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*
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*
Blueberry cornflake muffins
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 self-rising flour or white bread flour 1 cup crushed cornflakes 1 1/2 tsp baking powder 1/3 cups soft brown sugar pinch of salt 1 1/2 cups coconut or plant milk 1 tsp apple cider vinegar 1 tsp vanilla extract 1/4 cups melted coconut oil or vegan butter Toppings soft brown sugar crushed cornflakes stewed blueberry jam or fresh blueberries Method Preheat the oven to 180 degrees Celsius. Add the flour, cornflakes, baking powder, sugar, and salt in a bowl. Mix the milk, apple cider, vanilla, and coconut oil, let it curdle for a bit, mix the wet into the dry, and then scoop into paper-lined muffin cases. Freeze the rest of the muffins for future use. Add crushed cornflakes, sugar, and blueberries on top and bake the muffins for 25-30 minutes until brown. Photo Gallery I hope you love these amazing muffins! 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*
All-bran buttermilk rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 600g self-rising flour 2 tsp baking powder 2 cups All bran fruit and oats crunch 300g brown sugar 1/3 tsp salt 1 cup chopped almonds 1/2 cup mixed seeds 1/2 cup dry cranberrires 1 grated apple 500g melted margarine 500g plant milk mixed with 1 tbsp vinegar to curdle to make buttermilk or just regular buttermilk orplain yogurt 1 tsp vanilla extract Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, All bran fruit and oat crunch, brown sugar, salt, chopped nuts, mixed seeds, and cranberries into a bowl. Mix well. Mix the margarine, buttermilk, and vanilla pour the wet into the dry, and mix well, fold in the grated apple and then scoop into parchment paper lined rusk tins. Smooth it out with a spatula and sprinkle on some more sugar, bake for 45-50 minutes and let it cool before slicing it to fingers. Dry out the rusks @110-125 degrees Celsius for three to four hours until dry. Store in an airtight container @ room temperature for up to 6 weeks. Photo Gallery I Hope you love these delicious rusks!! M*
Spicy cheesy olive dip
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 1/4 cup cashews soaked in water until soft 1/3 cup nutritional yeast 1/3 cup cornstarch 200 ml coconut milk or cream or regular plant milk Pinch of salt Harissa paste Olive tapenade paste Diced olives Salt and pepper to taste Chilli oil to serve Pine nuts Fresh dill Method Add the soaked cashews, nutritional yeast, cornstarch, coconut milk, and some salt to a high-speed blender and blend until smooth. Pour into a baking container, top with a few tsp harissa, olive oil tapenade, diced olives, and pine nuts, and then bake for 15-18 minutes at 180 degrees Celsius. Once baked and golden, serve with a few tsp chili oil, fresh dill, and some crackers! Photo Gallery I Hope you love this yummy recipe as much as we do!! 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*
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*
Mango oatmeal cookies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients • 1/2 cup vegan butter, or margarine slightly softened• 1 cup light brown sugar, packed• 1/4 cup plant milk or yogurt• 2 tsp vanilla extract• 1 1/3 cups self-rising flour• 1 1/3 cups rolled oats• 1 tsp ground cinnamon• 1 tsp baking soda• 1/2 tsp salt• 1/4 tsp ground cinnamon• 1/2 cup chopped almonds• 1/3 cup dried mangoes, sliced Method Preheat the oven to 180 degrees Celsius. Line two large baking sheets with parchment paper. In a large bowl, combine vegan butter, and light brown sugar.. Using a spatula or a stand mixer, beat together until light and fluffy (about 1-2 minutes). Add the milk or yogurt and vanilla extract, then beat together to combine. Add the flour, rolled oats, baking soda, cinnamon, and salt to the bowl. Mix until the flour is evenly incorporated. Then, add in the chopped almonds, and chopped mangoes and stir together. Scoop the cookie dough into balls and transfer to parchment-lined baking sheets. Add more almonds on top and some sugar. Bake cookies for 12 minutes, or until the edges are golden and the center is gooey. Photo Gallery Hope you love this delicious oat brekkie, any time of the day cookies!! M*
Mexican bean dip
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 can of black beans fried in a pan with some oil and mashed with 1 tsp dried cumin, 1 tsp dried smoked paprika, salt, pepper, and lemon juice. 1 tub @bwellfoods vegan spread (roasted onion, paprika cheddar & chives) Smashed avo with salt and lemon juice Roasted corn (roast fresh corn in an air fryer for 5-8 minutes at 180 degrees Celsius with oil, salt pepper spices) Couple tbs of your favorite salsa Sliced tomatoes Black olives sliced Fresh cilantro Chilli salt to top Method 1. Layer by starting with the chilled refined beans, tup of @bwellfoods dip, smashed avocado , salsa, roasted corn, tomatoes, olives, cilantro, salt, and pepper! Serve with corn chips. Photo Gallery Hope you love this flavourful and protein packed dip!! M*