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*
Coffee tahini tapioca pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup tapioca pearls soaked in water for 30 minutes 1 1/2 cups milk 1 shot espresso 1 tsp vanilla extract pinch of salt sugar to serve tahini to serve dash of cinnamon dash of milk Method Add the tapioca pearls and the rest of the ingredients into a saucepan and bring to a simmer until the pearls are nice and soft, here you can add some sugar to sweeten slightly or more milk if needed. Serve the tapioca pudding, with tahini, sugar, and a dash of milk. Photo Gallery I Hope you love this super easy and delicious recipe!! M*
Almond Croissant bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Basic white cake sponge mix 1 cup shredded almonds 1/2 cup almond butter 1-3 cups honey or golden syrup 1/4 cup coconut oil Method Mix the cake according to the vegan cake instructions. Preheat the oven to 180 degrees Celsius. Mix the cake & scoop it into a square baking tin lined with parchment paper, mix the almond butter, syrup, and oil well. Make drizzles of the almond butter mixture onto the cake & sprinkle the shredded almonds and some sugar. Bake for 40-45 minutes until golden brown, let it cool before slicing. Serve with whipped cream or ice cream. Photo Gallery I Hope you love these delicious bars as much as we do!! M*
Pink orange pound cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Pound Cake 2 cups (250 g) self-rising flour 1 tbsp cornstarch or arrowroot starch 1 tsp baking powder 1/4 tsp sea salt 1/3 cup vegan butter or neutral oil, like canola or melted coconut oil 1 cup (200 g) light brown sugar 1 tbsp vanilla extract 1 cup coconut cream 1/3 cup dairy-free milk chopped orange-infused dark chocolate Toppings: vegan frosting drizzle, fresh pink-orange from @checkersa, pomegranate jewels. Frosting drizzle: juice of 1 pink orange 1 1/2 cups icing sugar Method Preheat the oven to 180 degrees Celsius. Prepare and measure out all of the ingredients. In a medium bowl, whisk together the dry ingredients like flour, cornstarch, and sea salt. Set aside. In a large mixing bowl, cream the vegan butter on high speed for 2-3 minutes, or until whipped and creamy. Into the butter add in the sugar and vanilla extract, and cream together until light and fluffy, about 2 minutes. Add the coconut cream until integrated into the vegan butter. Add in half of the flour mixture at first, and mix on medium-low speed until integrated. Then add in the remaining flour mixture, along with the dairy-free milk, and mix again. Use a rubber spatula to scrape the bottom and ensure that all flour and wet ingredients are combined. Fold in the chopped chocolate, pour the cake batter into your prepared loaf pan, and bake the pound cake for 45-50 minutes, or until a toothpick comes out clean. Remove from the oven and allow the pound cake to cool for 10 minutes in the pan. Then carefully flip the pound cake onto a cooling rack and back over to be right side up to cool completely For the frosting, press out the juice of the pink oranges and mix in the icing sugar, frost the cake, decorate, and serve! Photo Gallery I hope you love this beautiful yummy citrus cake!! M*
Decadent chocolate mousse
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 medium sweet potato steamed, skin on (wash before steaming, roughly 1 1/4 cups) 1/2 medium super soft avocado (roughly 1/2 cup) 1/2 cups brown or Medjool dates soaked in water until soft 150-200ml coconut milk 1/4 cup dark cacao powder 1/2 ground cinnamon 1-2 espresso powder pinch of salt cacao powder to top chocolate shreds to serve Method Add the steamed sweet potato, avocado, dates, coconut milk, cacao powder, cinnamon, espresso, and salt in a blender and blend until super smooth. Place into a serving bowl of choice top with cacao powder and chocolate, and serve. Photo Gallery I Hope you love this super creamy mousse! M*
Pumpkin tahini bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 1/2 cups white bread flour sub with self-rising flour 3/4 cup spelt or buckwheat flour 1 1/2 tsp baking powder 1/3 tsp salt 1 tsp ground cinnamon 1/2 cup light brown sugar or coconut sugar 1 1/3 cups plant-based milk 1/4 cups coconut oil 3/4 cups cooked and mashed pumpkin 1 heaped tbsp tahini 1 tsp vanilla extract Toppings brown sugar cinnamon runny tahini sesame seeds Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, salt, and cinnamon into a bowl. In a separate bowl, add the sugar, milk, coconut oil, mashed pumpkin, tahini, and vanilla until incorporated. Mix the wet into the dry and mix well with a spatula, pour the batter into a parchment paper lined banana bread tin, then sprinkle on the brown sugar, sesame seeds, and cinnamon, and bake for 30-35 minutes until golden brown. Let the loaf cool and serve the loaf with more tahini on top. Slice and enjoy! Freeze the slices in the freezer in individual bags for future snacking! Photo Gallery I Hope you love this super yummy loaf!! M*
