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These fudgy cacao bites are so easy to make and they're delicious! It's the same recipe as the one for the base of the nice-cream cake. If you have 5 minutes to spare I seriously recommend trying them out!


1 dl/100 ml gluten-free oats

1/4 dl/25 ml cacao powder

1/4 dl/25 ml maple syrup

1/4 dl/25 ml virgin rapeseed oil

Optional: some cacao powder for dusting

1. Mix your oats into a flour.

2. Add the rest of your ingredients and blend until the mixture comes together.

3. Put your dough in a small tin and press it down, leave it in the freezer for 30 minutes. After those 30 minutes you can take it out and cut it into cubes. If you dust them with cacao powder they're a bit easier to handle. Store the cubes in the freezer and enjoy!

I hope that all of you are having a great Sunday!

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Instagram: @suziesgreenkitchen

Do you want to make a quick and easy, but still healthy, cake for dessert? This is it! It's a raspberry nice-cream cake with a delicious chocolate oat base. The idea of making a nice-cream cake just popped into my head one day. I didn't want a heavy nut cake but I was afraid that this wouldn't feel as satisfying as the heavier types of cakes are, but I was wrong - and this has become my new favorite thing!

Ingredients for the base:

1 dl/100 ml gluten-free oats

1/4 dl/25 ml cacao powder

1/4 dl/25 ml maple syrup

1/4 dl/25 ml virgin rapeseed oil

Ingredients for the nice-cream:

2-3 frozen bananas (preferably cut into small chunks before the were frozen)

2 dl/200 ml frozen raspberries

1 dl/100 ml frozen pineapple

1. Mix the oats into a flour in a food processor, add the rest of the ingredients for the base and blend until it forms a dough. Press down the dough in your springform and flatten it out to an even base. Put it in the freezer whilst you make the nice-cream.

2. Make the raspberry nice-cream by mixing the frozen raspberries and 5/6 of the frozen bananas. Once it's mixed; add it to the bottom layer and smooth it out.

3. Mix the pineapple and 1/6 of the bananas. Add the pineapple mixture in dollops onto the raspberry nice-cream and swirl it around.

4. Put it in the freezer until it's completely frozen (I like to do this overnight). Enjoy!

This recipe is perfect for spring and summer, and the different flavour combinations are endless (i.e. feel free to experiment, you can use other fruits than raspberries and pineapple). I hope that you give it a try (and if you do I would love it if you tell me what you think :D).



INSTAGRAM: @suziesgreenkitchen

I got the inspiration for these tahini and vanilla balls from something that I saw that we were selling at work (Green Matmarknad in Malmö, come check it out if you're in the area!). A remake was definitely in order :D They turned out great and obviously I want to share them with you guys! A bonus is that they're quite cheap, which is always nice ;)


8 dates (if you're not using Medjool-dates I recommend soaking your dates in hot water)

1/2 dl/50 ml roasted tahini (I use the one with added salt and that isn't very runny)

1 tbsp/15 ml soaking water from the dates (or regular tap water)

A pinch of vanilla powder

Sesame seeds to roll in

1. Add all of your ingredients (except for the sesame seeds) to a blender (I use my beloved Magimix).

2. When everything is combined you can roll the mixture into balls and then coat them in sesame seeds.

3. Done! I like to store them in my freezer, they never get frozen so it's only nice that they're cold (but I recommend taking them out a couple of minutes before you're going to eat them).

I hope that you enjoy these as much as I do, they're really amazing in my opinion!



INSTAGRAM: @suziesgreenkitchen

The Swedish Semla! A tradition that us Swedes hold close to our hearts, because who wouldn't want to have a reason to eat a fluffy cardamom bun filled with an almond paste and cream as much as you like for a month? Traditionally we're suppost to eat semlor on "Fettisdagen" (which is today!), but we like to eat them as much as we can so usually they're for sale in Swedish bakeries for 1-2 months. This is my version - a healthier, vegan and gluten-free semla! Yes, you may thank me later ;)

Ingredients for the cardamom buns:

1 tsp psyllium husk (mixed with 1 tbsp water so that is swells)

1 1/2 dl gluten-free oats (mix them into a flour)

1 dl quinoa flour

1/2 tsp xantangum

2 tbsp potato starch

2 tsp cardamom

2 tsp baking powder

1/2 dl neutral coconut oil

2 dl water

1. Mix all of the dry ingredients.

2. Mix all of the wet ingredients and combine them with the dry ones until a dough is formed.

3. Divid your dough into 5 pieces and shape them into buns (I usually spoon out the amount and then shape it into a bun with wet fingers).

