Charlotte Baltzar

Vanilla Nice Cream & Chocolate Chia Pudding

Nice Cream:
2 frozen bananas
a dash of vanilla powder
2 tbsp oat milk

Place the ingredients into a blender and blend until soft serve.

Chia Pudding:
1 cups oat milk
3 fresh pitted dates
2 tbsp raw cocoa powder

Place the ingredients into a blender. Pour the mix into a jar and stir in 1/4 cup chia seeds. Leaving to thicken for 10 mins, stir and put into a fridge for 1 hour or more.

Fill half of a bowl with vanilla nice cream and the other half with chocolate chia pudding. Top with your favorite topping, for example banana slices, coconut shavings, raw chocolate and dates.

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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 Mother’s Day Cake

vegan, gluten-free

Cake:

½ cup oat milk
4 tbsp ground flax seeds
1/3 cup coconut oil, melted
⅔ cup applesauce, unsweetened
1 tsp apple cider vinegar
1 tsp vanilla extract
1 cup almond meal by Risenta
⅔ cup oat flour (or grind rolled oats in the blender)
½ cup coconut sugar
2 tsp baking powder
tiny pinch sea salt

Filling & on top:

Coconut whipped cream or soy whip
fresh berries
banana
almond flakes

Tin diameter: 16-18 cm / 6,5 – 7 inches

Preheat the oven to 180 C / 350 F degrees. Mix the oat milk and ground flax in a small bowl and leave to thicken for 10 mins.

In the meantime measure the coconut oil, applesauce, apple cider vinegar and vanilla in a big bowl and stir well. Mix the almond meal, oat flour, coconut sugar, baking powder and salt in another bowl and mix then with the wet ingredients. Stir in also the flax gel. Grease a cake tin with coconut oil and pour in the cake dough. Bake for about 40-45 mins, until a toothpick comes out clean. Note that the texture of the cake should be a bit moist.

Take the cake out of the oven and let cool completely. Split the cake in two with a sharp knife. Fill with coconut whipped cream or soy whip and banana slices. Set the other half on top of the lower half and frost the cake with coconut whipped cream or soy whip and place lots of fresh berries on top. Finalize with edible flowers.

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Vanelja’s Apple Pie

Plant-based, vegan, gluten-free, naturally sweetened

2 tbsp ground flax + 6 tbsp water
1 ½ cup rolled oats
½ cup almond meal
¾ cup coconut sugar
1 tsp baking soda
tiny pinch of sea salt
¼ cup coconut oil, melted
½ tsp cardamom
⅔ cup natural oat yoghurt or almond yoghurt

On top:

1-2 sweet apples
½ tsp Ceylon cinnamon
almond flakes

Cake tin diameter: 18-20 cm / 7-8 inches

Preheat the oven to 225 C / 430 F degrees.
Measure the ground flax and water into a small bowl or drinking glass. Stir and leave to thicken for 5 minutes.

In the meantime place the rolled oats into a blender and blend until flour. Pour into a bowl and pour the rest of the dough into a bowl and stir in the rest of the ingredients. Stir in also the flax gel. Cover the bottom of the cake tin with a piece of parchment paper. Separate 2 tbsp batter into a small plate and pour the rest of the batter into a cake tin and smoothen the surface.
Remove the cores from the apples and cut the apples into very thin slices. Stack the slices in overlapping rows into a circle on the dough. Press the slices gently so that they go a bit deeper into the batter. Add small chunks of the remaining batter you had set aside here and there on top of the apple slices. Sprinkle on some cinnamon. Top with a small handful of almond flakes. Bake for about 25-30 minutes until you get a nice golden color.

Take out of the oven and let cool slightly. (Note, If you’re using a smaller cake tin you might have to bake the cake a bit longer to get it done. Cover then with a foil to prevent the apples from browning.) Serve for example with vanilla nice cream or vanilla sauce of your choice.

