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Mango Chocolate Cheesecake

Mango Chocolate Cheesecake

Do you like mango?

I absolutely love mango and I think even though it is not the most common combination, I think it goes very well with chocolate. But what doesnt go with chocolate right? So to give my new cheesecake a summery feel and taste I combined the juiciness and sweetness of mango with a dark rich chocolate and created the summer mango chocolate cheesecake.

This treat like any most of my other cakes is refined sugar free and uses only natural ingredients. But like any other cake it is a treat and shouldnt be eaten too often. It does contain coconut oil and cashews so its high in fat and calories. one small piece goes a long way and is rich and filling.

Please dont be put off though, it is delicious and I really hope you like it.

For this recipe I used Oatly Chocolate milk as well as Oatly Organic Milk and I absolutely loved it.

As always if you don try it, please comment below or tag me on in you photo on Instagram and let me know how you like it. 

Until then enjoy!

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Mango Chocolate Cheesecake
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. For the base place the first 4 ingredients in a food processor and pulse until well combined and sticky but formable. Press into the bottom of a bread loaf tin lined with parchment paper. Refrigerate.
  2. Now place the next six ingredients into a powerblender and blend until very creamy. Dicide in three parts, leaving one part in the blender.
  3. Add the Oatly chocolate milk and cacao powder and blend again until well combined. Pour this on top of the base and freeze until set.
  4. Take the next third (plain vanilla) and pour over the chocolate layer. freeze until set.
  5. Pour the last third into the blender, add the mango and coconut oil and blend again.
  6. Now pour this on top of the vanilla layer. Freeze until set.
  7. enjoy
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Rocher Cakes

Rocher Cakes

Although I am on my sugardetox I couldnt help but make cakes. I just love making cakes and I much too rarely make chocolate cakes.

So here is one that ive been thinking of making for a long time but never got to it.

The Rocher Cake (or tiny cakes in this case).

This will make about 5 small cakes depending on the size of your tins. I have made several different sizes so I wont give you guidance on the measurements.

As always if you recreate anything you see on my blog please tag me on Instagram. Id love to see your creations.

 

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Rocher Cakes
Course Dessert
Servings
cakes
Ingredients
Course Dessert
Servings
cakes
Ingredients
Instructions
  1. Combine the first 3 ingredients and press into the bottom of small cake tins.
  2. Place the next 5 ingredients into a food processor and blend until very smooth.
  3. Divide the mixture into two. Add the cacao to one half and spoon the dark mixture on top of the bases.
  4. Freeze for about 30 minutes and do teh washing up in between 🙂
  5. Now spoon the remaining mixture on top and freeze for another hour or so until set.
  6. Decorate with homemade rochers.
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Pecan Tahini Fudge Bars

Pecan Tahini Fudge Bars

So its nearly Christmas and while I am writing this my mulled wine is slowly heating up on the stove.Youd think Id be sharing a lovely Christmassy treat with you now but I am not. I have been so busy with all sorts of things including getting my kitchen fixed up that I havent created anything Christmassy! How terrible is that?

I know I know really terrible. And you know what Ill try my best but I cannot guarantee anything will come out of my kitchen before next weekend, because tomorrow I am off for my Christmas party and then off to Paris for two days. My kitchen is still under construction….but as I said Ill try my best.

SO for now youll have to make do with these absolutely delicious Pecan Tahini caramel bars.

I really hope you like them and if you remake them, please tag me on IG. I would looove that.

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Pecan Tahini Fudge Slices
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. For the nut layer process the first 3 ingredients in a food processor until crumbly and sticky
  2. Layer the 100g pecans on top and refigerate
  3. Now make the fudge by placing the last three ingredients in a pot and heat gently stirring all te time until the mixture gets well combined and sticky and slowly starts to crumble and separate.
  4. Take of the heat and drain off the excess oil (btw I use that oil which is now sweet to fry pancakes). Make sure you to cool down the mixture and give it a good squeeze to drain all the oil out of it.
  5. Spread on the nut mixture and refrigerate until set.
  6. Enjoy
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Chocolate Coffee Caramel Slice

Chocolate Coffee Caramel Slice

This one’s for the lovers…the coffee lovers I mean! I am an absolute coffee lover and sometimes I drink too much, I think. But what I really really love is the combination of coffee and chocolate. Combined with a delicious vegan caramel sauce I think its just unbeatable. So if yoou love your coffee as much as I do this one is for you. It is a beautiful not too sweet nearly refined sugar free and alomst healthy cheesecake, that you could almost have for breakfast. Its got nuts and seeds in it its got coffee in it and of course chcocolate. I might just do that and have it before work or at my 11 o’clock break tomorrow. 

