Tag: dairyfree

Chocolate fudge cups with coconut & peanut butter filling

1 Comment

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.

Homemade SWEET POTATO VEGAN BURGER.

9 Comments

It has taken me 3 attempts before getting it right. I seriously wanted a nice flipping burger that doesn’t contain meat and egg and whatever other non vegan stuff they put in burgers. So I refused to give up trying.

It could still be better though, only because after a few bites, it kind of became really squashed. Not sure how else to describe it, sorry, I probably sound really illiterate right now. If you know of an ingredient I can add to make sure it does not happen again, please tell me, I’m dying to know, is it breadcrumbs? 😌

INGREDIENTS makes 3 burgers – 4 if you wanna be stingy.

3 sweet potatoes – peeled and cut into small squares

1 chopped onion

2 chopped cloves of garlic

Handful of parsley

2 tbsp of sunflower seeds

Half a cup of olives

Juice of 1 lemon

1 tbsp Paprika powder

3 tbsp of hot water

2 tbsp of flaxseed!

Some vegan buns, I just used bagels!

Toppings:

1 pineapple cut into circles

1 avocado cut into thin slices

1 onion

img_7398

METHOD:

1. Put the sweet potato in the oven and cook until soft.

2. While they are cooking, chuck the onion, garlic, parsley and olives into the blender and literally just pulse it. If your blender doesn’t have any options like mine (Why do they even make them like that?) then blend for literally 1 second. Don’t allow it to become soggy!

3. Take it out of the blender and put aside. While you are still waiting for the potatoes to soften, mix the hot water with the flaxseeds and let them soak together for 5-10 minutes. It should become quite thick. This will stop the burger from crumbling.

4. Once the sweet potatoes have cooked, mash them up! I warn you, it’s effort. Try not to leave any large lumps.

5. Add all the ingredients together including the flaxseed and water, paprika and lemon. Mash it again and then start preparing the burgers by shaping them into thick circles.

img_7389

5. Place the burgers onto a very hot non stick frying pan, no oil! And cook for 15 minutes, turning them over every couple of minutes.

6. When you see that they are starting to harden, fry the onions, pineapple and your buns/bagels if you wish.

img_7397.png

7. Top it off with avocado and serve 😌

img_7385

 

‘Budgie Smoothie’ according to my mum…

2 Comments

So it kind of went like this,

Me: “Mum if I wanted to name this smoothie, what would be a good name?”

Mum: “Hmmm, I’m not sure”

Me: whilst holding it and walking next to my budgie: “Omg look, it matches lily(my bird)”

Mum: “That’s it! Name it budgie!”

Me: “No mum that’s weird”

Mum: “Oh shit, you can’t any way, it’s supposed to be vegan”

😂😂😂

This yummy smoothie contains:

• Two large handfuls of Spinach and 1 pear.

• A whole mango with half a banana just to thicken it up so that I can layer both flavours because my blender is absolutely rubbish that it can’t really blend frozen fruit. Should probably invest in one. I much prefer frozen fruit to layer. But the smoothie still tastes quite amazing 😌

• Blend the different layers separately and place in the fridge to thicken and cool before pouring it into your glass.

Xxx

🍓 Vegan & Gluten free Strawberry Cupcakes 🍓

Leave a comment

Makes 18 cupcakes

INGREDIENTS 

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, chickpeas will make your cupcakes quite moist.

Now for the icing – Best part of any cake 

  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. 
  4. Decorate as you wish and enjoy 🙂