Hos Pilens Køkken finder du masser af søde sager, desserter og kager - krydret med lidt lækker hverdagsmad og madoplevelser. Camilla, der står bag bloggen, holder til i en lille lejlighed i Århus med kæresten, der glædeligt agerer smagsdommer. Camilla brænder for god mad, smukke og lækre desserter og kager - og hos Pilens Køkken er der plads til kage eller dessert hver dag. Kig endelig forbi, bliv lækkersulten og inspireret til at gå i køkkenet.
Med en faglig baggrund inden for ernæring og sundhed og en stor interesse for mad, bevægelse og velvære deler Christine ud af tips og tricks, masser af opskrifter samt undren og egne erfaringer på området. Hun brænder for holistisk sundhed, økologi, bæredygtighed, måltider med masser af helbredsfordele, at leve minimalistisk og bevæge kroppen ofte og alsidigt.
A Million Miles er en blog dedikeret til nem, sund og farverig mad af al slags. Du kan finde opskrifter på alt fra salater, smoothies og juices til sunde burgere, pizzaer og desserter. Kig forbi og bliv inspireret til en sundere, mere farverig hverdag, som er nem at gå til – også for dem der ikke er så erfarne i køkkenet.
Hos Anna-mad finder du alt fra enkle, sunde hverdagsretter til det lidt mere avanceret - for ikke at glemme masser af søde sager og eksperimentering. Anna, der står bag bloggen, har altid haft en stor passion for at lave, spise og tage billeder af mad.
Kig endelig forbi, bliv inspireret og vær en del af Annas mad-eventyr!
Jeg hedder Line, er 24 år og bor I Århus. Til daglig læser jeg kandidat i Virksomhedskommunikation på Århus Universitet. Min fritid bruger jeg på min familie, veninder, i fitnesscentret eller løbeture.
Jeg har en stor passion for mad og elsker at bruge tid i mit køkken på at lave mad, bage og eksperimentere med nye opskrifter.
Jeg har oprettet bloggen for at dele min store passion for mad. Mit største fokus vil være på sund mad og sunde fortolkninger af klassiske retter og kager. Jeg synes nemlig, det er en spændende og udfordrende at lave sund og velsmagende mad. Sund mad må ikke være kedeligt! Dog må jeg indrømme at brød, samt syndige kager og desserter har også en speciel plads i mit hjerte, og jeg spiser også disse syndige goder.
1.) Pink chocolate and berry flavored bliss balls – find the recipe right here!
In honor of Valentine’s Day and after getting a couple of requests, I have put together a little Valentines Day recipe post with my most Valentines’ish recipes from the blog. Since I live in a country where we do not really celebrate Valentine’s Day and since I am not exactly the most romantic person in the world (haha being single probably doesn’t help!), then I don’t really have any super cutesy Valentine’s day themed recipes, but I think a lot of these recipes would be perfect to spoil your special someone this Valentine’s. There’s is a little bit of everything – treats, snacks, drinks, breakfast and dinner ideas, I hope you find something you like! Haha I can reveal that there will be a lot of pink ;)
I wish you all an (early) happy Valentine’s Day!! And to my fellow single ladies and gents, let’s just spoil ourselves a little extra on Thuesday, I mean I don’t really need an excuse to eat extra chocolate, but I’ll take it anyways ;)
2.) Pink greek yoghurt pancakes – find the recipe right here!
3.) Strawberry/peanut butter shake – find the recipe right here!
4.) Raw cherry’berry chocolate bars – find the recipe right here!
5.) No-bake chocolate cake with cashew raspberry frosting – find the recipe right here!
6.) Pink three layer berry smoothie – find the recipe right here!
7.) Pink maca bliss balls – find the recipe right here!
8.) Raw homemade chocolate – find the recipe right here! 9.) Pink homemade sushi – find the details right here and here!
10.) Pink strawberry shake with a passion fruit swirl – find the recipe right here!
11.) Strawberries dipped in homemade raw chocolate – find the recipe right here!
12.) Raw cheesecake with coconut and raspberry – find the recipe right here!
13.) Homemade raspberry lip scrub – perfect for dry and chapped winter lips! – find the recipe right here!
14.) Chocolate bliss balls with tahini – find the recipe right here!
15.) Pink bliss smoothie with pomegranate, raspberry, hemp + more – find the recipe right here!
16.) Pink bliss raw mini cheesecakes – find the recipe right here!
