In a bowl, whisk up maple syrup, oil, vanilla and almond essence until well combined.
Fold flour into the wet ingredients together with salt.
Finally fold in almond meal until fully combined. The dough should be thick and sticky.
Refrigerate the dough for 60 minutes.
Pre-heat the oven to 355° F and shape the dough into 36 even portions (I used a 1 1/4 scoop), place each ball on a baking tray leaving some room around each cookie.
Flatten each ball with the bottom of a glass or a spatula.
Bake for about 15 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely.
Place some of the ganache on half of the cookies and top with the other half of the cookies.
FILLING
Place roughly chopped up chocolate in a large glass or metal bowl together with coconut milk.
Place the bowl over a pot of water (make sure the water does not touch the bottom of the bowl) and bring the water to a simmer.
Let simmer without stirring, until all the chocolate has melted.
Take the bowl off the heat and whisk the coconut milk / chocolate mixture until combined. Mix in maple syrup.
When the mixture cools down, cover the bowl with cling film and leave it in the fridge for a few hours until it has hardened. You are now ready to sandwich your cookies !
5 ingredients only and you have yourself a little treat in no time, either for yourself or as a gift !
makes 15 chocolates
Ingredients:
1/2 cup melted cocoa butter 1/3 cup maple syrup 1 tsp of vanilla 2/3 cup cocoa powder 45 Roasted almonds, you can also use salted roasted almonds if you wish
1. Melt the cocoa butter in a pan. Remove and add maple syrup & vanilla. 2. Using a whisk, add cocoa powder and mix until smooth.
Place 2 whole almonds into each of a silicone chocolate mold bottom, then cover with chocolate. Top with an almond or 2….. 🙂
Place in the freezer to firm up for about 15 mins
Remove from mold and place in mini muffin cups of your choice.
A chocolate cupcake, chocolate frosting & chocolate toppings what could a chocolate lover ask more for !
Makes 10 cupcakes
Ingredients
Chocolate Cupcakes
3/4 cup almond milk
1 tsp apple cider vinegar
1/3 cup melted coconut oil
2 tsp espresso
1 tsp vanilla
1 cup of spelt flour
3/4 cup cane sugar
5 tbsp cocoa powder
1/2 tsp baking powder
3/4 tsp baking soda
pinch of salt
Chocolate frosting
1 cup vegan butter
1/2 cup cocoa powder
4 cups icing sugar
1/4 cup almond milk
1 tsp vanilla
pinch of salt
Toppings could be chocolate chips & chocolate chunks or your favorites let your imagination go
Instructions
Cupcakes
Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners
Mix the almond milk and apple cider vinegar and set aside
Next, add the coconut oil, vanilla extract and espresso
Mix all the dry ingredients together in a bowl
Pour the wet ingredients into the dry ingredients and mix together until smooth
Spoon the batter into your pan, filling 3/4 of the way
Bake for 20 minutes or until a toothpick comes out clean
To make the frosting, cream together the butter and cocoa powder until combined. Add the icing sugar 1 cup at a time until incorporated. Then add the vanilla and salt and beat on high until light and fluffy
I love chai & maple syrup, these donoughts are fluffy in texture and taste amazing !
Ingredients
2 cups all-purpose flour
1/2 cup organic cane sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/2 tsp ground ginger
1 & 1/3 cups almond milk
1/4 cup coconut oil melted and cooled
1 tsp vanilla extract
Neutral cooking spray
Maple glaze:
1 cup icing sugar
1/2 tsp cinnamon
2 tbsp Maple syrup
2 tsp almond milk
Topping:
Crushed pecans or nut of your choice
Instructions
Preheat the oven to 400 degrees F and spray a doughnut pan with neutral cooking spray.
Mix all the dry ingredients together in a bowl. Set aside.
In a separate bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry and mix until combined.
Spoon the donut mixture into a piping bag.
Pipe the batter into the pan filling 3/4 of the way full.
Bake for 10 minutes or until a toothpick comes out clean.
To make the glaze, mix all the glaze ingredients together in a bowl. The mixture should be smooth and silky, but not too thin. (If yours is very thin, simply add a bit more icing sugar)
Once the donuts are cooled completely, dip them in the glaze and sprinkle crushed pecans on top.
What in the world is Aquafaba ? it is the viscous water in which chickpeas have been cooked in. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in muffins and other baked goods. You can freeze the excedent aquafa for other recipes.
Ingredients
2 and 2/3 cups all-purpose flour
2 tbsp poppy seeds
2 and 3/4 tsp baking powder
1/3 cup aquafaba
1/3 cup canola
3/4 cup granulated organic sugar
1 cup soya milk
1 and 1/2 tsp vanilla extract
3/4 tsp teaspoon pure lemon extract
1 tbsp lemon zest (approximately 2 lemons)
Instructions
Preheat the oven to 375°F. Line a 12-well regular-size muffin tin with paper cups or spray the wells with oil.
Combine the flour, poppy seeds, baking powder in a bowl. Mix well and set aside.
Take a separate medium bowl, add the aquafaba and, using a large whisk, whisk it until it is frothy, about 3 minutes. Add the oil slowly while whisking to emulsify. Add the sugar in the same way. Add the milk, vanilla, lemon extract, and zest and whisk well.
