Our Finnish Inspiration: Chef Ulla Keijama
Chef Ulla Keijama Specializing in healthy, refined-sugar-free, plant-based, mostly gluten-free vegan recipes.
Triple Chocolate Soft Protein Bars
½ cup peanut butter
3 tbsp maple syrup, honey, or other
¼ cup rolled oats
¼ cup water
½ cup chocolate-flavored protein powder
¼ cup cacao butter
¼ cup coconut oil
2 tbsp maple syrup
1 tsp lucuma
2 tbsp coconut oil
1 tbsp maple syrup
1½ tbsp raw cacao powder
For bottom layer, put peanut butter and liquid sweetener in a saucepan and warm up, stirring continually, until peanut butter is melted. Reduce heat and add in water and oats, mixing well. Take the pan off the heat and add in protein powder. Mix until you have an even and soft but a bit sticky batter. If too dry, add more water (the amount of water depends on protein powder you use). Press batter in a tin and put in a fridge to set.
For upper layer (white chocolate), melt cacao butter and coconut oil in a saucepan on low heat. Add in maple syrup and lucuma powder and mix until well combined. Pour white chocolate sauce in the tin over bottom layer and let set in a fridge for an hour or more.
For frosting, mix together 2 tbsp melted coconut oil, 1 tbsp maple syrup, and 1½ tbsp raw cacao powder. Pour raw chocolate sauce over white chocolate and garnish with sliced figs and hemp seeds. Put back in a fridge to set.
Cut into slices and enjoy. Store chilled
1 small banana
1 cup strawberries (measured chopped)
½ cup raspberries
½ cup blueberries
¾ cup yogurt
1 tsp acai powder
Top with kiwis, blueberries, pumpkin seeds, and hemp seeds or your own favorites.
Cut into slices and enjoy. Store chilled.
1 cup almond milk
¼ cup chia seeds
2 tbsp coconut shreds
Mix all ingredients together, cover, and let set in a fridge for a few hours or overnight. If you like, add a couple of tbsp maple syrup for more sweetness.
This meal is garnished with plums, cloudberries, raw fig spread, hemp seeds, and blueberry powder.
Banana and Peanut Butter Pudding
2 small ripe bananas
1 tbsp peanut butter
3 tbsp thick coconut milk (the thick part of canned coconut milk that separates and rises to the top)
1 tsp vanilla bean paste or vanilla extract
1 tbsp coconut oil
Mix all ingredients together until smooth. Let set in a fridge around 30 minutes before serving.