Chocolate and salted date caramel slices

Monday treat

It is always hard to wake up early after busy or even lazy weekend and get yourself together to work. That is for a fact. I will try to change your mind-set and against all the rules start a week with positive vibrations!

First recipe of my Monday’s series is very easy and will beat the Monday Blues. You can prepare your snack in advance and freeze it until you are ready to eat it.

Let’s celebrate Monday!

vegan chococlate carael slices

Chocolate and salted date caramel slices

What you need?

8inch tin (I used square tin), lined with parchment paper


200g vegan biscuits – I used digestive oaties

50g coconut oil

Salted date caramel layer:

250g unpitted medjool dates

100g water

100g your favourite nuts, chopped

(70g for your filling and 30g to sprinkle on the top of your cake)

pinch of salt

Chocolate layer:

150g melted chocolate

  1. Crush biscuits in the bowl and mix with melted coconut oil. Spread the biscuit mixture in your tin. Place the tin in the freezer until your second layer is ready.
  2. Blend the unpitted dates with water to make sticky date sauce. Add some salt to taste.
  3. Take the tin from the freezer and sprinkle the nuts over the biscuit layer and spread the salted date sauce over the top.
  4. Melt the chocolate using a water bath and spread it over the top. Sprinkle with the remaining nuts.
  5. Keep in the freezer until the cake is firm
  6. Slice your cake and enjoy!


  • For best result keep in the fridge
  • Freezer friendly recipe. Keep it for later.


Rose Meringue Cookies

vegan, vegetarian

The key to understand how you can make vegan meringues is “aquafaba”. Aquafaba – legumes brine is the liquid from (in this case) a can of chickpea. It is revolutionary egg replacer and also one of the cheapest you can find. All you need to make you happy today is water from the can of chickpea!



Rose Meringue

liquid from a can of chickpea – 200g

100g icing sugar

1/4 tsp of cream of tartar

1 tsp of rose water


IThe mixture becomes fluffy


Ready to make meringues

Line your baking trays with parchment paper and preheat the oven to 95′-100’C.

Add the chickpea water, lemon juice, rose water and cream of tartar to the bowl and beat the mixture  for 10-30 minutes. Start beating on high speed and slowly add icing sugar. Check your meringue from time to time – if you can take the bowl upside down and it didn’t collapse and you hve stiff peaks it means your mixture is ready. Use a pastry bag or a spoon to place freeform shapes on to the prepared baking trays. Bake for 45 minutes to 1 hour. Rotate your trays half way through.

If you prefer a meringue that is crunchy,  opt for more time.


  • Cream of tartar helps stabilize and gives more volume to your mixture. If you are looking for replacement go for 1 tsp of lemon juice
  • Keep in cool and dry place




You can serve it with vegan whipped cream. click here to learn how to make it


pineapple and coconut muffins

vegan, vegetarian






Dry ingredients

300g flour

1tsp of baking soda

1tsp of baking powder

Wet ingredients

1tbsp of flax meal + 3tbsp of water

200g coconut milk + 1tsp of cider vinegar

1/4tbsp of vanilla extract

50g olive oil or coconut oil

100g agave syrup

5tbsp of pineapple juice

1tsp of salt

+ 150g drained pineapple chunks

Coconut filling

coconut cream from the can of coconut milk

20g of icing sugar


150g vegan margarine

100g icing sugar

1 vanilla pod


handfull of coconut flakes or dessicated coconut


Prepare coconut filling first and keep in the fridge until muffins are ready. Mix all the ingredients for coconut filling with hand or stand mixer. It should have a consistency of whipped cream. Preheat oven to 180′.

Start to prepare your muffins. Mix the flax meal with water and keep it on the side for 10 minutes. Combine all dry ingredients in a bowl. Take another bowl and mix the milk with cider vinegar. Milk should start to curdle. In the third bowl mix all the wet ingredients plus add your flax mixture. Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the pineapple chunks. Bake for 20-25 minutes until muffins are golden.

To make vegan frosting mix all the ingredients with hand or stand mixer until the batter is smooth. Keep in the fridge.

Let your muffins cool down for 30min-1h on the cake rack. Fill them with coconut filling using pastry bag. Make a whole with any pastry nozzle from the top and start stuffing up the muffin. Decorate your muffins with frosting and sprinkle with dessicated coconut. Keep in the fridge.




pumpkin tofu cake with salted date sauce

vegan, vegetarian

pumpkin tofu cake

The picture above says everything. No need to write a story about this pumpkin tofu cake. Looks tasty and tasts delicious.


150g chopped pecans

50g coconut oil

4 dates

1tbsp of carob or agava syrup

1tbsp of freshly squeezed orange juice

pinch of cinnamon

Pumpkin filling

350g firm silken tofu

3 tbsp of carob syrup

6 tbsp of freshly squeezed orange juice

pinch of cinnamon

pinch of nutmeg

3 tbsp coconut oil

100g unsweetened almond milk

180g pumpkin puree

2 tbsp of arrowroot powder

Pumpkin swirl

160g pumpkin puree

3tbsp of maple syrup

3 tbsp of orange juice

pinch of cinnamon

1tbsp of arrowroot powder

Salted date sauce

6 dates

100 ml water

pinch of salt

Oil round 9inch tin and line with parchment paper. Heat the oven to 180′.

