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Creamy 3-ingredient hazelnut milk
August 20, 2024

Creamy 3-ingredient hazelnut milk

This creamy 3-ingredient hazelnut milk will blow your mind and stop you from ever using store bought plant based milks again. It is creamy, rich and decadent with a little sweet note from dates and the roasting of the hazelnuts. You are welcome 🙏🏽

Oven roasted eggplant (oil-free)
July 22, 2024

Oven roasted eggplant (oil-free)

My Oven Roasted Eggplant (oil-free) recipe is the easiest and most creamy I have tried. I usually pair it with baked sweet potatoes, hummus, tahini dressing and some soy yoghurt – and of course some lovely chili flakes to spice it up. Pair it with …

Rum Truffles (vegan + GF)
May 2, 2024

Rum Truffles (vegan + GF)

AD: This recipe was developed for Camilles Cacao Love

The good old original Rum Truffles only better. Filled with aroma and a mouthwatering consistency. These are non alcoholic using a rum aroma, but if you prefer, you can make them with traditional rum.

More yummy truffles:

Rum Truffle
Rum Truffle

TIP:

The Rum Truffles are even better if you leave them in the fridge for 2 days.

Rum Truffle
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Rum Truffles (vegan + GF)

The good old original Rum Truffles only better. Filled with aroma and a mouthwatering consistency.
5 from 1 vote
Cook Time15 minutes
Course: Dessert
Cuisine: Danish
Servings: 10 servings
Author: Luna Linnemann

Ingredients

  • 250 g pitted dates
  • ⅓ cups boiled water
  • 200 g cacao (I used ceremonial cacao, but you can use store bought 100 % chocolate)
  • 35 g frozen raspberries (or 1-2 tbsp raspberry jam)
  • 230 g black/kidney beans (one can)
  • 2 tsp rum essens
  • 1.5 tsp original spice mix* (optional)
  • 50 g peanut butter
  • coconut for coating

Instructions

  • Blend dates and boiled water in a foodprocessor/high speed blender until smooth. Stop and scrape sides if needed.
  • Measure the cacao and melt it over a water bath.
  • Meanwhile, add the rest of the ingredients to the blender and blend until smooth.
  • Leave the blender running, while you carefully pour the melted cacao into the mixture.
  • Shape 10 large beautiful rum truffles and roll them in coconut.
  • Keep them in the fridge for about 2-3 weeks.

Notes

* The original spice mix is sold on Camille’s website. It contains:
  • Lucuma powder
  • Ceylon cinnamon
  • Cardamom
you can add ⅓ tsp of each of the above if you don’t have the spice mix. 

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin

Baba Ganoush (Oil free)
March 24, 2024

Baba Ganoush (Oil free)

Who doesn’t love a good spread? Whether it’s hummus or this Baba Ganoush (oil free) I am always in for good spreads. They are easy to make and goes with so many things. An easy lunch with some veggie sticks, a side dish or perhaps …

Vegan Danish NYE Wreath Cake -“Kransekage” 🎉
December 15, 2023

Vegan Danish NYE Wreath Cake -“Kransekage” 🎉

New Year’s Eve is always about great food and company, and this Traditional Danish NYE Wreath Cake – “Kransekage” is delightful for the 12 o’clock champagne. Here it is in a healthy whole foods vegan version developed by my beautiful boyfriend Niclas. It’s made of …

Cacao Brownie (GF + vegan)
October 30, 2023

Cacao Brownie (GF + vegan)

AD: This recipe was developed for Camilles Cacao Love

As I am sitting on my couch and the rain is pouring down outside, I thought to share this wonderful Cacao Brownie (GF + vegan) recipe with you. It’s perfect for a cozy afternoon inside with a book and a cup of tea while enjoying the dripping sound of the rain outside.

Cacao Brownie
Cacao Brownie

More yummy chocolate treats:

Cacao Brownie
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Cacao Brownie (GF + vegan)

This brownie has it all. A beautiful crust and gooey texture – and lots of cacao of course. Yum!
Course: cake, Dessert, Sweet Treat
Servings: 16 servings
Author: Luna Linnemann

Ingredients

  • 200 g cacao *
  • 100 g nut butter (I use roasted hazelnut butter – link for video below in comments)
  • 200 g pitted dates
  • 4 dl plant milk
  • 2 tbsp ground flax seed
  • 6 tbsp strong coffee (or water)
  • 100 g oat or almond flour (GF if necessary)
  • 25 g coconut sugar or 50 maple syrup (can be left out, but is what gives the cake the crust and a little more sweetness)
  • 1 tbsp apple cider vinegar

Instructions

  • Turn the oven to 175℃/250℉ convection.
  • In a small bowl, mix the ground flax seed and coffee/water and set aside. (This is a vegan egg replacement, which will make the dough stick better together.)
  • Measure the cacao (150 g) and blend with nut butter and plant milk on high speed for 2 minutes, until it's creamy.
  • Add in the dates and blend again until smooth.
  • Line a 20 cm x 20 cm baking tin with baking paper.
  • Chop the 50 g of cacao roughly.
  • Mix all dry ingredients in a separate bowl and then add in all the wet ingredients, Mix with a spatula until combined. Pourinto baking tin and bake in the middle of the oven for 40-45min. Use a knife to test whether the cake doesn't stick. If so, then it needs a few more minutes (unless you enjoy it extra gooey).
  • Can be kept in the fridge for up to 1 week.

Notes

* If you don’t have cacao, you can use plain chocolate 100 % instead. The composition may be a bit different, as they usually add more cacao butter to make it cheaper and thus the fat content can be higher than in cacao, so the recipe may turn out slightly different, but it should still work to create a beautiful brownie.
 
See my video for hazelnut butter in the making on instagram here

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin