Blueberry Dream Cake - Raw cake by Vanelja

Well hello, babes! Finally it’s happening, updated Vanelja.com has opened its doors and welcomes you to take a tour. Though it took quite some time to get this open, it has been heart-warming to notice how many of you regularly uses the recipes on my site, as I have got tons of messages from people asking when all the material will be returning. So sorry you’ve had to wait for them, but happy to know you’ve missed my treats!

Blueberry Dream Cake by Vanelja

And now when the new site is open I’m also beyond excited to launch my brand new grocery: Blueberry Dream Cake by Vanelja. It is a treat that I absolutely ah-dore and I’m just so super duper happy to start offering my all time favorite raw cake to people. I get asked almost weekly if I do catering or if I take orders for my dream cakes, and now I can finally say YES!

And this one is truly a raw cake of my dreams. If I should pick only one sweet treat to consume for the rest of my life, it would be my Blueberry Dream Cake, most def, no doubt about it. It has such a mouth-watering taste with the pecan based crust with a hint of cardamom and the rich blueberry filling. The texture is creamy and fluffy yet the cake is very fresh because of the white layer with some hints of lemon in it. I honestly start salivating even now when describing it to you, haha. And what’s lovely about this Blueberry Dream Cake is that there is no coconut flavor that pushes through, which I feel is a problem in many raw cakes.

Blueberry Dream Cake - Raw cake by Vanelja

I’ve made my Blueberry Dream Cake in collab with Green Street, a big-hearted Helsinki-based provider for raw cakes and other healthy food. The cake will be out very soon, at 15th of May to be exact, and you’ll be able to buy it from certain retailers, supermarkets and cafés in Helsinki and Stockholm. Gonna list down all the retailers here on my site soon! And if you want to have a whole cake, preordering is open NOW and the first deliveries start 15th of May. If you have some parties coming up this spring and summer, like graduation parties, family get-togethers, brunches for friends etc. you can preorder the cake HERE. It is a great thing to serve for a big bunch of people as it is vegan, gluten free and naturally sweetened, so it fits to most diets and most occasions. I prefer it as a weekend brekkie, as it is perfect for cozy slow mornings.

The decoration of these photos are not included in the cake, but it has a beautiful pattern on the surface (which you can see here) so it can be served as it is, or  you can finish it for example with some blueberries or edible flowers.

Blueberry dream Cake brekkie

At the moment the availability of my Blueberry Dream Cake is limited only to Helsinki, Finland and Stockholm, but hopefully we’ll get the cake to wider reach too. Again, gonna be updating the retailers here on my site. And if you have a café and you’d think my Blueberry Dream Cake could match your selection, throw me a message!

But in the meantime, let me know how you like my cake and my new site! There are still some new features on their way + one surprise gift for you coming before the summer, so stay tuned – especially on Vanelja’s Instagram, as that is the place where I holler most often about my moves.



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.

Vegan Chocolate Nice Cream with raw chocolate Cake chunks

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 *

To give it even a stronger boost we have now launched this Deluxe Edition of the Finnish N’Ice Cream book – as an ebook – with 10 new bonus recipes in it, which means now over 90 recipes for lovely delicious vegan, gluten free and naturally sweetened ice creams. And you can get it only for 8,90 euros.

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.


Vegan Deluxe Chocolate Nice Cream

Serves 3

(vegan, gluten-free, refined sugar-free, dairy-free)


½ cup steamed sweet potato pieces

¼ cup cashew nuts, soaked for about 1 hour

3 fresh dates, pitted

¼ cup almond milk, or other dairy free milk

4 tbsp raw cocoa powder

1 tsp vanilla extract

1-2 tbsp coconut oil, melted


3-4 frozen bananas


peanut butter

raw chocolate cake chunks


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.

More Nice Cream recipes in the N’Ice Cream cookbook by Virpi Mikkonen & Tuulia Talvio

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.


About 4 big or 6 small pieces

Vanilla n’ice cream:

  • 3 ripe bananas (frozen)
  • 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.

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!








  • 1 cup pecan nuts
  • 5-7 fresh dates, pitted
  • ½ tsp cardamom
  • a tiny pinch of sea salt


  • 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


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!







  • 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.

(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.


  • 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.


