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Sweet Potato Chocolate Spread

What if I told you that 2 tbsp of this spread provides you with all the vitamin A you need in a day? Sounds too good to be true? Well it isn't. Other than being delicious, sweet potatoes are packed with this super important nutrient that keeps your eyes in good condition and your skin beautifully radiant. Plus this recipe is so simple and quick to make and only requires five ingredients! No excuses!




Ingredients:

2 medium-sized, peeled sweet potatoes (380 g)

3 tbsp melted cacao butter or coconut oil

10 dates (100 g)

2 tbsp cacao or cocoa powder

Pinch of salt


How to:

1. Cube the sweet potato and steam until entirely soft and easy to pierce with a fork, approximately 15-20 minutes.
2. Transfer the cooked sweet potato to a medium-sized bowl, add the remaining ingredients and blend with a hand blender until smooth. This could also be done using a food processor.
3. Spoon up the chocolate spread in a mason jar or any airtight container of your choice and store in the fridge.

Enjoy this spread on peanut butter sandwiches, your oatmeal or eat it straight from the jar with a spoon! (That's what I do...)

Chocolate love from Tilda ♥

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Creamy Dreamy Peanut Butter-Blueberry Sundae





Ice cream:

- 3 ripe bananas, sliced and frozen (300-330 g)

- 3-4 tbsp almond milk

- 1 heaped tbsp Arctic Berries Blueberry Powder

- 1 pinch vanilla powder or extract

Peanut Butter Sauce:

- 1 tbsp peanut flour (or peanut butter)

- 1 tbsp almond milk

- 1 pinch sea salt

Optional:

- Toppings such as mulberries, coconut chips or raw cacao nibs

How to:

1. Start by making the peanut butter sauce: in a small bowl combine the ingredients for the sauce with a fork until you're left with a thick yet runny sauce. Set aside while you make the ice cream.
2. Place all the ice cream ingredients except for the almond milk in a food processor or high speed blender and blend on high*. Blend for approximately 60-90 seconds or until the frozen banana slices have all been broken down to tiny pieces. Stop to scrape down the sides if necessary.
3. Carefully remove the top cap from your blender and slowly pour in the almond milk while blending. Blend on high until smooth and again, stop to scrape down the sides if you need to. Be patient and don't add more liquid unless you really have to. The ice cream will be much creamier and not as runny this way.
4. Spoon the ice cream up in two bowls and drizzle generously with the peanut butter sauce. Top with whatever you desire and eat immediately before it melts! (And feel free to just have it ALL for yourself. That's what I did.)

*I find this the most effective way to get a creamy, completely smooth ice cream but if it seems too complicated to you, simply place all the ice cream ingredients in the blender/food processor and blend until smooth.

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Berry-Boosted Blueberry Jam (Naturally Sweetened)

There's something oddly comforting about jam. That sweet, slightly sour taste adds another dimension to basically any carb-y meals. On top of a steaming hot bowl of oatmeal is how we usually enjoy our jam here in Sweden but I have always loved to spread a thick layer of raspberry preserves on top of a crispy, golden brown slice of toast. Mhm. And I know I just said raspberry even though this recipe specifically calls for blueberries. Confession: I didn't like blueberries as a kid. I loved spinach but not blueberries. Yes, I was weird. Moving on.


I must say I'm very pleased with this recipe. It's thick, just like jam is supposed to be. Don't want any of that runny, slimy stuff, no thank you. So it's thick, packs a punch of blueberry flavour only rounded off by a hint of vanilla. I even got my mom hooked on it so now it's a battle against time to have as much as possible for myself before she eats it all up!



Also, I finally got to use a jar from the collection featured throughout this post. To say that I have an obsession with jars is an understatement. This recipe makes one small jar but if you feel like you're likely to finish it soon after making, feel free to double the recipe. You could probably even freeze some for later if you wanted to, even though I haven't tried this myself yet.

