Glass med salt jordnötskaramell och pekannötter

Scroll down for recipe in English

Glass med salt jordnötskaramell och pekannötter

8-10 portioner

Ingredienser

5 dl havrebaserad matlagingsgrädde

5 dl havrebaserad vispgrädde

2 msk kokossocker

1 dl pekannötter

Salt jordnötskaramell

10 färska dadlar, urkärnade

1 dl jordnötssmör

3 msk havregrädde

Falksalt miniflingor

Gör såhär

Koka upp matlagningsgrädden, låt sjuda på låg värme i 35 minuter, tills mängden ungefär halverats. Blanda ner kokossockret och låt sjuda ytterligare 5 minuter. Låt svalna helt, kyl ner i kylskåpet så att det är ordentligt kallt.

Mixa ihop ingredienserna till jordnötskaramellen tills krämigt i en matberedare. Smaka av med salt.

Rosta pekannötterna i en torr medelhet stekpanna tills de börjar dofta nötigt. Låt svalna helt. Hacka grovt.

Vispa havregrädden hårt. Vänd försiktigt ihop den vispade havregrädden och den nerkokta havregrädden till en fluffig smet.

Varva glassmeten med jordnötskaramell och rostade pekannötter i en glasbehållare. Täck med lock. Ställ in i frysen och låt stå minst 5 timmar, ta ut 5 minuter innan severing.

//

Ice cream with salty peanut caramel and toasted pecans 

Serves 8-10

Ingredients

5 dl oat based cooking cream

5 dl oat based whipping cream

2 Tbsp coconut sugar

1 dl pecans

Salty peanut caramel

10 fresh dates, pitted

1 dl peanut butter

3 Tbsp oat cream

Falksalt mini flakes

How to

Bring the oat based cooking creme to a boil and let simmer on low heat for 35 minutes, add the coconut sugar and simmer for another 5 minutes. Take away from the heat and let cool completely. Put in the fridge to chill even more.

Mix allt the ingredients for the peanut caramel in a food processor until smooth. Salt to taste.

Toast the pecans in a dry frying pan, on medium heat, until it starts to smell nutty. Let cool. Roughly chop the pecans.

Whip the oat based whipping cream until firm. Fold together with the cooked and chilled oat based cooking cream. Layer the ice cream batter, peanut caramel and chopped pecans in a glass box. Cover with a lid. Put in the freezer for at least 5 hours. Take out 5 minutes prior to serving.

Sweet n’ nutty oat cookies with almond butter

Skrolla ner för recept på svenska

Sweet, slightly crisp and chewy. The perfect cookies for your next fika, weekend brekky, brunch or dessert-in-the-middle-of-the-week! This recipe can be varied depending on what you have at home - try substituting cashews / pumpkin seeds / almond butter for the same amounts of other nuts / seeds / nut or seed butter!

Sweet n’ nutty oat cookies with almond butter

Makes 10 cookies

Ingredients

2 Tbsp chia seeds

1 dl water

1 tsp ground cinnamon

1/2 tsp vanilla powder

1 pinch flakey salt

2 dl rolled oats

1 dl cashew nuts

1 dl pumpkin seeds

1 dl almond butter, or any other nut or seed butter

1/2 dl coconut syrup, or maple syrup

For garnish

1/2 dl finely chopped almonds, or any other nuts or seeds

How to

Pre heat the oven to 175°C.

Bring the water to a boil. Remove from heat and stir together with the chia seeds in a baking tin, let sit for 5 minutes. Add cinnamon, vanilla, salt and oats. Roughly chop the cashews, add to the tin together with the pumpkin seeds, almond butter and syrup. Stir together until you ger a sticky batter. Form in to 10 balls, put on a baking tray and press down. Garnish with cashews and chopped almonds.

Bake your cookies in the oven for 30 minutes, until golden and slightly crisp. Let cool.

Store in an airtight container in your fridge or freezer.

//

Sötnötiga havrekakor med mandelsmör 

Ger 10 kakor

Efterrätter som går att förbereda helt är en god idé när det vankas trerätters tycker jag. Att de dessutom kan extraknäcka som lyxiga frukostkakor, eller eftermiddagsfika är ett stort plus! Du kan variera innehållet beroende på vad du gillar eller har hemma; cashewnötter, mandlar och mandelsmör kan bytas ut mot samma mängder av andra nötter, fröer och nöt- eller frösmör.

Ingredienser

2 msk chiafrön

1 dl vatten

1 tsk malen kanel

1/2 tsk vaniljpulver

1 nypa flingsalt

2 dl havregryn

1 dl cashewnötter + extra till garnering

1 dl pumpakärnor

1 dl mandelsmör, eller annat nötsmör

3/4 dl kokossirap, eller lönnsirap

Till garnering

1/4 dl finhackade mandlar (eller andra fröer / nötter som du haft i kakorna)

Gör såhär

Värm ugnen till 175°C.

