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Bellini Chia Jam

4 fresh peaches or 1,5 cup canned peaches, cut to pieces
1 tbsp juices from a lemon
4 tbsp maple syrup
⅓ cup prosecco
3 tbsp chia seeds

If you’re using fresh peaches, place them into a small saucepan cook on low heat until softened. If you’re using peaches from a can, use them as they are.
Place the fruits, lemon juice, syrup and prosecco into a blender and pulse a few times. Pour the mixture into a jar and stir in the chia seeds. The more you add chia seeds the thicker the jam will be. Leave to thicken for 10 minutes, stir and allow to cool completely and thicken more. Store sealed in the fridge.

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Vanelja’s Chocolate Muffins

1 cup organic gluten-free flour blend
½ cup almond flour
5 tbsp raw cocoa powder
1 tsp baking powder
1 tsp baking soda
tiny pinch of salt
½ cup coconut sugar
1 cup oat milk or other vegan milk
1 tsp apple cider vinegar
1 tsp vanilla extract
¼ cup coconut oil, melted
¼ cup peanut butter, melted

Preheat the oven to 175 C / 350 F degrees. Cover a muffin pan with muffin liners or use silicone molds. Mix flour blend, almond flour, cocoa powder, baking powder, baking soda, salt and coconut sugar. Melt the coconut oil and peanut butter in a warm water bath until liquid. Stir in the oat milk, apple cider vinegar and vanilla. Mix with dry ingredients. Pour into muffin molds and cook for 15 minutes. Take out of the oven and let cool.

Vanelja’s Blueberry Latte

1-2 tablespoons blueberries
1,5 cup oat milk, or other vegan milk
1/3 tsp ground cardamom
1/2 tsp Ceylon cinnamon
1/2 tsp vanilla powder

Place all ingredients into a blender. Then warm the mixture quickly in a saucepan. Taste and add more spices, if needed. Enjoy with coconut syrup or raw organic honey. Enjoy right away!

Champagne Cookies

½ cup almond flour
⅓ cup rice flour
¼ cup coconut flour
¼ cup xylitol or erythritol or coconut sugar
1 tsp baking soda
3 tbsp vegan butter, melted
3 tbsp coconut oil, melted
6 tbsp sparkling wine/champagne OR apple juice

Frosting:

5 tbsp coconut oil, soft, but not totally melted.
2 tbsp coconut syrup
1 tsp vanilla extract
½ tsp beet powder or pomegranate juice
+ ¼ tsp turmeric powder

Preheat the oven to 175 C / 350 F degrees. Mix flours, sugar and baking soda in a medium bowl. Mix in the melted butter & oil + champagne or juice. The dough should be easily moldable, soft but firm. Let sit for 10 minutes. Form small balls with your hands and press them into cookies onto a baking tray covered with baking paper. Press the sides slightly with your fingers to get a nice round shape. Bake for about 10-12 minutes until the cookies get a slightly golden color. Cookies should remain quite soft and rich, not go dry and hard. Let cool completely. Prepare the frosting.

Spoon the soft (white & room-temperature, not transparent and liquid) coconut oil into a small bowl. Stir in the syrup & vanilla. Add the colorant from beet powder, pomegranate juice and or turmeric powder. Mix vigorously with a spoon so that you get a nice pink/apricot colored mixture with no lumps. When the cookies are cool, frost them and top for example with shredded coconut or nonpareils. Place into a fridge so that the glaze hardens.

Vegan & gluten-free gingerbread cookies

Hello love! Check this out – One thing I’m really proud of is that I get such an amazing feedback about my recipes from you guys. I also get a lot of wishes on what kind of recipes you want me to create and share. And I always listen to them very carefully, so that I can serve in the best way possible. 

Upon your wishes, I have now created a luscious collection of wholesome and delish feel-good Christmas recipes, most of them suitable for the whole winter season, not only for the Holidays.

Dreamy Season ebook

My brand new ebook is called Dreamy Season and it contains 62 recipes and 141 pages, all made with love by Yours Truly. In this book I have gathered my all-time favourite winter recipes and treats – the ones I love to pamper myself & my family during the Holidays. I have to say that this has been truly a passion project for me, as I’m a crazy Christmas lady who could eat Christmas-spirited food the whole winter. 

Dreamy Season ebook serves wholesome & delish recipes for breakfasts, dinners, desserts and drinks, all perfect for the Holiday season – or for those moments when you just feel like enjoying some deliciously comforting winter food magic.

How about for example a bowl of Pink Morning Kiss Porridge or Golden Oatmeal, a piece of Christmas Toffee, selection of plant-based Cheeses and some Christmas Wreath Pizza? Or maybe a slice of Tofu Ham, goodies from the Christmas Platter, a piece of Chai Banana Bread or few mouth-watering Gingerbread Fudge or Snickers Moon Balls with a sip of Cloudy Apple Drink? All plant-based, naturally sweetened and gluten-free, all good for your body as well as to your soul and perfect for those comfy winter moments.

You can read more about the book from here and check out also the Dreamy Season menu. Note that this ebook is in English and it has some of the same recipes that can be found from my Finnish cookbook Joulukirja.

Vegan hot chocolate

plant-based tofu ham

What’s in the ebook?

* 62 recipes

* All plant-based

* Gluten free

* Dairy free

* Refined sugar free

* Beautiful colourful images

* Breakfasts, dinners, lunches, drinks, dips/basics, treats

* Simple & easy recipes + some more challenging ones

* Book full of comfort and pleasure

Dreamy Season ebook - Plant-based Christmas platter

How can you use this ebook?

  1. Click the PURCHASE button.
  2. Apply the discount code at the checkout.
  3. Pay for the ebook safely with PayPal of with your credit card.
  4. Wait for your page to redirect you to a page with a downloadable link.
  5. Download the ebook onto your laptop, iPhone or iPad. (NOTE! the download link will be available to you for 24 hrs and then it will expire.)
  6. Open it with your preferred program such as Preview on Mac, Adobe Reader or iBooks
  7. Go and make your Christmas dreamy!

Snickers Bliss Balls

And for the celebration of the launch I’m giving a big discount for you guys. During this week you will get the Dreamy Season only for €5,90 with the code DREAMY. (Normal price is €9,90.) So if feel good Christmas food resonates, apply the code DREAMY here and get your copy.

I really hope you will enjoy the ebook as much as I enjoyed – LOVED – creating it. And when sharing your creations from the book, remember to tag me @vanelja in so that I can see them.

Wishing you the dreamiest season, friend. 

Blueberry Dream Cake - Raw cake by Vanelja

Well hello, babes! Finally it’s happening, updated Vanelja.com has opened its doors and welcomes you to take a tour. Though it took quite some time to get this open, it has been heart-warming to notice how many of you regularly uses the recipes on my site, as I have got tons of messages from people asking when all the material will be returning. So sorry you’ve had to wait for them, but happy to know you’ve missed my treats!

Blueberry Dream Cake by Vanelja

And now when the new site is open I’m also beyond excited to launch my brand new grocery: Blueberry Dream Cake by Vanelja. It is a treat that I absolutely ah-dore and I’m just so super duper happy to start offering my all time favorite raw cake to people. I get asked almost weekly if I do catering or if I take orders for my dream cakes, and now I can finally say YES!

And this one is truly a raw cake of my dreams. If I should pick only one sweet treat to consume for the rest of my life, it would be my Blueberry Dream Cake, most def, no doubt about it. It has such a mouth-watering taste with the pecan based crust with a hint of cardamom and the rich blueberry filling. The texture is creamy and fluffy yet the cake is very fresh because of the white layer with some hints of lemon in it. I honestly start salivating even now when describing it to you, haha. And what’s lovely about this Blueberry Dream Cake is that there is no coconut flavor that pushes through, which I feel is a problem in many raw cakes.

Blueberry Dream Cake - Raw cake by Vanelja

I’ve made my Blueberry Dream Cake in collab with Green Street, a big-hearted Helsinki-based provider for raw cakes and other healthy food. The cake will be out very soon, at 15th of May to be exact, and you’ll be able to buy it from certain retailers, supermarkets and cafés in Helsinki and Stockholm. Gonna list down all the retailers here on my site soon! And if you want to have a whole cake, preordering is open NOW and the first deliveries start 15th of May. If you have some parties coming up this spring and summer, like graduation parties, family get-togethers, brunches for friends etc. you can preorder the cake HERE. It is a great thing to serve for a big bunch of people as it is vegan, gluten free and naturally sweetened, so it fits to most diets and most occasions. I prefer it as a weekend brekkie, as it is perfect for cozy slow mornings.

The decoration of these photos are not included in the cake, but it has a beautiful pattern on the surface (which you can see here) so it can be served as it is, or  you can finish it for example with some blueberries or edible flowers.

Blueberry dream Cake brekkie

At the moment the availability of my Blueberry Dream Cake is limited only to Helsinki, Finland and Stockholm, but hopefully we’ll get the cake to wider reach too. Again, gonna be updating the retailers here on my site. And if you have a café and you’d think my Blueberry Dream Cake could match your selection, throw me a message!

