@Goodnessisgorge’s Delicious Vegan Treats!

It’s time for another #YWFeatures, introducing the lovely Stacy! Keep reading for two delicious vegan recipes for the price of one, enjoy!

I became vegan after watching a documentary called Earthlings, I ‘made the connection’ and knew that I wouldn’t eat animal products again. The transition to a vegan diet was easy for me, having already cut out dairy from my diet due to health reasons. I also enjoyed eating plant-based foods so becoming vegan gave me a chance to eat these in abundance. I found inspiration from other foodies, recipe books, farmers markets and vegan restaurants, which made me see that being vegan did not have to mean deprivation whatsoever. Veganism means living a life that’s compassionate and cruelty free. Going vegan or switching to a plant based diet isn’t easy for everyone so I created my blog ‘Goodness is Gorgeous’ to help show others that eating a vegan (and gluten free) diet can be equally as tasty and delicious as a regular one. One of my favorite desserts on the blog is my Raw Hazelnut Cheesecake it’s incredibly indulgent and is perfect for impressing for guests. And for breakfast, you can’t go wrong with pancakes! Since coming to this lifestyle I have way more energy, my digestion has significantly improved and my skin has cleared up. It’s also given me a chance to challenge myself and become more creative in the kitchen.

Raw Chocolate Hazelnut Cheesecake

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15cm tin/approx. 8 slices

Base

1 cup of hazelnuts

10 medjool dates

2 tbsp cacoa powder

1 tbsp coconut oil

1-2 tbsp water

Filling

1 1/2 cups of cashews (soaked for 6 hours/ideally overnight)

1/2 cup of hazelnut butter

1/2 cup of hazelnut milk

1/4 cup of agave syrup

1/4 cup coconut oil

Chocolate Ganache

1/2 cup of cacoa powder

1/2 cup of agave syrup

1/4 cup of coconut oil

1/2 cup of crushed hazelnuts

Truffles

1 cup of medjool dates

1/2 cup of cacao powder

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Method:

Base

  1. Place the hazelnuts into a food processor and process until finely chopped
  2. Add in the dates and pulse until combined with the nuts
  3. Pour in the coconut oil and cacoa powder and pulse until combined
  4. Add in the water and pulse until the mixture sticks together and forms a dough
  5. Press the mixture into the tin, making sure it’s firm
  6. Put the tin into the freezer and leave to harden whilst making the filling.

Filling

  1. Place the cashews and hazelnut milk into a food processor and process until combined.
  2. Add in the hazelnut butter, coconut oil and agave syrup and process until smooth and creamy.
  3. Pour the filling over the top of the base and return to the freezer for 1 hour to firm up.

Chocolate Ganache

  1. Gently warm the coconut oil and agave syrup together until melted.
  2. Stir in the cacoa powder until well combined.
  3. Pour over the filling and place back into the freezer to chill.

Chocolate Truffles

  1. Destone the dates and add into a food processor along with the cacoa powder.
  2. Evenly divide the mixture into 7/8 and roll into balls.
  3. Place the truffles on top of the cheesecake.

Note: I recommend taking this out of the freezer approx. 15 minutes before serving.

Original post

 

Chocolate Chip Cookie Pancakes

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I don’t know about you but I am continually amazed at how easy it is to make gorgeous treats like this cruelty free and healthy.

To make one stack you will need:

Pancakes:

1 1/2 cups of oat flour

1 cup of rice milk

1 ripe banana

2 tbsp of almond butter

1 tsp of vanilla extract

1/4 cup of chocolate chips

Cookie dough bites:

1/2 cup of oat flour

1/4 cup of almond butter

4 medjool dates

1 tsp of vanilla extract

1/4 cup of chocolate chips

Chocolate sauce:

I use sweet freedom choc shot

Method:

Pre heat your frying pan ensuring that it’s hot enough to make a ‘sizzling’ sound when the batter touches the pan.

Mash the banana and combine with the rest of the ingredients until a batter has formed. Pour 1/4 cup of mixture into the pan. Spread the mixture out using a spoon or use a pancake ring to form your pancake shape. Allow it to cook for a few minutes until bubbles start to form on the top. Place the frying pan under the grill and leave for several more minutes until the pancake is firm on top. Alternatively you can flip the pancakes if you prefer. Repeat this process with the rest of your batter.

Cookie dough bites:

Add all of the ingredients except the chocolate chips to a food processor and process for a couple of minutes. Stir in the chocolate chops and divide the mixture into 6 evenly sized balls. If the mixture is too dry, add in a 1-2 tbsp of water to the mix.

Stack the pancakes high and top with the cookie dough bites. Drizzle a chocolate sauce of choice over the pancakes and indulge in this chocolatey dream.

Original post.

 

If you guys liked the look of her delicious recipes, tweet her or check out her great blog for more mouth watering plant based recipes!

If you’re interested in featuring on Y.W, read my About yourwellnessblog and get in contact.

 

 

 

2 thoughts on “@Goodnessisgorge’s Delicious Vegan Treats!

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