Homemade Vegan Chocolate And Nut Ice Cream



Ice cream is my absolute soft spot. There is not a lot that can ruin a day with a good ice cream, am I right?


I have tried nice cream, which is basically frozen bananas made into ice cream – loved it. But in coming up with this recipe my starting point was definitely not healthy. I was in a hunt for a really nice, ice-cream-like consistency and boy did I hit it right with this one!


This homemade chocolate and nuts ice cream is delicious, has a perfect, and soft ice-cream like consistency ready to just melt in your mouth, is chocolaty, nutty, and just absolutely everything one could ask from a sweet ice cream! I can just imagine myself having this once the summer arrives, so excited for that!




In all it’s simplicity, this recipe takes vegan cream cheese, and whipped cream, dark chocolate, nuts of your choice, some agave, or maple syrup for extra sweetness, and vanilla extract for lovely taste. Oh yes, did I mention this is a super easy, and quick recipe already? Because it certainly is.


This delicious, homemade chocolate and nuts ice cream will only require 15 minutes of your time in prepping, and an overnight freeze. So it seems to be a 6-ingredient, quick, and easy – pretty much easy to the point of  you just can not find a physical way to make this into a disaster even if your cooking skills a disastrous- recipe. What’t not to love!




The prepping process starts with melting the dark chocolate. I always melt my chocolate in a water-bath because I just find that to be the quickest, and most successful way of doing it. the method is really simple, you just put a sauce pan filled with water on a stove, and melt the chocolate in a heat-resistant bowl or a pan on top of the water filled sauce pan. After this the next step is whisking the whipped cream, and adding the vanilla extract, and the syrup to go with it. Then you need to mix the cream cheese with the melted dark chocolate, and follow this step with mixing everything together nice, and smooth in a bowl, and yes, now you have chocolate ice cream ready to be froze, and enjoyed!


This recipe is not just a simple chocolate ice cream thought. Adding the nuts to the chocolate ice cream mix gives this recipe a tasty, and very welcome twist. So just chop any nuts of your choice, and mix them into the chocolate ice cream mix, and you are good to go! I went with a variation of multiple nuts for this ice cream. I used a mix of walnuts, pecan nuts, cashew nuts, peanuts, and pistachio nuts.




Remember to take to ice cream out of the freezer to room temperature for about 15-20 minutes before you want to have some. This makes taking the ice cream a lot easier, specially if you want to try to make some sort of ice cream balls.



Chocolate And Nut Ice Cream

6 servings, no ice cream machine / general-purpose machine needed


  • 1 cup (2 1/2 dl) vegan whipped cream
  • 200 grams of vegan cream cheese
  • 1 tsp vanilla extract
  • 1 to 2 tbsp agave or maple syrup
  • 200 grams of dark chocolate
  • 100 grams of nuts of your choice ( I used a mix of walnuts, pecan nuts, cashew nuts, peanuts, and pistachio nuts)


  1. Melt the dark chocolate.
  2. Put the whipped cream, vanilla extract, and the agave or maple syrup into a bowl and whisk the whipped cream.
  3. When the chocolate has fully melted, mix in the cream cheese. Mix together until the consistency is smooth, and everything is nicely mixed together.
  4.  Mix the melted chocolate, and cream cheese mixture with the whipped cream mixture.
  5. Chop the nuts into smaller pieces.
  6. Mix the nuts into the ice cream mixture.
  7. Freeze overnight with a foil on top.
  8. When you take the ice cream out of the freezer, let it sit in room temperature for 15-20 minutes to make taking a piece easier.


Looking for a healthier twist on ice cream, give my Healthy Orange Nice Cream With Chia Gel a look!

If you liked this recipe, my Vegan Salted Caramel And Chocolate No-Bake Cheesecake, and Vegan Mint And Chocolate No-Bake Cheesecake are the ones for you!


Hope you enjoy this quick, and simple homemade vegan chocolate and nut ice cream! Be sure to leave a comment or tag me on social media if you try this out! 


