Raw Avocado Key Lime Pie

When you have too many ripe avocados at home… this is the best thing you can make out of them! And even if you don’t have… Just go and get some avocados!!! 😂

So… Tangy, fresh taste of healthiness – all in just one piece of this amazing pie. It’s borrowed from amazing blogger at Nutrition Stripped, but as always – a slightly different variation 😉 you can choose which one you like more 😉

INGREDIENTS :imag4893-01

For the crust:

  • 2 ½ cups mixed raw nuts
  • ½ cup pitted dates
  • ⅓ cup melted coconut oil
  • 1 teaspoon lime zest
  • Pinch of sea salt

For the filling:

  • 5 avocados, pitted and skins removed
  • 1 teaspoon lime zest
  • Juice from 6 limes
  • ⅓ cup honey
  • 1 cup melted coconut oil
  • Pinch of sea salt

Optional: garnish with fresh mint, lime wedge, crushed pistachios or grated 99% cacao chocolate


  1. Grease a pie tin (preferably with a removable bottom) with coconut oil.
  2. In a food processor, combine all the crust ingredients and blend until the mixture holds together when you push it between two fingers.
  3. Pour the crust into the well greased pie tin and firmly push crust mixture into the bottom and up the sides until an even layer of crust is covering the entire pie pan. Place in the fridge to harden and cool while you make the filling.
  4. In a high speed blender or food processor, add all filling ingredients and blend until velvety smooth. Adjust seasonings to taste (add more sea salt if needed, add honey to sweeten, etc., but you want it to still be tangy).
  5. Pour this mixture into the chilled crust from the fridge and evenly smooth out the top using a spatula. Place complete pie in the fridge to firm overnight or in the freezer for up to 2 hours or until firm before serving.
  6. To serve use a hot knife (run under hot water) to slice, serve with optional garnishes and enjoy! Store in an airtight glass container in the fridge for up to 1 week or in the freezer for 3 weeks.



Double Chocolate Triple Layer Quadruple Amazing Cake

If you have more time and want to make something very special (taste and look) try this 6 layer raw cake. Its not overly sweet and you can decorate it as pleased. Great for birthday cake too. Found it on Geek Gone Raw blog, but as always alternated it to something more convenient for me 😛 But you can try the original version, if you prefer 😉

Double Chocolate and Apricot Jam Raw Cake


dark chocolate layer:

  • 1 cup almonds
  • 1/2 cup pumpkin seeds
  • 2 tbsp raw cacao powder (or less)
  • 2 tbsp coconut oil (or less)
  • 1/2 cup soaked raisins (you might also need the soak water for later)
  • 3 dried dates
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt

white chocolate layer:

  • 100 g coconut butter
  • 70 g brasil nuts
  • 70 g cashews
  • 1 large ripe banana
  • 1 tsp honey
  • 1/2 tsp vanilla extract
  • 1/2 tsp fine-ground lemon peel
  • 1/2 tsp sea salt
  • a little bit of water (I used the soak water from raisins again)

apricot jam:

  • soaked dried apricots
  • 1 tsp honey
  • 1 tbsp lemon juice


  1. Make dark chocolate first (can pre-make it a night before too, as it needs firming up). Process the nuts and seeds into powder, but avoid the oil release. Add the dried fruits, cocoa powder, salt and vanilla, and as much of oil and water needed to make ‘dough’ into balls that can be shaped with hands. Separate into two parts (or if you want to make small but higher cake (9 layer!), divide to three parts) and place it into the fridge for firming up.
  2. Melt coconut butter and honey in a bowl over warm water bath. Grind nuts, add banana and then melted coconut butter and honey. Add vanilla and citrus peel. If needed, add extra water. You need to reach the consistence of pudding.
  3. Blend apricots, honey and lemon juice until you reach jam consistency.
  4. To make the cake, first make two round crusts out of dark chocolate layers (I pressed the first into the tin, but you actually can make it without the tin, if its firm enough). After first dark layer, spread the apricot jam, then pour over some white chocolate sauce. Do it again (and even twice, if you’re making smaller but higher cake). The last layer will be white chocolate one, and it will be easy to decorate as you want (grated mint chocolate and dried cranberries is suggested decoration, but I loved it with a mixture of dried super berries (Inca berries, mulberries, goji berries and cranberries)!

Make sure you chill the cake before eating, but it actually keeps well in room temperature too (compared to other raw cakes!). Perfect with Pink Pepper White Chocolate Green Tea (and yes, I recommend FM’s TT Collection one 😉 ).

