1

EASY SUMMER DESSERTS

No-bake cheesecakes don’t require any baking, so they’re perfect for hot summer days when
it’s too hot to be in the kitchen. They usually come in a variety of flavors: you can add fresh
seasonal or frozen fruits, chocolate, coffee, mint, avocado, matcha, coconut, or whatever
flavors you fancy. The options are truly endless.

If you want to make them more fun, you can color them with natural food colors. Try adding a
touch of blue spirulina, pink pitaya, matcha, maqui berry powder to impress your family
and friends.
For more information on natural food colorings, check the link below.

NATURAL FOOD COLORING GUIDE >>

6 NO-BAKE CHEESECAKE RECIPES

These 6 no-bake vegan cheesecakes are rich and creamy, easy to make, and a perfect choice
for summer. They are packed with wholesome ingredients and healthy fats and will, for sure,
satisfy your sweet tooth. They are also vegan, gluten-free, soy-free, and dairy-free.

To ensure an ultra-smooth texture of the cashew cream, it’s important to use a high-speed
blender and to soak cashews in water for at least 4 hours.

This is my selection of 6 no-bake vegan cheesecakes that I absolutely love:

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1.STRACCIATELLA MAQUI CHEESECAKE

Delicious no-bake stracciatella, maqui berry, and white chocolate cheesecake. A roasted
almond-cashew crust is topped with two creamy layers – stracciatella layer with dark
chocolate pieces and a purple maqui berry layer with vegan white chocolate. A perfect cake for
any occasion.

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2. NO-BAKE CHOCOLATE CHEESECAKE

Rich no-bake chocolate cheesecake with a nutty crust topped with a creamy chocolate layer.
Easy to make, vegan, and gluten-free.

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3. COCONUT BLUE SPIRULINA RASPBERRY
CHEESECAKE

No-bake coconut, blue spirulina, and raspberry cheesecake is a great summer dessert that
requires no oven. The nutty crust is topped with two creamy layers – coconut layer with fresh
raspberries and blue spirulina layer. Raw, vegan, and gluten-free.

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4. CHERRY COCONUT & CHOCOLATE CAKE

Creamy no-bake cherry, coconut, and chocolate vegan cheesecake with a roasted almond-oat
crust topped with two creamy layers – vanilla-coconut layer with fresh ripe cherries and a
chocolate-coconut cream layer on top. The best way to celebrate the cherry season!

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5. HAZELNUT COFFEE CAKE

This rich and creamy hazelnut coffee cake has a nutty base made with roasted hazelnuts and
cashews, topped with delicious hazelnut and coffee layers. No-bake, vegan, and gluten-free.

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6. COCONUT LEMON & BERRY CHEESECAKE

Coconut, lemon, and berry ice cream cheesecake has a nutty crust topped with a creamy
coconut layer with fresh berries. No-bake, vegan, and gluten-free. My favorite no-bake summer
treat!

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1. STRACCIATELLA MAQUI CHEESECAKE

For all the cheesecake lovers out there, this one’s for you. A delicious stracciatella,
maqui berry, and white chocolate cheesecake – gluten-free, vegan, and requires no
baking. It has roasted almond and cashew base topped with two creamy layers –
stracciatella layer with dark chocolate pieces and a purple maqui berry layer with
white chocolate. A perfect cake for any occasion.

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DELICIOUS NO-BAKE CHEESECAKE

No-bake cheesecakes are so easy to make (no oven required), so rich and creamy, and perfect
for summer. Although I must admit, I make them no mattehr the season.

This layered Stracciatella maqui white chocolate cheesecake has a nutty crust and two
delicious creamy layers. The crust contains roasted almonds and cashews, cacao powder,
coconut oil, and agave. If you don’t like agave, use maple syrup instead.

It is topped with two creamy layers. The stracciatella layer is actually creamy vanilla with added
dark chocolate pieces. My favorite ice cream flavor turned into a cheesecake. I mean, who
could not love that?

The second layer is the white chocolate layer with a gorgeous purple hue from maqui berry
powder. It tastes sweet and tart, without either overpowering the other.

MAQUI BERRY POWDER

The purple hue of stracciatella maqui white chocolate cheesecake comes from maqui berry
powder. Are you familiar with maqui berry?
Maqui berry is a berry that is so high in antioxidants that it is already being referred to as the
new superfruit. They contain very high levels of anthocyanins – pigments responsible for the
purple color.

The flavor of maqui berry is mild. They taste similar to blackberries, with a subtle sweetness
and a bit of tartness. When freeze-dried, the tartness is more obvious due to the powder being
more concentrated.

You can add 1-2 teaspoons to your smoothie, stir some into your oatmeal, yogurt, or make
colorful raw desserts. Always make sure that your maqui berry powder is of the highest quality.

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TO MAKE STRACCIATELLA MAQUI WHITE
CHOCOLATE CHEESECAKE

CRUST

STEP 1
Line the base of a 16 cm springform cake tin with baking paper.

STEP 2
Place roasted almonds and cashews (check How to roast nuts) in a food processor and
process until they are finely ground. Add agave, coconut oil, and cacao powder. Process until
the mixture sticks together. Adjust sweetness if needed.

STEP 3
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out
evenly. Place the crust in the fridge.

STRACCIATELLA LAYER

STEP 1
After soaking cashews for a minimum of 4 hours, drain them well and place them into a high-
speed blender. Add coconut cream, agave, coconut oil, and lemon juice and process until the
mixture is smooth and creamy. Adjust sweetness if needed.

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the
refrigerator overnight so that you can easily separate cream from the liquid. The cream should
be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be
able to hold its shape.

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STEP 2
When the mixture is nice and creamy, gently stir in finely chopped dark chocolate and layer the
filling on top of the crust. Place the cake in the freezer while you make the second layer.

Note: Before adding finely chopped dark chocolate, make sure the filling is not warm or the
chocolate will melt (the filling can be a bit warm after blending so it’s best if you put it in the
fridge for 10 minutes). Also, I always put chocolate pieces in the freezer for half an hour before
adding them to the filling to ensure they won’t melt.

TIPS AND HOW-TOS

TIP 1: If you don’t have maqui berry powder, you can add any natural food coloring you like or
have in your pantry. Check out Color Me Naturally for some ideas.

TIP 2: Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill your
coconut milk in the refrigerator overnight, being sure not to shake the can to encourage
separation of the cream and liquid.

HOW TO ROAST NUTS

Roasting nuts deepens their flavor and gives them a crisper texture. Here is how to do it:

Preheat oven and spread nuts on the tray. Preheat oven to 175 °C. Spread the nuts in an even
layer on the baking sheet. Place in oven and roast for 8-12 minutes. Stir or shake the tray every
5 minutes to help the nuts to cook evenly.

