Protein Date banana bread
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 3 over-ripe bananas1 heaped scoop of vegan protein powder 1 3/4 cup self-rising flour (sub half with oat or wholewheat flour) 1/2 cup brown sugar 1 cup milk 1 tbsp apple cider vinegar 1 tsp vanilla extract 1/2 tsp ground cinnamon 1 1/2 tsp baking powder 1/2 tsp baking soda Pinch of salt Chopped brown dates to top Method Preheat the oven to 180 degrees Celsius. Mash the banana well, add in the sugar, milk, oil, apple cider vinegar, and vanilla extract. Sift in the flour and the protein powder until well combined, pour into a parchment paper-lined bread tin, and add the chopped brown dates on top. Bake for 35-40 minutes until brown. Let it cool to room temperature before removing it from the bread tin, slice, and enjoy. Photo Gallery Hope you love this super fluffy and healthy banana bread! M*
Gingerbread berry trifle
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Gingerbread cake 2 cups All Purpose Flour (250g) 1 cup Light Brown Sugar (200g) 1 tsp Baking Soda 1⁄2 tsp salt 1 tsp cinnamon 1⁄2 tsp nutmeg 1 1⁄2 tsp ground ginger 1⁄2 tsp allspice 1 flax egg- 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot water 3⁄4 cup Buttanutt Macadamia Milk 1⁄4 cup molasses 1 tsp vanilla extract 1⁄3 cup Neutral vegetable Oil or Coconut Oil or Buttanutt Pecan macadamia nut butter 1 Tbsp apple cider vinegar Buttanutt berry jelly 2 cups boiling Buttanutt macadamia milk 1 packet of strawberry vegan jelly powder mix 1 1/2 tsp agar agar 1 cup mixed berries Buttanutt custard 2 cups Buttanutt macadamia milk 1 tbsp Pecan macadamia milk 1/3 cup honey or syrup or coconut sugar 1 tsp vanilla extract 1/3 cup Corn starch Buttanutt chocolate pudding 1 packet dairy dairy-free chocolate pudding 400ml cold Buttanutt Macadamia milk Other add in’s Whipped coconut cream Cherries Edible flowers White chocolate shards Fresh berries to decorate Method Gingerbread cake Preheat the oven to 180°C and spray a square baking tin with non-stick spray or line withparchment paper. Sift the all-purpose flour into a mixing bowl and add the brown sugar, baking soda, salt,cinnamon, nutmeg, ground ginger, and allspice and mix. Prepare a flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding 3 Tbsphot water. Let it sit for a minute to become gloopy. Add the flax egg, macadamia milk, molasses, vanilla extract, oil, and apple cider vinegar to the mixing bowl and whisk until combined. Pour batter into the square pan, and bake at 180. Degrees Celsius for 30-35 minutes or until a toothpick inserted into the centre er of one of the cakes comes out clean. Let the cake cool for a few minutes and then transfer to a wire cooling rack to cool completely before slicing it into small squares.Berry jelly1. Bring the macadamia milk to a boil, add in the strawberry jelly and the agar, mix well,and bring to a simmer for 2 minutes before adding in the fruit and pouring on into a square mould to set. Let it set completely before slicing. Buttanutt custard Add all of the custard ingredients into a saucepan, whisk very well, and bring to a simmer until it starts to thicken. Let it cool down to room temperature before using it in the trifle. Buttanutt chocolate pudding Add the milk and the chocolate pudding into a bowl and whisk until, let it chills before using.Ensembling the trifle Make use of a large trifle glass serving container, layer the gingerbread cake cubes as thebottom layer then the cubed jelly, custard, chocolate pudding, berries, and dollops of whipped cream. Repeat until filled to the brim! Serve with more cherries, edible glitter, and edible flowers. Photo Gallery Hope you love this delicious and refreshing dessert! M*
Lemon passion fruit tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients Base 1x packet ginger cookies crushed (roughly 2 cups) 1 cup shredded coconut 200g melted vegan butter Filling 1 cup raw cashews, soaked in boiling water for at least 30 minutes 300g vegan cream cheese 200g coconut cream 1/4 cup lemon juice 1/4 cup passion fruit coulis 1 tsp vanilla extract 1/3 cup cornstarch pinch of salt Topping 200g white vegan chocolate (alternatively substitute the chocolate with 100g cashew butter, 1/3 cup coconut oil and 1/3 cup syrup ) more passion fruit to top fresh fruit to top lemon slices Method Crush the biscuits and add in the shredded coconut, mix in the melted butter and mix well. Press in to a parchment paper lined tart pan. Place the tart in the freezer to set. Place the filling ingredients in to a high speed blender and blend until smooth, pour the filling in to a saucepan and bring to a simmer until thick, pour on to the tart base and smooth it out, place in the fridge to set once again for 2-3 hours. Once the tart is set, add the chocolate into a a bowl or saucepan and let it melt, whisk in the cream until it starts to turn glossy, pour on to the tart, leaving the edges slightly bare for the extra passion fruit coulis. Add the coulis and then decorate the tart with the sliced fruit, lemon slices and edible glitter. Chill until serving time, slice and serve! Photo Gallery Hope you love this beautiful tangy tart! M*
