Browsing Tag

sugar free


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!)



Appetizers & Snacks

Chickpea flour crackers (gluten free)

October 27, 2015

This is a super simple recipe for all you gluten intolerants out there (and I know there are a lot of us). Intolerance towards a certain food or substance is different than an allergy, but still as dangerous as it can easily lead to allergies. I found out not long ago that gluten was not the thing for me… Even though my body was trying to tell me that for a long time, I only believed it until I was put in the situation of taking some blood tests. So now I know and I try to rediscover my favourite goodies in their just as delicious gluten free version.

So…everybody loves crackers, right? Salty, simple, with or without herbs and always nice to have around.

Here’s my quick and easy recipe which will satisfy your appetite for crunchiness.

You’ll need:

150 g chickpea flourDSC_0329

20 g ground flax seeds

100 ml water

1 tbsp. olive oil

a pinch of salt

1 tbsp. mixed dried herbs (I mixed some rosemary, oregano and cumin seeds)

1 tbsp. sesame seeds on top


How to:

Preheat the oven at 175 degrees Celsius.

For baking I used a silicone mat. Check on the back to see what’s the highest temperature you can use it at. (mostly max. 200 degrees Celsius, so you’ll have no problem using it for this recipe). You can also use a regular flat baking tray for your crackers but a silicone mat is much more flexible and easy to use when making these really thin crackers.

Place a baking sheet on your mat so that the crackers don’t get stuck to it.

Now let’s prepare the batter. Mix the flax seeds with the water in a blender. In one or two minutes the mixture should be sticky and wobbly, kind of “eggy”. (this mixture is actually called flax eggs and is used a lot in vegan recipes instead of normal eggs).

In a big bowl mix the flax eggs with the flour, salt, oil and herbs.

Transfer the dough onto the baking sheet and spread it with your wet hands. (if you wet your hands constantly while spreading it, you will spread it better and it won’t get stuck to your hands).

Do the rest of the spreading with the aid of a wet rolling pin (yes, also wet!) and spread the dough as thin as possible.

Spread sesame seeds and a bit of sea salt all over and then press them with the rolling pin.

Bake at 175 degrees Celsius for 25 – 30 minutes. Leave to cool down slowly, then break into pieces. Serve them
simple or with a hummus spread.



Homemade granola

February 17, 2015

Since I started my gluten free journey, I’ve been looking for healthy and delicious recipes to keep the tummy happy during the whole day. But I’ve noticed I still don’t have the multitude of options I would like to, for what’s the most important meal of the day, breakfast.

homemade granola

I like to start my day with a good energy boosting juice (see: or a nice green smoothie rich in fibres, or a filling raw cake. A bit later some more different types of fruit (in solid shape, this time) and, when I’m lucky and sleep in late (weekend, I ♥ you!), I have an extended 12 o’clock “breakfast” with all the goodies I have around.

But, especially in the cold season I find myself missing a warm, comforting breakfast. So looking for some ideas I thought: why not give the famous granola a try? And I’m happy I did :)

You can have it for breakfast with a bit of yoghurt or hot milk (vegan options: rice, soya, almond milk) and some fruit.

You’ll need:

  • 250 grams of oats (check packaging for the 100% gluten free option)
  • 150 grams mixed raw nuts (almonds, pecan nuts, pistachios, cashews, walnuts)
  • 75 – 100 grams mixed raw seeds (sunflower, pumpkin, flax and/or sesame seeds)
  • 100 grams dry coconut pieces
  • 6 tablespoons of honey or maple syrup
  • 2 tablespoons of oil (coconut oil or mild tasting olive oil)
  • a pinch of salt
  • a pinch of nutmeg
  • 1/2 teaspoon cinnamon

After baking, you can also add dried fruit like goji berries, mulberries, dates, figs or raisins.

The beauty of granola is that you can create it according to your own taste. Is there a type of nuts or seeds that you don’t like? Just leave it aside and substitute it with a type that you like. The other beauties are the fact that it’s super easy to make, tastes delicious and when you prepare it your house will smell wonderful.

How to:

Mix the dried ingredients in a big bowl or pot, then slowly add the honey or maple syrup and the oil.

