Who doesnt like pancakes right? I certainly do. And I was on the search for a delicious vegan pancake forever until I came across the fluffy recipe by thevegan8.com.
I did try it out and thought it was a bit too starchy for me. So i adapted it a small bit and used Oatmilk instead of coconutmilk (just because I am not a big fan of coconut flavour in anything except on its own)
Anyway these turned out so so fluffy and delicious.
Please have a go and try them you will not regret it.
I absolutely love mango and I think even though it is not the most common combination, I think it goes very well with chocolate. But what doesnt go with chocolate right? So to give my new cheesecake a summery feel and taste I combined the juiciness and sweetness of mango with a dark rich chocolate and created the summer mango chocolate cheesecake.
This treat like any most of my other cakes is refined sugar free and uses only natural ingredients. But like any other cake it is a treat and shouldnt be eaten too often. It does contain coconut oil and cashews so its high in fat and calories. one small piece goes a long way and is rich and filling.
Please dont be put off though, it is delicious and I really hope you like it.
So its nearly Christmas and while I am writing this my mulled wine is slowly heating up on the stove.Youd think Id be sharing a lovely Christmassy treat with you now but I am not. I have been so busy with all sorts of things including getting my kitchen fixed up that I havent created anything Christmassy! How terrible is that?
I know I know really terrible. And you know what Ill try my best but I cannot guarantee anything will come out of my kitchen before next weekend, because tomorrow I am off for my Christmas party and then off to Paris for two days. My kitchen is still under construction….but as I said Ill try my best.
SO for now youll have to make do with these absolutely delicious Pecan Tahini caramel bars.
I really hope you like them and if you remake them, please tag me on IG. I would looove that.
This one’s for the lovers…the coffee lovers I mean! I am an absolute coffee lover and sometimes I drink too much, I think. But what I really really love is the combination of coffee and chocolate. Combined with a delicious vegan caramel sauce I think its just unbeatable. So if yoou love your coffee as much as I do this one is for you. It is a beautiful not too sweet nearly refined sugar free and alomst healthy cheesecake, that you could almost have for breakfast. Its got nuts and seeds in it its got coffee in it and of course chcocolate. I might just do that and have it before work or at my 11 o’clock break tomorrow.
Slthough one slice is sitting right in front of me defrosting so maybe I wont wait and have it after dinner.
If you guys try it, please let me know and if you happent to take a photo please tag me on Instagram. Id looove to see you creations and I would be so honoured
By the way for the coffee I used Percol Coffee beans. They are my new favourite coffee, its fair trade and organic and their capsules are compostable which is the main reason I decided to try their products. The caramel sauce is Natures Charm caramel sauce, but they have a huge variety of other vegan prducts including a salted caramel sauce and also a butterscotch sauce. All are absolutely delicious.
There is yet a person I have to meet (except my youngest monkey) who doesnt like the combination of chocolate and mint. Thats why I guess mint chocolate bars are such sellers, right?
Think after eight (I wish they were vegan) and me not liking chocolate by itself, minty chocolate is one chocolate Id always eat. Thats why I thought a minty chocolate cheesecake bar would be such a lovely idea.
Although I am not the biggest fan of shop bought treats oreos have always been my favourite biscuit since I went vegan. When I then discovered that the new minty oreo is also vegan I had to try it and what is a better way to try something than out it into a cheesecake?!!??.
So here it is all you chocolate mint cheesecake lovers! The Oreo Mint Cheesecake Slice. As always when you make it please tag me on Instagram, id love to see your creations.
I have actually never met anyone who doesn’t love caramel. Its gooeyness and sweetness. But its always a cheat treat isn’t. Always associated with something unhealthy and bad for you. Weeeell not my Tahini caramel!
It is absolutely delicious and so yummy you can pour it on ice cream and cake or even use as a sweet spread on toast!
Yep you heard me! Its refined sugar free, dairy free and vegan!
And this is one more thing you can make with it. Matcha Caramel Pralines
I don’t have a recipe for the pralines but I sure do have the recipe for the sauce.
Put all ingredients in a saucepan and cook on low heat until it thickens. Depending on the heat it might take a while. Keep stirring to avoid burning.
Let it cool down and you've got your caramel sauce.
I LOVE blueberries! Absolutely love them. It is my favourite fruit and berry and no other fruit comes even close. Isnt it also the most beautiful fruit to photograph?
