Category: Sweets & Treats

Vegan pineapple pie

Vegan pineapple pie

I have been cooking a lot of exotic food lately and thus the vegan pineapple pie was born. I love pineapple and to me, there’s nothing as exotic as a pineapple. It makes me think of sunny endless days, good vibes and sunkissed skin. The exact opposite of what’s going on in Sweden at the moment. Although to be fair, I have never seen a pineapple tree grow in Scandinavia.Anyway, wanted to make something to be reminded of everything that’s good in life. And at the moment the grocery shops are filled with beautiful pineapples. Therefore, I decided to make a vegan pineapple pie, to suit everyone’s needs.

As you may have seen on my Instagram stories, I was hired to make a menu for a new Restaurant, called the Rum Shack. And so finally last Thursday it was the sneak preview. It was so much fun to see how well the food was received. It’s like stepping inside a tropical place. Which I for one really need right now. I’m longing for days when the sun never sets, salty hair and flip flops, oh those summer nights.

Anyway, this vegan pineapple pie was born and I hope you like it as much as I do. I have been experimenting with egg replacements and in this recipe, I have used both ground flaxseeds and banana as a substitute.

I found that ground flaxseeds were better to use in the dough and that banana went well with the exotic flavours of the pineapple pie. If you don’t like banana, you can use ground flaxseeds in the filling too.

If you like love all things pineapple here are my top three things you can make from using only one pineapple!

3 ways to use a pineapple or the ever so popular vegan banoffee pie!



Use 1/2 of a banana instead of one egg when baking. This may give a subtle banana taste to whatever you are baking. 

Ground flaxseeds are excellent for egg replacement. Simply mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and thicker. This amount replaces 1 egg. You can either pre-ground, I use my coffee grinder.


Vegan Pineapple pie
Prep Time
40 mins
Cook Time
35 mins
Total Time
1 hr 15 mins

Delicious and creamy vegan pineapple pie 

Course: Dessert
Cuisine: Scandinavian
Servings: 10 people
  • 300 ml flour
  • 150 gr soft butter (vegan option) in Sweden there's one from Carlshamn mejeri, otherwise you can use raw almond butter too
  • 1 tbsp ground flaxseed mix it with 3 tbsp of water until it's fully absorbed
  • 130 ml icing sugar
  • 1 tsp salt
  • 450 gr pineapple make sure to squeeze out the excess fluid
  • 100 ml icing sugar
  • 2 tbsp brown sugar
  • 1 tsp vanilla powder
  • 120 gr lemon curd vegan
  • 300 gr oat cream cheese I use oatly på mackan
  • 1/2 banana instead of an egg
Sticky thyme syrup:
  • 200 ml pineapple juice
  • 100 gr brown sugar
  • 2 tsp powdered vanilla
  • 1,5 tsp tried thyme
  • 200 ml soy ice cream I use tofuline
  1. Set the oven to 175 degrees Celcius.

    Pie crust:

    Mix all of the ingredients together for the pie crust. 

    Egg replacement:

    Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and add as you would an egg. 

    Cover the top of the bowl with a damp kitchen towel and let it rest in the fridge for about 30 minutes. 

    Use a round pie tin and distribute the dough evenly. Bake for 15 minutes in the middle of the oven.

    Let it cool.


    While the piecrust is the oven it's time to make the filling.

    Slice the pineapple and cut into chunks. Squeeze out as much moisture as you can. (this is very important, otherwise, the pie will get very watery.)

    Mix the lemon curd, banana, vanilla and brown sugar. 

    Mix the oat cream cheese with the icing sugar and mix it with the lemon curd mixture. 

    Fill the pie crust with the filling and top it with the pineapple.

    Bake it in the middle of the oven for about 30-35 minutes.

    Thyme syrup:

    While you bake your pie, make the sticky thyme syrup.

    Mix all of the ingredients together and bring it to a boil. Let it simmer for 20 minutes until reduced.

vegan pineapple pie

Petit choux Semla – the perfect cream puff

Petit choux Semla – the perfect cream puff

The day of the Petit Choux semla has finally arrived!

