Gingerbread Fat Bombs

(Keto, Vegan)

makes 12


2 cups almond flour
3-4 tbsp erythritol, powdered *
1 dropperful liquid stevia
8-10 tbsp local grass-fed butter, melted OR IF VEGAN: mild coconut oil, melted
2 tsp Ceylon cinnamon
½ tsp powdered ginger
½ tsp cardamom
1 tsp nutmeg


5 tbsp erythritol, powdered *
2 tsp water
½ tsp Ceylon cinnamon

Place all ingredients into a bowl and combine. Taste and add seasoning or sweetness, if desired. Mold into balls. Freeze for 30 mins. Prepare the glaze.

Measure the erythritol, cinnamon and water into a small bowl and combine. When the truffles have hardened & cooled a bit, spread about ½ tsp of the glaze on top of each truffle. Sprinkle on some cinnamon. Store in the fridge.

*You can make powdered erythritol in a blender by blending erythritol full speed for 10 seconds in a high-speed blender.


Gingerbread Cranberry Dream Cake


Gingerbread dough (Used my GF & V gingerbread dough from my Dreamy Season ebook but any gingerbread dough will do)⠀


1 ½ cup cashew nuts, soaked for 30 mins & rinsed⠀
1 cup full fat coconut milk⠀
5 tbsp raw organic honey or maple syrup⠀
1 tsp vanilla extract⠀
½ cup mild flavor coconut oil, melted⠀
⅓ cup cranberries⠀

On top:

for example gingerbread crumble & cranberries

Tin: 20 cm / 8 inches⠀

Crease a cake tin with coconut oil. Place a piece of parchment paper onto the bottom of the tin and also slices on the sides. Roll the gingerbread dough into a thin round plate and place it into a tin. Press and mold the sides gently so that the sides are about the same height. Bake for about 10 mins in 175C /350F. Leave a bit soft.⠀

Place all the ingredients, except cranberries in a blender. Blend until smooth. Pour about 1⁄3 of the mixture into the cake tin. Place cranberries into the blender. Blend with the remaining mixture. Spoon the pink filling on top of the white layer. Freeze for 2 hours or until the cake is totally solid. Take out of the freezer and decorate.

Vanelja’s Gingerbread Pancakes:

Makes about 7 small pancakes

1 ripe banana
½ cup / 1,5 dl oat milk (or for example almond milk)
½ cup rolled oats
1 tsp baking powder
1,5 tsp gingerbread spice mix
1 tsp vanilla extract

Place all ingredients into a blender and blend until smooth. Let the dough thicken for about 20 minutes. Heat a frying pan over medium heat. Drop about 2 spoonfuls of the batter onto the pan and cook until the surface looks almost dry. That should take about 2 minutes. Flip, and cook until nicely browned on the other side. Repeat with the remaining batter. If the pancakes remain too pale, lift the heat up a bit or if they get too brown, lower the heat.

Vanelja’s Raw Chocolate Covered Gingerbread Fudge

⅓ cup coconut oil, melted
5 tbsp coconut sugar
5 tbsp coconut syrup
2 tsp gingerbread spice mix
½ cup almond meal
½ cup coconut flour (or rice flour or half & half)
1 tbsp flax meal

Frosting: Raw chocolate, melted

Place the coconut, coconut sugar and coconut syrup into a small pot and on medium/low heat bring to a simmer. Mix well. Pour in the spice mix and take from the stove. Mix the dry ingredients in a bowl, pour into the pot and mix everything into a smooth batter. Press pieces of the dough into chocolate molds or form tiny balls. Place into the fridge and let thicken overnight or for about 1-2 hour in the freezer. Take the fudges out from the molds and dip them into melted raw chocolate. Store in the fridge or freezer.