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Vegan Cardamom and Pistachio Shortbread Cookies (with Rose Petals)

Cardamom pistachio cookies with rose petals

I don’t normally bake cookies, but when I do, I go all out, calories and everything. No skimping on the fat or sugar (okay, maybe a bit less sugar than your traditional cookies, but only because I don’t like my cookies way too sweet). I especially love making shortbread cookies because they remind me of my childhood. My parents used to buy us a huge tin of butter cookies for Christmas, and I fondly remember those crispy, tender, melt-in-your-mouth buttery biscuits of goodness. Lately, I’ve been obsessed with putting spices in baked goods, so when I saw a packet of ground cardamom at the shops, I knew exactly what I had to do. And that’s how these Vegan Cardamom and Pistachio Cookies were born.

Cardamom pistachio cookies with rose petals

Cardamom pistachio cookies with rose petals

For these cookies I used ground coconut sugar, but you can use normal powdered sugar if you prefer. I pulsed coconut sugar in a power blender for a minute or so until it turned into powder form. I also did the same thing with the rose petals (just not for as long) – I removed the petals from the stem, and then pulsed a couple of times using my NutriNinja until crumbs form.

Cardamom pistachio cookies with rose petals

These cookies have that enchantingly sweet and aromatic smell of cardamom. They’re nutty and spicy, with a hint of aniseed and perfumed rose flavour. They will keep for about two weeks in an airtight container at room temperature, but I must say they didn’t last that long in our household before they were all gone.

Vegan Cardamom and Pistachio Shortbread Cookies (with Rose Petals_
 
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Deliciously nutty, spicy, and aromatic buttery cookies that just happened to be vegan :)
Author:
Recipe type: Dessert
Serves: 4 dozen
Ingredients
  • 1 cup vegan butter or Nuttelex (220g), room temp
  • ⅓ cup powdered coconut sugar (see note)
  • ½ cup pistachio nuts
  • 2⅓ cup plain flour
  • 2 teaspoons rose water
  • 1 teaspoon almond extract
  • 1 teaspoon cardamom powder
  • ½ teaspoon of salt
  • 2 tablespoon dried rose petals, plus extras for sprinkling (see above)
Method
  1. Preheat oven to 180 degrees.
  2. Sift all dry ingredients together (flour, sugar, and salt).
  3. In a medium bowl, using a wooden spoon, mix butter and almond extract together.
  4. Pulse pistachio nuts in a blender a few times until fine crumbs form.
  5. Add the dry ingredients and the pistachio nuts into the butter mixture and mix everything together. Use your hands if necessary to incorporate the butter and get the dough to come together. Stop when it has just come together. Careful not to over mix.
  6. Shape 1 tablespoon of the mixture into even sized balls and press into flat discs. Place onto a baking sheet lined with baking paper.
  7. Bake for 12-15 minutes until set and the edges are golden brown.
  8. Leave to cool completely.
  9. Enjoy!
Notes
To make powdered coconut sugar, pulse coconut sugar in a power blender for a minute or so until powdery.

If you’re a cardamom fan, I hope you will try this recipe. And if you do, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

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Vegan Lemon Curd and yum. Glutenfree book giveaway

Vegan Lemon Curd

Well hello!

Sorry for being a bit quiet this week. I’ve just started a new part-time consulting role and so things have been a bit hectic the last few days. But now I’m here and I’ve got a little surprise for you.

I’m giving away two (2) yum. Glutenfree 2017 Mini Cookbook, thanks to Olivia from yum. Glutenfree.

It has 30 home-cooked 100% gluten-free recipes from a variety of food bloggers, health coaches, nutritionists, and foodies. It is also in a super cute A5 size.

It is not a vegan cookbook but there are many vegan and easily veganised recipes. They also have “allergen buttons” at the bottom of each recipe, so you can see all the allergens that each recipe is free from. This makes it super easy to select a recipe for people with allergies.

The recipe book is about one-third sweet, savoury and snacks, so there’s something for everyone.

