Recipes- All of our recipes are plant based and simple to follow with just a few ingredients. 

Raw Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake IMG_9266.jpg

Ingredients

Base

1 cup (120g) of almonds
8 medjool dates
1/4 cup. (25g) raw cacao powder 2-3 tbsp. water

Layer 1

1 1/2 cups (200g) cashews

3/4 cup. peanut butter

1/4 cup. (60ml) good quality maple syrup
1/4 cup. (60ml) melted coconut oil

½ cup (118ml) almond milk

Topping

50g melted raw chocolate
A handful of crushed peanuts

Method

Use a 6” tin, that’s 3” deep

Base

  1. Place the almonds, dates and cacoa into a food processor and process until well combined.

  2. Add in the water and pulse until the mixture sticks together and forms a dough.

  3. Press the mixture into the tin, making sure it’s firm.

  4. Place the tin into the freezer and leave to harden whilst making the filling.

Filling

  1. Place the cashews and almond milk into a food processor and process until combined.

  2. Add in the peanut butter, coconut oil and maple syrup and process until smooth and creamy.

  3. Pour the filling over the top of the base and return to the freezer for 1 hour to firm up.

Topping

  1. Once set, remove the cheesecake from the freezer and take it out of its tin

  2. Drizzle the melted chocolate over the cheesecake and sprinkle over the crushed peanuts

  3. Place back in the freezer until ready to eat

I’d recommend defrosting 15 minutes before eating. 

 

 

Dark Chocolate and Peanut Butter Ice Cream

Method

  1. Place the dates and water into a food processor and blend until smooth

  2. Add in the coconut fat, almond milk and peanut butter. Process until smooth.

  3. Pour into a tin and freeze for 3-4 hours.

  4. Remove from the freezer 20 minutes before serving

 

Ingredients

2 x 400g tins of coconut milk
1⁄2 cup. (118ml) almond milk
10 medjool dates

3⁄4 cup. (75g) raw cacao powder

1⁄4 cup. peanut butter

 

             

 

 

  CRUNCHY PEANUT BUTTER OAT BARS

 

Method

1. Put the dates in a food processor and pulse until they form a ball. 

2. Transfer to a bowl and add nuts, oats and cacao then  mix evenly.

3. Warm the peanut butter with the maple  syrup  in a saucepan then pour over the dry ingredients.

4. Transfer to a lined baking tray and then press down to flatten the mixture.

5. Put them in the freezer for 30 mins 

6. Cut into squares and eat.

Ingrdients

1/4 cup crunchy peanut butter

1 cup majool dates

1/4 cup maple syrup

1 cup mixed nuts

1 cup oats

1/4 cup cacao nibs