Banana-Coconut Cake


sprouts buckwheat – 4 tbsp,

heavenly dates – 10 pcs.,

3 bananas,

coconut cream


1. Wash and clean dates from the skin and bones. Grind together with buckwheat in a blender. Make the dough, roll out with a rolling pin on 4-5 pancakes. Dry them in the dehydrator, or at room temperature.

2. Cut 2 bananas into slices.

3. Beat 60 grams of coconut cream with a banana in a blender.

4. Coat the cake with the cream and put a layer of banana slices, coat with cream again. Repeat until the cake grows up. Put in the fridge for 30-60 minutes.


Brownie with ginger


For the cake:

Hazelnuts – 180 g

Peeled walnut – 180 g

Purified cocoa beans – 140 g

Coconut shavings – 60 g

Ginger Root – 60 g

Vanillin – 1 g

Dates – 325 g


For cream:

Cocoa – 20 g

Avocado – 180 g

Ginger Root – 10 g

Jerusalem artichoke syrup – 100 g

Cooking method:

Soak walnuts in water at room temperature overnight. Water must completely cover the nuts. In the morning, drain the water, but leave it – it may be necessary to achieve the desired consistency of the cake. Blender all the ingredients needed for the cake. Separately, grind in a blender ingredients for the cream. Give the cake the desired shape, brush it with cream. When serving dessert can be decorated with berries or nuts.

Pumpkin cheese pancakes (syrniki)


Tofu – 250 g

Coconut Milk – 50 g

Baked pumpkin – 130 g

Grape syrup – 30 g

Salt – 1 g

Cooking method:

Mix all ingredients until smooth, pour into forms and put in a bake in a preheated oven to 180 for 25 minutes. Serve the finished cheese cakes on a warm plate with mango sauce and pieces of baked pumpkin.

Gluten free brownies


8-10 large fleshy dates
3 large eggs *
1 tablespoon honey
1 1/2 cups (240 ml) almond flour
1/4 teaspoon salt
1/4 teaspoon soda
1/2 cup melted coconut oil
1/2 cup cocoa powder
3/4 cup chopped walnuts or pecans
seeds of half vanilla pod

*for a vegetarian version, eggs can be replaced with 2 large ripe bananas, mashed to a state of mashed potatoes.

  1. Remove bones from dates and grind them in a blender to a paste.
  2. Mix eggs in a bowl, date paste, honey and vanilla.
  3. Add almond flour, salt, soda and mix everything together.
  4. Pour the cocoa powder, stir.
  5. Add coconut oil, mix.
  6. We mix nuts.
  7. Spread the dough in the form sent by the baking paper (I have a mold size of 20×20 cm). bake about 180 degrees for 20 minutes.
  8. I like serving warm brownie with a scoop of ice cream.

Club banana muss


Frozen strawberries – 80 g

Peeled banana – 80 g

Coconut Milk – 50 g

Cooking method:

Put the ingredients in a blender and beat until a homogeneous thick mass. Serve in bowls.

Vegan sneakers with fruit


Dates – 400 g

Walnut – 150 g

Maple Syrup – 150 ml

Coconut shavings – 60 g

Coconut oil – 50 g

Vanilla Flavoring – 1 tsp

Salt – ½ tsp

Hazelnuts – 160 g

Dark chocolate – 110 g

Cocoa butter – 500 g

Cocoa powder – 200 g

Honey – 450 g

Cooking method:

Nuts, dates, grind in a blender to a state of crumbs. Place all ingredients in a container and mix well. Form the bars. Separately from chocolate, cocoa butter, honey and cocoa powder to prepare chocolate: to do this, heat it in a water bath and mix these ingredients. Chocolate bars dipped in chocolate, then put in the freezer for 20 minutes.

Cake “potatoes” with walnuts

Since my childhood I adored these sweets, I could not imagine myself without having at least a small piece.

The recipe for this dessert will be a real salvation for sweet teeth. The cake will help out in those situations where the soul requires “something tasty.” At the same time you do not have to deviate from the principles of healthy eating. In addition, the potato cake is also a vitamin-rich snack that will help you gain energy.

Cooking time – 5 minutes.


dates – 200 g

walnut – 115 g

cocoa powder – 2 tbsp

Cooking method

Put the peeled walnuts in a blender and grind until smooth. After that add dates, as well as cocoa powder. Stir again. From the resulting mixture, sculpt the balls: there should be 14 not very large cakes. The dessert is ready for serving. If desired, especially in the summer, it can be left for 10-15 minutes in the refrigerator.

Bars of nuts and cranberries

The main “hero” of this dessert is almonds: due to its antioxidant properties, as well as its high content of vitamins and minerals, the bar will become a truly healthy treat.

Cooking time – 30 minutes.


dried cranberries – 80 g

Popped rice – 15 g

organic honey – 2 tbsp

maple syrup – 115 g

vanilla extract – 1 tsp

coconut chips – 40 g

almonds – 280 g

Cooking method

Mix in a deep bowl almonds, rice cereal, cranberries, coconut chips and chia seeds. Place maple syrup, vanilla and honey in a small container, heat to medium temperature, do not bring to a boil. Keep on the stove until the sauce is smooth. Then add it to the almond-cranberry mixture and mix thoroughly. Prepare a baking pan (size 20 by 20 cm), paving it with parchment paper. The resulting mixture thickens very quickly, so after adding the sauce, you need to quickly shift it into the form and evenly distribute it. For leveling you can use the bottom of the measuring cup. Dessert should be cooled to room temperature, it will take about 30 minutes. To speed up the process, you can put it in the fridge. Before serving, remove the nut tiles from the container and on a cutting board, divide the knife into equal pieces. Dessert is ready.

Chocolate bars with chia

The bar will be an excellent alternative to the traditional sweet delicacies, while it takes only 10 minutes to prepare it. For an afternoon dessert, the bar may seem too filling. However, as a snack during a walk or before training, it fits perfectly. In addition, thanks to chia seeds and raw chocolate, the dessert will also have antioxidant properties.

Cooking time – 10 minutes.


dates – 350 grams

cocoa powder – 35 grams

chia seeds – 75 grams

coconut flakes – 45 grams

walnuts – 125 grams

raw chocolate – 70 grams

Organic Oatmeal – 50 grams

Cooking method

Put the dates in a blender, grind to a thick mixture. After that, add walnuts and mix thoroughly. Add the remaining ingredients and whisk the mixture to a thick dough. Then place it in a baking pan laid with parchment paper. Well distribute the mixture throughout the form. Leave the dessert for a few hours or overnight in the fridge. Before serving, it is recommended to cut it into small tiles (from 8 to 16 pieces).

Blueberry Raw Food Cheesecake


The foundation:

Half a cup almond

half a cup of hazelnuts

1 cup of dates

1 tbsp. of agave syrup

3 tbsp. of melted coconut oil


1 cup cashews soaked overnight

200 g. blueberries (the amount of blueberries can vary the color of the upper layer)

1 tbsp. agave syrup

2-4 tbsp. of water

Vanilla extract

10 tbsp.of melted coconut oil

100 g. whole blueberries or blueberries


  1. Put half of the hazelnuts, send one part to the blender, where we will prepare the base, then add the hazelnuts left in the mortar, put them into the mold and freeze.
  2. We spread a fairly dense layer of berries
  3. Prepare the base by carefully pulsing the cashew blender, coconut oil, vanilla extract, water and sweetener. Then add berries to the almost homogeneous cream and achieve the consistency of cream cheese.
  4. We spread berry cheese on a layer of berries and put in the freezer for the night
  5. Before serving, get by the hour and decorate to taste. Very effectively on this cake look edible flowers.