Sprouted Fig (The Smoothie Lover)
August 24, 2014

Creamy and rich chocolate ice cream. Vegan, paleo, dairy free, refined sugar free and made with only 5 ingredients.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Can I tell you a secret? I used to not like chocolate ice cream. I know – crazy! I mean if I should choose one food to live from for the rest of my life, it’d be chocolate. And ice cream is without doubt my favourite dessert (yep, better than cake, cookies, candy…). But when those two come together – BAM – some dark magic happened and I didn’t like it. Until I tried the chocolate ice cream from the best ice cream brand in the world – Paradis (Paradice cream). Unfortunately this brand is Danish, but if you ever come to Denmark make sure (I repeat make sure) you try it. All of their ice creams are freshly made and they actually taste of whatever flavour it has. And this was when I figured that the reason I didn’t like usual chocolate ice cream was that it didn’t taste like chocolate… It tasted like cream , additives, sugar and a slightly of chocolate milk. But the one from Paradis didn’t. And so I had a mission – to create such ice cream myself.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free. Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.
Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Can I tell you another secret? I am very clumsy. I used to be everything but clumsy, but high school has done something to me. The other day I crashed on my bike on my way to school (which never happens since I’ve been biking my entire life (we do so in Denmark)), and when I went to the school secretary to get some plaster for the huge graze on my hip bone it suddenly hit me that this was at least the fifth time in two years I had to go there to get plaster for myself. And I am definitely not one of those who whine when I get hurt. I mean, one of the wounds I made in the school time kept bleeding for four days and my doctor later on told me that it should have been sown together…

Unfortunately I am almost as clumsy in a kitchen (…I write with my left index finger wrapped in plaster, whoops).

Anyway… what I learned from this making this lovely ice cream is:

Never wear your favourite white shirt when cooking with avocados

I’m serious! This is an important rule.

“What happened” I ask myself. Well, Josefine, you are simply clumsy. I used to hate this thing about myself, but lately I’ve been thinking a lot about learning to accept your flaws. So now I actually think being clumsy a part of me. I’d rather be known as the girl who always go to the secretary to get plaster than the careful one who never does anything.

(Just, don’t cook wearing your favourite white tee (; )

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free. Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

Vegan, creamy & very rich Chocolate Ice Cream. Dairy free, paleo and refined sugar free.

 This super rich and creamy chocolate ice cream is made with avocados, coconut milk and palm sugar and is therefore both vegan, paleo, dairy free and refined sugar free. It is very delicious and you won’t be able to tell it contains avocado. I wouldn’t however serve it for people who are against turning desserts healthy, since you might be able to tell that it isn’t usual ice cream. 

Enjoy and have a lovely week everyone!

Vegan Chocolate Ice Cream

Yield: 4 servings

Serving Size: 2 scoops

A super rich and creamy dark chocolate ice cream. Vegan, dairy free, refined sugar free, all natural and healthy.


  • 1 big ripe avocado
  • 1 can (12oz / 350mL) light coconut milk
  • 1/2 cup (120mL) coconut or palm sugar
  • 1/2 cup (120mL/ 55g.) unsweetened cocoa powder
  • 50 g. (1,8 ounce) dark chocolate (I used 92% cocoa sweetened with coconut sugar)


  1. In a food processor blend the avocado, coconut milk and coconut/ palm sugar until completely smooth. Then blend in the cocoa powder.
  2. Chop the dark chocolate till the pieces are a bout the size of a pea.
  3. Transfer the avocado mixture to a bowl and mix in the chocolate.
  4. Turn in your ice cream maker until nice and creamy. Eventually freeze for an additional hour.
  5. Serve with chopped chocolate and nuts.

July 7, 2014

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

Back home from a gray Roskilde Festival I was craving something fresh and something yoghurt for breakfast. And what could be better than skinny yoghurt pana cotta? Nothing right.

I’ve been enjoying a lot of delicious food down at Roskilde the last couple of days – because after the music site opened Thursday (before that it was only the camping areas which were open), you suddenly had access to a lot of super delicious food.

The food down there is in general very nice. In order for a food stall to get a space at the festival it has to be quality. So a lot of the food is either organic or unprocessed. Just how I like it!

