Ready for the summer? You definitely will be with these delicious pineapple mousse cups.
This is really the perfect cold ice cream treat for the sunny season. 🙂
Why I love pineapple mousse cups
What I love about this recipe, just like most of the ones I make, is how easy and fast you have a super tasty treat. It won’t take you a long time to prepare this dish and the results are really great.
This was actually the first recipe where I tried making coconut whip cream. I have seen it all over Instagram and finally wanted to try it myself. I was so surprised that it really worked!
For this recipe you will also need 6 silicon molds. Make sure to grease them well so nothing will stick.
Lets not keep you waiting for much longer. Here is the recipe for you:
The first sunny days brightened up the country and summer is almost in sight. This week I discovered how fast the rhubarb in my garden had grown and was super motivated to create the first summer recipe of the season. That is why I am sharing a wonderful wrapped rhubarb cake recipe with you today!
I have a soft spot for rhubarb. It’s just like asparagus such a seasonal speciality. It barely has any calories and simply such a unique and awesome taste. I love that it grows right in my garden – fully organic.
I wanted to create something extremely special to celebrate the start into my favorite season of the year. Since I love rhubarb and also cheesecake I thought why not combine both of my addictions into one explosion of deliciousness and therefore created a wrapped rhubarb cheesecake.
What I love about this special cake is that it looks so beautiful with its subtle pink colors. Almost too beautiful to cut and eat. The rhubarb stalks give the wrapped rhubarb cake almost a bit of an ombré effect which is simply breathtaking.
This was the first time I made a more difficult recipe and it actually took me quite some time to prepare it. It is by no means a difficult recipe, but there are simply many different steps with a lot of waiting time in between. However, if you have time on the weekend this could be a super fun project for one of your mornings.
Most of the recipe consists of only mixing things together in a food processor. However there is one tricky part which is boiling the rhubarb stalks. The only super important thing is to not let them cook for too long or otherwise you will have rhubarb noodles 😀
Once you have the cake ready you need to make sure to slowly let it thaw in the fridge. Stil serve it cold and impress everyone at your summer party with this easy to make delicious and sugar-free cake!
Tip: Make sure you use a very sharp knife for cutting.
Let’s jump into the wrapped rhubarb cake recipe. You will see, it is easier than it looks! This recipe is adapted from Sprinklesbakes
2 1/2 cups raw cashews (covered with water and soaked for 8 hours)
1 tbsp vanilla bean paste
1/2 cup pure maple syrup
1/4 cup melted virgin coconut oil
1/2 cup lemon juice
1/4 cup water
pinch of salt
1 cup water
1/2 cup sugar
6-7 long rhubarb stalks
In a food processor mix the dates until well blended. Put them into a bowl and set aside.
Now blend the raw walnuts until you also have a very smooth mixture.
Mix both parts together and press into the bottom of a silicone form. The crust should be around half an inch.
Drain your cashews that have been soaking for at least 8 hours and combine them with all the other ingredients for the filling in a food processor. Make sure to mix them until you get a very smooth blend.
Pour into the silicone form and freeze for 3 hours
Now moving on to the rhubarb coating use a vegetable peeler and shave the rhubarb stalks into paper thin strips.
Take a pot and let the sugar and water boil together. Don’t place more than three stalks in the water at the same time and only let them cook for about 20-30 seconds.
Let the cooked rhubarb strips drain on a paper towel.
To decorate the cake, lay the strips on top of the cake first until the whole surface is covered completely. Trim away the excess with kitchen scissors. Since the cake is frozen the stalks will stick perfectly onto the cake.
Now wrap the remaining stalks around the cake. If your rhubarb has different shades of pink you can even create an ombre look.
Place the cake in the fridge and let thaw. Cut with a very sharp knife.
The cutest Easter garden cupcakes you will see this spring! The highlight is definitely the turmeric white chocolate dipped strawberry that looks like a carrot on top of the Easter garden cupcakes.
I tried to make this recipe as fitness approved as possible and expect some white chocolate that you will need to dip the strawberries in there is really nothing unhealthy about the delicious treats. So get ready for a guilt free Easter snack this year.
Ready to make your own healthy Easter garden cupcakes? Let’s start off by making the strawberries look like carrots. Since I didn’t want to use artificial food coloring I simply used turmeric powder to get a nice orange carrot color. Melt the white chocolate with a teaspoon of coconut oil and mix in another teaspoon of turmeric powder. Now simply dip the strawberries in the chocolate and place them on a cold plate and put them into the freezer for a couple minutes.
The Easter garden cupcakes
The fitness cupcakes don’t contain any of the usual unhealthy ingredients like sugar, butter or four. I substituted the regular sugar for Xylit, the flour for coconut four and protein powder and the butter for organic coconut oil. The last things you need are 100ml of milk, some baking powder and cacao powder to give the cupcake the nice brown earth color. Simply mix everything together and bake at 180 degrees for about 20 min. Don’t fill your cupcake molds up all the way as the dough will rise quite a bit!
