Raw + Vegan Chocolate Love Bites

There’s no better time for heart shaped chocolates than Valentines Day. In this blog post, I’m sharing two recipes for my homemade raw vegan chocolates. I’m hesitant to call the first one a recipe as it’s extremely simple! I’d recommend making the Raspberry & Vanilla Bites if you’re short on time and ingredients, and the Dark Chocolate & Salted Cashew Bites if you’re looking for something a little fancier and skilful.

Raspberry and Vanilla White Love Chocolate Bites

Makes: 15 | Time: 10 minutes + 2 hours refrigerations

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  • 2 x 45g Pana Organic Raspberry White Chocolate
  • 2 x 45g Pana Organic Vanilla White Chocolate

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  1. Place the chocolate in a saucepan and melt over very low heat. Once melted, remove from the heat and pour over the silicon moulds (I used small heart moulds but you can use whatever you have).
  2. Refrigerate the chocolate for at least 2 hours. Once set, gently pop the hearts out. Serve immediately or store in the fridge, otherwise they may melt.

 

Let’s get onto the second recipe…and I hate to say it, but unfortunately there are no photos! They were a huge hit and were devoured immediately 🙈!

Dark Chocolate + Salted Cashew Love Bites 

Makes: 15 | Time: 15 minutes + 2 hours refrigerations

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Chocolate:

  • 100g cocoa butter (1/2 cup), finely chopped
  • 4 tbsp pure maple syrup
  • ¼ cup cacao powder
  • pinch of seal salt

Filling:

  • 60g raw cashews, soaked for at least 1 hour
  • 45 mls plant milk
  • 2 tsp cacao powder
  • 30 mls pure maple syrup
  • ½ tsp sea salt

Other:

  • 1 tbsp buckwheat groats

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  1. Begin by making the chocolate. Place the cocoa butter in a saucepan and melt over very low heat. Once melted, remove from the heat and whisk in the maple syrup. Once combined, whisk in the cacao powder and sea salt until there are no lumps.
  2. Pour half the chocolate over your moulds, ensuring they are fully lined with chocolate, then sprinkle a few buckwheat groats into each (Make sure you leave enough room for the filling).
  3. Refrigerate the chocolate for at least 30 minutes. Meanwhile, place all the filling ingredients in a high-speed blender and blend until a smooth creamy paste forms.
  4. Once the chocolates are set, spoon approximately half a teaspoon of the salted cashew cream into each mould, then pour over the remaining chocolate to seal the moulds.
  5. Refrigerate for at least 3 hours. Once set, gently pop the hearts out. Serve immediately or store in the fridge, otherwise they may melt.

 

 


Choc Almond & Orange Biscotti

Vegan, Naturally Sweetened 

It’s taken me a little while to create the perfect vegan biscotti…but with lots of testing and inspiration from fantastic bloggers like Minimalist Baker, I’ve finally nailed it! The pumpkin puree may seem a bit weird, but don’t worry, it acts as a binding agent and you can’t taste it at all! I’ve used homemade puree and canned puree in the past and can’t tell the difference…so it’s all up to you. I hope you enjoy this recipe and I’d love to see your recreations on Instagram by tagging me @madeby.mandy 

Time: over 30 mintes |  Makes: 15 biscotti

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  • 120g coconut oil
  • 150g coconut sugar
  • 120g pumpkin puree
  • 1 tsp vanilla extract
  • 305g plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp orange zest
  • 55g almonds, roughly chopped
  • 90g vegan dark chocolate

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  1. Preheat oven to 175°C and line a baking tray.
  2. Melt coconut oil in a large bowl and whisk in the coconut sugar. Add the pumpkin puree and vanilla extract and continue whisking until combined.
  3. Add the plain flour, baking powder, salt and orange zest and gently stir, trying not to over-mix the dough. Add the almonds and stir once more (it may be easier to mix the dough with your hands at this point).
  4. Divide the dough into two equal portions and place them on a baking tray. Shape into long, uniform logs (approx. 4 cm high).
  5. Bake for 25 minutes, then remove from the oven. Allow to cool for 2-5 minutes and using a serrated knife, cut into biscotti (see photos for size). Be careful when cutting the biscotti as the almonds may cause them to crumble.
  6. Turn the biscotti on their side and bake for a further 10 minutes, then gently flip and continue baking for a further 10 minutes.
  7. Remove from the oven and let cool on a wire rack for 10-15 minutes before coating in chocolate.
  8. Melt the chocolate in a small saucepan over low heat. Once melted, begin spooning the chocolate over half of each biscotti, then transfer back to wire rack to set. Continue until all biscotti are coated.
  9. Store covered at room temperature, or in the fridge for 4-5 days.

