Foodie Friday: Making Cacao Boost Porridge Squares & Superberries Parfait with Bioglan Superfoods

The Bank Holiday weekend has arrived, and I've teamed up with Bioglan Superfoods to make two of their super easy-to-follow recipes for some tasty healthy treats that you can share with your friends and family.

Superfood Powder Blends

If you follow me on Instagram, you'll know that I love making things like smoothies and baking healthy sweet treats, and you guys know how much I love a good superfood blend! Bioglan Superfoods have an impressive range to choose from, and their superfood powder blends are so versatile and easy to add to any recipe for a big health boost.

They kindly sent me two vegan-friendly blends to try out recently; Cacao Boost and Superberries, and let me tell you - these are delicious!

Bioglan Superfoods Cacao Boost* (70g, £9.99, link)

Cacao Boost is for all you chocolate fans out there. Featuring an organic mix of Cacao Powder, Lucuma Powder, Hemp Protein Powder, and Maca Powder, each 10g serving gives you a good source of Copper, Manganese, and Magnesium, to help reduce tiredness and fatigue. It has a sweet malty, chocolatey caramel flavour so it lends itself well to baking and can be used as a healthy substitute for cocoa powder in things like muffins, brownies and cupcakes. Yum!

Cacao Boost Portable Porridge Squares (makes 12)

• 2 ripe bananas, mashed
• 50g hazelnuts or almonds, chopped
• 375ml almond or oat milk
• 225g oats
• 60ml maple syrup
• 4 tablespoons Bioglan Superfoods Cacao Boost

Method

• Preheat the oven to 180C / Gas Mark 4 and line a baking tray with greaseproof paper.
• Mix all of the ingredients together in a bowl until well combined and pour into the tray.
• Place in the oven for 15 minutes until set and allow to cool.
• Once cool, slice into squares - enjoy!

Bioglan Superfoods Superberries* (70g, £9.99, link)

For a fruity treat, you can't beat awesome Superberries. Specially formulated to support your immune system, this blend has a superstar lineup of berries such as Goji, Açai, Blueberry, Acerola Cherry, Strawberry, Redcurrant, Montmorency Cherry, Pomegranate and Bilberry, plus Beetroot for even more antioxidants. Needless to say, each 10g serving contains a whopping 80% of your RDA of Vitamin C and 25% each of Vitamin K, Folic Acid, Magnesium, and Manganese. 

Superberries tastes a little tart which means it's great in smoothies or added to pancake batter and fruity breakfast muffins. You can also try it in this delicious Parfait recipe.

Superberries Parfait (serves 10)

• 2 ripe bananas, mashed
• 1.5kg Greek yoghurt or a dairy-free alternative
• 330g frozen mixed berries
• 4 tbsp maple syrup
• 1 tsp Bioglan Superfoods Superberries

Method

• Line a loaf tin with cling film.
• Add the mashed bananas to a large bowl and then stir in the yoghurt with the maple syrup. 
• Add the frozen berries and Superberries powder, stirring until combined.
• Pour into the loaf tin, cover with cling film and freeze for at least 6 hours until set.
• Before serving, leave the parfait out to stand for 15-20 mins, remove from the tin and peel off the cling film.
• Top with fresh berries if desired, slice and serve - enjoy!

Shop the full range of Bioglan Superfoods online at bioglansuperfoods.co.uk

Have you tried any superfood blends?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: The Ultimate Lockdown Banana Bread Recipe - Vegan Chocolate & Caramelized Pecan Banana Bread #LoveFoodHateWaste

Adapted from one of my favourite vegan cookbooks, the original BOSH!, I've perfected the ultimate homemade Banana Bread recipe. It's rich, indulgent and is truly the best way to use up any leftover bananas that are going brown in your fruit bowl!

As it's been almost a whole year of on and off lockdowns since the pandemic began, it's safe to say that I have experimented with a LOT of banana bread recipes over that time. Banana bread is really easy to make which perhaps explains why it caused a baking sensation when the first lockdown happened last year, and to be honest, it's difficult to go wrong with any recipe that you try.

