Raw vegan carrot cake

Hello everybody!

This carrot cake is so easy to make, you will be surprised.

Ingredients:

For the base

  • 3 large carrots grated
  • 1 cup raw walnuts
  • 1 cup of soft dates
  • 2/3 cut shredded coconut
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • Pinch of salt

For the cream layer

  • 2 cups raw cashews (soaked overnight)
  • 1/4 cup maple syrup (or agave or liquid sweetener)
  • 2 tbsp lemon juice
  • 3 tbsp water
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil melted

Directions:

  1. Blend all base ingredients in the blender till well combined
  2. Press half of the batter in a round medium springform
  3. Blend the cream ingredients until smooth
  4. Pour half of it on the base and freeze for 20-30 minutes
  5. Press the rest of the base over the cream layer and top it with the rest of the cream
  6. Freeze it again for 20-30 min
  7. Spread the cream all over your cake and freeze a little more
  8. After it’s ready to serve
  9. Enjoy!
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Low carb blueberry muffins

Hello everybody!

If you like quick desserts this one it perfect for you. You need just a few basic ingredients and a blender.

Ingredients:

  • 4 eggs
  • 1/2 cups almond flour
  • 1/2 cup sour cream
  • 1/2 cup sweetener
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Pinch of salt
  • 1 cup of blueberries

Directions:

  1. Preheat the oven at 325 F
  2. Combine the eggs, sour cream and vanilla extract in a blender
  3. Add the rest of the ingredients but NOT the blueberries to the blender and blend for 30-60 seconds
  4. Stir in blueberries by hand
  5. Pour the batter into muffin tray
  6. Bake for 20-25 minutes until golden
  7. Let it cool and enjoy!

White chocolate cups (vegan, keto, low carb, gluten free)

Hello everybody! Happy Easter!!

Here is my Easter white chocolate that you can eat totally guilt free!

Ingredients:

  • 100% pure Cocoa butter
  • Stevia
  • Any kind of nut butter ( I used cinnamon almond butter)

Directions

  1. Melt the cocoa butter over Bain Marie
  2. Let it cool a little bit than add stevia
  3. Pour it into cupcake liners
  4. Place in freezer for 10 minutes
  5. Add organic nut butter in the center of each, fill with remaining cocoa butter
  6. Place back in the freezer until firm
  7. Enjoy!!

Raw vegan lime cheesecake

Hello everybody!

I have a great recipe today for those who love a fresh and easy dessert. The limes give this cake a tangy fresh note, but it’s also a very creamy and rich.

Ingredients for the crust:

  • 1 cup almond flour
  • 1cup pecans
  • 1/4 cup sweetener
  • 5 tbs of coconut oil melted

Ingredients for the filling:

  • 2 cups raw cashews (soaked overnight)
  • 1/2 cup fresh lime juice
  • Zest of 1 lime
  • 1/3 cup sweetener
  • 1/2 avocado (for the color and creaminess)
  • 4 tbs coconut oil

Directions:

  1. Process all crust ingredients in a food processor. Transfer into a springform pan and press it down firmly. Set it in the freezer
  2. Blend all ingredients into a creamy consistency
  3. Pour the mixture on the crust
  4. Freeze it for 2 hrs
  5. Enjoy!!

Raw chocolate cake

Hello everybody!

Today’s healthy dessert is this delicious healthy coconut chocolate cake.

If you love chocolate this recipe is perfect for you.

Ingredients for the crust

  • 1 cup almond flour
  • 1 cup pecans
  • 1/4 cup sweetener (swerve)
  • 4 tbsp coconut oil

Ingredients for the coconut filling

  • 2 cups raw cashews
  • 1/2 cup coconut oil
  • 2 tbs lemon juice
  • 5 tbs coconut butter melted
  • 1 tbs vanilla extract
  • 1/4 cup sweetener

For the chocolate layer you just add 1/2 cup of raw cocoa powder after you are done with the first layer

Directions:

  1. For the crust: In a food processor, process first the pecans than add the other ingredients
  2. Mix it till all ingredients are blended
  3. Press into a spring form cake tin and place in the fridge to set
  4. For the filling blend all ingredients (not the cocoa powder!!) till smooth and pour on top of the base
  5. Set it in the freezer till you make the chocolate layer
  6. Add the cocoa powder to the filling and place it on the top of the coconut layer
  7. Freeze it for 2 hrs and it’s ready to be served
  8. Decorate it with berries
  9. Enjoy!

