Cranberry Orange Spice Mini Tarts.

I hope everyone enjoyed their Thanksgiving Day.

Thanksgiving is a family holiday, but unfortunately our family is far away from us, so I am glad that this year we were invited for a dinner to our friends’ house. Great young couple with an adorable daughter Sophie ( our Sophia’s friend).

We’ve never celebrated Thanksgiving in Ukraine, so it’s becoming a new tradition for us, and because our daughter was born here I am trying to involve her in american culture and traditions as much as possible. We are learning with her too.

Because we were going for dinner, I didn’t cook anything at home. I only made some salad to take with us, and at the last minute I decided to fix some healthy dessert. Actually, it wasn’t at the last minute, because I spent 2 days to make it, but the result worth these two days spending in the kitchen.

Honestly, the recipe is simple, but there are three steps in making it, so I made part of it the first day and finished the next day.

The recipe is completely vegan, grain, gluten, dairy, wheat free.

Cranberry Orange Spice Mini Tarts.

Tart Shells:

2 cups almond flour

2 tablespoons maple syrur or coconut syrup or agave syrup ( I will use less syrup next time, because it was too sweet for me)

1/4 cup coconut oil, melted

1/2 teaspoon baking soda

1/8 teaspoon salt


Preheat oven to 350ºF. Line 12 cups in a regular-sized muffin tin with paper liners (I personally used silicone muffin cups).

Put all the crust ingredients in the food processor and mix very well. Let it become a very nice dough.

Add the crust mixture to the cups and press down firmly into the cup using your knuckles, going up the sides a tad bit.

Bake for 15-20 minutes until golden brown.

Allow to cool in the pan for about 10 minutes, then place the pan in the refrigerator until you are ready to assemble the tarts and serve. ( I used mine the next day)




Cranberry-Orange Spice Sauce:

1 cup fresh organic cranberries, washed

1 large orange, peeled, sectioned and pith removed, and cut into 1-inch pieces

Zest from that orange, set a little aside for topping when serving

1/2 cup maple syrup, coconut nectar, honey, etc.

1/2 teaspoon freshly grated ginger


In a heavy saucepan over a medium heat, combine the the cranberries, orange pieces, maple syrup and ginger.

Cook for about 15-20 minutes, stirring occasionally, until the cranberries open and the orange pieces dissolve. I  used a fork to get in there and mash up the cranberries.

Remove from the heat, stir in the orange zest and allow the mixture to fully cool. Blend the mixture in the blender to smooth consistency.  Place into the refrigerator until you are ready to assemble the tarts.


Cashew Cream Layer:

3/4 cups raw organic cashews, soaked at least 4 hours ( I did it overnight)

Juice from 1/2 orange about 2 tablespoons

2 tablespoons filtered water

2 tablespoons maple syrup, coconut nectar, honey( I will use less next time)

Pinch Himalayan crystal salt

1 teaspoon coconut oil

1 teaspoon vanilla extract


Add everything to your high speed blender and blend on high for as long as it takes to make it smooth and creamy.

Remove the paper liner off of the tart shells. Top each of the tart shells with a spoonful of the cashew cream filling and a spoonful of the cranberries.




I made tarts and cranberry sauce the first day, and the cashew cream the next day.

They were really very delicious and everybody liked them.

You can find the original recipe here.

Raspberry and Coconut Chocolate Torte.

It’s all about chocolate again.

Last week it was the other day when we craved for chocolate and I was looking for something healthy and delicious to make. It’s getting cold outside, sometimes it even feels like winter and my body starts asking for more sweets. I wish I could eat them as much as I want and still stay fit and slim. Unfortunately, it is not the story of my body, and to stay in a shape as I am now, I should be careful with every single piece of sweets in my life.

Recently I start using coconut flour in my recipes more often and it actually tastes really good.

Today’s recipe is gluten, dairy, sugar and wheat free.


I just used Maple Syrup instead of honey.

Both honey and pure maple syrup have advantages and disadvantages. If you seek minerals and lower fructose, maple syrup is a good choice; for those who want the vitamin boost and no fat, honey is your best bet.


Raspberry and Coconut Chocolate Torte.
• 1 cup frozen rasberries
• 1/4 cup Maple Syrup
• 1/4 cup extra virgin coconut oil
• 5 organic eggs
• 1/2 cup coconut flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda


1. Preheat the oven to 300F  and grease or line a cake tin with baking paper.

2. In a small saucepan on low heat, melt together the extra virgin coconut oil, and maple syrup . Set aside to cool.

3. Add the raspberries to a food processor. Blend until smooth. Add the remaining ingredients, including the coconut oil and maple syrup. Blend until smooth.

4. Pour the batter in to the prepared cake tin, then bake in the oven for 30-50 minutes.

5. Leave to cool, before inverting on to a plate.

6. Serve with coconut or vanilla ice-cream.


You can find the original recipe here.

Raw Raspberries Brownies.

Summer is coming to the end. Actually, two days ago was the first day of the fall and it means we are getting closer to winter. Every year I realize again and again that my favorite season is the fall. I love the bright yellow colors outside, apple pie smell in the house, leaves under your feet, warm chamomile tea…. This part of the year always brings the warm feelings to my heart and makes me feel cozy and safe.
Anyway, the fall is outside, but I still try to keep summer in my kitchen. I got fresh raspberries at the farmers market two days ago, and decided to make some berry chocolate dessert for my family.
This recipe is great because it’s gluten, grain and dairy free.
Sugar? You just need a little stevia or 2 tablespoons of maple syrup, honey etc.
It took me 20 minutes to make it. What can sound better?
Raw Raspberries Brownies.
  • ¾ C raw almonds
  • 1 C Medjool dates
  • ¼ C unsweetened cocoa powder(raw cacao for a 100% raw treat)
  • pinch sea salt
  • dash pure vanilla extract
    For the Raspberry Topping:
  • 1 C fresh raspberries
  • 2 tbsp raw honey or pure maple syrup. I personally used 15 drops of Stevia.
  • 1½ tbsp chia seeds


  1. Prepare a loaf pan by lining with plastic wrap, or wax or parchment paper. Set aside.
  2. In a food processor process the almonds until finely ground and no large pieces remain.
  3. Pour the nuts out into a bowl and process the dates until they are completely broken up and no large pieces remain. If processed long enough of the dates will turn into the “dough”.
  4. Break the “dough” up with a knife or spoon and sprinkle the nuts back into the food processor along with the cocoa powder, salt and vanilla. Process just until completely combined, stop the food processor and pinch a small amount of the mixture together with your fingers, if it holds together it’s done. And if not just process slightly longer.
  5. Pour the mixture into the loaf pan and press down evenly.
  6. In a bowl slightly mash the raspberries and stir together with the honey(or other sweetener) and chia seeds. Pour over top the brownies, cover and refrigerate overnight.
  7. To remove the brownies simply pull the paper or plastic wrap to lift the brownies out. Slice and enjoy.