Oats and Green smoothie Energy balls

As usual, I didn’t plan to make these cute little energy balls. I really just wanted to make a nice green smoothie. But here, this is what I came up with…

Just so you know, they taste really nice and are super healthy! (Apart from the maple syrup)

INGREDIENTS

1 cup of oats (blended into flour)

1/4 cup of oats (whole)

2 tablespoons of Maple Syrup

3 tablespoons of Chia seeds

3 tablespoons of melted coconut oil

1 tablespoons of VEGAN dark chocolate sauce – or make your own. But that is kind of long when all you want to do is hurry up so you can eat them.

4 tablespoons of the green smoothie from my previous post (This basically replaces the milk as well as giving the energy balls a greenish colour)

INSTRUCTIONS

Probably the most easiest recipe.

  1. Add and mix all of the above ingredients, including the 4 tablespoons of green smoothie, into a bowl.
  2. Using your hands, combine the ingredients together until it forms into dough. If you find that your dough is quite dry, add a little bit more of the green smoothie into it. Alternatively, just use milk.
  3. Roll into little balls.
  4. Top with the chocolate syrup and then leave in the fridge for a few hours.

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Rose & Cranberry Oat bars with Activated Charcoal icing

OAT BASE

2 cups of Gluten free oats

Half a cup of maple syrup

2 tbsp Beetroot juice for the pink colour OR pink colouring

1 cup of cranberries

Half a cup of sunflower seeds

Half a cup of vegan marshmallows

Pinch of salt

Half a cup of Coconut oil

4 tbsp of rose water

ICING

Icing sugar

vegan cream cheese

3 tbsp of coconut milk

3 tablespoons of DETOX BREW (by mistydayplantpotions) – more for a darker colour

 

Instructions:

  1. Melt the coconut oil, maple syrup, pink colouring and rose water in a frying pan.
  2. While your liquids are melting, blend 1 cup of oats until it becomes flour.
  3. Add the blended oats along with the other cup of whole oats into the frying pan.
  4. Add all other ingredients – salt, sunflower seeds, cranberries and marshmallows.
  5. Stir until the mixture combines together.
  6. Pour into a non stick square tray.
  7. Using a spoon or a spatula, spread the oat mixture evenly until it is flat, making sure to cover the edges.

8. Place into the fridge until you prepare the icing.

9. In a bowl, mix together all the icing ingredients mentioned above, apart from the DETOX BREW powder.

10. Mix until it becomes a thick liquid.

11. Take 3 tbsp of the icing a put into a cup (this is only to get a different shade of grey so that you can decorate the icing, ignore this part if you don’t care about that :)) add a pinch of the DETOX BREW powder and mix until it becomes a light grey.

12. Add the rest of the DETOX BREW powder into your original icing mixture until it becomes dark grey/black – whatever shade you like.

13. Pour the darker icing evenly on top of your oat mixture.

14. If you did decide to make a lighter shade of grey, using a fork or a knife just kind of lightly make whatever patterns you desire 🙂

15. To finish off, top with sun flower seeds, cranberries and marshmallows. I added some coconut and cornflower for a bit more colour.

16. Place into the fridge for 2 hours min.

 

17. Cut into squares or rectangles and serveeeeeee. Or take pictures like I did whilst your family is moaning at you to hurry up so that they can try it.

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Vegan & Gluten Free Carrot Cake!

SPONGE INGREDIENTS

2 cups of gluten free self raising flour

1 cup of xylitol sugar

1/4 cup of maple syrup

2 tsp of rapeseed oil

1 tsp of baking soda

1 tbsp of baking powder

1 tsp of cinnamon

1 tsp of nutmeg

1 tsp of salt

1 1/2 cups of apple sauce (alternative for eggs)

130 grams of grated carrot

2 cups of coconut milk 

ICING INGREDIENTS

3 cups of icing sugar

1/4 cup of vegan butter


INSTRUCTIONS

1. Combine all ingredients into a bowl and stir!

2. pour evenly into two circle non stick baking trays.

3. Place into the oven for 30 minutes on 180ºc.

4. Leave on the side to completely cool down.

5. Whilst the cake is cooling, prepare icing by mixing together the icing powder and vegan butter until it becomes thick and creamy.

6. Once both layers of the carrot cake have cooled down, start adding the icing to both sides and carefully place them together.

7. Spread the icing on the top of your cake, in any way that you like and decorate 🙂

 

Glad to say this is the first cake i’ve made that everyone actually liked.

Caramel and White Chocolate Oat Squares

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They were originally supposed to be JUST oat bars so that I could call them healthy but as always I took it too far to satisfy my sweet tooth and added that niiiiiceeee caramel layer. I am forever hearing “its nice but why is it so sweet?” when the family try, literally, EVERYTHING I make…sorry.

Any way heres the recipe, they are honestly really nice though…

To make the oat base:

120 grams of coconut oil

1/4 cup of maple syrup

2 cups of oats (blended so that it becomes flour)

50 grams of quinoa flour (optional)

1 tsp of cinnamon

2 handfuls of dried apricots and raisins

Handful of pumpkin seeds

Melt the coconut oil and maple syrup until they have combined. Add the oat flour and quinoa flour and stir together until it becomes kind of a sticky, rough dough. Pour the mixture into a non stick baking tray, flatten using a spoon until it fills the tray evenly, including the edges.

Cook for 15-20 minutes.

While that is cooking, prepare your caramel and white chocolate mixture…

Caramel and white chocolate mixture:

Half a cup of vegan white chocolate

1 tbsp of caramel syrup

1 tsp of salt

Half a cup of dates

Half a cup of hot water

3 tbsp of coconut oil

1 tbsp of vegan butter

Put the dates, salt and caramel syrup into the blender, cover with boiling hot water and blend. Then add the white chocolate and stir until melted. You can either do this OR make the white chocolate separately. If you want to make it separately, just melt the white chocolate with the coconut oil and butter.

Once your oat base has cooked and cooled down, pour the date and white chocolate mixture over the top of it, also making sure to cover the edges.

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Cool in the fridge overnight or until the caramel has hardened.

xxx

 

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 😍 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

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