It’s been a year and a half since I launched the Dates &

Avocados project. During that time, I’ve had the great good
fortune to express myself and my passions: testing and developing
recipes, styling and photographing them – and sharing the
whole process with you! Nothing makes me happier
than to see you enjoy my work.

To thank you for your support, I offer you this free e-book of my
favorite recipes (plus a few new ones). I hope you’ll have fun with
them – go on and get messy! Please feel free to share them with
your friends and family. I look forward to hearing how they turn
out for you. Just add your thoughts at the end of every recipe to
be taken to my website where you'll be able to leave your
comments at the end of the recipe page.
Your feedback means the world to me!
Nourishing
Raw Cakes
& Tarts
 1.
Orange Chocolate
Mousse Cake
I made this cake for my dad when he came to Shanghai
for a visit. He’s a true choco-holic who also loves orange,
so I knew that this cake would be a winner.
Activated buckwheat makes a crunchy, nut-free crust for a
mousse-like chocolate filling. Fresh orange juice and zest
get a boost from a few drops of pure orange essential oil.
The mint leaves add a decorative touch and
a fresh, aromatic note.
INGREDIENTS
F O R THE B AS E
1 cake o f 10 cm / 4 in c he s
• 1/2 cup sprouted buckwheat groats
• 1/4 cup gluten free oats
• 1/2 cup dates, pit ted and chopped
• 1 Tbsp cacao powder
• 2 tsp cacao nibs
• 2 tsp tahini
• 1/4 tsp pure vanilla extract
• Pinch of pink Himalayan salt
F O R THE FIL L IN G
• 1 + 1/4 cup cashews, soaked for 6 hours
• 1/2 cup cacao powder
• 1/2 cup + 2 Tbsp fresh orange juice
• 1/2 tsp orange zest
• 2 drops orange essential oil
• 1/4 cup maple syrup
• 1/4 tsp pink Himalayan salt
• 1/4 cup cacao but ter, melted
F O R THE C H OCO L AT E
GAN ACH E
• 1 Tbsp cacao powder
• 1 Tbsp maple syrup
• 1/2 Tbsp coconut oil, melted
• Pinch of pink Himalayan salt
PREPARATION
INST R UCTIONS
1. Blitz all the base ingredients in a food
processor until the mixture comes togeth-
er.
2. Press the mixture into the bot tom of a
spring mold using the back of a spoon
until it’s firm and even. Freeze while pre -
paring the chocolate filling.
3. Drain the cashews and place in the jar
of your blender with the orange juice and
zest, cacao powder, maple syrup and
salt.
4. Blend until you have reached a smooth
consistency. Add the orange essential oil
(optional) and blend again.
5. Add the cacao but ter and blend at low
speed until incorporated.
6. Pour the filling into the base, cover with
plastic wrap and freeze for at least 3
hours until firm.
7. Reser ve the mixture you haven’t used to
decorate the top of the cake later. Keep
it in the fridge until ready to use.
8. Remove the cake from the mold at least
1 hour before ser ving.
9. Prepare the chocolate ganache whisk-
ing cacao powder, maple syrup and salt
together in a small bowl until well com-
bined. Add coconut oil and whisk again
until you reach a shiny mixture.
10. Pour the ganache over the top of the
cake.
11. Place the reser ved chocolate filling
into a piping bag fit ted with an opened
star nozzle and pipe in the center of the
cake.
12. Garnish with fresh mint leaves and
ground cherries.
 DID IT MAKE YOU SMILE?
Lucky you!
This is one of my newly developed recipes that I'm
exclusively releasing on this eBook. This means you are
part of the first group of people to be able to try it out.
I hope you enjoy it and will add your thoughts when I
do release it on my website at some point.
 2.
Raw Lemon &
Blueberry Slices
My favorite treat to enjoy in summer time!
Light and creamy, this raw vegan cheesecake is perfect
to convince your skeptical non-vegan friends that raw
cheesecakes are much better than traditional ones! I used
nutritional yeast to give the lemon layer a cheesy flavor but
you can skip it if it isn’t available.
INGREDIENTS
F O R THE B AS E
• 1 cup ra w pecans
• 2 Tbsp cacao nibs
• 6 Medjool dates
• 1 tsp cashew but ter
• 1 tsp vanilla extract
• 1/2 tsp coconut oil, melted
• Pinch of salt
F O R THE L E MO N L AY ER
• 1 cup cashews, soaked for at least 6h
• 1/4 -1/2 cup almond mylk, homemade
• 1/2 cup fresh lemon juice
• 1 tsp lemon zest
• 2 Tbsp maple syrup
• 2 tsp nutritional yeast
• 1/2 tsp vanilla extract
• 3 Tbsp coconut oil, melted
• Pinch of salt
F O R THE B L U E B E R R Y
L AY ER
• 1 cup cashews, soaked for at least 6h
• 1/2 cup almond mylk, homemade
• 1 cup wild blueberries, frozen
• 2 Tbsp maple syrup
• 1/2 tsp vanilla extract
• 3 Tbsp coconut oil, melted
• Pinch of salt
PREPARATION
INST R UCTIONS
1. Process all t he base ingredients in a
food processor until a dough is formed.
2. L ine a 6" or 8" square mold with parch-
ment paper a nd press the dough evenly
until flat and firm. Place into the freezer
for 30 min.
3. To prepare t he lemon filling, first rinse
and drain the cashews.
4. Blend all ingredients together in a high-
speed blender until nice and creamy.
Add melted c oconut oil at last and blend
for a few seconds until incorporated.
5. Pour the mixture over the base and
freeze for 1-2 hours.
6. Once the first layer is set, prepare the
blueberr y layer the same way. Pour over
the mold and freeze again for 3h.
7. Remove the cake from the mold and wait
10 minutes until cut it into slices (use a
warm knife and clean it bet ween cuts).
8. Place the slices in the fridge for 1h be -
fore ser ving. The ones that you are not
consuming can be stored in the freezer.
9. Enjoy!
 DID IT MAKE YOU SMILE?
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would love to hear your experience. If not, then what do
you think of it? Your opinion is of great value to me so I
can keep providing more delicious goodness.

