A super simple 3 Ingredient Nama Chocolate recipe - only dark chocolate, heavy cream, and some matcha powder! It is a fast and easy no-bake recipe. If you like Royce's Nama Chocolate, you will like this too 😉

This Nama Chocolate is made with dark chocolate, and dusted with matcha powder for a hint of matcha flavour. You can substitute matcha powder with cocoa powder instead if you prefer. 

This Flower Fruit Cheesecake is inspired by the Japanese Flower Fruit Sandwiches by Tastemade Japan. It is a no bake, no sugar, and no flour recipe - simple, healthy and fun! Instead of sugar, I used honey as a sweetener. 

The Flower Fruit Cheesecake consists of a crunchy Oreo base, chocolate cheesecake batter, original cheesecake batter, and sliced strawberries & grapes. I used 180ml glass cups from IKEA that are the perfect size for these cheesecakes. 

Hope you enjoyed this recipe as much as I enjoyed making them! 🥰🌷

FLOWER FRUIT CHEESECAKE RECIPE
No bake, no sugar, no flour
by Sumopocky

Yield: 4 servings x 180ml

Ingredients
[For Oreo Base] 
6 Oreos
1 tbsp dark chocolate (melted)
1 tbsp honey

[For Chocolate Cheesecake Batter] 
35ml heavy cream
60g cream cheese (softened to room temperature)
10ml honey
50g dark chocolate (melted)
2g gelatin powder
1 tbsp water

[For Fruit Flowers] 
4 Strawberries
12 Green grapes

[For Original Cheesecake Batter] 
225ml heavy cream
310g cream cheese (softened to room temperature)
80ml honey
15g gelatin powder
6 tbsp water

Directions
[For Oreo Base] 
1. Separate the Oreo biscuits from the Oreo cream.
2. Crush the Oreo biscuits.
3. Add melted dark chocolate and honey and mix well
4. Place a thin layer of crushed Oreo mixture in the base of the cups. Set aside

[For Chocolate Cheesecake Batter] 
1. Beat the heavy cream till soft peaks and set aside.
2. In a separate bowl, mix the cream cheese, honey and whipped heavy cream (from Step 1)
3. Mix in the melted dark chocolate. Set aside
4. In a small microwaveable bowl, mix the gelatin powder and water, and heat in a microwave till all the gelatin has melted.
5. Pour the gelatin water into chocolate cheesecake mixture in step 3.
6. Mix well and work quickly. Pour it into the base of the cups.
7. Freeze while you prepare the fruit flowers and original cheesecake batter
[For Fruit Flowers] 
1. While chocolate cheesecake is hardening in the freezer, slice grapes and strawberries (watch video for demonstration). Set aside.
2. Once the layer has hardened, gently arrange the fruits to form flowers. Place it back in the fridge while you prepare the cheesecake batter.

[For Original Cheesecake Batter] 
1. Beat the heavy cream till soft peaks and set aside.
2. In a separate bowl, mix the cream cheese, honey and whipped heavy cream (from Step 1)
3. In a small microwaveable bowl, mix the gelatin powder and water, and heat in a microwave till all the gelatin has melted.
4. Pour the gelatin water into chocolate cheesecake mixture in step 2.
5. Mix well and quickly. Fill the cups. Use a chopstick or toothpick to gently spread the cheesecake batter, so as to fill any gaps between the fruits.
6. Refrigerate for at least 2 hours.

And so the Dalgona Coffee obsession continues! 😋☕️This might look like regular Dalgona Coffee, but it's actually a Milk Mousse and foamy Dalgona Coffee on top. 

This Dalgona Coffee Mousse is a fun dessert to make for a home-cafe vibe. It's super simple to make, and is a no-bake recipe. You can even trick others into thinking it's regular milk at the bottom, and surprise them with the milk mousse!