Finally I want to point out that this jam is even more nutrient-dense than your average Homemade-healthy-jam all thanks to the Arctic Berries powders! I added some of the blueberry powder and some of the sea buckthorn powder in this but combine them however you want for your own personal touch! Hope you enjoy the recipe!


Berry-Boosted Blueberry Jam

-1/2 lb (225 g) frozen or fresh blueberries

- 6-8 fresh dates (75 g)

- 1/2 tsp pure vanilla powder

- 1/2 tbsp  any Arctic Berries Powder (I used the Sea buckthorn and blueberry powders)

- 1 tbsp chia seeds

How to:

1. Place the blueberries in a small sauce pan and slowly thaw them over medium heat.
2. Meanwhile, pit the dates and put them in a small bowl. Blend the dates with a hand blender until smooth and set aside.
3. Once the berries start to release their juices, bring it up to the boil and let boil for about a minute.
4. Remove the blueberries from the heat and stir in the date paste, vanilla powder and Arctic berries powder(s). If the date paste feels very dense and hard to incorporate into the berry mixture, start by transferring a few tablespoons of blueberry juice into the bowl with the date paste and mix the two to make it a bit looser in consistency.
5. Lastly, stir in the chia seeds and make sure they're evenly divided throughout the jam.
6. Spoon the jam up in a glass jar, seal it and let sit on the countertop to cool off before putting it in the fridge.



My favourite way to eat this jam - thinly spread on top of a rice cake.


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Best Granola Ever (no oil!)

Prepare yourselves for the crunchiest, sweetest, most delectable granola ever! Though you could never tell from how they taste, these caramel-ly clusters are 100% refined sugar-free and contain no added syrups or oils whatsoever! That's just how we do it around here. ;)



The added nutrient-boost from the sea buckthorn powder gives this granola an extra umph, a je-ne-sais-quoi that is hard to beat. I know that I'm going to add this beautiful orange powder to many more recipes from here on out and after tasting this granola, I hope that you are as well.


Sea Buckthorn & Buckwheat Granola

1 cup raw buckwheat groats (175 g)

1/2 cup quinoa pops (15 g)

1/2 cup raw almonds (75 g)

14 dates, pitted (160 g)

2 tbsp Arctic Berries Sea Buckthorn Powder

2 tbsp water

How to:

1. Pre-heat the oven to 130C.
2. Chop the almonds coarsely and pale them in a large bowl along with the buckwheat groats and quinoa pops.
3. In another, smaller bowl, blend the pitted dates, water and the sea buckthorn powder with a hand blender until completely smooth.
4. Transfer the date paste into the bigger bowl and mix well with the grains and almonds until you have a chunky 'dough'.
5. Bake in the oven for 35 minutes. Remove to stir around every ten minutes to prevent the clusters from burning!
6. To make sure the clusters stay crunchy, leave them in the oven overnight to dry out, preferably with the oven lamp on.
7. Store in an airtight container and enjoy on top of your smoothies, oatmeal, banana ice ream or anything really!







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Healthy Vegan Caramel Slice

I've never seen myself as a particularly outgoing or even social creature really. It's not that I'm overly shy or anything, it's more of an active choice I've made to keep a smaller circle of close friends rather than being surrounded by a whole bunch of people whom I barely know at all. (Of course some people manage to have six hundred besties at once but needless to say, I'm not one of them. How do they even?) But thanks to Instagram I've had the opportunity to connect with and befriend so many amazing, inspiring and crazy talented girls from all over the world! How this little story relates to the raw caramel slice? Well this recipe would have never seen the light of day had it not been for one of these Instagram girls and her #twistmytreat competition.


 Who she is? Well the one and only EatLikeEloise of course! This slice was 100% inspired by hers and guess what? If you want in on this fabulous competition where you can win Loving Earth chocolates, all you have to do is reinvent or put a twist on Eloise's caramel slice! I'd do anything for chocolate hehe. Also, this is positively the best competition I've ever participated in. Look at that oozy caramel. Just look at it and tell me you don't agree.

