Raw Strawberry Vanilla Cashew Cake

If you’re a fan of light and fruity, yet creamy and decadent cakes, then I’m confident you’ll  love this recipe. Featuring a beautiful cashew coconut crust, paired with three different layers of vanilla, lemon and strawberry cream, this is a dream of a cake. It can be served as an ice cream cake, or as a “regular” raw cream cake/cheesecake. Not only does it taste heavenly, it is also extremely pretty to look at. Don’t let yourself get intimidated by the many layers- it comes together quite easily.




1 cup cashews

1 cup coconut flakes

1/3 cup rice malt syrup/agave/coconut nectar OR 10 pitted medjool dates

pinch of sea salt


Vanilla “cheesecake” layer:

1,5 cup cashews (soaked)

1/3 cup melted coconut oil

1/3 cup light, liquid sweetener

2 tbsp lemon juice

1/2 tsp vanilla powder

pinch of sea salt


Strawberry “cheesecake” layers:

3 cup cashews, soaked

2/3 cup melted coconut oil

2/3 cup light, liquid swetener

2 tbsp lemon juice

1/2 tsp vanilla powder

1 cup fresh, or defrosted strawberries

For dark pink layer: 1-2 tsp beetroot powder



1. To make the crust, simply process cashews and coconut in a food processor until a fine flour. Add in your liquid sweetener of choice (or dates) and salt and process until everything sticks well together. Press the dough into a lined tin and set aside.

2. For the vanilla layer, blend all ingredients until completely smooth in a high speed blender. Spread over the crust and freeze until solid (1-2 hours or so).

3. For the pink layers, simply blend all ingredients (except beetroot powder) until smooth in the blender. Spread half of the batter over the vanilla layer and set away in the freezer to set. Blend the rest of the batter with the beetroot powder. Spread this on top of the cake.

4. Let the cake freeze for at least 2 more hours before serving. The cake can be served frozen, or you can let it defrost for a few hours on the kitchen benk (or overnight in the fridge). Decorate with fresh flowers or whatever else you have on hand.

Plant-based food in Sydney

Every time I’m going to I new place I always make sure to do some research on what kind of organic, plant-based cafes and restaurants are located in the area. I always like to be sure that I’m up-to-date on what places that offer healthy, delicious and ethical food. This way I’m reassured that I’ll eat well on my travels, and more importantly, that I don’t miss out on anything. Over the weekend I travelled down to Sydney for the second time since I moved to Byron. I had such amazing few days, and I have to admit it was good to get away from home just for a few days (though I was extremely happy to be back in Byron Monday morning!). Travelling with a fellow vegan made the travel a lot easier food-wise, and probably a lot more fun- as we’re both such foodies. Honestly, I believe the highlights of our trip was some of the breakfasts and lunches we ate out. Our two favourite places were most definitely Sadhana Kitchen and Orchard St. Both places located at Bondi beach,, and were literally a two minute walk from the house we stayed in.

Personally, Orchard St. ranks highest on the list. Offering a huge range of organic smoothies, juices and tonics this place is a haven for the health conscious. If you’re on the run, they also have amazingly delicious salads, wraps, breakfast-pots and raw treats ready to go. If you’re sitting down they do super yummy porridges, soups, dahl etc., as a daily special. I was however mostly excited about the healing elixirs, which is a concoction of different herbal blends and spices, blended into your coffee or tea, and served on your choice of house-made nut-mylk.
For breakfast we went with the porridge of the day, served with coconut yoghurt and stewed fruit, and a poached pear pot with coconut yoghurt and granola. Both super delicious. I also managed to try out some of their green juices, the “Earth” salad and the coconut wraps filled with veggies, turmeric hummus and more.


Other than food, Orchard St. offers a beautiful selection of skin-and body care products, herbal teas, essential oils and perfumes and more. I only wish I had more money to spend when I was there, as I literally wanted to buy the entire store! Bottom line here is: if you’re ever in Sydney near Bondi, this place is well worth a visit.
Orchard St. elixir bar and cafe at Bondi Beach is located at 2 Brighton Blvd, North Bondi. Visit their website here for more information and other locations.


My second favorite place in Sydney has to be Sadhana Kitchen. Sadhana is one of Sydney’s first fully-vegan eateries, and specialises in raw cakes and desserts, and healthy, wholesome meals. At Sadhana you can get everything from a big bowl of nourishing greens, veggies and grains, to a vegan “eggs Benedict” (eggs are made from coconut and sweet potato!!). If a burger is more your style, this can also be found on the menu. If you’re feeling like something sweet, I can highly recommend their gluten-and refined sugar free waffles, served with fresh fruit and maple syrup. Make sure you add some coconut yoghurt or vegan soft-serve to go with these- so so yum!!