17.) Overnight oats with raspberry cashew cream – find the recipe right here!
18.) Raw chocolate slices with raspberry and coconut – find the recipe right here!
Sponsored. This post is made in collaboration with Hardys Wines.
As you have probably realized by now, I am such a foodie and there are few things that I enjoy more than a good meal – maybe except a good meal in good company with some good wine ;) I come from a family who are major foodies and wine lovers (on both sides of the family) and to me there is nothing better than when we get together and enjoy each others company over a good lunch or dinner. While most of my family are very fond of wine and know quite a bit about it, then I must admit that I am still a total wine novice. I only just learned to drink and truly enjoy white wine last year and my palate is still quite new to red wine. I am very eager to learn more about wine though, especially when it comes to matching meals with the right kind of wine, so when I was asked whether I would like to try two of Hardys Wines – the Hardys Stamp Sauvignon Blanc and Hardys Stamp Shiraz – where I would have to match the wines with suitable dishes, then I of course accepted the challenge! From my family I know the importance of good wine and matching it with the right kinds of foods and flavors, but even though I am often the one who cooks, then I usually never choose the wine, so this was an interesting challenge for me.
I invited my sister and two cousins over to my place for a little two course family get-together that I would create around the two wines mentioned above. I always do my grocery shopping online, so I picked up my laptop and looked though the virtual aisles to find inspiration for my dishes. I started with the white wine that I wanted to serve for the first course, based on the tasting notes it is a dry and light-bodied wine with tropical flavors of passion fruit and guava with grassy notes and a crunchy acid finish, which makes the wine ideal to be paired with seafood and chicken dishes. With that and my guests in mind I found the perfect starter, Norwegian lobster tails (jomfruhummerhaler), which is something that we often used to make together, but haven’t had in ages. I wanted to keep the dish quite simple, both to allow the flavors of the Norwegian lobster tails and wine to stand on their own, but also because that is how our parents used to make it.
A little tip – Hardys are having a giveaway over on their Facebook page, where you can win prizes if you comment the best match to the selected wine – make sure to check it out right here!
Starter – Norwegian lobster tails
This dish brings back so many memories of the four of us and our parents enjoying this messy treat in the garden under the summer sun. It is definitely a favorite dish of mine, but when your hear the ingredients, then you will probably understand why I do not eat it very often – here’s a hint, lots and lots of butter ;)
I am very happy with my choice as the starter went down like a treat and so did the white wine, which nicely complemented the fairly simple dish. I really love how the simplicity of the dish allows the lobster tails to stand on their own, so the main focus is on them and the white wine just like I intended. As I am still quite new to drinking wine I never used to enjoy this meal with wine like my family did, but I must say that I am finally starting to understand the importance of matching a dish like this with the right bottle of wine. It truly takes the dish and the flavors to the next level.
To be honest I was actually a bit surprised by just how much we all enjoyed this wine as the four of us usually tend to go for the sweeter wines (haha yep the girlier wines, I am not even ashamed to admit it!) and this is a dry wine, but it was a big hit and there was not a drop left when we were done with the first course. This was definitely a bit of an eyeopener, I think I will have to expand my horizon when it comes to white wines, my palate seems to be changing – or should I say evolving?
The best thing about this dish (apart from being beyond delicious and such a treat!) is that it is incredibly easy to make and doesn’t really require a recipe. Simply add the cut and cleaned Norway lobster tails (jomfruhummerhaler) to an ovenproof dish along with lots of butter (it needs to at least cover the bottom of the tray), salt + pepper and a dash of curry. Add them to a pre-heated oven at 200 c / 400 f and bake them for about 15 minutes until they are tender – make sure to turn them over a couple of times to cover them in the butter.
Serve the lobster tails as they are straight out the oven. I served them with with bread on the side, if you are not affraid of a little butter then you can dip the bread in the butter from the lobster tails, haha I know it probably seems a bit gross, but it tastes absolutely amazing! I served the lobster tails with avocado and lemon slices as well and of course a bottle of Hardys Stamp Sauvignon Blanc.
