Every Nutella Fan will be happy about this vegan, no-refined sugar Nutella recipes.
EDIT: Make sure you check out my newest creamiest version here!
I always feel a little weird when posting smoothie or Nicecream recipes; I have to admit. I literally just smash all the stuff I can find in my mixer and then call it a NICECREAM 🙂
However I thought this decadent Nicecream creations needs to find its spot within this blog and has a right to be recreated by many many Chocolate obsessed people and foodporn seekeer.
If you are not into chocolate and coconut and nicecream and dessert and heaven and love (seriously?) then feel free to scroll down to my Tipps on how you can improve your food photography.
Why do all good things come to an end? I could get used to receive a package every month from a beloved person from Instagram.. While our little #the2015instagramfoodieexchange (click here if you want to know what the #the2015instagramfoodieexchange was about) has come to an end I hope you all carry away new friendships and hopefully happy moments and experiences. Maybe some of you get the chance to try foods they never had before or even got the luck to taste some home made treats. I came to tears when I spotted that there were even handwritten letters. Sometimes more than one page. WOW!
I saw so many packages and lovely words that I almost don’t know where to begin and what to say.
I might just keep it short and let some pictures and quotes from you speak. And last but not least I want to say a big thank you to everyone who made this possible! You made it and I am happy to tell that as far as I could see everyone got a parcel
“Here’s another picture of the parcel I received from @shadesofkim (thank you so much!) for #the2015instagramfoodieexchange heart_eyesheart_eyesheart_eyes Maybe you can tell how excited I was (and still am), but if you can’t, let me tell you that I really am! relaxed It was such an amazing idea and I’m glad @vanillacrunnch followed through with it! Thanks to you, we all got to experience this amazing thing!” @vegancashew
“love my parcel to pieces (I mean… Who doesn’t love to get parcels?!) This was some really awesome paper straws, hemp seeds, pepitas (haha you read my mind!- wanted to buy some for ages!), some homemade breakfast cookies, spirulina bites and cherry ripes (but they’re already gone) I hope everyone has a lot of fun with theor parcels!! excited to see them all!!” @that.kinfofperson
“I took part in #the2015instagramfoodieexchange @vanillacrunnch hosted and I got the most beautiful parcel today. My swap partner Rita (@ritaskii) even knitted a pink cap for me! How cool is that? tada and I got some of her delicious homemade bliss balls, a bag of tea, vegan white chocolate tongue and a handwritten letter memo thank you so much Lara for hosting this and Rita for the beautiful parcel two_hearts hope your new week started as good as mine”
“Despite the downsides of social media, Instagram has given me the opportunity to“meet“ like-minded people all over the world with initiatives such as The Instagram Foodie Exchange organised by @vanillacrunnch . Thank you @kiwigurl0711 for sending me these beautiful goodies that reached me even on the road during my travels and especially for your beautiful words on the postcard! I cannot wait to try the pink rice :-D” @ketsch
It looks to good to be good for you? Say hello to your new favorite healthy, plant-based Nutella Cake!
Vegan Blueberry Pancakes at its finest!
This might not be the fluffy light summer breakfast you might expect, but let me explain. I thought it would be a nice sunday with a slight autumn, cozy character. It was not. The weather in Switzerland plays kind of crazy. After a crazy hot midsummer we all thought that autumn is going to move in. Määä! WRONG! Summer came back this weekend. And not in subtle, light sea breeze way. No, it was more like a: IN YOUR FACE, HEATWAVE; FELT LIKE 1000 DEGREE WAVE!
But since I already had those pancakes in mind, nothing could stop me from making them. Since I wanted to try a banana free recipe for the first time.
Don’t get me wrong. I love bananas…BUT not so sure whether I love them in a pancakes dough. Anyway what I am trying to say is, that I tried a banana free pancake recipe. Although the consistency is less compact than the banana recipes I’ve tried, I really like the smooth texture and the Chia seeds are holding it together, so the dough doesn’t get to runny.
Many asked me how I actually pour the dough in the pan. I use an Icecream scoop, since (no idea why) it makes the pancakes perfectly round. Just the way I like them for making a proper picture.
1 cup almond flour
1/2 tsp backing powder
1 cup almond milk
a splash of sparkling water
1 tbsp Chia seeds
1 tbsp raw maple syrup
1 tsp vanilla extract
1 handful of blueberries
1/2 cup Coyo Coconut yogurt
1 tbsp Acai powder. (I prefer the Acai from Organicburst)
Combine all the ingredients in a middle sized bowl and mix until the dough is smooth.
Then (crucial!) put the mix back in the fridge for 10 minutes.
After the 10 minutes have passed, heat up a little coconut oil in a pan on medium heat.
While the pan is heating up, gently stir in the berries in the dough.
