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Happy July my beautiful! Hope your month has started well? I’ve been on a bit of a standstill over here for a couple of weeks feeling really unwell and only slowly returning back to normal. I can’t even remember needing so much time out, probably since giving birth to my son 10 years ago! But everything happens for a reason and I’ve had many revelations during this time of pain that wouldn’t have arrived otherwise. And as always I am grateful for it all.

I’ve made this Strawberry Peach Bavarois in June and finally bringing this recipe to you today. It’s a light healthy summer dessert with beautiful creamy strawberry and peach layers. Simple enough to make and you could add your own twist and seasonal fruit combination.

I have some exciting news as well! I’ve started working on an online course! Many of you have been asking me and I’ve finally got the courage to stand in front of the camera, not just behind it! I will be teaching you how to create beautiful delicious plant-based cakes. It will be a seasonal course and I’m hoping to bring you the first one in August.

My last Bavarois recipe is so popular that I really wanted to create another version for you. You can use peaches or nectarines in here, sweet and juicy the best. This time I’ve used coconut cream instead of oat cream and you have a choice to use whichever one you prefer. Depending on the sweetness of the fruit you can add little more maple syrup, see how it tastes to you. Dried figs could be replaced with dates or dried apricots. Enjoy the recipe!

With much Love

Hana xx

Strawberry Peach Bavarois (vegan & grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 6" cake
Ingredients
  • Crust layer:
  • 120g almonds (1 cup)
  • 50g desiccated coconut (1/2 cup)
  • 100g dried figs (1/2 cup)
  • ¼ lemon, zest
  • ½tsp cinnamon
  • pinch sea salt
  • 1tsp maple syrup

  • Strawberry layer:
  • 250g strawberries (2 cups)
  • 240ml coconut cream (1 cup)
  • 2tbsp maple syrup
  • ½ lemon, zest
  • ½ lemon, juice
  • 1tsp vanilla extract
  • 3tbsp agar flakes

  • Peach layer:
  • 250g peaches or nectarines, about 2 medium
  • 240ml coconut cream (1 cup)
  • 2tbsp maple syrup
  • ½ lemon, zest
  • ½ lemon, juice
  • 1tsp vanilla extract
  • 3tbsp agar flakes

  • Topping:
  • strawberries
  • sliced peach
Instructions
  1. Prepare 6" round cake tin with removable base.
  2. Crust layer:
  3. If your figs are very dry, soak them for about 20 minutes in hot water and drain.
  4. Place almonds and desiccated coconut into a food processor and pulse few times until coarsely ground. Add dried figs, lemon zest, cinnamon and salt and blend until the mixture comes together. Add 1tsp of maple syrup and blend again. You should have a sticky mix when pressed together.
  5. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  6. Strawberry layer:
  7. Place strawberries into blender, add coconut cream, maple syrup, lemon zest and juice and vanilla extract and blend until smooth.
  8. Pour the mixture into a medium pot and stir in the agar flakes. Bring the mix to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved.
  9. Once ready leave to cool down slightly, and pour onto the crust.
  10. Place into a fridge for about half to an hour to set.
  11. Peach layer:
  12. Place sliced peaches into blender, add coconut cream, maple syrup, lemon zest and juice and vanilla extract and blend until smooth.
  13. Pour the mixture into a medium pot and stir in the agar flakes. Bring the mix to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved.
  14. Once ready leave to cool down slightly, and pour onto the strawberry layer.
  15. Place into a fridge for about an hour to set.
  16. Once set carefully remove from the tin and place onto a serving plate. Top with sliced strawberries and peaches.
  17. Store in the fridge.
  18. Enjoy!
Notes
Depending on the sweetness of your fruit you can add extra 1 to 2 tbsp of maple syrup to each layer.
3.5.3251

 

 

The post Strawberry Peach Bavarois (vegan & grain-free) appeared first on Nirvana Cakery.

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I’m so excited to share this Strawberry Elderflower Layer Cake recipe with you. It’s one of those really lovely early summer recipes when you feel like baking something special. It’s fluffy, it’s light and has the most beautiful soft flavours from elderflower and strawberries.

I’ve adapted my most trusty sponge recipe to make this cake and created a light elderflower cashew cream to frost the cake with. Topped with strawberries and fresh elderflower heads makes this cake look really feminine and special.