One more thing before we get to the recipe: it looks longer and more complicated than it actually is! Mostly because I've included two different ways to make the chocolate layer. I was way too eager to get to taste this to bother making my own chocolate but if you want to keep this recipe raw, I highly recommend you spend those extra five minutes on this!



Base:

- 7 dates (around 80 g)

- 1/4 cup oat flour (30 g)

- 1 tbsp tahini (20 g)

Caramel layer:

- 10 fresh/soft dates (110 g)

- 2 heaped tbsp all natural peanut butter

- 2 tbsp unsweetened almond milk

- 1 tbsp lucuma powder

Chocolate layer raw version:

- 1 tbsp melted coconut oil or cacao butter

- 1 tbsp cacao powder

- 1 tbsp liquid sweetener of choice

Chocolate layer non-raw version:

- 2 oz. (56 g) vegan dark chocolate (preferably refined sugar-free)

How to:

1. Blend all the ingredients for the base in a food processor until you're left with a ball of raw 'cookie' dough. Add more oat flour if the dough is too sticky and more dates or tahini if it's too dry. (This depends a lot on how moist the dates are!)
2. Press it out into a small rectangle to about 1/4-inch or 5 mm thickness on a non-stick baking sheet. Set aside.
3. Peel and pit the dates for the caramel layer. This is easier if they have been soaked in hot water for at least 10 minutes or if you're using really soft ones. 
4. Place all the ingredients for the caramel layer in a small bowl and blend with a hand blender until smooth. (This step could be done using a food processor but I prefer the hand blender.)
5. Spoon the caramel on top of the base and level it with a spatula. Place in the freezer to set for at least one hour.
Raw version: 
6. When the caramel and base have set, make your own raw chocolate by mixing equal quantities coconut oil, cacao powder and sweetener in a bowl until combined. Wait until it's not super runny, then spread an even chocolate layer on top of the caramel. This will hopefully set immediately as the caramel is frozen so go ahead and cut as many slices as you want before placing them in an airtight container to store in the freezer or fridge if you prefer a gooey caramel.
Non-raw version:
6. If you're a lazy ass like me, then melt your (store-bought) chocolate over a hot water bath and spread it out on top of the frozen caramel base. It can be a bit trickier to cut neat squares this way (as is shown by the cracks on mine) but they're just as delicious, I promise. Store in the fridge for gooey caramel and the freezer if you want it solid.

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Creamy Chocolate Oats

Finally got this recipe up on the blog! A lot of you have asked how I make my everyday chocolate oats (literally every single day) and now the wait is over. It's not a revolutionising recipe or anything, just a simple but dangerously delicious and addictive one. Once you're stuck with one breakfast, it's hard to make a change. And let me tell you, I have been stuck with these oats for quite some time now. Hopefully you guys have more will power and determination than I have... 

Topped with banana slices, a peanut butter sauce and raw cacao nibs


Ingredients:

- 1/2 cup oats 

- 3/4 cup unsweetened almond milk

- 1/4 cup water

- 3 fresh dates (30-35 g)

- 1 heaped tbsp cacao or cocoa powder (or a tiny bit less if you find the taste too strong or bitter)

- salt to taste

How to:

1. In a small pot over low heat, bring the oats, almond milk, water and salt to the boil and let simmer. Stir often so the oats don't stick to the bottom.
2. As the oats are cooking, prepare your date paste. Peel and pit the dates, this is easier if you have really fresh, gooey dates or have soaked the dates in hot water for about 10 minutes beforehand.
3. Place the peeled dates in an itty bitty bowl or glass and mash them with a splash of water until smooth. (I like to use a shot glass for this!)
4. Transfer the date paste into the pot and stir until it's been well incorporated into the oats. 
5. Add the cocoa powder and stir again.
6. Let simmer until you have reached desired consistency, then spoon up in a bowl, add toppings of your choice and serve immediately!

