Unconventional Baker - Delicious Desserts for Alternative Diets.+Add.Feed Info1000FOLLOWERS
Hi, I'm Audrey, the girl behind Unconventional Baker. I'm a baker, un-baker, blogger, photographer & food stylist, creating refined sugar-free, gluten-free, plant-fueled, often raw and always wholesome recipes I hope you enjoy this space and find something yummy to make!
Sometimes I’m in the mood for a classic cashew cheesecake….except….it needs to have a little something added to it. Do you ever get like that? In the mood for something that’s a little more exciting than “plain” but not too over the top (and not complicated either)?
This blueberry starfruit cheesecake is for moments like that. It’s got just enough going on in terms of swirly colors, sneaky spirulina added in, and fun star shaped topping to be interesting and flavorful, while still remaining very much a classic cashew cheesecake.
This cheesecake actually came about while I was experimenting with making a “raw beach cheesecake” — a playful cake incorporating starfruit, colors of the sea, sand, etc.
These mint chocolates are for real peppermint lovers. The creamy minty filling flavor is intense and amazingly refreshing, and the chocolate coating rounds off the treat perfectly. If you ever find yourself with a craving for chocolate mint cookies, mint thins, Andes, Junior Mints, After Eights, etc. this is going to be the recipe to turn to :)
My favorite thing about these little cuties is the color of the filling. I absolutely adore the natural coloring options with spirulina and seeing the minty color on the inside is somehow really cheerful and refreshing.
If you love coconut, you’re in luck. This delicate coconut cream pie is melt-in-your-mouth creamy, dreamy, light tasting, and absolutely delicious. It was love at first bite with this one for me :)
About a year ago a reader emailed in and asked for a coconut cream pie recipe. I was traveling at the time, so had no means of making it, and it sort of got shelved in the back of my mind amidst all the excitement of traveling.
I have a very old recipe on the blog for a chocolate banana coconut cream pie that I thought would maybe fit what the person was looking for, but they insisted on no bananas.
A layer of chocolate-cherry ice cream, a layer of cherry-almond, and a layer of pistachio make for a lovely special treat known as spumoni (or spumone) — a delicious classic Italian molded ice cream dessert (not unlike Neapolitan).
I got the idea to make this treat from Janel, the videographer for Unconventional Baker. She sent me a pic of a spumoni cake she’d seen in a shop and asked me if I thought something like that could be made “unconventional.” That was my first time hearing of spumoni, and of a dessert containing these particular three flavors all at once, but after reading a bit about it I thought hey, sounds interesting and I like ice cream, so why not.
Perfectly crispy on the outside, fluffy on the inside, these waffles have been a real treat to enjoy. Especially topped with generous scoops of homemade coconut whipped cream — delicious!
For Christmas this year I got an unexpected gift of a simple waffle maker. I’ll admit I’ve been resisting getting one myself for many years because, well, my cabinets are already full of all kinds of baking gadgets and contraptions. But I wasn’t unhappy to receive this present either if I’m honest, because the ability to enjoy homemade fresh, warm, and scrumptious waffles is certainly not something to be underestimated!
This dreamy chocolate mousse pie happened last week, and it’s been hard to get it off my mind. It turned out so rich, decadent, and with an amazing salted chocolate flavor. It’s totally the kind of chocolate pie that’s sure to satisfy all your chocolate cravings. A chocolate lovers’ dream.
A light and barely there chocolate crust, a rich soft chocolate mousse filling with a brownie like edge, a deliciously light chocolate topping, and some chocolate shavings on top for good measure. We’re talking chocolate on chocolate on chocolate on chocolate here! So simple, but so so good.
So I’ve come to the conclusion that when you need a super quick nut-free dessert, all you have to do is use every seed available in your pantry! ;) Honestly, grab whatever you’ve got and you’re halfway there for these sunflower slices.
That’s basically what I did the other day, and although the array of seed “funfetti” may seem a little heavy handed at first, the resulting dessert slices turned out absolutely amazing — soft and chewy on the inside, with a nice crunch and snap from the topping. Delicious and super easy to make.
When it’s freezing cold outside… you make ice cream! At least that’s my logic. Ice cream all year round suits me just fine, especially when we’re talking Neapolitan flavors. A creamy layer of vanilla bean ice cream, a lush fruity layer of strawberry. And a healthy dose of chocolate drizzle for good measure. There’s a reason why the classic Neapolitan chocolate, vanilla, and strawberry combo has won the world over.
For this version, rather than going for my good ol’ raw Neapolitan cake version (which is very similar, and also highly recommended), I decided to turn my Neapolitan into little ice cream “bombs” — simplifying the recipe a bit, while making it appear a lot more refined with this domed ice cream ball mold.
Sometimes nothing but a rich and decadent chocolate treat will do when you’re in the mood for chocolate. This pie definitely does the trick.
The slight bitterness of dark chocolate combined with the richness of creamy almond butter has got to be one of the most satisfying flavors.
I added a touch of apricot jam to sweeten the almond layer in a fruity kind of way, and to break up the richness of the treat a little with something lighter. If you’re not into the apricot chocolate combo, however, you can always just use a couple of tbsp of maple syrup instead of the apricot jam (though I personally recommend the jam all the way — the apricot flavor is very subtle, but I love the overall effect on the pie).
A lightly crunchy cookie, a smooth chocolate coating, a hint of peppermint and a big glass of (almond) milk. Chocolate fix mission accomplished.
These cookies are super easy to make once you get the hang of it, and are kind of addictive, as most thin mint type cookies are.
I dressed mine up with rose petals, but for an extra festive feel these could totally be sprinkled with some crushed candy canes too. Or chopped pistachios — I tried that out and they were very pretty. Or keep them naked and chocolatey — there’s certainly nothing wrong with a simple chocolatey chocolate cookie :)
Note: although the list of steps for this cookie is a lot longer than my usual 2-4 step recipes, rest assured the recipe isn’t complicated.