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!

No-baked lemon bars/squares


I hardly ever make sweet things flavoured with lemon, but everytime I do I remember how amazing it is and regret not making some more often!
Seriously how good a lemon cake taste?!
This time, I didn’t make a lemon cake though, but some lemon bars which are the perfect snack 😉
And if you want to make them look a bit fancier to bring to your family or friends, just top them with fresh figs. Pure jewels!



  • 4 dried figs
  • ¾ cup dates
  • 1/3 cup buckwheat
  • 1/3 cup nut butter
  • 1.5 cup oats
  • Zest and juice of one lemon

Start by soaking your figs in hot water for approx. 20 min. as well as your dates if they need it.

Then, simply put all the ingredients – but only 3/4 cup of the oats – in your blender or your food processor and blend until you get a sticky texture.

Transfer into a bowl and add the rest of the oats. Mix with your hands until you can make a not too sticky ball with the dough.

Put some parchment paper on a baking tray and spread your mixture on it in a not too thick rectangle. Let it rest for 30min-1hour in your fridge or freezer and cut into bars or squares!
Top with fresh figs for a super pretty touch 😉

Apricot chia jam slices


I’m in love with apricots those weeks! They’re so sweet and juicy!
Sadly here in Switzerland, the Wallis apricots are suffering from the bad weather, but they’re still yummy 🙂

I decided to make a chia jam for the first time with those apricots and it was really yummy but didn’t turn as thick as I would have liked. (I added more chia seeds in this recipe 😉 ) I’m sure it would be amazing with raspberry jam, but they’re way too expensive to make jam with them in my opinion ahah

They’re not super sweet as I personally lost my love for very sweet stuff (except for dried fruits 😉 ), so don’t be afraid to add more sweetener if you feel like it! 🙂



Apricot jam :

  • 3 tbsps chia seeds
  • 2 cups apricots cut in half
  • 1 tsp maple syrup

Base :

  • ¼ cup ground hazelnuts
  • ½ cup dates
  • ¼ cup buckwheat
  • 1 ½ cup oats
  • 5 tbsps almonds
  • 3 tbsps apple sauce or mashed banana

Topping (optional) :

  • 2 tbsps leftover base
  • ½ cup oats
  • 1 tbsp leftover jam
  • 1 tsp maple syrup


Start by making the jam : Simply blend all of the required ingredients and let it sit in the fridge for 2-3 hours. (Add more sweetener if you feel like it!)

Blend all of the ingredients for the base until it makes a thick mixture and spread it into a baking tray (not too thick and not to thin. You should have leftovers😉). Put it in the freezer for 30min.-1h.

Take it out of the freezer and spread the jam on it. Put it in the freezer again until the jam turns out really firm.

Then, make the topping by mixing all of the required ingredients and “crumble it” on top of the jam.

Cut in slices, squares or bars and enjoy! 😊
It’s better to keep them in your freezer or your fridge as the jam isn’t super thick and it can get a bit messy…


Mango and coconut raw squares

I’ve always wanted to make raw treats, but nuts are sooo epxensive that I really want to be sure about what I’m doing before trying it 😉

It doesn’t stop me to make raw treats with other stuff though, like those yummy squares which are perfect to have on a hot Summer afternoon!

The coconut milk gives them a yummy taste and makes the nicecream not too hard 🙂



Base :

  • 1.5 cup oats
  • ¼ cup shredded coconut
  • 1 ¼ cup soft dates
  • ¼ tsp salt

Top :

  • 1 ½ cup frozen bananas
  • ¾ cup frozen mango
  • ¼ cup + 2 tbsps coconut milk
  • 1/4 tsp vanilla extract


Start by blending the dates (soak them if you don’t have gooey dates ;-)).
Then, add the other ingredients and blend until you get a spreadable mixture!
Spread it on a baking tray covered with parchment paper (Not too thick. I would say a bit less than 1cm).

Put in your freezer and now, simply blend all the ingredients for the top!
Pour it on top of the base and let it freeze before cutting in squares 😉

Keep in your freezer and enjoy anytime you want! 🙂

Rhubarb and strawberry crumble slices


Yes, my last post contained rhubarb too, I know. But it’s rhubarb’s season and I truly think that she deserves all that glory! 😉
So, to celebrate it again, I made those slices which are super easy to make and delicious!

As always, they’re refined sugar free and almost oil free, but still super yummy 🙂

Special mention to the crumble/granola on top which is AMAZING on its own!

Oh and if you aren’t convinced enough, Fabienne from @eatwellandtraveltheworld ( loved them, so I think it’s a win!



Base :

  • ¾ cup oat flour
  • ¾ cup spelt flour
  • ¼ cup hazelnut powder (works too with almond)
  • 4 tbsps maple syrup
  • ¼ cup oatmilk
  • 1 tbsp coconut oil
  • ¼ tsp salt
  • 1 tsp baking powder

Compote :

  • 300g. chopped rhubarb
  • 10-15 fresh or frozen strawberries
  • ¼ tsp vanilla extract
  • 1 cup dates
  • ¼ cup water
  • ¼ tsp agar agar

Crumble :

  • ¾ cup oats
  • 3 tbsps spelt flour
  • 2 tbsps maple syrup
  • 1 tsp compote

Start making a date caramel by blending the dates and the water from the compote.

