dairy free

Divine Raw Chocolate Cake

6.4.2016

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

8.3.2016

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.

Semlas

4.2.2016

(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.

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3 ingredient chocolate cake

11.12.2015

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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Vegan meatballs and Sweet potato pasta

17.11.2015

Vegan meatballs:

( 8-10 pieces)

½ heaping cup sun-dried tomatoes
½ cup sunflower seeds
½ cup chickpeas
5 tbsp flax meal (or flax seeds)
1 small onion
1 tbsp Tamarin soya
black pepper
a pinch sea salt

For frying:

5 tbsp olive oil or coconut oil

Sweet potato pasta:

1 big sweet potato
2 cup marinara tomato sauce

On top:

vegan parmesan cheese (recipe in Kiitos hyvää Pikaruokaa cookbook!) or original organic parmesan cheese
fresh basil

Preheat the oven to 400 Fahrenheit/200 Celsius degrees. Measure sun-dried tomatoes into blender and blend until quite smooth. Add rest of the ingredients and blend. Pour the dough into a bowl and form small balls with your hands. If the dough feels too wet add a little bit of coconut flour or other flour. Pour generously oil onto a pan and fry the meatballs for about 5 minutes, until they get a nice brown color. Transfer the meatballs onto a baking tray covered with parchment paper. Bake for about 15 minutes. In the meantime prepare the sweet potato noodles.

Peel the sweet potato and prepare noodles with a spiral slicer or julienne peeler. Add 1 tbsp oil onto a pan and cook the nools for one minute. Add the marinara sauce and cook for about 10 minutes.
Take the meatballs out of the oven. Dose some noodles on plates, add meatballs on top. Grate some vegan cheese or parmesan cheese on top and sprinkle on some fresh basil leaves. Serve and enjoy!

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Sweet Potato Oat Porridge

3.11.2015

Gluten-free & vegan

Serves two

Porridge:

½ cup pureed sweet potato (about 1 small sweet potato)
2 cups oat milk (or for example almond milk)
1 ½ cup gluten-free rolled oats (preferably jumbo-sized)
1 tsp ceylon cinnamon
½ tsp ground ginger
½ tsp cardamom
A pinch of sea salt

On top:

Crushed pecan nuts
Maple syrup (or organic local honey)
Ceylon cinnamon

Make the sweet potato puree: Peel the sweet potato and cut into small chunks. Steam until soft. Place the chunks to a blender and blend until smooth. Pour the oat milk and the sweet potato puree into a pot, bring up the heat and whip until mixed. Add spices and rolled oats. Cook for about 5 to 10 minutes, depending of the type of oats used. Serve with crushed pecan nuts, cinnamon and maple syrup. Enjoy!

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Banoffee muffins

16.9.2015

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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Cinnamon Bun Waffles

26.8.2015

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.

Pear Spinach Soup

23.8.2015

(dairy-free, vegan, nut-free)

2 ripe pears
½ onion
1 can full fat coconut milk
1 cup water
1 organic vegetable broth cube
100 g (3.5 oz) spinach leaves
a bunch of fresh parsley
a bunch of fresh coriander
a pinch of sea salt
blackpepper

On top:

olive oil
seeds
+cashews, if you like

Peel onion and pears and cut to pieces. Add a little bit of olive oil to a pan, add onions and pears cubes and sauté for a couple on minutes. Add coconut milk, water, vegtable broth cube, spinach leaves, parsley, coriander and cook for 5 minutes. Pour the mixture into a blender and blend until smooth. Pour in bowls, add a drop of olive oil and sprinkle some cashews and seeds on top. Serve and enjoy!

Tip! For extra creaminess, add ½ cup to the soup mixture cashews while cooking!

