Three Basic Summer Desserts


Nothing tastes better in summer than healthy, light and at the same time refreshing food. Today we present three of the most delicious and also mainly basic desserts. They are also not only suitable as a dessert but also excellent as a snack in between.

Alkaline treats in summer

In summer, you want very light food that is quick to prepare. Because then there is a lot of time for the bathing lake, the bike tour, or a cozy reading session on the balcony.

Recipes made from ingredients that are rich in vital substances and at the same time filling and that don’t leave you feeling heavy are ideal.

We wish you a lot of fun preparing it and bon appétit!

Sweet avocado coconut cream

The sweet avocado coconut cream is served like pudding. Even ice-cold, after only a few hours in the freezer, it is a wonderful summer treat.


  • 8 soft, pitted dates (ideally the Medjool variety)
  • ½ cup water (1 cup corresponds to 230 ml volume)
  • 3 medium pitted avocados
  • 1 cup organic coconut milk
  • ¼ cup maple syrup (can be omitted as the dates are very sweet)
  • 5-7 teaspoons cocoa powder
  • 2 teaspoons of pure organic vanilla powder
  • 1 pinch of sea salt


  1. Place the dates in a high-speed blender (e.g. Vitamix, Revoblend, or Bianco Puro) with the water and leave them there for 30 minutes so that they soften in the water.
  2. Add the remaining ingredients and mix until a creamy mass has formed. If needed, add more coconut milk or water.
  3. Pour the cream into small bowls and serve like pudding. You can also fill the cream into popsicle molds and place it in the freezer for at least 6 hours. The ice pops out of the molds easily when you pour hot water over them.

If you love healthy pudding, then we recommend our recipe for our delicious chocolate pudding with avocado.

Watermelon Pie

Pies are usually made up of highly undesirable ingredients. It rarely contains vital substances, instead, it contains plenty of fat in all variations, plus white flour, sugar, pasteurized milk products, and additives such as flavorings, baking improvers, gelatine, starch, and much more. After two pieces at the latest, you will feel fat, heavy, and round.

The watermelon cake, on the other hand, is cool, light, and delicious. Just right for a hot summer day.


  • 1 watermelon
  • 2 cups cashew cream
  • ¼ cup organic maple syrup or yacon syrup (1 cup equals 230ml volume; omit if your melon and remaining fruit are nice and sweet)
  • Berries or seasonal fruits (e.g. blueberries, blackberries, gooseberries, strawberries, also pieces of pineapple or kiwi slices or mixed fruits)
  • coconut flakes or coconut flakes

If you don’t want to use regular cream, you can also use vegan raw cream. It is prepared as follows:

Soak 100g of cashew nuts in water overnight. Pour off the water and blend the seeds in a blender together with 100 g of mild oil (e.g. safflower oil or rapeseed oil) and 200 ml of water – for at least 1 minute.


  1. Cut a pie crust from the watermelon. Here’s how it works: Cut off a piece from both ends of the watermelon so that you end up with three pieces. Cut off enough of the ends so that the middle part is as thick as you like the cake base (e.g. 6 to 10 cm high). You only need this middle part for the cake. Keep the other two pieces in the fridge for breakfast the next morning. (Watermelon is a wonderfully detoxifying and purifying first meal before – about an hour later – having actual breakfast to follow).
  2. Now place the middle slice on a large plate or cutting board and remove the shell. Now slide or lift the watermelon pie crust onto a pie plate.
  3. In a blender, blend the cream with the maple syrup until the cream thickens.
  4. Spread this cream on the watermelon circle as you would spread cream on a “normal” cake base.
  5. Now put the cake in the fridge for at least an hour.
  6. Before serving, spread the berries as densely and decoratively as possible on the cream and sprinkle the coconut flakes over them for decoration.

Vegan Orange Blueberry Cheesecake

There are many different types of cheesecake. Some don’t even need to be baked. Our presented cheesecake, however, not only does not require an oven but is also completely without dairy products. It is a very fine, wonderfully aromatic raw food cheesecake that does not need to be baked. A few hours only have to be planned for the cooling time.

Ingredients for the base:

  • 2 cups almonds (soaked in water overnight)
  • 1 cup pitted dates (1 cup equals 230 ml volume)
  • 1 pinch of sea salt

Ingredients for the Orange Cheese Filling:

  • 3 cups cashew nuts (soaked in water overnight)
  • ¾ cup freshly squeezed orange juice
  • Zest of 1 orange, finely grated
  • ½ cup maple syrup or yacon syrup
  • ½ cup liquid (melted) coconut oil
  • juice of a lemon
  • 1 pinch of sea salt

Ingredients for the blueberry layer:

  • 2 cups blueberries (= blueberries, you can also use frozen ones)
  • ¼ cup of the orange and cheese filling


  1. For the base, process almonds (without soaking water) and dates in a food processor or blender into a paste that should hold together when shaped. Pour the mixture into a springform pan and shape the bottom. Put the mold in the fridge.
  2. For the orange and cheese filling, mix the appropriate ingredients in the blender (without the cashew nut soaking water and with the exception of the orange zest) until a very fine cream is obtained. Then fold in the finely grated orange zest with a spoon. Take ¼ cup of the cream and set aside. Pour the rest onto the bottom of the springform pan, spread the cream evenly there, and put the form back in the fridge.
  3. For the blueberry topping, blend the berries with ¼ cup of orange and cheese cream in a blender. The berries can still be chunky. Spread this mixture over the orange and cheese layer in the springform pan and put the cake back in the fridge – preferably overnight. If you plan to eat the cake within the next few hours, place it in the freezer.

Decorate the cake with filleted orange slices, blueberries, or fruit of your choice just before serving.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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