NAZ TULUM

You don’t have to be Vegan to fall in love with my Cakes.

27/05/2026

The art of raw desserts.

I'm so excited to announce that I'm creating a step-by-step online course to teach you all my secrets. You will learn how to build these healthy creations at home.

27/05/2026

I'm so excited to announce that I'm creating a step-by-step online course to teach you all mu secrets.
You will learn excally how to build these healthy, creations at home.

19/05/2026

Ingredients
Dry
1¾ cups all-purpose flour
2 tsp baking powder
pinch of salt
Wet
2 eggs
¾ cup sugar
½ cup coconut cream
⅓ cup oil or melted butter
1 tsp vanilla
Fruit
1½ cups pineapple, diced
Optional
zest of 1 lime
2 tbsp shredded coconut
Step 1 — Cook the Pineapple
Add pineapple to a pan over medium heat.
Cook for:
5–8 minutes
until lightly golden.
Let cool.
Step 2 — Make the Batter
Whisk together:
eggs
sugar
Then add:
coconut cream
oil or butter
vanilla
Mix in:
flour
baking powder
salt
Fold in:
pineapple
coconut
Do not overmix.
Step 3 — Bake
Bake at:
340°F / 170°C
for:
35–45 minutes
until golden and cooked through.

21/04/2025

Proof that you don’t need gluten, dairy, or refined sugar to create magic. Just a little love and a lot of flavor.

23/12/2024

Wishing you a serene and joyful Christmas, filled with love and flavor.

25/12/2023

One love, one heart...
Let’s get together and feel all right .
Wishing for more freedom in this world.

Wishing you love, joy, and peace this Christmas.

10/10/2023

Two layers Vegan carrots 🥕 cake 🍰
This vegan carrot cake is soft, moist, and irresistibly delicious, with thick vegan cream cheese frosting in each and every unbelievable bite!
🥕

22/09/2023

Raw Vegan Bounty Bars with pink pitaya powder
Ingredients
2 cups Dessicated Coconut (160g) finely shredded coconut
¼ cup Coconut Oil (55g)
¼ cup + 2 Tablespoons Canned Coconut Cream(90ml)
½ cup Powdered Sugar (60g)
10.5 ounces Vegan Dark Chocolate (300g) or 1 and ¾ cups chocolate chips
1 teaspoon Coconut Oil
2 teaspoon pink pitaya powder
Half cup black mulberry (optional)
Instructions
Add the dessicated coconut, coconut oil, coconut cream and powdered sugar pink pitaya to the food processor and process together until well mixed. The mixture should stick together when you roll it into a ball.
Spray a loaf pan with non stick spray and line it with parchment paper so that there is an overhang on either side. Press the coconut mixture down flat into the loaf pan and place it into the freezer for 20 minutes to set.
Lift it out of the loaf pan using the parchment paper overhang and cut the coconut into 6 bars. Place the bars onto a parchment lined baking tray and return to the freezer until they are very firm and set.
Break the chocolate into pieces and place it into a microwave safe bowl along with the coconut oil. Microwave in 30-second intervals, bringing it out to stir every 30 seconds until completely melted and smooth.
Add your chocolate on top (. Return the tray to the freezer for 5 minutes so the chocolate can set a little. Bring out the tray and use the remaining melted chocolate to drizzle chocolate over each of the bars. Return to the freezer to set properly for 10 minutes.
Keep any leftovers in the fridge and serve them cold directly from the fridge

09/09/2023

دوستان و علاقمندان به هنر کیک پزی از شما دعوت میشود در این ورکشاپ شرکت کنید.در این ورکشاپ شما با شیوه ای نو و منحصر به فرد اشنا میشوید.روشی صحیح و سالم که لذت خوردن شیرینی و کیک را برای شما چند برابر می کند.در این ورکشاپ شما یک سبک جدید به زندگی خود اضافه می کنید و‌در نهایت یادمیگیرید که با ساده ترین و دردسترس ترین مواد کیک ها وشیرینی های خود را تزیین کنید.

20/08/2023

Raw Vegan Fig Cheesecake.

Ah the sweet, juicy figs with the creamy filling of the cashew is so tasty.

12/08/2023

Raw vegan chocolate cake with black mulberry on top .

INGREDIENTS
CHOCOLATE WAlNUTS CRUST
* 1 1/2 cups pecans
* 3 tablespoons cocoa powder
* 2 tablespoons coconut oil
* 10 pitted dates
* 1/8 teaspoon fine sea salt
CHOCOLATE CHEESECAKE FILLING
* 2 cups raw cashews (soaked over night )
* 3/4 cup cocoa powder
* 3/4 cup pure maple syrup or dare syrup
* 1 teaspoon vanilla extract
* 1/4 teaspoon fine sea salt
* 1/4 cup melted cacao butter
* 1/4 cup water

INSTRUCTIONS
* To make the crust, add the walnut and cacao powder in the bowl of a food processor until the mixture looks crumbly. Add in the dates coconut oil, and salt and process again until the mixture sticks together.  
* Prepare an 8-inch springform pan by lightly spraying it with oil and pressing a piece of parchment paper into the bottom of the pan. This guarantees the cheesecake will be easy to remove later. Transfer the crust to the prepared pan and press it evenly into the bottom of the pan. Place the pan in the freezer to set while you prepare the filling.  
* To make the filling, add the cashews, cacao powder, maple syrup, vanilla, salt, coconut oil, and water to a high-speed blender and blend until smooth. Stop and scrape down the sides of the blender, as needed, to make sure everything is blended well. It will be very thick.  
* Remove the pan from the freezer and add the chocolate filling on top, smoothing it with a spatula. Return the pan to the freezer and chill until the cheesecake feels firm to the touch in the center, about 8 hours.  
* When the cheesecake is totally firm, it's ready to slice and serve. Be sure to serve it directly from the freezer for the best texture, as it will soften up if you leave it at room temperature for too longer. Serve with chocolate nibs , chocolate sauce and little amaranth . or any kind of berries.
* Leftovers can be stored in an airtight container in the freezer for up to 3 months

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Dubai

Website

http://www.naztulum.com/

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