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Blackcurrant Oat Yogurt Bites

Makes about 12

½ cup oat yogurt 
½ cup blackcurrants
2-3 tbsp cashew butter (or other nut butter)

Pour the yoghurt into a bowl and stir in the blackcurrants. (If you like it to be sweeter, stir in a couple of drops of stevia or sweetener of your choice.) Spoon in the cashew butter and lightly stir with a spoon so that it leaves nice white stripes. Spoon into chocolate molds or ice cube molds and freeze for a couple of hours.

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Vanelja’s White Hot Chocolate

(for two)

1 can (400 ml) full fat coconut milk
¼ cup oat milk or almond milk (I used Kaslink Aito Kaurajuoma Barista)
1 ½ tbsp cocoa butter, grated
1 tbsp maple syrup (or a couple of drops of stevia)
1 tbsp coconut butter, for extra creaminess
½ tsp Ceylon cinnamon, ½ tsp nutmeg, ½ tsp vanilla powder & a pinch of sea salt

On top:

Oat Whip or Coconut whipped cream (I used Kaslink Aito Kaura Vispi)
1 tsp beet powder or pink pitaya powder
Ceylon cinnamon
grated cocoa butter

Measure the coconut milk oat milk, maple syrup, coconut butter and spices into a pot and bring to boil while stirring constantly. Take off the heat and taste the mixture. Add some of the spices or sweetness, if desired. Prepare the whipped cream in a bowl. Stir in some beet powder to give it a nice pink color. Divide the white hot chocolate into two mugs and top with whipped cream, cinnamon and grated cocoa butter. Serve & enjoy while hot.

 

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Rose Rhubarb Midsummer Mead

3 litre / 0.8 gallon water⠀
1,5 litres / 0.4 gallons rhubarb stalks, cut to pieces⠀
5 dl / 2 cups wild rose petals⠀
1 vanilla pod⠀
2 dl / ¾ cup local organic honey ⠀
5 dl / 2 cups cane sugar⠀
¼ tsp dry yeast⠀

Place the water, rhubarb pieces and rose petals into a big saucepan. Cut the vanilla pod lengthwise and add to the mixture. Bring to a boil and cook for 20 minutes on medium heat. Strain out the liquid, pour back into the saucepan and stir in the sugar & honey until dissolved. Let cool until body temperature.

Measure about half a cup of the liquid into a small bowl/cup and stir in the dry yeast. Mix until fully dissolved. Pour back into the saucepan and stir well. Let the mixture stand at room temperature for 18-24 hours.

Remove the foam from the surface. Take sterilized glass bottles and pour 1 tbsp sugar in each. Pour in the mead. Put the bottles in the fridge and let them stand there for 2-4 days. Don’t seal the bottles too tightly and let the carbonic acid out every once in a while so that the bottles don’t explode. Enjoy cold with floral ice cubes.

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Summer Kisses

12 cookies (recipe below)⠀
whipped coconut cream (recipe below)⠀
12 big strawberries⠀
raw chocolate or dark chocolate
⠀⠀
p e a n u t b u t t e r c o o k i e s:⠀

1 cup almond flour⠀
¼ cup xylitol (or erythritol or coconut sugar)⠀
1 tsp baking soda⠀
½ tsp vanilla powder⠀
½ cup peanut butter⠀
1 tbsp coconut oil, melted⠀
pinch sea salt⠀

c o c o n u t w h i p p e d c r e a m:

2 cans (á 400 g) full fat coconut milk or coconut cream, kept in the fridge
2-4 tbsp maple syrup
1 tsp vanilla extract⠀

Cookies: ⠀
Preheat the oven to 180 Celsius / 350 Fahrenheit degrees. In a large mixing bowl combine all the ingredients and mix well. Divide the dough into 12 small balls. Flatten the balls with your fingers on a baking tray covered with baking paper to get round cookies. Bake for 10 minutes, until golden. Take out of the oven. Let cool completely. The cookies are really soft at this point. They will harden in 30 mins or so. ⠀

Whipped coconut cream:
Scoop out the white thick paste from the coconut milk cans into a bowl. Add syrup & vanilla. Whip with a stand mixer. If the mixture becomes too runny, place it in the fridge for a while.⠀

Assembly: ⠀
Place the whipped coconut cream in a piping bag. Place one strawberry on top of each cookie. Frost the cookies with the whipped coconut cream so that it totally covers the strawberry. Place the cookies into the fridge for a minimum of 1 hour so that the frosting hardens. Dip the whipped cream top in melted chocolate. Pop back into the fridge to harden. Top with flowers.