You can find me @ emilylainpelto on Instagram, Twitter, and Pinterest. I am also on bloglovin’, so give me a follow there to never miss a new post!

Garlic And Spinach Pasta Bake



Sometimes you just need a really good pasta to brighten up your day. In this post, I am bringing you a recipe for just that. This is a garlic and spinach pasta bake which is super creamy, garlicky -obviously-, delicious, and comforting. Sometimes you just need a little bit of comfort food as well. Nothing wrong with that!


I have just lately grown to like spinach. Honestly, I do not know why I have not always liked it. Might seem like a poor defense for spinach but to me, it does not taste much like anything by itself. It just has a nice, shooting flavor which is not too much of anything, or too strongly anything. And don’t get me wrong, I do think spinach has an amazing flavor once you partner it up with other ingredients. All that, and the nutrition contents of spinach, wow, it is just the absolute perfect food to add anywhere you can possibly think of.






This recipe is a 13-ingredient recipe, but do not get scared just yet. All of the ingredients are easy to find, and I am sure you are familiar with most of them. The reason I say ‘most’ is that this recipe contains nutritional yeast. To me it is still quite of a new acquaintance, and I am sure it might be to some of you as well. Nutritional yeast gives this dish a lovely cheesy flavor. If you can not find nutritional yeast, you can always replace it with any sort of vegan cheese product. Or just skip it. Skipping it will change the flavor, but you should still be just fine.


The ingredient list for this recipe contains spinach, penne pasta (or any kind of pasta of your choosing), onion, garlic gloves, tomatoes, plant-based cooking cream, vegetable oil, water, plain flour, nutritional yeast (or nutritional yeast flakes, however you would like to call them), a vegetable stock cube, and some salt and pepper. Sound quite simple, right!




The cooking process of this dish is by no means difficult. It will take about an hour of your time all together, but half of that is the oven time of this garlic and spinach pasta bake. The cooking starts with cooking the penne pasta almost ready. Mean while you can start chopping the onion, and the garlic, and fry them. The second big part in this recipe besides the pasta is the garlic sauce. The sauce is just oil, and plain flour, followed with water, plant-based cooking cream, a vegetable stock cube, seasonings, and the fried onion, and garlic gloves. After both, the pasta and the garlic sauce, are ready all that is left is to combine everything with out third major part in this recipe, spinach. After that, move everything into a casserole, chop some tomatoes to the surface, and pop in the oven for 30 minutes at 400°F, which is roughly 200°C.




Creamy Garlic And Spinach Pasta Bake


  • 150 grams of fresh spinach
  • 500g penne pasta
  • 1 big onion
  • 3-4 garlic gloves
  • 3 tomatoes
  • 4/5 cup (2dl) plant-based cooking cream
  • 3 cups (7,5 dl) water
  • 2 tbsp vegetable oil
  • 4 tbsp plain flour
  • 2 tbsp Nutritional yeast
  • vegetable stock cube
  • salt, and black pepper to taste


  1. Preheat the oven to 400°F (~200°C).
  2. Boil water in a sauce pan. When bubbly, add the penne pasta, and some salt if you want, to the water, and cook until almost done (5 to 7 minutes, but check your pasta’s cooking time from the package). Remove the pasta from the stove, and from the water once it is almost cooked.
  3. Chop the onion, and the garlic gloves. Cook the onion in a pan with medium heat till nice golden brown, about 4-5 minutes. Add the garlic, and cook for another minute. You can add a tiny bit of oil to your pan, or a tiny bit of water will also do just fine. Remove from the stove when ready.
  4. Whilst the onion is cooking, start the garlic sauce by cooking the vegetable oil and the plain flour in a sauce pan until slightly browned.
  5. Add the water, and the plant-based cooking cream to the vegetable oil and plain flour mixture. Mix everything together nice, and smoothly.
  6. Add the vegetable stock cube to the sauce, and keep mixing until the vegetable stock cube has dissolved, and the mixture starts bubbling. Now keep mixing slightly and cook for 2-3 minutes.
  7. Remove the sauce from the stove. Add the onion, and the garlic as well as the nutritional yeast. Season with salt, and pepper to taste.
  8. Remove all of the ingredient – meaning the penne pasta, and the garlic sauce- into a big casserole. Add the spinach to the casserole as well. Mix everything together.
  9. Chop your tomatoes into thin slices, and top the dish with them.
  10. Cook in 400°F for 30 minutes.
  11. Remove from the oven, and serve.


