Recipes/Blog This is a super quick, delicious dessert you can whip up in no time, then sit back and relax and let the fridge do all the hard work. Best made in small mould an served with raspberry coulis. Prep time: 10 minutes Set time: 1 hour Total time: 1 hour, 10 minutes Serves: 6
Recipes/Blog Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes Serves: 8 Ingredients 1 1/4 cups almond meal 1 1/2 cups gluten free plain flour 1 teaspoon baking powder 1/2 teaspoon bicarb soda 1/3 cup raw cacao 1 cup soy milk or plant-based milk 1 tablespoon apple cider vinegar 1 teaspoon vanilla
Double Chocolate Peanut Butter Slice INGREDIENTS BASE 1/4 cup of melted coconut oil 1/4 cup of raw cacao 6 pitted medjool dates 3 tablespoons of natural peanut butter 3 cups sugar free and sugar free cornflakes TOP 180 grams dark vegan chocolate 1 tablespoon peanut butter 1 tablespoon maple syrup 1/4 cup of coconut
Recipes/Blog I’ve always loved making cakes, but more the traditional way with eggs and butter. As a plant-based eater, I’ve now made many cakes without eggs and butter, and they are good, but not always great. Unless it’s a banana cake! So, when I heard that beetroot worked well to keep the cake super moist,
