Sweet potato 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 cooked sweet potato (I used the purple exotic ones from @checkers_sa 1/2 cup coconut milk or cream 100g melted dark chocolate 1/4 cups honey or syrup of choice (optional) Ganache 100ml melted dark chocolate 1/3 cups almond butter or cashew butter more coconut milk Toppings cacao nibs fresh raspberries Method Add the sweet potato, coconut milk, melted dark chocolate, and syrup to blend until smooth. Pour into a parchment paper lined tart tin and smooth out, freeze until set. Melt the ganache ingredients together and then pour over the tart, add a bit of coconut oil if the ganache is too tick. Garnish with the cacao nibs and the raspberries, and enjoy!! Photo Gallery I hope you love this super easy and luscious tart recipe!! M*
Brookie fat bombs
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 cup coconut oil 1 cup coconut flour or almond flour 2 rounded cups smooth sugar-free Nut butter 2⁄3 cup Cocoa Powder 1⁄2 teaspoon Method Heat coconut butter in the microwave at 10-second intervals until melted. Add in the nut butter and the coconut flour, and mix well until smooth. Then divide the batter in two and add the cacao powder to the one batch & mix well until both batters are smooth.2. Scoop 2 heaping tablespoon-sized mounds into silicone mould + Freeze for 1 hour. Remove from the moulds and keep chilled, or freeze for easy snacking! Photo Gallery I hope you love these delish and satisfying snack bombs! M*
Creamy coconut rice pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup soft white rice like Jasmine or sushi rice 2 cups LSF coconut almond milk 1/3 cup liquid sweetener 1 tsp vanilla extract Pinch of salt Stewed berries or jam to serve Shredded coconut to serve Method Soak the rice or rinse well the next day, place in a saucepan, and top with the milk untilcovered, bring to a simmer until slightly cooked then add more milk, vanilla, and salt. Once cooked, serve with stewed berries/ jam, coconut, milk, and syrup! Photo Gallery I hope you love this cozy and yummy breakfast/dessert! M*
Coconut custard cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 ⅔ cups self-rising flour 1/4 cups corn starch 1 ½ cups White Granulated Sugar or light brown sugar 3 teaspoons Baking Powder ¾ teaspoon Salt 1 ½ cups Coconut Milk ½ cup Canola Oil or coconut oil 2 teaspoons vanilla Extract Vegan custard frosting 400ml can coconut cream 1/3 cups cornstarch 1/3 cups sugar 1 tsp vanilla extract yellow food colouring Method Preheat the oven to 180 degrees Celsius, spray two 28cm cake pans with non-stick spray, and line the bottoms with circles of parchment paper. Set aside. Sift the flour into a mixing bowl, add the sugar, baking powder, cornstarch and salt, and mix. Add the coconut milk, coconut oil, and vanilla extract and whisk until combined. Divide the cake batter evenly between the two prepared cake pans and place into the oven to bake for 30-35 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. Allow the cakes to cool completely before frosting. For the custard frosting: add the ingredients into a saucepan and whisk on medium heat until it thickens. This takes approx 15 minutes or so, then pour into a bowl, cover it with cling wrap, and let it chill. Once the cakes are cool, whisk the custard until smooth, then decorate the cakes with the custard, toasted coconut, and a dash of icing sugar. Slice and enjoy! Photo Gallery I hope you love this YUMMY cake, i’s an absolute favourite of mine!! M*
French silk pie
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base 1 packet of Oreo cookies crushed 1 cup shredded coconut 1/2 cup almond flour 150g melted vegan butter or margarine Filling 300g vegan cream cheese 1 cup soaked cashews 200ml Buttanutt chocolate oat milk 1/2 cup Buttanutt chocolate macadamia nut butter 100g melted chocolate 250ml chilled Whipped coconut cream Coconut cream to serve Chopped chocolate to serve pomegranate seeds to serve Method Crush the Oreo cookies, add into a bowl along with the coconut, and almond flour, and pour in the vegan butter or melted margarine. Mix well and then scoop into a round tart tin, filled with parchment paper. Bake or chill the base while making the filling. For the filling, add the creamed cheese, cashews, and chocolate oat milk to a high-speed blender, once well combined pour in the melted chocolate and blend again. Then whip up the coconut cream until nice and fluffy and then fold it into the chocolate filling, be careful not to whisk too vigorously. Pour the filling onto the base, smooth it out with a butter knife or a spoon, and allow to set for at least two hours before serving with more coconut cream, chopped chocolate, and Pomegranate seeds. Photo Gallery Hope you love this ultra delicious PIE! M*
