- 1 3/4 cups (435ml) milk or almond milk
- 1 Free Range Egg
- 1 ripe banana, coarsely chopped
- 60g pkt Baby Spinach
- 2 cups (300g) self-raising flour
- 1/4 cup (55g) coconut sugar
- 1/4 tsp bicarbonate of soda
- 20g butter, melted
- Coconut yoghurt, to serve
- Thinly sliced papaya, to serve
- Thinly sliced mango, to serve
- Passionfruit pulp, to serve
Blend the milk, egg, banana and spinach in a blender until smooth.
Combine the flour, sugar and bicarbonate of soda in a large bowl. Make a well in the centre. Add the milk mixture to the flour mixture and use a whisk to stir until a smooth batter forms. Cover with plastic wrap. Set aside for 30 mins to rest.
Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour ¼ cup (60ml) of the batter into the pan. Cook for 1-2 mins or until bubbles appear on the surface of the pancake. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining batter and melted butter to make 16 pancakes.
Divide the pancakes among serving plates. Top with yoghurt, papaya, mango and passionfruit.
Not your average Chia Seed Pudding! This one is blended until smooth & creamy then layered up with healthy date caramel. Add some crunchy toppings of choice & you have a delicious, protein packed & filling breakfast, snack or dessert!
- 60g / ⅓ cup chia seeds *
- 240mls / 1 cup light coconut milk , (use the rest of the can when making the date caramel
- 60mls / ¼ cup water
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup , or adjust to taste
- 1 pinch of salt
- 1 batch Date Caramel , or 1 cup of any other caramel
Mix the chia seeds, coconut milk, water, vanilla, maple syrup and salt together (if you are blending the pudding then you can do this in the blender jar).
Blend until smooth then transfer to a sealed container and refrigerate for at least 2 hours. Overnight is best and up to a week is ok.
Layer up in jars with the Date Caramel either right before serving or in advance.
Sprinkle with toppings of choice just before serving.
Use white chia seeds if blending your pudding so it doesn’t end up a dirty grey colour. If you aren’t blending it, or don’t care about the colour feel free to use black! Chia Seed pudding will keep in a sealed container in the fridge for up to one week.
Dangerously addictive, ooey-gooey, rich & thick vegan caramel sauce. Ready in under 5 minutes & so incredibly delicious that you will need all of your will power not to eat it straight from the jar. Don’t say I didn’t warn you!
- 100g | 1/2 cup coconut sugar (sometimes called coconut palm sugar (I have not tried this with any other sugar so I can’t guarantee it will work as well if you make a sub)
- 2 tablespoons water
- 2 tablespoons tahini (additional notes)
- 2 tablespoons coconut oil (solid measurement)
- 1/8 – 1/4 teaspoon salt (add to taste)
Add the coconut sugar and the water to a pan.
Place over a medium heat and cook until the sugar has completely dissolved and it is just starting to bubble. DO NOT STIR!! If you need to, just swirl the pan a bit. It will take 2- 3 minutes max. Do not leave it unattended as it will burn very easily if left too long.
Remove from the heat and add the tahini, salt and coconut oil. Stir very well until it is all well combined. It is normal to see a few little light flecks through it.
If you have trouble getting it to come together put it over a low heat again for 30 seconds or so.
You may use raw or roasted tahini. Raw will give a milder flavour, roasted will give a slightly stronger flavour. If you want to make it thinner just add another tablespoon or two or water. The finished caramel sauce will thicken up as it cools.
Store in the fridge for up to 3 weeks or in the freezer for a couple of months. When stored in the fridge it will become very stiff. Spoon out into a pan and warm gently or put it in a microwave for 15 – 20 seconds and it will become liquidy and gooey again.
For a slightly salty taste use the full ¼ teaspoon of salt. If you prefer less just as ⅛ teaspoon or add gradually to taste.
Making Date Caramel is incredibly easy.
Add dates plus the nut butter, vanilla and salt to a food processor or high powered blender.
Blend whilst adding coconut milk gradually until you get the texture you want. It’s totally customizable and you can adjust it to suit whatever you plan to do with it and that’s it! It’s so simple and it tastes way better than you would imagine Date Caramel would taste.
