The Swedish-Finnish semla consists of a cardamom-spiced wheat bun which has its top cut off, and is then filled with a mix of milk and almond paste and topped with whipped cream. This recipe is a traditional semla, with a few substitutions. Regular milk is substituted for coconut and the whipped cream for a vanilla-coconut cream. The result is the same: a fluffy, creamy, and quite adorable dessert that would go perfectly with tea or coffee. Yum!

Raw Semla: Coconut Cream Stuffed Pastries [Vegan, Gluten-Free]

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5 semlas


For the Buns:

  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 teaspoon cardamom
  • 6 dates
  • Almond paste (recipe below)

For the Almond Paste:

  • 1/2 cup almonds
  • 3 tablespoons agave nectar
  • 1/4 teaspoon vanilla extract
  • 1-2 tablespoons coconut cream

For the Coconut Cream:

  • 8 1/2 ounces coconut cream
  • 1/4 teaspoon vanilla extract


  1. First thing you need to do is to put your coconut cream in the freezer, my suggestion is that you also freeze the bowl in which you will whisk the cream in as well as the beater. Put in freezer for 15 minutes.
  2. Start by making the buns. Put the rolled oats in your food processor and process until a fine flour. Add the almond flour and the cardamom. Pulse until well combined. Add dates, start with less than 6 and add until you reach a consistency that you can work with. It will feel almost as play dough. Form small round buns and put them in the freezer while you make the almond paste and cream. When the buns are a little bit frozen they are easier to cut and work with.
  3. Next step is to make the almond paste. Grind the almonds until fine flour and then add the vanilla, agave syrup, and coconut cream.
  4. Last step is to whisk the coconut cream. If you are using coconut cream that contains water, make sure to separate the cream from the water. Whisk the cream with an electric beater and add the vanilla extract when the cream is nice and fluffy. Don't whisk for too long, the coconut will melt in heat and a lot of whisking can create heat. The cream is supposed to stick to the bowl if you hold it upside down.
  5. Assemble your Semla by cutting off the top of the bun, don't cut it in half. It should be a bun and small top. Set the tops aside, fill the bun with a thin layer of almond paste and the pipe the cream on top. Put the top on the cream and sprinkle some almond flour or coconut flour on top.


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