CHOCOLATE TRUFFLE CAKE WITH EASTER EGGS. Recipe by Lindas Bakskola.

Bottom layer
175 g butter, melted
3 dl sweet litter
3/4 dl cocoa
1 krm salt
2 1/2 dl almond flour
4 eggs
1 bag of Tweek Easter Eggs
Chocolate truffle layer
150 g dark sugar-free chocolate
3/4 dl heavy cream
Garnish
1 bag of Tweek Easter Eggs
2 dl whipped cream

1. Set the oven to 180 degrees. Melt the butter in a pot.
2. Add cocoa, salt, sweet litter, almond flour and eggs into the butter. Stir everything into a smooth batter.
3. Pour the batter into a greased and breaded (cocoa) springform pan, about 24 cm in diameter.
4. Put 1 bag of Tweek Easter Eggs in the batter. They become wonderfully chewy and good as a filling in the cake.
5. Bake the cake in the middle of the oven for about 22-24 minutes. Let the cake cool.
6. Chocolate truffle: Melt the dark chocolate in a bowl over a water bath. Add the heavy cream and mix to a smooth chocolate batter.
Spread the chocolate truffle over the cake. Let it cool.
7. Garnish: Decorate the middle of the cake with Tweek Easter Eggs and whipped cream. Store the cake in the fridge, it is best in the fridge.

BANANA BREAD WITH EASTER EGGS.

Ingredients: 
3 big yellow/brown bananas
4 dl oatmeal mixed to flour
1 dl almond flour
1/2 coconut oil
2 eggs
1 tsp cinnamon
1 tsp cardamom
A pinch of salt
1 bag of Easter Eggs

How to:
Set the oven to 175 degrees. Mix the oatmeal into flour. Mash the bananas. Add remaining ingredients and mix until you got a smooth batter. Put the batter in a bread baking bin with baking paper. Top with Easter Eggs. Bake in the oven for 20-25 minutes. Let cool and cut into slices – ENJOY

EASTER CAKE.
Bottom:
3 dl rice flour
1 dl almond flour
2 tsp baking powder
1 1/2 dl milk
2 eggs
1/2 canola oil
2 ripe bananas
Filling:
2 bananas
Chopped sugar-free chocolate
Toppings:
2 dl heavy cream
2 dl Turkish yoghourt
2 pinches of vanilla powder
For garnish: Big Bunnies & Easter Eggs

How to:
Bottom: Set the oven to 175 degrees. Grease and flour a baking tin, approximately 22 cm in diameter. Mix rice flour, almond flour and baking powder in a bowl. Mix milk, eggs, oil and stir into the flour mixture. Mash the bananas and stir into the batter. Pour the batter into the baking tin. Bake in the middle of the oven for 20-25 minutes. Check if the bottom is ready before you take it out. Let it cool.
Filling: Mash the bananas and chop the chocolate.
Topping: Whip the cream and mix with yoghurt and vanilla powder.
Cut the cake base into 2 parts. Put one on a plate and spread on the banana and chocolate mixture. Place the second one as a lid and spread on the cream mixture. Garnish with Easter Eggs and Big Bunnies.

ROCKY ROAD EASTER EDITION.

Ingredients:
300g dark baking chocolate
300g white baking chocolate
2 bags of Easter Eggs
1 bag of Big Bunnies
1-2 dl almonds

How to:
1. Chop Easter Eggs, Big Bunnies and almonds into smaller pieces.
2. Melt the chocolate.
3. Mix everything together and pour into a rectangular baking tin with baking paper.
4. Leave in the fridge until set. Take out and chop into smaller pieces. ENJOY!

AMAZING ARRACK COOKIES.
Ingredients:
2.5 dl almond flour
¼ tsp bicarbonate
¼ tsp salt
1 dl sweet litter/sweetener of choice 
75 g butter, melted
1 large egg
1 tsp vanilla powder
1 bag Amazing Arrack, chopped

How to:
1. Mix almond flour, bicarbonate and salt in a small bowl. Put aside.
2. In another bowl, mix the sweetener and melted butter with an electric mixer on low speed.
3. Crack the egg and add vanilla powder, mix together.
4. Pour in the dry ingredients and mix with the electric mixer on medium speed. Mix in the chopped Amazing Arrack.
5. Lay out a sheet of plastic wrap. Place the cookie dough on the plastic and form into a roll (about 4-5 cm in diameter and 25 cm long). Wrap in plastic and refrigerate for at least 3 hours or overnight.
6. Set the oven to 180 degrees. Place baking paper on a baking sheet.
7. Cut the cookie dough into 12 equal-sized pieces and place them on the baking sheet at least a few centimetres apart. Gently flatten each cake slightly.
8. Bake in the middle of the oven for 8-10 minutes until the edges are coloured. Leave to cool on the baking paper for at least 15 minutes - ENJOY!

VERY VEGAN CUPCAKES.

8 st.

