Gluten free

Sugar free
Oil free

Sweet Vegan
45 delicious sweet recipes
by Caroline Deisler
@Carolinedeisler
 TABLE OF

@Carolinedeisler
CONTENTS

01 RAW VEGAN SWEETS

02 BAKED GOODS

03 CHRISTMAS TREATS

Page 3
INDEX

@Carolinedeisler
3 TABLE OF CONTENTS 41 BAKED GOODS
4 INDEX 42 FEEL GOOD BROWNIES
7 INTRO 44 PINK DONUTS
8 MY STORY 45 FITNESS PANCAKES

9 ABOUT THIS BOOK 47 CHOCOLATE CHIP COOKIES

49 BE HAPPY MUFFINS
10 RAW VEGAN SWEETS
50 CHOCOLATE GRANOLA BARS
11 THE BEST SNICKERS
53 BANANA BREAD MUFFINS
12 SALTED CARAMEL CUPS
54 CRUNCHY GRANOLA BARS
13 HEALTHY CARROT CAKE
56 OATMEAL RAISIN COOKIES
15 OMG! BARS
57 CHOCOLATE BANANA MUFFINS
16 PUFFED QUINOA SQUARES
61 LOW SUGAR MUFFINS
18 KINDER BUENO BARS
62 WHITE CHOCOLATE BARS
20 RASPBERRY TARTE
64 PEANUT BUTTER BLONDIES
22 BANOFFEE SQUARES
65 CARAMEL COOKIES
23 BANOFFEE SQUARES WHITE
66 CRUMBLE BITES
25 BANOFFEE CAKE
67 CHRISTMAS TREATS
26 COOKIE DOUGH DATES
69 VANILLE KIPFERL
27 VANILLA POWER BALLS
70 CHRISTMAS GRANOLA
29 RAW TIRAMISU
72 GERMAN LEBKUCHEN
30 RAW MARS BARS
74 JAM DROP COOKIES
32 PROTEIN BALLS
75 PUMPKIN PIE SQUARES
34 BLUEBERRY CHEESECAKE
76 CARAMELIZED PECAN OATMEAL
35 CARAMEL CHEESECAKE
37 PEANUT BUTTER CUPS 78 CHRISTMAS COOKIES
80 GERMAN ZIMTSTERNE
38 RAFFAELO BALLS
82 THANK YOU
40 SKINNY CHOCOLATE MILKSHAKE
83 MORE BOOKS

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@Carolinedeisler
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@Carolinedeisler
 @Carolinedeisler
HELLO!
I'M CAROLINE

I love to wake up every I am so happy with how things turned

out and I feel so grateful to do what I
day with the purpose to
love every single day. It all began
inspire people around the
when I was living and modeling in
world to eat healthy, New York and the pressure of being
workout & feel their best. extremely skinny got to me. I was
trapped in an unhealthy binge eating
I started my blog & Instagram account cycle and knew I had to change
4 years ago, purely out of passion and something! I got inspired to try a fully
with no intention to turn it into a full plant based diet and which was the
time job. beginning of my self healing journey.

C
WAWRW
O .LCI N EO
S CL H
I NOEI SCCE H
. COOI C
ME . C O M
AR Page 7
 @Carolinedeisler
MY STORY IN A NUTSHELL
Love yourself enough to happier, felt more balanced, got fitter,
my digestion improved, I lost weight
live a healthy lifestyle!
and my skin cleared up. I was finally
eating without guilt, had no more
For me, going vegan was all about
emotional ups and downs and loved
showing my body love and
how at ease I felt with myself.
appreciation. After years of modelling
Everything fell into place, it was almost
and punishing my body with my
like my life was thanking me for how
thoughts and diet rules, I knew I had to
well I treated my body so all other
change something. I wanted to nurture
parts of my life improved as well. I
myself with the best foods to finally
stopped modeling, got my nutritionist
feel balanced and happy. Every time
certificate, went to Uni in London to
we eat is a chance to fuel our body!
study business for three years and
Know what makes you feel your best
started my blog, Instagram and
and stick to it. I never liked counting
Youtube. I really feel so humbled to
calories and instead think we should
have such a kind and positive
listen to our intuition, not a number.
community and I love sharing my day
When I turned vegan, I made the
to day life with you.
decision to never limit myself and
always eat as many fresh whole foods
as I wanted. As a result, I had more
energy, felt

C
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O .LCI N EO
S CL H
I NOEI SCCE H
. COOI C
ME . C O M
AR Page 8
 ABOUT THIS

@Carolinedeisler
BOOK
I love a healthy treat and am so
excited to share these recipes with
you! This ebook has been in the
planning for over a year and the best
part is that you can eat all these
sweets every single day and never
have to feel guilty.

All recipes are gluten-, refined sugar-

and oil- free. They are packed with
goodness, so delicious and very
nutritious.

We shouldn't sacrifice our health for

refined sugar loaded sweets that
makes us feel bad when we can eat
the yummiest most delicious treats
every day and get fit and toned at the
same time. This is a collection of my
current favourite sweet recipes, all
easy to make using natural whole food
ingredients that you probably have
already at home! I can´t wait to see
your creations and hope you love my
recipes as much as I do! :-)

C
WAWRW
O .LCI N EO
S CL H
I NOEI SCCE H
. COOI C
ME . C O M
AR Page 9
Raw Vegan

@Carolinedeisler
Sweets

Page 10
 The Best Snickers
YAY! An improved version of my most popular recipe

@Carolinedeisler
Ready in
10 min + 90 min freezer

Ingredients
BASE
1 / 2 cup oats
1 / 2 cup cashews
1 / 4 cup caramel sauce
2 tablespoons crunchy peanut
butter

CARAMEL LAYER
12 medjool dates
2 tablespoons smooth peanut
butter
1 teaspoon vanilla powder extract
1 cup water
1 / 2 cup roasted unsalted peanuts

TOPPING
vegan chocolate bar ( 80gr )

Steps
1. Start by making the caramel sauce.
Place dates, water and vanilla into a
high speed blender and blend until
creamy. Set caramel sauce aside.
2. Add oats and cashews to your high
speed blender and blend until flour.
Add 1 / 4 cup of the caramel sauce, 2
tbsp crunchy peanut butter and mix
well together. Transfer the base
mixture to your baking tray or silicone
bar moulds and form a 1 - 2 cm thick
base. Place the tray in the freezer for
30min.
3. For the caramel layer, add 2 tbsp of
smooth peanut butter to the caramel
sauce you made earlier and mix well.
Add a thick layer of the caramel
mixture to your snickers, sprinkle
roasted peanuts on top and put back
in the freezer for an hour. I buy raw
peanuts and roast them in a non stick
pan for a couple of minutes.
4. For the top coat, melt one bar of
vegan milk chocolate ( add a splash of
almond milk in case the chocolate
feels too dry while melting ) and pour
over the caramel peanut layer. Place
back in the freezer for 20 - 30 min and
ENJOY. : - )
makes 6

Page 11
 @Carolinedeisler
makes 12

Salted Caramel Cups

Ingredients Steps
BASE 1 Add all base ingredients to a bowl and mix well. Get your silicone
1 cup almond flour blend raw almonds in
(
cup moulds and spread the mixture evenly between all holes.
a high speed blender to get almond flour Use your hands to form a the base layer and don t forget the
'

sides as well. Put in freezer while you make the caramel.