Koka upp vattnet, blanda med chiafröna i en bunke och låt svälla i 5 minuter. Vänd ner kanel, vaniljpulver, salt och havregryn. Hacka cashewnötterna grovt, blanda ner i bunken tillsammans med pumpakärnorna. Tillsätt mandelsmör och sirap, rör runt till en smet. Forma till ca 10 bollar, tryck ut till runda platta kakor på en ugnsplåt. Garnera med cashewnötter och hackad mandel.

Baka i ugnen i 30 minuter, tills kakorna fått en lätt gyllene färg. Låt svalna.

Förvara i lufttät burk i kylen eller frysen.

Tahini oat cookies with carrot

These cookies are a mix of pretty much all of my favourite things. The result? My favourite cookies (chocker)! A bit more savoury than sweet, perfect to always have in the freezer for spontaneous fika-moments, or when you come home after a long day and want something to munch meanwhile you think about what to cook for your evening meal. In other words - these are really must-have-cookies!

Tahini oat cookies with carrot

Makes 12

Ingredients

4 dl rolled oats

1/2 tsp baking powder

1 Tbsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp pure vanilla powder

14 fresh dates, pitted 

1 dl light tahini

2 Tbsp oat mylk or water

1 medium carrot

1 pinch flakey salt

How to

Pre heat the oven to 175°C. Mix oats, baking powder, spices and vanilla in a food processor. Add the dates and mix until crumbly. Add tahini and oat mylk, pulse until the dough starts fo get together. Add the carrot and mix until you get a dough. Form in to 12 balls, put on a baking tray and press lightly with a fork to get the look. Bake in the oven for 15-17 minutes, until they get crispy underneath and lightly golden on top. You want them to have a crispy outside and and chewy inside! Store in an airtight container, in the fridge or freezer.

Recipe was first published in The Gothenburg-Post/Två dagar

Cashew ice cream bites with crispy chocolate coating

Most times when I make “raw desserts” like these ones I use buckwheat in the base as I think it can get quite “heavy” and almost too filling if there is nuts and seeds in the whole thing. PLUS the toasted buckwheat gives a great crispy texture!

This goodies takes a bit of preparation or - more accurately - that you have time to do the cake the day before you’d want to serve/enjoy it. Mostly because the cake needs a good 8 hours or too so set in the freezer. The steps before though doesn’t take much time at all and aren’t tricky. So - let’s get baking right this second so that you could enjoy a bite or two (or 5) tomorrow!

Cashew ice cream bites with crispy chocolate coating

Makes 12

Chocolate layer

4 dl / 1.6 cups whole buckwheat groats

24 fresh dates, pitted

1 dl / 0.4 cups cacao, preferably raw

2 pinches sea salt

3 Tbsp light tahini *

Ice cream filling

3 dl / 1.2 cups cashew nuts, soaked for 2-4 hours

2 dl / 0.8 cups coconut milk or oat cream

10 fresh dates, pitted

1 tsp pure vanilla powder

1 pinch sea salt

100 grams frozen (or fresh if in season and locally grown) blueberries, thawed

25 grams freeze-dried berries, for example raspberries and strawberries

How to

Soak the cashews for 2-4 hours.

Pre heat the oven to 175°C / 350°F.

Put the buckwheat in a fine mesh strainer. Bring about 5 dl of water to a boil. Pour over the buckwheat, then rinse with cold water. Put the buckwheat on a baking tray, toast in the oven until dry and crisp - takes about 10-15 minutes. Stirr every now and then.

Mix the toasted buckwheat for a minute in a food processor. Add the rest of the ingredients and mix to a dough. You might want to add a bit more water if the dough feels too dry. Divide the dough in half. Roll the doughs, one at a time, in to thin “sheets” between two baking papers using a rolling pin. You want the sheets to be the same size as the bottom of a small baking tin which you’ll use to freeze the ice cream bites in. Put one sheet in the bottom of the baking tin (with a baking paper underneath). Put in the freezer for 30 minutes.

Rinse and drain the cashews. Mix with the rest of the ingredients - except the blueberries - until completely smooth using a blender. Pour 2/3 of the mix on top of the chocolate base. Add the blueberries to the blender and mix until completely smooth once more. Pour over the cashew base. Sprinkle over the freeze-dried berries. Put in the fridge for 2 hour. Take out, and finish by adding the second crispy chocolate layer on top, lightly press in down. Put back in the fridge and let sit over night.

Remove from the fridge and cut in to small pieces, to get the prettiest pieces it’s easiest to cut them straight out of the freezer - however I prefer to wait 5-10 minutes before serving. It’s THE BEST, trust me! Even though it’s reallyyyyy heard not to start eating them straight away…

HOPE YOU LIKE THEM!

