Blender recipes for every occasion

Discover 20 original and simple recipes from the blender:

Prepare different types of meals and smoothies easily with the blender and enjoy delicious vitality creations every day.

• Breakfast cream with buckwheat crunch
• Chocolate and carrot cake
• Black sesame and coconut hummus
• Maca plum cubes
• Mmmm smoothie
• Tigernut and cocoa butter bar
• Good morning smoothie with maca, cacao and carob
• Raspberry heart
• Crunchy fruit breakfast
• Mango ice-cream cake
• Pasta in basil cream sauce
• Fruity South Sea cocktail
• Cherry firecracker
• Super Latte Macchiato
• Plum and almond cream
• Happiness Goji Shake
• Batate Millet Delight
• Plum maca ice cream
• Crispy buckwheat biscuits
• Plum tart

Mixer recipe no. 1 - Breakfast cream with buckwheat crunch:

Very tasty, filling and prepared in a few seconds!

Ingredients: (for 1 portion)

• 1/2 cup buckwheat
• 3 Medjool dates
• 1 orange
• 1 tsp lucuma
• pinch of vanilla
• 2 fresh figs

(All ingredients in raw and organic quality, if possible.)

Equipment: You will need a high-powered blender for this recipe

Preparation: Soak the buckwheat in plenty of water the evening before. Pit two dates and - just covered with water - soak them too.

In the morning, drain, rinse and drain the buckwheat.

Squeeze the orange. Place half of the drained buckwheat in the blender jug of your mixer or blender. Add the soaked dates with the soaking water, three tablespoons of orange juice, lucuma and vanilla and puree everything in the blender to a smooth, creamy consistency.

Stir the remaining buckwheat grains into the cream - this will make it pleasantly crunchy! Pit and dice the third date and halve or quarter the figs. Arrange the cream with the date cubes and fig pieces and serve with the remaining orange juice.

Together with plenty of fruit, such as fresh figs, oranges or mango, the specified amount is enough for at least two portions.

Tip: Serve the cream as a dip or sauce with fruit. If necessary, add a little more orange juice to make the cream a little thinner.

Enjoy the preparation and bon appétit!

Mixer recipe no. 2 - Chocolate carrot cake:

This raw vegetable tart is a wonderful way to enjoy vegetables.

Ingredients: (15 cm diameter cake)

• 1/2 cup golden linseed
• 5 Medjool dates
• 1/2 carrot
• 1 msp cinnamon
• 1/2 tsp mesquite powder
• 3 to 4 tbsp coconut flour
• 1/2 avocado
• 1 tbsp carob powder
• 1 tsp cocoa powder
• 1/2 tsp mesquite powder
• vanilla
• water
• some carrot and cocoa butter for decoration

(All ingredients in raw food and organic quality, as far as possible.)

These ingredients are enough for a cake with a diameter of approx. 15 cm - enough for two people.

Equipment: You can prepare the cake using a large high-performance blender or a small blender.

Preparation (base): Place the linseed in the blender jug and grind into flour. Pit the two dates. Cut the carrot into cubes. Process the diced carrot, pitted dates and linseed flour into a dough. Knead the spices and coconut flour into the dough and use a pastry case to form a round pastry case with a small edge.

Tip: Sprinkle the plate with a little coconut flour beforehand so that the base can be removed easily later.

Preparation (filling): Pit three dates and cut them into quarters. Blend the dates with a little water in a blender to a smooth puree. Add the avocado flesh, carob powder, cocoa, mesquite powder and vanilla and blend until smooth. Add more water by the tablespoon if necessary. Spread the chocolate cream evenly over the cake base. Decorate the cake base with finely chopped carrot slices and grated cocoa butter.

Tip: Prepare the cake base the day before and keep it in the fridge until the cake is ready. You should only prepare and add the cocoa cream shortly before serving; it will become slightly unsightly after a few hours due to oxidisation.

Enjoy the preparation and bon appétit!

Blender recipe no. 3 - Black sesame and coconut hummus:

This raw vegetable tart is a wonderful way to enjoy vegetables.