But in the meantime, let me know how you like my cake and my new site! There are still some new features on their way + one surprise gift for you coming before the summer, so stay tuned – especially on Vanelja’s Instagram, as that is the place where I holler most often about my moves.

xo

V

Sweet potato slices with pink hummus

Sweet potato slices with pink hummus

VANELJA’S ROASTED SWEET POTATO SLICES WITH PINK HUMMUS & AVO

2 sweet potatoes, peeled
sea salt
black pepper

Preheat the oven to 200 Celsius / 400 fahrenheit degrees. Slice the sweet potatoes into half inch slices. Spread the slices onto a baking tray covered with baking paper. Pour on some olive oil & sprinkle o salt and black pepper. Bake for 15-20 minutes, until the sweet potatoes feel tender. Take out from the oven. Let cool slightly. Spread on some pink hummus and top with avocado slices and microgreens or herbs + finger salt. Serve & enjoy right away!

PINK HUMMUS:

1 or a half small beet, peeled & steamed or roasted
2 cups canned chickpeas, drained
(save about ½ cup aquafaba/liquid from the chickpeas)
2 tbsp tahini
juices from half lime
5 tbsp olive oil
2 garlic cloves
pinch of salt
ground black pepper

Blend the beets and chickpeas together in a blender or food processor until slightly combined. Add the rest of the ingredients. Blend. Add some aquafaba so that you get a smooth consistency.

Healthy Easy Bliss Balls

Healthy Easy Bliss Balls

Vanelja’s Easy Almond Bliss Balls

(makes about 15 bliss balls)

1 ½ cups almonds (raw or dry roasted)

7 fresh dates, pitted

½ tsp ceylon cinnamon

½ tsp nutmeg

tiny pinch sea salt

+ sesame seeds on top

Blend almonds in a blender until fine crust. Add fresh dates, pinch of ceylon cinnamon and nutmeg plus a tiny pinch of celtic sea salt. Blend until mouldable dough. Form tiny balls and roll them in sesame seeds. Keep in the fridge or freezer for a moment to get them nice and cool.

Healthy Christmas Cake by Vanelja

Hello friends! I thought I’d share this oh-so delicious and christmassy Gingerbread Coconut Bundt Cake recipe that got popular on my Instagram also here on my site, so that many of you’d find it.

Gingerbread Coconut Bundt Cake - vegan, gluten free and naturally sweetened.

I created this vegan & gluten-free cake with warm notes of gingerbread and juicy chuncks of dates originally for Risenta and have been preparing it several times already, as it is just sooo good and rich and delish. I try not to think about it too much now so that the cravings won’t hit me again or else I’ll find myself baking it again and eating it tomorrow the whole day…

But you go and make this! And let me know how you liked it!

Enjoy & Have a cozy Christmas!

V

Healthy Christmas Cake by Vanelja

Healthy Christmas Cake by Vanelja

(vegan, gluten free, naturally sweetened)

Cake:

5 tbsp ground flaxseed
½ cup water
1 ½ cup Risenta almond meal
1 cup Risenta rice flour
⅓ cup coconut sugar
2 tsp baking powder
1 tsp ceylon cinnamon
2 tsp gingerbread spice mix
½ tsp cardamom
tiny pinch of sea salt
1 can (400 ml) full fat coconut milk
½ cup coconut oil, melted
5 fresh dates, pitted
5 tbsp coconut syrup
1 tsp vanilla extract
+ 5 fresh dates, pitted and cut to small pieces

Frosting:

3 tbsp coconut oil, melted
3 tbsp smooth peanut butter or white tahini
1 tbsp coconut syrup
1 tsp vanilla extract

On top:

Coconut flakes
hazelnuts

Cake mold:

0.4-0.5 gallons (1,5 – 1,8 liters)

Cake:

Preheat the oven to 350 Fahrenheit (175 Celsius) degrees. Grease the bundt cake mold with coconut oil. Mix the ground flax and water in a small bowl and leave to thicken. In the meantime prepare the cake dough.

Mix the dry ingredients in a big bowl. Place coconut milk, coconut oil, 5 dates, coconut syrup and vanilla into a blender and blend until smooth. Mix with dry ingredients. Add also the flax mixture you made and mix well. Stir in the date cubes. Pour the dough into the cake mold. Bake for 55-60 minutes. The cake is ready when a toothpick comes out clean. Take out of the oven and let cool for about 10 minutes and remove from the mold. Let the cake cool down totally. Frost and serve! The cake is at its best after one night in the fridge.

Frosting:

Mix the coconut oil, nut butter and vanilla in a small bowl. If the mixture goes too runny, keep it in the fridge for about 15 minutes, mixing it couple of times. Frost the cake and decorate with coconut flakes and nuts.

More recipes on Vanelja’s Instagram!

Hiya Honey! Look what I’ve got for you today – A dreamy and creamy blueberry thyme raw cake –  A cake that can also be found on the cover of the latest THRIVE magazine. That’s right, babe, my cake is an actual cover girl! So sooo amazing! There’s also a four page spread & a feature of me in the magazine in where I share some of my food secrets + many many other great features and recipes of super talented recipe creators.

I first created this blueberry raw cake in the spring with a collaboration with a Finnish salad and herb producer Järvikylä when I made an adaptation of their thyme blueberry cake and during the summer the cake photo has become easily one of my most shared and liked IG posts ever and it has been so much fun to see people making their own creations of it and posting them on their pages and sharing them with me. The beauty and magic of Instagram.

To celebrate my cover photo I thought to share the recipe here on my site too – So here you go, my friend, go and enjoy these blueberry filled dream bites!

V

Vegan Deluxe Chocolate Nice Cream

Serves 3

(vegan, gluten-free, refined sugar-free, dairy-free)

 

½ cup steamed sweet potato pieces

¼ cup cashew nuts, soaked for about 1 hour

3 fresh dates, pitted

¼ cup almond milk, or other dairy free milk

4 tbsp raw cocoa powder

1 tsp vanilla extract

1-2 tbsp coconut oil, melted

 

3-4 frozen bananas

 

peanut butter

raw chocolate cake chunks

 

Place steamed sweet potato sliced, cashews, dates, almond milk, cocoa powder, vanilla ja coconut oil into a blender and blend until tick mousse. Add frozen and sliced bananas. Blend until soft serve. If your blender is small you can do this in two or three batches. Pour the soft serve in a big freezer safe container. Mix in the raw cake crumble and pour over some peanut butter. Freeze for about 30 minutes or until the mixture gets a bit harder. Serve and enjoy!

 

Raw Chocolate Cake Chunks:

½ cup gluten-free rolled oats

½ cup almonds

3 fresh dates, pitted

4 tbsp raw cocoa powder

a pinch of sea salt
Place all ingredients into a blender and blend until crumble. Taste and add sweetener if needed. The dough should be quite dry but easily moldable. Roll into small chunks with your hand and sprinkle the nice cream batter with the chunks.

More Nice Cream recipes in the N’Ice Cream cookbook by Virpi Mikkonen & Tuulia Talvio

When you combine the biggest food passions of our family into one creation, you get something like this:

Gluten-free and vegan chocolate pizza filled with sweet potato chocolate mousse, raspberries and peanutbutter.

Soooo heavenly. Won’t be missing the traditional Easter desserts this year!

Refreshing and luscious weekend to all you bunnies too!

 

V  

Makes 1 pizza

 

Crust:

2 medium sized sweet potatoes

olive oil

sea salt

black pepper

pizza spice mix

garlic clove, minced

 

Filling:

pesto sauce

4.5 oz organic mozzarella (and/or feta or vegan cheese)

a couple of handfuls baby spinach leaves

1 spring onion

4 stalks of sweet baby broccoli

artichoke hearts (cooked/from a jar)

3 slices of lemon

pine nuts

olives

fresh oregano

fresh basil

sunflower sprouts

 

Preheat the oven to 390 Fahrenheit / 200 Celsius degrees. Cover a baking tray with a parchment paper. Peel the sweet potatoes and slice them with a cheese slicer or a mandolin vegetable slicer into very thin, almost transparent slices. Arrange the sweet potato slices on the baking tray so that they touch each other, making a circle. Fill in all the holes and also the inner circle, so that you get a circle with no holes or see-through spots. Now sprinkle on some olive oil, salt, black pepper and pizza spice mix. Also add garlic. Bake in the oven for 10-15 minutes until the sweet potato slices soften. Take out from the oven. Spread some pesto on the crust and add the cheese. Add also the spinach leaves. Cut the spring onion and broccoli into small pieces and sprinkle them on the pizza. Slice the artichoke hearts and add them with lemon slices, pine nuts and olives. Bake in the oven for 10 minutes until the cheese melts and the filling gets a nice tanned color. Take out of the oven and season with fresh oregano and basil + sprouts. Serve and enjoy!

(Nut-free, Vegan, Gluten-free, Dairy-free, Refined sugar-free)

 

Base:

1 cup chickpeas (cooked / from a can)

10 fresh dates, pitted

5 tbsp coconut flakes / shredded coconut

½ tsp vanilla powder (or 1 tsp vanilla extract)

 

Caramel:

10 fresh dates

3 tbsp tahini (or your favorite nut/almond butter)

3 tbsp coconut oil, melted

3 tbsp water

3 tbsp coconut syrup (or raw organic honey)

½ tsp vanilla powder (or 1 tsp vanilla extract)

a tiny pinch of sea salt

 

Chocolate frosting:

6 tbsp raw cacao butter, melted

4 tbsp coconut oil, melted

6 tbsp raw cacao powder

4 tbsp coconut syrup (or raw organic honey)

a tiny pinch of sea salt

 

OR about ½ cup of your favorite raw chocolate melted

 

Tin size: 17 x 12 cm / 7 x 5 inches

 

Base:

Cover the tin or the freezer safe container with parchment paper. Add the chickpeas into the blender and blend. Add dates, coconut flakes and vanilla and mix until a thick sticky mass. You may have to scoop down the sides of the blender in between blending. Taste and if you want add vanilla or other sweetener, for example coconut syrup. Spoon out the dough into the tin and even the surface with a spoon. Prepare the caramel sauce.