If you are looking for the perfect pasta recipe but this one doesn’t do the trick for, give my Quick and Easy Vegan Creamy Tomato Pasta a look!


Hope you enjoyed this little recipe! You can find me at @emilylainpelto on Instagram, Twitter, and Pinterest. I am also on bloglovin’, you can give me a follow there so you never miss a post!


Be sure to leave a comment telling me if you liked this recipe, if you try this out!

Peanut Butter And Chocolate Granola



If you are looking for a delicious weekend breakfast, or a yummy daytime snack, you have come to the right place. This peanut butter and chocolate granola is definitely the winner when it comes to homemade, sweet granola. On even more exciting news, this recipe only takes 6 easy-to-find ingredients, 5 to 10 minutes of active prepping – more accurately, 5 to 10 minutes of combining everything together – time, and an hour of cooking time in the oven!


I came up with this recipe, because I have been craving some tasty, and slightly different breakfast dishes in the weekends. This recipe is perfect for those morning – any time of the day really – when you just need to treat yourself to something sweet, and tasty. Personally, I have been enjoying this granola with vanilla soy milk lately. Vanilla soy milk, and this granola are the absolute perfect combination!


What I love about this recipe is that it is naturally sweetened, perfectly nutty, and chocolaty, as well as deliciously sweet, and just overall beautiful. To add to those pluses, this recipe is also really simple. I guarantee you, you cannot mess this one up even if the kitchen isn’t your area.


I mean, look at these photographs, do these not make your mouth water already? They sure make mine! So, you want to know the recipe, and make this delicious beauty yourself, just keep scrolling down!




I have grown to like peanut butter more and more slowly over the past six months. I used to never eat it as child. Probably because it just is not that big of a thing in where I an from. But now that I have started using it in cooking, and baking I definitely get the fuss surrounding it.


You will need oats, peanuts, peanut butter, agave, or maple syrup (honey will also do perfectly), raisins, and dark chocolate for this peanut butter and chocolate granola.


And I promise you the prepping process could not be any easier than it is. All you need to do is mix the oats, the peanuts, the peanut butter, and the syrup nicely together in a bowl. Remove the mixture from the bowl into a pan, or a casserole, how ever you would like to call it. Cook in a 250 °F, or ~125 °C oven for an hour. Mix the granola every 15 minutes to get a beautiful, and even bake. Chop the dark chocolate into tiny pieces, and add the chocolate to the granola with the raisins. Slightly mix until everything is evenly together, and you have a ready, delicious peanut butter and chocolate granola in your hands!


I like to preserve my granola in jar so I can easily take some whenever I feel like having my daily dose of something sweet, beautiful, and chocolaty!



Peanut Butter And Chocolate Granola


  • 2 cup (5 dl) oats (be careful to choose gluten-free oats, if you want your granola to be gluten-free)
  • 1 1/2 cup (~3 3/4 dl) peanuts
  • 3 big tbsp peanut butter
  • 1/4 cup agave syrup (or maple syrup, honey)
  • 1 cup (2 1/2 dl) raisins
  • 100 grams of dark chocolate


  1. Preheat the over to 250 °F, or ~125 °C.
  2. Chop the peanuts slightly. You can decide whether you want the to be bigger, or smaller in the granola. Just chop the to the size of your choosing.
  3. Mix the oats, chopped peanuts, peanut butter, and the syrup (or honey) together well in a bowl.
  4. When the mixture of oats, peanuts, peanut butter, and syrup in evenly mixed, transfer the mixture into a pan/casserole, and put to the oven.
  5. Cook for 60 minutes. Stir the mixture a bit every 15 minutes, so that the granola has an even cook.
  6. Remove for the oven after 15 minutes.
  7. Chop the dark chocolate into tiny pieces,
  8. Add the raisins, and the dark chocolate to the granola mixture. I like to add the raisins, and the chocolate when the granola is still warm, since that makes the chocolate melt to the mixture slightly.
  9. Transfer to a jar, or a bowl where you let the granola cool down, and retain it.


