Oreo peanut butter tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base 1 1/2 cups crushed Oreos (icing removed) 1/3 cup smooth peanut butter 100g melted vegan butter/margarine or coconut oil Filling 1 1/3 cups smooth peanut butter 300ml coconut cream 1/3 cup raw honey or sugar Topping 100g dark chocolate 1/4 cup coconut oil 1/4 cup coconut cream fresh berries Method Crush the Oreos and place them in a large bowl, melt the butter and peanut butter together, and mix in some liquid sweetener if you like. Press the tart base into a parchment paper-lined tart tin and place in the freezer to set. For the filling: add the peanut butter, coconut cream, honey, or Oreo icing into a high-speed blender and blend until smooth. Pour the tart filling onto the tart base and then place again in the fridge to set for 2-3 hours. Just before the tart sets completely, melt the chocolate, and coconut oil and gradually mix in the coconut cream until the chocolate looks thick and glossy. Once the tart has been set, pour the ganache over the tart filling, smooth it out, and decorate with the berries. Slice and enjoy, and keep the tart chilled for further enjoyment! Photo Gallery I hope you love this super easy and delish tart!! M*
Protein chocolate mousse
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 300g silken tofu, vegan cottage cheese, or vegan creamed cheese 3/4 cups milk 1/3 cup cocoa powder 1/4 cup sweetener or syrup of choice 1/2 tsp vanilla extract pinch of salt melted chocolate to top raspberries to serve Method Add the tofu, milk, cacao powder, sweetener, vanilla, and salt to a jar and blend until super smooth. Pour the mixture into serving jars and place them in the fridge to set. Top with melted chocolate and berries to serve! Photo Gallery I hope you love this yummy high-protein dessert!! M*
Mocha cherry instant oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 1/3 cups rolled or regular oats (blend the rolled oats for a smoother texture) 1 tbsp cacao powder 1 scoop of vegan protein powder 1 tsp chia seeds 1/3 tsp ground cinnamon pinch of salt 1/4 cups chopped pecan nuts 1 shot espresso hot water or milk to top cherries to serve tofu chocolate mousse to top or yogurt of choice Method Add the oats, cacao powder, protein powder, chia seeds, cinnamon, salt, and pecans to a glass jar. When you are ready to eat top the oats with the espresso and extra hot milk, mix well, screw on the jar lid, and let it sit for 5 minutes, and enjoy with some yogurt, cherries, and a dust of honey and cacao powder. Photo Gallery I hope you love this super easy and yummy instant oat idea!! M*
Hazelnut snicker bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base1 cup rolled or quick oats (GF if you like) 1/2 cup buckwheat groats 1 cup brown or Medjool dates (or sub with 1/3 cup liquid sweetener) 1/4 cup coconut oil 1 tbsp nut butter Pinch of salt Dash of vanilla extract Date caramel 2 cups brown dates soaked until super soft 1/2 cup nut butter to blend Pinch of salt Dash of cinnamon or vanilla extract Roasted hazelnuts Melted chocolate to top Sea salt flakes Method Process the oats and buckwheat in a blender until you have a crumb-like flour, add the dates and the coconut oil and pulse again until slightly combined, then add in the nut butter, salt, and vanilla plus a bit of water or milk until your base dough is nice and combined. Press into molds and freeze! Drain the brown dates and blend with the nut butter salt and vanilla, add some milk to smooth out, and add 1-2 tbsp of the date caramel onto the Snickers base! Toast the hazelnut, remove the skin, and chop and add to the date caramel. Freeze again Melt the chocolate and top onto the bars, add more hazelnuts and some seasoning salt. 5. Store the bars in the freezer and enjoy! Photo Gallery I hope you love these delicious and super easy snicker bars! M*
Caramel chocolate miso banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium very over-ripe bananas 300ml chocolate oat milk 1/3 cup coconut or olive oil 1 tsp vanilla extract 1 tsp miso white paste 1/2 cups coconut sugar 1 tbsp apple cider vinegar 1/4 cup dark cacao powder 1/4 cup protein powder or hemp seed powder 3/4 cups spelt or oat flour or wholewheat flour 1 cup self-rising flour 2 tsp baking powder pinch of salt some bananas to decorate some coconut sugar to top chocolate chips to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas and add the milk, oil, vanilla, miso paste, sugar, and apple cider and mix well. In the same bowl add in the cacao powder, flour, baking powder, and salt and mix well until there are no lumps! Scoop the bread batter into a non-stick bread tin or a bread tin lined with parchment paper, smooth out, and top with sliced bananas some extra sugar, and chocolate chips on top. Let it bake until golden brown, remove the loaf from the tin, slice, and enjoy! Freeze the excess in slices for future enjoyment;) Photo Gallery Hope you love this super yummy and easy banana bread recipe** M*