 

Caramel sauce:

Place all the ingredients into the blender and blend until sticky sauce. Add a drop of water, if needed, but try to keep the mixture as thick as possible. Spoon out the caramel sauce and spread onto the base mixture. Prepare the chocolate frosting.

 

Chocolate frosting:

Melt cocoa butter and coconut oil in a warm water bath. Add cocoa powder, syrup and salt. Mix until a nice sauce. Taste and add more some of the ingredients, if needed. Pour the chocolate mixture onto the caramel sauce. Put into the freezer and freeze for a couple of hours or until solid. Take out of the freezer and cut into bars. Let thaw for about 15 minutes before serving. Store in the freezer or in the fridge.

 

(raw, vegan, gluten free, dairy free, refined sugar free)

Crust:

1 cup almonds

½ cup pecan nuts

5 fresh dates

3 prunes

3 tsp licorice root powder / licorice root extract powder

1 tsp vanilla extract

1 tsp anise powder

½ tsp sea salt

 

Filling:

1 cup cashew nuts (soaked for 1–3 hours)

1 cup coconut milk (room temperature)

6 tbsp coconut syrup or raw organic honey

1 tsp tamari soy sauce

1 cup raw cocoa powder

pinch of sea salt

5 tbsp cocoa butter (melted)

5 tbsp coconut oil (melted)

 

Chocolate Licorice Sauce:

2 tbsp coconut oil (melted)

2 tbsp raw cocoa powder

2 tbsp licorice root powder or licorice root extract powder

½ tsp vanilla powder

2 tbsp coconut syrup (or maple syrup)

a tiny pinch of sea salt

 

On top:

Small truffles made from the crust dough + black sesame seeds

raw cocoa powder

 

Tin/Cake mould size: 17 cm / 7 inches

 

Crust:

Cover the bottom of the cake mould with a parchment paper so that it is easier to remove later. Add the almonds and nuts into a blender and blend until fine crust. Add the rest of the ingredients and blend until a thick and sticky dough. Check the taste and add more seasoning if you like. Spoon out the dough and put into a bowl, taking aside about 4-6 tablespoons of the dough, from which you’ll later make the truffles. Press the rest of the dough firmly onto the bottom of the cake mould. Prepare the filling.

 

Filling:

Toss out the soaking liquid of the nuts and rinse the cashews in cold water. Place the nuts into the blender and add the coconut oil. Also add the syrup and tamari. Blend. Add the raw cocoa powder and salt. Also pour in the cocoa butter and coconut oil. Blend until a smooth thick mass. Pour the mass into the cake mould. Even the surface with a spoon. Place the cake mold into a freezer for about 2 hours or until it’s totally firm. In the meantime prepare the truffles and the sauce. When the cake is firm, take it out of the freezer, remove from the mould, dizzle some shosola sauce on and decorate with the truffles you’ve made. Serve and enjoy. Store in the fridge.

 

Truffles:

Prepare small balls from the dough crust you had set aside. Roll the truffles on black sesame seeds pressing them firmly but gently so that the seeds stick and cover the balls evenly.

 

Chocolate Licorice Sauce:

Add the raw cocoa powder, licorice powder, syrup and salt into the melted coconut oil. Mix well so that you get a nice chocolate sauce.

More healthy sweet treats: It’s a Pleasure cookbook

Gluten-free, Vegan

6–8 pieces

 

1 ½ cups full fat almond flour/almond meal

½ cup coconut flakes / shredded coconut

7 tbsp flax meal

1 tsp baking powder

1 tsp ceylon cinnamon

½ tsp nutmeg powder

½ tsp ginger powder

¼ tsp cardamom

½ cup coconut sugar

a pinch of sea salt

½ cup grated carrots

2 tbsp orange zest (from organic oranges)

½ unsweetened apple sauce

1 cup water

½ coconut oil, melted

 

Frosting:

1 cup cashew nuts (soaked for 30 minutes)

5 tbsp full-fat coconut milk (the thick white paste of coconut milk can be kept in the fridge)

4 tbsp coconut oil, melted

1 tbsp orange juice

3 tbsp xylitol or coconut sugar

½ tsp vanilla powder

 

On top:

orange zest

ceylon cinnamon

nut crust

 

the pan: 2 l / ½ gallon foil casserole

 

The cake:

Preheat the oven to 175 Celcius / 350 Fahrenheit degrees. Combine the dry ingredients in a bowl. Grate the peeled carrot with a small/fine blade into another bowl. Add the orange zest. Add also the apple sauce, water and melted coconut oil. Mix. Add the dry ingredients from other bowl and mix well. Pour the batter into the casserole and bake about 40-45 minutes, until the surface has a nice tanned colour. Take the cake from the oven and let cool completely. The cake is very soft when taken out from the oven, but it will get firm when it cools. In the meantime prepare the frosting.

 

Frosting:

Take the soaked cashews, toss the water and rinse the nuts. Place the nuts into the blender. Take the coconut milk can from the fridge and scoop out 5 tbsp of the white thick mass from the can and put to the blender. Add the rest of the ingredients and blend until smooth. Add a drop of coconut milk so that the mixture is smooth, but still keeping it as thick as possible. The texture should resemble thick greek yogurt. Check the taste and add some spices or sweetness if you like.

 

Spread the frosting on top of the cooled cake. Place the cake into the fridge and let it thicken overnight.  The following day add some orange zest and sprinkle some cinnamon and/or nut crust on top of the cake. Serve and enjoy! Store in the fridge and use within 3 days.

Makes 15-20 pieces

Caramel

  • 15 fresh dates
  • 2 tbsp coconut oil
  • 1-2 tbsp water
  • 1 tsp vanilla extract
  • a pinch of sea salt
  • 15-20 pecans
  • 4-5 tbsp unsweetened peanut butter or almond butter

Icing

  • 4 ounces dark chocolate or raw chocolate

On top

  • flaky sea salt

Pit the dates. Put the dates, coconut oil, water vanilla extract and salt into the blender and purée. Caramel should be thick and smooth. Spoon the caramel in a freezer-safe container and put it in the freezer for about 15 minutes so that it thickens a bit and is easier to handle.

Line a small baking sheet with a parchment paper. When the caramel sauce has thickened, take about teaspoon-sized dollops of the caramel and place onto the prepared baking sheet and mold the caramel into balls. Press a pecan into each ball. And then add about half a teaspoon of peanut butter on each pecan nut and place the tray into a freezer. Freeze for about 30 minutes.

In the meantime melt the chocolate on the top of a double boiler / in warm water bath. Take the pralines out of the freezer and dip each of them into the chocolate icing. Sprinkle with flaky sea salt and return them to the freezer just to set. Bring out, serve and indluge. Keep in an airtight container in the fridge or freezer.

Recipe from the book IT’S A PLEASURE by Virpi Mikkonen

About 4 big or 6 small pieces

Vanilla n’ice cream:

  • 3 ripe bananas (frozen)
  • 1 can full-fat coconut milk (kept in a fridge overnight)
  • ½ tsp vanilla powder

Slice bananas into smaller pieces and put into the blender. Open a coconut milk can and scoop the white thick paste (about 2/3 cup) into the blender with bananas. Add vanilla. Mix until smooth. If your blender is not very powerful prepare the ice cream in two baches. Pour the ice cream mixture in a large freezer-safe tin and freeze for about 15-30 minutes. In the meantime prepare the cookies.

Chocolate Cookies:

  • 1 cup almond flour
  • 1 cup oat flour
  • 4 tbsp raw cocoa powder
  • 3 tbsp flax meal
  • ½ tsp baking soda
  • ½ tsp vanilla powder
  • 8 tbsp water
  • 3 tbsp coconut oil, melted
  • 4 tbsp maple syrup or coconut syrup

Preheat the oven to 175 C / 350 F degrees. Mix the dry ingredients in a bowl. Add water and melted coconut oil and syrup. Mix. The dough should be now easily moldable. Add a bit more water or flour if needed. You should be able to make a big ball out of the dough with your hands.

Place a dough ball between two pieces of parchment paper. Roll out to ½ inch thickness. Cut the dough into rectangles with a knife or use a cookie mold. Place the cookies gently on a baking tray covered with a baking sheet. Bake for 8 – 10 minutes. Allow to cool completely. The cookies can be a bit soft when you take them from the oven because they will get crispier as they cool.

Chocolate frosting:

  • ½ cup coconut oil, melted
  • 3 tbsp raw cocoa powder
  • 2 tbsp coconut syrup

Mix the melted coconut oil, cocoa powder and coconut syrup in a small bowl.

Assembly:
Scoop about two spoonfuls of the ice cream and place it on the back side of one cookie. Place another cookie on top of the ice cream and press down gently. Repeat with the remaining cookies. Drip some chocolate frosting on top on the sandwiches and sprinkle some shredded coconut on. Freeze for 30-60 minutes. Enjoy!

