My little Detox Sunday with Fit’n’Tasty

Dear followers,

This sunday I had the pleasure to do a one day detox with the awesome juices from Fit’n’tasty


My first Detox experience was a really good one! To be honest, I always was a little sceptical since the juices I tasted so far all smelled like grass or were just disgusting or not fresh at all. Fitntasty juices were different! They are organic and cold pressed! They are so fresh you can literally smell all the different ingredients. I liked all the juices but I am a fan of the green one! I felt more alive than ever. And although I haven’t eaten anything on that day I had the power for a long walk in the sun.

I can really recommend to do a detox day once a week. I cannot deny that I missed my daily chocolate but it was a great experience and I would do it anytime again <3

Listed below are the juices I drank. Number 2 was my fav. Maybe I am the green warrior type :)

1 – Ginger, lemon, water
2 – Apple, pear, spinach, cucumber, spirulina
At lunch – A vegetable soup made by my mum
3 – Carrot, apple, kiwi
4 – Beet root, apple, carrot, parsley, lemon
5 – Pear, lettuce, celery, cucumber, parsley, lemon



Healthy Ferrero Rocher Chocolate Balls



1/2 Cup hazelnuts (chopped)

1/2 cup coconut flour

3 tbsp cacao powder

2  tbsp unsweetened applesauce

2 tbsp agave syrup

1/4 coconut oil (melted)

1/4 Cup almond milk

vanilla extract (I like to add a lot so I put in 1 big tbsp)

1 Cup vegan dark Chocolate


Roast the hazelnuts in a pan with a lil bit of vanilla extract for about 5 minutes. (the smell at this moment is AAAHHHH-MAZING!) Don’t add any oil since the nuts already contain natural oil. After roasting crush the hazelnuts or slice them really finely with a knife. In a bowl place the sliced hazelnuts. Let them wait there until the balls are ready.

While the hazelnuts are cooling, mix together all the ingredients mentioned below. I started with the liquid ones and then added the dry ones.

Depending on the consistency of the mass, either try to form balls right away placing a whole nut in the middle of the ball or if too sticky place in the freezer for about 10 minutes and then try the procedure. If too dry add more milk, if too liquid add more flour.

After rolling the balls put them in the freezer.

While freezing them, melt the chocolate in a water bath.

Put the balls out and dip them first in the melted chocolate and afterwards in the hazelnuts until the whole ball is covered.

Put all the balls on a plate and then back in the freezer.

After approx. 20 minutes put them out and ENJOY!




Easy Vegan Apple Cake


120g Vollkornmehl/1 Cup Wholegrain flour

1 zermatschte reife Banane/ 1 mashed ripe banana

7g Backpulver/ 1 tbsp baking powder

80ml Mandel Milch/ 1/3 cup almond milk

200g Äpfel/apple (4 kleine Äpfel/4 small apples)

viel Zimt/ cinnamon

10ml Ahornsirup/1 tbsp maple syrup or agave syrup

2 EL kokosnussöl/ 2 Tbsp coconut oil

Stevia oder Süßungsmittel nach Bedarf/stevia or any other sweetener

8 Himbeeren / 8 raspberries

Mix flour, milk, baking powder, banana, oil, syrup, and the sweetner of your choice. You should try the dough if it’s sweet enough! Grate 2 of the 4 apples into the dough and add lots of cinnamon. Now try the dough again! ADD MORE MILK/ OR WATER IF DOUGH IS TOO STICKY!
Put half of it into a baking dish and then place the raspberries on top. Cover with the second half of the dough. Then cut the remaining two apples into pieces and place them on top. Now you add again some cinnamon and the maple syrup. Just a little bit for the taste.
Put it into the oven for about 30 minutes on 350F. Enjoy!

