Vanilla Cherry Tarte (vegan, no bake, gluten free, oil free, soy free, refined sugar free)

Vanilla Cherry Tarte

(vegan, no bake, gluten free, oil free, soy free, refined sugar free)

I've always, always, always, always wanted to make my own Tarte. But never have I ever found a recipe for a crust that wasn't either super sticky or completely falling apart.
And tasty, that's the most important point! So I decided to make my own one. Feel free to swap my crust for your favorite tarte crust recipe!

Vanilla Cherry Tarte

Serves: 6 - 8 small sliced
Preperation time: 20 minutes
Freezing time: at least 2 - 3 hours or overnight


  • 20g ground flax and 60g water, mixed to create a flax egg
  • 70g coconut flour or almond flour
  • 7 to 10 dates (depending on the size and stickyness of your dates)
  • 100mL plant milk (I used coconut milk)

  • 1 package (=37g) pudding powder, vanilla flavored (*see notes if you don't have access to such a thing)
  • 500mL plant milk
  • 50g coconut sugar (or other sweetener of choice)
  • a dash of vanilla extract
  • a dash of cinnamon
  • 200g vegan quark creme or extra thick vegan yogurt
  • 100g cherries (pitted if desired)


  • blend all the ingredients together (preferably in a food processor)
  • press down in a tarte pan or other freezer safe form of choice
  • freeze for until the filling is ready to be added

  • mix the pudding powder with a small amount of the plant milk, while heating the rest of the milk with the sugar and the cherries until it starts to cook
  • remove from the stove and add the pudding powder mixture, stir immediately and keep stirring until the mixture starts to thicken (you might have to put it back on the stove for a bit)
  • once it starts to thicken, remove from the stove for good and add your vegan quark
  • mix until well combined
  • add the slightly cooled mixture on top of your crust and decorate as desired (I used cacao nibs and more cherries)
  • put in the freezer until hardened

  • If you don't have access to pudding poweder, you can easily make your own by using around 37g of cornstarch and some vanilla powder or vanilla bean paste.
  • You might end up having some filling extra. You can put that in the fridge and enjoy cold as a snack!


Tiramisu Nicecream (vegan, no bake, gluten free, oil free, soy free, refined sugar free, nut free)

Tiramisu Nicecream

(vegan, no bake, gluten free, oil free, soy free, refined sugar free, nut free)

Seeing various Tiramisu recipes spreading around on Instagram, I decided I wanted to make one myself.

Couldn't be better timing that the lovely Scorpionmind created something even better: Tiramisu Nicecream!

So that was it, I wanted to make it! So badly, that I couldn't wait until Monday (yeah, it was Sunday so all the shops had been closed) to get some final ingredients. That's why I had to improvise a little bit, and this improvisation, is what I'm going to share with you right now.

In case you don't have the ingredients I used, you can always go to Scorpionmind's Instagram and look at her recipe!

Tiramisu Nicecream

Serves: 1 - 2 (or more, depending on if you're eating it as a meal or snack)
Preperation time: 5 minutes
Freezing time: at least 2 - 3 hours or overnight


  • 400g banana, frozen (or 3 to 4 frozen Bananas)
  • 80g coconut yogurt
  • 3 dates
  • 100g coconut milk (I used the one in the carton, not the canned one)
  • a dash of vanilla extract
  • 20g protein powder coffee flavored (or plain protein powder or coconut flour + one shot of espresso or 1 tbsp instant coffee)
  • 5g raw cacao powder
  • 2 (or more) gluten free cookies of choice (or any other crunchy add-in you like - like cacao nibs, chocolate chips, streusel,...)


  • in a high speed blender or food processor, bend your bananas, yogurt, dates, vanilla and milk until smooth
  • take around 1/4th of the mixture and put it along with the protein powder and mix well
  • crash and add the cookies to the protein-banana mixture and mix until combined
  • layer the banana ice cream with the protein-banana mixture in a freezer friendly container
  • sprinkle the cacao powder on top and mit it a little bit
  • freeze until serving


Mixed Berry Streusel Bars (vegan, gluten free, oil free, soy free, refined sugar free)

Mixed Berry Streusel Bars

(vegan,  gluten free, oil free, soy free, refined sugar free)

I guess you're all familiar with Streusel bars and cakes, aren't you? It's those sweet crumbs on top of a bar or cake, that make this dessert or breakfast the perfect sweet - but yet super healthy - treat!

There are no limits to which berries or fruit to use in this recipe, so feel free to experiment!

