All posts filed under: Sweets

apple & lingonberry crumble

An easy apple crumble used to be my mother’s go-to dessert when I was a child. It always tasted best on Friday nights with a big scoop of vanilla ice cream on top. This warm dessert is perfect for this season as it has those flavours of the autumn harvest and christmassy cinnamon. Serves 4 the Base 3-4 sweet apples 0,5 dl frozen lingonberries 2 tbsp coconut sugar or organic raw cane sugar 1 tsp Ceylon cinnamon 1 tbsp of organic butter the Crumble 2 dl of organic, gluten-free rolled oats 70 g of organic butter 1 tsp Ceylon cinnamon 1 tbsp coconut sugar or organic raw cane sugar the Topping Whipped soy cream or oat vanilla sauce on top Other Non-stick frying pan & an oven dish 2 tbsp gluten-free breadcrumbs Heat the oven to 225°c. Using your fingers, butter the inside of the oven dish with butter and a thin layer of gluten-free bread crumbs. Wash and peel the apples. Remove the core & seeds and cut them in wedges. If you use organic apples, you …

small raw coconut-chocolate treats

I love raw deserts and especially the little raw balls, which we call “voimapallot” in Finnish; Voima means power or strength. Easy to make and just sweet enough, these small treats make a delicious desert or a snack on-the-go. I needed to make desert for a dinner party tonight. I had “nothing” in my cupboard, very little time and I need to go to the dinner straight after an evening yoga class. So, these little treats saved the day, they’re waiting for the evening in the fridge (expect those two that I absolutely needed to eat immediately, just to make sure they are ok 😉 ) This recipe makes 20 125 g pitted dates 0,75 dl coconut oil 2 tbs espresso coffee 1,5 dl gluten-free oats 3 tbs raw cacao powder 1 tbs chia seeds pinch of salt pinch of vanilla coconut flakes (or more cacao powder) to decorate Soak the dates for 30min-1h if necessary (you can buy dates that are soft enough to use as-is, but you might need to soak them in water, then squeeze …

sweet liquorice toffee

As a Finn I love liquorice, especially salt liquorice. There were times we could’ve spoken about an addiction, but luckily living abroad with no regular access to my favorite drug, I have gradually gotten rid of this habit and liquorice has become an occational treat. On my recent trip up north I got some liquorice root powder with an experiment in mind; Would it be possible to produce my own, healthier liquorice treats? After some thought and experiments, I can now share my first liquorice sweets recipe with you other liquorice lovers! Sweet Liquorice Toffee 1 dl organic honey 0,5 dl blackstrap molasses 3 heaping table spoons of liquorice root powder 1 teaspoon ground star anis 1 dl natural peanut butter (or use almond/cashew butter for a more neutral taste) 0,5 dl almond milk (or oat milk) 1 tbsp psyllium husk half a tsp ground vanilla pinch of salt (fleur de sel) Mix all ingredients in a saucepan and cook over low heat for 5-10 minutes stirring constantly. You will notice the paste becoming more elastic …

raw berry cheesecake

It’s only since I got into raw dessert-making that I fell in love with “baking”. Before I rarely bothered to bake fluffy muffins or death-by-chocolate brownies, but now I’m more and more into sweet things. The great thing is that these recipes are easy to make, actually good for you and don’t give that sugar-high followed by regret like those brownies and cakes so often do. So, here is my first cake recipe, which is sugar-free, gluten-free, dairy-free and if you substitute the honey with agave syrup or another sweetener, it’s 100% vegan too. I hope you enjoy it. Base 1 dl almond powder (or peeled almonds) 2 dl pecan nuts 1 dl coconut flakes (unsweetened) 16 dates (soaked for at least 4 hours) pinch of salt Using a food processor, mix all the ingredients into a thick paste (I used my Jazzmax juicer which has a function for turning nuts & dates into a paste). Press the mix firmly and evenly into a springform cake pan and put it into the freezer. Next, make …

raspberry white chocolate bars – raw recipe

Happy Women’s Day everyone. Here is a raw white chocolate bar recipe for every sweet tooth. And it takes just a moment to make (and a little more time to freeze, but they’re so worth the wait)! 1,5 dl melted raw organic cocoa butter 3 dl organic coconut flakes 2 generous tbsp cashew nut paste 4 tbsp organic honey 1/4 tsp ground vanilla a few freeze dried raspberries, crushed Melt the cocoa butter over steam, pour into a blender together with the coconut flakes. Blend until a paste forms. Add the rest of the ingredients except for the raspberries and blend again. Pour the mixture into chocolate molds or into a square baking dish lined with parchment. Sprinkle the raspberries on top. Freeze for a couple of hours and take out 5 minutes before cutting into pieces and serving. Yum!

raw brownies

I’ve been having a serious sweet tooth lately, so these brownies disappeared pretty quickly. They’re so rich and sweet that it’s hard to believe they’re sugar-free, raw and very easy to make. Enjoy with a good conscience! 200g pitted dates (soaked in warm water for 30 min – 1 h) 2,5 dl crushed pecan nuts 0,5 dl almond powder 5 tbsp raw cacao powder 5 tbsp coconut flakes 1/4 tsp vanilla powder 2 tbsp organic honey a pinch of fleur de sel sea salt – Whipped coconut cream & raspberries for decoration – Process the dates in a food processor into a paste. Add the finely crushed pecan nuts and almond powder, mix into a thick sticky paste. Add all other ingredients and mix well. Add a little bit of water if your paste is too thick. Line a square baking dish with parchment and press the paste into it, tapping it with your fingers to form a thick, solid layer. Refrigerate for at least one hour before cutting into portions and serving with whipped coconut …

whipped coconut cream

a milk-free version of a rich, delicious whipped cream? Yes! 1 jar of coconut milk (refrigerated for at least a couple of hours) 2 tsp organic honey 1/4 tsp vanilla powder raw cacao powder according to taste (for a choco version) Scoop out the harder white coconut milk from the jar, leaving the clear watery liquid aside as this is not needed. In a large bowl, start whipping the coconut milk with an electric mixer. It will take several minutes before the coconut milk will start to change its consistency. Add the honey, vanilla (and sift in the raw cacao powder if you want to make a chocolate version). Keep mixing the coconut milk until you have a fluffy consistency. If your cream is too runny, place it in the refrigerator for a moment before serving on top of desserts, ice cream or whatever you can think of. For a vegan version, substitute the honey with agave syrup.