Chocolate Chip #Vegan Cookie Pie

Recipe⠀

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Instructions⠀

Preheat oven to 350F. Grease a 9 or 10-inch springform, and set aside. Drain and rinse the beans extremely well. This is important. Combine all ingredients except the chocolate spread and chips in a food processor until completely smooth. (Although I haven’t tried and so can’t vouch for the texture, many readers say they’ve gotten good results with a blender.) Pour half the batter into the springform. If not already thin, gently heat the chocolate spread until runny. Swirl over the batter as evenly as possible, getting up to the edges. (See image.) Spread remaining batter on top, then sprinkle on chocolate chips. Bake on the center rack 35 minutes. Let cool at least ten minutes before removing the springform. The pie will be firm enough to slice, and the texture will be reminiscent of unbaked cookie dough! Refrigerate leftovers 3-4 days.⠀

Enjoy!

by @chocolatecoveredkatie

Super Fluffy #Vegan Waffle Sticks With Chocolate

INGREDIENTS

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DIRECTIONS

Preheat the oven to 400°F (200°C). Use the Chef’s Silicone Basting Brush to brush the Waffle Stick Pan with oil. Whisk together the flour, sugar, baking powder, and salt in a medium bowl. In a separate bowl, combine the soy milk, oil and vanilla. Add the liquid ingredients to the dry ingredients and whisk until just combined.
Distribute the batter evenly among the wells. Bake for 11–13 minutes, or until golden brown. Let the waffle sticks cool for 5 minutes before removing.

by byanjushka (IG)

Blueberry Granola Cheesecake Bars (Vegan, No-Bake)

𝗥𝗘𝗖𝗜𝗣𝗘
Makes 12 mini muffin bites, six small loaves or muffin size, or one small round cheesecake.⁣

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𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 – 𝗕𝗔𝗦𝗘⁣
• 70g (2/3cup) almond meal
• 40g (1/3 cup) coconut flour⁣
• 2 tbsp (40ml) coconut oil melted⁣
• 2 tbsp (40ml) rice malt syrup⁣

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 – 𝗙𝗜𝗟𝗟𝗜𝗡𝗚⁣
• 150g (1 cup) cashews (soaked for 30mins in boiling water or overnight) then rinsed and drained⁣
• 100g frozen blueberries (not thawed)⁣
• 1/2 cup coconut cream or milk⁣
• 30ml coconut oil
• 1 tsp vanilla extract
• 1/3 cup natural sweetener (white steviacoconut sugarmaplerice malt) (more to taste)⁣
• Juice of 1 lemon (1/3 cup juice)⁣
• 1/4 tsp salt⁣

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 – 𝗚𝗥𝗔𝗡𝗢𝗟𝗔 𝗧𝗢𝗣𝗣𝗜𝗡𝗚⁣
• 3/4 cup quick oats⁣
• 1 tbsp (20ml) coconut oil⁣
• 1 tbsp (20ml) date syrup (or rice malt or maple syrup)⁣

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦⁣
1. Base: Mix all base ingredients in a bowl and press into a lined tin or silicon molds.⁣
2. Filling: Blend the filling ingredients in a blender until smooth. Spoon over the base.⁣
3. Place in the freezer while you prepare the topping.⁣
4. Granola Topping: Stir granola ingredients in a frypan over medium heat for 5 mins. Spoon over filling and press down lightly.⁣
5. Chill cheesecakes overnight. Can be stored and eaten from the freezer. Thaw for a few mins before consuming. Enjoy!⁣


Photo & Recipe by healthyeating_jo⁣ (IG)

Strawberry and Cream Bars

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INGREDIENTS – BASE⁣

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• 1 cup almonds

⁣• 1/2 cup desiccated coconut

⁣• 1 cup dates pitted (and softened in hot water if hard)⁣

• 1 tablespoon coconut oil

⁣• 1/2 cup toasted buckwheat⁣

• Pinch of sea salt⁣

• 1/2 teaspoon vanilla extract

⁣⁣INGREDIENTS – FILLING⁣

• 1 cup cashews soaked overnight

⁣• 1/2 cup coconut milk

⁣• 4 tablespoons maple syrup

⁣• 2 tablespoons coconut oil

⁣• 1 teaspoon vanilla extract⁣

• Topping: Fresh strawberries⁣⁣

INSTRUCTIONS

BASE⁣1. In your food processor add your almonds and coconut and pulse until you have a fine powder. Add in your dates, coconut oil, sea salt, and vanilla and process until stick.⁣

2. Add in your buckwheat and pulse to combine everything but leave the buckwheat crunchy. Press this into your springform tin and freeze as you prepare your filling.

