- Place all the ingredients in a food processor. Blend until you get a smooth sticky dough.
- Using your hands make small balls.
- In a small bowl, mix maple and almond butter. Pour into syringe. Then squeeze into the balls.
- Cover them in desiccated coconut cinnamon gold powder mix. Enjoy!
Ingredients
50 g coconut cream (only fatty part)
50 g desiccated coconut
20 g coconut oil melted
15 g freeze dried strawberry powder (from Nature Restore)
15 g maple or coconut nectar syrup
A pinch pink himalayan salt
60 g raw chocolate melted for enrobing
Instructions
1. In a bowl, whisk the coconut cream with melted coconut oil.
2. Then add the desiccated coconut, maple, salt and strawberry powder. Stir to combine together.
3. Divide mixture between preferred bar moulds. (This recipe makes 2 long bounties or 5 square small bounties)
4. Place mould in the freezer for 1 hour.
5. Meanwhile, melt the raw chocolate using bain marie method. Let it cool at room temperature for 5 minutes.
6. Remove the bounties from the freezer. Let them sit for 5 minutes at room temperature.
7. Using a fork, dip the bounties in the chocolate. Make sure coated well.
8. Let them cool on a plate line parchment paper.
9. Keep refrigerated at least 30-40 minutes before consuming.
You can boil or roast a kohlrabi in chunks, but it can go a bit mushy and ideal for making the puree. Baking it whole takes a bit longer, but the flesh stays firm as the heat and salt draw away moisture. Cut into steak-like pieces, it makes for a toothsome centrepieces.
Time – 3 hours 20 minutes
Serves – 2-3
INGREDIENTS
Baked Kohlrabi
1 large kohlrabi
2 tbsp dijon mustard
2 tbsp balsamic
1/4 cup beetroot broth
1/4 tsp salt
2 collard green leaves
Sour Cherry Hummus
150 g garbanzo beans, canned drained or make yourself
1.5 tbsp tahini
2 tbsp maple syrup
45 g defrosted cherries
3 tbsp raspberry juice powder
2 tbsp ice water
1/4 tsp salt and black pepper
Wild Basmati Rice
1 large kohlrabi
2 tbsp dijon mustard
2 tbsp balsamic
1/4 tsp salt
Black Garlic Umami Sauce
50 g red onion chopped
1/4 tsp dried thyme
4 tbsp beetroot broth
2 tbsp balsamic
1/3 cup filtered water
2 tsp black garlic puree
50 g sunflower seed cream (see below)
Sunflower Seed Cream
55 g sunflower seed soaked drained
1/2 cup water + more as needed
2 tbsp lemon juice
1/2 tsp salt
INSTRUCTIONS
Baked Kohlrabi
Preheat your oven to 150°C.
Wash the kohlrabi and rub the outside with mustard.
Season it very generously with salt – the mustard allows the salt to stick to the kohlrabi. Place it in the oven and bake gently for 2 hours, or until completely soft in the centre. Leave to cool for 20 minutes.
Cut the skin away from the kohlrabi and then cut into 2cm thick slices. Heat 2 tbsp of balsamic in a frying pan, add the beetroot broth and cook the slices until golden brown, about 3-4 mins a side.
Sour Cherry Hummus
Combine all ingredients in a food processor. Blend until smooth. If mixture is too thick add ice water water one teaspoon at a time. Set aside.
Wild Basmati Rice
Place the rice in a fine mesh strainer and rinse in the sink under cold running water. Shake to drain. Then place in the saucepan and add the water or stock. When the water has reached a boil, lower the heat to maintain a slow but steady simmer and cover the pan.
Cook at a simmer for 15-20 minutes. Check the rice. It should be a bit chewy and tender. When the rice is done, pour it into a strainer to drain off any remaining liquid. Fluff the rice with a fork and serve with kohlrabi steak. Decorate with collard leaves ( cut them into small rounds by using a small cutter)
Sunflower Seed Cream
Soak sunflower seeds in warm water for 10 minutes, then strain, drain and transfer to a high speed blender, add the rest of the ingredients, blend until smooth. Using a sieve, strain the cream. Remove the pulp, set the cream aside to use with the black garlic umami sauce.