Slthough one slice is sitting right in front of me defrosting so maybe I wont wait and have it after dinner.

If you guys try it, please let me know and if you happent to take a photo please tag me on Instagram. Id looove to see you creations and I would be so honoured

By the way for the coffee I used Percol Coffee beans. They are my new favourite coffee, its fair trade and organic and their capsules are compostable which is the main reason I decided to try their products. The caramel sauce is Natures Charm caramel sauce, but they have a huge variety of other vegan prducts including a salted caramel sauce and also a butterscotch sauce. All are absolutely delicious.

So heres the recipe.

 

 

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Chocolate Coffee Caramel Slice
Course Dessert
Servings
Slices
Ingredients
Course Dessert
Servings
Slices
Ingredients
Instructions
  1. For the base place the first 5 ingredients into a foodprocessor and blend until combined and sticky.
  2. Line a standard bread loaf tin with parchment paper. Press the base into the tin and freeze for about 20 minutes.
  3. Now place all the ingredients except the cacao, coffee beans, chocolate and naturescharm caramel sauce in a food processor or blender and blend until very creamy. Scraping down the sides inbetween.
  4. Divide the mixture in two. To one half add the ground coffee and to the other one the cocoa. Stir until well combined.
  5. First spread the chocolate mixture on the base and freeze for about 20 mintes. Then spread the coffee mixture on top. Freeze for about 2 hours.
  6. Remove the cake from the freezer and let sit for about 20 mintes. Take out the cake and slice into slices.
  7. Drizzle the melted chocolate and caramel sauce on top.
  8. Enjoy
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Oreo Mint Cheesecake Slices

Oreo Mint Cheesecake Slices

There is yet a person I have to meet (except my youngest monkey) who doesnt like the combination of chocolate and mint. Thats why I guess mint chocolate bars are such sellers, right?

Think after eight (I wish they were vegan) and me not liking chocolate by itself, minty chocolate is one chocolate Id always eat. Thats why I thought a minty chocolate cheesecake bar would be such a lovely idea. 

Although I am not the biggest fan of shop bought treats oreos have always been my favourite biscuit since I went vegan. When I then discovered that the new minty oreo is also vegan I had to try it and what is a better way to try something than out it into a cheesecake?!!??.

So here it is all you chocolate mint cheesecake lovers! The Oreo Mint Cheesecake Slice. As always when you make it please tag me on Instagram, id love to see your creations.

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Oreo Mint Cheesecake Slice
Servings
slices
Ingredients
Servings
slices
Ingredients
Instructions
  1. Crush the oreos in a plastic bag until you get fine crumbs. Add coconut oil and combine
  2. Press into a standard sized bread loaf tin lined with cling film and freeze while you make the cream cheese
  3. Now place all the ingredients except the mint essence and spirulina into a food processor or blender and blend until very creamy.
  4. Divide the cream mixture in two
  5. Spread one half on top of the base. Freeze for about 15 minutes
  6. Into the other half stir in the spirulina and mint essence. Stir until evenly green.
  7. Spread this mixture on top of the first layer. Freeze for about 2 hours.
  8. Take out of the freezer and let defrost for about 30 minutes. Slice into 6 slices.
  9. Melt the dark chocolate and sprinkle over the top of the bars
  10. Enjoy
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Tahini Caramel Sauce

Tahini Caramel Sauce

Sooo who doesn’t love caramel.

