Raw blueberry donut holes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups shredded coconut 1 cup almond flour or oat flour 3/4 cup blueberry chia seed jam sub with: 1 cup freeze-dried blueberries and 1/4 cup chia seeds or 1/3 blueberry jam plus 1/4 cups chia seeds blended into the mix 1/4 cup nut butter of choice (I used cashew butter) 1 tsp vanilla essence or rose water pinch of salt Glaze 1/3 cup melted coconut oil 1 cup icing sugar or sub with 1/3 cup syrup of choice dried rose petals or crushed freeze-dried blueberries to decorate Method add the coconut and almond flour to a high-speed blender and pulse until it comes together, add the chia seed jam or the freeze-dried blueberries, nut butter, vanilla essence, and the pinch of salt until it comes together. Use a cookie scoop and form nice round bites, freeze them until set. Then melt the coconut oil, whisk in the icing sugar or syrup, dip the donut holes in the glaze, set on a parchment paper lined tray, decorate, and let them chill until set. Keep them cool and enjoy! Photo Gallery Hope you love these beautiful raw donut bliss bites!! M*
Tofu cream cheese dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1/2 cup canned chickpeas 300g firm tofu 1/4 cups cashew butter or tahini 1 tbsp lemon juice 1/3 cup nutritional yeast 1 tbsp honey pinch of salt Toppings roasted almonds roasted dates honey or syrup chilli oil fresh herbs Method Combine the cream cheese ingredients in a high-speed blender until smooth. Add the almonds and chopped or torn brown dates o to a baking sheet and roast for 10 minutes at 180 degrees Celsius until toasted and hot. Scoop the tofu on to a serving plate and then serve with the toasted nuts, dates, honey, and a drizzle of syrup on top. Photo Gallery I hope you love this super creamy high-protein dip! M*
Sushi bagel donuts
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups cooked sushi rice 1 tbsp rice wine vinegar fresh dill or cilantro diced radish fried noodles to top for crunch bagel seasoning to top Vegan carrot lox 2 cups carrot slices 1-12 tbsp rice wine vinegar or apple cider vinegar 1 tbsp honey salt and pepper to taste Soy sauce pearls 1 cup soy sauce 1/4 cup balsamic vinegar 1 1/2 tbs agar-agar 1 cup super chilled canola oil Crunchy fried noodles 1 packet crushed ramen noodles some oil to fry them in Method Mix the sushi rice and the wine rice vinegar, press into your donut moulds, and chill or freeze overnight. Make the carrot lox and the soy sauce pearls while the donuts are chilling. Shred the carrots, add to boiling water for 3 minutes, then drain, mix in the rice wine, sesame oil, honey, salt, and pepper, and let it marinate and chill. For the soy pearls, add the soy sauce and balsamic vinegar to a saucepan and bring to a simmer for 5 minutes, remove from the heat and then whisk in the agar-agar. Remove the chilled oil from the fridge and then drop in the soy pearls in the chilled oil with a fork or a pipet. Drain the pearls, rinse them off, and then add them into a glass container and chill for future use. Once the sushi donuts are set, remove them from the moulds, wrap the carrot lox around the donuts, and add the sliced radish, radish, fresh dill, and soy pearls on top. Add some crushed fried noodles on top and some bagel seasoning. Photo Gallery I hope you love this fun recipe as much as I do! M*
Roasted carrot hummus
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Roasted carrot hummus 2 cups baby carrots or medium carrots, washed and sliced olive oil to roasted Season with ground cumin, coriander, cinnamon, fennel seeds, salt and pepper. 