Mini Hazelnut & Banana Loaves

(Vegan, Refined Sugar Free)

Makes: 7 (2×4-inch) mini loaves | Time: 50 minutes | Difficulty: Medium

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  • 1 cup mashed banana, ripe (approx. 2-3 bananas)
  • 1 cup finely grated zucchini (approx. 1)
  • ¼ cup plant milk
  • ¼ cup + 2 tbsp. extra virgin olive oil
  • ½ cup pure maple syrup
  • 1 tsp vanilla extract
  • ½ cup almond meal
  • ½ cup hazelnut meal
  • 1 cup wholemeal spelt flour
  • 1 ½ tsp baking powder
  • ½ tsp bi-carb soda
  • 1 tsp. cinnamon
  • ½ tsp clove
  • ½ tsp sea salt
  • 1 x 45g bar Hazelnut Pana Chocolate, roughly chopped
  • ¼ cup hazelnuts, roughly chopped
  • ¼ cup walnuts, roughly chopped
  • Pana Organic Hazelnut and Chocolate Spread’ for topping

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  1. Preheat the oven to 176°C (fan-forced) and line 7 (2×4-inch) mini loaf pans with baking paper
  2. Mash the bananas until there are no lumps
  3. Combine the banana, plant milk, olive oil, maple syrup and vanilla into a medium bowl and whisk thoroughly. Set aside
  4. In a separate bowl, mix together the almond meal, hazelnut meal, spelt flour, baking powder, baking soda, cinnamon, clove and salt.
  5. Finely shred the zucchini and pat dry with a paper towel to remove excess moisture.
  6. Add the whisked banana mixture and shredded zucchini to the dry ingredients.
  7. Gently fold until everything is combined. Be careful not to overwork the batter as spelt flour can become tough if handled roughly.
  8. Carefully fold in the chocolate and nuts.
  9. Transfer the batter to the individual loaf tins (approx. 3 tbsp. per loaf) and bake for 45-50 minutes, or until a skewer comes out clean.
  10. Once cooked, cool on a wire rack for 20-30 minutes
  11. Spread with Pana Chocolate Hazelnut and Chocolate Spread, then enjoy!

Note:

Enjoy on its own, or try spreading some Pana Organic Hazelnut and Chocolate Spread’ on top!

These loaves are best enjoyed within 3 to 4 days (stored in an air-tight container), but can be frozen if need be.


Smoky Beans on Garlic Toast

It’s hard to beat the classic beans on toast…especially when it involves Lucia’s Classic Tomato and Fresh Basil Sauce. The burst of freshness from the basil brings a light, summery element to this well-loved dish.

Not only is it quick and simple to make, but it’s also bursting with flavoursome and nourishing ingredients to fuel your body from the inside out!

Don’t forget to check-out my other plant based recipes I’ve created using Lucia’s sauce range (Spiced Eggplant & Chickpea Stew and Mediterranean Sweet Potato Pizza)

Serves: 2 | Time: 25 minutes | Difficulty: Easy

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  • 1 tbsp. olive oil, plus extra for serving
  • 1 red onion, sliced
  • 2 cloves garlic
  • 1 tsp smoked paprika
  • 1/2 tsp dried chilli flakes
  • 250mls Lucia’s Tomato and Fresh Basil Sauce
  • 400g tin cannellini, rinsed and drained
  • 1 bay leaf
  • handful of parsley, finely chopped
  • 2 slices sourdough bread
  • Salt and pepper, to taste

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Step 1:

Heat the oil in a fry pan over medium heat, add onion and 1 clove of minced garlic and cook for approximately 5 minutes, or until golden. Add the smoked paprika and chilli, cook for another minute. Stir in the sauce, beans, and bay leaf, and simmer for a further 15 minutes. Stir in the parsley.

