Nutfree Vegan OREO “Cheesecake”- Just 6 ingredients!

Well I think it is kind of every Vegans dream when they learn that Oreos are accidentally vegan. However, I don’t want to sugarcoat them, since they are not the cleanest food on earth. So if you are a 100% CleanEater you might skip this recipe. In the case you are human like me and your chocolate cravings are killing you from time to time:

You might wanna give these babies a try!

Vegan Oreo Cheesecake

Ingredients Crust

1 Package of Oreos, crushed (mine was 184gr, it might vary from country to country) Approx.18 cookies

4 medjool dates, pitted

1/3 Cup agave syrup (or honey)

Optional: add some water until the bottom has a sticky consistency


MIx the dates in a food processor (do this for at least 2 minutes!)

Carefully add the Oreos and continue mixing. (It is ok if there are bites of Oreos left in the dough

Add the agave syrup and the water and mix it under with a spoon

Place everything in a round cake form (or take a pan as I did :D )

Ingredients Filling

1 1/2 Cup Coconut milk

4 oz dark vegan chocolate pieces


Heat the coconut milk in a pan until boiling

put the chocolate pieces in a bowl and then pour the hot coconut milk over the chocolate pieces until fully covered.

Let sit for about 5 minutes

Carefully mix everything and then pour over the bottom

Freeze the whole Cake for about an hour.

Vegan Oreo Cheesecake

Vegan Oreo Cheesecake

Vegan Oreo Cheesecake

Vegan Oreo Cheesecake


Black and White Vegan Brownies



½ Cup wholemeal flour

1/3 Cup Coconut flour

¼ Cup Agave syrup

3 tbsp Cacao powder

2 tbsp Moca Coffee powder

Vanilla extract

1 tsp baking powder

1 tsp baking soda

1 tbsp apple cider

2 tbsp coconut oil

¼ Cup soy rice drink

1/3 cup dark chocolate pieces

1/3 cup white chocolate pieces


Preheat the oven to 375F

Mix the meal, baking powder and soda, Vanilla extract and cacao powder in a bowl.

Add the Agave syrup, soy drink and apple cider

Last, add in carefully the black and white chocolate pieces and the pour the dough in a rectangular baking form.

Bake in the oven for approx. 30-40 minutes.



75 g Vollkornmehl
40 g Kokosmehl
70 g Agavendicksaft
20 g Back-Kakaopulver und 20 g Kaffee Pulver

1 Pk. Vanillezucker
1 TL Backpulver
1 TL Natron
1 TL Apfelessig
50 ml Rapsöl
140 ml Sojareisdrink
Nüsse (optional)
Stevia (optional)
50 g Zartbitter Schoki Stückchen und weisse Schokostückchen


Mehl, Backpulver, Natron, Vanillezucker und Kakaopulver mischen. Agavendicksaft, Sojareisdrink, Öl & Apfelessig dazumischen.

Schoki unter den Teig mischen und den Teig in eine eckige eingefettete Form geben

Im Backofen bei ca. 180 Grad 30-40 Minuten backen




The ultimate vegan pancakes with a vibrant banana-beetroot-berries filling


Are you looking for an easy vegan pancake recipe with a special vitamin boosted filling?

Here you go:


3/4 cup coconut flour

1 tsp baking powder

1/4 tsp baking soda

1 tsp organic coconut sugar

1/4 tsp sea salt

1 tbsp ground flax seed ( mixed with 2-3 tbsp water to make “flax egg”)

1 cup  coconut milk

2 tbsp sparkling water (for the fluffiness)

1 tsp apple cider vinegar

1 tbsp coconut oil

In a bowl mix the wet ingredients, add the coconut milk and apple cider vinegar to create buttermilk. Then add one tablespoon melted coconut oil and the flax egg. Finally add the sparkling water to make them fluffy.

In a bowl, add the dry ingredients (coconut flour, coconut sugar, baking powder, baking soda, salt) and stir together.

Last, carefully mix the two together. Don’t overmix!!  Then I usually put the batter in the fridge for an hour. Don’t know why but I experienced that they turn out prettier by doing this :)

In the meantime you can do the filling.


