Month: June 2014

3 Ingredient Vegan Chocolate Caramels

Better than rolos 😉

 Vegan Rolos

Sometimes only caramel will do, and at other times only chocolate caramels will do. Thank heavens for these 3 ingredient beauties. Not only are they 100% plant based, but contain only 3 ingredients and take no time to put together. I reckon I can make these quicker than Russ can drive to the supermarket and buy some Rolos! But why would you anyway – these chocolate caramel treats are uber healthy, natural and perfect for an afternoon accompaniment to a cuppa tea!

vegan rolos

Have you got dates? Have you got peanut butter? What about some dark chocolate? No, well you can make your own with coconut oil, maple syrup and cocoa powder 😉

vegan rolos

Do you have 10 minutes free today? Yep, well looks like you’ll be eating these too! Enjoy!

Vegan Rolos

3 ingredient vegan chocolate caramels

(makes 12-15 balls)

1 cup dates + pinch sea salt
1 heaping tablespoon smooth natural peanut butter
25 grams dark dairy free chocolate

Pulse/blend the dates + pb until smooth. Form 12-15 small caramel balls. Melt the chocolate. Coat the caramel balls with deliciously dark chocolate, remove with a toothpick + freeze for 15 minutes. Remove + devour. These can be stored in the fridge or freezer.

One Bowl Cinnamon, Apple + Hazelnut Cake

This is the kind of cake I need with a cup of good tea (or two) every afternoon. I definitely prefer a fruity spiced cake as opposed to chocolate fudge varieties. Just more to it I guess, plus the taste seems to stick around a wee bit longer, but ultimately I find it more satisfying and it’s usually spiced with yummy cinnamon (major addiction) and nutmeg. I always use a wholegrain flour such as spelt as it’s nuttier, tastier, healthier and I find I don’t get the sugar crashes you often get with white refined cakes.

vegan apple cake

Anyway, this cake has real substance with nutty spelt, sweet Braeburn apples, spiced warming cinnamon and crunchy hazelnuts.

vegan apple cake

Apple + cinnamon = can’t get enough, ever!

This is the kind of cake you eat and feel good after, after all it is:

Wheat Free
Dairy Free
Low Fat
Wholegrain
Full of fruit

vegan apple cake

I’m a sucker for a quick one bowl cake as it ultimately means there’s never any excuse not to have your cake and eat it. Minimal mess, minimal ingredients but maximum taste. You know you want it.

vegan apple cake

One bowl cinnamon apple hazelnut cake.

2 tablespoons chia seed + 2 water
1/4 cup coconut oil
1/4 cup maple syrup
1/2 cup almond milk
1 cup spelt flour
1 level teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
2 heaped teaspoons cinnamon
3 cups chopped apple
1/4 cup chopped hazelnuts
1/4 cup cranberries (optional)

Method:
1. Place chia + water in a bowl and allow to gel. Preheat oven to 160º Celsius + grease an 8 inch cake tin.
2. Add the oil, maple syrup + milk to the chia mix + combine fully. Next add the flour, baking powder, salt + spices + combine well.
3. Fold through the chopped apple, hazelnuts + cranberries if using + transfer the mix to the cake tin. Sprinkle with extra hazelnut if desired.
4. Bake for 50 minutes + serve warm. Still delicious served cool so don’t worry. Stores well in an airtight container for 4-5 days.

Dairy Free Black Bean Chocolate Hazelnut Spread

choc vegan spread

I never understood the chocolate spread hype as a kid, it always looked so wrong to me, especially in a sandwich! It just plain old freaked me out, I was (still am) definitely more of a marmite or PB & jam kinda girl. I guess I was just highly suspicious of chocolate spread squished inbetween bread, in the same way that eating tomato ketchup with cold food was (and still is) way too much for me to handle – gross! Anyway, it’s not like I don’t like ‘Nutella’ spreads, it was clearly just a weird childhood thing……these days I’d rather make my own anyway, plus it’s super easy to do. Of course a great place to start is ya straight up hazelnut butter and chocolate combo but I wanted something a little less dense and healthy as a base, so naturally……….BEANS.

chocolate spread

I love beans full stop but I’m always really surprised at how much I like them in sweet treats like brownies and cookie dough butter! And now, basically straight up Nutella but on a whole other level. A black bean level which transforms your usual chocolate spread to one that is very, very healthy and free from dairy. This super black bean chocolate hazelnut spread has:

no refined sugars
no trans fats
low sugar
lower fat
higher protein
a lot less calories.

spread toast banana

This is so much lower in calories than your average chocolate spreads that I’d actually be quite happy to eat the lot for pudding. Seriously.

I’ve put the measurements below but they are fairly approximate as I think it’s best to adjust and taste as you blend. This is fairly sweet so do reduce the syrup if you’d prefer less sweetness, or indeed crank it up if you want uber-sweet! I just so happened to have roasted hazelnuts at home but hazelnut butter would be fine or sub this for peanut or almond butter if you’re not fussed on the chocolate hazelnut combo.

vegan chocolate spread

Just throw it all in and whip it up…oh and then decide how you’re gonna eat it, straight up chocolate pudding or rich nutty chocolatey spread………..?

chocolate vegan spread

Dairy free black bean chocolate hazelnut spread

1 can black beans
1/4 cup cocoa powder
1/4 cup roasted chopped hazelnuts
pinch of sea salt
1/2 teaspoon vanilla extract
1/4 cup maple syrup
1 tablespoon coconut oil

Add EVERYTHING to the blender (I use a Vitamix) and blitz to chocolate heaven.