If you are looking for some more easy, and delicious breakfast, of snack ideas you are going to love my recipe for Healthy Nice Cream With Chia Gel! And if you are a fan of all thing peanut buttery these Snickers Glazed Donuts are the thing just for you!


You can find me on Instagram, Twitter, and Pinterest @emilylainpelto. I am also on bloglovin’, so you can give me a follow there! Let me know your thoughts on this granola if you decide to make it!

Healthy Orange Nice Cream With Chia Gel



You probably know by now what nice cream is. Frozen bananas blended to resemble the consistency of ice cream. I mean what more could one want than some delicious, healthy ice cream!


This recipe is a nice cream flavored with orange. I also added a cute, and super nutritious chia gel to go with the orange nice cream. Of course the chia gel is in now means necessary to the nice cream recipe, but is gives a nice twist to it! So if chia seeds aren’t your thing, feel free to make the orange nice cream by itself.


I must also mention that this recipe is really simple, and quick! This orange nice cream with chia gel will only take 25 minutes of your time and requires 7 ingredients – or 8 if you count needing water as well. All of the ingredients are delicious, and easy to find! This nice cream is simple, and quick, delicious, and healthy!




Ingredient-wise we are looking at an extremely simple, and easily-find list. One will need bananas, oranges, plant milk, and vanilla extract to make the nice cream. In turn, the chia gel will only require chia seeds, water, and maple, or agave syrup. Honey will also be excellent in the gel, if you would like to use that. This recipe will require a blender to make the nice cream in as well. Truly simple, right!




The recipe starts with freezing the bananas in a freezer overnight. I like to chop the bananas to 5-10 pieces before putting the into the freezer, because blending them will be a lot easier if they are in smaller pieces – at least with my blender I have noticed this to be the case.


Once one actually starts making the nice cream the first step is blend the bananas in a blender. Once the bananas have reached the consistency of a smooth cream it is time to start turning the banana nice cream into orange nice cream by flavoring. Fresh oranges a definitely the way to go with the flavoring. In step juice of two oranges is squeezed into the blended banana mixture along side with grated zest of one orange, some plant milk (if needed for a smoother, and softer consistency), and a little bit of vanilla extract. Once all of the ingredients are in the blender everything is blended together nice, and smooth.


I recommend starting by making the chia gel. The gel takes about 20 minutes to form, so just by mixing all the ingredients together in a bowl, and setting the bowl aside to let the seeds form a gel texture, gives you time to do everything else whilst the gel is forming.




Orange Nice Cream

2 big, or 4 smaller servings


  • 4 frozen bananas
  • Juice of 2 oranges
  • Zest of 1 orange
  • 1/5 cup (1/2 dl) any plant milk (optional)
  • 1 tsp vanilla extract


  1. Start by making the chia gel (This will save you time)
  2. Chop each of the bananas in to 5-10 pieces, and put all of the pieces in to the freezer the night before.
  3. Start the making of the nice cream by putting all the banana pieces in to a blender.
  4. Add juice of two oranges, grated zest of one orange, the vanilla extract, and the plant milk (if you want to).
  5. Blend all the ingredient together until smooth.


Chia Seed Gel


  • 2 tbsp chia seeds
  • 8 tbsp water
  • 1 tbsp maple, or agave syrup


  1. Add all of the ingredients into a bowl. Get the syrup nicely mixed in.
  2. Let the chia seed form into a gel for 20 minutes.


  1. Once you are done with both the orange nice cream, and the chia gel, plate your nice cream in a bowl, and decorate if you want to.
  2. Enjoy!