)

1 cup caramel sauce blend 13 dates, 1 2

( /

teaspoon vanilla extract powder and 1

cup water)
2 For the caramel, add all ingredients into a high speed blender
and blend until creamy. Pour the caramel into your cups and put
1 cup oat flour blend oats to get oat
(
back in the freezer for 30min.
flour
)

3 Make the top layer by melting your chocolate bar and pour over
FILLING cups, Put cups back in the freezer for 30min enjoyyyy!
&

1 cup caramel sauce blend 13 dates, 1 2

( /

teaspoon vanilla extract powder and 1 You can easily store these for a couple of weeks in the freezer. : )

cup of water )

TOP COAT
1 vegan chocolate bar milk or dark
(

chocolate)

Page 12
 @Carolinedeisler
Ready in
40min

Healthy Carrot Cake

Ingredients Steps
2 cups shredded carrots, 1 Add walnuts, almonds, dates, cinnamon and vanilla to your blender or
about 2 3 large carrots
-
food processor and pulse until you have a sticky consistency don t over
( '

1 2 cup desiccated coconut

/
blend )

1 2 cup walnuts
2
/

1 2 cup almonds Transfer the mixture to a bowl, add shredded carrots and desiccated
coconut and mix well.
/

7 medjool dates, pitted

1 tsp cinnamon
1 tsp vanilla powder extract 3 Transfer the mixture to your baking form lined with parchment paper and
( )

press down using your hands to form a 2 3cm thick base. Place in the
-

ICING freezer while you make the icing.

1 cup cashews, soaked rinsed
4 Add all icing ingredients to your high speed blender and blend for a good
&

2 tbsp maple syrup

minute until creamy. Add the icing on top of your carrot cake and place
1 2 cup almond milk
back in the freezer for 30min. If the icing got too firm in the freezer, leave
/

it to soften for a couple of minutes before serving. You can also keep it in
the fridge afterwards if you are going to eat it that day. :
- )

One of my favourite recipes!! Super easy to make and the perfect sweet snack that is
packed with nutrients. You can easily store it in the freezer for a couple of weeks too!

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@Carolinedeisler
 OMG! BARS
A chilled caramel fudge dream

@Carolinedeisler
Prep Freeze Ready in
10 min 50 min 60 min

Ingredients
BASE
4 tablespoons caramel sauce
1 cup oat flour
1 / 2 teaspoon vanilla extract powder

CARAMEL FUDGE
1 / 2 cup smooth peanut butter ( 6
tablespoons )
1,5 cups caramel sauce ( 19 medjool dates,
1,5 teaspoon vanilla extract powder + 1,5
cups water )
pinch of salt ( optional )

TOPPING
vegan white chocolate bar ( 80gr, I use the
ichoc vegan chocolate )
white almonds, chopped

Directions
1. Make a big batch of the caramel sauce to
use for the base and caramel fudge. Add 23
medjool dates, 2 cups water and 2 teaspoons
vanilla extract powder to your blender and
blend until creamy. Set caramel sauce aside..

2. In a bowl, mix all base ingredients

together, transfer to your baking form and
press down until you have a 1cm thick base
layer. Place in the freezer while you make the
caramel fudge.

3. For the caramel fudge, add 1 / 2 cup smooth

peanut butter to the rest of the caramel
sauce, add a pinch of salt and pour over the
base layer.The middle layer is about twice as
thick as the base. Place back in the freezer
for 30 min..

4. Melt the vegan chocolate and drizzle over

your bars, add some chopped white almonds,
place back in the freezer for 15min and
ENJOY!

You can keep these in the freezer for a

couple of weeks. Take them out 5 - 10min
before serving!

Page 15
 @Carolinedeisler
makes 8

Puffed Quinoa Ready in

50min

Squares
Ingredients Directions
BASE Start by making the caramel sauce. Add all
1 cup caramel sauce blend 12
(
1 ingredients into a high speed blender and
medjool dates, 1 teaspoon vanilla blend until smooth.
extract powder, 1 cup water
2
)

1,5 cups puffed quinoa or puffed In a bowl, mix the caramel sauce and puffed
quinoa well together.
(

buckwheat puffed rice

/ )

TOP LAYER
3 Spread the mixture evenly onto your baking
tray lined with parchment paper . You want
( )

10 medjool dates to have a 2cm thick base. Place the form in

2 tablespoons cashew butter the freezer while you make the top layer.
1 teaspoon vanilla extract
powder 4 For the top coat, add all ingredients into a
optional: 2 tbsp cacao powder to high speed blender and blend until creamy.
make it more chocolatey I didn t
( '

5 Pour the mixture over the puffed quinoa base,

use the cacao here for the put back in the freezer for at least 30min and
picture
)
ENJOY! : You can easily store these in the
- )

freezer for a couple of weeks.

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@Carolinedeisler
 @Carolinedeisler
makes 6

KINDER BUENO BARS

Ingredients Directions
BASE
1 / 2 cup oats
1 Start by making the caramel sauce for the base and middle layer. Add 16
medjool dates, 1,5 tsp vanilla and a bit more than 1 cup of water to a high
1 / 2 cup cashews speed blender and blend until creamy. Set the caramel sauce aside.
1 / 4 cup caramel sauce
2 tbsp hazelnut butter To make the base, add oats and cashews to your high speed blender and
blend until flour. Transfer to a bowl, add 1 / 4 cup caramel sauce, 2 tbsp
MIDDLE LAYER
2 hazelnut butter and mix well. Transfer the mixture to your baking tray or
12 medjool dates, pitted silicone bar moulds to form the 1cm thick base layer. Place tray in the
1 tsp vanilla extract powder freezer for 30 min.
1 cup water
To made the middle layer, add 2 tbsp hazelnut butter to the caramel
2 tbsp hazelnut butter
1 / 2 cup whole roasted hazelnuts 3 sauce you made earlier and mix well. Pour the hazelnut cream over the
base layer ( about 2x as thick ) and add the roasted hazelnuts on top. Press
hazelnuts down into the caramel. Put the tray back in the freezer for an
TOP LAYER hour.
1 vegan milk chocolate bar ( I use the
Ichoc chocolate ) Melt the chocolate and pour over the hazelnut cream. Sprinkle chopped
1 / 2 cup roasted hazelnuts, chopped 4 hazelnuts on top and put back in the freezer fort 15 min. You can store
these in the freezer for a couple of weeks, just take them out 5 - 10min
prior to serving to let the hazelnut cream get soft ENJOY : - ) ) :

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@Carolinedeisler
 Raspberry Tarte
Heavenly creamy, sweet and delicious!!