It even made it as a cover for my new E-book that I have put together for my new Patreon membership and if you haven’t visited, please do stop by, I would so love you to join me there.

I was playing with the idea of using fresh elderflower heads in the recipe, but have opted for an elderflower cordial at the end, because of the ease. This way you can make the recipe throughout the summer as long as there are fresh seasonal strawberries and you don’t have to worry about picking elderflowers in bloom unless you really love them for the decoration. I have to say they do make the cake look so much more magical.

Enjoy the recipe :)

Much Love & Light

Hana xx

Strawberry Elderflower Layer Cake (vegan & gluten-free)
 
Author: Hana, Nirvana Cakery
Serves: 6" two layer cake
Ingredients
  • 100g ground almonds (1 cup)
  • 35g buckwheat flour (1/4 cup)
  • 70g brown rice flour (1/2 cup)
  • 30g tapioca flour (1/4 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • pinch sea salt
  • 100g rapadura sugar (3/4 cup)
  • ½ lemon, zest
  • 2tbsp ground flaxseed + 6tbsp water
  • 80ml apple sauce (1/3 cup)
  • 80ml olive oil (1/3 cup)
  • 60ml elderflower cordial
  • 2tbsp almond milk or as needed
  • 2tsp lemon juice
  • 1tsp vanilla

  • Elderflower frosting:
  • 120g cashews, soaked for at least 4 hours or overnight (1 cup)
  • 1x 400ml can full fat coconut milk, refrigerated overnight
  • 3tbsp elderflower cordial
  • 2tsp lemon juice
  • 1tsp vanilla
  • 80ml coconut oil (1/3 cup)

  • To assemble:
  • organic strawberry jam
  • fresh strawberries
  • elderflowers
  • fresh thyme sprigs
Instructions
  1. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  2. Preheat the oven to 180°C (350F)
  3. Grease and line the base and dust the sides of two 6" round cake baking tins.
  4. In a large bowl whisk together ground almonds, buckwheat flour, brown rice flour, tapioca flour, baking powder, bicarbonate of soda, salt and sugar. Stir in lemon zest and set aside.
  5. In a small bowl whisk together flax eggs, apple sauce, olive oil, elderflower cordial, almond milk, lemon juice and vanilla.
  6. Add the wet mix to the dry mix and mix until well combined. You should have loose muffin consistency.
  7. Spoon the mixture evenly into your prepared tins and level out the surface.
  8. Bake for about 30-35 min or until a cocktail stick comes out clean.
  9. Remove from the oven once ready and leave to cool down for 20 min before removing from the tin.
  10. Cashew Frosting:
  11. Place the can of full fat coconut milk (I've used 50% coconut) into a fridge, preferably overnight. Place the cashews into a bowl, cover with water and leave to soak for at least 4 hours or overnight.
  12. Rinse the soaked cashews well under running water and place into high speed blender. Scoop the solid part only from the coconut milk can and place into the blender with the cashews. Add elderflower cordial, lemon juice and vanilla and blend until smooth. Stop and scoop the sides of the blender as needed. As the ingredients start to warm up, the mix will loosen and becomes easier to blend. Add the coconut oil and blend until incorporated.
  13. Scoop the mix into a small bowl, cover and refrigerate overnight.
  14. When you're ready to frost the cake, whip the mix for good few minutes until fluffy. The texture will change as you whip into spreadable frosting.
  15. Once the cakes are completely cool, you can frost the cake. Place the bottom layer onto a cake stand and spread with a layer of strawberry jam. Now using spatula spread generously with some frosting. Top with the second cake layer and frost the top and the sides of the cake.
  16. Set in the fridge before decorating with fresh strawberries, elderflowers and thyme sprigs.
  17. Store in fridge before serving.
3.5.3251

 

The post Strawberry Elderflower Layer Cake (vegan & gluten-free) appeared first on Nirvana Cakery.

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Happy June! Today I would love to introduce you to my new Patreon membership community and these delicious Almond Thyme Cookies with Strawberry Cream that I have created exclusively for my Patreon members.

Patreon is a way that you can support content that you love on a monthly basis. I’ve decided to start this membership site to be able to share more of my work with you, behind the scenes and live videos and to offer you support. I would also love to write Nirvana Cakery book that so many of you have been asking me for and create an online course.

