DETAILS Makes 10 INGREDIENTS 100g oats 80g oat flour (oats whizzed into flour using a blender) ¼ tsp bicarbonate of soda 50g almond butter (smooth, runny) 2 ripe bananas (about 200g) 50g white chocolate chips or chunks (use vegan chocolate if preferred)80g raspberries METHOD Mash the bananas in a large bowl and stir in the almond butter. Stir in the oats, oat flour and bicarbonate of ...
DETAILSCooking time: 25-30 minutesINGREDIENTSDigestive Biscuit Base: 75g butter, melted 150g Doves Farm Organic Digestive Biscuits butter, for greasing dish Chocolate Cheesecake: 100g plain chocolate 250g mascarpone 150g caster sugar 2 tbsp vanilla extract 1 egg raspberries or toasted almonds, to serve METHODPreheat the oven as hot as it can go (about 260°C / 240°C fan/gas ...
DETAILS 2-3 servingsPrep time: 30 minutesCook time: 30 minutes INGREDIENTS For the crepes:75g buckwheat1/2 tsp baking powder1 tsp cinnamon1 tsp vanilla75ml almond milk150ml water2 -3 tbsp maple syrup – depending how sweet you like it1 -2 tbsp raw cacaoCaramelised bananas:2 bananas sliced lengthwise1 tsp coconut oil1 tsp maple syrupRaspberry compote:200g raspberriesSplash water1 -2 tsp maple syrupFillings/toppings:4 tbsp coconut ...
DETAILS Makes 4 mini tarts and 2 chocolate pots INGREDIENTS For the base:100g walnuts150g Medjool dates 2 tbsp raw cacao2 tbsp ground almondsPinch sea salt Filling ingredients: 5 Medjool dates pitted 1 tbsp almond/peanut butter1 tsp almond essence Pinch sea salt flakes300g soft silken tofu1 tbsp raw cacao Chocolate mix:100g vegan dark chocolate2 tbsp coconut oil Raspberry couli:300g raspberriesDrizzle of maple syrup METHOD First make the base. ...