@Carolinedeisler
Ready in
10 min + 1 hour freezer time

Ingredients
BASE
1,5 cups almonds
1 / 2 cup pecans
1 / 2 cup desiccated coconut
7 large medjool dates

VANILLA CREAM
1 cup cashews, soaked & rinsed
1 teaspoon vanilla powder extract
5 large medjool dates
1 cup almond milk

TOPPING
raspberries ( about 1,5 cups )

Directions
1. Add all base ingredients to a high
speed blender or food processor
and pulse until you have a sticky
texture.
2. Transfer the mix to your cake form
( lined with baking paper ) and form

the crust with your hands. Place in

the freezer while you make the
vanilla cream.
3. For the cream, add all ingredients
to your high speed blender and
blend until thick and creamy. Add
the cashew cream on top of the
crust and put it back in the freezer
for one hour.
4. Top with raspberries and enjoy! if
the cream is too firm, wait a couple
of minutes. I LOVE to eat it when
the cream is quite soft. : - )

Note
The advantage of raw vegan sweets is
that you can easily store them in the
freezer for a coupl of weeks. Absolutely
love this recipe and it ´ s so pretty too!! : - )

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@Carolinedeisler
 Banoffee Squares
Now you know what to do with overly ripe bananas hehe

@Carolinedeisler
Prep Freeze Ready in
15min 30min 45 min

Ingredients
BASE
1 cup oat flour blend oats to get oat flour
( )

1 cup caramel sauce blend 12 dates, 1 tsp vanilla

(

extract powder 1 cup water

+ )

1 cup dried mulberries, finely chopped

FILLING
4 large ripe bananas, mashed
2 tablespoons crunchy or smooth peanut butter

TOPPING
1 bar vegan chocolate milk or dark chocolate
( )

Steps
1. Mix all base ingredients well together.
2. Transfer the raw dough to your baking tray lined (

with parchment paper to form the 1 cm thick

)

base. Place the tray in the freezer for 30 min.

3. For the banoffee cream, mix the mashed bananas
and peanut butter together until smooth. This
alone is so yum haha! You can also use a blender
for this step but don t over blend it.
'

4. Add a big 2 3cm banoffee layer to the base and

-

put the tray back in freezer for 30 min.

5. Melt the chocolate bar I love the brand ichoc and
( )

pour it over the banoffee squares. Freeze for

another 15 min. Add a scoop of caramel sauce on
top before serving for that little extra something!
6. You can store these in the freezer for a couple of
weeks. I let them defrost for 5 10min before eating,
-

I love it when the banoffee cream is about to melt.

Cr e a m y a n d
so delicious
Page 22
 makes 8

@Carolinedeisler
Banoffee Squares
white chocolate
Ingredients Directions
BASE Follow the exact same steps as in the
1 cup oat flour ( blend oats to get oat flour ) recipe above. The only difference is
1 cup caramel sauce ( blend 12 dates, 1 tsp here I used white chocolate instead and
vanilla extract powder + 1 cup water ) added chopped white almonds for an
1 cup dried mulberries, finely chopped extra crunch. : )

FILLING -
4 large ripe bananas, mashed
2 tablespoons crunchy or smooth peanut
butter

TOPPING
1 white vegan chocolate bar
1 / 2 cup white almonds, chopped

Page 23 RAW / VEGAN / GLUTEN-FREE

Page 24
@Carolinedeisler
 Banoffee Cake

@Carolinedeisler
Prep Freeze Ready in
10 min 60 min 70 min

Ingredients Directions
BASE Add all base ingredients to a mixing bowl and form a sticky
1 2 cup oat flour blend oats
/ ( ) 1 dough with your hands. Transfer the mixture to your cake form
1 2 cup cashew flour blend cashews
/ ( )

lined with parchment paper and create a 1cm thick base

1 tablespoon peanut butter
( )

layer. Place in the freezer while you make the caramel.

1 tablespoon caramel sauce

CARAMEL LAYER 2 To make the caramel layer, add all ingredients into a high speed
blender and blend until creamy. Pour the caramel cream over
8 big medjool dates the cake base and put it back in the freezer for 30min. This cake
1 2 cup water
/

requires a bit of patience but it s so worth it. :

1tsp vanilla powder extract
' - )

BANOFFEE LAYER 3 In the meantime make the banoffee layer by adding all
ingredients to your blender and blend until creamy. soaking the
2 ripe bananas cashews in water will make this even healthier but it s totally
1 2 cup cashews, soaked and rinsed
'

just an option. Add a big banoffee layer to the cake and freeze
4 medjool dates it one more time for 30min.
1 teaspoon vanilla
1 4 cup water
4 Take it out of the freezer 10min before serving and add some
/

fresh banana slices, caramel sauce and chopped roasted

TOPPING almonds on top. You can store this cake in the freezer for a
banana slices couple of weeks. Great to prep in advance for when you have
caramel sauce friends over.
almonds, roasted and chopped

Page 25
 @Carolinedeisler
Makes 12

Cookie Dough Dates

Ingredients Directions
12 - 15 Medjool Dates 1 Start by peeling and grating the apple, this will add such a nice
crunch and makes the recipe lighter. .
COOKIE DOUGH
2 tablespoons peanut butter 2 In a bowl, add grated apple, peanut butter, date caramel sauce
and cashew flour. Mix it all together well until you have a
1 / 2 cup caramel sauce
( bend 7 medjool dates, 1 / 2
creamy thick consistency.
teaspoon vanilla extract powder and
1 / 2 cup water ) 3 Add chopped walnuts and almonds ( I roast them in a non stick
1 apple, peeled and grated pan on medium heat for 5 minutes ) , cacao nibs ( or chocolate
1,5 cups ground cashews chips ) and stir well.
1 / 2 cup chopped walnuts
1 / 2 cup dry - roasted almonds, 4 Pit your medjool dates, stuff each with a heaping teaspoon or
more of the raw cookie dough, drizzle some more peanut butter
chopped ( roasting is optional but
and chocolate on top and voila, READY TO ENJOY .
adds that extra crunch )
1 / 2 cup cacao nibs
I LOVE this recipe, because it is so easy and quick
TOPPINGS
extra peanut butter and some to make, beyond delicious, looks like a praline
chopped vegan chocolate pieces most importantly makes you feel good as well :)
Hope you love it too!

Page 26
 Vanilla Power Balls
The perfect 5 minute snack for every day!

@Carolinedeisler
Ready in
5 min

Ingredients
1 cup walnuts
8 medjool dates
3 tbsp desiccated coconut + a
bit more to add as a topping
1 / 2 cup dried mulberries
1 tsp vanilla extract powder
1 tsp cinnamon

Steps
1. Add all ingredients into a food
processor or blender and pulse
until you have a chunky
consistency.
2. Use one tablespoon of the mixture
to form a ball with your hands,
repeat this step for the rest of the
dough.
3. Roll the balls in more desiccated
coconut.
4. Enjoy right away or place in the
fridge for a few hours to get a
firmer consistency. : - )

Note
I LOVE to make these because it takes
literally 5 minutes and you have a super
yummy snack!! You could also dip them in
peanut butter and cacao nibs : ) ) ENJOY!

