Sweet potato avocado cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated sweet potato (skin on if you like) 1 medium banana mashed 1/2 ripe medium avocado 1 tbsp apple cider vinegar 3/4 cup plant milk of choice 1 cup coconut or brown sugar 1 tsp vanilla extract 1 1/2 cup self rising flour 1/2 cup nutty wheat flour 1 tsp baking powder 1 tsp baking soda 1/3 cup cacao powder Pinch of saltFrosting 1/2 ready ripe avocado 3/4 tup Simple Truth cream cheese (300g) 1/2 cup coconut cream or milk 1/4 cup cacao powder 1/3 cup coconut sugar 1 tsp vanilla extract Method Preheat oven to 180 degrees Celsius. Place the grated sweet potato, banana, and avocado in a bowl and mash well together. Add in the sugar, apple cider vinegar, and vanilla, and mix well. Add in the flour, baking powder, baking soda, cacao powder and salt. Mix well and pour into a parchment paper lined cake tin, stray with nonstick along the sides of the pan. Bake for 38 minutes until cooked through, remove from the oven to cool down. Place the frosting ingredients in a blender and blend until smooth, add more sugar to your liking. Decorate the cake and add more cacao powder and chocolate on top. Slice and enjoy! Photo Gallery Hope you love this delicious, fluffy, and wholesome cake! M*
Raw date fudge
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup dates soaked in water and drained 1/2 cup peanut butter 1/4 cup melted coconut oil 1 tsp vanilla extract 1/4 cup cacao powder Melted coconut to top Sea salt Method 1. Place the dates, Peanut butter, and coconut oil in a blender and blend until smooth.2. Scoop the fudge mixture into silicone moulds and freeze.3. Once frozen dip into melted chocolate and serve with some sea salt. Photo Gallery Hope you love these super easy and yummy treats! M*
Bounty bliss balls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 packet @checkers_sa padkos coconut flakes 2 cups @checkers_sa simple truth rolled oats 1/3 cup @checkers_sa simple truth coconut oil 1 cup brown dates soaked in hot water for 30 minutes 1 tsp vanilla extract 1/4 tsp salt Dipping 1/2 cup simple truth smooth peanut butter 1/4 cup coconut oil 1/4 cup golden syrup 1/4 cup cacao powder Roll in… Salted caramel coconut from Simple Truth Method 1. Place the coconut and oats in a high speed blender and blend until smooth, add in the coconut oil and blend again until combined. 2. Add in the dates, vanilla extract and salt, and blend until you have a smooth consistency and the dough comes together. Roll in to balls, chill in the freezer until set. 3. Once set, make the chocolate dipping sauce. Melt together the peanut butter, coconut oil and the syrup. Mix well, add in the cacao powder until well combined and dip the bounty bites and roll in the crushed caramel coconut flakes. Place in freezer to set & enjoy!! Photo Gallery Hope you love these divine Bounty bites! M*
Superfood chocolate baked oats
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 scoops Biogen super scoop in chocolate 2 cups rolled oats ground into flour 1/4 cup raw cacao powder 1 1/2 tsp baking powder 1 tbsp cornstarch 1/3 cup coconut sugar Pinch of salt 2 cups milk 1 tsp vanilla extract 1 cup finely grated zucchini1/3 cup mashed banana or cooked Sweet potatoToppings Dairy-free chocolate chips Dollops of nut butter Method Place the Super scoops, oat flour, cacao powder, baking powder, cornstarch, sugar, and salt in a bowl. Mix in the milk, vanilla, zucchini, and banana until you have a smooth batter, pour into a desired ramekin to bake, and add chocolate chips on top and dollops of nut butter. Bake for 15 minutes at 180 degrees Celsius until gooey and golden & serve with some yogurt or whipped cream Photo Gallery Hope you love this yummy baked oats! M*
Protein ice cream pops
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 125g raw cashews soaked in water until soft 400ml canned full-fat coconut cream 1/3 cup syrup or sweetener of choice 1 TSP vanilla extract 1 1/2 vegan chocolate protein powder chocolate to dip crushed nuts freeze-dried strawberries Method Place the cashews, coconut cream, sweetener, vanilla & proteinpowder in a high-speed blender and blend until smooth. Pour the ice cream batter into moulds and freeze until set, remove from moulds once set, and then dip into the Chocolate, decorate, and enjoy! Photo Gallery Hope you love these super delicious ice cream pops! M*
Raw Chocolate caramel tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 8 4 – 6 People Difficulty 0 Beginner Ingredients Crust 1 ¼ cups raw or toasted pecans/hazelnuts (sub with your favorite biscuit for nut-free) 2 tbsp coconut flour coconut flour ¼ tsp salt 1/3 cup cacao powder 220g (approx 10) fresh (Medjool) dates, pitted Caramel tahini caramel filling ¾ cup smooth tahini or peanut butter 2/3 cup agave or pure maple syrup 2/3 cup coconut oil 2 tsp vanilla extract 1 tsp fine salt 1 Tbsp white miso paste Chocolate ganache 200g dark Chocolate chopped 1/2 chilled coconut cream Method 1. Begin by making the crust. Lightly grease, or line the loose tart base of your tart to ( aprox 29cm) and set aside. 2. Add the pecans, coconut flour, salt, and cacao to a high-speed food processor and process until a fine crumb forms. Then whilst blending, add the dates one at a time, then process a further 1 minute. The dough should be soft but not sticky. 3. Press the base into the tart tin, press flat with the back of a spoon, wetting the spoon to spread it out evenly. Keep the base in the fridge while you make the filling. 4. Add all the ingredients for the filling into a saucepan. Heat over medium heat whisking the entire time, until hot, but not boiling. 5. Cool for a few minutes before pouring into the base. Use a spoon to spread it around, then set it in the fridge for one hour again. 6. Melt the dairy-free dark chocolate in a saucepan and then pour the cooled coconut milk into the chocolate, creating a smooth ganache. 7. Pour the ganache onto the tart and set it in the fridge to set completely, remove from the tart mould, place on to a plate, and slice! Place the rest of the tart in the fridge for up to 3/4 days. Photo Gallery Hope you love this delicious raw tart recipe as much as we do!! M*
