Browsing Tag

healthy sweets


Chocolate lemon cheese cake

February 23, 2016

I’ve been promissing again to post a recipe on the blog for what feels like ages. Many of my friends got to taste this delish vegan lemon “cheese cake” and loved it, so now, that my sweetheart is sleeping in my lap but left my right arm free, I thought I might just try to write it down.
The cheese cream is vegan because I replaced the traditional sweet cream cheese with a very healthy dairy free alternative…homemade cashew cream!

By the way, I’ve prepared this cake at times using lemon zest and other times using orange zest. Same recipe, but with this twist it tastes like a totally different cake.

So let’s get down to business! raw vegan cheese cake

You’ll need:

For the base:
200 g mixed nuts (raw, unroasted)
200 g pitted dates
3 teaspoons of cocoa powder
40 ml water

For the cream:
150 g cashew (raw, soaked overnight)

3 spoons of agave syrup or another sweetener of your choice
The zest of one lemon (or of one orange…as you prefer)
2 spoons of coconut oil (no need to melt it)

How to:

Start by soaking the cashews, because that’s what takes the longest.
Just weigh them one day before you plan on making the cake and then put them in a bowl with a lot of water. (the cashews will at least double in size overnight)

The next day, it’s time to do the rest. Start by preparing the base. Mix the nuts, dates, cocoa and a bit of water in your food processor. Process them for a few minutes if you like having an even base or for a bit less time if you like to still feel the crunchiness of the nuts.
Then, spread the base on a medium sized cake tin (round, square…as you like) lined with baking paper. Press it down well so that it forms a compact base, then refrigerate while you make the “cheese” cream.

Wash the food processor, because you don’t want your cream to colour brown from the cocoa left overs.

Strain the soaked cashews well and then process them together with the rest of the ingredients (agave syrup, lemon or orange zest and coconut oil) for a few minutes. Take a break and taste to see if it’s creamy and sweet enough for you. (Remember, the base is also sweet from the dates, so don’t go wild with the agave!)

When you obtained the cream you wanted, pour it over the refrigerated base and smooth it out with a spatula. Then grate some more lemon zest over it, for decoration. Refrigerate again. Ready to serve in aprox. 1 hour.

Don’t you just love having delicious healthy and guilt free treats in your home?

I know I do! Enjoy!


The famous raw vegan apple pie

November 18, 2015
raw vegan apple pie

Here’s a really nice recipe for you guys and especially for my girlfriends who organised for me the best baby shower ever! I know I promised to post this recipe ages ago…but, pregnant women can get veeeery lazy sometimes! (you’ll soon see what I mean, girls:))

Anyway, a bit a couple of weeks (hmmm….maybe months?) later, here’s the recipe of this very delicious cake, beloved during any season.

For the filling, you’ll need:

  • 4 apples (normal sized, any type)
  • 200 g mixed dates and raisins (I used 100 g of each) soaked for 15 or more minutes
  • 1 teaspoon of cinnamon
  • 1 vanilla stick
  • 2 spoons of maple syrup
  • 2-4 spoons of water
  • a pinch of salt

For the base, you’ll need:

  • 200 g mixed nuts (pecans, walnuts, hazelnuts, almonds, etc.)
  • 200 g mixed dates and raisins (yes…again!) , soaked for 15 or more min
  • 75 g flax seeds

How to:

Let’s start with the delicious, finger licking filling. Cut the apples into big chunks and throw out the middle part with seeds and all. The first times I prepared it, I peeled the apples… but once I forgot and afterwards noticed that the peel didn’t make any difference, and even added some nice colour to the filling. Put the apple chunks into the food processor and process them for a few seconds (5-10 seconds), until broken down into small pieces. Don’t over process them, because you don’t want them to turn into an apple mousse.

Pour the processed apples into a big bowl, where you will later mix them with the rest of the filling ingredients.

Without cleaning the processor, blend now the 200 grams dates and raisins, together with the inside of the vanilla stick and the rest of the filling ingredients, until you get a caramel looking and tasting mixture. Pour this mix in the apple bowl and blend in.

Now it’s time for the base. Clean the food processor and dry it. You’ll start by processing the nuts together with the flax seeds and this has to result into a dry mixture resembling flour. In the end add the dates and raisins and process until you get a sticky mix.

Take a round pie baking tray and line it with parchment. Put the base mixture in the tray, spread it well and press it evenly all around. Then pour the filling and spread it nicely all over the base.

Refrigerate for about an hour before serving. Stays fresh for about 5 days if refrigerated. (but believe me, you won’t be able to keep away from it once you know it’s there!)

Enjoy (and sorry for the delay again, girls!)




Tall, dark and handsome chocolate

November 1, 2015

Good morning all you wonderful chocolate loving people out there!

I keep on reading lately about the benefits of eating chocolate. A bit strange, right? Because ever since we were small kids we were told to lay off the chocolate. On one hand people were giving us chocolate as a reward or a treat and on the other hand we could never eat as much as we wanted because it wasn’t good for us.

Well….luckily stuff changed now that we are all “grown up” :p

So what about those benefits? Well….most of them include the positive effect chocolate has on our hart and arteries, on our weight – a small piece of dark chocolate with low sugar levels keeps us happy, energetic and can satisfy our sweet tooth (without us needing to eat a whole bar). Apparently raw cocoa powder contains a very high level of iron, which helps our bodies heal from different ailments and magnesium which is a natural relaxing mineral.

Anyway, I don’t think I should be trying to convince anyone of how good chocolate is for us, because most of us already love it, but I should start sharing my new favourite homemade dark chocolate recipe, sugar free, guilt free and so so sooo lovely!

Basic ingredients:

  • 4 spoons of solid coconut oil (which you will melt over a bain-marie)
  • 4 spoons of cocoa powder
  • 3 spoons of maple syrup

These three ingredients are already enough for you to make a good dark chocolate. But we won’t stop here. At least for me, the more nice stuff I add to my chocolate, the more I love eating it!

Some special extras:

  • orange peel (cut into small pieces)
  • raisins
  • raw hazelnuts
  • puffed quinoa

…and the list could go on forever. These are the ingredients I have used this time but feel free to use any other type of nuts, cinnamon for a Christmassy touch, dried coconut for a bit of extra aroma, any type of dried berries and whatever goes through your mind and you know you’d like having in your chocolate.

The “How to” part is very easy, too:

First prepare your beautiful extras, so that you have them ready on time.IMG_4085

Then melt the coconut oil over a bain-marie (that’s a fancy term for a small pot placed over a bigger pot of steaming water).

Stir in the cocoa and the maple syrup and line a baking tray with parchment (you won’t need to bake anything, though!)

Pour the now liquid chocolate in the baking tray and spread the extras (for example the orange peel, raisins, hazelnuts and quinoa) all over, quite evenly. You’ll want to have a bit of each in every bite you take.

Then refrigerate. You will be able to enjoy your chocolate in about an hour.

The coconut oil gets back to its solid state when kept at a cool temperature and it keeps all the other ingredients together.

Break the chocolate into pieces and go wild!

IMG_4087 IMG_4088