Believe me the consistency of the sweet potato makes the creamiest Vegan Chocolate Sweet potato Pie {gluten-free and no refined sugar} ever and it tastes like chocolate heaven!
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Pies
Healthy Raw Vegan Cookie Dough Cake
This is the most epic Healthy Raw Vegan Cookie Dough Cake you’ll ever make. The cake is dairy-free, gluten-free and made without any refined sugar and it also has a secret ingredient!…
Dark Chocolate Shortbread Ganache Tart {vegan}
This elegant dark chocolate tart has a chocolatey shortbread crust that is filled with a thick decadent vegan chocolate ganache.
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Raw Vegan Tiramisu Cake
A classic reinvented totally dairy-free, gluten-free in a cake form: Raw Vegan Tiramisu Cake
I love tiramisu! I loved it since I was a child, on vacation with my parents in Italy, indulging in this creamy heavenly “something”, that seemed perfect and unflawed. For months, it was a goal to recreate this classic in a vegan, no-bake and nourishing way. And it still needed to be super-yummy, so my Italian friends would love it as much as the traditional one….
Blackberry Crumble Oat Bars
I am not a big crumbly- dry baked sweets fan BUT those Blackberry Crumble Oat Bars made me a crumble fan especially when crumbly is combined with juicy and fruity!…
Summer Lemon-Raspberry Raw Cake with a coconut crust
This Summer Lemon-Raspberry Raw Cake with a coconut crust is naturally sweetened, gluten-free, vegan, and a perfectly refreshing dessert! It is full of nutrients from nuts and fruits, and healthier than any store-bought cake….
Vegan chocolate cake with red currant layer
If you are a health nut but you love chocolate you should give this decadent Vegan chocolate cake with red currant layer a go!…
Refreshing Kiwi-Coconut Tart
For the recipe in german scroll down!
Hello Summer lovers and dessert freaks, it is time to exchange the cakes and the loaves of bread for summery, refreshing tarts! This kiwi-coconut tart is definitely the winner of every party and not just because it looks absolutely fantastic……
Gluten-free, Vegan Nutella Tart
I love chocolate pies and tarts. And I love a lot of chocolate pies and tarts. That’s why I came up with this healthier gluten-free, Vegan Nutella Tart. It’s guilt-free and just made with natural ingredients, which makes me love chocolate desserts even more.
TRY IT!…
Raw Vegan Coconut Turmeric Cheesecake
It’s that time of the year when autumn starts to finally move in and the last warm days are gone. I like autumn but I love summer. So this cake is my kind of “hello autumn, I miss summer cake”. I wanted to use fresh seasonal figs and warming turmeric with a nut crust, twisted it with summary coconut and pineapple flavor.
The combination worked quite well as the flavors balance out each other very well and the cake has the right amount of sweetness coming from the date sin the crust and the rice malt syrup. I proudly present my non-refined sugar autumn-summer Raw Vegan Coconut Turmeric Cheesecake.
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Mini Vegan Chocolate Fig Pies
Homemade vegan pie crust. A thing I was always a little afraid of. I mean making a raw vegan pie crust is kind of easy with the base of dates, crushed nuts and coconut oil. But what about making a vegan pie with a baked crust. Combined with fresh figs and a heavenly chocolate ganache filling, this dessert is the perfect treat for autumn. I present you my Mini Vegan Chocolate Fig Pies.
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Raw Vegan Coconut Cakes
I don’t know how many of you are familiar with raw baking. Maybe you always had some concerns about this unbaked cakes and tarts which are currently all over Instagram. But NO FEAR! For most of them, the crucial part is to have a good blender and then they are easier to make than any baked cake or cookie. Of course, not everyone has a high-speed blender and especially when you live in a students home or when you are traveling, you don’t have access to equipment like this.
Raw Vegan Blueberry Chocolate Ganache Tart
The plan was easy.
Creating a super easy, no bake chocolate tart with a crunchy crust, chocolate mousse filling, and fresh blueberries as a topping. I actually surprised myself with this creation. The moment I thought through the recipe, the tart was almost made. That was the moment I had my super last minute I forgot my best friends birthday “pie”.
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Vegan Chai Plum Cake
I know it’s a little weird. Temperatures are finally not anymore below zero and all I am craving is a chai plum cake. Perhaps something fruit- based would be more appropriate regarding the season and a bright colored lemon loaf cake more suitable. Perhaps something chocolate is expected from me. But somehow this Chai-plum cake with all these oriental spices, filled with crunchy nuts and tossed with sweet coconut sugar; and a slight cinnamon note, convinced me that this was the perfect cake for my current mood.
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Vegan Glutenfree Double Chocolate Mousse Tart
This Vegan Glutenfree Double Chocolate Mousse Tart will take your chocolate addiction to a new level! I love the combination of chocolate and Strawberries forever. I already made tons of vegan chocolate mousses, but felt that I need to change the game a little bit. So why not put that chocolate mousse into a tart and decorate the whole thing with sliced strawberries.
