Strawberry Cashew Cake

Vegan summer pleasures :)

Serves 4:
Pecan nuts (75g)
Dates (pitted - 75g)
Rolled Oats (raw & gluten free - 25g)

For filling :
Cashews (raw - 100g)
Strawberries (6 - frozen)
Lemon juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp - melted)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add nuts,dates and oats to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate, or some small cooking rings for individual portions.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews, add them and the strawberries to a blender with the lemon juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.

Banana & Strawberry soft serve

Raw, delicious, creamy and soft...

Serves 2:
Bananas (2 - ripe, peeled, sliced, frozen)
Strawberries (6 - frozen)

1) Place frozen bananas and strawberries in the bowl of a food processor. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. 
2) The mixture will start to resemble soft serve in a few minutes. Transfer to a bowl and place in freezer for about 15 minutes or serve immediately. (In the picture served with strawberry sauce)

BareBar Orange & Raw Cocoa

Raw food goodness...

Raw Strawberry Ice Cream

After a great walk around Skövde...

A delicious and healthy treat :)

Lily och Hanna's raw strawberry ice cream is healthy, vegan, organic and delicious! Amazingly good...

Macadamia and blueberry mousse

Raw, rich and delicious!

Serves 2:
Macadamia (50g - soaked, at least, 2 hours)
Blueberries (150g - frozen, organic)
Agave nectar (2 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend macadamia with fruits until it forms a very smooth paste.
2) Add agave nectar and coconut oil. Mix again until combined.
3) Spoon into two small serving dish and let mousse set up for at least 30 minutes.

A walk in the woods

And we went for a little walk in the peaceful woods...

Roo'bar kept us company.
Inca Berry bar is juicy and sweet with a fine and delicate sour finish.
Baobab Ginger bar is spicy, aromatic and flavorful.
Both are really yummy!

Barebar - Apple&Cinnamon bar

These bars taste like an indulgent treat, and yet they’re full of nutrition. Sweetness comes in the form of dates and agave nectar... apple and cinnamon turn a fantastic bar into a great dessert!

Roo'bar Protein Bars

Today was swimming day, while I was packing our post-workout snacks I remembered I had Roo'bar amazing protein bars at home.

These raw whole food bars are a balanced combination of raw healthy ingredients that balance your blood sugar and energy, and they taste amazing! We have tried both flavors and they are really tasty the chia&spirulina leaves a lemony and ginger taste in your mouth while the chia&chocolate has a strong cocoa flavour with some caramel notes. Just great as a post-workout snack!

Getraw - yummy raw food snacks!

Another Swedish secret... getraw ;)
I was presented with this amazing set of snacks:

They're non-dairy, non-soy, gluten-free, 100% raw & organic, & contain no refined sugar.

They are fulfilling and delicious... with a great amount of protein!

The Licorice one tastes like a great sunny afternoon by the lake :)

Toffee and Hazelnut is chewy, but the nuts inside also gave a nice crunch. It was sweet, but not overly so!

Raspberry and Goji... the tartness of the berries mixed with the dates and agave sweetness make a perfect flavor combination for those days you feel under the weather!

Chocolate and Walnut is rich and tasty, raw cocoa and big chunks of walnuts make your day brighter :)

Raw Energy Bites

I´m still amazed with the goodness of some samples that have been sent to me. The spirulina and the açaí, from High Tech Scandinavia, used in this recipe provided high value nutrients and great taste to this bites.

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Makes 12 small bites:
Cashews (1/2 cup)
Coconut flakes (1/4 cup)
Sunflower seeds (1/4 cup)
Raisins (1/2 cup)
Figs (dried - 2)
Apricots (dried - 5)
Spirulina (powder - 1/2 tsp)
Açaí (powder - 1/2 tsp)

1) Combine cashews, oats and dates in a food processor. Pulse until the ingredients have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
2) Add the spirulina and the açaí.
3) Process continuously until the ingredients clump together and gather into a ball.
4) Make small balls. Store the bites in the fridge and enjoy.

Cashewcake

Soft, delicious and full-bodied... almost raw, vegan... 

Serves 4:
Walnuts (75g)
Dates (pitted - 75g)
Oat flakes (25g)

For filling :
Cashews (raw - 100g)
Lime juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add walnuts,dates and oats to a food processor and blend until sticky. 
3) Press the mixture into a lightly oiled pie plate.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews then add them to a blender with the lime juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.

Raw Strawberry Mousse

On a cold and rainy day, after a wet race, a raw dessert delicious and very easy to make...

Serves 2:
Cashews (50g - soaked, at least, 2 hours)
Chia seeds (2 tsp mixed with 1 tbsp water)
Strawberries (100g - frozen, organic)
Banana (50g - frozen, organic)
Agave nectar (2 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend cashews and chia.
2) Add the fruits until it forms a very smooth paste.
3) Mix agave nectar and coconut oil until combined.
4) Spoon into two small serving dish and let mousse set up for at least 30 minutes.

Raw Cashew and Red Fruits Mousse

And today after a lunch full of veggies, the dessert was...

Serves 2:
Cashews (50g - soaked, at least, 2 hours)
Strawberries (100g - frozen, organic)
Blueberries (50g - frozen, organic)
Agave nectar (2 tbsp)
Coconut oil (1 tbsp - melted)

1) In a blender, blend cashews with fruits until it forms a very smooth paste.
2) Add agave nectar and coconut oil. Mix again until combined.
3) Spoon into two small serving dish and let mousse set up for at least 30 minutes.