I put my heart into all of my recipes, my photography and everything that I share with you is free content. I don’t tend to work with brands much as I find it very limiting and apart of very little money from ads I don’t receive any income from my blog.

With your kind support, I will be able to bring you more inspiration and more guidance. My aim is to create a community where you feel nurtured, loved, seen, heard and whole and for all of us to move towards more love & compassion on this planet.

I’ve created some lovely offerings for you from an exclusive recipes like this one, early access to all my recipes, a collection of my favourite plantbased cakes from Nirvana Cakery blog in a beautiful E-book, monthly online hangouts, live cooking classes and an opportunity to work with me on one to one basis.

If you love and connect with me and my work please visit my Patreon page, have a look at my tiers, I really do hope there is one that you will be able to join.

Thank you so much for your support and being part of my community.

Now to these Almond Thyme Cookies with Strawberry Cream. It’s a lovely summer recipe that would be wonderful for a summer party. The cookies have a beautiful hint of fresh thyme, are crispy, very lightly sweetened and together with the strawberry cashew cream make an ultimate summer dessert. You can bake the cookies and they are delicious on their own or fill them with the strawberry cream and serve them chilled. They look very pretty too and will not fail to impress your friends and family.

To see this recipe please join me on Patreon.

With much Love & Gratitude

Hana xx

The post Almond Thyme Cookies with Strawberry Cream (vegan & gluten-free) appeared first on Nirvana Cakery.

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The inspiration has been flowing to create all of these colourful cheesecakes and I hope you’re not bored yet! I promise this is the last one for a few weeks, I fancy baking now and have planned some yummy bakes for you next.

I wanted to bring this Blueberry Nettle Cheesecake recipe for you next because nettles are best picked in Spring before they flower. It’s a beautiful coloured cheesecake with vibrant shades of green from nettles and purple from wild blueberries.

Although nettles are best picked at this time of the year and wild blueberries grow in Summer I really wanted to create a cake using both of these ingredients that I love! This little mystical cheesecake was inspired by a forest meditation & a beautiful oil created by my friend.

And here it is my vision brought to life. It tastes absolutely wonderful and I think you will surprise a few people with this special combination.

I often get asked what to use to replace coconut butter. The reason that I love to use coconut butter is first, it sets the raw cakes really well and second, it’s made from dried coconut. Often cheesecakes are set with coconut oil, you do need quite a bit to set them so I rather use the butter. If using coconut oil I like to use it in combination with coconut cream for more richness. With coconut butter, light plant milk or water is fine.

Coconut butter is also sold as a creamed coconut in a pouch which is cheaper than coconut butter in a jar. You can also make your own from desiccated/shredded coconut.

Enjoy the recipe and let me know how you like it :) And if nettle is not your thing then you can always make my Blueberry Lemon Cheesecake instead!

With much Love & Light

Hana xx

Blueberry Nettle Cheesecake (vegan & grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 16 bars
Ingredients
  • Crust layer:
  • 100g walnuts (1 cup)
  • 70g pumpkin seeds (1/2 cup)
  • ½tsp cinnamon
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1tsp maple syrup

  • Nettle layer:
  • 30g nettle leaves (2 cups)
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 60ml almond milk (1/4 cup)
  • ½ lemon, zest
  • ½ lemon, juice
  • 100g coconut butter, melted (1/2 cup)

  • Blueberry layer:
  • 100g frozen wild blueberries, slightly thawed (1 cup)
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 2tbsp almond milk
  • ½ lemon, zest
  • ½ lemon, juice
  • 1tsp vanilla
  • 100g coconut butter, melted (1/2 cup)
Instructions
  1. Prepare 7" square cake tin with removable base.
  2. Place walnuts and pumpkin seeds into a food processor and pulse few times until ground. Add pitted dates, cinnamon and salt and blend until the mixture comes together. Add maple syrup and blend again. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. Carefully pick nettle leaves from the stems and wash thoroughly. Please use gloves if you're sensitive to nettle sting. In a medium pot bring water to a boil, add nettles and blanch for 30 seconds. Run under cold water, drain and set aside.
  5. Rinse the soaked cashews for the nettle layer under running water and place into high speed blender. Add blanched nettles, maple syrup, almond milk, lemon zest and juice and blend until smooth. Add melted coconut butter and blend until incorporated.
  6. Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top and place into a freezer until set enough for blueberry layer.
  7. Rinse the soaked cashews for the blueberry layer under running water and place into high speed blender. Add blueberries, maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
  8. Spoon the mixture onto the nettle layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.
  9. Once set carefully remove from the tin and with a sharp knife cut into 16 bars.
  10. Leave to thaw before serving.
  11. Store in a fridge or freezer.
  12. Enjoy!
3.5.3251

