Trifle with berry sauce, coconut yoghurt and granola

One of those desserts (aka weekend brekky or brunch) which looks very pretty yet is super easy to make. The perfect combo! All the different components can be prepared, and be ready to put together right before serving!

When it’s apple season, or rhubarb season you could make an apple compote or rhubarb compote - or a combination OR a fresh berry and rhubarb compote instead! Well you get my point, the “sauce” can be done in quite a few ways!

Trifle with berry sauce, coconut yoghurt and granola

4 portions

Berry sauce

250 grams frozen berries (for example raspberries and lingonberries)

2 Tbsp water

2 Tbsp chia seeds

1/2 tsp pure vanilla powder

1 pinch salt

For serving

2 1/2 dl / 1 cup coconut yoghurt, or any plant based yoghurt of your choice

2 dl / 0.8 cups granola (for example my Sweet buckwheat granola with parsnip or my Sweet date granola if you want to make your own), or just a mix or toasted nuts and/or seeds

freeze dried berries and berry powder (optional)

Dried flower sprinkles (optional)

How to

Put the berries and water in a saucepan, bring to a boil and let simmer for 5 minutes. Mix until a sauce using an immersion blender. Pour the sauce through a fine mesh strainer to remove any seeds (save the seeds and put in your next smoothie!). Add the chia seeds, mix using a spoon to avoid chia seeds from clumping, let cool.

Layer the berry sauce, coconut yoghurt and granola in 4 glasses. Garnish with freeze dried berries, berry powder and flower sprinkles. Serve!

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!