However, I am a bit of a perfectionist and after testing out over 40 different banana bread recipes, I've discovered 'the one' from BOSH! The original recipe is near damn perfect in my opinion, especially if you're looking for a vegan version, but part of the fun of cooking and baking for me is to adapt recipes, so here it is - my take on the famous BOSH! Banana Bread recipe with a seriously indulgent twist that amplifies it to the next level!

The key difference is that I've opted to use half the amount of sugar because I've added in more chocolate, and I've used caramelized pecans instead of just regular pecans for an extra sweet hit. My version also uses less non-dairy butter and a bit more non-dairy milk to make the bread softer and more cake-like, so the final product is the perfect afternoon (or let's face it, anytime) treat. 

Ingredients (makes 1 Banana Bread loaf)

• 250g Self-Raising Flour
• 75g Coconut or Light Brown Sugar
• 2 tbsp Cacao Powder
• Pinch of Salt
• 1/2 tsp Cinnamon
• 50g non-dairy Butter
• 3 large & very ripe Bananas (the browner/blacker, the sweeter they will be)
• 75ml non-dairy Milk (I used Almond Milk)
• 1 tbsp Maple Syrup
• 1 tsp Apple Cider Vinegar
• 1 tsp Vanilla extract
• 100g vegan Dark Chocolate
• 50g Caramelized Pecans (or you can use regular pecans)

Method:

• Preheat the oven to 170C / Gas Mark 3 and line a loaf tin with baking paper, set aside.
• Pour all the ingredients except the Dark Chocolate and Pecans into a food processor and blend into a thick mixture. You may need to take the blade out and scrape down the sides once or twice during this process to ensure everything is nicely mixed together.
• Break the Dark Chocolate and Pecans into small pieces and with a wooden spoon. Gently stir them into the mixture.
• Pour the mixture into the lined loaf tin and bake in the oven for 1 hour. Check that it's cooked in the middle by inserting a skewer into the middle of the loaf - it should come out clean. If not, bake for a further 5 minutes and try again. 
• Once baked, carefully remove the loaf from the tin and allow it to cool before slicing and serving. Try a slice with ice cream, custard, cream or simply with a cup of tea or hot chocolate. Enjoy!

What's your favourite banana bread recipe?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: Laksa-style Tempeh with Stir fried Veg & Vermicelli (Vegan recipe)

 

A quick and easy vegan recipe which can be whipped up in a matter of minutes, this tasty Laksa-style Tempeh with Stir-Fried Veg & Vermicelli dish is light, but filling, and packed full of flavour.

I was asked by a friend to recommend an easy vegan recipe that she could make for a mid-week meal when she was short on time after coming home late from work. She didn't want it to include tofu or a meat substitute, so I asked if she had tried Tempeh? She hadn't heard of it, but I sent this recipe to her and she loved it!

Like Tofu, Tempeh is also made from soybeans, but the texture is completely different and I think it's the spongey feeling of Tofu that puts many people off, including my friend (check out my Tofu recipes for the best ways to cook Tofu here). Instead, Tempeh has a thicker, chewier, and more solid consistency overall as the fermented soybeans are essentially tightly packed down into a 'cake' or a log which is then usually sliced into strips, marinaded and pan-fried. Tempeh also has a slightly nutty flavour to it which some people find much more palatable than Tofu which is considerably blander.

Personally, I love both Tofu and Tempeh and find them very versatile to use in a range of meals. They're both healthy and low-fat forms of plant-based protein, and Tempeh contains almost double the amount of protein that Tofu has.

One of my favourite ways to use Tempeh is to coat it in a quick Laksa-style marinade, stir-fry it with some mixed veggies and combine it with a carb such as wholegrain basmati rice or vermicelli noodles. It's quick and delicious - give it a try!

