This carrot cake is so easy to make, you will be surprised.
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
- Blend all base ingredients in the blender till well combined
- Press half of the batter in a round medium springform
- Blend the cream ingredients until smooth
- Pour half of it on the base and freeze for 20-30 minutes
- Press the rest of the base over the cream layer and top it with the rest of the cream
- Freeze it again for 20-30 min
- Spread the cream all over your cake and freeze a little more
- After it’s ready to serve
Hello everybody! Happy Easter!!
Here is my Easter white chocolate that you can eat totally guilt free!
- 100% pure Cocoa butter
- Any kind of nut butter ( I used cinnamon almond butter)
- Melt the cocoa butter over Bain Marie
- Let it cool a little bit than add stevia
- Pour it into cupcake liners
- Place in freezer for 10 minutes
- Add organic nut butter in the center of each, fill with remaining cocoa butter
- Place back in the freezer until firm
This superfood dessert is addictive, but it’s so good for you.
I usually eat it after a workout or as an afternoon snack.
- 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
- First mix the raw almonds in a food processor (till they are still crumbly)
- Add the dates and blend it till it becomes like a paste
- Add all the ingredients and blend till the mixture becomes to resemble chocolate cookie dough
- Roll into small balls and refrigerate for 1-2 hours
- Dust them with coconut flakes, cinnamon or cocoa powder
- Enjoy 😉
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
- Process all crust ingredients in a food processor. Transfer into a springform pan and press it down firmly. Set it in the freezer
- Blend all ingredients into a creamy consistency
- Pour the mixture on the crust
- Freeze it for 2 hrs
Here is one of my favorite dessert on the planet.
It’s so light but also very filling and satisfying.
For the crust:
- 1 1/2 cup almond flour
- 4-5 tbsp of sweetener (swerve)
- 5 -6 tbsp of melted coconut oil
For the filling:
- 1/2 cups unsalted cashews, soaked for 4-6 hrs
- 1/3 cup coconut oil melted
- Lemon juice from 2 lemons
- 1 cup raspberries
- 1 tbsp vanilla extract
- Sweetener of your choice. I used swerve sweetener
- Make the crust. Mix the ingredients for the crust and press onto bottom of a cake pan.
- Bake it on 350 degrees for 10-12 min
- For the filling. Mix all ingredients without the raspberries, so you can make two different layers
- After separate the filling in 2 equal parts and in on of them mix in the raspberries.
- Poor the first layer over the chilled crust and put it in the freezer for 10 minuets
- After 10 minuets pour the next layer and put it back in the freezer for an hour
- Decorate it and enjoy!!
As I wrote in my previous blog post, I’m in a dessert making mood, so the recipes of desserts continue 🙂
The day before I made the most simple dessert ever. It can be made in 5 minutes, just a few ingredients, no baking, no frying.
This dessert can be consumed by everybody who is on a vegan/Keto/paleo/gluten free/sugar free/ low carb diet!
- 1 avocdo
- liquid stevia
- 1 tbsp vanilia extract
- 3 tbsp cocoa powder
- 1 tbsp of full fat coconut milk
- Mix all ingredients in a blender
- Pour the chocolate mousse in a glass
- decorate them with fruits, nuts
Here you can see the video, how I made it step by step!
Have a great weekend!
Hello everybody! Happy Halloween!
Today I have for you a healthy and delicious Halloween treat. It’s a guilt free dessert perfect for people who diet or watch their waistline.
Ingredients for coconut layer
- 1/2 cup coconut cream
- 1/4 cup shredded coconut
- 1/4 cup coconut oil
- Stevia or any other sweetener
Ingredients for the almond layer
- 3 tablespoons of natural almond butter
- 1/4 cup coconut cream
- 1/4 cup cocoa butter
Mix the ingredients for the coconut layer than pour them into a container and put it in the freezer. Meanwhile mix the ingredients for the almond layer. Wait 30 min and pour it on the top of the coconut layer. You can add some almond peaces into it. Let it sit in the freezer for 2 hours. Decorate it as you wish with dried fruits, coconut flakes or some sugar free chocolate.