Dessert Recipes

Frozen-Cheese-Cake

Crust Ingredients:

300 g dates
225 g whole almonds
Pinch salt
Enough Water to make the dough sticky

Filling Ingredients:

400 g cashews (soaked in hot water for 2 hours)
Juice of 1 lemon
160 g coconut oil
250 ml maple syrup
vanilla
250 g berries

Instructions:

Blend crust ingredients in a blender to form a dough and form the crust.

Blend cashews until creamy and then put add other ingredient in the blender, mix all until creamy, fill your crust and put in the freezer until it hardens. Enjoy

Chocolate-Molten-Lava-Cake

Ingredients:

85 g milk chocolate/ dark chocolate
60 g butter
15 g flour
30 g sugar
pinch salt
3 eggs
1/2 tsp vanilla extract
butter and cacao-powder
for the small baking tins

Instructions:

Preheat the oven on 220°C. Grease 3 small baking tins (diameter approx. 10 cm) with butter and dust them with cacao powder. Pour water into a small pot and place a bowl on the water. Turn on the stove and melt the butter, together with the chocolate in the bowl, mixing it from time to time. Mix in the vanilla extract, then remove from the water. In another bowl, mix the flour, sugar and salt. Crack the eggs into another small bowl. Slowly pour the flour-mixture into the chocolate, constantly mixing until it is well combined with the chocolate. Then add the eggs and mix again. Pour the dough evently into the 3 small baking tins and put them into the oven. After 6-8 minutes, the tops of the cakes should look firm but the inside will still be liquid. Take the cakes out of the oven, let them cool for 1 minute, then carefully cut around the edges and turn the cakes over on 3 small plates. Serve the cakes with cacao powder and vanilla ice cream. Enjoy!

Chocolate Banana Cake

Ingredients:

150 g wholemeal buckwheat flour
60 g ground hazelnuts
60 g ground almonds
4 ripe medium sized bananas
130 g maple syrup
70 g dark chocolate drops (sugar-free)
2 tsp cinnamon
2 teaspoons of baking soda
1 tsp vanilla extract
1 egg
pinch of salt

Instructions:

Mash the bananas in a large bowl and add all the dry ingredients. Add 50 g of the chocolate drops to the dough. Stir once and add all wet ingredients. Place parchment paper in a loaf pan and add the batter. Preheat the oven to 160 degrees convection. Bake the cake for about 50 minutes. Melt the remaining 20 g of the chocolate drops and place over the cake to decorate.

Gluten Free Cookies

Ingredients for 6 cookies:

300 grams of almond flour
65 g coconut oil
70 g maple syrup
1 tsp baking soda
1 tbsp apple cider vinegar
40 g sugar-free chocolate chips
pinch of salt

Instructions:

Mix all the ingredients together and knead until you get a firm mass. Then form into 6 balls and press flat on the baking paper. The cookies keep their size and do not get bigger, so press them directly into the right size. Bake at 180 degrees top and bottom heat for 13 minutes. Don't be surprised if they are very hot, they break very quickly, so let them cool down. They are so soft on the inside!

Vegan Rice Pudding with Mango Sauce

Ingredients:

1 l coconut rice drink
220 g rice pudding
1 vanilla bean
80 g xylitol
2 fresh mangoes or alternatively frozen mango
pinch of salt

Instructions:

Pour 1 l coconut rice drink into the pot and bring to a simmer, then add the rice pudding, pinch of salt and xylitol. Add the pulp of the vanilla pod to the pot and the pod itself to the pot. Simmer for 45 minutes, stirring frequently. Puree the mangoes and then simply layer them and in this case top them with some coconut flakes. If you use frozen mangoes, defrost them beforehand and sweeten them a bit if necessary.

No-Bake Chocolate Biscuit Cake

Ingredients:

250 g biscuits/cookies
1 cup milk
2/3 cup butter
1 cup sugar
1/4 cup cocoa
1/2 tsp salt
1/2 tsp vanilla extract
120 milk chocolate
1/2 cup cream

Instructions:

In a large bowl break cookies into small pieces. In a medium sauce pan add sugar, salt and cocoa powder. Stir to combine and gradually add milk, combine well, add the butter and vanilla. Pour the syrup over the biscuits. Transfer the mixture into a pan of your choice. In a small sauce pan melt the chocolate, slowly add the cream, combine well and pour over the cake, refrigerate for 3-4 hours or overnight.