Ingredients (makes 2 servings with leftover Laksa sauce)

• 150g Tempeh
• 100g Vermicelli rice noodles
• Large handful or two of mixed veg such as Peppers, Broccoli, Carrots, Mushrooms etc
• Toasted Sesame Oil for frying
• Sesame Seeds, optional garnish

For the Laksa sauce/marinade

• 1 Onion, peeled & diced
• 2 Lemongrass stalks, stripped & chopped
• 2 Red Chillies, finely chopped
• 4 Garlic cloves, peeled & crushed or finely chopped
• A thumb-size piece of Fresh Ginger, peeled & finely chopped
• 2 tbsp Toasted Sesame Oil
• Handful of unsalted Cashews
• Pinch of Paprika
• 1 tsp Cumin Seeds
• 1 tsp Tumeric powder
• 1 tsp Coriander Seeds
• Pinch of Sea Salt
• 150ml cold Water
• 40ml Soy Sauce or Tamari
• 1 tsp Coconut Sugar or Agave Syrup

Method:

• In a frying pan, lightly dry toast the Cashews, Coriander and Cumin Seeds for a minute over a medium heat until fragrant and lightly brown. 
• Add to a blender or food processor, along with all the other Laksa ingredients and blitz until you have a smooth consistency. If it's too thick, gradually add extra water 1 tbsp at a time until you have a sauce that resembles a marinade.
• Cut the Tempeh into even slices and add to a bowl, pouring some of the Laksa marinade over the top to evenly coat. Allow to infuse for 10 minutes (you can leave it longer in the fridge up to half an hour if you have more time).
• Whilst the Tempeh is marinating, prep your Mixed Veg by washing and chopping it.
• Stir-fry the Veg and marinaded Tempeh in a wok or pan with a little Toasted Sesame Oil over a medium heat for 5 minutes - you can add some extra Laksa sauce to the pan to add more flavour to the veggies if you like.
• Add the Vermicelli to a saucepan of boiling water and simmer for a few minutes to soften (or cook to packet instructions), then drain and serve in bowls with the stir-fried Veg and Tempeh. Garnish with a sprinkling of Sesame Seeds if desired. Enjoy!

Storage prep: Keep the remaining Laksa sauce/marinade in an airtight jar in the fridge for up to 48 hours.

Have you tried Tempeh before?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: Tahini, Date & Cacao Energy Balls (Dairy-Free / Vegan recipe) #HealthySnacking

Snacking getting out of hand during lockdown? Whip up a batch of these moreish Tahini, Date & Cacao Energy Balls to keep in the fridge for those emergency snack moments and enjoy a healthy energy boost at the same time!

Energy Balls are something that I've been regularly making at home for a few years now and I absolutely love these naturally nutrient-packed, refined-sugar-free mini snacks. The other joy of making Energy Balls is that you can pretty much conjure up any flavour that you fancy and use any ingredients that you already have in your cupboard (for example check out this Deliciously Ella Cacao & Almond recipe which is a firm favourite in my house). Run out of Cashews? Just swap them for some Almonds - easy!

These Tahini, Date & Cacao Energy Balls have an amazing sweet and salty flavour going on and are a source of plant-based protein, vitamins and antioxidants. They only take 5 minutes to make in a food processor and simply require some chill time in the fridge afterwards - if you can wait that long before tucking in...

Ingredients (makes around 12 balls)

• 12 Medjool Dates (pitted)
• 50g unsalted Cashews
• 2 tbsp Tahini
• 1 tsp Cacao Powder
• Pinch of Sea Salt

Method

• Add all of the ingredients to a food processor and blitz until it forms a paste-like texture that you can hold in your hands. If it feels too sticky, add a little more Cacao Powder and blend again.
• Remove the mixture from the processor and using your hands, make roughly 12 balls from it, rolling each one between your hands or on a clean plate.
• Place the balls on a plate and chill in the fridge for at least an hour before serving - enjoy!

Storage tip: Keep the Energy Balls in the fridge in a sealed container for up to a week.

Have you tried making your own Energy Balls at home?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: Vegan Mac & Cheese with Butternut Squash & Applewood Vegan Smoky Cheese (Dairy Free recipe)

It's the ultimate comfort food - Mac & Cheese. Few things hit the spot better when you're craving a big bowl of carbs and cheesy goodness and this recipe allows you to sneak in some extra veg as well, without missing out on any of the indulgence. Oh, and it's vegan too!

