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*
Chocolate brownie raspberry muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients 2 medium-size ripe bananas 1 Tbsp flaxseed flour (to make flax egg) 2 ½ Tbsp water (to make flax egg) 1 tsp baking powder 1 ½ tsp baking soda 1/2 cup coconut sugar 3 Tbsp golden syrup 1/4 cup fresh tahini (or sub other nut or seed butter of choice) 1/3 cup melted dark chocolate 1/4 tsp salt 1/2 tsp vanilla extract 2 Tbsp olive oil 1/2 cup cocoa powder, sifted if needed 1 3/4 whole wheat flour ¼ cup almond flour 1/4 cup dark chocolate chips, or chopped dark chocolate) 1/2 cup fresh raspberries Method 1. Preheat oven to 180 degrees Celsius and line a standard muffin tin with paper cupcake wrappers. 2. To a large mixing bowl add the banana, flax egg (flaxseed meal and water) and mash to combine, leaving only a few chunky pieces. Fold in the melted chocolate. 3. Add baking soda, baking powder, apple cider, coconut sugar, syrup, tahini, sea salt, vanilla, and olive oil and whisk well to combine. Then add cocoa powder and whisk again to combine. 4. Add in the flour and almond flour a little at a time and stir to combine. Lastly, add in chocolate chips and stir to combine. 5. Divide batter between muffin tins, filling almost 3/4 of the way, press raspberries in the muffins (2-3 for each muffin) sprinkle more chocolate chips on top before baking. 6. Bake for 30-35 minutes or until risen. When cooked, a toothpick inserted into the center will come out clean. Let rest in the pan for 5 minutes, then transfer muffins to a cooling rack to let cool completely. These freeze really well for up to 1 month. Photo Gallery Hope you love this super easy muffin recipe, it’s so delicious! M*
Black forest tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Ingredients1 packet @lifestylefoods sugar free chocolate cookies1/3 cup vegan butter or melted coconut oilFilling1 cup de-seeded dark cherriesGanache1 cup cashew or almond butter1/3 cup coconut oil1/cup honey or syrup1/3 cup raw cacao powder1/2 tsp vanilla extractFrosting200ml coconut cream1 medium ripe avocado1/3 cup cacao powder1/3 cup honey/syrupPinch of saltMore cacao powderFresh cherries Method Crush the cookies inside a zip lock bag, mix them with the melted vegan butter or coconut oil, andpress into a parchment paper-lined tart tin of choice. Place in the fridge to set.2. Melt together the ganache ingredients and whisk until smooth.3. Arrange the cherries on to the tart base and then pour the melted ganache over the cherries,smooth out and place in the fridge to set.4. Blend all of the frosting ingredients together until smooth, scoop into a piping bag with a flatnozzle and chill slightly before frosting the tart.5. Dust the tart with more cacao powder and decorate it with fresh cherries. Photo Gallery Hope you love this tart, it’s such a delicious combination! M*
Chocolate raspberry Tapioca pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup tapioca pears1 cup plant milk (more if needed @buttanuttspreads chocolate oat milk)1 heaped tbsp raw cacao powder1 tsp vanilla extract1/3 cup sweetener of choicePinch of saltToppingsRaspberriesShaved chocolateSyrup of choice Method Place the tapioca pearls, vanilla, cacao powder, milk, and sweetener in a pot and gradually start to heat for 10-15 minutes until the pearls start to turn translucent. Serve the tapioca pearls with fresh raspberries, shaved chocolate and syrup. Photo Gallery Hope you love this deliciously easy recipe! M*
Baked chocolate cake donuts