Vegan Brandy snaps
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 tablespoons (28 g) vegan butter 8 g brown sugar 2 tablespoons (28 g) golden syrup 1 tbsp brandy 4 tablespoons (28 g) all-purpose flour whipped coconut cream or vegan cream cheese icing sugar Method Line a baking tray with parchment paper or non-stick baking mat. Lightly oil the straight handle of a wooden spoon or rolling pin. Preheat the oven to 180°C. Add the vegan butter, sugar and syrup to a small saucepan and heat on low until the butter and sugar melts. Keep a watch so it does not crystalize. Remove from heat and stir in the cinnamon or ginger, and the brandy. Gradually stir in the flour to create a smooth batter. Spoon out 2 teaspoons of the batter for each brandy snap, spaced about 3 cm apart to give them room to spread.The batter makes 6 cookies. Place the tray in the oven and bake for 7-8 or until they have a caramel colour. Cool the brandy snaps on the tray for about 3 to 5 minutes or until they are firm but still flexible enough to roll. Use a spatula to lift them from the parchment paper. Be aware they are very hot! Place each brandy snap on the spoon handle, bottom side down, and wrap around pressing slightly to secure the ends. If any of them hardens too quickly, place the tray back in the oven for a few seconds. Allow each cookie to cool further until firm enough to remove. Place them seal side down on a cooling rack to completely cool and harden. When fully cooled, they may be filled with vegan cream cheese frosting or coconut whipped cream. Photo Gallery Hope you love these delicious cookies as much as we do in SA! M*
Rose jelly tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Crust 2 cups crushed ginger biscuits 1 cup shredded coconut 1/2 cup melted coconut oil or vegan butterCheesecake Filling 1 1/2 cups soaked cashews (soak in boiling waterFor at least 1 hour) 300g vegan cream cheese (sub with coconut cream) 300ml coconut cream 1/3 cup honey or agave 1-2 tsp vanilla extract 1/3 cup cornstarchTopping 1 packet of vegan strawberry jelly 1/4 cup vanilla Loveren Absolute zero Rose 1 tbsp Rose water 1/2 cup cashew butter 1/4 cup coconut oil 1/4 cup diced fresh strawberries 1 tsp beet or berry powderDecorate Fresh berries Edible glitter Method 1. Preheat oven to 180 degrees Celsius.2. Crush the ginger biscuits until fine, add the shredded coconut and the coconut oil or vegan butter, mix well, and press the cookie base onto the parchment paper-lined tart tin, smoothing out with the base of glass up onto the edges & smoothing the top part of the edges neatly onto the tart base.3. Bake the tart base for 10 minutes while you blend the filling ingredients until smooth, pour the filling into a saucepan and bring to a simmer until it starts to thicken.4. Pour the filling onto the tart base & bake for another 15-18 minutes until golden.5. Let the tart cool, while you make the topping.6. Pour out the jelly ingredients into a blender, Rose wine, cashew butter, coconut oil, strawberries & beet powder, blitz up this mixture until smooth and pour onto the chilled tart.7. Chill for 2-3 hours until set, decorate the tart with sliced, blueberries and edible glitter.8. Sliced and enjoy! Photo Gallery Hope you love this beauty of a tart! M*
Vegan Lamington cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 3/4 cups soy milk 2 tbsp lemon juice 3⁄4 cup softened coconut oil or bake butter block 1 cup brown sugar 1/2 cup icing sugar 2 tsp vanilla extract 430 g / 31⁄2 cups self-rising or cake flour 1⁄4 cup cornstarch 21⁄2 tsp baking powder 3⁄4 tsp baking soda 1⁄2 tsp salt Filling 3/4 cup regular or sugar-free strawberry jamIcing 200g melted dark chocolate 200ml coconut milk Shredded coconut cherries to serve Chopped chocolate to serve Method Method1. Preheat the oven to 180° C and grease and line two 20 cm round cake tins with parchment paper.2. Combine the milk and lemon juice and leave to curdle for 5 minutes.3. Beat the softened coconut oil (or vegan butter) and sugar until nice and fluffy, once whipped, fold in the milk mixture and the vanilla extract.4. Gently fold dry ingredients into the wet ingredients by making small circles in the middle of the bowl with your spoon to minimise lumps.5. Divide the mixture between two tins and bake until a toothpick comes out clean of cake crumbs, about 30-35 minutes.6. Allow the cakes to cool down completely before removing from the tins and icing. Get ready for a bit of a mess.7. Melt the chocolate and gradually add the cooled coconut milk/cream- dip the cakes in the melted chocolate ganache, let the excess drip off on a cooling rack, and then cover with coconut. Place the cakes in the fridge to set the chocolate slightly.8. Spread the jam on the first layer, add the second layer of Lamington cake, and then decorate with the cherries and a dust of icing sugar. Photo Gallery Hope you love delicious cake as much as i do, its a big favourite** M*
