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Vegan coconut flour choc chip cookies

Coconut Flour Choc Chip Cookies

“Don’t tell me the problem. Tell me the solution”. One of my old bosses used to love saying this. At the time I thought it was a little annoying but I have to say, he’s got a point. Sometimes you need to stop focusing on the problem, and start thinking of the solution. And today, I’ve found a solution to my old, old problem – how to turn coconut flour into something tasty, and vegan.  The answer couldn’t more obvious. Vegan coconut flour choc chip cookies. I hope you believe in magic, or science, or soft crumbly cookies.

Coconut Flour Choc Chip Cookies

These vegan coconut flour choc chip cookies are soft, slightly chewy, and absolutely addictive. I won’t go as far as saying that these are healthy cookies, but they certainly healthier than your usual choc chip cookies, and tastes just as good if not better. If you’ve used coconut flour before, you’d know how tricky it can be. Most recipes would call for loads of eggs when using coconut flour because of the nature of coconut flour. It’s full of fibre, dense and absorbs a lot of liquid (which can make the resulting bake goods dry). But these vegan coconut flour choc chip cookies contain no egg, soft and chewy, and every bit delicious. I hope you give them a go.

Coconut Flour Choc Chip Cookies

Coconut Flour Choc Chip Cookies

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Vegan Coconut Flour Choc Chip Cookies

A super delicious way to use coconut flour. These cookies are soft, just like those Subway cookies, but so much better for you.

Course Cookies, Dessert, Snack
Cuisine Vegan, Vegetarian
Keyword chocolate, coconut flour, cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18

Ingredients

  • 1/4 cup coconut oil melted
  • 1 tablespoon tahini *optional - see notes
  • 2 tablespoon almond butter or your favourite nut butter
  • 1/3 cup coconut sugar
  • 1 tablespoon ground flaxseed
  • 3 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 80 g dark chocolate chopped into fine chunks

Instructions

  1. Preheat your oven to 180 C. Line a baking sheet with a baking paper. Make flax egg by whisking the ground flaxseed with water using a small whisk or a fork until thick frothy. Set aside for 5 minutes to thicken.

  2. In a blender, add melted coconut oil, nut butter, vanilla extract, and coconut sugar. Blend until well combined. Add the flax egg and blend again.

  3. In a separate bowl, mix coconut flour, baking soda, and sea salt. Stir in the coconut oil mixture. Stir in the chopped chocolate.

  4. Take one tablespoon of cookie dough. Roll into a ball. Flatten the ball to create a disc (about 1/2 cm thickness). Place onto the baking sheet.

  5. Bake the cookies until they are just set, for about 10 minutes. Careful not to overbake them.

  6. Allow the cookies cool on a baking sheet, and then move onto a wire rack to let them cool completely. Serve with a glass of your favourite dairy milk. Also great to make cookie sandwich!

Recipe Notes

* if you don't want to use tahini, you can replace it with another tbsp of almond butter

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

Keren x

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The Ultimate Vegan Shortbread

Ultimate Vegan Almond Shortbread - Passionately Keren

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Flourless Vegan Sweet Potato Brownie

 

Have you ever craved something you have not had before? I get that all the time. Case in point is this flourless vegan sweet potato brownie. I was craving sweet potato brownie one day, even though I’ve never had it before. It was one of those moment when you go “you know what, I really feel like sweet potato brownies today”.

Inception much?! I don’t know it works but it is likely that I saw the recipe either on Instagram, or Youtube, or somewhere in the blogosphere and that planted a seed in my head that kept growing and growing, until it suddenly become a craving.

When I experiment with a new recipe my success rate is usually 70% – which means that three out of ten times I fail. The good thing is, this is not one of those times.

If you like dense, filling brownie that tastes even better the next day, then you will love these brownies. They’re so decadent, filling but won’t make you feel heavy after eating in. They also taste good cold, strangely enough. The mashed sweet potato makes it moist and not too hard when chilled. Just perfect. I hope you give them ago!

 

P.S. 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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Sweet potato brownie

A dense and decadent chocolate brownie with a healthy twist that no one will notice.