Mixed Berry Streusel Bars

Serves: 16 small squares or as sliced

Preperation time: 20 minutes
Baking time: 180°C for around 45 minutes


For the Berry Layer
  • 1 1/2 cup berries, fresh or frozen (I used frozen mixed berries)
  • 2 tsp lemon juice
  • 2 tbsp coconut sugar 
  • 1 - 3 tbsp water (depending on the water content of your fruit, use less when frozen fruit!)
  • 1 tbsp chia seeds

For the Bottom Layer

  • 3/4 cup (85g) gluten free flour mix (or use a mixture of rice flour, cornstarch and corn flour or any other flour of choice)
  • 3/4 cup (85g) gluten free rolled oats
  • 1/4 cup (30g) coconut flour or almond flour
  • 1/3 cup (75g) coconut sugar
  • 2 tbsp nut butter of choice
  • 2 tsp chia seeds
  • 3 tbsp plant milk of choice (plus a little more, to create the right consistency of your dough, which depends on the flour you're using)
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 tsp lemon juice 
  • zest of a lemon (make sure it's safe to eat and without pesticides!)
  • 1 tsp vanilla extract


  • add the ingredients for the berry layer to a pot and cook until slightly mushy
  • preheat your oven to 180°C
  • combine all the ingredients for your bottom layer to a bowl and mix well
  • add as much liquid as needed, to create a sticky but not wet dough. The dough should bind together when you press it, but also still crumble apart
  • take an oven safe form and press 3/4th of the dough down to create the bottom layer. Make sure to press it down really well and even! If your form is too small, take a second one. (The bottom layer shouldn't be too high)
  • add your berry mixture on top of the bottom layer and spread evenly
  • crumble the remaining 1/4th of the dough on top of the berries 
  • bake for around 45 minutes 
  • let cool completely and store in the fridge or at a cold place
  • optional: add a mixture of powdered sugar and cinnamon on top before serving


Sweet Potato & Coconut Cookie Dough Balls (vegan, no bake, gluten free, oil free, soy free, refined sugar free)

Sweet Potato & Coconut Cookie Dough

(vegan, no bake, gluten free, oil free, soy free, refined sugar free)

Do you like Cookie Dough, Coconut and/or Sweet Potato? Then this one is for you!

I've added a little twist to my regular Cookie Dough recipe, and I hit it right on the spot, first try! This is seriously amazing!

I don't wanna ramble around even more, you already know I'm a Cookie Dough lover, but I just wanted to say 4 more things:

1) You can freeze the balls and eat as a frozen snack!
2) You can microwave it (in steps) to make a real cake/cookies out of them!
3) You don't have to roll them into balls! It's fine as it is.
3) Add. Plant. Yogurt. You won't regret it!

Sweet Potato & Coconut Cookie Dough

Serves: 1 (or more, depending on what you're doing with it)
Preperation time: 10 minutes


  • 240g canned chickpeas, rinsed and drained
  • 150g cooked sweet potato (see Instructions)
  • 60g plant milk
  • 30g coconut sugar (or any other sweetener of choice / you may have to add more)
  • a dash of vanilla extract
  • 30g coconut flour
  • optional: a pinch of cinnamon


  • drain and rinse your beans 
  • wash and poke a purple sweet potato with a fork, wrap in a wet kitchen towel and microwave for 4 to 8 minutes (depending on size - rotate in the middle of cooking) until soft
  • add the flesh of the sweet potato along with the other ingredients to a food processor (or you can use a hand blender stick) and blend until uniform
  • add more liquid/coconut flour if needed
  • serve right away, store in the fridge, form into balls, freeze or microwave and enjoy!

  • You can use any sweet potato you like! It doesn't have to be purple.
  • If you rinse your beans well, you won't taste them. If you are still able to taste them, try a different brand of beans or cook them yourself.


Fresh Herb and Paprika Cream Cheese (oil free, vegan, gluten free, soy free)

Fresh Herb and Paprika Cream Cheese

(oil free, vegan, gluten free, soy free)

I've never been a fan of fatty flavorless cream cheese. I loved the light versions with a lot of fresh herbs and I used to put them on everything. My grandma always had to have that one specific one in the fridge when I was around. "Do we have the ****?" Was one of the first questions when I walked through the door. And if the answer was yes, I was smiling from one ear to the other one. And then we had to buy one again after, let's be fair and say, one hour.

My vegan version is similar to my once beloved dairy one. But there's a little extra add-on: smoked paprika. One of the flavors, I can't imagine my life without any longer. It took me a while to actually find smoked paprika in a store, as it's not something that is sold here very often. But I found it, and here we are!

Fresh Herb and Paprika Cream Cheese

Serves: 1 jar
Soaking time: 2 hours to overnight
Preparation time: 20 minutes


  • 100g raw cashews (1 cup)
  • 1 tbsp nutritional yeast (2 tbsp if you want a more cheesy flavor)
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • a bunch of fresh dill
  • a bunch of fresh chives
  • salt and pepper to taste
  • 50 to 100mL cashew milk, unsweetened (depending on your blender and your desired final consistency)


  • soak your cashews overnight (or at least 2 hours in boiling water)
  • drain your cashews and add them with the remaining ingredients to your blender (or food processor - see Notes below) and blend until smooth
  • allow to settle/cool in the fridge or serve right away
  • enjoy!