Black Garlic Umami Sauce
Saute the onion, black garlic and thyme in the beet broth until until translucent. Add the balsamic and water, and then reduce by half. Bring to a simmer, and pass through a chinois into a clean pan. Whisk in the sunflower seed cream. Transfer to the saupan, heat until thick before serving.
Assembly
Place 2 tbsp sour cherry hummus in the plate, using the back of the soup spread. Then add the kohlrabi steak on the spread. Place some rice next to the kohlrabi. Leave some drops of black garlic sauce around the rice. Serve warm.
Dates are pretty magical. Transformative as a natural sweetener but in their simpler form, they can really steal the show. In this recipe, the combination of almond butter, dates, hemp and chocolate takes on a caramel-like flavor.
Try our easy-to-make and incredibly delicious recipe we’ve created for American Express Essentials.
Time – 15 minutes
Serves – 20
INGREDIENTS
20 medjool dates
160 g almond butter
70 g raw vegan chocolate of your choice
1/4 cup hemp hearts to sprinkle ( or desiccated coconut, or flaky sea salt)
INSTRUCTIONS
1. Use a knife to make a cut lengthwise in your date and remove the pit.
2. Add a spoonful of almond butter to the centre of the date.
3. Dip the half of the dates in melted chocolate.
4. Sprinkle hemp hearts, flaky sea salt or desiccated coconut.
INGREDIENTS
250g chestnuts ( you will get about 150-180g chestnut after cooked and peeled)
3 tbsp almond butter
1 tbsp maple syrup
1/2 tsp licorice salt
3 tbsp pea protein powder or ( freeze dried fruit powder such as strawberry)
1/4 cup desiccated coconut to roll
INSTRUCTIONS
1. Using a small, sharp knife, cut a cross into the skin of each chesnut. Put in a deep pot, cover with cold water and boil them until skins open and the insides are soft, about 30 minutes. Then peel them.
2. Put peeled chestnuts in a food processor, process until you get fine fresh chestnut flour.
3. Then add the almond butter, licorice salt and strawberry powder. Process until everything combined well and smooth.
4. Transfer mixture in a bowl. Place in the freezer for 15 minutes. Once done, remove from the freezer, using a small icecream or cookie scopper, scoop out small balls. Roll with your hands into desiccated coconut. Store in the fridge.
Time – 15 minutes prep + 70 minutes baking
Serves – makes 12-14 thinly sliced bread
Ingredients:
4 dl gluten free oat flour
4 dl buckwheat flour
5 dl water
60 g finely grated parsnip ( or kohlrabi, beets, carrots, other root vegetables etc.)
1 tbsp chia seeds + 3 tbsp water
1/2 tbsp apple cider vinegar
1 tsp pink himalayan salt
1 tsk baking soda
2 tbsp sesame seeds to sprinkle on the top
Instructions
1. Preheat your oven to 175°C.
2. In a mixing bowl, add the chia and water, let it sit for 5 minutes until it takes on a texture similar to jelly.
3. Then grate the parsnip over the chia mixture. Add the apple cider vinegar and water. Mix well to combine well.
4. Start adding dry ingredients; baking soda, oat flour, buckwheat flour and salt. Using a wooden spoon, stir well until everything combined well.
5. Pour the mixture in a bread tin lined parchment paper. Sprinkle some sesame seeds on top.
6. Bake for 65-70 minutes until the inner temperature reaches about 100°C. Let the bread cool completely before slicing it.
7. Wrap it in a kitchen towel and place in the refrigerator. In the morning, thinly slice using a sharp chef knife.
8. Heat on a pan over medium-low heat until crispy and both sides are cooked well.
Notes: The bread may seem uncooked, this is totally ok. Just keep in the fridge before slicing, and slice very thinly, then bake both sides on a non-stick pan on the stove. It will be crispy and delicious!
