Cocoa-Nutty Pancakes

Hey y’all ๐Ÿ˜€ Now that my second year at uni is wrapped up and (almost) long-forgotten about, I’ve got plenty of time to experiment around in my kitchen this summer to create some new recipes!

The first recipe I’m sharing with you is a breakfast treat featuring Jake’s Boost SuperBoost Butter (aka one of the yummiest nut butters I have EVER tasted!) which will also be posted as part of their exclusive nut butter eBook – how exciting! I actually met the two co-founders, Ansje and Dan (plus their doggo and inspiration, Jake), at a Bloggers Event in Cambridge a few weeks ago and totally fell in love with them, their story, their ethos, and, of course, their products so knew that I had to collaborate with them ASAP – and what better way than a delicious pancake stack recipe!?

Jake’s Boost at the Cambridge Bloggers Event

So without further ado…


COCOA-NUTTY PANCAKES


Ingredients:
40g oat flour (simply blend jumbo rolled oats)
3tbsp sesame seed flour, or any plant-based flour of choice
2tbsp Creative Nature Cacao Powderย 
1/2 tsp baking powder
1tsp coconut sugar (any sweetener of your choice is fine)
200ml unsweetened almond milk, or any plant-based milk of choice
1 medium ripe banana, mashed
1tbsp plant-based yoghurt
1-2tbsp Jake’s Boost SuperBoost Butter


Method:

  1. Combine the dry ingredients (flour, baking powder, cacao powder and sweetener) in a deep, medium-sized bowl, leaving a well in the centre of the bowl.
  2. Pour all the wet ingredients (almond milk, yoghurt, nut butter and mashed banana) into the centre of the bowl where you made a well in the dry ingredients.
  3. Mix thoroughly until the batter is well-combined, smooth of lumps and fairly thin.
  4. Heat a small blob of coconut oil in a non-stick frying pan over a low-medium heat.
  5. Pour batter (I use two flat tablespoons but it will differ according to the size of your pan) onto the centre of the pan while swirling the panโ€™s handle, using a circular movement of your wrist, to cover the base and create a thin pancake.
  6. Wait until bubbles appear on the top side of your pancake (approx. after a minute) before flipping over with a spatula.
  7. Repeat with the rest of the batter until all your pancakes are cooked.
  8. Layer up the pancakes, filling with fruit slices and serving with more nut butter if desired.
  9. ENJOY!

Serves 2-3 people.


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations ๐Ÿ™‚

Did you like this post? Then subscribe to my blog and get all my posts by email!


Mindfully, Moni x

Cacao Banana Bread

CACAO BANANA BREAD

Ingredients:

  • 100 g Cocofina coconut flour {use discount code MONIFOLLOWERS15}
  • 50 g hemp protein
  • 50 g ground oats
  • 3-4 tbsp Creative Nature cacao powder {use discount code MONI10}
  • 1.5 tsp baking powder
  • 4 chia/ flax eggs (4 tbsp chia or flaxseed + 4 tbsp water)
  • 3 ripe bananas, mashed
  • 3-4 tbsp chocolate chips (optional)

My Cacao Banana Bread made an appearance at the vegan meet up in Primrose Hill on 29 August 2016

Method:

  1. Blend together the wet ingredients. Mix all dry ingredients separately. Then combine the wet ingredients with the dry mix.
  2. Pour into a bread tin greased with Cocofina coconut oil and lined with baking parchment.
  3. Bake at 180oC for 50-60 mins, until cooked right through and a toothpick comes out clean.
  4. Allow to cool on a wire rack & ENJOY!

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations ๐Ÿ™‚

Did you like this post? Then subscribe to my blog and get all my posts by email!

Mindfully, Moni x

Rhythm108 Review


I was very excited to be offered a chance to sample the Rhythm108 Dessert Bar range – of course I wouldn’t decline such an opportunity! And I wasn’t disappointed either; look at that amazing parcel of goodies they sent including some matcha order, coconut chips and dried strawberries to experiment around with in the kitchen ๐Ÿ˜