 

The post Blueberry Nettle Cheesecake (vegan & grain-free) appeared first on Nirvana Cakery.

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Welcome, May! Summer with all of its magic is upon us and I have a beautiful Raspberry Matcha Cheesecake for you to celebrate. With beautiful shades of pink and green representing the inner and outer heart, this dessert is created to bring you into your heart centre and inspire you in your healing journey towards wholeness and love.

Within your heart lie all of the answers that you’re seeking, all you need to do is take time to tune in and listen. The world around us is changing and we are now asked to live from our hearts more than ever before.

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Dedicated to our beautiful sun ‘Solaris’ this Pineapple Lime Coconut Tart is a joyous recipe to warm your hearts and call in the sunshine. It’s a really lovely zingy recipe with raw almond brazil nut coconut date crust and luscious pineapple lime coconut cream filling set with agar flakes.

I’ve almost waited to post this tart closer to Summer but decided to share it with you now, because it would make a lovely Easter dessert too.

I’ve used a raw crust which works really well in this tart, the filling sets well and slices beautifully. Originally I wanted to make some dehydrated pineapple flowers to decorate this tart, but then I just fell in love with these yellow ranunculuses and used these with some pansies and thyme sprigs instead. I couldn’t help myself but to add few forget-me-nots too, my childhood favourite flowers. If you fancy making some pineapple flowers it would look beautiful. I will perhaps use them in another recipe this Summer.

Just to note that if you’re using agar powder you will need less amount, use the amount to set about 3½ cups of liquid. Sometimes with citrus fruit you need little extra, but this tart set really well. It only needs up to an hour in fridge to set so you could even make it on the day.

I really hope you do enjoy this tart, looking forward to hearing your thoughts!

Much Love, Light & Sunshine

Hana xx

Pineapple Lime Coconut Tart (vegan & grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 9" tart
Ingredients
  • Tart crust:
  • 180g mix of almonds and brazil nuts (1½ cups)
  • 50g desiccated coconut (1/2 cup)
  • 8 medjool dates, pitted
  • pinch sea salt
  • ½tsp cinnamon
  • 2tsp coconut oil
  • 1tsp maple syrup

  • Pineapple lime filling:
  • 1 medium pineapple, peeled and cut into chunks
  • 1 lime, juice
  • 2tbsp maple syrup
  • 1tsp vanilla extract
  • pinch turmeric (optional)
  • 240ml coconut cream (1 cup)
  • 3½tbsp agar flakes
Instructions
  1. Prepare 9"tart tin with removable base.
  2. Place almonds, brazil nuts and desiccated coconut into food processor and pulse few times until ground. Add pitted medjool dates, salt, cinnamon and blend until the mixture starts to come together. Add coconut oil and blend again, you should have a sticky mix when pressed together. If not, add 1tsp of maple syrup to help.
  3. Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Place into the fridge.
  4. Place the pineapple chunks into blender and blend until completely smooth. Measure 480ml (2 cups) and pour it back into blender. Add lime juice, maple syrup, vanilla extract, little pinch of turmeric if using and coconut cream and blend until just incorporated.
  5. Pour the mixture into a medium pot and stir in the agar flakes. Bring the mix to a boil and leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
  6. Once ready leave to cool down slightly, and pour onto the crust.
  7. Place into a fridge for about an hour to set.
  8. Before serving top with your choice of decoration, I've used yellow flowers and thyme sprigs. Dehydrated pineapple slices would be beautiful too.
  9. Enjoy!
Notes
Please note that if you're using agar powder you will need less amount. Use the amount to set 3½ cups of liquid.
3.5.3251

The post Pineapple Lime Coconut Tart (vegan & grain-free) appeared first on Nirvana Cakery.

