Sweet potato avocado cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated sweet potato (skin on if you like) 1 medium banana mashed 1/2 ripe medium avocado 1 tbsp apple cider vinegar 3/4 cup plant milk of choice 1 cup coconut or brown sugar 1 tsp vanilla extract 1 1/2 cup self rising flour 1/2 cup nutty wheat flour 1 tsp baking powder 1 tsp baking soda 1/3 cup cacao powder Pinch of saltFrosting 1/2 ready ripe avocado 3/4 tup Simple Truth cream cheese (300g) 1/2 cup coconut cream or milk 1/4 cup cacao powder 1/3 cup coconut sugar 1 tsp vanilla extract Method Preheat oven to 180 degrees Celsius. Place the grated sweet potato, banana, and avocado in a bowl and mash well together. Add in the sugar, apple cider vinegar, and vanilla, and mix well. Add in the flour, baking powder, baking soda, cacao powder and salt. Mix well and pour into a parchment paper lined cake tin, stray with nonstick along the sides of the pan. Bake for 38 minutes until cooked through, remove from the oven to cool down. Place the frosting ingredients in a blender and blend until smooth, add more sugar to your liking. Decorate the cake and add more cacao powder and chocolate on top. Slice and enjoy! Photo Gallery Hope you love this delicious, fluffy, and wholesome cake! M*
Raw date fudge
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup dates soaked in water and drained 1/2 cup peanut butter 1/4 cup melted coconut oil 1 tsp vanilla extract 1/4 cup cacao powder Melted coconut to top Sea salt Method 1. Place the dates, Peanut butter, and coconut oil in a blender and blend until smooth.2. Scoop the fudge mixture into silicone moulds and freeze.3. Once frozen dip into melted chocolate and serve with some sea salt. Photo Gallery Hope you love these super easy and yummy treats! M*
coconut almond banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 medium very overripe bananas (extra one to top) 1 1/2 cup self-rising flour or white bread flour 9sub with spelt, oat or buckwheat flour) 1 cup brown sugar 1/3 cup LSf almond flour 1/3 cup LSf coconut flour 1 1/2 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 two aground cinnamon 1 1/2 cup plant milk 1 heaped tbsp apple cider vinegar 1/3 cup melted coconut oil 1 tsp vanilla extract Chocolate chips Method Preheat oven to 180 degrees Celsius. Line a banana bread loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside. In a large bowl, whisk together the mashed bananas, milk, apple cider vinegar, oil, and vanilla extract until well combined. Add in the brown sugar, self-rising flour, almond flour, coconut flour, cinnamon, baking powder, baking soda, and salt. Use a wooden spoon to combine. Fold in the chocolate chips. Pour batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle some chocolate chips on top. Add a sliced banana and sprinkle on some sugar. Bake for 50 minutes hour or until the tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day, served with nut butter and a drizzle of honey. Enjo Photo Gallery Hope you love this delicious and fluffy bread! M*
Superfood chocolate baked oats
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 2 scoops Biogen super scoop in chocolate 2 cups rolled oats ground into flour 1/4 cup raw cacao powder 1 1/2 tsp baking powder 1 tbsp cornstarch 1/3 cup coconut sugar Pinch of salt 2 cups milk 1 tsp vanilla extract 1 cup finely grated zucchini1/3 cup mashed banana or cooked Sweet potatoToppings Dairy-free chocolate chips Dollops of nut butter Method Place the Super scoops, oat flour, cacao powder, baking powder, cornstarch, sugar, and salt in a bowl. Mix in the milk, vanilla, zucchini, and banana until you have a smooth batter, pour into a desired ramekin to bake, and add chocolate chips on top and dollops of nut butter. Bake for 15 minutes at 180 degrees Celsius until gooey and golden & serve with some yogurt or whipped cream Photo Gallery Hope you love this yummy baked oats! M*
Protein ice cream pops
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 125g raw cashews soaked in water until soft 400ml canned full-fat coconut cream 1/3 cup syrup or sweetener of choice 1 TSP vanilla extract 1 1/2 vegan chocolate protein powder chocolate to dip crushed nuts freeze-dried strawberries Method Place the cashews, coconut cream, sweetener, vanilla & proteinpowder in a high-speed blender and blend until smooth. Pour the ice cream batter into moulds and freeze until set, remove from moulds once set, and then dip into the Chocolate, decorate, and enjoy! Photo Gallery Hope you love these super delicious ice cream pops! M*
Olive oil chocolate chip cookies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 100 ml good quality olive oil* 115 g brown sugar or coconut sugar * 50 caster or sugar* ¼ cup non-dairy milk * 2 tsp vanilla extract* 100 g plain all-purpose flour* 100 g spelt or rye flour * 1 tbsp corn starch * 1 tsp baking powder* ½ tsp bicarbonate de soda * ½ tsp salt* 150 g dark chocolate chips* Coarse salt Method 1. Preheat oven to 180 degrees Celsius. 2. Whisk together the olive oil, brown sugar, caster sugar, milk and vanilla extract in a large bowl until very well combined.3. In a separate bowl sift together the flour, spelt/rye or buckwheat flour, cornflour, baking powder, bicarbonate of soda and salt then stir in the chopped chips chocolate. The dough will be a bit soft but will firm up as it chills.4. Scoop out the cookies and add more chocolate chips on top. Freeze for 20 minutes. 5. Bake the cookies for 10-15 minutes until they are golden and gooey, serve with some salt on top! 6. Once cold, store in an airtight container. Photo Gallery Hope you love these delicious cookies!! M*