Mehl, Mandelmilch, Backpulver, Sirup, Öl, und je nach Bedarf Stevia vermischen. Schmeckt den Teig ruhig ab, damit ihr merkt ob es süß genug ist!
Dann reibt ihr 2 von den 4 Äpfeln in den Teig, ich hab das mit einer ganz normalen Reibe gemacht und den Apfel auch nicht geschält. Dann gebt ihr noch eine schöne Ladung Zimt dazu und probiert am besten nochmal eine Messerspitze, ob es euch süß genug ist. FALLS DER TEIG ZU TROCKEN IST GEBT MEHR MILCH ODER WASSER DAZU!
Gebt die Hälfte in eine Backform, ich hab wie Melina auch eine Kastenform genommen.Dann platziert ihr die Himbeeren auf den Teig und gebt dann die restliche Teighälfte darüber. Schön zudecken. Dann schneidet ihr die restlichen Äpfel in Scheiben und verteilt sie auf dem Kuchen. Nochmal etwas Zimt und zum Schluss einen Schuss Ahornsirup oder Agavensirup über den Kuchen gießen.
Dann geht der Kuchen in den Ofen, für 30 Minuten bei 180°C


The recipe is adapted from Melina. Check out her page for more recipes!

Looking forward to your feedback! and now enjoy! <3

Raw Vegan Berry Cheesecakes

raw vegan Berry Cheesecakes


1 Cup raw macadamias (or other nuts)

1/2 Cup desiccated coconut

1/2 Cup dates (soaked and pitted)

2 tbsp agave syrup


1/2 Cup Raspberries

1/3 Cup Blueberries

1 tbsp Agave syrup

Beetroot Powder (optional but very pretty for the color)


1 cup (100 grams) raw cashews, soaked and drained

1/3 cup coconut oil, melted

1 cup full-fat coconut milk

1/2 cup (160 grams) agave nectar


Pulse the soaked dates in a food processor until the dates form a paste. Pour almonds and agave syrup and coconut into the food processor bowl, and pulse again.

Press the crust evenly into the bottom of the muffin layers place in the freezer while you prepare the filling.

For the fruit filling combine the fruits with the powder and syrup until it reaches the consistency you like and layer it on the crust. Freeze again.

For the top filling combine cashews, agave syrup, coconut oil, coconut milk, and agave nectar in a blender. Blend until smooth. Pour over the fruit filling and freeze again for at least 5 hours or better overnight.

Decorate them as you like them.

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Pumpkin muffins Recipe with a vegan and non-vegan quick option

pumpkin muffin


4 tablespoon of flaxseed oil+ 4 tablespoons water (4 eggs)

1/2 cup coconut sugar (or regular sugar)

1/2 cup coconut oil

3 cups alomond flour + 2 tsp baking powder + 2 tsp baking soda (or any other flour would work too!)

1 tsp salt

15 oz cooked fresh pumpkin

1-2 cups dark chocolate chips for the suprise in the inside

optional: cinnamon, ginger, all spice, dried cherries or cranberries, walnuts, vanilla extract, orange zest, etc. to taste


  1. Preheat oven to 350F
  2. Stir the flaxseed mixture well and allow it to thicken for a few minutes. Strain the seeds by using a muslin cloth and use the filtrate for baking muffins. (for the egg recipe simply put the eggs in a bowl)
  3. Stir in sugar and oil until very well combined.
  4. Combine flour (+ any dry spices) and salt with egg replacement mixture or (eggs)/oil/sugar.
  5. Fold in pumpkin
  6. Distribute evenly into lined muffin tins for 1/2 then put in a piece of dark chocolate on every one and pour the rest of the mixture over them until covered
  7. Bake for 30 minutes, checking for doneness with a toothpick in the center of a muffin.

For the Frosting simply mix 3 tbsp natural soy jogurt with a handful of raspberries

The perfect moist vegan Chocolate Chip Cookies- So easy even my grandma can make them!



1 can chickpeas beans, rinsed well

1.5 Tbsp. peanut butter

2 tbsp coconut milk

2 Tbsp coconut oil (or any other oil)

3 Tbsp coconut flour flour

2 tbsp agave syrup

1 tsp. baking powder

1 tsp. vanilla extract

pinch of salt

⅓ cup dark or white vegan chocolate chips


Preheat oven to 370F (170 degree)

Combine the beans,  coconut milk, peanut butter, and coconut oil in a food processor and process until smooth.

