Chocolate Avocado Cake (Gluten-Free)

I baked this cake for my birthday last month, without actually realizing that the amazing combo of avocado & chocolate would be so good! I have never made an avocado cake before, even though I always wanted to. So, I felt this was the proper time to test this new recipe I had discovered! Everyone who tasted it was absolutely surprised by its full taste and gooey texture! If you try this recipe, let me know how it went in the comments below 😀

Equipment: 20cm spring form, parchment paper
Total Time: 1 hour, Yields 8 pieces

Ingredients
For the batter:
2 ripe avocados
2 cups almond flour
1/2 cup almond milk
2 eggs
1/2 cup cocoa powder
3/4 cup unrefined sugar
2 tsp vanilla extract
1 tsp baking soda

For the topping:
1/2 cup dark chocolate
2 tbsp coconut milk

Method
Preheat your oven to 180 °C. Take a 20-cm spring form, grease its sides and line with parchment paper.

Puree the avocados with a fork or in a blender. Add the rest of the batter ingredients in a medium bowl and mix well with a wire whisk until the mixture becomes homogenous.

Transfer the mixture to the prepared spring form. Bake the cake for 35-40 minutes or after a knife comes out clean (the usual test). Take the cake out of the oven and let it cool for about one hour.

Warm the dark chocolate and the coconut milk in a small pan and stir till they melt. Drizzle the melted chocolate over the cake and sprinkle with some extra almond flour or any type of nuts you wish.

You can keep the cake up to 3-5 days in the fridge.
Enjoy!

Olive Oil Apricot Almond Cake

For a long time now, I have been trying to find a different cake recipe. One that doesn’t have all those vegan ingredients (that are expensive and for some hard to find) and is not raw. I have noticed I have uploaded only raw cake recipes recently, not only because I really really like them, but also because it is a trend online, why would I deny that? And I also didn’t want to bake a typical chocolate cake – not that I would say no to one of those right now – but something a bit more different. This cake is indeed different, unique and fulfilling! Fan or not of the apricots (I couldn’t find fresh ones in NL, so I used dried ones), this cake is perfect for tea and coffee and is so aromatic and tasty that you will fall in love with it. Great alternative would be to skip the apricots and even add another fruit (fresh or dried) of your choice. I mean, why not? I will try that in the future for sure. If you bake this cake, let me know in the comments below!

Equipment: 20cm spring form, parchment paper
Prep Time: 15 min, Cooking Time: 40min, Total Time: 55 min, Yields 8-10 pieces

Ingredients
200ml full fat milk
1 tsp lime zest
200gr brown sugar
1 vanilla bean
4 eggs
100gr almond flour
150gr white flour
1,5 tsp baking powder
100ml virgin olive oil
500gr dried apricots
20gr almond flakes to sprinkle

Method
Preheat your oven to 170°С. Take a 20-cm spring form, grease its sides and line with parchment paper.

In a saucepan with a thick bottom combine milk, sugar and lime zest. Cut the vanilla bean lengthwise and scrape the seeds with the back of a small knife. Add the seeds to the milk mixture and stir. Place the saucepan on low heat and bring to simmer. Take the saucepan off the heat and set aside to cool.

Meanwhile, cut the dried apricots in lengthy pieces. Set aside.

In a mixing bowl sift the flour, almond meal and baking powder. Add the eggs, but one at a time, mixing good after every addition. Add the olive oil, followed with the cooled milk and whisk mixture till it becomes homogeneous.

Pour the batter into the prepared spring form. Spread the apricots on top and sprinkle the cake with some almonds.

Bake your cake for about 40 minutes. Insert a knife in the center of the cake and if it comes out clean, this means it is ready.

Let the cake cool before serving it. Sprinkle with some powdered sugar.
Enjoy!

