2 cups oat milk (or almond milk) 1 tbsp instant Chaga powder 1 tbsp coconut oil 3 tbsp raw cacao powder ½ tsp ground ginger 1 tsp Ceylon cinnamon ½ tsp cardamom ½ tsp vanilla powder Pinch of ground nutmeg Pinch of sea salt 1 dropperful liquid stevia (or 2-3 tbsp erythritol or maple syrup)
Place all ingredients in a blender and blend well. Pour into a pot and bring to boil. Serve hot for example with frothed oat milk and crusted raw chocolate and almonds.
Put the ingredients into a blender and blend until smooth. Taste and add more sweetness if desired. Pour into jars and let the magic happen in the fridge overnight.
1 cup almond flour/almond meal ½ cup coconut flakes 4 tbsp coconut butter ¼ cup raspberries 4 tbsp maple syrup or coconut syrup 1 tsp vanilla extract
Frosting:
Raw chocolate, melted
Place all the ingredients into a blender and blend until smooth dough. Pour the dough onto a plate and form truffle balls with your hands. If the dough feels too soft, add some almond meal so that you get a consistency that is easy to mold. You can also keep the truffles in the fridge for 1 hour which helps them to harden. Dip the truffles into melted chocolate and freeze for about 1 hour. Store in the fridge.
12 fresh dates, pitted⠀ ¼ cup gingerbread dough (I used 1 plate of Myllyn Paras ginger bread dough)⠀ 100 g dark chocolate, melted⠀ ⠀ On top: ⠀ peanut butter⠀ crushed peanuts or coconut flakes⠀
⠀
Roll out the gingerbread dough until about 2 cm / 0.8 thick disc. Cut into cubes around the size of the head of the thumb. Use a sharp knife to make a lengthwise slit into the dates. Remove the pits. Place one gingerbread cube inside each date. Close glently and dip into melted chocolate. Sprinkle on peanut butter & crushed peanuts. Place into a freezer for 30 minutes to harden. Serve and enjoy. Store in the fridge and use within 3-4 days.
It is time, to get your nice cream balls rolling again, baby!
You probably remember the N’Ice Cream book by me and my co-author Tuulia Talvio that was launched exactly a year ago, first in Finland and in the US and then later in the year in 6 countries, like in France, German and Chroatia. The book has found it’s home in the arms of so many healthy ice cream lovers around the world that it is hard to even realize. So thank you! There is no better feeling than when your passion inspires people, makes an impact and is even a part of a cultural change (the ever so lovely ice cream culture), like now for example when we’ve been witnessing many big brands bringing out their vegan ice creams with better sweeteners after the last summer in Finland.
We have not been talking about an ice cream revolution for no reason! * raised fist emoji *
Note, that this Deluxe Edition is only available in Finnish and as an ebook and you can download it here. We’ll try to find a way to get these bonus recipes out also in English in some form asap!
But so that you international readers won’t have to return with empty hands, here’s one faaabulous nice cream flavor for you to exploit: Deluxe Chocolate Nice Cream with Peanut Butter Swirls and Raw Chocolate Cake Chunks! I came up with it by accident when I decided to blend together chocolate mousse (from my Chocolate Pizza Post) and frozen banana. So freakingly delicious. Then I also stirred in some raw chocolate cake chunks and peanut butter swirls and I honestly almost started to cry when tasting it. That’s what pure pleasures can do to you.
When scooping balls from this nice cream a song by Barry White, Can’t get enough of your love, babe, started playing in my mind:
“I’ve heard people say that Too much of anything is not good for you, baby Oh no But I don’t know about that There’s many times that we’ve loved We’ve shared love and made love It doesn’t seem to me like it’s enough There’s just not enough of it There’s just not enough Oh oh, babe
My darling I, can’t get enough of your love babe…”
That kind of sums up the whole essence of this nice cream. You just can’t get enough of it – And you don’t even have to. As good stuff makes good to you.
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.
Preheat the oven to 390 Fahrenheit (200 Celsius) degrees. Mix water and chia seeds in a small bowl and set aside for about 5 minutes. In the meantime, put all the other ingredients into a bowl and mix. Add the chia gel and stir. For the dough into a ball and press or roll out on a parchment lined baking pan. Bake for about 15 minutes or just until the crust starts to become a very light golden brown. Let it cool down a bit before adding the toppigs.