With the pasta shelves now being readily restocked by the supermarkets (hooray!) after the stockpiling madness of recent weeks, it's finally time that I feel able to share one of my favourite comfort food recipes to enjoy whilst in lockdown and beyond. 

I love everything about a classic Mac & Cheese but sometimes it can be a little heavy going, so this version includes some cleverly hiden veg (so it's great to share with fussy kids as you can't really taste it) and skips out all of the dairy to make it vegan. Don't worry though - it's still got an awesome layer of cheese thanks to the best vegan cheese out there - Applewood Vegan Smoky Cheese. Seriously, if you haven't tried it yet, make it part of your next essential shop ASAP. It's a game-changer!

This recipe is really easy, as most pasta-based meals are, and it's also amazing heated up the next day for a quick lunch with or without a salad - I'll leave that decision up to you ;)

Ingredients (makes 3-4 portions depending on how hungry you are):-

• 200g Macaroni Pasta
• 150ml Passata
• 250g Butternut Squash
• Generous handful of Petit Pois Peas
• 150ml Cashew or Almond Milk
• 1 tbsp Dairy-Free Butter
• 1 clove Garlic (peeled & crushed)
• 200g Vegan Cheese of your choice
• Pinch of Salt & Pepper to season
• Drizzle of Extra Virgin Olive Oil

Method

• Preheat the oven to 180C / Gas Mark 4. Cut the Butternut Squash into chunks and add to a baking tray with a drizzle of Extra Virgin Olive Oil. Roast for around 30 minutes until soft and tender. Alternatively, if you find it difficult to cut up Butter Squash, skip this step and get some ready chopped frozen Butternut Squash to use instead.
• Cook the Macaroni Pasta in a large pan of boiling salted water for 10-12 minutes. Drain and set aside.
• In a saucepan, add the Butternut Squash (roasted as above or frozen), 50g of the grated Vegan Cheese, Passata, Almond Milk, Dairy-Free Butter and crushed Garlic, and simmer over a medium heat for 10 minutes, until all of the ingredients are thoroughly combined. Next, use a hand blender or a potato masher to break down the Butternut Squash into the sauce so that you have a smooth consistency. Season with Salt & Pepper to taste.
• Add the cooked Macaroni Pasta to the sauce. Throw in a generous handful of Petit Pois Peas and stir to combine. Transfer to an ovenproof dish and top with a layer of the remaining grated Vegan Cheese. 
• Cook in the oven at 180C for around 15 minutes until the cheese is bubbling and golden. Serve immediately - enjoy!

Storage tip: Once thoroughly cooled, you can store any remaining Mac & Cheese in the fridge in an airtight container for about 2-3 days.

What's your favourite Mac & Cheese recipe?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: Wholemeal Spelt & Fennel Seed Flatbreads / Naans (Vegan / Dairy-Free recipe)

Everyone has gone baking crazy during this lockdown, but if you're not quite ready to make your own sourdough, why not try this simplistic Wholemeal Spelt & Fennel Seed Flatbread / Naan recipe instead?

I have a confession to make - despite my love of fresh, toasted sourdough, I'm not very good at making it myself from scratch. I'm sure one day I'll have the patience and inclination to produce a cracking sourdough loaf, but until then, I'm going to stick with a couple of 'easier' recipes to satisfy my carb cravings.

As I've been making a lot of homemade curries lately, I thought I'd share a really simple way to make Wholemeal Spelt & Fennel Seed Flatbreads which also double up as vegan-friendly Naans as there are no dairy ingredients involved. I prefer to use Wholemeal Spelt Flour as I love the distinctively nutty flavour that it has (plus it's packed full of goodness), however, you can use half wholemeal spelt flour and half plain white flour if you'd like for a softer and fluffier result.

You can make the flatbreads as big or as small as you want, and just double the recipe if you wish to make a big batch of them to freeze for later. 

