Magical Mylks - 3 ways

Three magical Mylks
Strawberry cashew mylk

Make your own plant milk flavored with chocolate, vanilla & strawberry!

Plant milks are delicious, nutritious and super easy to make! The only thing you’ll need is a blender and a nut milk bag.

Maca oat milk

Maca & Vanilla Oat milk

  • 1,5 cups oats

  • 1 tsp maca powder

  • 4 dates (without the pits)

  • 1 vanilla bean

  • pinch salt

  • 4 cups of filtered water


  1. Blend all the ingredients in a high speed blender. You can put the whole vanilla bean in.

  2. Pour the milk through the nut milk bag, squeeze as much liquid as possible. Serve straight away and enjoy! If you store the milk, it is best stored in a glass jar or bottle in the fridge (about 5 days.)

Chocolate & hazelnut mylk

Chocolate & Hazelnut Mylk

  • 1,5 cups hazelnuts

  • 3,5 cups filtered water

  • 4 dates (without pits)

  • 2 tbsp raw cacao powder

  • 1 tbsp coconut oil

  • pinch salt


  1. Blend all the ingredients in a high speed blender. (FYI: Hazelnuts do not have to be soaked because they don’t have enzyme inhibitors.) Blend until really smooth.

  2. Pour the milk through the nut milk bag, squeeze as much liquid as possible. Serve straight away and enjoy! If you store the milk, it is best stored in a glass jar or bottle in the fridge (about 5 days.)

Strawberry Cashew Mylk

Strawberry Cashew Mylk

  • 1,5 cups soaked cashews

  • 4 cups filtered water

  • 1 cup strawberries

  • 2 dates (without pits)

  • 1 tsp coconut oil

  • 1 tsp pitaya powder (optional, just for color)

  • pinch salt


  1. Blend all the ingredients in a high speed blender. (If you have sensitive a stomach: soak the nuts overnight to give the milk a smoother taste and get rid of enzymes that are hard to digest. Rinse the nuts properly from the water that they’ve soaked in and blend with fresh water.)

  2. Pour the milk through the nut milk bag, squeeze as much liquid as possible. Serve straight away and enjoy! If you store the milk, it is best stored in a glass jar or bottle in the fridge (about 5 days.)

Magical Mylks - 3 ways


Adaptogenic Chocolate Smoothie

Adaptogenic Chocolate Smoothie

Maca will support your body’s own production of numerous hormones, increasing or decreasing their levels according to your individual needs.

This magical smoothie is boosted with delicious raw cacao and the sweet-tasting South American  adaptogenic root called Maca. Maca helps support the body’s own production of numerous hormones, increasing or decreasing their levels according to your individual needs.

What does adaptogen mean?

Adaptogens are natural substances like herbs and plant extract that increases the body's ability to resist the damaging effects of stress and promote or restore normal physiological functioning.

Think of adaptogens like a thermostat. The keep your body’s stress response at a desirable level, much like the way a thermostat keeps the temperature from becoming too high or too low. They’re good for you all the time, not only when you have a high level of stress.

I'm not really stressed, one might think. I'm sure you feel that way and it might be true for some people but most of us are kind of semi "stressed" all day long. Think about stress as what is commonly called your “fight or flight” response. Today, most of us don’t have to worry so much about lions or other obvious dangers like that. However, most modern-day stresses are ongoing. Like sitting at your comuter and working on a project with a deadline. When your adrenal system remains in a constant active state, it throws your body out of balance. Constant stress can create a lot of imbalances in your body, especially on your digestive system and energy levels.

Adaptogenic Chocolate Smoothie


  • 1 cup coconut milk
  • 1 zucchini
  • 2 medjool dates
  • 1 tbsp almond butter
  • 3 tbsp raw cacao
  • 1 tsp maca powder
  • 1/2 tsp ashwagandha*
  • 1/2 tsp reishi
  • 1/2 tsp Ceylon cinnamon
  • pinch pink Himalayan salt


  1. Place all ingredients in a blender and blend until smooth.
  2. If you prefer it sweeter add a banana or another date. If you prefer it thinner add some almond or oat milk. This serving serves two small glasses or one big.