ADD YOUR THOUGHTS

 3.
Coffee Maca
Latte Tart
Don’t those four words sound yummy?
The idea of combining them in a raw dessert came to me
as I sipped the most delicious latte I’d ever made. Maca
is top on my list of superfoods. Its nutty taste, with a hint of
butterscotch, is the secret to the tart’s wonderful flavor. If
you’re a coffee lover (or even if you’re not) you must try this
dessert, made sweet and delectable with coconut nectar.
INGREDIENTS
F O R THE B AS E
fo r 2 t ar ts o f 12 c m /4 , 75 i nc he s
• 1 cup ra w Brazil nuts
• 1/2 cup coconut flakes
• 1/2 cup dates, pit ted and chopped
• 1 Tbsp + 1 tsp raw cacao nibs
• 1/4 tsp pure vanilla extract
• 1/2 tsp coconut oil, melted
• Pinch of pink Himalayan salt
F O R THE COFFE E
F I LLI N G
• 1 + 1/2 cup cashews, soaked for at least
6 hours
• 1/4 cup espresso (around 4 shots)
• 3 Tbsp + 1 tsp coconut nectar
• 1/4 cup almond cream (*See notes)
• 1 + 1/2 tsp maca powder
• 3/4 tsp pure vanilla extract
• 1/4 cacao but ter, melted
• Pinch of pink Himalayan salt
PREPARATION
INST R UCTIONS
1. To make the base, pulse the Brazil nuts
and coconut flakes in a food processor
until they break down into small pieces.
2. Add the chopped dates, vanilla, coco-
nut oil, and salt and blend again until it
sticks together into a dough.
3. Add cacao nibs last and pulse a few
times until incorporated.
4. Press the dough evenly into t wo 12 cm
(4,75 inches) tar t pans and freeze until
set.
5. In the meantime prepare the cof fee fill-
ing blending all the ingredients together,
except the cacao but ter, in a high-speed
blender until ver y smooth and creamy.
6. Stream cacao but ter and blend until in-
corporated. Don’t overblend the mixture.
7. Pour the cof fee mixture into the t wo
tar t molds, cover with plastic wrap and
freeze for at least 2 hours or until set.
8. Store the cream lef tovers in a bowl and
refrigerate until ready to decorate the
tar t.
9. One hour before ser ving, remove the
molds from the freezer.
10. Pipe the reser ved cof fee filling over
the top using a closed star nozzle. Dec-
orate with cof fee beans and with choco-
late ganache (optional)
* To prepare almond cream just blend 1
cup of soaked almonds with 2 cups of fil-
tered water and strain the mixture through
a nut milk bag.
 DID IT MAKE YOU SMILE?
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would love to hear your experience. If not, then what do
you think of it? Your opinion is of great value to me so I
can keep providing more delicious goodness.

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 4.
My 33 th

Bday Cake
I’m not thrilled about getting older, but turning 33 was
a good excuse to make myself a beautiful birthday cake
with a favorite summer flavor combo: matcha green tea
and lemon. The base contains Brazil nuts, which help lower
cholesterol and are a great source of selenium. Fresh, light
and sweet, this cake would stand out at any celebration.
INGREDIENTS
F O R THE B AS E
1 cake o f 15 c m / 6 in c he s
• 1 + 1/2 cup macadamia nuts
• 1/2 cup dates, pit ted and chopped
• 2 Tbsp cacao nibs
• 1 Tbsp cacao powder
• 3/4 tsp pure vanilla extract
• 1/4 tsp pink Himalayan salt
F O R THE M ATC H A
F I LLI N G
• 4 cups cashews, soaked for 6 hours
• 3/4 cup water
• 1/2 cup lemon juice
• 1/4 cup + 2 Tbsp coconut nectar or maple
syrup
• 3 Tbsp matcha powder
• 2 tsp pure vanilla extract
• 1/4 tsp pink Himalayan salt
• 1/2 cup coconut oil, melted
F O R THE L E MO N CR EA M
• 1/2 cup cashews, soaked for 6 hours
• 1/4 cup lemon juice
• 1/4 tsp lemon zest
• 1-2 Tbsp coconut nectar (depending on
your sweet taste)
• 1 tsp nutritional yeast (optional)
• 1/4 tsp pure vanilla extract
• 1/4 tsp pink Himalayan salt
• 2 Tbsp coconut oil, melted
PREPARATION
INST R UCTIONS
1. To make the base blend the macadamia
nuts into small pieces. They become but-
ter ver y easily so make sure you don’t
overblend them.
2. Add the chopped dates and the rest of
the ingredients and blend again until the
mixture comes together.
3. Press the mixture into a spring mold us-
ing the back of a spoon until it’s firm
and even. I normally line the bot tom with
parchment paper to keep the base from
sticking to the pan. Freeze while prepar-
ing the filling .
4. To prepare t he matcha cream, drain the
cashews and blend them with the water,
lemon juice, coconut nectar, vanilla, and
salt.
5. Once you get a smooth consistency add
the matcha powder and coconut oil and
blend again until well combined.
6. Pour the filling into the base, cover, and
freeze for at least 3 hours until firm.
7. Save some matcha cream to decorate
the cake when ready to ser ve.
8. Remove the cake from the mold at least
1 hour before ser ving.
9. During this t ime prepare the lemon
cream blending all the ingredients (ex-
cept the coconut oil) in your high-speed
blender until nice and creamy.
10. Stream coconut oil and blend for a
few more seconds.
11. Spread the lemon cream on top of the
cake using a spatula or the back of a
spoon if you want to create waves.
PREPARATION

INST R UCTIONS
12. Dust about 1/3 of the cake with rasp-
berr y powder (you can buy it or make
it yourself dehydrating fresh raspberries
and blending them into a powder).
13. Place the reser ved matcha filling into a
pastr y bag and decorate a small por tion
of the cake using a closed star tip.
14. Garnish with physalis (ground cher-
ries) if you are lucky to find them in sea-
son but feel free to use your favorite ber-
ries.
15. Lef tovers will keep in the freezer up to
2 months.
 DID IT MAKE YOU SMILE?
Lucky you!
This is one of my newly developed recipes that I'm
exclusively releasing on this eBook. This means you are
part of the first group of people to be able to try it out.
I hope you enjoy it and will add your thoughts when I
do release it on my website at some point.
 5.
Mini Choco
Tarts
Satisfy your cravings and maximize the chocolatey
goodness with this simple yet delicious recipe. Tested and
approved by the world’s biggest sweet tooth: my dad!
INGREDIENTS
F O R THE B AS E
Re ci p e fo r 6 t a r t s 4 " e ac h
• 1 cup ra w almonds
• 1/2 cup cashews
• 6 Medjool dates, pit ted and chopped
• 2 Tbsp raw cacao nibs
• 2 Tbsp raw cacao powder
• 2 tsp virgin coconut oil, melted
• Pinch of salt
F O R THE FIL L IN G
• 1 1/2 cup cashews, soaked for 6h
• 1 1/4 cup almond milk, homemade
• 1/2 cup raw cacao powder
• 3 Medjool dates
• 3/4 tsp vanilla extract
• 1 Tbsp raw coconut sugar
• 1 Tbsp v irgin coconut oil, melted
• 1 Tbsp raw cacao but ter, melted
• Pinch of salt
PREPARATION
INST R UCTIONS
1. In a food processor, process the nuts
and dates until broken down.
2. A dd the rest of the crust ingredients and
process a few times until combined.
3. Line six 4 inches tar t pans with plas-
tic wrap and press until you get an even
layer.
4. Place into the freezer for 30 min until
firm while preparing the filling.
5. Rinse and drain the cashews and blend
them with all the ingredients (except co-
conut oil and cacao but ter) until nice and
smooth.
6. Then stream melted coconut oil and ca-
cao but ter into the mixture until incorpo-
rated.
7. Pour the filling over the crust and
freeze.
8. Remove tar ts from freezer approx. 1h
before ser ving.
9. Decorate with cacao nibs.
 DID IT MAKE YOU SMILE?
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would love to hear your experience. If not, then what do
you think of it? Your opinion is of great value to me so I
can keep providing more delicious goodness.