Ingredients:

• 1 tbsp light-coloured sesame seeds
• 1 clove of garlic
• 1 cup courgette, diced, with skin
• 1 spring onion
• 3 tbsp spaghetti seaweed (dried)
• 1 tbsp coconut butter
• 2 tbsp black sesame puree
• Serve with e.g. cucumber, lettuce, tomatoes, carrots, ...

Equipment: You will need a small blender for this recipe.

Preparation: Soak the spaghetti seaweed in water for a few hours or overnight. Save some of the soaking water for later.

Grind the sesame seeds into flour in a blender. Peel and chop the garlic and slice the green part of the spring onion into rings.

Add the garlic, courgette cubes, spring onion greens, drained spaghetti seaweed, coconut butter, black sesame puree and 1 to 2 tablespoons of the seaweed soaking water to the sesame seeds and blend everything into a smooth dip. Your blender only needs 30 to 60 seconds to do this.

Tip: The seaweed and especially the seaweed soaking water are salty; it is not necessary to add any additional salt. Serve the black hummus with cucumber, salad, tomatoes, carrots or other vegetables.

Enjoy the preparation and bon appétit!

Blender recipe no. 4 - maca plum cubes:

These sweet maca plum cubes are perfect for late summer and early autumn.

Ingredients (for approx. 10 cubes):

• 1/2 cup sunflower seeds
• 1/4 cup dried plums
• 3 Medjool dates
• 1 tsp maca powder
• 1 fresh, blue plum

(If possible, choose all ingredients in raw and organic quality).

Equipment: You will need a small blender.

Preparation: Pit the Medjool dates, the fresh plum and, if necessary, the dried plums

Place the sunflower seeds in the blender jug and grind them into flour. Add the dried plums, the Medjool dates and the maca powder and process everything into a crumbly mixture in about a minute.

Finally, add the diced fresh plum. Mix them very briefly in the blender into the batter, which should then be moist and easy to mould, but not mushy.

Tip: If the dough is too mushy, mix in more ground sunflower seeds. If the dough is too dry, add a little more fresh plum.

Knead the dough again thoroughly with your hands and then shape it into small cubes. This works best if you shape the whole dough into a cuboid and flatten it on a wooden board to a height of one to one and a half centimetres. Cut the cuboid into bars with a sharp knife and then into cubes.

Enjoy the preparation and bon appétit!

Blender recipe no. 5 - Mmmm smoothie:

Mango, almonds, maca and medjool combine to create a stunningly delicious smoothie.

Ingredients: (for 2 portions)

• 1 large mango
• 2 tbsp almond puree
• 1 tsp maca powder
• 2 Medjool dates

(All ingredients in raw and organic quality, as far as possible)

Equipment: To prepare the creamy Mmmm smoothie, it is best to use a powerful high-performance blender.

Preparation: Pit the Medjool dates, cover them straight with water and soak for at least four hours.

Tip: The soaking water absorbs most of the sweetness (and many minerals) from the dates during soaking. You should therefore always use it in your preparations if possible.

Peel the mango, cut the flesh from the stone and place it in the blender jug. Add the almond puree, maca powder and soaked dates with the soaking water to the mango pieces in the blender jug. Blend everything together for about 30 to 60 seconds on the highest setting to create a smooth, creamy smoothie. Divide the smoothie between two glasses and enjoy immediately. Mmmm, delicious!

Enjoy the preparation and bon appétit!

Blender recipe no. 6 - Tigernut and cocoa butter bars:

This delicate snack can be prepared in no time at all.

Ingredients: (for 5-6 bars)

• 1/4 cup ground tiger nuts (chufas)
• 1/4 cup almonds
• 12 Deglet Nour dates
• 1/4 cup cocoa butter
• 1 tsp lucuma powder
• 1 tbsp dried goji berries

(All ingredients in raw food and organic quality, as far as possible.)

Equipment: Use a powerful blender that can grind the almonds into a fine flour.

Preparation: Remove the stones from the Deglet dates and cut the goji berries into fine pieces.