If you want an airy texture, you may want to let it sit for 14-18 hours to ferment at room temperature after blending step.
This recipe is fermentation-free, if you prefer this way, just let it ferment before baking. Buckwheat doesn’t require a yeast, it will be fermented naturally when you sit.
Celery Caviar is the one of our pantry staples, they are easy way to brighten your table with an exquisite-looking!
It can be used not only for familiar scandinavian open face sandwiches, but also for decorating salads and other dishes.
Ingredients
1/2 cup olive oil
1/3 cup freshly juiced celery juice
1 tsp truffle seaweed powder (from Lofoten Seaweed)
1/4 teaspoon agar agar powder
Instructions
1.Pour the olive oil into a tall glass and chill at least 2 hrs.
2.In a small saucepan bring celery juice and agar agar to a boil. Reduce to gentle simmer and cook 1-2 minutes, or until agar agar is dissolved. Let cool 4-5 minutes.
3.Fill a syringe or a squeeze bottle with the juice. Drop one drop at a time, into the cold oil. Little pearls will form on contact with the cold oil and fall to the bottom. We want t the drops are of the same size, but do not be discouraged if you do not succeed the first time. If the liquid thickens, it’s okay, you just need to heat it up a little and continue.
4.Strain caviar using a fine mesh strainer. Rinse well with water.
5. Store them in water until ready to use. Lay on a paper towel lined plate and pat dry.
To make it raw, use irish moss gel instead agar. Do not heat, just mix until smooth and drop the pearls in the oil. For detailed instructions get our Gourmet Raw Cakebook. You fill find the details in the strawberry rhubarb midsummer dessert in the book.
Festive chestnut truffles – easy-to make and super quick!
A good-quality dark chocolate makes the occasion even merrier, so we’ve found a way to combine the two. If you are reading this recipe in winter season, don’t forget to try our delicious chestnut truffles we’ve created for Swedish chocolate brand Tales.
INGREDIENTS
200 g cooked chestnuts (weight after boiled and peeled)
4 tbsp hazelnut butter
1/2 tsp pink himalayan salt
50g vegan chocolate melted ( we used Tales Chocolate flavored lingonberry)
2 tbsp maple syrup
2-3 tbsp plant milk
Edible glitter or cacao to cover the balls
INSTRUCTIONS
1. Place cooked and peeled chestnuts in a food processor, process until you get fresh chestnut flour.
2. Then add the hazelnut butter, salt, plant milk. Process to combine well until you get smooth cream.
3. Melt the vegan chocolate by using bain marie method. Then add the melted vegan chocolate into chestnut mixture. Blend until you get a chestnut paste form.
3. Make small balls, cover with edible glitter or raw cacao.
4. Refrigerate for 2-3 hours or overnight before serving. You will get a nice truffle texture once refrigerated.
Grab 30% discounts from Tales Chocolate by using this code : “TALES30” at check out page. Free international shipping on all orders above 240 SEK.
Madeleine and Mafaldine… Although there is no connection between the two, I like these types of names. When I glanced at their meanings, I read that they are the names of princesses in ancient times.
I guess that’s why they have an elegant shape, reminiscent of wrought iron. I recently bought a madeleine mould and a mafaldine pasta cutter. After many trials, I am sharing it with you below as we are most satisfied with its taste. (Mafaldine pasta will be the case of another recipe :))
This recipe makes 4 moulds of mini madeleines, 64 mini madeleines in total. I used mini Madeleine mould from Silikomart.
Ingredients:
120 g. sprouted brown rice flour ( from Planet Organic, alternatively you can find it at iherb. You will need to grind them into flour. )*
50g. blanched almond flour** ( you can also use other nuts, for the nut-free option tiger nut flour works well.)
5 tbsp maple syrup ( alternatively erythritol***, you can also use coconut sugar if you don’t mind it is brown or white)
3 tbsp extra virgin olive oil
100 ml. plant milk ( I used oat and almond milk)****
1 tsp finely chopped lime zest
1/2 tsp baking powder
A pinch of salt
Chocolate shell:
2 tbsp maple (or erythritol)
50g. raw cacao butter
45g. hazelnut butter
4 tbsp freeze dried strawberry powder ( from Nature Restore, alternatively raspberry juice powder. Both works well.)