Hope you like this quick, and easy orange nice cream recipe. You can find me on Instagram, Twitter, and Pinterest @emilylainpelto.



Quick And Easy Sweet Chili Tofu Sauce



Do you like tofu? With vegetables, and a nice sauce perhaps? I know I do!


I have been making this sweet chili sauce with rice pretty much once a week for the past couple of months now. Actually my mom had been making this sauce base, and I thought is was so so good, so twisted it a little bit the make a plant-based sweet chili tofu sauce recipe.


This sweet chili sauce is sweet, and spicy (obviously), super delicious, and extremely easy to make! So without further a do, let’s get in to the recipe!




Ingredient wise, this recipe takes tofu, pepper, cabbage, soy sauce, sweet-chili sauce, tapioca (or potato, or corn) starch, water, a vegetable stock cube, and a little bit of vegetable oil.


I have grown quite fond of cabbage, and pepper lately. Cabbage tastes good, and it is really cheap in where I live, so I’d say it is a win-win kind of a situation – both wins for me of course. Pepper on the other hand just goes amazingly with everything.




The making process is definitely not more complicated than the ingredients. First boil some rice. I find that rice suites this sweet chili sauce the best. Then chop the tofu, and the onion. Cook the tofu, and the onion in a pan with vegetable oil, and a tiny bit of soy sauce. Chop your pepper, and your cabbage, and add those to cook in the pan. And whilst those are cooking mix all the ingredients to the sauce together, being soy sauce, sweet chili sauce, starch of your choosing, water, and a vegetable stock cube. Once that is done, pour the mixture to the pan, and cook for a little bit. And you are done! Simple as that!




Sweet Chili Tofu Sauce


  • 125 grams of tofu
  • 300 grams of pepper
  • 200 grams of cabbage
  • 4 tbsp of soy sauce
  • 4 tbsp of sweet-chili sauce
  • 1 tbsp of tapioca starch ( potato, or corn starch will do as well)
  • 1 cup water
  • 1 vegetable stock cube
  • Vegetable oil for the pan


  • Rise to go with the sauce


  1. Make your rise according to the instruction on it’s packet. This sauce makes 4 servings. (I like to add a vegetable stick cube to the boiling water whenever I make rise).
  2. Chop your firm tofu into tiny cubes. Chop one large onion.
  3. Add a little bit of oil (~1 tbsp), and 1 tablespoon of soy sauce to a pan. Add the chopped tofu, and onion. Cook in medium to high temperature till they start taking a bit of color.
  4. Chop your pepper, and cabbage.
  5. Add the chopped pepper, and cabbage into the pan. Stir everything together and cook until nice, and golden brown.
  6. Whilst the tofu, and the vegetables are cooking, induce a vegetable stock cube into 1 cup of water in a bowl.
  7. Add sweet-chili sauce, soy sauce, and tapioca starch into the mixture, and mix everything together. Add a tiny bit a cayenne pepper if you want an extra kick – be careful not to add too much thought.
  8. Pour the mixture into the pan. Cook till the sauce starts to thicken a bit.
  9. The the pan of the stove, and serve with rise!


Hope you enjoy this recipe! You can find me on Instagram, Twitter, and Pinterest @emilylainpelto.

Quick And Easy Ramen Noodle Tofu Stir Fry With Veggies

I think I have developed a bit of a thing for noodles. Which is a no-brainer since I am a twenty-year-old university student. Anyhow, I have managed to grow out of that ‘just making noodles with the tiny flavoring package that comes with and eating them as they are’ -stage. Now I am pretty sure I have hopped on to the ‘making noodles with a little extra goodness’ -stage.


This Tofu Ramen Noodle Stir Fry With Veggies is super quick, simple, made out of ingredients that can be found easily, and a staple dish in my household. Honesty, I make this at least once every fourth night. The taste is absolutely delicious, and has a tiny kick to it thanks to cayenne pepper.


This kick-ass stir fry recipe requires 15 ingredients, from which most are spices, and tops 20 minutes. The making process is really simple. Just boil the ramen noodles, chop all the veggies and the tofu, fry them on a pan, and you are good to go!