I haven’t had a chance to make any of the recipes from the cookbook yet, but Olivia was kind enough to let me share one of my favourite recipe from the cookbook, the Vegan Lemon Curd by Monica Topliss from Gluten Free Food Co – this is probably one of my favourite recipes from the cookbook.

Hope you will give it a go!

5.0 from 2 reviews
Vegan Lemon Curd
 
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Author:
Recipe type: Dessert
Serves: 650ml
Ingredients
  • 100 ml lemon juice
  • 1 tablespoon lemon zest
  • 400g coconut milk
  • 50g raw sugar
  • 80g coconut butter
  • 15g maize starch
Method
  1. Place coconut milk, sugar, coconut butter and zest into a small pot and bring to the boil. Mix the lemon juice with the maize starch and mix well.
  2. When the mixture in the pot has reached the boil, turn down the heat and whish in the lemon juice mix paste. The mixture should thicken almost instantly
  3. Continue to cook over a gentle heat, whisking continuously for one minute
  4. Remove from the heat and spoon into a sterilised jar

How to enter the giveaway

To enter the giveaway, simply do any one of the following to gain entry points. Winners will be drawn in on the 4th November 2017.

yum. Glutenfree Mini Cookbook Giveaway

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Nutty Vegan Choc Bites

Today I want to share a super quick and easy raw vegan chocolate recipe I think you will love. It is my “go to” recipe whenever I’m craving chocolate. It is delicious and very satisfying, chewy and tastes a bit like coconut-rough.  There’s something distinctly nostalgic about these beauties.

This recipe only has six ingredients and requires no cooking. You just need to make sure the coconut oil is in liquid form. If the oil is solid, you will need to heat it slightly either using a small pan over the stove or in the microwave.

I’ve made this a few times, already, using a variety of nuts and sweeteners, and they’ve all worked. Just keep in mind that you will get more fudgy texture when you use syrup or dates as opposed to sugar.

If you’re of the experimental mindset then you’ll love the recipe. It is quite foolproof so feel free to experiment with the sweetener/oat/nut component. Perhaps use desiccated coconut or quinoa flakes, instead of oats, or even a mixture of both. Or use cashews, macadamias or walnuts instead of almonds, or a mixture of your favourite nuts. The sky is the limit.

4.0 from 1 reviews
Nutty Vegan Choc Bites
 
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A super easy and quick recipe for deliciously nutty, raw, vegan, chocolate bites.
Author:
Recipe type: Dessert
Serves: 16-20
Ingredients
  • ½ cup cacao powder
  • ½ cup coconut oil, melted
  • ¼ cup of your favourite sweetener (coconut sugar, coconut nectar, maple syrup, dates, stevia, Natvia, Norbu, etc)
  • 1 cup rolled oats*
  • ½ cup raw almonds (or your favourite nuts)
  • ¼ tsp sea salt
Method
  1. Process the oats, almond, sweetener (maple syrup, coconut sugar or dates) and salt in food processor until crumbly.
  2. Mix melted coconut oil with cacao powder. Add to the oat nut mixture and process again until combined.
  3. Scoop chocolate mixture into silicone mini muffin mould and flatten the surface using the back of a teaspoon. Alternatively, you can also pour into a baking pan (if you use a pan, make sure to cut them into squares before cooling).
  4. Pop in the fridge for at least 20 minutes to set.
Notes
You can really creative with this recipe: swap oats with desiccated coconut, rice puffs, or quinoa flakes and use your favourite nuts instead of almond.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

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Vegan Apple Pie

Friend, my wedding is now due in less than two months and I still haven’t finished organising it.

Instead, I’ve been procrastibaking. And made this really yummy Vegan Apple Pie.

Because pies make me happy.

Vegan Apple Pie

Don’t be intimidated by the look. At first glance this vegan apple pie looks like a lot of effort. But actually, it is pretty easy to make. The only time consuming part is the slicing and layering the apple slices, which I must say, I’m not very good at. But hey, if I can do it, you can do it too.

