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Healthier “Studentbread”

Healthier “studentbread” – a delicious healthier version with a crispy base of almonds, oatmeal and honey, a delicious “rum ball filling” and a glaze with freeze-dried raspberries. You love my recipe for the classic studentbread, so I thought a healthier version could be scrumptious, too. The “rum ball filling” is based on my recipe for healthier rum balls, which is quite popular. I use kidney beans, dates, peanut butter and rum essence. They taste exactly like ordinary rum balls. The glaze can be made from sugar-free confectioner’s sugar, such as the one from EASIS. I decorated the student bread with freeze-dried raspberries, but you could use chopped or roasted nuts or other freeze-dried berries. Studentbread can easily be made a day in advance. Enjoy!

Små sundere sager for 8-10 persons
Preperation 30 min. / Cooking 1 t. / Total + 1 t. 30 min.


150 g oatmeal

150 g almonds

2 tsp. runny honey

20 g coconut oil, liquid

1 tsp. vanilla powder

2 eggs

Rum ball filling

250 g kidney beans, from a tin

200 g juicy dates, de-stoned

100 g melted dark chocolate, preferably 70 %

2 tbsp. runny honey

3-4 tbsp. peanut butter

4 tbsp, cocoa

40 g desiccated coconut + extra for the rum balls

Rum essence or rum


200 g confectioner’s sugar or sugar-free confectioner’s sugar, e.g., from EASIS

4-5 tbsp. boiling water


2 tbsp. freeze-dried raspberries



Heat the oven to 200 C convection.

Process the oatmeal and almonds to flour in a mini chopper/food processor. Then mix it with the honey, coconut oil, vanilla powder and eggs. Line a 20 × 20 cm tin/dish with baking paper and press the mixture firmly into the bottom. Bake the base for about 15 minutes. Let it cool


Rum ball filling

Put all the ingredients in a food processor and process to an even and slightly sticky mass. Add the rum/rum essence to taste and then spread the mixture over the cooled base. Refrigerate for 1 hour.

Mix the confectioner’s sugar and water together for an even glaze. Spread the glaze over the cake and sprinkle the freeze-dried raspberries on top. Refrigerate for 15 minutes and then cut it into 12-14 pieces of equal size. Enjoy!

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