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Desserts

Breakfast & Brunch/ Condiments/ Desserts/ Vegan

Tahini & Date Sauce

This vegan and refined sugar-free Tahini & Date Sauce makes a great alternative to any store-bought processed dessert sauces. The recipe is very easy, you can prepare quickly in minutes. We love to drizzle it over pancakes – try our: Green Pancakes or Sourdough Pancakes, cakes – try our: Flourless Chocolate Cake, but it would also work wonderfully with ice-creams or drizzle over a fruit salad.

Tahini & Date Sauce

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Perfect for pancakes, cakes, ice creams or even porridge. This Tahnini & Date Sauce will bring a natural sweetness and a subtle sesame flavour to your favourite desserts.

Ingredients

  • 80ml / 1/3 cup / 5 tbsp tahini
  • 4 dates, pitted and chopped
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 125ml / 1/2 cup filtered water

Instructions

1

Put all ingredients into a blender and mix until smooth. You may need to adjust slightly the amount of tahini or water, depending how thick is the tahini. Keep in the fridge for up to a week.

Breakfast & Brunch/ Desserts/ Gluten-free/ Vegan

Chocolate Buckwheat Pancakes

Chocolate Buckwheat Pancakes are one of our favourite weekend breakfast/brunch options. This recipe is vegan-friendly, gluten and refined sugar-free. These pancakes are very light and have an earthy and nutty flavour thanks to buckwheat flour, raw cacao and maca powder. Natural sweetness comes from dates, which also help to bind the batter, so there is no need for eggs. As you can see on pictures, they have a great – ‘the crust of the moon-like’ texture.

These pancakes are delicious, especially when topped with fresh fruits, nuts and/or seeds and a drizzle of maple syrup or your favourite sauce. We served them with banana, almond flakes, hemp seeds, raw cacao nibs and our Tahini & Date Sauce – click to see the recipe.

Love pancakes? Try our Green Pancakes, Sourdough Pancakes or Blueberry and Goats Cheese Sourdough Pancakes recipe.

Chocolate Buckwheat Pancakes

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Serves: Makes around 10 small pancakes

These vegan and gluten-free pancakes make a perfect indulgent breakfast or dessert. They have an earthly flavour with a natural sweetness from dates and hint of chocolate. Just top them with your favourite fruits, seeds or nuts and raw cacao nibs.

Ingredients

  • 200g buckwheat flour
  • 400ml plant based milk
  • 1 tbsp olive oil
  • 1 tsp baking powder
  • 3 tbsp raw cacao powder
  • 4 dates, pitted & chopped
  • 1 tsp maca powder (optional)
  • 1 tsp vanilla (optional)
  • pinch of salt
  • TO SERVE:
  • 1-2 bananas
  • almond flakes
  • hemp seeds
  • cocoa nibs
  • Tahini & Date Sauce (Link to the recipe in the post above)

Instructions

1

1. Mix all the ingredients in a food processor or in a bowl and combine using a hand blender.

2

2. Heat a skillet to medium-high heat.

3

3. Pour about a ladle of batter onto the skillet and move around to spread the batter evenly on the surface of the skillet. Cook until bubbles appear and the pancake is set. Flip on the side and cook until ready.

4

4. Serve topped with your favourite toppings.

Notes

These pancakes are best eaten fresh. However you can make a bigger portion and store unused batter in the fridge for up to three days. This is a very quick way to have a delicious and fresh pancakes served in minutes in the morning. If you store the batter, just stir it well once you take it from the fridge.

Desserts/ No added sugar/ Vegan

Raw Chocolate with Salted Almonds, Coconut & Tahini

Who doesn’t like chocolate? Or rather who doesn’t love chocolate? I made this chocolate as a special treat for St Valentine’s Day and by sharing this recipe I would like to prove that a homemade chocolate is not as difficult to make and results are delicious(!). You can easily customize it, by adding your favourite fruits, nuts, seeds or anything else you fancy (pinch of chilli, coffee beans, shot of whiskey – why not?). Make it with love and share it with love! Continue Reading…

Breakfast & Brunch/ Desserts/ No added sugar/ Vegan

Green Pancakes

As we are eating pancakes on a regular basis, we’ve started to add green leafy vegetables (as spinach or kale) and sometimes herbs (fresh basil, coriander or parsley) to the pancake batter. As a result, you not only preparing and eating something what is delicious, but most importantly the food which provides a serving of green veggies and has a nutritional value (and you don’t fill guilty when reaching for a second or third! portion). At this moment these are our favourite pancakes and I love the colour, topped with fresh fruits it just looks lovely on a plate. Continue Reading…

Desserts/ Diary-free/ Vegan

Baked Peaches

Peaches season has been already full on, hence we are ‘bringing’ you on the plate Baked Peaches. This is probably one of the quickest and easiest dessert recipes. This recipe is very handy – firstly in season, when there is an abundance of fresh and ripe peaches available, grown locally and at a very good price. Secondly, if you are cooking a three course meal for a family or have a dinner party. Continue Reading…