MORE HEALTHY VEGAN ICE CREAM RECIPES FROM THE N’ICE CREAM BOOK

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Crust:

  • 1 cup pecan nuts
  • 5-7 fresh dates, pitted
  • ½ tsp cardamom
  • a tiny pinch of sea salt

Filling:

  • 1 cup cashew nuts
  • ⅓ cup cacao butter
  • 3 tbsp coconut oil
  • ½-1 cup coconut milk (room temperature)
  • ¼ cup coconut syrup (or maple syrup)
  • ½ cup raw cacao powder
  • a tiny pinch of salt

Chocolate sauce:

  • 3 tbsp coconut oil
  • 3 tbsp raw cacao powder
  • 2 tbsp coconut syrup (or maple syrup)
  • a tiny pinch of sea salt

On top:

  • pecan nuts
  • raw cacao nibs
  • coconut flakes

Tin diameter:

  • 7 inches / 18 cm

Crust:

Chop the nuts in a blender. Add the dates and cardamom with nuts and blend into crumbly dough. Press on the bottom of the cake tin.

Creamy Filling:

Mix all ingredients in a blender until you have a smooth creamy mixture. If needed, add more coconut milk to get smoother texture but still keeping it as thick as possible. Taste and add seasoning or sweetness if desired. Pour the dough into the cake tin over the crust and put the tin into a freezer for 2 hours or until solid.

Chocolate sauce:

Combine all the ingredients in a small bowl and stir to combine. Drizzle on top of the raw chocolate cake.

Decorate with nuts, cacao nibs and coconut flakes. Try also fresh berries and n’ice cream! Serve and enjoy!

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3 INGREDIENT VEGAN APPLE PIE

  • 3 sweet apples
  • 1 ⅓ cup (3 dl) rolled oats
  • 4 tbsp melted coconut oil
  • +ceylon cinnamon on top

(pan size: 7 inches/18 cm)

Preheat the oven to 425 F/225 C degrees. Cut 2 apples into pieces and place into a blender. Puree until smooth. Add rolled oats and coconut oil. Blend well. Cover the bottom of a cake pan with a parchment paper and grease the sides. Pour the batter into the pan and spread evenly. Cut one apple into very thin slices and cover the surface on the pie with apple slices. Top with plenty of cinnamon. Bake in the oven for about 25 minutes or until the color is nicely golden and the sides and the surface look done and dry. Take it out from the oven and let it cool. Serve and enjoy! Store covered in a room temperature.

(gluten-free, dairy-free, refined sugarfree, vegan)

6-7 pieces

  • 3 tbsp chia seeds + 1 cup water
  • ½ cup coconut whipped cream (about one can of full-fat coconut milk kept in the fridge)
  • 1 cup full-fat almond meal
  • 4 tbsp full-fat coconut flour
  • 2 tbsp psyllium husk
  • ⅓ cup coconut palm sugar (or for example xylitol or erythritol)
  • 3 tsp baking powder
  • 1 tbsp cardamom
  • 1 tsp ceylon cinnamon
  • 1 tsp apple cider vinegar

For greasing:

  • 2 tbsp water + 1 tbsp maple syrup

 

TIP: If you don’t like almonds, you can replace almond meal with 1/2 cup of coconut flour. In that case you can replace the chia -water mixture with 3 organic eggs. Whip the eggs with the sugar until light and fluffy and then add to dry ingredients with whipped coconut cream. Always add enough flour or whipped coconut cream so that the dough is nice and fluffy, not crumbly and dry or too sticky or loose.

Preheat the oven to 350 / 175 C F degrees.

Mix chia seeds and water in a small bowl and leave to thicken.

Take the coconut milk can from the fridge and scoop out the white thick paste into another bowl. Whip until fluffy.

Mix the dry ingredients in a third bowl. Add the chia mixture and the coconut whipped cream and apple cider vinegar. Mix. Leave the dough to thicken for about 10 minutes. The dough is ready when it’s easy to handle and you can mold buns from it and they’ll retain the ball shape without flattening. Add flour if needed. Mold small round buns from the dough on a baking tray covered with a baking paper. Grease with water-syrup mixture. Bake in the oven for about 30-35 minutes until buns get nice golden color. Take from the oven and let cool totally. In the meantime prepare the fillings. When buns are cooled, cut off the hats and fill with almond paste slice and coconut whipped cream. Dust lightly some coconut flour on or sprinkle on some shredded coconut. Serve and enjoy! Store in the fridge.

COCONUT WHIPPED CREAM

  • 2 can full-fat coconut milk (keep in the fridge)
  • 1 tbsp coconut syrup (or for example maple syrup)
  • ½ tsp vanilla powder

Take the coconut milk cans from the fridge and scoop out the white thick paste into a bowl. Add syrup and vanilla. Whip until fluffy. If the mixture gets too warm and runny, keep in a fridge for awhile  so that it gets as thick as normal whipped cream. Use as a filling in semlas with almond paste.

ALMOND PASTE

  • 1 cup almond meal
  • 3-5 tbsp coconut syrup or maple syrup
  • ½ tsp vanilla powder or seeds from half vanilla bean.

Mix all ingredients in a small bowl with a spoon. The dough should be easily moldable, like playdough, not too dry or crumbly. Add more syrup or almond meal if needed. Roll the dough into a pole (about 5 cm / 2 inches thick) and roll it inside a parchment paper or plastic wrap. Put it in the fridge and leave to thicken for at least 1 hour, or overnight. Cut the pole into 1 cm/½ inch thick slices. Use slices inside semlas with coconut whipped cream.

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Preparing time: 25 minutes

Cake:

  • 4 organic eggs
  • 10-15 fresh sweet dates
  • 1,5 dl raw cacao powder

Cake tin diameter: about 17 cm / 6,5 inches

Preheat the oven to 200 C / 400 Fahrenheit degrees. Grease/oil the sides and the bottom of the cake tin. Cut pieces of parchment paper to cover the bottom and the sides. Remove the stones from the dates and add all the ingredients to the blender. Blend until smooth. Pour the dough into the cake tin and bake for 20-25 minutes until the surface looks dry. Watch out not to dry the cake too much (a tough job!). Let the cake cool completely before you remove the cake from the tin. Notice that the surface will come down quite a bit. Enjoy with chocolate mousse and nut crust or whipped coconut cream and berries!

CHOCOLATE MOUSSE FROSTING

  • 1 can (400 ml) full fat coconut milk (kept in the fridge)
  • 3-5 tbsp raw cacao powder
  • 1 tbsp organic honey (or coconut syrup)

Take the coconut milk can from the fridge and scoop the white thick paste into a bowl. Add cacao powder and sweetener and whip with a mixer until mousse. Taste and add more cacao or sweetness if needed. Use as a frosting.

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Muffins:

  • 1 ½ ripe banana
  • 3 tbsp peanut butter
  • ½ cup rolled oats
  • 3 organic, free range eggs
  • 1 tsp baking powder

Preheat the oven to 350 F degrees / 175 C degrees. Grease the muffin cups. Place all the ingredients into a blender and blend until smooth. Pour the mixture in muffin cups and bake for about 15 minutes. In the meantime prepare the caramel sauce and frosting. When muffins are ready, take them out from the oven and let cool. Spoon some frosting on top and pour on some caramel sauce. Serve and enjoy!

Peanut butter frosting:

  • 1 can full fat coconut milk (kept in a fridge)
  • 3 tbsp peanut butter
  • 2 tbsp organic honey
  • 1 ripe banana (sliced in small pieces)

Open the coconut milk can and scoop out the white thick paste in a bowl. Add peanut butter and honey. Whip until fluffy. Fold in the banana pieces.

Caramel sauce:

  • 7 tbsp coconut sugar
  • ½ cup coconut milk
  • 1 tsp vanilla extract
  • a pinch of sea salt

Place the coconut sugar and coconut milk in a pan. Stir gently on a medium heat until the mixture is well mixed. Let the sauce simmer on low heat for about 15 minutes until the sauce starts to thicken. Remove from the heat and stir in the vanilla extract and salt. Store in a glass jar in the fridge and use within two weeks.

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Gluten-free, paleo & dairy-free

1 cup almond flour

2 tbsp coconut flour

¼ cup tapioca flour/starch (or potato starch)

1 ½ tsp baking powder

½ tsp ceylon cinnamon

½ tsp cardamom

2 organic eggs or two flax eggs (great flax egg recipe here )

1 cup coconut milk or almond milk or oat milk

1 tbsp organic honey or coconut palm sugar

2 tbsp melted coconut oil

1 tsp vanilla extract

Mix the dry ingredients in a bowl. Take another bowl and add eggs, coconut milk, coconut oil and vanilla extract and whip gently until slightly foamy. Mix with the dry ingredients. Brush coconut oil into the surfaces of the waffle iron. Pour mixture onto hot waffle iron. Cook until golden brown or prepare waffles following the instructions of the manufacture. Serve with coconut butter and cinnamon or with banana slices, peanut butter and whipped coconut cream.

MIXED BERRY OAT GALETTE

Crust:

  • 1 cup gluten-free rolled oats
  • ½ cup almond flour
  • 1 tbsp psyllium earusk powder
  • ¼ cup butter (room temperature) (or coconut oil)
  • 1 organic egg (or ¼ cup water + 3 tbsp chia seeds)
  • 1 tbsp organic honey (or coconut syrup/sugar)
  • a pinch of sea salt
  • optional: 1 organic egg for brushing, which protects the surface from drying and helps to bind the texture.

