Cocoa-Nutty Pancakes

Hey y’all πŸ˜€ 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 PowderΒ 
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 pan’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 πŸ™‚

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Mindfully, Moni x

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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 πŸ™‚ 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 πŸ™‚

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 πŸ˜› 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! πŸ™‚ 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 πŸ™‚Mindfully, Moni x

Raw Vegan ‘Snickers’ Nana Ice Cream

RAW VEGAN ‘SNICKERS’ NANA ICE CREAM

Ingredients

For the nougat nana ice cream:
3-4 frozen bananas
150ml unsweetened almond milk
1tbsp peanut butter
3tbsp raw peanuts
Drop of vanilla


For the date caramel:
5-6 medjool dates (If using other types of dates, they may need to be soaked overnight)
3tbsp unsweetened almond milk (Add more if you desire a thinner caramel)
Pinch of Creative Nature Himalayan salt
Dash of vanilla
3tbsp peanuts


For the chocolate ‘magic sauce’:
1tbsp coconut oil, melted
3tbsp rice syrup (Can be substituted for agave, maple, coconut, date or apple syrup)
1tbsp Creative Nature cacao powder


Method:

  1. Blend the first two ingredients for the nougat nana ice cream until smooth. Then, add the remaining three ingredients and blend once more until all the ingredients have been incorporated – the ice cream should be quite thick and smooth. Transfer to a jar/ bowl and place the ice cream in the freezer whilst you prepare the remaining components of this dish.
  2. Next, make the date caramel by blending the first two ingredients until as smooth as desired. (Note: I stopped my blender mid-programme as I wanted the dates to be slightly chunky and the caramel to be thick). Next, add the remaining ingredients and blend again until peanuts are roughly chopped. Transfer the caramel to a small, shallow bowl whilst you prepare the chocolate hardening sauce.
  3. Melt the coconut oil in a small, shallow bowl (I actually use a shot glass or egg cup in order to pour out the sauce more easily) and then add the rice syrup as well as the cacao powder. Mix well and put aside.
  4. Remove the banana ice cream from the freezer, drizzle with the date caramel and chocolate ‘magic sauce’.
  5. Finish off with your favourite toppings & ENJOY!


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

Mindfully, Moni x

Super Green Vegan Smoothie

SUPER GREEN VEGAN SMOOTHIE 

Ingredients:

200ml unsweetened almond milk OR coconut water

1tbsp almond/ peanut butter

1 handful spinach

1⁄2 Haas avocado, peeled & pitted

1tsp chia seeds OR 1tbsp mulberries

1 overripe banana

1tsp each of chlorella, wheatgrass, moringa, hemp protein powder

Method:

  1. Add almond milk, nut butter, spinach and avocado to blender jar.
  2. Hold blender lid and blend on low for 10 seconds.
  3. Add remaining ingredients and place blender lid on jar.
  4. Blend on a low speed for 10 seconds, then a medium speed for 10 seconds, then Medium-High speed for 40 seconds.
  5. Pour smoothie into a bowl and decorate with your favourite toppings. 

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

Mindfully, Moni x

Peanut Butter Cup Oatmeal + Creative Nature Discount Code

Before I share with you one of my favourite breakfast recipes, I’d like to draw your attention to the fabulous company Creative Nature! I’m very lucky to have been part of their newly designed website launch as a member of their Partner Programme in order to present the opportunity to my followers – YOU – an exclusive 10% discount off online orders. They have everything you could possibly imagine from chia seeds to goji berries and from fruit bars to Himalayan salt; so check out their online shop and use the code MONI10 at the checkout for your special discount πŸ™‚

Alternatively, you can also just click this URL for the direct link, which will automatically apply the 10% promotion without any hassle: http://www.creativenaturesuperfoods.co.uk/?ref=23

For more amazing discount codes like this, check out the “Discount Codes” page at the top!

So without further ado, here’s another delicious recipe for y’all – featuring Creative Nature’s cacao powder:

PEANUT BUTTER CUP OATMEAL

Ingredients


For the chocolate oatmeal:

35g jumbo rolled oats

1 ripe banana, mashed

250ml plant-based milk e.g. almond, coconut OR Rebel Kitchen chocolate mylk

1tbsp Creative Nature cacao powder


For the peanut butter oatmeal:

15g jumbo rolled oats

100ml plant-based milk e.g. almond, coconut

1tbsp smooth peanut butter OR powdered peanut butter


Suggested toppings:

1 crumbled peanut butter cup

Chopped up Creative Nature Heavenly Cacao Bar

1tbsp cocoa nibs

Crumbled chocolate pieces

Handful of chopped peanuts

Sliced strawberries


Method:

  1. Combine all the ingredients for the peanut butter and chocolate oatmeal in separate pots until both mixtures are smooth and free of lumps.
  2. Cook each oatmeal flavour on a medium-low heat until the milk no longer separates from the oats, when stirring with a wooden spoon, and the desired consistency is reached. (Note: Some people like to add in the mashed banana after cooking but I do this before cooking; it’s completely up to you!)
  3. Carefully remove the oat flavours from the hob and allow to cool for a few minutes whilst you prepare the toppings/ wash the fruit.
  4. Pour the chocolate oatmeal into a breakfast bowl and make a small well in the middle.
  5. Pour the peanut butter oatmeal into this well and smooth out the top oatmeal layer, using the back of a spoon.
  6. Sprinkle with your desired toppings & ENJOY!

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

Mindfully, Moni x

‘The Holy Trinity’ Pancake Stack

‘THE HOLY TRINITY’ PANCAKE STACK


Ingredients

For the pancakes:

1/3 cup rolled oats

2tbsp flour (I used buckwheat flour)

2tbsp Creative Nature cacao powder

1 mashed banana

1tbsp (chocolate) peanut butter or powdered peanut butter

1 egg (vegan substitute: 1 flax egg)

1/2 cup almond milk

1tbsp stevia/ sweetener


For the chocolate peanut butter magic sauce:

1tbsp coconut oil, melted

1tsp (chocolate) peanut butter or powdered peanut butter

1tsp stevia/ sweetener


Suggested toppings:

1 sliced banana (to add between the pancake layers)

1 scoop of Vanilla WheyHey Protein Ice Cream

1/2 chopped up Creative Nature Heavenly Cacao Bar

Chopped peanuts

Grated raw chocolate


Instructions:

  1. Heat a skillet over medium low heat and melt a little coconut oil. Meanwhile, combine the pancake ingredients into a mixing bowl to create your pancake batter.
  2. Turn the heat down to low and pour 2 flat tablespoons of the pancake batter onto the pan. Allow this to cook until bubbles form on the top, then flip until both sides seem done. Repeat with the rest of your batter, adding sliced bananas between the pancake layers.
  3. Whilst cooking your pancakes, mix together the ingredients for the chocolate peanut butter hardening sauce in a small bowl.
  4. Stack up pancakes and top with ice cream, the magic sauce, peanuts and other decadent goodies for the best pancake stack ever.Β 


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

Mindfully, Moni x