DEEP CHOCOLATE CAKE CUPCAKES – Eggfree and vegan

DEEP CHOCOLATE CUPCAKES These are simple chocolatey egg-free cupcakes. Bake them a day before you frost them, for a moist tender crumb. I like to frost these with some sweetened whipped cream and add toppings like crushed Oreos, caramel or coloured sugar sprinkles. Ingredients 150 ml warm water 75ml  neutral oil 1 tsp vanilla extract…

Vegan Organic Cacao Spread

Here is my go-to recipe for a delicious vegan, creamy chocolaty spread using dates as a natural sweetener. Dip into it or eat it with a spoon. No preservatives, no added sugar, and the trans fats are replaced with healthy fats from cashew nuts and coconut oil. What’s not to love? What is the difference…

Chocolate smoothie bowl

Here is another favourite : my vegan guilt-free yet indulgent chocolate smoothie recipe. Mix chocolate, coconut, almond, oats and loads of other healthy fill-ins  and you’ve got yourself a winner of a breakfast or dessert option! Serves 1 INGREDIENTS: 200ml almond or thick coconut milk, chilled 2 tbsp dark chocolate preferably unsweetened, melted 1 or…

Peach oatmeal breakfast bowl

Monsoon is the season for stone fruits like peaches, plums and nectarines. This recipe shows you how to use fresh peaches combined with oatmeal for a nutritious yet flavorful take on the conventional oatmeal. The addition of coconut sugar and peaches grilled using coconut oil lends a wonderful tropical flavour to this one bowl meal….