Ingredients:

Base
1 pkg / 180 gr dates, approx. 4-5 hours soaked in lukewarm water
1 cup cashew flour
or 1 cup Cashews, soaked overnight in water
2 Msp. vanilla
1/2 teaspoon cinnamon

Cream:
1 tsp Matcha
1 cup cashew flour
or 1 cup Cashews, soaked overnight in water
5 tbsp almond milk
pinch of salt

Topping: 
Cocoa nibs & Matcha

Pomegranate-ginger cocktail ingredients: 
- Ice cream (crushed or diced) 
- grapefruit juice 
- pomegranate juice 
- lime juice 
- 2-4 tablespoons ginger syrup 
- vodka 
- sparkling water 
- Optional: mint, pomegranate seeds 
Ingredients for the ginger syrup: 
- 130 gr. Honey 
- fresh ginger root 
- 10 fresh mint leaves 
Preparation: 
Bring 130 ml water, honey and the sliced ginger to the boil in a saucepan. Simmer for a few minutes, then remove from heat, add mint, cover and leave to stand for at least 15 minutes. Pass through a sieve and place in a glass with screw cap (can be kept in the fridge for about 2 weeks) or use immediately. 
Fill one glass up to half with ice, add juices and alcohol, stir, decorate with mint and pomegranate seeds, fill up with water and enjoy.   

Ingredients:
1 sweet potato
3 bananas
1 Msp. vanilla powder
1 pinch salt
160 ml coconut rice milk
10 heaped EL rice flour
1 pkg. baking powder
1 tablespoon coconut oil (+ to grease the oven mould)
1 bar of chocolate sweetened with coconut blossom sugar, e.g. from Lovechock​

Ingredients for a Ø 26 springform 
1 1/2 cups oat flakes
1/2 cup ground linseed
5 tbsp honey * or vegan: agave syrup
4 tbsp coconut oil native
4 tbsp soy or coconut yoghurt
2 tbsp brown almond paste 
Coconut oil for the cake tin
Berries or fruits of your choice/season
Nuts, seeds or superfoods as garnish

*Choose a regional German honey, because mixtures from EU countries usually contain industrial sugar. If your honey is a mixture you can see it on the label. Another indication: A large glass of German honey CAN't cost less than 5 €. 

Ingredients (1 person):
1 Flax Egg (mix 1 tbsp flax flour with 4 tbsp water and soak)
1 egg
100 g rice flour 
150 ml rice milk
½ banana
4 dates, cut into fine slices
½ TL Cinnamon
1 coated teaspoon baking powder
coconut oil
 
Sauce:
6 soaked dates
1 tbsp cocoa powder
100 ml soy rice milk

Topping:
4 strawberries
​4 pistachios

Preparation:​

1. Pour all ingredients for the pancakes into the blender and mix until a smooth dough is obtained.
2. Heat about 1 teaspoon of coconut oil in a pan at level 6.
3. Swivel the pan so that the oil can spread all over the pan.
4. If there is too much oil in the pan, simply pour the rest into a cup and use for the next pancake.
5. Put 2 tablespoons of the dough mixture in the middle of the pan and carefully spread it round with the spoon.
6. Fry the pancake for 2-3 minutes, then carefully remove it from the pan with a spatula and turn it around. Brown for another 2-3 minutes.
7. Repeat until the dough mixture is used up.
8. Puree all ingredients well for the sauce.
9. Arrange the pancakes on a plate, add the sauce and garnish with strawberry slices and chopped pistachios.

Ingredients (4 waffles):
1 sour apple (e.g. Elstar)
40 g coconut oil
100 g corn flour
1 teaspoon baking powder
1 coated teaspoon cinnamon
2 eggs
40 g coconut blossom sugar
1 small pinch of salt
100 ml soy rice milk
Silicone Waffle Baking Mold

Topping:
1 small diced apple
1 small diced flat peach
1 Msp cinnamon
pomegranate seeds
 
Ingredients (chocolate cream):
1 avocado
2 tablespoons raw cocoa powder
2 tablespoons date syrup
100 ml soy rice milk
1 Msp. vanilla powder
1 pinch salt
Preparation (chocolate cream):
1. peel and core the avocado.
2. put all ingredients in a bowl and puree well.