Triple chocolate cake


triplechocolatecake

Triple chocolate cake: raw chocolate cake with a cocoa and nut base and raw cocoa nibs topping

This delicious recipe is a true delight for body and mind! The three chocolate layers of which this raw and sugar-free chocolate cake exists truly make you forget about all your problems for a moment and enjoy the consolatory effect of the cocoa bean without feeling guilty.

This recipe is a lot like other recipes I’ve made previously such as the raw bergamot coconut cake. Only here the silken tofu in the main part of the cake has been substituted with cashew nuts, which gives the cake a more solid texture and bite.

By the way, it’s ridiciously simple to design your own version of the raw cake. The base of the raw cake generally consists of a combination of nuts, flakes (such as oat meal or buckwheat flakes) and/or seeds, with something sweet and sticky, such as dates or raisins, and flavouring, like here cocoa, but also lemon, vanilla or herbs like cinnamon or cloves. The filling is usually made of a big dose of (melted!!!!) (and possibly unscented) coconut oil and silken tofu or soaked cashew nuts. Some people don’t want to go through the trouble of melting the oil or soaking the cashew nuts, and of course it’s not absolutely necessary, but it does give an enormous improvement in texture and taste. The beauty of coconut oil is that it becomes hard in the fridge and gives the whole cake a creamy, harder texture.

Be aware that the number of dates varies per type of date and per person. It very much depends on the juiciness of your dates, if you’ve soaked them well and your person taste, how many you need before getting a nice taste. You can experiment by adding your dates one by one and tasting (YUM!) after every date.

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Triple chocolate cake
Print Recipe
Triple chocolade cake: a delicious sugar-free cake with a cocoa nut base and raw cocoa nib topping.
Servings
10
Cook Time
35 minutes
Servings
10
Cook Time
35 minutes
Triple chocolate cake
Print Recipe
Triple chocolade cake: a delicious sugar-free cake with a cocoa nut base and raw cocoa nib topping.
Servings
10
Cook Time
35 minutes
Servings
10
Cook Time
35 minutes
Ingredients
Base
Vulling
Servings:
Instructions
Base
  1. Start soaking the cashews at least 4 hours before preparing the cake. The dates I would soak for 4-5 but you might need more based on the quality of your blender.
  2. Prepare a springform. I usually take a round form which I cover in baking paper (or at least the bottom of it). No need to grease the form.
  3. Make the base by grinding the walnuts and pecans (or other nuts) in a mixer or high-speed blender. Add the cocoa and dates and mix again. The mixture is good if it's sticky enough to roll a little ball from it. If not, add more dates.
  4. Press 2/3 of this mixture into the bottom of the springform as to form a neat base. Press well. Set the other 1/3 apart for later.
Filling
  1. Melt the coconut oil. If you'd like to keep the cake 100% raw, melt it at low temperature (even on a heater or in the sun you can easily melt it). You can also melt it in a pan or pot.
  2. Mix or blend the liquid coconut oil, cashews, cocoa and dates until they form a smooth and even mixture.
  3. Pour the mixture over the base, making sure it evens out well, then sprinkle some of the left-over base and cocoa nibs on top.
  4. Leave the cake in the fridge over night or for a couple of hours. This is essential for its taste and structure. If you don't have a lot of time or can't wait, put it in the freezer for two hours.

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Chocolate pudding


Chocolate pudding

Chocolate pudding

This is without a doubt the best recipe I’ve discovered so far this year! This fantastic chocolate pudding based on millet and vegetable milk is vegan, gluten-free and free from added sugars. Not only that, it’s also amazingly simple and the longer you keep it in the fridge, the better it becomes!

Millet is really a fantastic gluten-free grain, which can be used for many purposes, such as to substitute rice or quinoa, to make burgers, in smoothies, or like here, to make pudding.

Some recommendations for the preparation: heat on a low fire, stir frequently, and blend only when nice and thick.

By the way, this is awesome for breakfast as well!

