4 ingredient Vegan Choc-Peanut Cookies… that actually taste good (V, DF)

Helllooooo and happy hump day!

Today I thought I’d share with you my favourite 4-ingredient cookie recipe. It’s perfect for whipping up on a Sunday night, so you have healthy treats/snacks to snack on through out the week.

Now that we’re all getting cold in Sydney (and by cold I mean the weather has changed to 22C/71F, and Sydney-siders are wimps), it’s lovely to have some comfort food options that aren’t going to make the anticipation of bikini season super stressful.

For these I use 2 ripe bananas, 1/4 cup creamy organic crunchy peanut butter, 1 cup rolled oats, 1/2 cup organic dark chocolate chips.

Mix these ingredients all together in a bowl and place in small balls on a lined baking tray to cook.

Cook for 10 minutes at 200C/390F.

ENJOY!

What are you favourite, simple treat recipes? Comment below! I’d love to know.

Attempting to make Raw Vegan ‘Cheese’ Cakes..

I’m not a vegan, but I’ve recently been very interested in the lifestyle. A diet a find particularly interesting is raw veganism.

Yep that’s no animal products, by-products, and nothing can be cooked. Check out YouTuber Kate Flower’s who follows the raw vegan diet, and provides lots of insight into the lifestyle.

I decided to challenge myself to creating a raw vegan ‘cheese’ cake recipe. I took inspiration from Choosing Chia‘s recipe and The Loopy Whisk’s post, to guide me and make sure they weren’t a complete flop..

What’s important in this recipe is the fruit!!! Add more berries to the topping for more flavour.

You will need:

  • 1/2 cup cashews
  • 1/3 cup medjool dates
  • 3/4 cup white quinoa
  • Slice of lemon
  • 1 teaspoon coconut oil
  • 6 heaped teaspoons coconut yogurt 
  • 1/2 cup coconut milk
  • 1 tsp vanilla extract
  • Half tablespoon maple syrup
  • blueberries for topping
  • raspberries for topping

Method
Base

  1. Soak medjool dates in boiling water for 15 minutes
  2. Line cupcake tray with casings
  3. Drain medjool dates
  4. Put medjool dates and cashews in blender and blend until a paste forms.
  5. Press paste into bottom of cupcake casings and put in fridge

‘Cheese’ Cake

  1. Blend white quinoa, juice of the lemon, coconut oil, yogurt, coconut milk milk until smooth and creamy
  2. Empty mix into a bowl
  3. Mix in vanilla extract (more can be added depending on desired taste)
  4. Pour mixture into cupcake casings on top of base.
  5. Place raspberries and blueberries on top of cakes
  6. Place in freezer for 4 hours

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