– BANANA MUFFIN: From just tearing open the colourful, vibrant and attractive packaging, my senses were raised by the luscious, dense banana-y smell reminiscent of banana bread. Excited to sample this Rhythm108 bar, I eagerly chopped up a half to try it as it was and oh my was it delicious! I loved the dense texture of the bar and that it wasn’t too chewy but held together nicely.. But the taste was simply perfect: not overly sweet that the treat felt decadent and sickly, but sweet enough to curb those afternoon cravings!
The other half (which I heated up as the instructions on the back recommended) was, of course, naturally softer and chewier but also slightly more crumbly which changed the texture to resemble more of a muffin which I really enjoyed as it felt more like a dessert so satisfied my sweet tooth!
– LEMON CAKE: Mmm this was so scrumptious – zesty, lemony and so light! Loved the spring/ summery feel to this dessert bar; totally getting me into a more positive and energetic mood ๐Ÿ™‚ Loved how the texture was dense like the other bars, but not as rich which meant that it felt more like a snack rather than a heavy, decadent dessert so is more suited to the current warmer weather๐Ÿ‘Œ

Warmed up, this bar was even more delicious as the texture was softer and more gooey so a gorgeous warm and melty feeling in your mouth โค๏ธ

– COCONUT MACAROON: I liked how this dessert bar had a different texture than the others: slightly more crumbly, although still dense, less fudge-like and more brownie-like! The taste was, as usual, spot on with the right balance between sweet and decadent; however, as a nutter for coconuts, I would’ve liked a stronger coconut taste but for most people it will probably be just right ๐Ÿ™‚

When heated up, this bar simply came alive with a warm, pull-apart feel to it to perfectly accompany your afternoon tea โค I also think that the coconut flavour came out more strongly so I’d advise coconut lovers like me to heat this baby up ๐Ÿ˜œ And at only 175 per bar, it’s the perfect guilt-free treat!

– APPLE PIE: Omigosh this flavour was simply gorgeous! I loved the dense yet soft and chewy texture which was so easy to bite into and the melt-in-your-mouth sensation โค๏ธ The taste was, as ever, absolutely delicious with a strong cinnamon kick and apple flavour which reminded me of Christmas and warm apple pie on cold wintery evenings!

Perfect for the nostalgic sentiments of colder days – so is even more special when baked in the oven for a couple of minutes to get that soft and melty texture accompanied with a lovely cinnamon smell wafting around the kitchen๐Ÿ‘Œ

– CHOCO-WALNUT BROWNIE: Yummy is all I can say! I was actually pleasantly surprised when I bit into this bar as the texture and taste was not what I was expecting ๐Ÿ˜ฑ I thought the bar would be dense, rich and guilt-trippingly decadent but I was, instead, met by a light, crumbly, cake-like texture and a dark cacao taste that wasn’t overly sweet or sickening! It was love at first bite, I’m telling you โค๏ธ And the chopped up pieces of crunchy walnuts were a treat to complement the cake-like texture of the bar๐Ÿ‘Œ

For extra ooziness and cacao love, I’d definitely recommend heating this bar up as it really intensifies the cacao taste and creates a melt-in-the-mouth feeling of chocolately heaven.. Mmmm ๐Ÿ˜

Mindfully, Moni x

Did you like this post? Then subscribe to my blog and get all my posts by email!

InSpiral Cakes Review

I was so excited to be approached by InSpiral who were looking to collaborate in the lead up to Christmas as a way to promote their Limited Edition Raw Christmas Cake! Of course I said yes immediately – I simply love InSpiral; my favourite hangout in Camden and of course everything on their online website is just lush โค So to receive a box of four abolsutely delicious and wholesome raw cakes actually made my week – ask anyone, the grin could not be wiped off my face XD Anyways, I’ve written a review of the four flavours which I was so kindly sent to taste and sample… ย 

RAW VANILLA BERRY TART: I absolutely loved this gorgeously smooth, melt-in-your-mouth tart. From the word go, I fell for the cute-as-buttons packaging that although is simple, perfectly correlates to the InSpiral ethos of plant-based, wholesome food with no nasties! But I was even more blown away but the delicious flavours and textures of each layer which completed one another beautifully: the sweet, thick blueberry jam; creamy, smooth cashew and coconut oil ‘cheesecake’; and dense, sticky walnut and almond base. I kid you not that in my long, experienced history of raw vegan desserts, this was most definitely one of the top ones because it was seriously so scrumptious and smooth – a seriously pleasurable, heavenly eating experience of pure bliss. It genuinely is the perfect treat as the portion is designed for a light, single serving which is nonetheless very satisfyingly filling due to the rich texture and dense ingredients!ย  RAW PASSIONFRUIT TART: As, of course, passionfruit is naturally more bitter and has more of a tang than most fruits, this tart was very zingy. The sharpness of the passionfruit layer complemented the creamy and dense cashew nut ‘cheesecake’ in a gorgeous manner, really tickling your tastebuds with the various flavours and sensations! I liked this tart in contrast to the others as it was much less decadent and not as rich so much more pleasurable if looking for a light, fruity and not so sweet dessert๐Ÿ‘ŒEven my non-health conscious uni neighbour loved it and wouldn’t have known that it was raw, vegan or gluten free – he’s officially converted and the no.1 fan of InSpiral!

