Double dark chocolate buckwheat loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner 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*
Sweet potato chocolate mousse
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner 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*
Ginger Chocolate ganache tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner 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*
Protein beet brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner 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*
Zucchini protein chocolate loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated zucchini 2 medium mashed bananas 1 cup Spelt flour (sub with wholewheat or semi-whole wheat or even buckwheat flour for GF) 3/4 cup buckwheat or rye flour (sub with 1/2 cup almond flour, if you like the loaf, will be just a little bit denser) 1 scoop of vegan protein powder 1/2 cup coconut sugar (this can be left out) 1 1/2 tsp baking powder 1 tsp baking soda 1 cup chopped walnuts (optional) 3/4 cup plant-based milk ( I used soy milk-high in protein) 1 tbsp apple cider vinegar 1 tbsp flax flour 1/3 cup melted coconut oil 1/3 cup sugar-free peanut butter 1/2 cup coconut sugar 1 tsp vanilla extract pinch of salt dairy-free and sugar-free chocolate chips (dark chocolate) Method Preheat the oven to 180 degrees Celsius. Mash the banana and add in the grated zucchini, apple cider vinegar, milk, oil, peanut butter, sugar, and vanilla and mix well. Set aside. In another bowl, add the flour, protein powder, baking soda, baking powder, salt, chopped walnuts, and some chocolate chips (measure by heart) then gradually add the wet ingredients and mix just until combined, scoop into a parchment paper lined bread tin, add more chocolate chips on top and let it bake for 40-45 minutes until brown on top. Let the bread cool before removing from the tin to slice, slice, and serve or freeze the sliced individually for future use or a quick and easy breakfast or snack on the go. Photo Gallery Hope you love this quick easy wholesome loaf! M*
Ombre protein pancakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cup self-rising flour (sub half with oat or wholewheat flour) 1 heaped scoop of chocolate protein powder 1 cup milk (more if needed) 1 tbsp apple cider vinegar 1/4 cup coconut oil 1/4 cup syrup or sugar Cacao powder 1 1/2 tsp baking powder Pinch of salt Syrup to serve Berries to serve Method Add the flour, protein powder, baking powder, and salt to a bowl. Add 1 tsp cacao powder to darken the first pancake, add the milk, oil, apple cider vinegar, and syrup, and mix well until you have a smooth batter. Heat a pan, add some oil, and add about 1/4 cup for each pancake, darken the pancakewith more cacao powder as you go along and all of the batter is used up.3. Serve the pancakes with syrup and fruit! Photo Gallery Hope you love these YUMMY pancakes! M*
Creamy espresso Martini
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients • 3 tablespoons vodka• 3 tablespoons espresso, strongly brewed• 3 tablespoons Buttanutt chocolate milk• 3 tbsp full-fat coconut cream• Syrup or brown sugar to sweeten• Coconut cream to serve• Cacao powder to serve• Dried orange slices Method Fill the cocktail shaker about halfway full with ice or place everything in a blender. Add the vodka, espresso, Buttanutt chocolate milk and coconut cream. Shake well or blend until fluffy, at least 20 seconds. Taste and add syrup or sugar, if desired. Shake a few more seconds and quickly strain into the rimmed glasses. Top each with more coconut cream, slightly whipped, a coffee bean, and dried orange slices. Here you can add some chocolate nut butter for a more decadent drink! Photo Gallery Hope you love this super creamy and delicious drink! M*
Vegan Lamington cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 3/4 cups soy milk 2 tbsp lemon juice 3⁄4 cup softened coconut oil or bake butter block 1 cup brown sugar 1/2 cup icing sugar 2 tsp vanilla extract 430 g / 31⁄2 cups self-rising or cake flour 1⁄4 cup cornstarch 21⁄2 tsp baking powder 3⁄4 tsp baking soda 1⁄2 tsp salt Filling 3/4 cup regular or sugar-free strawberry jamIcing 200g melted dark chocolate 200ml coconut milk Shredded coconut cherries to serve Chopped chocolate to serve Method Method1. Preheat the oven to 180° C and grease and line two 20 cm round cake tins with parchment paper.2. Combine the milk and lemon juice and leave to curdle for 5 minutes.3. Beat the softened coconut oil (or vegan butter) and sugar until nice and fluffy, once whipped, fold in the milk mixture and the vanilla extract.4. Gently fold dry ingredients into the wet ingredients by making small circles in the middle of the bowl with your spoon to minimise lumps.5. Divide the mixture between two tins and bake until a toothpick comes out clean of cake crumbs, about 30-35 minutes.6. Allow the cakes to cool down completely before removing from the tins and icing. Get ready for a bit of a mess.7. Melt the chocolate and gradually add the cooled coconut milk/cream- dip the cakes in the melted chocolate ganache, let the excess drip off on a cooling rack, and then cover with coconut. Place the cakes in the fridge to set the chocolate slightly.8. Spread the jam on the first layer, add the second layer of Lamington cake, and then decorate with the cherries and a dust of icing sugar. Photo Gallery Hope you love delicious cake as much as i do, its a big favourite** M*
Chocolate crepe roll cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/4 cup self-rising flour or flour of choice 1-2 tbsp cacao powder 1 tsp baking powder Pinch of salt 1/4 cup sugar or syrup of choice 1 1/4 cup milk 1/4 cup oil Filling Fresh fruit like berries or peachesCoconut or regular whipped cream sweetened slightly with sugar Toppings 150 g dark chocolate melted 1-2 tbsp cooled cream Sliced fruit Method Mix the crêpe ingredients until smooth, add a bit of milk if needed. Heat up a pan, add non-stick spray or oil, and add about 1/4 of the batter, spreading out evenly. Let it cook for about 2-3minutes before flipping over to cook on the other side. Layer the crêpes once all of them are cooked and let them cool to room temperature. Spread out some cling wrap and layer the crêpes overlapping the ends (takes about 4-5 of thecrêpes) add the add a generous layer of the whipped cream at the end spreading out thinlytowards the end, add the thick fruit pieces at the beginning of the crepes layering again untilthick to 3/4 of the way. Fold in the sides of the crêpes and roll up, wrap again in cling wrap, and chill. Melt the chocolate and gradually fold in the cream until smooth and glossy, once the crêpe rollhas set, pour over the ganache and add your fruit toppings, chill again until set and slice & enjoy! Photo Gallery Hope you love this super easy and delicious cake! M*
Magic cookies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 Cups raw Cashews 1 1/2 Cups Unsweetened Coconut Flakes 3/4 cup chopped or whole sugar-free Chocolate Chips 3-4 ginger biscuits crushed 3/4can vegan Coconut Condensed milk Method 1. To make these magic cookies, start by preheating the oven to 175 degrees Celsius.2. Next, add all of the ingredients to a large bowl, and mix until all of the ingredients are fully coated in the condensed milk.3. Line a baking sheet with parchment paper, scoop with a cookie scoop to scoop out large spoonfuls of the mixture, and line them up on the baking sheet. Leave 3cm between each cookie because they will spread out.4. Bake the cookies for 15-16 minutes, until they’re golden brown.5. Once they’re done, remove them from the oven and allow them to fully cool completely to harden.6. When the cookies have cooled and the condensed milk has hardened, serve your cookies, and enjoy! Store any leftovers in an airtight container Photo Gallery Hope you love these delicious cookies as much as we do!! M*