You know me at this point, I am addicted to anything in the shape of a ball, hehehe.

So I think eating whole foods is the best way to go, buuuuuut I am a big "no waste" person and I have a large tub with pea protein in my cupboard that I have to use up which resulted in these beauties!

They certainly do not disappoint in flavour nor texture at the same time they're a great healthy, vegan, protein and energy snack! They really taste like brownie batter!


Vegan fruit sweetened protein brownie bites

Serving: 6 medium balls Prep time: 10 minutes


  • 4 / 50g pitted dates
  • 2 tbsp / 8g nut butter
  • 2 tbsp / 20g pea protein powder
  • 2 tbsp cocoa powder
  • 2 tbsp milk of choice


  1. Just mix everything in a food processor until it forms a "dough". It it's too dry add some more milk, if too sticky add more cocoa and protein powder. Roll into balls and enjoy!



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Soooooooo, this is like my favourite smoothie combo EVAH! Seriously I have had this almost everyday for more than a month now and I still am not getting bored of it! Soooooo good! You can also had some coffee if you fancy, it's an amazing twist!

I'll just let the ingredients speak for themselves! Hope you enjoy this as much as I do, basically every day. :)

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Divine cacao & raspberry smoothie

Serving one person     Time 5-10 minutes


  • 1 ripe banana

  • 150g / 3 dl / 1 heaping cup frozen raspberries

  • 1-2 tbsp cacao or cocoa powder

  • 125g / 1,25 dl / 1/2 cup liquid of choice (I like to use soymilk)


  1. Just blend everything in a blender, food processor or using a hand mixer. ENJOY!




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- How simple is simple, you say.

Extremely simple, nuts of choice for the creamyness and then dates for the sticky, fudgey and sweetness! That's how simple it is! The only tricky part is that you have to have the patience to mix the nuts until smooth (or you can use already made nut butter). ;)

Not only easy to make but very healthy, the ingredients are pretty self explorinatory! But the taste, the taste, wow, you'll never want anything else than this ever again!

I'd love to hear what you thought if you try it out! Enjoy!

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Super simple, healthy, whole food, vegan, 2 ingredient salted caramel fudge

Serving 12 pieces     Prep time: 15 minutes

Freezer time: 20 minutes     Total time: 35+ minutes


  • 1 dl / 60g / 2 oz nuts of choice (I found cashews being the absolute best)

  • 6 / 50g / 1,75 oz dates

  • Salt and vanilla


  1. Mix the nuts until smooth as nut butter in a food processor or powerful mixer. Add the dates, salt and vanilla. I like to peel my dates as the skin of those is not stuck to the date at all but that's completely optional.

  2. Transfer to a big piece of parchment paper and shape it a square, around 1,5 cm / 2/3 inches thick. Let stiffen in the freezer for around 20+ minutes, cut into 12 even pieces! Enjoy! It's best straight out the freezer as it melts in your mouth... Omnomnom...




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Heyoooo! Look at this beauty! Like heck yeah! Cookie dough + ice cream is a winning combination and this is proof of that! Also it's not only divine and indulgent but also healthy for you! No nasty ingredients of any sort! ;)

Also please do check out my dear, dear friend PinchOfDelight, she truly is amazing and her recipes are soooooo good. Like her blueberry mugcake tasted just like a regular blueberry muffin which is absolutely unbelievable as it's good for you!

If you try this please leave a comment bellow!

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No bake whole food, fruit sweetened, oil-free, vegan,

Cookiedough nicecream cake

Serving: 6 medium pieces      Prep time: 30 minutes

Freezng time: 1h     Total time: 1h 30 minutes


  • 1/2 a batch of PinchOfDelight's amazing healthy, vegan, no bake cookie dough (I used the double amount of oats just to have a thicker consistency and using the same amount of dates as tbsps of maple syrup works too!)

  • 200g / 7 ounces / 2 frozen bananas

  • 3-5 tbsp of milk of choice

  • A pinch of vanilla


  1. Line a tart pan with cling foil and push down the cookie dough so it forms a bottom for the cake. My pan was around

  2.  In a powerful mixer och food processor mix the frozen bananas until it the larger pieces have broken down into smaller pieces. Add your milk and keep on mixing on high until it forms a soft serve like texture.

