The quickest way to satisfy any sweet cravings!
Pit your dates and fill them with peanut butter & chopped up Butter Cups...SO simple SO delish!
We were feelin' fancy so we layered up our Hazelnut Butter cups for the ultimate giant cup!
3/4 cups fresh raspberries
2 x Tbs chia seeds
1-2 x Tbs maple syrup
Squeeze of lemon
100g of dark vegan chocolate
3 x Hazelnut Butter Cups
For the raspberry chia jam simmer the fresh raspberries in about 1 Tbs water on a medium heat. As they soften, mash with a wooden spoon. Stir in the chia and maple syrup and a squeeze of lemon. Once combined, set the jam aside for 15/20 minutes to let the chia seeds absorb the liquid and thicken.
In a bain-marie, melt the dark vegan chocolate. Spoon the melted chocolate into cupcake moulds and layer with a Butter Cup followed by a generous spoon of raspberry chia jam and a final layer of melted chocolate. Refrigerate for about an hour until solid.
The picture says it all!
1/3 cup runny peanut butter
1/2 Tbs melted coconut oil
2 x Tbs liquid sweetener of choice
2 x Tbs shredded coconut
1 x Tbs cacao powder
Pinch of salt
1/2 cup puffed brown rice
Mix all of the ingredients together apart from the raw cacao powder.
Spoon out 2/3 of the mixture into silicone muffin cases.
Add cacao powder to the remaining mixture, spooning it on top of the fudge base.
Decorate with chopped up Butter Cups and freeze for about 1-2 hours.
Serve straight from the freezer or allow to sit for 10-15 mins.
Decadent, dense, gooey & delicious...you'll wanna make these brownies ASAP!
1 x flax egg (1 x Tbs ground flax seeds soaked in 3 x Tbs water for 10 minutes)
1/4 cup apple purée
2 x Tbs maple syrup
2 x Tbs melted coconut oil
1/2 cup plain gluten-free flour blend
1/2 tsp baking powder
1/4 cup cacao powder
1/4 cup coconut sugar
A pinch of salt
In a mixing bowl, mix together all of the ingredients and add two chopped up Butter Cups right at the end.
Pour mixture into mould and bake for 20 minutes at 180°C.
This is the ULTIMATE vegan freakshake! Get involved!
1 x LoveRaw Cacao & Cardamom Almond Drink
2 x scoops vegan vanilla ice cream (we love Booja Booja)
1 x Tbs peanut butter
Blend all ingredients together in a high speed blender.
To serve, drizzle the rim of your glass with melted dark chocolate and peanut butter. Top with Butter Cups, chopped up nuts, bee pollen and extra melted chocolate.
This Peanut Butter Cheesecake is an absolute winner!
For the crust:
1/2 cup pecans
1/2 cup oats
3 x Tbs date syrup
For the filling:
1 x cup cashews (soaked in water for about 4 hours)
1 x avocado
2 x Tbs raw cacao powder
5 x Tbs date syrup
A squeeze of lemon juice
A pinch of Himalayan salt
Blend together all of the crust ingredients in a food processor and press this mixture into a round cake tin lined with baking paper to form the base.
Blend the filling ingredients together in a food processor and pour over base.
Decorate with chopped up Butter Cups.
Freeze for a few hours and either serve frozen or let it defrost for about 15-20 minutes.
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.