Oh, and you can get vegetarian everywhere. So nice. Yesterday I had the most wonderful barley risotto with peas. I was en heaven. I mean… just check out the pic further down this post.

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

I hope you’ve all had an amazing summer week last week. With lots of berries and ice cream! My brother and I bought 5 trays of strawberries yesterday. Whoops ;) They were so cheap. The entire festival was closing, so the food stall sold them for only 5DKK each (less than a dollar). My brother and I are the biggest fans of strawberries so we were in heaven!


As people leave the festival all sorts of funny things happens to the tents, chairs, shoes, madrases etc. Doing crazy stuff is just a part of the festival ;)


Because they were closing one of the shops sold strawberries for only 5DKK (less than a dollar)! My brother whom visited on Sunday bought 5 trays. Whoops


Barley-otto. Yummmm!!


The closest you can get at the biggest stage – Orange Stage for the Trentemøller concert. Nice!


The lovely and crazy people from my musical team before the Arctic Monkeys concert.




Aaaand Stevie Wonder on a lazy and tired last day of the Festival. Such a great mood.


BASTILLE!!!!! THE best concert. Oh my, it was A M A Z I N G


Lots of amazing concerts (I saw more than just the three pictured above), lots of sun (I’ve gotten a serious tan line on my shoulder), lots of happy people and lots of delicious food. Wonderful start on the vacation.

And now to the wonderful start on the not-festival-part of the vacation: these lovely healthy skinny berry dessert. These cups are incredibly easy to throw together and they taste just amazing. Full of antioxidants from the berries, which I either just picked from the garden or bought yesterday at Roskilde.

Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover Skinny Greek Yoghurt Pana Cottas with berries and heathy caramelized almonds || The Smoothie Lover

Btw – I’m going to London tomorrow with my great friends Marie and Signe. I’m so exited! But it means another four days away from my beloved blogging world. Follow me on Instagram for pics from the trip :D

Have a wonderful week everyone!

Skinny Yoghurt Panna Cotta with berries and caramelized almonds

Yield: 4


  • 3 gelatine sheets
  • Enough water to cover the gelatin sheets
  • 2 tbsp. extra water
  • 1 cup (250mL) low fat greek yoghurt
  • 2 tbsp. honey
  • 50g. (1/3 cup) almonds
  • 2 tbsp. honey
  • 400 grams of berries (I used red raspberries, red raspberries, cherries, strawberries, blueberries and black currant)


  1. Cover the gelatine sheets completely in water and let soak for 10 minutes.
  2. Meanwhile mix together honey and greek yoghurt in a big bowl. Drain the gelatin sheets and melt in a small pot together with the two tablespoons of water. Carefully pour into the yoghurt mixture stirring constantly to prevent lumps. Pour into 4 glasses, cover and refrigerate for 1 hour.
  3. Chop the almonds coarsely. On a non-stick pan melt the honey. Add on the almonds and caramelize for 5-10 minutes stirring often. Pour out onto a piece of non-stick paper to cool.
  4. Rinse the berries and cut bigger berries into smaller pieces.
  5. Add the berries on top of the yoghurt pans cottas and top with caramelized almonds.
  6. Serve right away or cover and refrigerate until you'll serve it. The pana cottas are best they day they're made.


May 21, 2014

DSC_0054Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

People often find it weird that I like baking healthy cakes. Not that they don’t like it slightly healthier, but I find that people tend to not like completely healthy cakes. Therefore it is kind of my mission to find recipes on healthy cakes which other people don’t think taste weird. I mean – I don’t mind if you can taste the cake it healthy.

Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

Well, that’s what most people think. And then there’s one of my best friends Charlotte. I’m lucky to have her. She’s amazing AND she likes baking healthy cakes as well. Whoopee! I love that.

Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

So, last week she wrote me because she wanted to hear my opinion on a recipe she had come up with on marble cake. She wanted to know if I thought it sounded ok. I immediately wanted to bake that cake. It sounded SO good. So I decided to bake it today. And oh my gosh… it is so good. Even my brother liked it. And if you’ve been following me for a while you might know he definitely doesn’t like healthy cakes.

