Category: Desserts

Desserts, RECIPES

No bake coffee & cashew mousse cake

Cristina Carlos-Supino

CRUST

200 gr almonds
30 gr shredded coconut
20 pitted dates

FILLING

400 gr soaked cashews (up to 12 hours) *Note 200 gr when dry
160 gr oat milk
160 gr maple syrup
1 tbsp cacao powder
2 shots of espresso

Add almonds & shredded coconut into a food processor and pulse until fine texture, add the dates and mix again.

Press the crust into an 8 inch springform pan and set aside.

Drain and wash the cashews and blend well along with the other filling ingredients. Pour the filling into the cake pan and freeze for 6 hours or overnight.

Decorate with your favorite toppings, could be a chocolate drizzle, berries, crushed roasted cashews or simply as is

Keep cake in the freezer, remove 15 minutes before serving

Delicious !

Cristina for Peas & Peace

Desserts, RECIPES

Raspberry Cheesecake

Cristina Carlos-Supino

Try this delicious and easy recipe when hosting or simply for yourself !

Crust:

40 gr Almonds
1 tbsp Hot water
1/2 tsp Vanilla extract
1 tsp Coconut oil (melted)

Process the almonds in a food processor until small pieces. Then add dates and water, continue to blend until a sticky dough forms. Grease a 18 cm diameter springform pan with the melted coconut oil. Press the dough into the mold and refrigerate at least half an hour.

In the meantime prepare the filling:

1 cup soaked cashews (at least 4 hours)
1/2 tsp Vanilla extract
1/2 cup Coconut cream (solid part of the can)
4 tbsp Agave
2 tbsp Coconut oil

Process the soaked cashews in a food processor until creamy and smooth, then add in the rest of the ingredients until smooth.

Pour *half  of the filling over the refrigerated crust. Place the mold in the freezer for at least half an hour.

For the pink layer:

Blend some frozen raspberries along with the other half of the filling, pour it over the white layer and put it in the freezer for another half hour.

Ready to enjoy !

My inspiration was @foodie.yuki

Love

Cristina for Peas & Peace

Desserts, RECIPES

No Bake Lemon Raspberry Bars

Cristina Carlos-Supino
  • Love week-ends, gives me a chance to be in the kitchen and practice my photography as well !
  • Made these this morning, light in taste, perfect dessert or snack !

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Photo taken by Peas & Peace

Inspired by

@briewilly 

  • 1 1/2 cup pitted dates
  • 1 cup raw almonds or walnuts
  • Pinch of salt
  • Filling
  • 3 cups pre soaked raw cashews 
  • 1/2 cup lemon juice 
  • 1/2 cup melted coconut oil
  • 1/3 cup pure maple syrup 
  • 2 tsp lemon zest 
  • Raspberry chia topping 
  • 1 1/2 cups fresh raspberries
  • 1 tbsp pure maple syrup 
  • 2 tbsp chia seeds 
  • Soaking The Cashews
  • In a bowl, cover the cashews with water and let soak for 3-4 hours. If you’re in a pinch for time, you can put the cashews and water in a pot on the stove. Bring the water to a boil and then remove the pot from the heat and let sit for 45 minutes to 1 hour. You can prepare the other ingredients in the meantime.
  • Making The Topping
  • Mash together raspberries, chia seeds, and maple syrup. Set aside to gel.
  • To Make The Crust
  • Add dates and nuts to a processor and pulse a few times to break up the big chunks. Add the pinch of salt and process for 2-3 minutes, or until finely chopped. Mixture should hold together when pressed. If mixture is too dry, add in a few more dates and process until well combined. Press mixture into the bottom of a 8×8 or 9×9 pan with parchment paper.
  • To Make The Filling
  • After your cashews have soaked, rinse and drain the dirty water. Add cashews to your food processor, along with lemon juice, coconut oil, maple syrup, and lemon zest. Blend until creamy.
  • Putting It Together
  • Pour filling onto the crust and spread across the pan evenly. Spread the raspberry sauce on top of the filling until evenly distributed. Cover the pan well with foil and place into the freezer for 2-3 hours, or until mixture has firmed. Cut into bars and thaw for 10-15 minutes before serving. Best eaten when cold, but creamy. Keep in the refrigerator or freezer until ready to serve.

    • Peas & Peace

    Desserts, RECIPES

    Easy Energy Bites

    Cristina Carlos-Supino

    See my Instagram account at peasandpeace for recipe

    Desserts, RECIPES

    No Bake Apple & Caramel Tartlets

    Cristina Carlos-Supino
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    Mmmmmmm !  great  if you are hosting, your guests will be raving about them for a long time, guaranteed ! or treat yourself ! great as an afternoon snack

    Crust:

    3/4  cup of raw almonds
    3/4 cup of grated coconut
    1/ cup pitted dates
    3 tsp of water

    Put almonds and coconut in a food processor and pulse until fine, add dates and pulse again. Add water 1 tsp at the time. The mixture should be humid but hold while pressed. Makes 4 tartlets, divide crust ingredients in a muffin tray/pan

    Filling:

    1 cup of apple (diced)
    3 tbsp of coconut butter (melted)
    3 tbsp of coconut oil (melted)
    1 tbsp of Maple syrup
    1/2 tsp of freshly squeezed lemon juice

    Mix all ingredients until smooth & creamy and pour onto the crusts . Place pan in the bridge for 6 Hours.

    Garnish:

    1 1/2 tbsp maple syrup
    2 tbsp almond butter
    1 tbsp coconut oil (melted)
    1/2 apple peeled and diced

    Whisk Maple syrup, almond butter et coconut oil until extremely smooth. Incorporate diced apples with a spoon.

    Enjoy !!!

    Cristina for Peas and Peace

    Desserts, RECIPES

    Chocolate Mousse

    Cristina Carlos-Supino

    The easiest recipe you can think of, ready in no time !

    Serves 2

    Ingredients: 

    • 2 large ripe avocados
    • 1/2 cup raw cocoa powder
    • 1/2 cup of almond milk
    • 3 tsp of agave
    • 2 tsp vanilla extract
    • Your favorite toppings !

    fullsizeoutput_99fDirections:

    Purée the avocado in a blender or food processor until smooth.

    Mix together the cocoa powder and milk until combined and add to the avocado.

    Add the agave & vanilla extract and blend well.

    Transfer the mousse to individual bowls, add toppings , this time I used raspberries, blueberries and hazelnuts, yum! make it your own,  add your favorite toppings

    Store in the fridge until ready to eat

    Cristina for Peas & Peace