Medjool stuffed dates
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 8-10 Medjool dates, pits removed (replace with brown dates, here you can smash them and use them as the base if not possible to stuff) Cashew pistachio nut butter or any nut butter of choice 100-150g Dark chocolate to dip Cashew butter frosting Crushed nuts to decorate Cashew butter frosting 1/3 cup cashew pistachio nut butter (sub again with nut butter on hand) 50g vegan white chocolate or icing sugar to mix Method Remove the pits of the Medjool dates, stuff them with 1 tsp nut butter, and add a few crushed nuts inside if you like. Freeze for about 20 minutes before dipping in the melted chocolate. Mix the frosting ingredients and then decorate the dates, add crushed nuts, and freeze again for 10 minutes. Enjoy! Photo Gallery Hope you love these ultra delicious raw vegan snacks!! M*
Fig chocolate overnight oats
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 1 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 cups rolled oats (GF if you like) 1 1/4 cup plant milk (I used soy and chocolate oat milk) 1 heaped tbsp cacao powder 1-2 tbsp honey or syrup to sweeten 1 tsp vanilla extract pinch of salt fresh fruit to serve (figs and raspberries) cashew pistachio butter to serve or any other you like chocolate nut butter to serve hemp seeds more syrup to serve Creamy chia pudding 1/3 cup chia seeds 1 cup coconut milk or plant milk of choice 1-2 tbsp syrup to sweeten Method Add the oats and the rest of the ingredients of the oats to a bowl (except the fruit). Mix well and add a dash more sweetness if you like. Let it sit in the fridge for one hour to overnight. Mix the chia seed pudding, and let it thicken, whisking again now and again so they don’t clump together. This you can do the night before too and let it set in the fridge overnight. When you are ready to eat, add the fruit, nut butter, fruit, hemp seeds, and more syrup to sweeten. Photo Gallery Hope you love this overnight oat recipe!! Its a big favourite of mine;) M*
Raspberry fig lemon loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1½ cups full-fat coconut cream ¾ cup non-dairy milk (I used soy milk) ½ cup castor sugar or coconut sugar 1 tsp vanilla extract 1/4-1/3 cups coconut oil 1 tbsp lemon juice 1 tsp lemon zest 1 1/2 cups all-purpose flour 1/2 cups spelt flour 2 tsp baking powder ¼ tsp salt 3/4 cups raspberries fresh or frozen 1 tsp cornstarch Frosting: 3/4 cup vegan cream cheese 1 1/2 cups icing sugar 1 tsp vanilla extract pinch of salt Method Preheat the oven to 180 degrees Celsius degrees. Line a banana bread tin loaf with parchment paper. Combine all the wet ingredients in a large bowl and stir well. In another bowl, whisk all the dry ingredients except raspberries. Pour the wet mixture over the flour mixture and whisk until just combined. Wash and pat dry the raspberries. Add cornstarch and raspberries to a medium bowl and toss to coat. Gently fold raspberries and the lemon zest into the cake batter, until combined. Pour the batter into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool completely before slicing/glazing. For the glaze: cream the cream cheese with the icing sugar, vanilla extract, and salt. Frost the cake with the icing and then decorate with sliced figs or more raspberries. serve and enjoy! Photo Gallery Hope you love this fluffy ,delish loaf as much as we do!! M*
Milk tart chia pudding
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/3 chia seeds 1 1/4 cup milk or plain yogurt 1 tsp vanilla extract some syrup or honey to sweeten banana Milk tart topping 400ml coconut cream 1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour) 1/2 cup cornstarch 1/2 cups syrup or brown sugar 1 tsp vanilla extract pinch of salt cinnamon sugar Method Whisk the chia seeds and the milk, add the vanilla and the sweetener, and then whisk now and again until it thickens. chill until serving time. For the milk tart topping: Add the coconut cream, cream cheese, cornstarch, syrup, vanilla, and salt into a blender and blend until smooth. Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again. Serve the chia pudding with the sliced banana, dollop of milk tart filling, cinnamon sugar, and syrup to top. Photo Gallery Hope you love this delicious and creamy chia pudding! M*
Puff pastry milk tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients sheet of puff pastry (check ingredients for vegan) 400ml coconut cream 1/2 cup vegan cream cheese or cashew butter (or 1 cup cashews soaked in hot water for at least an hour) 1/2 cup corn starch 1/2 cups golden syrup or brown sugar 1 tsp vanilla extract pinch of salt cinnamon sugar Method Preheat the oven tot 180 degrees Celsius. Add the coconut cream, cream cheese, cornstarch, syrup (sugar), vanilla, and salt into a blender and blend until smooth. Pour into a pot and bring to a simmer until it starts to thicken, whisking now and again. Roll out the puff pastry and line the base of a pan with parchment paper, cut out the puff pastry according to the size of the tart tin (i used a 20cm one), line the pan with the puff pastry, and let it hang over slightly. Pour in the milk tart filling and place in the preheated oven for 30-35 minutes. Bake until golden, once baked, remove to cool. Once cooled, sprinkle on cinnamon sugar and serve. Keep chilled for ultimate freshness. Photo Gallery Hope you love this yummy recipe as much as we do!! M*