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 6.
Maine
Blueberry Cake
This cake lives in a corner of my heart. I created it
during my culinary journey in Maine, a land blessed
with the world’s most delicioust wild blueberries.
The flavor combination of lemon and blueberries is
one of my favorites, and this is by far my most
popular cake on Instagram.
INGREDIENTS
F O R THE C R U ST
• 1/2 cup raw hazelnuts
• 6 dates, pit ted and chopped
• 1/2 tsp vanilla extract
• 1/2 tsp unrefined coconut oil, melted
• Pinch of salt
F O R THE FIL L IN G
• 1 1/2 cup cashews, soaked
• 1/2 cup almond milk, homemade
• 1/4 cup + 2 tsp lemon juice
• 1 tsp lemon zest
• 1 Tbsp + 1 tsp coconut nectar
• 1 tsp nutritional yeast
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 3 Tbsp unrefined coconut oil, melted
• Blueberr ies (as many as you want!)
PREPARATION
INST R UCTIONS
1. In a food processor pulse the hazelnuts
until par tially broken.
2. A dd the chopped dates, vanilla, coco-
nut oil, and salt and process until a sticky
dough is formed.
3. Press into a 6 inches spring mold and
form an even layer.
4. Place into the freezer for 30 min until it
firms up.
5. To prepare t he filling, first rinse and
drain the cashews.
6. Blend all ingredients together (except
coconut oil and blueberries) in a high-
speed blender until nice and smooth.
7. Add the coconut oil and blend again at
slow speed just for a few seconds until
well incorporated.
8. Pour the cream over the base and dis-
perse as many blueberries as you want
throughout the filling (I used 1 cup).
9. Place the cake into the freezer for at
least 3 hours.
10. One hour before ser ving, remove the
cheesecake from the mold and place into
the refrigerator.
11. Garnish the top of the cake with a
huge blueber r y mountain and enjoy!
 DID IT MAKE YOU SMILE?
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would love to hear your experience. If not, then what do
you think of it? Your opinion is of great value to me so I
can keep providing more delicious goodness.

ADD YOUR THOUGHTS

 7.
Lavender &
Chocolate Cake
This cake was made for one of my favorite chefs in the world, my
talented friend Maddy Rae Gaylord. She was my partner in
crime during my culinary journey at Matthew Kenney.
Here’s what she has to say about this dessert:

“It's amazing when food tastes great... but it’s even more
impressive when a dish makes you feel emotional. That's
how I felt while eating this chocolate lavender cake. It is
perfection. From the airy, creamy mousse-like consistency
to the nutty, chocolatey, crunchy crust. Not to mention the
simply beautiful cacao ganache poured so elegantly over
the top, to add just that last little bit of heaven.
This cake is like a big warm hug! For me it is
an expression of pure love.”
INGREDIENTS PREPARATION

F O R THE C R U ST INST R UCTIONS

• 1/2 cup almonds 1. In a food processor pulse the almonds
• 1 Tbsp cacao nibs until broken down into small pieces.
• 1 tsp coconut nectar
2. Add the cacao nibs, coconut nectar,
• 1 tsp cashew but ter
cashew but ter, coconut oil, vanilla ex-
• 1 tsp coconut oil
tract, and salt and pulse until the mixture
• 1/4 tsp vanilla extract
comes together.
• Pinch of salt
3. Press into a 4 inches spring mold using
your fingers to form an even layer.
F O R THE FIL L IN G 4. Place into the freezer for 30 min until it
firms up.
• 1/2 cup cashews, soaked
• 1/4 cup lavender tea 5. In the meantime prepare the lavender
• 3 Tbsp cacao powder tea. I've used fresh lavender but you can
• 2 Tbsp maple syrup use dried flowers instead. You will need
• 1/4 tsp vanilla extract 1/4 cup of tea.
• 2 Tbsp coconut oil 6. Rinse the pre -soaked cashews and
• Pinch of salt drain them.

7. Blend all the filling ingredients togeth-

er (except coconut oil) in a high-speed
F O R THE C H OCO L AT E blender until ver y nice and smooth.

• 3 Tbsp cacao powder 8. Stream the coconut oil into the mixture.
• 3 Tbsp maple syrup
9. Pour the cream over the crust and place
• 1 1/2 Tbsp coconut oil
again into the freezer for at least 3
hours.

10. To prepare the chocolate, whisk the

cacao powder and the maple syrup to-
gether. Then add the coconut oil (pre -
viously melted over a bain-marie) and
keep whisking until well incorporated.

11. Remove the cheesecake from the mold

and pour the chocolate sauce over the
top.

12. The cake is best eaten within 30 min-

utes of removing from the freezer.
 DID IT MAKE YOU SMILE?
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would love to hear your experience. If not, then what do
you think of it? Your opinion is of great value to me so I
can keep providing more delicious goodness.

ADD YOUR THOUGHTS

Succulent
Raw
Cupcakes
 1.
Ruby Dream
Cupcake
During a recent visit to Barcelona I was lucky enough to
get a huge box of the sweetest strawberries, directly
from a farmer. As you know, nothing can beat
the flavor of local, seasonal fruit.
This cupcake is a gem! If you have a dehydrator,
I totally recommend that you dry some slices to add a
crunchy and delectable touch to this creamy dessert.
INGREDIENTS
F O R THE B AS E
Re ci p e fo r 6 cu p ca ke s
• 1 cup almonds
• 8 sof t dates, chopped
• 2 Tbsp cacao nibs
• 2 Tbsp cacao powder
• 1 vanilla bean, seeded
• 1 tsp raw coconut oil, melted
• Pinch of pink Himalayan salt
F O R THE ST R AW BER R Y
CREAM
• 2 + 1/2 cup cashews, soaked for 6h
• 4 cups fresh organic strawberries,
chopped
• 1/4 cup maple syrup
• 1/4 cup lemon juice
• 1 vanilla bean, seeded
• 1/2 cup raw coconut but ter, melted
• 1/4 tsp pink Himalayan salt
PREPARATION
INST R UCTIONS
1. To make the base, place the almonds
in a food processor and blend into
small pieces.
2. S crape the seeds of the vanilla bean,
add the rest of the ingredients and pro-
cess a few times until combined and
sticky.
3. Scoop the dough into silicone cupcake
molds and firmly press down using your
fingers or a s poon.
4. Let sit in the freezer while preparing the
strawberr y filling.
5. Drain and rinse the cashews and place
in the jar of your blender. Add the rest of
the ingredients and blend until you reach
a ver y smooth consistency (stream coco-
nut oil at last).
6. Pour the mixture over the bases, re -
ser ving some for the toppings. Tap a few
times, cover with plastic wrap, and set in
the freezer for at least 3 hours.
7. About 1h before ser ving, pop the cup-
cakes out of their molds and let sit in the
refrigerator.
8. Pipe the strawberr y cream over the top,
using a star-shaped piping tip and deco-
rate with dehydrated strawberr y slices.
* To dehydrate strawberries, slice them
ver y thin and let dehydrate at 118F over-
night until crispy.
 DID IT MAKE YOU SMILE?
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would love to hear your experience. If not, then what do
you think of it? Your opinion is of great value to me so I
can keep providing more delicious goodness.