Molten lava oat cakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup oat flour (I blended rolled oats with some buckwheat groats) or self-rising flour 1 cups coconut sugar 1/4 cup cacao powder 2 tsp baking powder 1/4 tsp salt 1 tsp freeze-dried coffee powder (optional) 1/2 cups plant-based milk 2 tbsp olive or coconut oil 2 tsp vanilla extract 1 tsp for each lava cake-Lotus Biscoff or Nutella or smooth nut butter for filling Topping 1/4 cup coconut sugar 1 heaped tbsp cacao powder 3/4 cups boiling water Method Preheat oven to 180 degrees Celsius, or line your air-fryer with a tray to catch up the juices of the cakes. In a medium bowl, combine the flour, sugar, cacao powder, baking powder, salt, and stir. In the same bowl, add the milk, oil, and vanilla and mix until there are no lumps. Smear 2-3 ramekins with butter or non-stick spray and evenly pour in the cake batter. Now is the time to add your Biscoff or nut butter, pressing it into the center of the cakes. Mix the sugar and cacao powder and then sprinkle over the cakes 1-2 tsp for each cake, pour over boiling water, and bake for 10-15 minutes until slightly set. Serve and enjoy! Photo Gallery I hope you love these easy and yummy desserts!! M*
Sweet potato ganache tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked sweet potato (I used the purple exotic ones from @checkers_sa 1/2 cup coconut milk or cream 100g melted dark chocolate 1/4 cups honey or syrup of choice (optional) Ganache 100ml melted dark chocolate 1/3 cups almond butter or cashew butter more coconut milk Toppings cacao nibs fresh raspberries Method Add the sweet potato, coconut milk, melted dark chocolate, and syrup to blend until smooth. Pour into a parchment paper lined tart tin and smooth out, freeze until set. Melt the ganache ingredients together and then pour over the tart, add a bit of coconut oil if the ganache is too tick. Garnish with the cacao nibs and the raspberries, and enjoy!! Photo Gallery I hope you love this super easy and luscious tart recipe!! M*
Bannofee Biscoff sticky toffee oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups rolled oats (GF if you like) 1 cup buckwheat groats 1/3 cup cacao powder 2 cups milk or water (more if needed) 1 tsp vanilla extract pinch of salt 1/3 date syrup to sweeten Biscoff cookie butter to serve 1 medium banana sliced and fried in some syrup or just coconut oil until nice and caramelized granola to serve Date syrup 4 cups brown dates soaked in water until soft Method First make the date Syrup. Add the soaked dates to a saucepan and bring to a simmer, then let the dates cool. Once the dates are cool, drain and add into a high-speed blender, along with 1-1 1/4 cups water, and blend until smooth, then, pour the date “batter” through a cheesecloth (this will take some armwork) until you have pressed out all of the date syrup. Store the syrup in glass jars in the fridge for up to one month. Use the date disregard for snack balls, bars, or rawnola. For the oats, add all of the ingredients into a saucepan, let it simmer for 15-20 minutes until nice and soft, then serve the oats with date caramel, fried bananas, granola, and a scoop of Biscoff cookie butter. Photo Gallery I hope you love this delicious bowl of oats! M*
French silk pie
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base 1 packet of Oreo cookies crushed 1 cup shredded coconut 1/2 cup almond flour 150g melted vegan butter or margarine Filling 300g vegan cream cheese 1 cup soaked cashews 200ml Buttanutt chocolate oat milk 1/2 cup Buttanutt chocolate macadamia nut butter 100g melted chocolate 250ml chilled Whipped coconut cream Coconut cream to serve Chopped chocolate to serve pomegranate seeds to serve Method Crush the Oreo cookies, add into a bowl along with the coconut, and almond flour, and pour in the vegan butter or melted margarine. Mix well and then scoop into a round tart tin, filled with parchment paper. Bake or chill the base while making the filling. For the filling, add the creamed cheese, cashews, and chocolate oat milk to a high-speed blender, once well combined pour in the melted chocolate and blend again. Then whip up the coconut cream until nice and fluffy and then fold it into the chocolate filling, be careful not to whisk too vigorously. Pour the filling onto the base, smooth it out with a butter knife or a spoon, and allow to set for at least two hours before serving with more coconut cream, chopped chocolate, and Pomegranate seeds. Photo Gallery Hope you love this ultra delicious PIE! M*
Banana sheet cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 medium very ripe bananas mashed (roughly 1 1/2 cups) 3/4 cups coconut sugar 1 3/4 -2 cups self-rising flour, sub with spelt or semi-wholewheat for a more wholesome alternative 1 cup almond flour or oat flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/3 cups cacao powder pinch of salt 1 cups plant-milk (more if needed) 1 tsp apple cider vinegar 1/3 cup neutral oil Vegan creamed cheese frosting 3/4 cup vegan creamed cheese 1 tbsp softened vegan butter sub with hazelnut butter 1/4 cup cacao powder 1/2 cup icing sugar 1 tsp vanilla extract shredded almonds to top Method Preheat the oven to 180 degrees Celsius. In a large bowl, mash the bananas and add in the sugar, milk, oil, apple cider vinegar, and let it curdle a bit before adding in the dry ingredients. Sift in the flour, almond flour baking powder, and baking soda and mix well. Divide the batter and add the cacao powder to the part ratio of the batter. Line a square baking tin and pour in the ‘vanilla’ layer of the banana cake, then top with the chocolate layer and bake the cake for 40-45 minutes until brown and cooked all the way through. For the frosting, cream together the vegan creamed cheese and the vegan butter before sifting in the icing sugar and cacao powder, Once the cake is cooled, frost with the creamed cheese frosting and slivered almonds. Photo Gallery Hope you love this super easy and delicious cake!! M*