Protein packed apple tart



I hadn’t made an apple tart in such a long time and totally forgot how pretty and delicious it was!

However, you surely know that I love making things a bit ” special”, so this tart couldn’t be the usual apple tart…
That’s why there is a special ingredient in the filling which adds a huge dose of nutrition to it and gives a yummy texture to the whole tart 😉

Don’t be afraid to try it, trust me!




  • 1 ¾ cup + 2 tbsps flour (I used spelt + whole wheat)
  • 3 tbsps coconut sugar
  • A pinch of salt
  • ½ tsp vanilla powder
  • 1 tbsp cinnamon
  • 2 tbsps semi melted coconut oil
  • ½ cup water


Other ingredients:

  • A bit of hazelnut powder
  • 3-4 medium size apples


Start by making the crust (it’s great to prepare it the day before so it can chill in the fridge overnight).
Simply put the flour, the sugar, the cinnamon, the vanilla and the salt in a mixing bowl, “crumble” it with the coconut oil, slowly add the water and stir with your hands until you can form a ball with the it.

Let it chill overnight.

Make the filling by simply blending all the ingredients.

Roll out the crust (not too thick), put it in your prepared pie plate and put some hazelnut/almond meal on it to protect it from the humidity of the filling. (you’ll probably have too much crust, but you can make a tiny tart or some cookies with it ;-))

Heavenly pour the filling on top and dispose your finely chopped apples on the filling. Make sure to entirely cover it! You can sprinkle some cinnamon and coconut sugar on top of them.

Bake at 200c for 25-35min. (simply check that the crust is well baked)

Enjoy! 🙂


Sesame and orange squares

The day before making those, I was trying to find a new original flavour.
I suddenly thought about sesame and orange and decided to finally make a raw cream made out of cashews!

My food processor sadly isn’t powerful enough to make a fine cream out of cashews, even if I soak them overnight. Despite this “grainy” texture, those squares were super tasty, so if your food processor is better than mine, yours will be even better 😉

And if your too lazy to make the cream, just make the base!
It makes THE BEST bliss balls ever. TRUST ME!



Base :

  •  1 cup dates
  • 3/4 cup oats
  • 1/4 cup buckwheat
  • 1 handful almonds
  • Zest of 1/2 organic orange
  • A bit less than 1/4 cup roasted sesame seeds (Simply roast them on medium heat in a pan!)

Cream (To be honest, I don’t think it’s the best cashew cream recipe ever, so feel free to use one you like and simply add the sesame seeds + orange to it :-)) : 

  • 1 cup overnight soaked cashews
  • 1/4 cup roasted sesame seeds (they must be cold!)
  • Juice + zest of one organic orange
  • 3 tbsps maple syrup
  • 3 tbsps plantbased milk (more if needed)



Soak your cashews the night before making the squares.

Next day, make the base by simply blending all the ingredients.

Spread it on a rectangular baking plate (not too thick but not too thin ;-))

OR simply make bliss balls!
Keep it in the freezer while you’re making the cream.

Rinse the soaked cashews and put them in a food processor with all the other ingredients (make sure the sesame seeds are cold!). Blend until it gets smooth and creamy. If your food processor isn’t powerful enough, don’t worry, it’s still yummy 😉
Pour on top of the base and put in the freezer for at least 2 hours until it firms up.

You can eat them right out of the freezer or let them sit for 5-10min. before eating them depending on your liking. However, be careful to not let them outside for too long as the cream can melt!

Hazelnut cake

I can’t remember last time I had eaten hazelnut cake… I was trying to find a yummy cake flavor to make and my boyfriend asked me to make a hazelnut one!
I found it was an original idea and decided to give it a go 🙂

As usually, I checked my basic cake recipe and thought about how incorporating hazelnut to it + how making it super moist without using coconut oil.
I had an opened bottle of coconut milk in my fridge and felt like it was what I should use! And what a great idea!

The combination of coconut milk and hazelnut powder makes the perfect texture and taste (you almost don’t taste the coconut, trust me!). I was too lazy to make date paste to sweeten it, so I used coconut sugar + some birch sugar that I received some time ago, but feel free to use any kind of sugar you prefer and add some more if you feel like it, because I don’t have a strong sweet tooth 😉

If you like hazelnuts and moist cakes, this one definitely is for you!
Let me know if you give it a go, I love having your feedback! 🙂



Dry :

  • 1.5 cups flour (I used spelt + white)
  • ½ cup + 2 tbsps hazelnut powder
  • 2 tsps baking powder
  • ¼ tsp baking soda
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • ½ tbsp apple cider vinegar

Liquid :

  • ½ cup apple sauce
  • ¾ cup coconut milk + 2 tbsps water
  • ¼ cup coconut sugar + 2 tbsps birch sugar (or 2 more tbsps of coconut sugar if you don’t have it. You can even add more sugar according to your taste!)