Filling:

  • 2 cups fresh berries of your choice, for example a mixture of strawberries, cherries, blueberries, blackberries
  • 1 – 3 tbsp organic honey (or coconut syrup)
  • 1 tbsp tapioca flour or potato starch

1 egg for brushing (optional)

Preheat the oven to 200 C / 400 F degrees. Put the rolled oats, almond flour and psyllium powder into a bowl. Add butter and work the dough with fingers to make the mixture crumbly. Add egg (or chia gel which you’ll get after mixing water and chia seeds and let them sit for 5 minutes) and honey (or coconut syrup) and salt. Work the dough again with your hands to mix everything. Place the dough into a small bowl and put into a fridge for about 30 minutes. In the meantime prepare the filling.

Slice the berries and combine all the ingredients of the filling in a small bowl.

Take the dough out of the fridge and put it in between two baking sheets. Roll it into a circle and make it about half an inch thick. Pour the mixture in the center of the dough circle, leaving the sides empty. Fold the sides up. If the dough cracks in some places, fix them by pressing the dough gently with your fingers. Beat one egg in a bowl and brush the sides of the galette with the egg. Bake the galette in the oven for about 25 – 30 minutes until it get’s a nice golden tone. Remove from the oven and let it cool. Serve and enjoy!

  • 3 frozen bananas
  • 5 tbsp rum
  • 2 tbsp almond liqueur
  • 3 tbsp organic raisins
  • 1,5 tablespoon raw cacao powder
  • 1 tbsp organic honey (or coconut syrup, stevia or sweetener of your choice)
  • 2-3 tbsp almond milk (or other milk), if needed
  • 3 rkl raw cacao nibs

Peel the bananas and cut them into small coins. Put the bananas into an airtight container and freeze for at least 4 hours, or overnight. In the meantime pour the almond liqueur and rum into a small pot ja bring to a boil. Turn the heat down and add raisins to the alcohol mixture and let marinate until the bananas are frozen.

To make the ice cream, add bananas into a blender and pulse until a crumble forms. Keep on pulsing until the bananas start to form a smooth texture. You might have to scrape down the sides of the blender a few times. Add the marinated raisins, chocolate, vanilla and sweetener and keep on pulsing until you get a smooth and creamy ice cream texture. Mix in the raw cacao nibs and stir with a spoon. Scoop into a bowls, serve and enjoy! If the ice cream melts too much while you process it, you can freeze it a little bit before serving.

* More healthy, dairy free ice cream recipes in Kind Ice Cream for You e-book!

(Dairy free, Gluten free, Refined sugar free, raw, vegan)

Ice cream:

  • 3 ripe bananas
  • 1 can (400 ml or 1 ¾ cups) full fat coconut milk (refrigerated over-night)
  • ½ cup (120 ml) peanut butter
  • 1 tsp vanilla extract
  • a tiny pinch of sea salt

In the middle:

  • ½ cup raw crushed peanuts (or hazel nuts) + 0,25 tsp sea salt

Caramel filling:

  • 6 fresh dates (pitted)
  • 2 tbsp coconut syrup (or organic honey)
  • ½ cup (120 ml) un-sweetened peanut butter
  • 4 tbsp extra virgin coconut oil
  • 1 tsp vanilla extract
  • a tiny pinch of celtic sea salt
  • ½ cup coconut milk

Chocolate frosting:

  • 4 tbsp coconut oil (melted)
  • ¼ cup cacao butter (melted)
  • 4 tbsp raw cocoa powder
  • 3 tbsp organic honey or rice syrup (or sweetener of your choice)

On top:

  • ½ cup crushed raw peanuts (or hazel nuts)
  • 2 tbsp coconut syrup (or organic honey)

Cake tin diameter: 9 x 19 cm / 3.5 x 7.5 inch

Ice Cream:

Cover the cake tin with parchment paper so that the cake is easier to remove later. Put the bananas, peanut butter, coconut milk and vanilla to the blender and blend until smooth. Taste and if you want, sweeten for example with coconut syrup or honey. Pour the ice cream mixture into the tin.

Crush the peanuts and add a pinch sea salt. Add the crushed nuts on top of the ice cream and make the caramel filling.

Caramel filling:

Place all the ingredients into a blender but only half of the coconut milk. Blend until smooth. Add more coconut milk if needed so that you will get the consistency of a smooth caramel sauce or make it as runny as you desire. Pour about half of the filling into the cake tin on the top of the ice cream. Place the tin into a freezer for about 3 hours or until solid.

Chocolate frosting:

Whisk the ingredients until you have a smooth sauce. Taste and add more sweetness if desired.

Assembly:

When the ice cream is solid remove the ice cream cake from the tin and place it onto a serving plate. Pour the rest of the caramel filling on top of the ice cream cake. On top of the caramel filling pour the chocolate frosting. Sprinkle some crushed peanuts on top and pour some syrup or honey on. Let the cake melt a little while in the fridge so that it is not completely frozen, serve and enjoy!

Note! Kind Ice Cream for You e-book is temporarily out of stock!

(gluten-free, milk-free)
About 5 pieces

You need:

  • Chocolate cake crumble
  • Melted raw chocolate
  • Coconut whipped cream
  • 1-2 bananas
  • Pecan nuts
  • About 1 cup sized glass jars

Steps:

  1. Prepare the cake cumble by making chocolate muffins.
  2. Melt the raw chocolate or prepare it yourself.
  3. Prepare whipped coconut cream.
  4. Crumble your chocolate cup cakes and add into the bottom of the jars.
  5. Add some sliced banana and chopped nuts and pour some melted chocolate on.
  6. Add some whipped coconut cream.
  7. Crumble in some more chocolate muffins.
  8. Add banana slices & chocolate sauce & coconut whipped cream & top with chopped nuts.
  9. Serve and enjoy!

Chocolate muffins:
(Gluten-free, milk-free)

  • 2 cups full-fat almond flour
  • 2 cups buckwheat flour (or gluten-free oat flour or 50:50)
  • 1 cup raw cacao powder
  • ½ cup coconut sugar
  • 2 tsp baking powder
  • 3 organic eggs
  • 1 cup melted butter (or coconut oil, or 50:50)
  • 1 cup oat milk (or a dairy-free milk beverage of your taste)
  • 2 tsp vanilla extract
  • a pinch of sea salt

Preheat the oven to 350 Fahrenheit (175 Celsius) degrees. Mix the dry ingredients in a bowl. Mix the eggs in another bowl, add melted butter/oil, milk and spices. Add the mix dry ingredients and stir. Spoon the batter to muffin moulds (or a small cake pan) and bake in the oven for about 25-35 minutes. Muffins may be a little soft in the middle. Allow to cool.

Raw Chocolate Sauce:

  • 5 tbsp raw cocoa powder
  • 1 cup almond milk (or any dairy-free milk beverage)
  • 2 tbsp organic honey
  • a small pinch of sea salt
  • (+ 1 tbsp almond butter if desired)

Add cacao powder to a bowl and stir in the almond milk for a small amount at a time, until you reach desired thickness. Add honey, salt and almond butter and stir until smooth.

Coconut Whipped Cream: Get the insturctions HERE.

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Cake:

  • ½ cup coconut flour
  • ½ cup almond flour
  • ½ cup raw cocoa powder
  • 2 tsp baking powder
  • 1 tsp psyllium husk
  • 1 tsp vanilla powder
  • ½ cup oat milk
  • 6 organic eggs
  • 5 tbsp organic honey or coconut palm syrup
  • 5 tbsp cup coconut palm sugar

Filling:

  • about 5 tbsp almond butter

Stracciatella filling:

  • 2 cans full fat coconut milk (refrigerated overnight)
  • ½ tsp vanilla powder
  • 1 tbsp organic honey or coconut syrup
  • 5 tbsp raw cacao nibsOn top:
    grated raw chocolate

The pan diameter: 18 cm / 7 inches.

Preheat the oven to 350 Fahrenheit or 175 Celsius degrees. Grease the cake tin with coconut oil and cover the bottom with a piece of parchment paper so that the cake is easier to remove later.

Mix the dry ingredients in a bowl. Beat the eggs in another bowl with honey and coconut sugar until the mixture is light and fluffy (about 1-2 minutes). Mix the dry ingredients and egg foam. Stir in the oat milk.

Pour the batter into the cake tin. Bake in the center of the oven for about 35 minutes or until a toothpick comes out clean when inserted into the center. (In the meantime prepare the filling). Take the cake tin out from the oven and let the cake cool. Remove the cake from the pan and if necessary, help gently with a knife.

Stracciatella filling:

Take the coconut milk cans out of the fridge. Open the cans and remove all the solid coconut cream and scoop it into a bowl. Mix cream in a bowl with beaters until fluffy. Mix in honey or syrup, vanilla and cacao nibs. If the mixture gets too runny, place it in the refrigerator for a while.

Assembly:
Cut the cake in two parts. Spread almond butter on top of the first layer. Then add stracciatella filling. Add the second layer on top and spread stracciatella filling also on top of the cake. Decorate the cake by sprinkling on some grated raw chocolate. Serve and enjoy!