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@Carolinedeisler
 @Carolinedeisler
Ready in
5 min

Raw Tiramisu
Ingredients Directions
PUDDING This recipe is so easy and SO DELICIOUS!!
2 ripe bananas 1 Add all pudding ingredients to a high speed
1 / 2 cup cashews blender and blend until creamy. Transfer the
4 medjool dates creamy mixture to a glass jar and place in the
1 tsp vanilla extract powder fridge for 1 hour.
1 / 4 cup water
Top with lots of cacao powder and sliced
TOPPINGS 2 bananas before serving. Love this recipe!!
sliced banana
cacao powder
-

Page 29
 RAW MARS BARS

@Carolinedeisler
Ready in
20 min + 1 hour freezer

The Best Ingredients

Healthy Treat BASE
1 / 2 cup almonds
1 / 2 cup walnuts
1 / 4 cup cacao nibs
1 / 4 cup raw cacao powder
2 tablespoons almond butter ( or
hazelnut butter )
2 tablespoons date caramel sauce

CARAMEL LAYER
1,5 cups water
1 tsp vanilla extract powder
15 medjool dates
2 tbsp crunchy peanut butter

TOP LAYER
1 cup date caramel sauce ( blend 12
dates, 1 cup water, 1 tsp vanilla )
2 tablespoons raw cacao powder
1 / 4 cup cacao nibs

TOP TOP LAYER

cacao nibs
crushed raw mulberries

makes 8

Directions
1. Start by adding the almonds and walnuts into a food processor or blender and
pulse until flour.
2. Wash out the blender quickly and make the date caramel sauce next: add in total
30 dates, 2tsp vanilla and 2,5 cups water to the blender and blend until smooth.
3. In a mixing bowl, add all BASE ingredients and stir well.
4. Take your baking tray ( lined with parchment paper ) and add the base layer using
wet hands. You want to have a 1cm thick base layer.
5. In a separate bowl, add 3 / 4 of the caramel sauce and mix with 2 tablespoons
crunchy peanut butter. Add the caramel layer to the bars. ( twice as thick as the
base layer )
6. Sprinkle cacao nibs over the caramel layer.
7. Mix the leftover 1 / 4 date caramel sauce with 2 tablespoons cacao powder until
you have a chocolate sauce and add a layer to the bars..
8. Sprinkle cacao nibs and crushed mulberries on top and place in the freezer for at
least 1 hour ( ideally 3 hours or overnight )
9. Store in the freezer and take out 10 minutes prior to serving. ENJOY!!

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@Carolinedeisler
PROTEIN BALLS

@Carolinedeisler
Ready in
10 min

Ingredients
makes 10 balls

BASE
9 large medjool dates
1 / 2 cup walnuts, chopped
3 tablespoons cacao powder
3 tablespoons almond butter
1 teaspoon vanilla extract powder

FILLING
1 tsp almond butter for each ball

TOPPING
1 / 2 cup almonds, roasted and
chopped

Directions
1. Add dates, walnuts, cacao powder,
almond butter and vanilla to your food
processor or blender and pulse until you
have a sticky dough consistency, ( No
need to overblend )
2. Form litte half balls with your hands, add a
mini teaspoon almond butter to the
middle and add the other half ball on
top.Then roll the balls in the roasted and
chopped almonds for a crunchy outside.
Repeat this step for all 10 balls.
3. They are super yummy served right away
but you can also store them in the fridge
for a couple of days.

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@Carolinedeisler
 Blueberry
Cheese Cake

@Carolinedeisler
makes
2 jars

Ingredients Directions
COOKIE CRUST
1 cup walnuts
1 Add all ingredients for the cookie crust to a blender or food
processor and pulse until you have a crumbly, creamy
6 medjool dates consistency. Add the mixture to your jars for the base layer.
1 / 2 cup desiccated coconut

CHEESECAKE LAYER
2 To make the blueberry cream, add all ingredients to a high
speed blender and blend until creamy. Add the mixture on
1 cup cashews, soaked and top of the cookie crust. Place the jar in the fridge while you
rinsed make the blueberry jam.
1 / 2 cup coconut milk
1 cup blueberries
3 medjool dates
3 To make the blueberry jam, add the blueberries and coconut
sugar to a pot and let it simmer for 15min on low / medium
heat. Add a tiny bit of water if needed. You can also use
JAM LAYER frozen bananas for the jam. Let the jam cool down and add a
1 cup blueberries thick layer to your jar. Top with more blueberries and store
2 tablespoons coconut sugar in the fridge. I find it tastes even better the next day. SO
more blueberries to top YUM!!

Page 34
 Caramel Cheesecake
So yum, quick & delicious. Perfect for friends & family!

@Carolinedeisler
Ready in
45 min

Ingredients
PEANUT BUTTER CRUST
1 cup oat flour ( blend oats )
1 / 2 cup caramel sauce
2 tablespoons smooth peanut butter

CHEESECAKE LAYER
400gr nush vegan soft cheese
3 heaping tablespoons smooth peanut
butter
3 heaping tablespoons caramel sauce

TOPPING
vegan chocolate, melted
Top with crushed peanuts

Steps
1. Start by making the caramel sauce
for the crust and cheese cake layer.
Add in total 13 medjool dates, 1
cup water and 1 tsp vanilla powder
extract to your blender and blend
until creamy. Set caramel aside.
2. Make the crust by adding all
ingredients to a mixing bowl and
combine well.
3. Transfer the mixture to your cake
form ( lined with parchment paper )
and form a 1cm crust. Place in the
freezer for 30 minutes.
4. Make the cheese cake layer by
mixing all ingredients together in a
separate bowl.
5. Pour the entire mixture over your
crust and place in the freezer while
melting the chocolate.
6. Once the chocolate is melted, add
on top of the cheesecake layer and
leave the cake in the fridge to
settle for at least 30 minutes.
7. Serve with a spoon of extra caramel
sauce and your indulgent treat is
ready to be devoured. YUM!!

Note
If you ever have friends or family over who
are not vegan, this is the cake to make! : )
Everyone is going to love it, no matter if
vegan or not!

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@Carolinedeisler
 @Carolinedeisler
makes 6

XXL Peanut Butter Cups

Ingredients Directions
BASE
1 / 2 cup oat flour ( blend oats )
1 Start by making the caramel sauce. Blend 18 medjool dates, 2
teaspoons vanilla powder extract and 1,5 cups water. Set caramel
1 / 2 cup grind cashews aside.
4 tablespoon caramel sauce
1 tablespoons smooth peanut Add all base ingredients to your mixing bowl and combine well. Get
butter 2 your silicone muffin tray, evenly spread the mixture between the
muffin holes. Form a 1 / 2 - 1cm thick base layer and also cover the
FILLING sides. Place in the freezer for 30min.
1 / 2 cup smooth peanut butter
1 cup caramel sauce
pinch of salt
3 Make the peanut butter filling by mixing the smooth peanut butter
and caramel sauce together. Add a pinch of pink Himalayan salt.

TOPPING
vegan milk chocolate
4 while
Pour the filling into each cup and put the tray back in the freezer
you melt the chocolate.

5 chocolate
Melt your chocolate
is too dry )
( add a splash of almond milk in case melted
and pour over each cup. Freeze again for
30min and ENJOY. : - )

.
Page 37
 @Carolinedeisler
makes 12

Raffaelo Balls Ready in

10 min

Ingredients Directions
Add all ingredients into a high speed
1/2 cup coconut butter
1/2 cup cashews
1 blender or food processor and pulse until
1,5 tbsp white almond butter you have a creamy thick consistency.
2 tbsp caramel sauce
4 tbsp shredded coconut 2 Form little half balls using a teaspoon of
the mixture for each, place an almond in
the middle and add another half ball on
FILLING top. Dip the Raffaelo Balls in more
12 almonds, raw or roasted desiccated coconut and voila, ready to
enjoy! Such an easy and delicious 5 min
snack! : - )

Page 38
Page 39
@Carolinedeisler
Skinny Chocolate Milkshake
My latest obsession!! So delicious and refreshing!