ADD YOUR THOUGHTS

 2.
Papa Smurf
Cupcake
It’s quite obvious what inspired me to create this little guy:
I had so much fun developing the recipe! It was like trave-
ling back to my childhood. Don’t be afraid of the color, this
delicate white chocolate and blue matcha cupcake will
blow your mind. I topped it with raspberry dust
for an extra hit of flavor.
INGREDIENTS
F O R THE B AS E
• 1/2 cup macadamia nuts
• 1/4 cup shredded coconut
• 1/4 tsp vanilla extract
• 1 Tbsp maple syrup
• 1 tsp raw cashew but ter
• 1/4 tsp coconut oil, melted
F O R THE FIL L IN G
• 3 cups cashews, soaked for 6h
• 1 cup coconut milk (I used homemade)*
• 3 Tbsp maple syrup
• 1/2 cup raw cacao but ter, melted
• 2 tsp blue matcha powder
• 1 tsp pure vanilla extract
• 1/4 tsp salt
PREPARATION
INST R UCTIONS
1. Process base ingredients until a loose
dough forms.
2. S coop doug h into your muf fin or
cheesecake pan and firmly press down
with fingers (I used silicone moulds).
3. Let sit in the freezer until firm up.
4. To prepare filling, add drained & rinsed
cashews, coconut milk, maple syrup, va-
nilla extract, and salt to your blender
and blend until ver y smooth.
5. Add blue matcha powder and blend
again.
6. Stream melted cacao but ter (make sure
it’s at room temperature).
7. Pour filling over bases (save some in a
bowl, adding more matcha until you get
the color you like, and refrigerate until
used for decoration).
8. Tap a few times, cover with plastic
wrap, and freeze for at least 3h.
9. Remove from moulds and let defrost for
1h in the refrigerator.
10. Dust with raspberr y powder (**in-
structions below) and pipe reser ved fill-
ing as desired.
* To prepare your own coconut milk blend
1 cup shredded coconut with 1 + 1/2 cup
water and stra in mixture through a nut milk
bag.
** RASPBERRY POWDER (optional):
1. Blend 1 cup of fresh raspberries and
spread mixture in a thin layer over a
teflex or non-stick sheet.
2. Dehydrate at 118F for 24h or until com-
pletely dr y and crispy.
3. Blend or grind until powdered.
4. Store in an air tight container.
 DID IT MAKE YOU SMILE?
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would love to hear your experience. If not, then what do
you think of it? Your opinion is of great value to me so I
can keep providing more delicious goodness.

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 3.
Lime Cloud
Cupcake
Will you believe me if I tell you that this superstar cupcake
was a total improv? I just used what I had in my fridge: a
huge sweet mango, a box of limes and one perfect avo-
cado. The frosting is key to this baby. Be sure to work it to a
thick, creamy consistency, then pipe it into a beautiful lime
swirl (I used a close star nozzle). The decoration is fresh
lemon thyme I was lucky enough to find in the market.
Even the tiniest details count!
INGREDIENTS PREPARATION

F O R THE B AS E INST R UCTIONS

Re ci p e fo r 6 cu p ca ke s
1. To make the base, pulse the almonds in
a food processor until broken down.
• 1 cup ra w almonds
• 1/2 cup dates, chopped 2. A dd the rest of the ingredients and pro-
• 2 Tbsp cacao nibs cess a few times until it forms a sticky
• 2 tsp cashew but ter dough.
• 1/2 tsp vanilla extract 3. Scoop into your muf fin or cheesecake
• Pinch of pink Himalayan salt pan and firmly press down with fingers (I
highly recommend to use silicone molds).
F O R THE M A N G O 4. Let sit in the freezer while preparing the
CREAM mango and lime fillings.

5. For the mango cream, add the drained

• 3 cup cashews, soaked for 6h
and rinsed cashews and the rest of the in-
• Flesh of 2 big ripe mangoes
gredients to your high-speed blender and
• 10 sof t dates, peeled & chopped
blend until ver y smooth and no lumps re -
• 2 Tbsp maple syrup (if necessar y) main. Add the coconut oil at last.
• 1/2 tsp vanilla extract
6. Pour the mango filling over the bases.
• 1 tsp lime juice
Tap a few tim es, cover with plastic wrap,
• 2 Tbsp cashew but ter
and freeze for at least 3 hours.
• 1/4 cups + 2 Tbsp coconut oil, melted
• 1/4 tsp pink Himalayan salt 7. Prepare lime filling the same way and
set in fridge until firm.

F O R THE L IM E 8. When ready to ser ve, remove cupcakes

from molds and let defrost for 1 hour in
CREAM the refrigerator.

• 1 + 1/2 cup cashews, soaked for 6h 9. Pipe the lime cream using a star tip and
• 1/2 cup + 2 tsp lime juice decorate with lime thyme leaves.
• 1 tsp lime zest
• 1 avocado (about 1 cup)
• 2 Tbsp maple syrup
• 2 Tbsp almond milk
• 1/4 cup + 2 Tbsp coconut but ter, melted
• Pinch of pink Himalayan salt
 DID IT MAKE YOU SMILE?
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would love to hear your experience. If not, then what do
you think of it? Your opinion is of great value to me so I
can keep providing more delicious goodness.

ADD YOUR THOUGHTS

 4.
Forest Fairytale
Cupcake
I gave this cake its “fantastical” name after reading the
comments on Instagram. Isn’t it amazing how a picture can
evoke so many different feelings and emotions? The exotic
mix of mango, passionfruit, coconut and matcha makes
the cupcake so delicious! The pretty little blossoms
are sweet alyssum, a favorite of mine.
INGREDIENTS
F O R THE B AS E
Re ci p e fo r 6 cu p ca ke s
• 1/2 cup raw Brazil nuts
• 1/4 cup gluten free rolled oats
• 5 sof t dates, pit ted and chopped
• 1 Tbsp raw cacao nibs
• 1/4 tsp vanilla extract
• 1/2 tsp raw cashew but ter
• Pinch of pink Himalayan salt
F O R THE M A N G O
F I LLI N G
• 1 cup cashews, soaked for 6 hours
• 2 cup mango flesh, cubed (about 2 me -
dium ripe mangoes)
• 3 passion fruit
• 1/2 cup coconut cream (preferably home -
made)
• 2 Tbsp raw Linden Honey
• 1 tsp pure vanilla extract
• Pinch pink Himalayan salt
• 1/2 cup raw coconut but ter, melted
F O R THE M ATC H A
F ROSTI N G
• 1 cup cashews, soaked for 6 hours
• 1 cup coconut cream
• 2 Tbsp maple syrup
• 2 Tbsp fresh lemon juice
• 2 Tbsp cashew but ter
• 1 Tbsp + 1 tsp matcha powder
• 1 vanilla bean, seeded
• 1/2 tsp pure vanilla extract
• 1/2 cup raw coconut but ter, melted
• Pinch pink Himalayan salt
PREPARATION
INST R UCTIONS
1. To make the base of the cupcakes, put
the Brazil nuts in a food processor and
blend for a few seconds until chopped
into small pieces.
2. Add the dates and remaining ingre -
dients and process until a loose dough
forms.
3. Press the dough into your molds (I used
cupcake silicone molds) and firmly press
down with the back of a spoon. Let sit in
the freezer while making the fillings.
4. Rinse and drain the soaked cashews
and place all the mango filling ingredi-
ents in the jar of a high-speed blender.
Blend until you reach a smooth consisten-
cy.
5. Pour the mixture over the bases, tap a
few times, cover and let set in the freezer
for at least 3h.
6. Prepare the matcha frosting the same
way and store refrigerated in an air tight
container until ready to use.
7. One hour before ser ving, pop the cup-
cakes out of the molds and dust with
matcha powder.
8. Place the matcha frosting in a pastr y
bag fit ted with a closed star piping tip
and build up the swirls over the cakes.
9. Enjoy!
 DID IT MAKE YOU SMILE?
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part of the first group of people to be able to try it out.
I hope you enjoy it and will add your thoughts when I
do release it on my website at some point.
 Tempting
Raw Bites &
Chocolates
 1.
The Creamiest
Raw Truf f les
Truffles. They are my weakness. When I traveled in Belgium
with my dad, I stopped at every single chocolaterie to buy
more! Traditionally truffles contain butter, cream, refined
sugar…but not these. It took me a few tries, but I developed
a recipe for creamy and delicate raw truffles that literally
melt in your mouth. Great taste, with no guilt!
INGREDIENTS PREPARATION