*If you cannot find light one I’d suggest you’d use cashew butter instead, as a dark tahini will give to much flavour here - we want to get the “humble” flavour/quality wihich both light tahini and cashew butter have - unlike other nut/seed butters (which I LOVE too, but just not here).

Recipe was first published in The Gothenburg-Post/Två dagar

Chocolate cranberry bliss balls with toasted sesame

Bliss balls is what I make when I crave something sweet but don’t want to make a whole cake. I use whatever dried fruits/berries (such as organic apricots, blueberries or mulberries) or fresh dates I have at home. Instead of oil I prefer to get my fat from tahini or any kind of nut butter as I like to use the WHOLE food, plus it’s adds LOTS of awesome flavour. Cacao is every so often in my bliss balls, and maybe some additional flavour such as cinnamon, blueberry powder or like here - cranberry powder! Then it’s the rolling left - coconut, toasted sesame seeds or nuts or berry powder all works perfectly!

These ones are my new favourites because A) they contain tahini which I love B) they are tangy thanks to cranberry powder and C) lightly crisp on the outside thanks to the toasted sesame seeds!

Hope you like them too! And please let me know your favourite bliss ball combinations!

Chocolate cranberry bliss balls with toasted sesame

Makes about 16

Ingredients

3 dl / 1.2 cups rolled oats

12 fresh dates, pitted

3/4 dl / 0.3 cups cacao, preferably raw

2 tsp cranberry powder

2 Tbsp light tahini

2-3 Tbsp water

1 Tbsp cacao nibs (optional)

a good pinch of flakey salt

For rolling

1 dl / 0.4 cups unhulled sesame seeds

How to

Mix the oats, cacao, cranberry powder and salt in a food processor. Add the dates and mix until crumbly. Add tahini and water to combine. Add a bit more water if necessary. Now you might want to add your cacao nibs. The batter should be a bit sticky as the oats will soak up the liquid when you let it sit for a moment.

Pre heat the oven to 175°C / 350°F. Spread out the sesame seeds on an oven tray and toast the seeds for 10 minutes. Let cool.

Form the batter in to about 16 balls. Roll in the sesame seeds. Store in the fridge or freezer - I like them best well chilled, pretty much straight from the freezer!

Cinnamon cookies with salty chocolate peanut butter

These little semi raw cookies are easy to make, pretty to look at and AWESOME to eat!!

I got the idea for these ones after yet another of my bliss balls-moments where I topped a cinnamon ball with a spoon of chocolate peanut butter. It was SO GOOD!

Here I’m using both almond butter (in the cookie) and the peanut butter (for the topping), but you could use either almond butter or peanut butter for both!

So, here’s my latest contribution to the world on yummy plant based treats, hope you like it!

Cinnamon cookies with salty chocolate peanut butter

Makes 16

Cinnamon cookies

10 fresh dates, pitted

1 Tbsp almond butter (or peanut butter)

3 dl / 1.2 cups rolled oats

1 Tbsp ground cinnamon

2-3 Tbsp water

1 pinch of flakey salt

Salty chocolate peanut butter *

1 1/2 dl / 0.6 cup unsweetened peanut butter crunchy (or almond butter)

1-2 Tbsp cacao powder, preferably raw

1/2 dl / 0.2 cups natural peanuts

1 Tbsp water (depending on how runny your PB is)

1 pinch of flakey salt

For garnishing

flakey salt

dried edible flowers (optional)

How to

Mix all the ingredients for the cinnamon cookies until you get a smooth dough, using a food processor. Add a bit more water in necessary. Form in to about 16 cookies, press down a small spoon in the middle of every cookie. Put the cookies on a plate.

Mix peanut butter, water, cacao and water until well combined. You might want to add a splash of water if the PB feels too thick. Add the whole peanuts and pulse until desired crunchiness.

Fill/top the cookies with the chocolate peanut butter using a small spoon. Sprinkle with flakey salt and dried flowers.

Put in the fridge, preferably for about an hour before serving.

Dig in and ENJOY!

* Make your own OR, you could also use the “Peanut butter chunky choco from” Urtekram. Super yummy and ready to go!

Chocolate peanut butter truffle bites

Might be one of the most heavenly chocolate truffles I’ve ever tasted. Very easy to make, with only a few ingredients and melting-in-your-mouth-kind-of-yummy. Any further description unnecessary - let’s get baking!

Chocolate peanut butter truffle bites

Makes 12

Ingredients

3 dl / 1.2 cups rolled oats

1 dl / 0.4 dl cacao (preferably raw)

1 tsp ground cinnamon

1 pinch flakey salt

12 fresh dates, pitted

1/2 dl / 0.2 cups unsweetened crunchy peanut butter

Frosting

8 fresh dates, pitted

3 Tbsp cold pressed coconut oil, room temperature

5 Tbsp water

1/2 dl / 0.2 cups cacao (preferably raw)

1 pinch flakey salt

How to

For the base: Mix oats, cacao, cinnamon and salt in a food processor. Add dates and peanut butter and mix until a sticky batter (I like when there are still some crunch to it so I tend to not mix until completely smooth). Add some more water if it feels too dry. Firmly press the dough in to a a small baking mold (covered with parchment paper). Put in the fridge.

