Jackfruit and Black Bean Burgers
NEW RECIPES
NEW RECIPES
Ice cream cheesecake with a strawberry compote
Method
Ingredients (12 portions)
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750mls vegan vanilla ice cream
(I used Swedish Glace) -
20 strawberries (diced in half)
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6 tbsp golden caster sugar
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10 medjool dates (de-stoned)
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1/2 cup almonds
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1/2 tsp ground cinnamon
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4 heaped tbsp soft vegan butter
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120g biscuits (I used. Nairn's coconut and chia seed oat cakes)
-
Pinch of salt
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Dark Chocolate Puffed Quinoa Bites
Ingredients (makes 10 bars)
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180g dark vegan chocolate
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2.5 cups puff quinoa
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1/2 cup Alpo almond chocolate milk
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1 tbsp nut butter (of choice)
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2 tbsp date syrup
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Pinch of sea salt
Method
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Melt your dark chocolate until smooth over a pan of boiling water. Then set aside to cool.
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In a large bowl add the quinoa, chocolate milk, nut butter, date syrup, sea salt and your melted chocolate. Stir to combine.
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Press into a tray (ideally 2 inches deep) making sure the surface is even,
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Sprinkle on a little more quinoa on top for presentation purposes. Cover and place in the fridge for 30 minutes.