  3. Transfer the nicecream to the tart pan, smooth out and add your toppings. Freeze for at least 1 hour, serve and enjoy!






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So apparently I have still not posted this? Don't know why because this recipe is bomb! It's the healthiest muffin you can eat but it also delivers an amazing taste. The icing just takes it to a completely new level, chocolate and coffee is a divine combination if you ask me! ;)


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Whole food, fruit sweetened, oil-free, vegan, gluten friendly Vanilla Muffins with Creamy Mocca icing

Serving: 4 large / 6 medium    Prep time: 15 minutes

Cooking time: 20-25 minutes     Total time: 35-40 minutes


For the muffins:

  • 10 pitted dates

  • 0,6 dl / 1/4 cup water

  • 1,5 dl / 2/3 whole grain flour of choice*

  • 1 tbsp baking powder

  • 1/4-1/2 tsp vanilla bean powder

  • 0,75 dl / 1/3 cup milk of choice

For the icing:

  • 1 tbsp cashew butter**

  • 1 tsp local honey

  • 1 tsp cocoa powder

  • 1/2 instant coffee powder

  • 1 tbsp milk of choice

*I used homemade oat flour which makes the muffins very, very moist.
** You can use other nut butters but that will affect the taste


  1. Preheat your oven to 150ºC / 300ºF and line a pan with 4-6 muffin forms.

  2. Mix the dates with the water and milk in a food processor or mixer, you can also use a hand mixer. Mix the dry ingredients in another bowl.

  3. Add the date liquid to the dry and mix until combined. Evenly divid the mixture between the muffins forms. Bake for 20-25 minutes or until a toothpick runs clean.

  4. For the icing just mix all the ingredients and smother on your delicious muffins. Enjoy!

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Simple healthy ingredients but also extremely tasty? Heck yeah! Lemon & coconut is like a divine combo, like seriously, soooo good! Even my whole french class approved. ;)

This recipe is also perfect if you need something a little bit more fresh during the easter holidays and also perfectly children friendly!

This is a part of an Easter collaboration I am doing with the one and only lovely GreenGirlEats! Check her out for her three amazing recipes!

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Whole food, raw energy lemon coconut balls

Serving: 6 large balls, 10 smaller ones     Time: 15 minutes


  • 8 pitted dates (I took the skin of just for the looks)

  • 1 tbsp water

  • 2 dl / 3/4 cup flour of choice (I used half almond / half oat flour)

  • 4 tbsp + for rolling shredded coconut

  • The zest of half a small lemon


  1. Mix all the ingredients in a mixer or food processor until it forms a dough. If it's too moist to roll just add some more flour. Roll into equal balls and roll in shredded coconut. Voilá, enjoy!




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So my mum's favourite candy is marzipan and specifically chocolate covered marzipan eggs. I myself was a big fan and just had to recreate it! And here's the results, like oh my god. They taste just like the regular ones! Absolutely perfect for easter aswell!!

This is a part of an Easter collaboration I am doing with the one and only lovely GreenGirlEats! Check her out for her three amazing recipes!

Hope you enjoy them as much as I have (specifically my mother ;))

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Healthy, fruit sweetened, refined sugar-free, whole food, vegan, marzipan easter egg

Serving: 12 medium-sized eggs     Time: 15 minutes + 10 minutes if dipping in chocolate


  • 8 pitted dates (I removed the skin of mine just for the looks)

  • 1-2 tbsp of water

  • 4 dl / 1 2/3 cup of almond flour

  • Optionally chocolate for dipping

  • Optionally different food or spices coloring like turmeric for yellow


  1. With a fork mash the dates together with the water until smooth. You can also do this in a mixer or such but mine were gooey enough to just mash with a fork.

  2. Add the almond flour and knead/mix with your hands until you get a firm marzipan like almond paste. If it's too loose you can add some more almond flour, one tbsp at the time until you reach your wanted texture.

