Sweet potato avocado cake
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup grated sweet potato (skin on if you like) 1 medium banana mashed 1/2 ripe medium avocado 1 tbsp apple cider vinegar 3/4 cup plant milk of choice 1 cup coconut or brown sugar 1 tsp vanilla extract 1 1/2 cup self rising flour 1/2 cup nutty wheat flour 1 tsp baking powder 1 tsp baking soda 1/3 cup cacao powder Pinch of saltFrosting 1/2 ready ripe avocado 3/4 tup Simple Truth cream cheese (300g) 1/2 cup coconut cream or milk 1/4 cup cacao powder 1/3 cup coconut sugar 1 tsp vanilla extract Method Preheat oven to 180 degrees Celsius. Place the grated sweet potato, banana, and avocado in a bowl and mash well together. Add in the sugar, apple cider vinegar, and vanilla, and mix well. Add in the flour, baking powder, baking soda, cacao powder and salt. Mix well and pour into a parchment paper lined cake tin, stray with nonstick along the sides of the pan. Bake for 38 minutes until cooked through, remove from the oven to cool down. Place the frosting ingredients in a blender and blend until smooth, add more sugar to your liking. Decorate the cake and add more cacao powder and chocolate on top. Slice and enjoy! Photo Gallery Hope you love this delicious, fluffy, and wholesome cake! M*
Creamy granola bars
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups Lifestyle Foods honey granola 1/4 cup LSF honey 3/4 cup smooth peanut butter heated until soft 1/4 cup coconut oil Top layer 3/4 cup smooth peanut butter 1-2 tbsp coconut oil 1/3 cup soy milk powder 1 tsp vanilla extract Method Place the melted peanut butter in a bowl and whisk in the honey and coconut oil until smooth, add in the granola and mix until combined. Press into parchment paper lined square tin and then freeze for about 20 minutes until set. Whilst the granola bars are setting, heat up the peanut butter for the top layer until smooth, add 1-2 tbsp coconut oil if needed. Whisk in the vanilla extract and the soy milk powder. Add this top layer to the set granola layer, smooth out, and cool again for about 30-40 minutes before slicing into bars. Photo Gallery Hope you love these delicious creamy granola bars! M*
Milk tart Jaffle
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty 0 Beginner Ingredients 400ml coconut milk or cream 1/4 cup corn starch (mixed with some milk to make a paste) 1 tsp vanilla extract 1/4 cup sugar or choice For slices of your favorite bread, I used honey and oat bread from @sasko_sa Cinnamon sugar to roll Bushbaby or any gas stove will work/ braai Jaffel pan/maker Method 1. Place the filling ingredients in a saucepan and bring to a simmer, whisking whilst it thickens. Once thicken let it cool! 2. Add 1-2 tbsp of the milk tart filling to one slice & add another slice on top, press into the Jaffle maker, and then let it toast for 2-3 minutes on each side. Roll in cinnamon sugar, and enjoy hot with some whipped cream or ice cream! Photo Gallery Hope you love these delicious Jaffles! M*
Raw date fudge
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 cup dates soaked in water and drained 1/2 cup peanut butter 1/4 cup melted coconut oil 1 tsp vanilla extract 1/4 cup cacao powder Melted coconut to top Sea salt Method 1. Place the dates, Peanut butter, and coconut oil in a blender and blend until smooth.2. Scoop the fudge mixture into silicone moulds and freeze.3. Once frozen dip into melted chocolate and serve with some sea salt. Photo Gallery Hope you love these super easy and yummy treats! M*
Bounty bliss balls
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 1 packet @checkers_sa padkos coconut flakes 2 cups @checkers_sa simple truth rolled oats 1/3 cup @checkers_sa simple truth coconut oil 1 cup brown dates soaked in hot water for 30 minutes 1 tsp vanilla extract 1/4 tsp salt Dipping 1/2 cup simple truth smooth peanut butter 1/4 cup coconut oil 1/4 cup golden syrup 1/4 cup cacao powder Roll in… Salted caramel coconut from Simple Truth Method 1. Place the coconut and oats in a high speed blender and blend until smooth, add in the coconut oil and blend again until combined. 2. Add in the dates, vanilla extract and salt, and blend until you have a smooth consistency and the dough comes together. Roll in to balls, chill in the freezer until set. 3. Once set, make the chocolate dipping sauce. Melt together the peanut butter, coconut oil and the syrup. Mix well, add in the cacao powder until well combined and dip the bounty bites and roll in the crushed caramel coconut flakes. Place in freezer to set & enjoy!! Photo Gallery Hope you love these divine Bounty bites! M*
Carrot cake donut holes
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups dry roasted almonds from @lifestylefoods 1 cup mixed dry fruit from @lifestylefoods 3/4 cup grated carrots 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp vanilla extract Pinch of salt Lifestyle foods white chocolate melted to dip (alternatively mix melted coconut oil with some liquid sweetener and dip the chilled carrot cake balls) Method Place all of the carrot cake ball ingredients in a high-speed blender and blend until smooth, add some coconut milk to help it smooth along. Roll into balls and place in the freezer to set. Melt some lifestyle foods chocolate and dip the balls in the chocolate, let it set again and enjoy! Photo Gallery Hope you love these raw donut holes! They are the bomb;) M*