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Happy Spring Equinox to all of my beautiful readers. My colour for March is Yellow and I have created a couple of lovely new recipes for you, a Lemon Layer Cake coming in the next post and this little Blueberry Lemon Cheesecake with some gorgeous yellow edible flowers to warm your hearts.

We seem to be having an early Spring in London, daffodils are long out and many trees are blossoming, now all is needed is a little sunshine and blue skies. What is your favourite thing about Spring?

This blueberry lemon cheesecake was a completely spontaneous recipe and I’ve created it only because of these lovely edible flowers. I wanted to know how they would behave if pressed into a cheesecake and then frozen. Wow did I get a lovely surprise, look at this beauty.

It’s a very simple raw cheesecake recipe with lovely blueberry lemon flavour combination, visually really beautiful with the different layers. I used wild blueberries for their beautiful purple pigment, but if you can’t find any you can happily use blueberries. The edible flowers on top are completely optional, it’s just that extra little magical touch. Enjoy the recipe and let me know how you like it :)

“To find the universal elements enough; to find the air and the water exhilarating; to be refreshed by a morning walk or an evening saunter… to be thrilled by the stars at night; to be elated over a bird’s nest or a wildflower in spring – these are some of the rewards of the simple life.” -John Burroughs

Happy First Day of Spring!

With much Love & Magic

Hana xx

Blueberry Lemon Cheesecake (raw, vegan & grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 8 bars
Ingredients
  • Crust layer:
  • 90g almonds (3/4 cup)
  • 35g sunflower seeds (1/4 cup)
  • 50g desiccated coconut (1/2 cup)
  • ½tsp cinnamon
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1tsp maple syrup

  • Blueberry layer:
  • 100g frozen wild blueberries, slightly thawed (1 cup)
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 2tbsp almond milk
  • ½ lemon, zest
  • ½ lemon, juice
  • 1tsp vanilla
  • 100g coconut butter, melted (1/2 cup)

  • Lemon layer:
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 60ml almond milk (1/4 cup)
  • 1 lemon, zest
  • 1 lemon, juice
  • 1tsp vanilla
  • 100g coconut butter, melted (1/2 cup)

  • Topping:
  • edible flowers (optional)
Instructions
  1. Prepare 7" square cake tin with removable base.
  2. Place almonds and sunflower seeds into a food processor and pulse few times until ground. Add desiccated coconut, pitted dates, cinnamon and salt and blend until the mixture comes together. Add maple syrup and blend again. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. Rinse the soaked cashews for the blueberry layer under running water and place into high speed blender. Add blueberries, maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
  5. Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top and place into a freezer until set enough for lemon layer.
  6. Rinse the soaked cashews for the lemon layer under running water and place into high speed blender. Add maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
  7. Spoon the mixture onto the blueberry layer and smooth out the top. Gently press few edible flowers onto the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.
  8. Once set carefully remove from the tin and with a sharp knife cut into 8 bars.
  9. Leave to thaw before serving.
  10. Store in a fridge or freezer.
  11. Enjoy!
3.5.3251

 

The post Blueberry Lemon Cheesecake (raw, vegan & grain-free) appeared first on Nirvana Cakery.

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Today I have the promised Rose Cardamom Chocolate Cheesecake for you. I have developed this cheesecake for a special event later this month and I’m so happy with this recipe, it’s so special, so feminine and the taste is absolutely divine.

I hope I’m not too late getting this recipe to you in case you would like to make it this Valentines Day, it would be perfect.

I’ve decided to make this cheesecake into bars, however, you could also use 6″ round cake tin if you prefer. I’ve chosen some wonderful ingredients for this recipe; the crust is made of a mix of brazil nuts, almonds, desiccated coconut, medjool dates, raw cacao and cardamom. The top creamy layer is a mix of cashews, cacao butter, coconut oil, raw cacao, cardamom, rose water and maple syrup for sweetener. Everything works beautifully in harmony and it’s a pure pleasure to taste.

I might come back and write more on Love, but in the meantime, I will leave you with a beautiful poem by Rumi.