F O R THE T R U FFL E S INST R UCTIONS

Re ci p e fo r a p p ro x . 2 0 t ru f f l e s
1. Blend cashe w but ter, water, maple
• 3/4 cup raw cashew but ter syrup, vanilla extract, and salt in a high
• 1/4 cup + 2 Tbsp cacao but ter, melted speed blender until you get a nice and
• 1/4 cup + 2 Tbsp cacao powder smooth paste. Make sure all the ingredi-
• 1/4 cup + 1 Tbsp maple syrup ents are at room temperature.
• 1/4 cup filtered water
2. Stream in melted cacao but ter and add
• 1/2 tsp pure vanilla extract
cacao powder at last. Don’t overblend.
• 1/8 tsp pink Himalayan salt
3. Pour the bat ter into a bowl and refriger-
ate until firm (at least 1 hour).

4. Roll the mixture into 1-inch (2,5 cm)

balls. If the d ough becomes too sof t and
sticky place it again in the refrigerator
for a few minutes.

5. Roll each ball into the topping of your

choice. I have used cacao nibs and
puf fed quinoa but other options for you
to play are cacao powder, chopped nuts,
bee pollen, etc.

6. They keep refrigerated in an air tight

container for a few weeks but they will
disappear in just a few days :)
 DID IT MAKE YOU SMILE?
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do release it on my website at some point.
 2.
Matcha & White
Choco Cups
Since my trip to Japan, I’ve been obsessed with
matcha and the magnificent desserts made with this
magic powder. After many experiments, I find that its
bitterness pairs perfectly with the sweetness of white
chocolate and berries. In this recipe, I’ve used fresh
raspberries and chia seeds to create a thick,
sweet jam, but feel free to use any
other berry that’s in season.
INGREDIENTS
F O R THE C U PS
yi el d s 16 m in i c u p s
• 1 + 1/4 cup raw cacao but ter, melted
• 1/4 cup + 2 Tbsp raw cashew but ter
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 1 tsp matcha poder
• Pinch of salt
F O R THE
R AS P B E R R Y JA M
• 1/2 cup organic fresh raspberries
• 1 + 1/2 Tbsp chia seeds
• 1/4 tsp vanilla extract
• 1/2 tsp lemon juice
• 1 Tbsp maple syrup
• Pinch of salt
PREPARATION
INST R UCTIONS
1. Process the jam ingredients together
and allow to set in the fridge about one
hour.
2. B lend the cacao but ter, cashew but ter,
vanilla, maple, and matcha powder until
you get a smooth mixture. Make sure all
ingredients are at room temperature and
don’t over blend them.
3. Pour half of the mixture into the muf fin
cups and place them in the fridge for 10
minutes.
4. Add 1 tsp of raspberr y jam in the center
and fill the cups up with the rest of the
chocolate.
5. Let rest in the fridge for another hour
until harden.
6. Enjoy!
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 3.
Date
Caramel Cups
Scientific studies show that chocolate makes us happier. I’ll
second that! And you’ll believe it too, when you taste these
perfectly sized little cups, with their combination of crunchy,
tempered raw chocolate and creamy date caramel.
Happiness in a single bite!
INGREDIENTS
F O R THE CA R A MEL
F I LLI N G
• 1/2 cup cashews, soaked for 6h
• 1 cup dates, chopped
• 1/4 cup almond mylk
• 1 Tbsp water
• 1/2 tsp pure vanilla extract
• 1 + 1/2 tsp cashew but ter
• 1/4 cup raw virgin coconut oil, melted
• Pinch of salt
F O R THE C H OCO L AT E
• 1 cup ra w cacao paste or powder
(I used paste)
• 1 cup cacao but ter
• 1/4 cup maple syrup, not cold
• 1 tsp pure vanilla extract
• Pinch of salt
PREPARATION
INST R UCTIONS
1. To prepare t he caramel filling blend all
ingredients (except coconut oil) in a high
speed blender until completely smooth.
2. S tream the melted coconut oil until com-
bined.
3. Let set in the fridge for at least 2h to
harden.
4. For the chocolate shells, melt cacao
but ter and paste (or powder) in a dr y
bowl over hot water at low heat (choco-
late should not exceed 118F if you want
to keep it raw) stirring until completely
melted.
5. Then add the maple syrup (should be
at room temperature) gradually, stirring
constantly.
6. Add the salt and vanilla extract and stir
for a few more seconds.
7. Let the chocolate cool down (below 90F
approx)
8. Line a mini muf fin tin with paper liners
and pour the chocolate into the molds
(around 1 tsp)
9. Let set in the fridge for 15 minutes to
harden.
10. Fill a pipping bag with the caramel
and pipe it in the center of each choco-
late layer.
11. Pour more chocolate until complete -
ly covered, sprinkle some cacao nibs on
top, and refrigerate again until the cups
have completely hardened.
12. Can be stored in the fridge up to 4-5
days.
13. Enjoy them chilled!
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 Blissful
Raw Biscuits
& Cookies
 1.
Eclipse Cookies
Coated in raw, tempered chocolate, these beauties are
my favorite biscuits. They remind me of my last month in
Houston, where I developed this recipe. I made many,
many attempts until I achieved the creamiest and most
delicious raw caramel. Don’t be shy when adding
a generous pinch of salt: well-salted
caramel is pure heaven!
INGREDIENTS
F O R THE CO O K IES
• 1 cup ra w pecans
• 1 cup ra w walnuts
• 3/4 cup sof t dates, chopped
• 1 tsp walnut but ter*
• 2 Tbsp cacao nibs
• 1/2 tsp vanilla extract
• 1/4 tsp pink Himalayan salt
F O R THE CA R A MEL
F I LLI N G
• 1/2 cup cashews, soaked for 6h
• 1 cup sof t dates, chopped
• 1/4 cup almond milk
• 1 Tbsp water
• 1/2 tsp pure vanilla extract
• 1 + 1/2 tsp cashew but ter
• 1/4 cup raw virgin coconut oil, melted
• 1/2 tsp pink Himalayan salt
F O R THE C H OCO L AT E
COATI N G
• 1 cup ra w cacao paste or powder
(paste is recommended)
• 1 cup cacao but ter
• 1/4 cup maple syrup, not cold
• 1 tsp pure vanilla extract
• Pinch of salt
PREPARATION
INST R UCTIONS
1. To make the cookies, combine the pe -
cans and walnuts in a food processor
and blend until broken down into small
pieces.
2. A dd the rem aining ingredients and pro-
cess until you get a sticky dough (I like to
find small chunks of cacao nibs, so I add
them at last).
3. Place the dough bet ween t wo sheets of
parchment paper and press with a rolling
pin until you get the thickness you like
(mine are 3 mm thick).
4. Using a 3 cm round cookie cut ter cut
out the cookies. Press the scraps of
dough back into a new layer to cut more
cookies.
5. Dehydrate the cookies for 12 hours at
115F. If you don’t have a dehydrator just
freeze or refrigerate them for a few hours
until set.
6. To prepare the caramel filling blend all
ingredients (except coconut oil) in a high
speed blender until completely smooth.
7. Stream melted coconut oil until com-
bined.
8. Let set in the fridge for at least 2 hours
to harden.
9. Fill a pipping bag with the caramel,
pipe it in the center of half of the cook-
ies, and cover them with the other half.
PREPARATION