When the nuts are browned and smell nutty, remove from the oven and immediately transfer
onto a plate or another baking sheet.

Note: Always toast different nuts in separate batches cause roasting time might be slightly
different for each type of nut.

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 STRACCIATELLA MAQUI WHITE CHOCOLATE
CHEESECAKE IS:

• Vegan
• Gluten-free
• Dairy-free
• No-bake
• Creamy
• A great summer dessert

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Stracciatella Maqui Cheesecake
Rich and creamy stracciatella maqui white chocolate cheesecake.

Glutenfree, vegan, and requires no baking. A perfect cake for any occasion.

Course Dessert

Cuisine Gluten-free, Vegan

Keyword maqui berry desserts, no-bake purple cake, nobake vegan

cheesecake, purple birthday cake, stracciatella cake

Author Nensi Beram

Ingredients
Crust
80 g roasted almonds

80 g roasted cashews

3 tablespoons coconut oil

2 level tablespoons cacao powder approx. 12 g

2 tablespoons agave

Stracciatella layer
240 g cashews previously soaked for minimum 4 hours

100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk

4 tablespoons agave

4 tablespoons coconut oil

3 tablespoons lemon juice 50 g dark

chocolate finely chopped vanilla
powder to taste

Maqui berry and white chocolate layer

160 g cashews previously soaked for minimum 4 hours

80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk

2 tablespoons coconut oil

100 g vegan white chocolate

1-2 tablespoons agave

2 tablespoons lemon juice

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 2 teaspoons maqui berry powder

3-4 tablespoons almond milk

Extra
50 g dark chocolate for the drizzle

Instructions
Crust
1. Line the base of a 16 cm springform cake tin with baking paper.
2. Place roasted almonds and cashews in a food processor and process until they are finely ground.
Add agave, coconut oil, and cacao powder. Process until the mixture sticks together.
Adjust sweetness if needed.
3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out
evenly.
4. Place it in the fridge.

Stracciatella layer
1. Drain cashews and place them into a high-speed blender. Add coconut cream, agave, coconut oil,
and lemon juice and process until the mixture is smooth and creamy. Adjust sweetness.
2. Gently stir in finely chopped dark chocolate and layer the filling on top of the crust.
3. Tip: Before adding finely chopped dark chocolate make sure the filling is not warm or chocolate
will melt (it can be a bit warm after blending. If so, place the filling in the fridge for 10-15 minutes).
Also, it's best if you put chocolate pieces in the freezer for half an hour before adding them to the
filling to ensure that they won't melt.

Maqui berry and white chocolate layer

1. Melt white chocolate in a medium pot over low heat. Stir until smooth.
2. Drain cashews well and place them in a high-speed blender. Add coconut cream, coconut oil,
agave, lemon juice, melted white chocolate, and maqui berry powder.
3. Process until the mixture is smooth and creamy. Adjust sweetness if necessary. If the mixture is too
thick, add 3-4 tablespoons almond milk.
4. Pour the mixture on top of the first layer.
5. Place the cake in the freezer to set for at least 4-5 hours until firm.

Serving suggestion
1. Drizzle with melted chocolate and top with blueberries.

Notes
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to
encourage separation of the cream and liquid.

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2. NO-BAKE CHOCOLATE CHEESECAKE

No-bake chocolate cheesecake with a nutty crust topped with a creamy chocolate
layer. Easy to make, vegan, and gluten-free.

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EASY NO-BAKE DESSERT

If you are craving something sweet but don’t feel like turning on the oven, here is a solution for
you – you could try and make this delicious no-bake chocolate cheesecake.

This chocolaty cheesecake has a nutty crust topped with a rich and creamy chocolate cashew
filling. It is very easy to make and perfect to fix the sweet tooth.

It is also vegan, gluten-free, dairy-free, and soy-free. A great recipe for hot summer days!

Makes approx. 6 servings.

MEET THE INGREDIENTS

This is what you’ll need to make this no-bake chocolate cheesecake:

CRUST
• Roasted almonds (check How to roast almonds)
• Rolled oats
• Dates
CHOCOLATE LAYER
• Cashews
• Date syrup
• Rice milk
• Coconut oil
• Lemon juice
• Dark chocolate

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 HOW TO MAKE NO-BAKE CHOCOLATE CHEESECAKE

Soak cashews in water for at least 4 hours and dates for 1-2 hours before making this cake.

CRUST

• Line the base of a 16 cm cake tin with baking paper.

• Place roasted whole almonds (check How to roast almonds), ground rolled oats
and dates in a food processor and process until the mixture sticks together.
• Make sure to drain dates thoroughly to prevent the crust from getting too mushy. If
that happens, add a bit more ground rolled oats (maybe 1/2 teaspoon).
• Adjust sweetness by adding 1-2 teaspoons of maple syrup if needed.
• Press the crust mixture into the cake tin, making sure you press it out evenly. Place
the crust in the fridge while you make the chocolate layer.

CHOCOLATE LAYER

• Melt chocolate over low heat in a medium pot -> high-quality dark chocolate (85%)
is the best choice.
• Drain cashews well and place them in a blender. Add rice milk, coconut oil, lemon
juice, and date syrup and blend on high speed until smooth and creamy.
• Add in melted chocolate and blend again shortly until all is well combined. Adjust
sweetness.
• Pour the filling over the crust.
• Place the cake in the freezer to set for at least a couple of hours.
• Serving suggestion: Drizzle the cake with melted chocolate (check How to drizzle
chocolate) or top with berries.

You can find instructions and the exact measurements in the recipe card below.

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HOW-TOS
HOW TO ROAST ALMONDS

Roasting almonds deepens their flavor and gives them a crisper texture. Here is how to do it:

Preheat oven and spread almonds on the tray. Preheat oven to 175 °C. Spread the almonds in
an even layer on the baking sheet. Place in oven and roast for 8-12 minutes. Stir or shake the
tray every 5 minutes to help the almonds to cook evenly.
When the almonds are browned and smell nutty, remove from the oven and immediately
transfer onto a plate or another baking sheet.

HOW TO DRIZZLE CHOCOLATE

When the cake is set, take it out of the freezer and let it sit at room temperature for 5-10
minutes. Melt dark chocolate in a small pot over low heat.

Using a teaspoon, do a test drip by letting melted chocolate run down the side of your cake. If
it falls rapidly and reaches the bottom of the cake, your chocolate is probably too warm. Let it
cool down a bit and then try again until you create those beautiful, perfect drips!

Having the melted chocolate and the cake at the right temperature is essential for this. You
might need a little bit of practice, but it’s very easy once you get it.