* Ashwagandha Dangers for Pregnancy and Breastfeeding

Plain and simple, please do not use Ashwagandha during pregnancy. There is evidence that it could cause miscarriages. I don’t know enough about the effects of using this herb during breastfeeding. It may be unsafe. If you are trying to become pregnant or if you have had previous miscarriages in your life, Ashwagandha is not for you. It's natural and safe to use if you're not taking any medication. But with that being said. It's very powerful.

adaptogenic Chocolate Smoothie
Adaptogenic Chocolate Smoothie

The small adaptogen pantry. This choloate smoothie is a pretty basic smoothie that I drink quite often. I sometimes make it green with plenty of spinach and kale instead of raw cacao, but one thing that's always the same is my adaptogens. These are 4 of the adaptogens that I use on a daily basis.


Some women get life-changing results from maca and others feel worse. If you are thinking of trying it or have tried it in the past with mixed results, try different phenotypes (colors of maca) and change up the amounts, dose can make a big difference. Phenotypes, the different color types of maca contain some different active ingredients which trigger specific health benefits. Maca is a nutrient-rich root that is known to relief PMS, help with libido stimulation and balance Peri- and Menopause.


Also known as the “mushroom of immortality,” reishi is a Chinese herbal mushroom that comes in six different types. The most potent variety, red reishi, is used for it's immune-boosting properties. Reishi mushroom benefits the liver and heart organs foremost. Reishi is able to down-regulate alpha-glucosidase, the enzyme responsible for breaking down starches into sugars. This magic mushroom has also shown to help with kidney problems and wound healing in diabetics.


Ashwagandha is one of the most important herbs in Ayurveda (a form of alternative medicine based on Indian principles of natural healing). Many of it's health benefits are attributed to the high concentration of withanolides, which have been shown to fight inflammation and tumor growth. In a controlled study of chronically stressed adults, the group that supplemented with ashwagandha had significantly greater reductions in cortisol than the control group. The group taking the highest dose had a 30% reduction, on average.

Ceylon cinnamon

Cinnamon is known to have an anti-diabetic effect. It helps lower blood sugar levels and also can improve sensitivity to the hormone insulin, which is the vital hormone needed for keeping blood sugar levels balanced.

Adaptogenic Chocolate Smoothie

I try to avoid too much fructose in my smoothies. As you can see in the recipe, the base of this smoothie is zucchini instead of the more common base of bananas. What I love about zucchini as a smoothie base is that it's completely natural in flavor but still creamy in texture. So it's perfect for those of you who doesn't really like that banana flavor that overshadows pretty much anything.

I also try to add as much good fats to my smoothies as possible. Nut butters, seeds, full fat coconut milk and algae oils.


I hope you'll enjoy this thick and creamy chocolate smoothie. If you're one of those people who doesn't like thick smoothies, be sure to add some water or plant milk to make it thinner.

Adaptogenic Chocolate Smoothie


Vegan Caramel Brownie

Vegan Caramel Brownie

These brownies are almost raw and very simple to make! Rich, dense and super satisfying!

The base of these brownies are inspired by the no bake brownies from minimalist baker. I have less than half of the amount of dates in my recipe due to the very sweet caramel frosting, plus I also don't like my sweets as sweet anymore.

Vegan Caramel Brownie

3 simple steps. Blend the no bake brownie ingredients in a food processor. Put some whole walnuts on top. Mix together the caramel ingresients and spread out evenly.

Vegan Caramel Brownie
Vegan Caramel Brownie gluten free


No-bake brownies

  • 1 cup raw walnuts + 15 extra to add in whole for crunch
  • 1 cup raw almonds
  • 1 cups fresh dates, pitted
  • 0,5 cup raw cacao powder
  • 1 tbsp coconut sugar
  • 3 tbsp coconut oil
  • 1/4 tsp sea salt

Caramel topping

  • 1 cup vegan dulce de leche
  • 1 tbsp tahini
  • 1 tbsp almondbutter
  • 2 tbsp agave (optional)
  • pinch salt


  1. Combine all brownie ingredients except the dates in a food processor. Process until finely ground. Add the dates one at a time through the feed tube of the food processor while it is running. (or 2-3 at the time if you don't have a feed tube) You should end up with mix that appears like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates). It may seem dry at first, but don’t add any water!!
  2. Press The brownie mixture into a lined cake pan or mold.
  3. Add some whole walnuts on top of the brownie.
  4. Use a small bowl to whisk together the ingredients for the caramel. Spred on top of the brownie evenly.
  5. Put in fridge or freezer until ready to serve.
  6. Store in an airtight container.
Gluten free Brownies

These brownies has it all! The right amount of gooeyness from the caramel, density, wonderful texture from the whole walnuts. Lots of deep chocolate flavor and the exact right amount of sweetness!