Notes: If you follow me on Instagram, you may have heard that my blender broke the day before I made this recipe. I used a hand blender instead, which is possible, but won't give you a smooth result. In fact, it ended up being a little grainy, but that's alright for me. If you want a creamy and smooth consistency, you should use a high speed blender. 


Chocolate Cookie Dough (vegan, no bake, gluten free, oil free, refined sugar free, soy free, nut free)

Chocolate Cookie Dough

(vegan, no bake, gluten free, oil free, refined sugar free, soy free, nut free)

Okay, I get it, some people don't like peanuts. Or nuts in general. Or sometimes you just crave chocolate! That's why you're here, right?

I love my peanut butter and chocolate cookie dough, but lately I'm really into the pure chocolate version as well! I, personally, love serving it with some sour, cultured coconut yogurt, which takes the whole cookie dough experience to a different level, and some frozen berries. (a lot actually) (you can use whatever toppings you like tho)

Also, many people use chickpeas for their cookie dough, similar to a sweet hummus, however, chickpeas are hard to digest and for me, they make me bloated in large amounts. That's why I love using kidney beans or white beans in this recipe!

Chocolate Cookie Dough

Serves: 1
Preperation time: 5 minutes
Fridge time: serve right away or let sit in the fridge for up to 3 hours to thicken (longer will let the surface harden - similar to a 'skin' on your hot chocolate)


  • a can of white beans or kidney beans (240g)
  • 25g cacao powder (or chocolate protein powder)
  • 25g to 75g plant milk of choice (I like to use almond milk or cashew milk with this - you can also try to add only a dash if your food processor is strong enough, which will make your final product more thick and sticky)
  • sweetener of choice - depending on your prefered level of sweetness (lately I've been really into coconut sugar. Read instructions for the correct amount)
  • optional but recommended: a dash (or more) of cinnamon
  • optional: 5g Maca Powder (gives it an earthy, slightly caramel-like flavor)


  • drain and rinse your beans 
  • add all the ingredients but the sweetener to a bowl and use a handblender and blend until the dough forms a uniform consistency. Add more liquid if desired. (The dough will thicken a little in the fridge)
  • add sweetener, little by little and keep blending and taste-testing until you reach your desired level of sweetness!
  • transfer to a bowl, decorate and serve as desired

  • You can also use a blender or food processor if desired. You can also adjust the ratio of the liquid in that case.
  • If you rinse your beans well, you won't taste them. If you are still able to taste them, try a different brand of beans or cook them yourself.


Eggless Egg Spread (vegan, oil free, gluten free, nut free)

Eggless Egg Spread

(oil free, vegan, gluten free, nut free)

When I was younger, we used to eat at so called "Heurigen" a lot. You may be asking yourself what exactly that is now. It's some sort of rustic restaurant, that serves mostly cold food. You'll find everything from different kinds of bread, spreads, meat and cheese platters, ... but nothing vegan. And nothing gluten free, most of the time.

One of my favorite dishes back then was "Kornspitz" (if you want to know what that is, google is your friend!) with egg spread (or egg salad). I haven't had that in a very long while, so I'm really excited to share this recipe with you now!

My whole family tried it on our lunch date, so it's "non-vegan approved" as well! Isn't that exciting? My cousin said: It's not exactly like egg, but it's really close! So I guess, if you haven't had eggs in a while, it will become even more authentic!

So enjoy!

Eggless Egg Spread

Serves: depending on your use. As salad: 2. As spread: up to 6
Preparation time: 20 minutes


For the scramble part:
  • 1 block of firm tofu (300g)
  • 2 tsp tumeric
  • 1/2 tsp cracked pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • around 100 mL water (so the tofu doesn't burn)
For the "sauce" part:
  • 1 can of white beans, rinsed and drained
  • 1 tbsp dijon mustard (or estragon mustard)
  • 1 clove garlic
  • juice of half a lemon
  • 2 tsp black Himalayan salt (that is what gives it the eggy flavor, however, I didn't have any and used normal salt instead)
  • 2 spring onions, chopped
  • a bunch of chives, chopped
  • about 150g water


  • crumble half the tofu into small bits and chop the other half into weird looking pieces
  • add the ingredients for the scramble into a non-stick pan (or a normal pan) and cook until the tofu absorbed the tumeric and becomes nicely cooked
  • add the beans, water, mustard, garlic, salt and lemon juice into a blender and blend until smooth 
  • pour the sauce into the pan and mix until well combined. You don't have to re-heat on this point!
  • mix the chives and spring onion to your mixture and give it another stir. 
  • Add more spices (salt, pepper, garlic,...) to taste!
  • fill into a bowl and let it cool in the fridge (or enjoy hot if you wish - I couldn't resist either)