Ingredients (for 6 Pancakes):
2 Cups Soymilk
1 1/2 Cup Coconut flour (or any other flour. If any other is used you might need more, cause coconut flour is a really dry flour)
1/4 tsp Salt
4 tbsp Coconut Sugar 1 tsp Vanilla extract
Coconut oil for the pan
In a bowl mix all the ingredients
Befor you pour the dough in the pan, put some coconut oil in.
500 gr Tofu (soft)
1/4 Cup Coconut sugar
3 tbsp Soymilk
1 tbsp Vanilla Extract
mix all the ingredients in a bowl
put in the fridge before filling the pancakes.
Zutaten (für ca. 6 Pfannkuchen):
500 ml Sojamilch
200 g Kokosnuss Mehl (oder irgendein anderes Mehl)
1 Prise Salz
4 EL Zucker + evtl. 1 TL Vanillezucker für süße Pfannkuchen oder nur 1,5 TL Kokosnusszucker für herzhafte Pfannkuchen
Öl oder vegane Margarine fürs anbraten
In einer Schüssel alle Zutaten vermengen.
Vor jedem Pfannkuchen etwas Öl oder Magarine in einer beschichteten Pfanne verteilen
500 gr Tofu
30 g Kokosnuss Zucker
20 ml Sojamilch
1 EL Vanille-Extrakt
Alle Zutaten in einer Schüssel mixen.
Bis zum Servieren kalt stellen.
3/4 cup all purpose flour
2 tbsp coconut flour
1/2 cup coconut sugar all natural
1/2 cup + 1 tbsp water
3 tbsp coconut oil
1 tbsp crushed hazelnuts
3/4 tsp Baking Soda
1 1/2 tsp Lemon Juice
A pinch of salt
Combine the all purpose flour, coconut flour, baking soda and salt. Keep it aside.
Combine the sugar, oil, water, lemon juice and hazelnuts in a mixing bowl.
Beat until the sugar dissolves.
Add the sifted flour and gently fold the mixture until the batter shows no trace of flour.
1/2 cup vegetable shortening
2 cups icing sugar
2 tsp vanilla extract
2-3 tbsp hazelnut milk
1 tbsp hazelnut spread
Mix all the ingredients and fill into an icing bag.
How doesn’t like a traditional Italian dessert! Well, this one comes in a healthy, vegan way and is as yummi as the original one!
1/4 Cup Coconutoil
2 tbsp ground Flax seeds +5 tbsp Water (2 large egg whites)
1/3 cup Almond flour
1/3 cup Coconut Sugar or Stevia
2 tsp pure vanilla extract
2 tablespoon cocoa powder
1/4 tsp sea salt
Preheat oven to 375.
Grind the flax seeds in a coffee grinder, and mix with water. Allow it to rest till it becomes gelatinous, then use.
In a bowl whisk together the flex seeds (egg whites), coconut sugar, coconut oil and vanilla.
Add in cocoa powder and almond flour.
Spoon the dough, spacing cookies 3 inches apart.
With the back of the spoon, spread each cookie to about 4-inch diameter.
Bake for 6 to 7 minutes, or until edges begin to brown.
Using an offset spatula, loosen cookies from baking sheet and shape into tube form.
1 cup firm young coconut pulp
1 tsp cup coconut oil
1 pitted medjool dates
Blend ingredients together until creamy. Set aside and refrigerate and then pipe into Cannoli.
Decorate with CHocolate and Pistachios.
1 cup almonds or 2-3 tbsp almond butter
1 cup pitted dates
2 tbsp coconut oil (melted)
3 tbsp cacao powder
1 tsp vanilla powder
1/3 cup walnuts
Pulse the walnuts in a food processor, just a little so they still stay chunky.
Mix all the ingredients together in a food processor except the walnuts.
After you’ll add in the walnuts gently.
Press mixture into a pan and store in fridge while making icing.
1/4cup raw cacao powder
1/4cup organic rice malt syrup
1/3cup coconut oil
Mix everything together.
2Cups fresh cherries or frozen (remove pips)
Fresh juice of 1 small lemon
1Tbsp coconut water
3Cups shredded coconut
1Tbsp rice malt syrup
1Cup raw cashews (soaked and rinsed for at least two hours)
1Tbsp chia seeds
Pinch of Himalayan salt (pink salt)
Simply blend all the ingredients in a food processor and place over Crust.
