Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake


I’m excited and have a great sense of relief for finally sharing this recipe with you. It’s been a long time coming and I know many of you have been waiting for it ever since I shared it last year on Instagram when I made it for my husband’s birthday party! I have to say, this is only the second time I’ve made it (for my husband’s birthday again), but it turned out just as delicious. Last year was our first year eating a vegan diet and I had no idea about how to make vegan birthday cakes, but I decided to just go for it and follow my intuition. The cake was an absolute hit! I don’t think I’ve ever had those many compliments before! We had lots of family and friends come over to celebrate and the kids couldn’t keep their hands off of it, literally. The best thing about raw cakes is that you can make them ahead of time (even the day before!) and just pop them out of the freezer 30 minutes before you are ready to serve it. I’m sure you can see how convenient that is… I can’t think of a worst kitchen situation than making a special birthday cake in a hurry! 

This beautiful cake is not only, as I said, beautiful, but it is also healthy and made with whole and plant based ingredients. Having said that, it's expensive to make! Some of the ingredients (fresh young coconuts, cashews, Medjool dates and dried white mulberries) are very pricey, that is why I save it for very special occasions (once a year, haha!).

If you like lemon cheesecake you will adore this recipe. The pink beetroot layer is basically the same as the white layer but with a little beetroot juice added (you won't even taste it) and less lemon juice, you could add strawberries or raspberries to enhance the flavour, but I honestly don’t think it needs it. If you don’t have easy access to young coconuts, you can substitute them for more cashews instead. If, on the other hand, you have nut intolerance or you are making this cake for someone who does, you can use only coconut. As for the base, it is so delicious I could eat it all on its own. It is chewy and tastes like chocolate and caramel. Pure deliciousness. 

This recipe is very special and close to my heart, maybe I should make it a tradition for my husband’s birthday every year!? I really hope you try it out, I know you and your loved ones will love it. 


Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake



|Serves 10 people|

For the first layer:

  • 150 grams raw cashews (pre soaked 2-3 hours)
  • 350 grams scooped fresh young coconut 'meat' (approximately 2 coconuts with thick flesh)
  • 8 tablespoons fresh beetroot juice (2 beetroots approximately)
  • 3 tablespoons fresh lemon juice
  • 1/8 cup maple syrup or 30 ml
  • 1/4 teaspoon pink himalayan salt

For the base:

  • 250 grams of dried white mulberries  
  • 200 grams Medjool dates (pitted)
  • 100 grams raw almonds (pre soaked 2-3 for hours)
  • 4 tablespoons raw cacao
  • 1/4 teaspoon pink himalayan salt


For the second layer:

  • 150 grams raw cashews (pre soaked 2-3 hours)
  • 350 grams scooped fresh young coconut 'meat' (approximately 2 coconuts with thick flesh)
  • 1/8 cup maple syrup or 30 ml
  • 12 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon pink himalayan salt



  • 2-3 tablespoons freshly grated lemon zest
Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake



  • Start by throwing all the base ingredients in a food processor and process for about a minute until a dough ball is formed. Once this step is done coat the springform tin with a little bit of coconut oil using your fingers or a piece of kitchen towel (one teaspoon should be enough) to avoid the cake from sticking to the tin.  
  • With your hands, press the dough onto the base of the tin until it covers it evenly. Make sure to take your time and use a small rolling pin or similar to get a smooth finish.
  • Put the baking tin in the freezer for 10-15 minutes to allow the base to set. 
  • Meanwhile make the first layer; throw all the ingredients in a powerful food blender and blend for 30 seconds to 1 minute or until you get a very smooth consistency.

  • Take the baking tin out of the freezer and pour the first layer in. Spread it out evenly with a big spatula. Now put the tin back in the freezer for 30 to 45 minutes for it to set before we pour in the second layer (this will ensure that the two layers are separate and don’t mix).

  • Meanwhile make the second layer; throw all the correspondent ingredients in a powerful food blender and blend for 30 seconds to 1 minute or until you get a very smooth consistency. 

  • Once the first layer has set in the freezer, you can pour in the second layer. Spread it out evenly with a big spatula and put the tin back in the freezer for 3-5 hours (depending on the temperature set in your freezer) until the second layer is completely firm/hard. 

