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!

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 😉



Pumpkin brownies


Fall is already here! I’m a bit sad about it, but I try to see the positive aspects : Figs season, persimmons and chestnuts soon and, of course, PUMPKIN!
Yes, pumpkin is finally here! And I’m a really lucky girl, because my family often receives homegrown pumpkin that I have the pleasure to use 🙂
I puréed some of it and I’m ready to create lots of recipes with it 😉
The first one are those brownies which turned out yummy, but not as perfect as I wanted. Probably because of the oats that I didn’t blend enough… But feel free to use an other kind of flour in order to get a better texture!



  • 1 cup pumpkin puree
  • ½ cup gooey dates (I personally use the Palmyra cooking from
  • 1/4 cup plantbased milk
  • 1 tbsp coconut oil
  • 3 tbsps maple syrup
  • 1 tbsp grounded flax seeds + 3 tbsps water
  • 1 cup oat flour (blend your oats really well or use another kind of flour for the best result!)
  • 1/2 cup spelt flour or white flour
  • ½ cup cocoa powder
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips

Start by mixing the grounded flax seeds with the water to make a flax egg. Let it thicken.
Blend the pumpkin puree, the maple syrup, the dates and the milk together until it becomes a creamy and smooth mixture.
Put everything in a big mixing bowl and add the flax egg, the liquid coconut oil + all the dry ingredients little by little (not the chocolate chip). Stir until well until combined and finally add he chocolate chips to the batter.

Pour the mixture in a baking tray covered with parchment paper (make sure your brownies are not too thick or thin). Top with some more chocolate chips for yumminess and bake at 180c. for approx. 20min. or until a fork comes out clean.
Let cool and enjoy!


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 😉