INGREDIENTS: crust:1 cup oats3 tbsp cacaopowder1 tbsp nutbutter1 tbsp coconutoil20 pitted dates5 dryed figs3 tablespoon watervanilla powdercinnamon instructions: blend all ingredients for the crust in a high speed blender and press it into a 28cm round mould,….then place it in the fridge,.. for the filling I use: 1 1/2 cups coconutmilk3 tbsp agave sirup or […]
The topping is all in season fresh, organic from the local market 🍒❤️the small wild strawberries and flowers are from the garden and the base is from my alltime favourite cookies.So easy and fast to make.😋 Here is the vegan recipe from this red berry tart: INGREDIENTS: For the Crust you need:👇 for about 24
delicious berrielicious vegan red tart😋 Read More »
(no bake, no sugar, GF) 18 cm INGREDIENTS: Crust:-1 cup oat flour-1 cup buckwheat flakes– 16 dates ( soaked)– 1 tbsp cocoa– pinch of Himalayan salt-2 spoons of coconut oil– a little coconut milkMix all and put it to fridge ( min 30 min) Filling: – 1 cup of cherries– 1 can of coconut milk–
No bake Cherry Salted Carmel cheesecake😋 Read More »
Strawberry brownie cheesecake (no bake, no sugar, GF) 18 cm INGREDIENTS: Crust:-1 cup oat flour-1 cup buckwheat flakes-1/4 cup dates syrup– 3 tbsp cocoa– pinch of Himalayan salt-2 spoons of coconut oil– a little waterMix all and put it to fridge ( min 30 min) Filling: – 1 cup of strawberries– 1 cup of thick
No bake Strawberry brownie cheesecake
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INGREDIENTS: -1 cup oat flour-1/2 cup buckwheat flakes-1/2 cup gratem almonds-1/4 cup maple syrup– pinch of Himalayan salt-2 spoons of coconut oil– a little waterMix all and put it to fridge ( min 30 min) Filling: – 1 cup of rasperries– 1 cup of thick yoghurt of your choice (I use coconut)– 1 spoon of
No bake Raspberry Cheesecake❤ Read More »
(NO BAKE, no sugar, GF) 18 cm INGREDIENTS: Crust:1 cup oat flour1 cup grated almonds1/4 cup maple syruppinch of Himalayan salt3 spoons cocoa2 spoons of coconut oila little waterMix all and put it to fridge ( min 30 min). Filling: 1 1/2 cups of coconut milk1 spoon cashew butter ( optional)1/2 cup mango 2 tbsp
No bake fit mango cheesecake😋❤ Read More »
Recipe: 1 cup oat flour1/2 cup buckwheat flakes1/2 cup grated almonds1/4 cup maple syruppinch of Himalayan salt2 spoons cocoa2 spoons of coconut oila little waterMix all and put it to fridge ( min 30 min) Filling: 2 cups of coconut milk1 spoon of cashew butter ( optional)2 tbsp of agar agar2 spoons maple syrup 1
No bake Matcha Cheesecake Read More »
(For 8’’ pie tin) INGREDIENTS: Base: 5x medjool dates70g mixed nuts70g rolled oats2x tbsp coconut flour2x tbsp coconut oil Filling: 1x small ripe mango (or tin of mango puree)1x tin of full fat coconut milk1.5x tsp agar (gelatine if you’re not doing vegan) METHOD: 1. Blend mixed nuts, dates, coconut flour and oats. 2. Melt
INGREDIENTS: (For 8’’ pie tin) 6x medjoul dates70g mixed nuts70g hazelnuts (I’m loving this in the crust)60g Rolled oats2x tbsp cocoa powder 2x tbsp coconut oil0.5x tsp cinnamon powder FILLING: 2x tbsp taro powder 1x tin of full fat coconut milk1x tsp golden syrup 1x tsp Agar (gelatine if you’re not doing vegan) METHOD: 1.
Vegan dreaming taro pie ❤ Read More »
Recipe: 20cm (8”) tart tin with removable bottom Ingredients: Crust: 100g pistachio60g desiccated coconut2 Tbsp. raw cacao nib2 Tbsp. pumpkin seeds2 Tbsp. (30ml) melted raw cacao butter or coconut oil3 Tbsp. (45ml) maple syrup 1 Tbsp. lemon juice 1/8 tsp pink salt Lemon vanilla cheesecake filling: 120g raw cashews (soaked 4-6 hours and rinsed) 1/2
No-Bake Lemon Vanilla Cheesecake with Pistachio Crust Read More »