It’s the official Semmel day in Sweden today. I love these little creamy delights. When I was a kid, now no judgment, I was little. I ate so many of them I got really sick. I couldn’t eat a Semla for what it felt like ages.

However, I now make up for lost time. I love the traditional Semla too. But this little Petit choux Semla is pure perfection. It takes a lot less time to do than the traditional one. They are also perfect in size. Just a little mouthful. It’s difficult to eat only one, I promise.

Petit choux are actually quite easy to make, just make sure that you follow the instructions carefully. Watch them as they bake in the oven, they get dark brown in heartbeat.

Of course, if you don’t want to follow our Swedish tradition and make a petit choux semla, you can fill them with any other cream you wish. Perhaps a rich chocolate filling?

Petit choux semla
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

The French meet the Swedish in one delicate bite of a puff pastry with fluffy whipped cream and almond paste.

Course: Dessert
Cuisine: Scandinavian
Servings: 20 pieces
  • 150 gr flour
  • 130 gr butter
  • 5 eggs room temperature
  • 125 gr water luke warm
  • 125 gr milk room temperature
  • 1 tbsp sugar
  • 100 gr almond paste grate
  • 1-2 tbsp almond milk
  • 200 gr whipped cream
  • 1-2 tsp icing sugar plus little bit extra for decorating
  1. Put the oven to 200 degrees C. 

  2. Mix water, milk, sugar and butter in a pot on low heat.

  3. Mix in the flour and stir strongly with a wooden spoon. Stir until the batter is no longer sticking to the edges of the pot. The batter should get shiny on the surface. Take the pot off the heat.

  4. Add one egg at a time. It's important you mix one egg at a time and mix it properly. You will now get a creamy batter. 

  5. Pour the batter into a piping bag and pipe the batter into small round balls. They will expand quite a lot in the oven, therefore it's important to pipe them too close to each other. Leave some room in between them. 

  6. Bake in the middle of the oven for about 15-20 minutes. Keep an eye on them. When they are lightly brown open the oven door ever so slightly and leave the petit choux to dry for 5-6 minutes. I can honestly tell you that otherwise you'll be left with petit choux pancakes. 

  7. Take them out of the oven and let them cool properly before filling them. 

  8. Make the almond paste by grating it and mixing it with icing sugar and almond milk. Whipp the cream until firm and smooth. 

  9. Cut them in the middle and add a teaspoon of almond paste. Pipe whipped cream on top and sprinkle with icing sugar. 

The Swedish Semla – a cream puff

The Swedish Semla – a cream puff

I can’t think of anything more Swedish than a Swedish Semla. Or correction, Scandinavian, since they are available throughout Scandinavia. However, they go by a different name. This cream puff is an acquired taste. I don’t know anyone who kind of likes a Swedish semla. Either you like or you don’t. I love it. What’s not to like? It’s a wheat bun with cardamom filled with almond paste and whipped cream.

Usually, you eat the Swedish Semla on Shrove Tuesday, and a few decades back bakeries were only allowed to sell them on Tuesdays until Easter. However, now you can pretty much get them just after Christmas and until Easter.

There’s an abundance of recipes on how to make the perfect semla. There are a few requirements on how they should be. The bun needs to moist and fluffy. The almond paste needs to taste like almond and be creamy. The whipped cream should be lightly whipped, but not runny. Easy huh? Don’t worry it will be like a walk in the park.

A few tips and tricks to help you along the way:

  • Make sure that the almond milk or regular milk is no more than 37 degrees C. Fresh yeast can die if it’s too warm. If it’s too cold it only takes longer for the buns to rise.
  • Make sure your dough gets to rise in a warm draft-free place. Dough likes it when it’s humid and warm.
  • Let the buns cool on an oven rack.
  • Whipp the whipping cream slowly until it’s firm but not too hard.
  • Make sure all your ingredients are the same temperature. Especially eggs and butter.