Preheat your oven to 180c., grease a 20cm cake pan (like this one : and cover it with flour.

Sift the dry ingredients in a big mixing bowl.

Slowly add the wet ones that you first mixed together (be careful that everything is at room temperature!). Stir until well combined, but not too much or it won’t rise!

Pour in your cake pan and bake at 180c. for 40-50min depending on your oven and take it off when a knife comes out clean!

Let cool until trying! It’s soooo good!

Pomegrenate vegan muffins


My mother sometimes buys way too much food and I’m the one who have to use it.

This time, it was with pomegrenates. I like having them in savory meals, but I wanted to try using them in something baked this time, so why not in muffins?!

As you all know, I absolutely love using dates in the things I bake. Therefore, those muffins are refined sugar-free and made with unrefined flour too 😉

Trust me, they’re super tasty and moist! And feel free to put any other fruits you feel like in them, I’m sure it would be amazing too 😉



Dry :

  • 2 cup spelt flour
  • 1 tsp baking powder
  • 1 tsp vanilla powder

Liquid :

  • 2/3 cup pomegrenate juice (approx. 1 pomegrenate juiced. Be careful to pass the juice through a sieve so you don’t have the grains from the pomegrenate in your muffins)
  • 1 cup plantbased milk
  • 2/3 cup unsweetened apple sauce
  • 1 tbsp tahini (or any other nut butter)
  • 1 tbsp melted coconut oil
  • 1 tsp apple cider

Grains from 1 pomegrenate

Grease a muffin pan (it makes approx. 8 muffins) with coconut oil, coat with flour and preheat your oven to 180c.

Put the dates and the water in a pan on medium heat. When it’s boiling, add the baking soda and stir to ‘’break’’ the dates. Let simmer a little bit until it looks like a date paste. Add a little bit of water if it looks too dry. Then, set the mixture aside.

Put all the dry ingredients in a large bowl and add the wet ingredients to them (including the date paste!). Add the plantbased milk slowly and check the texture as you might need less depending on the type of flour you used.

Stir until heavenly combined, but not too much and add the pomegrenate seeds that you previously tossed in some flour.

Put the mixture into you muffin pan and bake for approx. 20 minutes. A knife should come out clean!

Let cool a little moment and enjoy !

Christmas cookies

Yes, here it is : A new Christmas cookies recipe!
I love being able to make delicious vegan Christmas cookies as it’s something quite traditional and that lots of people think that vegans can’t make.

I’m here to proof them that it isn’t true 😉
And they had a huge success!

If you want to fill some package with cookies for your loved ones, feel free to make them! And let me know how they turned out 😉




  • 1 cup white flour
  • 1/4 cup whole wheat flour
  • 3 tbsps cane sugar
  • A pinch of vanilla powder
  • Juice (+ zest) of a 1/2 organic lemon
  • 1/4 cup solid coconut oil
  • Approx. 1/3 cup plantbased milk

“Bruns de Bâle”

  • 1 cup ground almonds or hazelnuts
  • 1/4 cup white flour
  • 2 tbsps cane sugar
  • 1 tbsp cacao powder
  • 1/4 cup dark chocolate melted
  • A pinch of cinnamon

“Hazelnut cookies”

  • 3/4 cup white flour
  • 1/2 cup ground hazelnuts
  • 3 tbsps cane sugar
  • 1/4 cup solid coconut oil
  • 3 to 5 tbsps plantbased milk

For the Milanais and the hazelnut cookies :

Put all the dry ingredients in a large mixing bowl.

Add the coconut oil and rub it into the dry ingredients until it makes kind of “breadrumbs”.

Now, slowly add the mylk (and the lemon juice for the Milanais) and knead the dough until it forms a ball. (Add more or less mylk depending on the consistency)

Let it cool in the fridge for at least 2 hours.

Take your dough out of the fridge 30 min. before cutting out your cookies.

Preheat your oven at 190c.

Then, shape it and bake for 10 to 15 min.

You can decorate them with chocolate or the frosting of your choice! 😉

For the Bruns de Bâle :

Put all the dry ingredients in a large mixing bowl.

Add the melted chocolate and the plantbased milk and knead the dough until it forms a ball.

Let it cool in the fridge for at least 2 hours.

