This is my second week following a workout- and diet program. As many of you know I got a huge sweet tooth, so being able to satisfy that while achieving my goals can be a challenge. This blog will go through some changes, mostly because I miss writing, but also because I can't make as much raw food as I want any more due to not having a job. Therefore I will write more about my personal life as well as giving you good recipes for "desserts" while on a strict diet.

My first recipe was supposed to be a kick ass protein fluff, but for some weird reason it didn't want to fluff yesterday - so you'll get this mousse-ish dessert instead which is just as good! In this recipe I have low fat yogurt with zero calorie diluting juice (mager kesam for my Norwegian readers) and strawberries.

300g low fat yogurt with a high protein content
200g thawed strawberries
1/2 dl diluting juice (Without sugar and/or calories)

Mix diluting juice and low fat yogurt together until smooth. Thaw strawberries in a sauce pan on medium heat. Stir until they form a jam-like consistency. Now you can choose to either mix everything together which will form a delicious porridge like dessert, or pour the ingredients like shown on the picture (perhaps the best idea if you have guests, eh?)

Valentine might be a huge excuse to eat lots and lots of chocolate, and it is, but this year I am going to mail a couple of chocolates to my dearest girl-friends (and of course a bunch for myself!). They will get the honor of tasting and choosing between two different raw chocolates all to help me choose which one will be good enough to sell through my website.

Valentine for me has always been something that I wanted to share with that special someone, just like any other girl out there. Sadly, every single valentine that has passed I've ended up alone. Now, you might take this the wrong way - with alone I mean alone that one day. There has always been something (school, work etc) keeping my other half busy each time, hopefully this year will be different, and I think it will be!


As for the chocolates all you can do is enjoy the photo's and hope that special someone will send a box to you! (Or of course order a couple from me when I get it up and running).


                                                                           

I have to admit, coconut flour hasn't been my favorite ingredients due to it's not-so delicate texture and it's dry flavor. Every recipe I've tried with this flour ended up in the trash until now - yesterday I found this amazing recipe (Thewannabechef) and it has completely changed my view of coconut flour.

What struck me when taking my first bite was how unhealthy this cupcake tasted. It's like a dream come true when a 100% healthy recipe taste like a store bought unhealthy processed thing (anyone agree here?). This is truly a recipe I can serve to friends, family and other guests who might turn up! The texture is amazing and has a mild taste of vanilla. Melts in your mouth.

I'm super glad to have found this recipe, but by making these I ran out of vanilla extract - which means that I can't make these until I get more and that might take a couple of weeks. Blah!

Coconut cupcake:
1/2 cup plus 2 Tablespoons coconut flour
4 eggs
2 egg whites
1/2 cup Raw honey
1 cup coconut milk
2 teaspoons vanilla extract
1/2 teaspoon baking soda

Tip: Basically just blend this batch together and pour over in molds. Bake at 175 Celsius for approx 20-30 minutes. I would recommend blending everything together except coconut flour, as it sucks up all of the water in the recipe. 

After making these delicious cupcakes I thought why not try out a raw frosting recipe. Earlier I have been googling raw frosting with little luck, but some ideas popped in to my head. I mashed up a batch of Chocolate avocado frosting for these vanilla cupcakes.


Chocolate frosting:
2 large avocados
6-10 Dates
3 tbsp Cacao powder
Pinch of salt and cinnamon

Tip: If you want this frosting to be sweeter try adding some raw honey. If you want this to get firm while in the refrigerator try adding coconut oil or cacao butter!

Other news: My raw chocolate home page will be up and running soon, though only for Norwegians so far! I am so eager to sell my chocolate to raw chocolate fans! I hope some of you are as excited as I am! 

Thanks to my good friend Thomas Hegna for taking lovely pictures of my baking. 

I had the best Christmas eve this year, filled with lovely present almost design for me personally. One of the things I got this year was a book devoted to RAW chocolate! You can only imagine my happiness when i opened it. This book really inspire me as it keeps describing the lovely aroma from the cocoa bean and how processed store-bought chocolate really ruins the delicious, sexy flavor of real chocolate. I could not agree more!

After breakfast I had to try one of the recipes from this book. I gathered the ingredients I had left and decided to go for a chocolate infused with sesame oil. I could not believe how good sesame oil blend in with chocolate, like two best friends!

This book also has a great and simple recipe for a chocolate base, which I might post later on! As I did not have as much ingredients as the recipe said I had to do the measurements my own way, but I added about 1 teaspoon sesame oil, be careful not to overdo the oil. I also added some cocoa beans, salt and sesame seeds to decorate the bars.



