Gooey Hazelnut Bars





Good evening friends,

Long time, no post. Sorry, but it’s all bit insane here at the moment. Tomorrow it’s four weeks till the opening of our café and being busy has a whole new meaning. No complaints though, I’m loving every minute, it’s so freaking exciting!

Not too busy to create some new goodies though :) Craved something sweet and hazelnutty today and this is the result!


Gooey Hazelnut Bars


1 cup hazelnuts

5 medjool dates

2 tbsp tahini

2 tbsp maple syrup

1 tbsp coconut oil

1 tbsp maple powder (optional)

Pinch of sea salt

Chocolate topping

3 tbsp coconut oil

3 tbsp raw cacao

2 tbsp maple syrup


Mix the hazelnuts in a high speed blender finely, add the rest of the ingredients and pulse until you have a dough. Press out in a baking sheet, forming a square and put in the fridge to set.


Carefully melt the coconut oil, add the syrup and cacao and mix well. Pour over the hazelnut fudge and put back in fridge for 30 minutes. Take out and cut into bars using a sharp knife.


Good luck and enjoy! ❤️



Buckwheat & Hazelnut Banana Bread


After my trip to Banana Island I had some leftover ripe bananas and didn’t really feel like eating them, but as I don’t like throwing things away I came up with this absolutely delicious Banana Bread. It’s vegan, gluten free, refined sugar free AND nut free if you cut out the hazels.
Takes 5 minutes to whip together and another 45 minutes sitting staring through that owen glass, waiting for it to get ready :)
The best thing is that you can alternate it in endless variation. Just use your imagination.


Buckwheat and Hazelnut Banana Bread

5 small very ripe bananas
4 tbsp melted coconut oil (you can substitute with olive oil if preferred)
1 1/2 cup buckwheat flour
1/2 cup coconut sugar
2 tsp baking powder
1 tsp vanilla
1 handful of chopped hazelnuts (optional)
1-2 tsp crushed cardamon

Put your oven on 200 degrees C.
Grease the insides of a loaf pan with some coconut oil.
Mash the bananas thoroughly using a fork, add the coconut oil.
add vanilla, coconut sugar and cardamon
Mix the buckwheat flour with the baking powder and add it together with the hazelnuts. Mix well.
(it going to be thick, its supposed to)

Pour into the loaf pan and bake for about 45-55 minutes.
Let cool before slicing up.
Eat as it is or serve it with some coconut whip* and sliced fruit!

*Coconut whip is whipping the solid part from a chilled can of coconut milk. So put a can in the fridge, open it in the bottom and pour out the coconut water (Don’t throw it away, its great in smoothies)
Add a pinch of vanilla and sweeten it with stevia or agave and whip until fluffy. :)




I came up with the idea of these while out sailing this winter. I came across coconut butter for the very first time in my life and it was love at first bite. Then a few days later these happened. I am a sucker for coconut. In all shapes and kinds. Young, mature, shredded, as chips, as oil, butter…you name it!

They’re so easy to make and if you can’t find coconut butter in any store, you can easily make your own by just mixing 2 cups shredded coconut in the blender. Scrape down sides as needed and continue until it reaches a buttery consistency.


1 cup coconut butter
2 tbsp shredded coconut
2 tbsp coconut sugar
3 tbsp agave
pinch of vanilla

Almonds or hazelnuts

Mix all but the nuts together in a bowl, using a fork.
form little flat circles, put an almond or hazelnut on each and cover the nut while forming a ball.
Roll them in shredded coconut or chopped nuts.
Put in the fridge to set.
Keep in a sealed container in the fridge.




Milk Chocolate Chia Parfait



Happy Monday dear Friends!

Sorry for not posting this yesterday, but I was working late and was completely knackered when I got home.
Anyways, I hope you all have had a fantastic Easter together with beloved ones and some good treats ;)
This is also a tasty treat, but it’s completely guilt free and 100% good for you (if you not allergic to nuts that is. And if you are – just swap the nut milk for oat/soy/rice/coconut milk)

Milk Chocolate Chia

2 1/2 tbsp chia seed
1 cup cashew/hemp milk (or other nut milk)
1-2 tbsp maple syrup
2 tbsp raw cacao
pinch of vanilla

Stir together all above in a bowl and let sit for minute and then stir again. This to avoid the chia to get lumpy and sink to the bottom. cover and put in fridge overnight or at least for a couple of hours.
Take out and layer with granola, berries and sliced banana in a tall glass. If the chia is to thick just add some more nut milk until preferred consistency.

Have a great day!

Tangy Carrot juice and Carrot Cakes Bites


Hello friends!
Hope you had a great start of the week. I actually really like mondays, maybe because it used to be one of my days off. I’ve never had a 9-5 job. After graduating school I was working as a nurse, which means long shifts, weekends and bank holidays. Then, due to travelling, I got into food and beverage which meant even longer shifts and working every weekend. So mondays have always been my ”saturdays” :)

Today I craved carrot juice and as I love to find a use for leftover pulp this is what happened:

Tangy Carrot Juice

6 medium sized carrots
1 ruby grapefruit
1 blood orange
2 apples
1/2 lemon
2 inches of ginger

Wash the fruit (peel all of it if its not organic) and cut in halves. I peel the citruses using a knife to make sure to leave some of the healthy white ”stuff”. It is slightly bitter but the carrots and apples balances it out.
Juice the carrots first and take aside the pulp if using it for the ”Carrot Cake Bites”. Juice the rest and enjoy with a few ice cubes.
SO refreshing!

Carrot Cake Bites
makes 20

Pulp from 6 juiced carrots
8 dates
1 cup walnuts
1 cup shredded coconut
1/4 cup coconut sugar
2 tbsp hemp hearts (optional)
1 tsp cinnamon
1 tsp vanilla

Add all to your blender/food processor and mix until you have a smooth dough using a tamper.
Form into balls and roll in shredded coconut.
Put in the fridge for a few hours.
If you want some crunch you can add some roughly chopped nuts to the dough.