The pie crust is also a lot simpler to make than the traditional recipe. There’s no rolling required and because it’s made completely from oatmeal, it also healthier and gluten-free. Doesn’t it look impressive?

Vegan Apple Pie

I think it would taste amazing with a scoop of dairy-free vanilla ice-cream. But, according to the dressmaker, I need to lose one or two kilos to make the dress looks perfect. So no ice-cream for me tonight. At least I can have my pie and eat it too :)

Vegan Apple Pie
 
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Recipe type: Dessert
Serves: 1 pie
Ingredients
Oat Flour Pie Crust
  • 1½ cup oat flour*
  • 2 teaspoon coconut sugar
  • ½ teaspoon sea salt
  • ¼ cup melted coconut oil
  • 5 tbsp cold water
Apple Pie Filling
  • 4-5 Granny Smith apples, peeled and cut into thin slices
  • ⅓ cup coconut sugar
  • 1 tsp ground cinnamon
  • ½ tsp allspice
  • ¼ tsp nutmeg
  • ¼ tsp sea salt
  • 1½ tsp fresh lemon juice
  • 1 Tbs melted coconut oil
Method
For the pie crust
  1. In a large bowl, mix together flour, sugar, and salt.
  2. Stir in the melted coconut oil and mix until crumbly.
  3. Add in the cold water to moisten the mixture to form a dough.
  4. Press the dough into a pie pan using your fingers, including the side edges.
For the apple filling
  1. Preheat oven to 180C.
  2. Place apple slices and all the ingredients in a large bowl and gently toss the apples to coat. Let sit for 10 minutes.
  3. Drain the apples through a sieve, reserving the liquid from the marinade.
  4. Simmer the liquid in a small pan until it’s reduced to at least half and becomes somewhat thicker.
  5. Arrange the apple slices in the pie pan, starting from the outside edge of the pan and spiraling towards the center. Insert apple slices into any gaps that you see.
  6. Pour the reduced liquid onto the apple pie leaving 1-2 tablespoons for glazing.
  7. Bake for 35-45 minutes or until the apples are tender and the pie crust is golden brown.
  8. Glaze the pie with the remainder liquid. Allow to cool for at least 10 minutes before serving.
Notes
*To make oat flour, blend rolled oat in a blend until it turn into fine crumbs.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

Vegan Apple Pie

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Vegan Passionfruit Ice Cream Cups

Today I’m sharing my latest kitchen creation – Vegan Passionfruit Ice Cream Cups. Make this when you need some icy treats, yesterday. 

And yes it’s currently very cold in Sydney and I have no business making ice treats. However, I’m one of those weirdos who love eating ice cream when it’s freezing colds. Why not? The ice cream melts slower and it reminds me of summertime :)

The recipe for this dessert is very simple. You don’t need to cook or churn the batter, just blend and chill. Also, the great thing about making them in little cups is that they defrost a lot quicker and you can just bite straight into them rather than messing around with a scooper. You don’t even need to make the base but it gives a lovely flavour and texture to the ice-cream.

Note: Since the recipe uses coconut cream, you’ll need to do a bit of preparation the night before. Leave one or two cans (use two cans) of coconut milk in the fridge at least overnight. The cooling process will allow for the ‘cream’ to float to the top, which is what we need. You can use the liquid part for smoothies or mix it with coffee to make a nice cold coffee drink.

In this recipe I’m using Norbu – a sweetener made of monk fruit extract. It’s tastes just like sugar but with 96% less calories and none of the bitterness of other sweeteners. I’ve been experimenting with it and I’ve used it in this desert. I love it.

Monk fruit or known by Chinese as ‘luo han guo’ has been around for century and is commonly used by Chinese as medicinal herb for treating cough and sore throat. I still remember my mum making me a cup of this luo han guo tea, whenever I have a sore throat. You can other sweetener if you like such as maple syrup, agave nectar, stevia or even sugar. If you’re using stevia, make sure that you adjust the amount to achieve the sweetness of 2 tablespoons sugar, which is what we need.