Place the cocoa butter in a coffee mug or similar container and melt in a bain-marie. To preserve the nutrients they contain, make sure that they are not heated above 50° C. Tip: Cocoa butter melts at 35° C. It is therefore not necessary to let the water get too hot. If you test the temperature with your finger and the water feels pleasantly warm, it is just right.

Place the almonds in the blender jug and grind them into flour. Add the ground chufas, the pitted Deglet Nour dates and the lucuma powder to the flour and process everything into a dough.

Place the dough in a bowl and knead in the melted cocoa butter and finely chopped goji berries by hand. Then press the dough into a square mould and place it in the fridge for around 30 to 60 minutes. The cocoa butter will solidify again as it cools.

Remove the hardened chocolate from the mould and cut it into bars. The chocolate will keep for many weeks without any problems.

Have fun making it and bon appétit!

Blender recipe no. 7 - Good morning smoothie with maca, cocoa and carob:

Coffee and energy drinks were yesterday, today it's fruit and superfoods!

Ingredients: (for 1 large glass)

• 2 medium-sized, low-fibre mangoes
• 3 Deglet Nour dates
• 1 tsp maca powder
• 1 tsp cocoa powder
• 1 tsp carob powder

Equipment: Use a powerful high-performance blender.

Preparation: Soak the dates for a few hours or overnight. To do this, pit the dates and then cover them completely with water.

Peel the mangoes, separate the flesh from the stone and place it in chunks in the blender jug. Add the dates together with the soaking water.

Add the maca powder, cocoa and carob powder. Blend everything on the highest setting for about 1 minute to create a smooth, chocolaty smoothie.

Enjoy the preparation and bon appétit!

Blender recipe no. 8 - raspberry heart:

The way to the heart is through the stomach - especially with these heart-shaped tarts.

Ingredients:

• 1/4 cup golden linseed
• 2 Medjool dates
• 1 pinch of lucuma powder
• 10 raspberries
• 1 tbsp shredded coconut

(All ingredients in raw food and organic quality, as far as possible.)

Equipment: A powerful high-performance blender.

Preparation: Process the golden linseed into flour in the blender jug. Add the pitted dates and the lucuma powder and mix everything together in the blender.

These ingredients will form a slightly dry dough that does not quite stick together. Pour this into a bowl and mix in five fresh raspberries using a fork. This will make the dough juicier and easier to mould.

Shape the dough into a heart two to three centimetres high. You can buy heart-shaped cake moulds in specialist shops, but you can also simply shape the cake freehand. Decorate the finished cake with grated coconut and the remaining fresh raspberries.

Tip: The amount of ingredients given is enough for a filling portion or two small snacks. Multiply the quantities as required to make several heart-shaped cakes.

Enjoy the preparation and bon appétit!

Blender recipe no. 9 - Crunchy fruit breakfast:

Ingredients: (for 3 portions)

• 3 small mangoes
• 3 HV strawberries
• 3 small apples
• 1 cup sunflower seeds
• 2 tbsp buckwheat
• 1 cup sultanas
• 1/2 tsp maca powder
• 4 tbsp coconut flakes

(All ingredients in raw food and organic quality, if possible)

Equipment: You will need a small blender for this recipe.

Preparation (Crunchy): Place 4 tbsp of the sunflower seeds in a bowl with the buckwheat. Grind the remaining sunflower seeds into flour in a blender.
Add the coconut flakes and continue to grind both together.
Now add the maca powder and sultanas to the blender jug and mix everything together to form a kneadable dough. Use your hands to work the sunflower seeds and buckwheat from the husk into the dough and form small balls and crumbs.
Cut the mango, strawberries and apple into bite-sized pieces, arrange the chopped fruit on three plates, sprinkle with the crunchy and serve immediately.
Enjoy the preparation and bon appétit!

Blender recipe no. 10 - Mango ice cream tart:

This mango ice cream tart can be prepared in just a few minutes, leaving you plenty of time to savour it.

Ingredients: (for 1 large slice of cake)

• 3 Medjool dates
• 1 HV almonds
• 1 mango
• 1 banana
• 1/2 avocado
• 2 bananas frozen in pieces

(If possible, choose all ingredients in raw and organic quality).