My favorite tomato pasta dish – quick, simple and beyond delicious! For the main course I had to make a dish that would go well with the Hardys Stamp Shiraz, it is a dry medium-bodied red wine with fruit intensity of raspberries and cherries with vanilla oak influence, which nicely pairs with rich tomato based pasta dishes. Haha and I only know that because I did my research, but it sounded cool right? ;) I knew right away that I wanted to serve the wine with my favorite tomato pasta dish, it is one of my go-to’s when I want to make something that is super quick and simple, but still oh so delicious. I actually used a splash of the red wine in the sauce and it just took the flavor to a whole new level! As I mentioned above I am still learning to drink red wine (and so is my sister), so I am a bit like a fish out of water here, but my cousins enjoyed the wine and agreed the it suited the pasta dish nicely + the added wine to the sauce helped the two complement each other perfectly. So all in all I am quite the happy camper, I am still a total novice when it comes to wine (Rome wasn’t built in a single day), but the dinner went perfectly, we had the best time and the girls thoroughly enjoyed both the food and the wine (+ the combinations I had chosen), so it was definitely a success! :)
You can find the recipe for my tomato pasta dish below ❤︎
Ingredients – 4 small servings:
1 onion, finely chopped
1 clove of garlic, crushed
1 small handful fresh basil, chopped
400 grams of mashed/crushed tomatoes
A splash of red wine – I used Hardys Stamp Shiraz
1-2 tablespoons finely grated parmesan cheese
1/2 – 1 dl (0.2 – 0.4 cup) cream
Sea salt + pepper
250 grams grams fresh pasta
Garnish: grated parmesan cheese and chopped fresh basil or parsley
I served the dish with focaccia bread and a simple green salad as well. You can find the directions below.
Oh and please keep in mind that the servings on this one are quite small since we were already pretty full from the starter + I served both courses with bread on the side. Feel free to double the recipe if you serve it on its own.
Start by by cooking the chopped onion in a little olive oil in a saucepan on medium heat for about 5 minutes until it is lightly golden. Then add in the crushed garlic and chopped basil. Cook it for another minute or two and then add the tomato and red wine as well. Season it with a little bit of sea salt and pepper and let it simmer for 10 minutes. Add the parmesan cheese and the cream (adjust amounts to your liking) and let it simmer for 5-10 more minutes. Boil the fresh pasta according to the instructions and serve it with the tomato sauce, garnish it with freshly grated parmesan and fresh basil or parsley, a crisp green salad and focaccia bread on the side and last, but not least, a nice bottle of red wine – I of course served it with the Hardys Stamp Shiraz. Enjoy!
When I shared these yummy banana pancakes over on my snapchat I got a surprising amount of screenshots and messages on Instagram asking for the recipe, so I thought I would share it with you guys even though it is actually really very similar to some of my other pancake recipes. I used my favorite banana pancake recipe and then added some extra goodies like hemp seeds and cinnamon + I served it with peanut butter, raspberry chia jam, banana slices and crunchy peanuts – so yum!!
When I first made these I added the peanut butter to the batter (which is why you don’t see it in the photos), but I didn’t feel like I got much bang for the buck flavorwise, so I decided to just serve them with the peanut butter instead of adding it the batter the next I made them and it was definitely much better!
*you can also choose to add it to the batter instead
Start by adding all the ingredients to a blender and pulse until smooth. Heat a non-stick pan (I prefer to make them on high heat) and add a little coconut oil. When the oil has melted pour a circle of the pancake batter onto the pan and cook the pancake for about a minute or two until little bubbles start forming in the batter, flip it and give it another minute. The cooking time depends on how thick you make your pancakes. I served the pancakes with peanut butter, raspberry chia jam, banana slices, raspberries and a little bit of chopped peanuts, so delicious! Enjoy ❤︎
I am dreaming of spring, sun and summery desserts these days, so I thought it would be the perfect opportunity to finally translate the recipe for my favorite raw cheesecake with coconut and raspberry to English. It looks so pretty and intricate, but is actually really easy to make and it taste absolutely amazing! Enjoy ❤︎
You can still find the recipe in Danish right here! And make sure to check out more of my favorite raw cheesecake recipes right here!
12 dates, pitted
100 grams almonds
1/4 teaspoon sea salt
1/3 teaspoon pure vanilla powder
White + pink layer:
200 grams cashews (unsalted), soaked in water overnight or at least for a couple of hours
The juice of 1/2 lemon
1 deciliter (about 0.4 cup) shredded coconut
1 deciliter (about 0.4 cup) honey
1 teaspoon pure vanilla powder
1/2 can of coconut milk (the thick and creamy part, you can use the rest for smoothies)
2 tablespoons coconut oil, melted
120 grams raspberries (fresh or frozen)
Start by soaking the cashews in water for at least 3 hours or even overnight. Make the base by adding all the ingredients to a food processor and pulse until you have a cohesive, sticky mixture. Press down the base mixture in a springform cake tin (mine is about 20 cm. in diameter) lined with baking paper and make sure it is pressed down tight and evenly.