For the frosting: Mix all the ingredients until completely smooth in a food processor. Spread out the frosting over the base. Put back in the fridge for an hour before serving.

Cut in to 12 pieces. Powder with extra cacao and sprinkle with salt before serving. DIG IN!

PS. Store in the fridge, or freezer (if any left…)

Recipe for Coop Sverige. Photo by Magnus Carlsson.

Potato flatbread wrap with creamy kale salad, falafel and pickled onion

Flatbread aka wrap aka pizza crust is all GENIUS food!! Because a) you can add whatever you have available at the moment and it will taste amazing = possibilities are endless b) food eaten with your hands is the best thing ever! and c) all you need is one recipe

This time a made a stack of flatbreads, called them wraps, and served with the yummiest kale, apple and walnut salad, falafel thingys and pickled onion. Also, you could top the flat breads with a yummy tomato sauce, your favourite pizza topping and make the most delicious pizzas. Give them a try!

Potato flatbread wrap with creamy kale salad, falafel and pickled onion

Serves 4

Potato flat bread

800 grams firm potato

2 - 2 1/2 dl / 0.8-1 cup chickpea flour

1 tsp dried oregano

1 tsp salt

Creamy kale salad

250 grams kale, chopped

1 small garlic clove, finely grated

2 Tbsp unsweetened dijon mustard

2 Tbsp cold pressed olive oil

2 Tbsp apple cider vinegar

1 Tbsp tamari

1 Tbsp nutritional yeast

1 red apple

1 dl / 0.4 cups walnuts

salt and freshly ground black pepper to taste

Pickled onion

1 red onion

1/2 dl / 0.2 cups water

1/2 dl / 0.2 cups apple cider vinegar

Herb falafel

2 packages (á 230 grams when drained) cooked chickpeas

1 handful of fresh parsley

1 tsp ground cumin

1 garlic clove, grated

2 Tbsp tahini

2 Tbsp water

1/2 tsp salt

1 pinch freshly ground black peppar

sesame seeds for rolling

How to

Peel and finely slice the onion. Bring water and vinegar to a boil. Add the onion and remove from heat. Let sit for at least 30 minutes.

Scrub the potatoes. Cook until soft. Let cool. Grate them finely or press using a potato press. Using your hands to mix and kneed the ingredients for the flatbread until you get a dough. Form in to 8-10 balls, dust bench top with flour and roll out your flatbreads.

Place one flatbread at a time in a medium hot, dry frying pan (preferably a cast iron or steel one) and fry for a few minutes until you get smallish golden brown spots on your bread. Turn around for a minute or so. Stack the cooked bread in a kitchen towel until serving.

Pre heat the oven to 200 °C / 400 °F. Rinse and drain the chickpeas. Mix all the ingredients for the falafels until smooth in a food processor or using an immersion blender. Form in to oblong falafels, roll in sesame seeds. Put on a baking tray and bake in the middle of the oven for 15 minutes. Flip around and bake for another 5 minutes.

Mix mustard, oil, vinegar, garlic and nutritional yeast for the creamy kale salad. Massage with the kale. Shred the apple. Add apple and walnuts to the salad. Salt and pepper to taste.

Serve the flatbreads filled with kale salad, falafel and picked onion.

Recipe was first published in The Gothenburg-Post/Två dagar

Savoury banana muffins with ginger and cinnamon

This a my twist on my beloved banana bread from my second cookbook The new green protein, in the form of a muffin! Moist, savoury and perfect to bring to your picnic, as snack or serve for weekend breakfast. For variation try adding berries to the batter before baking them!

Also, fo a even more savoury muffins add a handful of finely grated carrot or parsnip!

Savoury banana muffins with ginger and cinnamon

Makes 12

Ingredients

2 dl / 0.8 cups oat flour

2 dl / 0.8 cups buckwheat flour

2 tsp ground ginger

2 tsp ground cinnamon

1/2 tsp salt

1 tsp baking powder

1 tsp bicarbonate of soda

3 green bananas (as in not the most ripe ones)

3 Tbsp shia seeds

1 1/2 dl / 1 cup unsweetened oat mylk, or your choice of plant mylk OR water

1/2 dl / 0.2 cups cold pressed rapeseeds oil

How to

Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit.

Bring the oat mylk to a boil, remove from heat and mix with the chia seeds. Let sit for 10 minutes until you get a pudding, mix half way through to avoid the chia seeds from clumping.

Peel and mash the bananas with a fork.

Combine all the dry ingredients in a bowl.