⁣⁣INSTRUCTIONS – FILLING⁣

1. Add all your ingredients to a high-speed blender and blend until smooth and creamy. Pour this over your base and freeze for 15 minutes.⁣

2. Now gently press your fresh strawberries into the cream and freeze for at least four hours. Allow defrosting for 20 minutes before slicing and serving. Enjoy!⁣

by @thefitfabfoodie

Raspberry Peanut Butter Cupcakes (Vegan, GF, Raw)

Makes 9 cupcakes⁣

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𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 – 𝗕𝗔𝗦𝗘⁣

• 3/4 cup almonds⁣

• 4 medjool dates⁣

• 1 tsp cacao powder⁣

• 1 tbsp coconut oil⁣

• Pinch of salt⁣

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 – 𝗥𝗔𝗦𝗣𝗕𝗘𝗥𝗥𝗬 𝗟𝗔𝗬𝗘𝗥⁣

• 1 cup cashews (soaked for 8-12 hours and drained)⁣

• 200ml full fat coconut milk⁣

• 1/2 cup frozen raspberries⁣

• Juice of half lemon⁣

• 3 tbsp maple syrup⁣

⁣𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦 – 𝗕𝗔𝗦𝗘⁣

1. Put the almonds in a food processor and blend until broken in a coarse meal. Add the rest of the ingredients and process until reaching the consistency of wet sand.⁣

2. Divide into nine even parts and press in the silicone cupcake forms leaving the edges slightly higher. Place in the freezer while preparing the top layer.⁣

⁣𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦 – 𝗥𝗔𝗦𝗣𝗕𝗘𝗥𝗥𝗬 𝗟𝗔𝗬𝗘𝗥⁣

1. Place all the ingredients in a food processor and blend until very creamy.⁣

2. Put a teaspoon of peanut butter on each cupcake crust, then pour the raspberry layer on it.⁣

3. Freeze for 4-6 hours or overnight. Take out of the freezer 15-20 minutes before serving. Enjoy!⁣

📸Photo & Recipe by @oatmeal_stories⁣ ⁣

Creamy Blueberry & Vanilla Cheesecake (Raw Vegan)

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𝗥𝗘𝗖𝗜𝗣𝗘

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 – 𝗕𝗔𝗦𝗘

• 10 – 12 pitted medjool dates

• 1/2 cup coconut shreds

• 1/2 cup quick oats


𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 – 𝗕𝗟𝗨𝗘𝗕𝗘𝗥𝗥𝗬 & 𝗩𝗔𝗡𝗜𝗟𝗟𝗔 𝗟𝗔𝗬𝗘𝗥

• 2 cups raw cashews (pre-soaked in filtered water for 2 – 4 hours/drained)

• 1 tsp vanilla bean paste

• 1 cup unsweetened coconut milk

• 1/2 cup coconut cream (full fat)

• 3/4 – 1 cup coconut nectar (or 1/2 cup pure maple syrup however maple isn’t raw)

• 1 tbsp coconut oil

• 1 cup fresh or frozen blueberries

• 1 tbsp maqui berry or açai berry powder (optional, adds a deeper purple color)


𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦 -𝗕𝗔𝗦𝗘

1. Blitz all base ingredients in high powered blender or food processor until sticky.

2. Press into small round cake molding tins that have a removable bottom.


𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦

𝗕𝗟𝗨𝗘𝗕𝗘𝗥𝗥𝗬 & 𝗩𝗔𝗡𝗜𝗟𝗟𝗔 𝗟𝗔𝗬𝗘𝗥

1. Place all ingredients except blueberries & maqui berry powder in blender and pulse on high for a few minutes. Stopping a few times to scrape down sides. You want to try and achieve a very smooth & creamy texture. (Add more coconut milk if blades are not turning smoothly).

