Raw cheesecake with coconut and raspberry


Raw cheesecake with coconut and raspberryI am dreaming of spring, sun and summery desserts these days, so I thought it would be the perfect opportunity to finally translate the recipe for my favorite raw cheesecake with coconut and raspberry to English. It looks so pretty and intricate, but is actually really easy to make and it taste absolutely amazing! Enjoy ❤︎

You can still find the recipe in Danish right here! And make sure to check out more of my favorite raw cheesecake recipes right here!

Raw cheesecake with coconut and raspberry
Crust:
12 dates, pitted
100 grams almonds
1/4 teaspoon sea salt
1/3 teaspoon pure vanilla powder

White + pink layer:
200 grams cashews (unsalted), soaked in water overnight or at least for a couple of hours
The juice of 1/2 lemon
1 deciliter (about 0.4 cup) shredded coconut
1 deciliter (about 0.4 cup) honey
1 teaspoon pure vanilla powder
1/2 can of coconut milk (the thick and creamy part, you can use the rest for smoothies)
2 tablespoons coconut oil, melted
120 grams raspberries (fresh or frozen)

Raw cheesecake with coconut and raspberry
Raw cheesecake with coconut and raspberry
Directions:
Start by soaking the cashews in water for at least 3 hours or even overnight. Make the base by adding all the ingredients to a food processor and pulse until you have a cohesive, sticky mixture. Press down the base mixture in a springform cake tin (mine is about 20 cm. in diameter) lined with baking paper and make sure it is pressed down tight and evenly.

To make the white layer simply add all the ingredients (except the raspberries) to a food processor and pulse until completely smooth, this usually takes a couple of minutes. Pour half of the mixture for the white layer on top of the base and set it aside – if you want the white and pink layer to be completely separated, then place it in the freezer for a while before adding the next layer.

To make the pink layer simply add the raspberries to the food processor with the rest of the white coconut layer and pulse until completely smooth. Pour the pink layer onto of the white layer and place it in the freezer for at least a couple of hours until it is frozen and have firmed up. Take it out of the freezer about 30 minutes before serving and decorate it if you like, I decorated mine with raspberries, passion fruit, raw coconut chips, freeze-dried raspberry and mint, enjoy!

Note: The cake is not supposed to be completely frozen when served, but more like a traditional cheese cake in texture, so you might need to take it out of the fridge more than 30 minutes before serving, depending on how long you have stored it in the freezer for.

Raw cheesecake with coconut and raspberry

Raw chocolate with matcha and raspberry

Raw chocolate with matcha and raspberry As you have probably noticed I absolutely LOVE raspberries, matcha and raw chocolate and I have made so many recipes with each of them already, so I think it is about time that I finally combined the three into one delicious recipe! I am so happy with how this super vibrant raw chocolate turned out and I cannot wait to experiment with more recipes with the matcha/raw chocolate combo. The chocolate is a bit milder than the usual raw chocolate I make and I love how the dried raspberry adds some extra freshness to the mix!

Find more recipes with raw chocolate right here!

Raw chocolate with matcha and raspberryIngredients:
120 grams cacao butter
2 tablespoons coconut oil
2-3 tablespoons maple syrup
1/2 teaspoon pure vanilla powder
1 teaspoon matcha

1 handfuld freeze dried raspberries

Raw chocolate with matcha and raspberry
Directions:
On very low heat, place the cacao butter and coconut oil in a bowl over a pan of hot water and melt it slowly. It is important to remember that all utensils must be dry or the chocolate will separate. Once melted, add the vanilla powder and matcha and mix everything well – I’ve found that using a metal whisk gives the best result. Add the maple syrup, taste the chocolate mixture, and add more syrup if you prefer a sweeter taste. Pour the chocolate into a mould or plastic container, add the raspberries and place it in the freezer to set – I usually leave it in there for an hour just to be sure. Enjoy!

Note: Store the chocolate in the fridge, it might melt a bit if you store it at room temperature. 

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Chocolate truffles with avocado + final Christmas giveaway winner

Chocolate truffles with avocadoMerry Christmas (and Hanukkah) lovelies! I hope you are all having an amazing holiday surrounded by your loved ones and lots of delicious food ❤︎ I have been trying to stay offline for a couple of days to just enjoy my Christmas holiday and the company of my family, but I wanted to stop by and wish you all a merry Christmas + announce the final giveaway winner AND share the recipe for these beyond delicious chocolate truffles! It was previously only available in Danish, so I though it was about time I made it available in English as well – I mean, it sure would be the perfect Christmas holiday project ;)

These beyond delicious (and beyond easy to make) chocolate truffles are one of the best combinations of chocolate and avocado that I have ever tried! Even though the combination of cacao/chocolate and avocado are quite common in the health food community, it is sadly still seen as a very odd paring to many, which is such a shame because they really go perfectly together! The avocado makes the chocolate truffles so fudgy and perfect in texture – they basically melt in your mouth! I really wish I still had some left, sharing pictures of drool-worthy creations that I have already eaten long ago are the worst! Haha I guess I will just have to make another batch soon ;)

Oh and before I forget, the winner of my 4th and final Christmas giveaway is Johanne! I will send you an email right away ❤︎

You can find the recipe in Danish right here!

