Tag Archives: Almond Butter

Raw Vegan Desserts

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Life is pretty busy with two little ones, but at the start of this year I had decided to somehow squeeze in time to start exploring again with raw desserts. I have always loved exploring in the kitchen and really developed an interest in raw desserts when I first went vegan. Besides loving sweets, the raw desserts just looked so appealing and vibrant. The challenge of creating these decadent desserts without any “typical” ingredients was also exciting and seemed to intrigue me.

Once you begin making and eating raw desserts, anything seems possible! Many of them even have similar ingredients, but are very adaptable to adjust flavours and create something entirely different. Raw desserts are pure energy and happiness. Here are a few raw desserts that I have been playing around with, and I cannot wait to make some of my favourites again; especially raw vegan cheesecake!

Bliss Balls

Vegan Carrot Cake

Vegan Cookies

Vegan Donut

Vegan Lemon Bar

Yes, these are raw vegan desserts! Crazy enough, I actually had to use a hand food processor to create these as well which is why they are not perfect, but definitely made with love. Unfortunately the hand food processor is now out of action so I will need to come across one to continue making and sharing my raw desserts. I am truly grateful that I was given some raw ingredients to play around with as well as having some happy taste testers. Watch this space for more raw vegan desserts, and let me know if you want to come try some out or experiment in the kitchen together.

Happy Vegan Valentine’s Day!

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Looking for inspiration for Valentine’s Day?

Let Love Grow

Valentine's Day

We are giving a few littlies these awesome strawberry grow kits to grow their own plants from seed! Perfect unique way to share the love and give a gift that keeps on giving.

Any other vegan & sustainable ideas to share with your loved ones?

We wish you all a wonderful day to truly acknowledge important people in your life & show them how much they mean to you!

…and to my littlies ~ I love you from the bottom of my heart to the tips of my toes, I love you to the moon and back and beyond, & I love you more than all the waves in the sea! Happy (almost) Valentine’s Day! You mean the world to me ❤️❤️

Gluten-Free Vegan Almond Butter Chocolate Bikkies

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Through doubling some of the ingredients and changing the flour mixture, I made a fluffier version of the Crispy Almond Butter Chocolate Cookies. Yum! These are so soft and gooey straight out of the oven. Even after they have cooled, they are a nice texture, and it is hard not to keep eating them. We even found ourselves eating the cookie batter!

{Gluten-Free & Vegan} Almond Butter Chocolate Bikkies

2 TBSP chia seeds mixed with 6 TBSP water
1/2 cup Olivani (or vegan butter)
1/2 cup homemade almond butter
1 cup lightly packed brown sugar
1/4 cup raw sugar (You can easily get away with not adding all of the sugars)
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
Himalayan Crystal Salt
1 cup organic oats, blended into a flour (gluten-free)
1 cup almonds blended into flour
1 cup gluten-free flour
chopped vegan dark chocolate

-Mix chia seeds and water, set aside.

-With mixer, beat Olivani & almond butter, then add sugars and chia seed.

-Add dry ingredients, fold in chocolate chips.

-Roll into balls and bake around 11 minutes at 180 C. Enjoy.

Wishing everyone a Happy New Year!

Gluten-Free Vegan Christmas Treats

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{Gluten-Free & Vegan} Almond Toffee Crunch

In the beginning of December, I remember seeing simplydish post about Brown Sugar Almond Toffee. The photo obviously caught my attention as it looked so yummy, and then then words underneath so similar to Almond Roca had my complete attention. Even as a young child, Almond Roca seemed to be something that I really enjoyed. I always remember choosing it over other typical chocolate. I had never made toffee before, but the ingredients and recipe sounded quite simple so I thought that I would give it a go.

Remember how I just mentioned simple? Well, it should have been, but I managed to get a bit confused so make sure to read what I have to say. I didn’t have a candy thermometer either so I followed the instructions about timing for fifteen minutes and stirring occasionally. Well actually, I didn’t follow the stirring occasionally instructions as I seem to stir more often than I should. I was worried about burning this and didn’t actually cook it long enough the first time. I was clever enough and able to save it by continuing to cook it though.

So what do you need to remember? Even when it starts to boil, you need to wait until it thickens up and becomes more of a light brown colour. This might seem simple to others, but not having made anything like this before and without a thermometer to check the temperature, the unknowing made it a bit tricky. However, I can easily make this again very simply having made it already, and I am sure that I will as David seems to be enjoying it! Perfect for a holiday treat to share with others.

