Big Fat Chocolate Smoothie

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

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


Thick Mint Chocolate Smoothie

1 banana⁣
½ cup frozen spinach⁣
½ cup chickpeas⁣
2 tbsp almond butter⁣
5 tbsp raw cacao powder⁣
Big handful of fresh mint or peppermint leaves (or ½ tsp natural peppermint extract)⁣
1 cup oat milk⁣

Place all ingredients in a blender and blend until smooth. Taste and add more cacao or mint, if desired.

Tip! For the decoration, you can use coconut yoghurt and stir in some spirulina powder & peppermint extract.

Caramel Apple Smoothie Bowl


1 ripe banana
2 apples, cored & chopped
1 fresh Israeli Medjool date, pitted
½ cup rolled oats
2 tbsp sunflower seeds
½ tsp Ceylon cinnamon
¼ tsp ground cardamom
⅛ tsp ground nutmeg
⅛ tsp ground ginger
1 cup oat milk

On top:

fresh Israeli Medjool dates, chopped
granola of your choice
apple slices (cut in shapes with a cookie cutter, if desired)
peanut butter

Place all the smoothie ingredients in a blender and blend until smooth. Continue blending until the smoothie is not super cold anymore so it is better suitable for cold winter climates. Top with chopped Medjool dates, granola, apple slices & peanut butter.

Coffee Cocoa Turmeric Smoothie

1 banana
2 tbsp flax seeds
1-2 tsp ground coffee/coffee powder
1 tbsp raw cocoa powder
½ tsp turmeric powder
1 tsp coconut oil
rice milk or other dairy-free milk

Add all the ingredients into a blender and blend well until smooth. Add just so much liquid that you get a nice thick consistency. Let thicken for about 10 minutes. Enjoy for example with coconut whipped cream!

Blueberry Dream Smoothie

1/2 cup blueberries
1 cups rolled oats
1 ripe banana
1/2 cup coconut milk, from the fridge
1 tsp vanilla extract
3 tbsp lemon juice
1/2 cup or more oat milk

Place all the ingredients, except oat milk into a blender and blend until smooth. Add so much oat milk so that you get the right thickness. Enjoy!

Gingerbread Sweetpotato Dream Cake

Well here’s a winter treat worth sharing. This creamy raw cake gets its surprising richness from sweet potato and gentle warmth from gingerbread spices. And lemme tell you that it is one heavenly union.

Made in collaboration with Electrolux Explore 7 blender and Asennemedia

As you may may have noticed from my previous blog post where I launched my new ebook Dreamy Season – Wholesome food for Holidays & winter, I’m kinda of a Christmas freak. Like I could actually eat Christmas related food the whole winter season and when it comes to Christmas recipes, my imagination seems to be endless.

One of my favorite nice cream recipes I’ve ever created is a gingerbread nice cream that has sweet potato in it. Homehow those two elements make a perfect match and I’ve been wanting to bring them together in some other dish too.

Gingerbread Sweetpotato Dream CakeElectrolux Explore 7 blender

The idea evolved when I got to test the new Electrolux Explore 7 blender. As the first thing I wanted to try with it was a smoothie. I’m kind of a smoothie nerd and my way to test a blender is to see how smooth it actually makes my smoothie. And I have to say I was kind of surpised. Blenders in this price group usually leave smoothies a bit grainy but this baby blended them smooth as velvet. Really nice job.

The second thing I wanted to test was a raw cake. The batter there is thicker than in a smoothie so it gives new challenges to the blender. Again, very nice, very smooth. One great feature in Explore 7 blender is that it’s designed in a way that though it makes mixtures smooth it doesn’t heat up the ingredients so it keeps everything fresh and the nutrients alive n´ kicking. It isn’t a blender for thick nut butters, raw cake crusts etc, but you can definitely make great soups, smoothies, raw cake batters, grind nuts and even make juice (!) with it. Plus it’s pretteehh.

Oh, and back to my sweet potato gingerbread matching mission. So when I challenged the blender with a raw cake I wanted to make something christmassy. Because of my christmas mania condition, you know. Then I remembered the heavinly union of the gingerbread and sweet potato in my nice cream and the idea was born. Also wanted to make a nut-free raw cake for a change, as people ask me about them constantly.