@Carolinedeisler
Ready in
5 min

Ingredients
2 frozen bananas
1 cup almond milk
3 tablespoons raw cacao powder
1 / 2 teaspoon vanilla powder extract
3 medjool dates
1 tablespoon smooth peanut butter

Directions
Add all ingredients to a high speed
blender and blend until creamy. Add
some sliced banana, cacao nibs and a
few pieces of vegan chocolate for
that extra something. : - )

Note
This recipe is totally boyfriend approved
haha : - ) ) Peer LOVED it!!

Page 40
Baked Goods

@Carolinedeisler

Page 41
 Feel Good Brownies
The best gooey salted caramel brownies for any day

@Carolinedeisler
Ready in
40 min

Ingredients
2 3 cup ground almonds don t
/ ( ´

grind them too finely, it s nice to

'

have a bit of a crunch )

1 2 cup buckwheat flour

/

3 heaping tablespoons cacao

powder
1 cup baked pumpkin, peeled I (

like to bake it the day before and

store in the fridge overnight )

1 cup almond milk

1 cup caramel sauce blend 12
(

dates, 1 tsp vanilla powder

extract and 1 cup water )

2 heaping tablespoons cashew

butter

FILLING
1 cup caramel sauce blend 12
(

dates, 1 tsp vanilla and a bit of

water)

Directions
1. Preheat the oven to 180
degrees Celsius.
2. Mix all base ingredients well
together using your hands or a
food processor until you have
a creamy thick texture.
3. Transfer half of the mixture
onto your baking square lined (

with parchment paper . )

4. Add the caramel for a middle

layer, this will make them
suuuper gooey and moist.
5. Add the rest of the brownie
mixture on top.
6. Bake the brownies for 30min
and let them cool down
completely.
7. Sprinkle cacao powder on top
before serving enjoy!
makes 12
&

8. Store in an airtight container in

the fridge for up to 7 days.

Page 42
Page 43
@Carolinedeisler
 PINK DONUTS
Nothing better than delicious pink donuts

@Carolinedeisler
Ready in
40 min

Ingredients
1 cup oat flour ( blend oats )
1 / 2 cup white almond meal
1 cup coconut sugar
1 tbsp cinnamon
1 tsp vanilla extract powder
1 / 2 cup ground hazelnuts
2 flax eggs ( 2 tablespoons ground
flaxseeds, 4 tablespoons water )
1 cup almond milk ( or oat milk )

ICING
1 cup cashews, soaked & rinsed
3 tbsp xylitol
1 tsp vanilla powder extract
1 / 2 cup almond milk
1 - 2 tbsp beetroot powder or 1 / 2
cup freeze dried raspberries to
make the icing pink ( optional )

Directions
1. Preheat the oven to 175 degrees Celsius.
2. Add all dry ingredients to a bowl and mix well.
3. Pour in the almond milk and add the flax eggs, mix well.
4. Place the dough in the fridge to thicken for 10 minutes
5. Spread the mix evenly into you silicone donut moulds and bake for
20 minutes.
6. While the donuts bake, make the icing. Place all ingredients to a high
speed blender and put in the fridge for 20 minutes until the donuts
are ready.
7. Let the donuts cool down completely before removing from the
mold, add the cashew icing on top and sprinkle some desiccated
coconut and freeze dried raspberries.on top.

Page 44
 @Carolinedeisler
Fitness Pancakes
Ingredients Directions
1 cup oats
1 / 2 cup almond milk
1 Add the oats to a high speed blender and blend until
you have oat flour. Transfer to a bowl, add coconut
1 tbsp smooth peanut butter sugar, vanilla extract and mashed bananas. Mix all
1 tbsp coconut sugar well together.
1 / 2 tsp vanilla extract powder
2 ripe bananas, mashed 2 slowly add in the almond milk and peanut butter.

TOPPINGS: In a non stick pan, add a big scoop of the pancake

3

Love these
caramel sauce mix and cook both sides for a couple of minutes.
( or maple syrup )

blueberries Serve right away or enjoy cold. Add your favourite

banana slices
cinnamon
4 toppings. I love blueberries, banana slices, cinnamon
and more caramel sauce because whyyy not!!: )

MY LITTLE BROTHER IS A NON VEGAN

PANCAKE LOVER & HE LOVED THESE TOO :)!

Page 45
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@Carolinedeisler
Chocolate Chip Cookies

@Carolinedeisler
The perfect healthy treat and high in protein
Prep Bake Ready in
10 min 12 min 30 min

Ingredients
1 3 cup coconut sugar
/

2 heaping tablespoons almond butter

2 3 cup oat flour or buckwheat flour 150gr
/ ( )

2 tablespoons almond milk add 1 more if

(

mixture is too dry

)

1 2 cup vegan chocolate chips

/

Directions
1 Preheat the oven to 170 degrees
Celsius.
2.Add coconut sugar, almond butter,
buckwheat flour and almond milk to a
mixing bowl and stir well. Add in the
chocolate chips.
3.Form little balls with your hand and
press down the middle to get the cookie
shape.
4.Place the cookies on a tray lined with
(

parchment paper and bake for 12

)

minutes.
5.They are still quite soft when you take
them out of the oven, let them cool down
completely and ENJOY! : - )

6. You can store them in an airtight

container for a couple of days but I m sure
'

they ll be gone in a second.

'

Page 47
Page 48
@Carolinedeisler
 @Carolinedeisler
makes 8

Be Happy Muffins
Ingredients Directions
1 cup ground almonds
2 tablespoons buckwheat flour
1 Preheat the oven to 180 degrees Celsius.
5 tablespoons caramel sauce
2 tablespoons coconut sugar 2 can
In a bowl, add all base ingredients together and mix well.. You
use your hands or a food processor. Set aside while making
3 tablespoons cashew butter the caramel filling.
200ml almond milk
pinch of salt 3 tiny
Add dates, cashew butter, vanilla extract, cacao powder and a
bit of water to a high speed blender and blend until creamy.
FUDGE CENTER
10 medjool dates
2 tablespoons cashew butter
4 Get your silicone muffin tray and fill each hole with the muffin
mixture until it s half full. Add about 1 teaspoon of the fudge to
'

1 teaspoon vanilla extract each muffin and then top with the rest of the muffin mixture.
10gr cacao powder optional
( )

Sprinkle some oats and chopped almonds on top and bake for
TOPPINGS 5 30min. The muffins are still feel quite soft when
jumbo oats coming out of the oven, let them cool down completely before
white almonds, chopped removing from the silicone tray and ENJOYYYY!

Page 49
 @Carolinedeisler
Chocolate Granola
Bars

Page 50
 @Carolinedeisler
makes 6

Ingredients Directions
2 cups jumbo oats
1 / 2 cup almonds
1 Preheat the oven to 180 degrees Celsius.

