First time I tried to make a healthy alternative to pannacotta. We made one with coconut flavor and added passion fruit as topping! If you like coconut you should definitely try it!
Coconut Pannacotta (2 portions)
- 4 dl coconut cream
- 1/2 tablespoon vanilla powder
- 2 gelatin sheets
- 1 tablespoon coconut sugar (or other sweetener)
- 2 passion fruit for topping
-> Start by putting the gelatin sheets in cold water for 5 minutes. Meanwhile, put the coconut cream to boil on medium heat, add the vanilla powder. Let boil for 1-2 minutes. Take off the heat and add the gelatin sheets and coconut sugar, stir well. Pour over to two glasses and place in the fridge for at least 2 hours. Take out and put some passion fruit on top. ENJOY!
This dessert is 100% free from gluten, dairy and refined sugar.
A favorite dessert on repeat.
Chocolate Mousse with Dates/Roasted Hazelnut Sprinkles (4-5 glasses)
- 1.5 dl pitted dates
- 175g roasted hazelnuts
- Fresh raspberries
-> Start with the sprinkles and roast the hazelnuts in the oven on 200 degrees C for about 10-12 minutes if you don’t have roasted ones ready. Let them cool down and then mix them together with the dates a little. It should still be chuncks for the crunchy texture.
Then make the mousse by mixing all the rest of the ingredients in a mixer until smooth.
Alternate the sprinkles, chocolate mousse and raspberries in high glasses. Put in the fridge for at least 15 minutes.
This dessert is 100% free from gluten, dairy and added sugar. It’s also lchf, lowcarb and vegan.
These are not pretty at all but still delicious! It’s a similar recipe to the chocolate balls I make (maybe too) often. Just some small changes to change the texture and flavor a little bit.
Chocolate Snacks (8 bites)
-> Just mix everything in a mixer and form to balls (if possible, mine ended up more flat than round) if the dough it way too wet add more oats. Sprinkle some coconut flakes on top and put in the fridge for about 20 minutes before eating.
These chocolate bites are 100% free from gluten and added sugar. Depending on what quark you use it can easily be made dairy free as well.
This is for sure a recipe I will do multiple of times more. Perfect for any chocolate-lover who likes/wants to eat healthy. Easy and quick to make!
Raw Chocolate Cake
- 200g nuts (I took half walnuts and half cashews)
- 120g pitted dates
- A sprinkle of sea salt
- More nuts or fresh berries for topping
-> Start with the bottom and mix the nuts, dates and sea salt in a mixer until it’s like a dough, some pieces are ok. Put some baking paper at the bottom of a cake-form and press out the dough. Then put the rest of the ingredients in the mixer and mix until a creamy chocolate mousse. Spread out over the bottom layer and put in the fridge for 1-2 hours.
Take out and add some chopped nuts (I used walnuts) and/or fresh berries on top. Fresh raspberries would be a perfect combination!
This cake is 100% gluten free, dairy free, free from added sugar and lchf, vegan and raw food friendly.
I love to include saffron to as much as possible during Christmas time. These muffins are one healthy and delicious example!
Healthy Saffron Muffins (10 muffins)
- 2 eggs
- 1 ripe banana
- 2 dl almond flour
- 1 dl buckwheat flour
- 1.5 dl almond milk
- 1 tablespoon melted coconut oil
- 1 teaspoon raw honey
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon vanilla powder
- 0.25 grams saffron
- Gojiberries and pumpkin seeds for topping
-> Turn the oven on 175 degrees Celsius. Start by whisking the eggs and honey fluffy. Mix the dry ingredients (except the saffron) in a separate bowl. Add the egg-mix to the dry ingredients and then add the mashed banana and coconut oil. Blend well and add the almond milk followed by the saffron. Blend well until it becomes a yellow dough. Pour over into muffins-forms, sprinkle over some gojiberries and pumpkinseed and then place in the middle of the oven for 15 minutes. Take out and let cool down a bit before serving.
These muffins are 100% paleo, free from gluten, dairy and added sugar.
In Sweden we have something called “sticky” chocolate cake, it is supposed to be everything else than dry! I made this healthy alternative with a touch of Christmas adding gingerbread spice.
Chocolate-Gingerbread Spice Cake (1 cake)
- 2 dl almond flour
- 2 tablespoons raw cacao powder
- 10 pitted dates
- 1 dl coconut flakes
- 2 teaspoons gingerbread spice
- 1 teaspoon baking powder
- 1 tablespoon raw honey
- 3 eggs
- 1/2 teaspoon vanilla powder
- a sprinkle of sea salt
-> Turn the oven on 175 degrees Celsius. Mix all the ingredients in a bowl with a stick-blender until smooth. Cover a baking-dish with coconut oil and pour over the dough. Put in the middle of the oven for 10-12 minutes. I had mine in the oven for 11 minutes but will cut that by a minute next time to let it be a little more sticky/creamy! Serve the chocolate cake with berries (lingon-berries) and whipped coconut cream!
This chocolate cake is 100% free from gluten, dairy and added sugar!
Another great recipe for nice cream, especially for all chocolate lovers out there!
Protein Chocolate Nice Cream (1 portion)
-> Put all the ingredients in a bowl and use a stick-blender until it looks like sorbet. Pour over to a bowl and add your toppings. Today I had lots of peanut butter, coconut flakes and mulberries!
This nice cream is 100% free from gluten and added sugar.