Course Dessert
Cuisine Vegan, Vegetarian
Keyword chocolate, sweet potato
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Keren Natalia

Ingredients

  • 1 cup mashed sweet potato

Dry Ingredients

  • 2/3 cup desiccated coconut
  • 1/3 cup oat flour
  • 1/4 cup coconut sugar
  • 1/2 cup cocoa powder
  • 1 tbsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup coconut oil melted
  • 1/2 cup peanut butter or seed butter of choice
  • 1 cup non-dairy milk I use soy
  • 1 tsp vanilla
  • 1 tbsp vinegar

Instructions

  1. Preheat the oven to 180C. Line a 26cm rectangular baking pan (brownie pan) with baking paper and set aside.

  2. In a large mixing bowl, mix your dry ingredients.

  3. In a microwave-safe bowl, add all your wet ingredient. Add in your sweet potato and mix until smooth.

  4. Pour your wet mixture into the dry and mix until until a thick, yet smooth batter remains.

  5. Pour batter into lined baking pan and bake for 40-50 minutes, or until a toothpick comes out clean from the centre. Depending on how much liquid you added, you may need to cook it longer.

  6. Remove from oven and allow to cool in the pan completely before frosting and slicing into pieces.
 For firmer texture, leave in the oven (power off) for an hour while the oven is cooling down.

Recipe Notes

You can add 1/4 cup of dairy-free choc chip for a more chocolatey experience. 

I also like to add some spices like a pinch or cayenne pepper of a tablespoon of spicy latte powder to add a spicy hint.

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GoodnessMe Box Review + Cashew and Almond Energy Bars

Cashew and Almond Energy Bars

Hi everyone,

Hope you are well. I honestly can’t believe that March is here. I’ve taken some time off from social media as some of you may have noticed and it felt really good. Sometimes you have to stop, re-focus, re-centre, and remember why you do what you do.

Anyhow, a week ago I did an unboxing video of the February edition of GoodnessMe Box, perhaps one of my favourite boxes of all time. It was loaded with a lot of pink deliciousness and boy do I love pink.

I also made Cashew and Almond Energy Bars inspired by Lorna Jane’s Energy Bars recipe that came with the box. They were delish! Mildly sweet, nutty, and oh so satisfying.

Cashew and Almond Energy Bars

These bars are so easy to make and perfect for an afternoon pick me up or as emergency snacks. I’ve been making them in double batches to freeze. So so good! Check out the video and the recipe below and I do hope you will give them a try.

  Cashew and Almond Energy Bars

Cashew and Almond Energy Bars
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Cashew and Almond Energy Bars

A delicious wholefood snack for whenever you need a boost of energy
Course Snack
Cuisine Gluten-free, Vegan, Vegetarian
Keyword cashew
Prep Time 20 minutes
Total Time 20 minutes
Servings 20 -30
Author Keren Natalia

Ingredients

  • 1 cup raw cashew
  • 1 cup raw almond
  • 1 cup rolled oats
  • 1/4 cup cacao powder
  • 3 tbsp peanut butter I used Pic's Peanut Butter
  • 2/3 cup soaked dried dates or 10 medjool dates
  • 1 tbsp sunflower seeds
  • 1 pinch sea salt
  • 4-8 tbsp boiling water

Instructions

  1. Blend all ingredients, except the boiling water in a food processor until crumbed.
  2. Slowly add boiling water until the mixture forms a ball.
  3. Firmly press the mixture into a mold (I use heart-shaped mold) or into a lined slice tin.
  4. Allow to set in the fridge for about 1 hour before eating.
  5. Store in a sealed container in the fridge for about a week or in the freezer for 4 weeks.

Cashew and Almond Energy Bars

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Vegan Eggnog Custard

Vegan Eggnog Custard

Merry Christmas everyone! I’ve got a delicious recipe for you today. It’s a creamy, dreamy Vegan Eggnog Custard.

I’m writing at The Manhattan Hotel Club New York. We landed yesterday after a tiring 21-hour flight from Sydney to New York via Los Angeles, and two special security screenings for which I was randomly selected (not sure how ‘random’ it was to be honest).

It is the 24th December here in America but because of the time difference, it is 25th December (Christmas day)for my Australian friends and family!

MERRY CHRISTMAS!!

I was supposed to post this recipe before I left for New York but better late than never right?

Vegan Eggnog Custard

This Vegan Eggnog Custard  ‘happened’ because I couldn’t choose between making Vegan Eggnog or Vegan Custard for my Christmas lunch week, so I made both! I was really surprised at how good this turned out, and how much everyone loved it. It’s delicious, decadent, and contains all the spices that scream Christmas morning.