Spread the mixture on a tray lined with baking paper and bake at 150 degrees Celsius, for 30 minutes, until nice and golden. The granola becomes crunchy once it cools down, so you need to wait for it a bit, before digging in.

Preserve it in an air tight cookie jar or pot and enjoy your happy breakfasts!







Tasty nutty cookies (gluten & sugar free)

January 12, 2015

As I promised earlier today to a cookie loving friend, I have a very easy and tasty recipe to share on my blog. So, here it is! All the ingredients were just laying there (in the fridge, pantry, fruit basket), impatiently waiting to be put into good use.

For 12 pieces I have used:easy nutty cookies

  • 1/2 cup mixed nuts cream (I used almond & hazelnut cream, but you can use any other pure nuts cream, no sugars or other stuff added)
  • 1/2 cup almond flour
  • 1 ripe banana
  • 2-3 tablespoons of maple syrup
  • a pinch of baking soda
  • a pinch of salt
  • cocoa nibs (for inside the batter and also for decoration)

How to:

Preheat the oven at 160 degrees Celsius and start preparing the batter.

Mix all the ingredients (except for the cocoa nibs) with the aid of a food processor. If you don’t own one, this batter can, luckily enough, be made also by hand…or fork…as you prefer :)mixed nuts cream

After obtaining a sticky dough, add the cocoa nibs and blend them in.

Line a baking tray with parchment and divide the batter into about 12 equal sized cookies. Flatten them with your wet hand and add some more cocoa nibs for decoration.

Bake for 25 – 30 minutes at 160 degrees Celsius. Leave to cool down on the tray and serve with coffee or a glass of hot milk.


PS: The second picture is of the mixed nuts cream I have used for this recipe. As far as I know, similar creams can be found in all the healthy food store.


Fig bonbons (vegan & sugar free)

December 19, 2014

I made these tasty sweets one time when I wanted to prepare another desert, but I was missing one key ingredient, the dates.

fig bonbons

So I replaced them with the next best sweet thing I had at home, figs.

For preparing 12 bonbons I used 150 grams dried figs, 100 grams mixed nuts (pecan, almonds, Brazilian nuts, walnuts etc.) and two spoons of desiccated coconut flakes for decoration. I soaked the nuts for about 10 minutes in water, then I drained them well.

Dice everything with the aid of a food processor for about two minutes, then check if the mixture is blended well enough. If you have the feeling that it isn’t sticky enough you can add a tablespoon of honey or maple syrup. Add a pinch of cinnamon for a touch of Christmas. Another time you can flavour them with vanilla or cocoa powder.

Roll the mix into bonbons and spread them with the dessicated coconut.

Refrigerate for about an hour before serving and get ready to make more soon, as I’m sure you’ll fall in ♥ with them!




Raw sugar free chocolate cake

November 23, 2014

This recipe was initially the creamy top layer of another cake, but I found it so delicious by itself that just decided it should get all the attention on the plate.

It’s very easy to make and doesn’t involve any baking and due to its high cocoa concentration it lasts quite long, even though it’s a small sized cake. A small slice can satisfy the sweet tooth better than a bigger one from another kind of cake.

In this recipe you will need the help of a food processor, quite indispensable once you start doing more and more cooking at home.

You’ll need:

  • 2 cups of dates (pitted)DSC_1109
  • 6 tbsp. desiccated coconut
  • 6 tbsp. cocoa powder
  • 3 tbsp. coconut oil (melted on steam)
  • 50 ml water
  • cocoa nibs or desiccated coconut for decoration

How to:

If you have very soft and fresh dates (for example Medjool dates), they don’t need to be soaked. If you have dry dates soak them for about 10 minutes in lukewarm water. After that, pass the dates through a sieve, so that there is no more water left in them.

Put the dates, desiccated coconut and cocoa in the food processor.DSC_1113

Melt the coconut oil above steam and then add it over the other ingredients. Mix everything well for two or three minutes, then check the consistency of the mixture. Can is easily be modelled into a cake or do you need add some water? If you do, add just a bit (50 ml) and then mix everything again for one or two more minutes in the processor and check again. It has to end up having the normal consistency of a dough.