Bake the pancakes from both sides for 2-3 minutes or until golden brown.
For the sauce mix the Coyo yogurt with the Acai.
Finally, top the pancakes with the superfood Acai-Sauce and decorate with some fresh Berries.
Because of the fact that the heat wave continues, I try to avoid to turn on my oven but still have the desire to “bake” or at least “create” something in the kitchen.
So excited to try bliss balls! I’ve already tried them as a dessert but now figured out that I like them even more as a topping on my oats. Carbs on carbs or as I like to call it.
the Oatmeal inception
These may be the easiest bliss balls around…not to mention the healthiest!
But the fascinating thing about bliss balls is not only that they are ridiculously easy to make but more that you can change the whole flavor by adding new ingredients and combining new flavors.
You can decide on the dryness of the balls and accordingly add more or less “liquid” ingredients. Combining the Oat bliss balls with the fruits and topping of the actual oatmeal is like really Yummi! Oh..and another thing. If you are not feeling comfortable with having “that much oatmeal”, make yourself a thick smoothie (thick because otherwise the balls will go on a diving tour in your bowl) and top your smoothie with the oat bliss balls.
Have fun experimenting!
1/2 cup oats
1/3 cup white almond butter
2 tbsp raw agave syrup
2 tbsp almond milk
(1 tbsp Lucuma powder) totally optional, feel free to add other superfoods you like
3 tbs dark chocolate chips
Mix everything together in a medium bowl and roll the balls. Makes around 5-8 balls depends on the size you want to have them.
You can keep the in the fridge for 2 days. but believe me they might be gone in one sitting!
Do you already know Talking Food ?
It is a hilarious blog which connects sayings with food pictures! Below I added my favorite 10!
Which one do you like the most comment below.
ehhm like all the time?!
beans beans beans
why do I think about homemade sweet potato fries know?
Love that movie! Who has seen it?
green smoothie and beckham? Yes please!
Peach season is on!!
People who are following me for a while now, know that I would not post a selfie like this for no reason. No, I don’t want to show off my
six-pack or my non-existing waist. I also don’t want to advertise a bikini brand nor do I want to force the world to look at my body.
Why did I post this picture then ?
2 Cups Soymilk
1 1/2 Cup Coconut flour (or any other flour. If any other is used you might need more, cause coconut flour is a really dry flour)
1/4 tsp Salt
4 tbsp Coconut Sugar 1 tsp Vanilla extract
Coconut oil for the pan
In a bowl mix all the ingredients
Befor you pour the dough in the pan, put some coconut oil in.
500 gr Tofu (soft)
1/4 Cup Coconut sugar
3 tbsp Soymilk
1 tbsp Vanilla Extract
mix all the ingredients in a bowl
put in the fridge before filling the pancakes.
Zutaten (für ca. 6 Pfannkuchen):
500 ml Sojamilch
200 g Kokosnuss Mehl (oder irgendein anderes Mehl)
1 Prise Salz
4 EL Zucker + evtl. 1 TL Vanillezucker für süße Pfannkuchen oder nur 1,5 TL Kokosnusszucker für herzhafte Pfannkuchen
Öl oder vegane Margarine fürs anbraten
In einer Schüssel alle Zutaten vermengen.
Vor jedem Pfannkuchen etwas Öl oder Magarine in einer beschichteten Pfanne verteilen
500 gr Tofu
30 g Kokosnuss Zucker
20 ml Sojamilch
1 EL Vanille-Extrakt
Alle Zutaten in einer Schüssel mixen.
Bis zum Servieren kalt stellen.
How doesn’t like a traditional Italian dessert! Well, this one comes in a healthy, vegan way and is as yummi as the original one!
1/4 Cup Coconutoil
2 tbsp ground Flax seeds +5 tbsp Water (2 large egg whites)
1/3 cup Almond flour
1/3 cup Coconut Sugar or Stevia
2 tsp pure vanilla extract
2 tablespoon cocoa powder
1/4 tsp sea salt
Preheat oven to 375.
Grind the flax seeds in a coffee grinder, and mix with water. Allow it to rest till it becomes gelatinous, then use.
In a bowl whisk together the flex seeds (egg whites), coconut sugar, coconut oil and vanilla.
Add in cocoa powder and almond flour.
Spoon the dough, spacing cookies 3 inches apart.
With the back of the spoon, spread each cookie to about 4-inch diameter.
Bake for 6 to 7 minutes, or until edges begin to brown.
Using an offset spatula, loosen cookies from baking sheet and shape into tube form.
1 cup firm young coconut pulp
1 tsp cup coconut oil
1 pitted medjool dates
Blend ingredients together until creamy. Set aside and refrigerate and then pipe into Cannoli.
Decorate with CHocolate and Pistachios.