Pictured above is the “eggs Benedict” and some superfood hot choccies. It felt kind of surreal to be eating something so similar to real eggs, though I have to admit the taste is quite different- but in a really good way.

Sadhana Kitchen has a bright, large and open space located close to both shops and the ocean and Bondi Beach. Find them at 132 Warners Ave Bondi Beach.

Spicy Almond butter Hot Chocolate

I’d never thought I’d say it, but it’s cold in australia. Like really really cold. Currently I’m sleeping with two jumpers and three additional blankets, and I still wake up in the morning feeling like I’m at the North Pole. I guess compared to the winter that my friends and family back home in Norway had to endure, it’s not actually very cold. But considering that extremely hot summer we had here in Byron, it really is. Anyways, colder weather calls for warming foods and hot drinks, right? My current obsession is this hot cacao drink made from almond butter, raw cacao, dates, warming spices and a few more things. It’s so creamy and delicious, -not to mention healthy and full of nutrition. Make yourself a cup next time you’re planning to stay in; curled up in bed reading a book; or on a cold, crisp morning. I promise you won’t regret it.

Ingredients (serves 2):

2 tbsp unsalted almond butter

2 cups water

2 pitted medjool dates

4 tbsp raw cacao powder

1/2 tsp cinnamon

1/4 tsp cardamom

pinch of sea salt

Optional: pinch of chili flakes



1. Blend almond butter and water in a blender until almond milk.

2. Add in dates and raw cacao and blend until completely smooth.

3. Pour the mixture into a pot and gently hear it up. Add in spices and salt. Make sure you taste test here to make it to your own preference.

4. Sweeten with a bit of honey, agave, coconut sugar or any other sweeter of your choice if desired. I like mine a bit bitter and not too sweet, so personally I leave this step out.

5. Serve immediately and enjoy the magical benefits of cacao and these healing spices.

Raw Salted Caramel Coconut and Vanilla Cake

I did it. I created a little piece of heaven. Or I put together some of Mother Earth’s most delicious foods and heaven created itself. I don’t know. Honestly, I don’t know what heaven is like. I can only imagine what it would taste like. Also, if it doesn’t have cakes like this one I’m not too sure I want to go there.

Anyways, this cake is soo easy to make. The final caramel layer is very different to any raw cakes I’ve ever had before- but it’s so damn good. If you feel extra fancy, feel free to drizzle the whole thing with melted raw chocolate. Because, well, chocolate.. Chocolate makes everything better.




1 cup raw cashews or almonds

1 cup coconut flakes

15 large, pitted medjool dates

pinch of sea salt


Vanilla cream layer:

2 cups soaked cashews

2/3 cup melted coconut oil

2/3 cup filtered water, coconut mylk or almond mylk

1/2 cup coconut nectar or agave

juice of half a lemon

1/2 tsp vanilla powder

pinch of sea salt


Salted caramel:

1 cup hulled tahini

1 cup coconut nectar or agave

1/2 cup melted coconut oil

2/3 tsp sea salt

1 tsp vanilla powder (or essence)



1. Add all ingredients for the crust to a food processor. You might want to start with the cashews and coconut and grind this into smaller pieces before adding the dates and salt. Process until you get a sticky dough. Press this out into a lined tin and set in the freezer.

2. For the vanilla cream layer, simply blend all ingredients in a high speed blender until you get a smooth batter. You want it to be completely free from lumps, and just firm enough to spread but still “pour-able”. Spread the batter over the crust and set in the freezer for a minimum of two hours.

3. To make the salted caramel, whisk tahini and coconut nectar together in a big bowl. Keep stirring until the batter starts thickening up, and it is no longer liquid. Then add in coconut oil, sea salt and vanilla and stir until everything is well combined. Spread over the vanilla layer and put the cake back in the freezer for at least another hour.

4. Remove the cake from the tin while still frozen. The cake should be defrosted in the fridge, as the caramel layer will get slightly runny in room temperature.

The cake will keep for about a week in the fridge, or for at least a month or two in the freezer.

Raw Chocolate Beetroot “mud” cake

I was never much of a cake person to begin with. Which may sound a bit contradictory, considering the fact that I have a blog almost entirely dedicated to cakes. However, I’ll easily admit to always having been a huge sweets person. I have always preferred sweet foods over savory. I think it’s genetic as my mother is very much the same. But no matter how much I love sweets and desserts, I was never really big on cakes. at least not the dry “traditional” ones that most people eat where I grew up.  I’ve always loved the more dense cakes though; like under-baked brownies and mudcakes. Which I guess is one of the reasons I love raw cakes as much as I do.

