Fresh Raw Chocolate-Figs

From time to time I try to remind myself of keeping things simple. Especially when it comes to recipes, it’s so easy to go a bit far with everything, even though I’m the biggest fan of simple treats. “Keep it simple, stupid” is maybe one of the greatest advices ever given, and with these lovely, fresh raw chocolate figs I really did follow this advice!

These pretty, pretty treats are perfect for easy dessert, for brunch or just for sweet snacking, when in need something a bit more special. Just melt the chocolate slowly in bain-marie, and dip the fresg figs into it, and that’s almost it! Just lovely.

Figs are one of the sweetest fruits on earth, and quite often we’ve been used to eat them dried. Nowadays, luckily, even our neighbour shop sells fresh ones as well, and I’m quite happy about it (and eating fresh figs frequently!). Fresh figs are sweet as candies, but are rich on fiber and calsium, too. And when eating them with raw chocolate, you get all the health benefits of it too: raw chocolate figs are a real feel-good treat!

I hope you have fresh figs available as well, and if you do, I recommend trying this easy and quick recipe: it’s delish!

Tuulia xx

Fresh Raw Chocolate-Figs 

Fresh figs
(Raw) chocolate
Here: unsweetened raw chocolate mass, maply syrup, salt (as much as you want: to taste)

For decoration: dried pomegranate seeds, shredded coconut

1. Place the chosem chocolate into bain-marie, and let melt
2. Wash, dry and chop the figs
3. Spice the choc if needed
4. Dip the fig pieces into the choc, place on top of parchemnt paper, and put into fridge for a while
5. When the choc has set up, you’re all ready! Enjoy!

Cute Rainbow Sweet Potato Cakes

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

Hey, lovely, welcome to Wellberries again! ♥

I’m really happy that you’re here right now, since today we’re making something super, super cute! These sweet potato cake slices are so delicious, and topped with rainbow / mermaid topping, fresh berries and other goodies – divine!

As you’ve most probably seen, Instagram is filled with oh so pretty unicorn and mermaid toasts, that are so lovely you would like to eat them all right away. Yep, me too! Anyways, I’ve been thinking about the (plant based) yogurt + toast combination. and for some reason it doesn’t really temp me that much in the end. But I really wanted to make super cute unicorn / rainbow toast myself, so had to come up with something else. And so I did, and I must say that the result was maybe even better I hoped!

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

Instead of toast I deiced to bake a cake, and make toasts out of that. At first I was all about banana bread, but in the end switched that idea to gluten free sweet potato cake. It’s almost like banana bread, but with sweet potato and dates instead of bananas. And I’m so happy I did so, ’cause the combination of mildly sweet sweet potato cake, yogurt, berry powders and other toppings is simply lovely!

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

I made the recipe in co-operation with Lejos, a company that imports Almond Breeze – almond milk and Nom Nom – 100% fruit “sweets”. Both of the brands suited well to the recipe, and because the cake is only mildly sweet, the fruit sweets were just perfect for decoration. Not too, but just sweet enough!

I hope you’ll love these rainbow sweet potato cakes slices as well – I must admit that I’m almost drooling while watching these pictures now, ha! Must make more, and soon!


Ps. Our favorite cake slice is there at the very end of this post – meow!


Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

Cute Rainbow-Sweet Potato Cakes 

Sweet potato cake:
about 300 g of sweet potato
3 dl almond milk
10 fresh and soft dates, pitted
2 dl oat flour
2 dl rice flour
1,5 tl baking powder
0,5 tl salt
0,5 tl cardamom
0,25 dl sesam or coconut oil


to each of the yogurt toppings:
about  4 Tbsp plant based yogurt, as creamy as possible

1-2 Tbsp sea buchthorn powder / blueberry powder / spirulina / beetroot juice powder, etc!

fruit “candies”, berries, coconut flakes, etc!

The cake:
1. Heat the oven to 175 Celcius
2. Peel, dice, boil the sweet potato, until soft
3. Mix the pitted dates with almond milk in a blender, until smooth
4. Mix the dry ingredients
5. Add the almond milk – date – mixture into with the dry ingredients, and add oil
6. Line bread or cake mold with parchment paper, and spoon the dough into it. Bake for about 40-45 minutes, or until the cake is ready
7. Let the cake coold down well before cutting it!

On top:
1. Spoon the plant based yogurt into different bowls, and mix them all with different powders. Put into fridge until the cake is ready and all cooled down
2. Spoon the colorful and delicious toppings on top of sliced cakes. Use only one color or mix them!
3. Decorate with berries, dried fruits, etc.
4. Ready – time to feast!

Cute Rainbow Sweet Potato Cake (a.k.a rainbow toast)

Lovely Tahini-Lemon Pasta with Roasted Chickpeas

Lovely tahini-lemon pasta with roasted chickpeas

Hi again, lovely! The Autumn is here, and I must admit that I’m quite excited about it! Even thought the summer was (really!) cold and felt quite short, there’s always something special about a new season coming up. For me the Autumn means calming down, taking it easier (except this September I’m busier than ever it seems!), and I simply love Autumn vibes in the kitchen, too!