Vegan Passionfruit Ice Cream Cups
 
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Bite-size, no churn ice cream recipe perfect for entertaining. Just blend and chill!
Author:
Recipe type: Dessert
Serves: 16 cups
Ingredients
  • Base
  • ½ cup raw almond
  • 5 pitted medjool dates
  • 1 tbsp coconut flakes (or shredded coconut)
  • 1 tbsp coconut oil
  • a pinch of salt
  • Filling:
  • 1 cup coconut cream (the thick creamy bits from a can of coconut milk left in the fridge overnight)
  • 2 tbsp of your favourite sweetener (I use Norbu)
  • 1½ tbsp lemon juice (about half a lemon)
  • 2 tbsp Passionfruit pulp (plus extras for serving)
Method
  1. Add all the ingredients for the crust into a food processor or a small power blender until a dough forms.
  2. Place about a teaspoon into a mini muffin silicon tray and press down with your fingers to flatten and cover the base. Place in the freezer while you make your ice cream filling.
  3. Blend all the ingredients until is well-combined and smooth. Pour over the base, cover with foil and place back into the freezer for at least 3 hours.
  4. Take out of the freezer and allow to slightly defrost for about 5-10 minutes before eating.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

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Vegan Carrot Cake

Well hello, I have a delicious vegan carrot cake recipe for you. It’s simple, easy to make, and most importantly, it’s yum.

 

Vegan baking can be a bit of a hit and miss. When it’s a miss (a.k.a #fail) it can be devastating. Especially when you use expensive organic ingredients which I often do.

Luckily, I have been having more luck than misfortune at baking this year. This cake is certainly one of my successes. I’ve made them three times in a row now and as I look at these photos, I feel like making them again.

Gosh, wedding is in eight weeks and it doesn’t look like I will lose the one to two kilograms needed to make my dress looks ‘perfect’ (said the seamstress…). Thank God for Sphanx!

I cut the cake into halves and frost them with this Lemon Cream Cheese Frosting, which although optional, I highly recommend because it takes the cake to a whole new dimension. I only used about a third of the batch for frosting the cake so you don’t need to make the whole batch. However, because it’s so good (and very light) I ended up serving it with the cake as a side as well.

I also use a teaspoon of Beyond Latte – Ginger Latte Mix for a bit of a ‘ginger kick’. The mix also have turmeric which gives the cake a lovely golden colour. You can replace it with 1/2 teaspoon of ginger powder if you want.

Try this vegan carrot cake you must. It’s delicious.

4.0 from 2 reviews
Vegan Carrot Cake
 
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Easy and delicious vegan carrot cake for everyone!
Author:
Recipe type: Dessert
Serves: 1 cake
Ingredients
Wet Ingredients:
  • 2 large carrots, grated (about 277 gram)
  • 1½ cup milk
  • ½ cup raw sugar
  • ⅓ cup melted coconut oil
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract
Dry Ingredients:
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp Beyond Latte Ginger Latte Mix (optional)
  • ½ tsp ground nutmeg
  • ½ tsp ground clove
  • ½ tsp salt
  • ½ cup chopped walnut
  • ½ cup of Lemon Cream Cheese Frosting
Method
  1. Preheat oven to 180C. Line a 34 x 24 cm baking pan
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, whisk together the wet ingredients.
  4. Mix the dry ingredients into the bowl with the wet ingredients and stir until just combined.
  5. Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cool for 5-10 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely before frosting.
Notes
If you're a super lazy person (like me at times) you can put all the ingredients and pulse them in a blender. You want to be careful though, not to overblend so you still get some texture from the carrots of the nuts.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x

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Whole Meyer Lemon cake

Delicious, citrusy, moist goodness. It’s about time I share this Whole Meyer Lemon Cake recipe.

Following my trip to Bowral , I came home with a dozen of Meyer lemons. What to do when life gives you lemon? Make lemon cake of course.

This cake  is soft, moist, and very lemony – I’m one of those people who can’t stand mild flavour, especially in bake goods. If it’s got lemon, it better tastes tangy!

