These choc brownie bites are bliss! Vegan, no bake, refined sugar free and absolutely delicious. They're so quick to make and make a great treat to keep in the fridge on a warm day. The protein powder is optional, I used my favourite choc hazelnut protein. You can use a vanilla or any flavour you like. RECIPE: Makes 10 1 1/2 cups pitted dates (approx 230g or 12 dates) 1/4 cup cocoa powder 1 serve protein powder 1/4 cup hemp seeds 1/4 cup pecans 1 tsp vanilla extract 1/4 cup peanut butter Combine ingredients in a blender. I like to soak the dates in warm water for 30 mins to help soften them u ..read more

These choc brownie bites are bliss! Vegan, no bake, refined sugar free and absolutely delicious. They're so quick to make and make a great treat to keep in the fridge on a warm day. The protein powder is optional, I used my favourite choc hazelnut protein. You can use a vanilla or any flavour you like. RECIPE: Makes 10 1 1/2 cups pitted dates (approx 230g or 12 dates) 1/4 cup cocoa powder 1 serve protein powder 1/4 cup hemp seeds 1/4 cup pecans 1 tsp vanilla extract 1/4 cup peanut butter Combine ingredients in a blender. I like to soak the dates in warm water for 30 mins to help soften them u ..read more

Veggie fritters are one of my fav ways to use up leftover veggies that are sitting in your fridge. I make these with gluten free chickpea flour which works so well as a binding agent as it forms such a beautifully thick batter. You can serve these with a side salad or enjoy them in a burger. RECIPE: Makes 6 90g Chickpea flour 150g water (adjust to your liking) 1 carrot, shredded 1 small tomato, diced 1 clove garlic, minced Handful baby spinach Handful fresh basil 1/2 tsp turmeric 1/2 tsp paprika 1/2 tsp cumin 1 tsp vegan parmesan 1/4 tsp salt and pepper 1️In a large bowl, combine chickpea flou ..read more

Are you looking for a delicious dessert that is ready instantly? If you like mug cakes you will love this. Ready in 90 seconds, this chocolate cake is fluffy and moist and filled with biscoff spread. RECIPE: Single serve 4 tbsp plain flour (60g) 1 1/2 tbsp granulated sugar (30g) 1 tsp cocoa powder (10g) 4 tbsp soy milk (80g) 1/4 tsp apple cider vinegar (2g) 1 tbsp biscoff spread (30g) 1 biscoff cookie for topping In a microwave safe bowl or mug, combine the flour, sugar, cocoa powder milk and apple cider vinegar. Mix together until flour is no longer visible. Spoon the biscoff spread into the ..read more

This salad is one of my favourites during the warmer months and this homemade Caesar salad is so delicious, you can use it with any of your favourite salads. If you make it with less water you can even use it in wraps and sandwiches. Adding tofu is optional, if I'm having this as a main meal I like to add some to keep me full. RECIPE: Makes 2 serves For the Caesar salad dressing: 1/3 cup raw cashews 2 tbsp lemon juice 1 tsp Dijon mustard 1 tsp vegan Worcestershire sauce 1 tsp vegan parmesan 1/2 tsp salt and pepper 2 cloves garlic Water to blend + fresh iceberg lettuce + croutons + vegan parmes ..read more

I have always been a huge fan of bounty bars since I was a kid, making a vegan version of them is so easy and they are absolutely delicious. I used an ice cube tray to make these mini bite sized bars but you can also set these in a container and cut them into bars. You only need a few ingredients to make these and you can use your favourite nut butter - I used cashew butter. RECIPE: Makes approx. 12 bite sized bars (or 6 large size) 120g shredded coconut 30g cashew butter 45g maple syrup 5g vanilla extract 15g soy milk + dark chocolate for coating 1️ In a blender combine the shredded coconut w ..read more

Have you tried macadamia butter? It's the perfect nut butter for making delicious, lush raw treats. These choc chip treats are great in warmer weather, set in the fridge and they're ready to enjoy. I used a chocolate protein powder but if you prefer you can replace this with extra oats and cocoa powder. RECIPE: Makes 8 serves Base layer: 40g choc protein (optional, see notes) 75g oats 75g almonds / almond meal 40g coconut oil 50g maple syrup (I used sugar free) 40g macadamia butter 15g soy milk Top layer: 80g macadamia butter 50g choc baking chips 1 Combine base ingredients in a blender. Mix u ..read more

Grab your grater because if you haven't tried grating your tofu, you're missing out. It works so perfectly in burgers or as a filling in tacos. These burgers are so quick to prepare and are so delicious. RECIPE: Makes 2 2 wholegrain burger buns 200g firm tofu, grated 1 tbsp dark soy sauce 1 tsp Chinese 5 spice 1/4 cup bbq sauce Avocado to serve Iceberg lettuce to serve Tomato to serve I make this without oil but you can use olive oil or sesame oil if you like. Heat a pan on a medium heat and add the tofu. Add the soy sauce and stir through. Add the Chinese 5 spice. Add bbq sauce, mix together ..read more

Spring and summer are the best times to whip out your blender and make a no-bake cheesecake that's easy to prepare, sets in the fridge and tastes delicious! I used a coconut butterscotch sauce and cashews for this cake which was so satisfying. This only needs 5 ingredients and is great to take to gatherings or share with family. RECIPE: Makes 9 serves 1 jar butter scotch sauce - I used Nature's Charm 1 can (400ml) coconut cream 1 pack (300g) hobnobs/digestive oat biscuits 170g raw cashews 25g maple syrup 1️ Prepare the base by adding 200g of the hobnobs/biscuits into a blender and blend down i ..read more

I'm a sucker for anything bite sized or mini. I used an ice cube tray to set these healthy, no bake raw bars. Ice cube trays are a great way to set some raw treats, they come out in the cutest little mini sizes. I made these with a protein powder (Botanika Blends in the Custard Filled Cinnamon Donut Flavour) if you prefer to make these without protein powder, I would replace it with an extra 40g of oats. RECIPE: This makes approx. 12 - 14 20g almonds 20g pecans 45g oats 40g (1 serve) protein powder - I used custard filled cinnamon donut flavour 30g maple syrup 45g almond butter + dark chocolat ..read more