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Peach Coconut Yogurt and Cinnamon Granola

6.8.2015

PEACH COCONUT YOGURT

Vegan

1 can full fat coconut milk (refrigerated overnight)

4 peaches

2 probiotic capsules

1 tbsp organic honey or maple syrup

½ tsp vanilla powder

Rinse the peaches and remove stones. Spoon out the white thick paste from the coconut milk can and put it to a blender. Add peaches and puree. Open the probiotic capsules and pour the powder into the blender. Add also the honey and vanilla powder. Mix. Add some of the transparent liquid left in the coconut milk can if you want your yogurt to be more runny. Now you can enjoy your yogurt as it is or leave it to ferment: Wash a glass jar with boiling water and dry it carefully. Pour the yogurt mixture into the jar and seal with a mesh fabric or a cheese cloth and a rubber band. Put the jar of yogurt in the oven, but do not turn the oven on, just close the oven door and turn on the oven light. Let the yogurt sit there overnight or for about 7 hours.
Enjoy with cinnamon granola, peanut butter and peach slices!

CINNAMON GRANOLA

Gluten-free & Vegan

1 cup raw cashews

1 cup raw almonds

½ cup pumpkin seeds

½ cup shredded coconut

5 tbsp flax meal

5 tbsp water

3 tbsp coconut oil (melted)

1 tbsp organic honey or maple syrup

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp sea salt

Line a baking sheet with a parchment paper and preheat the oven to 300 F degrees. Put cashews, almonds and pumpkin seeds to a blender and blend until slightly chopped. Pour the mixture into a bowl and add the rest of the ingredients and stir well. Spread the mixture onto a baking sheet and bake for about 20 minutes stirring after 10 minutes. When the mixture is golden brown, remove the granola from the oven and let it cool. Store in sealable glass jar.

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Rom Raisin Chocolate Ice Cream

10.6.2015

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!

Chocolate Luxury Cake in a Jar

12.5.2015

(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:

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.

Coconut Whipped Cream: Get the insturctions HERE.

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Pistachio Fig Smoothie

10.4.2015

2 fresh figs
2 cup pistachio milk (or 0,25 cup pistachios and 2 cup of water)
1 avocado
1 banana
½ tsp vanilla extract
+1 tsp rose water (optional)

Add all ingredients to a blender and blend until smooth. Check the taste and add some seasoning or sweetness if desired. Enjoy!

PISTACHIO MILK

2 cup pistachios (salt-free)
4 cups of water
2 tbsp of organic honey (or one fresh date)
½ tsp vanilla powder

Soak the pistachios in the water for a few hours. Drain the soaking water and rinse pistachios. Place nuts, 3 cups of water, honey and vanilla to a blender and blend until smooth. Strain the nut milk through a fine sieve, cheese cloth or nut milk bag. Store the pistachio milk in the refrigerator in a sealed bottle or a glass jar. Shake before use and enjoy! Use within a week.

More delicious smoothie recipes from VANELJA´s free e-book: Creamy Smoothe Guide!

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The Creamy Smoothie Guide

3.4.2015

Download your own Creamy Smoothie Guide HERE for free! + subscribe to VANELJA newsletter for more pure pleasures, recipes and news.

Stracciatella Chocolate Cake

29.3.2015

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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Dairy-free Chocolate Ice Cream Pops

3.3.2015

1.Easy Ice Cream Pops:

(About 3 ice pops)

Ice-cream:

2 large ripe bananas
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.

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Healthy Bounty Bars

18.2.2015

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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Creamy Raspberry Cake

11.2.2015

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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Creamy Cardamom Raspberry Smoothie

11.2.2015

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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Caramel filled mocha muffins

2.2.2015

(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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Chocolate pudding breakfast cake

20.1.2015

Crust:

1 ¼ cup gluten-free rolled oats

4 tbsp sesame seends (or other seeds you like)

½ cup soft dates

2 tbsp coconut oil

1 tsp vanilla extract

a pinch of sea salt

Filling:

1 ¾ cups oat milk (or coconut milk or other dairy-free milk)

¼ cups chia seeds

¼ cup raw cocoa powder

4-5 tbsp coconut oil (heaping tablespoons soft oil. or alternatively 4 tbls melted cacao butter)

1 ripe banana

1 tsp vanilla extract

4 soft dates

if more sweetness desired, use honey for example

Topping: (not necessary)

Coconut whipped cream. Get the recipe here.

