Medjoul dates

Chestnut chocolate cake
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
3 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
3 minutes 1 hour
Chestnut chocolate cake
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
3 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
3 minutes 1 hour
Ingredients
Base
Chocolate layer
Chestnut almond layer
Servings: people
Instructions
Base
  1. Mix the dates and the chestnut flour in a blender to a sticky mass and press into your springform.
Chocolate layer
  1. Mix the almonds in your blender/mixer to medium-sized pieaces and set apart for the moment.
  2. Melt the coconut oil and mix with the other ingredients to a smooth mass. Then add the almonds and distribute these evenly over your mixture.
  3. Add ingredients to taste in case needed. Then pour/press the mixture onto your base.
Chestnut almond layer
  1. Mix the chestnut flour in a cup or blender/mixer with the almond milk and xylitol. Heat and when boiling add the agar. Let it boil for about 2 minutes while continuously stirring.
  2. Pour the layer onto the rest of the cake and set in the fridge to stiffen up for an hour or so.
Red heart cake for your lover
Print Recipe
A red heart cake to romantically surprise your lover
Servings Prep Time
10 people 20 minutes
Cook Time Passive Time
10 minutes 2 hours
Servings Prep Time
10 people 20 minutes
Cook Time Passive Time
10 minutes 2 hours
Red heart cake for your lover
Print Recipe
A red heart cake to romantically surprise your lover
Servings Prep Time
10 people 20 minutes
Cook Time Passive Time
10 minutes 2 hours
Servings Prep Time
10 people 20 minutes
Cook Time Passive Time
10 minutes 2 hours
Ingredients
Base
Filling
Servings: people
Instructions
Base
  1. Blend or mix the nuts and seeds of your choice together with the dates to a sticky mass.
  2. Press your "dough" into the bottom of a heart-shaped springform. If you don't have a heart-shaped form available, you can of course also pick any other springform.
Filling
  1. If you picked frozen fruit, let it defrost first, because that will make it blend better. Then blend it together with the xylitol (or dates) and soy milk to a smooth mixture. Taste to see if it needs more xylitol or dates. I always keep some of the fruit apart for later.
  2. Bring your mixture to boil on a low fire. When boiling, carefully mix in the agar and boil for another 2 minutes. Be careful not to boil it too long or it will ruin the effect of the agar.
  3. Pour the mixture into the springform directly from the pot. You can now also add the pieces of red fruit that you kept separate before.
  4. Leave your springform in the oven for 2-3 hours to stiffen up, and then enjoy <3
Raw chocolate heart cake
Print Recipe
A delicious and easy raw chocolate heart cake to surprise your loved one, or yourself!
Servings Prep Time
16 30 minutes
Passive Time
120 minutes
Servings Prep Time
16 30 minutes
Passive Time
120 minutes
Raw chocolate heart cake
Print Recipe
A delicious and easy raw chocolate heart cake to surprise your loved one, or yourself!
Servings Prep Time
16 30 minutes
Passive Time
120 minutes
Servings Prep Time
16 30 minutes
Passive Time
120 minutes
Ingredients
Base
Chocolate layer
Servings:
Instructions
Base
  1. For the base, take about 200 grams of mixed nuts, seeds and fruits (such as walnuts, pecans, peanuts, almonds, pumpkin seeds, hemp seeds, dried figs, raisins, dates) and blend or mix at high speed until you get a sticky kind of dough.
  2. Press the base into your spring form. I used a heart-shaped spring form which allows you to lift the cake from the bottom up through a hole. If you don't have such a spring form I would advise lining your spring form with baking paper which you can pull out once the cake is finished.
Chocolate layer
  1. Leave your cashews to soak for at least 2 hours before blending them. Dates for 4-5 minutes. Once soaked, discard the water and dry superficially.
  2. First blend the cashew nuts in a high-speed blender or mixer until soft. Then start adding the dates and cocoa while blending. Add some nut milk during the process to make the blending (and the end result) smoother. Only stop once you have a thick but smooth and not too liquid cream.
  3. Pour over the base.
Topping
  1. Finish your cake off with putting coconut flakes and peanuts on the top in your desired pattern.
  2. Let everything stiffen up in the fridge over night or in the freezer for about 2 hours.
Raw bergamot coconut cake
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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.
Raw butternut squash pie
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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.
Double chocolate chip cookies
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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
Root parsley hemp seed bonbons
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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.
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.