DALGONA COFFEE MOUSSE RECIPE
by Sumopocky

Servings
2 large servings / 4-6 smaller servings
(depends on the size of your glass)

Ingredients
[For Milk Mousse]
30ml of Water
3g of Gelatin Powder (1 tsp)
100ml of Milk
25g of Sugar
65g of Heavy Cream

[For Dalgona Coffee Cream]
2 tbsp of Instant Coffee
2 tbsp of Hot Water
4 tbsp of Caster Sugar (adjust sweetness based on your preference)

Directions
[For Milk Mousse]
1. Mix the water and gelatin powder in a microwaveable bowl. Set it aside.
2. Meanwhile, mix the milk and sugar in a bowl over a water bath - until the milk is warm and the sugar has dissolved completely.
3. Microwave the water and gelatin for 15s at 800W (or on high)
4. Stir the gelatin water to the milk sugar mixture in Step 2.
5. Remove the bowl from the water bath and place it over a tray of ice. Beat till the mixture starts to thicken slightly. Set aside.
6. Using a mixer, beat the heavy cream till soft peaks form.
7. Mix the heavy cream to Step 5 and beat till well combined.
8. Transfer the milk mousse to glasses. For design, you can tilt the glass slightly so that it hardens in a slope. Let it harden in the fridge. Once the milk mousse has hardened, you can prepare the foamy Dalgona coffee.

[For Dalgona Coffee Cream]
1. Combine all the ingredients in a bowl and whisk till it becomes foamy. You can also use an electric mixer to speed up the process.
2. Pour the foamy coffee into the glasses with the milk mousse. Enjoy!

Merry Christmas everybody! I'm excited to share this No Bake Chocolate Cake Recipe with you. Apart from being No Bake, it is also No Flour and No Added Sugar. Plus, it is super simple to make. It will be great for potlucks this festive season, or birthday celebrations on other days of the year 🥳
I've made a similar flourless chocolate cake before, but this recipe is slightly different and has more texture because I added dried cranberries and biscuits. This helps to balance out the richness of the chocolate.

It's also my first time using this silicone mould, which I ordered online. Love how simple it is to get an elegant design just by using the silicone mould, definitely a good investment. Plus, they are easy to store. I hope I can find the time to experiment with more recipes to use this mould next year! #2020Resolution

Anyway, hope you enjoy this recipe, and thank you for supporting Sumopocky for yet another year! 🥰Have a great start to the new decade in 2020 🥂

NO BAKE CHOCOLATE CAKE RECIPE (NO FLOUR)
by Sumopocky

Yield: 7.5cm diameter cake (approx 8 - 12 servings)

Ingredients
80g of Digestive Biscuits 
3 tablespoons of Fresh Milk
190g of Dark Chocolate
60g of White Chocolate
30g of Unsalted Butter
260ml of Fresh Cream
1.5 tbsp of Dried Cranberries
3 tbsp of Nutella
Cocoa powder (for sprinkling)
Cherries (optional for decoration)

Directions
1. In a ziplock/plastic bag, crush the digestive biscuits into bite-sized chunks.
2. Pour in the fresh milk, and massage into the biscuits. Set aside
3. In a separate metal bowl, melt the dark chocolate and white chocolate over a water bath.
4. Add the butter and stir till melted.
5. Gradually add the fresh cream while mixing.
6. Mix in the dried cranberries.
7. Transfer the chocolate mixture to a silicone cake mould.
8. Add the biscuits from step 2 for the "base". It doesn't have to be neat, just spread it around.
9. Add the nutella and spread it as the top layer.
10. Cover the cake with cling wrap and refrigerate for at least 3 hours.
11. Carefully remove the cake and dust the top with cocoa powder.
12. Finish decorating with 2 cherries on top.
13. Serve chilled and enjoy!

 

This Vegan Chocolate Mousse is made with only 3 ingredients - fresh coconut milk, cocoa powder, dark chocolate. No added sugar 😊 As an optional step, you can also add bananas!

It's super simple to make and no baking is required. All you need to do is to combine the ingredients and let it chill in the fridge. An easy vegan recipe for a rich, chocolatey mousse!