4. Put your oven on 200 degrees Celsius and bake your buns for 15 minutes, after this time you can put some foil over them (to make sure that the will not get too brown) and bake for an additional 10-15 minutes.

5. Once they're done you can take them out of the oven and leave them to cool on the baking sheet.

6. When your buns are completely cool you cut of their top and scoop out some of the middle. Take your almond filling (I mix roasted almond butter with maple syrup and/or coconut sugar until it gets to the consistency and taste that I like) and put it in the space where you've scooped out the bread, add some whipped coconut cream on top (or your choice of vegan cream), put the lid back on and dust it with maca powder.

I hope that you enjoy this recipe! It's an absolute Swedish classic and definitely worth a try :D



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This is the perfect raw cake to make if you're having a dinner party! It looks incredible and I'm sure that you're guests (even the ones who still don't know what cacao butter is) are going to love it :D

Ingredients for the base:

2 dl/200 ml oat flour

1/4 dl/25 ml melted coconut oil (I use a scent-free one)

1/4 dl/25 ml maple syrup

A dash of vanilla powder (use as much as you like)

1. Mix all of the ingredients in a bowl.

2. Put the mixture in a pan and flatten it til it's about 1 cm in height. Put in the freezer and leave for at least 30 minutes.

Ingredients for the filling:

2 dl/200 ml cashew nuts (soaked overnight)

1 1/2 dl/150 ml shredded coconut

A dash of vanilla powder

1/4 dl/25 ml cashew or almond milk

1/2 dl/50 ml maple syrup

1. Mix the shredded coconut into a coconut butter in a food processor.

2. Add the soaked cashews and vanilla powder and mix until it looks like a cookie dough.

3. Add the cashew milk and the maple syrup.

4. Add the mixture to the oats layer and put it back in the freezer for a couple of hours.

Maca chocolate (top layer):

1 tbsp/15 ml cacao butter

2 tsp/30 ml maple syrup

A pinch of salt

1 tsp/5 ml maca powder

1. Put the cacao butter in a dubble boiler and melt.

2. Once the cacao butter has melted; add the rest of you ingredients and whisk until everything is combined. Pour your chocolate over the cake and let it chill in the freezer until it is set.

Now your cake is done! I put some regular raw chocolate on top and dripping down the sides, I also added some frozen raspberries and sea buckthorn. The baking tin that I used is only 15cm in diameter, so the recipe is a small batch (I think it would be perfect for 10 people, it's quite heavy so you want small slices). If you want to make a bigger cake I suggest that you dubble the recipe. Make sure to take out your cake at least 10-15 minutes before cutting and serving, enjoy!



Instagram: @suziesgreenkitchen

A gorgeous stack of crêpes to celebrate my instagram reaching 1000 followers (thank you!) :D These crêpes (or Swedish pancakes, call them what you want) are so crispy and nice! They keep well in the fridge as well, so if you, like me, end of making way too many you can save them for later in the fridge. The recipe makes about 10 crêpes.

Dry ingredients:
2 dl cornflour
1 dl quinoa flour
1/2 dl buckwheat flour
2 tbsp potato flour
A sprinkle of vanilla powder

Wet ingredients:
3 dl almond milk
3-4 dl cold water
1 tbsp coconut butter (not the store-bought solid kind, you can make your own the same way as you would do nut butter in a food processor, but with shredded coconut instead of nuts. The coconut butter makes it a bit more creamy but can be left out if you feel like its too much of a hassle)
1/2 dl rapeseed oil

1. Mix all of the dry ingredients.
2. Add the almond milk to the dry ingredients and mix well.
3. Add the water, 1 dl at the time, to the "dry" mix and mix until it's all combined.
4. Mix in the coconut butter (optional) and the rapeseed oil.
5. Heat up your pan to a medium-high heat and fry the crêpes, turn them when they've gone very solid (they should be easy to turn when they're ready for it).
6. Add your toppings! In the pictures I've used chocolate sauce (raw cacao powder, maple syrup and water), raspberry chia jam (raspberries, water, maple syrup and chia seeds), cinnamon coconut sugar, spiced maple nuts and blueberries. Enjoy!