And it came one fine piece of cake, I have to admit.

Try it yourself to get yourself into Christmas mood and let me know how it resonates! And if the Explore 7 blender resonated, tune into my Instagram as I’m giving away one blender on my today’s IG post. See you there!


Matcha Smoothie Bowl by Vanelja

Matcha Smoothie Bowl by Vanelja

So Matcha Beauty -smoothiekulho

1 ½ pakastettu banaani
1 dl höyrytettyä, kuorittua ja pakastettua kesäkurpitsaa, paloina
1 dl cashew-pähkinöitä, liotettuna 1 tunti ja huuhdottuna
2 parapähkinää
2 kukkuraista rkl täysrasvaista kookosmaitoa, valkoinen paksu massa
1 rkl kookosöljyä
½ tl aitovaniljajauhetta
1 rkl kollageenijauhetta
1 rkl tocotrienolsia
2,5 dl maustamatonta kaurajogurttia (tai makeuttamatonta kookosjogurttia)

+1 rkl matcha-teejauhetta

Sekoita kaikki ainekset tehosekoittimessa sileäksi massaksi, paitsi matcha-jauhe. Lisää hieman jogurttia, mikäli seos on liian paksua. Kaada puolet seoksesta sivuun kulhoon. Lisää matcha jäljelle jääneeseen seokseen. Täytä kulho puoleksi vihreällä ja puoleksi valkoisella seoksella kaataen niitä yhtäaikaa kulhoon. Koristele kookoslastuilla, omenapaloilla, seesaminsiemenillä ja syötävillä kukilla. Tarjoa ja nauti oitis.

Matcha Smoothie Bowl by Vanelja

Matcha Smoothie Bowls Vanelja

So Matcha Beauty Bowl

1 ½ frozen banana
½ cup steamed, peeled and frozen zucchini, cut to pieces
½ cup cashew nuts, soaked for 1 hour and rinsed
2 brazil nuts
2 heaping tbsp full fat coconut milk, the white paste
1 tbsp coconut oil
½ tsp vanilla powder
1 tbsp collagen powder (skip, if vegan)
1 tbsp tocotrienols
1 cup unsweetened oat yogurt (or unsweetened coconut yogurt or almond yogurt) +tbsp matcha powder

Combine all ingredients in a blender, except the matcha. Blend on high speed until smooth and creamy. Add some yogurt or plant-based milk if the mixture is too thick. Pour half of the mixture into a bowl. Mix the matcha with the remaining mixture. Fill a serving bowl with the green and white mixture, garnish the smoothie bowl with coconut flakes, edible flowers, apple coins and sesame seeds.

It’s always so fun to watch how people have different ways of reacting to the first rays of spring sun here in the North. After a long and dark winter people get so cute with their excitement. Some switch immediately into their light jackets and start to trip along with their small spring shoes even though the ground is still completely frozen. (Ok, that was totally a granny thing to say, but I’m a person who just hates to freeze and keeps her pantyhoes on until June. So yeah, I’m a granny.) And some optimistic people, like my dear partner, switches the summer tires on. And then go travel with the tram or taxi when the snow suddenly decides to return. (Like it tends to happen and like it also happened last weekend.)


And then there are people like me, whose first thought is: Ice Cream! It really is some chemical reaction that happens in my brain: Sunrays --> Must make nice cream.


During the last week I have managed to make nice cream from many different kinds of ingredients, for example from purple yam aka Ube. The color was so amazing so it just yearned to be blended into a nice cream. Check it out from my Instagram


The same thing happened a few days ago when I received a box of smoothies and breakfast bars from Semper. Naturally they started a new life as a nice cream. Well, some of them. Most of the bars ended up in the “quick snack stash” in our car and the smoothies in our refrigerators “panic shelf”, which is our family’s life saver. We are just so bad in routines, meal planning and all that wise adult stuff and the mealtimes manage to surprise us almost every time. Plus we usually move with super short notices so everything that is healthy and easy to grab along is totally needed in our household.