Ingredients
2 bananas
2 dl oatmeal
3 eggs
2 teaspoons baking powder
1 tsp cinnamon
1 bag of Very Vegan
Muffin tins

Frosting:
200 g cream cheese
1 dl sweet litter
25 g butter (soft)
0.5 tsp vanilla powder
1 lime

How to:
1. Set the oven to 225 degrees celsius.
2. Mix bananas, oatmeal, eggs, baking powder and cinnamon into a batter.
3. Put the batter into muffin tins and bake in the oven for approx. 10-12 min, let cool.
4. While the muffins are cooling: mix the cream cheese, sweet litter, soft butter and vanilla powder into a smooth batter. Add lime zest.
5. Top the muffins with frosting and some Very Vegan. ENJOY!

AMAZING ARRACK CHOCOLATE CAKE.

Ingredients
2 eggs
2.25 dl sweet litter/sweetener of choice
1 tsp vanilla extract
4 tbsp cocoa
0.75 dl almond flour
1 pinch of salt
100 grams melted butter
2 bags of Amazing Arrack

How to:
1. Set the oven to 175 degrees celsius.
2. Grease and bread a small bakin tin with eg. shredded coconut. 
3. Stir together eggs and sweet litter.
4. Melt the butter and let it cool.
5. Stir together all the dry ingredients, and stir together with the egg mixture and the butter.
6. Put the batter into the form and spread so that it becomes an even layer.
7. Put Amazing Arrack into the cake and bake for about 15 minutes (5 minutes less if you want it extra creamy).
8. Let the cake cool an hour before serving and serve the cake with whipped cream – ENJOY!

SALTY SALUTE PANNACOTTA.

Ingredients:
1 ½ sheets of gelatin
5 dl heavy cream
½ dl sweet litter
12 pieces Salty Salute
1 tsp vanilla powder

For garnish:
Raspberry
Salty Salute

Recipe
1. Put the gelatin sheets in cold water for 5 min.
2. Boil cream, sweet litter and vanilla powder.
3. Add Salty Salute and stir until melted.
4. Take the gelatin sheets out of the water and add to the batter, stir until melted.
5. Pour into small glasses, bowls or jars.
6. Leave in the fridge for at least 3 hours.
7. Garnish with raspberries and Salty Salute.
8. ENJOY!

TOFFEE CARAMEL BROWNIE.

Recipe by @foodgeekz.se

Ingredients
2 dl almond flour
2 dl oat flour
1 tsp baking powder
3 tablespoons of cocoa
1 dl agave syrup
2 eggs
75 g of butter
1 tsp vanilla powder
1 bag Toffee Caramel

Recipe
1. Set the oven to 180 degrees. Mix all the dry ingredients together in a bowl.
2. Then beat eggs, room-temperature butter & agave to a fluffy, even consistency. Stir everything together.
3. Add 1 bag of Toffee Caramel. Pour the cake batter into a baking tin, bake in the oven for about 20-25 minutes.
4. Take it out a while before it's done. It should still be soft when you take it out.
5. ENJOY!

SUPER SANTAS FUDGE.

Ingredients:
Approx. 12 Super Santas
1 ½ dl double cream
1 ½ dl sweet litter
50g butter
100g sugar-free white chocolate
ev. red food colouring

Top with:
Super Santas

Recipe:
1. Add baking paper to a baking tin.
2. Mix all the ingredients except the chocolate. Let it boil quite heavily for about 10 minutes, or until the temperature of the batter has reached 120 degrees.
3. Remove the pan from the heat and mix in the chocolate. Stir until the batter lightens and thickens. Immediately pour the batter into the mold. Alternative: add a few drops of red caramel coloring.
4. Cut some Super Santas and sprinkle over the batter.
5. Allow to set in the fridge and then cut into small square pieces of fudge.
6. ENJOY!

SUPER SANTA PANNACOTTA.
Ingredients:
5 dl double cream
10-12 Super Santas
ev. red food colouring

Top with:
Raspberries
Whipped cream
Super Santas

Recipe:
1. Add the cream to a saucepan and heat it up, add the Super Santas and stir until they melt. Alternative: Pour in a few drops of red food colouring if you want more color.
2. Pour into small glasses, jars or bowls.
3. Let set in the fridge for at least 3 hours.
4. Garnish with whipped cream, Super Santas and raspberries.
5. ENJOY!

ROCKY ROAD Á LA TWEEK.

Ingredients:
200g sugar-free milk chocholate
200g sugar-free dark chocholate
2 bags Choco Christmas
1 bag Super Santas
100g hazelnuts (or other preferable nut)

Recipe:
1. Melt the chocolate on low heat over a water bath.
2. Divide the Choco Christmas products in half and cut the Super Santas into small pieces.
3. Add Choco Christmas, Super Santas and the hazelnuts to the melted chocolate and stir.
4. Pour the batter into a baking tin lined with baking paper.
5. Leave to harden in the fridge and then cut or break into pieces.
6. ENJOY!