“I want to sing like the birds sing, not worrying about who hears or what they think.”
― Rumi

Much Love & Plant Magic

Hana xx

Rose Cardamom Chocolate Cheesecake (vegan & grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 8 large bars
Ingredients
  • Crust layer:
  • 120g mix of brazil nuts and almonds (1 cup)
  • 50g desiccated coconut (1/2 cup)
  • 6 Medjool dates, pitted
  • 1tbsp raw cacao powder
  • ½tsp ground cardamom
  • pinch sea salt
  • 1tsp coconut oil

  • Rose chocolate layer:
  • 240g cashews, soaked for 4 hours or overnight (2 cups)
  • 80ml maple syrup (1/3 cup)
  • 60ml almond milk (1/4 cup)
  • 1tsp vanilla extract
  • 2tsp rose water
  • 60g raw cacao powder (1/2 cup)
  • ½tsp ground cardamom
  • 80ml melted cacao butter (1/3 cup)
  • 2tbsp melted coconut oil

  • Topping:
  • edible dried rose petals
Instructions
  1. Prepare 7" square cake tin with removable base.
  2. Place brazil nuts and almonds into a food processor and pulse few times until ground. Add desiccated coconut, pitted dates, cacao, cardamom and salt and blend until the mixture comes together. Add coconut oil and blend again. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. Rinse the soaked cashews under running water and place into high speed blender. Add maple syrup, almond milk, vanilla, rose water and blend until smooth. Add cacao, cardamom, melted cacao butter and coconut oil and blend until incorporated.
  5. Spoon the mixture onto the crust layer and smooth out the top. Sprinkle with some rose petals. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until set.
  6. Once set carefully remove from the tin and with a sharp knife cut into 8 bars.
  7. Leave to thaw before serving.
  8. Store in a fridge or freezer.
  9. Enjoy!
3.5.3251

 

The post Rose Cardamom Chocolate Cheesecake (vegan & grain-free) appeared first on Nirvana Cakery.

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Special thank you to Amore di Mona for sponsoring this post.

We are entering Valentines week and I have suddenly decided to get all romantic and create some last-minute recipes for you. My inspiration is rose and cardamom and I’ve created two recipes with these ingredients, this lovely Rose Cardamom Chocolate Mousse and Rose Cardamom Chocolate Cheesecake coming in my next post.

This recipe is adapted from my Vegan Chocolate Crème Brûlée that I have also created for Amore di Mona vegan chocolate. I really loved the flavour, texture and the simplicity of the recipe and always wanted to create a different version of it. And now with Valentines Day coming up, it couldn’t be a better time to make a new chocolate dessert.

I’ve used an oat cream in here to keep the recipe coconut-free. If you can’t find it, please use another vegan single cream consistency cream. The agar flakes add that really lovely texture and make it lighter. I’ve made few chocolate disks that I’ve sprinkled with dried rose petals and also piped some chocolate hearts for an extra special touch.

This Rose Cardamom Chocolate Mousse is quick to make, rich, chocolatey, sexy, looks beautiful. I hope you love it!

With Love & Plant Magic

Hana xx

Rose Cardamom Chocolate Mousse (vegan)
 
Author: Hana, Nirvana Cakery
Serves: 4 servings
Ingredients
  • 150g Amore di Mona chocolate or dark vegan chocolate (5.3oz)
  • 480ml oat cream (2 cups)
  • 2tbsp maple syrup
  • ½tsp vanilla extract
  • 5 cardamom pods
  • 1½tbsp agar flakes
  • 1tsp rose water

  • Topping:
  • 50g Amore di Mona chocolate or dark vegan chocolate (1.7oz)
  • edible dried rose petals
  • fresh rose petals
Instructions
  1. Finely chop dark chocolate and set aside.
  2. Pour oat cream into a small pot, stir in maple syrup, vanilla, cardamom and agar flakes, bring to a boil and leave to simmer for about 10 minutes stirring frequently until the flakes have dissolved.
  3. Take off the heat, remove the cardamom pods and add rose water. Stir in chopped chocolate and mix until completely melted.
  4. Pour evenly into 4 serving glasses and place into a fridge for about 1 hour until set.
  5. In double boiler gently melt the chocolate for the topping.
  6. Place sheet of greaseproof baking paper on top of a baking sheet. Using a small spoon make little disks with the melted chocolate and sprinkle with some dried rose petals. You can also use a piping bag with a small nozzle and make small hearts if you like. Place into a freezer to set.
  7. Before serving sprinkle mousse with dried rose petals, add the chocolate disks and fresh rose petals if you like.
  8. Serve and enjoy!
3.5.3251

 

 

The post Rose Cardamom Chocolate Mousse (vegan) appeared first on Nirvana Cakery.