One of our favorite snacks are nice creams that can always be found in our freezer. Either we make nice cream from frozen bananas with frozen berries or fruits or almond butter or then we enjoy smoothie popsicles. It’s fun to have the familiar breakfast/snack, as in yogurt with berries and granola, in a form of an ice cream. The kiddo loves it and I don’t have to feel guilty for giving her ice cream or two as a evening snack. Win/Win. 


Oh, and all the nice cream lovers in Finland – or people who understand Finnish – the Finnish version of the N’Ice Cream book by me and Tuulia Talvio is coming out as an ebook in a month with some new bonus recipes. So stay tuned, if you wish to download a huge package of nice cream recipes into your phone or computer. In the meantime you can start your Summer of N’Ice Cream with these popsicles!




In collaboration with Semper 


Almond Yogurt:

2 cups raw almonds (soaked overnight or 3 hours)

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) and 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.


Berry mixture:

-Blueberries, apple, fresh mint leaves and rolled oats OR Semper Fruit & Oat Blueberry, Apple, Mint Smoothie 

-Raspberries, pear, rolled oats OR Semper Fuit & Oat Raspberry, Pear, Aronia Smoothie


Add a big handful of berries, handful of rolled oats and a sliced fruit into a blender and blend until you have a thick and smooth smoothie. Add a drop of water if needed.


Oat Crumble:

1 cup rolled oats

3 fresh dates or ¼ cup organic raisins (soft and moist, not dry and hard)

1 tsp dried berry powder

OR 2 Crumbeled Semper Soft Oat Bars 


Blend the rolled oats and dates or raisins in a blender into a crumble or puree with a stick mixer.



Pour some almond yogurt into a bowl and add a few tablespoons of berry mixture. Stir gently few times so that you get nice swirls. Slice in some fresh berries if you like. Pour the mixture into a ice pop molds but leave a small space for the oat crumble. Fill the molds with the oat crumble or crumbled oat bars, add sticks and put into a freezer.

In collaboration with Semper.


  • 2 tuoretta viikunaa

  • 5 dl pistaasimaitoa (tai 0,5 dl pistaaseja ja 3 dl vettä)

  • 1 avokado

  • 1 banaani

  • 1/2 tl vaniljauutetta

  • +1 tl ruusu-uutetta (valinnainen)

Lisää kaikki ainekset tehoskoittimeen ja sekoita tasaiseksi. Tarkista maku ja lisää halutessa jotain mausteista. Nauti!


  • 4 dl pistaaseja (suolattomia)

  • 0,75 l vettä

  • 2 rkl kotimaista hunajaa (tai yksi taateli)

  • ½ tl aitovaniljajauhetta

Liota pistaaseja muutama tunti vedessä. Kaada liotusvesi pois ja huuhtele pistaasit. Lisää pähkinät, puoli litraa vettä ja hunaja sekä vanilja tehosekoittimeen ja sekoita tasaiseksi seokseksi. Siivilöi kuitumassa esimerkiksi harsopussin avulla, jotta saat maidosta sileää. Säilytä pistaasimaitoa jääkaapissa suljetussa purnukassa tai pullossa. Sekoita ennen käyttöä. Käytä viikon sisällä.

Lataa lisää herkullisia smoothieohjeita Vaneljan ilmaisesta smoothieoppaasta:

The Creamy Smoothie Guide!


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  • 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!


  • 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!






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


  • 2 dl cashewpähkinöitä

  • 3–4 dl mantelimaitoa (tai kauramaitoa tai muuta haluamaasi maitojuomaa)

  • 1 banaani

  • 1/2 tl kardemummaa

  • 1/2 tl ceylon-kanelia

  • 1/2 tl aitovaniljajauhetta / bourbon -vaniljatangon siemeniä

Sekoita kaikki smoothiepohjan ainekset (paitsi vadelmakerroksen ainekset) tehosekoittimessa tasaiseksi ja kermaiseksi seokseksi. Lisää sen verran nestettä, että saat koostumuksesta haluamasi paksuisen. Tarkista maku ja lisää halutessasi jotain maustetta tai makeutusta. Laita smoothie jääkaappiin odottamaan.