Dark Chocolate Cake (vegan)

Really easy and quick cake for dark chocolate lovers! It contains no sugar, but the famous agave syrup, a natural sweetener derived from the Agave plant which grows in Mexico. It is ideal for diabetics; it keeps the blood sugar levels normal. The combination of coconut oil and almond flour makes this a healthy and unique dessert that melts in the mouth! If you try the recipe, please let me know at the comments below 😀

Equipment: 20cm spring form, parchment paper
Prep Time: 10 min, Cooking Time: 25-30 min, Total Time: 40 min, Yields 8-10 pieces

Ingredients
170gr dark chocolate
½ cup coconut oil
½ teaspoon sea salt
½ cup cocoa powder
¾ cup agave syrup
1 vanilla bean, scraped
1 cup almond flour
3 eggs, lightly beaten
A handful of cocoa nibs for garnish

Method
Preheat the oven to 190-200° C
Melt the dark chocolate in a bain marie with the coconut oil.
Remove the mixture from the heat and transfer to a large bowl. Add one by one the remaining ingredients, mixing well after each addition.
Dress with parchment paper a round baking pan of 20 cm.
Pour the mixture into the pan, sprinkle with the cocoa nibs and bake for 25-30 minutes.
Let it cool and serve!
Enjoy!
This recipe was included in the online platform, melisoula.gr in Greek. Check it out here.

Nectarine Cheesecake with Cardamon and Date Crust

This is the ultimate summer cheesecake recipe. The freshness of the orange zest and the nectarines in combination with the amazing cardamon aromas will blow your mind away. You can use cardamon powder but you can also follow my advice and use freshly ground cardamon. The difference can be huge, trust me! You can read more about why to choose whole spices in your cooking in this article from thekitchn. 😀 You can also try using one type of nuts like almonds or cashew nuts. Adjust this part according to your needs or allergies. This alternative version of the classic cheesecake will impress you and your loved ones. If you try the recipe please let me know at the comments below!

Equipment: food processor, 18cm spring form, parchment paper
Prep Time: 10 min, Cooking Time: 12 min, Total Time (including cooling): 8 hours + 50 min, Yields 12 pieces

Ingredients
25gr butter
125gr dates pitted
300gr mixed nuts, including pistachios
1 orange (zest and juice, so choose a bio one)
185 cream cheese, full fat
6 tablespoon agave syrup
250ml heavy cream (30% fat)
2 teaspoons of freshly ground cardamon seeds, or use cardamon powder
3 nectarines
2 cloves
extra pistachios & linseed for garnish

         

Method
In a small saucepan melt the butter in low heat. In the food processor add the dates and ¾ of the mixed nuts. Grind good and add the butter. Mix good till the butter dissolves and a lightly firm mass is created.

Cover the spring form with parchment paper and spread the mixture evenly with a spoon, pushing it down with your hands. Make sure all surface of the form is covered. Cover with cling film and let it rest for 30 minutes in the fridge.

Peel the zest of the orange and squeeze out its juice. Stir in a bowl the cream cheese and 4 tablespoons of the agave syrup and mix with a spatula till it gets a bit smoothed. Beat the heavy cream till it gets fluffy (check package for further instructions). Mix the whipped cream, the orange zest and the cardamon powder with the cream cheese. Spread the mixture in the spring form and let it be firm for about 8 hours in the fridge.

Just before you are ready to serve, cut the nectarines in half, take the pit out and cut them in 8 equal parts. In a small saucepan add the orange juice, the nectarines, the rest of the agave syrup and the cloves. Let it boil gently in low heat for about 2 minutes.

Drain out the nectarines and let them rest on a plate. Bring the rest of the syrup to a boil in middle heat for about 10 minutes. The syrup will be reduced in half.

Spread nicely the nectarines on top of the cheesecake. Garnish with the extra pistachios. Take out the cloves and drizzle the orange syrup on top of the cheesecake.

Enjoy!

