The strawberries: These makes a big mess, I tell you. Have some wax paper or aluminium foil ready for them after dipping desired amount of berry into the chocolate. Then let the chocolate set and harden for about 30-60 minutes. I had enough chocolate over for probably one or two more dips where it would only go half way or I could throw in all the remaining strawberries and roll them around on the bottom for a somewhat even coating. Still good!

The blueberry bar: So even AFTER the strawberry chocolate bath there was melted chocolate leftovers, so I mixed down some dried blueberries and put the mix in aluminium foil and wrapped them up. Then I slammed each side flat, so it would get the bar shape. Took a few beatings before it took a good square shape, but as you can see in the picture it was well worth it. And it tastes good too!

Here’s a post to enjoy over the weekend! Part two on Monday!

This post could pretty much have the images speak for themselves =)

^ – the true meaning of chocolate covered strawberries!

There were chocolate leftovers so I mixed down some dried blueberries into the melted chocolate and made a blueberry chocolate bar.

Everything was dipped/made with pure dark chocolate from Leonidas Chocolate!

Looks good huh ^___^

Just chopped up some strawberries, maybe 5-8 big ones. Poured them into a little cup, sprinkled sugar on them. Poured some milk over them and sprinkled some more sugar on them, yes. I like them sweet! Very Swedish!

Yep, gluten AND dairy free crepes is on the plate today. Real easy to make, real fast to make and actually amongst the best gluten and dairy free foods I’ve had! (With exception for some veggie soups)

Before the Batter: I used Smart Balance butter for dairy replacement as well as soy milk instead of regular milk. Gluten free flour obviously, egg starts, and no sugar. You can add if you want, but I thought it would be sweet enough with the strawberries.

The batter: Mix 2dl of soy milk with 1dl of gluten free flour. Mix until smooth and there are no flour balls left in the mix. Mix in a tablespoon of melted butter and 1/3 of a cup of the egg starts. Mix it around for a minute or so. Add about 1dl of sugar if you want the crepes to be sweet.

Cooking: Pour up about half a cup to a cup of the batter into a big pan. Fry on heat 5-6 until the batter gets firm (about a minute) and then flip.

The crepe part: Put the pancake onto a plate, cut up a few strawberries on it and roll up. Fold “the bottom” and then roll up. Just like a wrap ^^

You should be able to make 4-6 crepes with this batter. 4-6 delicious crepes… :D

If ou want to make this extra Swedish you could serve with some ice cream or whipped cream, enjoy! :)