Chocolate peanut butter pudding


This is one super simple and mind blowing chocolate  peanut butter pudding recipe!  if you want to treat yourself, then this is the way to do it and it is sure to put a smile on your face. This decadent chocolate peanut butter pudding comes together in about 5 minutes! Truth is I am not much of a chocolate girl but when peanut butter comes into the game I am totally sold. Dark, sweet, and luscious with a hint of contrasting saltiness, super tasty and kinda healthy! This has been my all time favorite dessert ❤



1 package firm siken tofu
1/2 cup melted semi sweet vegan chocolate chips
2 TS agave nectar
1/3 cup light peanut butter
1 ts vanilla extract

shredded chocolate for garnishing (optional)


Place all the ingredients in a food processor and blend to combine. Chill for a couple of hours before serving. Enjoy!

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Vegan milk pie

Today someone very special to me tried to motivate me to start blogging again. Not sure how and why, but I promised I would start tonight. So here is one of my favorite pie recipes along with a photo of princess Ifi. The crust is perfect for any creamy pie filling and the filling can be also used to make a vegan galaktobureko.Milkpie 

for the crust

1 1/2 cups all purpose flour
1/2 cup vegan margarine
1/4 cup ice water
2 TB sugar
pinch of salt
1 TB apple cider vinegar

Sift together the flour, sugar and salt. Cut the margarine in small pieces and add it to the flour mixture until you form a crumbly dough. Mix the water with the apple cider vinegar and slowly drizzle it over the flour. Mix the dough with your hands until it forms a soft ball. Add more water if needed. Wrap the dough in plastic wrap and refrigerate for an hour. Sprinkle your working surface or a piece of parchment paper with flour and roll out the crust. Transfer the dough crust into a pie dish and crimp the edges as desired.

for the filling

4 cups of vanilla soy milk
1 cup fine semolina
1/3 cup of vegan margarine
1 small ripe banana, mashed
1/2 cup of brown sugar
1/3 tsp cinnamon

Preheat the oven to 350F/180C. On stovetop bring milk almost to a boil in a saucepan, and then add the margarine, banana, sugar, cinnamon and semolina making sure to stir continuously over the heat until a thick cream is formed. Pour the filling into the pie crust and bake for 45 minutes until the top has browned. Let it cool, serve and enjoy!


Vegan chocolate brownies

If you love chocolate you will for sure love these vegan chocolate brownies. If you add the optional chocolate chips you will get more of a fudge brownie. Instead of walnuts you can use almonds or cashews. They will still taste decilious even if you make them nut free.

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  • 2 1/2 cups of whole wheat all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 over ripe banana mashed well
  • ½ cup olive oil
  • 1 ½ cups water
  • 4 tsp apple cider vinegar
  • 1 cup walnuts
  • 1/2 cup chocolate chips (optional)

Blend the banana with all the wet ingredients in a food processor or blender until creamy. In a mixing bowl combine all the dry ingredients except the walnuts. Pour the wet into the dry ingredients and mix well. Add the walnuts and pour the batter into a greased pan. Bake in a preheated oven at 180 C for 20 minutes.


Vegan Mofo Day 6: Raw Vegan Cheesecake

Raw Cheesecake


for the crust

2 cups walnuts
1/2 cup dates

for the filling

3 cups cashews soaked overnight
1/2 cup agave nectar
1/4 cup coconut butter/oil
1/4 cup lemon juice
1 Tbsp pure vanilla extract

for the sauce

1 cup raspberries
2 Tbsp lemon juice
1 Tbsp agave nectar, optional

raw cheesecake

To make the crust blend together the walnuts and dates and press at the bottom of the pie pan

To make the filling blend all ingredients together in high speed until totally creamy. Pour filling on the walnut crust. Freeze for 2 hours. Remove from freezer.

To make the raspberry sauce blend the raspberries and lemon juice and pour on top of the cheesecake. Refrigerate.

Serve and Enjoy!