I’m so happy to have this recipe! And slightly sad it wasn’t me who came up with the recipe. Lotte – you are a genius!

Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover

I thought it was quite funny she asked me about a marble cake. Because what Charlotte doesn’t know is that I kind of associate marble cake with her. It is a very sweet story; last year on my birthday (when I turned 17) no one from my family was home/ had time for celebrating me. But Charlotte’s family was so kind – they invited me over to them. Charlotte’s mother made the most delicious food – and Charlotte had baked a wonderful marble cake for me. Completed with flags and everything. That was the first time I ever had marble cake. And it was so delicious!

Look I found a picture of it:

Healthy clean Marble Cake. Paleo, gluten free and naturally sweetened. || The Smoothie Lover



Healthy Paleo Marble Cake

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 8 pieces

Serving Size: 1 piece


  • 100 g. dates (2/3 cup)
  • 1 banana
  • 2 eggs
  • 90 g. almonds (1/2 cup + 1 tbsp) or 1/2 cup + 1tbsp almond flour
  • 1/2 cup nut flour of choice (or brown rice flour if you are not completely paleo)
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda (omit if you are strictly paleo)
  • 1 tbsp. coconut oil - melted
  • 60 g. dark chocolate


  1. Soak the dates in water for at least 2 hours.
  2. Preheat oven to 175°C/ 350°F.
  3. Drain and transfer to a food processor. Pulse until the dates turn into a paste (or almost a paste). Add in the banana and eggs and pulse until smooth. Transfer to a bowl.
  4. Clean the food processor and place the almonds in it. Blend until it turns into almond flour - or just use almond flour and skip this step.
  5. In the bowl with dates/ bananas/ eggs add the almond flour, rice flour, vanilla extract, baking soda and coconut oil.
  6. Grease a small pan with coconut oil and pour half of the batter into the pan. Melt the chocolate and stir it into the remaining batter in the bowl. Pour the chocolate batter into the pan as well and lightly stir together.
  7. Bake for 15-20 minutes. Let cool slightly and cut into 8 bars.

Just Paleo Food

April 10, 2014

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover

I turned 18 yesterday. Say what?! I can’t believe it. I’m practically an adult now. Wow.

I had a wonderful day. Nice and quiet actually. My parents, brother and dog woke me up in the morning (we always wake the birthday child or -parent by singing a birthday song), then I opened the presents from them. I was actually quite surprised I got some, since the present from my parents this year is my drivers license (which is immensely expensive here in Denmark).

School ended early, so I went to Copenhagen to go have luck with my mother. All of my friends were busy yesterday and my mom didn’t have time to get home early, so we had lunch at a little cafe close to her office.

In the afternoon I went for a run and the day ended at Meyer’s Madhus (Meyer’s Food House) with my mother, father and brother. Meyer is a Danish chef, cookbook author and much more. My big food-idol!

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover

If I hadn’t already eaten this entire cake it’d definitely be my birthday cake yesterday ;)

I love cheesecake and when I saw the recipe on clean cheesecake over at Honey & Figs (wonderful blog BTW – if you haven’t already, go check it out) I had to make it. So I told my dad to buy cottage cheese. So he brought 250 grams… Well, the recipe calls for 750, soooo I couldn’t exactly make that one ;)

Instead I used the idea of adding cottage cheese and made my own cheesecake instead. Still healthy and all natural.

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover





Preheat oven to 180°C/ 360°F

Start by making the crust: Pace oats and almonds in a food processor and blend until it turns into flour. Add in the rice flour and pulse for 5 seconds. Then add in the coconut oil and honey and blend until well mixed. Make the dough stick together by adding in the water.

Spread the dough out into a 8 inch/ 20cm round spring form and bake for 5 minutes.

Now make the filling: Place cottage cheese in a food processor and blend until it becomes smooth. Add in the rest of the ingredients and pulse until combined. Pour into the spring form and bake the cake for approx. 1 hour.

Let cool outside the oven for half an hour. Then cover and transfer to the fridge and let the cake cool completely (about two hours).

Serve chilled.