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NO-BAKE CHOCOLATE CHEESECAKE IS:

• Vegan
• Gluten-free
• Dairy-free
• Soy-free
• Rich
• Creamy
• No-bake

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No-Bake Chocolate Cheesecake
No-bake chocolate cheesecake with a nutty crust topped with a creamy
chocolate layer. Easy to make, vegan, and gluten-free.

Course Dessert

Cuisine Gluten-free, Vegan

Keyword best chocolate cake, no-bake vegan cheesecake

Prep Time 40 minutes

Servings 6
Author Nensi Beram

Ingredients
Crust
100 g roasted almonds 20
g ground rolled oats

70 g dates previously soaked in water for 1-2 hours

Chocolate layer
250 g cashews previously soaked in water for minimum 4 hours

7 tablespoons date syrup

60 ml coconut oil

60 ml rice milk

2 tablespoons lemon juice

100 g dark chocolate

Instructions
Crust
1. Line the base of a 16 cm springform cake tin with baking paper.
2. Place almonds, ground rolled oats and drained dates in a food processor and process until the
mixture sticks together. Adjust sweetness by adding 1-2 teaspoons of maple syrup if needed.
3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out
evenly. Place it in the fridge.

Chocolate layer
1. Melt chocolate over low heat in a medium pot.

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2. Drain cashews well and place them in a blender. Add rice milk, coconut oil, lemon juice, and date
syrup and blend on high speed until smooth and creamy.
3. Add in melted chocolate and blend again shortly until all is well combined. Adjust sweetness.
4. Pour the filling over the crust.
5. Place the cake in the freezer to set for at least a couple of hours.
. Serving suggestion: Just before serving, drizzle the cake with melted chocolate.

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3. COCONUT BLUE SPIRULINA RASPBERRY
CHEESECAKE

No-bake coconut blue spirulina raspberry cheesecake is a great summer dessert that
requires no oven. Raw, vegan, and gluten-free.

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VEGAN NO-BAKE CHEESECAKE

Here is yet another no-bake vegan cheesecake that requires no oven which makes it the perfect
summer treat.

This delicious no-bake Coconut Blue Spirulina Raspberry Cheesecake has a roasted almond-
oat crust sweetened with dates and topped with two creamy layers – coconut layer with fresh
raspberries and blue spirulina layer.

This beautiful blue color comes from blue spirulina powder. Blue spirulina is a blue pigment
derived from blue-green algae, very rich in protein, vitamins, minerals, carotenoids, and
antioxidants. This 100 % natural food coloring is very mild in flavor, almost flavorless. Perfect
for coloring raw cakes, smoothies, lattes, noodles, rice, and more.

For more information on natural food colorings, check out Color Me Naturally.
This is a mini vegan cheesecake 12 cm in diameter. Makes 4-6 servings.

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HOW TO MAKE COCONUT BLUE SPIRULINA
RASPBERRY CHEESECAKE

Soak cashews in water for at least 4 hours and dates for 1-2 hours before making this cake.

Rinse fresh raspberries in cold water and gently pat them dry with a paper towel until all excess
water has been thoroughly absorbed. Set aside.

CRUST

• Line the base of a panettone mold 12×10 cm with baking paper.

• Drain dates really well after soaking them – you can use a fork to remove any
excess water.
• Place roasted almonds (check How to roast almonds), ground rolled oats, and
drained dates in the food processor and process until the mixture sticks together.
Adjust sweetness.
• Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too
moist, add 1/2 – 1 teaspoon ground rolled oats.
• Once it’s all combined and the mixture is nice and sticky, press it evenly onto the
bottom of the prepared mold. Place the crust into the fridge while you make the
coconut-raspberry layer.

COCONUT AND RASPBERRY LAYER

• Drain cashews and place them in a blender. Add coconut cream (see Note on
coconut cream), agave, lemon juice, and coconut oil and blend on high speed
until the mixture becomes creamy.
• Add in 20 g shredded coconut and blend again shortly until all is well combined.
• Gently fold in fresh and dried raspberries with a spatula. Pour the filling over the
crust. Place the cake in the freezer while you make the blue spirulina layer.

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BLUE SPIRULINA LAYER

• Blend cashews, coconut cream (see Note on coconut cream), agave, coconut oil,
and lemon juice on high speed until the mixture becomes creamy.
• Add in blue spirulina powder and blend again shortly until you reach the desired
color.
• Carefully pour the mixture on top of the first layer.
• Place the cake in the freezer to set for at least 4-5 hours. Before serving, top with
fresh or frozen berries.

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator
overnight so that you can easily separate cream from the liquid. The cream should be firm enough so
that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.

You can find instructions and the exact measurements in the recipe card below.

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TIPS AND HOW-TOS

HOW TO ROAST ALMONDS

Roasting almonds deepens their flavor and gives them a crisper texture. Here is how to do it:

Preheat oven and spread almonds on the tray. Preheat oven to 175 °C. Spread the almonds in
an even layer on the baking sheet. Place in oven and roast for 8-12 minutes. Stir or shake the
tray every 5 minutes to help the almonds to cook evenly.

When the almonds are browned and smell nutty, remove from the oven and immediately
transfer onto a plate or another baking sheet.

COCONUT BLUE SPIRULINA RASPBERRY

CHEESECAKE IS:

• Vegan
• Gluten-free
• Dairy-free
• No-bake
• Creamy

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Coconut Blue Spirulina Raspberry
Cheesecake
No-bake coconut blue spirulina raspberry cheesecake with an almond crust

topped with two creamy layers. Raw, vegan, and gluten-free.

Course Dessert

Cuisine Gluten-free, Vegan

Keyword blue spirulina, blue spirulina dessert, raw coconut

raspberry cheesecake, vegan cheesecake, vegan coconut cheesecake

Servings 6

Author Nensi Beram

Ingredients
Crust
80 g roasted almonds

20 g rolled oats ground

70 g dates previously soaked in water for a minimum of 1 hour

Coconut and raspberry layer

150 g cashews previously soaked for min 4 hours

80 g coconut cream the thickened cream from a can of full-fat coconut milk

3-4 tablespoons agave

2-3 tablespoons lemon juice

2 tablespoons coconut oil

20 g shredded coconut

15 g dried raspberries chopped

100 g fresh raspberries

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Blue spirulina layer
110 g cashews previously soaked for min 4 hours

50 g coconut cream the thickened cream from a can of full-fat coconut milk

3 tablespoons agave

2 tablespoons coconut oil

2-3 tablespoons lemon juice

1-2 teaspoons blue spirulina powder

Instructions
Crust
1. Line the base of a panettone mold 12x10 cm with baking paper.
2. Place almonds, rolled oats, and drained dates into the food processor and process until the
mixture sticks together. Adjust sweetness.
3. Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the
prepared mold. Place the crust in the fridge while you make the coconut-raspberry layer.
Coconut and raspberry layer
1. Drain cashews and place them in a blender. Add coconut cream, agave, lemon juice, and coconut
oil and blend on high speed until the mixture becomes creamy.
2. Add in 20 g shredded coconut and blend again shortly until all is well combined.
3. Gently fold in fresh and dried raspberries with a spatula.
4. Pour the filling over the crust. Place the cake in the freezer while you make the blue spirulina layer.

