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


  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


  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


  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


  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.


  • 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


  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 πŸ™πŸ»

Healthy chocolate chips cookies πŸͺ

Hello everybody!

I brought you the cookies of the season today. Chocolate chips cookies the healthy way! You can indulge on this dessert even if you are on a strict diet. It’s sugar free, gluten free, low in carbs and tastes as good as the sugary unhealthy version of it.


  • 1 1/2 cup almond flour
  • 1/2 cup coconut oil
  • 1/2 cup sweetener of your choice (Swerve)
  • 1 medium egg
  • 2 tbs of peanut butter
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 cup sugar free chocolate chips


  1. Preheat the oven to 350 F. Line a baking tray with parchment paper
  2. In a mixing bowl mix all the ingredients till everything is well combined
  1. Form 1 1/2 inch balls and place them on the baking sheet
  2. Bake them for 10 minutes
  3. Allow the cookies to completely cool down
  4. And enjoy!

Have a great day and happy holidays

Peanut butter -chocolate fudge bar

Hello everybody!

I have a new recipe for you, and again is a dessert. I wonder why πŸ˜‹

I just love to make healthy, delicious and good looking desserts

This time I made a very simple raw dessert, that can be served in an hour.


Chocolate layer:

  • 1/2 cup melted coconut oil
  • 3/4 cup cocoa powder
  • 3 tbs of sweetener I used Swerve
  • 2 tbsp full fat canned coconut milk

Peanut butter layer:

  • 3/4 cup peanut butter
  • 1/4 cup melted coconut oil
  • 2 tbsp of canned full fat coconut milk
  • 2 tbsp of sweetener
  • Pinch of salt


  1. Line a 8×8 baking dish with parchment paper
  2. In a small pan over m soul heat mix all ingredients for the chocolate layer
  3. Pour it in the lined dish and put it in the freezer till you prepare the peanut layer
  4. Mix all the ingredients for the peanut layer till its creamy
  5. Pour it over the chocolate layer and place it back in the freezer for 45 minutes
  6. After 45 minutes cut them up and enjoy

And you are welcome πŸ˜‹

Healthy low carb brownies

IMG_7312Hello everybody!

I’m very sorry that I disappeared again, we traveled a lot this summer, plus having a baby doesn’t make things easier. I promise I try to be better at posting 😊

Today I have for you guys a delicious healthy brownie recipe. It’s Β sugar free, very tasty and easy to make.


  • 1 1/2 cups almond flour
  • 3/4 cup cocoa powder
  • 1 cup Β of Swerve sweetener
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1tsp vanilla extract
  • 3 eggs
  • 4 tbsp of melted coconut oil


  1. Stir together the dry ingredients, the almond flour, baking powder, salt, cocoa powder, sweetener
  2. In a separate bowl mix together the eggs, coconut oil and vanilla extract
  3. Combine wet and dry ingredients
  4. Grease with coconut oil an 8″ square pan
  5. Pour the batter into the pan
  6. Preheat the oven to 350 F and bake the brownies for 35 min
  7. Let them cool for 20 min before cutting
  8. Enjoy!