Raw vegan caramel slices

Ingredients:

Base:

  • 1 cup large juicy dates
  • 1 cup walnuts

First layer

  • 2 cups raw cashews
  • 1/2 cup full fat coconut milk
  • 2 tablespoons honey or other sweetener
  • 3 tablespoon of coconut oil
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon juice

Caramel layer

  • 2 tablespoons coconut oil
  • 2 tablespoons almond butter (peanut or any other nut butter works)
  • 2 tablespoons honey (maple syrup or other liquid sweetener)
  • 1 teaspoon vanilla extract

Topping

  • Melted dark vegan chocolate

Directions:

Crust:

  1. add all crust ingredients into the food processor, mix it till all ingredients form a paste
  2. Press the mixture into an 8×8 inch baking dish, lined with parchment paper
  3. Press it into the dish evenly and put it aside

Filling:

  1. Soak the cashews overnight or for at least 4-6 hrs
  2. Drain the cashews and place them in your food processor with the rest of the filling ingredients
  3. Blend until it until it becomes smooth and creamy
  4. Pour half of the cream on your crust and make the caramel layer

Caramel layer:

  1. Pour all ingredients into a small pot and melt it together on a low heat
  2. Sterling continuously for 1-2 minutes
  3. Let it cool down completely, than pour half of the caramel over your filling
  4. Pour over the caramel the other half of the filling than again the caramel and let it cool in the fridge
  5. Meanwhile melt the vegan chocolate
  6. After it cools down pour it over your raw caramel slice, you can also top it with almonds, pecans, or whatever you like
  7. Cool it in the freezer for 2-3 hours
  8. Enjoy!!!
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Healthy lemon bars

Hello everybody, happy Monday!

Today I have for you a dessert that I made at least 10 times over the summer and I never had the time to post this delicious recipe. (Most of the time we ate it before I took a picture of it, to be honest lol)

Ingredients:

For the crust:

  • 1 1/2 cup almond flour (the fine one)
  • 2 tbs coconut oil melted but not hot
  • 2 tbs of honey/ maple syrup/ monk fruit extract syrup (your choice)
  • 1 tsp vanilla extract
  • Pinch of salt

For the filling

  • 4 eggs
  • 1/2 cup lemon juice
  • 1/2 cup honey/ or sweetener of your choice
  • 4 tsp coconut flour

Directions:

  1. Preheat your oven to 350 F
  2. Mix all crust ingredients
  3. Transfer it into an 8 inch x 8 inch pan and use your hand to spread it
  4. Bake the crust for 10 minutes at 350 F

Filling

  1. In a bowl whisk the eggs and add the rest of the ingredients
  2. Whisk it till it’s all smooth
  3. When the crust is done pour over the filling and bake it for another 20 minutes
  4. Let it cool down totally before slicing
  5. Enjoy!

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!

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!!

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 🙏🏻

Peanut butter -chocolate fudge bar

Hello everybody!

I have a new recipe for you, and again is a dessert. I wonder why 😋

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.

Ingredients:

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

Directions:

  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 😋