P.s. place in the fridge before serving

Low carb tiramisu cake

Hello everybody!

I was experimenting on this recipe for a while. The “real” sugar-bomb tiramisu is one of my favorite desserts, but I eat it only on occasions or vacations.

Good news is I came up with a recipe that is very similar to the “real” thing but it has no sugar, it’s gluten free and very low in carbs.

Here’s the recipe:

Ingredients for the cake:

  • 2 eggs
  • 1/4 cup cocoa powder
  • 2 tbsp coconut flour
  • 1/2 cup sweetener (swerve)
  • 6 tbsp butter
  • 1 tbsp vanilla extract
  • 2 oz unsweetened chocolate
  • Pinch of salt

Directions:

  1. Preheat the oven at 325 F
  2. Combine the sweetener, eggs and the vanilla extract and mix it all together with a hand mixer
  3. Add the cocoa powder, the coconut flour and the pinch of salt
  4. Melt the chocolate in the microwave for 20 seconds than add the butter mix it all up and microwave till it’s all soft
  5. Slowly add it to the egg mixture
  6. Pour it into a greased 8×8 pan
  7. Bake it for 45-50 min

After the cake is done, let it cool and start making the mascarpone filling.

Mascarpone filling ingredients:

  • 2 egg, yolks and white separated
  • 1/2 cup sweetener
  • 1/2 tsp vanilla extract
  • 8 oz (250 g) mascarpone
  • 1 cup espresso coffee, not too strong
  • Few drops of rom aroma (you can skip it)
  • Cocoa powder for dusting

Directions:

  1. Beat the egg yolks and sweetener in a stand mixer till it has a light yellow color, around 8-10 minuets
  2. Add vanilla and mascarpone, beat until just combined
  3. In a clean bowl beat egg whites until stiff
  4. Gradually fold the egg withes into the yolk mixture
  5. Mix the coffee and rom aroma
  6. Cut the cake horizontally and dip it in the coffee
  7. Spread over half of the mascarpone cream
  8. Top it with the second coffee dipped cake layer
  9. Spread with remaining cream
  10. Refrigerate for at least 2-3 hrs
  11. Dust with cocoa powder, before serving
  12. Enjoy and you are very welcome!

Cinnamon roll cake

Hello everybody!

Happy New Years!

Looks like the first recipe on my blog this year is a dessert haha obviously! It’s not that I don’t cook other than desserts, but I think a healthy version of an old time favorite dessert worth more sharing.

Ingredients:

  • 3 cups almond flour
  • 1/4 cup coconut flour
  • 3 eggs
  • 1/2 cup sweetener of your choice (I used monk fruit extract)
  • 1/2 cup almond milk
  • 1/2 cup coconut oil
  • 1 tbsp baking powder
  • 1/2 tbsp baking soda
  • Pinch of salt
  • 1 tbsp of vanilla extract

For the cinnamon layer:

  • 3 tbsp of cinnamon
  • 1/4 cup of sweetener

For the glaze:

  • 3 tbsp coconut butter called coconut manna
  • Few drops of stevia extract or sweetener
  • 1-2 tbsp of hot water

Directions:

  1. Preheat the oven to 325 F
  2. Like a square pan with parchment paper
  3. Mix all dry ingredients separately
  4. Mix all the wet ingredients: the almond milk, coconut oil, eggs, vanilla extract
  5. Add the wet ingredients to the dry ingredients
  6. Pour half of the batter into the pan
  7. Pour the cinnamon mixture on it, than cover it with the rest of the batter
  8. Bake for 30-35 minutes
  9. When it’s done pour 1 tbsp of coconut oil on top of it and sprinkle the rest of the cinnamon mixture on top of it
  10. While it’s cooling down make the glaze by mixing all ingredients very well
  11. Top it with the glaze when it’s completely cooled down!
  12. Enjoy and you are welcome 🙏🏻