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Big Fat Chocolate Smoothie

1/4 cup almond butter
1/2 avocado
3 tbsp raw cocoa powder
3 tbsp chia seeds
1 cup full-fat coconut milk
1/2 cup unsweetened almond milk or oat milk
1 tsp vanilla extract
some stevia or maple syrup to taste
tiny pinch of sea salt

Place all the ingredients into a blender and blend until smooth. Taste and add more sweetness, if desired. Leave to thicken for 10 mins (in the fridge if you like it cooler). Enjoy as it is or top for example with berries & nut butter.

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Chocolate Frosted Blueberry Nice Cream Balls

2 cans full fat coconut milk
4 tbsp white almond butter (or norman almond butter or some nut butter)
⅓ cup blueberries (preferably wild blueberries)
1 pipet vanilla stevia

Place all the ingredients into a blender and blend until smooth. Taste and add more sweetness, if you like. Pour into a bowl and chill in the freezer for 45 mins so that the mixture gets cold. Pour the mixture into an ice cream maker and prepare ice cream according to the instructions of the manufacturer. If the ice cream is not hard enough you can still freeze it for 1 hour in the freezer. If you don’t have an ice cream maker, you can just freeze the mixture in the freezer for about 3 hours, or until you get a good consistency, stirring the mixture every 30 minutes. Thaw on the counter for 5 minutes.

Scoop out balls from the ice cream and keep them in the freezer for 30 minutes. In the meantime melt some raw chocolate or sugar-free dark chocolate. Dip the ice cream balls in the chocolate so that they get a nice thick frosting. Freeze 10 more minutes or more so that the chocolate hardens. Serve and enjoy! (If the ice cream feels too hard, let it thaw a while before serving.)

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Gingerbread Tiramisu Dream Cake

Cream filling:
1 cup cashew nuts, soaked for 30 mins & rinsed
½ cup oat milk or coconut milk or 1:1
2-3 tbsp juice from a lemon
4 tbsp coconut oil, melted
4 tbsp coconut syrup or some liquid stevia
½ tsp vanilla powder or 1 tsp vanilla extract
pinch of sea salt

Mocha filling:
½ cup cashew nuts, soaked for 30 mins & rinsed
½ cup almond meal
4 tbsp raw cocoa powder
¼ cup coffee (I used Lost Leaf espresso blend by Keakoffee through Slurp)
¼ cup oat milk or coconut milk or 1:1
4 tbsp coconut syrup or some liquid stevia
1 tsp gingerbread spice mix
4 tbsp coconut oil, melted
pinch of sea salt
+ 1 tbsp rum, if desired

Tin size: 15 x 15 cm

Place all the ingredients of the cream filling into a blender and blend until smooth. Taste and add some of the spices or sweetener, if desired. Pour into a bowl. Place then all the ingredients of the mocha filling into the blender & blend until smooth. Taste and add some of the spices or sweetener, if desired. Pour the mocha filling into a cake tin covered with parchment paper. Pour the cream filling on top. Sprinkle some cocoa powder on top and freeze until solid. Take out of the freezer, let thaw for 15 mins & enjoy!