The addition of fresh mint leaves and pomegranate seeds, although optional, makes such a difference, so I recommend you include them if possible. The freshness of the mint and the sour tanginess of the pomegranate just adds such a lovely contrast to this sweet creamy dessert.

I hope you give this recipe a go, and may the sweet magic of Christmas fills your heart and soul and wishing you all the peace and joy this holiday!

Vegan Eggnog Custard

Vegan Eggnog Custard
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Vegan Eggnog Custard

A creamy, dreamy, delicious Christmas treat for everyone.
Course Dessert, Drinks
Cuisine Vegan, Vegetarian
Keyword custard, eggnog
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4
Author Keren Natalia

Ingredients

  • 1 400ml can coconut milk
  • 1/3 cup water
  • 1/2 cup raw cashews
  • 3 tablespoon brown rice syrup or you can also use maple syrup
  • 2 tablespoon spiced sherry or rum, bourbon, brandy, or whiskey
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon of vanilla extract
  • 1/8 teaspoon of sea salt
  • a tiny pinch of turmeric for colour optional
  • 6 tablespoons of cornstarch
  • 1/4 cup water
  • Fresh mint leaves and Pomegranate seeds  optional

Instructions

  1. Soak the cashews overnight or for at least 1 hour.
  2. Combine cornstarch with 1/4 cup water and mix really well. Make sure there are no lumps
  3. Place all the remaining ingredients in a blender and blend until smooth.
  4. Pour the eggnog mixture into a saucepan and warm gently on the stove. Do not bring to a boil.
  5. Add about a cup of the warm eggnog milk to the cornstarch mixture and combine. Now pour it all back into the saucepan to combine with the remaining eggnog mixture.
  6. Stir constantly with a whisk and continue cooking on medium until the custard is thick and luscious.
  7. Remove from heat and transfer to serving glasses.
  8. Chill for 3 hours or overnight before serving
  9. Serve with some fresh mint leaves and some pomegranate seeds (about a tablespoon per serve)

MERRY CHRISTMAS FROM NEW YORK!

Keren in New York

Me eating Vegan Burger at By Chloe, NYC

P.S. 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 Triple Cream Brie

Vegan Triple Cream Brie

Gosh, I love cheese. How can you not? I especially like the soft and creamy kind… like Brie, my favourite cheese ever. And so it makes sense to veganise it, doesn’t it? I honestly believe this Vegan Triple Cream Brie is the closest thing to Brie I’ve made in a long time.

Vegan Triple Cream Brie

For a couple of years now I’ve been experimenting with nut cheeses. Sometimes they work, sometimes they don’t. When they work, I get so excited that the whole thing is gone before I have the chance to photograph it (hence the lack of vegan cheese blogposts). But when they’ve failed, however, it knocks me down for months…. such as that time I tried to make hazelnut cheese. It was a massive fail. The problem with nut cheese is that the ingredients are expensive. Hazelnut is close to $30 a kilo and raw cashew is about $35 a kilo.

Vegan Triple Cream Brie

But lately I’ve been having more luck in the cheese department. And this vegan double cream Brie was a success in one go. I’ve since made it a few times and have been able to consistently reproduce it.

Vegan Triple Cream Brie

This recipe was inspired by Julie Piatt’s ‘’ cookbook. I’ve modified the ingredients to simplify the process a little. I definitely recommend you check out the book if you want to explore the world of nut cheeses. Unlike the other non-dairy cheese books I own, it has the least amount of ingredients, so you won’t have too much trouble sourcing most of them.

Vegan Triple Cream Brie

Vegan Triple Cream Brie
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Vegan Triple Cream Brie

Creamy and delicious vegan brie
Course Sides, Snack
Cuisine Gluten-free, Vegan, Vegetarian
Keyword cashew, cheese
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 rounds
Author Keren Natalia

Ingredients

  • 2 cups raw cashews
  • 1 probiotic acidophilus capsule
  • 400 ml 13.5 ounce can coconut of milk
  • ¼ cup unrefined coconut oil plus extra for greasing the mould
  • 1 tsp fresh lemon juice
  • ¾ tsp sea salt
  • You will also need 2 mini spring-form round pans 11cm diameter

Instructions

The night before:

  1. Place cashews in 3 cups of filtered water. Cover and refrigerate overnight.
  2. Place the can of coconut cream in the refrigerator overnight.

