Keto Gluten Free Cheesecake Cupcakes

Ingredients (around large 15 cupcakes):

• 400g soft cheese 
• 4 eggs
• 70g coconut flour (add a bit more if you prefer the cheesecake to have a harder consistency)
• sweetener of choice (erythritol, xylitol, stevia) I used 4 heaped tbsp. of erythritol
• 2 tsp. baking powder/baking soda
• A pinch of salt
• Flavour extract of choice (optional) I like to use lemon extract
• Lemon juice/Vitamin C powder (optional)

1. Beat the eggs in a bowl

2. Add the rest of the ingredients

* I always grind erythritol to powder as sometimes it does not dissolve completely.

3. Bake at 180C/360F for around 20 min. 

Enjoy!

Vegan & Gluten-Free Banana Bread

Ingredients:

• 4-5 ripe bananas
• 4 cups flour (I used a mix of buckwheat, oat, pumpkin seed flours and ground almonds)
• 3 tbsp. of chia seeds/ground flaxseed
• 1/2 cup of sweetener or less (it depends on how sweet the bananas are) - I used 1/3 cup of date syrup
• 1-2 tbsp. of cinnamon or other spices (optional)

1. Place all the dry ingredients into a mixing bowl and stir well.

2. Mash bananas and add them into the mixture together with the sweetener if you have liquid sweetener.

*If you added solid sweetener you can add some more water or plant-based milk.

3. Mix everything together and place it into a bread tin. (Grease the bread tin with coconut oil if you don't have a silicon bread mould)

4. Bake for 40-45 min. at 150C.

Enjoy!

Raw & Vegan Mocha Cake

Ingredients:

Crust

• 1 cup jumbo oats or quick oats
• 5-6 dates (soak them in warm water if they are hard)
• 3 tsp. cocoa powder
• Optional: 1-2 tsp. cocoa nibs 

Vanilla Layer

• 3/4 cup of cashews (soaked for 3-4 hours or overnight)
• 1/4 cup of plant-based milk
• 1/2 of vanilla pod or vanilla extract to taste
• 1 tbsp. of melted coconut oil
• Sweetener of your choice to taste (maple syrup, honey, date syrup)
• Squeeze of lime/lemon juice
• A pinch of Himalayan salt

Mocha Layer

• 3/4 cup of cashews (soaked for 3-4 hours or overnight)
• 1/4 cup of plant-based milk
• A few tsp. of unsweetened coffee to taste
• 1-2 tbsp. of cocoa powder
• 4-5 tbsp. of sweetener of your choice or more to taste
• 1 tbsp. of melted coconut oil
• A pinch of Himalayan salt

1. For the crust, place oats into a food processor and process it for few seconds and then add the rest of the ingredients. Take it out and press into a tray of your choice.

2. For the vanilla layer, place all the ingredients into a blender and blend until smooth. Add more sweetener if needed. Pour it over the crust and freeze for a few hours until it gets solid.

3. For the mocha layer, wait a few hours until the vanilla layer is ready and repeat the process again. Put it into a freezer until it gets solid as well.

4. Take it out of the freezer and leave it for few minutes until it defrosts. 

Enjoy!

Coconut-Almond Chocolate-Peanut Butter Millet Dessert

Ingredients:
For crust:

• 1 cup of ground nuts (I used peanuts)
• 1 cup of soft dates (soak them in hot water if they are not very soft)
• 1-2 tbsp. of peanut butter (preferably from roasted nuts for extra flavour)
• A pinch of Himalayan/sea salt

For millet cream:

• 1 cup of millet grain
• 3-4 cups of coconut milk/water (I used 1 can of coconut milk and some water)
• Sweetener to taste (I used raw honey)

Optional for the cream layer:

• Shredded coconut
• Cocoa powder
• Peanut butter
• Chopped almonds

1. Rinse and roast the millet for few minutes in the pan (it gets rid of the millet's bitterness).

2. Place the millet and coconut milk/water into the sauce pan and cook until soft.

3. In the meantime, add all the crust ingredients into the food processor and pulse until everything combines together. 

4. When the millet cools down separate it into two parts (one for coconut-almond layer and the other one for chocolate-peanut layer).

5. For the first part add millet, sweetener and shredded coconut into a blender and blend until smooth. Then add chopped almonds and stir everything together. For the second part add millet, sweetener, cocoa powder and peanut butter and blend until smooth.

6. Place everything into the bowls of your choice starting with the crust and then each layer. 

7. You can sprinkle it with coconut flakes, chopped dark chocolate or carmelised nuts (click here).

Enjoy!

Peanut Butter Chocolate Energy Balls

Ingredients:

• Peanut Butter (I used roasted unsalted peanut butter)
• Cocoa Powder
• Liquid Sweetener (I used date syrup)
• A pinch of Himalayan salt

Mix everything together and form small balls. 


*Add as much liquid sweetener and cocoa powder as you like.
  

*You can cover it with chopped nuts or desiccated coconut.

Enjoy!

Raw & Vegan Banana Almond Butter Ice Cream

Ingredients:

• Bananas - sliced and frozen
• Almond butter (or other nut butter)
• A pinch of Himalayan salt (if you have unsalted almond butter)
• Chopped almonds (optional)

1. Put frozen bananas, almond butter and Himalayan salt into a blender or a food processor.

2. Blend everything together until smooth.

3. Decorate it with some almonds and almond butter on top.


*Add as many bananas and almond butter as you want.
 
* When you take out the bananas from the freezer, wait for few minutes so they can get softer and easier to blend.

*It also tastes great with peanut butter. 

Enjoy!