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It's the beginning of the year which means that a lot of people decide to be healthy (yeey!) and that means an increase in juicing for some people, that's why I thought it would be the perfect time to post this recipe of muffins made with the leftovers from juicing :D

Dry ingredients:
2 dl oats
1/2 dl quinoa flour
1/2 dl almond meal
1 tsp cinnamon
1 1/2 tsp cardamom
A pinch of salt

Wet ingredients:
1/2 almond milk
1 1/2 tbsp chia seeds
1/2 dl maple syrup
1 1/2 dl almond milk
1/2-1 dl leftovers from juicing (in the pictures I've used beetroot)
1/2 dl rapeseed oil or coconut oil

1. Make your chia egg by mixing 1/2 dl almond milk with the chia seeds and let the seeds swell for about 10 minutes.
2. Mix all of the dry ingredients.
3. Mix all of the wet ingredients, add the chia egg and mix it in as well.
4. Combine the wet and dry ingredients, put the mixture in muffin cups and bake for 25 minutes at 175 degrees Celsius. After the 25 minutes you turn off the oven and leave the muffins inside so that they cool together with the oven.
5. Done! Although I prefer to make a jam to put on top, here I've boiled som raspberries together with a little bit of maple syrup until some of the water has evaporated, then I've simply let it cool and put it on top of the muffins.

Hopefully this helps you stay healthy and motivated throughout January, and maybe for the rest of the year as well!




Yes, these crumbly bars are as good as they look :D It's an oat cookie with a raw chocolate on top and some cacao nibs for those who like, divine!

Cookie ingrediens:
2 1/2 dl oats
1/2 tsp vanilla powder
3 tbsp maple syrup
3 tbsp melted coconut oil
1/2 dl shredded coconut

Raw chocolate:
1 tbsp cacao butter
3 tbsp cacao powder
2-3 tbsp maple syrup
A pinch of salt
A pinch of vanilla powder

Some cacao nibs if you like it.

1. Put all of the ingredients for the oat cookies in a blender an blend until its a crumbly mixture that sticks together if you press it down.
2. Put it all in a brownie tin and press it down hard until you have a smooth surface and put the tin in the freezer while you make your chocolate.
3. Place all of the ingredients for the chocolate except for the cacao powder in a dubble boiler and heat upp until it's all combined. Add the cacao powder and mix, then pour it into your oat cookie and smooth it out. Add some cacao nibs or any other topping of your choice and put it back in the freezer.
4. Take it out of the freezer 10 minutes before you cut it so that the chocolate doesn't crack. I like to keep the bars in the freezer and then take them out a couple of minutes before I'm going to eat them.

I hope that you enjoy this recipe and have a lovely weekend!




Here's the recipe of this gorgeous green smoothie! It's a green smoothie that actually tastes amazing even though it's made with spinach and spirulina powder, a power bomb!

3 dl frozen banana
3 dl frozen pineapple
1 frozen spinach cube (I reckon that this would be about 3 dl of fresh spinach)
1 small piece of ginger (this depends on your own preferences)
1-2 tsp spirulina powder
1 dl almond milk

1. Put everything in a blender and blend until it's smooth (I use my Magimix food processor if I want it to be like a nicecream, otherwise I heat up the frozen fruits and spinach a bit so that my blender can handle it).
2. Pour it in a glas or put it in a bowl and add you toppings. In these pictures I used puffed quinoa, some shredded ginger and a sprinkle of spirulina powder, but feel free to get creative!

On an other note; I've been getting really excited for christmas! Here in Sweden it starts to get dark at 3 p.m. so I have candles and fairy light lit all of the time, which makes everything more cosy! I've also been listening to christmas music throughout November and I love it. It's truly the most wonderful time of the year ;)




This is the recipe for my simple and delicious carrot soup, perfect for a cold autumnal day!

About 10 regular/big sized carrots
15 cherry tomatoes
A dash of turmeric
500 ml hot water
Rapeseed oil

1. Put the oven om 175 degrees celsius).
2. Slice the carrots and put them on a baking tray, add some rapeseed oil and salt and mix until all of the carrots are coated.
3. Roast the carrots in the oven for about 40 minutes, make sure that you stir sometimes during the 40 minutes so that they don't burn.
4. Halve the tomatoes. After the carrots have been in the oven for 40 minutes, add the tomatoes and lower the heat of the oven to 150 degrees. Bake for another 20-30 minutes.
5. Add your baked carrots and tomatoes to a mixer or a blender and add the turmeric and water, mix until you have a smooth mixture and enjoy! I had my soup with some homemade spelt sourdough, roasted seeds and a few soy beans.

If you get leftovers I recommend to heat them up in a pan together with some polenta, it's delicious!