1 cup soaked cashews
1/4 desiccated coconut
1/2 cup milk of choice
1/4 cup coconut oil
1 cup baby spinach leaves
Handful of mint leaves
A drop or two of peppermint essence (optional)
Process cashews, coconut, milk & coconut oil in a food processor. Mixture should be completely smooth so keep processing. Add mint leaves, spinach & essence and blend until leaves have fully disintegrated. Pour the filling over the crust and the Chocolate Line. Freeze until firm.
Original recipes and more inspiration can be found on:
- 1/3 Cup (50gr) Whole meal flour or buckwheat flour
– T tsp baking flour
– 1 tbsp Agave syrup or maple or whatever sweetener you like
– 300 ml non-diary milk, I used almond and also tried coconut
– 1/2 tsp sea salt
Add everything in a bowl and mix. Put some coconutoil in a pan and then let the magic happen <3
For the chocolate sauce
I melted some chocolate in hot soymilk. make sure the chocolate is covered by the soymilk before you stir. you can chose by yourself how many you like.
Vegan Raspberry Yogurt mixed with one scoop of Proteinpowder.
This Tart does not only look like heaven it is also tastes like heaven <3
Best thing it is a healthy alternative to all the store bought sweets.
2 cups (250 grams) almond flour
1/4 cup agave syrup
1/3 cup extra virgin unrefined coconut oil, melted
1/4 teaspoon fine sea salt
Mix all the ingredients in a food processor, then form a bowl, put it in clear film and freeze for half an hour, then put in a form (I used a heart shaped one) after spreading the dough again freeze for 10 minutes before baking at 350F for 20 minutes.
Let cool down before you put in the filling.
The two fillings:
1/2 cup (50g) cacao powder
1/3 cup (80ml) melted coconut oil
1/3 cup (60ml) agave syrup (Use 80ml for a sweeter chocolate)
1/2 tsp vanilla extract
Fill over the cooled dough and let cool down in the freezer until hard.
2 cups raw cashews, soaked overnight, then drained and rinsed
11 oz Coconut milk
2 tbsp raw agave syrup
1 handful of raspberries
1/2 tsp fleur de sel
1 to 3 tsp beet powder or food coloring (that it looks like nice :) )
Blend all the ingredients together and then fill over the chocolate layer, then put the whole tart again in the freezer for about an hour.
So glad I found this awesome recipe by http://liveloveeatraw.com.au She is such a sweetheart and her creations are awesome :) Here is my interpretation <3
1 cup pepitas (pumpkin seeds)
1 cup cup desiccated coconut
1 cup medjool dates (pitted)
1/4 cup raw cacao powder
1 tbs organic rice malt syrup
TURKISH DELIGHT CENTRE
3 cups medjool dates (pitted)
1/2 cup coconut cream
1/4 cup extra virgin cold pressed coconut oil
3 tbs pure rose water
juice from a pomegranate
1 tsp ground vanilla bean pods or extract
Pinch Himalayan salt
1/3 cup extra virgin cold pressed coconut oil (melted)
1/4 cup organic rice malt syrup
1/4 cup raw cacao powder
1tsp pure rose water
For the CRUST place pepitas in a high speed food processor. Blend it up until you have a ‘meal’ consistency.
Now add the remainder of your CRUST ingredients.
Blend it up again until you have a sticky biscuit dough.
In approximately 27cm round pop out tin or silicon mold, press your crust evenly over the base and up onto the sides.
Set aside while you make your TURKISH DELIGHT CENTRE.
For your TURKISH DELIGHT CENTRE place all your ingredients into a high speed food processer.
Blend it up!
This may take a few minutes.
When you have a nice creamy consistency it’s ready!
Now scoop your TURKISH DELIGHT CENTRE over the top of your CRUST & spread evenly.
Place into an airtight container & freeze overnight or for at least 8 hours.
For the CHOC TOPPING place all your ingredients into a large bowl & whisk it up!
When all your CHOC TOPPING ingredients resembles a smooth runny choc consistency, you know it’s now ready to pour evenly over the top of your TURKISH DELIGHT CENTRE.
This should set in about a minute or two.
Top with sifted raw cacao powder & raspberries.