Take your dough out of the fridge 30 min. before cutting out your cookies.

Preheat your oven at 190c.

Then, shape it and bake for 10-15 min.

Cinnamon cookies filled with a date caramel

Christmas is slowly coming, which means CHRISTMAS COOKIES!
I think they’re one of the reasons I’m the most looking forward about Christmas time : Boxes full of cookies, the house smelling like heaven, people complimenting you on your yummy cookies without knowing they’re vegan… 😉
In Switzerland, we have lots of traditional recipes I need to work on. Anyway, this one is a more “special” one with a delicious caramel filling in the middle.

A perfect treat on those cold days!





  • 1 cup white flour
  • 1/4 cup wholewheat flour
  • 1/4 cup hazelnut powder
  • 3 tbsps sugar (I mixed white and cane sugar)
  • 2.5 tbsps solid coconut oil
  • Approx. 15 tbsps plantbased milk
  • 1/2 tsp cinnamon
  • ¼ tsp vanilla extract


Put all the dry ingredients in a large mixing bowl.

Add the coconut oil and rub it into the dry ingredients until it makes kind of “breadrumbs”.

Now, add slowly add the mylk and knead the dough until it’s humid enough to form a ball. (you may need more or less of it)

Let it cool in the fridge for at least 2 hours. (overnight is better)

Take your dough out of the fridge 30 min. before cutting out your cookies.

Preheat your oven at 170c.

Then, shape it and bake for 17-20 min.

In the meanwhile, make your date caramel by blending all the required ingredients until it’s creamy and “spiced” enough.

Once the cookies are cold, simply spread caramel on one cookies and place an other one on top of it. Your mini cookies sandwiches are done and ready to be eaten!
They’re better eaten 1-2 days after making them. Otherwise, keep the cookies without the filling in an airtight container for approx. 1 week and add the caramel when needed 😉


Savory cake

Don’t know about you, but where I live, savory cakes are something very common. If you’re invited to someone house for an “apero”, you can almost be sure someone would make one.
To be honest, I’ve never been a fan of them as they’re usually super greasy and full of cheese (and I’ve never liked cheese!). However, I decided to try making a vegan one which I would like 😉
The result is this delicious cake which has a texture between a bread and a cake and an amazing flavour! 🙂
You can either follow my recipe and putting olives, seasoned artichokes and fresh tomato in it or using any tasty savoury ingredients you have! (But make sure to use at least olives, dried tomatoes, vegan pesto or even capers to make sure you have an ingredient with a strong flavour!)



For a 20cm. cake pan :

Dry ingredients :

  • 2.25 cup white flour
  • 2 tbsps cornstarch
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 cup of a mix of chopped black olives, fresh tomatoes, artichokes etc… (feel free to put any things you feel like it like dried tomatoes, fresh herbs or even a bit of vegan pesto!)

Liquid ingredients :

  • 3/4 cup plantbased milk
  • 1/2 cup soy yogurt
  • 2 tbsps vegetable oil
  • 1/2 tsp lemon juice


Preheat your oven at 180c.

Start by putting all the dry ingredients in a mixing bowl (except for the 1.5 cup of ingredients you’ll add at the end ;-))

Slowly add the liquid ones and stir until you have a batter consistency. Add the last ingredients and stir until heavenly incorporated!

Pour in a 20cm. long cake mold greased and covered with flour and bake for 55min-1h at 180c.



Chocolate chips cookies

Chocolate chips cookies seriously are a baking basic I think! I mean, who has never made or eaten some? 😉
It’s probably something that people think it’s impossible to have as a vegan, BUT NO!

You can make your own vegan ones at home with simple ingredients.
I based my recipe on this one : from VeganRicha, but with less sugar and oil 🙂

Lots of non-vegan people tried them and they all thought that they’re the same as traditional cookies, so don’t worry, everyone should love them 😉
It isn’t an “healthy” recipe, but during December and January, I will focus myself on healthy recipes without any refined sugars/flours. So let’s stay tuned if you’re interested in that kind of recipes!



For approx. 15 cookies

  • 1.5 tbsps ground flax seeds + 4 tbsps water
  • 1/3 cup solid coconut oil
  • ¼ cup coconut sugar
  • ¼ cup cane sugar
  • 2 tbsps plantbased milk
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp vanilla extract
  • 1 ½ cup flour
  • 1 cup chocolate chips

Preheat your oven to 180c.

Start by making the flax egg by mixing the flax seeds and the water and letting sit for 5min.

Put all the ingredients except the flour and the chocolate chips in a big mixing bowl and beat until it gets super creamy.