Step 2:

Toast the bread, then rub with the remaining garlic cloves. Pile the beans onto the toast to serve. Finish with a drizzle of olive oil and chopped parsley.

 

Let me know if you re-create this recipe by sharing it on Instagram and tagging myself @madeby.mandy, or using the hashtag #madebymandy

Shop Lucia’s products here, or pop into their store in the Adelaide Central Markets (Shop 1-2 Western Mall, Adelaide Central Market, 44-60 Gouger St, Adelaide SA 5000)

 

 

 

 


Banana Caramel Choc-Top Popsicles

(Vegan, Gluten Free, Refined Sugar Free)

There’s nothing better than an icy-cold popsicle on a hot summer’s day…especially when it involves all the goodies from Pana Organic’s new product range!

Makes: 6 popsicles | Time: 10 minutes + 4-5 hours freezing | Difficulty: Easy

Ingredients

Method

  1. Place the ice cream in the fridge for 1 hour to defrost
  2. Divide the ice cream between 6 popsicles molds (I used Donna Hay’s) and freeze for 4 hours or until frozen
  3. Once frozen, melt the block of chocolate on a low heat and let cool for 5-10 minutes
  4. Remove the popsicles from the freezer and drizzle on the melted chocolate and chopped peanuts
  5. Return to the freezer to set for approximately 1 hour

Lavender and Early Grey Biscuits

Vegan, Refined Sugar Free

Lavender and earl grey infused biscuits…the perfect accompaniment along side a cup of tea or hot cocoa

Ingredients

  • 2 cups wholemeal spelt flour
  • ½ tsp bicarbonate of soda
  • 2 bags earl grey tea
  • 2 springs lavender
  • ¼ cup almond milk
  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • ½ cup coconut sugar

Method

  1. Place all ingredients in a food processor and pulse until a dough forms
  2. Wrap the dough in glad-wrap and refrigerate for approximately one hour
  3. Preheat the oven to 180 degrees Celsius (fan forced).
  4. Sprinkle flour onto the surface of your bench and begin to roll the dough (approx. 5mm thick)
  5. Cut the biscuits using your favourite cookie-cutter and place them onto a lined baking tray.
  6. Bake for 10 minutes and allow to cool slightly before removing from the tray. Store in an airtight container for up to 2 weeks.

Mediterranean Sweet Potato Pizza

Vegan, Gluten Free

Today’s recipe features an authentic, traditional and well-loved South Australian brand, Lucia’s. If you’ve been following me for a while, you may have seen one of the earlier recipes I created with Lucia’s, using their tomato and fresh basil sauce, (tap here to find it!) So today I’ve decided to opt for their pizza sauce in my Mediterranean Sweet Potato Pizza.

I’ve created two different toppings for the pizzas, one of which includes roasted vine-ripened tomatoes with fresh rocket, and the other includes roasted eggplant, zucchini and artichoke with fresh basil. However, both use Lucia’s Pizza sauce as the base, so feel free to adapt the toppings as you wish!

Makes: 2 pizzas (approx. 11 inches each)

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Dough

  • 300g sweet potato (approx. 1)
  • Flax egg (2 tbsp flax meal + 5 tbsp water)
  • 1 ½ cup gluten free flour
  • 4 tbsp tapioca flour
  • 2 tsp baking powder
  • pinch of salt

Toppings

  • 3 tbsp Lucia’s Pizza Sauce
  • ½ small eggplant
  • ½ small zucchini
  • 2-3 canned artichoke hearts
  • 175g vine-ripened cherry tomatoes
  • handful of rocket
  • handful of basil leaves
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp cracked black pepper
  • ½ tsp oregano
  • 1 tsp olive oil