Chocolate Mousse:
1 cup steamed sweet potato pieces
½ cup cashew nuts, soaked for about 1 hour
5 fresh dates, pitted
½ cup almond milk, or other dairy free milk
4-6 tbsp raw cocoa powder
1 tsp vanilla extract
1-2 tbsp coconut oil, melted
On top:
nut crust
raw chocolate
raspberries
peanut butter
Place all the ingredients into a blender and blend until smooth mousse. Add a bit more liquid if needed, so that you get a smooth mixture, but keep the mousse as thick as possible. Spread evenly on the pizza crust. Add the rest of the toppings. Serve and enjoy!
Time to fulfil your wishes. Your nut-free wishes! Nearly every time I post a new sweet recipe I get messages from my lovely readers with allergies asking if it would be possible for them to prepare the recipe without nuts or almonds. Most of the times I have to disappoint them because nuts and almonds play such a significant role in many raw/health recipes, and the recipe just wouldn’t be the same if you substitute them with something else.
But now, my babies – now I have something magnificent for you! Something that is nut-free, raw, vegan, gluten free, dairy free and naturally sweetened, all at the same time. And delicious too! This one is truly a crowd pleaser.
And it doesn’t lay on coconut! Many times nut-free treats use coconut to get the creamy rich texture, but I know that the taste of the coconut doesn’t please everyone. And I have to admit that I don’t prefer a strong coconut flavor either and nowadays I use coconut in my recipes in veeery subtle ways so that the strong hippie vibe doesn’t push through. (All my love to hippies ♡)
So, therefore I picked a more neutral ingredient here that still gives a nice wholesome consistency. I picked chickpeas – le chick! Those brilliant little creatures that are so versatile, nutrient-rich and lovely. Then I accompanied them with fresh organic dates. Because dates are my no. 1 favorite sweeteners and they also add a nice little bonus to the texture and taste. I really could not survive without fresh dates in my kitchen.
Which brings to mind another quoestion I get asked a lot – Which dates do I use? Well, the ones that you can always find from my kitchen are fresh organic dates by Fontana that are sold in cardboard boxes in fruit ja vegetable section in supermarkets – at least here in Finland. I like the texture, the taste and the fact that they are organic. They are also easy to find because they are available very widely in the supermarkets – at least here in Helsinki. So I was very happy to pair up with Fontana with this post, because I actually use their dates A LOT.
And here’s my hot tip for a natural date sweetener:
Buy a package of fresh dates. Preferably organic. Take about 20 dates, take out the stones and place the dates in a blender. Add about 1 cup water and 1 tsp vanilla extract or ½ tsp vanilla powder, if you like. Blend until creamy and smooth sauce. Add more water, if needed. And if you like your sauce to be extra smooth, remove the date skins under a running water. Then pour the sauce inside a sealable clean jar. Now you have a lovely sweetener that you can use when baking in breakfasts or in any way you want. Store the date paste sealed in a fridge and you can use it easily for 2 weeks.
Now there you have it. Go ahead and make this date caramel paste & my Le Chick! Caramel Bars and serve them for example to your Valentine next week. Moi moi!
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.
I’m really excited that I had an opportunity to design new stuff for this title, as I feel that although the book came out already two years ago here in Finland, the subject is still very topical.
Well, actually I can’t think of a time when healthy yet delicious sweet treats would go out of style. At least they are very much trending in our household all the time. And it was only 3 months ago when the book came out in the US, so it’s great to blow some new wind to these sails also in Finland! (I know there might not be that kind of idiom in English, but you get the point.)
So cake, muffins, donuts, cookies, chocolates, candies, ice creams and other heavenly goods, all without gluten, dairy and refined sugar. Gentle yet effective ease for sweet cravings with 86 recipes. Pretty luscious package, if I may say. And you’ll recognice the new Finnish edition by the green stamp it has on the cover.
To celebrate the new edition I wanna give away one copy of the new Finnish title to one lucky reader. All you have to do is drop a comment and say hello here in the comment field and I will pick a winner (located in Finland) on Sunday 22nd at 22.00. (10 pm)
Of course I don’t wanna leave you guys from other counties with empty hands, so I’m giving away one copy of the English title, It’s a Pleasure too. So eeeveryone can join! And please do!
Here is also one of the new recipes from the new Finnish edition: my current No.1 favorite raw cake, Raw Licorice Chocolate Mousse Cake, with a super soft and tasty filling and crunchy truffles. Enjoy, babes!
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.
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.
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!
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.
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.
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!
Prepare the cake cumble by making chocolate muffins.
Melt the raw chocolate or prepare it yourself.