Chocolate crepe roll cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/4 cup self-rising flour or flour of choice 1-2 tbsp cacao powder 1 tsp baking powder Pinch of salt 1/4 cup sugar or syrup of choice 1 1/4 cup milk 1/4 cup oil Filling Fresh fruit like berries or peachesCoconut or regular whipped cream sweetened slightly with sugar Toppings 150 g dark chocolate melted 1-2 tbsp cooled cream Sliced fruit Method Mix the crêpe ingredients until smooth, add a bit of milk if needed. Heat up a pan, add non-stick spray or oil, and add about 1/4 of the batter, spreading out evenly. Let it cook for about 2-3minutes before flipping over to cook on the other side. Layer the crêpes once all of them are cooked and let them cool to room temperature. Spread out some cling wrap and layer the crêpes overlapping the ends (takes about 4-5 of thecrêpes) add the add a generous layer of the whipped cream at the end spreading out thinlytowards the end, add the thick fruit pieces at the beginning of the crepes layering again untilthick to 3/4 of the way. Fold in the sides of the crêpes and roll up, wrap again in cling wrap, and chill. Melt the chocolate and gradually fold in the cream until smooth and glossy, once the crêpe rollhas set, pour over the ganache and add your fruit toppings, chill again until set and slice & enjoy! Photo Gallery Hope you love this super easy and delicious cake! M*
Magic cookies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 1/2 Cups raw Cashews 1 1/2 Cups Unsweetened Coconut Flakes 3/4 cup chopped or whole sugar-free Chocolate Chips 3-4 ginger biscuits crushed 3/4can vegan Coconut Condensed milk Method 1. To make these magic cookies, start by preheating the oven to 175 degrees Celsius.2. Next, add all of the ingredients to a large bowl, and mix until all of the ingredients are fully coated in the condensed milk.3. Line a baking sheet with parchment paper, scoop with a cookie scoop to scoop out large spoonfuls of the mixture, and line them up on the baking sheet. Leave 3cm between each cookie because they will spread out.4. Bake the cookies for 15-16 minutes, until they’re golden brown.5. Once they’re done, remove them from the oven and allow them to fully cool completely to harden.6. When the cookies have cooled and the condensed milk has hardened, serve your cookies, and enjoy! Store any leftovers in an airtight container Photo Gallery Hope you love these delicious cookies as much as we do!! M*
Vegan Lepelsteeltjies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 500g cake flour (I used Eureka Mills Cake flour-sub half with spelt flour for a healthier alternative) 2ml salt 1ml baking powder 625ml grated vegan cheddar 1 tbsp plant milk 250gram vegan butter or margarine 1 heaped tbsp nutritional yeast 60ml smooth apricot jam Method Sift dry ingredients together. Add cheese & mix. Add butter, and milk and mix into a dough. Roll chestnut-size balls & flatten them slightly. Using the wooden spoon handle, make small dents and fill with jam. Bake at 200ºC for +/- 15 mins, cool & refill dents with jam. 30 cookies Photo Gallery Hope you love these deliciously savory sweet cookies! M*
Blueberry pie ice pops
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1/2 cup dates, Medjool or brown dates soaked in water 400ml can of coconut cream, or full-fat coconut milk 1 tsp vanilla extract 1 1/2 cup blueberries, fresh or frozen 1/4 cup raw honey 1 tbsp lemon juice 1 cup melted Lotus Biscoff cookies spread or smooth peanut butter Method Add the blueberries, honey, and lemon juice in a saucepan and bring to a simmer, add a dash of water until the blueberries are soft and jammy, and let it cool. Meanwhile, blend the dates coconut cream, vanilla, and a pinch of salt. Add half of the jammy blueberries and blend until smooth. Pour the ice cream batter into molds, add a few dollops of the blueberry jam, and let them set. Once set, dip into smooth Biscoff or smooth peanut butter dust with some edible sparkles,and enjoy! Photo Gallery Hope you love these delicious blueberry ice pops! M*