Slowly add the flour and continue beating until it’s incorporated.

Add the chocolate chips and stir.

Use an icecream scoop to shape your cookies and put them on a baking tray covered with parchment paper. Be careful to leave some space between your cookies!

Bake them for 10-12min. (they’re super soft when you take them out of the oven, that’s normal!)

Let them harden a bit on the hot baking tray and then, place them on a cooling rack.

They’re better when eaten a bit warm, but can be kept in  an airtight container for several days 😉



Pear and chocolate tartlets


Fall asks for comfort food and making some reserve for Winter, right?
And what’s better for this than chocolate? 😉

The fact that pears are in season were an amazing opportunity to mix those two flavours together for an amazing result! Pear + chocolate are made for being together!

The base is my usual no-bake one which is perfect because super easy to make and so sweet that you don’t need to sweeten that much the filling. Of course, feel free to make your favourite tartlets crust instead! 🙂

Those were a huge success as even my mother told me that they were amazing : Tasty, not too sweet and super chocolatey! Nothing like the “vegan taste” I sometimes get ahah 😉



For two tartlets

Crust :
Same recipe as this one : 😉 or your fave vegan baked crust, maybe this one : 😉

Filling :

  • ½ cup dark chocolate
  • 1.5 tbsps cacao powder
  • 1 tsp coconut sugar
  • 2/3 cup plantbased milk + 2 tbsps
  • 1.5 tbsps corn starch
  • A pinch of salt

Start by making the filling as explained on the recipe linked before. Keep the crusts in the freezer while making the filling!

For the filling, start by melting the dark chocolate with 1/3 of milk on low-medium heat and gently stir.

Add the sugar, the salt and the cacao powder and stir.

Dissolve the cornstarch in the other 1/3 + 2 tbsps of the milk and add it to the previous mixture on medium-high heat. Be careful to not overheat it, otherwise you will get an awful texture!

Strongly whisk until it gets creamy, turn off the heat and keep whisking until you get the perfect creamy-thick consistency.

Cover with plastic film (?) and let chill in the fridge for an hour.

Once cooled, fill the tartlets’ crusts with finely chopped pear and then, with the chocolate cream. Top with some more pear, cacao powder or anything you feel like 😉

Keep in the fridge and eat on the same day. Otherwise, keep them in the freezer, because the crust gets wet really quickly!

Pumpkin pie

Pumpkin pie had been on my to do list for a reaaaally long time.

Why didn’t I make it sooner? Probably because every time I steam pumpkin, I eat it all before having the time to make anything else with it… (Steamed pumpkin tastes like heaven guys.)
This time though, I was stronger and managed to keep some homemade pumpkin puree in order to make this INCREDIBLE treat!
It’s seriously one of the best cake I’ve ever made I think. (Almost better than the blondies or my double chocolate muffins, yes!)
So if you have lots of pumpkin or simply want to eat a freaking delicious thing, go for this pumpkin pie!
Flavourful, not to sweet, perfect texture….. Sorry, I’m in love.



For a 20cm. pan

Crust :

  • 1.75 cup spelt flour (you can use all purpose too)
  • 1.25 tbsp coconut oil semi-melted
  • 1.5 tbsp coconut sugar
  • 1/2 cup plant based milk

Filling :

  • 1.75 cup pumpkin puree (better homemade)
  • 6 soft dates (I use those : (more if you feel like it’s not sweet enough for you!)
  • 1/2 cup coconut milk (I kept the cream (top of the can) to make chantilly, so it works with non full-fat coconut milk ;-))
  • 2 tsps cinnamon
  • 1 tsp pumpkin spice
  • 1/4 tsp salt
  • 4.5 tbsps cornstarch

Start by making the dough (it’s great to prepare it the day before so it can chill in the fridge overnight).
Simply put the flour and the sugar in a mixing bowl, “crumble” it with the coconut oil, slowly add the mylk and stir with your hands until you can form a ball with the dough.

Let it chill for at least 2 hours.

Make the filling by simply blending all the ingredients.

Roll out the crust (not too thick), put it in your prepared mold (I used a 17cm one like this : If you use a tart mold, the pie won’t be as thick!) put some hazelnut/almond meal on it to protect it from the humidity of the filling.

Pour the mixture in the crust (Let 1-2 cm of crust higher than the filling) and bake at 180c. for 50 min. to 1 hour.

Let cool and enjoy!
For more yumminess, you can make caramelized pecans by simply heating some sugar and pecans in a pan on medium/low heat until the sugar has heavenly coated the pecans 😉