Swedish semla

The Swedish Semla

19th January 2018
: Makes 13
: 15 min
: 1 hr 52 min
: Medium

Make a delicious cream puff, the semla. Filled with almond paste and whipped cream.


  • Dough:
  • 50 gr fresh yeast
  • 1 tbs ground cardamom
  • 300 gr almond milk or regular milk if you prefer
  • 100 gr sugar
  • 1/2 tsp salt
  • 150 gr soft butter
  • 1 egg plus another egg yolk for brushing
  • 1 tsp bicarbonate
  • 660-720 gr flour
  • Filling:
  • 600 gr whipping cream
  • 400 gr almond paste
  • 1-2 tbsp almond milk
  • 40 gr icing sugar
  • Step 1 Heat the almond milk to 37C add cardamom and dissolve with the yeast.
  • Step 2 Add sugar, salt, butter and egg and mix it.
  • Step 3 Add bicarbonate to the flour and mix well.
  • Step 4 Add the flour mixture and mix well for about 5-6 minutes.
  • Step 5 Let the dough rise under a baking towel for 45 minutes.
  • Step 6 Split the dough into 13 pieces and make them into round balls. Place them on a baking sheet.
  • Step 7 Let them rise for another 45 minutes under a baking towel.
  • Step 8 Set the oven to 200 degrees and bake in the middle of the oven for about 6-7 minutes.
  • Step 9 Let them cool and make the filling in the meantime.
  • Step 10 Grate the almond paste and mix it with almond milk until smooth.
  • Step 11 Whip the cream until fluffy and firm.
  • Step 12 Make the lids by cutting small triangles on the top.
  • Step 13 Fill the Swedish semla with almond paste and whipped cream.
  • Step 14 Sift icing sugar on top.

Devil’s chocolate cake – sinfully delicious

Devil’s chocolate cake – sinfully delicious

I’m daring and so is this chocolate cake. I’m going to dare say it, it’s the best chocolate cake you’ll ever make. I made it many times over the years and every time I make it it’s pure perfection. It’s adapted from the Eisenman sister’s cookbook – Two sister’s sweet.

It was my very first cookbook and really at that time no one else was writing about the decadent desserts in America. The best chocolate cake also goes by another name, Devil’s chocolate cake. Like with so many other soft cakes the trick is to keep the cake moist. How does one best do that? With love, butter and timing.

There yet another few tricks to succeed with the best chocolate cake. The butter needs to be soft and room tempered and the same goes for the eggs. Contrary to popular belief, eggs don’t need to be refrigerated. When you make a cake and all the ingredients hold the same temperature it makes the cake easier to make and it tastes better.

Tip: If you a pressed for time you can make the chocolate cream ahead of time. If you don’t like chilli flavour you can leave it at is, or add a pinch of flaked salt for example. Either way

Devil's chocolate cake

30th December 2017
: 8
: 20 min
: 40 min
: 1 hr
: Medium

This mouthwatering chocolate cake is the best chocolate cake you will ever try. I promise.


  • 220 gr butter
  • 250 brown sugar
  • 3 eggs
  • 125 gr cocoa powder
  • 500 gr flour
  • 1,5 tsp bicarbonate
  • 1/2 tsp baking powder
  • 1 tsp vanilla
  • 450 gr water
  • chocolate cream
  • 650 gr dark chocolate
  • 100 gr whipping cream
  • 100 gr butter
  • 100 gr cream cheese
  • 1-2 tsp flaked chilli
  • 50 gr powder sugar
  • Step 1 start by setting your oven to 175 Celcius convection and 185 Celcius for an electric.
  • Step 2 Grease a springform (24 cm) and set aside.
  • Step 3 In a mixing bowl, whisk butter and sugar until smooth and white.
  • Step 4 Add one egg at a time.
  • Step 5 Mix the dry ingredients another bowl.
  • Step 6 Add water slowly to the butter mix.
  • Step 7 Add the flour mixture and mix until smooth.
  • Step 8 Pour the mixture into the springform and bake in the middle of the oven for about 40 minutes. (Keep an eye on the cake)
  • Step 9 Chocolate cream:
  • Step 10 Melt the chocolate over a water-bath.
  • Step 11 Add the whipping cream, butter and chilli flakes.
  • Step 12 Let it chill in the fridge for about 25 min and then add powdered sugar and cream cheese. Mix until smooth.
  • Step 13 Let the cake chill and cut into two half.
  • Step 14 Spread the chocolate cream generously on the bottom half and repeat on the top half.
  • Step 15 Decorate and serve.
  • Step 16