Blue spirulina layer

1. Blend cashews, coconut cream, agave, coconut oil, and lemon juice on high speed until the mixture
becomes creamy.
2. Add in blue spirulina powder and blend again shortly until you reach the desired color.
3. Carefully pour the mixture on top of the first layer.
4. Place the cake in the freezer to set for at least 4-5 hours.
5. Before serving, top with fresh or frozen berries.

Notes
Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator
overnight so that you can easily separate cream from the liquid. The cream should be firm enough so
that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.

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4. CHERRY COCONUT & CHOCOLATE CAKE
Creamy no-bake cherry, coconut, and chocolate vegan cheesecake with a roasted
almond-oat crust topped with two creamy layers. The best way to celebrate the cherry
season!

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 VEGAN NO-BAKE CHEESECAKE

This delicious no-bake cherry, coconut, chocolate cake combines three of my favorite
ingredients – coconut, chocolate, and cherries. The best way to celebrate the cherry season,
don’t you think?

The cake has a roasted almond-oat crust sweetened with dates and topped with two creamy
layers – vanilla-coconut layer with fresh ripe cherries and a chocolate-coconut cream layer on
top.

This is a mini cheesecake 12 cm in diameter. Makes 4-6 servings.

HOW TO MAKE CHERRY COCONUT & CHOCOLATE

CAKE

Soak cashews in water for at least 4 hours and dates for a minimum of 1-2 hours before making
this cake.

CRUST

• Line the base of a panettone mold 12×10 cm with baking paper.

• Place roasted almonds (check How to roast almonds), rolled oats, drained dates,
and cacao powder in a food processor and process until the mixture sticks together.
Adjust sweetness if needed. If the mixture is too dry, add just a tiny bit of coconut oil.
If the mixture is too moist, add 1/2 – 1 teaspoon ground rolled oats.
• Once it’s all combined, press the mixture evenly onto the bottom of the prepared
mold. Place it in the fridge while you make the coconut-cherry layer.

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 COCONUT AND CHERRY LAYER

• Drain cashews well and place them in a blender. Add coconut cream, lemon juice,
coconut oil, and agave and blend on high speed until smooth and creamy.
• Add in 25 g shredded coconut and blend again shortly until all is well combined.
• Gently fold in fresh cherries with a spatula.
• Pour the filling over the crust.
• Place the cake in the freezer to set for at least 4-5 hours.

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the
refrigerator overnight so that you can easily separate cream from the liquid. The cream should
be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be
able to hold its shape.

CHOCOLATE FROSTING

• Melt dark chocolate over low heat in a medium pot. Stir until smooth. Let it cool
down a bit.
• Add coconut cream (see note on coconut cream), melted dark chocolate (85%
cacao), and agave to the blender and blend shortly until smooth.
• Spread the frosting on top of the cake and top with cherries.
It’s best if you make chocolate frosting just before serving. When the cake is firm enough, take
it out of the freezer and let it sit at room temperature for 5 minutes. Then, using a spoon, spread
the chocolate frosting on top of the cake.

You can find instructions and the exact measurements in the recipe card below.

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39
TIPS AND HOW-TOS

TIP: Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill your
coconut milk in the refrigerator overnight, being sure not to shake the can to encourage
separation of the cream and liquid.

HOW TO ROAST ALMONDS

Roasting almonds deepens their flavor and gives them a crisper texture. Here is how to do it:

Preheat oven and spread almonds on the tray. Preheat oven to 175 °C. Spread the almonds in
an even layer on the baking sheet. Place in oven and roast for 8-12 minutes. Stir or shake the
tray every 5 minutes to help the almonds to cook evenly.

When the almonds are browned and smell nutty, remove from the oven and immediately
transfer onto a plate or another baking sheet.

CHERRY COCONUT & CHOCOLATE CAKE IS:

• Vegan
• Gluten-free
• Dairy-free
• No-bake
• Creamy
• A perfect summer dessert

40
Cherry Coconut & Chocolate Cake
Creamy no-bake cherry, coconut, and chocolate vegan cheesecake with a

roasted almond-oat crust topped with two creamy layers. The best way to

celebrate the cherry season!

Course Dessert

Cuisine Gluten-free, Vegan

Keyword no bake cherry cheesecake, vegan cheesecake, vegan

chocolate cherry cheesecake

Cook Time 40 minutes

Servings 6
Author Nensi Beram

Ingredients
Base
80 g roasted almonds

20 g rolled oats

60 g dates soaked in water for a minimum of 1 hour

10 g cacao powder

Coconut-cherry filling
250 g cashews soaked in water for a minimum of 4 hours

100 g coconut cream the thickened cream from a can of full-fat coconut milk

3-4 tablespoons lemon juice

4 tablespoons coconut oil

6 tablespoons agave 25 g
shredded coconut pinch of
vanilla powder 100 g fresh
cherries chopped

Chocolate frosting
60 g dark chocolate 85% cacao

80 g coconut cream the thickened cream from a can of coconut milk 2

tablespoons agave

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Instructions
Base
1. Line the base of a panettone mold 12x10 cm with baking paper.
2. Place roasted almonds, rolled oats, drained dates, and cacao powder in a food processor and
process until the mixture sticks together. Adjust sweetness if needed. If the mixture is too dry, add
just a tiny bit of coconut oil. If the mixture is too moist, add 1/2 - 1 teaspoon ground rolled oats.
3. Once it’s all combined, press the mixture evenly onto the bottom of the prepared mold. Place it in
the fridge while you make the coconut-cherry layer.

Coconut-cherry filling
1. Drain cashews well and place them in a blender. Add coconut cream, lemon juice, coconut oil, and
agave and blend on high speed until smooth and creamy.
2. Add in 25 g shredded coconut and blend again shortly until all is well combined. Adjust sweetness
if needed.
3. Pour the filling over the crust.
4. Gently fold in fresh cherries with a spatula.
5. Place the cake in the freezer to set for at least 4-5 hours.

Chocolate frosting
1. Melt chocolate over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
2. Add coconut cream, melted chocolate, and agave to the blender and blend shortly until smooth.
3. Spread the frosting on top of the cake. Top with cherries.

Notes
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to
encourage separation of the cream and liquid.