1 / 2 cup pecans
1 / 2 cup walnuts 2 Start by making the caramel sauce. Add 12 dates,1
teaspoon vanilla extract powder and 1 cup water to a high
6 medjool dates, pitted and diced speed blender and blend until creamy.
1 cup dried mulberries
1 tsp cinnamon
1 tsp vanilla extract powder 3 Add all base ingredients to a bowl and mix well. Transfer the
mixture to your silicone bar molds and bake for 10 minutes.
2 - 3 tbsp coconut sugar Let them cool down for 20 minutes afterwards.
1 / 2 cup caramel sauce
3 big tbsp smooth peanut butter 4 chocolate
Add a layer of caramel sauce on top of the bars. Melt the
and pour over the caramel layer. Place in the
TOPPING fridge for 15 minutes until the chocolate is firm. You can
caramel sauce store the granola bars in an airtight container in the fridge
vegan chocolate bar for a couple of days.

Page 51
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@Carolinedeisler
 Banana Bread
Muffins

@Carolinedeisler
makes 6

Ingredients Directions
2 cups oats, blend
3 ripe bananas, mashed
1 Preheat the oven to 180 degrees Celsius.

1 / 2 tsp vanilla powder extract

1,5 tbsp almond butter 2 For the caramel sauce, blend 4 dates, 1 / 2 tsp vanilla extract
and 1 / 4 cup water. Add all ingredients to a bowl and mix
2 tbsp date caramel sauce well. Pour the mixture into your muffin holes ( I use a silicone
muffin tray ) and top with banana slices, chocolate pieces
TOPPING and jumbo oats.
1 banana, sliced
1 vegan chocolate bar
3 tbsp jumbo oats
3 Bake for 50 min, let them cool down afterwards and ENJOY!
The perfect breakfast or snack! Also great to take to work or
school. : - )

Page 53
 Crunchy Granola Bars

@Carolinedeisler
OMG these are soooo satisfying and delicious
Ready in
30 min

Ingredients
1⁄2 cup smooth almond butter
1⁄2 cup maple syrup
2,5 cups jumbo oats
1⁄2 cup shredded coconut
1⁄3 cup buckwheat ( or puffed rice )
1 / 2 cup chopped almonds
1 / 2 cup chopped pecans
1⁄2 cup cacao nibs
1 / 2 cup chopped peanuts
2 tsp cinnamon

Directions
1 Preheat the oven to 180 degrees
Celsius and grab a silicone bar mold. .
2.Mix the almond butter and maple syrup.
3. In a separate bowl, mix all other
ingredients together, pour in the almond
butter maple cream and combine well.
Add a little more maple syrup if the
mixture feels too dry.
4.Spread the granola mixture evenly
between the silicone bar molds and bake
for 15 minutes.
5.Let them cool down for minimum 10
minutes afterwards. Once they are fully
cooled down, they get super crunchy
which is the best part hehe! ENJOY!! : - )

makes 10

Page 54
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@Carolinedeisler
 Oatmeal Raisin Cookies
Perfect snack or breakfast on the go for busy days

@Carolinedeisler
Ready in
20 min

Ingredients
1 cup jumbo oats
1/4 cup ground almonds
1 teaspoon cinnamon
1/4 cup oat flour
1/2 cup caramel date sauce (6-
7 large medjool dates, 1/2 cup
water, 1/2 teaspoon vanilla)
(or alternatively 1/2 cup maple

syrup)
1/3 cup raisins

Directions
1. Start by making the caramel sauce if you don t have a big batch in
´

your fridge I always do, it s so convenient! Add dates, vanilla and

( ´ )

water to a high speed blender and blend until creamy. If you don t '

have dates at home you can also use maple syrup.

2. Preheat the oven to 180 degrees Celsius.
3. Add all cookie ingredients to a mixing bowl and mix well. Form little
balls with your hands and place them on your parchment paper
baking tray. Press down the middle to create a nice cookie shape.
4. Bake the cookies for 10 15min. They are still quite soft when you take
-

them out of the oven, let them cool down completely. I LOVE these as
a breakfast or afternoon snack. They are the perfect mix of sweet but
not too sweet and also make a great school or work snack. : - ) )

Page 56
 Prep Bake Ready in

@Carolinedeisler
10 min 20 min 30 min

Chocolate Banana
Muffins

Page 57
 @Carolinedeisler
Ingredients Directions
1 2 cup oat flour
/

1 cup ground almonds

1 Pre heat the oven to 180 degrees Celsius and grab your
-

silicone muffin tray. The mixture makes 6 8 muffins

-

3 tablespoons jumbo oats depending on the size of your tray.

3 tablespoons coconut sugar
2 large ripe bananas, mashed
2 tablespoons crunchy peanut 2 MIx the oat flour, ground almonds and coconut sugar in a
bowl. Add the mashed banana, nut butter and caramel
butter sauce to the mixture and combine well.
1 2 cup date caramel sauce
/

(blend 7 dates, 1 2 teaspoon

/

vanilla extract powder 1 2 cup

/
3 Slowly mix in the almond milk until the mixture is smooth
but still thick and creamy. Break the chocolate bar in
water ) little bits and pieces and add to the mix. I love to use
1 2 cup almond milk
/ vegan milk chocolate but dark chocolate works just as
1 vegan chocolate bar good.

TOPPINGS
4 Spoon the mix evenly between each muffin hole. Sprinkle
jumbo oats some jumbo oats and coconut sugar on top. That gives
coconut sugar them that extra something hehe don t miss that step.
'

5 Bake the muffins for 20 min until golden brown and let
them cool down for at least another 15min after baking.

Page 58
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@Carolinedeisler
Page 60
@Carolinedeisler
 Low Sugar Muffins
The perfect breakfast, snack or dessert!

@Carolinedeisler
Ready in
40 min

Ingredients
2 cups jumbo oats
2 ripe bananas, mashed
1 teaspoon cinnamon
1 apple, grated
1 teaspoon vanilla
1 / 2 cup almond milk

TOPPINGS
blueberries
sliced banana
coconut sugar ( optional )

Directions
1. Preheat the oven to 180 degrees
Celsius.
2. Start by mashing the bananas and
grating the apple. Add all other
ingredients to your mixing bowl
and combine well.
3. Get your silicone muffin tray, fill
each muffin hole half full, add fresh
blueberries and pour the rest of the
muffin mixture on top.
4. Top with a few more blueberries,
banana slices, jumbo oats and
coconut sugar.
5. Bake for 25 minutes and let them
cool down completely.
6. Store in an airtight container in the
fridge for 3 - 5 days.

Note
1. The only sweetener in this recipe are
the bananas, if you find it not sweet
enough, add 2 tbsp of maple syrup or 2 -
3 medjool dates to the mixture.
2. You can also easily make this recipe
nut free by using oat milk instead of
almond milk.

Page 61
 White Chocolate Bars
The perfect healthy white chocolate bars

@Carolinedeisler
Ready in
10 min + freeezer for 2 hours

Ingredients
1 cup cashews, soaked & rinsed
1 cup cacao butter, melted
1 teaspoon vanilla powder extract
4 tablespoons coconut syrup
2 tablespoons hemp seeds

TOPPING
1 cup freeze dried raspberries
( optional )

Directions
1. Soak your cashews for 30 minutes, rinse well.
2. Melt the cacao butter over a warm water bath.
3. Add all ingredients into a high speed blender and blend until creamy,
Pour the mixture into your silicone chocolate bar molds. To add a pop
of color and crunch you can add a layer of freeze dried raspberries or
any other topping you like, e.g. roasted pecans, almonds, goji
berries... )
4. Place in the freezer for 1 - 2 hours and ENJOYYY! You can store these
in the freezer for a couple of weeks.

