Pistachio date bark
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups Medjool dates, pips removed 2 cups shredded toasted coconut 1/3 cup tahini 1/3 cup pistachio or pumpkin seed butter melted chocolate to top Roasted pistachios to top Method 1. Add the dates to a parchment paper-lined tray, freeze slightly.2. Toast the coconut and then add in the tahini and pistachio butter, mix well, add to the dates, drizzle on some chocolate, chopped pistachios, and almonds, and freeze until set! Slice and enjoy**. Photo Gallery I hope you love this super yummy and healthy date bark! M*
Fig chocolate chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1/2 cup chia seeds 1 1/2-2 cups coconut water or filtered water or @buttanutt chocolate oat milk 1 heaped tbsp cocoa powder 1 scoop vanilla or chocolate protein powder of choice sweetener if you like tahini to serve sliced figs or fresh fruit to serve Method Mix the chia seeds, water, cacao powder, protein powder, and sweetener. Stir now and again so the chia seeds don’t clump together. Once nice and thick, serve with runny tahini, sliced figs, and a drizzle of sweetener of choice. Photo Gallery I hope you love this delish and super-filling chia seed pudding recipe! M*
Sweet potato waffles
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 medium sweet potato boiled or steamed until soft1/2 can chickpeas drained and tossed with 1 heaped tbs sun-dried tomato pesto @pesto_princess (brand i love)Salt to tasteDrizzle of oil1 tbsp nutritional yeast (for a cheezy taste and extra nutrients)Sliced avoDillTahini dressing: 1 tbsp runny tahini (@theoldstonemill the best)1 tbsp lemon juice or apple cider vinegar1-2 tsp honey or date syrupPinch of saltGarlic powder Method Heat your waffle pan, slice the sweet potato in half, toast until golden brown, and toss the chickpeas with the pesto, oil, salt, and nutritional yeast roast the chickpeas at @180 degrees Celsius until toasted. Add the rest of the ingredients to the waffle,and mix the dressing! Top that on top and enjoy…! Photo Gallery I hope you love this easy and super delish recipe! M*
Sticky beet pine nut dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups cooked butter beans 1/3 cups smooth tahini 1-2 tbsp lemon juice 1 tbsp honey Salt and pepper to tasteSticky beets 2 cups sliced and steamed beets 1/3 cups honey 1/4 cup soy sauce Salt and pepper to taste 1 tsp ground cumin 1/2 tsp ground cinnamon Pine nut brittle LSF pine nuts 1/3 cup honey or syrup Dash or chilli flakes Pinch of saltServe with: chopped mint olive oil Lemon zest Method Add the butterbeans. Tahini, lemon juice, honey, salt, and pepper to taste and blend until smooth, add 2-3 ice cubes and blend some more until super smooth. Add the beets to a baking tray, drizzle with the honey, soy sauce, salt, pepper, and spices, and mix well. Bake for 15-20 minutes until golden. Add the pine nuts to a parchment paper lined tray, drizzle with honey and the chili flakes, and then bake for 8-10 minutes at 180 degrees Celsius until golden and bubbly, let it chill beforeserving. Add the dip to your serving plate, and top with the sticky beets, pine nut brittle, drizzle of olive oil, and chopped mint. Photo Gallery I hope you love this super easy and yummy dip! M*
Gingerbread tiramisu overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 2 cups gluten-free or regular rolled oats (or sub with buckwheat groats) 1 cup water or milk for soaking 1 espresso shot 1 tbsp nut butter of choice 1 scoop vanilla or chocolate protein powder 1/4 tsp ground ginger 1/4 tsp nutmeg 1/2 tsp cinnamon 1/4 tsp ground cardamom pinch of salt 1 tsp vanilla extract liquid sweetener of choice Topping 100g silken tofu or regular tofu or vegan Greek yogurt or cream cheese 1-2 tbsp vanilla protein powder some milk to smooth out 1-2 tbsp honey or syrup cacao powder to top Method Add the oats ingredients to a high-speed blender and blend until smooth. Leave to thicken overnight or 30 minutes before serving. Blend the vegan ‘mascarpone’ topping and top the oast with the topping, dust with cacao powder, and enjoy!! Photo Gallery I hope you love this super easy and Christmas inspired protein-packed breakfast! M*