Raw Chocolate caramel tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 8 4 – 6 People Difficulty 0 Beginner Ingredients Crust 1 ¼ cups raw or toasted pecans/hazelnuts (sub with your favorite biscuit for nut-free) 2 tbsp coconut flour coconut flour ¼ tsp salt 1/3 cup cacao powder 220g (approx 10) fresh (Medjool) dates, pitted Caramel tahini caramel filling ¾ cup smooth tahini or peanut butter 2/3 cup agave or pure maple syrup 2/3 cup coconut oil 2 tsp vanilla extract 1 tsp fine salt 1 Tbsp white miso paste Chocolate ganache 200g dark Chocolate chopped 1/2 chilled coconut cream Method 1. Begin by making the crust. Lightly grease, or line the loose tart base of your tart to ( aprox 29cm) and set aside. 2. Add the pecans, coconut flour, salt, and cacao to a high-speed food processor and process until a fine crumb forms. Then whilst blending, add the dates one at a time, then process a further 1 minute. The dough should be soft but not sticky. 3. Press the base into the tart tin, press flat with the back of a spoon, wetting the spoon to spread it out evenly. Keep the base in the fridge while you make the filling. 4. Add all the ingredients for the filling into a saucepan. Heat over medium heat whisking the entire time, until hot, but not boiling. 5. Cool for a few minutes before pouring into the base. Use a spoon to spread it around, then set it in the fridge for one hour again. 6. Melt the dairy-free dark chocolate in a saucepan and then pour the cooled coconut milk into the chocolate, creating a smooth ganache. 7. Pour the ganache onto the tart and set it in the fridge to set completely, remove from the tart mould, place on to a plate, and slice! Place the rest of the tart in the fridge for up to 3/4 days. Photo Gallery Hope you love this delicious raw tart recipe as much as we do!! M*
Biscoff Molten lava cakes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup self-rising flour (sub with oat flour for a healthier alternative) 1/4 cup cacao powder 1 tsp freeze-dried espresso coffee powder 1/4 tsp baking powder 1/3 cup light brown sugar pinch of salt 1/2 cup coconut or soy milk with 1 tbsp apple cider vinegar to curdle 2 1/2 tbsp coconut oil 1 tsp vanilla extract Chocolate ganache filling 100g dark chocolate chips 1/4 tbsp Biscoff spread or any other cookie dough/ nut butter spread 1-2 tbsp chilled milk Method Sift the flour, cacao powder, espresso powder, baking powder, salt, and sugar in a bowl. Meanwhile add the apple cider vinegar to the milk and let it curdle, add the curdled milk, coconut oil and vanilla to the dry mixture and mix well with a spatula until there are no lumps. Gradually melt the chocolate and once melted add the Biscoff and the milk until the ganache starts to thicken. Let it chill for 5 minutes. Preheat your oven or air-fryer to 180 degrees Celcius. Spray three ramekins with non-stick spray or melted coconut oil, dust the ramekins with extra cacao power and then add 1/3 cup of the batter, add a dollop of the ganache in the center along with more chocolate or Biscoff and top off with more batter. bake the ramekins for 10 minutes in the air fryer and 10-12 minutes in the oven. remove to chill for a few minutes before loosing the sides, tipping over onto a plate, and serving with whipped cream and fresh raspberries. Photo Gallery Hope you love this recipe, if you’re a chocolate lover then absolutely yes! M*
Pecan rice cake slices
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2-3 cups natures Valley rice cake cereal3/4 cup runny peanut butter1/3 cup liquid sweetener of choice (I used honey/golden syrup)1-2 tbsp coconut oil1 tsp vanilla extract1/2 cup chopped pecansMelted chocolate to topToasted pecans to topFlakey salt to top Method Melt the peanut butter and add the sweetener & vanilla, pour in the rice porridge, and fold in.Add in the chopped pecans and then press in to a parchment paper lined tray, place in thefridge to set.2. Once set, add the melted chocolate and then top with more swirls of peanut butter, pecans, & salt, place in the fridge to set before slicing. Photo Gallery Hope you love this super easy and delicious treat!! M*
Biscoff Espresso brownies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 300 g self rising flour 55 g cocoa powder 1 heaped tbsp potato starch (sub with corn or tapioca starch) 220 g caster sugar 90g brown sugar 1/2 tsp baking powder 1/2 tsp salt 135 ml plant-based milk 180 ml coconut oil, melted 1 1/2 tsp vanilla extract 1 small espresso shot dark chocolate chips caramel chocolate chips soft crunchy Biscoff spread 5-8 Biscoff biscuits Method Preheat the oven to 170°C. Line a square brownie baking tin with parchment paper. In a bowl, combine all the flour, cacao powder, sugars, and salt, sifting everything so there are no lumps. Mix together the wet ingredients then add them into the bowl with the flour ingredients. Mix together well with a spatula until smooth. The batter can be slightly thick depending on your flour. Fold in the chocolate chips (depending on how much you add, approx 1/2-1 cup) to the brownie mix and stir well. In a small bowl, heat the Biscoff spread in the microwave for a few seconds until melted. Drizzle it over the brownie mix. make swirls with a butter knife. press the cookies into the brownie mix., add some more chocolate chips on top. Bake the brownies for 35-40 minutes until just set in the centre, but still soft. Remove from the oven and leave to cool in the tin. When fully cooled, remove from the tin. Slice into squares and enjoy! Keep in the fridge for up to three days or freeze a few for those much-needed brownie days! Photo Gallery Hope you love these ultra-fudgy brownies as much as we do!! M*