Swedish gingerbread cookies

Swedish gingerbread cookies

How about some Swedish gingerbread cookies today? I have got to admit that I’m not a huge fan of the “normal” gingerbread. My kids love them though. And you can buy them in almost any store come October. Like with anything else you can get them in various sizes and in varying quality. If you don’t want to make your own dough, you can get that too. The Swedish gingerbread cookie is the Christmas equivalent of the American chocolate chip cookie.

These Swedish gingerbread cookies were born out of a batch caramels that went very wrong. They tasted good while making them. However, once they hardened they became jawbreakers, literally. But all those beautiful ingredients that made up that deadly caramel couldn’t go to waste. Combine two Christmas treats into one should taste amazing and they did. 

I used my mortar to chop up the caramels and they were a hit. If you don’t have any unsuccessful caramels laying around, you can use any you have. 

Make sure that you have enough space between the cookies when you place them on a baking sheet. Since there is bicarbonate in them they will grow slightly bigger in the oven. Should they still your efforts somehow bake together, cut them with a sharp knife while they are fresh out of the oven and still soft. Then let them cool.

Tip: Serve Swedish gingerbread cookies with some blue cheese instead of regular crackers for Christmas.

For more tips on how to elevate your Christmas, try these wonderful white chocolate saffron buns or why not a softer version of the gingerbread and make a gingerbread brownie

Swedish gingerbread cookies

17th December 2017
: Makes about 30 cookies
: 50 min
: Easy

Delicious gingerbread cookies with little pieces of caramel.


  • 200 gr soft butter
  • 200 gr brown sugar
  • 100 gr light brown syrup
  • 1,5 tbsp gingerbread seasoning (3 tsp cinnamon, 2 tsp ground ginger, 2 tsp ground cloves, 2 tsp ground cardamon)
  • 1,5 tsp bicarbonate
  • 700 gr flour
  • 2-3 tbs chopped caramel
  • Step 1 Mix flour, gingerbread seasoning and bicarbonate in a bowl and put aside.
  • Step 2 Mix butter, brown sugar and syrup in a food processor.
  • Step 3 Add the flour mix.
  • Step 4 Chop the caramel and mix it with the dough.
  • Step 5 Roll the dough into a roll or divide into two, if it’s easier to handle.
  • Step 6 Roll in a baking sheet and put it in the freezer for about 30 minutes.
  • Step 7 Put oven at 180 C for and 200 C for conventional.
  • Step 8 Slice the rolls into two centimetres slices.
  • Step 9 Put the slices on a baking sheet, with about 4 cm gap between them.
  • Step 10 Bake for about 10-12 min in the middle of the oven.
  • Step 11 Leave to cool.

Saffron buns with almond paste and white chocolate

Saffron buns with almond paste and white chocolate

It’s the first of advent on Sunday and it’s officially Christmas season. In Sweden, it’s also saffron season. Saffron is big during Christmas season. It’s like the pumpkin spice during Thanksgiving.

There will be a lot of different types of delicious pastry circulating with saffron in it. In fact, you can even buy small sachets of saffron even at the pharmacy. Especially when Lucia comes, Swedes have fika with saffron buns and a drink called julmust. It’s a fizzy drink that has a very distinctive taste. A little bit like cola, but not as sweet and a deeper taste. Normally, I don’t like fizzy drinks, however, I got a bottle from Søstrerne Grene, who sell Dufvenkrooks julmust and glögg. Which is also another Christmas drink we drink in Sweden. It’s mulled wine with loads of different flavour combinations and every year there’s a flavour of the year.