The Filling

2 large ripe bananas

1 good sized bulbs of cooked beetroot

Handful of berries (I used black and raspberries)

Agave syrup (or any sweetener of your choice) This is optional!

Mix all the ingredients in a bowl. It is ok if there are lumbs of bananas or beetroot.


Last but not least enjoy them <3

(Let me know how they turn out in case you try the recipe :) I am always looking for improvement!)



Vegan Brownies with a refreshing mango curd


Adapted from Osheglows


1.5 tbsp ground flax + 3 tbsp water, whisked

1/2 cup coconut flour

1/2 cup whole almonds, ground into a flour/meal & sifted

1/2 cup cocoa powder

2 African Mango Coffee

1/2 tsp salt

1/4 tsp baking soda

1/3 cup  Coconut oil

1/2 cup  cup non-dairy chocolate, divided

1 cup cup organic coconut sugar

1/4 cup  coconut milk

1 tsp vanilla
1/2 cup finely chopped walnuts


1. Preheat oven to 350F. Line a 9 inch square pan with parchment and grease all sides. In a small bowl, whisk together the ground flax and water and set aside.

2. In a blender or processor, process almonds into a meal/flour. Sift out large pieces. In a large bowl, whisk together the dry ingredients (flours, cocoa, salt, soda).

3. In a large microwave safe bowl, add chocolate and melt in microwave for about 30-45 seconds until melted or in a waterbad. Stir well and add in flax egg, sugar, vanilla, milk and coconut oil. Whisk.
4. Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but not to worry keep mixing!
5. Scoop batter into prepared pan and place a piece of parchment on top. Spread with hands or a pastry roller until smooth and even.
6. Bake for 32-34 minutes at 350F and allow brownies to cool in pan for about 1.5 hours. Tip from Osheglows: DO NOT REMOVE BROWNIES  until completely cool or they will crack apart. After an hour or so, gently separate edge of brownie from pan with a butter knife and place on a cooling rack.



2 15oz. mangoes, peeled and pitted

1/2 cup coconut sugar

4 tablespoons lime juice

3 tablespoons cornstarch

1/4 teaspoon sea salt

1/3 cup full fat coconut milk


Puree mangoes and sugar in a food processor until uniformly smooth.

Strain through a sieve into a saucepan.

Whisk lime juice, cornstarch, and salt in a bowl.

Heat mango puree over medium heat until bubbly, whisking constantly.

Whisk in lime

Take curd off heat and whisk in full fat coconut milk.

Cool and store in the fridge overnight.


African Mango Coffee* can;

- Boost metabolism

- Assist in thermogenic fat burning

- Suppress the appetite

- Act as a fatigue fighter

- Lower cholesterol

- Work as an overall health booster

The coffee contains an extract of the African mango’s seeds which has a large amount of healthy fats and fibre.

Research on African mango shows beneficial effects for diabetes and obesity, as well as analgesic, antimicrobial, antioxidant, and GI activity.

Every cup of our African Mango Coffee contains 150mg of the African Mango superfood supplement –which research has shown to be an ideal intake to reduce fat around the waist, thighs, hips and buttocks. Along with weight loss, our African Mango Coffee can also bring down cholesterol, blood glucose and leptin levels.



Thermogenic fat burning:
Upon further investigation following the study, it was found that the African mango allowed large amounts of fat to be burned through the process of thermogenesis by increasing the body’s core temperature, resulting in large amounts of fat being burned without the loss of muscle.

Appetite Suppression:
Since African mango increases the levels of the hormone leptin, studies found that it also plays an important role in appetite suppression allowing you to maintain a healthy diet without the fear of uncontrollable food cravings that are so common with beginning a healthy eating plan and can mean the difference between success and disaster when it comes to losing weight.

Reducing Cholesterol Levels:
After extensive research it has been found that African mango also has been proven to reduce cholesterol levels and improve heart function in the long term. Studies have also shown that it does not interact with prescription cholesterol medication, making African mango an excellent addition to your diet if you have higher than average cholesterol.