(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.

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Liquorice toffee

15.1.2015

½ cup rice syrup (or organic honey or coconut palm syrup)
½ cup almond butter (or nut butter of your taste or 1 cup butter)
3 tbsp oat milk (or other dairy-free milk)
3-4 tbsp black licorice root extract powder or grated liquorice root extract stick
1 tsp ground anise
½ tsp vanilla powder
a tiny pinch of sea salt

Pour all the ingredients to a saucepan. Bring to boil. Stir constantly and turn the stove to low temperature. Heat the mixture stirring slowly for about 5-20 minutes. If you want it to be really thick and sticky, cook only for about 5-8 minutes. If you like softer toffee, cook for 10 – 20 minutes. To test if the toffee is ready, drop a tiny bit of mixture into a bowl of cold water. Toffee is ready when you can mold a soft but solid ball of it with your fingers. Pour the mixture into chocolate molds or spread to a silicon-lined or parchment-lined board or plate. Let cool in the fridge. If you spread the toffee onto a sheet, break it into bars or smaller candies. Wrap it for example in greaseproof paper or store in a jar. Serve and enjoy! Store sealed in a cool room temperature or in a fridge and use within two weeks.

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Avocado Persimmon Breakfast Bowl

13.1.2015

1 big or 2 small persimmons (remove skin if not organic)

½ avocado

2 tbls chia seeds

2 tbls pumpkin seeds

2 tbls almond butter (unsweetened)

1 tbls hemp protein powder

1 cup coconut water or oat milk or other liquid desired

1 tsp ceylon cinnamon

½ tsp nutmeg

On top:
sliced persimmon
cinnamon & nutmeg
seeds

Add all ingredients to a blender. Blend until smooth. Add as much liquid as you need to get the consistency you want. Check the taste and add some spices if desired. Pour in bowls and add toppings. Serve and enjoy!

Naked champagne orange cake

30.12.2014

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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Gingerbread cookies

15.12.2014

(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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Chocolate candy with soft caramel center

10.12.2014

(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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Vanilla coconut pudding

18.11.2014

1 of cans coconut milk (about 4 dl)

½ tsp bourbon-vanilla

¼ tsp ceylon cinnamon

¼ tsp cardamom

1 ½ – 2 tbsp organic gelatin powder/flakes/ + ½ dl cold water (or use agar agar)

2 tbsp raw honey or little bit vanilla stevia

Mix coconut milk, vanilla, cardamom and cinnamon in a saucepan and heat gently at the same time. Dissolve the gelatin into cold water in a cup and pour the mixture into a saucepan with other ingredients. If you want a vegan version, use agar agar. Warm the mixture on low heat for a couple of minutes (or bring to boil if you use agar agar) and allow the gelatin to melt into the liquid properly. Do not bring the mixture to boil when using gelatin. Stir in honey or other sweetener. Taste and add seasoning or sweetness if desired. Remove the pan from the heat and allow to cool down slightly. Pour the mixture into small bowls or cups. Slip in cinnamon sticks to give more taste. Put the pudding into the fridge to solidify for about one hour, or until the mixture is thick enough. Serve and enjoy as it is or, for example with banana slices!

Pst. You can control the thickness of the pudding with the amount of gelatin. I prefer a soft but solid pudding, so I added ½ tbls gelatin to 1.7 cups of coconut milk.

