Easy vegan choc-chip cookie dough recipe

Ingredients (makes ~10 cookie dough balls)

  • 1 can chickpeas, drained
  • 1 tbl coconut oil
  • 2 tbl coconut sugar
  • 2 tbl almond milk
  • 1 tsp vanilla essence
  • 1 pinch of salt
  • 1/4 cup almond meal
  • 1/4 cup buckwheat flour
  • 1/2 scoop of Naked Harvest Vegan Vanilla Shortbread Protein Powder (optional! Read below for substitution)
  • 1/4 cup Vegan choc chips (or cacao nibs – not as sweet)

Substitutions: Use another 1/4 cup almond meal instead of the protein powder

Method

  1. Prepare chickpeas, coconut oil, coconut sugar, almond milk and vanilla essence in a food processor and process until combined
  2. Transfer this mixture to a bowl and add the remaining dry ingredients
  3. Stir all together until cookie dough consistency is reached, serve and enjoy!
  4. Leave sealed in the fridge for up to 5 days

If you would like to go ahead and bake the cookies, just add 1 tsp of baking powder to step 2 and bake in the oven on 180 degrees for 25 minutes or until golden brown – they taste amazing cooked too!!

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Vegan Banana Pancakes

Clean vegan pancake recipe!? I admit, it is harder to keep the mixture together & make it rise without the addition of eggs but still easily done.

I used buckwheat flower and a banana as the base, I then added cinnamon, coconut sugar and one date to sweeten the mixture up while adding almond milk to combine the ingredients. Don’t forget to add a dash of baking powder so they rise.

I topped mine with coconut yogurt, cacao nibs, buckwheats, shredded coconut and a drizzle of maple syrup on top- it adds a lot of texture and is so delicious. I try to add cacao nibs to anything sweet as they taste like chocolate chips and are a great source of magnesium which assists with muscle repair and sleep quality.

Ingredients

  • 1 small banana
  • 1/4 cup buckwheat flour
  • 2 tbl almond or coconut milk
  • 1 tsp cinnamon
  • 1 tsp coconut sugar
  • 1 date, soaked
  • 1/2 tsp vanilla essence

Topping

  • Coconut yogurt
  • Cacao nibs
  • Buckwheats
  • Shredded coconut

Method

  1. Add all ingredients into one container and briefly blend until the consistency slightly thick (I use my ninja bullet).
  2. Fry one at a time with the lid on in coconut oil.
  3. Layer on the toppings & enjoy!

Asian Soba Noodle Salad with Tofu & Orange dressing

A light-yet filling salad, very fresh and crunchy, filled with vitamins and minerals. The dressing gives this dish a fresh citrus aroma with a sweet after taste. Perfect for a pre-packed lunch or lunch at home.

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Serves 1

Ingredients

Salad

  • 1 ½ cups mixed lettuce
  • ½ carrot, thinly sliced
  • ¼ red onion, sliced
  • ¼ cup coriander, diced
  • ½ cup red cabbage, diced
  • 5 cherry tomatoes, halved
  • ¼ avocado, diced
  • 150g tofu, cooked
  • 60-80g of soba noodles, cooked
  • Flaked almonds to serve

Dressing

  • Juice of 1 orange
  • Juice of ½ lime
  • 1 tbl olive oil
  • 1 tsp rice malt syrup

Method

  1. Combine all salad ingredients in a large bowl.
  2. Prepare orange dressing and add to the bowl, mix thoroughly.
  3. Serve with flaked almonds on top