1 cup almonds or 2-3 tbsp almond butter
1 cup pitted dates
2 tbsp coconut oil (melted)
3 tbsp cacao powder
1 tsp vanilla powder
1/3 cup walnuts
Pulse the walnuts in a food processor, just a little so they still stay chunky.
Mix all the ingredients together in a food processor except the walnuts.
After you’ll add in the walnuts gently.
Press mixture into a pan and store in fridge while making icing.
1/4cup raw cacao powder
1/4cup organic rice malt syrup
1/3cup coconut oil
Mix everything together.
2Cups fresh cherries or frozen (remove pips)
Fresh juice of 1 small lemon
1Tbsp coconut water
3Cups shredded coconut
1Tbsp rice malt syrup
1Cup raw cashews (soaked and rinsed for at least two hours)
1Tbsp chia seeds
Pinch of Himalayan salt (pink salt)
Simply blend all the ingredients in a food processor and place over Crust.
1 cup soaked cashews
1/4 desiccated coconut
1/2 cup milk of choice
1/4 cup coconut oil
1 cup baby spinach leaves
Handful of mint leaves
A drop or two of peppermint essence (optional)
Process cashews, coconut, milk & coconut oil in a food processor. Mixture should be completely smooth so keep processing. Add mint leaves, spinach & essence and blend until leaves have fully disintegrated. Pour the filling over the crust and the Chocolate Line. Freeze until firm.
Original recipes and more inspiration can be found on:
– 1/3 Cup (50gr) Whole meal flour or buckwheat flour
– T tsp baking flour
– 1 tbsp Agave syrup or maple or whatever sweetener you like
– 300 ml non-diary milk, I used almond and also tried coconut
– 1/2 tsp sea salt
Add everything in a bowl and mix. Put some coconutoil in a pan and then let the magic happen <3
For the chocolate sauce
I melted some chocolate in hot soymilk. make sure the chocolate is covered by the soymilk before you stir. you can chose by yourself how many you like.
Vegan Raspberry Yogurt mixed with one scoop of Proteinpowder.
Every mothersday I kind of face the same dilemma. I want to make something special for my mom. Due to my students budget it usually comes down, that I bake something special. After hours scrolling through Pinterest without finding any suitable recipes, I thought about giving up. I might just write a really nice card with a voucher? On Saturday, I took my bike and drove to my grandma in order to get some fresh apples. When my grandma handled me this apples, it immediately reminded me about these days when she made this amazing apple pie. Her original recipe includes a lot of butter, white flour and also sugar. So, why not making a healthy version of a traditional apple pie? And instead of making one big pie, I wanted to make little pies, so everyone on the brunch can have a little warm apple pie. On sunday then the smell of warm apples and cinnamon was filling the whole house and everyone was crazy and wanted to know what it is. I don’t want to but myself into the spotlight, but these little cuties were the stars of the happening. My grandma could not believe that they are actually made without eggs, sugar, cream or white flour.
Mothersday perfect <3
1 cup vegan margarine
1 cups whole wheat flour
1 Cup Coconut flour
1 teaspoon fine sea salt
1 cup vegan margarine
1/2 cup water
Add all the ingredients in a bowl and start to wrap it. (Do not melt the margarine!) It might be hard at the beginning so this one really needs some muscle effort 😀
Form a ball and then let cool down in the freezer for about an hour.
For the Filling:
3 apples, peeled and cutter into small pieces
10 medjool dates, pitted in the food processor
1/2 Cup crashed hazelnuts (you can also buy a paket with fine hazelnuts that are already crushed)
1/2 Cup Almond Milk + water if mixture too dry
1/2 tsp cinnamon
1/4 tsp fine sea salt
1 tbsp Agavesyrup
Mix everything together in a bowl. When finished place pieces of the rolled out pie dough in a prepared muffin pan. Fill in the apple filling. To finish take your pizzacutter and do a lattice top. Crop as many small stripes as you like and then decorate your mini pies and sprinkle them with more cinnamon.
Bake the mini pies at 410°F for 8 minutes. Reduce the heat to 350°F and continue to bake the pie 20-25 minutes more, until the top is golden and the apples are soft.
Best served warm <3
I love this recipe since it is so easy and quickly made. A rich healthy snack also perfect for kids!
1/2 Cup Cacao Powder
1/2 Cup Coconut Oil or Mousse ( I used the mousse from http://www.naturkostbar.ch/en/ , if you use oil you maybe need to adapt the amount)
a a handful of dates or more if you like.
(Water to make it stick you could also use any kind of non-dairy milk, just experiment with the recipe :))
Decorate them with Cacao Nibs, CHia seeds, goji Beans or whatever you love. <3
I am currently in love with my new Acai Power Oatmeal creation.