Line a small cake mould or pot (with the diameter of aprox. 15 cm) with plastic foil, pour the mixture inside and tap it flat with your hand and decorate it with cocoa nibs or desiccated coconut. (The cocoa nibs taste more bitter and  offer a nice tasty contrast to the cake.)

Refrigerate it for about 1 hour, then remove from the foil and serve it in slices.


Now…you have nothing left than to enjoy your sugar free & guilt free chocolate homemade cake! ♥



Healthy raw cake

November 16, 2014
raw nuts and dates cake slice

My husband discovered this recipe after we quit sugar, as sometimes our craving for sweet was asking for something a bit more than just a piece of fruit. This is a very simple recipe and requires minimum effort and ingredients.

We now prepare it during the weekend and enjoy a piece every morning of the week with our coffee. The high content of nuts keeps our stomach happy and satisfied until the “fruit break” later on during the day.

You’ll need:

250 g mixed nuts (pecans, hazelnuts, Brazil nuts, almonds, all raw, not baked, neither salted)
250 g dates (without pit)
3-4 spoons desiccated coconut flakes

A medium sized oven tray with low edges (aprox. 30 cm diagonal) or a square salad bowl .

How to:

Soak the nuts and the dates in lukewarm water for about 15 minutes. Raw nuts and dates cake
Then pass them through a strainer and be sure you remove all the water, because you don’t want your cake to be soft and difficult to cut in pieces.
Mix them together with the aid of a food processor, until they make a uniform sticky dough.

Spread some grated coconut over the whole surface of the tray, the add the mixture and flatten it a bit with the hand.

Spread a layer of grated coconut over everything and flatten it well with the aid of the bottom of a glass or something similar. The harder you press it, the more compact and easy to serve cakes you will have.
Refrigerate for about 1 hour, then cut into squares.


Raw chocolate candies

October 26, 2014
chocolate candies

(20 candies)

You’ll need:

  • 4 tablespoons melted coconut oil
  • 5 teaspoons raw cocoa powder
  • 3 teaspoons stevia powder (or any other natural sweetener you like: maple syrup, honey etc.)
  • 1 vanilla bean (stick)

pecan nuts, mixed seeds, almonds….whatever you like in your candies

How to:

First prepare the shapes in which you will make the chocolate. I used a heart shaped silicone mold for making ice.

Then spread seeds, almond pieces or nuts inside every shape, or just leave the mold empty, to obtain simple and pure chocolate candies.

Put the coconut oil in a small pot. Place it over a pan of barely simmering water (a bain-marie) and allow the almost solid coconut oil to melt, stirring occasionally.

After it is totally liquid and transparent, add slowly the cocoa powder, mixing constantly. Then the sweetener and the inside of the vanilla bean.

When the mixture is well blended, pour it in the mold. If you are worried that you will pour too much, just use a spoon to divide the now liquid chocolate in each shape.

Place the mold in the refrigerator and in about 30 minutes you will be able to serve your first home made chocolate candy.




Strawberry-yoghurt popsicles

October 26, 2014
strawberry yoghurt popsicle

(6 pieces)

You’ll need:

  • 200 g strawberries
  • 200 ml natural yoghurt
  • 5 teaspoons acacia honey
  • 6 popsicle moulds (I got mine in Ikea)

How to:

Wash the strawberries and mash them with the aid of a blender.

Add 2 teaspoons of honey and mix them well. Try and see if the mixture is sweet enough. You can add more honey if you like it sweeter. (this also applies to the yoghurt-honey mix)

Place a layer of the freshly made strawberry puree on the base of each popsicle mould. If should fill about 1/3 of the moulds.

Place the moulds in the freezer for one hour.

In the meantime, mix the yoghurt with the rest of the honey. (I used acacia honey because of its light neutral taste)

After one hour, remove the moulds from the freezer and apply the layer of yoghurt – also 1/3 .

Place again in the freezer, this time only for 30 minutes.

In the end add the last layer of strawberry puree and insert also the popsicle sticks.

Leave to freeze overnight.