Page 62
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@Carolinedeisler
 @Carolinedeisler
Peanut Butter Blondies
Ingredients Directions
1 cup smooth peanut butter
2 / 3 cup caramel sauce ( blend
1 Preheat the oven to 180 degrees Celsius.

8 dates, 1 tsp vanilla extract , Start by making the caramel sauce. I love to have a big
2 / 3 cup water ) 2 batch in my fridge which stays fresh for at least a couple of
1 cup almond milk days. Mix the peanut butter, caramel sauce and almond milk
1,5 cups ground almonds well together.
1 / 2 cup oat flour
3 Add the ground almonds and oat flour. I make both of these
fresh by blending almonds and oats in my Vitamix for a few
seconds.

4 Transfer the mixture to your baking form ( lined with

parchment paper ) and bake the blondies for 20 min. Let
them cool down for min 10min afterwards, sprinkle some
almond flakes and peanut butter on top and ENJOYYY!

Page 64
Caramel Cookies

@Carolinedeisler
Makes Ready in
9 - 12 cookies 60min

Ingredients
DOUGH
2,5 tablespoons cashew butter
5 tablespoons caramel sauce
1 cup ground almonds
1 / 2 cup buckwheat flour
pinch of Himalayan salt

CARAMELCUBES
12 dates, 1 teaspoon vanilla
extract powder, 1 cup water

Steps
1. Make a big batch of caramel sauce. Blend
17 medjool dates, 2 teaspoons vanilla
extract powder and 1 1 / 3 cups water.
2. Put 5 tablespoons of the caramel sauce
aside for the dough. Transfer the rest to a
silicone ice cube tray and freeze for an
hour.
3. Make the dough by adding all ingredients
to a mixing bowl and mix well together.
4. Preheat the oven to 180 degrees Celsius.
5. Once you have the frozen caramel cubes,
add them to the cookie mixture.
6. Form little cookie balls, place them on
your baking tray ( lined with parchment
paper ) and press down the middle to get a
thin cookie shape.
7. Bake for 13min, let them cool down
afterwards and enjoy. SO GOOEY and
DELICIOUS!

Page 65
 @Carolinedeisler
Crumble Bites
Ingredients Directions
CRUMBLE
1,5 cups jumbo oats
1 Start by removing the pits from the plums, add them to a pot with
water, coconut sugar and cinnamon and let them cook for 20min on
1 / 2 cup ground almonds low medium heat until you have a creamy jam consistency.
1 / 2 cup coconut sugar
1 / 2 teaspoon cinnamon
2 tablespoons caramel sauce
2 In the meantime, mix all crumble ingredients well together and store
the mixture in the fridge until the plums are ready.

FILLING Preheat the oven to 180 degrees Celsius, line you baking tray with
16 small plums ( Zwetschken ) 3 parchment paper and spread 2 / 3 of the crumple mixture evenly. Add
1 tablespoon coconut sugar the plum jam layer and top with the rest of the crumble mixture.
1 / 2 cup water
1 / 2 teaspoon cinnamon 4 Bake for 40min. I love these cold and let mine cool down for an hour
afterwards but you can totally enjoy them warm as well. Also great to
prep the night before to have a yummy breakfast snack.

Prep Bake Ready in

30min 40min 70min

Page 66
 @Carolinedeisler

Christmas
Treats
Page 67
Page 68
@Carolinedeisler
 Vanille Kipferl
My favourite Christmas cookies made healthy!

@Carolinedeisler
Ready in
20 min

Ingredients
200gr ground hazelnuts
250gr oat flour ( blend oats )
60gr coconut sugar
2 tablespoons caramel sauce
( blend 4 dates,1 / 3 cup water )

3 tablespoons w h i t e almond butter

splash of almond milk
1,5 teaspoons vanilla extract
powder

Directions
1. Add all dry ingredients to a mixing
bowl and stir well. Then add
almond butter, caramel sauce and
almond milk.
2. Cover the bowl with a kitchen towel
and place in the fridge for 30min.
3. Preheat the oven to 175 degrees
Celsius.
4. Get the dough out of the fridge,
form little half moons and place on
your parchment paper lined baking
tray.
5. Bake for 11 - 13 min. They are still
quite soft after baking, let them
cool down completely.
6. Sprinkle some coconut sugar on
top before serving. You can store
these in an airtight container for a
couple of days. I LOVE this recipe!!
They used to be my favourite
Christmas cookies growing up and
this healthy version of it is heaven!!

Note
Wash your hands with cold water frequently
when forming the half moons. The dough
can be a bit sticky if your hands get too
warm.

Page 69
 Christmas Granola
Perfect for a cozy Christmas morning

@Carolinedeisler
Ready in
30 min

Ingredients
2 cups oats
1 2 cup almonds
/

1 2 cup pecans
/

1 2 cup walnuts
/

6 medjool dates, pitted and

chopped
1 cup dried mulberries
1 tbsp cinnamon
1 tsp vanilla
2 3 tbsp coconut sugar
-

1 2 cup maple syrup

/

3 tbsp smooth peanut butter

(or almond butter
)

Directions
1. Preheat the oven to 180 degrees Celsius and line a baking tray with
parchment paper.
2. In a bowl, mix all dry ingredients together, add the chopped dates,
banana, peanut butter and maple syrup and combine well.
3. Transfer the granola mixture to the baking tray and bake for 10
minutes, then stir to make sure all sides get crunchy and bake for
another 3 5min until golden. Let the tray cool for 20 minutes.
-

4. Store in an airtight container at room temperature for up to 10 days.

5. I LOVE to eat this on its own, add it to smoothie bowl or make a
yummy granola bowl with fresh berries, banana and almond milk. SO
YUM!

Page 70
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@Carolinedeisler
 German Lebkuchen
Healthy and delicious Christmas here we come

@Carolinedeisler
Ready in
30 min

Ingredients
400gr ground hazelnuts
1 cup caramel sauce 12
(

medjool dates, 1 cup water, 1

teaspoon vanilla extract powder )

2 tablespoons grated apple

2 tablespoons ginger bread
spices
1 orange peel use organic
( )

100gr dried apricots, soaked in

hot water for 15min and
chopped
20 mini oblaten

TOPPING
raw almonds
vegan chocolate bar 80gr
( )

Directions
1. Preheat the oven to 170 degrees Celsius.
2. Start by soaking the dried apricot in hot water and set aside.
3. Make the caramel sauce by adding dates, vanilla and water to your blender and
blend until creamy.
4. Grate the apple, chop the soaked apricots and mix together with all other
ingredients.
5. Get your oblaten, add a big teaspoon of the Lebkuchen mixture on each and form
your mini Lebkuchen. Add them to your baking tray lined with parchment
(

paper and bake for 12 minutes.

