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 !
Sift flour and baking powder into a bowl. Add the sugar and mix with a wooden spoon.
In a separate bowl mix together the oil, milk, orange juice, orange zest and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Pour into the loaf tin and place in the oven for 45 minutes. It should be starting to turn golden brown on the edges. Test and once it comes out clean, its ready. If it’s not, leave in for a few more minutes.
Make the icing by mixing the icing sugar and orange juice together until it forms a thick icing. Spoon onto the cake once cooled.
Top with some extra orange zest or oranges slices.
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.
In a bowl, whisk the peanut butter, melted coconut oil, maple syrup, vanilla extract and sea salt together until fully combined.
Stir in the cocoa powder and oat flour until a thick mixture forms.
Mix in the chocolate chips and cacao nibs.
With a medium size scooper (*Makes 12), form round shapes and place on a lined tray. Sprinkle on some cacao nibs and more chocolate chips (optional) and place in the freezer for 30 minutes until set.
Filling 1¾ cup raw cashews (not soaked) 1 tsp espresso coffee 1 cup soy milk
â…“ cup maple syrup â…“ cup melted coconut oil 1 tsp vanilla cacao powder for dusting
For the crust, add pecans to a processor and process until ground. Add the rest of the crust ingredients and process again.
For the filling, combine all of the ingredients in a high speed blender and blend until smooth.
Divide the base between small verrines, cups or jars and press with the back of a spoon to cover the bottom. Add the filling on top of the crust. dust with cacao powder.
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 !!!
For the base: 235g pitted dates 200g hazelnuts 100g walnuts 100g coconut butter 50g almond flour 50g cacao powder 2 tbsp coconut nectar Put everything into a food processor until finely ground.
Line a 20 x 20 baking pan with baking paper and press the mixture evenly into the bottom.
For the frosting: 150g maple syrup 120g coconut oil (melted) 80g cashew butter 50g cacao powder Mix all ingredients and stir until smooth. Pour on top of the base and transfer to the fridge to set. When set cut into squares.
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 🙂
It’ apple picking season, easy and delicious recipe to make !!!
Dry ingredients 1 1/2 cup almond meal 1 cup of all-purpose flour 3/4 cup cane sugar 2 tsp baking powder 1 tsp cinnamon
Wet ingredients 1 medium size apple, core removed and grated 1 cup of Almond milk 1/2 cup of canola oil 1 tbsp apple cider vinegar
Topping 1/2 cup pecans 1/3 cup of all-purpose flour 3 tbsp of agave 1 medium size apple, core removed, quartered and thinly sliced
Instructions . Preheat the oven at 350°F. Line an 8 inch round cake pan with parchment paper. . To make the cake: Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. Pour the cake batter into the cake pan. . To prepare the topping: In a small-size bowl, combine the pecans, flour and agave and mix until well combined. . Arrange the apple slices on the top of the cake in which design you prefer. Then distribute the topping here and there as per photo. . Bake the cake in the oven for 55-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it. . Allow the cake to rest in the cake pan for 5 minutes, dust with powered sugar if desired. . The cake can be kept in the fridge for 3 days.
CARAMEL: 1/2 cup pitted dates 1/2 cup coconut milk 1/2 tsp vanilla extract
Soak dates until soften. In a blender, mix the dates with other ingredients until the texture is creamy and completely smooth. Transfer to a bowl and cover. Refrigerate while preparing the chocolate cups.
CUPS 200g extra dark chocolate (70% cocoa)
Melt the chocolate into a double boiler until smooth. Set aside and allow to cool until lukewarm. The chocolate texture should be creamy and not liquid anymore. Line a mini muffin tray with mini muffin paper cases. Spoon 1 tablespoons of chocolate into each case and, using a small brush, brush the chocolate up the cases. Freeze for 10 minutes. Fill each cup with the caramel and top with the remaining chocolate. Refrigerate for 60 minutes. Remove the paper cases to serve. If you wish, you can sprinkle with chocolate nuggets, sea salt, rose petals.
Peas & Peace TM 