Equipment: You will need a power blender.

Preparation: Blend the almonds into flour. Add the pitted dates and mix both into a kneadable dough. Shape the dough into a base using a small cake ring.

Tip: It is best to place the pastry directly on the plate on which you want to serve the tartlet later, as once it is filled, it is almost impossible to place it on another plate.

Place the chopped mango flesh, avocado and peeled banana in the blender jug and blend the three ingredients into a smooth cream.

Gradually add the frozen banana pieces to the fruit cream and blend everything together. The fruit cream will become thicker and more icy. It should have a consistency similar to soft ice cream.

Pour the cream into the cake border on the cake base and place the cake with the border in the freezer for about half an hour to firm up a little more. To serve, simply remove the cake border.

Enjoy the preparation and bon appétit!

Mixer recipe no. 11 - Pasta in a basil and cream sauce:

A feel-good dish for the belly and a feast for the eyes!

Ingredients: (per

• 1 medium courgette
• 1 small avocado
• 2 cm cucumber
• 10 fresh basil leaves
• 1 garlic clove
• 1/2 lemon
• salt, pepper to taste
• a few leaves of rocket

(All ingredients in raw and organic quality, if possible.)

Equipment: You will need a small blender and ideally a spiraliser.

Preparation: Set aside a piece of courgette about 2 cm long. Use a spiraliser to process the rest into tonarelli - thick spaghetti. If you don't have a spiraliser, use a peeler to cut the courgette into ribbon noodles.
Squeeze the lemon, peel the garlic and dice the flesh of the avocado, the cucumber and the reserved piece of courgette. Puree the cucumber, courgette, garlic, 8 of the basil leaves, 1 teaspoon of lemon juice and a good half of the avocado in a blender to make a smooth, creamy sauce.
Season the sauce with salt and pepper to taste and serve the tonarelli with the sauce, the remaining avocado cubes and a handful of rocket leaves.

Blender recipe no. 12 - Fruity South Sea cocktail:

Piña Colada goes raw, vegan and alcohol-free!

Ingredients: (for 2 glasses)

• 1 cup coconut (fresh pulp in cubes or dried flakes or grated)
• 2 tbsp almond puree
• 6 Deglet Nour dates
• 2 cups pineapple chunks
• Pineapple, cherries or raspberries for decoration

(All ingredients in raw and organic quality, if possible.)

Equipment: You will need a powerful high-performance blender.

Preparation: Cover the pitted dates with water and soak for at least 6 hours, then place the grated coconut in the blender jug and grind on the highest setting. Then add the dates with the soaking water, the almond puree and the pineapple pieces.
Blend everything on the highest setting for about a minute to create a creamy cocktail. Pour the fruity South Sea cocktail into two glasses, garnish with pineapple, cherries or raspberries as desired and enjoy!
Tip: Cut a thin slice of pineapple and use a biscuit cutter to cut out butterflies, flowers or hearts. Stick the pieces of fruit onto the rim of the glass or thread them onto thin wooden sticks, which you can place in the glasses or across them.

Enjoy the preparation and bon appétit!

Mixer recipe no. 13 - cherry bangers:

Fruity, vegan and gluten-free balls for snacking - sweet, sour, delicious!

Ingredients: (makes approx. 20 pieces)

• 1/2 cup buckwheat
• 3 tbsp dried sour cherries
• 1 tsp baobab powder
• 1 pinch of vanilla
• 16 dates Deglet Nour

(All ingredients in raw and organic quality, as far as possible)

Equipment: You will need a powerful high-performance blender.

Preparation: Process the buckwheat into flour in the blender. Add the dried cherries, baobab powder and vanilla and blend everything together.
Pit the dates and process them in the blender with the remaining ingredients to form a dough. Now shape the dough into thick, irregular balls - and the firecrackers are ready.

Have fun preparing them and bon appétit!

Blender recipe no. 14 - Super Latte Macchiato:

This superfood kick will energise your day!