I have actually never met anyone who doesn’t love caramel. Its gooeyness and sweetness. But its always a cheat treat isn’t. Always associated with something unhealthy and bad for you. Weeeell not my Tahini caramel!

It is absolutely delicious and so yummy you can pour it on ice cream and cake or even use as a sweet spread on toast!

Yep you heard me! Its refined sugar free, dairy free and vegan!  

Matcha Caramel Pralines

And this is one more thing you can make with it. Matcha Caramel Pralines

I don’t have a recipe for the pralines but I sure do have the recipe for the sauce.

See below and let me know what you think.

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Tahini Caramel Sauce
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Put all ingredients in a saucepan and cook on low heat until it thickens. Depending on the heat it might take a while. Keep stirring to avoid burning. Let it cool down and you've got your caramel sauce. Yumm
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Raw Vegan Blueberry Cheesecake

Raw Vegan Blueberry Cheesecake

I LOVE blueberries! Absolutely love them. It is my favourite fruit and berry and no other fruit comes even close. Isnt it also the most beautiful fruit to photograph?

Just as well it is so so good for you, full of antioxidants and vitamins it should be classified as a superfood! maybe it is HAHA.

Do you actually know how to find out if a fruit has loads of antioxidants? I’m sure you do but here’s what I learned.

Cut it open and leave for a few minutes, maybe half hour or so. If it turns brown like an apple pear or banana, well tough luck hardly any antioxidants, because its oxidation that makes our fruit brown. So what antioxidants do is fight that oxidation. In fact when we get old we get age spots. Guess what that is? Yupp oxidation. So all those yummy berries that don’t change colour are full of those oxidation fighting antioxidants.

Learned something new? I did.

Anyway back to blueberries. As I said I love them and there was a time when I used to eat at least two punnets a day, which was very expensive. My kiddos have blueberries every day with their breakfast. And now I grow my own, but here in Ireland they take forever to ripen. Ours are still green.

So why did it take me so long then to make a blueberry cheesecake? I don’t know maybe because I do enjoy them so much that I thought it might be a waste. But fear not, it wasn’t. I actually think this is my best cheesecake yet. (Sorry not that many recipes here but you’ll see on my Instagram account that I tried out a few.

The review I got today when I brought this cake into work were great, everyone loved it.

But a little warning the biscuit base is made of bought vegan choc chip cookies so is not sugar free. Of course you can replace those biccies with a healthier alternative.

For now enjoy and as always let me know what you think.

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Raw Vegan Blueberry Cheesecake
Prep Time 10
Passive Time 3 hours
Servings
cake
Ingredients
Prep Time 10
Passive Time 3 hours
Servings
cake
Ingredients
Instructions
  1. Place the first 4 ingredients into a food processor and blend several times until very smooth.
  2. While the filling is blending, mix the crushed biscuits with the melted coconut oil and fill the bottom of a 3 inch cake ring with the base
  3. Now pour the filling on top and smooth out. You will have a bit of the filling mixture left but you can use it to top the cake later
  4. Freeze for about 3 hours
  5. when ready to eat defrost for about two hours but not any longer because it will start to lose its shape
  6. Top with leftover filling (maybe in swirls) and Enjoy
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Granola Cups

Granola Cups

What is  your go to breakfast?

Mine has got to be granola cups. They are so quick and easy to do that my monkeys and I have them nearly every weekend.

I am not sure how I came up with the idea for these but I guess I am always looking for something delicious to give my little ones and they do love it.

You can change up the recipe as you wish and replace the coconut with any other chopped nuts, the maple syrup with agave syrup and add dried fruit if you want. Fill them with your favourite yoghurt or smoothie. Top them with any berries or other fruit there are no limits to your creativity. These are so versatile and you can see from my Instagram pots that I had them in all sorts of varieties.

The best thing is they are refined sugar free and of course vegan.

So have a go and let me know what you think. please also tag me in Instagram if you do post a picture as I am very curious and would love to see your  creations.