  3. Divide into 12 equal pieces and roll into an egg shape. Optionally mix/knead in coloring or dip in chocolate. If you dip them in chocolate let them harden in the freezer for 5-10 minutes. Enjoy! Happy Easter everyone!!




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I promise you this recipe will definitely satesfy anyone's sweet tooth! It has all the elements, salty caramel, crunchy roasted buckwheat and nuts and also some chocolate, just because chocolate, duuuuh!

This whole recipe started with me remembering how I absolutely loved caramelized almonds as I grew up, a true childhood memory! I wanted to recreate those moment and started experimenting!

I caramelized nuts, roasted légumes, lots of different things and suddenly I thought why not make a candy bar out of it? Voilà! Refined sugar-, gluten-free, vegan, some that will satesfying your sweet tooth but not spike your blood sugar!

I made this as a part of an easter collaboration together with Green girl eats! Enjoy!

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Refined sugar-free, oil free, candy bar caramelized buckwheat nut crunch bars with chocolate drizzle

Serving: 10 medium bars     Time: 1 hour


  • 125g / 2,5 dl / 1 cup of mixed nut and seeds of choice

  • 1,25 dl / 1/2 cup buckwheat

  • 3 tbsp coconut sugar

  • 3 tbsp honey or other liquid sweetener of choice

  • Optionally a pinch of salt and cinnamon

  • Optionally chocolate for drizzling


  1. According to recommendations from multiple sources I recommend rinsing your buckwheat for a couple of minutes in boiling warm water and then in cold water for half a minute due to buckwheat containing a red coloring that can irritate your mucous membranes! It's super quick and easy. It only takes a couple of minutes to do.

  2. Preheat your oven to 150ºC / 300ºF. Dry roast your nuts and buckwheat for 10-15 minutes as it's getting warm. Once they start to become golden take them out and let cool.

  3. In a small sauce pan, with a thick bottom, combine the sugar and liquid sweetener over medium heat. Be careful, sugar can reach extremely high temperatures and can burn if you have it on too high heat! "Boil" until you can pour around a 1/2 tsp of the mixture into a glass of ice-cold water, it stiffens and you can roll a pretty hard ball out of it.

  4. Stir in the spices, nuts and buckwheat. Transfer over to a mold lined with parchment paper (greasing it won't work!). Carefully flatten and press down. Don't burn yourself! Let harden in room temperature or in the fridge. Cut into 10 equal bars dip in or drizzle over some chocolate, let harden. Devour!!




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Swedishness overload! This is probably the most typical swedish treat known to existence! This is creamy, sweet, choclately with a mocha twist... *drooling*

This is a healthy, whole food, oil and butter/margarine free, fruit sweetened (= refined sugar-free) version of one of Sweden's most loved sweets, chokladbollen! They really taste like the real thing, not like your regular raw/date energy balls! Omnomnom! So easy to make too!

You really should try this recipe it's so good and I must say this is my favourite thing ever! I promise you all, Swedes just adore these beauties and not without reason...

I'm so happy with the result even my brother randomly took one as I was rolling them in the coconut and later asked, with the sound of doubt in his voice, if they were healthy. He really thought it was the regular "unhealthy" kind and literally couldn't taste any difference what so ever! I think that's proof enough to show they really taste like the original! ;)

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Chocolate mocha oat balls A.K.A "chokladbollar"

Serving: 14 balls     Time: 10-15 minutes


  • 8 pitted dates

  • 2,5 dl / a cups rolled oats

  • 1 tbsp of nut butter*

  • 2 tbsp cocoa powder

  • 0,5 dl / 3-4 tbsp cup strong coffee

  • Optionally a small pinch of salt and vanilla extract/essence

  • Shredded coconut or pearl sugar for rolling


  1. Mash the dates in a bowl with a fork. If your dates aren't soft enough mix them in a blender or food processor with the coffee.

  2. Add the rest of the ingredients and mix.

  3. Take a little bit of the "dough", around 1 tbsp, and it roll in your hands to small balls.
    Roll in shredded coconut. Serve or let firm up in the fridge.