  • Take the tin out of the freezer and open the tin. Allow the cake to defrost for 15 to 30 minutes at room temperature.

  • Garnish with lemon zest and serve. 



  • The quantities used are for a 25 centimeters in diameter cake tin. Adjust accordingly. 

  • To ensure that the base of the cake doesn’t stick at all, place a sheet of baking paper on the base of the tin before you close it firmly. You should be able to see the excess paper popping out of the sides. 

  • Weigh cashews before soaking. 

  • Make sure you use organic lemons as you are going to be using some of the skin in this recipe. 

  • If you live in Spain, you can buy young coconuts online delivered directly to you here

  • Don't skip the nutritional yeast as it is what gives the cake that soft cheesy flavour.

  • You can open the coconuts with a coconut opener that you can buy online, or you can use a big kitchen knife and find a video tutorial on youtube! 

  • If there is any cake leftover you can pop it in the freezer again and eat it later (I wouldn't wait longer than a week). When you're ready simply take it out of the freezer and set it to defrost for 15 to 30 minutes and serve. 

Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake
Vegan chocolate, lemon and beetroot ice cream raw cheesecake


You know when you discover a new recipe and cannot stop eating it? This is one of them. I’ve always adored salads with creamy mayonnaise dressings Potato salad being my favourite. But this one is just as delicious (and it has no bad cholesterol!); somewhere between a waldorf salad and a coleslaw (both childhood favourites). It is sweet, savoury, crunchy and creamy. It is also very nutritious as all the ingredients (except the pistachios) are fresh and raw! I've made it many times and it always seems to disappear before I've had time to have a second cheeky serving! It is a party pleaser for sure! Although you might be tempted to eat a big portion (it is that good), I recommend that you make it as a side dish because it can be a little heavy in digestion. I love to make it to go with roast potatoes or veggies, a match made in heaven.

In plant-based cooking, cashews are the key for creating anything creamy. You can use them to make raw cheesecake fillings, dressings, dips, cheese spreads, smoothies, the list goes on. It is, however, important not to over do them, as they are very high in fat. In this waldorf salad they are the key ingredient to making the most delicious mayonnaise which I know you will love and will want to use in many other recipes.




For the cashew mustard mayonnaise

  • 2 cups cashews (soaked overnight or at least 1 hour)
  • 3 tbsp dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tsp lemon juice 
  • 2 tbsp maple syrup
  • 1/4 tsp pink himalayan salt
  • 1 clove of garlic
  • 1/4 cup mineral water 


|Serves 4 side portions|


  • 2 granny smith apples  
  • 220 grams purple cabbage
  • 5 tbsp shelled raw pistachios 
  • 1/4 cup apple juice sweetened dried cranberries 
  • 3 handfuls lamb's lettuce



  • Start by giving the apples a good wash. Get rid of the cores and slice them very finely. Do the same with the purple cabbage. Throw the sliced apples and cabbage in a big salad bowl. 
  • Throw in the dried cranberries and lamb’s lettuce. 
  • Roughly chop the raw pistachios into halves or quarters. Now, put a frying pan on medium heat (with no oil). When it is hot, throw in the pistachios for a couple of minutes until lightly gold. Set aside to cool and then add to salad bowl. 
  • To make the cashew mustard mayonnaise, simply blend the cashews with the mineral water in a powerful blender until smooth. Next add the mustard, vinegar, lemon juice, maple syrup, garlic and salt. Blend again until smooth and taste. Add more salt if needed. 
  • Finally, mix the mustard mayonnaise in with the rest of ingredients, toss well and serve.


  • If you can’t find lamb’s lettuce, feel free to use other greens or even micro greens you like. I love lamb’s lettuce for its tenderness. 
  • This salad is also delicious with pine nuts instead of pistachios.
  • If you want the cashew mustard mayo to be more runny just add a little more water. 






Would you believe me if I told you it has rained ten times so far today and it is not even two pm? I absolutely adore this tropical weather. One minute it is pouring it down with rain and then, all of a sudden, the sun is shining strong and there's huge butterflies trying to kiss your toes. I have never been a beach person, but since we arrived in Port Barton I dip in the water at least 3 times a day. My face is shining with sweat and I always seem to find sand in my underwear. 