Ramen Noodle Tofu Stir Fry With Veggies


  • 375 grams of unseasoned ramen noodle
  • 125 grams of tofu
  • 1 medium-sized bell pepper
  • 2-3 tomatoes
  • 300 grams of cabbage
  • 1 big onion
  • 4 tbsp soy sauce
  • 1 vegetable stock cube
  • 3 tsp onion powder
  • 3 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp ginger
  • 1 tsp tumeric
  • 1/4 to 1/2 tsp cayenne pepper
  • little bit of vegetable oil for the pan


  1. Boil water in a sauce pan. Add 2 tbsp of soy sauce, the vegetable stock cube, 2 tsp of onion powder, 2 tsp of garlic powder, 1 tsp black pepper, and 1 tsp ginger into the water. Add ramen noodles. Cook the ramen according to the instructions on the package.
  2. Heat up a pan. Chop the tofu and place on the pan with some vegetable oil. Add the rest of the soy sauce to the pan. Whilst the tofu is browning up, chop the onion and cabbage and add them to the pan. Add rest of the seasonings, meaning 1 tsp onion powder, 1 tsp garlic powder, 1 tsp tumeric and between 1/4 to 1/2 tsp of cayenne pepper depending on how hot do you want your stir fry to be.
  3. Chop the bell pepper and the tomatoes, and add them to the pan as well.
  4. Leave to cook on the pan for 5 to 10 minutes, whilst string every few minutes.
  5. Add noodles and mix.
  6.  Plate, serve, and enjoy! If you want to toss something fresh on the plate, I find that cucumber on top of the cooked stir fry works quite nicely!


Hope you enjoy this recipe and are having a nice week! You can find on Instagram, Twitter and Pinterest @emilylainpelto.

Quick And Easy Vegan Creamy Tomato Pasta



This week has included quite a lot of school work and running around for me. The obvious response to that are quick and easy meals. Therefore, I am sharing my recipe for this super simple, delicious, and creamy tomato pasta that honestly will not take up too much of your time!


This recipe only requires 10 ingredients and 20 minutes of your time. Hope you enjoy!




I am quite big on consuming any kind of pasta. I find basic pasta recipes really helpful when I have no idea of what should I eat for the next few days. And this recipe here is definitely a savior of those days.


This appetizing tomato pasta here is a prime example of a dish that can be easily made, but also easily altered. In the past I have made this pasta by itself, with chickpeas and with beans. This pasta dish is just so simple – but so good – that kind of anything and everything go nicely with it. So, chuck in whatever floats your boat to make this recipe suit your taste!


I almost feel silly shearing such a simple recipe, but hey aren’t those the best kind?






Creamy Tomato Pasta


  • 500 g pasta
  • 1 big onion, 2 if small
  • 3 medium/large tomatoes
  • 2 dl (a bit short of a cup) plant-based cream
  • 70 g tomato puree
  • 1 vegetable stock cube induced to 2,5 dl or 1 cup of water, or 2,5dl /1 cup vegetable stock
  • 1/4 lemons juice
  • 1 tps salt
  • 2 tps onion flakes


  1. Boil water in a saucepan for the pasta. When the water starts to reach its boiling point, add the pasta. You can add a tiny bit of  salt to the water if want to. Cook the pasta by it’s instructions.
  2. Chop the onion into small pieces.
  3. Chop the tomatoes into large pieces.
  4. Put the onion into a pan and cook on a medium to high heat until soft and has a nice golden color. If you do not have a nonstick pan, pour a few drops of vegetable oil to the pan to prevent the onion from sticking to the it.
  5. Add the chopped tomatoes to the pan and let cook for a tiny while so that the tomatoes soften and take some color the them.
  6. Add the plant-based cream, the vegetable stock and the puree and mix until smooth. Let the mixture heat up and add the lemon juice alongside with salt and onion flakes. Be careful not to use too much lemon. It can make the sauce quite sour, quite fast. Taste and add more seasoning to your own taste if necessary.
  7. Rinse the pasta
  8. Add the pasta to the pan with the tomato sauce, or move everything into a speared bowl, and mix together.
  9. If you will, add some sort of garnish on top of the pasta.
  10. Serve an Enjoy!


