Tag: no bake

Happy World Vegan Day!

What better way to celebrate than with treats? These are almost raw besides the dark chocolate layer. No bake and done in about 20 minutes.

You may notice a couple new little banners on the side of the blog…I’ll be making a post about that soon! Stay tuned.

INGREDIENTS

For the base

  • 1 cup pecans
  • 10 soft pitted dates

For the date caramel

  • 20 soft pitted dates
  • 1 vanilla bean pod, scraped
  • 1/4-1/2 tsp salt (depending on how salty you like it)
  • 2-3 tbsp water

For the dark chocolate layer

  • 200g dark chocolate
  • 1 tbsp coconut oil

  1. Line a 10 inch x 8 inch pan with parchment paper. Set aside.
  2. In a food processor, add the pecans and pulse until they resemble a coarse soil. Add the pitted dates and pulse again until the mixture comes together.
  3. Press the dough into the pan in a thin layer and place in the fridge to chill.
  4. Make the caramel, add the dates, vanilla and salt to the food processor. Add 2 tbsp of water. Pulse until smooth. Add some more water if the caramel needs thinning.
  5. Set the caramel aside. Over a double boiler, melt the chocolate and coconut oil.
  6. Spread the caramel over the cooled base in a smooth layer. Pour over the melted chocolate mixture.
  7. Place back in the fridge to chill until the chocolate is solid.
  8. Remove from the fridge, using the parchment paper to lift the bars out of the tin. Using a sharp knife cut the bars into squares.
  9. Store in an airtight container in the fridge.

 

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As this is my first 4th of July married to my lovely American husband I felt like a little celebration was in order. Coincidentally we got our first bumper crop of blackcurrants from the garden! Ten minutes later and my mum and I had dessert for what turned out to be the hottest July day on record!

Happy Independence Day to all the Americans out there!

INGREDIENTS

  • 150g strawberries, hulled and cut into quarters
  • 50g blackcurrants, stems removed (sub blueberries to keep the red, white & blue theme!)
  • 50g strawberry mixed grain muesli or muesli/granola of your choice
  • Coconut cream scraped from the inside of 1 can of refrigerated coconut milk
  • 1 vanilla bean, split and scraped
  • 1 tbsp Grade B maple syrup

  1. The night before place your coconut milk in the fridge. When you are ready to make the coconut cream, remove it from the fridge and turn it upside down. Scrape out the coconut cream into a bowl and save the water for a smoothie.
  2. Scrape the vanilla bean and add the vanilla to the bowl with the maple syrup. Using a hand whisk or an electric mixer beat until fluffy.
  3. Layer your parfaits (we used tumblers) starting first with the strawberries, then 2 tbsp of coconut cream then blackcurrants, muesli, coconut cream and so on until your glass is full. Top with more strawberries. Chill in the fridge until ready to serve.
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I love key lime pie. Before I was vegan it was one of my go-to  special desserts. My mum used to make it for me a lot for my birthday – usually with condensed milk and other pretty unhealthy things! Since my birthday is coming up on Wednesday (helloo, 26!) I wanted to try veganising it for myself.



I took this along to my family’s Easter Sunday lunch and it went down a storm with the vegans and omnis alike. It’s very fresh and light – which you need after you’ve stuffed your face with roast potatoes!

INGREDIENTS

For the crust

  • 50g vegan butter, slightly softened
  • 200g Lotus Biscoff biscuits or any vegan biscuit of your choice

For the pie filling

  • 2 cups/300g raw unsalted cashews, soaked for at least 4 hours
  • 1 cup/250 ml full fat coconut milk
  • 1/3 cup/78 ml maple syrup
  • Juice of 1 and a half limes
  • Zest of 3 limes

  1. First prepare the base. Pulse the biscuits in a food processor until they resemble fine breadcrumbs then add the softened butter. Pulse again until combined.
  2. Press the biscuit butter mixture into a 9 inch spring form cake pan, going a little up the sides of the pan. Put the cake pan in the fridge to chill.
  3. Prepare the filling. Drain and rinse the cashews then add to the blender with the lime zest, lime juice, maple syrup and coconut milk. Blend on high until smooth and creamy.
  4. Retrieve the base from the fridge and pour over the pie filling. Smooth out the filling using a spatula, tap a few times to bring any air bubbles to the surface.
  5. Put the pie into the freezer for at least 4 hours, preferably overnight to set completely.
  6. Remove the pie from the freezer at least 1 hour before serving to thaw sufficiently.



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At first these were going to be a granola bar..but things change. I’ve drizzled these with chocolate because I’m a horrible person but if you want to keep it healthier you can leave it off.

INGREDIENTS

  • 1 1/2 cups of dried apricots
  • 1 cup raw unsalted cashews
  • 1/2 cup smooth cashew butter (I used Meridian)
  • 1/4 cup desiccated coconut
  • 2 tbsp coconut oil, slightly warmed
  • 1/3 cup/80g  dark chocolate

  1. In a food processor add the cashews and blitz on high until they resemble a coarse soil. Then add the apricots and blitz again until they are broken into small pieces.
  2. Add the coconut, coconut oil and cashew butter. Process on high until the mixture starts to come together. It will form into a sort of sticky dough.
  3. Using a teaspoon, scoop out the mixture and then using your hands roll them into a ball.
  4. Place on a parchment lined baking tray and then chill in the fridge for 30 minutes.
  5. Whilst the balls are chilling, prepare the chocolate drizzle. Melt the chocolate to a heat proof bowl over a saucepan of boiling water.
  6. Using a spoon drizzle the chocolate over the balls and then put them back into the fridge to set for around 30 minutes.
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