Add in the coconut flour, sugar, agave syrup, vanilla, and salt, and continue processing until combined and mousse-like.

Stir in the chocolate chips.

Spoon the batter onto the baking sheet and sprinkle with the extra chocolate chips if you like ( this is for the look :P )

Bake for 10 minutes or longer if needed ( depends on your oven)

Best served warm with a glass of almond milk!!



Vegan Raspberry Coconut Chocolate Ice Cream Sandwiches

Raw Chocolate Sandwiches
Makes 8 sandwiches

 For the brownies:
1 1/4 cups (5.5 ounces / 155 grams) nuts (I used almonds)
1/4 cup + (1.25 ounces / 30 grams) raw cacao powder
2 tbsp coconut oil (if not available use olive oil)
1 cup (4.5 ounces / 130 grams) dates, pitted (covered with boiling water and soaked 5 minutes if not super soft and squishy, then drained well)
1 teaspoon vanilla extract
1/2 ounce (about 2 1/2 tablespoons / 20 grams) chopped dark chocolate, melted
For the ice cream:
1/2 cup (2.25 ounces / 65 grams) cashews, soaked 6-24 hours, drained
1 1/4 cups (10 ounces / 300 mL) full-fat coconut milk, shaken prior to opening
1/2 vanilla bean, split and scraped
1 1/2 cups (6 ounces / 170 grams) raspberries
5 tablespoons (3.25 ounces / 90 grams) maple syrup (or agave)
pinch salt
1/2 ounce (about 2 1/2 tablespoons / 20 grams) chopped cacao butter, melted
For the raw chocolate coating:
I melted some pieces dark chocolate and topped them of with raw cacao nibs
Make the brownies:
In the body of a food processor, process the nuts with the cacao powder and cocnut oil until fairly finely ground. Scrape into a bowl and set aside. Place the dates (drained if soaked) with the vanilla in the now-empty blender and blend until smooth, scraping down the bowl as needed. Add the nut mixture and melted  chocolate to the date mixture, and pulse until combined and clumpy, scraping the bottom and sides of the bowl as needed.
Line two 8×4″ loaf pans (or one 8×8″ square pan) with parchment paper, leaving the sides sticking out for handles. Pack each pan with half of the brownie mixture, pressing firmly, into a thin, even layer. Freeze the brownies until firm, at least 20 minutes.
Make the ice cream:
Heat the coconut milk with the vanilla bean in a small saucepan over a medium flame until hot and steamy, swirling occasionally. Cover and let steep 20 minutes. Meanwhile, combine the raspberries with 3 tablespoons of the maple syrup  in a small bowl and mash lightly. Set aside.
In the body of a blender or food processor, pulse together the cashews, maple syrup, and salt. Blend until smooth, about 5 minutes, scraping down the sides of the bowl occasionally. Remove the vanilla pod from the coconut milk, discard the pod, and slowly blend the coconut milk into the cashew mixture. Blend until silky smooth, scraping down the sides of the bowl as needed, a minute or two. Blend in the melted cacao butter, then stir in the mashed berries and their juices, leaving some chunks of berries.
Scrape the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Assemble the sandwiches:
If you made the brownies in one pan, cut in half. Scrape the ice cream onto the top of one brownie and spread evenly. (There is plenty of ice cream, so feel free to “taste.”) Turn out the second brownie onto the top of the ice cream and press gently to even it out. Peel off the parchment and discard. Freeze until firm, at least 2 hours.
When firm, use the parchment handles to pull the ice cream sandwich out of the pan and onto a large cutting board. With a sharp chef’s knife, trim away the edges and cut into 8 sandwiches. Freeze until ready to dip.
Make the chocolate:
In a metal bowl set over a pot of barely simmering water, combine the cacao butter, cacao powder, maple syrup, and vanilla. Whisk until nearly melted and smooth. Remove from the heat and let cool until warm and slightly thickened, whisking frequently to keep the mixture in emulsion.