Just as well it is so so good for you, full of antioxidants and vitamins it should be classified as a superfood! maybe it is HAHA.
Do you actually know how to find out if a fruit has loads of antioxidants? I’m sure you do but here’s what I learned.
Cut it open and leave for a few minutes, maybe half hour or so. If it turns brown like an apple pear or banana, well tough luck hardly any antioxidants, because its oxidation that makes our fruit brown. So what antioxidants do is fight that oxidation. In fact when we get old we get age spots. Guess what that is? Yupp oxidation. So all those yummy berries that don’t change colour are full of those oxidation fighting antioxidants.
Learned something new? I did.
Anyway back to blueberries. As I said I love them and there was a time when I used to eat at least two punnets a day, which was very expensive. My kiddos have blueberries every day with their breakfast. And now I grow my own, but here in Ireland they take forever to ripen. Ours are still green.
So why did it take me so long then to make a blueberry cheesecake? I don’t know maybe because I do enjoy them so much that I thought it might be a waste. But fear not, it wasn’t. I actually think this is my best cheesecake yet. (Sorry not that many recipes here but you’ll see on my Instagram account that I tried out a few.
The review I got today when I brought this cake into work were great, everyone loved it.
But a little warning the biscuit base is made of bought vegan choc chip cookies so is not sugar free. Of course you can replace those biccies with a healthier alternative.
For now enjoy and as always let me know what you think.
Mine has got to be granola cups. They are so quick and easy to do that my monkeys and I have them nearly every weekend.
I am not sure how I came up with the idea for these but I guess I am always looking for something delicious to give my little ones and they do love it.
You can change up the recipe as you wish and replace the coconut with any other chopped nuts, the maple syrup with agave syrup and add dried fruit if you want. Fill them with your favourite yoghurt or smoothie. Top them with any berries or other fruit there are no limits to your creativity. These are so versatile and you can see from my Instagram pots that I had them in all sorts of varieties.
The best thing is they are refined sugar free and of course vegan.
So have a go and let me know what you think. please also tag me in Instagram if you do post a picture as I am very curious and would love to see your creations.
I’m not sure How I came up with this idea, I just wanted something really fruity and not too heavy. Sometimes I find chocolate a bit too much. So I thought and thought and while I was putting my two monkey to bed this idea came into my mind. Citrus fruit is so refreshing, add some goji berries and you have a treat full of nutrients, vitamins and antioxidants.
Did you know that fruit that goes brown once cut open (I’m thinking apples, bananas, pears) have very little antioxidants on their own and fruit that never changes colour when cut open has a lot, blueberries for example? I didn’t know that and only recently found out. So this is why we put lemon juice on apple when we cut them, to stop them oxidising by adding antioxidants. Makes sense right?
This along with the superfood goji and loads of nuts and seeds makes my delicious tartlets not only super yummy but also super healthy and do you know what also childproof. I made eight tartlets and five are already gone they’re so good.
But judge for yourself and as always let me know what you think.
You will need a high speed blender and 8 silicone muffin cases (approx. 5cm Ø). Actually a word of warning, these take a while to make or I was just very tired and experimenting didn’t help but I remember thinking, hopefully they are worth it and let me tell you they are.
Lemon Lime Orange and Goji Berry tartlets
Delicious superfood tartlets full of antioxidants and nutrients
For the base:
Place the first three ingredients in a food processor and blend until combined.
Divide by eight and press tightly into the muffin cases. Refrigerate.
For the filling:
Now place the next four ingredients into a blender and blend until very creamy. Slowly pour in 2 tbsp. of the 3 tbsp. coconut oil while still blending
Remove two thirds of the mixture leaving one third in the blender.
Now add the lemon and lime juice and peel along with 1/2tsp psyllium husk and 1/3 tbsp. coconut oil. Blend until well combined and creamy. Spoon one eighth into each muffin case and spread.
Take one third of the remaining creamy mixture and place into the blender.
Add orange juice and peel along with 1/2 tsp psyllium husk, 1/3 tbsp. coconut oil and 1/2 tbsp. goji berries. Blend until combined and creamy and spoon into the eight muffin cases. I didn't completely flatten this layer as I wanted uneven layers
For the last layer place the remaining filling into the blender and add the remaining goji berries, the remaining 1/3 tbsp. melted coconut oil and 1/2 tsp psyllium husk and blend until combined and creamy. Spoon into the cases and flatten.
Freeze overnight. defrost for at least an hour before serving