Raw Date pecan pie bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups de-seeded brown dates or soft brown Medjool dates 1 cup almond butter or peanut butter 1/4 cup coconut oil 1-2 tbsp honey or syrup if you like 1-2 cups roasted pecans cacao nibs Almond butter ganache 1 cup almond butter 70g dark chocolate pinch of salt Method De-seed the dates, and slice in the middle, Add the dates as the base, and spread it out onto a parchment paper lined bread tin or square tin of choice. Melt the almond butter and coconut oil together, add some syrup and a pinch of salt if you like! Pour over the dates, then add the roasted pecans and freeze until set. Melt the almond butter ganache ingredients together and pour over the pecan bars, add some cacao nibs, freeze again, place in storable jars and slice to enjoy as you like out of the freezer. Photo Gallery Hope you love these super delicious pecan pie bars!! M*
Pumpkin pecan bread puddings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 2 cups soft white bread ( 1 cup pecans Brown sugar Spiced Pumpkin sauce 1 cup soft cooked pumpkin, like butternut 1 cups milk (more if needed) 1 1/2 tbsp cornstarch 1/4 cup honey or coconut sugar 1 tsp vanilla extract1/2 tsp ground cinnamon1/4 tsp nutmeg1 /4 tsp ground ginger Method Blend the pumpkin, milk, corn starch, honey, vanilla, cinnamon, nutmeg, and ginger. Add the cubed bread into your serving ramekins and drench with the pumpkin sauce. Push in some pecans, in between the bread cubes and then add a sprinkle of sugar on top. Bake the puddings for 10-15 minutes until nice and brown on top. Photo Gallery I hope you love these super easy desserts/breakfasts!! M*
Vegan malva pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 cups self-rising flour (i subbed half for spelt flour for a healthier alternative) 1 1/4 cups coconut sugar 1 tsp Baking Powder 1 tsp Baking Soda ½ tsp Salt 1 tbsp White Vinegar or apple cider vinegar 3/4 cups plant Milk, I used coconut or oat milk 2 tbsp smooth Apricot Jam 2 tbsp melted coconut oil or olive oil For the caramel Sauce: ¾ cup coconut Sugar or soft brown sugar 400ml coconut cream or full-fat coconut milk 1 teaspoon Vanilla Extract Method Preheat the oven to 180 degrees Celsius. spray a square dish with non-stick spray. Sift the flour into a mixing bowl and add the coconut sugar, baking powder, baking soda, and salt and mix. Add the vinegar to the milk and let it curdle. Mix that with the applesauce, apricot jam, and coconut oil into a batter. Transfer the batter to your prepared baking dish, and tap the bottom on the counter to remove the bubbles in the pudding. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. For the sauce: Add the sugar and coconut cream and heat until it simmers. Let the sugar dissolve completely before whisking in the vanilla. When the Malva comes out of the oven, poke holes all over it with a toothpick and then pour over the sauce making sure to distribute it evenly across the whole pudding. Let the sauce sink in and then cut it into squares. Serve warm with vegan whipped cream or vegan ice cream. Photo Gallery I hope you love this super simple and delish dessert!! M*
Banana sheet cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 medium very ripe bananas mashed (roughly 1 1/2 cups) 3/4 cups coconut sugar 1 3/4 -2 cups self-rising flour, sub with spelt or semi-wholewheat for a more wholesome alternative 1 cup almond flour or oat flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/3 cups cacao powder pinch of salt 1 cups plant-milk (more if needed) 1 tsp apple cider vinegar 1/3 cup neutral oil Vegan creamed cheese frosting 3/4 cup vegan creamed cheese 1 tbsp softened vegan butter sub with hazelnut butter 1/4 cup cacao powder 1/2 cup icing sugar 1 tsp vanilla extract shredded almonds to top Method Preheat the oven to 180 degrees Celsius. In a large bowl, mash the bananas and add in the sugar, milk, oil, apple cider vinegar, and let it curdle a bit before adding in the dry ingredients. Sift in the flour, almond flour baking powder, and baking soda and mix well. Divide the batter and add the cacao powder to the part ratio of the batter. Line a square baking tin and pour in the ‘vanilla’ layer of the banana cake, then top with the chocolate layer and bake the cake for 40-45 minutes until brown and cooked all the way through. For the frosting, cream together the vegan creamed cheese and the vegan butter before sifting in the icing sugar and cacao powder, Once the cake is cooled, frost with the creamed cheese frosting and slivered almonds. Photo Gallery Hope you love this super easy and delicious cake!! M*
Coffee tahini tapioca pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup tapioca pearls soaked in water for 30 minutes 1 1/2 cups milk 1 shot espresso 1 tsp vanilla extract pinch of salt sugar to serve tahini to serve dash of cinnamon dash of milk Method Add the tapioca pearls and the rest of the ingredients into a saucepan and bring to a simmer until the pearls are nice and soft, here you can add some sugar to sweeten slightly or more milk if needed. Serve the tapioca pudding, with tahini, sugar, and a dash of milk. Photo Gallery I Hope you love this super easy and delicious recipe!! M*
