. Should it be too dry, add just a tiny bit of water (1 to 2 teaspoon should be enough). The dough should thick and sticky.
• Place a piece of baking paper onto the bottom of the springform before attaching the ring. Scoop dough for the crust into the springform. Spread it evenly, pressing it firm.
• For the filling, blend all ingredients but the cocoa powder in a powerful high-speed blender (a temper is recommended because it will become quite a thick mass). Once the mixture is creamy, add the cocoa powder and blend to combine. You can also stir in the cocoa manually if your blender had enough.
• Spread the filling evenly. Then place the cake in the freezer to set (approx. 6 hours).
• When the cake has set, prepare the chocolate ganache buy combing all ingredients in a small mug.
• Take the cake out of the springform and apply the ganache (I simply use a teaspoon to do this). Add garnish of your choice. For best results, let the cake thaw for about 1/2 to 1 hour. Then place in fridge until serving but allow time to defrost (approx 6 hours).

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.

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.

This time it was desiccated coconut that I hadn’t touched in a while, except for the occasional bliss ball treat. How about baking with it, I thought. And it turned out to be a very good idea! It adds flavour and moisture and that unique hint of coconut flavour.

With a delicious, dreamy chocolate frosting on top, it turned into this delish, vegan, gluten-free chocolate coconut cake slice recipe. And it even works without refined sugar, without dates, without nuts and added oil. Yay

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Coconut Chocolate Cake Slices (Vegan, Gluten-free, No Refined Sugar, No Nuts, No Dates)

This recipe for vegan and gluten-free coconut chocolate cake works without refined sugar, without dates, without nuts and added oil. Yay

Course Baked Sweet, Cake, Slices

Cuisine American

Diet Gluten Free, Vegan

Keyword cake, chocolate, Coconut, No Dates, No Nuts, No Refined Sugar, Slices

Servings 1 Slice (30 x 20 cm)

Ingredients

For the dough:

• 100 g desiccated coconut
• 110 g buckwheat flour
• 50 g FAIR-TRADE cocoa powder
• 1 teaspoon baking powder
• 90 g coconut sugar
• 1 tablespoon psyllium fiber husk
• 250 ml water

For the frosting:

• 100 g creamed coconut
• 40 g rice syrup
• 25 g FAIR-TRADE cocoa powder
• 60 ml 60ml water

Instructions

• Preheat oven to 200°C (top-/bottom heat). Line a baking tray with baking paper.
• Add desiccated coconut, buckwheat flour, cocoa powder and baking powder into a bowl and mix well.
• In a blender, blend coconut sugar, psyllium fiber husk with the water. Add to the bowl with the dry ingredients and quickly stir to combine. Don’t over stir.
• Spread the dough on the baking tray until it is about 2cm thick. The dough will be quite thick so you can spread it “free-style”.
• Place in oven and bake covered (I use an empty, un-coated baking tray that I place in the rack above) for approx. 20 minutes. Let cool down on a rack before preparing the frosting.
• For the frosting, melt creamed coconut cream using the double boiler method. Then add remaining ingredients and mix well. Keep it warm until it well mixed.
• Spread frosting onto the cooled down cake. Garnish if you wish. I used chopped cacao nibs and desiccated coconut. Chill until the frosting has set (if you are in a hurry, place in freezer for half an hour 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.

So here is a good excuse for ice cream in winter! Or summer, depending on where you are on this planet…

I used a silicone muffin form for these mini ice creams but you can also use a popsicle form.

This recipe is super easy and doesn’t require many ingredients. I have listed a few alternatives, should you not have sunflower lecithin available.

Makes 6 mini ice creams:

For the vanilla cream:
550ml coconut cream
3 tablespoon coconut sugar
2 teaspoon sunflower lecithin (alternatively 1 teaspoon guar gum or double the amount of psyllium fiber husk)
1 tablespoon psyllium fiber husk
1/4 teaspoon ground vanilla

For the chocolate cream:
1 tablespoon FAIR-TRADE cocoa powder
2-3 tablespoon coconut sugar (depending on how sweet you like it)

For garnish I used melted chocolate and cacao nibs

Preparation:

1. Blend all ingredients for the vanilla cream in a blender until smooth. Then add ground vanilla and blend for another second.

2. Transfer about half the vanilla cream into a small jug.

3. Add cocoa powder and coconut sugar to remaining vanilla cream and blend once again until smooth.

4. Place silicone muffin form onto a small chopping board. Pour equal parts of vanilla cream and chocolate cream into silicone muffin form, stir a little if you like.

5. Place the form in the freezer until the ice creams are set (about 3 to 4 hours). Best texture is achieved when letting the ice creams soften in the fridge for about 3 hours before serving. I garnished them with melted chocolate and cacao nibs.

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.