Chocolate fudge cups with coconut & peanut butter filling

For the chocolate fudge base and top:

4 bars of dark chocolate

1 cup of vegan butter

2 tablespoons of coconut oil

3 tablespoons of maca powder

1 tsp of salt

2 tabespoons of maple syrup

Step 1

Add all of this to a frying pan until the chocolate has melted! Once it has melted, pour half of the chocolate fudge mixture into silicone cupcake holders and place them into the fridge for 30-40 minutes, longer if you have time!

Middle part/filling:

Half a cup of desiccated coconut

Half a cup of peanut butter

1/4 cup of maple syrup or agave

2 tbsp of matcha powder

1/4 cup of almond milk

Step 2

Blend it all until thick and smooth. Place it in the fridge for 15-20 minutes. Only when your chocolate fudge has hardened can you then add this on top…

Step 3

Use the remaining chocolate to pour on top of the coconut and peanut butter mixture! Your are basically layering!

Step 4

Top with pistachios, coconut flakes, maca powder. Whatever you like. Then place them back into the fridge for at least an hour until they have all hardened!

Optional – chocolate icing

I had to add this because I am literally a fan of icing. I’m that person who will eat all the icing and leave the actual cake.

1 cup icing sugar

3 tbsp almond milk

Step 5

If you do have chocolate let over, simply add the icing sugar to it and stir until it becomes thick. Add a bit of almond milk if you have to.

Dates and Banana chocolate cake

I admit, I actually had no idea what I was doing whilst making this cake. But somehow that’s when it ends up being better because you have no expectations.

So the day before making this, I made some vegan chocolate brownies (coming soon) and had left over chocolate sauce that I did not want to go to waste because it tasted like heaven šŸ˜ Also had 2 bananas that were so so soft and I would have no eaten them like that. So here it is…

INGREDIENTS

2 cups of oats

2-3 bananas

1 cup of gluten free self raising flour

 

For the chocolate sauce

2 bars of dark chocolate

1 cup of almond milk

 

For the dates topping

1 Cup of dates

1 cup of almond milk

2 large tbsp of vanilla soy yogurt

1/2 cup dried banana


DIRECTIONS

1. Firstly pour the self raising flour, oats and chopped bananas into a bowl

2. Melt the dark chocolate by heating up 1 cup of almond milk into a bowl using the microwave. Once heated, put the chocolate into the milk and stir until melted an combined together.

3. Pour the chocolate sauce into the bowl with your oats and flour and stir. If it’s too lump add some more almond milk.

4. That’s it! Pour your mixture into a non stick cooking tin and top with some bananas and dates.

5. Cook on low heat for 40-50 minutes

Now for the date topping. Mmmm…

1. Chop the dates into little pieces and put into the blender.

2. Add almond milk and vanilla yogurt to it.

3. Blend until thick and smooth. If it ends up quite runny just add more dates, the dates will thicken it up.

Once your cake is cooked, leave it to cool down before putting your date topping over it. Decorate with dried banana and place into fridge xx

img_7094img_7096img_7099.jpg

 

Coconut, White Chocolate, lemon and Pistachio Fudge

Just typing the name of this is making me crave it. Okay so I made this just before turning completely vegan hence the white chocolate…


INGREDIENTSĀ 

2 large bars of White chocolate

3-4 cups of Desiccated coconut

1/4 cup of maple syrup/Agave nectar

2 large lemons (For juice and zest)

Ā As many Pistachios as you like (For topping)

2 tbsp of Vegan Butter

1 tbsp of Coconut oil


DIRECTIONS

  1. First thing you want to do is blend the desiccated coconut until it gets really silky and smooth. Set aside.
  2. Put some oil onto a frying pan along with the vegan butter. Once melted, throw in your white chocolate and heat until it melts.
  3. Add the melted white chocolate into the blender with your liquified coconut. Add the lemon juice from your 2 lemons and then the zest – Just grate the skin of the lemon over the blender to make your life easier. Blend it until very smooth and thick.
  4. Evenly pour into a non stick baking tin and top with some pistachios, making sure you flatten the fudge as you go along. Put into a fridge for 30 minutes until it hardens.

IMG_2324

If you are anything like me and have a sweet sweeeeeeeet tooth, you’re gonna love it!

 

xxx

šŸ“ Vegan & Gluten free Strawberry Cupcakes šŸ“

Makes 18 cupcakes

INGREDIENTSĀ 

1 tin of Chickpeas

2 cups of Gluten Free self-raising flour

1/2 cup brown sugar

A box of strawberries

2 tbsp Maple syrup

2 tbsp baking soda

1 tbsp baking powder

2 tsp of apple cider vinegar

2 large tbsp of vegan butter

Ingredients for the Strawberry icing

2 cups of powdered sugar (I just used icing sugar)

1 tsp of pink colouring

1 tbsp of strawberry flavour

2 tbsp of vegan butter


INSTRUCTIONS

  1. Drain and blend the chickpeas until there aren’t any lumps left and empty into a bowl.
  2. Add all the ingredients into the bowl except the strawberry and stir.
  3. Now chuck the strawberries into a blender and blend. (Remember to leave some strawberries for topping of your cupcakes). Pour it into your bowl.
  4. If your cupcake mixture is not turning out so smooth just add it to the blender for a bit (this is exactly what I done). My blender is quite rubbish so it didn’t blend the chickpeas properly so that is exactly what i done.
  5. Evenly pour your mixture into cupcake holders and place in the oven for 35-40 minutes. I put my oven on its lowest heat to make sure they cook properly from the inside. But bare in mind, chickpeasĀ will make your cupcakes quite moist.

Now for the icing – Best part of any cakeĀ 

  1. Mix the icing sugar, vegan butter, pink colouring and strawberry flavouring all into a bowl and just keeeeeeep stirring. God it is so tiring without an electric mixer. I kind of need the arm workout so I embraced it. Mix until fluffy.
  2. If your icing is not thick enough just add more powdered sugar to it. Leave it out or place in the fridge, whilst your cupcakes cook.
  3. Once your cupcakes are ready, leave them to cool down. You don’t want to add your icing when they are still warm… it will melt.Ā 
  4. Decorate as you wish and enjoy šŸ™‚