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Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Want a cheesecake with a superfood in it? well youre in luck as I have created two very yummy cheesecakes and both feature a superfood. Whats not to like right.

 So are you an orange or a lemon fan? Or do you like both. Me for one I think I prefer lemon, although the orange one is pretty good too. So you can try both like I did and please let me know if you do. Id love to hear your opinion.

Scroll down for both recipes

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Chocolate Orange Cheesecake
Course Dessert
Servings
slices
Ingredients
Course Dessert
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and cacao in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with chocolate orange sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
  5. Enjoy
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Lemon Turmeric Cheesecake
Servings
slices
Ingredients
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and vanilla essence in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with lemon sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
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Blueberry Chocolate Mousse Mocca Tart

Blueberry Chocolate Mousse Mocca Tart

 Do you know anyone who doesnt like blueberries or chocolate mousse? I dont. I also dont know anyone who doesn think chocolate and coffee is a great combo.

So to make things even better than great I combined the three and made a delicious blueberry and chocolate mousse tart which is vegan, gluten free and refined sugar free.

I brought it for dessert to an Easter dinner with all non-vegans and they all loved it. So as a result of that I only have a tiny slice left for myself. 

But judge for youself and let me know what you think. Recipe is below

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Blueberry Chocolate Mousse Mocca Tart
Servings
ppl
Ingredients
Servings
ppl
Ingredients
Instructions
  1. For the base: Process the first six ingredients in a food processor until well combined.
  2. Line a 15'X 4' tart tin with cling film and press the dough into it. Freeze for about 20 minutes.
  3. For the filling: Blend the remaining ingredients except the coconut oil and cacao butter blueberries and coffee beans in a blender until smooth.
  4. Continue blending on a low speed and pour the coconut oil and cacao butter and blend until silky smooth.
  5. Pour into the tin and refrigerate for at least 2 hours before serving. Before serving decorate with blueberries and coffee beans Enjoy
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Vegan Twix Bars

Vegan Twix Bars

Before I went vegan a little over a year ago I was a vegetarian. I didn’t really cook a lot and most days I was starving after work so Id stuff myself with cheese sandwiches because it was quick and because it was filling. As you might have noticed I have a very sweet tooth and when I was a vegetarian I was also consuming a huuuge amount of chocolate bars. Lets say I wasn’t a healthy vegetarian. My cholesterol level was through the roof and I wasn’t feeling great at all. So then I went vegan and all that changed except my love for chocolate bars. Only shortly after I went vegan I went to do the food shop and for some reason I remember being really stressed and angry and all of a sudden I was at the checkout eyeing up some twix bars. I was very very close to buying one and eating it right there in the shop. But I resisted I remember why I went vegan and I knew Id feel so bad after so I walked out.

You might think I went home and made my own vegan twix bars but I didn’t. My craving has passed and I was ok again. Only months and monthS later I thought I’m sure a vegan twix isn’t too hard to make and off I went to the kitchen. I made my first vegan twix and it wasn’t too bad except the shortcrust biscuit wasn’t great.

So I tried again and this time I think its delicious.

Heres my vegan twix bar. Let me know what you think and if you try it let me know on Instagram by tagging me or leaving a comment here.

Vegan Twix Bars
Serves 4
For the short crust biscuit
  1. 1/6 cup almond flour
  2. 1/6 cup coconut flour
  3. 1/3 cup brown soft sugar
  4. 1 tbsp. vegan margarine
  5. 1/2 vanilla pod scraped out
For the Caramel
  1. 1/4 cup Tahini
  2. 1/4 cup maple syrup
  3. 1/4 cup coconut oil
For the chocolate
  1. 1/8 cup coconut oil
  2. 1/8 cup cacao butter
  3. 1/4 cup cocoa powder
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For the shortcrust
  1. Preheat the oven to 180C degrees.
  2. Combine the dry ingredients and mix in the margarine with your fingers until you have a dough ball, not sticky and not crumbly.
  3. Line a 6X4' tin with parchment paper and press the dough into it. It will be a thin layer
  4. bake in the over for about 10-12 minutes
For the Caramel
  1. Pour all ingredients into a saucepan and bring to the boil.
  2. Simmer for about 5 minutes on a low heat whisking constanty.
  3. Take off the heat and it should start to thicken up, let it cool
  4. Cut into 4 bars.
For the chocolate
  1. Melt all ingredients in a saucepan without bringing to a boil. Coat the bars in chocolate and let them cool in the fridge until chocolate is set.
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Chunky or Smooth Spicy Chocolate Cereal Bars

Chunky or Smooth Spicy Chocolate Cereal Bars

Have I ever mentioned how much I love cereal bars? Proper cereal bars I mean. Not the stuff you get at the shop, now there are a few new bars that are great, but real homemade cereal bars.