Ingredients (makes around 4 standard size flatbreads)

• 80g Wholemeal Spelt Flour (or use 40g Wholemeal Spelt and 40g Plain White Flour)
• 90ml Water
• Handful of Fennel Seeds

Method

• In a large bowl, sift in the Flour, making a well in the centre. Add the Water and use your hands to mix into a dough. Knead the dough in the bowl for around 5 minutes until it's smooth - it should feel slightly sticky. If it feels too dry, add a tiny amount of extra water such as a teaspoon's worth and knead again.
• Transfer the dough to a clean bowl, place a damp tea towel over the top and leave in a warm place to rest for 30 minutes where it will double in size.
• Sprinkle some extra flour onto a clean work surface and remove the rested dough from the bowl. Divide into four balls and roll each one into a thin circle, roughly 15cm in diameter. 
• Place a non-stick frying pan or well-seasoned griddle pan over a high heat for 2 minutes before adding each flatbread - depending on the size of your pan, you may need to cook them separately. Reduce to a medium heat and flip over after 20-30 seconds when you start to see bubbles on the surface. Repeat on the other side; these flatbreads cook fast so keep an eye on them to avoid burning.
• Transfer to a warm plate and serve immediately - enjoy!

What have you been making during lockdown?

Want to try another easy recipe? Make this Seeded Soda Bread!

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: Vegan French Toast recipe #LoveFoodHateWaste

French Toast is one of the tastiest ways to use up any leftover bread that's starting to go stale and it's a surprisingly easy recipe to make a vegan version of as well! 

The French call it pain perdu which translates as the 'lost bread' and I've always enjoyed the challenge of using up a food item so that nothing goes to waste. Food waste is a massive problem here in the UK so as part of the ongoing Love Food Hate Waste awareness campaign, I wanted to share this quick and easy recipe for how you can make some delicious Vegan French Toast.

For this recipe, you'll need some stale thick bread (fresh bread is too soft and just falls apart, so the older it is, the better!) and a couple of vegan-friendly storecupboard ingredients. I've tried to focus on the kind of ingredients that I know most of my vegan and plant-based friends usually have at home, though I understand it may be difficult to source them at the supermarket at the moment, so feel free to save this page for another day in the future if that's the case.

I really love this vegan version of French Toast and highly recommend it to anyone to try, vegan or not, I'm sure you'll love it!

Ingredients (serves 2)

• Two slices of thick-cut, old Bread (Sourdough is the best IMO)
• 200ml Almond or Soy Milk
• 1 tbsp Nutritional Yeast
• 1/2 tsp Cornflour
• 1/2 tsp Cinnamon
• 1/4 tsp Turmeric
• 1 tbsp Maple Syrup
• Pinch of Sea Salt
• Coconut Oil, for frying
• Fresh Berries, for serving (optional)

Method 

• In a medium-sized bowl, mix all the ingredients together, except for the Bread and Coconut Oil, and let it stand for a few minutes to thicken slightly.
• Dunk the Bread into the wet mixture and allow to soak for 2-3 minutes, turning it over to ensure every inch gets a good coating.
• Place a frying pan over a medium heat and add a little Coconut Oil. Carefully add the soaked Bread to the pan and fry for a few minutes on each side, until you get a nice golden brown colour overall.
• Transfer the French Toast to plates and top with your favourite Fresh Berries. Add an extra drizzle of Maple Syrup if you want some more sweetness - enjoy!

Have you tried making Vegan French Toast before?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: Creamy Leek, Chickpea & Sweet Potato Soup (Vegan) recipe

It's been a chilly start to March so this comforting bowl of vegan-friendly Creamy Leek, Chickpea & Sweet Potato Soup is the perfect way to warm yourself up! 

Despite being a foodie, I've never been much of a fan of Onions and have always favoured using Leeks in their place wherever I can. Leeks have a much more subtle flavour overall, and I feel that Onions can sometimes overpower a dish, especially if you're not particularly keen on them in the first place. 

This homemade Creamy Leek, Chickpea & Sweet Potato Soup really brings out the best flavours of seasonal Leeks and when combined with the natural sweetness of the Sweet Potato and the creaminess of the Chickpeas, it's easy to see why this is a vegan-friendly favourite! The Chickpeas also add protein so this is a great recipe to try if you want something healthy, warming and filling.

