Vegan Sweet Potato Brownies

I really enjoy trying new vegan recipes especially if there is a lot of chocolate involved.
It is really challenging to find the right quantity of all ingredients. So it is trial and error and making friends with the neighbors (I couldn’t eat all of it)
Following recipe is for a 20×20 cm baking pan also known as nine pieces. Enjoy and let me know how you like it.


300g Sweet potatoes 
120g Pumpkin or apple puree or banana
6 EL Syrup (agave, maple, coconut)
30g coconut oil
6 EL cocoa
Pinch salt
2 EL flour (coconut, oat)
100g chocolate (roughly chopped)
1 TL Baking powder

Preheat the oven up to 180 degrees Celsius

Peel and chop the sweet potato and cook it with a pinch of salt till it’s tender. It takes around 10 minutes

Mix the other ingredients. And when the sweet potato is done let them cool a little bit. Smash them and mix with the other ingredients.

Back for around 30 minutes and let it cool down. Eat solo or serve with homemade berry ice cream – YUMMY!

Indication of quantity may vary. And you can also add nuts for example. Imagination has no limits 😉

Let me know how you liked it until then I send lots of love and light 💚

A bunch of Tomato-Crackers

Being sick of processed food? Here is an easy alternative to crackers. I made them with avocado hummus and it was a feast. This recipe is for two baking sheets – a lot 😉

with and without tomatoes
  • 40g chia-Seeds
  • 20g flaxseeds
  • 200 ml water
  • 300g cooked Quinoa
  • 50g pumpkin seeds
  • 60g sunflower seeds
  • 40g sesame seeds
  • 6 dried tomatoes
  • 2 EL tomato paste
  • 1 TL agave syrup

Preheat the oven to 165 degrees Celsius.
In a medium bowl, add the Chia-Seeds, flax seeds and water, let it sit.
Mix the cooked quinoa with the pumpkin, sunflower and sesame seeds.
Cut the dried tomatoes in small pieces and add them to the quinoa mixture.
Afterwards add the tomato paste and the agave syrup.
Last but not least the chia mixture. Stir until well combined.
Transfer half onto a baking sheet and spread to an even layer.
Bake for 30 min.
Cut into desired cracker shapes.
Carefully flip each cracker and bake for another 25 min.
Repeat with the other half.
Let it cool and enjoy with hummus or any other dip 😉

Chia Pudding

It has to be done. I write my first recipe.
Since I was in Nicaragua I just continued eating vegan and with the Corona Crises I had a lot of time to prepare food and eat as well.

Chia Pudding is one of my favorite breakfasts – that’s why I decided to share my favorite recipe. And to be honest, the ones who are following my Instagram stories can tell, i tried a lot.


  • Chia seeds
  • Milk of any choice
  • Banana
  • Raw cacao powder
  • Soy-Almond Yogurt
  • Raspberries

Mash the banana with two teaspoons of cacao
Add the Chia seeds with the milk and let it sit for 10-15 Minutes (or over night)
(I do three tablespoons of seeds and 1/2 mug of oat milk. The mix ratio is about 1:3)

Stir the pudding when it’s ready and put some raspberries in a jar. Add the Banana-Chocolate-Pudding and than some yogurt and on top some raspberries.
If you are keen you can add a layer of granola, like I did on the Picture, but that’s not a must 😉

Do you have YOUR favorite Chia-Pudding? I’m happy to read it in the comments 🙂