I wish you all a merry Christmas and a happy new year! 2013! 

I'm one of them who loves Christmas, and I mean L-O-V-E! This year I'm going to spread some joy to friends and family with my chocolates!Hopefully they will enjoy them even though its not processed milk chocolate from the store, but a h-h-healthy raw chocolate instead. 
Yesterday I made gingerbread dough, and it turned out lovely. The flavor and texture were just like the "real deal". I might show it to you when I get time to. Another experiment I'm currently having is home made 100% healthy marzipan dressed in raw chocolate. Might blog about that too eventually!

Back to this post. When I receive ingredients in the mail I'm just like a little kid on Christmas eve, It's SO exciting "unwrapping" them to see what's in it (yes, I tend to forget most of the stuff I order because of the shipping time) and surprisingly enough it was ingredients for raw chocolate! I think I managed to wait for about 1 hour until I had to go to the kitchen and start experiment. That's basically what I do when I'm in the kitchen - I experiment. 

Normally I end up failing my projects (you wouldn't think that, would you?), but these two chocolates turned out amazing at once. So good I would buy these at the store if they were not home made! (I am so happy they are, though!)

I wanted to make the Gingerbread Chocolate (G.B) because of the lovely time we have upon us. If the gingerbread flavor doesn't give you a holiday cheer I don't know what will. The sweet and spicy taste of Christmas is enhanced in this chocolate. 



G.B Chocolate
Chocolate layer: 
4 tbsp Cacao Butter
2 tbsp Cacao Powder
1 tsp Liquid Lecithin
1 tsp Cashew Butter
1 tbsp Maple syrup
1 tsp Yacon syrup
Filling:
1 tsp Cashew butter
1 tbsp Coconut Oil 
1 tsp Maple Syrup
1 tsp Yacon Syrup
1-2 drops of Butterscotch flavor
1 pinch Cloves
1 pinch Ginger Spice
1 pinch Black pepper
1 pinch Cinnamon

The name Orange Cream is taken from the name of the brand of the filling in this chocolate - Barlean's Orange cream. After purchasing this I instantly knew this had to be a perfect chocolate filling, and it was. The chocolate itself has a light flavor of oranges, which I absolutely love. 



Orange Cream
Chocolate Layer:
4 tbsp Cacao Butter
2 tbsp Cacao Powder
1 tsp Liquid Lecithin
1 tsp Cashew Butter
1 tbsp Maple syrup
1 tsp Yacon syrup
1 tsp Orange flavor 
Filling:
Barlean's Organge cream

Directions: When the chocolate layers are made, put the liquid chocolate in molds and roll the molds around until you have chocolate on the edges. Put in the freezer until solid, then add the filling and the cover it all with the rest of the chocolate. Into to the freezer it goes until firm! 

Tip: You can make the chocolate layers even simpler, but this is my favorite chocolate base. It's not too dark, and just as sweet as I like it. You might want it another way. 

Celebrating 23 years about 3 weeks late! Agh some times bloging just doesn't appeal to me, like these three weeks. Exams is coming up and you might call me anti social at this point, unless we have group meetings practicing for the exams. Anyway - back to blog! I want to show you my birthday cake for my 23 th birthday.

For my birthday I wanted something amazing and good, so I did not want to experiment with my own recipes as I always do. This time I wanted a perfect recipe from another person and you can believe I found the perfect one. This cake is from Rawmazing and it truly is rawmazing. Now, I wish I had her pictures to post, but I have to settle for these not-so-good ones (You just wait, in a few years..!)

This cake is loaded with EFA (Essential fatty acid) as omega 3 and antioxidants. Hemp food is called "mother of all food" so you can just imagine how healthy that is. Seriously though, I could not be more happy when I have a 100% healthy cake at my birthday (or any day). What would make me even more happy is if I didn't make it myself, but that might take a few years to manage (How sweet is it if someone goes to the trouble learning to make a raw cake just to give it to you for your birthday). I'm not going to write down the recipe as Rawmazing deserves a visit, so you can find it there!




Now for something completely different. Today was the best day at school, we had a Christmas dinner party - already! Yeah, yeah, you might say it's a bit early for Christmas to enter our homes, but when we have exams and we have to do it to pass school no one had to ask us twice! It was a lovely turkey dinner with a rich and creamy dessert. It was no where close to Raw food or superfoods, but I decided to take the risk. After all we only live once!

- Enjoy Life!