For me this symbolized the end of winter and the slow beginning of summer. It is not an entirely summer inspired fruit tart but you feel a touch of summer with these strawberries and at the latest when you have your first bite you’ll have these summer feelings in your stomach and heart. Believe me this tart is a MUST for every chocolate lover!
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Vegan Cookies and Cream Cake
Cookies! Cream! Cookies! Cream! Let’s agree we love both parts of the wonderful Oreo cookies! As a tribute to the wonderful black n’ white combination, I created a Vegan Cookies and Cream Cake.
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10 Vegan Valentines Day recipes
I don’t think we need a special day to show our loved ones that we care. However, I think why not having a special day to bake some extra sweet desserts related to the Valentines theme? 🙂
Maybe you are still looking for an idea to surprise your loved ones?
Have fun scrolling through the gallery below!
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Vegan Chocolate Ganache Pie
When life gives you chocolate and coconut make a Vegan Chocolate Ganache Pie! Seriously this pie is so good I made it two days in a row in different versions. I share with you my second version because I think this one has the perfect smooth consistency. I don’t have anything else to write about it you simply have to try it and ask my questions whenever some are popping up! I also appreciate every feedback when you decide to make this dark and decadent pie.
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The best vegan Nutella Cake
It looks to good to be good for you? Say hello to your new favorite healthy, plant-based Nutella Cake!
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Vegan New York Cheesecake
So I decided to jump on the train of Vegan foodblogger, who’ve tried the famous classical but never out of fashion traditional New York cheesecake.It is actually not that I completely re-invented the vegan cheesecake. There are so many bloggers out there who made their version. Most of the cake I’ve seen are made out of Cashews and sometimes with coconut milk or another non-dairy milk. I’ve tried a little different approach (to be honest also due to financial reasons and the costs of cashews 😉
I really hope you like the recipe for this Vegan New York Cheesecake. Don’t forget to tag me in your recreation (@vanillacrunnch)
Always makes me happy to see people giving the raw vegan baking approach a try.
Crust
1/2 cup raw almonds
1/4 cup desiccated coconut
1/2 cup rolled oats
5 medjool dates
3 tbsp almond milk
a pinch of fine sea salt
Method
Line a round pan with parchment paper or use a silicon pan and set aside.
Place the oats, pitted dates, coconut, raw almonds and salt in the food processor and pulse at high speed. Add the milk but now just pulse on medium speed to obtain a sticky mixture.
Spread the mixture into the pan and press it to evenly arrange. I did this with my fingers but feel free to use a spoon 🙂
Filling
1 cups raw cashews, soaked overnight or (quick soaked method if you are in a hurry*)
1/2 cup Semolina (cooked for 10 minutes)
1/3 cup melted coconut oil
1/4 cup almond milk
1/2 cup agave syrup
Method
First you need to cook the semolina for 10 minutes on medium heat or according to what your package says on how to cook the semolina. If you get any lumps, use a stick mixer to remove them.
Let it cool down a little.
Drain the cashews and place them in the food processor along with the almond milk, coconut oil and agave syrup.
Then add the cashew-coco-milk-syrup mixture to the semolina and whisk to combine.
Process until you see a smooth cream. (Seriously I could hardly hold myself back to not eat that good looking whitish thing right away!)
Pour the cashew mixture in the pan on top of the crust, and spread evenly.
Put in the freezer for at least 3 hours or overnight.
Place the raspberries (optional – add a teaspoon of agave nectar) in the food processor and pulse to obtain a puree.
Top the cheesecake with the puree and add some fresh raspberries and best serve while 15 minutes out of the freezer.
Fluffy Raw Peanut Butter Pie
I tried a lot of vegan recipes, who either were made with bananas (no offense, I love bananas, but I don’t like them in a PB Pie), or with greek yogurt (very stiff consistency!)
What I wanted was a fluffy consistency without the loss of flavor of the peanut butter. For people who are following me for a while, know that I recently addicted to whipped coconut cream. So why not combining the fluffiness of the whipped cream with the creaminess of the Peanut butter…..
Gotta say the result was amazing!!! Never ever have I had something so fluffy and peanut buttery like that. The chocolate crust then makes the pie perfect. Actually chocolate makes every dessert perfect 🙂
Crust
1 cup cashews (soaked overnight)
2 tbsp cocoa powder
4 tbsp agave syrup
1/3 Cup coconut flour
1/4 cup almond milk (you might need more if crust is too dry! Depends on the dryness of the brand of the coconut flour)
Peanut butter filling
1 can coconut cream (chilled overnight, whipped)
2/3 cup all natural peanut butter
Peanut butter crumbs
Place 1/3 cup of peanut butter in a heat proven bowl in the microwave and heat for 40 seconds. the Peanut butter will get crumbly and a lil burnt. Put the crumbles on the finished pie.
Method
For the crust place all the ingredients in a food processor. The crust should be crumbly put still sticky enough that you can put it with your fingers in a silicon form. I used a round form but feel free to use other forms. (muffin tins are cool for small peanut butter raw pies!) Then freeze for 20 minutes.
