Archive of ‘dessert’ category

Roasted Mango with Licorice

Roasted Mango with Licorice Roasted Mango with Licorice
Thank you internet, thank you tasty and delicious ripe mangos!

A while ago I bumped into an easy dessert recipe that I instantly knew I had to try out. It was called “mango brulee” and had only a few ingredients: one main ingredient being of course mango.

I’ve noticed that quite regularly I get a crush on an ingredient, and the crushes are a bit like summer romances: usually quite short (until I get a new crush, ha) but deep: at the moment I’m having a serious mango-crush, and I’ve been using them literally every day for a while. Before mangoes there was many, and I mean many, other ingredient/food-crushes: a few years ago I was totally in love with raw cakes. I made them weekly, and tried new recipes and flavor combinations one after another. Then along came coconut, in many, many forms: whipped coconut cream, coconut yoghurt, coconut smoothies, shredded coconut.. You name it! Then for I while I was all about oat. It was a longer romance, and it’s still going quite strong: i love oatgurt, oat puddings, porridges, to mention a few.

At the moment I have a serious crush on raw licorice powder, too! I could add it to everything, and quite often I do. Like for example on top of these roasted mangoes.

They turned out really, really nice. I hope you’ll love them too!
tuulia xx

Roasted Mango with Licorice

Roasted Licorice Mangoes 

for two

2 ripe mangoes
raw licorice powder (about 1/2 tsp for each)

1. Turn on the broiler and heat the oven to 250 degrees (celsius).
2. Cut through the mango on both sides of the pit as evenly as possible (place the mango lengthwise towards you).
3. Add the licorice powder.
4. Line a baking sheet with foil. Roast the mangoes for about 15 minutes, until the color is beautiful and the mangoes are soft and nice.
5. Enjoy as they are or for example with whipped coconut cream. Divine!

Roasted Mango with Licorice

Lovely Raw Cake Jar

When I first started my blog, few years ago, I was totally crazy about raw cakes. They were something quite new here in Finland and I spend countless hours developing, testing, tasting and planning new cakes – no wonder I got a bit bored with them after all! Lately I’ve been making raw cakes only if someone has asked me to make one, for a party or something similar.

The basic base for raw cakes is usually made from cashews, as you most probably now, and in co-operation with Earth Control I had the chance to develop a recipe for their cashew-cranberry mix. When I saw the bag I noticed the old raw cake lover inside me waking up: could it be possible to mix the dried cranberries to the base of a cake, I wondered? And you know what: it for sure was! The dried cranberries add some natural sweetness to the cake, and a bit on nice color as well (for the color I used also beetroot juice powder).

Instead of normal cake tin I decided to use small jars: aren’t they pretty? You can of course do the cake into a tin as well, but then double the ingredients: now the recipe is for two-three portions (jars).

Raw cake in a jar is a nice detail for a table setting, a brunch or for a party buffet, and I saved some of the base dough for the decoration of the jars. The preparation is very easy, and no worries if you don’t have beetroot juice powder – you can leave it out as well. The colour will of course be different, but the cake jars will taste lovely even without it.

The cake jars are filled with good energy from cashews, and natural sweetness from dates, coconut and orange. If you decide to use beetroot juice powder as well, you will add a great amount of health effects – the cake jars are real feel-good treats!

Tuulia xx

Lovely Raw Cake Jar (GF, D, V)

serves two – three

about 0,5 dl gluten free oat flakes
about 1,25 dl diced dried dates
2 Tbsp shredded coconut
(1-2 Tbsp water, depending on the moist of the dried dates)

2 dl Earth Control Cashew-cranberry mix (soaked over night or min 4 h)
0,5 dl virgin coconut oil (melted)
1 medium (organic) orange
1-2 Tbsp honey or maple syrup
1 tsp beetroot juice powder (for the pink color, you can leave it out as well)

1. Make the base: put all the ingredients into a blender and mix. Depending on how moist the dates are, you might need a bit of water: the dough should be quite easy to press on the bottom of the jars, but not too tight (it should be easy to eat them with from the jar). Put into a freezer for a moment.

2. Press the dough lightly in the jars, but save some of the base for decoration.

3. Prepare the dough: rinse the soaked nut-cranberry mix and add into a powerful blender with rest of the ingredients. Mix until smooth and lovely: if you have organic orange and prefer stronger orange-flavor, you can add some zest as well.

4. Pour it to the jars, and put the jars into a fridge for at least couple of hours, or over night. When the raw cake jars are ready, decorate with the bottom crust, and enjoy!

Few Ingredient Sweet Potato Pancake (GF, vegan, nut-free)

Hi friends, it’s been a while! I hope all is well and you’re doing great. I’ve been really busy working with a book project (can’t wait for the launch in May!), but I’m hoping to have more time for blogging as well from now on. Fingers crossed! And as I’ve been busy (as I’m sure many of you guys are too!) the need for super-easy treats is ongoing. This gluten-free sweet potato pancake is something worth trying for sure, if you’re looking for something easy, but still nutritious and yummy to brighten up your day.

