I am a huge fan of hazelnut chocolate anything. Naturally, I had to come up with a hazelnut chocolate recipe that is as whole food plant based as possible. This is a super delicious slice that I make for special people in my life. You will find it a winner to bring to parties or batch and freeze in small portions to add as a lunch box treat.
1/4 cup peanut butter
1 cup dates (soaked and drained to soften)
1/4 teaspoon salt
2 tablespoon flaxeed
3 tablespoon cocoa powder
1 cup raw hazelnuts
1 1/2 cups oats
1/4 teaspoon vanilla essence
3-4 tablespoons water
50g melted dark chocolate
Handful hazelnuts, chopped
1 teaspoon goji berries
- Toast hazelnuts in a pan until slightly browned. You can use roasted hazelnuts and skip this step, but I have found freshly toasted hazelnuts make the slice even more aromatic.
- Place dates in food processor and blend. Add remaining slice ingredients and continue to blend.
- Add the water teaspoon by teaspoon and stop once the ingredients come into a dough consistency.
- Line a square 20cm x 20cm cake tin with baking paper.
- Place slice ingredients into tray and press down with the back of a spoon until mostly level. Place in fridge for at least an hour.
- For the topping, melt the chocolate in a microwave oven for 30 seconds, or in a bowl placed over a saucepan of boiling water. If you are using the microwave, make sure you watch the chocolate so it doesn’t burn.
- Drizzle melted chocolate over slice. Sprinkle with nuts and goji berries.
Return to the fridge for another 30 minutes before slicing and serving. If you are observing a strict while food plant based diet, you can leave this step out.
When rushing around to get my Christmas errands done, I always get an uh-oh moment when I get the hunger pangs. What am I going to eat that is whole food plant based no oil without spending more time foraging for food (or succumbing to that vegan donut calling out to me)? These granola bites are my answer. They make a super handy snack, full of whole grains, dates, seeds and nuts to give you that energy to power through; without any of the stuff to cause inflammation to your insides and slow you down. We all know we need all the energy we have this time of year!
2 cups dates (soaked for at least an hour and drained)
3 cups oats
2 tablespoons sesame seeds
1 tablespoon ground flaxseed
1/2 tablespoon ground cinnamon
3/4 cup water
1/2 cups nuts (I use pecans and pumpkin seeds)
- Put all ingredients except for nuts in a food processor. Process until it is a sticky consistency.
- Add nuts and pulse the food processor several times. You want your nuts still chunky.
- Mould the dough into little chunks, about teaspoon size, and place on a baking sheet. Chunks should not touch each other.
- Bake at 180C/350F for 15 minutes. Flip each granola bite over and return to the oven for another 10-15 minutes until browned.
- Allow granola bites to cool.
Even though more than half a year into this whole food plant based eating business, I continue to sometimes be skeptical when I hear of things like Black Bean Chocolate Fudge. But when I took this baby out of the oven and took a bite of a slice, holy moly, it works!
Pound for pound, black beans has a third more protein, almost eight times more iron and 30 times less saturated fat than beef. Plus there are properties in beans that feeds your lovely gut microbiome. Good for your mouth and great for your body!
1 cup dates, soaked in hot water for 10 minutes then drained and checked for pips
1 can black beans, rinsed and drained
1/2 cup oats put through food processor to make it floury
1/2 cup cocoa powder
1/2 cup apple sauce
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla essence
2 tablespoons chopped apricots
Rind of 1 orange
- Process dates, black beans and apple sauce until you don’t see any individual beans and into a paste. You may have to scrape down the sides of your food processor a few times.
- Add the remaining ingredients except for apricots and process until fully combined.
- Stir through apricots.
- Bake 350F/180C for 30 minutes or until a skewer when poked through the fudge comes out clean.
- Cool for 10 minutes before cutting.
A vegan but not whole food plant based recipe. Very yummy, freezable and a great lunch box addition.
Wet ingredients 1:
1 cup plant milk (e.g., soy, cashew, almond milk)
1 teaspoon apple cider vinegar
3/4 cup brown sugar
Wet ingredients 2:
1/3 cup coconut oil
1 tablespoon vanilla essence
1/2 tablespoon almond essence
1 cup self raising wholewheat flour
1/3 cup cocoa powder
1/4 tablespoon salt
- Whisk wet ingredients 1 together. Leave for 5 minutes.
- Add all wet ingredients to dry ingredients and mix. Do not overmix.
- Fill cup cake tins then bake in oven 180C/350F for 18 to 20 minutes.
I’m pretty excited about this one. A truly whole food plant based no oil recipe that tastes so delicious! Don’t be put off by the number of ingredients, many of these ingredients are pantry items that will last and can be used for many other whole food plant based desserts. These muffins also make good on-the-go breakfast options.
2 flax eggs
6 tablespoons orange juice
1/4 cup apple sauce
1/2 teaspoons vanilla essence
2 Tablespoons plant milk
Fruit and veg:
3/4 cup dates soaked and rough chopped
1 1/2 cups carrots (grated)
2 cups wholemeal flour
2 tablespoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon other spices that includes ginger and nutmeg (I used a Christmas cake spice mix)
1/3 cups pecan (pick out the best looking ones to top your cupcakes and chop the rest)
- Save a tablespoon of carrots and put remaining fruit and vegetables through a food processor until finely chopped.
- Add the processed fruit and vegetables and the saved tablespoon of carrots into the wet ingredients.
- Add all wet ingredients to the sifted dry ingredients.
- Spoon into non-stick silicone muffin tray (makes 12). The silicone muffin tray is important for no oil baking or everything sticks.
- Top with pecans
- Bake 180C for 20 minutes