Custard banana split
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty 0 Beginner Ingredients 1 can Nature’s choice vegan custard2 ripe bananasFresh blueberriesFresh raspberriesHoney to drizzleToasted hazelnuts and buckwheatEdible flowers Method Slice the bananas lengthways and add to a bowl, top with the vegan custard, berries, toasted hazelnuts and buckwheat groats, edible flowers, and honey.2. Serve and enjoy! Photo Gallery Hope you love this really easy breakfast or dessert! M*
Orange blueberry loaf
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients 3/4 cup plant-based milk 1 cup sugar 2 tablespoons fresh grated orange zest 2 tablespoons fresh lemon juice 1/2 cup melted coconut oil 1 teaspoon pure vanilla extract 2 cups self-rising flour (sub with rye/spelt flour) 1 tbsp corn starch 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups fresh or frozen blueberries 2 tablespoons cake flour Glaze 1 cup icing sugar 1 tablespoon fresh lemon juice 1 tbsp milk Orange zest Method 1. Preheat the oven to 180 degrees Celsius and grease a small bread tin. 2. You can also line the pan with parchment paper for easy removal. In a large bowl, whisk together the milk, sugar, orange zest, lemon juice, melted coconut oil and vanilla until well combined. 3. To the bowl with the wet ingredients, add the flour, corn starch, baking powder and salt. Stir until just combined, being careful not to over mix or your bread will be dense. 4. Rinse the blueberries, then toss them with the flour in a small bowl. Fold the blueberries into the batter. 5. Pour into the prepared pan, place in the centre rack of the oven and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. 6. Cool in the pan for about 30 minutes, then carefully remove from the pan and transfer to a cooling rack with parchment paper below (to catch the glaze drippings). 7. Glaze: In a small bowl, whisk together the glaze ingredients and whisk until smooth. Pour over the loaf and allow to rest for 20-30 minutes. Slice and serve. Photo Gallery Hope you love this recipe as much as I do! Have a lovely blessed easter** M*
Olive oil chocolate chip cookies
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients * 100 ml good quality olive oil* 115 g brown sugar or coconut sugar * 50 caster or sugar* ¼ cup non-dairy milk * 2 tsp vanilla extract* 100 g plain all-purpose flour* 100 g spelt or rye flour * 1 tbsp corn starch * 1 tsp baking powder* ½ tsp bicarbonate de soda * ½ tsp salt* 150 g dark chocolate chips* Coarse salt Method 1. Preheat oven to 180 degrees Celsius. 2. Whisk together the olive oil, brown sugar, caster sugar, milk and vanilla extract in a large bowl until very well combined.3. In a separate bowl sift together the flour, spelt/rye or buckwheat flour, cornflour, baking powder, bicarbonate of soda and salt then stir in the chopped chips chocolate. The dough will be a bit soft but will firm up as it chills.4. Scoop out the cookies and add more chocolate chips on top. Freeze for 20 minutes. 5. Bake the cookies for 10-15 minutes until they are golden and gooey, serve with some salt on top! 6. Once cold, store in an airtight container. Photo Gallery Hope you love these delicious cookies!! M*
Raspberry Frangipane tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Pastry* 1 batch vegan shortcrust pastry* 50 g berry jamFrangipane* 60 g vegan butter (block-style) room temperature* 50 g castor sugar * 40 g vegan aquafaba (canned chickpea brine) * 1 tsp vanilla extract* 60 g ground almonds* 30 g all-purpose flour * ½ teaspoon baking powderTopping* 1 1/2 cup raspberries * 1/2 cup shredded coconut * 1 tsp vanilla extract Method Make a batch of the vegan pastry (recipe below) and par-bake per recipe instructions. Allow the pastry to cool to room temperature. Gently heat the 50g jam in a saucepan and using a pastry brush, brush it over the base and inner sides of the par-baked pastry shell. Meanwhile, preheat your oven to 175•c For the Frangipane, in a large bowl, with an electric whisk beat the vegan butter for 1 minute until light and fluffy. Add the sugar and whisk again for 1-2 minutes, until it has creamed into the butter. Add the aquafaba, one tablespoon at a time, whisking to incorporate each one. Lastly, add the vanilla extract and whisk to combine and beat for another 30 seconds until incorporated. In a separate bowl, mix together the dry ingredients (ground almonds, flour, and baking powder). Fold the dry ingredients into the creamed butter mixture using a spatula until combined, add in the vanilla and the last bit of jam. Transfer the frangipane into the cooled pastry shell in an even layer. Press the raspberries into the frangipane and sprinkle over the shredded coconut and sugar. Bake at 175°C for 25-30 minutes, until the raspberries have reduced in size and appear slightly caramelized. If the edges are browning too quickly, take the tart out and carefully cover the outer crust with some foil. Allow the tart to cool completely before removing it from the tin. For best results chill the tart for a couple of hours before serving and top with flaked almonds for garnish if desired. Store it in an airtight container and refrigerate. Consume within 2-3 days for best results. Photo Gallery Hope you love this amazing tart!! Its a favourite;) M*