Magic Chocolate Cake


  • 1½ cups whole wheat flour
  • ¾ cup jaggery
  • ½ tsp unrefined salt
  • 1 tsp baking soda
  • 3 tbsp cocoa powder
  • 1 tsp pure vanilla extract
  • ⅓ cup   almond butter
  • 1 tbsp distilled white vinegar
  • 1 cup cold water


Preheat the oven to 350 ºF (175 ºC). Combine the flour, salt, baking soda and cocoa powder together in a bowl and stir with a fork, until mixed. Make a well in the center and add the vanilla, vinegar, and water. Stir with a fork, until well mixed. Pour into a 9″ × 9″ baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, or until a toothpick inserted in the centre comes out clean.

Cool completely, then frost with chocolate cream frosting (below).

Makes one 9″ cake or 8 cupcakes

Chocolate Cream Frosting

This is sufficient if you have doubled the above recipe.



Cream all the ingredients together in a small bowl, then add enough water to make a thick but spreadable frosting. Add more date paste if needed.


This recipe contains jaggery and is not suitable for those who are working on disease reversal.

“Fried” Bananas with Tahini & Date Paste


  • Ripe bananas (large variety)
  • Black sesame seeds (roasted)
  • Date paste
  • Tahini


Peel the bananas. Slice the bananas lengthwise to 2 oř 3 slices. Cut these in half and place them on a hot frying pan. When you can smell the burnt smell of caramelizing sugar, turn over and cook on the other side. Garnish with roasted black sesame seeds or with date paste and tahini. You will need one banana per person.

Coconut Milk And Fig Ice Cream



Soak dried figs in coconut milk for about 1 hour or a bit more (in warm climates, it is better to keep the mixture in the refrigerator). The figs will swell up and become softer. Blend the mixture in a blender. Freeze for about 4-6 hours. Once it is almost frozen, it’s ready to serve. Scoop out the ice cream in serving bowls and serve.


Use fresh lychees with lemon juice and a dash of rosewater instead of figs. It is a lovely, delicate flavour that is refreshing in the summer time. Another variation is to add banana or strawberries with figs.

Serves 4

Singaporean Ice Kasang



Make a mound of crushed ice, pour the fruit over it and then pour the coconut milk over.

Carrot Muffins


  • 1 cup whole-wheat flour
  • 1 cup oat bran/wheat bran
  • 1 tbsp arrowroot powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp all-spice
  • ½ tsp cinnamon
  • ⅔ cup grated carrots
  • ½ cup slightly diluted   date paste
  • 1½ cups   soy milk   (add more if the batter is difficult to mix)


Preheat the oven to 375 ºF (190 ºC).

In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon) and the grated carrots. Add in all of the wet ingredients (date paste through soymilk). Mix well.

Pour the batter into a muffin pan with liners and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.

Serves 6 to 8.

Pumpkin Pie


For the Pie Crust

  • 1¼ cups whole wheat pastry flour
  • 1 large banana
  • 1 tsp cinnamon (optional)
  • 1 tbsp   date paste   (optional)
  • ½ tsp unrefined salt
  • 1-3 tsp warm water, as needed
  • 1 pie pan

For the Filling

  • 3 cup steamed pumpkin or other winter squash
  • ½ cup   date paste
  • ½ cup   soy milk
  • 1 tsp cinnamon
  • 1 tsp grated ginger
  • 1 tsp powdered nutmeg
  • ⅛  tsp ground cloves
  • ½ tsp unrefined salt
  • 2 tbsp brown rice flour
  • 1 tsp agar agar powder


Mix together the pie crust ingredients and, adding the water a little at a time, make a dough. Roll out the dough to fit the pie pan.

Mix together the filling ingredients. Pour over the pie crust. Pre heat oven to 350 ºF (180 ºC) and bake the pie for 60-65 minutes.

