DOUBLE CHOC HAZELNUT COOKIES

THESEEE are a winner, scrumptiously addicting and completely flour free! They are delicious as a snack, breakfast or any time of the day and I promise they will be gone very quickly. Even my absolute non-vegan boyfriend loved them!

Ingredients

1 1/2 cup oat flour (blitz oats)

1 cup ground almonds

1/3 cup cocoa powder

1/4 cup coconut sugar

Pinch vanilla powder

1 Lindt dark chocolate bar 70% or more

Handful hazelnuts

1 tsp baking powder

2 tbsp coconut oil melted

1/2 cup unsweetened oat milk

Method

  1. First of all preheat your oven to 160 fan / 180 conventional and line a large baking sheet with parchment.
  2. Next add all dry ingredients to your bowl apart from the chocolate and nuts. Stir this until fully incorporated the cocoa powder well.
  3. Now mix in all wet ingredients and the mixture forms a dough that comes together. Add in the hazelnuts and break up your chocolate and add in too. Save a little chocolate if you want to do a drizzle once the cookies are baked!
  4. After that, using a tablespoon plop large spoonful’s of the mixture onto your baking sheet making cookie shapes but do not flatten entirely.
  5. Bake for 25-30 minutes.
  6. Allow to cool slightly before doing a drizzle. I find that they seem to taste even more amazing and sweet when left overnight and eat the next day!

CHOCOLATE BANANA LOAF

Ingredients

2 cups GF oats

1/4 cup ground almonds

1/4 cup GF all purpose flour (I used Bob’s Red Mill)

2 ripe bananas

1/3 cup cocoa powder

1/4 cup coconut sugar

 2 tbsp melted coconut oil

1 cup unsweetened almond milk

Pinch vanilla powder

Pinch cinnamon

1 flax egg

Optional: Lindt dark chocolate with orange pieces (as much of the bar as you like)

Method

  1. Preheat oven to 160 degrees fan/180 conventional and line a loaf tin with parchment paper.
  2. To a bowl mash your bananas and add your flax egg and milk, mix well.
  3. Add everything else except the Lindt chocolate if using, and mix well.
  4. Pour mixture into your lined tin then if using the chocolate break as much up as you want and put into the mixture (or if you want it to be more inside then do this in the bowl before you pour into your tin)
  5. Bake in the centre of your oven for 45 minutes.
  6. Allow to cool slightly before slicing and enjoy!

SILKEN CHOCOLATE & RASPBERRY TARTLETS

It has been a while since I posted so I do apologise, but I am trying to balance my day job with also blogging! So, here we are, these tartlets are super yummy, require minimal ingredients and have an awesome protein kick without any protein powders! The protein source comes from silken tofu to make the filling…… can you believe it?! I have wanted to use tofu in a dessert for such a long time and it has turned out so well in this recipe.

All you need is 4 tart pans, a food processor and you will be using your oven and freezer.

Makes 4-5

Ingredients

Base:

1/2 cup almonds

1/2 cup medjoul dates

1/4 cup millet flakes

1 tbsp peanut butter

2 tbsp maple syrup

1 tsp raw cocoa powder

Filling:

1 pack of silken tofu (I used Clearspring brand)

1 heaped tbsp raw cocoa powder

1/3 cup maple syrup (you may want to add more during the process so test and see how sweet you want it)

 Optional toppings:

Raspberries

Cacoa nibs

Method

  1. Firstly preheat your oven to 160 degrees fan and decide whether you need to line your tart pans (I didn’t but I advise if you want to take them out to present then do so, unless you have ones that can remove the bottom for easy removal)
  2. To your food processor add all base ingredients and blitz until a dough is formed. Then press the mixture into your tart tins using your hands, don’t make them super thick as you want to pour your mixture into them and still see the nice outer edge of your tarts!
  3. Bake them for 10-12 minutes.
  4. Whilst these are baking, add your filling ingredients to the processor and pulse until a smooth and creamy mixture is formed. Add maple to taste.
  5. Once the bases are baked, allow to cool for about 10 minuets. You then want to pour the filling into each tart evenly and place into the freezer until you want to garnish and serve or for at least 30 minutes.
  6. Top with the raspberries and cacoa nibs and enjoy!!

 

 

GOOEY CHOCOLATE CAKE

ATTENTION! TO ALL CHOCOHOLICS and cake lovers 😀 This is the PERFECT cake for you, it’s easy, refined sugar free, flour free, gluten free and of course vegan!!! Also only 1 bowl needed (we be loving these 1 bowl recipes right?) 

This recipe is slightly adapted from LIVIAS as I am oat intolerant so I use millet as a replacement for this. I must say I am so happy with how well I can use this substitute in my goods, it would be good to know if you guys have any other suggestions too! The cake is still oozing with gooeyness and absolutely delicious, no stodge like you get with regular floury cakes so this is a bonus. I admit I could fully eat the entire thing NO SHAME here…

Ingredients

CAKE BASE:

125g millet flakes

280g cashew butter

185ml maple syrup

250ml almond milk unsweetened

150g ground almonds

35g cacoa powder

Pinch of sea salt

FROSTING:

135g almond butter

125ml maple syrup

15g cacoa powder

PUFFED RICE TOPPING (optional):

2tsp coconut oil

2tbsp maple syrup

1/2 cup puffed rice

Method

  1.  Firstly preheat that oven to 160 degrees fan / 180 degrees conventional. Line a 8″ cake tin with parchment and set aside.
  2.  Whisk in a bowl, cashew butter, maple, almond milk and cacoa powder until smooth.
  3. Next add in the ground almonds, millet flakes and salt and use a spoon to stir until batter is formed.
  4. Pour this into your cake tin and bake in the oven for 30 minutes!
  5. Whilst the cake is baking you can make your topping if you are adding the puffed rice. Boil the coconut oil and maple until bubbling then add in your puffed rice stir well. Allow them to caramelise (takes about 2 minutes) but stir every now and again to avoid completely burning. Pour them onto a plate and flatten slightly allowing to cool.
  6.  Once cake is done, allow to cool completely before making the frosting. To do this just mix all the frosting ingredients together, then smother on top of your cake!
  7. Lastly break up your puffed rice, they would have clustered together and sprinkle on top. Serve immediately or keep covered for a few days (I can guarantee this will be eaten day 1!) Happy baking guys!