A handful of ingredients is all it takes to make this mouthwatering vegan, palm oil free version of the famous Nutella. It’s healthier than the stuff from the supermarket, filled with as close to natural ingredients as you can get- and will satisfy your Nutella Cravings! This recipe first featured in my Vegan Nutella Whoopie Cookies (A VIP Club House Recipe), but has been dying to make an appearance of it’s own. YIELD: 2 cups PREP: 10 mins COOK: 10 mins READY IN: 20 mins Ingredients 3 cups Raw Hazelnuts seeds only 1 cup vegan dark chocolate broken into pieces 1/2 cup coconut sugar or sweetener of your choice (optional, especially if your chocolate is sweet) 1 vanilla bean pod seeds only Pinch of Salt Instructions Preheat the oven to 180ºC....
YIELD: 2 cups (2 Servings)
PREP: 5 mins
COOK: 5 mins
READY IN: 10 mins
Ingredients
2 x 330ml Natural Raw C Coconut Water cartons
4 large scoops of coconut sorbet (recipe in Sweet Essentials) or ice cream of choice
1/2 cup smashed blueberries
Instructions
Pour chilled Natural Raw C Coconut Water into two glasses
Float the scoops of coconut sorbet on the top, and smash the blueberries roughly with a spoon
Gently add the blueberries onto the ice cream, ensuring to pour the juice on top as well. Serve immediately
COURSE: Drinks
SKILL LEVEL: Beginner
YIELD: 12 slices (12 Servings) PREP: 5 mins COOK: 45 mins READY IN: 50 mins Seriously, is there anything better than Peanut Butter and Chocolate? Served with my most delicious frosting EVER and it's a match made in flavour heaven; the dark, rich bitterness of the cacao beans, the creamy, smooth, thick peanut butter that gets stuck in every crevice of your mouth.. Ingredients 240 g Vegan Margarine OR 200g coconut oil OR 240g light olive oil 4 chia eggs (1tbsp chia seeds soaked in 3tbsp water = 1 egg) 200 g Almond or Oat milk 150 g coconut sugar 240 g self raising gluten free flour 70 g raw cacao powder 2 tsp gluten free baking powder 4 tbsp smooth peanut butter OR other nut butter of choice Instructions Preheat oven to 180ºC. Line...
YIELD: 8-10 Servings PREP: 5 mins COOK: 10 mins READY IN: 15 mins Ingredients 1 1/2 cups pecans 6 Medjool Dates Pitted 1 cup fresh blueberries 2 cups raw Cashews soaked overnight 4 mangoes flesh only 1/4 cup Orange Juice 1/4 cup Melted Coconut oil 1/2 cup coconut sugar or to taste Passionfruit Pulp to serve fresh berries to serve Instructions In a bleder, process the pecans and medjool dates until a 'dough' is formed. Press into a lined cake tin, and freeze for 10 minutes Remove the base, and top with the fresh blueberries. Set aside Blend the cashews, mangoes, orange juice, coconut oil and coconut sugar together. You may need to add a little water to help the mix blend. Pour on top of the base and blueberries, and freeze for 3-4 hours. Top with passionfruit...
YIELD: 10-12 Servings PREP: 10 mins COOK: 20 mins READY IN: 4 hrs 30 mins Looking for a beautiful, delicious and simple alternative to nut based raw cheesecakes? This is it! Ingredients 2 cups coconut flakes 1 cup dates/cranberries/apricots 1 tbsp coconut oil melted 1/2 tsp Himalayan Sea Salt 4 large, overripe bananas 1 cup mango flesh 2 cups pineapple cubes 2 tbsp coconut oil melted 1 tbsp chia seeds 2 tbsp psyllium husk ground Instructions In your blender, process the coconut flakes, dates (or alternative), coconut oil and sea salt Blend until it becomes like a sticky dough, and then press into the base of a springform cake pan Clean your blender, and process the bananas, mango, pineapple and coconut oil until smooth Add the chia seeds and psyllium husk, and blitz again quickly Pour the...
