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Month: February 2015


19.2.2015

Clean Bounty Bars


 

I´m all about secret ingredients. Like in cooking adding stuff that would suddenly feel weird and totally wrong for example in sweet treats. In my KIITOS HYVÄÄ healthy treats cook book (in Finnish) there is for example a recipe for Mint Pistachio Brownie that includes black beans, a Sweet Chocolate frosting that is made from avocado and a Caramel Mud Pie of which magic lies in sweet potato. Unexpected and therefore interesting. And extra interesting – and quite essential – it is also that the one who eats the dish would never ever guess.

And this is how we get to today´s topic. Which is a chocolate bar recipe that is also found in my cook book. These rich and creamy coconut bars, also called as Clean Bounty Bars are simply de-licious.

But. If I would tell you that one of the main ingredients in these delicious looking coconut chocolate bars is in fact potato would that spoil your appetite? I hope not, because that is truly the case.

Mashed potato is one of the key ingredients in these babies and I don´t know what it actually does to them but it makes them taste goood. And makes the texture and mouthfeel oh so goood.

And the most surprising thing while making these bars happen when you mix the mashed potato with honey – it turns into liquid! Crazy magic potato!

I promise that after these chocolate bars you´ll never look the good ol´ potato at the same way.

And hey, check out how the magic really happens and watch this Clean Bounty Bars VANELJA video!

V

CLEAN BOUNTY BARS

About 8 bars

Coconut filling:

  • 3 tablespoons mashed potatoes

  • 3 tablespoons organic honey (or kookossiirappia)

  • 1 teaspoon vanilla extract

  • 2 dl grated coconut

  • 2 tablespoons coconut oil

Raw Chocolate Frosting:

  • 1,5 dl cocoa butter, melted

  • 0,5 coconut oil

  • 1,5 dl raw cocoa powder

  • 4 tablespoons organic honey or coconut palm syrup

  • a pinch of sea salt

Coconut Filling:

Peel and cut the potatoes. Cook until done. Mash the potatoes with a fork, for example, smooth muusiksi. Pour three tablespoons of mashed potatoes in a bowl. Add vanilla extract and honey. Stir. (Mushi becomes a liquid at this point!) Stir in the coconut and the molten coconut oil. The dough should be so thick that it may be lurking ball. If necessary, add grated coconut. Shape the dough into small bars on a dish. Put batons for half an hour in the freezer to solidify.

Chocolate Frosting:

Melt the cocoa butter and coconut oil in a warm water bath. Add cocoa powder, honey and salt. Stir. Check the taste and add more sweetness if desired.

Take the bars from the freezer and dip them in chocolate. Store in a refrigerator until served.

Check out the Clean Bounty Bar VANELJA video!

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13.2.2015

Lovers Chocolates


 

I had made something super sweet and cool to pamper you in this Valentine´s Day but some higher forces threw so many small obstacles on my way when I tried to release the post that I realised it is just better to lift my hands, leave it and post it some other day. When the stars align, wind blows from the right direction and the time is ready.

“If you gotta force it, just leave it alone. Relationships, friendships, ponytails. Just leave it.”

Said someone somewhere in some Pinterest picture.

I think it is a good thought especially now at Valentines. When you are at ease love comes and what is meant to happen happens. No need to stress, fuss and hustle. All is good.

Here are my 3 favorite clean chocolate treats for you to prove it. They´re all pure good. Make them to your loved one or show yourself some self loving and care.

Sweet Valentine´s Day, my friend.

V

CHOCOLATE CANDIES WITH SOFT CARAMEL CENTER

(raw, nut-free)

Chocolate:

  • 1,5 dl of cocoa butter, melted

  • 0,5 dl cold pressed coconut oil

  • 1,5 dl raw cocoa powder

  • 4 tablespoons organic honey (or coconut palm syrup)

  • a pinch of sea salt

OR Use about 2 dl of melted raw chocolate or sugar-free dark chocolate.

Soft caramel filling:

  • 10 soft Dates

  • 2 tablespoons cold pressed coconut oil, melted

  • 3 tablespoons water

  • 0,5 teaspoon vanilla extract

  • a pinch of sea salt

  • plus Caramel Stevia drops (optional)

Melt the cocoa butter and coconut oil in a warm water bath until liquid. Add cocoa powder, honey and salt. Stir. Check the taste and add more sweetness if desired. Pour a little bit of the chocolate mixture in the bottom of a chocolate molds or ice cube molds. Place the mold in the freezer and prepare the caramel filling in the meantime.

