eBook Review from the wonderful MELISSA from vegandoesit.com

I was lucky enough, that Melissa from vegandoesit.com reviewed my ebook “nicecream for breakfast. Moreover, she even made my Raw Vegan Coconut-Berry treats!! This actually means a lot to me and every feedback is valuable.

You can get the ebook here, if you wanna try the recipe by yourself!

For wonderful pictures of the Berry Cakes head over to her site and check out what she has to say about my ebook <3

Here is a preview what you can expect:


Raw Vegan Raspberry Coconut Cheesecakes

Raw VEgan Raspberry coconut cheesecakes

Here is another recipe for you! I have experimented a lot with canned coconut cream. Especially in my ebook I used a lot of coconut whipped cream. In this recipe I used it as a cheesecake layer. Find out how below :)

For the crust

1/2 cup cashews (soaked overnight)

1/2 cup walnuts, chopped

1/2 cup medjool dates (soaked for 10 minutes)

¼ cup agave syrup

1/2 teaspoon sea salt

Fruit filling

1 ½ cup raspberries

¼ cup organic coconut sugar

 „Cheesecake“ layer

1 cup raw cashews (soaked overnight)

1/2 cup coconut cream (refrigerate! canned full fat coconut milk)

2 tbsp agave syrup

1/4 cup almond milk

2 tsp vanilla extract

Chocolate top

1 cup vegan dark chocolate

Raw VEgan Raspberry coconut cheesecakes


For the crust simply blend all the ingredients in a food processor.

Press the dough into a loaf pan.

In a small pan heat the raspberries with the coconut sugar until all the sugar disolves.

Let cool down for some minutes. Then pour over the crust and freeze.

For the cheesecake layer, blend all the ingredients together until smooth and creamy.

Put the mixture over the raspberry jam layer and freeze again.

Finally, fort he chocolate top I, melted the chocolate in the water bath and then pour it over the cheesecake layer.

Raw VEgan Raspberry coconut cheesecakesRaw VEgan Raspberry coconut cheesecakesRaw VEgan Raspberry coconut cheesecakes

Coconut tutorial – Works a 100% !

Since many of you were asking on how I open a coconut I finally made a tutorial on how to open a coconut in 5 steps.

Feel free to try at home :)


coconut tutorial


First step, take your screwdriver and your hammer. Make three holes, exactly where the three eyes of the coconut are. It works best if you are sitting on the floor  putting the coconut between your feet. Once you have the holes pour out the coconut water into a bowl. (yes you can drink that :))

coconut tutorial


Once the coconut is empty, take your pen and mark the equator around the bowl. This is the line where you are going to hit the coconut.

coconut tutorial


Now take the coconut bowl again between your feet and take your hammer. Slightly hit the coconut around the marked line. (you won’t hit too hard!) Allow this process time. You’ll need to hit that coconut more than 4 rounds around. Do the hammering as long as you see a crack along the line. When the crack is around you can open the coconut with your hands.

coconut tutorial


….and ready to be filled with Nicecream :)

coconut tutorial

coconut tutorial

Frozen marbled Berry-Coconut Goodies

raw vegan berry cakes

Hey friends

As promised here is my recipe for these frozen berry- coconut treats. You can decorate them as you like the possibilities are endless. They are also amazing with vegan coconut whipped cream. You can find this recipe for the whipped cream together with many more in my vegan ebook.


White Layer

1/2 cup full-fat coconut milk

1/4 cup coconut cream

Pink Layer

1 cup strawberries

1 cup raspberries

1/4 cup agave syrup

1/2 cup full-fat coconut milk

1/4 cup coconut cream (optional but recommended)

2 tsp vanilla extract

Chocolate topping

2 tbsp coconut oil

1 tbsp agave syrup

1/4 cup raw cacao powder (or more if you like to have it more thick)

raw vegan berry cakes


Blend the strawberries and the raspberries and agave syrup in a mixer.

Add to a pan and cook on medium for 5 mins.

Allow to cool down.

Add vanilla extract and mix in.

Last, fold in the coconut milk and cream. (for the white layer just do this step)

Pour into a silicon muffin tin. (you can layer them as you like)

Freeze for a few minutes. Be aware that it is not liquid but also not frozen so you can do the swirling :)

With a tooth pick swirl the chocolate topping on top of the treats.

Freeze until solid for about 2 hours.

Enjoy <3

raw vegan berry cakes

raw vegan berry cakes

raw vegan berry cakes

raw vegan berry cakes

EBOOK – Nicecream for Breakfast

Find out how I found my ideal weight and body by eating Icecream for breakfast and sweets everyday.

My ebook contains 38 healthy dessert recipes you can eat everyday! No guilt and no added sugars or fat. Just good ingredients , good fibers and vitamins!

You can get the ebook here

Ebook nicecream for breakfast

I am more than happy to get some feedbacks from you! What you like about the ebook and what improvements you would suggest. And don’t forget to tag me in your recipes with @vanillacrunnch

Wish you a nice and great sunday!



Stop searching for the best vegan Protein bar! Read until the end of this post!

Hey guys.

For years I was looking for a yummi Protein Bar.

I want:

No fancy artificial stuff inside.
Good consistency like a real chocolate bar
covered in chocolate
Amazing flavors
worth the price

Then I found Squarebars!

They are shopping to over 30 countries! And you can create a lot of yummi desserts including them.

Best thing: with my discount code “vanillacrunnch” you can get 20% off! Order them on www.squarebar.com

Would love to see your squarebar creations!


Easy vegan Blackforest Pancakes with the worlds best Proteinbars (no bananas)

Vegan pancakes (no bananas)


3/4 cup coconut flour

1 tbsp baking powder

½ tsp sea salt

½ tsp vanillaextracts

3/4 cup non dairy milk (I used coconut full-fat milk)

1/4 cup sparkling water (for the fluffiness)

2 tbsp agave  syrup


Cacao powder

1 handful of fresh or frozen berries




Mix together the coconut flour, baking powder, sea salt and vanilla in a bowl.

Then add the milk, the water and agave syrup and stir together. (don’t overmix!)

Divide the batter into two even pieces.

in one batter you incorporate the cacao powder for the brown pancakes.

in the other add the berries for the red one.

Let the batters sit for 5-10 minutes in the fridge.

Cook the pancakes in a lightly coconut oiled pan over medium heat.

Once you can see bubbles in the middle, flip and cook on the other side.

Once they have cooled down, stack them add some chocolate sauce and decorate the stack with Squarebars

Vegan pancakes (no bananas)

Vegan pancakes (no bananas)

Vegan pancakes (no bananas)