Oatmeal choc Cookies drizzled with white choc

This recipe is incredibly FAST and EASY One-Bowl, No-Mixer, No-Chill Vegan Oatmeal Cookies what else do you need? 😉
You can make it with choc chips, raisins, dried cranberries, pecans, walnuts etc… and be naughty like me drizzle white choc on them, yuuuummmm!!!

Makes 12-15 cookies

Ingredients :

  • 1 flaxseed egg (stir 1 tbsp flaxseed meal aka ground raw flaxseed and 2 1/2 tbsp water to a dish. Let rest for 5 minutes to thicken.
  • 1/2 cup vegan butter, soft
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 1/2 cup oats
  • 3/4 cup flour
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 cup chocolate chips, chopped (or substitute by raisins, dried cranberries or walnuts)
  • 1 cup white vegan choc, melted for drizzling


  1. Preheat oven to 180°C, line a baking tray with baking sheet.
  2. In a large bowl, mix well the flaxseed egg, vegan butter, sugar, vanilla extract until smooth.
  3. Add the oats, flour, baking soda, salt, and stir to combine.
  4. Add the chocolate chips and stir to combine.
  5. Form the cookies and place on prepared baking sheet spaced about 2 inches apart.
  6. Bake for about 10 to 12 minutes (short for super soft cookies, longer for more well-done cookies) be sure to don’t overbake. The cookies will firm up as they cool.
  7. Allow cookies to cool on baking sheet for about 10 minutes before drizzle white choc.
  8. Enjoy!!!

Pistachio Rapsberry Muffins

This fab muffin remind me of my childhood when my favorite ice cream flavor was pistachio on pistachio on pistachio :).

It’s a quick and affordable recipe, doesn’t need dairy or eggs, and carries less sugar than usual muffin recipes, due to the rich flavor of almond extract.

I tell you that rich pistachio flavor mixed with rapsberries is the best combo!!

Makes about 8-10 muffins


  • 2/3 cup fresh spinach
  • 1/2 cup vanilla soymilk
  • 1 pistachio pudding, I used Sojasun but this is not sponsored, just really love the stuff! If you want to try it and love pistachio really don’t hesitate, I’ve been eating this stuff since 3 years now and it really never fails!! It’ll add extra flavor, but you can definitely choose another one or even swap for 1 flaxseed vegan egg, 1/2 cup apple sauce, or 1 mashed banana, the green pistachio color will come from the spinach and the main pistachio flavor will come from the almond extract 😉
  • 1 tsp Almond extract
  • 2 tbsp coconut oil, melted
  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 2/3 cup sugar
  • Pinch of salt
  • 2/3 cup pistachios unsalted, roughly chopped
  • 1/2 cup frozen raspberries


  1. Preheat your oven to 180°C, line 8-10 standard-size muffin cups.
  2. Whisk the flour, baking powder and salt in a large bowl.
  3. Blend together the melted coconut oil, sugar, pistachio pudding, spinach, soymilk and almond extract until smooth. If coconut oil begins to solidify because others ingredients are cold, simply pop in the microwave for a few seconds.
  4. Add wet to dry ingredient, combine. Add half of frozen raspberries, half of pistachios, gently combine again so the raspberries don’t tint the batter pink.
  5. Fill batter into the muffin cups. Top with the rest of chopped pistachios and raspberries.
  6. Bake for 15-25 minutes or until a toothpick is inserted in the middle and comes out clean.
  7. Enjoy! It’s delicious by itself but with a cup of hot cocoa, it’ll be heaven!

Raw vegan caramel slice

raw caramel slice

First time I was searching the web about these caramel slice I thought they were insane and unhealthy. But boy I was so wrong… because they sure are mother nature’s treats and you shouldn’t feel any guiltiness devouring one of those, or two, or three!!!


La première fois que j’ai trouvé sur le web, des images de ces caramel slice, j’ai tout de suite pensé qu’elles était démentes et très mauvaises pour la santé. Mais je me trompais sur toute la ligne!!! Parce que tout les ingrédients sont naturels, et vous ne devriez pas vous sentir coupables en en dévorant une, ou deux, ou trois !!!

