This Gluten-Free Five Seed Bread recipe from Germany forms the basis for countless delicious bread variations, including our special favorite, the Gluten-Free Chocolate Bread.
You need only five ingredients to prepare this two-colored Raw Coconut Roll recipe. This raw and sugar-free coconut cacao delicacy will surprise you with its delicious flavor!
This raw, gluten-free blueberry cream cake recipe is something for special occasions, and of course best in summer when you can get fresh blueberries. The cocoa combines itself perfectly with the coconut and the pastel purple vegan blueberry cream.
This Raw Kaki Cake recipe is gluten-free, vegan and has raw food quality. It will please your friends and family. The season for the healthy and vitamin-rich kaki fruit starts in autumn.
These delicious raw balls will give you an energy boost!
Serves: Makes about 20 balls Time : 30 minutes
100 g raw cashews
300 g desiccated coconut
100 g pitted dates, soaked for 30 min – 2 hours, until soft
2 teaspoons coconut oil
1 ½ tablespoons cacao
2 teaspoons water
Place the cashews and coconut in a food processor and blend until mixed into a fine crumble. Remove 3 tablespoons and place in a bowl.
Then add the dates and 2 teaspoons of the water, coconut oil and cacao and pulse until the mixture turns into more of a dough. Add more water if you need more moisture, or add more coconut if it’s too wet.
Shape small balls from the mixture with your hands and place them on a baking sheet.
Roll each ball in the cashew coconut mix until they’re all coated. Optional you can also roll the balls in cacao, coconut flakes or in ground toasted salted sesame seeds. The salty taste from the sesame seeds gives a nice contrast to the sweetness of the balls.
Refrigerate before serving.
A healthy and very tasty surprise for a birthday party.
Serves: 6 people Time : 30 minutes plus at least 2 hours in the fridge
8 fresh pitted dates
140 g finely ground pecan nuts
30 g cocoa powder or carob powder
1 teaspoon powdered vanilla
100 g whole pecan nuts, chopped into chunks
Blend the dates in a food processor to a paste and pour into a bowl. Add the finely ground pecan nuts, the cocoa powder (or carob), the powdered vanilla and the chopped pecan nuts. Knead all ingredients well and form small rectangles using a cookie cutter or by hand. Don’t press too hard to keep some air in the brownies.
Keep in the refrigerator for a few hours before serving.
Can be kept 3 days in the refrigerator or 2 weeks in the freezer.