I added banana as my hubby loves chocolate banana flavour. He is always requesting for chocolate banana cake, so sometimes I surprise him something apart from cake that is still in that flavour. But if you wish, you can always leave out the bananas and the mousse will taste equally good.

Try this recipe out for yourself!

COCONUT MILK CHOCOLATE MOUSSE RECIPE
by Sumopocky

Yield
Serving: 2 medium cups or 4 small cups

Ingredients
300ml of fresh coconut milk
3 tbsp of cocoa powder
100g of dark chocolate (melted & cooled to room temperature)
2 bananas (for mashing)
1 banana (for decoration)

Directions
1. In a bowl, beat the cold coconut milk and cocoa powder till well combined. The mixture will start to thicken.
2. Pour the melted chocolate into the mixture and whisk well. Set it aside.
3. Slice 2 bananas and mash through a sieve.
4. Pour a layer of mousse mixture from step 2 into a glass or ramekin. Then, fill with a thin layer of mashed bananas. Pour another layer of mousse. Finally, decorate with sliced bananas.
5. Chill in the fridge for at least two hours before serving.

So... I finally bought a food processor! It was always one of the kitchen items that I wanted but not necessarily needed. Without it, I used to skip recipes that require food processors, like raw cakes.

Recently, I had a wisdom tooth surgery and my dentist advised to stay away from solids for a few days. I thought that was the perfect excuse to purchase a food processor, cause then I could make smoothie bowls and baby-ish food 😂

One of the things that I always wanted to make was smoothie bowls. My first smoothie bowl is a Piglet Smoothie Bowl, that I made was with frozen raspberries and banana, decorated with blueberries and strawberries - all my favourite fruits! The details were drawn with coconut cream and black sesame powder. 

A mistake I made and am sharing this so that you don't have to go through the same trouble as I did,  was that after washing the fruits and patting them dry, I overpacked and squeezed the raspberries into an airtight container. They ended up sticking together and was hard for me to scoop the portion that I needed for one bowl. Lesson learnt, next time, don't be lazy and don't squeeze the fruits in a box to freeze 😂

Piglet Smoothie Bowl (Vegan!)
by Sumopocky

Equipment
Food processor

Portion
1 serving

Ingredients
[For smoothie base]
100g of Frozen raspberries
1 Frozen banana
80ml of Soy milk

[For decoration]
3 Frozen strawberries
Spoonful of Frozen blueberries
1 tbsp of Coconut cream + black sesame powder
2 slices of Strawberries (for ears)

Directions

Hi, Happy June to you! Can you believe it's already mid-year? The first half of 2018 seemed to go by so quickly. At the start of the year, I made a promise to myself to love myself more, and to spend more quality time with loved ones. 

The decision to do so meant taking more breaks and time-off to rest and recuperate - that translated to less time for baking orders and updating Sumopocky. Despite so, I'm truly thankful for those who still continue to support Sumopocky, who continue to visit this page and leave your comments, and for your patience and understanding with the slower pace of orders 😊

WHY DID I DECIDE TO SLOW MY LIFE DOWN?

A hectic lifestyle "steals" our rest time, leaving no space to tune out and recharge. In the book "The Weekend Effect", it believes that this does not have to be the case, and that we can save our weekends for a more meaningful life.

For the longest time, it was true that I didn't have a weekend.

Weekdays = Office Job

Weekends (sometimes even weeknights) = Baking 

There was barely any time for rest. And whenever I rested, I felt GUILTY for not being productive. I'd feel anxious all the time, and it reached a point where I felt like I was going to have a meltdown. I HAD FORGOTTEN HOW TO RELAX #anxiety 

HOW DID YOU SLOW DOWN THE PACE OF LIFE?

My loved ones seemed to notice that I was reaching a breaking point, so they asked me to take a break. I listened, and accepted fewer orders. It was hard to get accustomed to having free time, almost unnatural. 

IS IT WORTH IT?

Half a year later, I'm now in a much better place. Less stressed, and more able to appreciate the joy of doing nothing 🍃 Now I remember to take it easy - work hard, but rest hard too. Always remember to love yourself. 

