Vegan Toffee Recipe


This is my base recipe (sans the spices) for toffee – or as it’s know in the US; classic caramel. You can add and subtract spices and the cacao powder to suit the flavours you prefer and want to create on your own.


  • 100 gram/3.5 oz vegetable/vegan margarine
  • 4 tbsp of cacao powder
  • 2 dl / 200 ml / 3/4 cup of oat-cream or any other vegan cream
  • 3 dl / 300 ml / 1.5 cups dark muscovado sugar
  • 1 dl / 100 ml / 7tbsp light syrup
  • 1 tsp cinnamon powder
  • 0.5 tsp cardamom powder
  • 0.5 tsp ginger powder


1. Melt vegan margarine in a pot with a thick base on the stove.

2. Remove the pan from the heat.

3. Add cacao powder and spices to the melted margarine and whisk together, ensure that there are no lumps and the spices are evenly mixed with the liquid.

4. Add oat-cream and whisk together.

5. Add the syrup and whisk together.

6. Add sugar, whisk together with the other ingredients and place the pot on to the hot plate again.

7. Let the ingredients melt together, bring the mixture up to a boil.

8. Lower the heat and let the mixture cook gently, it should start to bubble, reduce the heat further if necessary.

9. Stir regularly and pay attention. Once the bubbles become bigger and form much slower, test the mixture as instructed in step 10.
10. Every now and then test the mixture with the help of a glass with cold water. Add a dollop of the mixture to the glass and if you can shape the mixture and the mixture holds to the shape you created, the toffee is ready.

11. Repeat the test until you get a result you can shape or a consistency you are happy with.

12. Once ready, remove the pot from the heat and immediately pour the mixture into a tray covered with a baking-paper and let cool down.

13. Once the toffee has hardened and cooled down, cut equally big pieces and wrap them in pieces of baking paper.

14. Store in a cool, dry and dark place.

Asparagus & Artichoke salad with wild garlic



Steamed asparagus, artichokes, various green leaves,  wild garlic and a squeeze of fresh lemon juice on top.  

Asparagus & Artichoke salad with wild garlic
Serves 1
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  1. 20 gram of various salad leaves
  2. 100 gram green asparagus
  3. 3 pcs artichokes, cut i quarters
  4. 1 wild garlic leaf, thinly sliced
  5. fresh lemon (juice)
  6. salt and pepper to taste
  7. virgin olive oil if desired
  1. Steam the asparagus until tender
  2. Place the salad leaves on a plate.
  3. Add artichokes and steamed asparagus
  4. Sprinkle chopped garlic leaves on top
  5. Finish of with a squeeze of fresh lemon juice, salt and pepper to taste
Elegantly Vegan

Fig, chocolate and cashew nut crumble pie (almost gluten free)

vegan-fig-cumble-pie with nice cream
This recipe is inspired by my summers in Hungary. I use Tokaji which is a very sweet dessert wine to help sweeten the figs. Together with the crunchiness from the nuts and the crumble, this is a slice of a warm Hungarian summer afternoon on a plate.

I’ve served this with a bourbon vanilla nice cream. Low in sugar, high in taste perfection.

Fig, chocolate and cashew nut crumble pie
Serves 6
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  1. 6 pcs figs (large)
  2. 3 dl oats
  3. 1 dl chopped cashew nuts
  4. 1-2 dl tokaji or other sweet dessert wine
  5. 2-3 tbsp coconut oil
  6. 2 squares of dark chocolate, grated
  7. 2 tbsp maple syrup, date syrup, honey or other sweetener of choice
  8. 2 tbsp cold water
  9. 1 tbsp bourbon vanilla powder
  10. 1 tbsp cinnamon powder
  11. 1 pinch of salt
  1. Blend all the dry ingredients in a bowl (except grated chocolate)
  2. Add the syrup/honey and coconut oil, blend to a sticky crumbly dough.
  3. Add water and blend to a sticky and crumbly dough.
  4. Place the dough in the fridge for half an hour or so.
  5. Add the grated chocolate to the dough. Blend well.
  6. Place chopped figs in to a greased a oven dish (use some extra coconut oil to grease the dish)
  7. Pour the wine over the figs.
  8. Add the crumbly dough in an even layer on top of the figs.
  9. Bake in a preheated oven (200 C) for about 10-20 minutes, depending on the thickness of the pie.
Elegantly Vegan

Creamy Red Beet Salad


This is a Swedish classic which is eaten a lot around Christmas, however I like it all year around :)

Creamy Red Beet Salad
Serves 6
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  1. 10 pcs red beets, cooked and sliced into small bits
  2. 1/2 pcs red onion, thinly diced
  3. 1 bay leaf
  4. 1,5 dl vegan Crème fraîche
  5. 4 tbsp vegan mayonnaise (I used a flavoured mayonnaise with roasted garlic)
  6. salt and pepper to taste
  1. Peel, slice and cook the beets with a bay leaf.
  2. let cool off.
  3. Prepare the creamy base by blending thinly diced onion, vegan Crème fraîche and mayonnaise.
  4. Mix with the beets once they have cooled off. Taste with pepper and salt.
  5. Let stand overnight in the fridge before serving.
Elegantly Vegan