Base: Soak the dates in few spoons of hoter water if they are hard. Mix all the base ingredients and spread the mixture evenly on the lined tin. Put in the fridge for 10 minutes.

Filling: blend all the ingredients for pumpkin filling until smooth. Take the base out from the fridge and pour it into the baking tin.

Pumpkin Swirl: Blend all the ingredients for pumpkin swirl and pour it on the top of the tofu base.

To marble a cake: Use a butter knife to swirl through the batter, making rounded zig-zags. Wipe the excess batter from the knife and repeat the swirling pattern in the opposite direction.

Salted date sauce: blend all the ingredients until smooth. You can leave a few chunks of dates if you like. Keep in the fridge until cake is ready to serve.

Put the cake in the oven for 50-60 minutes until the edges of the cake start to brown. Let it cool completely and keep in the fridge for 4-5 hours before serving. For the best result keep the cake in the fridge overnight. Serve with date sauce on the top.

Bez tytułu

pumpkin tofu cake

vegan pumpkin brownie

vegan, vegetarian

Pumpkin in da house! So excited about pumpkin season! I have too many ideas how to use it and sadly not enough time. That is why my freezer is full of pumpkin puree so I can use it whenever I want (even when you won’t be able to find them in the shops). How smart! You should do the same thing!


I promised you more brownie recipes so there you go – time for vegan pumpkin brownie. Ready?

Pumpkin swirl:

180g pumpkin puree

20g coconut oil

3 tbsp orange juice

pinch of nutmeg

pinch of cinnamon

Brownie base:

3tbsp flax meal + 5 tbsp of hot water to make flax egg

100g almond meal

70g coconut oil

70g sugar

3 tbsp of orange juice

pinch of salt

pinch of pepper

100g melted dark chocolate

50g chopped pecans

1 tsp of baking powder

1 tbsp of vanilla extract or 1 vanilla pod

Preheat the oven to 180′ and oil 9inch tin.

Blend all the pumpkin swirl ingredients in your blender until smooth and transfer a pumpkin batter into a big bowl. Keep in the fridge.

Mix the almond meal, coconut oil, flax egg, vanilla extract, sugar and orange juice in a blender. Melt the chocolate and stir in, add chopped pecans and baking powder. Take your pumpkin batter out from the fridge.

Spread the brownie batter out in your tin. Spread the pumpkin swirl mixture on the top of brownie base. Run a knife through the batter and cut through the pumpkin swirl. You can make it pretty and try to create marbled look (which is not easy) or make whatever you can and call it art 😉

Bake for 50 minutes, after 30 min cover the pan with kitchen foil. Let it cool down and keep it in the fridge.


  • serve with a scoop of vanilla ice cream, use vegan ice creams if you want to stick to vegan recipe
  • you can serve it with vegan coconut whipped cream which is delicious. You can find the recipe here
  • sprinkle the top with pumpkin seeds for healthier option
  • you can freeze your brownies and eat them whenever you feel like it



coconut whipped cream

vegan, vegetarian

Coconut whipped cream. Have you ever heard about it? It is a vegan version of standard whipped cream. Crazy vegans will find substitute for everything! God bless them – usually their recipes are healthier too.

Making vegan whipped cream is easy but you need right products. Prepare:

1 can of full fat coconut milk

3 tsp of brown sugar

1/4 tsp of vanilla extract or 1 vanilla pod

  1. Few things you need to remember about can of coconut milk. It has to be full fat milk because you want to have solid consistency. Light coconut cream will not work. Plus look for coconut milk without guar gum. It makes cream and water emulsify – belive me, this is not what you are looking for. Not all the brands are good to buy. Unfortunatelly you will see soon. When you find your favourite brand stick to it.
  2. Keep your can of coconut milk in the fridge overnight. It will help separate the cream and water. Take it out from the fridge next day and flip the can upside down. Water settles down on the bottom of the can so it is easier to get rid of it when you fllip the can upside down.
  3. Pour the water to the seperate container and keep it in the fridge. Use it  later in your poriddge, chia desserts or pancakes.
  4. Take the solid part out and put in the bowl. Use a hand mixer and whip it until smooth.
  5. Add the sugar and vanilla extract and whip it again. You can use icing sugar or maple/agava syrup instead. It is completely up tou you and your taste buds  🙂
  6. Enjoy!

Serve your coconut whipped cream in the desserts, cakes, chia desserts, smoothies or pancakes. Keep it in the fridge until ready to serve.