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{Gluten-Free & Vegan} Crispy Almond Butter Chocolate Chip Cookies

1 TBSP chia seeds mixed with 3 TBSP water
1/4 cup Olivani (or vegan butter)
1/4 cup homemade almond butter
1/2 cup lightly packed brown sugar
1/4 cup raw sugar
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
Himalayan Crystal Salt
1 cup organic oats, blended into a flour (gluten-free)
1 cup Linseed, Sunflower, & Almonds (LSA)
1/3 cup chopped dark chocolate (*I always add a bit more)

-Mix chia seeds and water, set aside.

-With mixer, beat Olivani & almond butter, then add sugars and chia seed.

-Add dry ingredients, fold in chocolate chips.

-Roll into balls and bake around 11 minutes at 180 C. Enjoy.

(Adapted recipe from Oh She Glows Crispy Peanut Butter Chocolate Chip Cookies)

Off to make lots more vegan goodies for the holidays. We found some special treats at the One-Stop Gluten-Free Shop. Seeing as Angel Food is all out of stock for Soymilke, we found plain and a couple caramel ones there. David is very excited about his vegan caramel slice.

Wishing everyone an awesome holiday. We plan on being out in the sunshine and enjoying time as a family so you may occasionally hear from me on Facebook or Pinterest, and I will post some of our holiday updates at some point. If you haven’t contributed to the Copono campaign, there are still 18 days left. They could really use your supports as they have raised $621 toward their $5000 goal. Check the campaign out at Copono Vegan for Kiwis, or if this is the first time you are hearing about it you can read my post about Copono: Valuable App for All Kiwis.

Gluten-free, Organic, Raw, Vegan Food

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Raw Foods

We received boxes of food from Living Foods Lifestyle New Zealand and Revolution Food Co. I ordered a few new ingredients that I am excited to experiment with, and the other day we were super busy in the kitchen making Sushi Rolls, Pad Thai, & Goji Chocolate Chip Brownies with Lucuma Ice Cream. Everything was most importantly vegan as well as raw, gluten-free, and organic.

{RAW} Gluten-Free Vegan Sushi Rolls

The sushi rolls were pretty easy as I utilised the raw veggies that I had prepared for the Pad Thai. The Nori sheet that I used is very different to the ones that can typically be purchased from a general supermarket. This sea superfood can be purchased from Living Foods and is another amazing product of Navitas. These Nori Sheets are raw and certified organic. A new ingredient that we have just come across is Raw Coconut Aminos.

Soy-free sauce

What is this Coconut Secret?

Raw Coconut Aminos, a soy-free seasoning sauce

-Raw

-Vegan

-17 amino acids (2-14 times the content of soy), mineral, vitamins

-nearly neutral pH

-65% less sodium than soy sauce

-100% Organic

-Gluten-free, Dairy-free, GMO-free

-Low glycemic

What a great alternative to soy sauce, Bragg’s Liquid Aminos, and Nama Shoyu. We seem to love most things that have to do with coconuts, apparently even the sap now! I poured some on top of the veggies and put them aside while I made some raw almond butter. When the almonds were processed, I spread some on the seaweed, added the raw veggies and avocado, and rolled them up. Then I cut them into small sushi roll wraps for Zaedyn. I didn’t use it this time, but another handy gadget we have to make sushi is a Sushezi. Does anyone else have one of these?

Sushi

Raw Vegan Sushi with veggies, coconut aminos, avocado, raw almond butter, & seaweed

Why Sushi?

Zaedyn absolutely loves seaweed. Many of you have witnessed him shoving piece after piece into his mouth. I am happy that he loves his seaweed strips so much because they are highly nutritious. The Nori sheets are even more nutritious as they are not heated and are saturated with “minerals, vitamins, antioxidants, lignans, and protein”.

{RAW} Gluten-Free Vegan Pad Thai

Pad Thai

To prepare the veggies, I used my spiralizer, or turning slicer. It is very easy to use and turns my veggies into “noodles” by just turning the handle. I used purple cabbage, courgettes, and carrot. You can choose from a variety of blades to make each vegetable a different spiral or cut.
Saladacco
Vegetables

Then, I rinsed my kelp noodles under filtered water. Believe it or not, this is the first time that we have ever tried kelp noodles! They are basically just a raw sea vegetable noodle made from kelp. Kelp noodles are vegan, fat-free, gluten-free, and low in carbohydrates and calories. I love that you do not have to cook these noodles, plus you get the benefits of kelp.

With my kelp noodles and vegetables mixed together, I was ready to add my sauce. I have never been a huge fan of sauces and even eat my salads with no dressing and lots of avocado, but I thought that I would try out a sauce for my pad thai. I found very similar adapted sauces which all seemed to link back to Ani Phyo. My sauce included:Kelp

-1/4 cup of raw almond butter (I make my own using raw almonds in my food processor)

-1/2 c raw liquid coconut oil

-2 TBSP Raw Coconut Aminos

-1/4 c fresh lemon juice

-dash of cayenne pepper

-fresh coriander from our garden

-3/4 cup filtered water

I blended my sauce and tossed it amongst all my vegetables and kelp noodles. My pad thai was complete.