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Berrylicious Cacao Dream Cake

Crust:
1 ¼ cup almonds
6 fresh dates, pitted
1 tbsp almond butter
1 tbsp coconut butter/coconut manna, melted (or coconut oil, melted)
pinch of sea salt
½ tsp cardamom

Base:
2 cups cashew nuts, soaked for 1 hour & rinsed
½ cup full-fat coconut milk
juices from half a lemon
1 tsp pure vanilla extract (or ½ tsp vanilla powder)
½ cup coconut oil, melted (prefer neutral taste)
¼ cup maple syrup

Cacao filling:
Half of the base filling + 3 tbsp raw cacao powder + ½ cup Yosa Cocoa Oat Drink (or ½ cup oat milk and 1 tbsp more raw cacao powder)

Berry filling:
Half of the base filling + ¼ cup raspberries (and/or blueberries) + 4 tbsp Yosa Oat Snack Forest Berries (or ¼ cup more berries)

Crust:
Place a piece of parchment paper onto the bottom of the can tin. Place almonds into a blender. Blend until fine crust. Add the rest of the ingredients. Blend until moldable dough. Separate about ½ cup of the mixture into a bowl. Press the rest of the dough firmly onto the bottom of the cake tin. Roll the dough you separated into small balls.

Filling:
Place all the base filling ingredients in a blender. Blend until as smooth as possible. The mixture will remain quite crumbly at this point. Separate half of the mixture into a bowl. Place the cacao filling ingredients into the blender. Blend with the remaining base mixture until smooth. Pour the mixture into the cake tin. Freezer for 30 mins. Wash the blender, pour in the remaining base mixture and add in the berry filling ingredients. Blend until smooth. Spoon the pink filling on top of the cacao layer. Freeze until solid. Decorate with the truffles you’ve made. Let thaw for about 30-45 mins. Enjoy!

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Happy Chubby Cookies

keto & vegan
makes about 15

1 cup almond flour
3 tbsp coconut flour
1 tbsp flax meal
¼ cup peanut butter
¼ cup almond butter
½ cup oat milk
1 – 1 ½ tsp of liquid stevia
½ tsp cardamom
pinch of sea salt

Preheat the oven to 200 Celsius / 400 Fahrenheit degrees. Mix the almond flour, coconut flour and flax meal in a bowl. Stir in the peanut butter, almond butter, oat milk, stevia & spices. Mix well. Taste and add more sweetness, if desired. Place the bowl into a freezer, for about 30 mins. The dough should be thick and a bit sticky but easily moldable.
Roll the dough into balls and place it on a cookie sheet or tray covered with parchment paper. Press down the cookies twice with a fork, or with your fingers or with a glass or plate with a nice pattern in it. If you use glass, put a bit of melted coconut oil on it so that the dough won’t stick. Bake for 15 mins until slightly golden. Take out of the oven & let cool. Dip the cookies into melted chocolate & enjoy!

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Mocha Dream Cake

Crust:
½ cup pecan nuts
½ cup almonds
7 fresh dates, pitted
½ tsp cardamom
pinch of sea salt

Filling:
2 cups cashews, soaked for 1 hour and then rinsed
juices from half a lemon
½ cup coconut oil, melted (with neutral taste)
½ cup coconut syrup
⅓ cup oat milk +2 tbsp instant coffee & 3 tbsp raw cocoa powder

On top:
Raw cocoa fudges or raw chocolate

Pan diameter: 18 cm / 7 inches

Place a piece of parchment paper in the bottom of a cake pan. Place the almonds & nuts into a blender and blend until crust. Add dates, cardamom and salt and blend until moldable dough. Press the dough firmly into the bottom of the cake pan.

Place all the filling ingredients (except instant coffee & raw cocoa powder) into a blender and blend until smooth. Add some oat milk, if needed, to get a smooth texture, still keeping it as thick as possible. Pour half of the mixture into the cake pan and smooth out the surface. Add coffee & cocoa powder to the blender and blend with the remaining mixture. Taste and add some of the spices, if needed. Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the two fillings. Place the cake pan into the freezer for about 3 hours or until the cake is solid. Remove the cake from the pan and place it on a serving dish. Let thaw for a moment. Serve & enjoy!