You can soak the dates in warm water for ten minutes first to make things easier if you don’t have a high powered blender . If you don’t have a blender, a food processor does a really good job too, and it gets it really smooth in a few minutes
- 1/4 cup walnuts, roughly chopped
- 2 teaspoons honey
- 1/2 cup nonfat part skim small curd cottage cheese
- 1/4 cup raspberries
- 1/2 teaspoon cocoa powder
Place the walnuts in the bottom of a bowl and drizzle with half of the honey. Spoon the cottage cheese on top and drizzle with remaining honey. Top with raspberries and dust cocoa powder on top. Enjoy!
- 1 tablespoon butter
- 4 medium apples, peeled, cored, and sliced
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
- 1/4 cup water
Set the Instant Pot to the low saute setting. Melt the butter and stir in the apples. Cook, for about five minute. Add the cinnamon and maple syrup and mix just to ensure all the apples are coated.
Change the setting to Manual with low pressure. Add the water and place the lid on the pot making sure the vent is sealed. Set the timer for 4 minutes. Once time is up, manually release the steam and remove the lid. The apples should be soft and have a tiny bit of crunch left. Serve hot.
- 1.5 cups (225 g) raw hazelnuts
- 1/3 cup (80 mL) unsweetened soy milk, or other unsweetened plant milk
- 1 Tbsp (15 mL) coconut oil
- 2 Tbsp (30 mL) maple syrup
- 6 soft dates, pitted
- 1 tsp (5 mL) pure vanilla extract
- 1/4 tsp salt
- 1/3 cup (35 g) cocoa powder
Preheat the oven to 350 F/ 180 C. Spread the hazelnuts onto a cookie sheet with baking paper underneath and bake for 10-12 minutes, until lightly golden and fragrant, stirring once halfway.
Remove from the oven and allow to cool. Then pickup handfuls at a time and rub firmly between your palms so the skin falls off. Alternatively, you can rub them in a clean kitchen cloth. Toss the hazelnuts back and forth between both hands so the skin falls from between your fingers. Place the peeled hazelnuts in a high-speed blender or food processor.
Blend on high for 5 minutes, stopping occasionally to scrape down the sides, until a thin nut butter consistency is formed.
Add the remaining ingredients and blend again for an additional 3-5 minutes until smooth and well incorporated. Store in an airtight jar in the fridge. Enjoy!
If no maple syrup, substitute with agave syrup.If the dates are hard, soak in warm water for 10 minutes first, then drain. Speed-it-up: using purchased roasted hazelnuts or hazelnut butter will speed this up.Storage: store in an air-tight container in the fridge for up to one week.
This easy three-ingredient dessert gets natural sweetness from fresh fruit. The banana adds potassium and healthy complex carbs, while coconut cream provides texture and good-for-you-fats. Plus, at 101 calories per serving, this refreshing dessert is a surprisingly low-cal treat.
- 1 large ripe banana
- 3 medium strawberries
- 2 tablespoons coconut cream
Cut the ripe banana into large chunks and halve the strawberries. Place them into a freezer-safe container and freeze. Add the coconut cream into one well of an ice cube tray. If you don’t have one, line a small glass jar with plastic wrap and pour the cream in there. Freeze.
When ready to enjoy, add all ingredients to a food processor. Process until smooth. You can now enjoy it as soft-serve. Freeze for and additional 3–5 hours if you want a truer ice cream texture, this recipe serves two.
The smoothie bowl is a healthy breakfast that eats like a dessert. Fuel your workout with this creamy, fruity and colorful concoction of pureed raspberries and yogurt with the crunch of pistachios.
- 2 1/2 cups (600ml) plain 0% Greek yogurt
- 1 medium frozen banana
- 1 cup (123g) frozen raspberries
- 2 tablespoons (28g) chia seeds
- 1 cup (140g) sliced pears
- 1/4 cup (36g) fresh blueberries
- 2 tablespoons shelled pistachios, chopped
In a blender, place the yogurt, banana, raspberries and chia seeds and secure the lid. Blend until smooth, using a tamper if you have one. Divide between two low bowls and arrange the pear slices, blueberries and pistachios on top. Serve straight away and this recipe serves two.
