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.

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.