Be sure to let me know your thoughts if you make this by leaving a comment!


Cardamom Spiced Carrot Cake With A Chocolate Icing



Personally, I am a huge fan of carrot cakes. I have tested some different carrot cake recipes from different sources, and my absolute favorite recipe is Carrot Cake Ice Cream Cake from a blog called Feasting On Fruit. The actual carrot cake in this recipe has a lovely moisture to it alongside with a really nice texture and the flavors are so well balanced.


Today I am giving you my spin on this recipe. Firstly, I changed the spices slightly. Secondly, I added a dark chocolate icing (will work amazingly with a white chocolate icing as well if you want try that), because I am a sucker for chocolate – any chocolate. And last but not least, there were a couple of other ingredient changes to fit what I had in the cupboards.


This carrot cake has such a wonderful taste and texture to it, and honestly is not that bad for you either!




I baked this cake in a 19 cm (that converts to about 7,5 inches) cake tin. I made one batch of this cake batter, but the cake tin could have definitely fitted two batches. So, if you are making this cake, decide between one or two batches of this recipe depending on how big do you want your cake to be. Also, remember to lower the baking heat slightly and let the cake have a few more minutes in the oven, if you end up doubling this recipe.


If you are wondering about the flour on the edges of the cake tin, it is breadcrumbs. My cake tin is quite old so I buttered the edges and put some breadcrumbs in there just to be sure that the carrot cake won’t stick to the tin.






I have wanted to try a cardamom spiced carrot cake for a while now. Cardamom is without a doubt one of my favorite spices when it comes to baking. Can’t explain it, it just tastes wonderful in my mouth.


This carrot cake is actually really easy to make. All that has to be done is to put all the ingredients into a blender or a food processor, blend, transfer to a cake tin and bake in the oven for 35 minutes. After that comes the chocolate icing part which is not difficult either. Just melt the chocolate, add coconut cream, whisk, let the mixture cool down, pour on the cake, and be done!








Cardamom Spiced Carrot Cake With A Chocolate Icing


Carrot Cake
  • 1 cup shredded carrots
  • 8 dates
  • 1/3 cup of sugar
  • 3/4 cup non-dairy milk (I used soy milk)
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 1/4 cup oat flour
  • 1/4 potato flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp cardamom


  1. Preheat the oven to 350°F (or 175°C).
  2. Shred the carrots and blend shredded carrots, dates, milk, sugar, lemon juice, and vanilla extract in a blender/food processor.
  3.  Add the rest of the ingredients and blend everything till combined.
  4. Bake for 35 minutes (or slightly more in a slightly lower temperature if you have a cake tin like mine and are making a double batch). Check if ready and bake for a few minutes more if not.
  5. Remove from the oven, let the cake cool down, and decorate if you want to.


Chocolate Icing
  • 100 grams of chocolate (white and dark both will do)
  • 1/4 cup (or 0,6 dl) coconut cream


  1. Melt the chocolate.
  2. Heat the coconut cream up to a warmer than a hand temperature in a saucepan. The cream should not be boiling, but should be quite warm.
  3. Take the pan of the stove and pour the chocolate in.
  4. Mix until smooth. Put back to the stove to heat up a little bit to mix the coconut cream and chocolate better together if necessary.
  5. Let the mixture cool down whilst still mixing.
  6. Pour on top of the carrot cake.


I used some nuts (almonds, pecan nuts and hazel nuts) on top of the chocolate icing to make my carrot cake look beautiful. This part is completely optional and up to your imagination, as decorating always is.


Hope you enjoy this recipe. Go check out the original recipe as well if your interested!

