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.



Vegan Hazelnut Cupcakes with a heavenly fluffy Frosting

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.


Guilt-free Vegan Cannoli


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
2 bananas
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.


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Raw Summer Treats

RAW Summer Treats

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.

Raw Summer Treats

Original recipes and more inspiration can be found on:!raw-brownies/co60