Two days ago we went on a beautiful walk through the jungle towards a waterfall. Our dog friend Papaya joined us in the adventure and had the most amazing time venturing off on her own and discovering places even she had never seen before. On our way back after walking for twelve kilometers in the humid jungle, both Papaya and us were exhausted, 'hangry' and thirsty, so we had fresh coconut water and the most delicious red bananas --my favourite. I love this place. I feel like I've finally settled in and explored the town to find the best fruits. I have discovered a little shop that sells mangoes! You cannot imagine how happy that makes me. Now I have a big fruit salad for breakfast every morning that consists of coconut meat of one coconut, 3 or 4 red creamy bananas (they are huge) and 2 sweet mangoes. Yum.

Although I feel great in the Philippines, I have pondered the idea of going back home earlier than planned. I feel the need to be back and create, work on this website and new exciting projects, but changing our flights costs +1000€, so we've had to settle with staying with our original plan, eating fresh mangoes every day and sleeping under mosquito nets for a bit longer. I am not going to complain, not even a bit.

Today I have a new recipe to share with you that I really adore. It is perfect for the colder weather that you might be in right now: Tagliatelle with fresh rocket, creamy thyme coconut sauce and turmeric walnut parmesan. It was inspired by one of Ottolenghi's recipes from his book Plenty More. I adapted the ingredients to plant-based ingredients and it turned out absolutely delicious. Very simple, but delicious, and the walnut 'parmesan' is a very basic recipe that you can use sprinkled in many different dishes!




|Serves 2|

For the walnut parmesan:

  • 100 grams raw walnuts
  • 2 tbsp nutritional yeast
  • 2 tbsp fresh turmeric or powder turmeric
  • Himalayan or sea salt to taste
  • 200 grams brown rice tagliatelle or other gluten-free pasta
  • Juice of 1/2 lemon
  • 2 cups fresh rocket
  • 150 ml approximately canned coconut milk
  • 1 tbsp gluten-free flour or corn starch to thicken



  • Start by cooking the pasta in boiling water.
  • Now put a frying pan on medium to high heat and add the coconut oil. When the pan is hot. Add the lemon zest and fresh thyme. Cook for a minute until gold.
  • Now add the coconut milk, salt and pepper and flour. Stirr and cook in low heat until it thickens a little and set aside. 
  • To make the walnut parmesan, simply pulse all ingredients in a food processor or blender until crumbly and set aside.
  • When the pasta is ready, discard the boiling water but save one or two tablespoons. 
  • Add the pasta water to the coconut cream and stirr. Turn off the heat and mix the pasta with the coconut cream, add the fresh rocket, lemon juice and toss well. 
  • Serve with a good sprinkle of walnut parmesan.


  • You can substitute almonds for walnuts if you prefer 
  • If you don't have turmeric don't worry, the recipe still works great, it just won't have the same colour.
  • Feel free to add/substitute the rocket with fresh kale or spinach. The greener the better!




Buckwheat pancakes with raw raspberry chia jam


As I am writing the introduction to this recipe (on the IPad), I am in the Philippines sitting in a bungalow eating a fresh banana and pineapple fruit salad. This place only has internet connection after five pm but I guess I have come to the Philippines to relax and recharge afterall. I was debating wether to share a little bit about my trip on the blog, but I guess I will, as I think it might be interesting for some of you. So you may know that locals eat a lot of meat in the Philippines, it is their main food source, together with fish and rice. To be honest, they don't look very healthy. As a traveller who eats a plant-based diet it can be hard to find food options, but it is not impossible. We are currently in an island called Palawan. The capital is Puerto Princesa and , although it is noisy and very polluted, they have great fruit markets. During our time in Puerto --like the locals call it-- we ate mostly fruit for all our meals (banana, mango, pitaya, lansotes, pineapple, yellow watermelon, papaya and mangosteen) and we felt great! On our second day we found a fantastic vegetarian restaurant with vegan options called Ima's. The owner is very sweet and she is a great cook --the guacamole was one of the best I've ever tried. They also sell some local super foods like moringa and turmeric, and an amazing all-natural mosquito repellant (you will not find anything else like it). 