  • 2 dl sulatettuja pakastevadelmia tai tuoreita vadelmia

  • 1 rkl hunajaa

  • 3 rkl chia-siemeniä

Soseuta tai sekoita kulhossa vadelmat ja hunaja. Mikäli käytät pakastevadelmia, käytä vain sulaneet vadelmat, älä kaikkea mehua. Lisää chia-siemenet ja anna paksuuntua noin 15 minuuttia. Valmista sillä välin kookoskermavaahto.


  • 2 purkkia täysrasvaista kookosmaitoa (yön yli jääkaapissa säilytettyä)

  • 2 rkl hunajaa

  • 1/2 tl aitovaniljajauhetta mausteeksi

Ota kookosmaitopurkit huoneenlämpöön ja avaa ne pohjasta. Valuta neste ulos ja kaavi paksu valkoinen aines kulhoon. Vatkaa kookosmassaa kulhossa tehosekoittimella, kunnes seos alkaa notkistua ja muuttua kermavaahdon kaltaiseksi. Mausta hunajalla ja aitovaniljajauheella. Mikäli seos menee liian nestemäiseksi, pidä sitä hetki jääkaapissa tai pakastimessa.

kardemummaa & kanelia


Kaada lasien pohjalle smoothieta noin vajaaseen puoleen väliin. Lisää kerros vadelmatäytettä ja täytä lasi smoothiella. Lisää pinnalle kookoskermavaahtoa. Ripottele päälle kardemummaa, kanelia ja vadelmia. Tarjoile ja nauti!

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  • 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


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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1 pieni tai 2 isoa persimmonia (poista kuoret jos ei luomua)

½ avokado

2 rkl chia-siemeniä

2 rkl kurpitsansiemeniä

2 rkl mantelivoita (makeuttamatonta)

1 rkl hamppuproteiinia

2 dl kookosvettä, kauramaitoa tai muuta haluamaasi nestettä

1 tl kanelia

½ tl muskottia

viipaloitua persimonia
kanelia ja muskottia

Lisää kaikki ainekset tehosekoittimeen ja soseuta tasaiseksi. Lisää sen verran nestettä, että saat koostumuksesta haluamasi paksuista. Tarkista maku ja lisää halutessa jotain maustetta. Kaada kulhoon tai kulhoihin, ripottele päälle höysteet, tarjoile ja nauti!

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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

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!


  • 5 rkl chia-siemeniä
  • 2 dl mantelimaitoa (tai muuta maitojuomaa)
  • ½ tl aitovaniljajauhetta tai siemeniä vaniljatangosta



  • 0,5 dl manteleita
  • 2 kuivattua viikunaa
  • 1 banaani
  • 4 dl mantelimaitoa (tai muuta maitojuomaa)
  • 1 tl vaniljauutetta
  • 3 rkl raakakaakaojauhetta
  • 1-4 tl mustaa lakritsinjuurijauhetta tai raastetta lakritsinjuuriuutetikusta

+ banaanisiivuja väliin

Sekoita chia-siemenet, mantelimaito ja vaniljajauhe purkissa, anna tekeytyä 30 minuuttia, sekoita ja laita jääkaappiin 2 tunniksi tai yön yli. Mitä pidempään annat vanukkaan tekeytyä, sen paksumpaa siitä tulee.

Sekoita kaikki ainekset tehosekoittimessa tasaiseksi smoothieksi. Tarkista maku ja lisää halutessasi jotain maustetta. Huom! Käytä smoothiessa mustaa lakritsinjuurijauhetta, joka on valmistettu lakritsinjuuriuutteesta, sillä sen maku on syvempi ja makeampi kuin vihreässä lakritsijauheessa. Myös lakritsinjuuriuutteesta valmistetusta tikusta saa rouhittua maukasta lakritsijauhetta.

Annostele lakusmoothieta ison lasin pohjalle. Lisää chia-vanukasta ja paloittele päälle banaania. Lisää päälle lakritsismoothieta. Raasta pinnalle lakritsinjuuriuutetikkua tai ripottele lakritsinjuurijauhetta. Tarjoile ja nauti!

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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.

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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