To make the white layer simply add all the ingredients (except the raspberries) to a food processor and pulse until completely smooth, this usually takes a couple of minutes. Pour half of the mixture for the white layer on top of the base and set it aside – if you want the white and pink layer to be completely separated, then place it in the freezer for a while before adding the next layer.
To make the pink layer simply add the raspberries to the food processor with the rest of the white coconut layer and pulse until completely smooth. Pour the pink layer onto of the white layer and place it in the freezer for at least a couple of hours until it is frozen and have firmed up. Take it out of the freezer about 30 minutes before serving and decorate it if you like, I decorated mine with raspberries, passion fruit, raw coconut chips, freeze-dried raspberry and mint, enjoy!
Note: The cake is not supposed to be completely frozen when served, but more like a traditional cheese cake in texture, so you might need to take it out of the fridge more than 30 minutes before serving, depending on how long you have stored it in the freezer for.
This fresh and colorful berry smoothie bowl is a new favorite of mine, it is full of hidden greens, but is still nice and sweet because of the berries + the basil really adds a little something extra! There are both frozen broccoli and spinach in there, but I promise that you cannot taste it – I served it to my mom this morning (without the basil though) and she had no idea that it was full of greens, haha she almost didn’t believe me when I told her ;)
Good evening lovelies! I hope you have all had an amazing weekend? ❤︎
Today I want to share a post with you guys that I have been working on for quite a while, it has taken me forever to find all the products at the best prices without compromising the quality, but I am finally done and I am so excited to share it with you! I have recently started buying my favorite products online since there is not only a lot of time to save doing this (I spend wayyy too much time in different supermarkets and health stores trying to find all my weird hippie products ;)), but also a lot of money – and I mean A LOT! At least compared to the absolutely ridiculous prices in the Danish stores, some of you would be shocked if you for instance saw how much unroasted and unsalted organic cashew nuts cost! So from now on I have decided to buy as much as possible online in bulk to save time and money + to stay clear of all that unnecessary packaging as well.
I have put together a long list with links to the things that I use large quantities of and that I have found to be cheaper to buy online in bulk, I will continue to work on the list as I am sure I have forgotten something and I will update it if I find cheaper/better sellers as well. Almost everything on the list is organic and I tried finding the best prices without compromising the quality of the products. Furthermore I tried to ensure that almost everything are from the same 2-3 sellers, which should help save money on the shipping since you do not have to buy the products from 20+ different sellers and pay for the shipping separately for each of those.
Have I included your personal favorites on the list? Or is there something that I have left out? The list is still a work in progress, so feel free to share your ideas and recommendations – especially if you can recommend some great (European) webshops where you can buy in bulk, I am still learning what the best and most affordable ones are :) I really hope that you find this post useful, enjoy! ❤︎
Note: Some of these products should not be purchased in bulk unless you know you will be able to use it within a reasonable amount of time. Otherwise there is a risk that they will start losing their nutritional value or even go bad and be inedible. The shelf life is usually stated in the product description.
This post contains affiliate links.
Cashews – buy them right here, here and here!
Almonds – buy them right here and here!
Hazelnuts – buy them right here, here (unroasted and organic) and here (roasted and blanched)
Brazil nuts – buy them right here!
Pecans – buy them right here!
Chia seeds – buy them right here (black) and here (white)
Hemp seeds – buy it right here!
Pumpkin seeds – buy them right here!
Sunflower seeds – buy them right here (1 kilo) and here (3 kilo)
Quinoa – buy it right here, here and here!
Beans, legumes etc.
Chickpeas – buy them right here!
Black beans – buy them right here!
Red kidney beans – buy them right here!
Butter beans – buy them right here!
Red lentils – buy them right here!
Green lentils – buy them right here!
Acai powder – buy it right here!
Wheatgrass powder – buy it right here!
Maca powder – buy it right here!
Baobab powder – buy it right here!
Matcha powder – I normally use this brand (and love it), but they only ship to a few countries, so you can also find it here, here and here!
Goji berries – buy them right here or here!
Medjool dates – buy it right here!
Dried mulberries – buy them right here!
Coconut oil – buy it right here!