Vegan Salted Caramel And Chocolate No-Bake Cheesecake



I am excited to be sharing my first recipe here! We are three weeks in to the new year already and it is definitely time for something sweet and tasty. I have been making this cheesecake for quite few times already and not ones has it let me down. This salted caramel and chocolate cheesecake melts in your mouth, has a delicious nutty base, is completely vegan (also gluten-free) and does not require time in the oven – this is a chill-overnight-in-the-freezer kind of cake. This salted caramel and chocolate cheesecake is certainly the cheesecake for anyone with a massive sweet tooth!




Let’s talk a little bit about this nut packed crumb base. I used a mixture of almonds, hazelnuts, cashew nuts, walnuts, and pecan nuts alongside with some dark chocolate to keep everything together. This base is truly tasty, nutty (obviously) and definitely one of my favorites when it comes to cheesecake bottoms. The main reason I adore this crumbly base is that it is so simple to modify the flavor by picking different nuts to combine.




The filling is a mousse-like mixture of a plant-based whipped cream, vegan cream cheese, dark chocolate, and caramel sauce. The unflavored cream cheese gives a nice firm feel to the filling, but at the same time the sweet salted caramel sauce makes sure that the filling stays nice and gooey even after a night in the freezer. I mentioned in the beginning of this post that this cheesecake melts in your mouth and I absolutely meant it! The filling is so so soft and will literary just melt in your mouth!




Since this cheesecake requires freezing in the making part, it also requires freezing after a few slices have been eaten. So if you are eating this by yourself or in a small group, just take the cake out of the freezer to slice and serve, and put it back when your done to wait for the next serving.






Salted Caramel And Chocolate Cheesecake


Salted Caramel Sauce
  • 1/4 cup (or 0,6 dl) of vegan butter
  • 1 1/4 cup sugar
  • 1 tbsp vanilla extract
  • 1/2 – 1 tsp sea salt
  • 1/2 cup coconut cream


  1. Melt the butter in a pan on medium heat.
  2.  Once the butter has melted, add sugar, coconut cream, and vanilla extract. Whisk the ingredients together. Whisk till bubbly (about 6-8 minutes), then add salt and whisk for about a minute. Be careful not to burn your caramel.
  3. Take the pan of the stove and let the sauce cool down.


Nutty Crumb Base
  • 200 grams of nuts (I used a mix of almonds, hazelnuts, cashew nuts, walnuts, and pecan nuts)
  • 50 grams of dark chocolate


  1. Crush the nuts. I crushed them quickly in a blender, but you can also use a knife to cut the nuts into tiny pieces.
  2. Melt 50 grams of dark chocolate. If you want your cake to be vegan, be careful with choosing the chocolate.
  3. Mix the crushed nuts with the chocolate and move the mixture to a springform pan. The pan i used was a 20 cm springform pan, but this cheesecake can also be done on a bigger springform pan with this same recipe.
  4. Put your pan to the side to wait for the filling.


Salted Caramel and Chocolate Cheesecake Filling
  • 1 cup (or 2 – 2 1/2 dl) vegan whipped cream ( I used soy whipped cream)
  • 1 tbsp sugar
  • 200 grams of unflavored vegan cream cheese
  • 150 grams of dark chocolate
  • the Salted Caramel Sauce


  1. Melt 150 grams of dark chocolate.
  2. Whilst you are melting the chocolate or have already melted the chocolate, whisk the whipped cream with 1 tablespoon of sugar.
  3. Mix 200 grams of cream cheese with the melted chocolate. I used a beater in this step because the vegan cream cheese i used had a rather tough consistency.
  4.  Mix together in a bowl the three components – whipped cream, melted chocolate and cream cheese mixture, and the caramel sauce.
  5. Pour the filling into the springfrom pan on top of the nutty base.
  6. Put a foil on top of the pan and put the pan into a freezer. Let the cheesecake freeze overnight.




This part here is completely up to you! I used a bit of melted chocolate, some nuts, a couple of homemade nutty chocolate slices and some chocolate and nut crumble (the base ingredients mixed with some oats) to decorate mine.


If you make this cake be sure to tag me on Instagram and/or Twitter @emilylainpelto so I can see your beautiful creations!