And with more time on my hands, I actually had the time to get explore and get inspired to try recipes again. Case in point, I've been wanting to re-create Marks & Spencers' Chocolate Coated Cornflakes (because they are absolutely yummy but expensive to snack on frequently).

My version is a Chocolate Coated Granola - vegan, no bake, and super easy to make! And it's a low-cost alternative to Marks & Spencers' too 😉I replaced cornflakes with granola as I personally prefer the texture (you can stick to cornflakes if you want too), and used dark chocolate instead of milk chocolate. Only 2 ingredients are needed for this recipe! If you make it, do let me know how it goes for you! 😊

Chocolate Coated Granola Recipe 
(Vegan, No-Bake, Easy!)
by Sumopocky

Ingredients
270g of Vegan Dark Chocolate Chips
300g of Granola

Directions
1. Temper the dark chocolate. Place the chocolate in a microwaveable bowl, and microwave on high in 30s intervals, stirring between each round. Continue until the chocolate is fully melted and surface looks glossy. Using a kitchen thermometer, stir the chocolate till it cools to about 95°F (35°C).
2. Pour and stir in the granola. Mix well till every part is coated.
3. Pour the chocolate granola mixture into a pan that is lined with parchment paper. Smooth and even it out, then refrigerate till the chocolate hardens.
4. Remove from the fridge, and slice the chocolate granola block into bite-size pieces.
5. Enjoy! This can be stored in the fridge for long and makes a great snack.

 

3 things I kept in mind when creating this recipe for my husband:

1. Flavour has to be rich (he doesn't enjoy light cakes)

2. It has to be chocolate-y, as that's his favourite dessert flavour

3. Spam bananas, because he loves bananas! 

Banana~ 

The end result is a rich chocolate cheesecake mixed with fresh bananas, topped with dark chocolate ganache. And... it passed my husband's test because he said he loves it! (or maybe he just doesn't want to hurt my feelings ♥)


I must admit, our taste buds are starting to become quite similar. Before we dated, my preference for desserts skewed towards Japanese-style, i.e. light, not-rich. In addition, I usually went for the fruity or vanilla flavours. Ever since we got together, I began to crave for rich, chocolate-y flavours. It's true that couples start to behave like each other (in our case, it's our stomachs that have synchronised haha).

Do try out this simple, no-bake cheesecake. Hope you enjoy this cake as much as we did!

CHOCOLATE BANANA CHEESECAKE RECIPE  (No-Bake!)
by Sumopocky

7" Springfoam Cake Pan

Ingredients
[For Biscuit Base]
85g of Plain/Digestive biscuits
25g of Caster sugar
45g of Unsalted Butter

[For Chocolate Banana Cheesecake]
3 bananas, mashed
1 banana, sliced (for base)
1 banana, sliced (for decoration)
250g of Dark Chocolate Chips
350g of Cream Cheese
300g of Heavy Cream
20g of Caster sugar
8g of Gelatin powder
2 tbsp of Hot water

[For Chocolate Ganache]
100g of Dark Chocolate Chips
100ml of Heavy Cream

[Optional]
3 tablespoon of Granola

Vegan recipes usually ask for ingredients that are less commonly found in the average kitchen, or require a food processor (which not everyone has). Good news is that this recipe is super simple and you can easily find the ingredients in your supermarket!

I made simple, almost negligible, modifications to the ingredients in the recipe. I also increased the portion for the chocolate filling when baking during the second time, as it seemed to be lacking the first time round.

This recipe is really highly recommended, especially for beginner vegan bakers. Thanks again to Bakerita for sharing such a simple vegan dessert recipe!