Chocolate truffles with avocado
Ingredients:
1 ripe avocado
100 grams dark chocolate (I used one with 70 % cacao), melted
1 tablespoon coconut oil
2 tablespoons cacao powder
2 tablespoons honey
1/2 teaspoon pure vanilla powder
1/6 teaspoon sea salt

Chocolate truffles with avocadoDirections:
Start by mashing the avocado until it is completely smooth (you can do this with a fork, but I personally prefer to blend it so there is no clumps or texture left). Add the mashed avocado to a bowl along with the rest of the ingredients and mix well. Refrigerate the mixture for about 30 minutes until it is firm enough to handle. Roll the mixture into 18 little dessert balls, top them with a little chopped chocolate if you’d like and store them in an airtight container in the fridge until serving, enjoy!

Note: They keep for 3-4 days in the fridge.

Healthified (baked) chocolate donuts with a chocolate glaze

Healthified chocolate donuts with a chocolate glaze Healthified chocolate donuts with a chocolate glaze Healthified chocolate donuts with a chocolate glaze
Okay are you guys ready for some completely over the top chocolate donuts?! :D These babies might be a healthified version, but I promise that you cannot taste that at all, they have such a rich chocolate flavor and the glaze is just to die for! I went all in on the chocolate and topped the chocolate donuts with not only an amazing chocolate glaze, but also a ton of both dark chocolate and milk chocolate – so good!

Find more chocolate recipes right here!

Healthified chocolate donuts with a chocolate glaze Healthified chocolate donuts with a chocolate glazeIngredients – 8 donuts:
2 1/2 deciliter (about 1 cup) buckwheat flour
1/2 deciliter (about 0.2 cup) cacao powder
1/2 deciliter (about 0.2 cup) coconut sugar
1 deciliter (about 50 grams or 0.4 cup) chopped dark chocolate (I used one with 70% cacao)
1 teaspoon pure vanilla powder
1/2 teaspoon instant coffee
A pinch of sea salt
1 teske bakingpowder
1/2 bakingsoda

1 egg
1/2 avocado, mashed
2 tablespoons coconut oil
2 tablespoons skyr or greek yoghurt
1/2 deciliter (equals 0.2 cup) honey
1 deciliter (equals 0.4 cup) almond milk (or whatever kind of milk you prefer)

Chocolate glaze:
1 deciliter (about 50 grams or 0.4 cup) chopped dark chocolate (I used one with 70% cacao), melted
2-3 tablespoons almond milk

A donut pan – I used this one!

Healthified chocolate donuts with a chocolate glaze Healthified chocolate donuts with a chocolate glazeDirections:
Start by preheating your oven to 175 c / 350 f. Add all the dry ingredients to a bowl and stir well. Then add the mashed avocado (you can either just mash it with a form or add it to a foodprocessor/blender if you want it to be completely smooth), egg, coconut oil, skyr/greek yoghurt, honey and almond milk to another bowl and mix well. Slowly add the dry ingredients to the bowl with the wet ingredients while stirring until you have a smooth batter. Grease the donut pan with a little bit of coconut oil and add the dough, leave a little space in the moulds for the donuts to rise – a couple of millimeters should be enough as we want the donuts to rise above the mould to get that perfectly rounded shape. Bake them in the oven for about 18 minutes, but make sure to keep an eye on them. When the donuts are done make sure to set them aside to cool a little before removing them from the pan. While you wait you can make the chocolate glaze by simply whisking the melted dark chocolate and the milk together, start with adding two tablespoons and then add 1-2 more if needed. When the donuts have cooled you can decorate them with the chocolate glaze and maybe even some chopped chocolate like I did, enjoy!

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Healthified Snickers inspired chocolate bars

Homemade healthified snickers chocolate bars
Hi lovelies, are you ready for a healthified Sunday treat?! :D I have already shared these beyond delicious homemade snickers chocolate bars with you guys before, but the recipe was only available in Danish, so I thought it was about time that I shared it with you guys in English as well. I love how easy these bars are to make and they taste absolutely divine if you are a peanut butter lover like myself, enjoy! ❤︎

You can still find the recipe in Danish right here!

Homemade healthified snickers chocolate bars
Ingredients:
2 deciliter (about 200 grams) pitted dates
1 ½ deciliter (about 0.6 cup) salted peanuts, roughly chopped
1 ½ deciliter (about 0.6 cup) oats
½ teaspoon pure vanilla powder
1 tablespoon coconut oil, melted
2-3 tablespoons peanut butter

Toppings:
100 grams dark chocolate (I used one with 70% cacao), melted
1 tablespoon coconut oil, melted
1-2 teaspoons peanut butter
A couple of chopped peanuts

Homemade healthified snickers chocolate barsDirections:
Start by adding the dates to a food processor and pulse until you get a gooey paste. Add the date paste, roughly chopped peanuts, oats, pure vanilla powder, coconut oil and peanut butter to a bowl and mix everything well. Make sure to knead the ingredients together until everything is well mixed and you have a cohesive dough – I just use a wet spoon to do this.

Line a pan, plastic container or whatever you have available with parchment paper or plastic foil for easy removal and add the dough – make sure you press it in real tight. Mix the melted dark chocolate and the melted coconut oil and our it onto the date mixture, leave it in the freezer for at least an hour to harden. Now, all there is left to do is to cut it into bars of your desired size, decorate them with a peanut butter drizzle + chopped peanuts if you’d like and they’re ready to eat, enjoy!

Note: Store them in an airtight container in the fridge or freezer, they should keep up to two weeks when stored in the fridge or freezer.

Homemade healthified snickers chocolate bars Homemade healthified snickers chocolate bars

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