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  1. Preheat the oven to 180°C
  2. Slice the eggplant into 1-2 cm thick discs, and the zucchini into strips lengthways
  3. Place the eggplant, zucchini and tomatoes on a lined baking tray, and season with salt, pepper and garlic powder
  4. Roast for 20 minutes
  5. After 20 minutes, remove the zucchini and tomatoes from the oven and flip the eggplants, continue to cook for an additional 5 minutes and then let cool on a wire rack
  6. Meanwhile, peel and cut the sweet potato into small cubes and steam/boil until soft, then let cool for 5-10 minutes
  7. Prepare your flax egg by combining the flax meal and water in a small bowl, whisk well, then set aside for 5 minutes to thicken
  8. Transfer the potato to a bowl and mash well
  9. Next, place all the dry ingredients for the dough into a bowl and stir to combine
  10. Transfer the sweet potato and the dry ingredients to a food processor and pulse until a soft and well-combined dough forms
  11. Divide the dough into two equal portions on a sheet of baking paper and roll into circles (approx. 50mm thick and 11 inches wide) (to get a perfect circle, use a pizza tray/cake tin to trace the perimeter of the dough)
  12. Transfer the bases onto two baking trays and bake for 10 minutes (at 180°C)

Now it’s time for the toppings…

  1. Spread 1-2 tbsp of Lucia’s Pizza sauce onto each base
  2. For the first pizza, cut the roasted eggplant discs and canned artichoke hearts in half and place them on the base, along with the zucchini and some fresh basil
  3. For the second pizza, place the roasted tomatoes and fresh basil onto the base
  4. Season both pizzas with oregano and brush the edges with olive oil
  5. Return the pizzas to the oven for another 8-10 minutes (until slightly golden)
  6. Once cooked, top with some more basil and enjoy!

Enjoy!

Let me know if you recreate this recipe by sharing it on Instagram and tagging @madeby.mandy #madebymandy

Shop Lucia’s products here, or pop into their store in the Adelaide Central Markets (Shop 1-2 Western Mall, Adelaide Central Market, 44-60 Gouger St, Adelaide SA 5000)

 


Pecan Butter Cookies

Vegan, Refined Sugar Free

What better way to celebrate the end of the uni year than to bake some plant-based + refined sugar free cookies!

This recipe is inspired by Jessie May, definitely go check out her blog…her recipes and meal prep hacks are the greatest!

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 Makes: 15 | Time: 1 hour

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Pecan Butter

  • 1 ½ cup raw pecans
  • Pinch of sea salt

Cookies

  • 1 tbsp. flaxmeal
  • 3 tbsp. plant milk
  • ¼ cup + 2 tbsp. pecan butter
  • ½ cup coconut sugar
  • 2 tbsp. pure maple syrup
  • ½ tsp vanilla extract
  • ½ cup spelt flour
  • ½ cup oat flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp sea salt
  • ½ cup chopped pecans
  • Extra pecans for topping

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  1. For the pecan butter, preheat the oven to 148°C
  2. Place the pecans on a lined baking tray and roast for 15 minutes, then let cool for a few minutes.
  3. Place the pecans and salt in a food processor a blend for approx. 5 minutes, or until it becomes smooth and creamy

Now, let’s get onto the cookie dough…

  1. Preheat the oven to 162°C
  2. Combine the plant milk and flaxmeal in a small bowl and set aside to thicken for 5 minutes
  3. In a medium bowl, combine the coconut sugar, maple syrup, pecan butter and vanilla extract. Then add the thickened flaxmeal and stir to combine
  4. Add the spelt flour, oat flour, baking soda, cinnamon, sea salt and chopped pecan pieces to the wet ingredients and stir to combine. The dough will be quite stiff, so just keep stirring until a gooey texture forms
  5. Scoop and roll the cookie dough into small balls (approx. 1-2 tbsp.), place on a lined baking sheet and press down to flatten
  6. Place a pecan or chopped pecan pieces into the centre of each cookie (press down well)
  7. Bake for 12 minutes, then let cool for 5 minutes before transferring to a wire rack to continue cooling

Note: enjoy these cookies straight from the oven, or store in an airtight container for up to 5 days  

Let me know if you recreate this recipe at home by tagging me #madeby.mandy @madeby.mandy

 


Healthy Banana & Zucchini Bread

Vegan, Refined Sugar Free

After endless Pinterest-scrolling and recipe testing, I’ve finally perfected my Healthy Banana and Zucchini Bread.