Soak the dates for about 15 minutes if they are not super soft. (with completely dry dates this recipe will not work) Remove the stones from dates. Remove the skins of dates, if you want your caramel to be very soft caramel or if your blender is not super effective. Add the dates and melted coconut oil into a blender and mix. Add enough water to get the mixture smooth, soft caramel-like purée.

Take the mold from the freezer and add a dab of caramel filling in each mold with a little spoon or a piping bag. Fill the molds with the remaining chocolate. Put the molds back into the freezer for about half an hour. Take out, serve and enjoy! Store in a refrigerator.

VANILLA STARS WITH CHOCOLATE HEART

15-20 pcs

Drops:

  • 2.5 dl cocoa butter
  • 2 tablespoons coconut oil
  • 2 tablespoons organic honey (or vanilla stevia drops)
  • 2 tablespoons squeezed lemon juice
  • 1 teaspoon vanilla powder

Chocolate Filling:

  • 1 dl chocolates almond butter or nut butter
  • 2 tablespoons raw cocoa powder
  • 1 tablespoon organic honey
  • a pinch of sea salt.

Melt the cocoa butter, coconut oil and honey in a warm water bath. Add the lemon juice and vanilla. Blend in a blender until smooth. Taste and add seasoning if desired.

In another bowl melt the almond butter. Add cocoa powder, coconut oil, salt and sweetener and stir.

Pour a little bit of the white coconut mixture on the bottom of a mini cup cake tins/casseroles. Add a drop of chocolate filling. Fill the tins with the white mixture. Put the tins in the freezer for about an hour. Take out to room temperature, serve and enjoy! Store in a refrigerator in a resealable box.

MINT TRUFFLE BARS

  • 0,5 dl cacao butter
  • 0,5 dl raw cacao mass
  • 4 tbls cold-pressed coconut oil
  • 5 tbls raw cacao powder
  • 4 tbls organic honey (or coconut palm syrup)
  • few drops chocolate flavored stevia (optional)
  • 0,5 tsp vanilla powder
  • 0,5 tsp peppermint extract
  • mini pinch of sea salt
  • 1 dl of almond meal

Chocolate coating:

  • 1 dl grated raw cacao mass
  • 0,5 dl grated cacao butter
  • 2 tbls cold-pressed coconut oil
  • 4 tbls raw cacao powder
  • 4 tbls organic honey (or coconut palm syrup, or stevia)
  • 0,5 tsp vanilla extract or few drops vanilla flavored stevia
  • mini pinch of sea salt

Mint truffle bars:

Melt the cacao butter, cacao mass and coconut oil in a warm water bath until liquid. Add raw cacao powder, honey, stevia, vanilla and peppermint extract and sea salt. Stir. Check the taste and add more spice if needed. Mesure the almond flour into a blender and add the chocolate mass. Mix until smooth. Scrape the mixture into a bowl and put it into the freezer for about 15 minutesi. Prepare the chocolate coating in the meantime.

Chocolate coating:

Melt the cacao butter and coconut oil in a warm water bath until liquid. Add cacao powder, honey, and salt and mix. Check the taste and add sweetens if needed.

Take the chocolate mass from the freezer and from small chocolate bars. (If the mixture is still too loose put it in the freezer for a moment.) Glaze the bars with the chocolate coating. If the frosting is too runny, keep it a little while in a cold water bath so that it thickens a little bit. When all the bars have coating, put the in the freezer for about 30 minutes. Serve and enjoy! Store in a refrigerator. Best when kept in a room temperature for a while before serving!

Convert DL to CUPS for example here!

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11.2.2015

Creamy Cardamom Rasberry Cake


 

I love theme foods and traditional treats that are consumed only in one specific feast and only once a year. And I also love love love spring and every small promise and hint that says that spring is actually and finally coming and bringing the light back. So those two loves combined it is no wonder why I am so inspired and excited of the upcoming Shrove Tuesday (which is for me the first solid promise of spring) and it´s treats.

In many countries Shrove Tuesday is know as the Pancake day, that naturally means that the day is celebrated by consuming pancakes. In Finland we have that pancake thing also, but even more common treat is the “Shrove Bun” which is this sweet baked roll that is halved and filled with raspberry jam or almond paste and whipped cream. People go always nuts about them! And argue every single year which is the BEST and the REAL filling for Shrove Buns – raspberry or almond paste. (I must say I love them both but in the end I would lean towards raspberry jam.)

As delicious as the Shrove Buns are there is one problematic thing about them. They include wheat, yeast, white sugar and dairy which makes many peoples belly bloat. Especially because for many people one bun is just not enough.