Chocolate pudding
Chocolate pudding
Print Recipe
Chocolate pudding with millet, oat milk and dates, topped off with red fruits and almonds.
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Chocolate pudding
Chocolate pudding
Print Recipe
Chocolate pudding with millet, oat milk and dates, topped off with red fruits and almonds.
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 10 minutes
Cook Time
25 minutes
Ingredients
  • 1 cup millet
  • 7 cups vegetable milk for example oat, soy, almond or coconut milk
  • 8-20 dates the number depends on the sweetness of your dates and how sweet you like it
  • 3-4 tbsp cocoa or use carob powder if you don't want cocoa
  • 1 dash salt
  • red fruit
  • almonds
Servings:
Instructions
  1. Put the millet, vegetable milk, salt, pitted dates and cocoa powder in a small pot.
  2. Heat on a low fire for about 25 minutes until the mixture is thickish. Stir frequently.
  3. Blend with a stick blender or normal blender until it's become a pudding. Not thick enough? Add some dates or cook for a while longer until thick. Too thick? Add some milk.
  4. Sprinkle with red fruit and almonds. For taste, I would advise to let it sit in the fridge for a couple of hours, but it can also be eaten straight away!
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Raw bergamot coconut cake


Raw bergamot coconut cake

Raw bergamot coconut cake

A delicious and sunny cake with a fresh sweet-sour taste!

I was at my local organic shop a while ago when I spotted a box of bergamots. The bergamot or bergamot orange is an Italian citrus fruit with a taste somewhere between that of a lemon, lime and orange. It tastes very fresh, definitely sweeter and less sour than lemon, and I find it better suited therefore to make cakes with.

The combination with coconut and inca berries makes it into an aromatic cake with a fresh sweet-sour taste.

De combinatie met kokos en incabessen creëert een aromatisch geheel met een frisse zoet-zure smaak.

Furthermore, this sweet-sour taste allows for sweetening with stevia, which has a natural sour aftertaste, which here disappears in the tate of the bergamot and inca berries. This makes stevia a perfect sweetener for this cake.

If you cannot find a bergamot, I would advise to use lime or lemon. Silken tofu is widely available at most organic and Asian shops.

Rauwe bergamot-kokostaart

Raw bergamot coconut cake

Raw bergamot coconut cake
Print Recipe
A delicious raw bergamot coconut cake with inca berries. Sugar-, gluten- en lactose-free.
Servings Prep Time
10 people 40 minutes
Passive Time
5 minutes
Servings Prep Time
10 people 40 minutes
Passive Time
5 minutes
Raw bergamot coconut cake
Print Recipe
A delicious raw bergamot coconut cake with inca berries. Sugar-, gluten- en lactose-free.
Servings Prep Time
10 people 40 minutes
Passive Time
5 minutes
Servings Prep Time
10 people 40 minutes
Passive Time
5 minutes
Ingredients
Base
  • 150 grams nuts (I used white hazelnuts, walnuts and peanuts, but you can essentially use any nut)
  • 10 grams shredded coconut
  • 4 medjoul dates (soaked in water for 4-5 minutes)
Filling
Servings: people
Instructions
Base
  1. Grind the nuts and shredded coconut in a mixer.
  2. Take the dates from the water, dry them and add them one by one until your mixture has become a kind of dough. If the mixture is still too loose, add more dates.
  3. Mold the dough in a spring form or casserole to its desired form, flat or with the side up.
Filling
  1. Melt the coconut oil by putting it over the heater or in a pot or pan.
  2. Add the stevia and make sure that it mixes well with the oil.
  3. Add the oil to your mixer and mix it up with the silken tofu and the juice of about half a bergamot.
  4. When mixed well, pour the filling into the base and top off with the inca berries. Leave the cake in the fridge over night or in the freezer for a couple of hours for a quicker result.
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Banana chocolate ice cream


Bananen-chocolade-ijs

Banana chocolate ice cream

This fantastic banana chocolate ice cream consists of only two ingredients: bananas and cocoa! Bananas actually become nice and smooth when you mix them so your ice cream becomes nice and creamy. If your bananas are really deeply frozen and hard to mix, you can either wait a bit and let them get softer or add some soy milk, soy yoghurt or quark.

Bananen-chocolade-ijs
Banana chocolate ice cream
Print Recipe
Banana chocolate ice cream with only two ingredients.
Servings
3 personen
Cook Time
5 minutes
Servings
3 personen
Cook Time
5 minutes
Bananen-chocolade-ijs
Banana chocolate ice cream
Print Recipe
Banana chocolate ice cream with only two ingredients.
Servings
3 personen
Cook Time
5 minutes
Servings
3 personen
Cook Time
5 minutes
Ingredients
Servings: personen
Instructions
  1. Cut the bananas in pieces or slice them and put them on a place. Put the plate in a freezer for at least three hours until the banana is frozen and hard.
  2. Put the pieces of banana in a mixer and mix them for one to two minutes. Add cocoa and cinnamon to taste and if you need some soy milk to make the mixing process a little easier.
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Raw butternut squash pie


Rauwe pompoentaart

Raw butternut squash pie

A lovely raw butternut squash pie, of course without any added sugar, lactose, gluten and flour, stuffed with healthy fats, proteins and fibers.