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Pinwheel Cookies




Pinwheel Cookies

 - 1/2 cup whole wheat spelt flour (65g)

 - 1/3 cup almond flour (50g)

 - 2/3 cup oat flour (87 g)

 - 1 chia egg (1 tbsp ground chia seeds mixed with 3 tbsp water)

 - 3 tbsp melted coconut oil (42 g)

 For the chocolate dough:

 - 1 tbsp cocoa or cacao powder

 - 2 tbsp date syrup or any other dark syrup of your choice (40 g)

 For the vanilla dough:

 - 1 generous pinch pure vanilla powder (could sub for 1 tsp vanilla extract)

 - 2 tbsp brown rice syrup or any other light syrup of your choice* (40 g)

 How to:
1. Make the flour blend by mixing all the flours together with a fork. If you have to make flour of your oats and/or almonds, place the oats, almonds and spelt flour in a food processor and process until you get a well-ground flour.
2. Divide the flour mix into two different bowls. Transfer about 1/2 tbsp of flour from one bowl to the other. To this bowl, add the vanilla powder and to the other bowl (the one with less flour in it), add the cacao or cocoa powder and mix well.
3. Make your chia egg by mixing/whisking the ground chia seeds with 3 tbsp of water. This will swell pretty quickly if you're using ground chia seeds but if not, let the seeds swell for a couple of minutes before proceeding.
4. Melt the coconut oil and pour half of it into the chocolate bowl and the other half into the vanilla bowl. This is much easier if you have access to a kitchen scale so that you can tell when half of it has gone in. Also add chia egg into two and add one half into each bowl.
5. To the chocolate bowl, add the date syrup and stir until you have a thick dough. Repeat with the vanilla bowl but add brown rice syrup instead. *Note: Since brown rice syrup isn't as sweet as other syrups, you may want to add 1/2 tbsp of coconut sugar as well but that is completely up to you.
6. Wrap the doughs in cling film and chill for about 20 minutes in the fridge or until they're fairly firm.
7. Make one rectangle out of each dough by rolling it out with a rolling pin to 1/8-inch thickness. Put one on top of the other and roll lengthwise to create the swirl. Once again wrap the dough in cling film (reuse the old ones!) and place is in the freezer for about ten minutes.
8. Remove the dough from the freezer and slice into separate cookies (1/4-inch thick). At this stage I like to press down on the cookies using the bottom of a glass to flatten them out a little.
9. Bake in the oven (175C) for 18-20 minutes and let cool completely. Store in a cookie jar!



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Frank Body Scrub - A Review

For the last two months or so, I've been using this unique body scrub called Frank. He's a pretty cool guy if I may say so myself. Not only because of his good looks but his inside as well. Frank is all natural, paraben-free and smells absolutely scrumptious. So forget about those nasty chemicals that you can't pronounce anyway. Pardon my French but this is the real shit that we're dealing with here.



The ingredient list is actually so simple that I can write it all in this post without boring you to death. Which is exactly what I intend to do. Frank contains: coffee, almond oil, water, salt, brown sugar, orange oil, vitamin E and natural fragrances. That's it. Are you impressed yet? As if that's not enough, this scrub leaves you with a scent as if a ginormous coffee bean with arms and legs were to give you a long, cuddly hug, and leave its dark, musky aroma for you to keep. Oh, it even brings out the hugely embarrassing poet residing deep within me.

How does it feel on your skin then? Well, amazing. There's no irritation at all plus the scrub leaves you soft as a baby's bottom even if you forget to apply body lotion afterwards. We have the almond and orange oils to thank for that I guess. I could also add that I have very sensitive, dry skin that won't stay silent if treated badly. I swell up like a balloon, get glowing red marks everywhere and physically hurt if I use the wrong products. Though I can't speak for everyone, I can certainly assure you that Frank has been very kind to my skin, unlike many of his counterparts.

I know what you're thinking now, "She is totally getting paid to write this!" Let me be 100% honest and say that I will not receive any compensation whatsoever for this post. Frank Body did send me a free sample of their scrub to try and review but that was it. Mark my words, I will never ever recommend anything that I don't believe in. Ever. I do turn down product proposals on a daily basis, just because I don't believe in what some companies have to offer. Anyways, I hope this post wasn't all too boring to read and that some of you might even find it helpful.

Have a great day!


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Chocolate & Orange Popsicles

Okay, so I know putting 'popsicles' and 'hot' in the same sentence is kind of creating an oxymoron but these are in fact hot chocolate popsicles. Because you see I used this dangerously delicious vegan hot chocolate powder from Esamée Store that they were so kind to send me a while back. The only ingredients in this mix are organic coconut sugar, vegan coconut milk powder, organic raw cacao, organic cinnamon and maltodextrin. All you have to do is mix a couple of teaspoons with a cup of boiling hot water and voilà, there's a steaming cup of vegan hot chocolate for you. Yes, I am sold.

Also, chocolate and orange is a match made in heaven and I'm all about those divine flavour combinations. And there are only 5 ingredients so NO EXCUSES. You could even enjoy it in it's semi-liquid state as a beautiful chocolate milkshake!

Hot Chocolate & Orange Popsicles




Ingredients:

150 ml or 2/3 cup full fat coconut milk

150 g frozen bananas (about 1 1/2 medium sized)

1 tbsp Honest Hot Chocolate Powder from Esamée or 1 tbsp coconut sugar

1 tbsp cocoa or cacao powder

Zest from 1 organic orange

How to:

1. Slice the bananas and put them in an airtight plastic container in the freezer and leave it there for at least 8 hours to freeze.
2. Place the frozen bananas, hot chocolate powder/coconut sugar, cocoa powder and orange zest in a food processor and blend for about one minute.
3. Pour in the coconut milk through the hole on top of the food processor, little by little. Stop to scrape down the sides if necessary.
4. Divide the 'ice cream' in six popsicle moulds and freeze overnight.
5. Enjoy!


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Vegan Macaroni and Cheese

Behold my attempt to veganize this good old classic loved and cherished by people all over the world. Here in Sweden it goes by 'Makaronipudding', which literally means 'Macaroni Pudding'.  I know for you English people that's something else but this is the kind of mac 'n' cheese that most people are familiar with; the savoury one. 

But how does one make macaroni and cheese without the cheese? Well, there's this wonderful little thing called nutritional yeast that can replace the cheese. I know, cheese addicts out there, this may seem hard to grasp. Because yeast? Doesn't sound so appealing. But it is! Since going vegan, I don't think a single day has gone by without me using it in at least something. It adds a cheesy, savoury flavour that is just too good for words. Another of the reasons why I love it so much is because one single tablespoon provides you with almost all of the B-vitamins that you need. One tablespoon!

So I hope I've convinced you to start incorporating this miracle ingredient into more of your meals. And vegans, this is especially directed at you. Buy it. Just do it.

Vegan Macaroni and Cheese


Serves: 1

3 oz./80 g uncooked brown rice pasta, preferably macaroni or fusilli (or pasta of your choice)

4 oz./110g silken tofu, firm

2 tbsp nutritional yeast

1 1/2 - 2 tbsp vegan cream substitute (such as Oatly iMat 15%)

1 tsp lemon juice

1 pinch nutmeg

Cherry tomatoes (optional)

Salt and pepper to taste

How to:

1. Boil pasta according to instructions on package.
2. Pre-heat oven to 200C
3. Put the remaining ingredients in a small bowl and blend with a hand blender until smooth. Season as you go, don't skimp on the salt but don't use too little either!
4. When the pasta is done, drain and pour it into the bowl with the 'cheese' sauce. Stir well and make sure that all the pasta is covered with sauce.
5. Pour the 'macaroni and cheese' into 1-2 ramekins or a small casserole like the one on the picture. Halve cherry tomatoes and put a few on top. 
6. Sprinkle with some additional nutritional yeast and bake in the oven for 25 minutes. Check it now and then to make sure it doesn't burn on top!
7. Serve immediately.