The traditional Finnish pancake is made in the oven, and even though I love pancakes cooked on the stovetop in a skillet as well, this Finnish version in the oven is definetely easier: just mix the ingredients, pour into an oven tray and pop into the oven for about 20 minutes, and you’re done!

You can of course serve the pancake from the tray, but this time I wanted to make things a little bit sweeter: I used a hearth-shaped cookie cutter to make small pancake hearts.

The ingredient list for these gluten-free vegan pancakes is short as well. This time I used durra flour (also known as sorghum), but you can use any gluten-free flour. White rice flour would probably be the closest to the original wheat version of this pancake, but many other flours are more nutrient rich: try for example buckwheat flour, if you don’t have durra at hand.

But hey, that’s not all! This recipe has even more sweet things – I’m sure you noticed the toppings! The pancake needs some toppings of course, and this time I served them with whipped coconut cream – the pink one is coloured with beetroot juice powder (it’s my favorite!) and green matcha powder. Yum..

The recipe for sweet potato pancake is gluten-free, dairy-free and vegan as well. And it has no nuts either, so it’s suitable for many. The sweet potato adds mild sweetness, and when the sweet potato puree is done, the rest of the baking is really just mixing the few ingredients together. My toddler loves to help me in the kitchen, and this recipe has been really popular as she can assist me with mixing things, and absolutely loves the pancakes too. The recipe has been tested oh so many times, and is family approved, for sure!

You can of course serve the pancake from the oven tray and cut it into normal pieces – no cookie cutter required, if not in need of extra cuteness, ha.

Wishing you some sweet pancake moments,
Tuulia xx

Gluten-free sweet potato pancake 
(about 18 cm x 25 cm oven tray)

2 dl durra flour or buckwheat flour (or other gluten free flour / flour mix)
1 Tbsp psyllium
1 dl mashed sweet potato
3 dl creamy coconut milk + 2 medjool dates (pitted) OR other plant based milk + 4 dates
1 tsp cardamom
hint of salt

1. Heat the oven to 200 degrees. Prepare the sweet potato mash: peel, cut into pieces and boil the pieces until soft. Mash.
2. Mix the dry ingredients together. Put coconut milk into a blender with dates and mix until smooth. Mix the wet ingredients to the dry ones.
NB. if you use other plant based milk than creamy coconut, you’ll need a couple of dates more.
3. Cover the oven tray with parchment paper, and pour the dough into it.
4. Bake for around 20 minutes, or until the pancake seems to be done. Let it cool down before serving.

1-2 cans of coconut milk stored in the fridge – use the creamy part
1-2 tsp beetroot juice powder
1 tsp matcha powder
maple syrup

1. Separate the creamy part of the coconut milk can(s). Divide into two bowls. Mix beetroot juice powder, for the other mix match. NB: matcha powder is quite strong – maybe not for the little ones of the family.
2. Decorate the pancakes and serve with fresh berries.

Lovely Licorice-Date Fudge with Lucuma


Hello again, friends! I’m hoping your week has been lovely. Mine sure is, after making these licorce-date fudges with lucuma – oh my these are lovely. In January I was feasting with other kind of feel-good candies made from mulberries (I hope you didn’t miss the recipe, if so, check it out – it’s delicious!), and I was as happy now when I came up with this recipe.

These licorice-date fudges are soft, lovely, super sweet, and really fudge-like. You know those old fashioned fudge squares? Well these are really close to them!

This feel-good treat has only a few ingredients, and no refined sugar. The sweetness comes from dates and licorice, and thanks to lucuma, this fudge also has some caramel-like flavor – as fudge should!

And you know, there was most of the ingredients, as well! In addition to these, the licorice-date fudges has some virgin coconut oil, that binds the dough together. These fudges are dense and doesn’t become too soft even if left on a table for even a longer time – keeping in fridge, though.

Traditional fudge has a lot of cream, butter, glucose syrup, regular and brown sugar. That’s a lot of sugar.. But of course this feel-good fudge also has sugar, but from dates and lucuma. When you sweeten treats like this, you also get the health benefits of the fruit – a real win-win.

Dates have some vitamin C, A and B, fiber (about 7%), potassium, calsium and some magnesium, too! Quite amazing set of nutrients, if you compare these with traditional fudge, don’t you think?

I hope you’ll love them, too!

Licorice-Date Fudge with Lucuma

20 pieces of soft medjool-dates (pitted)
about 1,2 dl lucuma
about 2-3 Tbsp strong, raw licorice powder
hint of salt
0,75 dl coconut oil (melted)

1. Place dates into a powerful blender and blend until you have sooth paste.

2. Add melted coconut oil,lucuma, licorice and salt into the blender as well. Mix, until smooth. If the dough seems to be too oily, add some lucuma.

3. Press the dough into a small pan (I used a freeze box myself) and pop into freezer for couple of hours.

4. Heat the base of the freeze box, so the lucuma will loose beuatifully. Cut into pieces, and enjoy!

If you have high blood pressure or you’re pregnant, skip the licorice and add a bit more of lucuma.

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