Vegan blueberry banana bread

Hello everybody!

I experimented with a vegan banana bread, because my baby seems to be allergic to eggs 😦

It came out very delicious, so I encourage you to try it!

Ingredients:

  1. 2 ripe bananas mashed
  2. 3/4 cup coconut milk
  3. 1/3 cup melted coconut oil
  4. 1 teaspoon vanilla extract
  5. 1 cup of blueberries
  6. 2 cups oat flour
  7. 2 tbsp ground flaxseed
  8. 1 tbsp baking powder
  9. Pinch of salt

Directions:

  • In a bowl mix together the coconut milk, coco coconut oil, vanilla extract and the ground flaxseed
  • add the oat flour, salt and baking powder
  • Mash the bananas and stir in
  • When all is well combined add the blueberries
  • Scoop the batter into a baking dish with parchment paper and cook it for an hour and 15 min at 375 F or until golden brown
  • 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!!

Superfood bliss balls

Hello!

This superfood dessert is addictive, but it’s so good for you.

I usually eat it after a workout or as an afternoon snack.

Ingredients:

  • 1/2 cup raw almonds
  • 1/2 cup unsweetened coconut
  • 1/4 cup hemp seeds
  • 3 tbs cacao powder
  • 2 tbs maca powder
  • 6 medjol dates
  • 1 tbs açaí powder
  • 3 tbs coconut oil
  • 1/4 cup almond flour

Directions:

  1. First mix the raw almonds in a food processor (till they are still crumbly)
  2. Add the dates and blend it till it becomes like a paste
  3. Add all the ingredients and blend till the mixture becomes to resemble chocolate cookie dough
  4. Roll into small balls and refrigerate for 1-2 hours
  5. Dust them with coconut flakes, cinnamon or cocoa powder
  6. 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!!

Healthy raw brownie balls

Hello everybody, happy weekend!

I have a heavenly dessert for you, it’s sweet, dense and very easy to make.

Ingredients:

  1. 2 cups raw almonds
  2. 20 menfolk dates (pitted)
  3. 1/4 cup cocoa powder
  4. 1/4 cup natural peanut butter
  5. Pinch of salt

Directions:

  • First process the raw almonds until till they become a fine almond meal
  • Add all the other ingredients into the food processor
  • Process it until everything is well blended
  • Roll the dough into small balls
  • When they are all done, roll some of them in coconut flakes, others in cocoa powder or roll them in melted chocolate
  • Store them in the refrigerator
  • 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!