Quick Chocolate mousse
Recipe Gallery Share the Love Recipe 0 Prep Time Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup cooked sweet potato 1/4 cup chia seeds (soaked in water to gel) 1/4 cup cacao powder 1/3 cup soaker dates or 1/4 cup liquid sweetener 200ml full fat coconut milk 1/2 tsp freeze dried coffee powder (optional) pinch of salt Method 1. place all of the ingredients in a high-speed blender and blend until smooth, add more liquid if needed and scrape down the sides. 2. Serve with fresh fruit. Photo Gallery Chocolate mousse is just the absolute best, especially when it’s healthier! M*
Vegan Creme Brûlée Milktart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients IngredientsBase2 3/4 cup quick oats3/4 cup almond flour3/4 -1 cup coconut oil melted1/2 cup maple syrup or agave1 tsp vanilla essence1/2 tsp saltFilling1 cup cashews soaked in water for at least two hours2 1/2 cups plant-based milk (I used soy)1/2 cup coconut cream2/3 cup maple syrup or agave syrup2/3 cup corn starch1 tsp vanilla extract1/3 tsp saltTopping1/3 cup coconut sugar or fine castor sugar1 tbsp ground cinnamon powder Method Method1. Preheat the oven to 175 degrees Celsius. 2. Place the dry ingredients for the base in a food processor and blend until fine, gradually add in the coconut oil, agave, vanilla extract, and the salt and pulse until the base ingredients come together. 3. Press flat into a tart base lined with parchment paper, press flat with the back of a tablespoon. Dip the spoon in warm water to smooth the base out evenly.4. Bake the base for 10-15 minutes until brown and leave to cool until the filling is ready. 5. For the filling, place all of the ingredients in a high-speed blender and blend until smooth. 6. Pour into a saucepan and bring to a simmer on medium, stirring continuously until the filling thickens. 7. Pour on to the cooled tart base and tap the rim of the base to get rid of extra air bubbles. 8. Place in the fridge to set for at least three hours. 9. Remove the Milk tart from the fridge and then carefully remove from the tart mold.10. Sprinkle on the sugar and lightly start to burn the sugar until caramel with a kitchen blow torch.11. Lastly sprinkle over the ground cinnamon, slice, and serve right away. 13. Save the rest of the tart in an airtight container in the fridge for up to three days. Photo Gallery Hope you love this recipe as much as I do, it’s an absolute favourite in our house!
Date caramel almond butter domes
Date caramel almond butter domes are the perfect easy plant-based dessert for your festive table this year. It looks super impressive and tastes truly delish. This time of year is truly magical especially since we have been living in France these past five years. I guess I love a white Christmas more than a sunny Christmas, I think it’s the fact that it is cozier and you can have so many excuses to drink lots and lots of hot chocolate.
Matcha strawberry slices
Matcha strawberry slices are the perfect balance between sweet creamy and a bit of matcha bite. I love these bars because they are not too overly sweet and can be eaten as a mid-morning snack. They are the perfect pick me up, thanks to a powerful hit of caffeine. These bars for any mama will be life changing!
Prickly pear tapioca pudding
Prickly pear tapioca pudding is utterly amazing whether you decide to have it for breakfast or dessert. I actually ate this bowl of tapioca pudding with my son for breakfast and there was no complaining. It is light and subtly sweetened with juicy hints of prickly pear. I remember we ate these things so much as kids, all sliced up and cold from the fridge. My mother always said we shouldn’t eat too much, but they were just too delish. Now I love to use these beauties in savory and sweet dishes.