*I use unsweetened chocolate peanut butter from Urtekram


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Frill is an amazing UK-based company that is just starting to sell their products in Sweden as well. They're calling their ice cream "The frozen smoothies" and there's not really any better explanation than that!

They are at the moment only carrying three different flavours but I'd personally love to more. Also I'd like to see more stores in Sweden selling it as there are one in Malmö, which is where I got mine, and the rest are situated in Stockholm. The only real "complaint" I have is that I'd love the Intense Chocolate to have some pieces of some sort like cacao nibs, that would just be pure heaven!

Hope you find this review helpful!

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Taste rating: 7,5/10 

Intense Chocolate, 7,5/10

The chocolate has an intense chocolate taste but also a kind of carob like flavour to it too, even if it doesn't contain any. It is extremely good but doesn't taste exactly like your regular chocolate ice cream due to that, but it still carries the vital creamyness and chocolately flavour. I am being a bit harsh on it rating wise but I am comparing it to a regular very chocolately ice cream which isn't really fair. I REALLY liked it and will be buying it again, soon!

The Bursting Berry, 8/10

was so refreshing but creamy at the same time! It has an intense berry flavour but it doesn't become sour at all, like some berry ice creams can, it is fruity but still sweet. I think this tasted very much like an intenser and more genuinely fruity Twister, a childhood memory of mine. Really liked it, so refreshing and it has a nice balance between fruity and sweet so I'll definitely be purchasing it again.

The Refreshing Green, 6/10

was refreshing, but I actually found that the Berry was even more refreshing. You can't taste the vegetables really, not compared to many green smoothies and juices as you might expect it to taste like. It not as intense flavour wise compared to the other two but it has a mellow greenish tropical vibe to it. It makes sense as it contains a significant amount of pineapple and mango. :) It also tastes similar to the childhood lollipop Twister, but more subtle. I liked it but I probably won't buy it again since I liked the other better and I think I'll be making green smoothies instead to satisfy my needs.

Texture rating: 7/10

It only takes around 3-5 minutes to thaw and it doesn't melt, it stays soft, but just solid enough, and creamy for a very long period of time. It basically stays in that "perfect not too hard nor not too melted" state forever, it is mostly due to the added fibers.

It's very creamy but not like in the way it tastes "fatty", which sometimes is nice in ice cream, which isn't bad if you ask me. The texture is absolutely on point if you ask me, even though I absolutely adore chocolate bits and such in my ice cream. I wouldn't say it's like nice cream creamy at all, it's like proper good sorbet creamy if you know what I mean.

Value rating: 8/10

I found it for 59kr / £5,25 / $6,55 / £6,15 which is quite expensive for most but not too bad compared to Ben & Jerry and other "health food" ice cream. I think it delivers and the price isn't too bad as you don't eat this everyday.

Nutrition rating 9,5/10

As it says on the package: "The frozen smoothie". It literally just is fruit + some added fiber, soyalectin and some natural flavouring. It is not completely "whole food" but to be honest added fibers nor soyalectin and natural flavours do any harm to your body in any way (as long as your body can handle the fiber 35g/pint.) It also is very low in calories, around 350/pint, outstanding source of fiber and also offers a great amount of vitamins. No added sugars, fats or anything like that!

Final rating: 9/10

All flavours deliver a great amount of amazing flavour more or less! They're super healthy, reasonably priced and definitely a spectacular alternative to regular ice cream!

To find more information, like the ingredients not in swedish, head over to Frill's own webbsite!

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What is a healthy food blog without a no bake brownie recipe? Well I don't know, it doesn't exist in my world! Haha

Here's my own version of the classic rawish, no bake, gluten-free, paleo, whole food, fruit sweetened, vegan, so super healthy brownie recipe. Hope you enjoy them as much as I do!

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No bake, fruit sweetened, vegan brownie

Servings: 6 medium slices     Time: 15 minutes


  • 50g / 1,25 dl / 1/2 cup walnuts

  • 50g / 1,25 dl / 1/2 cup cashews

  • 20g / 3 tbsp cacao nibs

  • 1-2 tbsp cocoa or cacao powder

  • 10 pitted dates

  • 0,75 dl / 5 tbsp flour of choice*

  • Optionally a pinch of salt and 1/4 tbsp vanilla extract/essence


  1. Blitz the nuts in a food processor until only small pieces remain.

  2. Add the rest of the ingredients and mix until a ball forms or until it just hold together when squeezed in your hand. If it feels too moist add more flour.