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Approx. 15 pieces

  • ½ cup of almonds and / or walnuts
  • ½ cup of local organic honey
  • 1 cup unsweetened almond butter or nut butter
  • 2 tbsp grated coconut /coconut flakes
  • a pinch of sea salt

 

Chop the nuts/almonds into small pieces, for example with a blender and set aside. Pour the honey into a pan and heat it on the stove over medium heat, stirring constantly, until it starts to foam. After stirring the foaming honey for about 5 minutes, turn the heat low and add the almond or nut butter. Stir the mixture until it begins to thicken slightly. Remove immediately from the heat and add the chopped almonds/nuts and coconut flakes. Blend quickly until it becomes a smooth paste. Place the warm mixture into silicone molds or into a tin lined with baking paper. Smooth the surface and sprinkle sea salt lightly on top. Allow to cool and set in the fridge before slicing small pieces with a knife. Wrapped candies can be stored in the fridge. Eat within a couple of weeks.

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About 8 bars

Coconut filling:

  • 3 tbsp mashed potatoes
  • 3 tbsp organic honey (or maple syrup)
  • 1 tsp vanilla extract
  • 2 dl grated coconut
  • 2 tbsp coconut oil

Raw Chocolate Frosting:

  • ⅔ cups cacao butter, melted
  • ¼ cup coconut oil
  • ⅔  cup raw cocoa powder
  • 4 tbsp organic honey or coconut palm syrup
  • a pinch of sea salt

OR use one melted dark chocolate bar

Coconut Filling:

Peel and cut the potatoes. Boil in water until done. Mash the potatoes with a fork. Put 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 coconut bars from the freezer and dip in chocolate. Store in a fridge until served.

Check out the Clean Bounty Bar VANELJA video!

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CHOCOLATE CANDIES WITH SOFT CARAMEL CENTER

(raw, nut-free)

Chocolate:

  • ⅔ cups cocoa butter, melted
  • ¼ cup cold pressed coconut oil
  • ⅔ cups raw cocoa powder
  • 4 tbsp 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 tbsp cold pressed coconut oil, melted
  • 3 tbsp water
  • ½ tsp vanilla extract
  • a pinch of sea salt
  • 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 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. (This recipe will not work with completely dry dates ). Remove the stones from dates. Remove the skin of the date if you want your caramel to be very soft or if your blender is not super powerful. Add the dates and melted coconut oil into a blender and mix. Add enough water to get smooth picture, 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:

  • 1 ¼ cup cocoa butter
  • 2 tbsp coconut oil
  • 2 tbsp organic honey (or vanilla stevia drops)
  • 2 tbsp squeezed lemon juice
  • 1 tsp vanilla powder

Chocolate Filling:

  • ½ cup chocolates almond butter or nut butter
  • 2 tbsp raw cocoa powder
  • 1 tbsp 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.

Melt the almond butter in another bowl. 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

  • ¼ cup cacao butter
  • ¼ cup raw cacao mass
  • 4 tbsp cold-pressed coconut oil
  • 5 tbsp raw cacao powder
  • 4 tbsp organic honey (or coconut palm syrup)
  • a few drops chocolate flavored stevia (optional)
  • ½ tsp vanilla powder
  • ½ tsp peppermint extract
  • a pinch of sea salt
  • ½ cup almond meal

Chocolate coating:

  • ½ cup grated raw cacao mass
  • ¼ cup grated cacao butter
  • 2 tbsp cold-pressed coconut oil
  • 4 tbsp raw cacao powder
  • 4 tbsp organic honey (or coconut palm syrup, or stevia)
  • ½ cup  tsp vanilla extract or few drops vanilla flavored stevia
  • a 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 spices if needed. Measure 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 minutes. 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 sweeten 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 in a cold water bath for a little while so that it thickens a bit. When all the bars have coating, put them 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.

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 tbsp organic honey
  • ½ cup 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 tbsp organic honey
  • 2 tbsp coconut oil (melted)
  • 2 tbsp chia seeds

Coconut Whipped Cream:

See the instructions HERE.

On top:

raspberries
cardamom/cinnamon

Dish diameter: about 7 inch or 17 cm

Crust:

Place the nuts into a blender. Blend until crumble. Wash dates and remove 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 filling on top of 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.

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Smoothie:

  • 1 cup cashews
  • 1 ¼ – 1 ¾ cups almond milk (or oat milk or other desired milk drink)
  • 1 banana
  • ½ tsp cardamom
  • ½ tsp ceylon cinnamon
  • 1/2 tsp vanilla powder

Mix all ingredients (except the raspberry layer) in a blender until the mixture is smooth and creamy. Add enough liquid to get the desired thickness. Taste and add seasoning or sweetness if desired. Put in the fridge until you’ve made the raspberry filling.

Raspberry layer:

  • 1 cup frozen or fresh raspberries
  • 1 tbsp organic honey
  • 3 tbsp chia seeds

Puree the raspberries in a bowl and mix with honey. If you use frozen raspberries, let them thaw and use only the berries, not all the juice. Add chia seeds and allow to thicken for about 15 minutes. In the meantime, prepare the coconut whipped cream.

Coconut Whipped Cream:

Get the Instructions HERE.

On top:

cardamom & cinnamon
raspberries

Assembly:

Pour smoothie to glasses until half full . Add a layer of raspberry filling and fill up the glass with smoothie. Add coconut whipped cream on top. Sprinkle some cardamom, cinnamon and raspberries on. Serve and enjoy!

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Base:

  • 3 cups almonds
  • 1 cup grated coconut / coconut flakes
  • 1 medium sized banana
  • 5 tbsp raw cocoa powder
  • 3 tbsp organic honey (or coconut palm syrup)
  • a pinch of sea salt

Chocolate Filling:

  • 5 tbsp grated cocoa butter
  • 1 tbsp virgin coconut oil
  • ¼ cup peanut butter
  • 3 tbsp raw cocoa powder
  • 3 tbsp organic honey (or coconut palm syrup)
  • a pinch of sea salt

Frosting:

  • 1-2 bananas
  • coconut whipped cream (See instructions HERE)

On top:

  • coconut flakes

Cake tin: about 7 inch or 17 cm

Coconut whipped cream:

Prepare coconut whipped cream. See instructions HERE. Move the whipped cream to the refrigerator and let it sit 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 base dough 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. Then pour the rest of the chocolate filling on top of the dough and put 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 from the fridge and frost the cake. Add some coconut flakes on top. Serve and enjoy!

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

Approx. 10 pieces

Muffins:

  • ½ cup coconut flour (full-fat)
  • 5 tbsp raw cocoa powder
  • 2 tsp baking powder
  • 4 organic eggs
  • ¾ cup melted butter or coconut oil
  • 5 tbsp organic honey (melted)
  • 5 tbsp strong coffee
  • ½ cup oat milk (or other dairy-free milk)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar

Caramel filling:

  • ½ cup melted butter (or coconut oil)
  • ½ cup unsweetened peanut butter
  • 4 tbsp organic honey
  • 1 tsp vanilla extract
  • 3 tbsp oat milk (or other dairy-free milk)
  • 3 tbsp almond liqueur

Coconut whipped cream:

  • 2 cans full fat coconut milk (kept in the refrigerator overnight)
  • ½ tsp vanilla powder
  • 1 tbsp organic honey or coconut syrup

Muffins:
Preheat the oven to 200 Celcius degrees / 390 F degrees. Mix the dry ingredients in a bowl. Whisk the eggs, butter, honey, milk and vanilla extract in a separate bowl. 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 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.

 

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  • 1 dl coconut flour
  • 2 dl almond flour
  • 1 tablespoon psyllium husk
  • 3 tsp baking powder
  • 1 dl coconut palm sugar
  • 0,5 dl of organic honey
  • 6 eggs (whites and yolks separated)
  • 4 dl champagne
  • juices of 1 orange

Preheat the oven to 175 degrees. Grease a baking tin with butter or coconut oil.
Mix the dry ingredients (except sugar) together in a bowl. Separate the egg yolks and egg whites in separate bowls. Whisk the egg whites until peak arises. Add honey and coconut sugar with egg yolk and beat for couple of minutes, until the mixture is light and fluffy. Mix the dry ingredients and egg yolks together. Stir in the champagne and orange juice. Add the egg white foam gently, so that the mixture remains fluffy.

Pour the batter into the greased tin and bake for about 35 minutes or until a toothpick comes out clean when inserted into the center. Take the cake out of the oven and let it cool. In the meantime prepare the orange chia jam and orange coconut whipped cream (see the instructions below).

When the cake has cooled, remove it from the pan (with a help of a knife, if necessary), and divide the cake into three or four parts. Frost the the layers with orange chia jam and orange coconut whipped cream. Sprinkle some coconut flour on top and decorate with flowers.

ORANGE CHIA JAM – See the recipe HERE.

ORANGE COCONUT WHIPPED CREAM

  • 2 cans of full fat coconut milk (refrigerated overnight)
  • ½ teaspoon vanilla powder
  • 1 teaspoon honey or for example stevia
  • 1 tbsp orange zest

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 in a bowl with beaters until fluffy. Mix in honey or stevia and other flavoring. Use right away. If the mixture is too runny, place it in the refrigerator for a while. Store the leftover in the fridge and use within 3 days.
Convert DL to CUPS for example HERE!