Every year for advent, I make saffron buns with almond paste and white chocolate. I love how the white chocolate marries well with the saffron. The almond paste makes the buns really moist and the fact that I love almond paste is a huge plus of course. Now, these saffron buns with almond paste and white chocolate are every bit as delicious as they sound.

Saffron buns with almond paste and white chocolate

2nd December 2017
: Makes 24 buns
: 1 hr 30 min
: 8 min
: 1 hr 38 min
: Medium

Wonderfully delicious buns with a taste and smell of Christmas.


  • 160 gr soft butter
  • 300 gr milk or plant-based milk
  • 50 gr fresh yeast
  • 150 gr brown sugar
  • 2 tsp vanilla powder
  • 0,5 tsp salt
  • 1 sachet of saffron - 0,5 gr
  • 1 egg
  • 1100-1350 gr flour
  • Filling:
  • 150 gr soft butter
  • 100 gr almond paste
  • 100 gr white chocolate
  • Step 1 Heat the milk to 37 degrees Celcius.
  • Step 2 Dissolve the yeast in the milk and add sugar, vanilla, salt and saffron.
  • Step 3 Mix in half of the flour and then add the soft butter and the egg.
  • Step 4 Add the rest of the flour and mix it well. Leave to rest for about 40 minutes.
  • Step 5 In the meantime make the filling. Melt the white chocolate and mix it with the almond paste and butter.
  • Step 6 Divide the dough into half and use a bread roll and roll out the dough into a rectangle. About 1,5-2 cm thick.
  • Step 7 Spread the almond mixture on top of the rectangle.
  • Step 8 Make it into a roll and cut into 5 cm thick pieces.
  • Step 9 Repeat the process with the other half of the dough.
  • Step 10 Place them on a sheeted baking tray and leave to rest under a baking cloth for about 40 minutes.
  • Step 11 Put the convection oven on 175 degrees Celcius and 200 degrees for an electric.
  • Step 12 Brush with a beat egg or plant-based milk and bake in the middle of the oven for about 8 minutes or until slightly golden.

vegan coconut bounty bars

vegan coconut bounty bars

A couple of weeks ago I made these vegan coconut bounty bars for Gram’s birthday. I was told that they were popular. And I was asked for the recipe, now I had the recipe, but didn’t take photos of these little divinities. Therefore I had time to perfect the recipe for the vegan coconut bounty bars and show you how to make them.

They are not very hard to make but they take a little bit of time and precision. Especially if you want to decorate them. You don’t have to, they taste fantastic without decoration too.

The trick is to use a food processor for this. You can mix it by hand, but the coconut mixture doesn’t stick together as well. It makes it more difficult to make the coconut patties. However, you can put the mixture in the freezer for a little while in order for you to be able to make the patties.

coconut patties


vegan coconut bars

When I melt chocolate I prefer to use the water-bath method. Just make sure you do it slowly and stir the chocolate. I add a little coconut oil to make the chocolate shinier.  Also to make this a vegan niblet you need dark chocolate, most 70% are vegan. Personally, I think dark chocolate taste the best. If you want to go a little sweeter, add a little bit more agave to the coconut mixture. 

Now without further ado, the recipe.

vegan coconut bounty bars

28th November 2017
: 10 pieces
: 5 min
: Advanced

Your favourite coconut chocolate snack in one delicious bite.