Pure Heaven: Chocolate+Vanilla+Berries

How many of you have decided to give up sugar and chocolate for Advent? I certainly did… But not for Advent – for my own health (and body and soul and mind!)… But we all crave some of that sweet treat… And that’s where Raw Deserts come to the rescue! 🙂

Hope you enjoy this raw-some Vanilla Cheesecake with Chocolate Crust and Berry Sauce



for crust:

  • 1 cup raw almonds (soaked at least 3 hours)
  • 1/2 cup raw walnuts
  • 1/3 cup shredded coconut
  • 8 medjool dates, pitted
  • 3 tbsp coconut oil
  • 2 tbsp raw cacao powder
  • a pinch of sea salt

for cheese filling:

  • 1 1/2 cup cashews (soaked at least 3 hours)
  • 3 tbsp coconut oil
  • 3 tbsp honey
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract

for berry sauce:

  • 1 cup fresh strawberries
  • 1 cup frozen raspberries
  • 1tbsp lemon juice


1. Grind the almonds and walnuts together in food processor until coarse meal. Add the remaining ingredients and blend until well combined.

2. Using your hands press the dough into the cake pan, making sure you ‘build’ higher sides. Put the cake into the freezer for 30 mins.

3. Blend all the cream cheese ingredients and pour it over the cake crust. Put it back in the freezer for another 20 mins.

4. Blend half of the strawberries and half of the raspberries with a lemon in the blender until it had sauce texture. Mix it with remaining of the whole berries and pour over the slices of cake.

You can keep the cake in the fridge, if you’re planning to finish it in couple of days (you probably will)… Or keep it in the freezer if you only fancy it once in a while (should be good four couple weeks). It also tastes amazing as a frozen desert!

Feel free to experiment with different berries, by the way. Whatever is in season!

P.S. This recipe is a slightly changed variation of the recipe I have found on the Hot For Food blog. Check it our for some different amazing recipes (not only raw!)

Enjoy this one… And wait until I show you what’s for Christmas!! 🙂

Best energy booster? Coffee Cake!

I love coffee. I love coffee flavoured biscuits, coffee flavoured ice cream, coffee flavoured… everything! Coffee’s smell is to die for! And especially then coffee is that good as Aurile – it makes my life double happy! 🙂

So I have decided to find a combination of my raw cake making mania and my obsession with coffee. It’s not completely raw, as coffee doesn’t count as a raw product (it would never be good with only 42º ‘hot’ water), but if you choose a high quality natural coffee, I think we can all agree it’s healthy!

So here you go, my amazing…10687134_10203626643240556_5026903490414314668_n



for cake base:

  • 100g walnuts
  • 50g hazelnuts
  • 80g dates (pitted and chopped)
  • 2 tbsp cacao powder
  • 1 tbsp ground flaxseed
  • a splash of water, as needed

for cream filling:

  • 3 frozen bananas, chopped
  • 1/2 tsp vanilla extract
  • 200g walnuts, soaked for 20 mins
  • 50ml water
  • 2 espresso shots *

for topping:

  • 50g walnuts, some finely chopped and some roughly
  • 1 tbsp coconut oil
  • 2 heaped tbsp cacao powder
  • 1 tbsp honey or other sweetener
  • 1 espresso shot *

* for espresso shots I have used Aurile Irish Cream Flavoured Coffee, but you can use anything you like – my suggestions would be Aurile Metabolism if you want to lose weight or Aurile Antioxidant for clean start of the day. You can extract espresso shots by using amazing Aurile Moca Pot.


  1. Prepare the cake base. Soak walnuts, hazelnuts and chopped dates in water for 20 minutes to soften.
  2. Drain them and pulse in a food processor until they begin to form a rough batter. Add a splash of water to help the processor.
  3. Add the cacao powder and flaxseed, transfer to a bowl and knead for a few minutes with your hands. The batter should be quite tough but still pliable, and hold well together.
  4. Press into a lined 8″ springform tin. Leave in the fridge to firm up.
  5. Meanwhile, prepare the cream filling. Soak the nuts for 20 minutes, then drain.
  6. Blend at high speed in the food processor or blender, adding the espresso, vanilla extract and water as you go until the mixture is smoother.
  7. Add the frozen bananas and keep blending until perfectly smooth and creamy. Pour over the brownie base in the springform tin and store in the fridge for at least 3 hours (or 30 minutes in the freezer).
  8. When the cake is ready, bring the kettle to the boil. Pour some boiling water into a pot over which you’ll place a bowl. Place coconut oil and honey in the bowl and let them melt. Vigorously whisk in the cacao powder and espresso, then set aside to cool for five to ten minutes.
  9. Carefully take the cake out of the spring form pan. Drizzle the cacao sauce over the cake, sprinkle over the chopped walnuts, and refrigerate for another 30 minutes or so.