March 29, 2014

All natural Ricotta Cheesecake || The Smoothie Lover

It is funny to think about how weird you act when you are around your best friends. How you do things you’d never do in front of anyone else. Three of my best friends and I are seriously crazy when we are together. I wonder why we haven’t been put in a mental hospital yet. But not only do we do strange things – we also pretty much don’t give a f*ck about what we look like. Those two things are things you can definitely only do with best friends. Just before I went to Barcelona those 3 girls and I met and had a wonderful night. It had been a very busy week and we were all incredibly tired, so the conversation just before we actually met pretty much went like “girls, I’m incredibly ugly today”, “can I come wearing sweat pants?”, “I really don’t want to get out of my hoodie”, “I don’t wanna come if I have to take off my pajama”, “you have to look at ugly me the entire night”. The great thing is, that nobody cared at all. With best friends you can do anything you want and look the way want. And people won’t judge you at all. I love that!

I baked this cheese cake for that night and it was a big hit. Oh, here’s another thing you can only do with best friends: eat a whole cake without cutting it out. We just took four teaspoons and ate right off the cake dish. And yes, half of us were sick. And no, we didn’t care. I mean, we almost share water bottles anyway ;)

All natural Ricotta Cheese Cake || The Smoothie Lover

A whole cake, you think… Ok, maybe I exaggerated a bit. Just four fifths. That is still a lot. But with this cake it actually almost doesn’t matter. It is made with ricotta cheese which is relatively low in fat (around 12%, which is like light cream cheese – but without the funny ingredients) and high in protein; 7,6 grams per 100 grams. One fourth of the cake is low fat greek yoghurt and the crust is made from wholewheat olive oil based graham crackers and all bran.

Ps. Sorry for the terrible photos…


Ricotta Cheesecake
Prep time
Cook time
Total time
This delicious cheese cake is naturally lower in fat because of the ricotta cheese and yoghurt. You can taste that this is a ricotta cheese cake and not a usual cheese cake, but if you like ricotta, that really doesn't matter.
Serves: 8
  • ½ cup (120mL) grahamcracker crumbs*
  • ½ cup (120 mL) bran cereal**
  • 2 tbsp. organic butter or coconut oil
  • 1 cup (240mL) ricotta cheese
  • ½ cup (120mL) low fat greek yoghurt
  • ½ cup (120mL) honey
  • Beans from one vanilla pod
  • 2 organic eggs
  1. Preheat oven to 180°C /
  2. Start by making the crust: Place graham cracker crumbs and all bran in a food processor and pulse for five seconds. Add in the butter/ coconut oil and pulse to combine. Press the dough out into a 8-inch spring form.
  3. In a bowl mix together ricotta cheese, greek yogurt, honey and vanilla beans. Add in the eggs.
  4. Pour the cheese mixture over the crust and bake for 1 hour.
  5. Allow to cool outside the oven. Then transfer to the fridge and let cool for at least two hours.
  6. Top with any berries you'd like.
* I used some naturally sweetened olive oil based graham crackers
** I used all bran, but since I'm not a big fan of pre made cereals, I'd like to try with oat bran instead.


August 30, 2013
 Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free.

I know – it sounds silly right? Healthy Avocado Cookies. You must think I’m crazy.

Well, I don’t blame you. I did think I was crazy when I started making these cookies. It was just kind of an experiment. And I must admit, that I didn’t really believe the result would be good.

For a long time I’ve been wanting to try making some 100% healthy cookies. Not just like those you find, where the sugar has been replaced with sweeteners or half of the butter replaced with canola oil. Seriously? Should fake un-natural sweeteners be healthier than usual sugar? Well, I get stevia since it is still natural, but I really don’t think those chemically produced sweeteners are good for you. Still, white sugar isn’t really healthy I know. My solution? I always try to go for other kinds of sweeteners – natural sweeteners to be exact.

Usually I end up using honey or maple syrup, but this time I tried something new (well, almost new – I used it in my healthy chocolate granola as well): Coconut Sugar.

That stuff is amazing!

 Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free. Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free.

