Cinnamon Sticky Date Bliss Balls

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Currently two weeks into my vegan month πŸ™‚ Here is a little snack that I whipped up for uni. So easy to make! I have a vegan ice cream sundae recipe coming too. Be sure to comment and link some of your own vegan recipes if you think I should try them!

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Cinnamon Sticky Date Bliss Balls
Ingredients:
1 part soaked dates (or medjool dates) (I would start with 1 cup)
1 part raw almonds (handful reserved)
1 tsp+ cinnamon

Instructions:
Whizz all the ingredients together until blended. Remember you can add the cinnamon to taste. Roll into balls. Chill. Chop up the almonds until fine and roll the bliss balls into it. Store in the fridge.

Using 1 cup= 1 part, makes about 12 πŸ™‚ Last well for a few days!

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Brown Sugar and Passion Fruit Cheesecakes

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Easter calls for brunch πŸ™‚ Which includes whipped cream to have on your hot cross buns…..

 

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This is an adaptation of a cheesecake from the Le Cordon Bleu course my friends are taking. Originally it is more indulgent, with a chocolate layer and a biscuit crumb base.Β 

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We decided to make it more sunny-morning appropriate, although dessert for breakfast should be an anytime thing πŸ™‚

 

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Enjoy this goodness!

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Brown Sugar and Passion Fruit Cheesecakes
Ingredients:
Base:
1.5 cups corn flakes
2 Tbsp brown sugar
35g butter, melted
Filling:
190g cream cheese (at room temperature)
2 Tbsp brown sugar
100mls cream
Β½ tsp vanilla essence
To top:
Β½ cup passionfruit pulp

Instructions:
Crush the cornflakes well and mix in the sugar and melted butter. Divide between 4x10cm cake rings and press down. Chill while you make the filling.

Beat together the cream cheese and brown sugar until smooth and slightly fluffy. In another bowl, beat the cream and vanilla essence until stiff peaks form. Fold the cream into the cream cheese until combined and spoon into the cake rings. Chill for a few hours or overnight.

To make the topping, microwave the passionfruit pulp in 20 second bursts, mixing in between bursts, until thickened. Cool.

To serve, gently push the cheesecakes out of the molds (can use a heated cloth to loosen the edges) and spoon some of the delicious passionfruit goodness on top of the cheesecakes.

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5 Ingredient Brown Sugar, Cinnamon and Cardamom Fudge (Two Ways)

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Just a quick and easy recipe for the end of a crazy week and the start of another! The few ingredients in this make the end result that much more satisfactory, we all have those recipes in our repertoire πŸ™‚

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You can make these into truffle-sized fudge bites and top them with an almond, or you can simply skip all the dilly-dallying and make straight fudge. Both are delicious.

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Recipe follows!

5 Ingredient Brown Sugar, Cinnamon and Cardamom Fudge
Ingredients:
400g (1 tin-ish) sweetened condensed milk
2 cups roughly of brown sugar
50-ish grams butter
2 tsp cinnamon
1/4 tsp cardamom
Also:
Few almonds (if you choose)

Instructions:
Line a 20 by 15cm baking tin with baking paper.

Heat together the condensed milk, sugar and butter until dissolved. Turn up the heat slightly and while stirring, cook for 20 minutes, until the colour has darkened.

Take off the heat, cool a few minutes and pour into a bowl. Cool for 5 more minutes then beat either by hand or with a mixer until the fudge is thick. Not too thick to spread though, you should still be able to pour it!

At this stage, if you want to marble the fudge, tip half into the pan and add the spices to the rest, mixing until just combined, then pouring on top and swirling a bit. If not, just mix in the spices to the whole thing!

Chill for 30 mins at least, and devour. Keep in an airtight container in the fridge!

If you want to make truffles, keep the fudge out of the fridge and cool until cold enough to handle. Then roll scoops of it into balls and top with an almond.

Heaven!

Vegan and Raw Chocolate Fruit Mince Tarts

Raw ‘baking’, or more creating, could be easier than you think πŸ™‚

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Also healthier, I’m sure I don’t need to go into the details of raw food and vegan baking. I can, however, tell you that it is delicious! πŸ˜€

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I know that Christmas, and therefore the season of fruit mince flavours, has passed but the chocolate-avocado Β filling drags it into the rest of the year’s menu. Although, you can always swap the fruit mince for some medjool dates.

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Here is the recipe πŸ™‚

Raw Fruit Mince and Chocolate Tarts
Ingredients:
Crusts:
1/2 cup dried fruit (I used fruit mince, make sure it’s raw πŸ™‚ )
1/4 cup ground almonds
1/4 cup desiccated coconut
Pinch mixed spice/Chinese 5 spice
Filling:
1/3 cup avocado
1 Tbsp honey
1 Tbsp cocoa
To decorate:
Pine nuts

Instructions:
For the crust, whizz up all the ingredients until you have a sticky, crumbly paste. Press into about 10 small cupcake tins and freeze until firm.

When firm, very carefully run a knife around the edges and release them from the mold.

Blend all the filling ingredients until smooth (you may want to adjust the honey for the sweetness) and spoon into the tart tins. Arrange some pine nuts on top and keep in the freezer until you want to serve them; just defrost for about ten minutes before eating.

Makes ten, and they can be made the day before πŸ™‚

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Mini Lime and Mango Cheesecakes for Two

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Just a nice wee treat for two πŸ™‚ There is not too much of it, so you don’t end up having to struggle to finish the serving! It also only has to set for about half an hour; as you can see, my auntie and I were pretty keen for a cheesecake fix….. The water crackers in the base make the texture really nice and not too dense and sweet; you can use them or graham crackers if you want.

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Mini Lime and Mango Cheesecakes for Two
Ingredients:
Base:
4 water crackers
1 tsp honey
25g butter, melted
Lime zest
Filling:
75g cream cheese
1 Tbsp lime zest
Agave/honey to taste
Topping:
1/2 a mango
To serve:
Limes slices, optional

Instructions:
Crush up the water crackers until fine and mix with the honey, butter and lime zest. Press into the bottom of two ramekins or silicone cupcake cases. Chill for 10 mins until set.

Meanwhile, mix the cream cheese till soft and add the lime zest and agave/honey. Spoon onto the bases and even out the top. Chill for half an hour until slightly set.

Meanhile (again!) cut the skin off the mango and microwave it for 30 seconds at a time, stirring in between, until it has thickened.

When ready to serve, un-mold the cheesecakes, spread some mango on top and arrange a lime slice on top. Serve!

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