Chocolate chili tart by @flavorsbyzendy 🍫
ingredients (16 slices)
▪️1 ½ cup almond meal
▪️2/3 cup unsweetened shredded coconut
▪️1/3 cup gf flour
▪️1 tsp pumpkin spice powder (ginger/allspice/nutmeg/cinnamon/cloves)
▪️¼ tsp sea salt
▪️2 tbsp agave
▪️2 tbsp coconut oil, melted
pre heat the oven 180 c / 350 f.
line the bottom of a 28 cm tart tin with baking paper.
place all the ingredients into a food processor and blend to combine together.
transfer the dough into the prepared tart tin and firmly press the mixture into the sides and the bottom.
bake until firm and golden brown about 8-10 minutes.
let it cool for 20-30 minutes.
▪️400 ml coconut milk
▪️3 tbsp cornstarch
▪️3 tbsp natvia sweetener (or other sweeteners)
▪️400g vegan dark chocolate, chopped
▪️2 tsp vanilla
▪️2 tbsp chili powder (or more if game !)
place the corn-starch in a small bowl and add some of the coconut milk. stir it and set aside.
heat the rest of coconut milk in a sauce pan over a medium heat until the milk is warm.
add the natvia and corn-starch mixture. lower the heat and keep stirring it until it thickens. take off the heat.
add the dark chocolate, vanilla and the chili powder then stir it to combine together.
pour the chocolate filling into the tart crust and place in the fridge for 1-2 hours until set.
chocolate ganache (optional top coating)
▪️5 tbsp coconut milk
▪️110g vegan dark chocolate, chopped
▪️1 tbsp agave
place the coconut milk in a bowl and put in the microwave for 30 seconds until warm.
add the dark chocolate and agave.
stir it until smooth.
pour the ganache over the tart. this will give a lovely smooth finish.
keep in the fridge until ready to serve.
top with edible flowers
nutrition (per slice)
fat: 11.6 g
carbs: 12.5 g
protein: 2.7 g
17 hours ago
Vegan orange “chicken” by @alexafuelednaturally 💛⠀
1 cauliflower, about 3-4 cups⠀
1/2 cup purple cabbage, diced⠀
1/2 onion, diced⠀
1/2 cup orange juice (fresh if possible)⠀
2 tbsp soy sauce⠀
1 tbsp coconut aminos⠀
1 tbsp maple syrup⠀
1 tbsp coconut vinegar or rice vinegar⠀
1 clove garlic, crushed⠀
1 tsp cornstarch⠀
4 tbsp water⠀
cut cauliflower into florets.⠀
sauté deiced onions for two minutes on medium to high heat with water and season with salt and pepper to taste⠀
add cauliflower to the onions and cook for 10 minutes. add 4 tbsp of water at a time throughout process. each time the water evaporates and the cauliflower begins to stick the the pan, add more water & cover with a lid to let the cauliflower steam.⠀
in a small bowl combine cornstarch and 4 tbsp water, mix and set aside.⠀
put the orange juice, soy sauce, coconut aminos, maple syrup, vinegar and crushed garlic in a small sauce pan on medium heat and whisk together and let heat up for 1 minute. add in cornstarch and water mixture and heat until bubbling and starting to thicken, cook for 5 minutes, then turn off heat.⠀
add chopped purple cabbage to the cauliflower & onion mixture and cook for a for two minutes.⠀
pour sauce over the cauliflower, stir making sure all the cauliflower florets are fully coated and let mixture heat up for 3 minutes are medium to low heat.⠀
serve with white or brown rice & a sprinkle of black sesame seeds. #letscookvegan
4 days ago
Miso tahini fries by @veggiekins 💛
1 tablespoon white miso ⠀
1 tablespoon tahini ⠀
1-2 teaspoons tamari or soy sauce (adjust to your saltiness liking) ⠀
1 teaspoon lemon juice ⠀
1 teaspoon fresh minced garlic or garlic powder⠀
1/2 teaspoon coconut nectar is sweetener of choice (optional) ⠀
1/2 teaspoon chili flakes or chili powder (optional) ⠀
1 teaspoon black sesame seeds ⠀
1 teaspoon white sesame seeds ⠀
1 teaspoon dulse flakes ⠀
1/2 sheet nori⠀
cut your fries and place on a nonstick baking sheet, bake in the oven for about 25-30 min at 400f or until cooked but not completely. add your ingredients to a large bowl reserving some sesame seeds and dulse and the seaweed for garnish and mix. if necessary add a little bit of warm water to thin the sauce. toss and coat fries in the sauce and return to oven for about 10-15 min or until crisp on the exterior. top with sesame seeds, dulse and seaweed⠀