At the moment we are in a remote beach called Port Barton. It is the most relaxing place I have ever visited. The only problem is fruit is very hard to find. Bananas pineapples and coconuts are everywhere, but that's about it. We are eating a lot of rice, curries, soups and pasta --all absolutely delicious, but not what I had in mind. I miss fruits, they make me feel alive. If you are a fruit lover and you want to go to the Philippines, then maybe don't come to Port Barton, at least not in this season. You've been warned! 

But let's stop talking about fruit in the Philippines and talk about making delicious plant-based food at home. As a child I ate pancakes on the weekends, it was by far my favorite meal of the week (aside from spaghetti carbonara) but I knew they weren't 'healthy', which made me want them even more. Discovering this recipe made me feel empowered -- I thought to myself: I can actually do this plant-based thing if I can eat these delicious pancakes.

To me food is about enjoyment. What's the point in eating healthy food if it tastes bland and boring? I know when I changed my diet my main worry was 'how will I give up all the delicious food I love? I'm going to miss it!'. But the truth is, you really won't. Your taste buds will change and you will start craving other foods (like kale, I know, crazy right?), and the foods you still feel nostalgic about are probably really easy to recreate with plant-based ingredients --like these gluten free pancakes. 

Remember you can find everything you used to eat in plant-based form in stores. everything from cheese to mayo, egg replacement, raviolis, to chicken, fish, sea food, sausages, yogurt, ice cream. So there is no real reason to panic. 

I believe in making exciting recipes for those days when you are feeling especially nostalgic. And this one is just perfect for that. Why did no-one tell me you could make perfectly normal pancakes without milk and eggs?! Anyway, now we both know you can (and they are actually really good) so try them out! I encourage you to experiment and have fun with different flavours and toppings (cacao powder makes them super chocolaty, and topping with coconut yogurt is out of this world).  Make them for your friends and family -- they won't even know they are eating vegan pancakes!

If you are planning on making this recipe for a special occasion, you could also prepare chocolate shakes (recipe coming soon), smoothies or even banana ice cream (freeze bananas overnight and blend them, it is that easy)!



Makes 6-8 small pancakes (10cm diameter)

For the raw raspberry chia jam

  • 200 grams fresh raspberries
  • 1 tbsp chia seeds
  • 2-3 tbsp maple syrup or agave
  • 1 cup gluten free oats (130 grams)
  • 1/2 cup buckwheat (115 grams)
  • 1 tsp flax seeds
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 banana (150 grams)
  • 1 tsp cinnamon
  • 1 tbsp coconut sugar
  • 1  + 1/2 cups almond milk 
Buckwheat pancakes with raw raspberry chia jam



  • Before you start, prepare the chia raspberry jam as this takes about an hour to make. Mash the raspberries with a fork in a bowl, add the chia seeds and maple syrup and mix well. Cover the bowl with cling film and store in the fridge for an hour. This will give the chia seeds enough time to become gelatinous. 
  • Moving on to the pancake mixture, place the raw buckwheat, raw gluten free oats and flax seeds in a powerful blender and pulverize to a flour consistency. 
  • Add the baking powder, salt, cinnamon, coconut sugar, banana and almond milk to the flour. Blend until smooth.
  • Place a non-stick pan on medium to high heat for 30 seconds.
  • Pour the mixture in the hot pan making a 10 centimeter in diameter and 1 centimeter thick pancake and allow to cook until bubbles start to pop. Flip sides and cook for 1 minute.
  • Serve with the raw raspberry chia jam --which should be ready by now-- and a drizzle of maple syrup. 


  • Make the mixture right before you plan to use it as the flax seeds can turn the mixture a bit too thick as time passes. If it happens don't worry, simply add more almond milk and mix.
  • Adjust almond milk to taste. If you want your pancakes to be thicker or thinner,
  • Feel free to substitute the maple syrup in the jam for another sweetener if you prefer.
  • You can find gluten free oats in most health stores. If you can't find them try using only buckwheat.
  • You might need to adjust the heat of the pan as you go so you don't burn the pancakes.