Bespoke vegan cupcakes, cakes and biscuits for all types of celebration and events. Location in Edmonton, North London, offering local deliveries and collections.
I made these ages ago and have only just recently remembered that I was meant to write-up the recipe for you lot, but completely forgot to do so. Sorry, here it is…
1 1/2 cups of flour
Half a cup of sugar
3/4 cup of butter
2 tsp baking powder
1 tsp of cinnamon
1 large bar of dark chocolate
1/4 cup of vegan butter
1/4 coconut oil
4 tbsp agave honey
Firstly, you gotta make sure you check out the Pink Power Tonic by Misty Day Plant Potions. The powder gave this smoothie those beautiful shades of pink and a sweet but refresssshing flavour.
100% VEGAN. 100% Dragon fruit (Pitaya) powder. 100% natural and contains NO sugar. You can add a teaspoon of powder into hot drinks, desserts, smoothies, drinks and baking in general for extra nutrition and colour! I love knowing that I have a completely natural and vegan food colouring for my smoothies. It’s quite pricey for 50g BUT it will last if you use it well and is very much worth it.
Click here to view the product, they also do a range of other tonic powders that help provide energy, detox, calmness and have their own individual benefits.
Last nights full moon had me doing so many things, and even though I have actually been VERY exhausted, I’ve managed quite easily. My mind is constantly running through things that I want to do and then figuring out ways that I make those things happen. It’s been difficult trying to sleep at night because I have all this energy and excitement that’s keeping me up (makes a change). Up until a few days ago, I’ve been so unmotivated and drained and have struggled to get out of this mess that I am in. I’ve also stopped doing so many things that I love doing due to being that drained. So trust me, I’m THANKING the full moon for sending me that positivity this week.
Annnd, because of yesterday’s full moon’s expressive energy, I managed to put together a recipe for these yummy Matcha and cacao oat slices.
Oh, you should have seen the mess I made trying to make this cheesecake. I had to make the base twice because I somehow decided to cook it first which ovvvvvbiously made it go into a hard kind of sponge. Don’t know how I didn’t think that through before, but this is me in general when cooking or baking.
2 cup of gluten free oats – 1 cups blended into flour, 1 cup whole
1 cup of prunes (soaked for 10 minutes and blended)
1/4 melted Coconut oil
1 tsp of cinnamon
1 – Combine all ingredients into a bowl and mix until it becomes a doughy texture – Add almond milk if too dry.
2 – Roll into a ball and place into a circle non stick pan.
3 – Press down using your hands or a spoon until the dough takes the entire form of the pan. See image below.
4 cups of cashew nuts (soaked for 2 hours min)
1 cup of vegan cream cheese
2 tablespoons of lemon Juice
1 tsp of lemon zest
4 tablespoons of maple syrup
2 tsp of caramel syrup
1-2 cups of any nut milk – more if needed
Pinch of salt
For colouring: Indigo plant pigment
1 – Firstly, blend the cashew nuts on their own, adding some of the milk to liquify it a little more if needed. The mixture should be thick and creamy, with no lumps!
2 – Add in the vegan cream cheese and all the other ingredients and blend until properly combined.
3 – Pour half of the cashew cheese mixture over the top of your oat base and flatten. Place into freezer for 10 minutes.
4 – Now, add your colouring to the remaining half of the cashew mixture and blend. ADVICE – If you are using Indigo plant pigment, only use a pinch! It is very strong and the colour spreads very easily. It also takes ages to get off your hands, so use a spoon.
5 – Pour on top of the first layer of cashew cheese, flatten and place into the freezer until it hardens. Take it out of the freezer 2 hours before you plan to eat it.
Had a go at putting together a little video for you guys, I’m more of a visual person so seeing a step by step video on how to make something is so much easier to take in than reading instructions. I will TRY to do this often. It’s not done professionally or anything (probably shouldn’t have used an iPhone when I have a perfectly capable Canon DSLR camera) but hey it’s a start…
Also, so excited that I am finally using these beautiful bowls that I bought back from Morocco (MISSING IT BTW). I should get more – Definitely an excuse to go back.
1 Cup of Blueberries
2 Cups of Frozen Pineapple
1 Cup of kiwi (I would have put more but I am allergic – probably shouldn’t have put any but I love them too much)
1 Tablespoon of Hemp seeds
1 Cup of Almond Milk
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 sugar
vegan cream cheese
3 tbsp of coconut milk
3 tablespoons of DETOX BREW (by mistydayplantpotions) – more for a darker colour
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.
I was in such a summery mood this morning, only because the sun was shining in london…it’s not now. It also lasted only a few hours (so typical), but I did get really excited which led to me making these yummy frozen smoothies. Unfortunately it really is COLD so I couldn’t actually finish them. Hot chocolate would have been so perfect. But here…
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.
Note to self: NEVER drink coffee on an empty stomach.
I don’t even drink coffee but before making this smoothie, I attempted to make a cinnamon and chocolate latte for you coffee lovers. Yeah, it sounds nice but it really wasn’t. Thought it might have just been me as obviously coffee is not for me, but nope, my mum (who LOOOOVES coffee) also hated it.
Okay so, I currently feel really sick. Coffee does this thing to me where it makes my heart beat really fast. SO FAST! Not sure if that is normal…it doesn’t feel normal.
On a more positive note,
Pineapple and Blackberry combined together taste AMAZING!! You guys have to try it, if you haven’t already.
• The bottom layer is Blackberry
and chia seeds.
• Middle layer is blackberry, chia
seeds and a handful of pineapple
(The pineapple will make the
smoothie go a lighter shade
purple).
• The top layer is just pineapple.
Easy 😌
Chia seeds help to make smoothies thick enough so that you can layer them. Just add it to the fridge for a few minutes before using it.
xxxx
Tina's Vegan Treats 