Hey guys! Still a lot of you are following me on here, which is great! But I have a new homepage now where I will post my recipes!
Head over and follow me on Vanillacrunnch.com
Today on the menu:
Raw Vegan Blueberry Cheesecake!
Hey lovely followers and subscriber.
I have launched my own webpage where I will post my recipes now. I kindly ask you to subscribe there since this page will be deleted soon. ❤
hope to see you soon on vanillacrunnch.com
The ultimate power acai bowl for a great weekend! Fill the bowl with fruits and add all the great foods you love. Many asked where I ahve my Acai from. I usually buy it from Organicburst and you can get it here. Be careful there are a lot of fake products on the market! Better pay a little bit more but then you can be sure that you have a good quality product, that has inside what it promises outside.
I created a lot of recipes with Acai powder amongst many other superfood, plantbased recipes. Check it out—> EBOOK
Some great facts about Acai are:
For the basic Acai bowl you need to blend:
2 frozen bananas
1/4 cup coconut milk
1 handful of raspberries
2 capsules of Acai powder (I use the ones from Organicburst, cause they are good quality)
Never expected a homemade magic shell to be so good!
For the Nicecream blend 3 frozen bananas with 2 handful of spinach. I added Organicburst Baobab powder for an extra boost but this is optional. Decorated with frozen mixed berries and a tadaaaa magic shell!
For the shell you simply combine 1 tbsp of the following ingredients: Coconut oil (melted), Cacao powder, and rice syrup. Now hurry and sprinkle that sauce over the nana icecream and you’ll see where the magic happens!
Ingredients
Cake
7 Squarebars of your choice
3/4 cups Quinoa flour
1 tsp baking powder
3 tablespoons flax meal
1 cup almond or soy milk
¼ cup coconut oil
1 tbsp vanilla extract
Filling
1 avocado
1 ripe banana
1/2 cup organic unsweetened almond milk
3/4 cup Organic Cacao Powder
1/3 cup agave syrup
1 tsp Vanilla Extract
Frosting
1 can chilled coconut cream
1 tbsp vanilla extract
+ Vegan dark chocolate and seeds and Acricberries cranberry powder for decoration
Method
Soak the Squarebars in half of the almond milk for 3 hours. (this is weird but totally worth it in the end ;))
Preheat oven to 350F and grease the pan or use a silicon pan!
Mix flax meal with desired water and let sit for several minutes.
In a large bowl, first combine all the dry ingredients.
In another bowl blend the Squarebars with the rest of the almond milk. Do not throw away the milk they were soaked in you just use it as well.Add the flax mixture , the coconut oil and the vanilla extract.
Then combine the dry and the wet ingredients.
Pour into baking pan and and bake at 350F for 35 minutes (might vary slightly based on pan and flour type, but just test) While the cake is in the oven you can do the filling.
Blend the avocado and the banana in the blender until smooth, add almond milk and syrup.
Add the rest of the ingredients and blend for 2 more minutes until creamy.
In a bowl, put into refrigerator to chill for later.
Half or make three layers of the cake (I did it with a long knife :D) so you can put in the filling.
Once the filling is in you can go on with the frosting.
Very simple put the chilled (overnight in the fridge!!!) can of coconut cream into a bowl with the vanilla extract and whip that thing up 🙂
Coll again for another 20 minutes before decorating 🙂
If there’s any organic vegetable that makes your food look pretty it is beetroot. It is a food photographers best friend.
Apart from this you can combine it with cashews and make a heavenly raw cake.
Is it my first try on beetroot in baking so please don’t judge.
I am happy for improvement recommendations and ideas.
Ingredients
Crust
6 dates soaked in water
1/2 cup of nuts, (I used cashews,soaked overnight!)
1/2 cup shredded coconut
2 tbsp agave syrup
a pinch of Chai spice (cinnamon works as well)
Filling
1 1/2 Cup cashews (soaked overnight)
2 medium-size beetroots (peeled,cooked and sliced)
1/4 cup almond milk
1/4 cup agave syrup
1 tbsp Coconut oil (melted)
1 tbsp vanilla extract
Method
For the crust blend the soaked nuts, add the rest of the ingredients into a food processor. Test the crust between your fingers. you should be able to press it into a prepared cake tin. If it doesn’t stick add some agave syrup and blend again. Press the nut and date mixture into the bottom of your dish. Put into the fridge until the filling is ready.
For the filling first mix the cashews very well until smooth (this amy take a while) put the rest of the ingredients in the food process (or whatever pulverizing machine you have) and blend. Blend for at least 5 minutes or more. Pour the cashew-beetroot filling into the cake tin on top of the crust. Cover with plastic wrap, press it down so it’s touching the surface.
Now put it in the freezer for at least 2 hours or if times allows overnight 😉
Take the raw cake out of the freezer 10 minutes before you want to eat it depending on the consistency you like to eat it.
Last, don’t forget to send me a picture or tag me on Instagram (@vanillacrunnch) of the colorful cake! I am waiting 🙂
Me and Cake having fun.
Photo tent. Lifesaver and light dispenser.
Being vegan does not mean giving up on crêpes. This simple recipe is vegan, sugarfree, glutenfree and “sunday brunch” approved. So if you are 5 or 82 this is something you can do!