Chocolate Tart with Pecan Crust

This chocolate tart may seem complicated but it is actually much more easy than it looks. You need to start with the crust first and you can even have it made a day before and keep it in the fridge. The secret in the chocolate mixture is to treat it gently so that no extra air comes in. When you add the chocolate and butter, let is sit for a bit and start stirring from the center of the pot making larger circles slowly and gently. Be patient and give yourself time so that everything goes smoothly. Don’t rush into the recipe (and this is with every type of cooking, not only baking) because you only get sloppy results. Invest time and good energy for gorgeous results. You can add some nutmeg or other spice instead of cinnamon, this part is free for you to choose. If you try this recipe please let me know in the comments below!

Prep Time: 20 min, Cooking Time: 25 min, Total Time (including cooling): 3 hours, Yields 10 pieces or more if you cut them thinner, Equipment: 23cm round tart pan, food processor, spatula, bowl, saucepan

Ingredients
for the pecan tart crust:
1 ½ cups raw pecans (190gr)
1 ½ tablespoons agave nectar (or honey)
2 tablespoons unsalted butter, cold & cut into small chunks

for the chocolate tart:
280gr high-quality milk chocolate
2 tablespoons butter
1 ¼ cups heavy cream (160gr)
½ teaspoon freshly ground cinnamon
1 pre-baked pecan tart crust (recipe below)
Whipped cream, for serving

    

Method
for the pecan tart crust:
Heat your oven to 200° C. Put the pecans in a food processor and pulse them until they become a rough, crumbly meal. Grease a 23cm round tart pan with butter or line with parchment paper. Transfer the pecans to a bowl and blend in the honey. Work in the chunks of butter with your hands.

Press the mixture into the tart pan, covering a little way up the sides too. Bake the crust for about 12 minutes, until golden brown. Remove from the oven and allow it to cool completely.

for the chocolate tart:
Finely chop the chocolate and cut your butter into several smaller pieces. In a saucepan, bring the cream and the cinnamon just to a boil around the edges. Remove it from the heat and immediately add in the chocolate and the butter. Let it sit undisturbed for a minute.

Then, starting from the center of the pot, stir gently the melted chocolate into the cream in small circles. Stir in progressively larger circles, because you don’t want extra air to ruin the silky consistency. Stir until it is completely mixed, smooth and has a uniform color.

Set aside and allow to cool for around 10 minutes. Here you can add some extra cinnamon or other spice for an extra spicy flavor to the chocolate. You can also add some sea-salt for an exciting twist. Pour the chocolate mixture into the pre-baked tart crust. Place it in the fridge and let it chill for at least 2 hours.

Serve the pie chilled in thin slices with some extra whipped cream on top.
Enjoy!

Pistachio and Lime Cake (Gluten Free)

I found this recipe on amazing Pinterest (great website for recipes and loads of inspiration) by a great blog milk-and.blogspot.com.au I have to tell you it is extremely easy and super tasty. It is gluten free and can be combined with some fresh sour cream or fig marmalade, as one of my dear friends suggested. Instead of flour you use freshly ground almonds and pistachios, which elevates the cake into a heavenly level! If you try this recipe let me know at the comments below.

Ingredients
150g unsalted butter, at room temperature
165g golden caster sugar
Lime zest from about 2 limes
2 teaspoons vanilla extract
4 eggs at room temperature
180g ground almonds
130g ground pistachios

         

Method
Preheat the oven to 160C. Grease and line a rectangular loaf pan with baking paper. Set aside.

In a bowl beat with an electric mixer the butter, sugar, lime zest and vanilla for about 10 – 12 minutes, until it gets soft and creamy.

Scrape down the sides of the bowl and add in the eggs, one at a time, beating well after each addition. Beat for about 4 minutes more. Add in the ground almonds and ground pistachios and combine good till all ingredients are mixed good.

Transfer the batter into the prepared pan and smooth the top with a spatula. Bake for approximately 1 hour until a skewer inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely in the loaf pan at room temperature before slicing it.

Serve with some sour cream.

Enjoy!