*source Coffeenotcoffee



Raw Chocolate Raspberry Cakes

Raw Chocolate Brownies


1/2 cup Medjool dates

1 cup almonds,walnuts or Pecans or you can mix however you like (I used almonds)

1/2 cup shredded coconut

2 tbsp coconut flour

1/4 cup raw cacao powder

2 tbsp coconut oil melted

Optional: 1 tsp rice syrup (or any other sweetener)


1) Blend the dates in your food processor. (for a smoother consistency soak them overnight)

2) Process the nuts to a coarse meal.

3) Combine nuts, coconut flour, cocoa, coconut flour and date paste to form a soft bottom, add water if too dry, add cacao powder if too liquid

4) Lastly, add in the melted coconut oil and process until well incorporated.

5) Press the mixture on the bottom of Cupcake layers and freeze it for about 2 hours

2nd Layer

1/3 cup medjool dates

3/4 cup raw cacao powder

½ cup coconut milk

¼ cup coconut oil

¼ cup warm water

Optional: Raspberries


1) Blend the dates

2) Add in coconut milk and cacao powder

3) add in warm water and blend again until smooth.

4) Incorporate now the melted coconut oil and process until smooth, glossy, and all-around lovely.

5) Place a mixture filled raspberry head over on the bottom layer

6) Pour frosting around the Raspberry and over your bottom and refrigerate (or freeze if they should stay too liquid) at least 3 hours or overnight.


Raw Chocolate Brownies


100 gr Nüsse (walnüsse, pecans, Mandeln) Ich hab Mandeln genommen

40g Kokosnussraspeln

15g Kokosnussmehl

30g Cacaopolver ungesüsst

90g  Medjool Datteln

30 gr geschnolzenes Kokosnussöl (Nehmt im Notfall Olivenöl, wenn ihr kein Kokosöl habt)

1 TL Reissirup (oder Agaven oder Honig)


1) Datteln mixen (Lasst sie für eine weichere Konstistenz über Nacht im Wasser eingelegt)

2) Gewählte Nüsse mixen. Vorsichtig :)

3) Nun alle Zutaten bis auf das Kokosöl vermengen

4) Nun das Kokosöl hinzugeben und mischen. Gebt Wasser dazu wenn die Konsistenz zu trocken ist und Cacaopulver wenn sie zu feucht ist.

5) Nun presst ihr die Masse in Cupcakeförmchen, so dass der Boden bedeckt ist und friert diese für 2 Stunden ein.

2te Schicht

60gr medjool Datteln

60gr  raw Cacao pulver

1 dl Kokosnussmilch

2 El Kokosnussöl

2 El warmes Wasser

eventuell Himbeeren


1) Datteln fein pürieren

2) Kokosnussmilch und Cacao pulver hinzufügen

3) Wasser hinzufügen bis die Masse fein ist

4) Koosnussöl hinzufügen

5) Himbeere füllen und in die Mitte des jetzt gefrorenen Bodens stellen

6) Nun die Füllung um die Himbeere und auf den Boden füllen. Im Kühlschrank oder Gefrierer kalt und hart werden lassen


Raw Chocolate Brownies

Raw Chocolate Brownies

Raw Chocolate Brownies

Little Lemon Slices with a Lime Coating and fruit Filling (also with a non-vegan option)


1 cup oat flour
1/4 cup coconut sugar
1/2 small teaspoon baking soda
1/2 small teaspoon baking powder
1/4 cup non-dairy Lemon yogurt (note for non-vegans: if you have a flavored fruit jogurt you can decrease the amount of coconut sugar by half, since there is already sugar in the yogurt then)
1/3 tsp vanilla extract
1/2 cup coconut milk
2 tbsp lemon juice
a pinch of salt

Mix together dry ingredients and salt. Add liquid ingredients until a smooth dough appears. Pour into a squared baking pan and then into the oven (350 F) for about 25 minutes or until a toothpick comes out clean.


Bottom Caoting:
1/2 cup raw cashews,soaked overnight, then drained
1/2 cup coconut milk
1 tsp olive oil
Lime juice from one Lime
1/3 cup agave nectar

mix all the ingredients and tip the slices in it. Freeze the slices for 1 hour. you can then cut them and fill them with some soy yogurt and berries or if you like chocolate or hazelnut spread. the options are endless.

As a quick option you can melt white chocolate (vegan or non-vegan) and coat the slices with it.

Easy Vegan Pancakes with a secret ingredient Creme you would never expect!

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.