Xylitol

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.
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.
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