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  • 0,5 cup almond flour
  • 0,5 cup coconut glour
  • 0,5 cup potato flour
  • 0,5 cup buckwheat flour
  • 1 tablespoon psyllium powder
  • 2 teaspoons baking powder
  • 200 g organic butter
  • 0,5 cup organic curd / quark
  • 1 organic egg
  • + plum jam (recipe below)

Mix flours and powders in the bowl. Cut the butter and allow to soften slightly at room temperature. Add with the flour mixture and pick the dough into crumbs. Add curd and egg and mix. Place the dough in the refrigerator for a couple of hours. (In the meantime prepare the plum jam)

Preheat the oven to 200 Celsius / 400 Fahrenheit degrees.

Take small portions (about the size of your fist) from the dough and knead it slightly on a floured surface. (put the rest of the dough back in the fridge) Roll the dough piece into about 1 cm thick disk. Cut pieces with a cookie cutter. Add plum jam in the middle. Bake in middle of the oven for 10-15 minutes, until the tarts get a beautiful golden hue.

PLUM CHIA JAM

  • 1 cup dried pitted plums
  • 1 cup water
  • 4 star anise
  • 1 cinnamon stick
  • 1 tablespoon grated licorice root stick / licorice root powder (optional)
  • 3 tablespoons chia seeds

Apply plums, water and the spices into a tin. Bring to a boil, and then let simmer on a low heat for about 20 minutes. Remove the spices. Add licorice root powder among the plums and water and puree to smooth mixture. Spoon the puree in a glass jar, stir in chia seeds and leave the mixture to cool without cover for about an hour. Store in the refrigerator covered and use within a week.

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(gluten-free, grain-free)

  • 125 g organic butter
  • 1,5 dl coconut palm syrup
  • 1 tablespoon peanut butter / almond butter
  • About 1- 2 teaspoon cinnamon, 1 teaspoon cardamom, 1,5 teaspoon bitter orange peel + 2 teaspoon ginger powder + 0.5 teaspoon clove OR about 3 teaspoons ginger bread spice mixture
  • 1,5 teaspoons baking soda
  • 1 organic egg
  • 4 – 5 dl almond flour (the exact amount depends on how fatty the flour is. if the almond flour is full fat, you need it a little bit more because it does´t absorb liquid that much)
  • 2 dl potato strach

Pour butter, syrup and nut butter into a pan and heat the mixture until it melts. Stir. Remove the pan from the heat, add the spices and let cool. Stir in soda and egg. Mix well. Add the flours and mix to a smooth and thick dough that you can mold. Add more flour if the dough is loose and sticky. Let the dough stand in the refrigerator overnight.

The next day bake gingerbreads. Preheat the oven to 200 celcius degrees. Prepare baking sheets by lining with parchment paper. Place 1 portion of the dough on a lightly floured surface. Keep the rest of the dough in the refrigerator in the meantime. Sprinkle flour over dough your rolling. Roll dough to a scant ¼-inch thick. Cut out cookies with desired cutter. Bake in the oven for about 5-10 minutes (depending on the thickness of the cookies) until the gingerbreads will receive a beautiful brown color. The lower time will give you softer cookies!

Take out from the oven, let cool, serve and enjoy!

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(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.

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15-20 pcs

Coconut drops:

  • 1 cup coconut butter (also called coconut manna)
  • 2 tablespoons coconut oil
  • 2 tablespoons organic honey (or vanilla stevia drops)
  • 2 tablespoons squeezed lemon juice
  • 1 teaspoon vanilla powder

 

Chocolate Filling:

  • 1/2 cup almond butter or nut butter
  • 3 tablespoons raw cocoa powder
  • 2 tablespoons organic honey
  • a pinch of sea salt

 

Melt the coconut 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.

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About 16 pieces

  • 3 dl almond flour
  • 0,5 dl buckwheat flour
  • 4 tablespoons flaxseed meal
  • 1 dl coconut sugar
  • 1 teaspoon baking powder
  • ¼ tsp sea salt
  • 1 tsp ceylon cinnamon
  • ¼ tsp cardamom
  • 1 dl oat milk (or some other dairy-free milk)
  • 1 dl melted butter (or coconut oil, or half of each)
  • 1 tsp vanilla extract
  • 1 dl almond flakes
  • 1 dl dried cranberries
  • 3 tablespoons organic raisins

Mix all dry ingredients in a bowl. In another bowl, mix the oat milk, oil or butter, and vanilla extract. Add to dry ingredients. Add almond flakes, cranberries and raisins. Stir. The dough should be firm but soft, if necessary add a little flour or liquid. Beware of putting too much flour, so that the cookies won´t become dry.

Place the dough onto a large piece of foil and shape the dough into a roll/stick that is about 5 cm thick. Wrap in foil. Put in the freezer for about 15 minutes so that the dough thickens a bit. In the meantime, heat the oven to 175 celcius degrees. Take the stick from the freezer, remove the foil, and cut the stick into about 2 cm thick pieces. Put the pieces on baking tray covered with parchment paper. Bake the cookies for about 15 minutes. Be careful that the cookies won´t become too dry! Take out of the oven and allow to cool and harden. Serve and enjoy!
Change DL to CUPS for example HERE!

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2 ½ cups almond flour

5 tbsp coconut flour

3 tbsp arrow root powder (or for example potato starch)

¼ cups crushed flaxmeal

½ tsp sea salt

1 ½ tsp baking powder

5 organic eggs

¼ cups organic butter or melted coconut oil

1 tbsp organic honey

1 tsp apple cider vinegar

⅔ cups natural full fat Greek / Turkish yogurt (or for example organic almond or soy yogurt)4 x  8 inch or 10 x 20 cm loaf pan

Preheat the oven to 175 Celsius (350 F) degrees and grease the loaf pan. Mix all the dry ingredients in a large bowl. Whisk eggs in a separate bowl with melted fat, honey, apple cider vinegar and yogurt. Mix wet and dry ingredients gently. Do not mix the dough too much so that the bread will not become too dense. Pour the batter into the loaf pan and bake in the middle of the oven for about 30-40 minutes, until a toothpick inserted into the center of the bread comes out clean. Let cool and slice the bread.

Toast the bread slices, spoon some ricotta cheese on toasted bread, slice some pear on top and sprinkle with some cinnamon and pecan nuts. Complete with honey. Serve and enjoy!

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Popcorncake:

  • 5 cups non-salted popcorn
  • ½ cup melted butter
  • ½ cup thick peanut butter
  • 4 tbls organic raw honey or coconut palm syrup + toffee stevia drops
  • ¼ cup crushed peanuts
  • ¼ cup crushed raw chocolate or cacao nibs

Chocolate frosting:

  • 4 tbls peanutbutter
  • 3 tbls coconut oil or butter
  • 3 tbls raw cacao powder
  • 4 tbls organic raw honey or coconut palm syrup
  • 1 tsp vanilla extract

On top:

  • crushed peanuts
  • crushed raw chocolate or cocoa nibs

Butter a bundt pan. Prepare the popcorn. Remove all unpopped grains from the crowd and put the popcorn in a bowl. Melt butter, peanut butter and honey in a warm water bath. Pour the mixture into a bowl with popcorns. Add in the nuts and chocolate chips and mix. Press the mixture firmly into the cake pan. Put the pan into the freezer for a couple of hours. Take the pan from the freezer and turn the cake out onto a plate and put in the fridge. Prepare the frosting.

Melt peanut butter, coconut oil / butter and honey in a warm water bath. Add cocoa powder and vanilla. Check the taste and add more spice or sweetness if needed. Take the cake from the fridge and pour the chocolate frosting on top of it. Sprinkle some raw chocolate chunks or peanuts on top. Put the cake back to the fridge for about hour. Serve and break pieces of it with your fingers or with a help of a knife. Enjoy!

Mint Truffle Chocolate 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!

Chia pudding:

  • 5 tbsp chia seeds
  • 1 cup almond milk (or other dairy-free milk)
  • ½ tsp vanilla powder

 

Licorice smoothie:

  • ¼ cups almonds
  • 2 dried figs
  • 1 banana
  • 2 cups almond milk (or other dairy-free milk)
  • 1 ts vanilla extract
  • 3 tbsp raw chocolate powder
  • 1-4 tsp black liquorice root extract powder (or grated liquorice extract stick)
  • banana slices between the parfait

 

Chia pudding:
Make the chia pudding by adding chia seeds, almond milk and vanilla in a jar, stir after 30 minutes and let then sit 2 hours or overnight in a fridge. The longer you refrigerate the pudding, the thicker it will be.

Liquorice smoothie:
Add all the ingredients to a blender. Blend until smooth. Add enough liquid to make it smooth but not too watery.

Assembly:
Add about ¼ cups of smoothie in a big glass. Spoon in chia pudding and add then sliced banana. Top with the liquorice smoothie. Grate some liquorice extract stick on top. Serve and enjoy!

