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* Related Posts
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* Related Posts
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* Related Posts
Chocolate cinnamon babka
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients Kuvings chocolate cinnamon babka• 3 1⁄2 – 4 cups all-purpose flour• 1 package instant yeast• 1 teaspoon salt• 1 1⁄2 cups dairy-free milk• 1⁄4 cup golden syrup• For chocolate filling• 100g chocolate melted• 1 1/4 cup vegan cream cheese or regularGlaze• 1 1/2 cups powdered sugar• 1-2 tbsp milk Method In a large bowl, whisk the flour, yeast, and salt. Then, add in the dairy-free milk and maple syrup. Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball. Once the ball is formed, grease the same bowl mixed in and place thedough ball back into the bowl. Cover with a towel or plastic wrap and let sit for 60-90 minutes ina warm, draft-free place until doubled.For the filling In a small bowl cream the melted chocolate and cream cheese together. Once risen, lightly flour a surface and roll the dough out until approximately 12×15 rectangle. Brush the margarine or coconut oil across the entire surface. Evenly smear the filling across the dough. Sprinkle on some cinnamon If adding, chocolate chips, evenly sprinkle across. Starting on one side, roll the dough into a log. Cut the log lengthwise carefully so there are two long pieces. Starting at one end, pinch the ends together and then braid the two pieces together and pinch them together again at the end. Carefully place in a well-greased loaf pan.*If your babka is not at the top of your pan, cover it and let it rise until it is. If it is, proceed with baking. Place in the air fryer, set the setting to bake, place the cooking temperature to 180 degrees Celsius, and bake for 30-32 minutes or until done. Once baked, remove the babka, sprinkle on some cinnamon sugar, and then drizzle with the glaze. Photo Gallery Hope you love this fluffy and delish babka! M* Related Posts
Medjool stuffed dates
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 8-10 Medjool dates, pits removed (replace with brown dates, here you can smash them and use them as the base if not possible to stuff) Cashew pistachio nut butter or any nut butter of choice 100-150g Dark chocolate to dip Cashew butter frosting Crushed nuts to decorate Cashew butter frosting 1/3 cup cashew pistachio nut butter (sub again with nut butter on hand) 50g vegan white chocolate or icing sugar to mix Method Remove the pits of the Medjool dates, stuff them with 1 tsp nut butter, and add a few crushed nuts inside if you like. Freeze for about 20 minutes before dipping in the melted chocolate. Mix the frosting ingredients and then decorate the dates, add crushed nuts, and freeze again for 10 minutes. Enjoy! Photo Gallery Hope you love these ultra delicious raw vegan snacks!! M* Related Posts
Fig chocolate 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 oats (GF if you like) 1 1/4 cup plant milk (I used soy and chocolate oat milk) 1 heaped tbsp cacao powder 1-2 tbsp honey or syrup to sweeten 1 tsp vanilla extract pinch of salt fresh fruit to serve (figs and raspberries) cashew pistachio butter to serve or any other you like chocolate nut butter to serve hemp seeds more syrup to serve Creamy chia pudding 1/3 cup chia seeds 1 cup coconut milk or plant milk of choice 1-2 tbsp syrup to sweeten Method Add the oats and the rest of the ingredients of the oats to a bowl (except the fruit). Mix well and add a dash more sweetness if you like. Let it sit in the fridge for one hour to overnight. Mix the chia seed pudding, and let it thicken, whisking again now and again so they don’t clump together. This you can do the night before too and let it set in the fridge overnight. When you are ready to eat, add the fruit, nut butter, fruit, hemp seeds, and more syrup to sweeten. Photo Gallery Hope you love this overnight oat recipe!! Its a big favourite of mine;) M* Related Posts