Prepare whipped coconut cream.
Crumble your chocolate cup cakes and add into the bottom of the jars.
Add some sliced banana and chopped nuts and pour some melted chocolate on.
Add some whipped coconut cream.
Crumble in some more chocolate muffins.
Add banana slices & chocolate sauce & coconut whipped cream & top with chopped nuts.
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.
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!
2 heaping tbsp almond butter or nut butter (for example peanut butter)
2 tbsp raw cacao nibs
Puree the bananas and peanut butter in a blender. Add cacao nibs and mix gently. Pour the mixture into ice pop molds and freeze. When the ice pops are frozen remove the molds. Serve and enojy!
2.Luxury Ice Cream Pops:
(About 5 ice cream)
Ice cream:
2 ripe bananas
2 heaping tablespoons almond butter or nut butter (for example peanut butter)
a small handful of almonds
½ tsp vanilla powder
1 tbsp coconut syrup
About ¼ cup oat milk (or almond milk or coconut milk)
2 tbsp raw cacao nibs
Chocolate frosting:
¼ cup raw cocoa mass
2 tbsp cold-pressed coconut oil
1 tbsp honey or coconut syrup
a pinch of sea salt
(Or use melted raw chocolate or sugar-free dark chocolate for frosting)
On top:
Crushed nuts or almonds or coconut flakes
Add bananas, peanut butter, almonds and a little bit of water into a blender. Puree until smooth. Do not add too much water so that the mixture does not become too runny, because then the ice cream can become grainy. Add honey or stevia, vanilla and raw cacao nibs. Stir softly. Pour the mixture into ice pop molds and freeze. When the ice pops are frozen prepare the chocolate frosting. Melt the cocoa mass and coconut oil in a warm water bath. Add syrup and salt. Stir. Take the ice creams out of their molds and frost them with chocolate. Sprinkle on some nut crust. Serve right away or store in the freezer.
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.
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.
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!
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.
(Size of the pan: max 7 inch or 4 x 8 inch / 17 cm or 10 x 20 cm)
Prepare a small cake tin by putting a piece of paper on the bottom of the tin so that the cake is easier to take out later. Prepare the crust by mixing all ingredients in a blender or use a hand blender. Mix only a little bit so that the dough is easy to mold but the rolled oats do not get grinded into pulver. Taste and add seasoning or sweetness if desired. Press the crust onto the bottom of the cake tin. Prepare the filling.
Put all ingredients in a blender and puree. Taste and add sweetness if desired. Pour the filling into the cake tin and put the tin into the freezer for at least an hour, or until it gets solid.
In the meantime prepare the coconut whipped cream for the top. (Cake goes also well without.) Get the recipe here.
Take the cake from the freezer, remove from the pan and let it melt for a little. Cut the cake into pieces while it is still slighly frozen. Add some coconut whipped cream on top of the cake and sprinkle some raw chocolate, muesli or cocoa powder. Serve and enjoy! Store in a refrigerator.
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.
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.
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!
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:
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!
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 oat milk (or for example coconut or almond milk)
1 tsp apple cider vinegar
3 tbsp melt coconut oil
2 tbsp local honey
1 tbsp vanilla extract
The dish size: about 5 x 8 inch or 12 x 20 cm
Preheat the oven to 400 Fahrenheit/200 Celsius degrees. Lightly oil the loaf and cover with baking paper. See the instructions [here](https://www.youtube.com/watch?v=aRJ2r3Em5aw.
Mix the dry ingredients in a bowl. Separate the eggs – egg whites in one bowl and yolks in another bowl. Whisk the egg whites until peak arises. In the other bowl mix the egg yolks, mashed banana, oust milk, apple vinegar, coconut oil, honey and vanilla extract. Combine all ingredients together in a bowl. Mix. Pour the mixture into the prepared bread pan. Bake for about 30 minutes. Take the loaf from the oven, turn the oven temperature to 350 Fahrenheit/175 Celsius degrees, remove bread from loaf pan, place it on the oven rack and bake for another 15 minutes. Use a toothpick to try whether the bread is ready. Insert about half of the toothpick into the bread. If the toothpick comes out with dough on it, then you have to bake the bread for another 5 minutes. Repeat this step until the toothpick comes out clean. Take the bread out of the oven and let it cool for a while. Serve and enjoy.
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.
Add coconut oil into a large pot. Heat the oil, add the corn kernels and close the lid. Bake until all of the corn kernels are popped. Rock the boiler so that the grains do not burn. Add a pinch of sea salt. Prepare the chocolate mass.