Note on the chocolate frosting: It's best if you make chocolate frosting just before serving. When the
cake is firm enough, take it out of the freezer and let it sit at room temperature for 5 minutes.

Then, using a spoon, spread the chocolate frosting on top of the cake.

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5. HAZELNUT COFFEE CAKE

This rich and creamy hazelnut coffee cake has a nutty base made with roasted hazelnuts and cashews,
topped with delicious hazelnut and coffee layers. No-bake, vegan, and gluten-free.

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GLUTEN-FREE NO-BAKE CHEESECAKE

This no-bake hazelnut coffee cake is my husband’s favorite. First time I made it was for his
birthday. And he loved it. I mean, who wouldn’t love this combo?!

This cake is rich, delicious, and full of flavors. It has a nutty crust topped with three creamy
layers. And you don’t even have to turn on an oven. How great is that?

The nutty crust contains roasted hazelnuts and cashews, coconut oil, and agave. It is topped
with two hazelnut layers and a coffee layer in the middle.

HOW TO MAKE IT

CRUST

STEP 1
Line the base of a 16 cm springform cake tin with baking paper.

STEP 2
Place roasted cashews and hazelnuts (check How to roast nuts) in a food processor and
process until they are finely ground.

Add coconut oil and agave nectar. Process until mixture sticks together. Adjust sweetness.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out
evenly. Place it in the fridge.

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HAZELNUT LAYER (1ST LAYER)

Soak cashews and dates in water – soak cashews for a minimum of 4 hours and dates for at
least 1-2 hours.

Add coconut oil and agave nectar. Process until mixture sticks together. Adjust sweetness.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out
evenly. Place it in the fridge.

STEP 1

Drain cashews and dates well and place them in a blender. Add coconut oil, cacao powder, and
agave and blend at high speed until the mixture becomes smooth. Add in 3-4 tablespoons
plant-based milk and ground hazelnuts and blend again until all is well combined.

STEP 2
Use a spoon to transfer the mixture on top of the crust. Place the cake in the freezer while you
make the second layer.

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46
COFFEE LAYER

STEP 1
Mix instant coffee granules with 2 tablespoons of boiling hot milk and stir well. Note: If you
don’t drink coffee you can add plant-based coffee substitute powder or maybe just a pinch of
vanilla powder.

STEP 2
Drain cashews and place them in a blender. Add coconut oil, cacao powder, agave, 1
tablespoon lemon juice (optional), and a coffee mixture. Blend on high speed until smooth.

STEP 3
Pour the coffee filling on top of the 1st layer. Place the cake in the freezer for at least 1 hour
before adding the third layer.

HAZELNUT LAYER (3RD LAYER)

STEP 1
Repeat the process for the first layer. Use a spoon to transfer the mixture on top of the 2nd
layer.

STEP 2
Place the cake in the freezer to set for at least 4-5 hours to set.

SERVING SUGGESTION
Just before serving, drizzle with chocolate and top with bliss balls (check How to make bliss
balls) and dry roasted hazelnuts

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48
HOW TO MAKE HAZELNUT-CASHEW BLISS BALLS

STEP 1
Place roasted hazelnuts and cashews (check How to roast nuts) into a food processor and
process until they are finely ground. Add drained dates, rolled oats, and coconut flour and
process until the mixture sticks together. Adjust sweetness by adding 1 teaspoon of date or
maple syrup if needed.
Note: If the mixture is too soft, add a little extra coconut flour. If the mixture is too dry, add 1
tablespoon of coconut oil.

STEP 2
Create a darker shade of brown by mixing in a small amount of cacao powder to half of the
mixture. Leave the other half as it is.

STEP 3
Roll the mixture into small balls. Keep the balls in the fridge.

HOW TO ROAST NUTS

Roasting nuts deepens their flavor and gives them a crisper texture. Here is how to do it:

Preheat oven and spread nuts on the tray. Preheat oven to 175 °C. Spread the nuts in an even
layer on the baking sheet. Place in oven and roast for 8-12 minutes. Stir or shake the tray every
5 minutes to help the nuts to cook evenly.

When the nuts are browned and smell nutty, remove from the oven and immediately transfer
onto a plate or another baking sheet.

Note: Always toast different nuts in separate batches cause roasting time
might be slightly different for each type of nut.

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HAZELNUT COFFEE CAKE IS:

• Vegan
• Gluten-free
• Dairy-free
• No-bake
• Creamy
• A perfect summer dessert

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Hazelnut Coffee Cake
Rich and creamy hazelnut coffee cake with a nutty base, topped with two

hazelnut layers and a coffee layer. No-bake, vegan, and gluten-free.

Course Dessert

Cuisine Gluten-free, Vegan

Keyword gluten-free vegan cheesecake, hazelnut coffee cake, no-bake

vegan cake, vegan hazelnut cheesecake

Author Nensi Beram

Ingredients
Crust
100 g dry roasted cashews

100 g dry roasted hazelnuts

2 tablespoons coconut oil

2 tablespoons agave

1st layer
100 g cashews previously soaked for minimum 4 hours

50 g dates previously soaked for minimum 1 hour

6 tablespoons coconut oil

1 tablespoon cacao powder

1.5-2 tablespoons agave

3-4 tablespoons almond milk or any other alternative

50 g dry roasted hazelnuts

2nd layer
100 g cashews previously soaked for minimum 4 hours

5 tablespoons coconut oil

3 tablespoons agave

2 tablespoons almond milk or any other alternative

1.5 teaspoons instant coffee granules

1 teaspoon raw cacao powder

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 1 tablespoon lemon juice optional

3rd layer
100 g cashews previously soaked for minimum 4 hours

50 g dates previously soaked for minimum 1 hour

6 tablespoons coconut oil

1 tablespoon cacao powder

1.5-2 tablespoons agave

3-4 tablespoons almond milk or any other alternative

50 g dry roasted hazelnuts

Chocolate drizzle
50 g dark chocolate

Bliss balls (for decoration)

100 g dry roasted hazelnuts

100 g dry roasted cashews

20 g rolled oats

30 g coconut flour

150 g dates previously soaked for 1-2 hours

Instructions
Crust
1. Line the base of a 16 cm springform cake tin with baking paper.
2. Place cashews and hazelnuts in a food processor and process until they are finely ground.
Add coconut oil and agave nectar. Process until mixture sticks together. Adjust sweetness.
3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out
evenly. Place it in the fridge.

1st layer (hazelnut layer)

1. Drain cashews and dates and place them in a blender. Add coconut oil, cacao powder, and agave
and blend on high speed until the mixture becomes smooth.
2. Add 3-4 tablespoons plant-based milk and ground hazelnuts and blend again until all is well
combined.
3. Use a spoon to transfer the mixture on top of the crust. Place the cake in the freezer while you are
making the second layer.