INST R UCTIONS
10. Reser ve the biscuits in the fridge while
preparing the chocolate sauce.

11. To make the chocolate, melt the cacao

but ter and paste (or powder) in a dr y
bowl over hot water at low heat (choco-
late should not exceed 115F/46ºC if you
want to keep it raw) stirring occasionally.

12. Once melted, remove it from heat and

add maple syrup gradually (should be at
room temperature), stirring constantly.

13. Add the sa lt and vanilla extract and

stir for a few more seconds.

14. Let the chocolate cool down (below

90F/32ºC).

15. Dip de biscuits into the chocolate and

let them set on a tray. I like to cover them
2 times to get a thicker chocolate shell.

16. Keep them refrigerated in an air tight

container up to 4 days.
 DID IT MAKE YOU SMILE?
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part of the first group of people to be able to try it out.
I hope you enjoy it and will add your thoughts when I
do release it on my website at some point.
 2.
Rainbow Cookies
A raw, healthy, and colorful version of the classic store-
bought cream cookie. With this recipe you can create
5 different flavors. It may seem like a lot of work, but I
promise, it will be worth the effort. Perfect to share with
friends, you’ll find it difficult to stop at just one!
INGREDIENTS
F O R THE CO O K IES
• 2 cup ra w pecans
• 1 cup ra w almonds
• 1 cup sh redded coconut
• 2 cup sof t dates, chopped
• 1/4 cup cacao powder
• 2 Tbsp cacao nibs
• 1 tsp vanilla extract
• 1/2 tsp salt
F O R THE FIL L IN G S
• 2 cup cashews, soaked
• 1 cup coconut milk (see NOTE in com-
ments)
• 3/4 cup dates, chopped
• 1/4 cup raw cashew but ter
• 3/4 tsp pure vanilla extract
• 2 tsp fresh lemon juice
• 1/2 tsp salt
• 1/2 cup unrefined coconut oil, melted
F O R THE CO O K IES
• 2 cup ra w pecans
• 1 cup ra w almonds
• 1 cup sh redded coconut
• 2 cup sof t dates, chopped
• 1/4 cup cacao powder
• 2 Tbsp cacao nibs
• 1 tsp vanilla extract
• 1/2 tsp salt
PREPARATION
INST R UCTIONS
1. In a food processor, combine pecans &
almonds and process until broken down.
2. Add remaining ingredients & process
until you get a dough (I like to find small
chunks of cacao nibs, so I add them
at last).
3. Place the dough bet ween t wo sheets of
parchment paper & press with a rolling
pin until you get the thickness you like
(I didn’t have a rolling pin so I used a
bot tle).
4. Cut round cookies using a cut ter. Press
the scraps of dough back into a new lay -
er and cut more cookies.
5. Dehydrate the cookies for 12h at 115F.
I love how they come out but if you don’t
have a dehydrator no worries, just re -
frigerate them until set (they will still be
delicious!).
6. Prepare fillings by draining cashews &
blending all ingredients (except coconut
oil) until nice & smooth.
7. Stream coconut oil until incorporated.
8. Divide the mixture bet ween 5 bowls and
add each new ingredient.
9. Blend again each one (you’ll need to
clean the jar each time).
10. Refrigerate each filling in an air tight
container for a few hours until set.
INGREDIENTS PREPARATION

F O R THE CO LOR S INST R UCTIONS

• PITAYA : 1Tbsp pitaya purée + 1 Tbsp 11. Fill 5 pastr y bags with the mixtures &
cashew but ter pipe up your cookies (spread fillings if
• BLUEBERRY : 1/4 cup frozen blueberries + you don’t have pastr y bags).
1 Tbsp coconut oil
12. Keep them refrigerated in an air tight
• MANGO : Flesh 1/2 mango + 1 Tbsp
container up to 4 days.
cashew but ter
• L IME : 2 tsp lime juice + 1/4 tsp lime zest
+ 1/4 ripe avocado
• MATCHA : 1 tsp matcha powder
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 Goddess
Parfaits,
Bowls & Nice
Creams
 1.
Black & White
Parfait
Back to black! Charcoal is known for its adsorption prop-
erties, and is said to aid in the elimination of toxins.
Plus, the color is really cool. In this recipe, charcoal is used
as a natural, healthy food dye (it has no discernible flavor).
I’ve layered black chia pudding with unsweetened
coconut yogurt to create a stunning black-and-white
parfait. A topping of cherries and basil adds
fresh color and flavor.
INGREDIENTS PREPARATION

F O R THE PU D D IN G INST R UCTIONS

• 1 cup almond milk 1. Blend all the ingredients together (ex-
• 1 ripe banana cept the chia seeds)
• 1 + 1/2 tsp black charcoal
2. Pour over a bowl and combine with the
• 2-3 tsp raw coconut sugar (depending
chia seeds using a spoon or a whisk.
on your sweet taste)
• 1/2 tsp maca powder 3. Place in the fridge for at least 1-2
• 1/4 tsp pure vanilla extract hours.
• Pinch of salt
4. Layer a cup or jar with the chia pudding
• 1/3 cup chia seeds
and unsweetened coconut yogur t, and
top with cherries and basil leaves.