Coconut flour – buy it right here!
Desiccated coconut – buy it right here!
Coconut chips – buy it right here!
Coconut sugar – buy it right here!
Buckwheat flour – buy it right here (3 kilo) and here (1 kilo)
Raw cacao powder – buy it right here (500 grams) and here (1 kilo).
Cacao butter – buy it right here and here!
Dark chocolate – buy it right here (organic, raw, 73%), here (organic, 67%, bars) and here (organic, 63%, buttons)
Milk chocolate – buy it right here (organic, 39%, buttons)
White chocolate – buy it right here (organic, buttons)
Hi lovelies, I am stopping by to share another post in my “Easy everyday food” series, where I share some of my go-to easy meals that I usually find too simple to share here on the blog. It is these kinds of meals that usually ends up saving the day when I am stressed, tired and strapped for time, so I hope you might find some inspiration in them for those kind of days as well ❤︎
First I want to share my easy little morning routine. I always try to start the day with a big glass of water as well as a cup of warm water with lemon juice, lemon slices, ginger slices and a little bit of raw honey. It is the perfect way to start the day as it helps you re-hydrate, which is incredibly important for your health as your body becomes dehydrated while you sleep and dehydration has such a negative impact on your body and health. Drinking water first thing in the morning on an empty stomach also helps flush out toxins and it can furthermore help stimulate bowel movements as well promoting a regular morning toilet visit ;)
I have written much more about lemon water and it’s benefits right here!
I have recently become really fond of eating organic brown rice cakes topped with peanut butter, banana slices, a drizzle of raw honey and a pinch of cinnamon, it is so delicious, healthy and super easy to put together when I am in a hurry. Sometimes I have a handfuld of fresh berries or grapes as well on the side, it all depends on what I have in my fridge.
My obsession with this breakfast combo started a while back when I received a package from Urtekram with organic chia rice cakes and organic chia butter spread (as well as a whole bunch of other goodies) – I of course had to try the two products together and I have been hooked ever since! I am especially fond of their peanut butter with chia seeds, it is incredibly flavorful (some peanut butters are a bit meh flavorwise) and you already know how much I love chia seeds in everything ;)
After posting this spread on snapchat some of you have asked me for recommendations on rice cake brands, I don’t really know much about it to be honest, but I really enjoy the ones from Urtekram and Clearspring organic brown rice cakes without added salt as well, they are cheap and quite thin, which is perfect since I am all about the toppings anyways. I usually just go for the organic brands and I prefer the ones without added salt as well. I hope this helps :)
Okay I know what you are thinking – beans and fries should not be in the same sentence! ;) Haha I will admit that I was very skeptical of this combo as well, but I gave it a try and now I am completely obsessed! I have never cared for green beans whatsoever, but these bean fries are seriously SO good! Of course they do not taste completely like regular fries, but they come surprisingly close and I never thought I would say this, but they honestly satisfy my cravings for french fries. They are a must try ❤︎
Bean fries – 2 servings as sides or snacks:
350 grams of frozen green beans
1-2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 tablespoon nutritional yeast
Spicy chili dip:
1 deciliter (about 0.4 cup) greek yoghurt
2 teaspoons sriracha sauce
2 teaspoons tomato puree
1/2 teaspoon garlic powder
1 teaspoon maple syrup
1/2 teaspoon liquid smoke – I used this one
Sea salt + pepper to taste
Start by preheating your oven to 200 c / 400 f. Add the frozen green beans to a bowl and toss them with the olive oil, sea salt and garlic powder. Pour the beans onto a baking tray lined with parchment paper and bake them for 35-40 minutes until they are nice and crisp – turn them once or twice while baking. While the beans are in the oven you can make the dip by simply adding all the ingredients to a bowl and stirring well. Serve the bean fries straight out the oven sprinkled with the nutritional yeast and with the dip on the side, enjoy!