Once the cupcakes are baked make sure the let them cool off completely before going onto the next step.
The garden icing
From the picture you might think I used Nutella for the icing. But also here I tried to substitute the unhealthy version for something better. I used a chocolate protein spread I found in the local fitness supplement store. If you don’t have chocolate protein spread at home – which I am guessing most people don’t you can make your own by mixing low fat cream cheese with cacao powder, Xylit and some melted dark chocolate. Or you simply take regular Nutella. I mean it’s Easter – we got to cheat a little bit sometimes 😉
Once you have your three parts we can start building the perfect Easter muffin. Spread the chocolate icing over the muffin and carefully place the dipped carrot strawberry over it. Now you can decorate the cupcake with a couple small flowers. It will make them look even prettier.
Here is the full recipe for you so you can start making these yummy Easter garden cupcakes right away:
Have you ever tried making blueberry cheesecake bites?
This recipe is EPIC! If there is only ever going to be one thing you will be making of the things I share here, please try this recipe. It is seriously one of the best things I have ever baked and I promise you will not be disappointed if you try this recipe.
A healthy cheesecake alternative
I love this so much because it actually doesn’t have a lot of calories and a ton of protein. People are always looking for a way to make their cheesecake healthier. Well here you go. This is the PERFECT recipe and you NEED to try it out.
The blueberries will make the cheesecake bites really soft and you will get the perfect tart touch. You can also substitute the blueberries for a different fruit. Strawberries and raspberries work really great as well.
Vegan Blueberry Cheesecake – doesnt that sound delicious?!?
Ever since I lived in America Cheesecake definitely is one of my favouite desserts to eat. Not sure if someone has ever been to the Cheesecake Factory in the US, but it is one of those places I like to spend a lot of time in when I’m there.
They have all kinds of magical cheesecake varieties you could only have imagined in your wildest dreams there.
However, since normal cheesecake unfortunately is not very fitness approved or healthy I wanted to develop a recipe that still tastes amazing, but is way better for you than the sugary stuff you get to buy elsewhere.
How I sweeten the cheesecake
Since I am also super fond of vegan recipes I took on the challenge to make a vegan cheesecake with delicious blueberries. I used Xylit as a sweetener which has 40% less calories than regular sugar. Also there is no kind of flour, oil or butter in this recipe, which makes it extra fitness approved! 🙂
This recipe is really easy to make. All you need is a good blender. Since this is a raw cake you won’t even have to bake it. The cashew blueberry filling tastes so incredibly good – you will see! I would pick this cheesecake anytime over a regular one.
Soak cashews in water overnight. The next day drain the cashews and blend them well with the frozen blueberries in a mixer. Stir in the xylit sugar.
For the crust mix the dates with the grated almonds. Take a little pie form and press the crust gently onto the bottom until it covers the whole surface. Now layer the cashew-blueberry "dough" over it. Put the cake into the fridge for an hour and allow it to harden.
Now take out the cheesecake and evenly cover it with sugarfree blueberry jam.
To decorate the pretty cheesecake place some blueberries on top of it and sprinkle some coconut flakes over it.
Today I would like to share one of my favorite low carb recipes with you. Let’s make some low carb filled zucchini – perfect for your fitness diet!
This is super easy and fast to make, doesn’t have a lot of calories and is perfect if you are on a low carb diet. I was even eating this while I was on my ketogenic diet. It will provide you with clean protein and good fiber through the zucchini.
I like to fill zucchinis but you can also use sweet potatoes, pumpkin, peppers or whatever veggie comes to your mind. Lately I have been seeing those awesome round zucchinis. They look so cute and are the perfect size.
What I also like about this recipe is that you really don’t need a lot of ingredients or time to make it. You literally just throw everything together in a bowl and fill the zucchinis with it.
We all see them on Instagram – the famous unicorn super smoothie bowls. It always looks like a magical creation sent from a different galaxy for you to enjoy.
Today I want to show you with this very simple blogpost how easy it is to make a unicorn bowl all by yourself. There are only a couple of simple tricks you need to know in order to make a beautiful creation and impress all your friends with it.
What I love about nice cream is that it is really so super easy to make. It takes about ten minutes and you have a delicious low fat snack. Working with frozen stuff however is also a great challenge – at least for me – as ice cream simply will start melting and you need to be fast before everything runs away.
But a little practice and soon enough you will be making the most magical bowls yourself.
So lets jump right into the recipe 🙂
This is what you will need:
3 frozen bananas
100ml any kind of milk
4g of blue spirulina powder
4g of pink pitaya powder
And that is literally it. If you want you can add an extra scoop of protein, coconut flakes or a teaspoon of almond butter. There are many ways you can pimp the basic recipes.
There is only one thing you need to prepare before you can start making the recipe. You will need to cut the bananas into slices and freeze them overnight. Also, you will need four bowls. Make sure to also put them into the freezer so they will be cold once you start working with the nice cream.