5. Enjoy!
 DID IT MAKE YOU SMILE?
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 2.
My No -Tiramisu
(better than tiramisu)
I learned to make traditional tiramisu in pastry school.
But a raw vegan version? That was a challenge!
After many requests, I put my imagination to work and
came up with this dessert. The Brazil nut base is topped
with a coffee-mocha layer and finished with a creamy
vanilla-bean mousse. I find this take even more luscious
than the original – what do you think?
INGREDIENTS
F O R THE B AS E
• 1/2 cup raw Brazil nuts
• 1/4 cup coconut flakes
• 1/4 cup dates, pit ted and chopped
• 2 tsp raw cacao nibs
• 1/4 tsp coconut oil melted
• 1/8 tsp pure vanilla extract
• Pinch of pink Himalayan salt
F O R THE COFFE E &
MO C H A L AYE R S
• 3/4 cup cashews, soaked for at least 6
hours
• 2 Tbsp espresso
• 1 Tbsp + 2 tsp coconut nectar
• 2 Tbsp almond cream (*see notes)
• 1/2 tsp pure vanilla extract
• 3/4 tsp maca powder
• 1 + 1/2 Tbsp cacao but ter, melted
• Pinch of pink Himalayan salt
• + 1 Tbsp cacao powder
F O R THE VA N IL L A L AY ER
• 1 cup cashews, soaked for at
least 6 hours
• 1/4 cup + 2 Tbsp almond cream
(*see notes)
• 2 Tbsp maple syrup
• Seeds of 1 vanilla bean
• 1 tsp pure vanilla extract
• 1 tsp lemon juice
• 3 Tbsp coconut oil, melted
• Pinch of pink Himalayan salt
PREPARATION
INST R UCTIONS
1. Place the Brazil nuts and coconut flakes
in a food processor and process until
broken down.
2. Add the chopped dates, cacao nibs, co-
conut oil, vanilla extract, and salt and
process again until the mixture is well
combined and sticky. You will see the oils
coming out and that’s exactly what we’re
looking for.
3. Place 2-3 Tbsp of the mixture into the
bot tom of 3 glasses and press down with
the back of a spoon. Store in the fridge
while preparing the cream layers.
4. To make the cof fee cream, rinse and
drain the cashews and blend in a high-
speed blender with the rest of the ingre -
dients (except for the cacao but ter) until
you achieve a smooth consistency.
5. Stream in the cacao but ter last. Make
sure not to overblend the mixture.
6. Pour the cof fee layer over the base
(about 1/3 of the glass) and refrigerate.
Save some of the cream in a bowl to dec-
orate the tiramisu when ready to ser ve.
7. To prepare the mocha cream, add 1
Tbsp of cacao powder to the remaining
cof fee cream and blend until incorporat-
ed. Taste it and add extra coconut nectar
if you need it .
8. Pour over the cof fee layer and refriger-
ate while preparing the vanilla cream.
PREPARATION

INST R UCTIONS
9. Prepare the vanilla cream the same way.
If you don’t have vanilla pod add an ex-
tra teaspoon of vanilla extract, but the
seeds of vanilla make a huge dif ference
in flavor and aroma so I totally recom-
mend you to get some.

10. Pour the vanilla cream over the mocha

layer an refrigerate until ready to ser ve
(at least 2 hours). Save some cream to
decorate the tiramisu.

11. When read y to ser ve, dust the top and

rims of the jars with cacao powder and
pipe the reser ved cof fee or vanilla cream
using a star nozzle.

12. Decorate with cof fee beans and enjoy!

*To prepare almond cream blend 2 cups

of soaked almonds with 1 cup of filtered
water and strain the mixture through a
nut milk bag.
 DID IT MAKE YOU SMILE?
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do release it on my website.
 3.
Matcha & Kiwi
Chia Plate
Chia puddings are often layered in jars and topped with
fresh fruit, but I wanted my parfait to be presented on a
plate, for sharing. I choose sweet and sour flavors, like
passionfruit and four types of kiwi: green, gold, red and
berry-shaped. Seeds from the fruits add a pleasant crunch
that contrasts nicely with the pudding’s soft texture.
INGREDIENTS
F O R THE PL AT E
• 1 cup macadamia milk (or nut milk of
your choice)
• 2 tsp matcha powder
• 2 tsp coconut nectar
• 1/2 tsp vanilla extract
• Pinch of pink Himalayan salt
• 1/3 cup black chia seeds
• Kiwis and passion fruit to garnish
PREPARATION
INST R UCTIONS
1. To prepare macadamia milk blend 1 cup
of macadamia nuts (pre soaked over-
night) with 3 cups of filtered water and a
pinch of salt. Strain the mixture through a
nut milk bag and pour into a glass jar. It
will last in the refrigerator up to 3 days.
2. Blend together macadamia milk,
matcha powder, coconut nectar, vanilla,
and salt.
3. Pour over chia seeds and whisk together
until well combined.
4. Set in the fridge for at least 1 hour.
5. Before ser ving stir well and adjust the
consistency adding a lit tle bit more of
macadamia milk if needed.
6. Place chia pudding in a shallow plate
and top with kiwi slices and passion fruit.
7. Enjoy!
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can keep providing more delicious goodness.

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Brownies
& Other
Wholesome
Raw Treats
 1.
Raw Brownie
Slices
Rich, extra-chocolatey, and simple to make, raw
brownies are always a winner. I love to use pecans to
add a rich, buttery flavor that combines perfectly with the
natural sweetness of dates. Buy the softest dates you
can find, and don’t forget to save some slices for
tomorrow’s breakfast!
INGREDIENTS
F O R THE B R OW NIE
• 1 1/2 cup walnuts
• 1 cup sof t medjool dates, chopped
• 1 Tbsp + 2 tsp cacao pow der
• 1 Tbsp cacao nibs
• 1 vanilla bean
• 1/4 tsp salt
F O R THE FR O ST ING
• 1/2 cup cashews, soaked for 6h
• 1/2 cup almond mylk
• 1/4 cup cacao powder
• 4 dates
• 1/2 tsp vanilla extract
• 1 Tbsp coconut sugar
• 1 1/2 Tbsp coconut oil, melted
• Pinch of salt
PREPARATION
INST R UCTIONS
1. Combine brownie ingredients in a food
processor and process until a sticky and
smooth dough forms.
2. Fold in some extra chopped walnuts and
cacao nibs to get a crunchy consistency.
3. Transfer to a 8" baking pan (lined with
parchment paper or greased with coco-
nut oil).
4. Press the dough down using a spatula or
the back of a spoon until flat and firm.
5. Let rest in the fridge while preparing the
frosting.
6. Combine the frosting ingredients (ex-
cept for the coconut oil) and blend until
nice and creamy.
7. Stream the coconut oil into the mixture.
8. Using an of fset spatula spread the frost-
ing evenly over the brownie.
9. Cut into slices and garnish with
cacao nibs.
 DID IT MAKE YOU SMILE?
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you think of it? Your opinion is of great value to me so I
can keep providing more delicious goodness.

ADD YOUR THOUGHTS

 2.
Ultimate
Matcha & Chocolate
Brownies
I love a rich and gooey raw brownie, especially with
a cup of almond matcha latte. So I thought: why not
combine them in one delectable dessert? I used home-
made almond milk and raw cacao butter to make a thick,
creamy “latte” frosting, which pairs beautifully with the
slightly bitter, earthy notes of matcha tea.
INGREDIENTS PREPARATION

F O R THE B R OW NIES INST R UCTIONS

• 2 cups raw walnuts 1. Blitz the nuts in a food processor until
• 2 cups raw pecans broken down into small pieces.
• 2 cups sof t dates, pit ted and chopped
2. Add the dates, cacao powder, vanilla
• 1/2 cup cacao powder
extract, salt, and coconut oil and blend
• 2 Tbsp cacao nibs
until a sticky dough forms.
• 2 tsp pure vanilla extract
• 2 tsp unrefined coconut oil, liquified 3. Fold in the cacao nibs and massage all
• 1/4 tsp salt ingredients together in a bowl.