  • 1 cup almond meal
  • 3-5 tbsp coconut syrup or maple syrup
  • ½ tsp vanilla powder or seeds from half vanilla bean.

Mix all ingredients in a small bowl with a spoon. The dough should be easily moldable, like playdough, not too dry or crumbly. Add more syrup or almond meal if needed. Roll the dough into a pole (about 5 cm / 2 inches thick) and roll it inside a parchment paper or plastic wrap. Put it in the fridge and leave to thicken for at least 1 hour, or overnight. Cut the pole into 1 cm/½ inch thick slices. Use slices inside semlas with coconut whipped cream.






  • 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.

The dish size: about 8 x 6 inch or 20 x 15 cm

  • 1 can (1 ⅓ cups) chickpeas, rinsed & drained
  • ¼ cup almond butter (or nut butter or seed butter)
  • 5 tbsp organic honey (or 5 fresh dates)
  • 1 ripe banana
  • 1 tsp baking powder
  • 1 tsp vanilla extract (+ 0,5 ts cinnamon if you like)
  • a pinch of salt
  • ¼ cup raw cacao nibs or grated raw chocolate

Preheat the oven to 350 Fahrenheit / 175 Celsius degrees. Grease the pan or use baking paper. Add all the ingredients, except the raw cacao nibs into a blender or a food processor and blend until smooth dough. Stir in cocoa nibs and pour the batter into the pan. Bake for about 20 minutes until the sides get a nice light brown color. Allow to cool, serve and enjoy!






1.Easy Ice Cream Pops:

(About 3 ice pops)


  • 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.






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!







  • 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:


Dish diameter: about 7 inch or 17 cm


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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  • 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 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.


  • 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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  • 1 cup gluten free rolled oats
  • 1 tbsp of chia-seeds (optional)
  • 1 ¼ cups almond milk (or for example oat milk or rice milk)
  • 1 tbsp unsweetened smooth almond or nut butter of your taste
  • 1 tbsp organic honey or coconut syrup
  • ½ tsp vanilla powder / vanilla seeds
  • ½ tsp of Ceylon cinnamon
  • On top: banana slices


Pour all other ingredients except the banana into a jar and stir carefully with a spoon. Close the lid and leave the mixture to sit in the fridge overnight. In the morning top with banana slices and enjoy your lovely breakfast!

  • romaine salad, or any other desired salad
  • carrots
  • celery
  • avocado
  • sprouts
  • watercress

Try also cucumber, bell pepper, spring onion, parsley, basil, mint, beans, lentils or feta cheese!


  • 1 tbsp peanut butter
  • 1 tbsp of tahini (a paste made from sesame seeds)
  • 5 tbsp of sesame oil
  • 1 tbsp of apple cider vinegar
  • 1 tsp of Tamari soy sauce
  • ½ – 1 clove of garlic
  • juice of half a lime

Prepare the sauce by mixing the ingredients into a smooth paste with a spoon. Crush the garlic and stir.

Place a lettuce leaf or two to make a base. Spread the sauce you made all over the lettuce leaf. Grate the carrot or cut it into thin sticks. Cut the celery into long narrow sticks. Do the same with the avocado. Arrange celery, grated carrots and avocado on the other side of the salad leaf. Add the sprouts and herbs. Close the wraps by rolling. The paste on the salad should keep the rolls together. Serve and enjoy fresh!



Thick, about 15 cm piece of fresh ginger

6 dl of water

4 tbsp organic honey

Peel the ginger, chop it and put the pieces into a blender. Add water and honey. Blend in full speed for about 30 seconds. Pour the mixture into a sealable glass jar and let it sit in the refrigerator for a day. Pour the mixture in a blender and mix again. Strain and take the pulp out, for example using a filter fabric. Keep the ginger ale extract in a closed glass jar or bottle in the refrigerator and use to spice up your drinks. Shake every time before using. Use within a couple of weeks or pour the mixture into an ice cube tray, freeze and use the ice cubes in your drinks.


3 dl ginger ale extract

1 l sparkling water

3 limes

1 large lemon

A big bunch of fresh mint leaves

Slice the lemon and limes into wedges or slices. Pour the ginger ale extract into a punch bowl. Add sparkling water and pieces of lemon, lime and mint leaves. Add ice cubes, serve and enjoy!