Ingredients: (makes 1 large coffee mug)

• 3 tbsp light-coloured sesame seeds
• 1 cup of water
• 1 tsp maca powder
• 1 tsp lucuma powder
• 1/2 tsp reishi powder
• 1 tbsp agave syrup
• 2 bananas frozen in pieces

(All ingredients in raw food and organic quality, if possible)

Equipment: A high-performance blender is required for this recipe.

Preparation: Soak the sesame seeds in water overnight. The next morning, pour off the soaking water and blend the sesame seeds together with a fresh cup of water in a blender to a thick liquid.

Tip: Pass the liquid through a fine sieve to filter out the sesame pomace. You need the smooth sesame milk for the latte! You can use the pomace in another recipe (e.g. for crackers or biscuits) if you wish.

Whilst you strain the sesame seeds, allow the frozen bananas to thaw. They should still be cold, but no longer frozen hard. Pour the strained milk into the blender jug and add the maca powder, lucuma powder, reishi powder and agave syrup. Finally, add the banana pieces and blend everything together for about a minute to make a thick, creamy and slightly frothy latte!

Enjoy the preparation and bon appétit!

Blender recipe no. 15 - Plum and almond cream:

Fresh from the blender: fruity marzipan to spoon up!

Ingredients: (per portion, dessert)

• 1/4 cup almonds
• 4 Deglet Nour dates
• 1 fresh small plum
• 1 fresh date (use a dried and soaked date as an alternative)
• cinnamon

(All ingredients in raw and organic quality, if possible)

Equipment: You will need a small blender or mixer to prepare the plum and almond cream.

Preparation: Pit one of the dates and soak it in water overnight (or for at least four hours). Only use enough water to just cover the date. You can use the soaking water later for the cream.

Grind the almonds into flour in a blender or mixer. Pit and halve three dates, add them to the ground almonds and process both together briefly in the blender.

Remove the stone from the plum and add the flesh together with the soaked date, the soaking water and the cinnamon to the almond-date mixture in the blender and process everything for about 30 seconds to form a thick cream. The consistency of the finished cream should be similar to 'hard to tear' dough falling off a spoon.

This dessert is as delicious as it is filling. Put just a small dollop of the cream on each plate and decorate as desired with a whole almond or a piece of fresh plum.

Enjoy the preparation and bon appétit!

Blender recipe no. 16 - Happiness Goji Shake:

Conjure up a good mood in your glass!

Ingredients: (for 2 portions)

• 2 tbsp goji berries
• 1/2 cup of water
• 4 fresh dates (mozafati)
• 1 tsp lucuma
• 2 tbsp almond puree
• 6 frozen bananas
• (All ingredients in raw and organic quality, if possible.)

Equipment: You will need a high-performance blender.

Preparation: Freeze the bananas the day before at the latest. To do this, peel ripe bananas, cut them into two to four cm long pieces and freeze them in a suitable tin or freezer bag.

Soak the goji berries and pitted dates in water overnight. Only add enough water to just cover the fruit with liquid.
Place the goji berries and dates with the soaking water, lucuma powder, almond puree and water in the blender jug and blend everything at the highest setting for approx. 30 seconds.
Now gradually mix in the frozen banana pieces.

Tip: Vary the amount of frozen banana. The more pieces you add, the creamier, thicker and cooler the goji shake will be.

Enjoy the preparation and bon appétit!

Blender recipe no. 17 - Batate millet enjoyment:

Rich in minerals and sweet in flavour!

Ingredients: (This quantity makes 1 to 2 portions as a complete meal, 3 to 4 portions as a side dish)

• 1 large sweet potato (approx. 300 - 400 g)
• 5 heaped tbsp brown millet, ground
• 13 Deglet Nour dates
• a thumb-sized piece of fresh ginger root (less if smaller children are also eating)

(All ingredients in raw and organic quality, as far as possible).

Equipment: Use a powerful blender with manual speed control.

Preparation: Peel the sweet potato and cut it into large pieces, pit the dates and peel the ginger. Place the ground brown millet in the blender jug. Use the two-part lid without the sealing cap so that you can gradually add the ingredients while the blender is running.