Add the flour mixture to the milk mixture and, using a wooden spoon, mix the batter until almost no more flour is visible. Lumps are fine; do not overmix.
Fill the wells about three-quarters full with the batter. Bake the muffins until a toothpick inserted into the muffin in the middle well comes out clean, 15 to 20 minutes.
Cool the muffins on a cooling rack for 15 minutes before removing them from the tin. Cool the muffins completely before storing in airtight containers, where they will keep for a few days.
2 cups of oat flour 300ml soya milk 3 tbsp ground flax  3 tbsp cocoa powder 1 1/2 tsp baking powder 3 mashed bananas 3 tsp orange zest 3 tbsp orange juice ⠀
⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ Mix all the ingredients together. I used 3 inch ramequins. Bake at 360F for about 20 minutes. Let cool down and enjoy
*I inserted a chocolate square on top, entirely up to you or you may just sprinkle the top with powdered sugar, orange zest is pretty as well, whatever inspires you !
In a large pot on medium heat add oil, then saute garlic, leeks, and onion together with salt until soft – about 5 minutes.
Add potatoes, vegetable broth, salt & pepper to pot – cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork.
Use a hand-blender to blend soup on medium to high until ingredients are smooth and consistency is creamy.
Season soup to taste with salt & a good amount of black pepper. Serve with chopped chives and black pepper – enjoy
Tip
Freezing potato and leek soup: Allow soup to come to room temperature, store in a sealed container and place in freezer for 1 to 3 months. Remove, defrost, and cook in pot until desired temperature
Loaded with natural sugar, healthy fats and fiber to satisfy your cravings
Makes 12 balls
* 1 medium gratted carrot * 1/2 cup (125ml) rolled oats * 1/2 cup (125ml) almonds * 1/4 cup (60ml) hazelnuts * 1 tbsp chia seeds * 1/4 cup (60ml) almond milk * 1/6 cup (40ml) pitted dates * 1 tbsp coconut oil (not melted) * 1/2 tbsp ground cinnamon * 2 tbsp shredded coconut (I used unsweetened but if you prefer a sweeter energy ball, use sweeetened)
Blend everything (except for the shredded coconut) in a food processor until dough is formed. Shape with your hands into bite size balls and then roll in the shredded coconut.
Filling 25 pitted & roughly chopped dates 1/2 cup of water
Directions:
1. Line a 8 inch by 8 inch square pan with parchment paper. In a food processor, process the almond and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Add melted coconut oil to the mixture and process until sticky. Remove from processor, set aside 3/4 of the mixture for later and press the rest of the mixture very firmly and evenly into the pan.
2. Grab your pitted and roughly chopped dates and water and process in a food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and spread evenly.
3. Sprinkle on top the 3/4 cup of mixture you set aside and press down. Refrigerate in the fridge until firm (At least 1 hour).
Crust 2 cups spelt flour 6 tbsp coconut oil (solid) 1 tsp sea salt 1 tsp ground cinnamon 1/3 cup cold water Filling 1/2 cup vegan butter 2 cups pecans, coarsely chopped 1/4 cup pecan halves, for topping 1/4 cup plus 2 tbsp coconut sugar 1 cup pitted dates 3/4 cup maple syrup 1/4 cup cornstarch 1 tbsp vanilla extract
Add spelt flour, coconut oil, salt and cinnamon to a food processor. Pulse until crumbly. Add cold water slowly and pulse to combine. Wrap up in cellophane and set aside to chill in the fridge. Add vegan butter and 2 tbsp coconut sugar to a pan and melt over a low heat. Add in chopped pecans and stir to coat well.
Preheat oven to 350 degrees and grease a 9 inch tart pan. Add dates, maple syrup, 1/4 cup of coconut sugar, cornstarch & vanilla extract to food processor and blend well to a smooth paste. Add this to the warm pan of pecans, stir well and simmer gently for 5 mins, until thick.
Roll out chilled pastry between baking paper the circumference of the tart dish and trim off the excess. Pour in pecan filling and top with the remaining pecan halves. Bake for 35 minutes. Allow to cool. Chill in the fridge until ready to serve !!!
If you like you could top you slice of pie with a scoop of vanilla ice cream !!!
Line 6 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners
In a medium bowl, whisk together the milk, maple syrup, oil, flax seeds, vanilla, and vinegar until well combined
In a large bowl, sift together the flour, baking powder and baking soda
Pour the wet ingredients over the dry and whisk until combined; do not overmix
Using a large ice cream scoop, scoop the batter into the prepared muffin cups
Bake for 20 minutes, until a tester inserted in one of the center cupcakes comes out clean
Let the cupcakes cool completely before frosting
Frosting Ingredients
8 onces of plant based butter at room temperature
3/4 cup powdered sugar
1 cup maple syrup
2 teaspoons vanilla extract
Instructions
Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on low speed until syrup and sugar are well combine
Increase speed to high and beat until mixture is light and whipped. Should the consistance be too liquid, then keep adding icing sugar until desired texture
You are ready to frost your cupcakes !!!
*If you happen to have extra frosting it keeps in the refrigerator for a few days or better yet you can freeze it and it is good for 6 months, mine doesn’t last that long 🙂
Peas & Peace TM 