Wake Up to Goodness!!!
Make mornings less hectic with this easy and delicious overnight oats.
1/2 Cup of Oats
1x Very Ripe Banana
1x Cup of Plant Milk
1/2 Cup of Water
1x Tbs Peanut Butter
1x Tbs Cacao Powder
Extra Peanut Butter
Blend the oats, banana, milk, water and peanut butter until smooth. Spoon out half of the mixture into a jar and the cacao powder to the remaining oat mix and blend. Fill the rest of the jar with the chocolate layer and refrigerate overnight. Serve in the morning with peanut butter and chopped up Butter Cups.
The messier the tastier, right? This easy recipe is SO delicious. Screenshot it, save it, hell, kick it old school and write it down, but just do what you gotta do to make this!
1x Large Avocado
3x Tbs Cacao Powder
2x Tbs Maple Syrup
A pinch of salt
A squeeze of Lemon Juice
Blend all of the ingredients until smooth, add a dash of water to speed up the blending process. Once mixed drizzle your pots with peanut butter and fill them up with the creamy mousse, topping them with our chopped up Peanut Butter Cups!
You asked for it...we've got your cozy weekend baking sorted!
These flapjacks are the perfect simple bake for your weekend or even mid-week.
1½ Cups of Oats
1 x Banana
3x Tbs Maple Syrup or Agave Syrup
3x Tbs Peanut Butter
2 Tbs Coconut Oil
Pinch of Himalayan Salt
Pre-heat the oven to 180°C. Mash the banana, then add the syrup, coconut oil and peanut butter until smooth. Mix in the oats and the salt. transfer into a baking tray and bake for 20 minutes. Once cool, cover with melted vegan dark chocolate and refrigerate. Makes about 8 flapjacks. Enjoy!
These Hazelnut Butter Cup Cornflake Crispies are making us feel so nostalgic! Who used to make these as a kid? To recreate this recipe just follow the instructions below.
100g Dark Chocolate
3 cups of Gluten Free Cornflakes
Handful of Hazelnut (chopped)
Melt the dark chocolate and mix it with cornflakes (or anything crunchy, puffed rice would also work well), chopped up hazelnut butter cups and some chopped up hazelnuts. The quantities are flexible just make sure that there's a generous amount of chocolate covering the ingredients. Spoon mixture into cupcake molds and refrigerate.
What's better than a cookie to go with your cuppa?!
Get your bake on, and treat yourself ...or maybe share some with your loved ones!
1x Cup of Gluten Free Self Raising Flour (We used Freee Foods)
1x Cup of Coconut Sugar
2x Tbs Coconut Oil
2x Tbs Plant Milk of your choice
Pinch of Salt
Pre-heat the oven to 160°C. Mix all of the ingredients until thoroughly combined. Roll the dough into a ball and refrigerate for an hour. Once cool, roll chunks of dough into balls and place on a baking tray gently pressing down balls with the palm of your hand and bake for 10 minutes. As the cookies come out of the oven press an upside down LoveRaw Chocolate Butter Cup into the center of each cookie. Let to cool for a few minutes before consuming.
This is our fave on-the-go brekkie to make.
1/2 Cup of Oats
1x Tsp of Cacao Powder
1x Cup of Plant Milk of your Choice
A pinch of Salt
A touch of natural sweetener of your Choice
Toppings of your Choice
Mix all of the ingredients in a jar. Refrigerate overnight and enjoy in the morning! Top with chopped Hazelnuts and chopped up Hazelnut Butter Cups!
You guys have to try our 3 Ingredient Vegan Salted Caramel Peanut Butter Fudge! These are the BOMB!
1x 100g Bar of Vegan Chocolate (we used Sea Salt Dark Chocolate)
1/2 Cup of Peanut Butter
In a double boiler, melt the bar of chocolate and the peanut butter. Once combined pour fudge into moulds and add in 2 x chopped up Salted Caramel Butter Cups and freeze for an hour.
Now eat until your heart's content!
Mornings have just gotten 10x better with a Chocolate Smoothie Bowl.
For your perfect morning, whip up this simple recipe...
1x Frozen Banana
1x Tbs Peanut Butter
1x Heap Tsp of raw Cacao Powder
1x Tbs Chia Seeds
4x Tbs Water
1/3 cup of Coconut Milk
Toppings of your choice
Soak the Chia seeds in the water and coconut milk for 5mins. Once this is done, place in a blender with the remaining ingredients and blend until smooth.
Serve in a bowl and top with chopped LoveRaw Vegan Chocolate Butter Cups and anything that floats your boat!
Whether it is cold or hot, sometimes you just crave a fat dollop of nana ice cream sandwiched between two PB cups, yah feel us?
To make this sweet treat, whip up this simple recipe below to sort that craving out!
A couple of Frozen Bananas (sliced)
Pinch of Sea Salt
Half a teaspoon of Vanilla
2x LoveRaw Vegan Chocolate Butter Cups
Simply blend the sliced frozen bananas, sea salt and vanilla until a mixture is creamy and smooth. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
Scoop a dollop of the nana ice cream and sandwich it in our Vegan Chocolate Butter Cups. Voila! Craving gone!
Be the star of the party if you want to recreate these Star Cookies!
1/3 cup Coconut Oil
1/2 mashed Banana
1x tbs Peanut Butter
4x tbs Coconut Sugar
3/4 cup gluten-free flour blend
A pinch of Sea Salt
Pre-heat the oven to 175°C. Mix together in one bowl until smooth, the coconut oil, banana and peanut butter. In a separate bowl, mix the coconut sugar, gluten-free flour and sea salt. Bring the dry mix to the wet mixture and combine together until completely incorporated. Roll your batter into a ball and refrigerate for an hour until firm. Dust a clean surface with additional flour, roll out the batter and cut into shapes. Line a tray with baking paper and bake the cookies for 12-15 minutes until golden. Once cooled, decorate with melted dark chocolate and chopped up Butter Cups. YUM! 😍
Buy our Vegan Chocolate Butter Cups here!