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. 

Organic Hazelnut Butter

Making your own organic Hazelnut Butter is fun and rewarding! It is really easy to do and will save you a lot of money in the process. What more could you ask for?

Well, the benefits don’t stop there! Hazelnuts are super high in plant based fats, protein, vitamin e, thiamin and magnesium. Just to name few.  To find out more about the added health benefits of Hazelnuts click here.

I have found that having a good blender is a must when it comes to make things such as nut butters. I recommend using a high speed blender to get smoother and faster results. I personally use a Nutri Ninja. There is a lot of blenders on the market ranging in price and capability. I had a tight budget so I opted for the Ninja. It came highly recommended on many vegan forums. I have been using it over a year now and I have not been disappointed as of yet.

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 Hazelnut butter

Course Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 175 ml
Author Homemade Vegan

Ingredients

  • 200 g Organic Hazelnuts
  • 1/2 tsp Himalyayn Pink salt
  • 1 tsp Organic Cocoa powder
  • 2 tbs Organic Coconut sugar

Instructions

  1. Pre-heat oven to 190c (fan).


  2. Place the hazelnuts on a baking tray and spread them out. Transfer them to the oven for 10-15mins. Until fragrant and skin is starting to peel.

  3. Allow nuts to cool and then place them in a tea towel and rub the together to remove the skins.

  4. Place nuts in a blender and add the salt, sugar and cocoa powder.


  5. Blend for around 8-10 min until a smooth paste, frequently scraping the nuts back down the sides. 

Recipe Notes

Transfer into a sterile glass jar and store in the fridge for up to 2 months.

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 Hazelnut Surprise (gf)

This no bake dessert is really simple to make and doesn’t take that long if you prep all the ingredients before you start making it.

I had a hard time naming this dessert. It has a nutty base similar to that of cheesecake, a sweet layer of date caramel and a creamy layer of hazelnut dark chocolate.

I discussed it with family members and “hazelnut surprise” came about. Mainly because they were surprised at how something that was vegan and healthy was so tasty! Not to mention the delightful hazelnut flavour! Somehow it just fit.

This creation is sure to wake up your tastebuds! It also makes for the perfect snack for anyone on the go!

You can add extra health boosting ingredients to the base as well. My favourite is hemp hearts. A great source of Omegas and other important nutrients.

I normally make my own oat cream but it can be bought in store too! Here is the recipe for homemade oat cream- https://homemadevegan.blog/2018/01/25/homemade-vegan-oat-cream/

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.

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Vegan Hazelnut Surprise (gf)

Course Dessert
Servings 10
Calories 176 kcal

Ingredients

  • 1 cup of hazelnuts
  • 1/2 cup of walnuts
  • 1/2 cup of gf oats
  • 14 sayer dates or 7 medjool dates
  • 1/2 cup of oat cream
  • 50 g dark chocolate

Instructions

First layer

  1. Add walnuts, half of the hazelnuts, Oats and 4 sayer dates (or 2 medjool) to a food processor or blender and blend until mixture is crumbly.
  2. Add 2 tbs of Organic maple syrup or Agave. You could also use date syrup.
  3. Blend until all mixed together.
  4. Transfer to a dish and put in the fridge or freezer to cool while making the rest.

Second layer

  1. Soak remaining dates for 15 mins in hot water. I normally do this right before making the dessert as it saves time. I normally use about 10 sayer dates or 5 medjool. You could use more depending on how much date caramel you want.
  2. Rinse the dates but save 1-2 tbs of the water.
  3. Add dates and water 1 tbs of water to blender and blend for 2-3 minutes until a thick paste like mixture. Add the other tbs of water if necessary.
  4. Remove dish from freezer and spread the date caramel over the first layer.

Third Layer

  1. Roast hazelnuts for 15 mins on 180c (fan). I normally do this step when I soak the dates too.
  2. Remove hazelnut skins by allowing them to cool and rubbing them together in your hands.
  3. Blend the hazelnuts until crumbly.
  4. Melt dark chocolate on a low heat.
  5. Once melted stir in the oat cream then the hazelnuts. (Save about 2tbs of the blended hazelnuts for the topping)
  6. Spread the mixture over the 2nd layer and sprinkle the left over hazelnut to top.
  7. Put in the freezer for up to one hour or the fridge for up to 2 hours.

Recipe Notes

Will last for upto a week in the fridge covered or in the freezer up to 6 months covered just thaw before serving.

 

 

Ginger and Turmeric Lemonade

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This four ingredient, refined sugar free lemonade is not only extremely refreshing and tasty but it is undoubtedly the best way to detox and fight inflammation in the body.

Turmeric and ginger are widely known for their anti-inflammatory compounds. Curcumin an active ingredient in turmeric has been shown to be a powerful antioxidant and anti-inflammatory.

Although Curcumin is great for inflammation it isn’t absorbed that well by the body on its own. So if you are looking to enhance its benefits you can increase the absorption by upto 2000% by consuming it alongside piperine, the active ingredient in black pepper.

This would be really beneficial for anyone that has Arthritis or inflammation. Just add a pinch into the lemonade and stir.

Read more here about the benefits of curcumin/black pepper here.

Last but certainly not least! The element that  brings this all together, the Lemon juice. Great for flushing out the system and detoxing.

Renowned for many of its healing properties, lemon is great for the immune system and this lemonade can be used to help fight colds and throat infections.

So not only is this a tasty drink you can enjoy drinking it knowing that it’s nourishing your body too!

Ginger and Turmeric Lemonade

Ingredients

3 peeled organic unwaxed lemons
1 tsp ground turmeric
2 tbs organic Agave syrup
60g fresh organic ginger
1 litre filter water

Optional extras

Ice
Sliced lemon
Black pepper

Instructions

1. Add lemon, ginger and turmeric into a juicer.
2. Add agave syrup and water to the juice. Serve with ice or put in the fridge to cool.

Alternatively you could put all the ingredients in a blender and sieve the pulp if you don’t have access to a juicer.

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.