The recipe I’m sharing today is very much a cake of my liking. It’s sweet, dense, decadent, and most importantly, very chocolate-y. It’s rich in every sense of the word- just the way I like my cakes. Also, yes, it does have beetroot in it, which I know may put a few people off from even trying it. But I swear, you won’t taste the beetroot. It only adds in a very nice earthy taste, a beautiful color and obviously some extra nutrients and benefits..



1 cup soaked cashews

1 cup almond butter

2/3 cup almond milk

2 cups soft dates (pitted)

1 medium beetroot, grated

1,5 cup raw cacao powder

1/3 cup melted coconut oil

2/3 cup coconut nectar

2 tbsp melted cacao butter

1 tsp vanilla powder

1/3 tsp salt



1 cup soaked cashews

2/3 cup almond milk

1/2 cup coconut oil (melted)

2 tbsp cacao butter (melted)

1 cup raw cacao powder

pinch of sea salt




1. Start by processing the cashews in a food processor until you get a smooth batter.

2. Add in almond butter, almond milk, dates and beetroot and process until you get a thick paste.

3.  Add in the remaining ingredients. Process until you get a smooth mixture. You want it to be thick, but still spreadable.

4. Spread the mixture out in a lined tin and put in the freezer for a few hours.

5. To make the frosting, simply blend all the ingredients well together in a blender. Pour over the cake and let it sit in the freezer for at least 2 hours. Remove the cake from the tin while it’s still forzen. Let the cake defrost and then decorate in any way you feel like before serving.


Peanut Butter Salted Caramel chocolate bars

Is there anything better in the world than peanut butter and real dark chocolate? Honestly I don’t think so. These little chocolates are made with real and wholesome ingredients which make them taste absolutely amazing. I added lots of sea salt and vanilla which really works wonderfully with the peanut butter. I hope you make these little gems at home as they’re so easy and fun to do. Then you can eat your heart out knowing that they will provide you with lots of nutrients and healthy fats, or do as I did- and gift them (some of them at least ;)) to some of my best friends.



1/2 cup raw or roasted peanuts

1/2 cup cashews

4 tbsp salted peanut butter

4 pitted medjool dates

4 tbsp rice malt syrup

1/4 tsp sea salt

1/4 tsp vanilla powder


about 100 grams raw, dark chocolate



1. Place the peanuts and cashews in a food processor and grind into flour.

2. Add in the dates and process until the mixture starts sticking together. Add in the remaining ingredients and process until you have a firm dough.

3. Press the dough out into a lined tin and place  in the freezer.

4. Melt the chocolate on low temperature. Take the peanut butter dough out of the freezer and cut into small squares. Cover the squares in chocolate and place on a plate covered with baking paper or similar. Decorate with chopped nuts and flowers before placing the chocolates in the fridge to harden.

Raw Hazelnut and Coffee Chocolate Cake

I have to say I’m quite excited to share this recipe with you. I believe this cake is one of my best cakes ever, or maybe it’s just because it combines two of the things I treasure most in life; chocolate and coffee. I used hazelnuts in the crust, which kinda makes the cake taste like Nutella. Because I wanted the cake to be mostly raw (and because I tend to be a bit lazy) I didn’t roast the hazelnuts beforehand. However, I would think using roasted hazelnuts would bring the cake up yet another level, and really it a deep and decadent taste.



1 cup hazelnuts

1 cup almonds (or cashews, pecans or more hazelnuts)

15 pitted medjool dates

2 tbsp ground coffee

4 tbsp raw cacao powder

a pinch of sea salt


Coffee chocolate filling:

2,5 cups cashews (soaked for at least 30 minutes)

1/2 cup coconut syrup or maple syrup

1/2 cup raw almond, cashew or hazelnut mylk

1/2 cup melted coconut oil (or sub for more but mylk if you prefer an oil-free variation)

4 soft, pitted medjool dates

3/4 cup raw cacao powder

1 shot espresso

1/2 tsp vanilla bean powder

1/2 tsp sea salt


1. Line a round 20cm cake tin with parchment paper in the bottom and set aside.

2. To prepare the crust, grind hazelnuts and almonds in a food processor. Add in the remaining ingredients and process until everything sticks well together. Press the crust out in a lined tin and set aside.

3. For the filling, blend cashews, coconut syrup,  almond mylk, coconut oil in a high speed blender until smooth. Add dates, espresso, cacao, vanilla and salt and blend for a few more seconds. Once everything is completely blender and you have a smooth and thick batter, pour this over your crust and spread it out evenly.

4. Let the cake sit in the freezer for at least 4 hours to set. The cake can be served either frozen or defrosted. Decorate with melted chocolate, chopped hazelnuts and coffee beans- or whatever else you have on hand.