Chocolate Frosted Blueberry Nice Cream Balls

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

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

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


Happy Chubby Cookies

keto & vegan
makes about 15

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

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

Vanelja’s Healing Hot Chocolate

(Keto & Plant-based)

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.

Lemon Cardamom Cookies

(keto & plant-based)

1 cup almond flour
¼ cup erythritol or xylitol
1 dropperful liquid stevia
3 tbsp coconut oil or grass-fed butter, melted
lemon zest from one lemon
½ tsp vanilla extract
¼ tsp cardamom

Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Add all the ingredients to a bowl and mix with your hands until moldable dough. Cover a baking tray with a baking sheet and divide the dough into 8-10 balls. Flatten the balls with your fingers. When flattened you can cut them with a cookie-cutter into a certain shape or leave them round. Bake for 8-10 minutes until slightly golden on the sides. Take out of the oven and let cool completely before removing them.


¼ cup erythritol, powdered
2 tbsp lemon juice
½ tsp vanilla extract

Add all the ingredients to a bowl and mix. If you don’t have powdered erythritol you can make it by blending normal erythritol full-speed in a blender so that it turns into powder. (Remember to close the lid well!) Spread the glaze on top of the cookies and decorate with dried edible flowers and leave to set for 10 mins before serving.

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.