Vegan Caramel Brownie

Best part is, you can keep these in the freezer for months! Just take them out to room temperature 15-20 minutes before serving! <3

Vegan Caramel Brownie

Chocolate Fat-Balls


I try to always have some Fat-balls stored in the fridge and freezer because this is the best everyday snack you can ever imagine!

Fat-balls!! Every one that follows Lee from America knows about them already. And if not, they're pretty much superyummy balls that are high in fat + protein and low in sugar. I love chocolate so I had to create a CHOCOLATE fat-ball recipe! I try to always have some Fat-balls stored in the fridge and freezer because this is the best everyday snack you can ever imagine!



  • 2 tbsp almond butter
  • 1 tbsp peanut butter
  • 1/4 cup coconut shreds
  • 2 tbsp raw cacao
  • 10 Brazil nuts
  • 1/4 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1 tsp coconut palm sugar (optional)
  • pinch salt
  • 3 dates
  • 3 tbsp coconut oil


  1. Start by combining all of the ingredients into a food processor. 
  2. Process for 1 minute until a crumbly dough has formed.
  3. Next, add some extra coconut oil if needed. Process for an additional 1 minute until well processed.
  4. Fill a bowl with coconut flakes. (I have colored mine with natural coloring such as spirulina, and pitaya powder. Just for fun, this is completely optional.)
  5. Roll mixture into balls. Roll in coconut to coat.
  6. Store in an air tight container for up to 3 months in your freezer. Or about 1 week in your fridge. Best enjoyed slightly thawed. 

This recipe makes about 10 balls and each ball is around 170 kcal. Each ball has around 4,5 g of protein. 15,5 g of fat and 2,5 g of fiber! :) There's also a very good and healthy amount of zinc, iron and magnesium in these balls!


Enjoy! <3

GF Vegan Chocolate Pancakes

Fluffy, super chocolaty, perfectly sweet pancakes! These are incredibly delicious & the perfect item on any brunch table!

GF Chocolate Pancakes with vegan berry yoghurt


Time: 30 minutes. Yields: 10-15 small pancakes

  • 3/4 cup gluten-free oat flour
  • 1/2 cup brown rice flour
  • 1/4 cup buckwheat flour
  • 1/4 potato starch
  • 2 tbsp tapioca flour
  • 1/3 cup cocoa powder
  • 2 tsp baking powder
  • pinch sea salt
  • 1 ripe banana
  • 1 1/2 tbsp melted coconut oil + some more for cooking
  • 1 tsp vanilla extract
  • 1 1/4 cup non-dairy milk (I used plain unsweetened oat milk)


  1. Toss all ingredients in a blender, blend until well combined.
  2. Over medium heat, pour 1/4 cup of pancake batter on a well-oiled pan. I use unscented coconut oil.
  3. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
  4. Garnish with berries & vegan nutella, Enjoy!

Haha, I've been writing about my new "sugar free life" and you might wonder how this fits into the picture? :P As a matter of fact, I do enjoy decadence occasionally, and this seemingly sweet recipe only has 1 banana to sweeten the whole batch and then some berries for the topping. Of course you can top you pancakes with pretty much anything! And if you're like me and can't get enough of chocolate, why not top them with even more chocolate! :P

GF Vegan Chocolate Pancakes

Last weekend I feasted on these delicious pancakes! I love making big breakfasts for friends and family during the weekends. These vegan Chocolate Pancakes will make all your breakfast dreams come true! Intensely chocolaty, fluffy and perfectly sweet.

Enjoy! <3

Vegan Chocolate & Dulce de Leche Fudge

You have to try this vegan chocolate & dulce de leche fudge! Good fats from coconut & cacao. Swirled together with a sweet tahini fudge!

dulce de leche fudge

There's a new vegan product in Sweden! Condensed coconut milk! Hurray! This is probably not new to those of you living in the US but here in Stockholm this is pretty awesome news! In this post I'm going to show you how you can make sweetened condensed coconut milk at home. I'm also going to talk you through the differences between condensed milk and caramelized milk.