        

Lemon and Cranberry Cake

A typical cake recipe with an extra twist of lemon icing and dried cranberries! Fresh and light combo for any taste 😀 Dried cranberries, as any dried fruit, are always good for you but be careful not to overdo it. They might look innocent but they contain a significant amount of sugar and calories. To increase the nutritional value of the fruit, look for low-sugar ones. Here I used normal ones I bought at the supermarket. You can use dried cranberries with the yogurt of your choice, on a spinach salad or with oatmeal. Add them in your favorite bread or create some awesome cake or muffins. They boost your energy even when eaten plain. And for an extravagant dish you can combine them either with chicken or pork chops!

Equipment: 20cm round spring-form pan. Yields up to 10 pieces.

Ingredients
for the cake
180gr unsalted butter, at room temperature
230gr self-rising flour, sifted
180gr super-fine sugar
3 large eggs, at room temperature
1 teaspoon baking powder
1 teaspoon vanilla extract
60gr crème fraîche
zest of 2 unwaxed lemons
60gr dried cranberries and more for garnish
30gr sliced almonds for garnish

for the icing
180gr full-fat cream cheese
½ cup confectioners sugar, plus a little extra for dusting
zest and juice of 1 unwaxed lemon

Method
Preheat the oven to 160°C. Line the base and sides of the spring-form pan with parchment paper.

Put the butter, flour, sugar, eggs, baking powder and vanilla extract in a large bowl and beat with an electric hand mixer for a few minutes until the mixture is light and fluffy. Add the crème fraîche and lemon zest and beat the mixture for another 30 seconds. Stir in the cranberries.

Pour the mixture into the prepared pan and bake for 40–50 minutes until golden brown. Test to see if the cake is cooked by inserting a skewer or a knife into the middle of the cake. If it comes out clean, the cake is cooked. If not, bake the cake for a few more minutes.

To make the icing, beat the cream cheese and confectioners sugar together until smooth. Add the lemon zest and juice and stir.

Remove the cake from the oven and allow it to cool a little in the pan. Once the cake has cooled, place it on a tray or plate and spread the icing on top. Sprinkle over the remaining cranberries and the sliced almonds and dust with some extra confectioners sugar.

Enjoy!

        

Double Layer Chocolate Raw Fudge with Nuts

This is a no-bake raw fudge recipe totally suitable for vegans! I know that when you say fudge you usually imagine mouthwatering chocolate and butter and heavy cream, but not here. With raw and organic ingredients, this recipe can really transform your idea about a chocolate fudge! And it is simple, amazingly healthy and super rich in taste. What else do you want? And with that vegan chocolate ganache (chocolate sauce) I guarantee you that this dreamy raw fudge will be loved by anybody who tries it. Give it a try and let me know at the comments!

Prep Time: 20 minutes, Cook Time: 1 hour, Yields 12 pieces

Ingredients
For the fudge base:
200gr raw unsalted organic cashews
200gr organic shredded coconut
240gr dates (or about 10 large medjool dates) pitted
100gr organic cacao powder
120ml organic maple syrup
a pinch of sea salt

For the ganache:
120ml organic maple syrup
60gr coconut oil
50gr raw organic cacao powder
a pinch of sea salt
30gr of raw nut variation for topping (walnuts, macadamia, almonds, hazelnuts etc)

        

Method
For the fudge base:
Place the cashews in your food processor and crush until very finely ground. Be careful not to over process the nuts, because then you will get butter.

Add the shredded coconut and process until everything is well combined and fine in texture. Put in the pitted dates and process till you see a soft paste forming. Put in the cacao powder and process again till everything is combined.

Now it is time for the maple syrup. Pour it in, add a pinch of salt and combine until you get a rich creamy texture. Scrap the sides if needed with a silicone spatula. Then press firmly into an 20×20 cm pan lined with parchment paper. Sprinkle some more sea salt for extra taste. Place the fudge base in the fridge.

For the ganache topping:
In the food processor blend together the maple syrup and the coconut oil until well combined. Give it some time and help with a silicone spatula if it gets stuck in the sides. Add in the cacao powder and a pinch of salt and process until everything is smooth enough.