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2nd layer (coffee layer)
1. Mix instant coffee granules with 2 tablespoons of boiling hot milk and stir well.
2. Drain cashews and place them in a blender. Add coconut oil, cacao powder, agave, lemon juice
(optional) and coffee mixture. Blend on high speed until smooth .
3. Pour the coffee filling on top of the 1st layer. Place the cake in the freezer for at least 1 hour
before adding the third layer.

3rd layer (hazelnut layer)

1. Drain cashews and dates and place them in a blender. Add coconut oil, cacao powder, and agave
and blend on high speed until the mixture becomes smooth and creamy.
2. Add 3-4 tablespoons plant-based milk and ground hazelnuts and blend again until all is well
combined.
3. Use a spoon to place the mixture on top of the 2nd layer.
4. Place the cake in the freezer to set for 4-5 hours.

Chocolate drizzle
1. For the chocolate drizzle, melt chocolate over low heat in a medium pot.

Bliss balls (for decoration)

1. Place roasted hazelnuts and cashews into a food processor and process until they are finely
ground. Add drained dates, rolled oats, and coconut flour and process until the mixture sticks
together. Adjust sweetness by adding 1 teaspoon of date syrup if needed.
2. If the mixture is too soft, add a little extra coconut flour. If the mixture is too dry, add 1 tablespoon
of coconut oil.
3. Create a darker shade of brown by mixing in a small amount of cacao powder to half of the
mixture.
4. Roll the mixture into small balls.
5. Keep the balls in the fridge.

Serving suggestion
1. Just before serving, drizzle with chocolate and top with bliss balls and dry roasted hazelnuts.

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6. COCONUT LEMON & BERRY CHEESECAKE
Coconut lemon and berry ice cream cheesecake with a nutty crust and a creamy
coconut layer with fresh berries. No-bake, vegan, and gluten-free.

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EASY ICE CREAM CHEESECAKE RECIPE

No-bake cheesecakes are a great choice for summer. They are perfect for any occasion, so
easy to make and so refreshing.

This delicious coconut, lemon, and berry cheesecake has a nutty crust sweetened with dates
and topped with rich and creamy coconut layer with added fresh berries.

This cheesecake is vegan, gluten-free, dairy-free, soy-free, no-bake, and perfect for summer.

Note: This is a mini cheesecake 12 cm in diameter. Makes 4-6 servings.

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56
 HOW TO MAKE COCONUT LEMON & BERRY
CHEESECAKE
Soak cashews in water for at least 4 hours and dates for 1-2 hours before making this cake.
After soaking, you need to drain dates really well – use a fork to remove any excess water.

Rinse fresh raspberries and blueberries in cold water and gently pat them dry with a paper
towel until all excess water has been thoroughly absorbed. Set aside for the coconut, lemon,
and berry layer.

CRUST
• Line the base of a panettone mold 12×10 cm with baking paper.
• Place roasted almonds (check How to roast almonds), rolled oats, and drained
dates in a food processor and process until the mixture sticks together. Adjust
sweetness if needed. If the crust is too dry, add just a tiny bit of coconut oil. If the
crust is too moist, add 1/2 – 1 teaspoon ground rolled oats.
• Once it’s all combined and the mixture is nice and sticky, press it evenly onto the
bottom of the prepared mold. Place the crust in the fridge while you make the
coconut, lemon, and berry layer.

COCONUT LEMON AND BERRY LAYER

• Drain cashews and place them in a blender. Add coconut cream (see Note on
coconut cream), lemon juice, and agave and blend on high speed until smooth
and creamy.
• Add in shredded coconut and blend again shortly until all is well combined. If the
mixture is too thick, add 3-4 tablespoons of coconut oil. Adjust sweetness if
needed.
• Gently fold in fresh raspberries and blueberries with a spatula.
• Pour the filling over the crust and place the cake in the freezer to set for at least 4-5
hours.
• Serving suggestion: Top with berries and edible flowers.

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NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the
refrigerator overnight so that you can easily separate cream from the liquid. The cream
should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake
won’t be able to hold its shape.

You can find instructions and the exact measurements in the recipe card below.

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59
TIPS AND HOW-TOS

TIP: Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill your
coconut milk in the refrigerator overnight, being sure not to shake the can to encourage
separation of the cream and liquid.

HOW TO ROAST ALMONDS

Roasting almonds deepens their flavor and gives them a crisper texture. Here is how to do it:

Preheat oven and spread almonds on the tray. Preheat oven to 180 °C. Spread the almonds in
an even layer on the baking sheet. Place in oven and roast for 8-12 minutes (sometimes it
takes even 15 minutes). Stir or shake the tray every 5 minutes to help the almonds to cook
evenly.

When the almonds are browned and smell nutty, remove from the oven and immediately
transfer onto a plate or another baking sheet.

COCONUT LEMON & BERRY CHEESECAKE IS:

• Vegan
• Gluten-free
• Dairy-free
• No-bake
• Creamy
• A perfect summer dessert

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Coconut Lemon & Berry Cheesecake
Coconut lemon and berry ice cream cheesecake with a nutty crust and a

creamy coconut layer with fresh berries. No-bake, vegan, and gluten-free.

Course Dessert

Cuisine Gluten-free, Vegan

Keyword coconut berry cheesecake, coconut lemon

cheesecake, no-bake cheesecake, raw coconut cake, vegan cheesecake

Author Nensi Beram

Ingredients
Crust
80 g roasted almonds

20 g rolled oats

70 g dates previously soaked in water for 1 hour

Coconut and lemon filling

200 g cashews previously soaked in water for minimum 4 hours

100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
juice of 1/2 lemon 4-5 tablespoons agave

20 g shredded coconut

3-4 tablespoons coconut oil

Extra
100 g fresh raspberries 100
g fresh blueberries extra
berries for decoration

Instructions
Crust
1. Line the base of a panettone mold 12×10cm with baking paper.
2. Place roasted almonds, ground rolled oats, and drained dates into the food processor and process
until the mixture sticks together.

Note: You need to drain dates really well after soaking them - you can use a fork to remove any
excess water.

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 3. Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the
prepared mold. Place the crust in the fridge while you make the coconut-raspberry layer.
4. Place it in the fridge.

Coconut and lemon filling

1. Drain cashews and place them in a blender. Add coconut cream, lemon juice, and agave.
Blend on high speed until the mixture becomes creamy.

2. Add in shredded coconut and blend again shortly. If the mixture is too thick, add 3-4 tablespoons
of coconut oil. Adjust sweetness if needed.
3. Gently fold in fresh raspberries and blueberries with a spatula.
4. Pour the filling over the crust and place the cake in the freezer to set for at least 4-5 hours.
5. Serving suggestion: top it with berries and edible flowers.