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Pastel Semlas

¼ cup coconut oil, melted (or about 75g local organic butter/vegan butter, melted)
1 cup oat milk
2 tsp baking powder
1 tsp cardamom
½ cup xylitol or erythritol
1 cup almond flour
1 cup rice flour
½ cup psyllium husk powder
1 local organic free-range egg (or 3 tbsp chia ½ cup water)

Preheat the oven to 200 C / 400 F degrees. Mix the melted oil (or butter) with the oat milk. Add in the rest of the ingredients. If using chia-water mixture, let it thicken to gel for about 10 minutes before adding). Stir well and leave to thicken for 20 minutes. Now the dough should be easily moldable so you can create round buns from it. Add a bit of rice flour, if needed. Form 8 small buns and place them on a baking tray covered with baking paper. Bake for about 20-25 minutes until slightly golden. Let cool completely before cutting in half.

Fill with almond paste and coconut whipped cream (colored with pink pitaya powder or beet powder and/or turmeric).

 

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 it in a fridge for a while 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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Roasted Vanilla Pears

4 ripe pears, cut in half & seeds removed 3 tbsp coconut oil
1 tbsp coconut syrup (or maple syrup)
1⁄2 tsp vanilla powder

Cashew Cream, for serving
1 recipe Nut Crust, for garnish

Preheat the oven to 400° Fahrenheit / 200° Celcius. Place the pears on a baking tray. Melt the coconut oil in a small saucepan on low heat. Add the coconut syrup and vanilla and mix well. Pour the mixture evenly over the pears and bake for about 20 minutes or until the pears are soft. Remove the pears from the oven, top with Cashew Cream and Nut Crumble. Serve and enjoy!


Cashew Cream:

1 cup raw cashews, soaked for 30mins & rinsed
1⁄2 cup water
1 tbsp coconut syrup (or maple syrup)
1⁄2 tsp vanilla powder tiny pinch of sea salt

Place all the ingredients in a blender. Blend until smooth and creamy.


Nut Crumble:

1/3 cup pecans
1/3 cup almonds
1/3 cup pine nuts
3 fresh dates, pitted & chopped

Place all the ingredients in a blender and pulse until a crumble forms.

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Vanelja’s Licorice Nice Cream

4 ripe bananas, frozen & cut to pieces
3-5 tbsp coconut milk (or almond milk)
2 tbsp dark tahini
1 tsp licorice extract powder (or 3 tsp licorice powder)
1/2 tsp activated charcoal
1 tsp vanilla extract

Place all ingredients into a blender or food processor. Blend until soft serve. Add a bit more liquid, if needed. Taste and add some of the ingredients, if needed. Enjoy right away or freeze for 30 mins.

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Vanelja’s Avocado Goddess Burgers

Makes 4

4 ripe but firm avocados
herbs
4 pineapple slices
organic mayo/ vegan mayo
fresh coriander
salad leaves

Veggie burgers:

Preparation time 25 min
Approximately 10 pcs

2 dl sun-dried tomatoes
1 dl sunflower seeds
1 dl cashew nuts (or for example hazelnuts or seeds)
1 red onion
1 tbsp Tamari sauce
pinch of sea salt
black pepper
+ any other spices to your liking

Heat the oven to 200 Celsius degrees. Rinse the sundried tomatoes and place them into a blender or a mixer. Add seeds, nuts and mix to a flour type crumb. If your blender is very small do this in two batches. Transfer mix to a bowl. Chop in the onion. Add soy sauce and spices. Taste and add any spices to your preference. Shape to about 10 small burger patties to a baking sheet lined tray. Bake for 15-20 minutes. Store in the fridge and use within a week.

Use for example with avocado buns which you prepare by cutting an avocado in half, removing the skin and stone and filling the avocado burger with a salad leave, veggie patty, mayo (vegan, if you like), pineapple slice and fresh coriander. Sprinkle some sesame seeds on top and enjoy!

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Snickers Moon Balls

Makes about 12 truffles

2 cups peanuts
½ cup raw cocoa powder
7 fresh dates, pitted
3 tbsp maple syrup
pinch of sea salt
peanut butter
100 g / 3,5 oz raw chocolate or dark chocolate, melted

Preheat the oven to 175 Celsius / 350 Fahrenheit degrees.
Spread the peanuts onto a baking sheet covered with baking paper. Roast the nuts in the oven for 15 minutes stirring once after 10 minutes.

