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Vegan banoffee bars

Vegan banoffee bars ,GF and no bake.

Zucchini, kale and black bean enchiladas

Zucchini, kale and black bean enchiladas

no bake cherry coconut bounty

No bake cherry coconut bounty bars

North Indian rajma masala

North Indian rajma masala

Chai spiced roast almond butter

Chai spiced roast almond butter

Easy apple custard galette slice

Easy apple custard galette with flakey pastry

Vegan banoffee bars

Vegan banoffee bars ,GF and no bake.

I remember the first time I heard the term Banoffee. I was travelling through New…

Zucchini, kale and black bean enchiladas

Zucchini, kale and black bean enchiladas

Although I have (sadly) never been to Mexico, Mexican cuisine is absolutely one of my…

no bake cherry coconut bounty

No bake cherry coconut bounty bars

The bounty bar was my favourite chocolate bar in the good ol’ days, and not…

North Indian rajma masala

North Indian rajma masala

I am so excited to bring you this recipe for North Indian rajma masala, a…

Chai spiced roast almond butter

Chai spiced roast almond butter

Winter seemed like the perfect time to warm up one of my favourite condiments, and…

Easy apple custard galette slice

Easy apple custard galette with flakey pastry

Galettes are just the best, aren’t they? Flakey homemade pastry, delicious fruit filling and optional…

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Raw mango + pecan brownie cheesecake. Here’s on

Raw mango + pecan brownie cheesecake. Here’s one for my friends in the northern hemisphere, making magic outta mangoes 🥭 with this creamy summertime beauty. Pecan brownie base, silky smooth mango filling, enough to share with the fam 🤘🏽👌🏽
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1 cup pecans (I used activated).
1/2 cup soft dates, pitted.
1/4 cup cacao powder.
Pinch salt.
1 Tbsp desiccated coconut

1. Add all ingredients to a high-speed food processor and pulse to form a sticky dough.
2. Press base into a silicone cake mould, or lined spring form. Set aside.

Filling.

2 cups raw cashews, soaked 2-4 hours in filtered water.
1 cup mango flesh.
1/3 cup pure maple syrup.
1/3 cup almond milk.
2 Tbsp finely grated lemon zest.
1/4 cup lemon juice.
1/3 cup coconut oil (melted if you have a less-powerful blender.

1. Drain cashews, and rise well. Transfer to a high-speed blender with all other ingredients. Blitz on high until very smooth (1-2 mins). 2. Pour over base, bang to flatten the surface and set in the freezer a minimum of 4 hours.

To serve.

Remove from freezer and cake mould the night before, and place in the fridge overnight to allow to defrost slowly. The next day, top with puréed mango (simply blend the flesh from 1 mango ), coconut yoghurt, extra topped mango and cacao nibs. Enjoy!!

No bake banoffee bars with date tahini caramel. Th

No bake banoffee bars with date tahini caramel. These are a slightly ‘healthier’ take on the English classic, a fusion of dessert + sweet finger food.

Easy no bake ‘pastry’ ✅
Fresh banana 🍌
Date caramel ✅
Coffee infused whipped coconut cream 🥥.

Full recipe is on my blog, below is a very brief one (or head to the blog 3 highlight and swipe up)! This is a paid collaboration with my long time friends @naturescharm . I love what they do, creating easy, convenient alternatives for people who want or need dairy free whipping cream, condensed milk and much more.

Here’s your recipe:

No bake short crust

2 cups blanched almond meal
2 Tbsp coconut flour
1/3 cup coconut oil, melted
1/3 cup @naturescharm oat milk condensed milk

2 medium, ripe bananas, sliced

Date tahini caramel

12 large, soft dates, pitted
2 Tbsp hulled tahini
1/2 cup oat milk condensed milk
1/8 tsp salt

Coffee whipped cream

1 can @naturescharm coconut whipping cream
1 Tbsp espresso coffee, optional
1 tsp pure maple syrup

Chocolate shavings, to decorate

The night before place your whipping cream in the fridge.
Grease and line a small tin with baking baking. I used a 25cm tin. Set aside.
The next day make the shortcrust pasty. Combine ingredients in a bowl and stir until uniform. Press into your lined tray and set aside.
For the next layer, add sliced bananas
Make the caramel. Soak dates for 5 minutes in hot water then drain Transfer the dates to a high speed blender with the tahini, condensed milk and salt. Blend until smooth. Spread over the bananas and set aside while you make the whipped cream.
Whip the cream. Remove your whipping cream from the fridge and empty the contents into a bowl with the espresso and vanilla. Beat for 3-4 minutes or until very thick and creamy. Spread on top of the caramel.
Set in the fridge for 4+ hours. To serve, remove the entire cake from the fridge and tin. Use a sharp knife to cut into desired serving sizes and enjoy. as these bars cont

Lemon slice with gooey raspberry jam. grain free /

Lemon slice with gooey raspberry jam. grain free / 10 ingredients. Make a batch, hide them in the fridge and thank yourself for the coming days for making such a delicious snack ✌️

I used coconut butter (coconut manna), which you can buy or make yourself. I used my vitamix to whip some up yesterday, and it turned out silky smooth!l- I just blended 6 cups of shredded coconut until it was liquid and free of any clumps.

You’ll need:
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105g (1 cup) almond flour
50g (1/2 cup) buckwheat grouts (I prefer activated) or rolled oats
85g (1 1/4 cups shredded coconut
Pinch salt
90g (1/3 cup) coconut Condensed milk
60g (approx 3 large) juicy dates
Zest from 1 organic lemon

Raspberry jam layer

125g (1 cup) blackberries
1 Tbsp chia seeds
1 Tbsp lemon juice

Icing

62g (1/4 cup) coconut oil
62g (1/4 cup) coconut butter (coconut manna)
2 Tbsp condensed Condensed milk
2 Tbsp lemon juice
Optional- 6 drops pure lemon essential oil

Method

1. BASE. Add almond flour, oats, coconut and salt to a food processor and pulse to combine. You want the result to be semi-fine, but can still be slightly chunky.