4. Transfer to a 8" baking pan lined with

parchment paper and press the dough
down using the back of a spoon until flat
F O R THE M ATC H A and firm.
F ROSTI N G 5. Let rest in the fridge while preparing the
matcha frosting.
• 3/4 cup cashews, soaked for 6h
• 1 Tbsp raw cashew but ter 6. Blend the cashews with the rest of the
• 3 Tbsp almond milk ingredients until you get a smooth con-
• 2 tsp matcha powder sistency. Add the melted cacao but ter at
• 2 Tbsp maple syrup last.
• 2 Tbsp cacao but ter, melted 7. Spread the frosting evenly over the
• 1/4 tsp pure vanilla extract brownie and let rest in the refrigerator
• Pinch of salt for at least t wo hours to harden.

8. Remove the brownie from the mold, cut

into squares, and dust with extra matcha
powder.

9. Lef tovers will last refrigerated in an air-

tight container for 3 days.
 DID IT MAKE YOU SMILE?
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you think of it? Your opinion is of great value to me so I
can keep providing more delicious goodness.

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 I Also Love
Savory Food...
 1.
Salmorejo
Ask me to name my favorite summer dish, and I’ll tell you:
Salmorejo! Originally from the south of Spain, salmorejo
is similar to gazpacho, but (in my opinion) yummier, with
a thicker, creamy consistency. My dad always whips up a
huge batch for me when I visit him in Barcelona. Enjoy it for
lunch or dinner, but always serve it well chilled.
INGREDIENTS
F O R THE S A L M O R EJ O
• 4 cups heirloom tomatoes, chopped
• 1/4 cup extra virgin olive oil
• 2 tsp apple cider vinegar
• 1/4 tsp minced garlic
• 1/2 tsp Pink Himalayan salt
• 1/4 tsp fresh ground black pepper
• 2 slices of day -old bread (I used buck-
wheat sourdough)
PREPARATION
INST R UCTIONS
1. Soak the bread in water for 10min and
then squeeze the excess of liquid (you
can add more bread at the end if you
want to reach a thicker and creamier
consistency)
2. Add all the ingredients (except the olive
oil) in your blender and purée until ver y
smooth.
3. With the blender running, gradually add
the olive oil t o emulsif y.
4. Taste and add more salt or pepper if
needed.
5. Chill in the refrigerator for at least 2
hours (preferably overnight)
6. Pour into bowls, garnish with sea salt
flakes, and drizzle with extra virgin
olive oil.
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would love to hear your experience. If not, then what do
you think of it? Your opinion is of great value to me so I
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 2.
Purple Sweet
Potato Soup
Nothing beats the warmth and creaminess of a comfort-
ing soup. I love soup all year round! Satisfy your appetite
with this rich, nutritious potato soup enhanced with the nat-
ural sweet flavor of coconut cream. The cute green leaves
on top are called nasturtiums; ever since I discovered them,
I’ve been pretty obsessed.
INGREDIENTS
F O R THE PL AT E
• 2 purple sweet potato, chopped
• 2 purple carrots, chopped
• 1 big red onion, chopped
• 1/4 cup purple cabbage, chopped
• 2 garlic cloves
• 1/2 cup water
• 1/2 cup coconut milk
• 1 tsp coconut oil
• Salt and black pepper to taste
PREPARATION
INST R UCTIONS
1. In a saucepan heat coconut oil. Stir in
onion and garlic and cook for a few min-
utes.
2. Add chopped carrots, sweet potato, and
cabbage and cook for 10 more minutes.
3. Add water, cover, lower heat and cook
until the vegetables are sof t.
4. Stir in coconut milk, salt, and black
pepper.
5. Transfer to your blender and mix until
ver y smooth.
6. Decorate with whipped coconut cream
and hemp seeds (I also used nastur tiums
because I love them!)
 DID IT MAKE YOU SMILE?
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would love to hear your experience. If not, then what do
you think of it? Your opinion is of great value to me so I
can keep providing more delicious goodness.

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 3.
Cheesy
Kale Chips
I tried kale chips for the first time when I moved to the U.S.
where they were a trendy new snack. I adored them, but
not enough to spend more than five dollars for a tiny batch
that was gone in under five minutes! So I learned to make
them myself. After trying several different recipes, I found
this one to be superior to most store-bought chips (true
for most homemade snacks, right?) not to mention much
cheaper! I promise you, these chips are so crunchy and
addictive you’ll never want to dig into potato chips again!
INGREDIENTS
F O R THE C H IPS
• 1 large bunch of green organic kale
• 1 cup cashews, soaked for 6h
• 1/2 yellow bell pepper, seeded and
chopped
• 1 Tbsp lemon juice
• 1 Tbsp nutritional yeast
• 1 date, pit ted
• 1/2 tsp salt
• 1/4 tsp lemon zest
PREPARATION
INST R UCTIONS
1. Remove the ribs from the kale, rinse and
dr y the leave s and set them aside in a
bowl.
2. Rinse the cashews and blend them to-
gether with the bell pepper, lemon juice
and zest, nutritional yeast, chopped date,
and salt until you get a smooth mixture.
3. Massage it onto the kale leaves until
completely coated.
4. Spread the kale over a teflex sheet and
dehydrate at 118F overnight. Transfer the
chips to a mess sheet and dehydrate them
for a few more hours until ver y crisp.
*If you don't have a dehydrator bake them
set ting your oven at the lowest tempera-
ture possible to keep all the nutrients.
5. Store kale chips in an air tight container.
 DID IT MAKE YOU SMILE?
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would love to hear your experience. If not, then what do
you think of it? Your opinion is of great value to me so I
can keep providing more delicious goodness.

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 4.
"Cold" Eggplant
Despite the name, this dish meant to be eaten warm.
Confusing? Maybe, but “cold” is what the Chinese call it!
Made with just a few ingredients, it’s a comforting appetizer,
as simple as it is delicious. You’ll need two long purple
eggplants, sesame oil, tamari and chives.
I know you’ll love it, too!
INGREDIENTS
F O R THE B AS E
• 2 long purple Chinese eggplants
• 2 tsp sesame oil
• 1 Tbsp tamari sauce
• 1 tsp chives, finely chopped
• Freshly ground black pepper
PREPARATION
INST R UCTIONS
1. Cut the t wo ends of the eggplants and
slice them into sections around 6 cm
long.
2. Bring a pot of hot water to a boil and
add the sliced eggplants.
3. Cook until sof tened, about 8 minutes
(they are ready when you can easily in-
ser t a chopstick inside)
4. Meanwhile make the dressing by mixing
the tamari sauce with sesame oil, black
pepper, and the chopped chives. Set
aside.
5. Transfer the cooked pieces to a plate
lined with a paper towel to remove the
excess of water. Then place them in a
ser ving bowl.
6. Pour the sauce over the eggplant and
ser ve them immediately. Garnish with ex-
tra chopped chives and/or sesame seeds
if desired.
7. Grab your chopsticks and enjoy!
 DID IT MAKE YOU SMILE?
Have you had a chance to try this recipe? If you did, I
would love to hear your experience. If not, then what do
you think of it? Your opinion is of great value to me so I
can keep providing more delicious goodness.

ADD YOUR THOUGHTS

I hope you’ve enjoyed reading (and using!) this e-book as much
as I loved creating it. My wish is to make everyone who tries
my recipes break out in a huge smile – because after all,
“One sweet = One smile”

... that’s what Dates & Avocados is all about.

Love, Lore