Inspired by Mexican chocolate, these overnight oats have a slight bitterness from the cocoa that’s balanced out by sweetness from honey. They are spiced with (Mexican cinnamon) and allspice, then topped with crunchy cocoa nibs and sliced almonds for a flavorful experience.
- 1 cup unsweetened vanilla almond milk
- 1 cup Quaker Oats
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons honey
- Pinch of cinnamon (or canela, if available)
- Pinch of allspice
- 2 tablespoons sliced almonds
- 2 teaspoons cocoa nibs
In a medium-sized bowl, stir together the milk and oats. Once combined, add the cocoa powder, honey and spices, and mix until the cocoa has been incorporated evenly into the mixture. Dish evenly into two jars or bowls, cover and let sit in the refrigerator for at least 5 hours and up to 4 days.
Serve the oats cold, topped with sliced almonds and cocoa nibs, this recipe serves two.
These 7-ingredient vegan, gluten-free cheesecakes are creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you). This serves 12 mini cheese cakes and is freezer friendly up to 1-2 weeks
- 1 cup packed pitted dates*
- 1 cup raw walnuts
- 1 1/2 cups raw cashews (quick-soaked*)
- 1 large lemon juiced
- 1/3 cup coconut oil (melted)
- 2/3 cup full-fat coconut milk (see instructions for note)
- 1/2 cup agave nectar or maple syrup (or honey if not vegan)
Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
Lightly grease a standard, 12 slot muffin tin (as original recipe is written // adjust if altering batch size). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
In your blender/food processor mix for one minute till its “liquified” or “pureed” silky smooth. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they’re perfect as is! Keep in the freezer for up to 1-2 weeks.
Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.
If your dates are not sticky and moist, you can soak them in warm water for 10 minutes then drain. But be sure to drain thoroughly and pat dry to prevent the crust from getting soggy. To quick-soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.
This raw blueberry cheesecake is so easy to make, but it looks stunning and tastes delicious. The base is made from dried apricots and walnuts so it’s sweet and nutty and the creamy cashew filling has a subtle sweetness and vibrant purple color. Top it with plenty of blueberries to add to the presentation and get ready to watch jaws drop when you bring this to the table!
For the Crust
- 6 dried apricots
- 1/4 cup walnuts
For the Cheesecake
- 1 cup unsalted raw cashews, soaked in cold water for several hours or overnight
- 1 cup frozen wild blueberries, thawed, plus more for decoration
- 2 teaspoons lemon juice
- 2 tablespoons melted coconut oil
- 2 tablespoons agave syrup or another liquid sweetener
To make the bottom, chop the nuts and apricots in a blender until you get a sticky mass.
Transfer it to the bottom of your small (about 5-inch) round springform pan, smooth out with the reverse side of a tablespoon. Press gently with your fingers to make it stick to the bottom of the form.
Rinse and drain the cashews.
To make the filling, blend thoroughly all ingredients. Taste. Add more syrup if you feel like it. We want a homogeneous and very soft filling, so blend long enough, about 5 minutes. Pour the filling onto the crust. Gently tap the spring-form on the table to smooth the surface.
Decorate with berries and place the cake in the in the freezer for 30 minutes in order to harden. Gently swipe a table knife between the side surface of the springform and the cake and separate the form from the cake. Cut into four or eight pieces and serve.
- 18 pitted dates, finely chopped
- 3/4 cup almond butter
- 1/4 cup peanut butter
- 1/4 cup desiccated coconut
- 1/4 cup toasted salted peanuts, finely chopped
- 1/4 cups toasted almonds, finely chopped
- 1/4 cup almond meal
- 1 tablespoon flax meal
- 1 teaspoon vanilla powder/extract
- 180g vegan chocolate, melted
Place dates, almond butter, peanut butter, coconut, toasted peanuts, toasted almonds, almond meal, flax meal and vanilla in a medium bowl. Mix until thoroughly combined.
Grease and line a 20cm X 10cm base measurement loaf tin with baking paper, ensuring that it hangs over the longer edges.
Scoop the batter into the prepared tin and spread it evenly with a metal spoon. Smooth the top.
