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Vanilla stars

1.12.2014

I am sooo excited here right now. Butterfly disco in my stomach and a permanent crazy persons grin on my face. One reason is that it is the first day of December and I can finally and totally release all my christmas moves! Baking, decorating, dancing… Last night we already brought the christmas tree inside and I can see how it´s just praying for me to dance around it along with some good old Frank Sinatra tunes while munching ginger bread.

But, there is yet another and this time bigger reason for my hype and that is that my first cook book (!!!) Kiitos hyvää is gonna be released in Finland in this very week!

*more awkward dance moves here*

The book is about sweet treats with no white sugar or gluten. (or dairy or yeast or any shady stuff). The book is about pure pleasures – like this site. It´s available only in Finnish at this moment but let´s hope that we´ll get an english version of it later for all of you fellow pleasure seekers around the world!

Here´s a small sample of the sweet treasures of my book: Vanilla coconut stars with chocolate almond butter heart.

When you taste them you really feel like they´ve dropped on your tongue straight from the heaven.

V

VANILLA COCONUT DROPS WITH A CHOCOLATE HEART

Vanilla coconut drops with chocolate heart

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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Vanilla coconut drops with chocolate heart

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.

Follow Vanelja!

Facebook

Instagram

Pinterest

Twitter

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