If you try condensed coconut milk just as it is, then I would say that it is quite far from the "traditional" condensed milk or dulce de leche which means sweet milk in Spanish. But different isn't bad, it still has a nice round caramel flavor and delicious caramel sauce like consistency!

Traditional dulce de leche is prepared by boiling cow's milk and sugar on low heat for a long time.

Now to the difference between condensed milk and caramelized milk.

There's one product that is white/cream colored and is called condensed milk, leche condensado, in Spanish. Then there's another product with a caramel brown color with a thicker texture, this is caramelized milk, which in Spanish is called dulce de leche. The only difference between these two products is that the light one is boiled shorter time than the dark one. So, in step one you get condensed milk (the water has evaporated) when you cook it further, you'll get caramelized milk.

Now that that's straighten out, let me show you how easily you can make these two products at home! All vegan of course! All you need is coconut milk and some maple syrup.

Vegan Chocolate & Dulce de Leche Fudge
Vegan Chocolate & Dulce de Leche Fudge

Why maple syrup?

Maple syrup is the liquid sweetener that fits this recipe best. It has a natural caramel-like taste. If you use for example agave syrup instead it would get overly sweet. There is more liquid in maple syrup than in ex. agave or honey, which means that you need to cook it a little longer, but once it's done you get a very deep delicious taste.

Condensed & Caramelized Milk

Time: 70-120 minutes, yields about: 1.5 dl condensed milk & 1 dl caramelized milk


  • 1 can of coconut milk (plain canned coconut milk with or without gums)
  • 2 tbsp maple syrup (alternatively coconut syrup or coconut sugar)


  1. Stir the ingredients together in a saucepan.
  2. Let the liquid boil slowly on medium heat (not at 6 but rather 3 to 4 if you have a stove running from 1-6) and as soon as you notice it starts to boil, lower the heat to low heat (on my stove it will be 1an-2an).
  3. Simmer for low heat for about 60-70 minutes to get condensed milk. Be sure to stir every now and then (every 5 minutes).
  4. If you want to make caramelized milk (dulce de leche) then let the liquid boil for another 30-50 minutes and you can also raise the temperature a little.

Tip * If you want to try to make both products you can double the recipe and then pour over 1/3 of the liquid into a glass jar after 50 minutes and allow the rest to cook further.

Store the condensed milk in airtight glass jar in the refrigerator for up to 1 week. The caramelized milk lasts for several weeks.

Vegan Chocolate & Dulce de Leche Fudge


Chocolate & Dulce de Leche Fudge

  • 1/2 cup condensed coconut milk
  • 2/3 cups cacao butter
  • 1/4 cup coconut butter (creamed coconut)
  • 1 tbsp peanut butter
  • 1 tbsp almond butter
  • 1/2 cup raw cacao powder
  • 1/2 tsp vanilla extract
  • salt

Tahini swirl

  • 3 tbsp tahini
  • 3 tbsp coconut butter
  • 3 tbsp cacao butter
  • 2 tsp agave syrup
  • 1/2 tsp vanilla extract

Time: 25 minutes. Yields: 16 generous fudge bites


  1. Use two saucepans, add all the ingredients to the two different blends in each saucepan.
  2. Melt all the ingredients in the saucepans on low heat until it's liquid.
  3. Pour the chocolate mixture into a mold with baking paper.
  4. Pour the tahini mixture in uneven spots over the chocolate layer and take a toothpick or chopstick to make swirls.
  5. Put the fudge mixture it in the freezer for 20-30 minutes or until the fudge solidifies.
  6. You're all done! Cut smaller pieces with a sharp knife and enjoy! Store it in the freezer for longer shelf life. It will last in the fridge for about 1 week. :)
Vegan Chocolate & Dulce de Leche Fudge
Vegan Chocolate & Dulce de Leche Fudge

This fudge is so crazy yummy that it's hard to stop eating! It completely melts in your mouth and tastes like the perfect combination between sweet and salty! Plenty of chocolate and caramel flavor!