Smoothies for lovers


Looking for an idea to declare your flame the vegan way for Valentine’s day? Forget the boring heart shaped chocolates… Here are the smoothies for lovers!


Vous cherchez un moyen de déclarer votre flamme pour la Saint-Valentin? Vous n’allez tout de même pas dégainer les éternels chocolats en forme de coeur ??
Non, essayez plutôt les love smoothies !

Valentine’s day Red Velvet Brownies


It’s almost Valentine’s day! Here’s a looking naughty, delicious recipe, but still very healthy and vegan! I give you red velvet brownies, color of love 😉
They literally melt in your mouth, so yum! I personally can’t taste this magic secret ingredient, but it is there I assure you : beetroot! Yes beetroot is this amazing root veggie, that gives you the color red! So great!


C’est bientôt la Saint-Valentin, je vous propose donc une recette bien gourmande mais rassurez-vous, healthy et vegan, voici des brownies rouge, couleur de l’amour 😉
Ils fondent dans la bouche et sont très, très, très gourmand, et l’on ne sent pas l’ingrédient secret : la betterave! Eh oui la couleur rouge vient de cette merveilleuse racine qui est décidément épatante !


Valentine’s day Red Velvet Brownies (for about 9 brownies)


1 mashed banana
1/2 cup almond milk
1 cup cooked beet, mashed
2 tsp natural, red food coloring (like beetroot powder)
2 tsp vanilla powder (just simple vanilla reduced in powder)
4 tsp coconut oil melted
3/4 cup cane sugar, or coconut sugar
1 cup rice flour
1 cup all purpose flour (or coconut flour, for a GF option)
1 to 3 tsp cocoa powder
1 tsp baking powder
1/2 tsp salt


1. Preheat the oven to 350 degrees Fahrenheit (210°c) and line a brownie pan with parchment paper

2. In a large bowl, whisk together the banana and almond milk. Whisk in the beet puree, food coloring, extracts vanilla powder and sugar.

3. In a medium-sized bowl, whisk together the rice flour, all purpose flour, baking powder and salt.

4. Quickly stir the coconut oil into the wet ingredients then dump the dry ingredients on top, add the cocoa powder spoon by spoon you may need only one to get the red a little more profound, if not add another one, carefully, you don’t want your red to turn just brown, then fold together well (batter will be thick)

5. Scoop batter into the prepared pan and spread/flatten. Bake for about 30 minutes or until the surface springs back when tapped. Transfer to a wire cooling rack and let cool completely. Slice and serve!


Brownies rouge ‘velours’ pour la Saint Valentin (environ 9 brownies)


1 banane écrasée
120 ml lait d’amande
240 ml de purée de betterave cuite
2 cuillères à café de colorant rouge naturel (comme de la poudre de betteraves)
2 cuillères à café de poudre de vanille
4 cuillères à café d’huile de noix de coco, fondue 
100g de sucre de canne, ou de coco
150g de farine de riz
150g de farine de blé ou coco pour une option sans gluten
1 à 3 cuillères à café de poudre de chocolat
2 cuillères à café de bicarbonate de soude
1/2 cuillere à café de sel


1. Prechauffez voter four à 210°c et couvrez un plat à brownies de papier sulfurisé

2. Dans un grand bol, fouettez la banane écrasée et le lait d’amande. Ajoutez la puree de betterave, le colorant alimentaire, la poudre de vanille et le sucre, melangez bien.

3. Dans un bol de taille moyenne, mélangez farine de riz et farine, le bicarbonate et le sel.

4. Incorporez rapidement l’huile de coco fondue, dans les ingrédients ‘mouillés’ puis incorporez les ingrédients secs, ajoutez la première cuiller de chocolat, pour assombrir le rouge,  et testez la couleur, voyez si le rouge est assez profond, sinon ajoutez en encore une autre etc, mais attention à ne pas transformer votre rouge en marron, et mélangez le tout, la pâte doit être épaisse.

5. Etalez la pâte dans le plat à brownies. Mettez au four environ 30 minutes ou jusqu’à ce que la surface croustille lorsqu’on tapote dessus avec la lame d’un couteau. Laissez refroidir complètement, découpez en petits carrés et servez.