2 ingredient Apple compote

This time of year I have apples in most of the food I cook; grated in my morning porridge, mixed in to a creamy soup, dried in pieces for my granola, cut in half and baked until soft and sweet then serve with toasted seeds and a dollop of whipped coconut cream, cut in pieces and tossed together with root veggies….

AND cooked in to delicious natural sweetened apple compotes. It’s super easy to make and can be served with lentil stews, porridges, as a dessert with coconut cream and granola and lots more!!

2 ingredient Apple compote

Yields; depends on how much apples you get hold of!

Ingredients

Seasonal apples, of different kind and in different colors

ground ginger/cardamom/cinnamon

1 pinch of flakey salt

How to

Core the apples and cut them in to pieces. Put in a sauce pan and add water just enough to cover the bottom, but not covering all of the apples. Bring to a simmer and then gently simmer for 5-15 minutes (depending on how much apples you use), until the apples are soft. Mash the apples in to a compote using a fork. Add your choice of ginger/cardamom/cinnamon - or all of them! Salt to taste. Let cool. Put in an air tight glass jar.

The compote can be stored in an air tight glass jar for up to 5 days in the fridge. If you’re making a bigger batch you can put a bunch of filled glass jars in the fridge - and take out one every week! Also - it’s a great idea to freeze in portion sizes using ice cube molds - perfect to take out and put on your morning porridge!

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.