To celebrate my husband I made this easy, delicious, rich, yet super healthy Raw Truffle Chocolate Cake with Brazil Nuts (Para Nuts). To my surprise all the kids loved it! Happy Birthday Stuart!

Ingredients for cake crust:
* 1 and 3/4 cups (4 dL) pitted dates
* 2 T coconut oil
* little less than 0.5 cups (1 dL) of cocoa powder
* 0.5 tsp vanilla powder or 1 tsp vanilla extract
* pinch of salt

Ingredients for cake filling:
* 0.5 cup Brazil nuts (para nuts)
* little more than 0.5 cups coconut oil (1.5 dL)
* 0.5 cup cacao powder (2 dL)
* pinch of salt
* (0.5-1 T maple syrup - optional)

Instructions:
1. Mix all the ingredients for the cake crust  in a food processor until a sticky crumb is formed. Press into a small springform. 
2. Mix all the ingredients for the cake filling in a food processor until you have a thick but liquid cream. Pour filling into spring form.
3. Place in freezer for an hour, but remember to take out 30 min before serving.
4. Decorate with cut Brazil Nuts or raspberries.
Enjoy!

This is a classic Swedish recipe for chocolate balls, which I grew up making and that my kids now love to make. Super easy and fun! The one modification is that we use Organic Coconut Sugar instead of traditional refined sugar, and decaf coffee instead of regular coffee.

Ingredients:

• 150 gram salted butter (or vegan alternative)

• 1/2 cup coconut sugar

• 3 T (or more!) cocoa powder

• 1 tsp vanilla extract

• 2 T cold coffee (we use decaf)

• 1.5 cups oats

• shredded coconut

Instructions:

1. Mix butter and sugar (with a fork and your hands)

2. Mix cocoa powder and oats

3. Add cocoa-oat mix, vanilla and coffee into the butter-sugar bowl. Mix!

4. Form into small round balls. Roll in coconut flakes.

5. Store any leftovers in the refrigerator.

6. ENJOY!

We are trying to not go grocery shopping to often these days due to the Corona virus. One issue is then what to do with all those fresh vegetables? We found that spending part of the day roasting a bunch is a great way to keep them. Then they are all ready to use during the week and a yummy dinner can be ready in no time! We roasted an eggplant that we used for lasagna, cauliflower for a quinoa dish and red bell peppers for our favorite pasta. Here we are sharing the red bell pepper recipe! This recipe is from “The Best Ever Vegetarian Cookbook”.

Ingredients

1 pound red and yellow bell peppers (about 2-3 large ones)

6 tablespoons olive oil

1 large red onion, thinly sliced

2 cloves garlic, crushed

14 ounce fusilli or other short pasta (we love chickpea pasta)

3 tablespoons fresh parsley, finely chopped

Salt and pepper to taste

(optional: freshly grated Parmesan or Pecorino cheese, to serve)

Instructions

1. Cut the bell peppers in half. Remove stem and rinse out the seeds. Place them on baking paper with the skin side up. Place the peppers under a hot broiler until they are black and blistered. Take out and let them cool. The skin will remove easily. Slice the flesh into thin strips and set aside.

2. Bring a large pan of water to a boil.

3. Heat the olive oil in a large frying pan. Add the onion and cook over moderate heat until it is translucent, about 5-8 minutes. Stir in the crushed garlic and cook for 2 more minutes. Set aside.

4. Add salt and water to the boiling water and cook until pasta is tender.

5. Meanwhile, add the peppers to the onions and mix together gently. Stir in about 3 tablespoons of the pasta to the cooking water. Season with salt and pepper. Stir in the finely chopped parsley.

6. Drain the pasta. Transfer it to the pan with the vegetables and cook over moderate heat for 3-4 minutes (if you cooked the pasta so it’s already fully cooked - just mix it all together).

7. Enjoy! Serve with Parmesan if desired!

The holidays give us a chance to come together (even if virtually) with friends and families and reflect on past and present times. In addition to the spiritual aspects of the holidays, we enjoy preparing traditional and new recipes. Today we would like to share a delicious recepie for healthier Coconut Macaroons that Karen D. in Boulder sent us to try. We hope you like them as well!

COCONUT MACAROONS

Instructions:

1. Mix eggwhites and salt until stiff

2. Fold in agave nectar/honey, vanilla and coconut (if too dry, try folding in some of the egg yolks)

3. Drop batter on baking sheet; one rounded tablespoon at a time. Pinch each macaroon at the top (like a kiss)

4. Bake at 350F for 10-15 min or until lightly browned.

5. Enjoy!

Ingredients:

• 6 egg whites

• 1/4 tsp salt

• 1 Tbls vanilla extract

• 1/2 cup honey or agave nectar

• 3 cups shredded coconut

Dear valued customers and friends,

We hope that you are staying well and healthy trough these challenging times. We have taken the tough decision to take a break from baking in order to focus on our children and their homeschooling. Like many of you we are socially isolated from family (our closest relatives are in Sweden and the US west coast) with no available child care. We hope that the situation will change soon and can’t wait to start baking for you again!

