Desserts

No Bake Vegan Snicker Slices

We hope everyone is having a great Summer. After a very busy July working we've landed back to a calmer August and are feeling more refreshed and inspired. These no-bake snickers slices are our latest obsession... we think you will love them too! They're the perfect combination of peanut butter, sticky salted date caramel, crisp dark chocolate and a shortbread style base. Each layer is delicious in its own right, but when put together they create an incredible mixture of textures and tastes. 

No bake vegan snickers

We love to eat these straight from the freezer, so to keep the base firm and the chocolate crispier. If peanut butter isn't your favourite, then feel free to swap this for another nut butter. We think almond or hazelnut butter would work nicely. We like to make our desserts messy and natural, but if you want yours to look neater then you can score the chocolate before it sets so that it doesn't crack so much (see step 9 of the instructions). 

We hope you enjoy this recipe! If you try it then we would love to hear from you...

No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers
No bake vegan snickers

Ingredients (Makes 16 slices)
For the base:
2 cups oats
1 cup ground almonds
1/2 cup dates (soaked in hot water for 10-15 mins before)
1/4 cup coconut oil
1/4 cup + 1 tablespoon peanut butter
Pinch of salt

For the caramel:
1 cup dates (soaked in hot water for 10-15 mins before)
1/2 cup peanut butter
pinch of salt

200g dark chocolate (homemade or bought)

Method:

1. Add the oats to your food processor and blend to flour-like consistency.
2. Add ground almonds and salt and blend to combine.
3. Drain the dates well (1/2 cup) and add to the processor along with the peanut butter and coconut oil. Blend until well combined. The mixture should be fairly sticky and stay together when pinched between your fingers.
4. Line a square baking tray (ours is 8x8 inches) with baking paper, using your fingers spread the mixture onto the tray and press down to form an even base. Put the base in the freezer for an hour so or to harden.
5. While the base is in the freezer make the caramel. Drain the rest of the dates (1 cup) and blend together with the peanut butter and salt.
6. Melt the chocolate in a bain-marie.
7. Remove base from the freezer and spread the caramel over evenly, you can do this with a butter knife or with your fingers.
8. Finally pour over the melted chocolate to cover and place the whole tray back in the freezer to set.
9. When the chocolate is set (30 mins-1 hour) remove from tray and cut into 16 slices. To make this easier you could score the chocolate with a knife before its completely set but its not totally necessary. You can store the slices in the fridge or freezer, we prefer the latter option which keeps the base firmer and the chocolate crunchier! 

No bake vegan snickers
No bake vegan snickers

We hope you enjoyed this recipe!

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Black Bean Brownies

We're currently in the midst of a busy summer working (we also work as English teachers) and  come mid-morning we find we're in need of a snack that's both energising and delicious. These brownies have been the perfect choice recently and keep us going until the early afternoon. If you've read any of our blog before, you'll know that cacao is one of our favourite ingredients, and we love the rich flavour that both the cacao powder and cacao butter bring to the brownies. 

If the idea of black beans in a brownie seems weird to you, please don't worry! Whenever we share these brownies with people they have no idea that they're made from beans. Also, we promise this is what gives them their incredible gooey texture and makes them so satisfying due to the high amount of protein and fibre they contain. We hope you enjoy them! 

Black Bean Brownies
Black Bean Brownies

Ingredients
1.5 cups of cooked black beans
1/2 cup of spelt flour
1/3 cup of local honey (or sub with maple syrup)
3/4 cup of raw cacao powder
1/4 cup of melted coconut oil
1/4 cup of melted cacao butter (you could sub with more coconut oil)
1/2 teaspoon of good quality salt
1/3 cup of oat milk (or any other nut milk)
1/2 teaspoon of baking powder
1/2 cup of walnut pieces

Method
1. Pre-heat your oven to 190 celsius (gas mark 5) and line a small square baking tray with baking paper. Our tray is 8" by 8". 
2. To a food processor, add the beans, flour, cacao powder, salt & baking powder. Blend until well combined. 
3.. Add the remaining ingredients (except the nuts) and blend again until smooth. 
4.. Stir in the nuts. Spread evenly on your baking tray. 
5.  Bake for 18-20 minutes. Using the baking paper, lift the brownies out of the tray and allow to cool on a rack before cutting into squares. Enjoy! Store in an air tight container. 

VEGAN BLACK BEAN BROWNIES

Have you ever tried beans in brownies? We'd love to hear your thoughts! 

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Cardamom Chia Pudding with Mango

We normally try to source our veg/fruit as local as possible, but alphonso mangos are our biggest vice. This time of year, we buy boxes of them from the Indian supermarket where we live, and eating them is such a joyful experience. Every time we eat them, we're transported back to our time in India, where we'd feast on them all day long.  If we had to pick a favourite fruit, it would definitely be these juicy, sweet, sunny delights.  

Something else we've been loving recently is this cardamom chia pudding, which pairs so well with the mangoes (but is also delicious solo or with other fruits!) Chia seeds are such a super-ingredient and are an incredible source of fibre, protein and omega 3 fatty acids. Combining the chia with nut milk and ground cardamom is a good way to add a lot of flavour to the otherwise bland tasting seeds. It's a very gentle meal for your stomach to digest so it's a really great, filling breakfast option. Plus, it's quick to make and easy to make a big batch for the week ahead! 

Cardamom Chia Pudding with Mango

Ingredients (makes roughly 4 portions)
1/2 cup of chia seeds
2 cups of nut milk (coconut, oat or cashew would work well)
1/2 teaspoon of ground cardamom
1/2 cup of desiccated coconut (optional)

Topping ideas
Mango, grated apple, flaked almonds, berries, cacao nibs, banana etc... 

Method
1. Mix together all of the ingredients in a bowl. Leave for at least 1 hour, until the chia seeds absorb most of the liquid. It should be a gel-like consistency.
2. Top with your desired fruit/nuts and enjoy! You can store the pudding in the fridge and use it throughout the week.

Cardamom Chia Pudding with Mango

What's your favourite way to use chia seeds?

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