Sensational foodie Meera from The Fit Fab Foodie always has us drooling over her delicious creations on instagram. We are firm believers in balance and if you are going to treat yourself, then her decadent Chocolate Cheesecake is the way to go. Meera's creation is vegan, gluten-free and refined sugar-free, and we feel will be a regular favourite in your healthy recipe repertoire.
1 cup almonds
1 cup pecans
3/4 cup dates (soaked in hot water for 10mins to soften)
1/2 cup cacao powder
1/3 cup coconut flour
1/3 cup maple syrup
1/4 cup buckwheat kernels
1 cup cashews (soaked in hot water for at least four hours)
1 cup coconut milk
1/2 cup cacao paste (melted)
1/2 cup coconut nectar/maple syrup
1 tsp vanilla extract
1/2 teaspoon of sea salt
To make the base add all your ingredients EXCEPT the buckwheat - to your food processor and blend until a dough forms. If it's too dry add a little warm water. When it's ready, stir in your buckwheat and then press into your spring form tin and freeze until ready to top with the filling.
To make the filling, add all your ingredients into your blender and blend until super smooth and creamy. Pour over the base, sprinkle with some extra sea salt and freeze for atleast four hours. Allow to defrost for 20 minutes before serving and enjoy!
Original recipe and images created by Meera from The Fit Fab Foodie.
We are constantly blown away by the gorgeous creations on Ellen De Meulemeester's instagram and fell in love with these Mini Buckwheat Pancakes. Ellen has been super kind to share the recipe with us for you all to enjoy! They are completely vegan, gluten free and delicious. Have them for breakfast, lunch or dinner - whatever floats your happy, healthy boat.
This is the ultimate spring and summer dish. It's bright, colourful, fresh and super easy to make. I like to roast my vegetables and make my pesto ahead of time so that all I have to do is make the zucchini pasta and toss all the ingredients together.
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