Chocolate banoffee chia pudding (vegan)

Evening babes ♥ I am just quickly stopping by to share this beyond delicious healthy dessert with you guys. I made this yummy chocolate banoffee chia pudding after we got back from Morocco and I was craving chocolate, but wanted to keep it somewhat healthy after overindulging a bit on our trip.

It is super easy to make and I usually always have the ingredients on hand, so it is perfect when those stubborn dessert cravings kick in – dessert without a fuss or having to go grocery shopping, yes please!

Find more of my favorite treats right here and my favorite chia pudding recipes right here!


– Yields 2 small servings or one large

Chia pudding:
2 deciliter (about 0.8 cup) plantmilk (I used oatmilk)
4 tablespoons chia seeds
2 tablespoons raw cacao
1/2 teaspoon pure vanilla powder
1/2 teaspoon cinnamon
1 tablespoon pure maple syrup
1 banana, mashed

For serving:
1 banana, sliced
2 tablespoons almond butter caramel or almond/peanut butter
A generous sprinkle of chopped dark 70% chocolate

Start by making the chia pudding by simply adding all ingredients to a bowl and stir them well together. Place the chia pudding in the fridge for about 30 minutes to allow the chia seeds to expand and soak up the milk.

When the chia pudding is ready, layer it into two glasses along with the banana slices, caramel or nut butter and dark chocolate. Enjoy ♥

Easter cake // Vegan cheesecake with mango, coconut and ginger


Good afternoon lovelies, I hope you are having some nice relaxing days with family and friends + lots of good food and Easter treats ♥

Other than stuffing my face with little chocolate Easter eggs, then it has pretty much been a week like any other for me up until now, but tomorrow I go home to celebrate Easter with my family and I just cannot wait! There is nothing better than quality time with family and lots of good food!

This year I have made a bit of an untraditional Easter cake, but I actually feel like it is quite perfect for the occasion. It looks so cute and “Easter’y” with the Easter eggs, little bunnies and light yellow top layer + I love how it is a lot more light and fresh in its flavor than traditional Easter treats and desserts, which is perfect after eating a heavy traditional Easter meal.

I am making a chocolate cake as well though, haha not sure my grandparents will be too thrilled about a vegan cheesecake with mango and ginger, it is probably a bit too modern for them – hah so no one tell them that there is avocado in the chocolate cake okay? ;)

You can find more of my favorite cake recipes right here – I am bringing my Easter cake as well as this chocolate cake to our family Easter dinner ♥


– Yields 8 slices

12 dates, pitted
100 grams almonds
1/5 teaspoon seasalt
1/2 teaspoon pure vanilla powder

White layer:
150 grams unsalted cashews
The juice of 1/2 lemon
1 deciliter (about 0.4 cup) shredded coconut
1/2 deciliter (about 0.2 cup) maple syrup
1/2 teaspoon pure vanilla powder
1/2 can of coconut milk, the thick creamy part (save the rest for smoothies)

Yellow layer:
1 large ripe mango, peeled and pitted
15 grams fresh ginger
50 grams unsalted cashews
1 tablespoon maple syrup
2 tablespoons coconut oil, melted

Toasted coconut chips
Little almond and chocolate Easter eggs
Foam candy Easter bunnies
Fresh mint leaves

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Start by soaking the cashews in water for at least 3 hours or even overnight.

Make the base by adding the almonds to a food processor and give them a quick blend so that they are roughly chopped, then add the rest of the ingredients 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 to a food processor and pulse until completely smooth, this usually take a couple of minutes. Pour the white layer on top of the base and place it in the freezer for at least an hour or until it have firmed up.

While the white layer sets, you can prepare the yellow layer. Again, simply add all the ingredients to a food processor and pulse until completely smooth. Pour the yellow layer on top of the white layer and place it in the freezer for a couple of hours to firm up.

Take it out of the freezer for about 20-30 minutes before serving, decorate it with the coconut chips, Easter candy and mint leaves, enjoy!

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Homemade healthified easter eggs

Homemade healthified easter eggsHomemade healthified easter eggs

Evening lovelies, are you ready for one of my favorite homemade Easter treats? ♥

Even though I am not really celebrating Easter that much anymore, then it is still one of my favorite holidays – I mean, Easter = aaaaaall of the chocolate!! I always overindulge during these holidays, but it is so worth it, you only live once right?! ;)

Anyways, if you are looking for a healthified, but still beyond delicious Easter treat, then you should give these yummy homemade easter eggs a try! They are chocolate covered and topped with chopped nuts and freeze-dried raspberry, the core is made from crunchy toasted nuts and the most rich, creamy and indulgent chocolate truffle, so good! ♥

You can still find the recipe in Danish right here!