400g canned chickpeas, drained slightly (leave some of the brine to help to blend the hummus smooth) 1/4 cup runny tahini 1-2 tbsp lemon juice 1-2 tbsp honey 1-2 tbsp olive oil 1-2 ice cubes 1/2 tsp ground cumin 1/3 tsp ground cinnamon salt and pepper to taste Decorate: pomegranate jewels, herbs and edible flowers Hot honey 1/3 cup raw honey 1 tsp chilli flakes Hazelnut dukkah 1/4 cup raw hazelnuts 1/4 cup raw walnuts 1/4 cup sesame seeds 1/4 teaspoon fennel seeds 1/2 tsp cinnamon 3/4 teaspoon ground coriander 3/4 teaspoon ground cumin ½ teaspoon sea salt Method Preheat the oven to 180 degrees Celsius or bake the carrots in the air-fryer. Add the washed carrots to a parchment-lined tray, drizzle with the olive oil, herbs, salt, and pepper, and drizzle with honey. (Here, you can add some chickpeas along with the carrots to roast for 15-18 minutes until golden. ) Once the carrots have roasted, use 1/2 of the carrots to make the hummus. Add the hummus ingredients to a high-speed blender and blend until über smooth, add more ice cubes if needed, this will make the hummus even smoother. For the hot honey, just before serving heat the honey and the chili flakes until just a tad bubbly, then use it to decorate the hummus. Once all the elements are ready, layer the hummus onto a serving platter, then the carrots, crispy chickpeas, Dukkah, pomegranate seeds, herbs, and a drizzle of hot the honey. Hazelnut Dukkah In a small skillet over medium heat, toast the hazelnuts and hazelnuts for about 2 minutes, or until fragrant. Add the sesame seeds and fennel seeds and toast about 1 minute more, stirring often to prevent burning. Transfer the nuts and seeds to a food processor and add the cinnamon, coriander, cumin, and ¼ teaspoon of salt. Pulse until well chopped. Season to taste with more salt, if desired. Store in a glass container at room temperature for up to two weeks. Photo Gallery I hope you love this super creamy and flavourful hummus! M*
Strawberry almond butter smoothie
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 frozen bananas 1 1/2 cups frozen strawberries 1 1/2 cups plant-based yogurt 1 heaped scoop of vanilla protein powder 1 tbsp almond butter 1 tsp vanilla extract Method Place all smoothie ingredients into a high-speed blender and blend until smooth. Add some smooth almond butter on top of the smoothie and enjoy! Photo Gallery Hope you love this super easy and delicious smoothie!! M*
Raw Date pecan pie bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups de-seeded brown dates or soft brown Medjool dates 1 cup almond butter or peanut butter 1/4 cup coconut oil 1-2 tbsp honey or syrup if you like 1-2 cups roasted pecans cacao nibs Almond butter ganache 1 cup almond butter 70g dark chocolate pinch of salt Method De-seed the dates, and slice in the middle, Add the dates as the base, and spread it out onto a parchment paper lined bread tin or square tin of choice. Melt the almond butter and coconut oil together, add some syrup and a pinch of salt if you like! Pour over the dates, then add the roasted pecans and freeze until set. Melt the almond butter ganache ingredients together and pour over the pecan bars, add some cacao nibs, freeze again, place in storable jars and slice to enjoy as you like out of the freezer. Photo Gallery Hope you love these super delicious pecan pie bars!! M*
Vegan chicken ramen soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Some olive oil 1-2 crushed garlic cloves 1/4 cup chopped ginger 2 cups mushrooms of choice 3-4 cups vegetable stock Some Chicken seasoning to taste 1 packet of rice noodles 1 tbsp tahini or cashew butter 150g soft silken tofu Some oil to bake 2 cups tofu Chicken seasoning Extras Bok choy Edamame beans Finely chopped or slivered carrots to serve Pickled ginger Chilli oil to serve Method Preheat the oven to 180 degrees Celsius. Add the chopped tofu to a parchment paper lined pan and then drizzle with oil and season with the chicken spice. Let it bake for 15 minutes or so until crispy. For the ramen, add some oil to a large pan, add in the garlic with the ginger, and sauté for 5 minutes before adding in the mushrooms. Then add the stock and chicken seasoning. Let it simmer for 5 minutes before adding in the soft tofu & rice noodles, cook until al dente, before adding in the tahini to infuse, then after 5 minutes add in the bok choy. Serve the ramen with crispy tofu, edamame, carrots, chili oil, pickled garlic, and fresh herbs. Photo Gallery Hope you love this super cozy and uber-healthy ‘chicken’ ramen. 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*
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*
