vegan Tag

Vegan Lemon & Blueberry Cake Serves: 8-10 Prep time: 1 hour 20 min Chill time: 25 minutes Ingredients Cake 125g coconut oil, softened ½ cup coconut cream 1 teaspoon vanilla extract ½ cup Raw Earth 1 tsp lemon zest 1 ¾ cups wholemeal spelt flour 4 tsp baking powder 1 ½ cups coconut milk Coconut Cream 1 cup raw cashews ¾ cup coconut cream 2 tablespoons lemon juice 250g blueberries 1 teaspoon lemon zest   Method Combine the coconut oil with the coconut cream and beat with an electric mixer until combined. Add the vanilla and the Raw Earth. Beat until combined. Sift over the flour and baking powder. Add the lemon zest and pour in the coconut milk. Fold in until combined. Pour into 2 x greased and baking paper lined 20cm cake tins. Bake for 20-25 minutes at 180C. Remove from the oven. Stand

Vegan Salted Chocolate Cookies Ingredients 145g sugar-free almond butter 1/3 cup Raw Earth ½ cup raw cacao powder 2 cups Almond meal 2 tbs coconut oil, melted 100g sugar-free dark chocolate Sea salt flakes, for sprinkling Method Preheat oven to 180C Combine the almond butter and Raw Earth in a bowl. Stir thoroughly until combined. Add the cacao powder and almond meal, stirring until combined. Stir in the coconut oil until combined. Roll into balls, place on a baking paper lined oven tray. Press down with a fork to flatten and refrigerate for 30 minutes. Bake for 10-12 minutes. Melt the chocolate in the microwave or in a heatproof bowl over a saucepan of simmering water. Drizzle the cookies in melted chocolate and sprinkle with sea salt. Stand for 20 minutes until set. Serves 10-12   -   Prep: 15 Minutes   -   Cook: 12 Minutes

Vegan Beetroot Bliss Balls Ingredients 1 cup desiccated coconut 1 cup almond meal 1 beetroot, cooked, peeled and chopped 1 tbs coconut oil 1 tbs coconut cream 1 tsp vanilla bean paste 1 tbs Raw Earth 100g dark chocolate sugar free Method Combine the coconut and almond meal in the bowl of a food processor. Process until fine. Add the beetroot, coconut oil, cream vanilla and Raw Earth and process until combined and smooth. Scraping down the sides as needed. Roll into balls and place on baking paper. Melt the chocolate and drizzle over the top Place in the refrigerator for 20 mins or the freezer for a healthy frozen treat. Serves 12   -   Prep: 15 Minutes   -   Cook: 20 Minutes

Vegan Chai Latte Brownies Ingredients 2 tbs flaxseeds + 6 tbs water 2 tbs chai masala 120g coconut oil 80g almond butter 50g tahini 1 tsp vanilla bean paste 3/4 tsp baking powder a generous sprinkle of sea salt 1/2 cup raw cocoa powder 3/4 cup almond meal ¾ cup Raw Earth ¼ cup almond milk ground cinnamon for sprinkling Method Preheat to 175C Make the flax eggs by combining 2 tbs of flax seed with 6 tbs water and standing for 10 minutes. Steep the chai in 1 tbs boiling water for 5 mins. Combine the coconut oil and almond butter. Heat in the microwave until warm. Combine the tahini, vanilla, flax seeds and chai and stir until smooth. In a separate bowl, combine the baking powder, sea salt, cocoa powder, almond meal and chai. Combine the wet with the dry ingredients and

Vegan Chocolate and Coffee Tart Ingredients Base 200g sugar-free cookies ½ cup coconut oil, melted Filling 1 tbs instant coffee 1 cup almond meal ½ cup sunflower seeds ¼ cup raw cacao powder 2 tbs Raw Earth ½ cup coconut cream, chilled (the solid cream not the liquid) 1 tsp vanilla extract cacao nibs, for sprinkling Method Place the cookies in a food processor and process until they resemble coarse breadcrumbs. Add the coconut oil and pulse until it comes together. Press into a greased and lined loose-bottomed tart tin 20cm. Place in the freezer. Wash and dry the processor bowl. Combine the filling ingredients, except the cacao nibs, processing until smooth and no lumps remain. Spread over the base. Bang firmly on the bench top to remove air-bubbles. Sprinkle with a generous amount of cacao nibs. Freeze for 1 hour, or until set.

Vegan Ginger Cookies Ingredients 1 cup almond meal 1 cup rolled oats ¼ cup Raw Earth 2 teaspoons ground ginger 2 tablespoons coconut oil 1 tablespoon tahini Method Preheat to 160C Combine the almond meal, rolled oats, Raw Earth and ginger in the bowl of a food processor. Process until the mixture resembles breadcrumbs. Add the coconut oil, tahini and 1 tablespoon of coconut water and pulse until the mixture starts to come together. Roll into tablespoon-sized balls and place on a baking paper lined tray. Press down the middle with your thumb and bake for 15- 20 minutes, until the edges start to darken. Remove from the oven and stand on the tray for 1 minute, before removing to a wire rack to cool completely. Serves 12 cookies   -   Prep: 10 Minutes   -   Cook: 15-20 Minutes

Vegan Apple Cake Ingredients 2 apples, peeled and diced 1 tsp vanilla extract 1 tsp cinnamon 1 tbs vegan margarine ¼ cup Raw Earth 1 cup self-raising flour ½ cup almond milk 2 tbs vegan margarine, melted 100g thick cream fresh apple slices Method Preheat oven to 180C Stew the apples with vanilla, cinnamon margarine and 2 tbs water until soft, about 8-10 minutes. Pour into a greased cake tin Whisk together the raw earth, flour, milk and margarine. Dollop over the apples evenly Bake for 15-20 minutes, until a skewer inserted, comes out clean. Allow to cool for 5-10 minutes before eating. Dollop cream on top and decorate with fresh apple slices Serves 8   -   Prep: 10 Minutes   -   Cook: 20 Minutes