Raw Beetroot Chai Cake

Raw Chai-Beetroot Cake

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.

Raw Beetroot Chai Cake

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

Raw Beetroot Chai Cake

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 :)

Raw Beetroot Chai Cake

Raw Beetroot Chai Cake

Me and Cake having fun.

laracake

Photo tent. Lifesaver and light dispenser.
Light tent

Vegan Crêpes with homemade Nutella

5 ingredients Vegan Crêpes

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

Vegan Crêpes with homemade Nutella

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

Vegan Crêpes with homemade Nutella

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!

Vegan Chocolate Chip Mug Cake

Vegan Banana Chocolate Chip Mug Cake (only 4 minutes!)

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!

Vegan Chocolate Chip Mug Cake

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

Vegan Chocolate Chip Mug Cake

Method
Mash banana with a fork until mixture is very…well…mashed ;)
Add the rest of the ingredients except for the chocolate chips and stir very well. Make sure there are no flour crumps!
Add some Chocolate chips to the mixture and then fill into a microwave-safe mug or bowl.
Place some more chocolate chips on top
Microwave for about 2.5-3.5 minutes (800W) depending on microwave strength and thickness of mug
or
bake for 20 minutes in the oven (350F) if you don’t like microwaves.
ENJOY!
Raw Vegan Chocolate Slices

Raw Vegan Chocolate Slices

Raw Vegan Chocolate Slices

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

Filling

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)

Chocolate Drizzle
1/2 Cup dark sugarfree chocolate (melted)
Arcticberries powder for the extra boost.
Raw Vegan Chocolate Slices
Method
Line a loaf tin with baking paper. Place walnuts and almonds in food processor and mix.

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.

On low speed add the cacao butter and blend until well incorporated.
Pour the filling over the base and freeze for about 2 hours.
Take out drizzle with chocolate and decorate with blueberries.
Enjoy.
Raw Vegan Chocolate Slices
Raw Vegan Chooclate Slices
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Snack attack! – My favorite vegan snacks

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”

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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

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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

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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

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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

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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

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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 <3

popsicles

Acai-chocolate covered popsicles with peanuts and seasalt

Acai chocolate popsicles

Ingredients

1 1/2 cups of frozen mixed berries

1 tbsp agave syrup (optional but recommended)

1 tsp Acai powder (buy it at organicburst and make use of 10% when using the code LARA10)

1 tbsp Spirulina (organicburst)

1/2 cup coconut cream

a handful of peanuts

1/2 cup vegan dark chocolate

pinch of sea salt

Method

For the Acai mixture, mix the berries with the acai and the agave syrup in a food processor until smooth.

Fill in popsicles tins and freeze for at least 2 hours

For the cover melt the chocolate and pour it over frozen popsicles. Decorate with peanuts and sea salt before chocolate has cooled down and hardened.

popsicle

For the Spirulina option, mix coconut cream with the spirulina and layer popsicles. (Add sweetener if you like to have it more sweet.)

popsicle

popsicles

 

Popsicle Acai

popsicles

If you like to purchase Spirulina or Acai Powder, make sure you safe 10% by using my code LARA10

Happy Popsicle Party <3

laraOB

three kinds of vegan Nutella

3 kinds of vegan Nutella

The “nutty” one

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Ingredients

1/2 Cup Hazelnuts

1/2 Cashews (soaked overnight)

1/4 Cup full-fat Coconut milk

1 tbsp coconut oil

1 tbsp Carob powder

1 tbsp agave syrup (maple or any other sweetener also works fine)

1/4 tsp cinnamon

a pinch of sea salt

Method

Preheat the oven to 350F

Roast the hazelnuts for about 10 minutes

Mix your hazelnuts with the soaked cashews and the coconut oil in a food processor. Make sure the mixture is smooth and creamy! (this may take a while)

Add the rest of the ingredients and process until you like the consistency.

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The “dark” one

Ingredients

3/4 cup hazelnuts

4 ounces vegan dark chocolate

2 tbsp mild coconut oil

2 tbsp almond milk

2 tbsp agave syrup

2 tbsp raw unsweetened cocoa powder

1 teaspoon vanilla extract

Method

Preheat the oven to 350°F

Roast the  hazelnuts in the oven for about 10 minutes, until browned .

Melt the chocolate with the coconut oil in the water bath. Stir until smooth.

In a food processor, grind the hazelnuts with the almond milk for about 4 minutes. you want to have a smooth paste! Add the stevia, cocoa powder and vanilla, and continue processing until the mixture is smooth. Add the melted chocolate-oil mixture and blend again well. Fill in a jar and let completely cool down in the fridge

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nutellaThe “creamy” one

Ingredients

1 cup of raw hazelnuts

4 ounces dark chocolate

3/4 can of full-fat coconut milk

1/4 cup coconut sugar

2 tbsp coconut oil

a pinch of sea salt

Method

Preheat the oven to 350F

Roast the raw hazelnuts in the oven for 15 minutes.

While the hazelnuts are toasting take out a medium sized bowl and heat up the coconut milk, coconut sugar agave syrup and salt. Stir over medium heat until the coconut sugar has fully dissolved into the coconut milk. Once the mixture is hot pour it over the dark chocolate (placed in a bowl) and wait for 1 minutes. Then stir the mixture until chocolate is fully melted in the hot coconut mixture.

After the hazelnuts are done, remove them from the oven.

Rub the hazelnuts to remove as much of the skin as possible.

Process the hazelnuts in a food processor until they become a very fine meal

Add the coconut chocolate mixture and the coconut oil and mix until smooth.

Bottle it up and keep it in the refrigerator!

3 kinds of vegan Nutella