This recipe is so quick and easy and tastes amazing.
The vanilla protein in these pancakes are optional, but they give the pancakes SO much more flavour and the protein powder is 100% vegan and has great ingredients. Obviously you don’t need to add protein powder to your mix, but adding protein powder to your recipes is beneficial (if it is a good quality protein with no added sugar), as it gives you a good quality hit of protein which is nutritious, it keeps you fuller for longer and helps to bulk up your meal. I get my protein from Happy Way, they have great ingredients and are locally made in Australia.
Ingredients (serves 1)
- 1 banana, mashed
- 2 eggs
- Dash of almond milk
- Chia seeds
- 1/2 scoop of vanilla protein powder (optional)
- 2 drops of vanilla essence (optional)
- Fresh/frozen blueberries and raspberries or other fruit, diced (optional)
- Coconut yogurt
- Cacao nibs
- Maple syrup (optional)
- Add banana, eggs, almond milk, chia seeds, protein powder (optional) and vanilla essence (optional) into a bowl and mix until batter-like consistency. Let it sit for 5 minutes until the chia seeds have slightly swelled.
- Fry in a non-stick pan and serve with or without toppings.
There is limited preparation needed for this dessert as long as you have access to boiling water to speed up the soaking process. Before you begin cooking you will need access to a food processor or blender and a ~20 x 20 cm baking pan or dish that can sit in the freezer. The size does not really matter, this will just change the height and size of the cheesecake at the end of the day.
Once you have all your tools, I recommend soaking the dates, brazil nuts, pecans and almonds in boiling water separately for 30 minutes and soaking the cashews in boiling water also for around an hour- the longer you soak the cashews the more creamy the cheesecake will become. I could have soaked mine for a tiny bit longer, but it was still a good consistency.
Before you go ahead and make your own cheesecake, keep in mind the flavours you love particularly in the base. I love brazil nuts for the crunch, pecans for the twist of honey flavour and almonds for their taste (I love almonds) which I think compliments the vanilla well, but you can really choose any nuts that you desire. Also, when processing the base ingredients feel free to keep a little bit of crunch in the base by not fully processing it into a smooth base texture, I think this makes it more exciting to eat, but completley up to you.
1 1/2 cup of dates pitted, soaked
3/4 cup of almonds, 3/4 cup pecans, 1/3 cup brazil nuts, soaked
1 heaped tbl cacao powder
2 tbl coconut oil
2 tbl coconut sugar
1 1/2 cup cashew nuts, soaked
1/4 cup maple syrup/agave/rice malt syrup
400ml coconut cream
1/4 cup coconut oil
2 tsp vanilla bean
sprinkle of coconut flakes on the top is optional
- Soak the cashew nuts in hot water for 2 hours- the water does not need to be changed throughout.
- Soak all the other nuts for 30 minutes as well as ALL the dates in separate jars.
- Combine all the base ingredients in a food processor until a sticky dough.
- Line the baking tray with baking paper and lay the dough flat pressing down with a spoon into the edges and set in the freezer for at least 20 minutes.
- To prepare the filling, just add all ingredients to the blender or food processor and blend until smooth and is the consistency you are after.
- Pour the filling on top of the base and return to the freezer to set for approximately 1.5-2 hours.
- Cut with a hot knife and serve chilled.
Raw, vegan, gluten free, dairy free and refined sugar free. Try not to over cook the buckwheats, otherwise it will spoil the taste.
- 2 cups dates, soaked
- 1 cup buckwheat groats, lightly toasted
- 1 1/2 cup rolled oats
- 1 tsp peanut or almond butter
- 1 tsp vanilla bean
- 2 tbl coconut cream (or coconut yogurt)
- 1 tsp cacao
- 1 tbl rice malt syrup
- Soak dates for atleast 30 minutes in hot water or over a few hours in cold water
- Using a non stick frying pan, lightly toast the buckwheat until slightly golden-do not over cook on high heat!
- Combine all other ingredients in a food processor and blend. Add dates and blend
- Roll mixture into balls and coat with toasted buckwheats
This recipe is raw, gluten free, dairy free, refined sugar free, paleo, vegan and all that good stuff. The ingredients are adjusted to produce around 12 slices, but can be tweaked to how many you want to make.
Honestly tastes just like a snickers bar; gooey, crunchy and chocolatey whilst still being healthy!
1/2 cup oats (gluten free)
1/2 cup desiccated coconut
2 tbl rice malt
Pinch of sea salt
2 tbl raw peanuts
1/2 cup raw cashews
2 cup dates, soaked
3 tbl smooth peanut butter
Pinch of sea salt
2 tbl Rice malt syrup
2 tbl Coconut oil
2 tbl Tahini
4 tbl coconut oil, liquid
4 tbl cacao
4 tbl rice malt syrup (or pure maple syrup)
- Soak dates in water for a minimum of 4-6 hours, or alternatively soak in boiling hot water for ~30minutes.
- Combine base ingredients in a food processor until a crumbly base forms- do not process mixture too much or it will become too fine.
- Press the base into a square tray lined with baking paper (I used a 25cm x 25cm) and place in the freezer for approximately 15 minutes while you prepare the filling.
- Drain the soaked dates and combine in food processor with all the other filling ingredients.
- Retrieve the base from the freezer and layer the filling on top of the base layer. Return to the freezer for 60 minutes, or until the middle is at least partially set.
- Finally combine the top layer ingredients and pour carefully on top of the previous 2 layers and sprinkle crushed peanuts on top (optional).
- Place in the freezer for a further 90 minutes and serve chilled.
Almond milk is a better alternative to cows milk. Not only is it lower in calories, it is hormone free, sugar free, dairy free (obviously) and lactose free. It is purely made from almonds. I use almond milk in coffee, tea, scrambled eggs, cooking, hot chocolates and often just on its own. If i buy almond milk i’ll always buy unsweetened and find the cleanest ingredients, although this isn’t always possible. The best thing about making your own is you know it is free of any preservatives, additives, artificial sweeteners, thickeners, gums and sugars. I use whole raw almonds for this simple recipe.
Ingredients (makes 1L)
- 1 cup whole, raw almonds
- ~6 cups Filtered water
- Pinch of sea salt
To make sweet almond milk; either soak 2 dates for ~30 minutes and add them in prior to blending the almonds, add 2 tbl spoons of maple syrup or 1 tbl spoon of honey. Add more or less for extra sweetening.
- Soak almonds for approximately 10-12 hours in 2 cups of filtered water.
- Drain the almonds and rinse. Transfer almonds and a pinch of sea salt to a blender with the remaining 4 cups of filtered water and blend on high for 2 minutes.
- Using a nut milk bag or a thin cloth towel strain the liquid into a bowl, squeezing the milk from the bulk of the pulp. Discard the pulp or use for other purposes such as cooking.
- Transfer all the liquid to a air tight jar and keep cool in the fridge. Consume within 4 days.