I love having them in the house and if there are some they are usually gone pretty quickly.
There are so many recipes for them and I could share so many with you but today I have a recipe that for scrumptious spicy chocolate cereal bars.

Not only are they refined sugar free but the spices increase your intake of antioxidants. But you knew that already. I for myself love spicy food but when cooking for my two little ones I have to be cautious as if they detect any trace of a kick to their food they wont eat it. So these are moderately spicy.

Chunky Cereal Bar

The recipe is for chunky and smooth bars depending on your preference and if you’re making them please let me know in the comment section what you thought.
Enjoy

[seo_recipe id=”139″]

Black Bean Brownies with Marshmallow Fluff

Black Bean Brownies with Marshmallow Fluff

I have made these delicious black bean brownies a really really long time ago and I think it’s time I make them again.

I was always sceptical about brownies made from sweet potatoes, beetroot and especially black beans. Until I tried them. The first two make delicious juicy and moist brownies and the latter have a bit of a bite to them. I’m guessing it’s the black beans (how did I figure that out??).

There is no refined sugar in the brownie at least (the marshmallow foam is a different story) and loads of fibre and protein due to the beans. As egg replacement I used aquafaba, my favourite egg replacement  and very versatile ingredient.

I found out about aquafaba when I saw delicious macaroons on Instagram last year and having looked up the recipe and ingredients list, I saw this strange ingredient I had never heard of before.

So what did I do? Of course I googled it (what else dummy!!!) 

Off I went first a bit sceptical then after the first deliciously firm foam that looked just like beaten egg white, totally convinced and made my first vegan macaroons. They had no feet, I knew nothing about macaroons and feet . Long story short aquafaba became my go to egg replacement and I used it in everything. As I did in this recipe.

It is used as egg replacement in the brownies themselves and also obviously for the Marshmallow Foam. My monkeys loved it and so did I.

 

 

 

Black Bean Brownies with Marshmallow Fluff
For the Brownies
Dry ingredients
  1. 1 1/2 cups almondmeal
  2. 3/4 cup Cacao Powder
  3. 1 cup Agave syrup
  4. 2 tsp baking powder
  5. 1/2 tsp Salt
Wet ingredients
  1. 125ml almond milk
  2. 2/3 cup (160ml) coconut oil, melted
  3. 2 vanilla beans
  4. 1 x 400g tin of black beans, drained and washed
  5. 2 tbsp Aquafaba
For the Marshmallow Fluff
  1. Aquafaba from one can of chickpeas, chilled
  2. 1 cup caster sugar I used brown
  3. 1 tablespoon arrowroot powder
  4. pinch fine grain sea salt
  5. 1 teaspoon apple cider vinegar
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
To make the brownies
  1. Preheat the oven to 180 degrees Celcius
  2. Combine all the dry ingredients in a large bowl. Beat the aquafaba in a separate bowl until
  3. foamy
  4. Now mix all the wet ingredients (except the aquafaba) in a standmixer until thick and
  5. creamy
  6. Combine the wet (except the aquafaba) and dry ingredients.
  7. Now fold everything carefully into the aquafaba
  8. Pour the batter into a deep baking tin lined with parchment paper and bake for about 30-40.
  9. Please check every now and then because every oven is different. When you take out the
  10. brownies they will be very wet and you will need to let them cool down completely before you can spread the marshmallow foam on top. It’s best to let them cool down in the fridge
  11. for about ca. 20 minutes
For the Marshmallow Fluff
  1. Mix the AF in a standmixer until stiff and you can turn bowl upside down.
  2. Add the vinegar and arrowroot powder and continue mixing.
  3. Gradually add the sugar.
  4. Mix until the mixture is very stiff and shiny.
  5. You saw the picture its very stiff.
  6. Now to assemble spread the fluff on the brownie.
  7. Turn on your grill and brown the fluff under the grill. Watch it though I nearly burned it. Its very quick
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