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup self rising flour (sub with oat or rye flour)1/4 cup raw cocoa powder1/2 cup fine brown sugar or coconut sugar1 teaspoon baking powder1/4 teaspoon salt3/4 cup plant milk1 tbsp apple cider vinegar3 tbsp olive oil1 tsp vanilla extractGlaze1 cup icing sugar3 tbsp cocoa powder1/2 tsp pure vanilla extract3-4 tbsp plant milk Method 1. Preheat the oven to 180 degrees Celsius and spray a donut pan with non-stick spray.2. Mix the flour, cocoa powder, sugar, baking powder, salt in a large bowl. Pour the milk, melted olive oil, apple cider and vanilla into the bowl with the dry ingredients. Mix well until there are no lumps. Spoon the batter into the donut pan, filling about 3/4 of the way.4. Bake for 10-12 minutes or until the donuts look set on top. Remove to cool or leave the oven open slightly.5. In a bowl, add in the powdered sugar, cocoa, vanilla and milk. Stir with a whisk until smooth.6. Once the donuts have cooled completely, dip the donuts, place on parchment paper to set, sprinkle over sprinkles and enjoy! Photo Gallery Hope you love this recipe as much as we do! Who doesn’t love donuts right? M*
Sweet potato brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 mashed over ripe banana1 cup sweet potato steamed1/3 cup neutral oil like canola1/2 cup coconut cream1 heaped tbsp nut butter (i used chocolate from @buttanuttspreads)1 tbsp vanilla extract1 tsp apple cider vinegarDry1 cup self rising flour3/4 cup rye, whole wheat or oat flour1 cup coconut sugar1/3 cup raw cacao powder1/4 cup potato starch or corn starch1 tsp baking powder1 tsp baking sodaPinch of salt1/2 cup dairy free chocolate chips (90%-80% dark choc) Method 1. Preheat the oven to 180 degrees Celsius.2. Place the wet ingredients in a bowl and mix well, sift in the dry ingredients and then mix well.3. Pour into parchment paper-lined baking tin, smooth it out, add the chocolate chips on top and bake for 25-30 minutes until gooey and baked through.4. Let it chill slightly and enjoy! Photo Gallery Hope you love these gooey brownies, that are actually good for you 😉 M*
Birthday cake protein mug cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 tbsp self rising or oat flour• 1 scoop Biogen bulk protein powder (bubblegum flavor)• 3 tbsp coconut sugar• 2 tbsp u sweetened cacao powder• 1/8 tsp salt• 3 tbsp soy milk• 2 tbsp coconut oil melted• 1/2 tsp vanilla extract• 2 tbsp dairy free chocolate chips Method 1. In an oversized, microwavable mug (300ml) whisk together the flour, protein powder, sugar,cocoa powder, and salt.2. Add in the dairy free milk, coconut oil, and vanilla. Mix until just combined. Stir in thechocolate chips. Careful not to overmix.3. Microwave for 60 seconds to 1 1/2 minutes, or until firm. Let cool just a little but eatimmediately.4. Serve warm with vegan ice cream and other favorite toppings like sprinkles and sugar freemaple syrup. Photo Gallery Hope you love this super easy recipe, it’s such a delicious treat! M*
Raspberry protein brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 tbsp flaxseed meal or chia meal• 11/2 cup self rising flour mix (sub with oat flour)• 1/4 cup Biogen protein powder• 1⁄4 tsp baking soda• 100 g 70% cocoa dark chocolate• 1/3 cup cacao powder• 1 tsp instant coffee (optional)• 1⁄2 tsp salt• 1/3 cup + 1 tbsp boiling water• 1 heaped cup sugar• 1⁄4 cup + 2 tbsp melted coconut oil• 100 g fresh raspberries Method Prepare chia or flax eggs by mixing ground up seeds with 3 tbsp of water in a small bowl. Setaside to activate. Pre-heat the oven to 180° C Line a 20 cm x 20 cm baking tin with baking parchment. Make the baking parchment stick outof the tin so that you’re able to remove the brownies from the tin a little easier. Weigh your flour, protein powder, add baking soda and whisk the two together with a spatula. Set aside. Boil a kettle of water. While the water is boiling, chop your chocolate very finely. Putit into a big mixing bowl, with cocao powder, instant coffee (if using) and salt. Stir well.Pour 100 ml / 1/3 cup + 1 tbsp boiling