  3. Shape the brownie dough into a square and cut in six. Optionally let stiffen in the fridge before cutting. Devour!

*I used oat flour but you can also use any nut flour you fancy or other flour that suits flavour wise





You know me. I like my chocolate very much. What do I like just as much? Banana bread and what could make it even better? Coconut!

Well, I actually am the kind of person who buys too many bananas purely so I can make banana bread with them once they ripen, hehe. Anyone else? No? Okey... Hahahaha.

Hope you enjoy this idulgent deliciousness just as much as I did!

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Whole food, vegan chocolate coconut banana bread

Servings: one medium loaf     Prep time: 15 minutes

Cooking time: 50-60 minutes     Total time: 1h 5 minutes- 1h 15 minutes


  • 3,5 dl / 1 1/2 cups of whole grain flour of choice*

  • 1,25 dl / 1/2 cups of coconut flour

  • A pinch of salt

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 6 tbsp cocoa or cacao powder

  • 3 large spotty and preferably over ripe bananas, mashed

  • 2,5 dl / 1 cup milk of choice

  • 1 tsp vanilla extract/essence

  • 100g / 3,5 ounces chopped chocolate of choice

  • 1/2 dl / 1/4 cup Coconut flakes for topping

  • 1-2 handfuls of raisins or chopped up dried fruit of choice


  1. Preheat the oven to 175ºC / 350ºF and grease or line a loaf pan with parchment paper.

  2. In a medium mixing bowl mix all the dry ingredients together.

  3. Mix the banana with the milk and vanilla smooth in a food processor or mixer or by using a hand mixer.

  4. Add the wet ingredients to the dry and combine. Mix in the chopped chocolate, coconut flakes and dried fruit.

  5. Pour the mixture into the prepared loaf pan, optionally top with more chocolate and coconut. Bake for 50-60 minutes or until a toothpick runs clean. Simply enjoy by itself or with spread of choice.

*I used homemade oat flour which made the bread extra moist. Be aware that all flours react differently when baked but if you try something else I'd love to hear how it went!





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Well, here's the thing. Do I need to say more? It's an authenic tasting amazing creation which I am very proud of healthyfying after searching for a healthy, whole food based and dairy-free recipe all of the Internet and not finding a single recipe to my liking.

Hope you enjoy it as much as my whole family has! <3

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Vegan friendly, healthy, whole food, fruit sweetened Tiramisu

Serving: 6 large portions     Prep time: 15 minutes + 30 minutes + 15 minutes

Cooking time: 30 minutes     Total time: 1 h 30 minutes (+ refrigeration time)


For the cake (you can use any kind of sponge cake like cake, I recommend Feastingonfruit's vanilla cake if you want it to be vegan)

  • 75g / 3 heaping tbsp apple sauce

  • 1 dl / 1/3 + 1 tbsp milk of choice

  • 12 pitted dates

  • 1/2 tsp vanilla essence/extract

  • 2 large organic, free range eggs

  • 3 dl / 1 1/4 cup flour of choice (I used whole grain spelt flour)

  • 2 tsp baking powder

  • Optionally a small pinch of salt

For the "mascarpone" cream

  • 3 dl / 1 1/4 cup / 175g / 6,2 ounces cashews

  • 2 dl / 2/3 cup + 3 tbsp milk of choice

  • 4 pitted dates

  • A splash/ small pinch of vanilla essence/extract

  • Optionally a small pinch of salt

  • 2,5 dl / 1 cup of SUPER strong brewed coffee (Don't skimp on the coffee, it's an essential part of the dish)

  • Cocoa or cacao powder for dusting


The cake

  1. Preheat the oven to 175ºC.

  2. Blend the apple sauce, milk, dates and vanilla smooth in a blender, food processor or in a separate bowl using a hand mixer. Mix the dry ingredients separate in a large bowl.