VEGAN CHOCOLATE TART RECIPE
Adapted from BAKERITA
Servings: 1 x 9 inch tart

Ingredients
[For the Crust]
144g (1½ cups) of Almond flour
21g (¼ cup) of Unsweetened Cocoa Powder
50g (¼ cup) Coconut Oil, melted
20g (1 tbsp) of Maple Syrup
Pinch of salt

[For the Filling]
171g of Full-fat coconut milk
255g of Bittersweet chocolate (chips/finely chopped)
120g of Raspberry jam

[For the Topping]
One punnet of strawberries
150g of Blueberries
Sugar flowers for decoration (optional)

Directions
1. Lightly grease a 9-inch pan with a removable bottom with coconut oil.
2. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside in the fridge.
3. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Add the chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry jam. Pour the filling into the prepared crust.
4. Garnish the top with strawberries and blueberries. Decorate with sugar flowers (optional).
5. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
P.S. Store all leftovers in an airtight container in the refrigerator.

Hi there, here's a simple Acai Cheesecake recipe, and the best part is that it is sugar free! ♥ The Acai flavour is subtle and adds enough flavour to the cheesecake, such that sugar is not necessary. Not to forget, the purple Acai gives the cake a beautiful shade of lilac.

Did you know, acai comes with multitudes of health benefits? Thus, I was super excited when the kind folks at Poppy n Co provided samples of their organic frozen acai to create new recipes. It's my first time tasting acai, and also the first time I've worked with this ingredient. Thank you Poppy n Co for introducing me to acai and its world of health benefits!

1. Heart Health: Similar to red wine, acai berries are extremely high in anthocyanins that can lower cholesterol levels in the blood stream. They are also rich in plant sterols that prevent blood clots, improve overall blood circulation, and relax the blood vessels.

2. Aids in Weight Loss: Known by nutritionists as a super-food, acai may help us not only lose weight, but maintain a healthy weight.

3. Promotes Skin Health: Currently, many modern beauty products are carrying acai oil, again due to the oil’s high antioxidant content. What is more, acai oil is a great natural alternative to chemical based skin-care products that harm the skin in the long-run. Taken internally, the berries can also give your skin a healthier glow.

4. Helps Digestion: Taking acai may also aid in keeping our digestive system clean and in optimal function. The berries have powerful detoxification capacities in the human body and are a well-known traditional source of dietary fiber.

5. Reduces Irritation: Acai berries contain properties may prevent the typical irritation associated with respiratory distress.

6. Improved Cellular Health: On a general level, the anthocyanins found in acai play a role in our cellular protection system, helping to keep cells strong against the invasion of free radicals.

7. Immune Booster: Acai is very high in Vitamin C and ellagic acid, an immune-system-boosting combination that has been shown to suppress the growth of cancer.

8. Anti-Aging Effects: Extremely high in many forms of plant phytochemicals (antioxidants), acai berries may contribute to an ability to slow or reverse typical processes of aging related to oxidative damage. In fact, the berries are one of the planets highest sources of antioxidants, with one berry holding ten times the amount of antioxidants as grapes, and two times the amount of blueberries.

9. Energy Boost:Due its overall health benefits, taking acai extract can lead to an increased overall level of energy and stamina, and may aid to combat fatigue and exhaustion. Whenever you need a boost, simply eat a handful of berries and you will be ready to go in no time!

10. Improves Mental Function: Preliminary research studies show that acai may prevent mental imbalance in menopausal women.

If you feel intimidated by unconventional ingredients, fear not! To use the frozen acai for this recipe, simply defrost them and incorporate into the cheesecake mixture. Super simple and fuss free. I couldn't resist tasting the acai as it is, so I snuck a taste before adding to the cake - trust me, it's good.

To all berry lovers, you need this berry in your life.

Love, a fellow berry enthusiast.

Sugar Free Acai Cheesecake
by Sumopocky

6 inch spring foam pan

Ingredients
[For Base]
70g of Digestive biscuits
30g of Unsalted butter (melted)

[For Cheesecake]
200ml of Heavy cream
240g of Cream cheese (room temperature)
100g of Acai pulp (defrosted)
8g of Gelatin powder
2 tbsp of Hot water

(Optional)
Granola for decoration
Melted chocolate for decoration

Directions
[For Base]