Then, make the compote by heating the rhubarb and strawberries with a bit of water on medium heat. When it starts turning into a compote, add the date caramel (until it gets sweet enough for you) and the vanilla extract.Dissolve the agar agar in a bit of water and add it to the law simmer compote. Stir for 1-2 min and let it cool in your fridge.
For the dough, simply mix the dry ingredients in a large mixing bowl, add the coconut oil and “crumble” a bit the dough. Then, add the other wet ones and knead until you can form a ball. (add a bit of water if it’s too dry)
Spread heavenly on a baking tray (make sure that it’s thin, because if if it isn’t, you can’t taste the compote enough) and bake at 190c. for approx.. 20 min.
For the granola, simply put all the dry ingredients in a bowl, add the wet ones, “crumble” the mixture and bake it at 190c for 15-20 min (until golden).
To assemble, simply spread the compote on the cooled base and cut into squares.
It’s better to put the granola on top just before eating them, otherwise it loses its crunchiness! 🙂
Oh and finally, I’m not such a sweet tooth, so you might need to add some sugar to the dough if you feel like it isn’t sweet enough for you 😉

Choco-Peppermint date caramel squares

Don’t know about you, but I’m personally addicted to the chocolate and mint combo. When I wasn’t vegan, I used to love the “after eight” chocolates and always took mint and chocolate ice cream!
The problem with this combo is that it’s impossible to find good quality fresh mint during the whole year and it’s quite hard to find peppermint extract too. That’s why I was suuuper happy when I found some! I’d already use it for bliss balls (, but I really wanted to create something new 🙂

I absolutely love date caramel, so I thought why not making something combining all those amazing ingredients? And here is the result : Amazing choco-peppermint caramel squares!

And if you’re too lazy to make the whole recipe, just make the caramel and eat it with a spoon. Trust me, it’s the BOMB!



Base :

  • 1 cup buckwheat flour
  • ½ cup oat flour
  • 1 tbsp hazelnut powder
  • 1 tbsp cocoa powder
  • 2 tbsps maple syrup
  • ½ cup water
  • 5 drops peppermint extract
  • ½ tbsp liquid coconut oil
  • ¼ tsp salt
  • 1 tsp baking powder

Caramel :

Toppings :

  • Melted dark chocolate
  • Pistachios



Preheat your oven to 190c. Put the dry ingredients for the base into a bowl, add the wet ones and stir. Shape the dough into a ball with your hands. Spread into a baking dish (not too thin and not too thick) covered with parchment paper and bake for 20min.

When the base is cool (you can make it several days before and keep it in your freezer), put all the ingredients for the caramel in a food processor and mix until it has a great caramel texture. Spread the caramel on the base and put the dish in your freezer for min. 1 hour.

Cut into squares, drizzle the melted chocolate and sprinkle some pistachios on them!

You can keep them for 1 week in an airtight container in your fridge or for a longer time in your freezer 🙂

Date caramel Twix bars


As a child, I was sooo happy when my mother bought me a chocolate bar!

I could eat one of those everyday as a snack. That wasn’t healthy at all, but I absolutely loved how caramel and chocolate flavours were heavenly mixed and wasn’t thinking at all about all the sugar and the horrible things I was putting in my body…

Anyway, I haven’t had one of those for ages and that’s why I decided to create a vegan and quite healthy version of my fave bars ever!

Don’t think they’re difficult to make, because you would be completely wrong 😉
Even if you don’t have the whole afternoon to make them, you can simply do the different steps on different days and you’ll have lots of delicious bars ready to satisfy your sweet tooth!



Base :

  • 1 cup buckwheat flour
  • ½ cup oat flour
  • 2tbsps desiccated coconut
  • 2 tbsps maple syrup
  • ¼ cup + 2 tbsps water
  • 1 tbsp coconut oil
  • ¼ tsp salt
  • 1 tsp baking powder


Caramel :

  • 1 ½ cup pitted dates
  • ½ ripe banana (if you don’t like it, you can omit it)
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 1 tbsp flax seeds
  • 4 tbsps water


Coating :

  • 1 cup dark chocolate


Preheat your oven to 190c. Put the dry ingredients for the base into a bowl, add the wet ones and stir. Shape the dough into a ball with your hands. Spread into a baking dish covered with parchment paper and bake for 20min.

While the base is baking, put all the ingredients for the caramel in a food processor and mix until it has a great caramel texture.

When the base is cooled, spread the caramel on it and put the dish in your freezer for min. 30min.

Melt the chocolate (do not heat it too much!). Cut the ”naked twix” into bars and cover them with the chocolate.

Put them in your freezer for 30 more min. and enjoy them!

You can keep them in your freezer for more than a month and in your fridge in an airtight container for one week (they’re better out of the freezer in my opinion 😉 )


Cereal bars


Requiring a bit more time to make than bliss balls, those cereal bars are even more delicious!

They’re an amazing nutrious snack to grab at Uni, school or work and keep you energized between two meals and are way cheaper than the storebought ones (Ok, some storebought ones taste like heaven and are absolutely worth the price…)



  • 1 cup pitted dates (200g)
  • 1 cup oats (135g)
  • ¼ cup puffed oats (optional) (20g)
  • ¼ cup buckwheat (60g)
  • ½ cup nuts or seeds of your choice (70g)
  • 3 tbsps maple syrup (40g)
  • 2 tbsps peanut butter or other nut butter (40g)
  1. Roast the oats, the puffed oats and all the nuts in the oven at 170c until golden. (approx. 15min.)
  2. Mix the dates in a blender or a food processor until a ‘’dough’’ consistency.
  3. Place the dates in a bowl with all the dry ingredients.
  4. Warm the maple syrup and the peanut butter at low heat until well combined. Add the wet ingredients to the dry and stir (do it with your hands, it’s easier, but sticky!).
  5. Transfer the mixture on a baking dish with parchment paper. Spread heavenly on it and let it cool in the fridge before slicing!

They’re super healthy and you can double the recipe and freeze them in order to always have some whenever you want!