Tortilla Cinnamon Rolls

1 tortilla
1-2 tbsp almond butter
1 ripe banana
2-3 fresh dates, pitted
2 tbsp sliced almonds
1/2 tsp cinnamon
1/4 tsp cardamom
organic butter or coconut oil for frying
coconut sugar on top

Spread almond butter evenly on top of tortilla. Mash or slice the banana and spread evenly. Cut the dates into small bits and sprinkle on with sliced almonds. Sprinkle on cinnamon and cardamom. Roll tightly. Cut to 3 cm thick slices. Heat up the pan, add butter or oil and fry the rolls around 1 minute on both sides until slightly golden. Sprinkle on coconut sugar and cinnamon. Enjoy! Store the leftover in the fridge.

I recommend preparing several batches at once!

Chocolate Fudge Date Balls

Makes 10-12 balls.

12 fresh dates, pitted and soaked (instructions below)
3 scoops Inika Chocolate Chakra Plantshake

Heat up ½ cup water in a small saucepan. Place the pitted dates in the water and let soak for 15 minutes. Discard the water. Place the dates in a blender or food processor and add in the Plantshake powder. Puree until combined. You may have to stop and stir a couple of times. The dough should be easily moldable. Add a bit more powder, if needed. Roll the dough into small balls. Coat with Chocolate Chakra Plantshake powder or chopped nuts. Place in a sealable container and store in the fridge. Use within 2 weeks.

(TIP! Instead of Chocolate Chakra Powder you can also use: 2 tbsp rolled oats + 2 tbsp almond meal + 2 tbsp raw cocoa + 2 tbsp hemp or pea protein powder)

2 Ingredient Nut Banana Cookies⠀
⠀
1 1/3 cup nut mixture (like pecans, pistachios & walnuts)⠀
2 very ripe bananas⠀
⠀
+ spices: ⠀
1/2 tsp cinnamon⠀
1/2 tsp cardamom⠀
pinch of sea salt⠀
optional: raisins or chopped dates⠀
⠀
Preheat the oven to 350 F / 175 C degrees. Place the nuts in a blender and blend until coarse crumble. Mash bananas in a bowl with a fork, stir in the nut crumble and the spices. Stir well. Take about 1 tbsp of the dough and pat into cookie (about 1/4 inch thick) on a baking tray covered with baking paper. Prepare the rest of the cookies. Bake for 20 minutes, flip and bake another 10-15 minutes until golden. Let cool & enjoy. Optional: Dip in melted chocolate and sprinkle on some crushed pistachios or other nuts.

Mango Jellies

About 16 pcs

10 organic gelatin leaves (+ cold water for soaking)
2 cups mango juice (unsweetened)
juices of one orange
juices of half a lemon
2 vitamin C capsules
2 bags of Oslo Skin Lab collagen powder
1-2 tbsp local organic honey

On the surface:
edible flowers such as pansies and chamomile flowers
coconut flakes

Tin size approx. 20 x 20 cm (or use silicone molds)

Place the gelatin leaves to bloom for 5 minutes in cold water. Add about ¼ cup mango juice to a saucepan and bring to a boil. Squeeze out any excess water from the gelatin leaves and place the leaves in a saucepan. Stir until the leaves have melted. Take off the heat. Add the rest of the juice (¾ cup). Squeeze in the juices of orange and lemon. Stir in vitamin C and honey. Cover the tin with parchment paper and pour the mixture in (or in silicone molds). Allow the jellies to cool in the refrigerator for about 5 hours, or until solid. After 2 hours, before the jellies are fully solid, press some edible flowers and coconut flakes on the surface. Store in the refrigerator until served.

Midsummer Floral Kombucha Popsicles

Full Bloom floral kombucha
strawberries
fresh mint
edible flowers, like violets

optional: local organic honey

Fill about 4:5 of the popsicles molds with Full Bloom floral kombucha. Cut strawberries in slices and put several slices into each mold. Add edible flowers and mint leaves inside the molds placing them on the sides where they show. You can also leave some petals to the prim so that they create a sort of a skirt. Stick in the popsicle stick. If you’re using honey, scoop about 1 tsp honey onto the stick before inserting it. Freeze for 4 hours or overnight, until fully solid. Enjoy!