2. Half the mixture by adding one half into a small bowl, leaving the remaining in the blender.

3. Add blueberries and optional maqui/açai berry powder. Pulse until blended in well.

4. Pour the first batch from bowl over the base. You can follow with the blueberry mix; however, if you want more uniform lines, it’s best to freeze the first layer for 2-3 hours first then add the next layer.

5. Freeze overnight, slice and serve. Makes 2-3 small cakes. Enjoy!

📸Photo & Recipe by rawspirations {IG}

Chia Pudding with Strawberry Ice Cream

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⁣INGREDIENTS

CHIA PUDDING⁣

⁣⁣INGREDIENTS

STRAWBERRY ICE CREAM⁣

  • • 2 frozen bananas⁣
  • • 1 cup frozen strawberries⁣
  • • 1/4 cup plant milk

⁣⁣INSTRUCTIONS⁣

1. In a jar, whisk together all chia pudding ingredients and set aside for 2+ hours in the fridge. (Stir after the first hour.) ⁣

2. Once ready to eat, place the bananas, berries, and plant milk in a blender. Process until smooth and creamy, then layer with the chia pudding as desired. Enjoy!⁣⁣

by @vegamelon

Pandan Rolled Crepes With Grated Coconut

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Ingredients (makes 12)

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Crepes

Filling ⁠

⁠⁠Filling Preparation

Boil the water with Gula Melaka and pandan leaves. Lower the heat and simmer until all the sugar has melted. And coconut and stir until all the coconut has been coated with the sugar and is relatively dry and not much moisture left. let it cool and place in the fridge until needed.

Crepes Preparation

blend the Pandan leaves with water and strain the Pandan juice, set aside. .⁠In a large bowl combine the flour, tapioca flour, Pandan powder and salt. Gradually add the Pandan juice and coconut milk. Stir well until no lumps. Then add the oil whisk until smooth.⁠.⁠Heat a pan over medium-low heat. Grease the pan. Remove pan from heat. Pour 1/3 cup of batter in the pan and swirl the pan around to evenly coat the bottom with the batter. Cover with a lid and cook for 1 min. Remove the lid and let the crepe to cook for a further minute. Then loosen with a spatula and flip. Cook for 20 secs on the other side. Let cool completely. Assemble, place a pandan crepe on clean work surface. Take about 1-2 tsp of filling, place it in the center of the crepe. Roll up the crepe, fold in the sides to enclose the filling.

By yumvegantreats {IG}

Gluten Free Gooey Chocolate Chip Cookies

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Preparations

1. Preheat oven to 350° F (175° C) and line a baking sheet with parchment paper.⁣

2. In a large mixing bowl, cream together, coconut sugar, vanilla, and olive oil (can use a hand mixer or a whisk). Add in coconut milk, mix well. ⁣

3. Slowly add in dry ingredients. Combine well. Using your hands, mix in vegan chocolate chips.⁣

4. For jumbo cookies, scoop up two very heaping tablespoons of cookie dough, roll in a ball and flatten. This will make about six very large cookies. Bake for 12-15 minutes.

⁣5. For regular sized cookies, scoop up one tablespoon of cookie dough, roll in a ball and flatten. Bake for 8-10 minutes (or until edges are brown). This will make about 12-15 cookies.⁣

6. Let cool on pan for about 15 minutes.

Enjoy!

⁣⁣⁣📸Photo & Recipe by sugaredcoconut {IG}

Blueberry Fudge

Melt in your mouth blueberry fudge made with 4 ingredients

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Preparation

Line a small pan with parchment paper that covers the sides of the pan. Melted chocolate in a double boiler, whisk in condensed coconut milk and blueberry powder stir until mixture is completely smooth. Stir in dried blueberries, then quickly transfer the mixture to the lined pan and spread evenly. Place pan in the freezer to set, about 2-4 hours. Cut the fudge into squares. Store fudge in an air tight container and store in the fridge for up to 1 week.

Via nm_meiyee {IG}