Add the chia mix, banana and oil to the dry mix and stir until you get a sticky batter. Divide in to 12 muffin moulds. Bake in the oven for 30-35 minutes, until the muffins get all golden.

ENJOY!

Ps. Check if the muffins are ready sticking a toothpick in the center of the muffin, the toothpick should come out clean with only a couple of crumbs clinging to the sides when the muffins are done!

Loveable (raw)yum

This is my - semi raw - take on a Swedish classic called Kärleksmums. Chocolaty, slightly salty, sweet, crunchy, creamy and PACKED with plant based protein!

The recipe is from my second book The new green protein where I call them “Kärleksfulla (raw)mums”. That’s not all, it’s also my first ever recipe shared in a live television show! This very morning that happened! So, let’s just say that from this day on this cake will be quite special - not only because it’s yummy and works for as well fika as an afternoon snack but also because it reminds me to sometimes take a step back and enjoy the feeling of reaching milestones. And appreciating where hard work has taken me. Well done!

So, I’ll probably make another batch as soon as I get home (the friendly people at SVT enjoyed it all) and spend the rest of the evening with a couple of blankets, lit candles and all my new cookbooks that have finally reached me!

I know you wonder about the recipe. Here it comes!

Loveable (raw)yum

12 pieces

Base

2 dl / 0.8 cups toasted whole buckwheat *

1 dl / 0.4 cups pepitas

1 dl / 0.4 cups raw cacao

10 fresh dates, pitted

2 Tbsp cold pressed coconut oil

1-2 Tbsp water

Ganache

2 Tbsp cold pressed coconut oil

1/2 dl / 0.2 cups raw cacao

3/4 dl / 0.3 cups water

8 fresh dates, pitted

1 pinch unrefined salt

1/2 dl / 0.4 cups shredded coconut

How to

Mix all the dry ingredients until a fine crumble using a food processor, it’s nice to keep some of the buckwheat whole as that will give an extra crunch! Add dates, oil and water and mix in to a dough. Press out the dough in a small baking tray, put in the fridge.

Melt the oil on low heat. Mix all the ingredients for the ganache, except for the shredded coconut, until completely smooth. Preferably use a high speed blender if you have one - or continue mixing using a food processor - this might take a bit more time.

Spread the ganache over the base, sprinkle over the shredded coconut. the cake in the fridge for at least 20 minutes before serving. I even keep mine in the freezer as I love my bite properly chilled!

ENJOY!

• Toasted buckwheat: Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Recipe from The new green protein. Photo by Fanny Hansson.

Raw chocolate ganache

Raw chocolate ganache

Frosting for 1 cake

Ingredients

8 fresh dates, pitted

1/2 dl / 0.2 US cups cold pressed coconut oil

3/4 dl / 0.3 US cups water

1/2 dl / 0.4 US cups raw cacao

1 tbsp ground cinnamon

a good pinch of flakey salt

How to

Mix all the ingredients for the ganache until completely smooth in a high speed blender. Add more salt to taste.

Spread on top of any cake, for example my buckwheat base used in the recipe for my Tahini and caramel mousse truffles, and chill well before serving.

Swedish Chokladbollar By Thess

To make sure we’re all in the game: “Chokladbollar” is the Swedish word for this brilliant and VERY traditional no bake little treat. Directly translated it means chocolate balls, and that it just what they are!

For years I’ve been making several types of raw food bliss balls (no grains, only nuts/seeds etc), then I remembered that I’ve eaten the most delicious chokladbollar every other day when growing up. Chokladbollar might be the one thing ALL Swedish kids learn to bake as soon as they kan stand on a stool (so they reach the countertop).

Anyway, I went back to the roots, made a batch of classic ones - but with a #plantbasedbythess twist. And to be honest they are great. No fuss.

Swedish Chokladbollar

By Thess

Ingredients

Makes about 20-24 balls

🌿3 dl / 1.2 US cups rolled oats

🌿12 fresh dates, pitted

🌿1/2 dl light tahini or almond butter

🌿1 dl / 0.4 US cups raw cacao powder

🌿1 Tbsp brewed coffee

🌿1/2 tsp ground cinnamon or vanilla powder, optional

🌿A good pinch of flakey salt

🌿Shredded coconut for rolling 

How to

Mix all of the ingredients until smooth (you want it to be sticky but rollable) in a food processor. Add a bit water or oat mylk (any plant mylk really) if it feels too dry, or a bit more rolled oats if it feels to wet.

Form in to balls. As big or small as you want. Basic knowledge - if you make smaller ones you can eat many and you get more (!) coconut coating.

Put shredded coconut in a bowl, add a few balls at a time and give the bowl a good shake so the balls get all covered. OR even smarter - use a bowl with a lid, then you can give it a proper shake!!

Let the chokladbollar sit in the fridge for about an hour before eating. Best when chilled! Eat within a couple of weeks (you will never be able to keep them for that long. Trust me on that one!).