That is why I have created these alternative treats that you can consume generously and still feel fresh and great afterwards! Last year I created this gluten-free, yeast-free and dairy-free Shrove Buns (sorry the recipe is only in Finnish here) and this year I made this Shrove Smoothie as in Creamy Cashew Cardamom Raspberry Smoothie AND also Raw Shrove cake as in Raw Creamy Rasperry Cake which are both inspired by the traditional tastes of the Shrove Bun.

So this year no-one needs to feel like a gas balloon or decline from treats anymore. How wonderful is that! And how wonderful is also that the sun has been actually shining here for two days already (which feels like a miracle after this exceptionally dark and gray winter)!

So hurray for the sunshine and Shrove Tuesday and enormous amounts of treats! Spring is coming and love is in the air, and in the smoothies and cakes and buns!

V

RAW CREAMY RASPBERRY CAKE

Crust:

  • 1 cup walnuts

  • 4 fresh dates

  • ½ tsp cardamom

Creamy Filling:

  • 1 cup cashew nuts

  • ½ cup almond milk (or oat milk or other desired milk drink)

  • 1 ripe banana

  • 2 tbls organic honey

  • ½ cupl cold-pressed coconut oil (melted)

  • 1 tsp almond extract

  • ½ tsp cardamom

  • ½ tsp ceylon-cinnamon

  • ½ tsp vanilla powder

Raspberry Filling:

  • 1 cup frozen or fresh raspberries

  • 1 tablespoon organic honey

  • 2 tablespoon coconut oil (melted)

  • 2 tablespoons chia seeds

Coconut Whipped Cream:

See the instructions HERE.

On top:

raspberries
cardamom/cinnamon

Dish diameter: about 17 cm

Crust:

Place the nuts into a blender. lend until crumble. Wash dates and remove the stones. Add dates with nuts and puree into crumbly dough. Add cardamom. Cover the bottom of a cake tin with a piece of parchment paper. Press the dough on the bottom of the cake tin. Prepare the filling.

Creamy Filling:

Mix all ingredients in a blender until smooth. Taste and add seasoning or sweetness if desired. Pour the dough into the cake tin on the crust. Put in a freezer. In the meantime prepare raspberry filling

Raspberry Filling:

Puree the raspberries in a bowl and mix with honey. Add chia seeds and melted coconut oil. Let thicken for about 15 minutes. Take the cake from the freezer and pour the raspberry layer on top. Put the tin back into the freezer for about a couple of hours. In the meantime prepare the coconut whipped cream.

Coconut Whipped Cream:

See the instructions HERE.

Take the frozen cake from the freezer. Allow to melt for a moment. Apply coconut whipped cream and raspberries on. Serve and enjoy. Store in a refrigerator.

Convert DL to CUPS for example HERE!

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8.2.2015

Raw Chocolate Coconut Cream Cake


 

This cake was born to be a legend. I first released the recipe over two years ago in my old blog and it immediately gained a great success. I haven´t got that much comments and feedback from any of my other recipe. Both raw cake and traditional cake lovers seemed to love it. And no wonder. It combines creamy vanilla frosting, deep chocolate flavors and banana. You just can´t go wrong with those simple and always stylish ingredients.

The recipe found its way also into my healthy treats cook book and now I think it´s time to release it again online – in the name of democracy. Classics belong to everyone.

So help yourself and stick your spoon into what I would modestly call one of world´s best raw cakes.

V

RAW CHOCOLATE COCONUT CREAM CAKE

Base:

  • 7 dl almonds

  • 1 cup grated coconut / coconut flakes

  • 1 medium sized banana

  • 5 tablespoons raw cocoa powder

  • 3 tablespoons organic honey (or coconut palm syrup)

  • pinch of sea salt

Chocolate Filling:

  • 5 tablespoons grated cocoa butter

  • 1 tablespoon virgin coconut oil

  • 0,5 dl peanut butter

  • 3 tablespoons raw cocoa powder

  • 3 tablespoons organic honey (or coconut palm syrup)

  • pinch of sea salt

Frosting:

  • 1-2 bananas

  • coconut whipped cream (See instructions HERE)

On top:

  • coconut flakes

Cake tin: about 17 cm

Coconut whipped cream:

Prepare coconut whipped cream. See instructions HERE. Move the whipped cream to the refrigerator and let it wait until you´ve made the cake.

Base:

Chop the almonds in a blender. Add coconut flakes and the banana and mix to a smooth paste. Add raw cocoa powder, sweetener and salt. Stir. The dough should be now easily moldable, quite dry but not crumbly or flaky. If necessary add ground almonds or coconut flakes. Taste and add sweetness if desired.