Ingredients (makes 4-6 portions)

• 300g Leeks (washed & finely sliced with the darkest green end parts removed)
• 400g Sweet Potatoes (peeled & roughly chopped into small chunks)
• 1 tin of Chickpeas (drained - save the aquafaba water for a vegan meringue or dessert!)
• 500ml Vegetable Stock
• 2 cloves of Garlic (peeled & crushed or finely chopped)
• 2 tbsp Extra Virgin Olive Oil
• Salt & Pepper to season
• Nutritional Yeast or Hemp Seeds to serve (optional)

Method

• Place the Sweet Potatoes in a large saucepan and pour over hot water so that they are fully submerged. Bring to the boil, then reduce to a simmer and cover with a lid for 15 minutes.
• In a separate pan add the Leeks, Garlic and 1tbsp of the Olive Oil, sauteing for around 5 minutes until they start to caramelise. Remove from the heat and set aside.
• Drain the Sweet Potatoes and return to the large saucepan. Add the Vegetable Stock, Chickpeas and sauteed Leeks, stirring everything together. Cook over a simmering heat for 5 minutes to allow the flavours to infuse.
• Transfer to a food processor, add the remaining 1 tbsp of Olive Oil and blend until you reach your desired soup texture - I prefer mine to be mostly thick and smooth.
• Serve immediately whilst still hot with a little Salt & Pepper to season. You can add Nutritional Yeast or Hemp Seeds for an optional sprinkle of extra flavour if desired.

Storage tip: I don't find that potato-based soups freeze very well, so it's best to keep this one in a suitable covered container in the fridge and consume within 2-3 days.

Are you a fan of homemade soups?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: Healthier Snickers Bars (Vegan, Dairy-Free & Refined Sugar-Free) recipe

For this week's Foodie Friday, I've made a healthier, vegan, refined sugar-free and dairy-free version of one of my favourite childhood chocolate bars - Snickers!

This terrible weather has made me want to raid the cupboard in search of sweet, chocolatey snacks every evening and whilst I don't mind indulging every now and then, it was becoming a little problematic for my weight to be scoffing chocolate bars every single day. My metabolism just isn't what it used to be sadly!

So I decided to try my hand at making a healthier version of a Snickers bar and I'm really pleased by how these have turned out. I tested out a couple of 'raw food' recipes for them that I found online, but in the end, I decided to use roasted nuts as they gave the bars a much more realistic 'Snickers' flavour.

The date caramel on the top layer is just the most amazing thing ever, and even though the bottom layer is made from oats and coconut flour, it's still incredibly satisfying to eat - these really do hit the spot when you have a chocolate bar craving!

P.S: Don't be put off with the list of ingredients and the steps - these are actually VERY easy to make as you're mostly just blending and layering everything together.

Ingredients (makes around 6-8 bars)

For the date caramel layer:

• 10 Medjool Dates
• 75g Peanuts, unsalted roasted or raw
• 2 tbsp Peanut Butter
• 1 tbsp Tahini
• 50ml Coconut Oil, melted
• 40ml Maple Syrup
• 1 tsp Vanilla Extract
• Pinch of Himalayan Pink Salt

For the oaty base layer:

• 60g Wholegrain Oats
• 40g Coconut Flour
• 2 tbsp Rice Malt Syrup
• 40ml Almond or Cashew Milk
• 1 tbsp Coconut Oil, melted

For the chocolate flavoured coating:

• 100g Cacao Powder
• 200ml Cacao Butter, melted
• 60ml Maple Syrup
• Pinch of Himalayan Pink Salt

Method

• First, discard the pits from the Medjool Dates and add to a bowl. Pour hot water over them and allow to soak for at least 10 minutes to soften up. Drain and set aside.
• Add the Oats and Coconut Flour to a blender or food processor and blitz until you get a fine texture, and then add this to a mixing bowl.
• Next, add the rest of ingredients of the base layer to the mixing bowl - Rice Malt Syrup, Coconut Oil, Salt and Almond Milk, adding the Almond Milk a few tbsp at a time. Mix together with your hands to create a soft dough.
• Press the dough into a lined loaf tin, smoothing out the top and then place in the freezer.