Cool for 30 minutes. Chill for 4 hours. Garnish as desired and serve. Store the leftovers in the refrigerator.

Serves 4

Gluten Free Cookies


  • 1 cup dates, pitted and packed down, soaked for 10 minutes in warm water and then drained
  • 1 medium-ripe banana
  • 2 tbsp all natural,  almond butter or peanut butter
  • ¾ cup almond meal (ground raw almonds)
  • ¾ cup gluten free rolled oats
  • ½ tsp unrefined salt
  • Optional add-ins: dried fruit, dairy-free chocolate chips, flaxseed, seeds, nuts


  1. Add dates to the food processor and pulse until small bits remain.
  2. Add banana and almond butter and mix again until combined, scraping down the sides as needed.
  3. Next, add the almond meal and rolled oats and pulse until a loose dough is formed. It will be kind of wet and sticky. That’s OK! You’re on the right track.
  4. Scrape your dough into a mixing bowl. If it feels too wet to the touch to form cookies, add another few tablespoons of almond meal and/or oats, until they stop sticking to your hands.
  5. At this point, you can add in ¼ cup of your mix-in of choice, such as dairy-free dark chocolate chips, raisins or nuts. Then, chill the dough for 10 minutes and preheat oven to 350 ºF (175 ºC).
  6. Scoop out 1 tbsp each of your cookie dough and form loose discs. Arrange these on a parchment lined baking sheet. They won’t expand, so pack them closer together (but not touching).
  7. Bake for 15-18 minutes, or until golden brown and somewhat firm to the touch. 
  8. Remove and allow to set for a few minutes on the sheet, then carefully transfer to a plate or cooling rack to cool. Serve immediately.
  9. Store leftovers in an airtight container for several days. Move to the refrigerator or freezer for longer term storage.                                                                                      


The good thing about these cookies is that a little under-baked is OK, since there is no egg and they will ultimately just be a little more moist.

Malai Pedha


  • ¼ cup almond flour
  • ¼ cup cashew flour
  • 2-3 tbsp desiccated coconut/ shredded dried coconut
  • 3 tbsp crumbled extra firm tofu
  • 3 – 4 tbsp dry dates ( kharek ) powder
  • ¼ tsp cardamom powder
  • 2-3 tsp   non dairy milk   (if required)
  • 2 tbsp   date paste
  • ⅛ tsp powdered unrefined salt
  • Few halved pistachios to decorate

Method :

Mix together the almond flour, cashew flour, desiccated coconut, tofu, dry dates powder, salt and cardamom. Add the date paste and bring everything together and roll into small balls. If the mixture is not binding together well, add non dairy milk and form small balls. Flatten the balls into thick discs. Place a pistachio piece in the centre of each disc and press in. This can be consumed as is, or can be baked in a pre-heated oven at 180 °C for 5-6 minutes.

Makes about 12-15 pedhas

Healthy Vegan Ice Cream

This ice cream is not only delicious, but also healthy and vegan. No sugar, milk or egg! Note that it should be eaten within 12 hours of making it, as it tends to crystallise if stored, but it tastes so good, that this will not be a problem.

Ingredients f or the ice cream


Soak the dried figs in the coconut cream for about one hour, or a bit more. (In warm climes, it is better to keep the mixture in the refrigerator during this time).After the figs swell and become softer, transfer the mixture to a blender and blend. Freeze. Once it is almost frozen, its ready to serve.


Take approximately equal volumes of thick fresh coconut milk, ripe mashed bananas and dates and blend in a blender. Freeze the mixture. Let it set. Serve.You can try this with different nut milks, or even soy milk, with a little sesame butter for creaminess. Dates can be replaced with other dried fruits which should be soaked in the milk for a while before blending. Bananas can be replaced by any fruit with similar consistency (mangoes, chikoo, papaya) If you wish to use a juicy fruit like pineapple then add a little more sesame butter to give the creaminess. Nuts may be added if desired.

Serves 4-5


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