Double dark chocolate buckwheat loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 ½ cups buckwheat flour ½ cup tapioca flour or almond flour (this will produce a dense cake ) ½ cup cacao powder 1 ½ tsp baking powder ½ cup coconut sugar 1 ½ tbsp flax seed flour 1/4 cup water ⅔ cup melted coconut oil ⅓ cup coconut or soy milk 1 cup apple puree 1 cup dairy-free chocolate chips Chocolate ganache frosting 150g of your favourite dark chocolate 1/3 cup coconut cream or full-fat coconut milk cherries to decorate Method Preheat oven to 180 degrees Celsius. Line a bread baking tin with baking paper. In a mixing bowl add the apple puree, flaxseed flour, water, coconut oil, and milk. Whisk well. In a separate bowl add the buckwheat flour, almond flour, or alternative GF mixture, coconut sugar, baking powder, and cacao powder to a large mixing bowl. Whisk to combine. Pour the apple mixture into the flour mixture and stir until just combined. Fold in the chocolate chips, pour into the loaf tin, and bake for 50 minutes at 180 degrees Celsius. The loaf is baked once a skewer comes out clean when inserted into the center of the loaf. Once the bread is baked, remove it from the oven and allow to cool in the tin for about 10 minutes before transferring to a cooling rack. For the ganache- melt the chocolate slowly pour in the coconut cream and whisk well until it starts to thicken. Pour over the loaf, and let it set slightly before adding the cherries, slice and serve! Photo Gallery Hope you love this decadent double chocolate loaf! M* Related Posts
Sweet potato chocolate mousse
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 steamed sweet potato 1/3 cup brown dates or liquid sweeteners like honey or agave 3/4 cup coconut cream or full-fat milk 1/3 cup cacao powder 1 tsp vanilla extract pinch of salt Method Add the ingredients to a blender and blend until smooth, scoop into serving jars, add more cacao powder, and chill for 1-2 hours. Serve and enjoy! Photo Gallery Hope you love these delicious and. nutritious mousse cups! M* Related Posts
Ginger Chocolate ganache tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups crushed ginger biscuits 125g or more vegan butter or melted coconut oil 1/3 cup Biscoff spread or nut butter of choice Filling 150 g dark chocolate 300ml coconut cream 1/2 cup chickpea brine (Aquafaba) how to whip here 1/3 cup honey or agave if desired whipped coconut cream or Olé whip to top chopped chocolate to serve Method Crush the ginger biscuits and add in the melted vegan butter or coconut oil, press into a tart pan, adding up to the rim of the tart so the filling does stick to the edges of the tart pan, and place in the fridge to set. Melt the chocolate and then gradually pour in the chilled and smooth coconut cream (whip slightly before adding to the chocolate) and slightly whipped chilled chickpea brine. Whisk well until fully incorporated but not too much that you fold or whisk out all of the air bubbles. Pour onto the base and place in the fridge to set for at least 2 hours. Add the whipped coconut cream on top and shaved chocolate before serving. Photo Gallery Hope you love this ultra-rich and delicious tart* M* Related Posts
Protein beet brownies
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup chickpea flour (sub with cake flour, or self-rising flour) 3/4 cup spelt flour (sub with buckwheat flour or oat, or wholewheat) 1 scoop protein powder 1 cup cacao powder 1 tbsp flax seed powder 1 1/2 tsp baking powder pinch of salt 1 cup coconut sugar 1 cup coconut milk (more if needed) 1 tsp vanilla extract 1 1/4 cup cooked beets dairy-free chocolate chips Method Preheat the oven to 180 degrees Celsius. Add the flour, protein powder, cacao powder, flax seed powder, sugar, baking powder, and salt in a bowl. Blend the beet, milk, and vanilla extract until smooth, and pour the wet ingredients into the dry. Mix well. Fold in some chocolate chips and pour the brownie batter into the parchment paper-lined pan. Add more chocolate chips on top and then bake the brownies for 30-40 minutes until cooked through. Let the brownies cool, slice, and enjoy! Store the extra brownies in the freezer or fridge up to a few days. Photo Gallery Hope you love these delicious and nutritious brownies! M* Related Posts