Ingredients
Porridge
3 tbsp oats
2 tbsp chia
2 tbsp hemp
3/4 cup coconut milk
1 tbsp cocoa powder
1 tsp maple syrup
6 chopped cherries
Method
Combine all ingredients and let it set for minimum 30 minutes in the fridge.
Chocolate sauce
3 tbsp melted coconut oil
3 tbsp cocoa powder
2 tbsp maple syrup
1 tsp vanilla
Juice from the cherries
Method
Combine well all ingredients in a bowl & pour over the porridge once it has set.
Crust
1 cup oat flour
1/2 cup pistachio
1/2 cup almonds
1 cup dates soaked in water
1 tsp vanilla
Blend and spread onto cake pan or at the bottom of a serving cup
Cream
Option 1 – Vanilla
1 cup macadamia (soaked in water for few hours)
1/4 cup coconut cream (plus more if needed)
1/4 cup melted coconut oil
4 tbsp agave or maple syrup
2 tbsp rose water
1 tbsp vanilla
Simply blend, pour onto biscuit layer and let it set in the freezer for at least 20 minutes
Option 2 – Chocolate
Add 1 tbsp cocoa powder to the same ingredients as the vanilla filling
Ganache
1 bar vegan dark chocolate
1/2 cup coconut milk (creamy)
1 tbsp rose water
Biscuit layer
1 cup oat flour
1/2 cup pistachio
1/2 cup almonds
1 cup dates soaked in water
1 tsp vanilla
Blend and spread onto cake pan or at the bottom of a serving cup
Cream
1 cup cashew or macadamia(soaked in water for few hours)
1/4 cup coconut cream (plus more if needed)
1/4 cup melted coconut oil
4 tbsp agave or maple syrup
2 tbsp rose water
1 tbsp vanilla
Simply blend, pour onto biscuit layer and let it set in the freezer for at least 20 minutes
Pistachio and edible flowers for decoration
Vanilla Macadamia Ice Cream
1 can full fat coconut milk
¾ cup raw macadamia nuts (pre-soaked in water overnight or for one hour in boiling water)
¾ cup Medjool dates (soaked in boiling water for minimum 10 minutes then peeled and pitted)
1 tbsp vanilla extract
1 tbsp cocoa powder
Note: You can add extra chopped dates and macadamia if you like chunks in your ice cream.
Chocolate sauce for serving
2 tbsp melted coconut oil
2 tbsp cocoa powder
1 tbsp vanilla
1 tbsp maple syrup
Method
Blend all ice cream ingredients on high speed until very creamy and smooth.
Freeze for a minimum of 30 minutes.
Scoop out to serve.
For the chocolate sauce, simply combine all ingredients and drizzle over your serving of ice cream.
Dry ingredients
1 cup almond flour
1/2 cup oat flour
1/2 cup tapioca starch
1 tsp baking powder
1/2 teaspoon fine sea salt
3 tbsp cacao powder
1/2 cup vegan chocolate chips
Wet ingredients
1 cup mashed banana
1/4 cup maple syrup
1 tablespoon vanilla
3/4 cup smooth peanut butter
1/4 cup canned coconut milk
Instructions
Start by preheating your oven and greasing your muffin pan.
Add all your dry ingredients except the chocolate chips to a bowl and mix well.
Then combine the wet ingredients in another bowl and stir well.
Gradually add the dry mix to your wet ingredients and mix well.
Fold in the chocolate chips at the end.
Bake for 20 minutes at 220 degrees, or when a toothpick comes out clean. Cool 15 minutes in the pan, so they can firm up.
INGREDIENTS
1 cup vanilla protein powder
1 cup oat flour
1/4 teaspoon salt
1/2 cup peanut butter
2 tbsp melted coconut oil
1/4 cup maple syrup or 1/2 cup dates soaked in hot water
Cacao nibs to sprinkle
PREPARATION
Start by mixing all dry ingredients.
Separately, mix together the cashew butter, melted coconut oil, sweetener before adding the mix into the bowl of dry ingredients.
Mix well. At this point adjust the texture to your liking (for example add more flour for more chewy bars)
Transfer the dough to a pan and smooth it down into an even layer.
Place the pan in the freezer for at least 5–6 minutes, just until the bars are firm enough to cut.
Ingredients
• 1 cup almonds
• ¼ cup fresh lemon juice
• ¼ cup nutritional yeast
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1¼ tsp rock salt/ sea salt
• ½ cup cold water
Method
Start by boiling the soaked almonds for up to 7 minutes. Remove from heat and cool off.
When cool remove skin.
Blend all ingredients then place in a cheesecloth.
Close it tightly and store it overnight in the fridge.
Bake for 30 to 40 minutes until top is firm and dry. Allow to cool before serving.