Pour carefully the ganache over the fudge base and spread it evenly on top with your spatula. Take your nut variation and sprinkle evenly over your fudge. Let it cool in the fridge for at least one hour. Cut into square pieces and serve them cold. You can preserve the fudge in the fridge for one week.

Enjoy!

Light Chocolate Cheesecake Bars

A lighter, creamier and crunchier version of the classic cheesecake! Coconut oil with grain biscuits in combination with light cream cheese and low-fat yogurt can make you fall in love with this light version of chocolate cheesecake. I did! And everybody else who had the chance to try it on the birthday party it participated 😛 It has such a smooth and rich taste that you will just keep making it!! The secret is to not overbake it at the last stage, but let it keep this jiggly texture till it gets cooled. Cut it in square pieces of your choice, if you cut them big you can have 10 to 12 bars, but you can even cut them smaller if the cheesecake is planned for many people!

Preparation Time: 15mins, Cooking Time: 40mins, Total: 4hours

Ingredients
For the crust:
120gr grain biscuits
2 tbsp melted coconut oil

For the filling:
250gr light cream cheese (I used Philadelphia Light) at room temperature
180gr low-fat Greek yogurt
½ cup granulated sugar
1 large egg & 1 egg white
2 tbsp all purpose flour
½ teaspoon salt
85 gr melted and cooled semisweet chocolate

         

Method

For the crust:
Preheat the oven to 180°C. Line an 20×20 square baking dish with parchment paper.

With the help of a food processor pulse the biscuits until they are finely thin. Add the oil and mix it until everything is moistened. Press into the bottom of the prepared pan. Bake until lightly browned for about 8-10 minutes. Let it cool and reduce the oven temperature to 140°C.

For the filling:
Mix the cream cheese and yogurt in your food processor (after you have cleaned it good from the previous use) and pulse until smooth. Add the sugar, egg, egg white, flour, and salt and mix until all ingredients are well combined and smooth.

Remove ½ cup of the dough – or even half of it if you want – into a small bowl. Stir in the melted chocolate.

Pour the remaining dough into the prepared pan. Add spoonfuls of the chocolate dough and swirl with a skewer. Bake for about 35 minutes not more, until the cheesecake is baked but still a bit jiggly on the inside.

Allow your cheesecake to cool completely before letting it chill in the fridge for at least 3 hours. Cut into square bars and serve. Bars can be stored covered in the fridge for up to 5 days.

Enjoy!

Chocolate Pomegranate Bars

This is probably one of the best, easiest and most delicious recipes ever! And it makes an absolutely great present for New Years! Wherever you go tonight to celebrate, just make this and offer it to everybody, they will love it. Not only for its taste but also for its simplicity and meaning. Pomegranate is the symbol of good fortune and fertility and is the best present to celebrate a new year and a new beginning. All you need is some dark chocolate and pomegranate seeds! Melt it, spread it on a pan, sprinkle the seeds and with some pretty wrapping paper, a loving ‘thank you’ message and a great deal of good will, you have the perfect New Years Day gift.

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Equipment: baking pan, wrapping paper, parchment paper, bain-marie (a pot full of water and a plate/bowl on top where the chocolate melts)

Prep. Time approximately 1 hour and 20 minutes (1 hour is for it to cool), Serves up to 10 people

Ingredients
500 gr dark chocolate
70 gr pomegranate seeds

Method
Melt the chocolate in bain-marie in very low heat. Take a baking pan and cover it with parchment paper. Spread the chocolate evenly to the whole surface. Let it cool for a bit and sprinkle the pomegranate seeds. I use frozen ones I keep for salads or desserts. Put the pan in the fridge and cool for 1 hour or more if possible.

Take the pan out and break the chocolate randomly. Take some wrapping paper of your choice, some parchment paper and wrap it up like a present. Keep it in the fridge. For a personal touch, take small cartons and write your wishes for every single person separately.

And don’t forget to have a great time and a Happy New Year!