Raw Vegan Coconut BonBons [ R e c i p e ]

raw rafaello

These raw vegan coconut  bonbons are delicate, melt in your mouth candies with a strong coconutty flavor and a vanilla note on the finish. Meant to imitate the Rafaello bonbons, the almond in the middle ensures for the crunchy texture.

Like all the raw vegan energy balls, they are easy-to-make and only require a few ingredients, all of them being natural and from the super foods category. This means we will not only have some exquisite, delicious sweets, but we can also consider them guilt-free, healthy and energizing. And needles to say, they will make the best treat for your guests as they are surprisingly pretty and so delicate.

Recipes developed by Romanian raw vegan chef Anca Alungulesei


  • 4 tablespoons coconut oil or butter (room temperature)
  • The white flesh of a hard, brown coconut, cleaned from the brown shell, blended  OR 1 cup unsweetened shredded coconut 
  • about 15 raw almonds (or cashew nuts, peanuts etc)
  • 2 tablespoons raw honey/maple syrup/agave syrup (I prefer honey for the taste, but in order to make this 100% vegan, you can use agave or maple syrup)
  • 1/2 teaspoon natural vanilla extract
  • 3-4 tablespoons shredded coconut


  1. Put the coconut white flesh chunks in the blender and blend them well, until you get a powder consistency, transfer it to a bowl.
  2. Then add the coconut oil + honey + vanilla to the blender and mix well. Transfer the coconut powder (from step 1) back to the blender little by little until incorporated.
  3. Let the mixture rest in the fridge for 1 hour.
  4. Then take the almonds, one by one,  form a bonbon around it from the mixture & roll it in the shredded coconut. Serve immediately or keep in the fridge.






Coconut Flour Mini Flat Breads [Gluten free low carb R e c i p e ]


That feeling when you have just found a new guilt-free, tasty, easy-to-make treat which happens to be gluten free as well. Whether this intolerance is just in our heads or not, whether carbs making you fat Continue reading

Homemade Rye Crispbread [ R e c i p e ]


This delicious homemade rye crispbread is so easy to make and much tastier than the store-bought Wasa style crackers. No need for introductions, if you are a fan of crackers, this recipe is perfect for you! Continue reading

Best Vegan Lentil Patties [ R e c i p e ]


You love vegan patties, but the experience of making them brings back nasty memories: that crumbly texture & they keep falling apart when you cook or eat them. Although some of them might be tasty in the end,  the time and effort you put in making them is not worth it. They will just never behave like their sisters “meat patties”!

After a few (more or less) failed attempts to make lentil & buckwheat patties, black beans  & mushroom burgers, cooked chickpeas patties etc., I decided it was just not worth it. Until I came up this recipe. Continue reading

Polenta with Garlicky Mushrooms [ Recipe ]

Polenta withe garlicky mushrooms
This is not really a serious recipe as it contains only 2 main ingredients and it is so easy to make, but this combination is so amazingly delicious that I couldn’t help sharing it. And, of course, it’s gluten free, dairy free and very garlicky 🙂 Continue reading

Quick salad with Chickpeas & Parsley

Chickpea salad

Dealing with chickpeas is never too complicated, most of the times quick and always, but always a delicious experience. You can never fail with chickpeas as they pair well with almost everything and they make a light and healthy salad (or side dish).I always have some extra chickpeas can somewhere stored at home and I resort to it whenever I crave for some healthy hearty salad I can prepare in 5 minutes. It’s either the Pho Bo bowl or the chickpea one 😀

Since root vegetables are now in the spotlight at the farmer’s market, I used carrots and celeriac. And I had bought some fresh organic delicious parsley and I used a lot of it.

Celeriac, carrot

You can serve this salad as it is, with flat bread or rye crackers. Or with a sunny side up egg and a dollop of Greek yoghurt.

Chickpea salad

Quick salad with Chickpeas & Parsley

400 g cooked chickpeas
1-2 cloves of garlic, finely sliced
1 carrot, sliced
1 celeriac, cut in sticks
1 red hot chili pepper (optional)
1-2 bunches of parsley (I use 2)
olive oil
hot chili powder
sea salt and freshly ground black pepper
a bit of lemon juice

First add olive oil, pepper, chili powder, garlic and salt to the chickpeas, mix well. Then add carrot, celeriac parsley and some lemon juice.

Bon appetit,