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*

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*

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*

Pickled shallot curry potato salad

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients Curry roasted vegetables 2 cups cauliflower florets 1 1/2 cups sliced potatoes 1 tsp curry powder 1/2 tsp fennel seeds 1/2 tsp garlic powder 1 tbsp nutritional yeast Salt and pepper to taste Olive oil Pickled shallots 1 cup sliced shallots  1 cup pickle juice 1/4 cup red wine vinegar or apple cider vinegar 1-2 tbsp sugar 1 tsp mustard seeds pinch of salt Cream cheese hummus 1 cup hummus 1/3 cups cream cheese To serve: Cooked Black rice (crisp up in the oven for 8-10 minutes) sub with basmati or quinoa Pomegranate seeds Chopped mint Toasted black sesame seeds Toasted pine nuts Chutney dressing: 1/3 cup smooth apricot chutney or onion marmalade 1-2 tbsp honey 1-2 tbsp apple cider vinegar 1/4 cup full cream milk or coconut milk Pinch of salt Method Add the cauliflower and diced potato rounds to a parchment paper-lined tray. Add a generous drizzle of olive oil, spices, nutritional yeast and mix well. Bake for 18-20 minutes at degrees Celsius. For the pickled shallots: heat the pickle juice and the rest of the ingredients until the sugar is dissolved, add the shallots to the hot pickle brine, and let it sit to pickle in a glass jar. Mix the hummus and cream cheese, add to a plate, then the toasted black rice, roasted curry vegetables, pomegranate seeds, chopped mint, pickled shallots, sesame seeds, and pine nuts.4. Mix the chutney dressing add on to the salad and enjoy! Photo Gallery Hope you love this super delicious and flavourful salad! M*

Caramelized butternut shallot salad

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 4-5 shallots sliced lengthways 2 cups chopped butternut 2-3 tbsp olive oil 2-3 tbsp honey 1 tbsp rice wine vinegar or red wine vinegar 1 tbsp nutritional yeast Salt and pepper to taste 4 cups washed baby spinach or kale 1 cup chopped brown dates 1/2 cup toasted pecan nuts Feta Dressing 1/4 cup honey 1/4 red wine vinegar or rice wine vinegar 1-2 tbsp olive oil 1 tsp Dijon mustard Salt and pepper to taste Method 1. Preheat the oven to 180 degrees Celsius.2. Add the diced butternut and sliced shallots to a parchment paper-lined baking tray and drizzlewith oil, honey, vinegar, nutritional yeast, and seasoning. Mix well until the vegetables are fullycoated.3. Let the shallots lay face down so the inside caramelizes nicely! Bake for 18-20 minutes untilcaramelized. Let it cool.4. Mix the dressing in a glass container and shake it up until mixed.5. Add the washed spinach to a serving platter, add the roasted vegetables onto the spinach,then the chopped dates, toasted pecans, feta and the dressing. Serve and enjoy! Photo Gallery Hope you love this delicious salad as much as we do!! M*

Pistachio snicker bars

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 rolled oat (GF if you like) 1 cup pistachios 1/2 cup cashews 1/2 cup coconut oil 1/3 cup liquid sweetener of choice Pinch of salt Date caramel filling  2 cups brown dates soaked until soft 1/2 cup nut butter of choice 1 tsp vanilla extract Pinch of salt 1 cup chopped and roasted pistachios and walnuts Melted chocolate Coarse salt to serve Method Add the oats and pistachios into a blender and blend until smooth, scoop into a bowl and add in the coconut oil, sweetener, and salt and mix well. Press into a parchment paper lined tray and bake for 8-10 minutes at 180 degrees Celsius until brown, let it cool and chill. For the date caramel: drain the dates and add into a blender along with the rest of the date caramel ingredients. Blend well until smooth, add a bit of liquid, and scrape down the sides. Add the date caramel onto the base, smooth out and layer on the chopped nuts. Freeze until set, slice, and dip in melted chocolate, serve with extra nuts on top, and enjoy! Photo Gallery Hope you love these delicious snicker bars!! M*

