Chocolate Brownies.

  • 1 cup of dates
  • 1 ½ cups of non-dairy milk
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of oil
  • 1 cup of self-raising flour
  • ¾ cup of cocoa powder
  • 1 ½ teaspoons of baking powder
  • ½ teaspoon of salt
  • ¼ cup of crushed walnuts (optional)
  • ¼ cup of vegan chocolate chips (optional)

Soak the dates in 1 cup of non-diary milk for about an hour to soften them.

Preheat your oven to 180 °C and grease your tin (7×5 inch) with oil or bake paper.

Add the soaking dates with the non-diary milk to your food processor or blender and process until the dates are broken down and have formed a thick liquid. Add in the remaining non-diary milk, oil and vanilla and process until smooth.

In a large bowl, add the dry ingredients and mix together. Once all the dry mixture is stirred add the wet mixture (dates and milk) and mix until combined.

Fold in the walnuts and chocolate chips.

Once everything has been mixed in, transfer the batter to baking pan and smooth the top. Sprinkle extra walnuts and chocolate chips on top, pressing into the batter lightly with your hands.

Bake for  18 minutes or until firm and let the brownies cool completely before slicing and serving.

 

Banana Bread.

nanabread 

Makes 1 loaf

  • 4 ripe bananas
  • 1/3 cup of non- diary milk
  • 2/3 cup of sugar
  • 1 teaspoon of vanilla essence
  • 2 cups of plain flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • ¾ teaspoon of cinnamon, extra for the top
  • ½ cup crushed walnuts
  • Vegan butter, to grease loaf pan

Preheat the oven to 180°C. Lightly grease a loaf pan using vegan butter.

Mix together the mashed bananas, non-diary milk, sugar or sweetener, crushed walnuts and vanilla until it becomes smooth and creamy.

In a separate bowl combine the flour, baking powder, baking soda, cinnamon and salt.

Mix the flour and the banana mixture until smooth.

Spread batter in the loaf tin and sprinkle with extra cinnamon.

Bake for 55 minutes or until a skewer comes out clean, allow to cool for 15 minutes before eating.

 

Coconut Lemon Bliss Balls.

Make 15 large balls

  • Juice of 2 lemons
  • Zest of two lemons
  • 1 cup of almonds
  • 1 cup of dates
  • 1 cup of desiccated coconut
  • ½ cup of coconut oil
  • ½ cup of honey or maple syrup
  • Desiccated coconut, for rolling

Blend all ingredients until mixture is sticky

Use your hands to roll the mixture into little balls, then coat the balls in coconut.

Place the balls onto a tray and pop them in the fridge or freezer for about 15 minutes.

After the balls have been refrigerated or placed in the freezer you can eat them straight away or store them in the fridge.

Banana and Cinnamon Smoothie.

Makes 2 smoothies

  • 2 frozen bananas
  • 1/2 cup of ice
  • 1 cup of non-diary milk (I like to use soy)
  • 2 tablespoon of honey or maple syrup
  • 1 tablespoon of cinnamon
  • 2 tablespoons of protein powder (I use pea protein)
  • 2 tablespoons of chia seeds

Add all the ingredients to your blender and blend until you have the desired thickness. If it is too thick add a bit more milk.

Pour into your favourite glass or jar. And drink immediately.

 

Almond and Cacao Protein Balls.

animal free eating

Makes 15-20 balls

  • 1 cup dates
  • 1 ½ cups of almonds
  • 2 tablespoons of chia seeds
  • 2 tablespoons of ground flax seed
  • 1 tablespoon of melted coconut oil
  • 1 tablespoon of protein powder
  • 1 ½ tablespoons of cacao
  • ½ teaspoon vanilla essence

Place almonds, ground flax and chia seeds into a food processor. Blend for 1 minuet, until a flour consistency forms.

Then add the remaining ingredients, blend for another minuet until a sticky dough starts to form.

Use your hands to roll the mixture into little balls. (I like to measure them out with a small ice-cream scoop, so they are all roughly the same size.) Place the balls onto a tray and pop them in the fridge for about 15 minuets.

After the balls have been refrigerated you can eat them straight away or store them in the fridge.