Chocolate Filling:

Melt the cocoa butter and coconut oil in a warm water bath. Add peanut butter, cocoa powder, honey and salt. Stir. Taste and add sweetness if desired.

Assembly:

Cut a round piece of baking paper on the bottom of a cake tin so that the cake is easy to move afterwards. Press half of the dbase ough into the bottom of the pan tightly and evenly. Apply a thin layer of chocolate filling over the dough base. Leave the rest of the chocolate filling wait in the warm water bath. Transfer the cake tin in the freezer for about 15 minutes or until the chocolate has hardened. Take the pan from the freezer and press the rest of the base dough over the chocolate filling. The pour the rest of the chocolate filling on top of the dough andmove the pan in the freezer again.

When chocolate has solidified in the freezer remove the cake from the pan and lift on a serving plate. Let the cake melt for a moment in a room temperature. Slice a banana or two and put the slices on top of the cake. Take the coconut whipped cream form the fridge and frost the cake. Add some coconut flakes on top. Serve and enjoy!

Convert DL to CUPS for example HERE!

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3.2.2015

Caramel Mocha Muffins


 

I´m a true believer of pleasures. Good amount of lazy enjoyments keep your brain working and new ideas flowing.

I have had quite a hectic time in the beginning of this year and one thing that keeps my mind clear from all the work fuss are my midday hot showers. No matter how worried, stuck or stressed I feel when I step into the shower I always leave with calm feeling and fresh new ideas and realizations. Sitting under a hot running water for about 15 minutes in the middle of my home office day is my everyday pleasure and meditation technique numero uno.

Look for example these caramel filled mocha muffins with vanilla coconut whipped cream frosting. These babes were born while one of my midday showers. Well, the idea was born there. And while they might not be any world changing innovation I think they are still truly remarkable. So luscious and tasty and soft and lovely! And I have heard amazing feedback from many people about these muffins. Someone called them life savers. So maybe there might be some world changing potential in them after all.

So I say relax your brains and go ahead and seek for pleasures and enjoy! Lazy time can be very productive. You can start with these muffins.

V

CARAMEL FILLED MOCHA MUFFINS

(gluten-free, grain-free, yeast-free, milk-free)

Approx. 10 pieces

Muffins:

  • 0,5 cup coconut flour (full-fat)

  • 5 tablespoons raw cocoa powder

  • 2 teaspoons baking powder

  • 4 organic eggs

  • 3/4 cup melted butter or coconut oil

  • 5 tablespoons organic honey (melted)

  • 5 tablespoons strong coffee

  • 0,5 cup oat milk (or other dairy-free milk)

  • 1 teaspoon vanilla extract

  • 1 teaspoon apple cider vinegar

Caramel filling:

  • 0,5 cup melted butter (or coconut oil)

  • 0,5 cup unsweetened peanut butter

  • 4 tablespoons organic honey

  • 1 teaspoon vanilla extract

  • 3 tablespoons oat milk (or other dairy-free milk)

  • 3 tablespoons almond liqueur

Coconut whipped cream:

  • 2 cans full fat coconut milk (kept in the refrigerator overnight)

  • 0,5 teaspoon vanilla powder

  • 1 tablespoon organic honey or coconut syrup

Muffins:
Preheat the oven to 200 Celcius degrees / 390 F degrees. Mix the dry ingredients together in a bowl. Whisk the eggs in a separate bowl, butter, honey, milk and vanilla extract. Mix with dry ingredients. Add coffee, stir and leave the dough thicken for about 5 minutes. Spoon the batter in muffin tins and bake in the oven for about 20 minutes. Muffins can be a little soft in the middle. Allow to cool before frosting.

Caramel filling:
Melt the butter, honey and peanut butter into a smooth paste in a saucepan. Add vanilla extract and oat milk and stir. Scrape the mixture into a bowl, and put it in a refrigerator for a moment. Whisk with a hand blender/beaters until creamy. Spread or pipe the frosting on top of the muffins. Put the muffins in the fridge for a moment and prepare the coconut whipped cream in the meantime.

Coconut whipped cream:
Take coconut milk cans out of the fridge. Open cans and remove all the solid coconut cream / white stuff and scoop it into a bowl. Mix cream in a bowl with beaters until fluffy. Mix in honey or stevia and vanilla. If the mixture gets too runny, place it in the refrigerator for a while.

Take the muffins from the fridge and frost them with coconut whipped cream. Serve and enjoy! Store in a refrigerator.
Convert DL to CUPS for example HERE!

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