Hazelnut Butter Cups

I love all things chocolate and I’am also really fond of nut butters. Combine them both together and you have my idea of vegan heaven. Normally I would opt for peanut butter but more recently I have been inspired by hazelnuts. I have found that hazelnut chocolate is one of the more difficult things to pick up in stores. I do know that Vego do a very popular hazelnut chocolate bar which I absolutely love!

That being said I much prefer to make my own sweets and using the hazelnuts as inspiration I have created my own version of hazelnut butter cups using homemade hazelnut butter.

Made with only 4 ingredients these hazelnut butter cups are a sweet treat that are not only easy to make but they should come with a warning they are that delicious! A healthy treat sure to satisfy any nut lover with a sweet tooth!

You may find it difficult to purchase hazelnut butter in store, although it is becoming more popular now. It may not always be possible for some but I prefer to make my own and have a really nice recipe that I use for these. Here is my recipe for Homemade Organic Hazelnut Butter.

Hazelnut Butter Cups

Course Dessert
Prep Time 10 minutes
chilling time 15 minutes
Servings 16

Ingredients

  • 3 tbsp Organic Hazelnut butter
  • 2 tbsp Organic Coconut flour
  • 2 tbsp Organic Maple syrup or Agave
  • 100 g Organic Vegan Dark Chocolate

Instructions

  1. In a bowl combine hazelnut butter, coconut flour and the maple syrup. You should be able to roll the dough into balls, if it is too dry then add more syrup, if it is too wet then add more flour. 

  2. Roll the dough into balls then flatten them with the palm of your hand. Place the dough into the bottom of a greased muffin tin. Alternatively you can use cases. 

  3. Add boiling water to a pan on a low heat. Place a heat proof a bowl over the pan and add the chocolate, stir occasionally until all the chocolate has melted.

  4. Using a teaspoon of chocolate for each one, cover them with the chocolate and then transfer them to the freezer for 15 mins.

Recipe Notes

These are delicious frozen but they also can be thawed and stored in the fridge, covered. 

Blueberry & Lemon Spelt Muffins

 

Summer has finally arrived and with it an abundance of seasonal fruits such as the Blueberry. This fruit has always been a favourite in my house!

We were gifted a load recently and I was really inspired to incorporate them into a dessert of some kind. What better way than Blueberry muffins? Well?! Blueberry and LEMON spelt muffins of course!

These muffins are a great summery treat! Light, fluffy and BURSTING with fruity flavours!

I prefer to use spelt flour as it is easier for my toddler and myself to digest than wheat. It also has a better nutritional content. One cup of cooked spelt grains has 246 calories, 11 grams protein, 1.6 grams fat, and 51 grams carbohydrates and 7.6 grams fibre. Spelt is also an excellent source of calcium, magnesium, selenium, zinc, iron, and manganese. It has vitamin E and B-complex vitamins (especially niacin). All in all, spelt is an excellent healthy whole grain. If you are gluten-free you can use GF self-raising flour in replacement.

The muffins turned out amazing and I’m super excited to share them with you all. If you are not so keen on lemon then just leave it out or reduce the amount added into the mix.

I personally don’t use any muffin cases for these as I try to reduce my waste as much as possible. If, like me, you decide not to use cases then just use a little bit of coconut oil to grease the pan.

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

Organic Blueberry & Lemon Spelt Muffins

Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 18 Muffins
Author Homemade Vegan

Ingredients

  • 250 ml Organic plant milk
  • 2 tbsp Organic Apple Cider Vinegar
  • 350 g Organic wholewheat Spelt flour
  • 80 g Organic Rapadura/coconut or Demerara
  • 2 1/2 tsp baking powder
  • 1/2 bicarbonate of soda
  • 1/2 tsp Himalayan pink salt
  • 150 ml Organic sunflower oil or coconut oil melted
  • 1 tsp Vanilla extract
  • Zest of 1 Organic lemon
  • 2 cups of fresh Organic blueberries

Instructions

  1. Preheat oven to 180c fan or 350 f (Gas mark 4)

  2. Combine plant milk with Apple cider vinegar and leave to rest for 5 mins (to curdle).
  3. Add the spelt flour, baking powder, bicarb and pink salt to a bowl.
  4. In a separate bowl combine the oil, sugar, vanilla essence and lemon zest.

  5. Pour the plant milk mixture into the bowl containing the sugar and oil, mix well.
  6. Now add the dry ingredients and whisk with a hand whisk until all the mixture is combined.
  7. Add blueberries and fold into the mixture.
  8. Add the mixture to a muffin tin. I use coconut oil to grease the pan. You can also use muffin cases just fill them half way.
  9. Put the muffins in the oven and cook for 15-18 minutes. (Until lightly browned)

Recipe Notes

Allow to cool and serve. To store, keep in an airtight container for 3-4 days.