{RAW} Gluten-Free Vegan Goji Chocolate Chip Brownies with Lucuma Ice Cream

Lucuma

Adapted from Ani Phyo

What is Lucuma Powder?

A fine powder “made from whole Peruvian lucuma fruit that has been dried at low temperatures and milled”. It is a natural sweetener that has a caramel taste, but I also found that the lucuma ice cream reminded me of a coffee ice cream. Might just be me though!

*Vegan, Raw, Organic, Low Glycemic, Contains Beta-Carotene, Iron, Zinc, vitamin B3, Calcium, Protein

I did not have Yacón syrup so I used agave, but I only added 1 TBSP. I am not sure if this is why mine ended up a bit more frozen, but I just placed one of the containers in the fridge to defrost a bit. Then I added a scoop on top of the Goji Chocolate Chip Brownies and sprinkled with raw cacao nibs. I am out of carob powder so I only used raw cacao powder, and I used a vanilla bean instead of vanilla powder. I have made raw brownies many times, but usually the basic. It was exciting to try something a bit different with goji berries and cacao nibs. I knew that I was going to be adding my lucuma ice cream on top, but the Goji Chocolate Sauce sounds yummy for next time! I usually do not make up such a big batch either. Depending on what it is for, you may not want to make as much, or you can store in the freezer up to three months.

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Lucuma
Enjoy! Let me know if you have any favourite raw food recipes.

Don’t forget to order your raw, organic, super foods from my blog link to Living Foods Lifestyle New Zealand

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Trick or Treat?

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Halloween

Okay so it isn’t quite Halloween yet, but between sorting through Zaedyn’s room and finding his lion costume to all of these chocolate recipes, it seems like Halloween! When looking online, everything seems to be about pumpkin and Halloween treats. Do you celebrate Halloween? It does not seem to be popular where we live, and I think it would be pretty hard to celebrate Halloween the typical way, but I could definitely see us being able to create our own vegan Halloween.

When thinking of something yummy we could make our friends, I instantly thought of vegan mocha-peanut fudge. Seeing as I know that people who are not vegan have enjoyed this chocolatey treat, I knew that I would be safe in making this. When ordering a few things online from Angel Food, I decided to order 2 cans of caramel condensed soya milk as there were a couple other recipes that looked yummy. Plus, I still have two cans of condensed soya milk to make some more vegan mocha-peanut fudge or something else yummy.

I made the mocha-peanut fudge and decided to make the caramel brownie. I replaced the flour for gluten-free flour which was not very successful. I was disappointed, but I didn’t have time to make anything else. I am not sure where I went wrong. Maybe the measurements of gluten-free flour were not quite right. I used a basic gluten-free flour mix rather than a baking mix which I normally use. As the recipe only calls for 1/2 cup caramel condensed soya milk, I still had another half. Through Pinterest, I ended up looking at recipes and through clicking on links, I stumbled across a photo of a caramel apple. Perfect! It is amazing how much time you can spend clicking on links which by the way I am still busy pinning, but I seem to be making progress.

apples

Okay that might not have been what you were thinking, but slices dipped in caramel and peanuts seemed a lot better than a whole apple. If you are wanting to make raw caramel, you could also look at making your own with dates. Anyways, I still had heaps of caramel left though. What else could I try?
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Mixed nuts, caramel, and covered in chocolate. I continually heard the fridge opening with chocolates disappearing as David loved them. David loves caramel so I was quite happy to make him some vegan caramel chocolates. Still with one can of caramel sweetened condensed soya milk, I decided that I would try the vegan caramel slice recipe from Angel Food. I used gluten-free flour which turned out great. After cooking the base, then the caramel, and covering with melted chocolate, this slice was a huge success! David absolutely loves it. For someone who is not that interested in caramel, surprisingly I loved it, too.

I know that it may seem like I am always busy baking, but this isn’t usual. Besides gluten-free recipes not always being successful, I have always tried to be a healthy vegan. It is absolutely possible to recreate almost any food as vegan, but I still think of these as treat foods, especially since I cannot resist eating it all.

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Besides caramel, I could not forget the Peanut Butter cups. These were amazing. Before I covered them in chocolate, Zaedyn was eating the frozen coconut oil ABC peanut butter mix. I used ABC butter & Almond-Peanut Butter and was inspired by this raw peanut butter cup recipe. Yum!
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If you could recreate a milk chocolate or candy as vegan, what would it be?