Pour the melted chocolate over the nut bar batter. Smooth the top.
Chill in the refrigerator for at least an hour before slicing into thin bars. Store covered in the refrigerator for up to a month. Bars can be individually wrapped in baking paper, stored in airtight containers and frozen in the freezer for up to three months.
For something fruity and warm to sweeten winter evenings, crumbles are truly tops. Have fun making your own this winter.
- 500g frozen mixed berries
- 3 teaspoons vanilla essence
- 2 tablespoons brown sugar
BASIC CRUMBLE TOPPING
- 50g butter, chilled, chopped
- 1/4 cup firmly packed brown sugar
- 1/4 cup plain flour
- 1 cup rolled oats
Preheat oven to 180°C/160°C fan-forced.
Make basic crumble topping: Using your fingertips, rub ingredients together in a bowl until mixture resembles coarse breadcrumbs.
Combine berries, vanilla and sugar in a bowl. Spoon half the mixture into a 4cm-deep, 20cm (base) pie dish. Sprinkle half the topping over berry mixture. Repeat with remaining berry mixture and topping. Bake for 30 to 35 minutes. Set aside to cool for 5 minutes. Serve with cream, custard or ice-cream.
This super-simple summer treat is a perfect after-school snack that will keep the kids satisfied until dinner-time.
2 cups (560g) Greek-style yoghurt
1/4 cup (80g) raspberry jam
5 strawberries, thinly sliced
1/2 cup (75g) blueberries
Line a large baking tray with baking paper. Spoon the yoghurt evenly over the lined tray and smooth the surface. Top with dollops of raspberry jam and use the back of a spoon to marble. Sprinkle with the strawberry, raspberries and blueberries. Place in the freezer for 3 hours or until firm.
Quickly transfer the yoghurt bark to a clean work surface and cut into pieces. Serve immediately or store in an airtight container in the freezer for up to 1 week.
You can also use frozen raspberries and blueberries.
Rich and indulgent, these dark chocolate pots made with just a few simple ingredients can be customised to suit your own personal taste.
- 400ml can full fat coconut cream, (14oz)
- 1/2 tsp natural vanilla extract
- Pinch salt
- 200 g dark chocolate, roughly chopped (7oz)
- Zest of one orange, (Orange chocolate flavoured)
- 1/2 tsp instant coffee, (Mocha flavoured)
- 1/4 tsp ground cinnamon, (Mexican flavoured)
- Small pinch chilli powder, (Mexican flavoured)
Heat coconut cream, vanilla, a pinch of salt (and any of the optional flavour add ins) in a small saucepan until it just begins to simmer.
Turn the heat down to low, add the dark chocolate to the pot and let it sit undisturbed for a minute to melt.
Over the heat, whisk the chocolate and coconut cream mixture together for a few minutes, until the chocolate is completely melted and the mijxture is dark, glossy and evenly combined.
Tip into 4 ramekins or tea cups and refrigerate for at least 4 hours, or overnight, to set.
Serve plain, or garnish with your choice of berries, orange zest, coffee beans or chilli flakes.
Apple Crumble you can eat for Breakfast, Lunch,Dinner or Deserts
With Cinnamon and Traditional Oats with freshly oven cooked Granny Smith Apples you can’t go wrong!! This is flavour punch and you can make it as healthy, sweet or as bad as you like.
I’m loving this recipe and have just made a batch for the week!!
- 6/8 Granny Smith Apples
- 2 cups of Traditional Oats
- 1 tsp of cinnamon
- 1 tsp of salt
- 1 cup of Coconut Sugar
- 1 cup of flour (optional)
- 1 cup of Coconut Butter or any vegan butter of choice
Grab an oven dish and place your sliced or chopped apples in, place butter in knobs across your apples just slightly pushing it into the apples.
Combine all dry ingrediants and scatter ontop of the apples and butter of choice and cook at 180° fan forced for roughly an hour till the top browns and becomes crispyish.
Serve with you favourite nicecream, coconut whipped cream, greek creamy yogart or natural yogart your choice. Also you don’t have to use flour you can play with the ingrediants if you want alternatives. I added extra apples and and left out the flour still amazingly delicous! X