Kanelbullar med hasselnöt och choklad

I betalt samarbete med Naturli

Kanelbullar med hasselnöt och choklad

Ger ca 20 stycken

Ingredienser

2 1/2 dl växtdryck

75 gram Naturli’ Vegan Block

1/2 pkt (25 gram) färsk jäst för söta degar

7-8 dl siktat dinkelmjöl

1/2 dl kokossocker

1/2 tsk malen kardemummakärnor

1 krm salt

Fyllning

125 gram Naturli’ Vegan Block

1 dl kokossocker

1 msk malen kanel

80 gram mörk choklad

100 gram hasselnötter, finhackade

Till pensling

1 1/2 msk kokossocker

1 1/2 msk vatten

20 gram hasselnötter, finhackade

Kokossocker att strö över

Gör såhär

Värm upp växtdryck och Naturli’ Vegan Block till 37°C. Smula jästen i en bakbunke, slå över den fingervarma vätskan och rör runt tills den jästen smulats ner.

Tillsätt 2/3 av mjölet, socker och kardemumma i en bakbunken. Arbeta ihop degen med maskin, eller för hand, tills du fått en följsam deg (ca 7 minuter om du använder maskin, 15 minuter för hand). Tillsätt lite mer mjöl allt efter som, tills degen är lätt klippig men samtidigt släpper från bunkens kanter. Täck med lock eller bakduk, låt jäsa 40 minuter.

Vänd ut degen på köksbänken. Knåda i ytterligare 5 minuter och kavla sedan ut till en stor rektangulär platta. Bred ut Naturli’ Vegan Block jämt över plattan, strö över socker och kanel, grovriv över chokladen. Hacka hasselnötterna grovt och fördela över degen. Vik sedan ihop degen - från den ena långsidan till den andra - så att du får en dubbelvikt deg. Skär ca 20 remsor, på bredden, tvinna remsorna och snurra ihop till en lös knut. Lägg på en bakplåt. Gör likadant med resterande remsor. Täck med en bakduk och låt jäsa ytterligare 30 minuter.

Koka upp 1 1/2 msk vatten och 1 1/2 msk kokossocker tills det löser sig, detta är din sockerlag till penslingen. Hacka hasselnötterna till toppingen fint.

Värm ugnen till 225°C. Baka plåtarna, en åt gången, i mitten av ugnen i 7-8 minuter, tills de är gyllene. Ta ut, pensla med sockerlagen och strö över finhackade hasselnötter och lite kokossocker. Låt svalna på bakgaller, under en bakduk.

Chocolate chip oat cookies

Scroll down for recipe in English

I betalt samarbete med Finska Ambassaden

Chocolate chip oat cookies

12 kakor

Ingredienser

100 gram växtbaserat matfett

1 dl kokossocker

7 dl havregryn

2 dl siktat dinkelmjöl

1 tsk bakpulver

1/2 tsk äkta vaniljpulver

2 msk vatten

1 nypa flingsalt

1 förpackning Goodio choklad (ca 50 gram)

Gör såhär

Värm ugnen till 175°.

Hacka chokladen grovt, ställ åt sidan.

Mixa matfett och socker tills fluffigt i en matberedare. Tillsätt 5 dl av havregrynen, mjölet, bakpulver, vaniljpulver, vatten och salt. Mixa till en smet. Blanda ner resten av havregrynen och chokladen. Forma till 12 bollar och pressa ut till kakor, placera på en ugnsplåt.

Baka kakorna i ugnen i 15 minuter. Låt svalna på bakgaller.

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Chocolate chip oat cookies

12 cookies

Ingredients

100 grams plant based butter

1 dl coconut sugar

7 dl rolled oats

2 dl spelt flour

1/2 tsp vanilla powder

1 tsp baking powder

2 Tbsp water

1 pinch flakey salt

1 package Goodio chocolate (About 50 grams)

How to

Pre heat the oven to 175°C.

Roughly chop the chocolate. Set aside.

Mix plant based butter and sugar until fluffy in a food processor. Add 5 dl of the rolled oats, spelt, baking powder, vanilla powder, water and salt. Mix until a batter forms. Bend (not mix) with the rest of the oats and the chopped chocolate.

Chocolate chip cookies med glass och chokladkross

En barnsligt god och kul dessert - och ett roligt sätt att servera glass! Baka sega och mumsiga chokladkakor (som även kan ätas bara som de är förstås) och servera dem i par, med din favoritglass emellan. Det är som uppgjort för succé!

Chocolate chip cookies med glass

8 kakor

Ingredienser

4 dl havremjöl

1 1/2 dl kokossocker

100 gram mörk choklad

1/2 tsk bakpulver

1/2 tsk äkta vaniljpulver

1 nypa salt

50 gram rapsolja

3/4 dl växtdryck

Fyllning

Glass - min favorit är Lily och Hannas rawfoodglass!

50 gram mörk choklad

Gör såhär

Värm ungen till 200°C.

Blanda alla torra ingredienser. Hacka chokladen och vänd ner. Tillsätt växtdryck och olja, rör om till en smet. Klicka ut så bollar på bakplåt.

Baka kakorna mitt i ugnen i 12 minuter. Låt svalna helt på bakgaller. Lägg in i frysen och låt bli riktigt kalla.

Hacka chokladen till fyllningen.

Ta ut och lägg en skopa glass på hälften av kakorna, lägg en ytterligare kaka ovanpå. Rulla kakorna i den hackade chokladen, så att glassen täcks av chokladkross. Servera direkt, eller lägg in i frysen igen fram till servering.