RAW CHOCOLATE BLACKOUT TART: If you’re one for sweet treats and devilish decadence, then this is the perfect dessert for you! The rich, smooth, creamy texture simply melts in your mouth within seconds and is so luscious due to the avocado base. You really can’t taste the avocado but it most certainly contributed to the gorgeous texture. The taste as well is absolutely divine – think rich, dark and chocolately heaven. Accompanied with this velvety mousse-like pudding is a chocolately walnut and almond base which complements the main layer perfectly. It might be far too indulgent for some and I would definitely advise eating in two sittings but an all-round guilt-tripping yet totally wholesome, natural treat.


ย – RAW CHRISTMAS CAKE: As InSpiral’s limited edition cake, I was most excited to taste this one! I’ve been feeling more and more Christmassy as the countdown gets closer and closer to 25th December so this plant-based goodness has just heightened my festive spirt. Delving into the luscious coconut vanilla cream frosting and then the raw marzipan layer and dense, spiced raw fruit and nut base was a whirlwind of all things Christmassy. Perfect treat for the festive season and deliciously wholesome as usual of course. Compulsory to serve with a Christmas playlist in the background and whilst wearing your favourite Xmas jumper ๐ŸŽ…๐Ÿผ๐ŸŽ„๐ŸŽ

Hasslacher’s Sample Box Giveaway!

hasslachers-solid-bar-250g-chocolate-pan

I’m very excited to say that I’ve teamed up with Hasslacher’s to host a giveaway which offers one very lucky person an entire range of Hasslacher’s goodies! Click here to enter, or copy and paste the giveaway URL into your searchbar: http://www.rafflecopter.com/rafl/display/b0ddb2331/

The prize includes:

Hasslacher’s drinking hot chocolate is simply divine – a unique tasting 100% cacao gourmet hot chocolate made in Colombia where the finest native South American Criollo and Trinitario beans are grown! These rare beans are superior in flavour and constitute only 7% of the total world cocoa produced every year.

hasslachers-solid-bar-250g-chocolate-side
Their company ethos is also admirable, using 100% cacao in all their products and adding no nasties – no added sugar; it’s 100% natural which is why I’m already addicted ๐Ÿ™‚
hasslachers-solid-bar-250g-chocolate-top
To get your hands on some gorgeous, chocolately treats, then enter my giveaway or purchase straight from Amazon.
Mindfully, Moni x

Raw Vegan ‘Snickers’ Treats

Seeing as peanut butter and chocolate is a match made in heaven, I wanted to create and share with you a recipe that is as decadent as it is nutritious. As a wholesome foodie, I’m crazy about healthy foods but do understand that balance is key – and that no everyone is super keen on green smoothies – so I was inspired by Snickers bars to create this surprisingly healthy treat ๐Ÿ™‚ But be warned: it’s more tempting as it sounds and very difficult to resist!

   

(By the way, for the London foodies out there, this was my contribution to the Plant-Based Picnic held at Tanya’s Cafe on Sunday 23rd August! I also demonstrated cooking this recipe at the Organic Blogathon 2015 held by Of The Earth Superfoods on Sunday 27th September.)

 

In the midst of oreparing my Snickers Treats at the Organic Blogathon 2015!

 

Spot the Superfood ‘Snickers’ Treats amongst the other plant-based goodies


RAW VEGAN ‘SNICKERS’ TREATS

Ingredients:

125ml Coconut Merchant coconut oil (can be substituted for coconut or cacao butter)

2-4tbsp Creative Nature cacao powder

2-3tbsp lucuma powder

1-2tbsp maca powder

1tbsp coconut sugar

5tbsp (125ml) peanut butter (or any nut butter of your choice – but I do think peanut butter works best in this recipe)

30g raw peanuts, roughly chopped

Additional superfoods: Creative Nature Goji berries, Creative Nature chia seeds, Creative Nature cocoa nibs, white mulberries, golden inca berries, apricot kernels, etc.