I never really knew that you can eat butternut squash or pumpkin raw. It is said to be difficult to digest for some people, but I’ve just eaten half the pie and I’m still feeling pretty good! In case you are afraid of any digestive problems, you can also cook it first, which will also aid the mixing process (which is difficult when it is raw).

If you decide to make a non-raw version of this pie, I would advise to put the pieces of butternut in a pot and add water until the butternut is just under water. Once the butternut is cooked, you can use a stick blender to make a thick and creamy butternut mash out of it. Let this cool down for a while before mixing it with the other ingredients.

The base can be made with the nuts you prefer or happen to have. Pecans are rather expensive but do combine great with the taste of the butternut. Hemp seed makes for a great combination too.

The spices and dates need to be tasted and dosed. Dates can differ a lot and the amount mentioned in the recipe is basically an indication. If you have good fluffy sweet dates, you might need less. The spices you can add to taste.

De rauwe pompoentaart

The raw pumpkin pie when finished

Raw butternut squash pie
Print Recipe
A lovely raw pie with butternut squash!
Servings
12
Cook Time
50 minutes
Servings
12
Cook Time
50 minutes
Raw butternut squash pie
Print Recipe
A lovely raw pie with butternut squash!
Servings
12
Cook Time
50 minutes
Servings
12
Cook Time
50 minutes
Ingredients
Filling
Crust
Servings:
Instructions
Crust
  1. Put the cashews at least 4 hours before preparation in a bowl with water. Do the same with the dates, at least 30 minutes before starting the preparation.
  2. Prepare a cake form. It's best to take a round form, which you line with baking paper on the inside. It's not necessary to grease it.
  3. Make the crust by grinding the hazelnuts, hemp seeds and pecans (or whatever nuts you use) in a mixer. Wipe the dates dry, add and mix again. The crust is ready when it sticks together when you press it and you can easily make a ball out of it. Otherwise, add more dates.
  4. Press the mixture into the bottom of the cake form, making a nice thick crust. Press well. If you have too much you can also decide to make a crust on the side or sprinkle some of the remaining crust on top of the pie.
Filling
  1. Depending on the size of your butternut, use the flesh of half a big butternut or an entire small one. Open the pumpkin, peel it and remove the seeds.
  2. Cut the flesh into pieces.
  3. If you have vanilla beans, you can grind these in their entirety in the mixer. Do these immediately when the mixer is still empty. If you only use the inside or vanilla extract, it is better to add it later.
  4. Grind the pieces of butternut in the mixer until they have become pulp.
  5. Add the dates one by one. Mix well until you can see no more pieces of date.
  6. Melt your coconut oil in a pan. Add cashews, coconut oil and spices. Mix well.
  7. Your filling should be rather liquid and well mixed. If this is not the case, you can add more coconut oil and mix longer.
  8. Poor the filling onto the crust. Refrigerate over night for ultimate stiffness and taste.
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Double chocolate chip cookies


Double chocolate chip cookies

Double chocolate chip cookies

These double chocolate chip cookies are utterly delicious! As they are made with almond meal and dates, they are free of any gluten and added sugars. And suited for vegans. AND done within 15 minutes. Does it get any better?

Double chocolate chip cookies
Print Recipe
Delicious double chocolate chip cookies with cacao and raw cocoa nibs!
Servings Prep Time
8 20 minutes
Servings Prep Time
8 20 minutes
Double chocolate chip cookies
Print Recipe
Delicious double chocolate chip cookies with cacao and raw cocoa nibs!
Servings Prep Time
8 20 minutes
Servings Prep Time
8 20 minutes
Ingredients
Servings:
Instructions
  1. You can make the raw hazelnut butter yourself. An alternative could be to buy hazelnut, almond or peanut butter at the organic shop. This is usually not raw. My hazelnut butter was not too liquid, if yours is, I would recommend adding some extra flower.
  2. Put the almond meal in a mixer with the cocoa. Pulse to mix.
  3. Melt your coconut oil in a pan. Cut the dates in pieces and add them to the oil. Let them soften in the oil for a couple of minutes. If you want your cookies to be 100% raw, alternatively you could soak the dates in water for half an hour and melt your coconut oil at a low temperature.
  4. Add the coconut oil and dates to the mixture and mix well at high speed.
  5. Add the hazelnut butter. Mix well. You should now have a rather thick and not too liquid mixture which you can at least make a little ball out of. If this is not the case, add some almond meal and/or dates.
  6. Add some cocoa nibs and pulse to mix.
  7. Prepare a plate or tray lined with baking paper. Make little balls of your "dough" and press them so they become "cookies".
  8. Put some extra nibs on top of your cookies and let them sit in the fridge for a couple of hours until they are nice and hard and have a nice bite.
Recipe Notes
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Grain, soy milk and stevia “Latte”