 

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(gluten-free, milk-free)

Approximately 8 pieces

Muffins:

  • 2 organic eggs
  • 1 cup almond milk (or other dairy free milk drink)
  • ½ cup melted coconut oil (or organic butter)
  • juice of half a lemon
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup fresh dates puréed + t tbsp water
  • 1 ½ cup almond flour
  • ½ cup almond flakes
  • 1 tbsp psyllium husk
  • 2 tsp baking powder
  • a pinch of sea salt
  • 1 cup red currants
  • 5 fresh dates cut in small pieces

Caramel frosting:

  • 4 tbsp date paste (the one you made for the muffin batter)
  • 3 tbsp almond butter
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 4 tbsp warmed water
    • a few drops caramel stevia (optional)

Muffins:

Preheat the oven to 400 Fahrenheit/200 Celsius degrees. Whisk the eggs and almond milk in a bowl until foamy. Add the oil / butter, lemon juice, vanilla and almond extract. Mash the dates with water (for example with a hand blender) until puree. If your dates are not moist, add a little bit more water to get as smooth mixture as possible. Add the caramel sauce to wet ingredients but leave a couple of tablespoons for the icing. Stir until smooth.

Put the dry ingredients in another bowl and stir. Mix with wet ingredients. Add redcurrants and date pieces. Allow the mixture to thicken for about 5 minutes. Pour the mixture into greased muffin molds or muffin papers and bake for about 25 minutes. (Prepare the glaze during baking.) Test if muffins are ready with a toothpick. When ready, remove muffins from the oven and allow to cool slightly.

Caramel frosting:

Melt the almond butter and coconut oil in a warm water bath. Add vanilla extract, water and a little but of caramel stevia. Add the date paste and mix until smooth. Mix and apply generously over muffins. If the mixture cools and thickens before frosting, melt it in a warm water bath again.

(Raw, gluten-free, dairy-free)

The dish diameter about 8 inch or 17 cm

Crust:

  • 1 ¼ cup almonds
  • 5 soft dates
  • a pinch of sea salt

Filling:

  • 1 ¼ cup cashews (about an hour steeping)
  • ¼ cup almond milk (or other milk drink)
  • 2 tbsp of manuka-honey + 1 tablespoon of organic honey
  • ¼ cup lemon squeezed juice
  • 1 tsp bourbon-vanilla
  • ⅔ cup melted cold-pressed coconut oil (replace partly or completely with melted cocoa butter if you dislike the taste of coconut)

frosting:

  • 1 ¼ cup blackcurrants
  • 1 tbsp manuka-honey + 2 tbsp of domestic organic honey
  • 1 tbsp melted coconut oil or cocoa butter
  • 1 tsp of bourbon-vanilla

Chop the almonds in a blender into a fine crust. Mix soft dates and salt in. Cut a round piece of baking paper in the bottom of cake mold so that the cake is easier to transfer later. Press the dough firmly on the bottom of the cake mold. Prepare the filling.

Puree all ingredients, except the coconut oil in a blender until smooth thick paste. If necessary, add a little bit of liquid, if the blender is too lazy to agitate the mixture, but keep the mixture as thick as possible. Melt the coconut oil and pour in the blender. Stir the mixture until smooth. Check the taste and add some spices if desired. Pour the mixture into the bottom of the dough onto the cake mold and put the tin in the freezer. Prepare the glaze in the meantime.

Puree the blackberries, honey, vanilla and melt coconut oil/cocoa butter until smooth. Check the taste and add some spices if desired. Take the cake mold from the freezer and pour the glaze on the surface of the cake. Put the cake back in the freezer for about two hours. Take out to room temperature, serve and enjoy!

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About 5 cup cakes

Crust:

  • 20 gingerbreads
  • 3 tbsp melt cold-pressed coconut oil

Chocolate mousse:

  • 10 oz soft tofu
  • 3.5 oz raw chocolate or dark chocolate
  • 1 tsp vanilla extract
  • 1 tsp coconut palm sugar (or other desired sweetener)
  • a small pinch of sea salt

Crumble the gingerbread with your fingers. Add coconut oil and mix. Press the crust into small cupcakes molds and put the cups in the fridge for a while. In the meantime make the chocolate mousse.

Melt the chocolate. Put the soft tofu in a blender and puree. Add the melt chocolate and spices. Blend until smooth thick mixture. Add the chocolate mousse on top of the cupcakes with a spoon or with a piping tube. Sprinkle some ginger bread crumble on top. Place the cupcakes in the fridge for a while. Take them to a room temperature for a little while before serving. Indulge.

  • 1 cup oatmeal
  • 1 cup buckwheat flakes
  • ½ cup grated coconut
  • 4 tbsp raw cocoa powder
  • 3 tbsp honey
  • 3 tbsp cold-pressed coconut oil
  • 2 tbsp almond butter (or any nut butter)
  • 4 tbsp almond milk (or oat milk, coconut milk, etc.)
  • 1 tsp vanilla extract
  • a pinch of sea salt 

    Measure the dry ingredients in a bowl. Melt honey, coconut oil, almond butter and almond oil to a liquid mixture. Pour the mixture into a bowl over dry ingredients. Add vanilla extract and a small pinch of salt. Mix. Taste and add more seasoning if you want. Roll the dough into about a tablespoon-sized cookies on a baking tray or plate. Put the biscuits in the freezer for about half an hour. Serve and enjoy! Store in the freezer or in the refrigerator.

( gluten-free, dairy-free )

  • 4 dl almond flour (or coconut flour)
  • 1 dl raw cocoa powder
  • 1 dl coconut palm sugar (or 6 tablespoons of locally produced honey )
  • 2 teaspoons baking powder
  • 3 organic eggs
  • 1 dl melted butter ( or coconut oil )
  • 1.5 dl oat milk ( or rice milk, coconut water, etc.)
  • 2 teaspoons vanilla extract
  • Pinch of celtic sea salt
  • + 3 tablespoons raw cocoa nibs (optional, but recommended)

Preheat the oven to 175 degrees (Celcius). Mix all dry ingredients in a bowl. Add eggs, melted butter/oil, liquids and spices and mix. Stir in some raw cocoa nibs to give the cup cakes some crunchiness. Spoon the batter into cup cake molds and bake in the oven for about 20-30 minutes. The center of the cup cakes should remain a little bit soft. Allow to cool before frosting.

Raw chocolate glaze

  • 1 dl of dates
  • 4 tablespoons of raw cacao powder
  • 3 tablespoons melted extra virgin coconut oil

Mix all ingredients in a blender to a smooth paste. If necessary, add a few tablespoons of water to make the mixture soft. Apply generously on the cup cakes.

Sprinkle some raw cocoa powder or grated raw chocolate on top.

( no-bake, gluten-free, milk-free )

4-5 pieces

Crust:

  • 3 dl pecan nuts
  • 1 dl of dates

Rose Whipped Cream :

  • 2 cans of coconut milk stored in a refrigerator
  • 1 tablespoon thick honey or coconut palm syrup
  • ½ tsp vanilla powder
  • 1 teaspoon rose extract (optional)

filling :

  • banana
  • strawberries

On the surface :

  • strawberries
  • grated coconut

Prepare the crust. Chop the pecans in a blender into small crumble. Add dates and stir until the ingredients begin to stick together. Press dough into small tart tins put in the freezer.

Make the whipped coconut cream. Take the cans out of the fridge and scoop out the white solid layer on top of the cans. Add the honey, rose extract and vanilla. Whip until the texture reminds whipped cream and the stiff peaks form. If the mixture goes too loose, put it in the freezer for a few moments.

Take the tart tins from the fridge, slice bananas and strawberries into the tarts, spread the rose whipped cream on top and top with sliced

GINGER ALE EXTRACT

(sugar-free)

Thick, about 15 cm piece of fresh ginger

6 dl of water

4 tbsp organic honey

Peel the ginger, chop it and put the pieces into a blender. Add water and honey. Blend in full speed for about 30 seconds. Pour the mixture into a sealable glass jar and let it sit in the refrigerator for a day. Pour the mixture in a blender and mix again. Strain and take the pulp out, for example using a filter fabric. Keep the ginger ale extract in a closed glass jar or bottle in the refrigerator and use to spice up your drinks. Shake every time before using. Use within a couple of weeks or pour the mixture into an ice cube tray, freeze and use the ice cubes in your drinks.

GINGER ALE PUNCH

3 dl ginger ale extract

1 l sparkling water

3 limes

1 large lemon

A big bunch of fresh mint leaves

Slice the lemon and limes into wedges or slices. Pour the ginger ale extract into a punch bowl. Add sparkling water and pieces of lemon, lime and mint leaves. Add ice cubes, serve and enjoy!

Coconut pancakes

(gluten-free, dairy-free, sugar-free)

3 tbsp coconut flour

¼ cup coconut milk ( store in the refrigerator in order to get the coconut whipped cream from the same can)

3 tbsp of extra virgin coconut oil

3 organic eggs

½ tsp baking powder

2 tbsp honey

a pinch of sea salt

+1 tsp vanilla extract (optional but warmly recommended)

Melt the coconut oil until liquid. Open coconut milk can, scrape out the white thick cream attached to the lid and place it in a bowl and put it in the fridge. (You will use it to make the whipped coconut cream.) Add the liquid part of the coconut milk and all the remaining ingredients into a bowl and mix with a hand blender until smooth. The dough should be somewhat thick, but pourable. If the dough feels too thick, add a little coconut milk.

Heat a frying pan until hot. Use a small dab of coconut oil for frying. Fry the pancakes over medium heat. When a pancake is bubbling in the middle and the edges start to get some brown color, gently push a wide spatula under the pancake from every direction and then turn the pancake over. Fry until light brownish.

Serve with coconut whipped cream and chia-strawberry jam!