I’ve definitely tried my fair share of ‘healthy + vegan’ banana breads, and often found them to be quite bland and stodgy due to the lack of egg. However, this recipe is far from that! Not only does this loaf have a lovely fluffy texture, but also offers and extra boost of nutrition from the sneaky addition of zucchini!

If you’ve never baked with zucchini before, don’t worry…it’s neutral flavour and moist texture gives the loaf a dense, soft crumb and also adds a boost of fibre. The natural sweetness from the ripe bananas and pure maple syrup gives the loaf a subtle sweet hint, without disrupting blood sugar levels as normal refined sugars would. And last but not least, the wholesome nuts and seeds speckled throughout the loaf add a slight crunch and also added fibre, iron and healthy fats! This banana and zucchini bread really is a little health city!

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  • Makes: 1 loaf (27 x 15 cm)
  • Time: 15 mins + 50 mins baking

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  • 1 cup mashed banana, ripe (approx. 2-3 bananas)
  • 1 cup finely grated zucchini (approx. 1)
  • ¼ cup plant milk
  • ¼ cup + 2 tbsp. extra virgin olive oil
  • ½ cup pure maple syrup
  • 1 tsp vanilla extract
  • ½ cup almond meal
  • ½ cup hazelnut meal
  • 1 cup wholemeal spelt flour
  • 1 ½ tsp baking powder
  • ½ tsp bi-carb soda
  • 1 tsp. cinnamon
  • ½ tsp clove
  • ½ tsp sea salt
  • ½ cup pumpkin seeds
  • ¼ cup walnuts, roughly chopped
  • ¼ cup pecans, roughly chopped (or sub for more walnuts)

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  1. Preheat the oven to 176°C (fan-forced) and line a 27 x 15 cm load tin with baking paper.
  2. Mash the bananas until there are no lumps
  3. Combine the banana, plant milk, olive oil, maple syrup and vanilla into a medium bowl and whisk thoroughly. Set aside
  4. In a separate bowl, mix together the almond meal, hazelnut meal, spelt flour, baking powder, baking soda, cinnamon, clove and salt.
  5. Finely shred the zucchini and pat dry with a paper towel to remove excess moisture.
  6. Add the whisked banana mixture and shredded zucchini to the dry ingredients.
  7. Gently fold until everything is combined. Be careful not to overwork the batter as spelt flour can become tough if handled roughly.
  8. Carefully fold in the pumpkin seeds and nuts.
  9. Transfer the batter to the loaf tin and bake for 45-50 minutes, or until a skewer comes out clean.
  10. Once cooked, cool on a wire rack for 20-30 minutes, then slice and enjoy!

Note:

  • Enjoy a slice or two on its own, or try spreading some almond or hazelnut butter on top!
  • This loaf is best enjoyed within 3 to 4 days (stored in an air-tight container)
  • Can also be frozen, sliced, if need be.

Let me know if you recreate this recipe at home by tagging me #madeby.mandy @madeby.mandy

 

 


Chocolate & Tahini Protein Porridge

Vegan & Refined Sugar Free

To celebrate World Porridge Day (yes…it actually exists!) I’m sharing a well-loved porridge recipe that was a staple part of my winter mornings. The combination of tahini and cacao powder creates and rich, indulgent flavour, as well as a nourishing boost of protein, healthy fats and fibre!

Serves: 1

INGREDIENTS:

  • 1/2 cup Rolled Oats
  • 1 cup milk of your choice
  • 1/2 mashed banana
  • 1 tbsp. protein powder (optional)
  • 1 tbsp. tahini
  • 1 tbsp. cacao powder
  • Pinch of salt
  • Drizzle of honey or pure maple syrup

METHOD:

  1. Place all ingredients into a saucepan and cook on low-medium heat for approximately 8 minutes or until it reaches your preferred consistency.
  2. Serve with your choice of toppings (e.g. chia seeds, fresh fruit, yoghurt, nuts, seeds).

Enjoy!