  3. Mix the eggs until pretty much only foam remains in a separate bowl. Add the date mixture to the dry ingredients and mix until combined. Fold the eggs into the batter, be careful you want the cake to be as fluffy as possible!

  4. Pour the batter into a cake form, mine was 20x20cm / 8x8 inches. Bake the cake for 25 minutes or until you can insert a toothpick and it comes out clean. Let cool before the assemble!

The "mascarpone" cream

  1. Soak the cashews in almost boiling water for 30 minutes.

  2. Mix the rest of the ingredients smooth in a powerful mixer or food processor. It might take a couple of minutes, stay patience.

The assemble

  1. Chose a servings dish/dishes of choice. Cut the cake into suitable shapes and sizes depending on your dish. I cut mine sideways too to achieve, in my opinion, the right thickness.

  2. Pour the coffee onto a medium-sized plate. Dip each side of your cake pieces for around 2-3 seconds, until fully soaked but not for so long so they stars to fall apart.

  3. Line the bottom of your dish with soaked cake. Spread half your cream onto the cake layer. Repeat the coffee soaked cake layer and spread the last of your cream onto of that. Last but not least completely cover it with cocoa powder like the Italians do it. Optionally let it set in the fridge for at least 1 hour just to let the flavours to set or serve immediately.




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Taste rating: 9/10

This chocolate has a cocoa percentage of 70% but it seriously tastes like a rich 60% Belgian chocolate! So rich, creamy, not too sweet but definitely still sweet enough! My dad who isn't the biggest fan of 70% chocolate absolutely loved this! It is not bitter at all but at the same time very rich and can satisfy anyone with a sweet tooth.

Snap and melt rating: 7/10
Melts like a charm in your mouth. The pieces are rather thick which has its pros and cons. I personally like my chocolate to be thinner for that extra snap but this chocolate still delivers a lovely snap even though the thickness!

Once you take a bite it doesn't melt immediately in your mouth like some more sugary and fatty chocolates do but it doesn't take ages neither. I find its melting speed to be pretty much perfect!

Value rating: 8/10

35kr / $3,99 / €3,7 / £3,2 for 180g & 6,35 oz is a pretty good deal for such terrific chocolate that also is fair trade which is amazing!

Quality and ethicality 9/10

The quality is really something special, especially for its price class. I love how it's fair trade and that the company's/bar's mission is to end slavery in the cocoa industry!

Final rating: 8,5/10

I give this chocolate a solid 9/10, will definitely be buying this again! Magnificent taste and texture, also great value!

I find it funny how they divide the bar into unequal pieces to resemble the unequal share of money in the cocoa/chocolate industry. I do like the idea but I got to be honest and say that I makes it quite difficult to break a part. Especially when the chocolate bar is as thick as it is. I actually had to bite of pieces of the whole bar due to that. Well everything can't be absolutely perfect!

Definitely recomend buying this! <3

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IMG_6159 (4) One of my brothers just absolutely loves peanut butter cups, so I thought: "What if I could make them healthier?" So I did. They only take a couple of minutes to make and they're a good alternative to people who love peanut butter cups but want it to be for example vegan or just healthier. IMG_20170323_221350_032.jpg It's a super quick recipe and it's just to make you start thinking - maybe I can make my other favourite sweets a bit more healthy? IMG_6085 (4) [gallery ids="3118,3119,3120" size="full"]


Dark chocolate peanut butter cups

Servings: 18 peanut butter cups     Prep time: 10 minutes Cooling time: 10 minutes     Total time: 20 minutes


  • 150g chocolate of choice
  • Around 135g of nut butter of choice
Optionally some other fillings like my delicious chia jam, nuts, dried or fresh fruit of choice! <3