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Continuing the red colour theme today I have the promised Beetroot Hibiscus Tart recipe for you. I have been refining the filling to add more flavour so have been taking little longer to bring this to you.

Just look at this gorgeous colour, it’s making me happy just looking at it and it has certainly brightened my January. The photos in this post are of my first version, the colour later developed into deeper burgundy. My second tart had more pink tone and the colour only deepened. From my experience making beetroot desserts, the colour often changes after a while so expect possibly a range of colours depending on your beets pigment.

This recipe is adapted from my Pear Hazelnut Tart recipe, but this time I’ve baked the crust and it’s absolutely yummy. The base made of walnuts and sunflower seeds reminds me of a dessert my granny used to make. One of those recipes that I would love to make my own sometimes soon too :)

The filling is made of cooked beetroot, hibiscus tea, orange zest, oat cream to add creaminess and agar flakes to set. This tart has very little sweetener, I’ve used 2tbsp date syrup each in the base and in the filling. There is enough sweetness coming from the beets, vanilla, cinnamon and the cream and not necessary to be adding much more. I’ve added the orange juice and zest in my second version as I felt it needed just little more flavour. Orange compliments the beets beautifully and ads another layer to this interesting dessert.

I’ve decided to decorate my tart with few blackberries, pistachio sprig and rose petals to give it dreamy nature-inspired feel.

Hope you like it :)

With much Love & Plant Magic

Hana xx

Beetroot Hibiscus Tart (vegan & grain-free)
 
Author: Hana, Nirvana Cakery
Serves: 9" Tart
Ingredients
  • Tart crust:
  • 150g walnuts (1½ cups)
  • 70g sunflower seeds (1/2 cup)
  • pinch sea salt
  • ½tsp cinnamon
  • 2tbsp date or maple syrup
  • 1tbsp coconut oil

  • Beetroot hibiscus filling:
  • 200g beetroot, peeled and quartered (about 2 medium beets)
  • 2 hibiscus tea bags or 2tbsp dried hibiscus flowers
  • 360ml oat cream (1½ cups)
  • 2tbsp maple or date syrup
  • 1tsp vanilla extract
  • ½ orange, zest
  • 2tbsp orange juice
  • ½tsp cinnamon
  • 3tbsp agar flakes

  • Topping:
  • Blackberries
Instructions
  1. Greese 9"tart tin with removable base with little coconut oil and line the base with baking paper.
  2. Place the peeled and quartered beetroot into a small pot, cover with water and leave to cook covered for about 30 minutes until soft. Turn off the heat and place your hibiscus tea bags or flowers into the pot, cover and leave to infuse for at least 20 minutes. You will need 60ml (1/4 cup) of the infused water in the recipe. You can enjoy the rest.
  3. Preheat the oven to 170°C (340F)
  4. Place walnuts and sunflower seeds into a food processor and blend until ground. Add salt, cinnamon, syrup and coconut oil and blend until the mixture comes together. You should have a sticky mix when pressed together.
  5. Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Don't go all the way up, about ¾ high. The crust edge on mine was about ¾" tall.
  6. Place into the oven and bake for about 10 to 12 minutes until lightly golden. Remove from the oven and leave to cool down.
  7. Place cooked beets into a high speed blender, add 60ml (1/4 cup) of the hibiscus infused beet water and blend until smooth. Add oat cream, maple syrup, vanilla, orange zest, juice and cinnamon and blend again until incorporated.
  8. Pour everything into a medium pot, stir in agar flakes and bring the mix to a boil. Leave to simmer for about 10 to 15 minutes stirring frequently until the flakes have dissolved.
  9. Once ready leave to cool down slightly, and pour onto the crust.
  10. Place into a fridge for about half an hour to set.
  11. Before serving top with few blackberries and your choice of foliage.
  12. Enjoy!
Notes
If you're using agar powder instead of flakes, you will need less amount.
I recommend lining the base, I find it sticks little otherwise.
3.5.3251

 

The post Beetroot Hibiscus Tart (vegan & grain-free) appeared first on Nirvana Cakery.

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