  • 180 gr shredded coconut
  • 73 gr coconut oil
  • 2 tsp vanilla powder
  • 2 tbsp agave syrup
  • 1 tbsp water
  • 220 gr dark chocolate
  • Step 1 Place the shredded coconut, coconut oil, vanilla powder and agave syrup in a food processor. (you can mix it by hand too, however the mixture won’t be as firm)
  • Step 2 Mix well together and add the water. (if it’s too dry add 1 tbsp water or agave, if it’s too sticky, try to add 1-2 tbsp shredded coconut)
  • Step 3 Shape the mixture into patties.
  • Step 4 Freeze for about 10 minutes and melt the chocolate in the meantime.
  • Step 5 Melt the chocolate slowly over a water-bath. Add 1/2 tbsp coconut oil to make it more shiny.
  • Step 6 Take the patties out from the freezer and gently dip them in chocolate until they are covered with chocolate. Use two tablespoons for this.
  • Step 7 Place the vegan bounty bars on a parchment paper and let them dry. If you want to decorate them, do before they dry.
  • Step 8 Put them in the freezer and take them out 10 minutes before you serve them.




Swedish gingerbread brownie

Swedish gingerbread brownie

The Swedish gingerbread brownie is almost like an institution in our home. I make different versions of it every year. The Swedish brownie is one of those things that we are taught to as kids in home economics class. You can buy it at almost every café and if you ever visit a Swedish home you are very likely to be served a Swedish brownie at some point.

Despite the fact that it’s very common, it’s not as easy to make as one would think. It very easily gets dry. It needs to be sticky throughout the whole cake. I have failed miserably making this cake more times than I care to admit. It’s the timing more than anything else. One minute too many can make it or break it. Normally I can look at a cake or dish and see how much more time that’s needed. However, with this, I can’t. It has to be timed.

I got my recipe from my best friend Ingela, who succeeds every time she makes it. Even when she says it’s not good, it’s heavenly.

Now, the Swedish gingerbread brownie has become somewhat of an experiment every year. How can I make it differently? My kids love gingerbread, but I’m not a huge fan. I think it becomes very dull after two or three. Hence the Swedish gingerbread brownie was born. I really enjoy the sticky brownie with a gingerbread taste.

In this recipe, I will give you the base to make the Swedish gingerbread brownie and feel free to experiment with it as you like. Serve with lightly whipped cream. I added a little rum into the whipped cream, it goes very well with the gingerbread taste. You can use either real rum or essence. For the kids, I just gave them plain whipped cream.

Now, I have a convection oven and the time and temperature are based on that. If you use an electric oven, have the temperature of 200 degrees and leave it to bake in the middle of the oven for about 15-18 minutes, depending on your stove. Remember that it’s better to take the cake out a little too early since it does set a little bit when cooling.

Swedish gingerbread brownie

Swedish gingerbread brownie

25th November 2017
: 10-12
: 10 min
: 12 min
: 22 min
: Medium

A sticky brownie with gingerbread taste to go with any Christmas spirit!


  • 150 gr butter
  • 3 eggs
  • 270 gr brown sugar (you can use regular one too)
  • 105 gr flour
  • 25 gr cacao
  • 2 tbsp gingerbread mix (clove, cinnamon, ground ginger, cardamom)
  • 3 tsp vanilla
  • 0,5 tsp salt
  • Step 1 Heat oven 175 degrees Celcius (conversion oven)
  • Step 2 Melt the butter and put aside to cool.
  • Step 3 Mix eggs and sugar in a bowl until white and fluffy.
  • Step 4 Mix the dry ingredients together and mix with the egg mixture. Whisk it together with a rubber spatula.
  • Step 5 Put a parchment paper in a springform that is about 22 cm in diameter.
  • Step 6 Pour the mixture into the springform and bake in the middle of the oven for about 12 minutes. (add 2 min of baking if it’s very wobbly)

Avocado chocolate mousse

Avocado chocolate mousse

To be honest, when I first heard Avocado chocolate mousse, I was sceptical. I love, love, love chocolate, did I mention that I love chocolate? Anyway, I didn’t think there was an easy and healthy way around chocolate mousse. Turns out, I was wrong. This Avocado chocolate mousse is scrumptious.