If you are looking for some organic Powerfoods to boost your daily meal you should head over to http://www.authenticnutrients.ch
I tried the Trailmix and the Acai powder and I am in love! The pure taste of nature without anything added!
1tsp Acai powder from authentic nutrients
10g cocoa powder
150ml almond milk
10g agave syrup
Fruits of your choice
Ich liebe meine neue Acai Power Oatmeal Kreation!
Seit Ihr interessiert an den besten biologischen Powerfoods?
Schaut euch die Seite von http://www.authenticnutrients.ch an und Ihr findet alles was euer Herz begehrt.
Ich habe den Trailmix und das Acai pulver ausprobiert und kann nicht mehr ohne! Pure Natur ohne irgendwelche Zusätze!
Hier meine Rezeptidee:
1/2 cup coconut flour
1/4 Cup shredded Coconut
1 tsp baking powder
1/4 cup agave syrup and 40 ml unsweetened applesauce
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
2/3 cup coconut milk (also works with almond or soy milk)
1/4 tsp sea salt and as much stevia or vanilla extract as you like to add flavor.
Preheat oven to 350F (175 degrees)
Mix first the dry ingredients and then slowly add the liquid ones. Whisk to get a smoothe glaze.
Carefully fold in Raspberries, Strawberries or whatever you feel like.
Bake for 35-40 minutes.
Place 3 slices of Lemon on top of the Cake to bring in that extra moisture!
I always go the extra mile, so I decided to even fill the cake with a protein berry filling. It is quite easy since I just mixed some proteinpowder with soyjogurt and added in berries. (You can totally do it with quark!)
1 Cup coconut flour
2 tsp baking powder
2 tsp Matcha Powder
1 ripe banana
1 Cup Non-Dairy milk (almond, soy, rice)
1 tbsp coconutoil
1tbsp Peanut butter
1 tsp salt
stevia (as much as you like depends on how sweet you want them to be)
10 gr Dark Chocolate drops (optional)
In a bowl mix all the ingredients except for the chocolate drops. The outcome should be very sticky. If it is too liquid add more flour if it is to dry add more milk.
Put some coconut oil in the pan and then let the magic begin.
Blend 1 small Beetroot with a handful of raspberries. Put aside
Mix 1 to 2 teaspoons açaí powder with 1 Cup Soywhip.
Add fresh beetroot -raspberry mix carefully
You can still mix in whole raspberries if you like.
1 cup coconut oil
3/4 cup cacao powder
1/4 cup sweetener (rice malt/maple syrup/coconut sugar)
*You can skip this step and use melted dark chocolate if you prefer.
1 cup soaked cashews
1/4 desiccated coconut
1/2 cup milk of choice
1/4 cup coconut oil 1 cup baby spinach leaves
Handful of mint leaves
A drop or two of peppermint essence (optional)
Make raw chocolate by whisking ingredients together in a bowl. Spread a thin-medium layer at the base of your chocolate moulds. Refrigerate for 10mins or until firmly set. Make mint filling by processing cashews, coconut, milk & coconut oil in a food processor. Mixture should be completely smooth so keep processing. Add mint leaves, spinach & essence and blend until leaves have fully disintegrated. Pour the filling over the chocolate. Freeze until firm. Pour remaining chocolate over filling and refrigerate overnight.
Recipe from @talinegabriel
Hello Readers. If you are from the icaniwillsummerbody challenge and you like to reduce your sugar intake: Try these heavenly vegan Raw Coconut Bountys!
Make the healthy SWITCH. Raw Coconut Bountys for Storebought Bountys
For the bars:
1 cup desiccated coconut
1/4 cup coconut oil
1 tbsp agave nectar/maple syrup/coconut sugar
For the raw chocolate coating:
3 tbsp cacao butter or coconut oil
2 1/2 tbsps cacao powder
1 tbsp maple syrup/agave nectar
Put half of the desiccated coconut in a food processor and process for 15 or so minutes, until it forms a runny coconut butter, then combine with all the rest of the ingredients for the bars in the food processor and process for a few minutes until it forms a thick mixture. Either spread out flat in the bottom of a small baking tray, or roll into the desired shapes, then place into the freezer to set.
Whilst the coconut is freezing, get to work on the raw chocolate coating. Place the cacao butter or coconut oil into a small glass bowl that is sitting in a pot of hot water to form a water bath so that it can melt. If necessary, turn the heat up under the pot to a low heat, but be careful not to get any water into the cacao butter. Once the cacao butter is liquid, add the cacao powder and sweetener, mixing vigorously to prevent any lumps.
Now comes the fun part 😀 dip your coconut bars into the raw chocolate mixture, and then place onto a piece of greaseproof paper to set. The coldness of the coconut should make the chocolate set almost immediately so that they are ready to eat, so enjoy, or freeze to keep them in their best condition.