Cashew snicker bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup rolled oats ground into flour 1 cup almond flour1-2 tbsp of vanilla protein or chocolate protein powder 1 tsp ground cinnamon Pinch of salt 1/3 cup melted coconut oil 1/2 cup smooth peanut butter 1-2 tbsp maple syrup, honey or sugar-free syrup Dark chocolate or sugar-free chocolate chips Roasted cashews Date caramel 1 cup brown dates soaked in water until soft 1/2 cup nut butter Toppings Melted Sugar-free chocolate chips or dark chocolate crushed roasted cashews crushed pistachios pistachio butter ganache cacao nibs Pistachio butter ganache 1 cup pistachio butter 100g white chocolate or 50ml coconut oil mixed with 50ml honey or syrup to create a ganache Method Add the oats to a blender and blend until fine, then add the oats, almond flour, protein powder, cinnamon, and some salt to a medium bowl. Gradually pour in the coconut oil, cashew butter, and syrup and mix well. Fold in the chocolate chips, add 1-2 tbsp of the batter to each mold, and tap the bottom on the counter to have a smooth base. Add 1-2 tbsp of the date caramel, then the roasted cashews on top and freeze until set. For the date caramel: add the soaked and drained dates to a blender, then the nut butter, and blend until smooth. (Add some milk if needed to smooth it out.) Once the bars are set, remove them from the molds and dip them in the desired chocolate mixture of choice, or just a drizzle. Add some crushed nuts, cacao nibs, pistachio butter ganache and more chocolate on top! Photo Gallery I Hope you love these yummy bars as much as we do! M*
Rooibos crème brûlée
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 300ml coconut milk 200ml coconut cream 1/3 cup sugar or syrup of choice 2 bags of rooibos tea 1 tsp vanilla extract Sugar to top Kitchen torch Method Add the coconut milk and cream into a saucepan and simmer for 10-15 minuteswith the sugar and rooibos tea. Remove the bags once nice and dark steamed with the rooibos. Mix the cornstarch with some water to make a slurry and whisk into the milk, let it simmer onlow until thick. Pour into molds and let it set in the fridge until set. Add 2-3 tsp sugar and burn with a kitchen torch until caramelized. Serve and enjoy! Photo Gallery I hope you love this super delicious dairy-free dessert! M*
Protein Cashew snicker bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup rolled oats ground into flour 1 cup almond flour1-2 tbsp or scoops Noa & Co chocolate protein powder 1 tsp ground cinnamon Pinch of salt 1/3 cup melted coconut oil 1/2 cup smooth peanut butter 1-2 tbsp maple syrup, honey or sugar-free syrup Dark chocolate or sugar-free chocolate chips Roasted cashews Date caramel 1 cup brown dates soaked in water until soft 1/2 cup nut butter Toppings Melted Sugar-free chocolate chips or dark chocolate crushed roasted cashews optional-Cinnamon sugar (sub sugar with stevia or sweetener of choice) -optional Method Add the oats to a blender and blend until fine, then add the oats, almond flour, protein powder, cinnamon, and some salt to a medium bowl. Gradually pour in the coconut oil, cashew butter and syrup and mix well. Fold in the chocolate chips and then add 1-2 tbsp of the batter to each of your molds and tap the bottom on the counter so you have a smooth base. Add 1-2 tbsp of the date caramel, then the roasted cashews on top and freeze until set. For the date caramel: add the soaked and drained dates to a blender, then the nutbutter, and blend until smooth. (Add some milk if needed to smooth it out.) Once the bars are set, remove them from the moulds and dip them in the desired chocolate mixture of choice, or just a drizzle. Add some sugar cinnamon topping and enjoy! Photo Gallery Hope, you love these yummy high-protein bars!! M*
Sticky date toffee pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 1/4 cups chopped brown dates 1 cup soy or coconut milk 1/3 cup melted coconut oil 1 heaped tbsp tahini 2-4 spoonfuls or sachets of LSF stevia 1 1/4 cup oat flour (GF if you like) 1 scoop vanilla protein powder or almond flour 1 tsp baking powder Pinch of salt 1 tbsp almond macadamia nut butter (or cashew or tahini) Toffee Sauce 1 cup coconut milk 1/4 cup LSF stevia or 2-4 sachets to sweeten 1 tbsp nut butter (almond macadamia) 1/2 tsp vanilla extract Method Preheat your oven to 180 degrees Celsius. First make the caramel sauce: add all of the ingredients into a saucepan and mix well, bring to a simmer on low until thicken. For the pudding: add the dates and milk in a saucepan and bring to a simmer mashing the dates until smooth, add the coconut oil and the tahini and mix until you have an ultra-smooth consistency. Remove from the heat and scoop into a bowl, adding in the dry ingredients, mix well with a spoon or spatula until smooth.5. Scoop into ramekins sprayed with non-stick spray and bake for 15 minutes until golden, remove to cool slightly, pop them out of the ramekins, and serve with the toffee sauce and some ice cream or cream on top. Photo Gallery Hope you love this delicious and amazing pudding! M*