What else makes these cookies healthy? Well, here’s a list:

Avocado for butter (please don’t leave! I promise you won’t ever be able to taste the avocado)
No grains (which means no white flour)
Coconut sugar for white sugar.
Very dark chocolate chunks (I love the fact that dark chocolate is actually healthy)
And the rest of the recipe list: organic dark cocoa powder, an egg and baking soda (well, I know this isn’t entirely natural, but it is however organic, source)
Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free. Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free.
I really like the result of these cookies, but I have to tell you; they aren’t your average cookies. These are softer and airier and more cloud-like than others. And insanely fudgy – yummy!
For a brownie version of these cookies click this link.
I really hope you’ll like them!
Healthy Avocado Chocolate Cookies

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 10 cookies

NOTES - These cookies are absolutely best when completely cold. Storing them in the fridge over night makes them perfect - * Some people might like a bit more sweetener. I like my cookies bitter. - * Instead of coconut sugar you can use 1/2 cup of honey - * I recently made a batch of these using 1 banana instead of the coconut sugar. The result was great. If using banana instead I highly recommend making the cookies using the food processor method. - CALORIES: I do not usually count my calories for personal reasons, but one reader has calculated them for me: If you sub maple syrup for honey and add one tbsp. oat flour and make ten cookies each one has 75 calories


  • 100 g. (3/4 cup) avocado flesh (very ripe, but not brown)
  • ½ cup (120mL) coconut sugar (*SEE NOTES)
  • ½ cup (120mL) dark cocoa powder
  • 50 g. dark chocolate chunks (I used 85% cocoa)
  • ½ tsp. baking soda


  1. Preheat oven to 175°C / 350° F.
  2. In a bowl using a hand mixer (or make everything in a food processor), mix together avocado and coconut sugar until smooth. Add in the egg.
  3. Mix in the cocoa powder and baking soda.
  4. Stir in chocolate chunks.
  5. Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won't spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
  6. Bake for 8-10 minutes or until the cookies don't stick as much to the paper as they did before baking.
  7. Cool down. Store in an airtight container in the fridge.
Readers’ notes
– If using banana you might have to bake them for a little longer. Also, I recommend not using a big banana
– Readers have tried adding all different kinds of delicious add ins – try for instance mint, peanut butter cups, cocoa nibs etc.



These cookies can be made vegan by subbing the egg for a chia egg.

Method: In your coffee grinder, grind 1 tbsp. chia seeds until fine. Mix with 1/4 cup of water in a small bowl and let it sit for 10 minutes for it to turn into a gel. Use instead of the egg.


June 30, 2013

This will be my last post for the next week. I’m going to Roskilde Festival later today. I can’t wait! It’s gonna be great. One week with happy people and great music. What’s not to like?
Also I’m going to share a tent with one of my good friends. Win!

But packing for such a festival can be hard. You need one weeks worth of clothes and food (well, you can buy food there but I guess it’s quite expensive). Also you don’t want to bring your nicest clothes, but still want to look good. Gosh – first world problems…

For the festival I made these lovely granola bars. I don’t usually like the store-bought ones. Too sweet.

Homemade Granola Bars

Healthy, low fat, vegan
16 bars
  • 1 cup (2,5 dl) oldfashioned oatmeal
  • 1 cup (2,5 dl) rice crispies
  • 1/4 cup (4 tbsp) honey (sub syrup for a vegan version)
  • 1/4 cup (4 tbsp) applesauce
  • 1/4 cup (4 tbsp) coconut oil, melted
  • 1/4 cup (4 tbsp) chopped almonds
  • 1/4 cup (4 tbsp) cranberries
Preheat oven to 200°C / 390° F. 
Mix everything together in a big bowl. Grease a small oven proof pan with coconut oil.
Spread out the mixture in the pan. Put in the oven and turn heat down to 150°C / 300° F
Bake for approximately 25 minutes. It should be golden brown and a bit brown in the edges.
Allow to cool completely before cutting out bars.
May 7, 2013

Now it’s finally spring (can I say summer) here in Denmark. Welcome dear spring, we’ve been waiting for you :-)

It has been such a long winter and it seemed like summer was never coming but then – BAM – from one day to another all of the plants have suddenly burst into bloom and the temperature jumped from 4° C to 20° C (that’s 39°F – 68° F). Ahhh, amazing!