The recipe is for 2 people or one “very” hungry person
Ingredients
1 1/2 cup flour (I used almond but you can use whatever flour you have available)
1 cup non-dairy milk (I used almond milk)
3/4 cup sparkling water (for the fluffyness)
2 tbsp melted coconut oil
1 tbsp vanilla extract
(2 tbsp coconut sugar if a want to have them really sweet and you might not want to fill them)
a pinch of fine sea salt
Method
Mix all the ingredients mentioned above together. Make sure there are no lumps in the mixture.
The dough should be runny. If you use coconut flour you might wanna add more milk if the mixture is too sticky.
Let cool in the fridge for about 1 hour.
Lightly oil the pan with coconut oil. Pour a spoonful of the liquid batter onto the hot pan, and cook until bubbles form. Then flip, and cook the other side.
Serve with homemade Nutella (Recipes in my EBOOK) and raspberries
ENJOY! Happy Weekend!
You know these evenings, where you simply wanna sit in front of the TV and enjoy some quality time. Maybe with chocolate or chips?
Try this healthy vegan Chocolate Chip Mug Cake instead! It is done in only 4 minutes!
Ingredients
1/2 banana (make sure it is a very ripe one!)
2 tbsp coconut flour (almond flour works as well but you might need 3 tbsp)
a pinch of baking powder
a pinch of salt
2 tsp agave syrup (or 2 tsp coconut sugar)
2-3 tbsp (depends on your spoons :)) almond milk (any other non-dairy milk works as well)
1 tsp vanilla extract
1 tsp coconut oil
a handful of vegan chocolate chips sprinkles
Base
1 Cup desiccated coconut
1/4 Cup agave syrup
6 dates
1/4 cup crushed almonds
2 tsp coconut oil
1 tbsp raw cacao powder
1 1/2 cups cashews, soaked and drained
1/3 cup agave nectar
1 tsp Acai powder from Organicburst
1/3 cup cacao powder
2 tsp coconut oil
4 ounces raw cacao butter, melted
(water if needed)
Add the rest of the base ingredients. Press mixture into a prepared rectangular container that will un-mold easily
Meanwhile, blend all the ingredients from the filling list except for the cacao butter.
Hey guys.
Next to all the homemade sweets I thought I could make a little “what store bought treats do I have in my box”
The following pictures show you and overview of some brand I have tried. Some of them are German. I have put a link to each treat so you know where to get it.
Have fun scrolling through and don’t forget to leave a comment!
Squarebar-Organic Protein bar- Cocoa Cherry
I like the fact that they combine a lot of chocolate (even the crust!) and cherrys and somehow manage to turn this bar into a yummi healthy bar. And you know if it has chocolate and is healthy too I am all for it! Nothing to discuss about the ingredients, since it’s all good! gmo-free, no sugar, vegan , glutenfree. Available in more flavors at Squarebars
Lovechock- Goji Orange
Just chocolate and love-nothing else! Seriously I love the cute packaging, it even contains a lvoe message. The chocolate has a deep cacao flavor and is more soft than “normal” chocolate. I like the incorporation of Gojis and Orange, however did not taste the orange. All ingredients are natural. The bar is less sweet than the other bars I had before. When looking at the ingredients you see there is no sugar added at all. Due to the fact that the bar is rather pricey I’d say a good bar for a special occasion. Available at Lovechock
The cookie department – Vegan Sweet potato wellness cookie
This is the FIRST vegan cookie I ever had (besides of my homemade ones) so the stacks were high! The taste was amazing! not too crumbly and not too soft, just the perfect in between. The nutrients at first glance are not that bad. By having a closer look I think they could get rid of the brown sugar as the first ingredient of the list. Ground nutmeg and cinnamon were definitely a plus and harmonized well with the sweet potato. Other ingredients like Evaporated cane sugar and Molasses I am not sure what to think about it… A lot of other flavors are available but sadly not vegan yet. What do you think should they make more vegan options? The Cookie Department
The good old Lifebar- Chocolate Green Protein
To be honest I bought this one because I was curious about that “green protein”. I have been a lifebar fan like forever! They are fully raw and the perfect before or after sport snack. I tried their chocolate bar too but have to say that the hemp powder in this one makes the whole bar more special and gives it an additional flavor. The consistency is less fluffy and more solid and dense than a Squarebar. This is basically whey I like Squarebar more. Also it is as double expensive as a Squarebar! WOW! Well, all in all a good vegan snack with a lot of variable flavors, but there are better options I guess. Lifebar
Chocolate covered dried cherries
Last but not least. One of my “I should not buy it foods, cause i will eat the whole package in one sitting” These are in dark chocolate covered dried cherries. And they are addictive. Seriously it’s not funny. Not that I am a total cherry-chocolate addict, but I could eat that combination all. day. LONG. So here is the thing why I don’t. The ingredients are not as halleluja as the taste. There is Maltodextrin in it, something I try to avoid. Further ingredients are Sugar, Dextrose and Gummi Arabicum. Sounds foreign to me, that is why I prefer food, which I understand the ingredients which are in. So as a conclusion, it is ok for me to have them from time to time but I do not consider them as an everyday snack. Landgarten
Hope you had fun reading, stop by soon ❤
B&D- Baking and Design 