Switch on the blender and run it on speed 3. Alternately add the pieces of sweet potato, dates and ginger through the filler opening into the blender and roughly grate everything.

Tip: Hold your hand over the lid opening from time to time, otherwise the grated pieces will fly around the kitchen!

Serve the batate millet treat in a bowl or glass.

Enjoy the preparation and bon appétit!

Mixer recipe no. 18 - Plum and maca ice cream:

Raw food ice cream from the blender

Ingredients: (for 4 portions of plum and maca ice cream)

• 8 large, blue plums
• 2 tsp maca powder
• 1 tsp cinnamon
• 4 tbsp agave syrup
• 8 frozen bananas

(All ingredients in raw food and organic quality, if possible)

Equipment: You will need a powerful blender to mix the ice cream.

Preparation: Firstly, pit the plums and place them at the bottom of the blender jug. Add the maca powder, cinnamon and agave syrup. Blend the ingredients on the highest setting for about 30 seconds.

Remove the lid insert from the lid of the blender and gradually add the frozen banana pieces through the filler opening. If necessary, use the tamper to move the banana pieces closer to the blades of the blender.

Tip: The more banana you add, the thicker and icier the ice cream will be.

Divide the finished ice cream between four glasses or bowls, sprinkle with a little maca powder or cinnamon to taste and serve immediately.

Enjoy the preparation and bon appétit!

Mixer recipe no. 19 - Crispy buckwheat biscuits:

Crispy snack with an addictive factor!

Ingredients: (for approx. 10 - 12 biscuits)

• 1/2 cup sunflower seeds
• 7 light-coloured, dried figs (mountain figs)
• 1/2 orange
• 1 msp fenugreek seeds
• 1/4 cup buckwheat
• (All ingredients in raw and organic quality, if possible.)

Equipment: It is best to use a powerful high-performance blender.

Preparation: Squeeze the juice from the orange. Remove the hard stems from the dried figs and halve any large fruits.

Grind the sunflower seeds into flour in a blender. Add the chopped figs and process both together in the blender.

Now place the fig and sunflower seed mixture in a bowl, add the fenugreek seeds and one to three teaspoons of freshly squeezed orange juice as required and knead everything thoroughly into a malleable dough.

Tip: Only add enough orange juice to make the dough easy to knead and slightly sticky, not so much that it becomes mushy.

Form a thick roll from the dough and cut it into slices approx. 0.5 cm thick. Place the buckwheat grains on a plate and turn the biscuits over in it, pressing lightly so that the buckwheat grains are pressed firmly against the biscuits.

Enjoy the preparation and bon appétit!

Mixer recipe no. 20 - Plum tart:

A raw vegan recipe for the autumn classic on the coffee table

Ingredients: (for 2 large pieces)

• 1/2 cup almonds
• 8 Deglet Nour dates
• 6 small, blue plums
• 6 fresh dates Deglet Nour (alternatively dates Deglet Nour soaked overnight)
• 1/2 avocado
• 1/2 tsp maca powder
• cinnamon

(All ingredients in raw and organic quality, if possible)

Preparation (base): Place the almonds in the blender jug and grind them into flour. Pit the dates and add them to the ground almonds in the blender jug. Mix both together until a dough forms.

Shape the dough into a cake base. Use a cake border in any shape you like.

Preparation (filling): Firstly, pit the plums and dates. Also remove the stone and skin from the avocado and cut the flesh into a few pieces.

Place the plums, dates and avocado pieces in the blender jug, add the maca powder and cinnamon and blend everything together for about a minute until you have a thick, smooth cream.

Tip: If you don't have any fresh dates in stock, use dried dates. Pit them the evening before and soak them in water. Only use enough water to just cover the dates. You can then use the soaking water in the recipe together with the soaked dates.

Now pour the cream onto the cake base in the cake border. Set the whole thing for approx. Place in the freezer for four to five hours. Then remove the cake border and serve the cake. You can also prepare the cake the day before and freeze it overnight. In this case, take it out of the freezer about an hour before serving so that it is not too hard.

Enjoy the preparation and bon appétit!