Good to know!

The chokladbollar can be stored in the freezer if you want to keep them for longer, or make in advance in you have a fika coming up.

Apple cake bliss balls with cacao nibs

Delicious small bites of - my take on - a soft and sweet Swedish apple cake! Inspired by my dear friends at Food Pharmacy I made these ones the other day when I wanted something sweet for fika (Swedish word for a time of day when you sit down/chill out/have a snack + cup of tea or coffee or some other drink maybe). And I am very happy with the result - natural sweet, nutty and nutritious ingredients flavoured with two of my favourite spices; cinnamon and cardamom cannot go wrong. So it wasn't much of a gamble to be honest.

Unlike most bliss balls these ones are soft - and almost kind of chewy. As the cashews are soaked before mixing the bliss ball batter, they are easier to digest (+ nutrients even more accessible)+ adds an extra creaminess to the balls. Now let's bake!

Apple cake bliss balls with cacao nibs

Makes about 20 bliss balls

Ingredients

2 dl cashew nuts, soaked for 1-2 hours in 5 dl water I 1 tsp unfiltered apple cider vinegar

2 dl steel cut oats

1 red apple, roughly grated

6 fresh dates, pitted

2 tsp ground cinnamon

1 tsp ground cardamom

2 tbsp cacao nibs (optional)

grated coconut for rolling

How to 

Drain and rinse the cashews. Mix with the rest of the ingredients, except for the cacao nibs, until a soft and smooth batter. Add the cacao nibs and pulse a few times. Form in to 20 balls, and roll in grated coconut.

Store in the fridge or freezer. 

Soft raspberry ice cream with whipped coconut cream and hazelnuts

A quick dessert, or why not a weekend breakfast och brunch. That's one of many clever things about nourishing food, you can have them at anytime from breakfast to dessert! Avocado is the secret ingredient which makes this quick ice cream irresistibly soft and creamy. Try substitute raspberries for blueberries, blackberries or a mix of you favourite berries!

And oh, if you can't find hazelnuts without skin in your grocery you can scroll down to find my tips on how to remove skin from hazelnuts (as it has the tendency to give a bitter taste we want to remove it). Plus tips on how to best deseed a pomegranate - knowledge you cannot live without!

Now, who wants soft ice cream in 15 minutes?!

Soft raspberry ice cream with whipped coconut cream and hazelnuts

Serves 4

15 minutes

Ingredients

3 ripe avokados

500 g frozen raspberries

1 tsp pure vanilla powder

4 fresh dates, pitted (use more for a sweeter taste)

Topping

1 1/2 dl / 0.6 US cups coconut cream

1 dl / 0.4 US cups pomegranate seeds

1/2 dl / 0.4 US cups toasted hazelnuts, skin removed 

2 tbsp cacao nibs

Fresh lemon balm

How to

Whip the coconut cream until fluffy. If you find it hard to get it fluffy you can let it sit in the fridge for about 30 minute, as that will make it more firm and easier to whip.

Thaw the raspberries for 5 minutes. Mix with the rest of the ingredients for the ice cream using a immersion blender, food processor och preferably high speed blender until SUPER smooth. Add more dates for a sweeter touch.

Divide in to 4 small (or 2 big if you're on that mood) bowls and top with coconut cream, hazelnuts, pomegranate seeds, cacao nibs and last but not least fresh lemon balm. Eat straight away!!

Toast and peel hazelnuts

Pre heat the oven to 175 degrees celsius. Put the hazelnuts on a baking tray and toast for about 10 minutes, until the skin starts to crackle. Let cool. Put in a clean kitchen towel and rub to remove the skin.

Deseed a pomegranate

Cut of the top crown and the bottom of the fruit. Now carefully cut the fruit from the top to the bottom, along the inner gentle ridges/fruit membrane which you are suposed to see once the top and bottom are removed. Normally you'll get about 6 cuts. Open the pomegranate, so that you get separate sections. Now you can easily deseed the pomegranate, using your fingers, preferably over a bowl. Remove any membranes that might come with the seeds.

This is a recipe that I created for Swedish vegan food magasin VEGO some time ago! Photo and recipe by me.

Cinnamon fried winter apples with nutty crumble

A sweet finish to your dinner. Sweet and juicy winter apples from the garden under a crumble made of fresh dates, almond flour and oats flavoured with vanilla powder and cardamom. Serve with a plant based yoghurt and some fresh lemon balm! 

This is a recipe my me for Swedish food magazine "Mitt kök" (My Kitchen) from last year. Foto by Fanny Hansson. 

Cinnamon fried winter apples with nutty crumble

6 portions

Ingredients

700 g winter apples

1 tsp cinnamon 

1 pinch himalayan salt

2 tbsp cold pressed coconut oil

Crumble

3 dl rolled oats

1 dl almond flour

1/2 dl almonds

1/2 tsk cardamom 

1/2 tsk pure vanilla powder

10 fresh dates, pitted

1/2 cold pressed coconut oil

For serving

2 dl plant based yoghurt, unsweetened 

fresh lemon balm or fresh mint 

How to

Pre heat the oven to 200 degrees Celsius. 