Vegan Chocolate and Coconut Cream pudding (GF)

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This recipe is a particular favourite of mine at the moment and I just happened to concoct it on one of those rare nights I find myself really wanting something sweet and chocolately.

These are the best times to get inventive with food! I just so happened to have a can of coconut milk in the fridge and some premade oat cream. I also had some dark chocolate. I didn’t really know what to expect with the oat cream as I’m still experimenting with it but it worked so well when mixing and set nicely. I have had good feedback from my taste testers too! It’s AMAZING!

It’s super creamy and will definitely fill a void if you are missing chocolate puddings!

The entire dessert contains 13g sugar of which only 5g is unrefined and is 300 kcal. I have based this on 2 servings using Green and Blacks Organic dark chocolate.

You could make it completely refined sugar free if you went to extra lengths to get hold of a sugar-free, dairy free chocolate alternative. To be honest though, there isn’t that much chocolate that if you do limit sugar a normal dark chocolate wouldn’t do too much harm to the waistline. It’s only 3 squares of chocolate per person.

There is a bit of prep required but all in all it is a quick and easy dessert with minimal ingredients. You can experiment with different flavours. I also like to roast hazelnuts, blend them once cool and add them into the pudding before putting into the fridge. I top with roasted hazelnuts to create what I would call the vegan version of Nutella crossed with Forrerro Roshé!

This pudding would make the perfect Valentines day treat for that special Vegan in your life! What better way to say “I love you” than a completely plant based chocolate treat!

76847E23-44BA-4D8A-89EC-0D977DAE2337.jpgVegan Chocolate pudding with Coconut Cream (Gluten free)

Serves 2

Ingredients

40g Organic dark chocolate (or gf vegan chocolate such as moofree)
125 ml Homemade Organic Oat cream
1 tsp Organic Agave syrup
4 tbs Chilled Coconut Cream (refrigerate a can of coconut milk over night or for at least 2 hours)
6 raspberries (opt)

Instructions

1. Prepare oat cream half an hour in advance. Get recipe here.
2. On a low temperature add boiling water to a pan. Filling about a third.
3. Place a large mixing bowl on top of the pan and add chocolate. Do not overheat as it will ruin the chocolate.
4. Stir continuously until all the chocolate is melted.
5. Once the chocolate is completely melted stir the oat cream in slowly. Make sure it’s all mixed in and transfer to the dish your serving in. I normally use a ramican.
6. Put them in the fridge to set for at least one hour. The longer it’s left the creamier it gets.
7. When ready to serve remove cream layer from coconut milk. Once coconut milk is cooled you will see a separation from the coconut water and the cream. This cream can either be whipped with a hand mixer or by hand. I add half a tsp of Agave syrup for extra sweetness but that is optional. The coconut water can be used in a curry so it doesn’t go to waste.
8. Top the chocolate pudding with the cream and some grated chocolate, serve with fresh organic raspberries.

Can be stored in the fridge covered for up to 5 days.

 

 

 

 

Vegan banana pancakes

These banana pancakes are the perfect way to start the day! Light and fluffy with a natural sweetness sure to satisfy all your senses.

Ready in only 15 mins they will definitely be a regular breakfast in your household from now on. With many toppings to choose from you can get creative and enjoy the basic pancake as you like. These pancakes can also be made gluten free by substituting for gf flour and gf baking powder

I love mixing it up each time I make these, adding cocoa powder to the batter creates a nice chocolately treat, great for an energy boost. High in antioxidants and a natural mood enhancer.

 

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Banana pancakes

Prep time: 5 min Cook time: 10-15 mins serves: 4

Ingredients

1/2 cup organic plain flour or gf plain flour
1 ripe organic banana
200ml organic oat milk or other plant milk
1 Tsp of baking powder
1 Tsp organic cocoa powder (opt)
1 tbs of gram flour
2 tbs of water
Olive oil
Fresh strawberries, blueberries, Chia seeds
Organic agave syrup

Instructions

1. Mix gram flour and water to make egg replacement.
2. Put flour into a jug.
3. Add plant milk, “egg”, cocoa powder, banana (mashed), baking powder and mix really well.
4. On a low to medium heat add a splash of olive oil to a non stick pan for 1-2 mins.
5. Pour pancake batter into frying pan, can either make large pancakes or small pancakes.
6. Cook each side for 2-3 mins.
7. Serve with fresh organic fruit, organic agave syrup and chia seeds.

Batter can be kept upto 48 hours in the fridge covered. Cooked pancakes can be kept in an air tight container for upto 3 days, best served freshly cooked.