Let the nuts cool and pour them into a blender. Blend until fine crust. Separate about ¼ cup of the mixture into a small bowl. Add cocoa powder, pitted dates, maple syrup and salt into the blender. Blend until moldable dough. Take about 1 tbsp of the dough and create a ball. Press your thumb inside the ball to create a hole. Add about 1 tsp peanut butter into the hole. Press the sides of the truffle to cover the hole. Prepare the rest of the dough the same way. Dip each ball into melted chocolate. A good tip is to use a toothpick for dipping. Sprinkle on the peanut crust you saved. Freeze the truffles for 1 hour. Serve and enjoy. Store in the fridge or freezer.

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Blueberry Crumble Pie

About 9 pieces

1 ⅓ cup gluten-free rolled oats
1 cup almond meal
⅓ cup coconut sugar
1 tsp lemon zest
½ tsp baking powder
½ tsp cardamom
pinch of sea salt
1 cup coconut oil, melted
3 tbsp raw organic honey or coconut syrup

Filling:

1 cup blueberries
1 ripe banana
1 tsp vanilla extract
dropperful liquid stevia
1 cup blueberries & 4 tbsp chia seeds

On top:

Blueberries
edible flowers
coconut milk powder, optional

Dish size: 20 x 20 cm / 8 x 8 Inches

Preheat the oven to 175 Celsius / 350 F degrees. Cover the pan with parchment paper. Mix the base ingredients in a bowl with a spoon so that you get a crumbly but slightly moldable dough. Press about ⅔ of the crust dough firmly onto the bottom of the pan.

Prepare the filling. Mix 1 cup blueberries, banana, vanilla extract & stevia in a blender until smooth. Scoop into a small bowl and stir in the whole blueberries and chia seeds. Leave to thicken for 15 minutes. Spread the berry mixture onto the crust. Sprinkle on the remaining crust dough. Bake for 25-30 minutes, until nice & golden. Take out from the oven and let cool completely. Cut to pieces, top with blueberries and edible flowers and sprinkle on some coconut milk powder. Enjoy! Store in the fridge.

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Vanilla Choco Nice Cream Sandwiches

About 4 big or 6 small pieces

Vanilla n’ice cream:

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

Place all the ingredients into a blender or food processor and blend until smooth. You may have to scoop down the sides. Pour the ice cream mixture into a freezer-safe tin and freeze for about 30 mins. 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 easily moldable. Add 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 cookies 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 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 backside of one cookie. Place another cookie on top of the ice cream and press down gently. Drip some chocolate frosting on top of the sandwiches and top with shredded coconut. Freeze for 30-60 minutes.

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Vanelja’s Raw Magnums with PB & Jam

(Makes about 6 popsicles)

Ice cream:
1 cup cashews, soaked 5 hours or overnight, then rinsed
½ cup full-fat coconut milk
½ cup coconut yoghurt, natural & unsweetened
1 tsp lemon juice
1 dropperful liquid stevia
1 tsp xylitol
1 tsp vanilla extract

Jam:
2/3 cup raspberries
3 tbsp chia seeds

Filling:
peanut butter

Frosting:
raw chocolate or dark chocolate

Place all the ice cream ingredients into a blender and blend until super smooth. Add a bit more liquid, if needed, but keep as thick as possible. Taste and add sweetness, if desired.
Pour the ice cream mixture into ice cream molds and freeze for 2 hours until solid. In the meantime prepare the chia jam.
Mash the raspberries and stir in the chia seeds. Add some stevia, if you like. Leave to thicken for 2 hours.

Take the ice cream pops from the freezer and remove the molds. Spread about 1-2 tbsp peanut butter on top of each popsicle. The spread on the chia jam. Put in the freezer for 30 minutes.

Melt the chocolate and dip the ice creams in it. Top for example with peanut butter swirls or coconut flakes. Put back into the freezer for 30 mins, until solid. If you store the popsicles in the freezer longer, let them thaw for 15-20 minutes before serving.

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