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VEGAN AVOCADO TOAST

Recipe: @fivesechealth
I love these avocado toasts🤤 So easy to make and so tasty! Your friends will love these💕

Ingredients:

2-4 whole wheat bread slices (depending on size)
1/2 avocado (medium-big)
1/4 cup crumbled firm tofu
1 tbsp fresh basil
1/2 tbsp lemon juice
1/4 tsp sea salt
1/4 tsp garlic powder
1/4 tsp black pepper, ground

Recipe:

1. Mash the avocado and combine with rest of the ingredients
2. Spread evenly on bread slices of choice
3. Grill in a sandwich toaster until golden

ALMOND JOY MOUSSE 😋

Recipe: @fitgreenmind

This almond butter mousse is an amazing combination of nutty almond butter, sweet maple syrup and a touch of coconut! All together in a light, fluffy and delicious mousse! Tag a friend who would love this😍

 

INGREDIENTS:

-1/2 cup almond butter
-3 Tbsp coconut cream
-3 Tbsp maple syrup
-a pinch of salt
-aquafaba from 1 can of chickpeas

Garnish: melted vegan chocolate and peanuts

METHOD

1. In a bowl, whisk the aquafaba until stiff peaks. If you struggle with getting it stiff, add a pinch of salt before whisking.

2. In another bowl, combine almond butter, coconut cream, maple syrup and a pinch of salt.

3. Add in the whipped aquafaba, gently combine it with a folding movement to not deflate the air bubbles.

4. Divide the mousse into 2 serving dishes and keep refrigerated for at least 2 hours before serving.

5. Garnish with melted vegan chocolate and peanuts. Enjoy!

Snickers Ice Cream Cake 😍

RECIPE by @thetastyk

INGREDIENTS:

Base:
1 cup oat flour
1/3 cup peanut butter
2 Tbsp maple syrup

Cream filling:
1 cup raw cashews, soaked for 4-6 hours
1/2 cup full-fat coconut milk (canned)
4 Tbsp coconut butter/oil, melted
3 Tbsp maple syrup
1/2 tsp vanilla extract

Salted caramel:
3/4 cup full fat coconut milk
1/2 cup peanut butter
5 Tbsp coconut sugar
pinch of salt
3/4 cup peanut halves (unsalted)

Chocolate ganache:
7oz (200g) 70% cacao vegan dark chocolate
1/2 cup coconut milk

METHOD

1. Line a 8” (20cm) round cake tin on the bottom and sides.

2. For the base, place the oats into a food processor/blender and pulse until floury. Add in the peanut butter and maple syrup and blend until a sticky dough. Spread out the dough into the cake tin, then place in the freezer.

3. Place all cream filling ingredients into a high-speed blender and blend until smooth. Pour the mixture over the base, then put in freezer for 30 minutes.

4. For the caramel, place the coconut milk in a small pot over medium heat. Add in the peanut butter, coconut sugar and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat.

5. Sprinkle half of the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top. Place back into the freezer.

6. Melt chocolate and add in the coconut milk and stir continuously until shiny. Pour the chocolate ganache over the caramel layer and place back in the freezer to set for 4-6 hours (or overnight).