1/4 tsp maca powder (optional)
A pinch of salt
This chocolate shell recipe is to make pink chocolate with berry flavour from scratch, alternatively you can also use a good tempered raw dark chocolate. ( Sacred, Ombar or Wermlands brands are our favorite)
Instructions:
1. In a large mixing bowl, whisk together the sprouted brown rice flour, blanched almond flour, maple, baking powder, and salt.
2. Then add the maple, plant milk and olive oil. Cover the bowl and refrigerate for 15-20 minutes.
3. Once refrigerated, transfer mixture in a pipping bag. Pipe the cold batter into each cavity, to the 3/4. You can also fill with the help of a teaspoon. Transfer the filled madeleine mould to the freezer for 10 minutes.
4. Place Madeleine mould into food dehydrator. ( We use Excalibur) Start dehydrating at 46 C for 2-3 hours, then flip the mould on the dehydrator sheet. Remove the mould. Then continue to dehydrate for 4-5 hours or overnight until completely dried. If you don’t have a dehydrator or want to experiment baked version in order to compare both, bake at preheated oven at 200°C for 10 minutes.
5. Once madeleines are done, it is time to make chocolate shell. Using bain marie method and temperature control, melt the raw cacao butter maximum at 46 C. Once melted, add the rest of the ingredients. Whisk well. Fill the each cavity to the 2/4, use a spoon to spread it. Top with your madeleine and slightly press it down. Repeat with the remaining chocolate and madeleines and place the Madeleine mould in the freezer for about 15 minutes or until the chocolate has hardened and easy to remove the madeleines.
NOTES:
*Sprouted brown rice also can be made at home, just soak at least 12 hours or up to 20 hours. Wash and rinse the rice well with clean water, shake off excess and place colander over bowl — this allows any water to drip off. Repeat this step 2 or 3 times a day, about every 8 hours or so. Rinse and drain rice in this manner for 1 to 2 days, or until a very tiny sprout emerges from the rice grain.
Important: Do not let the sprout get too long, the taste of the rice will be effected.
Once sprouted and dehydrated ( should be completely dry) , add the rice to a high powered blender, food processor, or in increments in a coffee grinder . Pulse on high for 1 minute until the rice grinds into a very fine powder.
You can also experiment with sprouted buckwheat or oat flour. We’ve tried both, they make a crispy Madeleine if you like.
** To make blanched almond flour, soak almonds for 4-5 hours or in a little warm water for 15-20 minutes then peel its skin. Wash, rinse and dry. Place in the dehydrator and dehydrate overnight or until completely dried.
*** Please check sweetener equivalency chart if you will use other type of sweeteners.
PS: I prefer low sugar, so please taste the final mixture before baking. If you think it needs more sweetener, feel free to add.
**** If you will not use liquid sweetener, then you will probably need extra 20ml plant milk to get the batter consistency. Add extra 20-25ml or as needed if you will go with erythritol or coconut sugar.)
Storage: Madeleines will keep for up to 3 days in an airtight container at room temperature.
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These Swedish gingerbread (pepparkaksbollar) balls are sort of the Christmas cousin of the chocolate balls (a.k.a chokladbollar in Swedish) which are very fast to make and is perfect together with a cup of coffee at the swedish fika. Enjoy your raw version with a cup of glögg!
Ingredients:
2 dl sprouted rolled oat flour
1 dl desiccated coconut
3 tbsp almond butter
2 tbsp maple syrup ( or agave, coconut nectar syrup, date syrup etc)
1 tbsp fresh orange juice
1/2 tsp cinnamon
1/8 tsp ginger
1/8 tsp cardamom
A pinch nutmeg
Filling (optional)
2 tbsp almond butter
1 tbsp maple syrup
For covering:
4 tbsp desiccated coconut
1 tsp gold powder
1/ tsp cinnamon powder
Instructions: