The original recipe is made with raspberries in Sweden but today blueberry version is also very common. Hallongrottor or Blåbärsgrottor (the literal translation would be Raspberry or Blueberry Caves) are a real Swedish summer classic. Perfect for the picnic, the beach, or anytime fika. They have been around for over 50 years but are ever as popular. A timeless classic and as popular with children as with the elderly. These caves are simple to make and they taste wonderful. The vanilla puff pastry and the sweet raspberry jam in the middle is the perfect combination. In our raw version is wheat-free of course, made with heavenly coconut, almond butter and nordic oats.
Time – 15 min prep + 30 min sitting
Serves – makes 10
60 g desiccated coconut
40 g rolled oats
60 g maple
30 g almond butter
1 tsp ground ginger
1/8 tsp pink himalayan salt
75 g fresh blueberries
1 tbsp chia seeds
1 tbsp lemon juice
Place the desiccated coconut, rolled oats, ground ginger and salt in a food processor. Process until you get slightly flour form.
Then add the maple and almond butter, continue to mix.
Shape the dough into two rolls and cut the rolls into 10 pieces. Shape each one into a ball and place in a mould. ( I used 15 ml Småkaksform from Pufz.se) It is a like a flower shape with cavities.
If you will use a regular mould, use your finger to make a small hollow in each cookie. Then keep in the freezer for 30 minutes,
Place the blueberries and lemon juice in a blender, blend until puree. Transfer sauce in a bowl, add the chia seeds, mix well. Sit in the refrigerator for 15-20 minutes until the sauce gets gelly.
Once done, add a dollop of jam in the middle of cookies. Freeze for another 30 minutes.
This recipe also can be made in the dehydrator. To make dehydrated one, place the cookies in the dehydrator tray lined parchment paper. Dehydrate at 42 C for 8-10 hours or overnight. Once they are completely dry and crispy, fill the middle with blueberry jam. Continue to dehydrate for 40-50 minutes or jam becomes thicken enough.