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Gingerbread pancakes with a Vegan Frosting

We're continuing with the Christmas theme here on the blog and next up is this basic recipe for gingerbread pancakes with a vegan lucuma-vanilla frosting... yum! I usually make my pancakes with a mix of coconut flour and buckwheat flour but I've been suspecting for a while now that it's the coconut flour that make the pancakes go all soft and gooey inside, big no-no if you're not into eating raw batter! So I completely omitted it and these turned out perfectly moist and fluffy, just like they're supposed to be. A perfect start to any winter day.

Gingerbread pancakes with a Vegan Frosting


 Pancakes:

 1/2 cup (70g) buckwheat flour

 1/2 tsp baking powder

 1/4 tsp baking soda

 1 1/2 tsp gingerbread spice mix (cinnamon, ginger, cloves)

 1 chia egg (1 tbsp ground chia seeds mixed with 3 tbsp water)

 1 small banana, mashed (approximately 80 g)

 3-4 tbsp almond milk

 1 tsp apple cider vinegar or lemon juice

 How to:
1. First, prepare your vegan 'buttermilk' by mixing the almond milk with the apple cider vinegar. Set aside to curdle.
2. Now prepare your chia egg: Grind one tbsp of whole chia seeds either by hand or in a coffee grinder, then mix the ground seeds with 3 tbsp of water. Stir well and let sit on the side for a few minutes to swell.
3. In a small bowl, mix the buckwheat flour, baking powder and baking soda well until they're evenly divided. 
4. Mash the banana with a fork or blitz it a couple of times with a hand blender if you don't want any clumps whatsoever left.
3. Pour in the chia egg, mashed banana and 'buttermilk' and stir until the batter is completely smooth. Let sit on the countertop for a few minutes (the batter should be THICK)
4. Fry in a spoonful of coconut oil (unless you have a non-stick frying pan) on medium heat for a couple of minutes on each side.

 Vanilla-Lucuma Frosting

 4 oz/108 g silken tofu

 1 tbsp lucuma powder

 1 pinch vanilla powder

 2 dates, pitted and (if you want) peeled

 1 tsp melted coconut oil (optional)

 How to:
1. Blend all ingredients with a hand blender until smooth. Place a spoonful of frosting between each pancake, save a dollop for the top and serve with fresh fruit!

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Lemon-Lime Snowball Truffles

Christmas recipe alert! It's been a while since the last time, as per usual. But hey, no sad faces. Christmas is just around the corner and if you haven't made my Rocky Road Fudge yet then it's definitely time to warm up (chill down?) with these über cute snowballs. Aww. I was actually tempted to build a tiny little truffle snowman out of these but we had a plumber working in the kitchen so... Yeah. One has to know when such weirdness needs to be constrained. But once you've had your first taste I promise you'll be just as obsessed as I am!


The citrus notes in these marry perfectly with the mellow coconutty taste and make one hell of a flavour combination if I may say so myself. It's just one of those meant-to-be combos, like banana and peanut butter, strawberries and cream, chocolate and anything...
Lemon-Lime Snowball Truffles

Yields: 12 bite-sized truffles

 Filling:

 3/4 cup oats/oat flour (75g)

 6 pitted dates (85g)

 2 tbsp desiccated coconut (15g)

 1 1/2 tbsp coconut oil (21g)

 2 tbsp plant based yoghurt (40g)

 Zest of 1/2 lemon

 White Chocolate Shell:

2 tbsp cacao butter (could sub for coconut oil but not recommended)

 2 tbsp coconut cream (the thick layer on top of a can of coconut milk that has been chilled overnight in the fridge)

 1 tbsp lucuma powder (Or coconut sugar if you want it sweeter)

Desiccated coconut (as much as you like) and the zest of one lime

 How to:

 1. Put oats, lemon zest and desiccated coconut in a food processor and blend until a fine flour forms.
2. Place the remaining ingredients for the filling into the food processor and blend again until smooth. (Skip the first step if you already have your oat flour ready)
3. Roll the dough into approximately 12 small balls and place in an airtight container in the freezer for a least an hour to firm up.
4. When the truffles are (freezing) cold, prepare the 'white chocolate' by melting the cacao butter over a hot-water bath and stirring in the lucuma powder and coconut cream. You could adjust the ratios to your own preferences here, feel free to play around!
6. In another bowl, mix the desiccated coconut with the lime zest. This will go onto the truffles once they have been coated with chocolate.
7. Keep the white chocolate in a warm bowl to stop it from setting, then take one truffle and pierce it halfway through with a wooden skewer. Dip the truffle into the chocolate and make sure it gets an even layer all the way around.
8. Sprinkle with as much of the desiccated coconut-lime zest topping as you want.
9. Secure the skewer in an upright position. This can be a bit tricky but a styrofoam board will work amazingly! I usually balance mine in the toaster (truffle-side up!) but be creative... Repeat this process with all the balls.
10. Once the coating has set enough to allow for the truffles to be removed from the skewers, place them in an airtight container and store in the freezer.

Enjoy!

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Black Bean and Sweet Potato Quesadillas


I have had a hard time coming up with savoury recipes that don't include hummus or chickpeas in some form (some people smoke, others abuse chickpea dips, what can I say) but then these utterly delicious and chickpea-free quesadillas came to me in a flash of inspiration. A Pinterest flash that is- always my runner-up source of vegspiration. (Instagram comes first!) They're filled with sweet, spicy, savoury amazingness and topped with a goddamn gorgeous green guacamole. Add the simplicity and I know that this will nick a place as one of my top ten lunch recipes.



 Make these for yourself, double the recipe and share with a friend or multiply the ingredients by ten and serve it on the buffet table! You could even prepare these the day before (without grilling them of course) and have them for lunch the next day at work or school! They're best eaten warm so a microwave oven would be a plus but they could absolutely be served cold as well, no problemo.

Hope you enjoy this recipe just as much as I did!

Black Bean and Sweet Potato Quesadillas


Yields: 1 serving

- 1 gluten free brown rice tortilla (or tortilla of your choice, I use BFree wraps)

- 1 small sweet potato (approx. 100 g when peeled)

- 4 tbsp canned black beans, drained and rinsed

- 2 tbsp tomato salsa/sauce

- 1 tbsp vegan sour cream (optional)

- A handful baby spinach leaves

A pinch each of: 

- dried coriander

- cumin

- paprika powder 

- salt

Guacamole:

- 1/2 avocado

- 1/2 tbsp nutritional yeast

- 1 tsp lemon juice

- Salt and pepper to taste

- Dried chili flakes (optional)

 How to:

1. Start by making your guacamole: Place all ingredients into a small bowl and blitz with a hand blender a few times. Intuitively, the longer you blend the smoother your guac will be so stop when you've reached the desired consistency. Set aside while you prepare the quesadillas.
2. Peel and slice the sweet potato thinly, then steam or boil the slices until they're soft enough to pierce with a fork. This will take approximately 5-10 minutes.
3. Mash the steamed sweet potato with a fork and spread it out evenly on half of the tortilla.
4. On the layer of sweet potato, divide the black beans evenly and sprinkle with cumin, coriander, salt and paprika powder.
5. Cover the other half of the tortilla with a layer of vegan sour cream mixed with tomato salsa and stick a handful of baby spinach leaves to it. 
6. Fold the tortilla in half and cut in 4 "pizza slices".
7. Grill in a grill pan (or a regular but then it won't be as beautifully charred) for a couple of minutes on each side, top with guacamole and serve!