Method:

  1. Gently melt the coconut oil on a low-medium heat in a medium sized pot.
  2. Once the oil is completely melted, stir in the coconut sugar as well as the Creative Nature cacao, maca and lucuma powders. (The exact quantity of each powder can be adjusted according to your own personal preference.)
  3. Next, add in your chosen superfood. (I used Creative Nature Goji berries because I think the chewy texture adds another dimension to the treat as well as a speck of vibrant red amongst the brown colours – but that’s just my blogger’s mind thinking!) Stir the mixture thoroughly until the desired consistency is reached.
  4. Pour half of the cacao mixture into the bottom of each individual chocolate mould, muffin/ ice cube tray or cupcake case. Follow with a (tea)spoonful of nut butter and sprinkle of chopped peanuts (for a delicious crunch); then top with a final layer of the cacao mixture.
  5. Place in your fridge for at least 30 minutes to set.
  6. Remove the ‘Snickers’ treats five minutes before serving & ENJOY!

As featured on the Creative Nature website.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations ๐Ÿ™‚

Mindfully, Moni x

Cookie Dough Ice Cream Sandwich

I’ve been meaning to share with you guys this recipe for ages! But it’s taken me a while to finalise the recipe – I’ve been through so many ingredient combinations and quantity variations, it’s actually ridiculous ๐Ÿ˜› So here it finally it – and although I’ve posted a few teasers of the recipe/ pictures on my social media accounts, I wanted to save this recipe until I’m away and disconnected with the world, travelling somewhere in the depths of China, because you know what they say – good things come to those who wait! ๐Ÿ™‚ And boy, is this a good’un… 

   

Please do feel free to comment below or send me a quick message if you have any feedback – either when ogling at your screen or when you’ve made this beauty; I’d love to see your recreations of my recipes! 

 


COOKIE DOUGH ICE CREAM SANDWICH 

 

INGREDIENTS

For the cookie dough layers:
1 (450g) tinned can chickpeas in water, drained and rinsed
2-3tbsp plant-based milk (I used unsweetened almond milk)
2tbsp coconut/ date/ rice syrup (or any other liquid sweetener of your choice)
1tsp coconut oil, melted
3tbsp smooth almond butter (you can substitute for any nut butter you’d like but I think almond/ cashew would work best)
35g coconut flour
50g vegan chocolate chips/ raw cocoa nibs 

 


For the ice cream filling:
3 medium-sized very ripe bananas, frozen
2-3tbsp plant-based milk (I used unsweetened almond milk)
1tsp coconut oil, melted
Splash of vanilla extract (optional) 

 


METHOD:

  1. In a high-speed blender, combine the chickpeas, milk, coconut oil, syrup and almond butter until completely smooth. (If, like me, you have a BlendTec, then select the ‘batter’ programme – it may be necessary to complete the programme 2 or 3 times).
  2. Remove the cookie dough batter from your blender and place in a deep, medium-sized bowl. Fold in the coconut flour, using a wooden spoon until the consistency is firm but crumbly. (The dough should hold together and sticky enough to form one ball of dough).
  3. Fold in as much chocolate chips/ cocoa nibs as you wish.
  4. Line a 20cm x 20cm square baking dish with grease-proof paper, leaving excess to overlap the dish. (This is so that you can easily remove the ice cream sandwich when done).
  5. Press the cookie dough into the prepared dish and freeze for at least 90 minutes.
  6. Remove the cookie dough from the freezer and let it soften whilst blending the bananas. Blend the frozen bananas, milk, coconut oil and vanilla extract in your high-speed blender until thick, creamy and the consistency is of soft-serve ice cream. (If, like me, you have a BlendTec, then select the ‘ice cream’ programme – it may be necessary to complete the programme 2 or 3 times).
  7. Cut the cookie dough in half and remove one half to set aside.
  8. Spread your banana ice cream on the cookie dough inside the dish, then carefully sandwich with the other half of the cookie dough.
  9. Place back in the freezer for another 30 – 40 minutes (or until you can’t wait any longer!) Slice into 8 equal rectangular slices and eat immediately.
  10. The cookie dough ice cream sandwich can be stored in the freezer for 3-4 days after making… But let’s be honest, it won’t last that long anyway! 

  
 Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations ๐Ÿ™‚Mindfully, Moni x