Homemade healthified easter eggsHomemade healthified easter eggs

– Yields 5 chocolate truffle eggs
1 ripe avocado
100 grams dark chocolate (I used one with 70 % cacao), melted
1 tablespoon coconut oil
2 tablespoons cacao powder
2 tablespoons honey
1/2 teaspoon pure vanilla powder
1/6 teaspoon sea salt
5 toasted almonds or hazelnuts

Dark, white or milk chocolate for coating, freeze-dried raspberry and chopped nuts.

Homemade healthified easter eggs

Start by mashing the avocado until it is completely smooth (you can do this with a fork, but I personally prefer to blend it so there is no clumps or texture left). Add the mashed avocado to a bowl along with the rest of the ingredients and mix well. Refrigerate the mixture for about 30 minutes until it is firm enough to handle. Divide the mixture into 6 portions, add a toasted nut to the center of each and shape the truffles around the almonds to form 5 little easter eggs. Coat the eggs with melted chocolate, chopped nuts and freeze-dried raspberry – store them in an airtight container in the fridge until serving, enjoy!

Note: They keep for 3 days in the fridge.

Buckwheat waffles with vanilla Greek yoghurt and all of the toppings

Buckwheat waffles with vanilla Greek yoghurt and all of the toppings

Okay I know I had promised you this recipe earlier today, but better late than never right? My apologies to those of you that had hoped to make them today, but time has just passed way too fast and I didn’t even realize how late it had become. Time flies, when you are having fun aka. doing nothing and chilling ;)

I made these colorful buckwheat waffles with aaaaaall of the toppings for breakfast yesterday and it was just the perfect way to start the day and treat myself a little ♥

Find more of my favorite waffle recipes right here!

Buckwheat waffles with vanilla Greek yoghurt and all of the toppings Buckwheat waffles with vanilla Greek yoghurt and all of the toppings

– Yields 4 waffles
2 deciliter (about 0.8 cup) plant milk
1 ½ deciliter (about 0.6 cup) buckwheat flour
½ deciliter (about 0.2 cup) coconut sugar
1 tsk. pure vanilla powder
½ tsk. baking powder

Vanilla Greek yoghurt
Fresh fruit
Bee pollen
Freeze-dried raspberry

Buckwheat waffles with vanilla Greek yoghurt and all of the toppings Buckwheat waffles with vanilla Greek yoghurt and all of the toppings


Simply add all the ingredients to a bowl and mix until you have a smooth waffle batter. Pour the batter into a heated waffle iron, cooking time depends on your waffle iron, but keep an eye on them so they don’t burn. When the waffles are done I like to let them rest for a couple of minutes on a rack to let them firm up/crisp up a little before serving.

Add your toppings of choice – I topped mine with vanilla Greek yoghurt, fresh fruit, bee pollen + freeze-dried raspberry – and serve the waffles while their still warm. Enjoy!

Buckwheat waffles with vanilla Greek yoghurt and all of the toppings Buckwheat waffles with vanilla Greek yoghurt and all of the toppings

Chocolate and raspberry covered almonds // Perfect for Valentine’s Day

Chocolate and raspberry covered almonds // Perfect for Valentine's Day

Valentine’s Day is almost here and while it is just like any other Wednesday for me, then I know that some of you like to celebrate and spoil you partner and loved ones a little on this day, so I have put together this super easy and beyond delicious Valentine’s inspired recipe for you guys ♥

This pink treat have a core of crunchy toasted almonds that are covered with rich dark chocolate and a vibrant and flavorful layer of raspberry powder. They are so delicious that it is hard not to eat them all at once!

Make sure to check out my pink chocolate and berry flavored bliss balls as well ♥

Chocolate and raspberry covered almonds // Perfect for Valentine's Day

2 deciliters (about 0.8 cup) almonds
100 grams chocolate (I used 70% cacao)
3 tablespoons freeze-dried raspberry powder

Chocolate and raspberry covered almonds // Perfect for Valentine's Day


Start by preheating your oven o 150 c / 300 f. Place the almonds on a baking tray lined with parchment paper and roast the almonds in the preheated oven for about 15 minutes. Set the almonds aside to cool off while you melt the chocolate. Finely chop the chocolate, add half of it to the saucepan and melt it on low heat. Then take the saucepan off the heat, add the rest of the chocolate and stir until well until all of the chocolate has melted.

Allow the chocolate to set a little, you want it to be melted, but very thick. Then add in the almonds, stir well until they are covered in chocolate and use a fork to lift them out of the saucepan and gently shake off the excess chocolate before placing the chocolate covered almonds back on the parchment paper.

You can either roll the almond in the raspberry powder, which will give them a more powerful raspberry flavor or you can go for the easier option and simply sprinkle the almonds with the raspberry powder – they taste amazing either way!

Now all there is left is to allow the chocolate to set and then the almonds are ready to be enjoyed ♥

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