Category: Recipes

Today, we bring you this vegan chocolate cheesecake recipe! And the fact is that @real_food_vegan brings us a step-by-step guide to prepare a dessert suitable for everyone!

Do you want to try it out? Then read on!

Ingredients

For the base:

• 100 g pecans
• 4 Medjoul dates
• Salt

For the upper part:

• 200 g cashew nuts
• 400 ml coconut milk (canned)
• 50 g erythritol (can be replaced by sugar or other sweetener)
• 2 tablespoons of the pure cocoa powder with maca and ginger by AlterNativa3
• 1 teaspoon vanilla essence (optional)
• 1 teaspoon coconut oil

Step by step

1. First, soak the cashew nuts and dates separately in warm water. Do this for 1 to 2 hours.
2. For the base, crush the dates (previously drained, peeled and pitted) together with the pecans and a little salt. Add everything to the mould of your choice, pressing with a spoon or your fingers. Then, we put it all in the fridge while we take care of the top.
3. Drain the cashew nuts and add them to the rest of the ingredients. Then, put everything in a food processor until the mixture is well integrated.
4. Now add the mixture to the mould and put it all in the freezer for 3 hours.
5. Finally, store in the fridge and enjoy!

Do you want to try this vegan cheesecake recipe? Let us know what you think of the result!

@drabeatiful brings us a new step by step! This time, it's a hazelnut chai cream muffins recipethat you'll love to make for breakfast, snack or dessert!

Read on to discover the ingredients and all the details of the preparation.

Ingredients

For the muffins

• 2 small roasted courgettes (we will need the flesh)
• 66 g coconut flour
• 60 g ground roasted hazelnuts
• 6 tablespoons hazelnut cream
• 20 g of the cocoa chai from AlterNativa3
• 2 tablespoons ground erythritol
• 300 ml hazelnut milk
• 1 tablespoon Royal baking powder
• 50 g of chocolate 100 % chopped up, such as AlterNativa3
• A pinch of salt

For the top

• Greek coconut yoghurt
• Cocoa butter
• Erythritol
• A dash of chai coffee from AlterNativa3

Step by step

1. Mash the courgette pulp together with the hazelnut cream and the milk.
2. Then, in a bowl, sift the coconut flour, ground hazelnut, erythritol, baking powder and salt.
3. Add the first part on top of the second and mix it all together with a spatula.
4. Then we mix the chocolate pieces well into the mixture.
5. Pour into muffin tins and bake in a preheated oven. When a toothpick comes out clean, the muffins are ready!
6. Now, to make the topping, mix the Greek coconut yoghurt with the cocoa butter, the erythritol (to taste) and a dash of chai coffee.
7. Finally, serve with a piping bag and finish with a sprinkling of cocoa. If you don't have a piping bag, you can always use a piping bag.

Do you want to try this muffin recipe? You'll love it! Also, remember that, in our blogyou will find many more ideas.

A recipe for preparing a cocoa, cinnamon and orange sponge cakeSounds great, doesn't it? So @drabeatiful brings us the step by step! Read more.

Ingredients

For the cake:

• 1 medium courgette
• ⅓ cup coconut flour
• ½ cup trail mix
• 2 eggs
• A pinch of salt
• 2 tablespoons of the cocoa with cinnamon and orange by AlterNativa3
• 2 scoops of vegan protein
• 1 tablespoon of orange zest
• 2 tablespoons ground erythritol
• 1 teaspoon Royal baking powder
• 50 g chocolate 100 %

For coverage:

• Cocoa butter
• 1 coconut yoghurt
• Cinnamon

Step by step

• Preheat the oven.
• In the meantime, process all the ingredients except the chocolate and nuts.
• Then add the chopped nuts and chocolate to the mixture.
• Then, put it all in a mould previously greased with olive or coconut oil.
• Bake for about 35 minutes.
• For the topping, melt the cocoa butter and mix it with the cinnamon and coconut yoghurt.
• Finally, cover the sponge cake, put it in the fridge and... ready!

We have now finished our cocoa, cinnamon and orange sponge cake with nuts. Easy, isn't it? Then... go ahead and try it!

Today, we bring you the bar recipe from @drabeatiful. 4 ingredients were enough to achieve this contrast of flavours between the chocolate and the cream. And the probiotic properties of kombucha put the finishing touch to this preparation that you are sure to love!

Ingredients

(For 8 sticks)

• 1 cup skinless natural almonds
• ¼ cup kombucha
• 1 tablespoon of our cinnamon and orange cocoa
• Dark chocolate 100 % in the quantity needed to cover the bottom and top layer (to be chosen according to the desired thickness, in the recipe shown in the photo about 60 g)

Step by step

1. Soak the almonds for at least 6 hours, preferably overnight.
2. Pour off the water and grind the almonds together with the kombucha tea and cocoa. The result should be a paste.
3. Leave the mixture for 24 hours in a glass jar covered with a cloth.
4. In a yoghurt maker or taking advantage of the residual heat of the oven, if you don't have one, we obtain a fermented cream that we pass through the mixer again.
5. Melt the chocolate in a bain-marie and fill the bottom of the mould. Then put it in the freezer.
6. Then cover the same mould with the fermented almond and cocoa cream.
7. Add a layer of melted chocolate on top and put it in the freezer for about half an hour, until it reaches the desired consistency.
8. Keep in the fridge and enjoy!

Would you like to try this recipe for chocolate and almond bars? Share with us the result.

How to use the leftovers from making almond drink? @drabeatiful brings us this delicious biscuit recipeIt has an incredible taste and a way of not throwing anything away. Would you like to try it?

Ingredients

• Bagasse of vegetable drink with 100 g of almonds.
• 1 tablespoon of white almond cream. Do not use roasted almonds: white almonds are neutral and give a flavour similar to white chocolate when mixed with vanilla and sweetener.
• 1 tablespoon of vegan vanilla protein
• 1 tablespoon of ground erythritol
• 30 g unsalted butter at room temperature
• Chocolate 100 %
• A pinch of salt

Step by step

1. Melt the butter with the erythritol and the almond cream and stir until everything is well integrated.
2. Then mix in a bowl with the rest of the ingredients (except the chocolate).
3. Knead the dough with your hands until it is manageable and form the cookies.
4. Finally, we insert pieces of our 100 % chocolate and freeze for about three hours.
5. Keep in the fridge and ready to enjoy!

No oven and easy. Also, if you don't usually make vegetable drinks at home, you can always use almond flour and increase the liquid ingredients. And, if you don't like using protein, use more flour and vanilla essence.

Have you tried this recipe for almond drink biscuits yet? You'll love it!