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Chocolate chip cookes with ice-cream

8 cakes

Ingredients

4 dl oat flour

1 1/2 dl coconut sugar

100 gram dark chocolate

1/2 tsp baking powder

1/2 vanilla powder

1 pinch sea salt

50 grams rapeseed oil

3/4 plant mylk

Filling

Ice-cream - my favourite is the Swedish raw food ice-cream from Lili and Hannas!

50 gram dark chocolate

How to

Pre heat the oven to 200 °C.

Blend all the dry ingredients. Chop the chocolate and add to the dry blend. Add plant mylk and oil and stir together to a batter. Add small dollops of the batter to a baking tray.

Bake the cookies for 12 minuter. Let cool on a cooling rack. Put in the freezer to make them really cold.

Chop the 50 grams chocolate for the filling.

Take out the cookies from the freezer and put a big spoon of ice-cream on half of the cookies. Put another one on top. Roll the cookies in the chopped chocolate to cover the ice-cream in chocolate. Serve straight away, or put in the freezer until serving!

Chokladrutor med salt jordnötskaramell

Kombinationen krämig jordnöt och choklad går alltid hem — och inte minst här tillsammans med söt kokos!

Chokladrutor med salt jordnötskaramell

Ger ca 16 bitar

Chokladbotten

1 dl solroskärnor, rostade

2 dl havregryn

1 dl kakao

1 nypa flingsalt

16 färska dadlar, urkärnade

1/2 dl kokosolja

Jordnötskaramell

10 färska dadlar, urkärnade

1 dl jordnötssmör

3 msk kokosgrädde

1 nypa flingsalt

Chokladtopping

100 gram mörk choklad

1 msk kokosgrädde

Flingsalt

Gör såhär

Rosta solroskärnorna i en torr, medelhet stekpanna tills de börjar dofta nötigt. Mixa tillsammans med resten av ingredienserna till botten till en slät deg i matberedare. Tryck ut i en bakform.

Mixa dadlar, jordnötssmör, kokosgrädde och flingsalt till en krämig karamell. Bred ut jordnötskaramellen över chokladbottnen.

Bryt chokladen och smält över vattenbad. Blanda med kokosgrädden. Låt svalna. Häll ut över jordnötskaramellen och strö över flingsalt. Ställ in i frysen i minst 30 minuter, tills chokladen stelnat. Skär upp i ca 16 bitar, och servera gärna välkyld!

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Chocolate squares with salty peanut caramel

Makes 16 squares

Chocolate base

1 dl sunflower seeds, toasted

2 dl rolled oats

1 dl cacao

1 pinch flakey salt

16 fresh dates, pitted

1/2 dl coconut oil

Salty peanut caramel

10 fresh dates, pitted

1 dl crunchy peanut butter

3 Tbsp coconut cream

flakey salt

Chocolate top layer

100 grams dark chocolate

1 Tbsp coconut cream

pinch of flakey salt

How to

Toast the sunflower seeds in a dry frying pan on medium heat until lightly golden. Mix with the rest of the ingredients until a dough in a food processor. Press out the dough in a baking tin.

Mix the ingredients for the peanut caramel until smooth in a food processor. Spread out over the chocolate base.

Melt the chocolate over a water bath. Blend with coconut cream and a pinch of salt until a smooth chocolate mixture. Let cool for 15 minutes then pour over the peanut caramel and sprinkle with flakey salt. Put in the freezer and let sit for at least 30 minutes.

Cut up in about 16 pieces and serve chilled!

Plant-based by Thess Chocolate Mountain bars

During my mountain trail running adventure in the Swedish Jämtland mountains these ones were one of the few precious things I filled my tiny backpack with. Delicious and creamy bars filled with chocolate, protein and plant power to fuel you up during weekend hikes, long or short adventures, fika at home or whatever you’re up to!

As I like my bars / bliss balls to be reeeaaally creamy rather then only nutty (as it would be if using only nuts / dried fruit, something many of the bars you get from different stores are if you ask me), I like to use oats and protein powder (I use vegan unsweetened / natural pea protein to get it as clean as possible) in addition to the seeds and seed butter (which contains LOTS of protein!). Makes the most creamy chocolate protein bar ever believe me!! And also, feel free to use any nuts or seeds you want instead of the pepitas / tahini to fit your taste buds / pantry!

Let’s get baking!

Plant-based by Thess Chocolate Mountain bars

Ingredients

14 fresh dates, pitted

1 scoop protein powder (I use vegan unsweetened / natural pea protein)

1 dl / 0.4 cups rolled oats

1 dl / 0.4 cups cacao powder

2 dl / 0.8 cups pepitas / pumpkin seeds

1/2 dl / 0.2 cups light tahini

1 good pinch flakey salt

1-2 Tbsp water if needed 

For garnish

Flakey salt

dried flowers

How to

Pre heat the oven to 175°C. Spread out the pepitas on a baking tray, toast in the oven for 5-10 minutes, until they get slightly golden and start to pop. Let cool.

Mix alla the ingredients in a food processor until super creamy! Add a bit more water to combine if necessary. Put the dough in between two baking papers, roll out to a square using a rolling pin. Garnish with salt and flowers, roll with the rolling pin again to make the salt and flowers stick. Put the whole thing in the freezer for 1 hour. Take it out and cut in to good-size bars. Wrap them up in baking paper or aluminium foil (or just a glass box if you’re not taking them with you on adventure), store them in an air tight container in the freezer. Stays well for months! However I doubt they would ever last that long…

Hope you like them!

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.

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.