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Carob & Zesty Lime Pancakes with a Chocolate Sauce

Carob & Zesty Lime Pancakes




 5 tbsp buckwheat flour

 2 tbsp coconut flour

 1 tsp baking powder

 5 tbsp almond milk

 2 tbsp plant-based yoghurt (could sub for more almond milk)

 1 chia egg (1 tbsp ground chia seeds mixed with 3 tbsp of water, left to swell for a couple of minutes)

 For the lime pancakes:

 1/2 tsp wheatgrass (could sub for chlorella/spirulina/matcha)

 Zest of one lime

 1 tsp freshly squeezed lime juice

 1/2 tbsp liquid sweetener of your choice (preferably brown rice syrup as it won't spoil the green colour)

 For the carob pancakes:

 1/2 tbsp liquid sweetener of your choice (preferably date syrup, as it adds a lovely brown colour to the mix)

 1-2 tsp carob powder

How to:
 1. Place into a bowl the buckwheat flour, coconut flour and baking powder. Stir well to divide the baking powder evenly throughout the mix.
2. Add in the almond milk, chia egg and yoghurt and mix it all together with a fork.
3. Now, divide the batter into two and place half of it into another bowl.
4. To this bowl, add all of the ingredients for the lime pancakes and stir until smooth. You might have to adjust the amount of wheatgrass to get the green colour you want.
5. To the other bowl, add all of the ingredients for the carob pancakes and once again, stir until smooth.
6. Let the batters rest for a few minutes while preheating a non-stick pan or a regular frying pan with a spoonful of coconut oil to medium heat.
7. Fry spoonfuls of the batter for a few minutes on each side, stack and serve!

Chocolate sauce


 2 tbsp peanut flour

 1 1/2 tbsp almond milk

 1/2 tbsp date  syrup

 1 tsp cacao or cocoa powder

How to:
 1. Stir all ingredients together in a bowl until smooth. Add more almond milk if needed.
2. Pour on top of your pancake stack and devour immediately!

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Rocky Road Fudge

It's nearing December and I hope that you are as excited as I am about the upcoming holiday festivities! Sinatra blasting on the radio, the first snow wrapping everything in a soft blanket of white, the comforting crackling from the fireplace and Christmas decorations as far as the eye can see. But no jolly Christmas without something to munch on, right? Be it hot cocoa, mandarins, gingerbread cookies, christmas candy... Tell me if you're drooling yet because I sure am.

 If you're one of those people that claim to not like this time of the year (do they even exist?) then I suggest you stop reading right here. Because from now on, my plan is for this blog to be stuffed with all things Christmas, from saffron treats to rice pudding desserts.  This I can assure you, Yuletide addicts- you won't be disappointed.

 So first on the list was Rocky Road Fudge. Way out of my comfort zone to be honest, the only rocky road us Swedish people know of, is the one that leads us home after a few too many shots of our favourite holiday liquor: "snaps". Okay so now I'm rambling but what I wanted to say was that I felt this sudden strong urge to make a batch of this Rocky Road deliciousness after seeing it on Pinterest the other day. Only I wanted a vegan and refined sugar-free yet still delicious fudge. This one ticks all the boxes, I have to say. It's wonderfully rich, soft, chewy and 100% cruelty-free!
Rocky Road Fudge


1 cup tightly packed soft dates

1/4 cup melted cacao butter (could sub for coconut oil but cacao will be MUCH better)

2 tbsp cocoa or cacao powder

1 heaped tbsp carob powder

1/2 cup raw almonds (or nuts of your choice)

1/2 cup dried mulberries


How to:
1. Place your dates, cacao butter, carob powder and cacao powder into a food processor and blend on high until smooth. Stop to scrape down the sides a few times to incorporate all the ingredients properly.
2. Take the mulberries and almonds and put them into the food processor with the chocolate paste that has formed and blitz a few times. You want the nuts to be broken up into big, crunchy chunks, not tiny pieces, so make sure not to blend too much. (As you can see, I did a pretty poor job here ;)
3. Press the fudge out into a small, lined, rectangular baking tray. It might not fill the whole tray but it's firm enough to only fill half of it and still get thick pieces of fudge.
4. Put in the fridge or freezer to set, at least for a couple of hours. Remove from the fridge and cut into squares. Store in the freezer if you want the mulberries to be crunchy! (Hint: you do.)

 Have a wonderful day!

 Tilda


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