I’ve noticed already the change: I need more comforting and warming food already, and even thought I’m a huge fan of big and nutritious salads, it’s about time to make room for something warmer. Soups, stews, pasta – I’m ready!

Lovely tahini-lemon pasta with roasted chickpeas

There was actually time in my life when I was more or less avoiding pasta and many other carbs. Luckily that’s all behind me now, and I’ve welcomed quality carbs back into my diet, but in moderate amounts. I did this recipe in co-operation with Urtekram Finland, and was happy to do so: I use their organic, gluten free pasta variants quite often! One of my blogger colleagues has declared that Urtekram’s pasta is the best gluten free pasta there is, and I do agree – they are very good!

This pasta also has Urtekram’s salted tahini (also, a great option for organic tahini!), lemon, virgin olive oil, feta cheese (if vegan, use nutritional yeast instead) and it’s served with lovely, protein rich, roasted chickpeas. So, so good!

I’m hoping you enjoy the Autumn as much as I do, and the lovely lemon-tahini pasta of course, too! Tuulia

Lovely tahini-lemon pasta with roasted chickpeas

Tahini-lemon pasta with roasted chickpeas

serves four

1 can of ready to use chickpeas (preferably in a carton box)
olive oil

6 Tbsp Urtekram’s salted tahini
2 small garlic cloves
4 Tbsp virgin olive oil
juice of one big or two small lemons
about 0,5 dl water
0,5-1 tsp paprika
1 tsp maple syrup (tai hunajaa)
100 g feta cheese (vegan: nutritional yeast)
leaf parsley

Urtekram’s gluten free organic pasta

1. Heat up the oven to 200 degrees. Rinse the chickpeas well and spread them on a baking tray covered with a parchment paper. Pat them dry (this is how you get them crispy and nice). Add the oil, salt and the cumin seeds. When oven is ready, roast them around 15-20 minutes.
2. Prepare the pasta.
3. While pasta is boiling, prepare the sauce: mix all the ingredients, except leaf parsley, garlic and feta. Grind leaf parsley, garlic and feta, and the mix them with the rest of the ingredients. Save some of the feta for garnishing.
4. Check the taste – if needed, add more sweetener, lemon juice or spices.
5. Serve right away with pasta and roasted chicpeas, garnish with leaf parsley and feta. Enjoy!

Lovely tahini-lemon pasta with roasted chickpeas

Lovely polenta porridge with kiwi, lime and lemon balm

Lovely polenta porridge with kiwi, lime and lemon balmLovely polenta porridge with kiwi, lime and lemon balm

Sometimes you need something sweet, sometimes something more zesty. I was almost already preparing deep chocolatey porridge with dates, nut butters and coconut, when I realised what I really wanted: some lime juice and kiwi-fruits, please! This recipe is from our new porridge cookbook Puuron uusi aika (only in Finnish so far), and one of my favorite porridge recipes for moments something more refreshing is needed!

I modified the recipe a bit, because I had some home made caramel white chocolate at hand. Sooo, the bigger bowl is mine, the smaller is for my little girl. Yep, not fair – I totally agree, haha! But, she hasn’t even tried chocolate so far, so I served her portion without extra goodies, and luckily she was more that satisfied with simpler version as well: all good here! 😉

Lovely polenta porridge with kiwi, lime and lemon balm

By the way, if you understand, or you are Finnish, you should click yourself into the Finnish blog post, because there’s a giveaway – FINALLY! (The book was released in May, and I’ve been meaning to do the giveaway ever since…) If you can / want to participate, I wish you the best of luck!

But let’s get back to the recipe, shall we? It’s simple, delicious and super easy, and takes only about 15 minutes or so. It’s also warm and filling: perfect for Autumnal weather, if you ask me!  There are only a few ingredients in the original recipe: polenta, naturally sweet plant based milk (like rice or coconut), kiwi fruits, lime and lovely lemon balm (that is one of my favorite herbs, simply love it!). If you happen to have some chocolate, dried fruits or something similar at hand, you can surely use them, but it’s not necessary – the porridge is lovely without them as well!

Happy porridge moments,

Lovely polenta porridge with kiwi, lime and lemon balm

Lovely polenta porridge with kiwi, lime and lemon balm

3,5 dl rice milk or other naturally sweet plant based milk
1,25 dl polenta
hint of salt

On top:
2 kiwi fruits
1-2 Tbsp lime juice
about a handfull of fresh lemon balm

1. Prepare the porridge: mix the polenta with the plant milk, and let boil on low heat for about 6-10 minutes, mix occasionally.
2. While the porridge is boiling prepare the toppings: peel and dice the kiwis, mix with lime juice. Fine some lemon balm and mix it with kiwi and lime juice.
3. When the porridge is ready serve it with the zesty toppings – so good!

Lovely polenta porridge with kiwi, lime and lemon balm

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