• Now for the caramel layer - add all of the caramel ingredients, except the Peanuts, to a blender and blitz until smooth and creamy. Add a little water if needed.
• Remove the loaf tin from the freezer and carefully spoon the caramel layer on top. Sprinkle in the Peanuts and roughly smooth everything out. Return to the freezer for 3-4 hours.

• For the chocolate coating, melt the Cacao Butter in a heatproof bowl over a pan of simmering water, remove from the heat and sift in the Cacao Powder. Add the Maple Syrup and Salt, and whisk together so that you have a smooth and glossy liquid chocolate.
• Remove the loaf tin from the freezer and lift it out so that you can slice it into 6-8 bars. Dip each bar into the chocolate coating and place on a flat board that will fit into your freezer. Once all the bars are dipped, pop the board back into the freezer to set for 30 minutes.
• Once set, you can store the bars in an airtight tub in the freezer for up to a month - enjoy!

Serving tip: Don't fancy a whole bar? Cut them in half for smaller 'bites' and remove from the freezer to defrost slightly before eating.

Have you made healthier chocolate bars before?

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more

Foodie Friday: No Bake Salted Chocolate Pretzel & Peanut Butter Squares (Vegan / Dairy-Free recipe) #Veganuary

Happy Friday everyone! As today marks the end of a very successful Veganuary, I wanted to round off the month with a chocolatey sweet treat which is based on a simple no-bake recipe. These Salted Chocolate Pretzel & Peanut Butter Squares are seriously moreish so you have been warned!

Vegan desserts and sweet treats are often a lot easier to make at home than you may have previously thought, thanks to the ingredients being readily available from most supermarkets these days. It's simply the case of finding a like-for-like product such as dairy-free chocolate or a plant milk alternative to use instead.  

With this in mind, I wanted to share an easy no-bake recipe for Salted Chocolate Pretzel & Peanut Butter Squares as I feel it's a great recipe to try if you're new to veganism. They're also healthier than something you'd buy pre-made/prepackaged in the shops, and these yummy squares are the perfect size to pop into lunch boxes or to keep in the fridge for whenever you have a sweet snack craving.

I'm hopelessly addicted to that salty chocolate flavour sensation so these really hit the spot if you're a fan too!

Ingredients (makes 8-10 squares)

• 80g Salted Pretzels, plus extra for topping
• 80g Jumbo Rolled Oats
• 150g Medjool Dates
• 6 tbsp Peanut Butter
• 2 tbsp Maple or Agave Syrup
• 150g Dairy-Free Milk or Dark Chocolate
• 2-3 tbsp Dairy-Free Milk
• 1 tsp Coconut Oil

Method

• Line a brownie tin with baking paper and set aside.
• Place the Salted Pretzels, Oats, Dates, Peanut Butter and Maple Syrup into a food processor and blitz until everything comes together to form a rough dough-like texture.
• Add 2 tbsp of the Dairy-Free Milk and blitz again so that the dough feels sticky between your fingers. If it's still a bit dry or crumbly, add an extra 1 tbsp of Dairy-Free Milk and mix again.
• Transfer the dough to the lined brownie tin, using a spatula to spread it evenly and to smooth out the surface, pressing it firming into the tray. Set aside.
• Next, break up the Dairy-Free Chocolate into smaller pieces and place in a microwave-safe bowl with the Coconut Oil. Heat on medium-high for 20-30 seconds until mostly melted and then stir to ensure a smooth and glossy consistency.
• Carefully pour the melted Chocolate over the dough layer, using the spatula again to smooth it out so that it's an even layer. Finish with some broken pieces of Salted Pretzels and pop into the fridge for at least 2 hours to set.
• Once set, remove from the fridge and cut into squares. Enjoy!

Storage tip: Keep the squares in an airtight container in the fridge for up to 3 days.

Do you enjoy no-bake recipes?

[Recipe adapted from PlantBased magazine]

Follow me on: BlogLovin' | Facebook | Twitter | Instagram | Pinterest

Read more