Easy, isn’t it?

black bean chocolate brownie

vegan, vegetarian

I LOVE Chocolate Brownie and I don’t trust people who don’t like it. I have a few recipes in my mind with healthier version of it. First one includes black beans and it is gluten free. Instead of regular flour I used almond meal. You can get it in every supermarket or just ground almonds in your blender.

chocolate brownie

This is what you need:

4 tbsp flax meal + 5 tbsp hot water (to make flax egg)

400g canned black beans

100g almond meal

5 dates (soaked if hard)

100g sugar

40g cocoa powder

80g coconut oil

pinch of salt

100g dark chocolate chips or 100 g chopped dark chocolate

30g chopped nuts

1 vanilla pod

1tsp of baking powder

handful of almond and coconut flakes to sprinkle

Preheat the oven to 180ºC. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper. Mix flax meal and water and leave it for 10 min.

Mix flax meal egg, almond meal, cocoa powder, dates, black beans, coconut oil, salt and sugar in a blender until smooth. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the chocolate chips, chopped nuts and baking powder and mix with the spoon. Sprinkle with coconut and almond flakes and flatten the top with a cake knife or your hands. Bake for 50 minutes in the oven, but cover it with kitchen foil after 30 min of baking. It will cook outside but still remains gooey in the middle. Leave it to cool down for half an hour and serve warm with a scoop of vanilla ice cream. Keep in the fridge. I prefer to eat the chocolate brownie straight from the fridge.


  • you can use any ground nuts instead of flour
  • you can freeze it for couple of months and take it out whenever you have sweet tooth


Apple blackberry crumble

vegan, vegetarian

Unpleasant temperatures outside make you stay at home. THIS time of a year has just started – when you look like a blanket monster with a cup of tea in your hand (I could easily swap a cup of tea for a mug of mulled wine, big one).


Apple Blackberry Crumble


5-6 peeled, cored and cut in pieces apples

150 g blackberries

handful of chopped nuts (I used almonds)

2 tsp of agava or carob syrup

juice from 1 lemon

pinch of cinnamon


60 g vegan butter/margarine in room temperature

60 g ground almonds

140 g wholemeal flour

handful of your favourite oats (I used porridge oats)

30 ml agava or carob syrup

Preheat oven to 180’C. Place the fruits in the bowl and mix with lemon juice, carob (or agava) syrup and nuts.  Sprinkle cinnamon on the top.

In a seperate bowl mix all your filling ingredients. Take a few cubes of butter at a time and rub into flour-almond mixture. Keep rubbing until the mixture resembles breadcrumbs.  Add some carob/agava syrup and place the crumble on the top of the fruits. Place in the oven for 20 minutes.

apple bluckberry crumble

*Best served with custard or scoop of vanilla ice creams!

Raw coconut vanilla delights

raw, vegan, vegetarian

I’m trying to cut down on sugar and doing my best to eat as healthy as I can BUT I am a big fan of sweets. I don’t want to eliminate all sweets from my diet – It would make me hmm… unhappy. So to balance this out I treat myself with healthy replacement of store-bought goods. Today decided to go for coconut delights – taste is similar to Raffaello.


150 g chopped cashew nuts

30 g coconut flakes or coconut shrims + 60 g to sprinkle

3 dates (soaked if hard)

1 fig

1 vanila pod (Split the vanilla pod lengthwise into two halves and scrape them)

20 ml coconut oil

20 ml carob syrup

pinch of salt

Mix all the ingredients in the bowl or food processor until the mixture sticks together. Gently press it and form little balls. Roll them in coconut flakes. Store in the fridge.



raw chocolate cake with fig

raw, vegan, vegetarian

From time to time I participate in vegan baking classes to learn new things, improve my baking skills and also meet inspiring people. A week ago or so I went to Le Pain Quotidien classes at Borough Market. We made Seasonal Fruit Tart with Roasted Fig, Plum and Coconut Cream and Raw Vegan Chocolate Cake. These are treats you can make with any fruits you like. Remember to keep them in the fridge to stay fresh.

Few pictures from LPQ baking classes:


Chocolate cake is easy to make so I decided to give it a try and make one at home. This recipe is different than the one we used at LPQ classes, but was inspired by their recipe. I used 3 inch round tin.



3 medjool dates, chopped

60 g chopped nuts – I used almonds and pecans

15 ml dates syrup

15 ml coconut oil


1 banana

1 avocado

1 fig

30 g blackberries

20 ml date syrup

3-4 tsp of chia seeds (optional, if your filing is too thin)

4-5 tbsp of cacao powder

Line your tin with parachment paper. Mix all the ingredients for your base with fork. Fill up the bottom of your tin and flat down. Leave it in the fridge for 10 minutes.

Smash the banana, avocado, fig and blackberries with wisk or fork, add the rest of your ingredients and mix until combined. Pour it into the tin and let it set in a fridge for 20-30 minutes.

Decorate it with figs and some super seeds as sunflower seeds or flax seeds. You can spinkle the cake with icing sugar.


  • If your filing is sticky enough you can leave out chia seeds
  • Keep the cake in the fridge and keep it there for max 2 days (that is why I used smaller tin)
  • Soak the medjool dates in hot water for 5 minutes if hard