Hi babes! I cannot believe that it has been almost a week since I last posted on the blog, I have a whole bunch of new posts ready for you guys to make up for it though! First up we have this recipe roundup with some of my favorite and most well used recipes during my January Challenge, it includes some of my favorite salads, smoothies, breakfasts, snacks, treats and much more – many of them are perfect for meal prepping and making big batches for the week. Enjoy! ❤︎
Oh and I just have to share this amazing sale with you guys, there is 30% (or more) off all Nike items right here! I am not sure how long the sale is on for and everything seems to be selling out fast, so go get it before it’s gone ;) I am pretty broke these days, so I will sadly not be feeding my Nike addiction with some new items this time, but I did just buy some super cute and affordable workout wear from H&M earlier this month, so I can’t really complain ;)
When I have a little extra time one of my favorite things to make for breakfast are banana pancakes, they are so tasty – almost like dessert, but still healthy – and super filling! I have already posted a whole bunch of pancake recipes before (find them here!), but in my opinion you can never really have too many pancakes recipes ;) I usually like to keep my pancakes quite plain and simple (kinda boring I know) and then spice them up with lots of toppings instead, but I felt adventurous and added some extra flavors to this batch ;) I absolutely love how well the flavors from the blueberries and lemon go together + how the lemon perfectly adds a little zing to the pancakes! I couldn’t help myself, so I went all in with the toppings as well, I mean the toppings are really what it is all about right?! ;) I served the pancakes with a fresh blueberry creme with a hint of lemon, banana slices, fresh blueberries and chopped dark chocolate, so yum!
I have posted this recipe before, but only in Danish, so I thought it was about time that I shared it in English as well. You can still find the recipe in Danish right here!
Ingredients – 2 large servings:
2 bananas, ripe w. brown dots
2 1/2 deciliter (about 1 cup) rolled oats
1/2 teaspoon pure vanilla powder
1/3 teaspoon baking powder
1/2 teaspoon baking soda
Finely grated zest from 1/2 organic lemon
2 tablespoons lemon juice
1 deciliter (about 0.4 cup) blueberries, both fresh or frozen are fine
A little coconut oil to cook the pancakes in (if needed)
1 deciliter (0.4 cup) frozen blueberries
2 deciliter (0.8 cup) skyr naturel or greek yoghurt
½ teaspoon pure vanilla powder
4 tablespoons lemon juice
Finely grated zest from 1/2 organic lemon
Your preferred sweetener to taste – I used a mix of liquid stevia and a little bit of honey
I served the pancakes with banana slices, fresh blueberries and chopped dark 70% chocolate as well.
Simply add all the ingredients (except the blueberries) to a blender and pulse until smooth. Gently fold in the blueberries and set aside the pancake batter to thicken for 10 minutes. While you wait you can make the blueberry cream by simply adding all ingredients to a blender and pulse until smooth.
When the pancake batter is ready heat a non-stick pan – I prefer to make them on high heat – and add a little coconut oil if needed. When the pan is hot pour a circle of the pancake batter onto it, I used about 3 tablespoons per pancake. Cook the pancake for about a minute or two until it is golden brown on the underside – flip it – and give it about a minute on the other side. The cooking time depends on how thick you make your pancakes. I served the pancakes with lots of blueberry cream, banana slices and chopped dark chocolate, so good! Enjoy
Hi lovelies! I just wanted to stop by with a little lunch inspiration. I made this super colorful lunch platter the other day, it was so delicious, filling and healthy + the best part is that it only took me 5 minutes to put it together! I have listed the ingredients below, enjoy ❤︎
Toasted sourdough bread with homemade basil pesto, field lettuce, chopped pistachios, bee pollen and sea salt + pepper
Toasted sourdough bread with avocado, chopped watermelon radish, lemon juice and sea salt + pepper
I served it with lots of veggies on the side – carrot, yellow bell pepper, cucumber, tomatoes and watermelon radish ❤︎
As you have probably noticed I absolutely LOVE raspberries, matcha and raw chocolate and I have made so many recipes with each of them already, so I think it is about time that I finally combined the three into one delicious recipe! I am so happy with how this super vibrant raw chocolate turned out and I cannot wait to experiment with more recipes with the matcha/raw chocolate combo. The chocolate is a bit milder than the usual raw chocolate I make and I love how the dried raspberry adds some extra freshness to the mix!
On very low heat, place the cacao butter and coconut oil in a bowl over a pan of hot water and melt it slowly. It is important to remember that all utensils must be dry or the chocolate will separate. Once melted, add the vanilla powder and matcha and mix everything well – I’ve found that using a metal whisk gives the best result. Add the maple syrup, taste the chocolate mixture, and add more syrup if you prefer a sweeter taste. Pour the chocolate into a mould or plastic container, add the raspberries and place it in the freezer to set – I usually leave it in there for an hour just to be sure. Enjoy!
Note: Store the chocolate in the fridge, it might melt a bit if you store it at room temperature.