Chocolate covered bananas are frozen bananas dipped in melted chocolate and sprinkled with a variety of toppings including nuts, dried fruit and shredded coconut.
Äpfel haben wir immer zuhause. Immer. Komme was wolle. Wir wollen sie nur nicht immer essen. Manchmal hat man einfach keine Lust drauf. Dann liegen sie fröhlich herum und reifen vor sich hin. So lange, bis ich vielleicht dann doch irgendwann mal meinen Allerwertesten in die Küche schwinge und einen leckeren Apfelkuchen daraus backe :-) […] Weiterlesen…
Das beste vegane Tiramisu der Welt. Ein Klassiker. Zumindest, wenn man den Rückmeldungen glaubt, die ich dazu bekomme. Und leicht herzustellen.
Easy, healthy raw vegan "Twix" bars with an almond flour base, date caramel center, and dark chocolate topping. Gluten-free, vegan, and refined sugar-free.
“ I was terrified they would desert me the moment they found out what I was. But of course, they worked out the truth. And they didn’t desert me at all. Instead they did something for me that would make my transformations not only bearable, but the...
Low-Carb Chocolate Brownies – This low carb keto brownies recipe is fudgy, super easy to make, literally melt in your mouth. This easy keto-friendly dessert works also well as an afternoon sn…
This mango cheesecake pie with a jelly layer is light, creamy, fruity, smooth, and very delicious. It’s the perfect dessert which is not too sweet and it contains a delicious granola crust. The recipe of this mango tart is vegan, gluten-free, refined sugar-free, and easy to make! Soy-free no-bake version is in the recipe notes! #mangopie #mangotart #mangocheesecake #vegancheesecake #vegandessert #elasrecipes | elavegan.com
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PORTFOLIO | Paulina Arcklin Photography + Styling
This Healthy Peanut Butter Mug Cake is super delicious & can be made in under 5 minutes. It is refined-sugar free, gluten-free, & can be made to be vegan.
Vegan, easy. Fluffy coffee flavoured cupcakes, with a core of creamy biscoff spread, topped with a light espresso buttercream, decorated with dark chocolate, coffee beans and an extra drizzle of liquid gold...I mean biscoff spread- haha! This recipe is in collaboration with Sproud. A company that produces milk from peas, how amazing is that! The milk is gluten-free, GMO-free and contains no cholesterol or allergens. I have used the Barista milk in this cupcake recipe, as they are coffee-inspired, the combination works perfectly! This barista blend is perfect for adding into coffee, so why not coffee cupcakes?! The plant-based milk is smooth and tastes great! It's also amazing for forming for your hot drinks. I enjoy this milk on the daily in my morning latte as it foams up perfectly, leaving you with the most delicious silky smooth drink! High recommend! The cakes are light and spongy. I love I filled the cupcakes with cookie butter as coffee & biscoff are a match made in heaven! Preparation- 40 minutes Baking time- 18-20 minutes Makes- Around 10 Level- Easy ... Ingredients for the cake -240ml of dairy-free milk (I use Sproud 'Barista blend) -1 teaspoon of apple cider vinegar -210g of self-raising flour -1 teaspoon of coffee powder -100g of golden caster sugar -1/2 teaspoon of baking powder -1/2 teaspoon of bicarbonate of soda -60g of coconut oil (Melted) Ingredients for the buttercream -120g of dairy-free butter -350g of icing sugar -1 teaspoon of vanilla bean paste (you can use extract) -1 teaspoon of dairy-free milk (if needed) -1 tablespoon of brewed espresso Ingredients for the core -Biscoff spread (cookie butter) Extras -Melted biscoff spread (cookie butter) -Dark chocolate -Coffee beans ... To make the cupcakes Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases. Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'. Step 3- In a large mixing bowl, sift the flour, coffee powder, sugar, baking powder and bicarbonate of soda. Mix well to combine. Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine. Step 5- Add the wet ingredients into the dry and mix until a smooth batter. Step 6- Fill the cases 3/4 full with the delicious batter. Make sure to tap the tins on the worktop to remove any air bubbles. Step 7- Sprinkle biscoff cookies over each cupcake (optional) Step 8- Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch. Step 9- Place the cupcakes on a cooling rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting. Fill the core (optional) Step 1- Using an apple corer, core the middle of the cupcakes. Step 3- Add biscoff spread into a piping bag and pipe some into each cupcake. To make the frosting Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment. Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, vanilla bean paste/extract and brewed coffee. Whizz together until fluffy & fully combined. Add a splash of dairy-milk if the buttercream is too thick, or more icing sugar if its too soft. Step 3- Transfer the buttercream into a piping bag fitted with an open star tip nozzle. Step 4- Pipe a swirl of buttercream onto each cupcake. To decorate, I melted biscoff spread and drizzled it over the cupcakes, along with some grated dark chocolate and coffee beans. Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. Best eaten within a few days. PIN ME Shop the whole 'Sproud' range here. This is a paid collaboration with Sproud. A huge thank you to Sproud for collabing on this recipe with me! Discover Sproud on social media Instagram- https://www.instagram.com/besproud/ Facebook- https://www.facebook.com/besproud.uk/ Make sure you follow me on my social media My Instagram- https://www.instagram.com/thelittleblogofvegan/ Facebook- https://www.facebook.com/littleblogofvegan/ Twitter- https://twitter.com/BlogofVegan I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan All of my social media links are in the side bar...come and say Hi :) Share and follow me for more yummy posts to come!
Creamy Vegan Salted Custard Pudding that’s 6 ingredients and takes less than 25 minutes to make.
Salted Caramel Sauce has been a house favorite for years now. It’s super easy to make, and so mouthwateringly delicious! Silky smooth, soft, buttery, caramel-y (um but you already knew that part), oh just make some and you’ll be super happy!
Ein Wohnungskauf ist für die meisten Menschen die größte Anschaffung ihres Lebens. Ob die Investition zum gewünschten Erfolg führt, hängt wesentlich von den Entscheidungen des Käufers ab. „Neben der...
Tiramisu, der Klassiker schlechthin. Eine Kalorienbombe, wohl wahr. Aber wenigstens eine, die sich rentiert. Schmecken tut´s nämlich göttlich. Das Tiramisu (zu deutsch: Zieh mich zu dir!) gibt es in den verschiedensten Varianten, mit verschiedenen Likören und Zutaten-zusammenstellungen. Welches allerdings die ursprünglichste und originale Rezeptur ist, darüber streiten sich die Geister. Sogar Erdbeer- oder Orangen-Tiramisu mit Quark […] Weiterlesen…
You will only need 4 ingredients to make this Vegan Chocolate Mousse with Aquafaba! It's very easy to make, delicious, airy, chocolate-y and so comforting!
These peanut butter stuffed dates with chocolate are lightly salty, chewy, and incredibly sweet! Healthy vegan snickers with only four ingredients! Find more vegan recipes at veganheaven.org! #vegan #veganrecipes