Salted caramel strawberry pretzel tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup oat cookies, crushed 1 cups whole wheat baked pretzels 1 cush roasted pecan nuts 150g melted coconut oil or margarine 1/3 cup raw honey or syrup pinch of salt Filling 150g vegan cream cheese 150g silken tofu or regular firm tofu 3oo ml coconut cream 13 cups raw honey or syrup 1 tsp vanilla extract 1/3 cup smooth cashew butter 1/2 lime juice 1 tsp lime zest Topping Sliced strawberries Peanut brittle yogurt peanuts drizzle of honey Method Add the base ingredients to a high-speed blender until they come together. Press into a 28 cm-lined tart tin, pressing the base flat with a glass, rounding up the edges. Place the base in the freezer to set. Add the filling ingredients into a high-speed blender until super smooth, and pour the filling onto the base. Smooth out the filling and place in the freezer to set once again Once set, once set decorate the tart and add a drizzle of honey before serving like a semifreddo ‘ice cream’ tart. Photo Gallery I hope you love this yummy and easy tart recipe!! M*
Cauliflower tahini pearl couscous salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cauliflower florets 2 cups baby zucchini rounds 1 1/4 cups chickpeas 1 1/2 cups cooked pearl couscous 1 cup chopped dates 1/2 red onion diced 1/3 cup almond flakes 1/3 cup pomegranate seeds 1/3 cup chopped mint leaves Roasting marinade 1/4 cup tahini 1 tbsp olive oil 1-2 tbsp honey 1-2 tbsp lemon juice 1 tsp sumac 1/2 tsp ground cumin 1/2 tsp ground coriander salt and pepper Dressing 1/3 cups runny tahini 1-2 tbsp apple cider vinegar 1-2 tbsp honey or pomegranate molasses or regular molasses salt and pepper to taste some hot water to smooth it out Method Preheat the oven to 180 degrees Celsius. Add the cauliflower, zucchini, and chickpeas to a baking tray, mix the marinade, pour over the vegetables, and mix well until coated. Bake the vegetables for 20-25 minutes until golden. Cook the couscous according to the packet instructions. Once the vegetables are golden, add the vegetables to the bowl along with the chopped dates, diced onion, toasted almond flakes, pomegranate seeds, and chopped mint. Mix the dressing until smooth and then pour over the salad, add a bit more mint if you like, serve, and enjoy!! Sore this salad in the fridge for 3-4 days for a meal prep wonder! Photo Gallery I hope you love this delicious and yummy cauliflower tahini salad! M*
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*
Quinoa peach roasted corn salad
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cooked quinoa 1 cup chopped raw zucchini 1 cup sliced yellow peaches 1/2 cup roasted corn kernels 1/4 cup chopped red pepper 1/3 cup chopped fresh dill sliced avocado Dressing 1 heaped tbsp Dijon mustard 1-2 tbsp honey 1-2 tbsp apple cider vinegar or fresh lemon juice 1-2 tbsp olive oil 1-2 crushed garlic cloves 1 tsp grated fresh garlic salt and pepper to taste Method Add the salad ingredients to a large bowl, mix the dressing, and pour over the salad. Add more salt or seasoning as needed, keep in the fridge for up to 2-3 days! Photo Gallery I hope you love this super protein-packed and nutritious salad! M*
Raw coffee cinnamon buns
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 (blend your own if you like) 1/2 cup buckwheat groats, blended into a flour 1 tsp ground cinnamon pinch of salt 1 espresso shot Date caramel 2 cups brown dates, soaked until soft 1/3 cups nut butter some milk to smooth it out pinch of salt Method Blend the date caramel ingredients until smooth, and store them in a glass jar in the fridge. Add the dry cinnamon bun ingredients into a bowl and add the espresso shot and date caramel as needed, kneed until you have a smooth dough. Roll the dough onto a floured surface into a long rectangular shape. Smear on date caramel, roll the cinnamon bun up, slice into rounds, and enjoy! These freeze well, they are a great individual size for brekkie with some fruit and yogurt! Photo Gallery I hope you love these cinnamon buns as much as I do! Have a lovely week! M*