On the day:

  1. Oil the pans with coconut oil (you can also use coconut oil spray).
  2. Rinse and drain the cashews. Transfer to your power blender (I use my beloved Vitamix). Add coconut oil, lemon juice, sea salt and the contents of the probiotic.
  3. Open the can of coconut cream and scoop out the solid cream at the top of the coconut milk. Take ¼ cup of the remaining coconut milk in the can. Transfer the coconut cream and coconut milk into the Vitamix.
  4. Blend on medium speed, using the plunger to distribute the mixture evenly until smooth.
  5. Transfer the mixture into the spring-form round pans. Cover with baking paper cut to fit the pans.
  6. Dehydrate for 24 hours at 35C. You can do this in the oven if your oven can be set to lower temperature, otherwise leave in the oven with the headlight on for 24 hours.
  7. Carefully remove the cheese from the mold using a sharp knife to release the edges. Place in an airtight container in the refrigerator for a day before serving. You can also age the cheese by placing them in a wine fridge for 1 to 3 weeks. Rub fine sea salt over your cheese every few days or so to prevent mold growth.

I recommend eating the brie on crackers or sliced cucumbers. It’s so good that sometimes I just eat it on its own.

P.S. 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 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.

Cardamom pistachio cookies with rose petals
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Vegan Cardamom and Pistachio Shortbread Cookies (with Rose Petals_

Deliciously nutty, spicy, and aromatic buttery cookies that just happened to be vegan :)
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 dozen
Author Keren

Ingredients

  • 1 cup vegan butter or Nuttelex 220g, room temp
  • 1/3 cup powdered coconut sugar see note
  • ½ cup pistachio nuts
  • 2 1/3 cup plain flour
  • 2 teaspoons rose water
  • 1 teaspoon almond extract
  • 1 teaspoon cardamom powder
  • 1/2 teaspoon of salt
  • 2 tablespoon dried rose petals plus extras for sprinkling (see above)

Instructions

  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!

Recipe 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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How to Make Perfect Popcorn On The Stove

Seriously, who doesn’t know how to make popcorn on the stove?

Well, as it turns out – a lot of people, including my poor sister. She often buys these bags of awful, artificially flavoured microwaveable popcorn.

Microwave popcorn is evil

There was a case in 2007 where a heavy consumer of microwaved popcorn was diagnosed with “popcorn lung” (an irreversible lung disease) after inhaling fumes from microwaved popcorn over time. He sued the popcorn company for failing to warn that “preparing microwave popcorn in a microwave oven as intended and smelling the buttery aroma could expose the consumer to an inhalation hazard and a risk of lung injury.”

He won the case in 2012 and was awarded millions of dollars in damages.

Scary huh!

The chemical that causes this lung injury is called diacetyl. It’s what gives microwaveable popcorn that intense buttery flavour. And while some popcorn brands have replaced diacetyl with another type of ‘flavouring’, the chemical is still considered safe by the United States’ FDA and, in Australia, no regulation has been established.

If you’re still buying microwaveable popcorn, maybe it’s time you try to make it yourself. It’s so easy and it costs just pennies to make.

After I showed my sister how to cook popcorn on the stove, she’s been making popcorn for my parents and herself almost every week; and the best thing is, she has now stopped buying microwaveable popcorn!

How to make perfect popcorn on the stove everytime

Fresh home-made popcorn is delicious and it is such an easy, quick, healthy and tasty snack that everyone can make.

If you can, get good quality organic popcorn (I got mine from The Source Bulkfoods. It really does make a difference. I find the organic popcorn more flavourful and ‘popped’ more evenly so you get very little un-popped kernel, if any. After been making popcorn for years I finally realised that a lot of my failures are the result of bad quality popping corns.

Here’s a recipe which you can follow. I generally don’t measure the ingredients. I just use enough oil to coat the base of the pan and then add just enough popcorn kernels to cover the base (depending on the size of the pan). The secret is to only have a single layer of kernels covering the pan’s base so they all get an equal amount of heat, otherwise you may risk having unpopped kernels mixed among the popcorn.