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Hemp seed bread rolls

28.10.2014

1 tbsp of chia-seed + ½ cup water
1 ½ cup almond flour (you can substitute part of this with the almond pulp left over from making the almond yogurt)
½ cup oatmeal
¼ cup potato flour
½ cup hemp seeds
¼ cup of linen seeds
1 ½ tsp psyllium fiber husk
1 ½ tsp baking powder
1 ½ cups of water (or some dairy-free milk)
¼ cup melted butter (or coconut oil)
2 tbsp hemp oil
1 tsp local honey
½ tsp of apple cider vinegar
a pinch of sea salt

Preheat the oven to 400 Fahrenheit/200 Celsius degrees. Mix chia seeds and oat milk in a small bowl and let it sit for about 15 minutes until you get a gel-like mixture. Mix the dry ingredients in a bowl. Add water, melted butter/oil, chia gel, honey, apple vinegar and salt. Allow the dough to swell for a couple of minutes. The dough should be soft, plump, like a yeast dough – not dry. If necessary, add some flour or liquid.

Take pieces of dough and roll them into balls and put them on a baking tray covered with a baking sheet. Sprinkle some poppy seeds on top. Bake the buns for about 30 minutes in center of the oven until they are nice and golden. Take out of the oven, let them cool a bit, serve and enjoy!

Almond yogurt

28.10.2014

2 cups raw almonds (soaked overnight)

2 ½ cups water

2 tbsp raw organic honey or maple syrup

1 probiotic capsule OR 1 package vegan yogurt starter OR 3 tbsp unflavored vegan yogurt with active bacterial culture

1 – 3 tsp agar agar (if you want your yogurt to be thicker)

Blend the soaked and strained almonds, water, and sweetener in a blender until smooth. Strain the mixture with cheesecloth on top of a bowl, so that you get a nice white almond milk. You can use the leftover almond pulp for example in crackers or bread rolls. If you want your yogurt to be thicker, add agar agar and boil the almond milk in a pot carefully for about 5 – 7 minutes. Take the pot from the stove and let it cool down (to a body temperature). Pour in the probiotics and mix. Pour the yogurt into a sealable clean (boiled or washed in a dish machine) dry glass jar. Close the jar with a lid or cover with a cheesecloth and a rubber band. Turn the oven light on but do not heat the oven. The oven light should keep the oven warm enough for the yogurt. Place the yogurt in the oven with the light on and leave the yogurt to set for about 8 – 12 hours. The longer you let the yogurt ferment, the stronger and sourer the flavor will be. Store the yogurt in an airtight container/jar in the refrigerator.

Strawberry butter and Vegan strawberry spread

15.10.2014

STRAWBERRY BUTTER

5-7 fresh strawberries (or ½ cup of freeze dried strawberries)
¾ cup unsalted butter, room temperature
1 tbsp honey
a pinch of black pepper & sea salt

Melt the butter until soft. If you use freeze dried strawberries, put them into a blender and puree until powder. Put all the ingredients into a blender and blend until the mixture is smooth. Let the butter thicken a little bit in the fridge.

VEGAN STRAWBERRY FRESH CHEESE

5-7 fresh strawberries (or 1 cup freeze dried strawberries)
½ cup cashews (steeped for at least an hour)
1 ¼ cup plain tofu
1 tbsp juice of a lemon
1 tsp coconut syrup
1 tbsp almond oil (or other mild vegetable oil)
½ tsp bourbon vanilla
a pinch of black pepper
a pinch of sea salt
3 tbsp almond milk (or other dairy-free milk or water)

If you are using the freeze dried strawberries, first chop them into a powder in a blender. Place all ingredients into a blender and blend until smooth thick paste. Line a small bowl with a plastic wrap and press the mixture tightly into a bowl with a spoon. Cover the bowl and let the cream cheese sit in the fridge overnight. In the morning make a ball or stick from the mass. Serve for example with breakfast buns. Store in the refrigerator in a sealable jar or wrapped in foil or plastic wrap.

Try Strawberry butter or Strawberry spread for example with these poppy seed bread rolls!

Licorice chocolate smoothie parfait

5.10.2014

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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Manuka Blackcurrant Raw Cheesecake

29.9.2014

(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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