Core and cut the apples in smaller pieces. Fry in coconut oil, cinnamon and salt on medium heat until soft, sweet and fragrant.  

Pitt the dates. Mix all the ingredients for the crumble until crumbly in a food processor. Add the whole almonds in the end to get bigger nutty bites. 

Divide the apples in 6 small cake tins (or in one big cake tin). sprinkle over the crumble. Bake in the oven for 15-20 minutes, until the crumble is golden and crisp. 

Let cool for a couple of minutes. Serve with lemon balm. 

Tips and tricks! Make ahead. Fry the apples, mix the crumble and put everything together. Then just bake the tartlets before serving! 

Almond and apricot bliss balls with wintery spices

Sweet, tangy and chunky at the same time. This is my favourite seasonal bliss balls which I make with toasted almonds, dried organic apricots and all my favourite wintery spices. Make a big batch and store in the freezer - ready to be taken out and served whenever during the upcoming season! 

I make my own "wintery spices blend" that I use both for bliss balls like these but also in hot and cold porridge and hot drinks throughout the season. Try making your own (or use my "recipe" below), using your favourite spices, or by blends like "ginger bread spices" found in the grocery store. 

Almond and apricot bliss balls with wintery spices

Makes about 14 bliss balls

Ingredients

2 dl almonds (preferably toasted for extra flavour) 

1 dl oats (use gluten free if gluten intolerant)

1 dl shredded coconut

12 dried organic apricots

2 tbsp cold pressed coconut oil

2 tbsp freshly pressed orange juice (optional) 

1-2 tbsp almond milk or water (optional)

1 tsp ground cinnamon 

1/2 tsp ground ginger

1/2 tsp ground cardamon

1 pinch ground cloves

1 pinch sea salt 

How to

Pulse almonds, oats, shredded coconut and spices until coarsely chopped * in a food processor. Add the apricots and mix until crumbly, then add the coconut oil and orange juice and mix just until the mixture sticks together. You might have to add a bit of almond milk or water (especially if not using orange juice. This usually depends on how big/soft the apricot are)  to get it to stick together. You want to mixture to be slightly sticky. 

Form mixture in to balls and roll in shredded coconut. Place in the fridge and served slightly chilled - thats how I like them best! 

* I like having quite big bites of almonds in my bliss balls! You could also mix until a flour like mixture before adding your wet ingredients, this will give your bliss balls another consistency. 

Toasted bliss balls

Never get tired of nutty bliss balls. These little yummy ones are covered in toasted, finely chopped hazelnuts and toasted coconut flakes. Can be the most delicious covering ever! 

This is a recipe that doesn’t have any exact measurements, I just mix the ingredients until I get the desired consistency and flavor. Therefore they never taste exactly the same, which I like! And I rarely get the exact same number of bliss balls, it all depends on how much I happen to eat before they’re even ready(!), and on how big ones I can bare to roll…If I had any freeze dried raspberries I’d probably put them in here as well. Use your imagination!

I call these ones toasted as I toast the buckwheat and any seeds or nuts I have in them – does a lot for the flavor!

Best,

T

Toasted bliss balls

toasted whole buckwheat groats

toasted sesame seeds

oats (gluten free if gluten intolerant) 

toasted coconut flakes

cacao

a pinch of sea salt

a pinch of cinnamon

dried dates

tiny bit of cold pressed coconut oil

oat milk/almond milk/coconut milk/your choice of any plant based milk (water works just as fine!)

toasted and finely chopped coconut flakes and hazelnuts for rolling

How to

Start with mixing the buckwheat (use dried, whole buckwheat and rinse in boiling water before draining and toasting in a hot, dry frying pan until golden and crisp), add the rest of the dry ingredients and mix until a powder-like consistency. 

Add pitted dates (use more for a sweeter taste, fewer for a less sweet bliss ball. Then you just have to use more plant milk instead!) and oil, pulse a few times. Add the plant milk until the right consistency. You may have to add a bit more cacao/salt/cinnamon to fit your preference, or more oats to get the right consistency. 

Form in to balls and roll in toasted finely chopped hazelnuts or toasted, mixed coconut flakes. Store in the freezer or fridge.

