Showing posts with label VEGAN RECIPIES. Show all posts

VEGAN BANANA & LYCHEE SMOOTHIE

I can't believe it. For the first time in years we've actually had a summer in England! Here is a really simple refreshing smoothie recipe that I have been addicted to lately.



What you will need:
- 15-20 Lychees
- 2 small bananas or 1 large banana
- Pure coconut water


First peel the fruit, I have quite a cheap blender so I always make sure to cut up the fruit before putting it in. Don't forget to remove the pits in the center of the lychees.



Put the bananas and lychees in your blender and then fill the jug with coconut water until it covers most of the fruit. add as much or as little coconut water depending on what consistency you prefer. Blend for a minuet or two on a low setting.



And you're done!
I also added a few cacao nibs on top for decoration.
This has been one of my staple summer smoothies as its so hydrating and refreshing. Its also incredibly quick and easy to make!
 Thank you for reading :)
VEGAN RECIPIES

RAW VEGAN CHOCOLATE REFRIGERATOR CAKE RECIPE (No food processor needed)

I've been experimenting with food a bit lately and thought I'd share this recipe for a no-cook vegan refrigerator cake. Unlike many vegan cheesecake/ refrigerator cake recipes, this does not require a food processor. A blender would be handy for making the topping but is not necessary. 



What you will need for base:
- 1 cup of hazelnuts
- Approximately 1/2 cup of raw cacao powder
- 1 teaspoon of Vanilla extract
- 4 tablespoons of Maple syrup 


Start by measuring out about 1 cup of hazelnuts and crushing them into smaller pieces. The smaller you can get them the better. 
Put the crushed hazel nuts in a bowl with 1/2 cup of raw cacao and add 1 teaspoon of vanilla extract. Stir everything together and then add 4 tablespoons of maple syrup. I personally add 1 tablespoon at a time to make sure it gets stirred in evenly.
The finished texture should be moldable while still being slightly crumbly.
Once the ingredients are fully mixed, place into a dish and spread out evenly.


What you will need for topping:
- 1 punnet of strawberries
- 1-2 ripe bananas
- 1/2 cup of soaked cashew nuts
- 2 tablespoons of lucuma Powder
- 1 teaspoon of Vanilla extract
- 4 tablespoons of Maple syrup 
- meat of young coconut (optional)


Place about 1/2 cup of cashew nuts in a bowl of water and let them soak for at least 2-3 hours. Preferably leave them overnight so they become quite soft. Strain them and crush them up like the same as the hazelnuts. Now mash up 1-2 bananas and add about 2 tablespoons of lucuma powder. If you can get your hands on a young coconut, scoop out the coconut meat and mash it up with the bananas. Place everything in a bowl, add 4 tablespoons of maple syrup and 1 teaspoon of vanilla extract. Now mix everything together.
If you have a blender you won't have to crush the nuts and banana up before hand. Make sure you still leave the nuts to soak though!


Spread a thin layer on top of the base and even it out with a spatula.
Slice up a punnet of strawberries and begin layering them up. Try to cover the whole area and keep it as even as you can.


Spread another layer on top of the strawberries
Create one more layer of strawberries and leave in the freezer for 2-3 hours to set.


And you're done!
I prefer to eat this frozen, but for a softer texture store in the fridge.

If you decide to give this a go I'd love to know how yours turned out! Thanks for reading :)
DIY
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