"Caffè latte" van granenkoffie, sojamelk en stevia

Grain, soy milk and stevia “Latte”

In the morning I love drinking a good cup of real coffee, but sometimes I also long for a nice latte the afternoon. As I don’t want to drink too much coffee, this is a good solution. I use an organic grain coffee with barley and malt. Even nice if you usually don’t take coffee at all! For this coffee you will need an espresso maker and milk frother.

Grain, soy milk and stevia "Latte"
Print Recipe
Grain, soy milk and stevia "Latte".
Cook Time
5 minutes
Cook Time
5 minutes
Grain, soy milk and stevia "Latte"
Print Recipe
Grain, soy milk and stevia "Latte".
Cook Time
5 minutes
Cook Time
5 minutes
Instructions
  1. Put the grain coffee in an espresso maker. Put the milk in your frother or pot.
  2. Put stevia to taste in a cup. When the coffee is ready, stir it in the espresso maker and add it to the cup. Stir well.
  3. Froth the milk with your frother. It is important to shake your frothed milk and softly hit it against the kitchen counter top so the air goes out and it becomes thicker.
  4. Slowly poor the milk onto the coffee. Top off with cinnamon and/or cocoa.
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Root parsley hemp seed bonbons


Bonbons met wortelpeterselie en hennepzaad

Root parsley hemp seed bonbons

These bonbons with root parsley and hemp seed are the perfect solution for anyone who enjoys a healthy snack every now and then! And as a bonus, it doesn’t take long to prepare them either.

I had these two fellows laying around this week:

Amandelmeel en de wortelpeterseli

Almond meal and root parsley

You probably know the almond meal on the left; its little friend on the right you might not. It’s not parsnip but root parsley, which is the root of the parsley plant and even though it resembles its slightly bigger friend the parsnip, its taste is much more aromatic.

So what do you do with root parsley? Well first of all, you can make really nice fries out of them, slice and cook or bake it, but it’s ever nicer to put it in these sweet bonbon recipe.

The aromatic taste of the root parsley combines perfectly with the marzipan taste of almond mea. With the dates, hemp seed and the simple yet optional chocolate coating you get super tasty and healthy bonbons.

Root parsley hemp seed bonbons
Print Recipe
Delicious bonbons with root parsley and hemp seed
Servings
10
Cook Time
10 minutes
Servings
10
Cook Time
10 minutes
Root parsley hemp seed bonbons
Print Recipe
Delicious bonbons with root parsley and hemp seed
Servings
10
Cook Time
10 minutes
Servings
10
Cook Time
10 minutes
Ingredients
Servings:
Instructions
Filling
  1. Cut or slice the root parsley and steam it in about 20-25 minutes. You must be able to easily get a fork through it before it's done. You can also boil it but then be sure to remove most of the excess liquid.
  2. Put the hemp seed in a mixer and mix well, preferably a couple of minutes.
  3. Add the root parsley and mix again.
  4. Add the almond meal and mix again.
  5. Make sure the dates are dry before adding them. Add them to the mixture one by one and mix until the whole is sticky and no big pieces of date are left in the mixture.
  6. Roll little balls from your "dough". You can eat these immediately, or put a chocolate coating around them.
Chocolate coating
  1. Put some soy milk in a pot and sieve several tablespoons of cocoa into the milk.
  2. Bring to boil, and let it boil until you get a thick sort of chocolate sauce. Optionally, during the boiling process you could add some stevia, yacon syrup, or dates to sweeten.
  3. It works best if you have a bonbon mold. Otherwise, it works pretty well to put some chocolate sauce on your hands and roll the balls around in your hands until they are covered in sauce. Put them on a saucer lined with baking paper.
  4. Put in the fridge to cool and stiffen.
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