Notes
NOTE ON FRESH BERRIES

Rinse fresh raspberries and blueberries in cold water and gently pat them dry with a paper towel until
all excess water has been thoroughly absorbed. Set aside for the coconut and raspberry layer.

NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator
overnight so that you can easily separate cream from the liquid. The cream should be firm enough so
that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.

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 COLOR ME NATURALLY

Natural food colorings originate from a wide range of sources like vegetables, fruits,
plants, minerals, and other edible natural sources and they are perfect for coloring
your recipes.

63
• Table of contents
o THE ESSENTIAL GUIDE TO NATURAL FOOD COLORS
o RED/PINK COLOR
• Beets/beet powder
• Pink pitaya/pink pitaya powder
• Fresh raspberries/raspberry powder
• Fresh strawberries/strawberry powder
• Pink matcha
o YELLOW/ORANGE COLOR
• Turmeric
• Dunaliella Salina
o BLUE COLOR
• Butterfly pea flower tea/ powder
• Blue spirulina powder
• Blue matcha powder
• Red cabbage + baking soda
o GREEN COLOR
• Green matcha powder
• Spirulina powder
• Fresh spinach/spinach powder
o PURPLE COLOR
• Maqui berry powder
• Black goji berry powder
• Blue spirulina powder + pink pitaya powder
• Red cabbage
• Purple sweet potatoes
• Butterfly pea flower powder/tea + acid, such as lemon juice
• Wild blueberries, blackberries
o BLACK COLOR
• Activated charcoal powder
o COLOR ME NATURALLY FACT SHEET

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THE ESSENTIAL GUIDE TO NATURAL FOOD COLORS

Colors play such an important part of our eating experience. It is certainly the first thing we
notice about food and the first thing that makes us want to eat it or not.

Artificial dyes might look pretty cool and appealing but most of these artificial food colors are
full of chemicals and not really good for your overall health. These colors have been linked with
a vast number of health problems.

So, what’s the alternative? Natural food colors, of course. These natural colors originate from
a wide range of sources like vegetables, fruits, plants, minerals, and other edible natural
sources and they are perfect for coloring your treats. Plus, they are filled with nutrients.

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 RED/PINK COLOR

• Beets/beet powder
• Pink pitaya/pink pitaya powder
• Fresh raspberries/raspberry powder
• Fresh strawberries/strawberry powder
• Pink matcha

BEETS/BEET POWDER
Red beets contain a pigment called betanin that gives them their magenta hue. They are
fantastic as a natural and organic food coloring.

However, beets are sensitive to heat, light, and oxidation and they will turn brown if cooked or
baked. Moreover, the color will change when combined with baking soda or baking powder.

Use it to color frostings, raw cakes or raw cookies, smoothies, yogurt, oatmeal, etc…

Before buying the powder, always make sure it’s 100% organic, with no GMO’s, no fillers, and
other additives.

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PINK PITAYA
Pink pitaya, also called the Dragon fruit, grows in subtropical regions throughout Asia, Central
America, and South America. It is very high in fiber and rich in antioxidants and has a very
intense pink color.

The powder is specially freeze-dried to preserve flavor and nutrients, it tastes great, and only
one teaspoon will give you a gorgeous, bright pink color.

RASPBERRIES/RASPBERRY POWDER
Raspberries are one of the world’s healthiest foods. They are a great source of vitamin C and
are packed with fiber. You can buy them fresh, frozen, and freeze-dried in a powder form.

The freeze-dried raspberry powder is a great way to introduce extra fruit into the diet and it is
great as a natural food coloring. Just make sure your powder contains no artificial ingredients,
flavorings, or colorings.

STRAWBERRIES/STRAWBERRY POWDER
Strawberries are an excellent source of vitamin C.

You can buy them fresh, frozen, and freeze-dried in a powder form and use them in the same
way as you would raspberries and raspberry powder.

PINK MATCHA POWDER

Pink matcha powder is made from 100% natural finely ground rose blossoms. It is great for
making pink lattes or creating your favorite green matcha recipes all in pink.

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 YELLOW/ORANGE COLOR

• Turmeric
• Dunaliella Salina

TURMERIC
Turmeric is great as a natural food coloring since it provides a bright yellow color to food thanks
to its pigment Curcumin. Curcumin is the component of turmeric that gives this spice its bright
yellow color.

It is mostly used in savory dishes but you can also use it to color your desserts. It is oil soluble
and tends to fade in light but has good heat stability.

DUNALIELLA SALINA
Dunaliella Salina is an organic, all-natural orange food coloring. It’s one of nature’s richest
sources of natural beta-carotene and contains many of the carotenoids commonly found in
fruit and vegetables.

It is actually an algae with a very intense orange color, and it grows in really salty environments.
The saltier water, the more vibrant color it develops to protect itself from the sun.

It’s perfect for coloring your smoothies, drinks, pastries, and raw cheesecakes.

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 BLUE COLOR

• Butterfly pea flower tea/ powder

• Blue spirulina powder
• Blue matcha powder
• Purple cabbage + baking soda

BUTTERFLY PEA FLOWER TEA/POWDER

Butterfly pea flower powder is made by grinding organic, dried butterfly pea flowers. On the
other hand, butterfly pea flower tea is a caffeine-free herbal tea made from a combination of
dried blue pea flowers and lemongrass. Both are perfect as natural food colorings but I prefer
the powder form because it’s so much easier to use and the color is more intense.

An interesting fact about this powder/tea is that it turns purple as soon as the pH balance of
the tea changes. Mix in a little bit of lemon juice or lime juice and see what happens – it will
change its color to purple/pink. Another interesting fact is that if you mix in some baking soda
to your now purple/pink drink and you stir it, it’ll instantly change back to blue color.

It’s perfect for coloring your morning smoothies, unicorn noodles, pasta, and rice, making
rainbow sushi or a yummy cheesecake.

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BLUE SPIRULINA POWDER
This amazing powder is becoming more and more popular among food bloggers all over the
world. And the reason is pretty simple. Its bright blue color is simply gorgeous.

Blue spirulina, also called Blue Majik, is a blue pigment derived from blue-green algae.
Phycocyanin is a pigment that gives spirulina (which is a deep green) a slightly bluish hue.

This 100 % natural food coloring is very mild in flavor, almost flavorless. Perfect for coloring
raw cakes, smoothies, lattes, noodles, rice, and more.

Just add a teaspoon of this powder to your smoothie and it will magically turn blue.

An interesting fact: You can mix it with yellow to get green, but you can also mix it with pink/red
(eg. pink pitaya powder) to get lavender or violet shades.