Now pour the milk into the blender and add a couple of banana slices. Start mixing and keep adding more frozen bananas. You might have troubles mixing it at first. Stop the blender, use a spoon to mix up the frozen blend and start mixing again until you get a very smooth consistency.
And that is literally it. If you want you can add an extra scoop of protein, coconut flakes or a teaspoon of almond butter. There are many ways you can pimp the basic recipes. There is only one thing you need to prepare before you can start making the recipe. You will need to cut the bananas into slices and freeze them overnight. Also, you will need four bowls.
Make sure to also put them into the freezer so they will be cold once you start working with the nice cream. Now pour the milk into the blender and add a couple of banana slices. Start mixing and keep adding more frozen bananas.
You might have troubles mixing it at first. Stop the blender, use a spoon to mix up the frozen blend and start mixing again until you get a very smooth consistency.
Take out the cold bowls from the freezer. Divide the nice cream into three different bowls.
Now its time to add the color. Put a teaspoon of pink pitaya powder into the first bowl and mix it well until you get a beautiful pink color.
Add the blue color to the second bowl and again stir well. Take the third bowl and add a bit of the blue and a bit of the pink powder until you will get a nice purple color.
Now you need the fourth bowl. Divide the bowl mentally up into thirds and pour in the different colors from different sides. Take a spoon and slowly swirl the colors together.
Almost done! The final step is decorating your bowl. You can use bananas, strawberries, blueberries, granola, coconut flakes, sprinkles, macarons and what ever else you can think of!
Now quickly take a pic – it melts fast. and enjoy your beautiful bowl.
If you try this recipe please send me a picture of your bowl. I would love to see your wonderful creation.
Since I am currently on a keto diet, which is a very extreme form of a low carb diet, I wanted to share one of my favorite sweet recipes with you. When you are on keto it is seems to be quite hard to still satisfy your sweet tooth, however, with these delicious low carb keto bounty bars you won’t even miss the real sugar! <3
My take on a keto diet
Being on a low carb diet can be quite tricky. Especially when you are trying to eat something sweet. On a ketogenic diet especially you have to cut out most of your carbs and replace them with fats. These tasty keto bounty bars will provide you with a good amount of healthy fats from the coconut. Your nutrition intake should be somewhere between eating 60-70% fat each day. Research says proteins should take up 25% and carbs only 5%.
The longest I have been on a keto diet was for 5 weeks. It has helped me tremendously to fix a bacterial problem I had in my stomach as the bacteria was survived by eating carb. Once I cut out all the carbs I was able to starve the harmful bacteria and was fine again. So a keto diet can actually have great health benefits. I would not suggest this diet to be your general way of eating though. I find it to extreme and at some point I believe your body will be missing valuable nutrients you get from eating fresh fruit for example.
How to make keto bounty bars
So, this is another really easy recipe. As you know my recipes usually don’t take longer than 15 minutes and this also a really quick one – no cooking skills required!
First you start out by making the filling. Simply put all ingredients together and mix well until you get a crumbly mixture. It should be moist and stick together. Shape the filling into little bar shapes and place them on a baking sheet. Let them harden in the fridge for 2 hours. They should be really cold when you take them out! You can even put the keto bounty bars in the freezer for a bit so they will harden faster.
The next step is to make the chocolate coating. The darker your chocolate is the less carbs you will have. Of course a 99% dark chocolate also tastes bitter. I usually shoot somewhere between 75 and 80%.
Melt the chocolate in a medium heat proof bowl. I usually do it in the microwave because it is faster, but if you want to do it the proper way then melt it over the steam of boiling water or at 45 degrees in the oven. I like to add a bit of coconut oil to my coating so it is easier to distribute over the keto bounty bars and also hardens better after.
Take out the cold bars from the fridge or freezer and dip them into the chocolate. Let the superfluous chocolate drip off the bars and gently place them on the baking sheet again. If you want you can sprinkle them with coconut flakes now. Best you let them cool in the fridge again for another hour.
You see how easy this recipe is. Done are your easy keto bounty bars. 🙂 I hope you will try this low carb recipe soon!
Below I have summarized the recipe in a printable version for you:
Put the coconut flakes into the over at 180 degrees for about 7 minutes until they turn golden.
Put them into a bowl and stir liquid coconut oil, Philadelphia cream cheese, whey protein and the Flavdrops in. Now form little bars and put them on a baking sheet.
Put them into the fridge for half an hour.
Melt the chocolate with the extra coconut oil. Pour chocolate over the bars and sprinkle with more coconut flakes. Now cool them again in the fridge.
Nutrition values for 1 bar: 120kcal, 35g fat, 2g carbs, 15g protein
I hope you enjoyed this easy recipe. You can store them in the fridge for like a week and always have a low carb snack at hand! Check out my super clean protein Rafaello snack recipe too. I am sure you would love it!
And did you know I am also on YouTube? I am sharing tons of helpful food blogger advice there and show you some of my favorite recipes as well!