Coconut oil

Kiwi coconut cake
Print Recipe
Servings Prep Time
20 people 25 minutes
Cook Time Passive Time
25 minutes 2 hours
Servings Prep Time
20 people 25 minutes
Cook Time Passive Time
25 minutes 2 hours
Kiwi coconut cake
Print Recipe
Servings Prep Time
20 people 25 minutes
Cook Time Passive Time
25 minutes 2 hours
Servings Prep Time
20 people 25 minutes
Cook Time Passive Time
25 minutes 2 hours
Ingredients
Base
Main layer
Decoration
Servings: people
Instructions
Base
  1. Blend your hemp seed, walnuts and xylitol in a blender, not too thick but also not too fine. Then add the coconut oil and blend again to a soft mass.
  2. Press your mixture into a springform lined with baking paper. Make sure that your base is even and well pressed. Put in the freezer while you prepare the rest.
Main layer and decoration
  1. Rinse the millet and boil it, together with the coconut flakes, for about 20 minutes until it is soft and tender. In case your millet dries up too soon, add some coconut milk or water.
  2. When the millet is nice and soft, blend together with the xylitol to a smooth mass. Your mixture should be liquid enough to pour it into the spring form but not so liquid that it won't stiffen up in the fridge. Add some water or milk if it doesn't blend well or you think it might be too thick.
  3. Slice our kiwi and put the slices against the side of your springform like on the photo.
  4. Now pour your mixture into the springform, until the top or just under the top of the kiwi slices. Even it out, and then put more kiwi slices on top like on the picture.
  5. Put everything in the fridge (3-4 hours) or freezer (1,5-2 hours) to become nice and stiff.
Zebra cake
Print Recipe
A fantastic, vegan and gluten-free zebra cake!
Servings Prep Time
20 people 45 minutes
Passive Time
2 hours
Servings Prep Time
20 people 45 minutes
Passive Time
2 hours
Zebra cake
Print Recipe
A fantastic, vegan and gluten-free zebra cake!
Servings Prep Time
20 people 45 minutes
Passive Time
2 hours
Servings Prep Time
20 people 45 minutes
Passive Time
2 hours
Ingredients
Base and hearts
White layer
Black layer
Servings: people
Instructions
Base
  1. Grind the figs and almonds in a blender or mixer to a sticky mass. In case they are not sticky enough, add some figs.
  2. Save some of the "dough" for the hearts. Press the rest into a spring form lined with baking paper so that it forms a firm base. Put your spring form while you work on the rest.
White and black layers
  1. Bring the ingredients for the two layers to boil in two separate pots. Wash the millet before boiling. Personally I tend to add the xylitol and coconut sugar during the blender, but you can also choose to boil them with the other ingredients.
  2. Boil until the millet is soft and like porridge. Be careful that your millet isn't too dry and burns. In that case, add some milk or water.
  3. First blend one of the layers to a smooth mass. Taste to check if it needs any extra sweeteners or other ingredients. Your mixture should be liquid enough to pour it into the spring form but not so liquid that it won't stiffen up in the fridge. Keep the mixture of the first layer in a container that's easy to pour it out off later.
  4. After cleaning your blender, blend the other layer. The same advice goes for this layer.
  5. Now the magic. Pour some of the white mixture onto your base, more or less the amount to make it touch the edges of the cake form. Then pour some of the black mixture right in the middle of the white mixture, and let gravity do its work so that it floats a little towards the sides. Then pour some of the white mixture right in the middle, then black, until everything's finished or the spring form is full. I had enough to make two extra little cakes. Your cake is now ready. Put it in the fridge.
Hearts
  1. Juice or buy some beet juice and add this to the remaining almond/fig mixture. Also add some melted coconut oil which will help the now rather wet "dough" to stiffen up in the fridge.
  2. Mix everything and form hearts with your hands. Put them on saucers lined with baking paper to stiffen up in the fridge.
  3. Your cake should be hard and edible after about 2 hours in the fridge. Otherwise put in the freezer for a bit. Put the hearts on top of the cake before serving.
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.
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
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.