Raw hot cross bun bliss balls
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1/ 2 cup brown dates soaked in water until soft 1/3 cup soft raisins 1/3 cup smooth nut butter of choice (I used cashew) 1/2 cup raw walnuts 1 cup buckwheat groats 1/2 cup rolled oats pinch of salt to taste 1/2 tsp ground cinnamon 1/3 tsp ginger powder 1/4 tsp nutmeg 1/4 ground cardamon (optional) Cross Topping 1/3 cup cashew butter (sub with almond or peanut butter) 50 g vegan white hot chocolate or 1/4 cup coconut oil and some honey to sweeten until you have a super smooth paste. Method Here you will need a blender with a high velocity to blend everything well, or you can blend the wet separately from the dry for a smoother consistency. Add the walnuts, buckwheat, and oats to a blender and blend until crumb-like texture, I like the buckwheat slightly whole. Then drain the dates, add to a blender along with the raisins and nut butter, and blend again, add a bit of water if necessary to create a soft caramel-like texture. Then in a large bowl, fold the caramel into the dry mixture and then fold in the spices, here you can add some more chopped walnuts if you like. Add 1-2 tbsp of the batter to the palm of your hands and roll into balls, press slightly flat, and then freeze. Mix the topping for the hot cross buns, scoop into a ziplock bag, and snip off the tip. make a cross on to each bliss ball and keep it in the fridge to enjoy as you like! Photo Gallery Hope you love these delish Moorish raw hot-cross bun balls* M* Related Posts
Double chocolate hot cross buns
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients 1 1/2 cups coconut milk 2 1/4 tsp active dry yeast 4 1/2 cups flour bread flour or all-purpose flour 1/4 cup cacao powder 1/2 cup soft brown sugar, divided 1 cup dairy-free chocolate chips 2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 cup vegan butter or margarine, room temperature Flour piped cross: 1/2 cup all-purpose or bread flour 1/2 cup water Hot cross bun bread wash: 1 1/2 tbsp melted vegan butter 1 tbsp golden syrup 11/2 tsp ground cinnamon extra chocolate chips Method Measure and weigh out all ingredients before beginning. Heat the coconut milk to lukewarm, then, stir in the 2 tbsp of the brown sugar with 1 tsp of flour. Add the yeast stir with a wooden spoon and cover. Place the bowl in a warm area to activate for 10-12 minutes. Add the remaining flour, plus the remaining brown sugar, cacao powder, cinnamon, nutmeg, and chocolate chips to a large bowl. Gently mix the ingredients for a minute, and use your hand to knead the dough until it comes together, the dough will look shaggy. (here you can make use of a stand mixer with a dough hook) Then, add in the room temperature vegan butter, and mix until the butter is incorporated into the dough, knead until you have a smooth dough. Place the dough ball into a large greased bowl, and cover with a clean dish towel. Place the bowl in a warm area. Proof the bread until it’s doubled in size, about an hour. While the dough is rising, you can grease a medium baking dish with cooking oil, or leftover vegan butter. Once the dough has doubled in size, punch it down lightly and gently pull the dough from the bowl onto a floured surface. Use a sharp knife or a pizza cutter, to divide the dough into 12-16 even pieces. To form round rolls, gently roll a dough ball in between your palms. Then pinch the bottom of the dinner roll together to create a more round top, and place the buns in the baking dish when done. Cover the dinner rolls with a thin clean dish towel place in a warm area and let them double in size again. Preheat the oven to 175 degrees Celsius. For the cross topping: Mix the flour and water in a small bowl. If you find the mixture is too runny to be piped, stir in another tablespoon or two of flour. Spoon the mixture into a piping bag or ziplock bag, and snip the end of the piping bag. Pipe one long line over a row of rolls, and repeat until every bun has a cross on it. Once the oven is preheated, place the vegan hot cross buns into the oven to bake for 23-28 minutes until golden. Glaze: Mix the tablespoon of melted vegan butter, golden syrup, and cinnamon, for the bread wash. Use a pastry brush to lightly brush the mixture over the tops of the rolls. Add a few more chocolate chips on top. Allow them to cool slightly, and serve warm with vegan butter. Store any leftover rolls in an airtight container or freeze. Photo Gallery Hope you love these super fluffy buns!! M* Related Posts
Medjool stuffed dates
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Fig chocolate overnight oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 1 Beginner Difficulty 0 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* Related Posts
Raspberry fig lemon loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Milk tart chia pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Puff pastry milk tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Valentine’s sugar cookies
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Double dark chocolate buckwheat loaf
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts
Berry ice lollies
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 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* Related Posts