Vegan chocolate french crème eclairs
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1/4 cup vegan butter or white margarine 1/2 cup water 1/2 cup unsweetened soy milk or oat or almond milk (high protein content) 1/4 teaspoon salt 2 tsp granulated sugar 1 1/4 cups all-purpose flour melted chocolate to top icing sugar Egg substitute 1/4 cup aquafaba (liquid from a can of chickpeas, measured before whisking) 3 tsp potato starch 2 tsp tapioca starch 2 tsp baking powder 1/8 tsp xanthan gum Pastry cream 400ml can of coconut cream or soy milk 1/3 cup corn starch 1 tsp vanilla extract 1/4 cup vegan butter or white margarine Method Preheat the oven to 190 degrees Celsius. In a medium saucepan, add the vegan butter, water, soy milk, salt, and sugar, and heat to medium. Stir until the butter has melted, then bring it to a simmer. Reduce the heat to low and add the flour all at once. Stir until the flour is mixed in and a ball of dough forms. Alternatively, microwave at 1-minute intervals until the dough comes together. Cook the dough in the pan for 2 minutes, mashing the bottom against the bottom of the pan. Transfer the dough to the bowl of a stand mixer (or a large bowl) and let cool for 5 minutes. For the eggs substitute: In a medium bowl, pour in the 1/4 cup aquafaba, then add the potato starch, tapioca starch, baking powder, and xanthan gum. Using a whisk, whisk the powder into the aquafaba until foamy, about 1-2 minutes. With a whisk or a hand mixer- Mix until combined, about 30 seconds to 1 minute. Line a baking sheet with parchment paper and lightly brush it with water, which helps them puff up and not dry out. Transfer the pastry dough to a piping bag with a large tip. For cream puffs or profiteroles, pipe mounds about 2 cm tall, a few cm apart on the parchment paper. For eclairs, make them mini, about 1 cm tall and 3 cm long. Brush a little egg replacer on each one, gently. Bake in the center rack of the oven for 20 minutes at 190 degrees Celsius. Then, without opening the door, lower the heat to 180 degrees Celsius and bake for 5-10 more minutes until golden. Remove from oven and transfer to a cooling rack. Allow them to cool completely before slicing open and filling. Profiteroles Slice or pipe in from the bottom, pipe a large mound of coconut whipped cream (or custard) on the bottom half. Place the top pastry half on top, gently, then dust with powdered sugar or dip the top in chocolate sauce. For eclairs Prepare the chocolate topping: Place the chocolate chips and soy milk in a bowl and microwave for 30 seconds to 1 minute, stirring until it’s completely melted and smooth. Slice the eclair pastry in half, lengthwise, and pipe a good amount of custard onto the bottom half-or pipe in from the bottom. Drizzle or dip the top of the pastry into the chocolate, then place it on top of the custard. Store vegan eclairs and cream puffs in the refrigerator for 2-3 days in a covered container. They can also be frozen, but are always better fresh. Pastry cream Whisk all of the ingredients together and bring to a simmer on low until nice and thick. Once thick, scoop into a bowl, cover with cling film, and let it cool. When ready to pipe, whisk up again. Scoop into a piping bag with a large tip- and pipe! Photo Gallery I hope you love these uber delicious pastries!! M* Related Posts
Chocolate ganache overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 Ingredients 1 1/2 cups rolled or quick oats 1/2 cup buckwheat groats pinch of salt some milk to mix 1-2 scoops of protein powder sweetener if you like Ganache 1/2 avocado 1-2 brown dates or honey or date syrup some milk to blend 1-2 tbsp caco powder pinch of salt splash of vanilla extract Method Mix the oats and the buckwheat groats and blend half of the mixture into flour, or use it as is. This makes the texture more creamy. Mix the overnight oats ingredients well. Leave to sit overnight or for at least an hour. Blend the ganache topping until super smooth. Add the overnight oats into a jar and top with the ganache and enjoy! Photo Gallery I hope you love this ever-so-creamy recipe as much as I do!! M* Related Posts
Coconut tahini date bark