I love the first day of the year where you can wear a dress or shorts for school, bike home without a wearing a jacket and go running in nothing but a tee and some shorts. And that amazing day – that was today. Yay!

But now for another great thing:

Healthy Natural Protein Pancakes

Yep – that’s true.

And what’s even better is that they taste amazing and they are ver filling.

Win, win, win!

I actually got the recipe from one of my very good friends who had made them last time I visited her. But I’ve changed a few things and made the recipe a single-serving-recipe so I can make it just for myself. Yummy!

Healthy Protein Pancakes
5 pancakes

In a foodprocessor blend everything together until smooth. Bake on a frying pan (eventually add a little butter or oil). Serve right away or store in the fridge.
September 27, 2012

Guess what? On my new school we’re going to have a day called “National Food Day”. You can participate on that day by making a booth with food (and music, clothes etc. but primary food) from your own country. There are a lot of different nationalities from all over the world at the school, which means that there will be tons of different food to try. It’s going to be so nice!

I will represent Sweden. Not that I’m from Sweden or anything, but there were a too many people for Denmark, and I would love to learn something about food from another country. So Sweden it is.

So exited!

I’ve spend some time looking for Swedish dishes to make. I’m not completely sure of what to make yet, but I’ll make a blog post of it when I’ve decided what to make.

Well, back to this post’s topic: Healthy Vegan Avocado Chocolate Pudding!

Wait! Did I just write Avocado? Yes I did. The secret ingredient to this lovely chocolate pudding IS avocado. But you can’t even taste it. This chocolate pudding tastes like noting but chocolate pudding ;-)

There are so many health benefits in avocado. And naturally sweetened with a bit of honey, this is a great and healthy dessert/ snack for when you’re craving chocolate.


What you need
Inspired by this chocolate pudding by WithStyleAndGrace
Serves 1

1 ripe medium-sized avocado
1 tbsp liquid hliquid sweetener (such as maple syrup or agave – or you can use honey, though it’s not vegan (thank you anonymous for pointing that out for me))
4 tbsp cocoa powder
2 tbsp vegan yoghurt or milk (you can use non-vegan as well)

How to do
Place everything in a mini food processor and blend everything together.
That’s it! Enjoy!

April 11, 2012

Healthy Berry Dessert || The Smoothie Lover

As I told in my last post my brother and I had a little Birthday party for the family in the easter. And for that occasion I made a light, delicious spring-like dessert with lovely raspberries.
My brother and I are probably the biggest berry-lovers in the world. Both of us love berries more than anything else (well, almost). So of course I had to make something with berries.

Healthy Berry Dessert || The Smoothie Lover

It turned out just lovely! And actually they are quite healthy. (Omit the whipped cream, and you can even eat it for breakfast)

Here’s the lovely recipe on raspberry desserts. Enjoy!


Berry Dessert

Yield: Serves 10


  • 600 g. (1,3 pound US) raberries (you can use frozen)
  • 5 T. honey (or other sweetener)
  • Beans from one vanilla pod
  • 7 dl. (3 cups) yoghurt naturel
  • 1,5 dl. (2/3 cup heavy cream) (omit for a non-fat version)


  1. Let the berries thaw out in a bowl if using frozen. Then blend the berries together with the honey and vanilla beans. Add the yoghurt and mix well.
  2. Whip the cream and carefully mix it in the berry-mix. Make sure to be very careful, otherwise the air in the whipped cream will disappear.
  3. Transfer to small glasses or bowls and garnish with berries. Store in a cool place until serving
  4. Eventually serve with whipped cream, yoghurt natural (e.g. greek yoghurt, since it is very thick) or sugar (some people think it is too sour for dessert).
  5. Or serve with crushed macaroons - not the colorful French ones with custard. I'm talking good old-fashioned Danish macaroons you use on the Danish dessert "Old-fashioned Apple Trifle". I do not have a post about that right now, but I'll add it to my "To-make-list" in my head.
  6. Enjoy! And happy spring!
Healthy Berry Dessert || The Smoothie Lover