➡️ Preheat oven to 180 degrees ➡️ Sieve 75g self raising flour into a bowl ➡️ mix in 75g rolled oats and 75g coconut sugar ➡️ melt 75g of vegan butter with 1 tbsp of maple syrup and 1 tbsp of oat milk in a saucepan ➡️ add to dry ingredients & mix ➡️ mix in a handful of the red currants ➡️ Spoon dough into cupcake baking tray ➡️ Bake for 10-15 minutes ➡️ leave to cool for 5 minutes ➡️ when cookies are cooled, melt vegan chocolate ➡️ dip half of the cookie and dry on a cooling rack.
Preheat oven to 180 degrees ➡️ Line & grease an 8x8 oven proof tin ➡️ In a mixing bowl beat together 1 cup coconut sugar, ¼ cup coconut oil, and ¾ cup peanut butter until smooth ➡️ Add 1 cup flour (I used linseed flour) and mix ➡️ Pour in ¼ almond milk (or any plant milk) ➡️ Stir until smooth ➡️ Fold in ½ cup vegan chocolate chips ➡️ Pour batter into tin and bake for around 25-30 minutes ➡️ Cool in tin completely (they will firm up more during cooling!) ➡️ Cut into squares, remove from tin
All you have to do is pop these ingredients in a blender, blitz them up and then roll them into balls, simple 🥰➡️ 1 cup rolled oats ➡️ 1 cup raisins ➡️ 1/2 cup oat flour ➡️ 1 tbsp coconut oil ➡️ 1 tbsp maple syrup ➡️ 1 tbsp desiccated coconut ➡️ 1 tbsp sesame seeds ➡️ 1 tsp cinnamon ➡️ 1 tsp ground ginger
➡️ Preheat the oven to 180 and line a muffin tray with cases. ➡️ Mash 2 extra ripe bananas up in a bowl and combine with 1/4 cup melted coconut oil and 3 tbsp maple syrup. ➡️ Blitz 3/4 cup oats in a blender into a flour. Mix this in another bowl with 1/2 cup ground almonds (or regular flour), 1/2 tsp baking soda and 1 scoop @vivolife vanilla protein powder. ➡️ Gently combine the wet and dry ingredients, and then stir through a hefty handful of chopped dark chocolate. ➡️ Dollop into the muffin ca