Biscoff Molten lava cakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup self-rising flour (sub with oat flour for a healthier alternative) 1/4 cup cacao powder 1 tsp freeze-dried espresso coffee powder 1/4 tsp baking powder 1/3 cup light brown sugar pinch of salt 1/2 cup coconut or soy milk with 1 tbsp apple cider vinegar to curdle 2 1/2 tbsp coconut oil 1 tsp vanilla extract Chocolate ganache filling 100g dark chocolate chips 1/4 tbsp Biscoff spread or any other cookie dough/ nut butter spread 1-2 tbsp chilled milk Method Sift the flour, cacao powder, espresso powder, baking powder, salt, and sugar in a bowl. Meanwhile add the apple cider vinegar to the milk and let it curdle, add the curdled milk, coconut oil and vanilla to the dry mixture and mix well with a spatula until there are no lumps. Gradually melt the chocolate and once melted add the Biscoff and the milk until the ganache starts to thicken. Let it chill for 5 minutes. Preheat your oven or air-fryer to 180 degrees Celcius. Spray three ramekins with non-stick spray or melted coconut oil, dust the ramekins with extra cacao power and then add 1/3 cup of the batter, add a dollop of the ganache in the center along with more chocolate or Biscoff and top off with more batter. bake the ramekins for 10 minutes in the air fryer and 10-12 minutes in the oven. remove to chill for a few minutes before loosing the sides, tipping over onto a plate, and serving with whipped cream and fresh raspberries. Photo Gallery Hope you love this recipe, if you’re a chocolate lover then absolutely yes! M*
Pecan rice cake slices
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2-3 cups natures Valley rice cake cereal3/4 cup runny peanut butter1/3 cup liquid sweetener of choice (I used honey/golden syrup)1-2 tbsp coconut oil1 tsp vanilla extract1/2 cup chopped pecansMelted chocolate to topToasted pecans to topFlakey salt to top Method Melt the peanut butter and add the sweetener & vanilla, pour in the rice porridge, and fold in.Add in the chopped pecans and then press in to a parchment paper lined tray, place in thefridge to set.2. Once set, add the melted chocolate and then top with more swirls of peanut butter, pecans, & salt, place in the fridge to set before slicing. Photo Gallery Hope you love this super easy and delicious treat!! M*
Peanut butter chocolate rice cake bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Provita Rice cake crisp barsIngredients8-10 Provita rice cakes crushed into fine crumbs1 cup smooth peanut butter1/4 cup coconut oil1/4 cup syrup of choiceToppingMelted chocolate of choice (mix with some smooth peanut butter to make more)Caramel chocolate drops or peanut butter drops Method 1. Place the crushed Provita rice cakes in a bowl, melt together the peanut butter, coconut oil and syrup. Mix well and pour over the rice cakes. Press in to a parchment paper lined tray and freeze until set.2. Once set, remove and pour over your melted chocolate and chocolate drops, freeze again, once set, slice and enjoy! Photo Gallery Hope you love this recipe as much as I do, such a delicious combo! M*
Red velvet raspberry cinnamon buns
Recipe Gallery Share the Love These velvety cinnamon buns are just absolutely divine! Thanks to Cheers SA the vegan alternatives to your favorite recipes are so much easier. Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 ½ cups all-purpose flour1/2 cup rye flour ¼ cup coconut sugar 2 tbsp cocoa powder 1 package instant yeast (1 package = 2 ¼ tsp) 1 teaspoon salt 1 ½ cups nondairy milk lukewarm1 tablespoon vanilla extract2-3 tsp vegan red food colouring (or 2 tablespoon beet powder)* ¼ cup vegan butter, or margarine room temperatureFor the Filling ½ cup vegan butter, room temperature ¾ cup coconut sugar 1 ½ tablespoon cinnamon1 cup fresh raspberriesFor the Vegan Cream Cheese Frosting 1 tub Simple truth vegan cream cheese ⅛ teaspoon salt ¾ teaspoon vanilla extract 2 cups icing sugarRaspberries Method Method1. In a large bowl or a stand mixer, combine 3 cups flour, rye flour, sugar, cocoa powder, yeast, and salt.2. Turn the stand mixer to low and add in the non-dairy milk, vanilla, and food coloring.3. Add in the vegan butter and let go for 5-7 minutes, adding in the remaining flour if needed to not be sticky and form a ball. Mix by hand if you don’t have a stand mixer.4. Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 5. Cover with a towel or plastic wrap and place in a warm place until double in size.6. Once dough is doubled in size, pull out the dough and lay it out on a lightly floured surface. 7. Using a rolling pin, roll dough into an approximately 30x 15 cm rectangle that is 1 cm thick. 8. For the filling – smear a generous layer on to the cinnamon roll, sprinkle over the sugar, raspberries slightly smashed.9. Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.10. Place into a greased baking dish and cover to rise for 45-60 minutes or until cinnamon rolls have risen.11. Preheat to 180 degrees Celsius.12. Once heated, place dish inside and bake in oven for 30-35 minutes.13. Cream together the frosting and then add a generous scoop on to the lukewarm cinnamon buns and some raspberries on top. Serve slightly warm and gooey. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*