This cake uses a total of six whole Meyer lemons (four for the batter and two for the topping). Meyer lemon is smaller, sweeter and less tangy than normal lemon but you can also normal lemon as an alternative (use two instead of four for the batter). And if you worried about it being too bitter, you can peel the skin off before putting them in the blender.

Whole Meyer Lemon cake
 
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Whole Meyer Lemon Cake 🍋
Author:
Recipe type: Dessert
Serves: 1 cake
Ingredients
  • 4 Meyer lemon, washed and quartered
  • 2 Meyer lemon, slice thinly
  • 1 cups all-purpose flour
  • ½ cup almond flour
  • ½ teaspoons baking soda
  • ½ cup coconut oil
  • ½ cup coconut sugar
  • ¼ cup water
  • 2 teaspoon apple cider vinegar
  • ½ tsp vanilla extract
  • ¼ teaspoon salt
Method
  1. Preheat the oven to 180 C. Lightly spray a cake tin (I use a small loaf pan).
  2. In a large bowl, add plain flour, almond flour and baking soda. Mix well.
  3. Remove seeds from lemon. Add them to a blender and blend until smooth.
  4. Add coconut oil, sugar, water, vinegar, vanilla extract and salt into the blender and blend for a few seconds to mix.
  5. Pour the mixture into flour, mix until just combined and pour into the prepared tin.
  6. Carefully place sliced lemon on the surface of the batter.
  7. Bake for 30 - 40 minutes. Check after 30 minutes by inserting a knife or a skewer in the middle of the cake. If the knife comes out clean, the cake is ready.
  8. Remove from the oven to cool for 5-10 minutes.
  9. Store in an airtight container.

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Ginger Bread Donuts

Hey guys… guess what. I made some ginger bread donuts for Christmas. And yes… I’m not the world’s best glazer, so excuse the messy glaze.

But they are delicious!

If you haven’t noticed already, baked donuts are my latest obsession. Any excuse to make them and experiment with different flavours.

If you know me well, I don’t normally glaze my donuts. I’m just not very good at glazing and I’m too impatient for the task. But since it’s Christmas, I’m making a special effort to glaze. Not with your typical sugary glaze though – I just couldn’t bring myself to dip these beauties into a bowl full of icing sugar. Can you guess what I use instead?

How about coconut yogurt mixture! Yep, these ginger bread donuts are covered in creamy, delicious coyo glazing. An unusual combination which amazingly…works! The richness and the slight tartness of the coconut yogurt glaze gives a nice balance the sweetness of the donuts. Yum!

Ginger Bread Donuts
 
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A delicious Christmas treats for everyone. Oil-free, refined sugar free, and can be easily made gluten-free.
Author:
Recipe type: Dessert
Serves: 24 mini donuts
Ingredients
Donut Batter
  • 2 cups plain flour (or gluten-free flour for gluten-free version)
  • 1½ cups coconut cream
  • 1 cup soy milk
  • ½ cups coconut sugar
  • ½ tsp ginger
  • ½ tsp cloves
  • 2 tsp cinnamon
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp bicarb soda
  • 2 tbsp ACV
Coyo Glazing
  • ½ cup coconut yogurt
  • 1 tsp vanilla extract
  • 2 tsp maple syrup
Method
  1. Preheat the oven to 180 C.
  2. In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small bowl.
  3. Mix wet ingredients to dry ingredient and then pipe mixture onto mini donut pan. Make sure to fill the pan only to ⅔ full.
  4. Bake for 10-12 min until a toothpick comes out clean. Allow to cool for couple of minutes, then transfer the donuts onto a cooling rack.
  5. Make the coyo glazing my mixing all the ingredients.

 

 

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.

Keren x

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Pina Colada Nice Cream

Summer is coming and I can’t wait to start making cold desserts again!