 

Frozen cashew berry mousse layer cake

Frozen cashew berry mousse layer cake

12-16 pieces

Bottom layer

2 dl sunflower seeds

10 fresh (150 g)

1 tbsp freshly squeezed lime juice

zest from 1 organic lime

1 tbsp cold pressed coconut oil

1 pinch sea salt

one big handful of fresh lemon balm

Cashew layer

2 dl natural cashew nuts

1 tbsp agave syrup

1 tbsp cold pressed coconut oil

3 tbsp water from soaking the dates

3 tbsp freshly squeezed lime juice

1 pinch pure vanilla powder

1 pinch sea salt

Berry mousse layer

3 dl frozen raspberries

5 fresh dates (75 g)

1 tbsp cold pressed coconut oil

1 ripe avocado

To garnish

Fresh berries (I used raspberries and blackberries)

lemon balm

cacao nibs

How to

Soak the cashews i water for at least 8 hours, or over night.

Bottom layer: Toast the sunflower seeds in a hot, dry frying pan until lightly golden. Pit the dates. In a food processor mix the sun flower seeds to a flour. Add dates, lime juice, zest, coconut oil and salt and mix to a dough. You might have to add 1-2 tbsp water to make the dough get the right texture. Add the lemon balm and pulse a few times. Cover an oblong bread tin with plastic film and press out the dough in the bottom of the baking tin. Place in the freezer.

Cashew layer: Drain the cashews, but save the water. In a food processor mix cashews, agave syrup, coconut oil until completely smooth. This takes at least 5 minutes with a regular food processor. Stop the food processor a few times and scrape down the sides of the food processor as necessary (to protect from over heating) before continuing. Add 3 tbsp of the soaking water, lime juice, vanilla powder and salt. Continue to mix until a completely smooth mixture. Spred the cashew mixture evenly over the bottom layer. Put back in the freezer for 1 hour.

Raspberry mousse layer: Defrost the rasberries. Pit the dates. Peel and pit the avocado. In a food processor mix raspberries and coconut oil until smooth. Press the mixture through a fine mesh strainer using a spatula to remove the raspberry seeds, leaving just the pulp. Transfer the mixture back to the food processor. Add dates and avocado and mix until completely smooth. Spread the raspberry mixture evenly over the cashew layer. Cover with plastic film and put back in the freezer. Leave for at least 3 hours before serving, or over night. Garnish with fresh berries, lemon balm and cacao nibs.

Oat and almond thumbprint cookies w rhubarb curd

This small cookies are kund of small bites of heaven if you ask me. Easy to make, really pretty and filled with flavor and nutritious ingredients. Containing goodies as oats, almond flour and almond butter, and sweetened with fresh dates they are a really good treat for you and your body. 

As we have the most beautifully tasting rhubarbs in Sweden now (in the beginning of the summer season) I felt like doing something with them. I ended up making the easiest rhubarb curd ever; Wash and chop the rhubarb in to pieces, then just lightly boil the chopped rhubarb in a little bit of water on low heat. When the rhubarb start to get soft I just roughly mash them with a fork, add a pinch of vanilla powder and agave syrup to taste. I really like the kind of sourish taste of the rhubarb though, so I tend to just use a tiny squeeze of agave to only get a sweet touch to it. You could do it without as well, or add more sweetening it you want. 

A few days after this picture was taken I baked the cookies again (yes, the first ones were finished by then…) for my 25-years birthday celebration party. Then I filled them with raspberry curd instead, prepared in the same way as my rhubarb curd but with raspberry instead. Very yummy as well, trust me! 

Tips! Make a bigger batch of the rhubarb curd and use as topping on your morning oats, chia pudding, smoothie bowl or why not as a filling in a sweet crêpe! Will keep in the fridge for about 3 days. 

Retouch of the pictures by Sofia Törnqvist

Oat and almond thumbprint cookies w rhubarb curd

Makes about 20 small cookies

Cookies

2 dl oats (gluten free if gluten intolerant) 

2 dl almond flour

1 tbsp corn starch

1/2 tsp baking powder

1 pinch sea salt

5 fresh dates

2 tbsp almond butter

2 tbsp oat milk

1/2 dl cold pressed coconut oil, melted

Rhubarb curd

60 g fresh rhubarb

2 tbsp water

1 tsp agave syrup

a pinch pure vanilla powder

How to:

Wash and slice the rhubarb in to pieces, about 1×1 cm. Boil rhubarb pieces in 2 tbsp water until tender. Using a fork. Add the agave syrup and vanilla powder, let simmer for a few more minutes.

Pre heat the oven to 200°C. Mix the oats until a flour in a food processor. Add the rest of the dry ingredients. Pit the dates. Add dates to the dry mixture and pulse until crumbly texture.

Add almond butter, coconut oil and oat milk. Mix until it forms in to a dough. You might have do add a bit more oat milk to get the dough to stick together. Roll dough in to about 20 small balls. Put them on a baking sheet and lightly press them down with your palm, finishing of by making a thumbprint “holes” using you thumb.

Fill in the thumbprint holes w rhubarb curd. Bake in oven for 15-18 minutes, until lightly brown and firm underneath. Don’t be afraid if the cookies seem to loose when taken out of the oven, they will be more firm as they cool down. Store in an air tight container in the fridge.