September 19, 2019


  • 1 cup of tiger nut flour or oat flour

  • 1 cup of almond flour

  • 1/2 cup of coconut sugar or cane sugar

  • 2 tbsp of turmeric powder (I used a mix of turmeric and turmeric latte mix)

  • 2 tsp of vanilla extract

  • zest of 1 lemon

  • pinch of salt

  • 4-5 drops of lemon essential oil

  • 2 tbsp of almond or cashew butter

  • 1/2 cup of melted cacao butter

  • 1 bar of dark chocolate or preferred chocolate, chopped

  1. Place the flours, sugar, turmeric, lemon zest and salt in a medium bowl and stir to combine.

  2. Add the nut butter, melted cacao butter, vanilla and essential oil mixing with a spatula or with your hands (wear gloves so they don't turn yellow) until the dough sticks together.

  3. Either use an ice cream scoop or a small spoon to scoop out the dough a tablespoon at a time and roll into balls placing them on a tray or plate lined with baking paper.

  4. Set in the freezer for 10 minutes.

  5. In the meantime, melt the chocolate in a micr...

September 4, 2019

Ingredients: (makes 6 to 8 mini cheesecakes)


  • 1 1/2 cups of almond flour

  • 1/2 cup of oat or buckwheat flour

  • 1/4 cup of cacao powder

  • 1 tsp vanilla

  • 1/2 tsp salt

  • 1/2 cup of coconut sugar

  • 1/4 cup of cacao butter (or coconut oil although cacao butter gives the crust more of a biscuit texture

(you could also use soft dried fruit like dates or apricots to bind and sweeten instead of coconut sugar and cacao butter. I would start with 1/2 cup and add more if needed 


  • 3 cups of cashews, soaked in warm water for 30 to 60 minutes

  • 1/4 cup of water

  • 1/4 cup of coconut yogurt

  • 1/2 cup of melted coconut oil 

  • 3/4 cup of melted cacao butter

  • 1/2 cup of maple syrup 

  • 1 tsp of vanilla

  • juice of one lime

  • 1/4 tsp of salt

  • 1 tsp of matcha powder

  1. Line a round or square cake tin (around 8 “) with plastic wrap/parchment paper or like I did a muffin tin tray.

  2. Place the dried ingredients in a food processor first and...

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