You can’t taste the avocado at all. This particular avocado that I used from Gram is even sweet. I have never heard of it before and I was very pleasantly surprised. It’s creamy, airy and has the perfect texture really.

I didn’t want to add sugar to this, so I used dates as a sweetener, but really ripe bananas tend to also be a little bit sweeter. Now, if you want to use sugar, you can of course. Feel free to experiment with flavours as you want. I added peanuts to mine and it’s like peanut butter and chocolate mousse all in one jar. Tasty right?

What’s really good about this Avocado chocolate mousse, other than it’s delicious, is that it’s very easy to make. It takes about 5 minutes, and you can experiment with it. Adding other types of nuts or even berries. Either way, I think you will like it very much.

Avocado chocolate mousse

20th October 2017
: 2
: 7 min
: 7 min
: Easy

Scrumptious avocado chocolate mousse with peanuts.


  • 1 ripe avocado
  • 1 ripe banana
  • 2 tbs cacao powder
  • 3-4 dates
  • 3 tbs peanuts
  • Handful berries of your choice
  • Step 1 Peel the banana avocado.
  • Step 2 Put all the ingredients in a food processor.
  • Step 3 Mix well until smooth.
  • Step 4 Serve in glass jars and top with berries of your choice.

Don’t miss out on this Friday’s dinner recipe!

Nice cream – served three different ways

Nice cream – served three different ways

I’m noticing how my three o’clock dip pops up uninvited when I’m stressed. What’s the cure for this? Healthy nice cream of course!

The reason I have been stressed, is because we are moving, renovating and everything at the same time. Also I don’t really like it when it’s a mess around me. I just had to create something healthy to snack on. Nice cream is really the best. I share with you my three best recipes.

My absolute favourite is the peanut butter chocolate. Dare I say it, it’s better than real ice cream? It’s vegan and no added sugar. I think you should try it!

Avocado Nice Cream

4th October 2017
: 2
: 5 min


  • 4 bananas, cut into slices and frozen
  • 1/2 avocado
  • 1 tbsp agave syrup or sweetener of your choice
  • Step 1 Slice the banana and put in the freezer, keep there until frozen solid.
  • Step 2 Place frozen banana slices into the bowl of a food processor. Mix until the texture resembles soft serve ice cream, can take a few minutes.
  • Step 3 Add the avocado and agave syrup and mix until smooth. Serve immediately, or freeze for 10-15 minutes to solidify.

Peanut butter nice cream

4th October 2017
: 2
: 5 min


  • 4 bananas, cut into slices and frozen
  • 3 tbsp peanut butter
  • 60 gr raw chocolate (or any kind you like)
  • 2 tbsp salted peanuts
  • Step 1 Slice the bananas and put in the freezer, keep there until frozen solid.
  • Step 2 Place frozen banana slices into the bowl of a food processor. Mix Pulse until it resembles soft serve ice cream, takes a few minutes. Scrape the sides of the food processor with a rubber spatula occasionally.
  • Step 3 Add the peanut butter and raw chocolate.
  • Step 4 Mix until smooth.
  • Step 5 Serve immediately, or freeze for 10-15 minutes to solidify.
  • Step 6 Drizzle with peanuts.

Pumpkin spice nice cream

4th October 2017
: 2


  • 4 bananas, cut into slices and frozen
  • 3 tabs maple syrup
  • ½ dl pumpkin purée
  • ¼ teaspoon pumpkin pie spice (3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves.)
  • 1/2 dl chocolate covered pumpkin seeds or natural seeds
  • Step 1 Slice the banana and put in the freezer, keep there until frozen solid.
  • Step 2 Place frozen banana slices into the bowl of a food processor. Mix until the texture resembles soft serve ice cream, can take a few minutes.
  • Step 3 Add the maple syrup, pumpkin puree, and pumpkin pie spice, and mix until smooth. Serve immediately, or freeze for 10-15 minutes to solidify.
  • Step 4 Drizzle with choco covered pumpkin seeds.