Please sign up for our newsletter so we can let you know when we are up and running again, and check our “on our mind” page for easy, tasty and nutritious recipes to try at home. Please also follow us on social media where we will continue to post fun recipes that you can easily make at home: https://www.instagram.com/havenly_baked/ and https://www.facebook.com/havenlyGF/.

With gratitude for the amazing community we live in!

Katarina

Due to COVID-19 we will reduce baking. We still have a limited amount of baked goods available for purchase. If you are sick or elderly we will happily deliver to customers in Boulder. Otherwise we offer pick up on in central Boulder.

Please contact us at katarina@havenlybaked.com for details. We look forward to hearing from you and stay safe.

As for most of you we are deeply concerned about Covid-19 from a personal and business perspective. We have increased our sanitary procedures beyond regulatory requirements:

• As we are a tiny bakery we only have two people involved in the operations, which gives us as much control as is possible under these extraordinary circumstances over production and distribution. We consist of the founder and lead baker Katarina, who also handles purchasing, packaging and delivery, and one additional baker, Mateo.

• We are in agreement to use strict social isolation privately and never to bake should we feel even the slightest ill. We follow the regulations of a professional food manufactuer. In addition, we sanitize any area frequently touched (door nobs, equipment, handles, washing machine, hand washing stations and so on).

• Our products are baked at 350-435 F, which kills the corona virus according to the CDC. Thereafter we pack the bread in bags using gloves (even though we hate the exra plastic waste). Despite these actions we still recommend that you preheat your oven to 375F and bake the goods for 3-5 min. Not only would this kill any virous - it makes the baked goods taste AMAZING!

• You can order online and pick up the bread at 555 30th Street in South East Boulder. We used to share the entrance with Mountain’s Edge Fitness, but sadly they had to close due to the virus. They have kindly given us access to the freezer for pick up 24/7 using a lock box. This entrance is therefore used exclusively for Hävenly’s customers. We have sanitation wipes available and encourage that you wipe off the lockbox and freezer handle.

• We will also offer delivery and are working on the practical aspects of this. Please email katarina@havenlybaked.com.

  Thank you for your support and stay safe!

Hävenly is beyond excited to partner with Fresh Thymes - our favorite restaurant and marketplace in town!  You can now buy our baked goods at Fresh Thymes Marketplace at 2690 28th Street in Boulder! 

You can:

• Buy Hävenly's baked goods directly at Fresh Thymes Marketplace at 2690 28th Street. Open M-F 10am - 6pm. Sat 10am - 4pm. 

• No need to pre-order. Convenient location and easy parking. Just step into this lovely store and pick up your bread, and maybe try some of Fresh Thymes' amazing gluten free food while you are there? 

• Launch promotion: Come in February 7-15, 2020 and mention "HävenlyLaunch" and receive $1 off each item of Hävenly's baked goods.

• Online ordering still available for South Boulder pick up location (old Broker Inn at 30th and Baseline).

Fresh Thymes shares Hävenly's passion for delicious whole foods, and gluten-free is a given. Under the guidance of Chef Christine Ruch, you can be confident that every bite is mouth-watering, and that the food sold at Fresh Thymes is the epitome of ingredient-consciousness. Meaning, every ingredient matters and Fresh Thymes is as conscientious as we are about how and what they source. This dedication has earned Fresh Thymes Eatery the honor of  “Best of Boulder” County in several categories in 2019: 1st Place for best Gluten Free Restaurant, 1st Place for best Organic Restaurant, and 2nd Place Winner for best Vegetarian Restaurant!

We are grateful for the year that passed and are excited to enter a new decade bringing healthy, delicious bread for you and your loved ones. Baked goods that are surprisingly gluten and dairy free! With a new year comes new promises. What could be a better way to start your day than with wholesome ingredients full of vitamins, minerals, protein and fibers? No more fillers, no more junk. Place an order today to get 2020 off to a great start, and enjoy a 20% discount on any order over $14. Use the code  NEWYEAR20

We now have two pick up locations with excellent pick up hours. The Mediterranian Market and Deli on 28th Street, and at the Broker Inn at 30th and Baseline in South Boulder! 

We love to bake for you, and we have delicious Swedish-inspired baked goods ready for pick up. Our bread is surprisingly gluten- and dairy-free! Our products are wholesome with natural, pure and nutrient-rich ingredients. All our products are frozen freshly baked, and meant for you to finish baking at home. It holds great in the freezer—just put the paper bag in a freezer container or ziplock bag.

Come today 11.30 am -2.30 pm to Fjällräven on Pearl Street in Boulder for a Fika: Coffe with Hävenly’s Mini Power Muffins. Meet Alex who helps bake all our delicious baked goods.