BLUE MATCHA POWDER

Did you know that blue matcha powder is actually made from butterfly pea flowers? Nor did I,
not until recently that is. So, while it does share the same name with green matcha, it has a
little in common with it and it lacks all the benefits of green matcha. But I love it for its gorgeous
blue color which is 100% natural.

It can be ordered online and is available at some health food stores. You can use it in the same
way as you would butterfly pea flower powder.

RED CABBAGE + BAKING SODA

Natural blue food coloring can be made by mixing red cabbage juice and baking soda. Check
out the following link for a more detailed how-to.

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 GREEN COLOR

• Green matcha powder

• Spirulina powder
• Fresh spinach/spinach powder

GREEN MATCHA POWDER

Just like the green tea, matcha comes from the Camellia sinensis plant but since it’s grown
differently, it has a different nutrient profile. It is loaded with antioxidants, amino acids, and
other nutrients and is considered to be one of the most powerful superfoods on the market
today.

Thanks to its gorgeous color and great health qualities, matcha tea is a favorite ingredient to
add to lattes, smoothies, and even baked goods.

It contains caffeine and will help you boost your energy levels and endurance.

Before purchasing it, make sure the powder comes from reputable sources. Some of the
matcha that comes from China, Pakistan, and India may contain high levels of metals,
including lead, fluoride, and aluminum. You should always look for a product with an organic
certification to guarantee that it’s processed in a way that will not damage your health.

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SPIRULINA POWDER
Green spirulina is a blue-green algae and is considered the most nutrient-dense food on the
planet.

Spirulina gives a very bright green color at neutral pH. Unfortunately, it is not stable in acidic
beverages as the acid will degrade the color over time.

Doctors consider spirulina to be safe in general but if it is grown in unsafe conditions it may
become contaminated with toxic metals, harmful bacteria, and microcystins. So always make
sure that your spirulina powder is of the highest quality.

People with certain autoimmune conditions should avoid spirulina supplements.

Spirulina can be added to your smoothies or juices. Just make sure to include plenty of fruit or
other flavors to balance out its very strong taste.

FRESH SPINACH/SPINACH POWDER

Spinach powder is made by grinding whole dried spinach leaves and has a rich green color and
mild spinach flavor. It is loaded with a wide range of nutrients including beta-carotene, iron,
and fiber.

You can add it to your smoothies, sauces, salad dressings, and dips. It is ideal for recipes where
spinach flavor and color is needed. If you don’t have spinach powder, you can use fresh
spinach instead.

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 PURPLE COLOR

• Maqui berry powder

• Red goji berry powder
• Blue spirulina powder + pink pitaya powder
• Red cabbage
• Purple sweet potatoes
• Butterfly pea flower powder/tea + acid, such as lemon juice
• Wild blueberries, blackberries

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MAQUI BERRY POWDER
Maqui berry powder is made from a deep purple colored berry from Patagonia and is freeze-
dried using a natural process.

Researchers have found that maqui berries contain very high levels of anthocyanins – pigments
responsible for the purple color of plants. The flavor of maqui berry is mild with a subtle
sweetness and a bit of tartness.

There are several ways you can use maqui berry: add 1-2 tablespoons to your smoothie or stir
some powder into your oatmeal or yogurt. It can also be incorporated into baking recipes, such
as muffins, granola, and cakes.

It is sensitive to heat though, so it will change its color.

Always check if your maqui berry supplement is organic and of the highest quality.

BLACK GOJI BERRY POWDER

Black goji berries are an incredibly rare and exotic fruit grown wildly in the extreme and harsh
environments of Central Asia.

This powder is perfect for smoothies, lattes, raw cakes, and more. It will give your recipes a
beautiful purple-magenta hue. Add a splash of lemon juice and it’ll turn pink immediately.

BLUE SPIRULINA+PINK PITAYA POWDER

Mix blue spirulina powder and pink pitaya powder to get purple hue. Great for coloring
smoothies and raw desserts.

RED CABBAGE
Red cabbage, also called purple cabbage, has beautiful purple, magenta or dark purple leaves
and slightly sweet taste. It will give you a gorgeous purple hue.

Note: If you add just a little bit of baking powder to red cabbage juice, it will turn blue. Just
make sure not to add too much or it will taste terrible.

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PURPLE SWEET POTATOES
Purple sweet potatoes are root vegetables that have a bright purple color due to the high
content of the antioxidant anthocyanin. A cup of cooked purple sweet potato has about 500
mg of this powerful antioxidant. They will give your meals or desserts a beautiful purple hue.

Important note: The color is affected by the pH of the environment. Its purple color changes
towards pink as the environment gets more acidic (e.g. lemon juice, vinegar). If the
environment becomes more alkaline (e.g. baking powder, baking soda), it changes to blue and
then to grey.

BUTTERFLY PEA FLOWER TEA/POWDER + AN ACID

Try adding a little bit of lemon juice or lime juice to your butterfly pea flower tea and you’ll get
a nice purple hue.

WILD BLUEBERRIES AND BLACKBERRIES

Wild blueberries and blackberries provide a nice red/purple shade that comes from
anthocyanins. The problem is that the color is not very heat stable and tends to turn to brown
hue over time. Also, they are sensitive to pH change.

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 BLACK COLOR

• Activated charcoal powder

ACTIVATED CHARCOAL POWDER

Activated charcoal is an odorless, black powder usually used to trap toxins and chemicals in
the body, allowing them to be flushed out so the body doesn’t reabsorb them.

It is pretty harmless in very small amounts and you can use it to color your smoothies, waffles,
ice creams, and more.

It may reduce or prevent the absorption of certain medications so if you are taking any, maybe
it’s best if you consult your doctor prior to using it.

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COLOR ME NATURALLY FACT SHEET

77
Author
NENSI
Hi! We are Nensi & Slaven, a couple from Split, Croatia. We started this blog to share our
experiences and thoughts on food, to meet like-minded people and to share our love for
cooking and eating healthy. We absolutely love preparing our food from scratch and having
lots of colors on our plate. We also enjoy discovering new cookbooks, different cuisines, and
new ingredients.

Because of some health issues, we started exploring gluten-free food, so each recipe on this
blog is gluten-free. We have also become much more interested in food quality and more
conscious and mindful about what we eat, about the origin of food and the effect that certain
foods have on our body.

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Following a plant-based diet, centered on whole, unrefined, or minimally refined foods seems
like the most reasonable thing to do.

We strongly believe that all of us can make conscious, informed choices (thumbs up for all the
Internet resources) for living a healthy and happy life while still enjoying food and an
occasional glass of wine or beer.

Website: https://www.rainbowinmykitchen.com/

E-mail: info@rainbowinmykitchen.com

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