  1. Melt the chocolate in the microwave or over simmering water. Lay out all the cups. Evenly coat the entire cup with around a teaspoon of the melted chocolate. Let the chocolate set in the fridge for a couple of minutes.
  2. Take out the chocolate and put 1/2-3/4 tbsp nut butter in each cup. I could roll my nut butter in my hand into small balls. If you'd like the nut butter a bit sweeter just mix it with a couple of dates in a food processor.
  3. Now scoop out the remaining chocolate and make sure all of the nut butter is completely covered with chocolate. Let harden in the fridge and devour!
*I recommend putting small paper praline or paper muffin cups in a mini muffin tin, it makes things a lot easier and less messy. [/recipe] [gallery ids="933,934,935" size="full"]



  IMG_1192 2 This has been circulating around the internet for quite some time so I decided to make some myself! I made three different kinds just to give some inspiration. The combinations are absolutely endless! Mine are 100% fruit sweetened, no added sugar, only 3 base ingredients. All the goodness! The chia seeds also bring an extra healthy fats to your breakfast, pancakes or what ever you have it with! Ops! It doesn't contain anything to prevent it from molding and such like regular jam! So it's important to keep it in the fridge and eat it within a week or less. You can also freeze it if you fancy! Enjoy! IMG_1075 3.jpg [caption id="attachment_3063" align="alignnone" width="4000"]IMG_1201 2 Black forest, queen, strawberry & lime jam[/caption] [caption id="attachment_3042" align="alignnone" width="4000"]IMG_1071 2 The black forest jam[/caption] [recipe]

Customizable 3 ingredient, sugar-free chia jam

Serving: Around 250g finished product     Time: 15 minutes including fridge time


  • 200g / 7 ounces frozen or fresh fruit of choice
  • 2-3 tbsp chia seeds depending on the fruit
  • 2-5 dates depending on the sweetness of the fruit


  1. Completely defrost or cook the fruit.
  2. If you like your jam with fruit chunks leave around 50g / 2 ounces aside. Mix the rest of the fruit, chia seeds and dates smooth in a mixer, food processor or with a hand blender. Mix in the rest of the fruit.
  3. Let the jam sit in your fridge for 10 minutes until thick. If it still is too runny add another 1 tbsp chia seeds.

Different variations

Black forest chia jam featuring cherries as the fruit and 1 tbsp cacao nibs. "Queen jam" A.K.A. blueberry & raspberry jam, half blueberries & half raspberries Strawberry & lime chia jam, strawberries as the fruit and 1/2 tsp of lime juice for a subtle extra kick. [/recipe]    



  IMG_0751 3 I am one of those kind of weird people who does not like bananas when they have started to become too spotty and ripe! Too sweet for me! But this is one of my staple recipes to use when my bananas start getting to ripe for my taste! I promise you guys, these are the bomb together with some nice cream for breakfast! Who can say no to desert for breakfast?! Whole food, oil-free, fruit sweetened, vegan, all the good stuff! Omnomnomnom... IMG_0816 2


Breakfast chocolate chip banana oat cookies

Servings: 6 larger cookies     Prep time: 5-10 minutes Baking time: 15-20 minutes     Total time: 20-30 minutes


  • 2 bananas (great way to use over ripe bananas)
  • 4 dl / 1,75 cups rolled oats
  • 2 tbsp peanut butter or nut butter of choice (can be skipped but highly recommended)
  • 2 tbsp of flax seeds
  • 1 tsp baking powder
  • A small pinch of salt
  • 50g / 1,75 ounces of chopped chocolate of your choice or nuts or/and dried fruit


  1. Preheat the oven to 175°C / 350°F.
  2. Mash the banana well and then mix in the rest of the ingredients. Eventually add some more oats if needed!
  3. Divide the "dough" to 6 cookies and then bake for until golden and delicious, so around 15-20 minutes!
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Buckwheat? Sounds so complicated and expensive, right? It's actually not and promise I'm not saying that for trying to be one of those "vanilla bean matcha chai toffe coffe oats with cacao nibs, caramilez star fruit ETC." people!

To the point, Hanna! Okey, this actually is one of my most sucessful recipes and I am just so happy to present to you the recipe for these chrunchy energy packets filled with delciiiiouuus chocolatelly goodness. Only four whole food ingredients!

I just love how the buckwheat gives it a chrunchy, chunky feel at the same time not being too chrunchy and hard to eat. The apricot and chocolate combonation is also one of my favourites. Do I need to say more?





