Chocolate Shake

Smooth, thick & 'ice'creamy, chocolately, and oh so yummy! oh and can't forget... HEALTHY!

Ingredients:
(makes 1)

• 1 frozen banana
• 1 cup unsweetened vanilla almond/soy milk
• 1 tablespoon raw cocoa powder or carob (more if you like it extra chocolately!)
• 1/2 tablespoon raw peanut butter 
• 1 teaspoon gluten free vanilla extract
• Sprinkling of carob or vegan choc flakes (optional)

Directions:

1. Place the frozen banana in a food processor, and pulse until it resembles frozen soft serve ice cream. (don't whizz it up so much it melts).
2. Add all the other ingredients, and whizz until fully combined. It's that simple! If you want it even thicker add an extra half tablespoon peanut butter).
3. Pour into a chilled glass, pop in a straw (or a spoon might be more appropriate really), sprinkle on a few carob or vegan chocolate flakes and serve. :)

To make it a thick and 'ice'creamy vanilla shake, leave out the cocoa powder and add an extra half teaspoon of vanilla extract. If you need to make it a tiny bit sweeter... a teaspoon agave nectar or sweetened vanilla almond/soy milk will do the trick!

I got super excited today, as the rock star of an actress, Dawn Olivieri, asked me on twitter if I knew how to make a vegan malt shake. I love that people are getting as excited as me over these recipes. So here goes... If you want a malted milk shake, use this recipe, omitting the peanut butter and using 1 1/2 tablespoons barley malt syrup or powder extract instead. This does contain gluten though... so it's not suitable for celiacs, or for people with a gluten allergy.... sorry! But celiacs can still enjoy shake without the malt.... it still tastes reallly really good! :)

Gym bunnies could also add a scoop of vegan/ gluten free protein powder for a yummy pre- or post- workout snack!

Chocolate Chip Pretzel Bit Oatmeal Peanut Butter Cookies

I know what your thinking... these little yummies can't possibly be vegan and gluten free, they sound too delicious!? Because even I think that, and I've baked them, (and sampled them). But they are... they really really are! (They are just as delicious as they sound too).

 

 

Ingredients

• 2 1/2 cups gluten free oats
• 1/4 cup gluten free flour
• 3/4 cup (smooth) peanut butter
• 2 tablespoons peanuts
• 1 ripe banana
• 1 teaspoon gluten free vanilla extract
• 2 tablespoons maple syrup
• 2 tablspoons unsweetened vanilla soy milk
• 1/2 cup vegan dark chocolate chips
• 1/4 cup vegan gluten free mini pretzels

Directions

1. Pre heat the oven to 350 degrees.
2. Pulse the peanuts in a food processor until they are small pieces, or put them im a zip lock and bash, and set aside.
3. Place the pretzels in a ziplock, bash into small pieces, and set aside.
4. Puree or mash the banana and place in a large bowl.
5. Add the peanut butter, soy milk, vanilla, and maple syrup to the banana and mix well.
6. Add the oats, and flour and stir through, until fully combined.
7. Add the choc chips, pretzel bits and peanuts and stir through the cookie mix.
8. Drop spoonfuls of dough onto an ungreased cookie sheet (I used an ice cream scoop), and bake for 12-15 mins or until golden.
9. These taste best if you let them cool slightly and serve warm, maybe even with ice cream for an extra treat, but they will stay fresh for a few days in a cookie jar!

Hot Chocolate Banana Breakfast Quinoa

Chocolate for breakfast? Oh yes, yes, yes! This is a really yummy alternative to oatmeal in the mornings, it gives you a quick chocolate fix too... and if you're like me I need atleast 3 chocolatey hits a day!