While the crust is freezing you can do the feeling. First mix the peanut butter with approx. 1/3 coconut milk. (you can use the leftovers from the coconut cream, which is over the cream once you open the can.)
Secondly, whip the “hard” part of the coconut cream in a bowl until fluffy. Once done fold into the bowl with the Peanut butter mixture until nicely combined. Then pour into the crust form. Let freeze for a minimum of 3 hours.
You can serve it frozen or fresh from the fridge. Just how you like it.
Peanut butter up guys <3
Raw Blueberry Vegan Cheesecake
I love vibrant colors in cakes and this is the reason why I wanted to try a blueberry raw vegan cake after seeing so many pictures on Pinterest. I remembered mixing blue and red to get violet so I tried an Acai-blueberry combination 🙂 I hope you have fun trying it!
Ingredients
(Serves 10)
Base
– 1/2 cup hazelnuts and 1/2 cup almonds (use any other nuts if you like)
– 2 cups medjool dates
– 1/3 cup cacao powder (unsweetened)
– 2 tbsp rice malt syrup
Filling
– 2 cups raw cashews (soaked overnight- the only way the texture gets really silky in the end!)
– 3/4 cup almond milk
– 2 cups blueberries
– 1/3 cup coconut oil
– 2 tbsp rice malt syrup
– 1 tbsp vanilla extract
– 1 tbsp Natvia sweetener
– 1/8 tsp Himalayan sea salt
– 1 tbsp of Acai Powder (Mine is from Organicburst)
Method base
Put the nuts into the food processor and blend for until the nuts are nicely crushed but not meal already. Add the pitted medjool dates and the cacao powder and rice syrup and blend again until a sticky mix forms. Press this into the base of a cake tin and place in the freezer.
Method Filling
For the filling simply blend cashews first until smooth. Add the rest of the ingredient and blend again. Now spread the filling over the base and freeze for about 3 hours. (Refrigerating also works but the texture will be really soft). I usually freeze it and put it then after eating some pieces in the fridge.
Beginners 2-layer raw vegan chocolate cake
Super easy for beginners and pro’s 🙂 Have fun trying and show me your version!
Ingredients
Crust:
1/2 cup medjool dates
1/2 cup hazelnuts
1/2 cup almonds
2 tbsp agave syrup
1 heaped tbsp raw cacao powder
3 tablespoons melted coconut oil
Method:
Blend all ingredients food processor. Mix longer if you like the nuts in a finer consistency. If you like it chunky do not blend longer than 15 seconds!
Scoop mixture into a 9″ springform pan.
With your hands (or if you like spoon), press the mixture into the sides and bottom of pan.
Freeze it while you are making the filling.
Filling:
3 cups cashews, (soaked overnight)
3 tbsp agave syrup
2 heaped tbsp cocoa powder
2 tbsp coconut oil, melted
1/3 cup coconut creme (chilled, the upper part of the coconut milk :))
1 tsp vanilla extract
secret ingredient, optional: I put in some orange zest.” Omg so good!!”
Method:
Blend all ingredients together in a food processor for about 4 minutes or until a very smooth consistency forms. Pour the mixture onto the top of the cake crust and let it set in the fridge for a minimum of 5 hours.
Vegan Chocolate Squarebar Cake
Ingredients
Cake
7 Squarebars of your choice
3/4 cups Quinoa flour
1 tsp baking powder
3 tablespoons flax meal
1 cup almond or soy milk
¼ cup coconut oil
1 tbsp vanilla extract
Filling
1 avocado
1 ripe banana
1/2 cup organic unsweetened almond milk
3/4 cup Organic Cacao Powder
1/3 cup agave syrup
1 tsp Vanilla Extract
Frosting
1 can chilled coconut cream
1 tbsp vanilla extract
+ Vegan dark chocolate and seeds and Articberries cranberry powder for decoration
Method
Soak the Squarebars in half of the almond milk for 3 hours. (this is weird but totally worth it in the end ;))
Preheat oven to 350F and grease the pan or use a silicon pan!
Mix flax meal with desired water and let sit for several minutes.
In a large bowl, first combine all the dry ingredients.
In another bowl blend the Squarebars with the rest of the almond milk. Do not throw away the milk they were soaked in you just use it as well.Add the flax mixture , the coconut oil and the vanilla extract.
Then combine the dry and the wet ingredients.
Pour into baking pan and and bake at 350F for 35 minutes (might vary slightly based on pan and flour type, but just test) While the cake is in the oven you can do the filling.
Blend the avocado and the banana in the blender until smooth, add almond milk and syrup.
Add the rest of the ingredients and blend for 2 more minutes until creamy.
In a bowl, put into refrigerator to chill for later.
Half or make three layers of the cake (I did it with a long knife :D) so you can put in the filling.
Once the filling is in you can go on with the frosting.
Very simple put the chilled (overnight in the fridge!!!) can of coconut cream into a bowl with the vanilla extract and whip that thing up 🙂
Cool again for another 20 minutes before decorating 🙂