The recipe of this cake has been borrowed from One Green Planet blog with some changes to suit my needs 🙂 In any case – its awesome!

Fresh and Summery

One of the problems with Raw cakes I have – they tend to be a little bit too sweet. It goes very well in the evening with the cup of fresh mint tea or as a breakfast with your morning coffee, but then it comes to such a hot weather as today, you want something fruity, fresh and… summery 😉

So this RAW SUMMER FRUIT CAKE is perfect solution for your summer treat – it looked amazing and tasted so delicious – perfect for Baby Shower Occasion, which it was made for!

Screen Shot 2014-07-19 at 21.39.45



for crust

  • 6 medjool dates
  • 1 cup raw unsweetened coconut
  • 1 cup raw walnuts
  • pinch of sea salt
  • 2 teaspoons of vanilla

for cream filling

  • 1.5 cups of raw cashews (better soaked for 2 hours, but good without soaking too)
  • 8 medjool dates
  • 1 cup of freshly juiced orange juice (about 2-3 oranges juiced)
  • pinch of sea salt

extra layers

  • sliced strawberries to layer the bottom of the pie crust
  • other berries for decorating


  1. Blend the crust ingredients until it sticks together (best to use ‘S’ shaped blender or food processor). Press into the pan, more at the sides of it (to form a little basket).
  2. Make the layer of sliced strawberries.
  3. Blend all the cream ingredients, add a little bit of water if its too thick (especially if you didn’t soak the cashews before hand). Pour or spread (depending on the consistency) on top of strawberries.
  4. Decorate with other berries (I used blackberries, raspberries and strawberries and sprinkled some coconut and honey crumble mixture – leftover from other cake – on top).

It went really well with a Pimms cocktails today (not that I recommended or encourage anyone to drink alcohol!! 😛 )

By the way – kids love it!! Especially mine 😀

Raw Strawberry Slices

Had quite a big break (almost two weeks) without making a new raw cake recipe.

So felt like its a time.

Without further a do, I introduce you to these beautiful and delicious Raw Strawberry Slices

RAW STRAWBERRY SLICES10351580_754785424571647_8706374892232928411_n


  • 2 cups shredded coconut
  • 1/2 cup cashews
  • 1/4 cup honey
  • pinch of sea salt

Strawberry filling

  • 2 cups strawberries
  • 1/2 cup dates


1. Blend all the crust ingredients until it sticks together but is similar texture and little bread crumbles.

2. Press 3/4 of the mixture into the cake pan (I used round pan, but you can also use square tins and make the slices as bars). Set the rest of the mixture aside.

3. While the crust refrigerates, make the filling by simply blending strawberries and dates. Pour over the crust.

4. Sprinkle the crust leftovers on top for beautiful look. Refrigerate for at least an hour, and even can place in the freezer for nice summer treat.

5. Slice and enjoy it. I loved the slices with fresh mint tea!

Coconut + Coconut + Almonds = Raffaello!

If any of you ever tried Raffaello sweets (the coconut version of popular Fererro ‘Rocher’) – which is actually very popular in Eastern Europe – you will always remember that heavenly melting taste… My mum is such a huge fun of this desert, that every Mother’s Day we have gotten into habit buying a box of Raffaello (and she would pretty much finish it in no time at all!). But as this year I have decided to be healthy and have made so many healthy decides, there was no way I am buying Raffaello for Mother’s Day this year!

I have tried few recipes, using cashew nuts and raw curd cheese, but nothing was really working to reach the required taste and shape. Until my friend has posted the photo and recipe on Instagram with her version of this desert (Thanks again Ryte!)…

So here you go – something amazing, something delightful, something heavenly coconut-y!! 😀

Raw Raffaello


  • 4 tbsp raw coconut butter (make sure its slightly melted, as it comes very hard when you buy it – just leave for couple minutes in the room temperature)
  • 1 cup coconut flakes + some for coating
  • 15-20 almonds (its better to have the white ones without the skin – but even the skinned ones will taste good!)
  • 2 tbsp of honey
  • 1 tsp vanilla extract


  1. Blend the honey, cup of coconut flakes and coconut butter together until you reach very smooth texture.
  2. Shape the mixture into small balls and insert the almond in each one of them.
  3. Roll the balls into the reserved coconut flakes.
  4. Keep in the fridge if you don’t eat them at once 🙂

My coconut flakes didn’t stick very good, so maybe they didn’t look that beautiful as original ones. But the taste was awesome, very hard to resist! And if you must ask – my mum LOVED THEM!! 🙂