Ingredients

• 3/4 cup quinoa
• 1/4 cup gluten free oats
• 1 1/2 cups unsweetened vanilla soy/almond milk
• 1/2 cup water
• 1 banana
• 2 tbsps cocoa powder
• 1 tbsp raisins

Directions

1. Mash or puree the banana and set aside.
2. Put the quinoa, milk, and water in a saucepan, bring to boil, then turn down to a low heat and simmer for 15 mins.
3. Add the oats, and simmer for a further 10mins.
4. Stir in the raisins, cocoa powder and pureed banana until fully combined.
5. Spoon into a bowl, and serve warm. Yummy in your tummy!

This also tastes amazing with a tablespoon of almond or peanut butter stirred through... packs some extra protein in there aswell!  Perfect for a pre- or post- workout breakfast.

Fudgsicles

One of the best things about summer? Why, popsicles of course! And just because you're vegan and gluten free doesn't mean you can't indulge. Even if you aren't, you will still love these fudgsicles, they are super easy to make, and they are heaps healthier for you too! Bonus!

Ingredients

• 5 bananas
• 3 tablespoons cocoa powder
• 2 tablespoons peanut butter
• 1 teaspoon gluten free vanilla extract
• 1 tablespoon unsweetened vanilla soy milk

Directions

1. Peel and slice the bananas and freeze them in a ziplock bag for about an hour.
2. Place all the ingredients in a food processor, and blend until they are all combined, and a suitable texture to put in your popsicle mould. It should be soft but not too runny.
3. Spoon your chocolate banana mixture into the popsicle moulds, and freeze until set (mine took about 3 hours).
4. Enjoy... YUM! :)
    



Chocolate Chocolate Chip Coconut Bites

My 'not-so-naughty' Chocolate Chocolate Chip Coconut Bites... indulging my sweet tooth healthily & beautifully.

Ingredients

• 1/2 cup raw cashews
• 15 medjool dates
• 2 tablespoons unsweetened raw cocoa powder
• 1/4 cup vegan chocolate chips
• 1/4 cup almonds
• 1/4 cup unsweetened coconut flakes

Directions

1. Process the dates in a food processor until they become a sticky dough like consistency.
2. Add the nuts & cocoa powder, and pulse in the food process until evenly mixed. Don't over process, you want them still a bit crunchy. They aren't as fun to eat if the nuts are processed too finely!
3. Transfer the mix to a bowl, add the chocolate chips & coconut and mix until combined fully.
4. Now it's time for the fun bit, slightly messy, but very fun all the same. Break off chunks of the dough and roll into bite-size balls, placing them onto a baking sheet.
5. Refridgerate until set, if you can resist eating them straight away.

Utterly yummy, and oh so good for you. Your skin will glow, your step will be springy, & your smile will be beaming! :)

If you like these little gems... you will love my Peanut Butter Cashew Cookie Bites!

No-bake Chocolate Chip Cookie Dough

Who doesn't love milk & cookies? And (if I may say so myself) my gluten free, vegan nuggets of loveliness are delicious ones! Both chewy and crunchy, these taste even better dipped in a glass of almond milk, and the fact they are super healthy only make you love them more.

These are already no-bake but if you are following a 'raw' diet, they can be easily adapted. I made them for one of my friends, substituting the vegan chocolate chips for raisins. This version of my cookies works really well for breakfast when your in a bit of a rush too. You could also add a couple of tablespoons cocoa powder if you're wanting a much needed chocolate fix without the choc chips!

Ingredients

• 1 cup gluten free oats
• 1/2 cup medjool dates
• 1/4 cup almonds roughly chopped (optional)
• 1 teaspoon ground cinnamon
• 1 tablespoon honey
• 1/2 cup vegan chocolate chips (more or less depending on how chocolatey you like it)
• Glass of almond milk to serve

Directions

1. Food proccess or blend the medjool dates, add the almonds & repeat until mixed evenly through.
2. Add the gluten free oats honey, and cinnamon to the mixture and pulse until just combined.
3. Pour the cookie dough mix into a bowl, add the chocolate chips and combine (with a spoon if you don't like to get messy).
4. Shape the dough into bite-size balls or alternatively you can flatten them into patties, placing them on a lined baking sheet.
5. Refridgerate for about an hour, then.... enjoy!