water into the chocolate, cacao powder andsalt mixture. Stir with a spoon so that chocolate melts in the hot liquid. Don’t add any morewater. Add in the sugar, flax egg (by this time it should have turned all sticky) and the coconutoil. Using a hand mixer, blend the mixture until it’s smooth. It’s time to add the flour and bakingsoda mixture. Add a little at a time and stir it into the chocolate mixture with a spoon. Do notbe tempted to use an electric mixer as it will overwork the batter. Stir just enough until thereare no flour pockets anymore, but no more than that. The batter will be super thick so youmay need to use your hands towards the end. Transfer the batter into the prepared baking tin. Smooth it with a spatula and decorate withfresh raspberries and more chocolate. Bake on the middle shelf for about 22-24 minutes (depending on how gooey you like yourbrownies and on your oven). If you like to keep them gooey, stick them in the fridge once cooland they will become deliciously fudgy after a few hours. Photo Gallery Hope you love these ever so gooey and secretly healthy brownies! M*
Coffee fig muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 425g rye flour or whole wheat flour * 125ml coconut sugar or brown sugar * 1 tsp baking powder * 1 tsp baking soda * 1/4 cup chopped dried figs (more if you like) * 1 espresso shot * 125ml coconut oil * 375ml water * 1 tsp vanilla essence * 1 tbs apple cider vinegar * 1/4 tsp salt * 1/3 cup walnuts * fresh figs Method 1. Preheat the oven to 175 degrees Celsius. 2. Mix together the flours, sugar, baking powder, baking soda, salt, chopped figs, and chopped walnuts (leave a few nuts over for decoration). 3. Mix together the water, melted coconut oil, apple cider vinegar, vanilla essence and, espresso shot. 4. Gradually add the wet into the dry and then pour the batter into pre-cut parchment paper squares or into paper muffin cases 3/4 of the way. 5. Add extra chopped walnuts on top and bake for 20-25 minutes until cooked and brown. 6. Let them cool before serving with some butter or almond butter and fresh figs. 7. Store in an airtight container for three days. These muffins freeze really well too. Notes: * The whole wheat flour can be subbed with half all-purpose white flour and whole wheat. Even rye or buckwheat flour would be great. * Other nuts like pecans or hazelnuts will be great instead of walnuts. Photo Gallery Hope you love these ever so delicious muffin recipe!! M*
Double chocolate banana bread muffins
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 4 over ripe bananas * 1/4 cup olive oil * 1 cup coconut cream * 1 tbsp apple cider vinegar * 1 tbsp vegan chocolate spread * 1 tsp vanilla extract * 1/4 cup coconut sugar, agave or any other liquid sweetener of choice * 1/2-3/4 cup self-raising flour * 1 cup whole wheat flour * 1 1/2 tsp baking soda * 1 1/2 tsp baking powder * 1/3 tsp salt * 1 tsp cinnamon * 1/2 cup dairy free chocolate * 1/2 vegan chocolate spread *roasted chopped hazelnuts Method 1. Preheat the oven to 180 degrees Celsius. 2. Mash the bananas, add in the olive oil, coconut cream or coconut milk, apple cider, vegan chocolate spread, coconut sugar or agave and the vanilla extract. 3. Sift the flours, baking soda, baking powder, cinnamon, and salt together, add this into the wet ingredients and then add in the vanilla. 4. Scoop the banana bread batter 3/4 of the way in to paper lined muffin cups, add a tea spoonful of the vegan chocolate spread on top, and then the chocolate square. 5. Place the muffins in the oven and leave to bake for 25-30 minutes until beautifully risen, remove to cool from then oven before serving. 6. Store in an aright container for up to two days, these muffins freeze really well too. Photo Gallery Hope you love these moorish chocolate muffins! M*