Curd pasha again)


500 grams of cottage cheese

180 g sour cream

sweetener to taste


vanilla extract

dry cherry


  1. Cottage cheese mix well immersion blender, to a smooth and delicate texture. Add yogurt or sour cream (the resulting mass should be dense), vanilla sweetener, mix well.  
  2. Share the curd mass in half. Add kerob to one half ( in order to make 2 colored pasha). Add dry cherry to each part and mix well.
  3. I cooked in a special detachable mold for Curd pasha. We fill the form with gauze, spread the resulting curd mass, it must be well compacted. Top put the load (I put the container with water) and leave overnight in the refrigerator. ⠀
  4. In the morning (or after 10 hours) we take Curd pasha out of the form. You can sprinkle with grated chocolate and nuts.

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Vegan Cherry Muffins

Servings: 6

Cooking time: 5 minutes


0.5 cups fresh or frozen cherries

0.5 cups dried cherries

0.5 cups of raisins

2 tbsp. flaxseed

1 tsp ground ginger

1 tsp turmeric

0.5 tbsp. coconut oil

a pinch of black pepper

1. All of the listed components must be mixed to obtain a homogeneous mass. Use a blender or food processor.

2. Lay out the mixture in baking tins.

3. Then put them in the freezer for 1-2 hours.

4. When serving, muffins can be decorated with chocolate chips or coconut chips.

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Chia pudding with raisins and dried cherries

What do you think about chia pudding for snack?)

It is perfect for people who are in a hurry, because you have to prepare it in the evening.


3 tsp. chia seeds

½ glass of milk (about 100 ml or less)

handful of dry cherry

handfull of black raisins

crushed walnut

  1. Soak chia chia seeds with milk for a night.
  2. In the morning add on the top crushed walnut, raising, dry cherry.
  3. Ready! (You can add into chia pudding any berries and fruits you want)

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Raw Food Raspberry Mint Cheesecake

8-12 servings/  40 minutes of cooking



8 dates, seedless, soaked

1.3 cups raw almonds

2 tablespoons of coconut oil

2 tablespoons coconut shavings

a pinch of salt


1 cup cashew nuts, soaked for 2 hours and washed

1 cup chilled coconut milk and coconut water

0.3 cups coconut oil

0.3 cup fresh mint

2 tablespoons agave syrup

1 tablespoon lemon juice

1 teaspoon chlorella powder, for color (optional)

10 drops of mint essential oil

a pinch of salt


1 cup cashew nuts, soaked for 2 hours and washed

1 cup chilled coconut milk and coconut water

0.3 cups coconut oil

0.3 cups fresh raspberries

2 tablespoons agave syrup

1 tablespoon lemon juice

1 teaspoon red beet powder, for color (optional)

a pinch of salt


1 cup of cashews, soaked for 2 hours and washed

0.3 cups coconut oil

1 tablespoon lemon spit

1 teaspoon vanilla pod powder

a pinch of salt

water as needed


  1. To make a base, place the almonds in a food processor and grind to a flour-like mass. Transfer to a cup and put aside.
  2. Place the dates in a food processor and grind to small pieces.
  3. Add the almonds and the rest of the ingredients to the base and grind it all together to form a dough. The dough does not have to be collected in a bowl, but it is necessary that it does not disintegrate.
  4. Cover the baking dish with parchment paper. Transfer the dough to the bottom of the mold, smooth and compact with your hands or a spoon.
  5. Put in the freezer while cooking the filling.
  6. Crimson and peppermint layers of the filling are made separately.
  7. Put all the ingredients for one layer in a blender and grind to a smooth mass.
  8. Pour the mixture onto the base and put into the freezer while cooking the second layer.
  9. As soon as the mass for the second layer is ready to pour it on the first layer.
  10. Put in the freezer for 4 hours to freeze.
  11. To make a cashew cream, place all the ingredients in a blender and grind until smooth. Add some water if necessary.
  12. Remove the cheesecake from the freezer and decorate it with cashew cream and fresh berries.

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Brownies with candied fruits and nuts

Ingredients for 8-10 servings:

25 g whole wheat flour

100 g chocolate

100 g of butter

3 eggs

75 g of honey or stevia (you can leave 60 grams, candied fruits will add their sweetness)

75 g of candied and cashew nuts

2-3 tbsp any jam

3-4 tbsp melted chocolate for pouring on top

some candied fruits for making


Melt chocolate and butter in the microwave separately or together (I drank separately). It takes about 2-3 minutes in total. At this time, mix the whisk eggs, sugar and flour. This also takes about 2-3 minutes. Add warm chocolate and butter. Stir well. Then candied fruits and nuts, stir again. Pour the dough into a mold and bake for 20-25 minutes at 180 ° C. Cool a little, grease with jam and cut into 4 pieces. Put the pieces on top of one another and pour the chocolate on top. Decorate candied fruits. Ready-made brownies can be cut into square small pieces before serving.

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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.

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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.

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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.

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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.

Strawberry Cheesecake Recipe

The number of products is calculated on the form of about 10 cm. If you make a big cake in the form of 23 cm, take three times more products.


The foundation:

Half a cup of favorite nuts. I have hazelnuts, peeled almonds and a couple of walnuts

Half a cup of dates, I have dates mixed with raisins

Cocoa or sweetener to taste (I do without it)

Coconut oil – 2-3 tbsp.  better melted


Half or whole cup of cashews. Pre-soak the nuts for the night, in this case you can add quite a bit of water to the cream 1-2 tsp. If you want to get 2 times the height of the “cheese” layer, take a cup of cashews. If you want the layers to be the same as mine, take half

Sweetener to taste. I have 1 tablespoon of agave syrup

Vanilla extract

Coconut oil – 3-4 tbsp. better melted

Fruit and berry layer:

Half a cup of strawberries or any other berries, you can even frozen. If you want a higher layer, get more berries.

Sweetener 1 tbsp.

Coconut oil – 2-4 tbsp. spoons, better melted.

There is a nuance. The more coconut oil, the denser the layer, but it becomes less fruity. I prefer to add less butter and eat dessert right after defrosting. Accordingly, if you want to get a solid layer – add more oil.

Cooking method:

1.Soak cashews overnight.

2.Preparing the base. To do this, blend the nuts, dates, sweetener and coconut oil into a blender until smooth. Put the first layer in the form and send freeze for half an hour in the freezer.

3.Let’s do the cream. Pulse cashew blender, sweetener, vanillin, coconut oil. If necessary, add a few spoons of water. The cream must be completely homogeneous, resemble cream cheese on the consistency. We spread the cream on the base and leave in the freezer for half an hour.

4.From strawberry, sweetener and coconut oil we make the third, strawberry layer. You can mix all the ingredients with a blender, or you can just cut the strawberries and lay out the top layer with it. Send the cake to freeze a few hours, and better at night.

5.Half an hour before serving, get the cheesecake out of the freezer so that it moves slightly and becomes soft.

6.Decorate with strawberries, mint.