Rosemary raw chocolate :
1 cup melted raw cacao mass (or cocoa butter + raw cocoa powder)
2 tbsp cold-pressed coconut oil
3 tbsp local organic honey
3 tbsp chopped fresh rosemary
a pinch sea salt
Grate the cocoa mass into a heat-resistant bowl. Add coconut oil. Melt the mixture. Add honey, rosemary and salt. Taste and if necessary, add sweetness or some spices.
Take about one fourth of a cup of popcorn and mix about half of the chocolate mass in a bowl with the popcorn. Place the chocolate popcorns on a flat dish / plate with a spoon. Sprinkle more popcorn on top and pour in the remaining chocolate. Sprinkle some chopped rosemary on top of it all. Put the chocolate popcorn in the freezer for about 15 mins. Enjoy! Store in a refrigerator.
+ 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.
Crush the nuts in a blender, pour the crumbs in a bowl. Chop the dried fruits and add to the bowl. Add the coconut and mix. Melt the grated cocoa butter in a warm water bath. Mix the cocoa butter among the cocoa powder, honey, salt and vanilla. Pour the chocolate mixture over the dry ingredients. Stir until smooth and taste if the mixture needs more sweetening or salt. Apply the mixture into a rimmed baking dish and place in the freezer to solidify, for about half an hour. Cut into pieces and enjoy!
1 cup oat milk (or coconut milk or other desired milk drink)
5 – 8 tbsp chia seeds (depending how thick you want the pudding to be)
4 fresh and pitted dates
2 tbsp of smooth peanut butter or other nut butter (e.g almond butter)
½ dl of raw cocoa powder
½ tsp vanilla extract
Add all ingredients to the blender. Blend until smooth. Taste and add some spices if desired. Let the mixture thicken for 15 minutes or over night. Serve for example with almond crust, banana slices or coconut flakes. Enjoy! Store in a sealable jar in the fridge.
0,5 cup almond flour (or for example coconut flour)
0,5 cup fat / oil (for example organic butter, olive or coconut oil, or 50:50)
5 tbsp organic honey
1,5 tsp baking powder
1 teaspoon psyllium husk powder
1 teaspoon vanilla extract
¼ tsp nutmeg
½ teaspoon of cinnamon
2 tablespoons rum (optional)
Pinch of sea salt
Set the oven to 175 Celsius degrees. Peel, chop and steam the beets so that they become a little bit soft. (You can keep some of the dyed water for coloring the cake filling). Stir in the beets and eggs in a blender. Add raw cocoa powder, almonds and melted butter / oil, honey, baking powder and psyllium husk powder. Season with vanilla, nutmeg, cinnamon, rum and sea salt. Cut a circular piece of baking paper on the bottom of the cake mold, so that the cake is easy to move later. Grease the sides and pour the batter into the tin. Bake the cake in the oven for 35-45 minutes. Stick a match stick into the cake to test if it’s ready – if no dough sticks on it when you pull it out, your cake is baked. Take the cake out of the oven and allow to cool before cutting and decorating.
PINK FILLING:
0,5 cup macadamia nuts (or, for instance cashew nuts)
5 tbsp coconut oil
2 tbsp organic honey
Juice of half a lemon
1 teaspoon vanilla extract
Pinch of sea salt
+Pink colour by adding e.g. red beet juice or some berry powder.
Chop the nuts, for example in a blender. Add melted coconut oil, honey and lemon juice. Mix until smooth. Add vanilla extract and a little bit of salt. Mix. Colour the filling, for example by adding some water left from steaming the beetroots, or by using some berry powder.
GORGEOUS CHOCOLATE GLAZE:
8 fresh Dates
5 tbsp raw cocoa powder
5 tbsp coconut oil
1/4 cup water
Pinch of sea salt
Puree the dates and melted coconut oil in a blender. Add water and raw cocoa powder. Mix to a smooth paste. Add a dash of sea salt. Add some water, if the mixture is too thick.
STACKING:
Place the cooled cake on a serving tray. Cut the cake in half horizontally with a sharp knife. Spread the light pink filling on the bottom piece of the cake. Grate some raw chocolate or raw cocoa mass into the filling. Place the upper half of the cake on upon filling. Frost the cake with chocolate glaze. Grate some raw chocolate or raw cocoa mass onto the surface. Decorate the cake with dried berries and chocolate covered berries. Serve and enjoy! Store leftover cake in the refrigerator.*