Healthier Swedish love yummies (Kärleksmums) [refined sugar and coffee free]
Author Katerina | Once a Foodie
12pitted medjool dates, soaked in 1/3 cup + 2 tsp (90 ml) freshly boiled water
squeeze of vanilla paste (1/2 tsp)
pinch of salt
270g can ofcoconut cream
unsweetened dessicated coconut, for sprinkling
Prepare the base layer
Line a square 23cm baking pan with baking paper - this will help you get the slice out easily when it's chilled.
Option 1: Blitz the almonds and cashews until the texture looks like breadcrumbs in a food processor. Then add the remaining base layer ingredients to the food processor (including the water which the dates had been soaking in) and blitz until the mixture is well combined.
Option 2: If you have a mini food processor like me and all the ingredients are unlikely to fit in together at the same time, you can do it in two loads as follows:
(Option 2 continued) Blitz the almonds and cashews until the texture looks like breadcrumbs in a food processor. Pop the nut crumbs into a large mixing bowl.
(Option 2 continued) Next, place the dates and the water they've been soaking in into the food processor, add the coconut oil, maple syrup, cacao powder, vanilla paste and salt, and blitz until you get a well combined, sticky mixture.
(Option 2 continued) Add the date mixture to the nut crumbs in the mixing bowl and combine well.
(Both options) Press the mixture into the prepared baking tin - try to get it as even as possible, but it doesn't have to be perfect. Place the baking tin into the fridge while you're making the frosting.
Make the frosting
Whisk all the frosting layer ingredients (except for dessicated coconut) together in a large bowl with a hand whisk until well combined.
The chia seeds will give it a bit of texture at this point but they will "melt" into the frosting as it's chilling in the fridge so don't worry about it too much at this point.
Take the baking tin out of the fridge and spread the frosting on top of the base layer as evenly as you can. You can do a fancy swirling pattern on the top, if you like, but it's not necessary.
Sprinkle as little or as much of the coconut over the top of the frosting.
Place in the fridge (covered or uncovered), and let it set for at least 4 hours or overnight.
Slice into bite sized pieces before serving.
This recipe will make quite a lot of bite sized "love yummies". They keep beautifully in the fridge - I keep them in a square or rectangular glass box, already cut up, with a baking paper dividing the bottom and top layers so they don't stick together, covered. I'd estimate they'd last at least two to three weeks. They stay beautifully soft (but not mushy) so they're the perfect snack to pick up on the go (or whenever else the mood might strike).You can also serve them in larger pieces, as a slice, if you like - which is what the original recipe suggests. For me, they are a little too rich for that but it would be definitely a special occasion treat if you are looking for something sweet and nutritious to share with your company.This gorgeous recipe is based on a recipe for No-Bake Love Yummies (Kärleksmums) by Marisa Alvarsson which appears in her gorgeous book Naturally Sweet Vegan Treats: Plant-Based Delights Free from Refined and Artificial Sweeteners (which is amazing).
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(c) 2021 – copyright Once a Foodie. All rights reserved.
(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.