Valentine’s sugar cookies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3/4 cup (185 g) unsalted vegan butter or margarine 1 1/2 cup (250 g) light brown sugar 1/3 cup coconut milk 2 tsp vanilla extract 1/2 tsp vanilla extract 2 1/2 cups (315 g) all-purpose flour or self-rising flour 1/2 tsp baking powder 1/8 tsp sea salt Pink Icing 2 cups icing sugar 2-3 tbsp coconut milk food colouring sprinkles Method In a large bowl, cream together the vegan butter and sugar, until light and fluffy, about 3 minutes. Once the sugar is slightly dissolved into the vegan butter, add in the applesauce, vanilla extract, and vanilla extract and mix again until incorporated. Sift in the flour, and baking powder, and use a spatula to gently fold the flour into the creamed butter mixture. Once the dough is made, divide the dough and color one part with pink food coloring into the desired color, form the two pieces of dough into a flat disks wrapped with plastic wrap, and chill in the fridge for 30 minutes. Once the dough has chilled, lightly flour a clean surface as well as your rolling pin, Place the dough onto the floured surface. Roll the dough 1 1/2 cm thick. Cut the cookie shapes into the dough. Place some of the pink hearts on to the plain cookie dough and roll over with the rolling pin again, press out more cookies. Remove any scraps and use a thin spatula to transfer the sugar cookies to the baking sheet. Repeat for the remaining dough, then chill the cookie sheet. Preheat the oven to 175 degrees Celsius. Once the oven is fully preheated, place the into the oven and bake the cookies for 7 minutes or until the edges are just beginning to turn lightly golden. Remove from the oven and allow the cookies to fully cool before frosting. Mix the icing sugar and coconut milk, add desired coloring dip the cookies, decorate with some sprinkles, and allow the cookies to set. Photo Gallery Hope you love these super chewy delicious cookies! M*
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*
Berry ice lollies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/4 cup beet or berry powder 1/3 cup raw honey or syrup of choice 2 cups Buttanut spreads macadamia milk 1/2 cup Buttanut spreads macadamia nut butter 1 tsp vanilla extract 1 cup blueberries Method 1. Place all of the ingredients except the blueberries in a high-speed blender and blend until smooth, pour into ice cream moulds of choice, and then add in the blueberries.2. Let the berry pops set, remove them from the moulds, and enjoy! Photo Gallery Hope you love these delicious and fresh berry pops!! M*
Vegan eton mess
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 120 ml / ½ cup aquafaba ½ tsp lemon or lime juice, white wine, or apple cider vinegar125 g / ½ cup + 2 tbsp fine caster sugar Whipped coconut cream Berry coulis or jam Fresh berries Lemon zest lavender to top Method Preheat the oven to 100º and line a baking tray with a fresh sheet of baking paper. In a large, clean bowl (make sure there is no greasy residue, it is best to use a glass bowl for this) beat chickpea water with an electric whisk or use a stand mixer until you get stiff peaks. Add ½ tsp of acid to stabilize the mixture and help you reach stiff peaks. To test if whipped chickpea water is ready, gently turn the bowl upside down. If the mixture does not start sliding down, you can start adding sugar. Add sugar very slowly, tablespoon by tablespoon, whipping well after each addition. Continue until all the sugar has been added. By now, the mixture should become beautifully glossy, thick, and sticky. Spoon the meringue mixture into a piping bag. You can also use a large ziplock bag, If using a plastic bag, cut the corner of your filled bag off – start with a small hole and make it larger if needed. Allow some space around each meringue or else they may stick together. Bake for about 90 minutes, then turn the oven off but leave the tray with the meringue inside with the oven’s door slightly open for another 90 minutes for the meringues to dry out fully. Keep the meringues in an airtight container. Note that the exact baking time depends on the size of your meringues, so if you are going for a larger size, be sure to adjust the baking time. To assemble layer the meringue in the serving glasses along with the whipped coconut cream, berry coulis, and fresh berries. Top with grated lemon zest and lavender. Photo Gallery Hope you love these pretty and delicious desserts! M*
Hazelnut coffee cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 cups self-rising flour or cake flour 1 ½ cups light brown sugar 1 ½ tsp bicarbonate de Soda 2 tsp baking powder 1 tsp Cinnamon ¾ tsp Salt 3 Tbsp frozen Instant Coffee Powder 1 ½ cups non-dairy milk 3 tsp Vanilla Extract ¾ cup Canola Oil or melted coconut oil 1 ½ Tbsp Apple Cider Vinegar Frosting: 3-4 cups icing sugar ½ cup Vegan Butter or margarine 1 shot espresso, chilled (1/4 cup) 1 Tbsp Instant Coffee Powder 1 tsp Vanilla Extract Toppings Crushed coconut biscuits 2 cups roasted hazelnuts, chopped Method Preheat the oven to 180°C. Spray two cake pans with non-stick spray and line the bottoms with circles of parchment paper. Sift the flour, sugar, baking soda, baking powder, cinnamon, salt, and coffee powder in a bowl. Mix. In another bowl, add milk, vanilla extract, oil, and vinegar and mix into a batter. Let it curdle for 5-8 minutes. Divide the batter evenly between the two prepared cake pans and smooth down. Bake for 30-40 minutes or until a toothpick inserted into the centre of one of the cakes comes out clean. Let the cakes cool for a few minutes before removing them from the cake pans and placing them onto a wire cooling rack to cool completely before frosting. Frosting: Add the icing sugar, vegan butter, espresso coffee, instant coffee, and vanilla extract to the bowl cream until smooth. Frost the cakes with buttercream, and decorate with crushed biscuits and toasted hazelnuts. Store in an airtight container or sit in the fridge to set slightly, remove 15-20 or so before serving. Photo Gallery Hope you love this delicious and absolutely yummy cake!! M*