And now that I am a proud owner of the Vitamix, I can make all sorts of delicious thick nice cream without worrying that my blender will break. The recipe I’m sharing today is Pina Colada Nice Cream. It’s like a healthier, non-alcoholic version of frozen Pina Colada. And it’s super delicious.

pinacolada-nice-cream-1 Even though I absolutely adore my Vitamix, I still have a soft spot for my Breville blender. It’s been so reliable that I’m rather sad of the fact that I have to retire it. But I’m not throwing it away completely. I’m keeping it for other non-food hobby projects that require a blender (like making skincare products or candle wax).

Anyway, here’s a quick and easy nice-cream recipe, which you can make without using an ice-cream maker. You just need a blender. You don’t even need a power blender!

pinacolada-nice-cream-11

And if your blender is struggling, just add some extra water a little at a time to ‘help’ your blender process the frozen fruits.

It’s mildly sweet, rich, creamy and minty. Everything I like in an ice cream. It’s really good! I hope you try it.

Pina Colada Nice Cream
 
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Pina Colada nice cream
Author:
Recipe type: Dessert
Serves: 1-2
Ingredients
  • 1½ cup diced pineapple, freeze overnight
  • ½ cup coconut water (I use rawc)
  • ½ cup coconut milk
  • 3 sprigs of mint (about 20 leaves)
Method
  1. Add all the ingredients into a blender.
  2. Blend.
  3. Garnish with some fresh mint leaves and serve immediately

pinacolada-nice-cream-3

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram and tag me so I can see your creation.

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Raw Vegan Chocolate Caramel Hearts

I’m not a romantic. If you’re my boyfriend, you’re lucky if I remember your birthday. Chances are, I won’t remember our anniversary, when we met, when we first kissed, held hands or other dates with any romantic significance.

Raw Vegan Chocolate Hearts-04450

Ok, I’m not literally that bad. If we’ve been together long enough (say, three years), I’d probably remember your birthday. But I probably won’t remember your phone number. Isn’t that’s what contact lists are for, anyway?

Raw Vegan Chocolate Hearts-04407

In saying that, I do cook chocolate hearts for my dearest once in awhile. When the stars are aligned I feel like whipping up some bittersweet chocolate love for him. Like tonight. You don’t need to be a romantic to make chocolates for your loved one. Or do you?

Why I love these chocolate hearts

Although you don’t need any excuse to eat chocolate, here are some, just for fun. These raw vegan chocolate caramel hearts are intensely chocolatey (almost bittersweet) with a nice sweet caramel centre. They are refined sugar-free and contain more antioxidants than your normal chocolate bar. The chocolate is made with raw cacao, which is from unroasted cocoa beans and is the purest form of chocolate you can consume. Romantic or not, this is love.

Raw Vegan Chocolate Hearts With Caramel Centre
 
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Author:
Recipe type: Dessert
Serves: 30 hearts
Ingredients
  • Chocolate
  • ⅓ cup raw cacao powder
  • ½ cup coconut oil, liquid
  • ¼ cup maple syrup
  • ½ tsp vanilla extract (organic and alcohol free if possible)
Caramel
  • 5 medjool dates, pitted
  • 3 heaped tsp cashew butter
  • a pinch of sea salt
  • 2 tsp water
Method
  1. For the chocolate, whisk all chocolate ingredients in a bowl.
  2. For the caramel, add all ingredients in food processor and process until smooth.
  3. To make the chocolate hearts, add 1 tsp of chocolate into heart shaped silicon mould, add ⅛ tsp of caramel and fill the remaining space with extra chocolate.
  4. Plate in the refrigerator for at least a couple of hours to set. Serve.
  5. These chocolates will melt at room temperature so keep them in the fridge until the second you want to eat them.

Note: Quality ingredients are the secret for a delicious raw dessert. Make sure you buy the best you can afford. I used Loving Earth cacao powder; JaxCoco coconut oil, organic and alcohol free vanilla extract; and cashew butter from Naturals by Melrose.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and don’t forget to share a picture on Instagram and tag me. I’d love to see your creation.

 

With love,

Keren x 

Raw Vegan Chocolate Hearts-04404