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How to Make Perfect Popcorn On The Stove

Learn how to make perfect popcorn on the stove. This is favourite snack to make. It’s so quick to make, easy, and taste delicious!
Course Snack
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 -4
Author Keren

Ingredients

  • 3 tbsp vegetable oil I also like to use coconut oil
  • 1/2 cup popping corn
  • 1/2 tbsp of finely ground salt optional but recommended
  • Other seasonings my favourite is nutritional yeast for B12 boost

Instructions

  1. Add the oil in a heavy-based pan with a vented lid. Turn the heat up to medium-high (I use level 7 on my induction cooktop), add 3 corn kernels and cover.
  2. Once the kernels have popped add the remaining popcorn kernels and salt in an even layer. Cover.
  3. Remove from heat and count for 30 seconds. Don't skip this part as it will bring all of the other kernels to the same temperature so they will pop at roughly the same time later, and you won't have too many unpopped kernels, or burn your popcorn in an attempt to pop them all.
  4. Return the pan back to heat and wait for that popping sound (or if you have a clear lid, you can see the action happening).
  5. Once the kernels begin to pop rapidly, gently shake the pan by moving it back and forth.
  6. Open the lid a tiny bit to allow excess steam to escape.
  7. When the popping slows to a few seconds between pops, turn off the heat. Wait a few extra seconds for the last few pops, then remove the lid and pour into a large bowl.

Recipe Notes

Tips: Use oil suitable for high temperature cooking such as canola or peanut oil. If you want to use olive oil for flavour - mix the oil with peanut or canola 1:1 so that the oil won't burn.

I’d love to hear from you if you make this popcorn recipe. 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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Best ever gluten-free vegan waffle

This really is the best ever gluten-free vegan waffle I’ve ever made.

No complicated gluten-free flour mix (one of my pet peeves in gluten-free baking), no egg, no dairy, and no fuss! You just need to throw all the ingredients in the blender, blend, and then you have a thick and creamy waffle batter which will yield waffles so delicious you’ll forget about taking a snap for Instagram (there’s a reason why you haven’t seen any waffle posts on my Instagram account until now)

You just need to throw all the ingredients in the blender, blend, and you have a lusciously thick waffle batter which will yield waffles so delicious you’ll forget about taking a snap for Instagram (Note: there’s a reason why you haven’t seen any waffle posts on my Instagram account until now).

The only ingredient that might be difficult for some to find, is dairy-free yogurt. I make my own soy yogurt so I’m overflowing with this stuff but you can use either use Coyo or any other type dairy-free yogurt you can find at the store. If you’re desperate for waffles and you don’t have the yogurt, you can replace it with 2/3 cup of dairy-free milk. It will change the texture and flavour of the waffles a little bit but they will still be tasty.

These waffles are crunchy on the outside and soft on the inside, with mildly sweet and nutty flavour. This recipe makes about 6 -8 waffles depending on your waffle pans. I like to make a double batch so I can keep some waffles in the freezer for whenever I feel like one in the morning. The real challenge is trying not to eat the whole batch as you’re cooking it!

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Best ever gluten-free vegan waffle

A simple yet delicious gluten-free vegan waffle that will blow your mind
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 -8

Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup uncooked brown rice whole rice
  • 1 cup dairy-free yogurt I used homemade soy yogurt
  • 1 tbsp melted coconut oil olive oil works fine too
  • 1 tbsp sugar or your <g class="gr_ gr_59 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="59" data-gr-id="59">favourite</g> sweetener
  • 1/2 tsp baking soda sifted to prevent blobs of baking soda in your waffle
  • 1/2 tsp baking powder
  • a pinch of salt

Instructions

  1. Pour all ingredients into a blender and for a few minutes until smooth.
  2. Pour enough batter into your waffle pan and cook until crispy. I use a stovetop waffle pan so I cook each side for about two minutes on <g class="gr_ gr_57 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="57" data-gr-id="57">medium high</g> heat, but just follow your waffle maker's instruction if you’re using an electric waffle maker.
  3. Slather with loads of your <g class="gr_ gr_53 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="53" data-gr-id="53">favourite</g> nut butter and maple syrup and serve.
  4. Store in the fridge for up to a week or in the freezer for up to a month. Just pop them in the toaster to reheat.

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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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 from 1 vote
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Nutty Vegan Choc Bites

A super easy and quick recipe for deliciously nutty, raw, vegan, chocolate bites.
Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 -20
Author Keren

Ingredients

  • 1/2 cup cacao powder
  • 1/2 cup coconut oil melted
  • 1/4 cup of your favourite sweetener coconut sugar, coconut nectar, maple syrup, dates, stevia, Natvia, Norbu, etc
  • 1 cup rolled oats*
  • 1/2 cup raw almonds or your favourite nuts
  • 1/4 tsp sea salt

Instructions

  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.

Recipe 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