Fresh berries with gorgeous granola (for Gestgjafinn magazine)

Mynd: Anna Kristin Scheving for Gestgjafinn magazine

Enjoy this lovely dessert on New Years Eve! You can use any berries or fruits. I recommend using your favourites.

Happy New Year and thanks for all the love, comments and messages in 2022 

Mynd: Anna Kristin Scheving for Gestgjafinn magazine





20 g 85-100% chocolate

How much you use depends on how many desserts you’re making and how large your dessert bowls are.

Mynd: Anna Kristin Scheving for Gestgjafinn magazine



1/3 cup pecans

1/3 cup cashew nuts

1/4 cup gluten-free oats

1/4 cup popped quinoa

10-15 g vegan butter, a block from Naturli

4 drops caramel stevia, from Good Good

1/2 tsp pure vanilla

1/2 tsk Ceylon cinnamon, from Kryddhusid

The recipe is sponsored by Rapunzel, Good Good og Kryddhúsið.


Coarsely chop the pecans and cashews. Add to a hot skillet and dry roast until they’ve taken on a beautiful colour and the smell is lovely. Then add the oats and popped quinoa to the mix and dry roast for a bit longer. 

Finally add the vegan butter, cinnamon, vanilla and stevia and mix well. Let the butter melt in the middle of the skillet before stirring everything together. Let it cool.

Remove the seeds from the pomegranate and cut the strawberries to your preference. Chop the chocolate.

Arrange the strawberries, blueberries and pomegranate seeds in the dessert bowls or use glasses. Sprinkle lots of granola over and then chopped chocolate. 

Cover with whipped coconut- or oat cream. You can use the granola, chocolate and pomegranate seeds for garnish or make a strawberry Santa if you love decorating. 

Mynd: Anna Kristin Scheving for Gestgjafinn magazine

The granola keeps well for weeks in jars and you can use the rest for your chia pudding or porridge. It’s also nice to sprinkle it on cakes or even salad. Candy made from melted chocolate and granola is delicious as well.

The recipe is sponsored by RapunzelGood Good og Kryddhúsið.

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