Buckwheat crunch chocolate apricot rawish balls

Servings: 18 balls

Prep time: 10 minutes     Total time: 10 minutes


  • 2 dl / 150g / 5 1/3 ounce buckwheat

  • 16 / 125g / 4 1/2 ounces dried apricots

  • 3 tbsp of cocoa or cacao powder

  • 2 tbsp nut butter of choice

  • Optionally a pinch of salt and vanilla


  1. According to recomendations from multiple sources I recomend rinsing your buckwheat for a couple of minutes in boiling warm water and then in cold water for half a minute due to buckwheat containing a red coloring that can irritate your mucous membranes! It's super quick and easy. It only takes a couple of minutes to do.

  2. But all the ingredients except the buckwheat in a food processor or strong mixer until it forms a smooth paste/dough.

  3. Add the buckwheat and  mix in on low speed. Roll into balls and voila! Deliciousness!




IMG_9246 3 "Hannah, isn't millet for birds?" you say. Well, so I thought until a couple of months ago when I realised I can actually buy it in my regular supermarket! I did some Googling and found some recipes but none felt authentic. So I decided to make my own favourite combo lots of onion, mushrooms and sun-dried tomatoes. Mmmmmm... Enjoy! img_9234-2


Vegan, gluten-free millet risotto with mushrooms and sun-dried tomatoes

Servings: 4     Prep time: 20 minutes Cooking time: 25-30 minutes     Total time: 45-50 minutes


  • 200g / 25 mushrooms
  • 2 large onions
  • Oil of choice or use a very non-stick pan/pot
  • 2 dl / 160g millet
  • 6 dl / 2,5 cups water or stock
  • 1 dl / 1/3 cup+1 tbsp white wine
  • If using water you need one stock cube or stock concentrate
  • Salt and pepper
  • Optionally 6 sun-dried tomatoes
  • Optionally 1/2+ dl / 1/5 cup nutritional yeast or cheese of choice depending on taste


  1. Cut up the mushrooms and onions and saute in a large pot with a little bit of oil until the onion start to turn translucent. Add the millet, sun-dried tomatoes, liquids and optionally the stock cubes/concentrate.
  2. Cook for 25-30 minutes until creamy. Add more spices if desired. Before serving optionally add the nutritional yeast or cheese. Enjoy!




Wait a second? Can you make this super famous treat healthy?! Yes you can and it's one of the easiest recipes ever! The recipe has been improved and offers an even more indulgent and delicious results! When my mum tried one her immediate response was:

-This was the tasties thing I have ever had!

They're made with four super simple ingredients, including the chocolate for coating, but the taste is incredibly rich and tasty. For all you Swedes out there these are even easier to make than swedish "chocolate balls"!



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Healthy vegan Ferrero Rocher

Serving: 18 balls          Time: 20 minutes


  • 1,5 dl / 2/3 cup / 100g cup roasted hazelnuts
  • 10 / 125g / 4,5 ounces pitted dates
  • 1-2 tbsp cocoa powder
  • Optionally a small pinch of salt and 1/4 top vanilla extract/essence
  • Optionally 40g of chocolate or almond flour for coating .


  1. Take 18 of hazelnuts and set aside for later use. Mix the rest until smooth in a food processor or powerful mixer. Preferably mix them as smooth as nut butter, but if you are not able to obtain with the food processor/mixer you're using that's fine.
  2. Add the dates, cocoa powder, vanilla and salt in a food processor until a dough is formed.
  3. Roll the dough into 18 small balls (around 15g each). Take one hazelnut and press into  each and every ball and roll into a ball again. Heat up the chocolate in the microwave (do not burn the chocolate!) Dip your Ferrero balls and let the excess chocolate drip of. Put them on a plate and let the chocolate harden. Optionally sprinkle them with chopped hazelnuts before hardening completely. You can roll the balls in almond flour or pulverized hazelnuts before coating or just skip the chocolate and just coat with nut flour.
  4. Let them cool in the fridge until the chocolate has hardened. Enjoy!
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