Hazelnut snicker bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base1 cup rolled or quick oats (GF if you like) 1/2 cup buckwheat groats 1 cup brown or Medjool dates (or sub with 1/3 cup liquid sweetener) 1/4 cup coconut oil 1 tbsp nut butter Pinch of salt Dash of vanilla extract Date caramel 2 cups brown dates soaked until super soft 1/2 cup nut butter to blend Pinch of salt Dash of cinnamon or vanilla extract Roasted hazelnuts Melted chocolate to top Sea salt flakes Method Process the oats and buckwheat in a blender until you have a crumb-like flour, add the dates and the coconut oil and pulse again until slightly combined, then add in the nut butter, salt, and vanilla plus a bit of water or milk until your base dough is nice and combined. Press into molds and freeze! Drain the brown dates and blend with the nut butter salt and vanilla, add some milk to smooth out, and add 1-2 tbsp of the date caramel onto the Snickers base! Toast the hazelnut, remove the skin, and chop and add to the date caramel. Freeze again Melt the chocolate and top onto the bars, add more hazelnuts and some seasoning salt. 5. Store the bars in the freezer and enjoy! Photo Gallery I hope you love these delicious and super easy snicker bars! M* Related Posts
Apricot Roly-poly
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 230 self-rising flour 2 tsp baking powder pinch of salt 110g cold vegan butter, cubed 250ml coconut or plant-based milk 200ml golden syrup sprinkle of brown sugar smooth apricot jam or jam of choice coconut cream to serve more syrup to serve Spiced Syrup to pour over the pudding 1 cups water 1/3 cups sugar 1 cinnamon stick 1-2 star anise 2 cardamon pods Method Preheat the oven to 180 degrees Celsius. Add the flour, baking powder, and salt into a bowl. Rub the butter into the flour mixture and then gradually add the milk and the syrup until well combined and you have a smooth sticky-free dough, add more flour or milk as needed. On a floured surface turn out the dough and roll it into a long rectangular square, smear on a generous amount of apricot jam, and roll it up like a sausage or you would do whilst making cinnamon buns. Slice into rounds (if they are uneven if so it doesn’t matter), squish them into a baking dish, and then sprinkle on some syrup and more golden syrup if you like. Bake for 35-40 minutes until golden and then serve straight out of the oven with some cream, ice cream, and vegan custard! If you’d like a more gooey roly-poly, cook the spiced syrup ingredients together until the sugar has dissolved. 10 minutes before the pudding is done, pour over the syrup and let it bake a bit further. Serve and enjoy!! Photo Gallery I hope you love one of my all-time favorite baked desserts!! M* Related Posts
Protein strawberry cobbler
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 cups fresh or thawed frozen strawberries 1/4 cup cornstarch 1-2 tbsp coconut sugar 1 cups oat flour 1/4 cup almond flour 1/4 cup coconut sugar 1 scoop Biogen Iso-whey Pinch of salt 1 tsp baking powder Milk to mixYogurt to serve Method Preheat the oven to 180 Degrees Celsius. Mix the strawberries with the cornstarch and the sugar, and place in the baking dish. For the cobbler: mix the oat flour, almond flour, sugar, protein powder, baking powder, and salt. Gradually mix in the milk until you have a smooth yet thick batter, just accordingly. Use an ice cream scoop dollops on top of the strawberries. Bake the cobbler until brown and puffed up, once baked serve with yogurt, coconut cream, or ice cream! Photo Gallery I hope you love this super protein-packed and yummy breakfast/dessert! M* Related Posts
Lemon poppy seed cake
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 1 tbsp cornstarch 1 1⁄2 tsp baking powder 1⁄2 tsp bicarbonate of soda 1⁄4 tsp salt finely grated zest of 2 large lemons 3 tbsp lemon juice 1/3 cup melted coconut oil 3/4 cup coconut cream or vegan coconut yogurt 1⁄2 cup plant-based milk 1 cup caster or granulated sugar 1/4 cup poppy seedsIcing: 1 1⁄2 cups icing sugar tbsp lemon juice Method Preheat the oven to 180 degrees Celsius. Grease a round cake tin 5 cm deep and line it with baking parchment. Sift the plain flour, cornflour, baking powder, bicarbonate of soda, and salt in a largebowl. Whisk the lemon zest, juice, oil, coconut cream, and milk in a jug. Add the wet ingredients to the dry along with the sugar and whisk until no dry lumps remain. Fold in the poppy seeds. Pour the batter into the prepared tin and spread it level. Bake for 45-50 minutes, until a skewerinserted into the centre comes out clean. Leave the cake to cool in the tin for a few minutes then carefully turn it onto a wire rack and leave to cool completely. Icing: sift the icing sugar into a bowl and stir the lemon juice to form a thick but pourable glaze. Just either more lemon juice or icing sugar as needed. Pour the icing over the top of the cake and serve. Photo Gallery I hope you love this flavourful and super-fluffy cake! Related Posts
Caramel chocolate miso banana bread
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3 medium very over-ripe bananas 300ml chocolate oat milk 1/3 cup coconut or olive oil 1 tsp vanilla extract 1 tsp miso white paste 1/2 cups coconut sugar 1 tbsp apple cider vinegar 1/4 cup dark cacao powder 1/4 cup protein powder or hemp seed powder 3/4 cups spelt or oat flour or wholewheat flour 1 cup self-rising flour 2 tsp baking powder pinch of salt some bananas to decorate some coconut sugar to top chocolate chips to top Method Preheat the oven to 180 degrees Celsius. Mash the bananas and add the milk, oil, vanilla, miso paste, sugar, and apple cider and mix well. In the same bowl add in the cacao powder, flour, baking powder, and salt and mix well until there are no lumps! Scoop the bread batter into a non-stick bread tin or a bread tin lined with parchment paper, smooth out, and top with sliced bananas some extra sugar, and chocolate chips on top. Let it bake until golden brown, remove the loaf from the tin, slice, and enjoy! Freeze the excess in slices for future enjoyment;) Photo Gallery Hope you love this super yummy and easy banana bread recipe** M* Related Posts
Molten lava oat cakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup oat flour (I blended rolled oats with some buckwheat groats) or self-rising flour 1 cups coconut sugar 1/4 cup cacao powder 2 tsp baking powder 1/4 tsp salt 1 tsp freeze-dried coffee powder (optional) 1/2 cups plant-based milk 2 tbsp olive or coconut oil 2 tsp vanilla extract 1 tsp for each lava cake-Lotus Biscoff or Nutella or smooth nut butter for filling Topping 1/4 cup coconut sugar 1 heaped tbsp cacao powder 3/4 cups boiling water Method Preheat oven to 180 degrees Celsius, or line your air-fryer with a tray to catch up the juices of the cakes. In a medium bowl, combine the flour, sugar, cacao powder, baking powder, salt, and stir. In the same bowl, add the milk, oil, and vanilla and mix until there are no lumps. Smear 2-3 ramekins with butter or non-stick spray and evenly pour in the cake batter. Now is the time to add your Biscoff or nut butter, pressing it into the center of the cakes. Mix the sugar and cacao powder and then sprinkle over the cakes 1-2 tsp for each cake, pour over boiling water, and bake for 10-15 minutes until slightly set. Serve and enjoy! Photo Gallery I hope you love these easy and yummy desserts!! M* Related Posts
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* Related Posts
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* Related Posts
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* Related Posts
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* Related Posts