Créme brûlée banana chia pudding

Recipe Gallery Share the Love       Créme brûlée banana chia pudding    Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 cup chia seeds 1/2-3/4 cup water or plant milk 1/2 cup plant-based yogurt or coconut cream 1-2 ripe bananas 1/4 cup syrup of choice Cinnamon Pinch of saltDate caramel (recipe in previous reels)1/3 cup nut butter of choice Method 1. Place the chia seeds in the water to soak for at least thirty minutes and whisk well.2. Mix in some plant-based yogurt, syrup, and salt into the chia pudding.3. Heat a pan and add in the coconut oil, slice the banana in rounds, and fry the bananas for a few minutes. Flip to brown on both sides.4. Add in the syrup, and a dash of cinnamon, and let them cool before layering the jars with the thickened chia pudding, date caramel (optional and recipe in previous reels), nut butter, caramelised bananas, and more syrup! Photo Gallery Hope you love delicious chia pudding! M*

Carrot cake waffles

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty  0 Beginner Ingredients 1/2 cup self-rising flour  1/2 cup whole wheat flour  1 cup rolled oats  1 scoop of you favourite protein powder  1 tsp baking powder pinch of salt  1/2 tsp ground cinnamon  1/4 tsp ground nutmeg  1 cup shredded carrots  1 very ripe banana 1 1/4 cup soy milk  1 tsp vanilla extract  1/4 cup chopped walnuts  1/4 cup diced raisins   serve with walnuts  fresh fruit  Method Add the flours to a bowl, then add the oats, baking powder, protein powder,  spices, and salt and mix well.  Then mash the banana, milk, carrots and vanilla.  Add the wet into the dry and mix well, fold in the walnuts and raisins.  Spray your waffle maker with non-stick spray and add 2-3 tbsp for each.  Fry until brown, repeat until the batter is done, now serve with fresh fruit, honey, and more walnuts.  Photo Gallery Hope you love these fluffy and protein-packed waffles! M*

High protein granola yogurt bowls

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty  0 Beginner Ingredients Cashew oat yogurt  1 cup rolled oats  1 cup cashews, soaked in water until plump  4 cups water  1 tsp vanilla extract  pinch of salt  Protein rusk granola  1 1/2 cups buttermilk bran granola crumbs from your previous bake  1 cup rolled oats  1 cup peanut butter  1/3 cup honey  1/4 cup hemp seed powder Toppings  Sliced fruit  honey or syrup   Method Add the oats and soaked cashews to a blender along with the water, vanilla extract, and salt.  Blend until super smooth, then pour through a cheesecloth, straining until you have a smooth liquid.  Pour into a saucepan and let it come to a boil on low, stirring until it starts to thicken. Once thickened, pour it into a glass container and let it chill until lukewarm, here you add 125g of your favorite vegan yogurt and stir well.  Now you have to let it sit in a warm spot, cover it with blankets for about 9-12 hours, or place it in your instant pot on Sous vide for 9 hours at 38 degrees Celsius. Chill until serving time.  Granola: Mix the ingredients and press into a parchment paper lined tin, let it bake for 10-15 minutes until brown, let it cool before breaking into pieces, and serve on top of the granola along with some fruit, syrup and a dash of cinnamon.  Photo Gallery Hope you love this super delicious vegan yogurt bowl! M*

Chili oil avocado salad

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 2 very ripe avocados chopped 1/3 cup chili oil (store-bought or homemade) 1 tbsp syrup or choice ( rice syrup, agave or maple syrup) 2 tbsp lime or lemon juice 1/4 cup spring onions diced Salt and pepper to taste Method  Slice the avocados, chop the spring onions, and mix the dressing, pour the dressing over the avocados, and chill for a few minutes, serve and enjoy! Photo Gallery Hope you love this super easy and flavourful salad! M*