)

6. The Lebkuchen are still super soft when they coming out of the oven, let them
cool down completely. They will set naturally and you don t want to over bake
'

them.
7. Melt your vegan chocolate in a steam water bath, add a tiny bit of almond milk to
(

the chocolate mixture if it gets too dry and pour over the Lebkuchen.
)

8. Top each with two almonds and let them cool down again.
9. Store your Lebkuchen in an airtight container for up to 7 days. SO YUM! ENJOY :)

Page 72
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@Carolinedeisler
 Jam Drop Cookies

@Carolinedeisler
Typical German Christmas cookies with a healthy twist

Prep Bake Ready in

20 min 13 min 40 min
makes 10
Ingredients
1 / 3 cup almond butter
80ml ( 1⁄3 cup ) date caramel sauce
1 tsp vanilla extract powder
1 tbsp maple syrup
1 cup oat flour ( blend oats )
1 cup almond flour. ( blend almonds )

RASPBERRY JAM
1 cup raspberries
1 tbsp chia seeds
2 tbsp water
1 tbsp maple syrup
1 medjool date, chopped ( optional )

Directions
1 Preheat the oven to 180 degrees and
prepare a baking tray with parchment
paper.
2. Start my making the raspberry jam. Mix
the chia seeds with water and set aside to
thicken for 10 min. Add the chia seed mix
to a small bowl with all other ingredients
and combine well. Set the jam aside.
3. In a separate bowl, mix the oat, almond
flour and vanilla extract. Add the maple
syrup, date caramel sauce and almond
butter and mix well.
4. Form 10 little balls, place them on the
baking tray and use your thumb and
press down the middle to create a hole.
Fill each hole with a teaspoon of
raspberry jam and bake the cookies for 13
minutes.
5. Let them cool down completely and
serve with the leftover jam.
6. You can store the cookies in an airtight
container for up to 7 days. : - ) ENJOY!!
This is one of my absolute favourite
recipe!

Page 74
 @Carolinedeisler
Pumpkin Pie Squares
Ingredients Directions
BASE
8 medjool dates 1 Start by making the base. Add all ingredients to your
blender or food processor and pulse until you have a
1 teaspoon cinnamon crumbly consistency. Add a tiny bit of water if needed.
1 teaspoon nutmeg
1 cup dried mulberries Spread the base evenly into your baking form and press
2 down with your hands to form a 1 - 2cm thick base. Place
PUMPKIN FUDGE in the freezer while you make the pumpkin fudge
2 cups pumpkin, baked and
peeled
7 medjool dates 3 Add all pumpkin fudge ingredients to your blender and
blend until creamy. Pour the mixture over the pie crust.
1 large ripe banana This layer should be around 2 - 3 times as big as the base.
1 teaspoon vanilla extract
powder
1 teaspoon cinnamon 4 Place back in the freezer for 30min. Add a scoop of
caramel sauce on each square before serving and
dash of almond milk ENJOY!
1 tablespoon pumpkin spices

Prep Freeze Ready in

15 min 30min 45 min

Page 75
 @Carolinedeisler
Ready in
10 min

Caramelized Pecan Oatmeal

Ingredients Directions
1 cup oats
2 cups water
1 Start by cooking the oatmeal. Add water and oats to a small
pot and cook on medium heat for a couple of minutes until
2 tbsp pecans creamy.
2 tbsp almonds
2 tbsp coconut sugar
1 tsp cinnamon
2 In the meantime, add almonds, pecans and coconut sugar to a
non stick pan and roast for a couple of minutes until golden.
1 cup blueberries
/

1 apple, sliced Transfer the oatmeal to a bowl, add the sliced apple,
2 tbsp cacao nibs
1 tablespoon maple syrup
3 blueberries, roasted pecans and almonds, cinnamon, cacao
nibs, dates and peanut butter. Drizzle over a teaspoon of
3 medjool dates maple syrup and your delicious warming oatmeal is ready.
1 tablespoon peanut or
almond butter I love that it s comforting, packed with healthy fats, protein and
4
'

carbs and it keeps me full for quite a long time! SO YUM!: - )

Page 76
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@Carolinedeisler
 Christmas Cookies
Crispy oat base cookies for a healthy & delicious holiday

@Carolinedeisler
makes 10 Ready in
50 min

Ingredients
1 cup oat flour blend oats
( )

1 cup almond flour blend almonds

( )

1 / 2 teaspoon vanilla extract

1 / 2 cup maple syrup
1 / 3 cup cashew butter

ICING
1 cup cashews, soaked rinsed &

1 cup almond milk

3 tbsp xylitol
1 cup freeze dried raspberries to (

make the icing pink )

optional: chocolate, sugar

sprinkles,desiccated coconut

Directions
1. Add oat flour, almond flour and
vanilla to a bowl and mix well. Add in
the cashew butter and maple syrup.
2. Cover the dough with a kitchen towel
and place in the fridge for 30
minutes.
3. In the meantime make the icing. Add
all ingredients to a high speed
blender and blend until creamy. Place
the icing in the fridge as well
4. Preheat the oven to 180 degrees
Celsius. .
5. Once your dough is ready, get a
parchment paper lined baking tray
and roll out the dough on the
parchment paper and use your
favourite cookie cutters. It s important
'

to roll out the dough on parchment

paper as it s quite sticky and you will
'

have a hard time transferring the

cookies to the baking tray otherwise.
6. Bake for 12 minutes, let them cool
down completely, add the pink
cashew icing optional and your
( )

favourite toppings.
7. You can store the cookies in an
airtight container for up to 7 days.

Page 78
Page 79
@Carolinedeisler
 German Zimtsterne
Delicious cinnamon cookies for the cozy season

@Carolinedeisler
Ready in
50 min

Ingredients
1 cup ground almonds
1 / 3 cup coconut sugar
1 / 3 cup coconut butter
3 tbsp maple syrup
1 tsp vanilla extract powder
3 tbsp cinnamon

ICING
1 cup cashews, soaked & rinsed
1 heaping tbsp cashew butter
3 tbsp xylitol
1 / 4 cup water ( add more if
needed )

Directions
1. Add all ingredients to a bowl and
mix well. Cover the dough with a
kitchen towel and place in the
fridge for 30 minutes.
2. To make the icing add all icing
ingredients to a high speed blender
and blend until smooth. Leave in
the fridge until cookies are ready.
3. Preheat the oven to 180 degrees
Celsius and prepare a baking tray
with parchment paper.
4. Roll out the cookie dough ( use a bit
of coconut flour or desiccated
coconut underneath if the dough is
sticking to the surface.
5. Grab your star cookie cutter to cut
out the cookies.
6. Bake for 13 min and let them cool
down for 10 min afterwards.
7. Add the icing and ENJOYYY!
8. You can store the cookies in an
airtight container ( in the fridge ) for
5 - 7 days.

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@Carolinedeisler
 @Carolinedeisler
THANK YOU!
A big thank you to everyone who purchased this ebook.
I am so grateful for this community and truly appreciate every single one of
you. Seeing your creations of my recipes always makes my day! I hope this
helps to satisfy your sweet tooth :) and inspires you to make more healthy
treats.

WANT MORE HEALTHY

LIFESTYLE INSPO?
Come follow me on Instagram,
YouTube & get my other ebooks.

@CAROLINEDEISLER

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 @Carolinedeisler
GET MY OTHER EBOOKS
CLICK THE LINK BELOW TO GET MY 100+ VEGAN
RECIPE COOKBOOK & MY HEALTHY LIFESTYLE
GUIDE.

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