Time: 25 mins to prepare (5 hours to set) | Serves: 10-12
1 cup grated beetroot
1 cup shredded coconut
1/2 cup brazil nuts (or another nut if you prefer), soaked in water for min. 6 hours or overnight (for nut-free use sunflower seeds)
1/2 cup raw cacao powder (use Carob for caffeine-free)
1/3 cup dried dates, that have been soaked in hot water for 10 mins OR 2 Tbsp of a liquid sweetener like honey, rice malt, maple syrup etc. (for sugar/sweetener-free, omit or replace with 1/2 tsp stevia leaf powder)
1 tsp vanilla powder or paste
2 Tbsp coconut cream (from the can)
pinch sea salt
Original recipe and images created by Penny from Penny Benjamin.
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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