Recipe is below

 

 

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Granola Cups
delicious any time of day
Prep Time 5 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Instructions
  1. Mix all ingredients in a bowl
  2. Line two 4 inch (10cm) tartlet cases with parchment paper
  3. Firmly press the mixture into the two cases
  4. Bake at 180 degrees Celsius for about 20 minutes, no need to preheat the oven
  5. Fill with your favourite yoghurt and fruit and enjoy
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Lemon Lime Orange and Goji Berry Tartlets

Lemon Lime Orange and Goji Berry Tartlets

I’m not sure How I came up with this idea, I just wanted something really fruity and not too heavy. Sometimes I find chocolate a bit too much. So I thought and thought and while I was putting my two monkey to bed this idea came into my mind. Citrus fruit is so refreshing, add some goji berries  and you have a treat full of nutrients, vitamins and antioxidants.

Did you know that fruit that goes brown once cut open (I’m thinking apples, bananas, pears) have very little antioxidants on their own and fruit that never changes colour when cut open has a lot, blueberries for example? I didn’t know that and only recently found out. So this is why we put lemon juice on apple when we cut them, to stop them oxidising by adding antioxidants. Makes sense right?

This along with the superfood goji and loads of nuts and seeds makes my delicious tartlets not only super yummy but also super healthy and do you know what also childproof. I made eight tartlets and five are already gone they’re so good.

But judge for yourself and as always let me know what you think.

You will need a high speed blender and 8 silicone muffin cases (approx. 5cm Ø). Actually a word of warning, these take a while to make or I was just very tired and experimenting didn’t help but I remember thinking, hopefully they are worth it and let me tell you they are.

 

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Lemon Lime Orange and Goji Berry tartlets
Delicious superfood tartlets full of antioxidants and nutrients
Servings
Ingredients
Servings
Ingredients
Instructions
  1. For the base: Place the first three ingredients in a food processor and blend until combined. Divide by eight and press tightly into the muffin cases. Refrigerate.
  2. For the filling: Now place the next four ingredients into a blender and blend until very creamy. Slowly pour in 2 tbsp. of the 3 tbsp. coconut oil while still blending
  3. Remove two thirds of the mixture leaving one third in the blender.
  4. Now add the lemon and lime juice and peel along with 1/2tsp psyllium husk and 1/3 tbsp. coconut oil. Blend until well combined and creamy. Spoon one eighth into each muffin case and spread.
  5. Take one third of the remaining creamy mixture and place into the blender. Add orange juice and peel along with 1/2 tsp psyllium husk, 1/3 tbsp. coconut oil and 1/2 tbsp. goji berries. Blend until combined and creamy and spoon into the eight muffin cases. I didn't completely flatten this layer as I wanted uneven layers
  6. For the last layer place the remaining filling into the blender and add the remaining goji berries, the remaining 1/3 tbsp. melted coconut oil and 1/2 tsp psyllium husk and blend until combined and creamy. Spoon into the cases and flatten.
  7. Freeze overnight. defrost for at least an hour before serving
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Blueberry Chocolate Mousse Mocca Tart

Blueberry Chocolate Mousse Mocca Tart

 Do you know anyone who doesnt like blueberries or chocolate mousse? I dont. I also dont know anyone who doesn think chocolate and coffee is a great combo.

So to make things even better than great I combined the three and made a delicious blueberry and chocolate mousse tart which is vegan, gluten free and refined sugar free.

I brought it for dessert to an Easter dinner with all non-vegans and they all loved it. So as a result of that I only have a tiny slice left for myself. 

But judge for youself and let me know what you think. Recipe is below

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Blueberry Chocolate Mousse Mocca Tart
Servings
ppl
Ingredients
Servings
ppl
Ingredients
Instructions
  1. For the base: Process the first six ingredients in a food processor until well combined.
  2. Line a 15'X 4' tart tin with cling film and press the dough into it. Freeze for about 20 minutes.
  3. For the filling: Blend the remaining ingredients except the coconut oil and cacao butter blueberries and coffee beans in a blender until smooth.
  4. Continue blending on a low speed and pour the coconut oil and cacao butter and blend until silky smooth.
  5. Pour into the tin and refrigerate for at least 2 hours before serving. Before serving decorate with blueberries and coffee beans Enjoy
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