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups brown dates, de-seeded 1/2 cup runny tahini or cashew butter 1 cup roasted coconut flakes 1/2 cup roasted flaked or whole almonds chopped melted dark chocolate Method Slice the dates and place them near each other, opened up. face down. Drizzle over the tahini or nut butter, then sprinkle on the toasted nuts, some of the flakes, and freeze until set. Then, finally, top with the melted chocolate, the rest of the coconut flakes, and freeze again until set. Slice and enjoy out of the freezer! Photo Gallery I hope you love this beautiful date bark! M* Related Posts
Raw lamington slice
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 1/4 cup almond flour 1/2 cup coconut oil 1/3 cup honey or agave 1 tsp vanilla extract pinch of salt chia berry jam melted chocolate to top Berry jam 2 cups strawberries, fresh or frozen 1/4 cup honey or agave 1 tsp lemon juice 1/3 cups chia seeds Method Add the coconut and almond flour to a blender and blend until fine. Scoop the contents into a bowl and add the melted coconut oil, honey, vanilla, and salt, mixing well until it comes together. Press into a parchment paper-lined tray. Freeze until set. Bring the chia berry jam ingredients to a simmer, and mash the berries if needed. Let it cool before scooping it onto the coconut layer, and then freeze it again until set. Once set, pour on the melted chocolate, slice, and enjoy! Photo Gallery I hope you love these yummy bars** M* Related Posts
Cookie dough ice cream pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Ice cream base 1 1/2 cups raw cashews 400ml canned full-fat coconut milk 1/3 cup raw honey or date syrup 1-2 scoops vanilla protein powder or pea protein powder Cookie dough 1 cup gluten-free oat flour or regular if you prefer 1/4 cup almond flour or oat flour 1/4 cup coconut oil 1/4 cup honey or date syrup 1-2 tbsp cashew butter pinch of salt dash of cinnamon 1 tsp vanilla extract some milk if needed 1/2 cups dark chocolate chips or chopped dark chocolate 75-80% Melted chocolate to decorate Method Soak the cashews in the coconut milk overnight or until fully plump and soft. Blend the cashews, coconut milk, honey, and protein powder until super smooth and set aside. Mix the cookie dough ingredients until you have a cookie dough-like consistency, not too sticky! Add the cashew ice cream base to the ice. cream moulds and crumble in the cookie dough. freeze until set and then drizzle or dip in melted dark chocolate and enjoy!! Photo Gallery I hope you love these super delicious and nutritious ice cream pops! M* Related Posts
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* Related Posts
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 oats 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* Related Posts
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* Related Posts
Double chocolate zucchini muffins
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup grated zucchini 1 1/2 cups plant-based milk 1/2-3/4 cups coconut sugar 1 tsp vanilla extract 1 tsp apple cider vinegar 2 1/4 cups Spelt flour or sub-half with oat and regular-self-rising flour 1/3 cup raw cacao powder 1/4 cup vanilla or chocolate protein powder 1 1/2 tsp baking powder 1/3 tsp salt Chocolate chips to add to the batter and to sprinkle on top Method Preheat the oven to 180 degrees Celsius. Add the grated zucchini, milk, vanilla, apple cider, and coconut sugar into a large bowl. Fold in the flour, cacao powder, protein powder, baking powder, salt and flax flour. When the batter is smooth, fold about 1/3 cup chocolate chips. Use an ice cream scoop to scoop a dollop of the muffin batter into paper muffin cups 3/4 of the way, add more chocolate chips on top, and bake for 25-30 minutes. Let the muffins cool before enjoying or freezing for future enjoyment! Photo Gallery I hope you love these delicious and sneaky veggie muffins! M* Related Posts
Smoothie ice cream pops
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups frozen strawberries 1 frozen banana 1 tbsp cashew butter 1 1/4 cups plant-based milk 1 scoop vanilla protein powder chocolate to dip Method Add the smoothie ingredients into a high-speed blender and blend until smooth. Pour into the ice cream moulds and freeze until set, then, dip into the chocolate of choice and enjoy! Photo Gallery I hope you love these super yummy and easy smoothie pops! M* Related Posts