2. Add remaining base ingredients and pulse to combine. The dough should be moist enough to easily hold together. Press into the base of a lined tin (mine was 15cm square).

3. RASPBERRY JAM LAYER. Add berries and lemon juice to a heavy based saucepan. Heat for 2-3 mins, or until berries begin to release their juice. Add chia and cook over a low heat, stirring regularly. Add a splash of water if needed. Pour berries mix over base and set in fridge.

4. ICING LAYER. Add coconut oil, coconut butter and condensed milk to a heat proof bowl, and place over a pot of just simmering water. Melt gently, then remove bowl from heat. Add lemon juice + optional oil, and stir to combine. Pour over set blackberry layer, sprinkle with extra coconut and set in fridge until the icing is firm.

Zucchini, black bean + kale enchiladas 🌮 🤤.

Zucchini, black bean + kale enchiladas 🌮 🤤. Noticing is more delicious to me than Mexican-inspired flavours- the combination of avocado, lime, coriander + beans is one I’m always in the mood for.

I made this wholesome recipes for my friends @sacla_au using their Whole Cherry Tomato Arrabiatta for the enchilada sauce- it’s so good! Full recipe is linked in my bio, or head to the ‘blog 3’ highlight and swipe up. This is a paid partnership ✌️

You’ll need:

3-4 medium zucchini
3 Tbsp extra virgin olive oil
3 cups cooked black beans
100g kale, de-stemmed and roughly chopped
1/2 cup loosely packed fresh oregano, leaves only and chopped
1 1/2 jars sacla Whole Cherry Tomatoes Arrabbiata Pasta Sauce
1 Tbsp jalapeños, optional
1/4 tsp salt
Pinch cinnamon
1/2 tsp cumin
10 corn tortillas
1/2 cup cheese of choice

To finish

2 corn cobs
1 avocado, flesh only and cubed
1 bunch coriander
3-4 limes, quartered
2 green chilli, optional, thinly sliced

1. Preheat the oven to 180C. Cut zucchini in half lengthways, then slice Ito 1/2cm wedges. Place onto a large baking tray and drizzle with olive oil. Bake for 25-30 mins, tossing at the half way mark. The zucchini is ready when it is tender and starting to brown.

2. If you are using canned black beans drain and rinse well.

3. While the zucchinis cook prepare the filling and sauce. In a small blender (you could use a large bowl and a stick blender if you prefer) place the Arrabiatta sauce, half of both the chopped kale the oregano, the jalapeños (if you are using them), salt cinnamon and cumin. Blend until smooth. Taste and add more jalapeños if you like. Set aside.

Continued on the blog.

Healthier + peanut butter fudge. Refined sugar fre

Healthier + peanut butter fudge. Refined sugar free. 6 ingredients. Super easy and delicious! Naturally gluten free, and one pot to make it too. The texture of the slice is pretty irresistible, so they kinda disappear way quicker than you’d hope 😉

Healthier chocolate and peanut butter fudge

1 1/2 cups (375g) natural peanut butter
1/3 cup (150g) pure maple syrup
1 tsp pure vanilla extract
1/3 cup (35g) cacao or cocoa
1/2 cup (110g) coconut oil
1/4 cup (35g) vanilla protein powder OR oat flour

1. Add coconut oil to a saucepan and melt gentle over a low heat. Turn off heat, then add remaining ingredients and whisk together until completely uniform. Pour into a small lined tin and set in the fridge.

Optional swirl topping

40g vegan caramel chocolate, melted
10g dark chocolate, melted

Pour caramel chocolate over set fudge. Drizzle dark chocolate through the caramel, then use a skewer to marble together. Set again in the fridge.

Once firm, remove fudge from fridge and tin. Use a sharp knife to cut into desired serving sizes and store in an airtight container for up to 2 weeks.

Super seed chocolate bliss balls with tahini + rei

Super seed chocolate bliss balls with tahini + reishi. We all love a good snack ball, right? These provide a good dose of hemp, chia, sunflower + sesame plus a few other delicious goodies 🍫❤️.

These balls are nutrient dense and packed with omega 3s, but also contain a few bitter principles (cacao and reishi). I use a full 2 Tbsp reishi but if you’re new to this flavour I *highly* recommend you only add 2 teaspoons, taste, add more if you like.

Links in my bio, or go to ‘blog 3’ highlight and swipe up.

https://panaceaspantryblog.com/super-seed-chocolate-bliss-balls-with-reishi/

3 ingredients NUT BUTTER CHOC CUPS! This weekend I

3 ingredients NUT BUTTER CHOC CUPS! This weekend I'm sharing my favourite chocolate recipes, and these are definitely one of those! If i had easter egg moulds I'd totally fill them with this recipe.

You can swap the nut butter for whatever is in your pantry, and the macadamias for your preferred nut (though, I do highly recommend this delicious combo)! . I used loving earth salted caramel chocolate for the swirl on top- it's optional, but makes them look pretty!
Ingredients.

75 grams (3/4 of a block) dark chocolate.
3/4 cup dark roast/runny peanut butter.
2/3 cup macadamia, chopped.
30 g dark chocolate (extra, to finish)

Method.

1. Add chocolate to a heat-proof bowl, and melt over a pot of simmering water.
2. Once melted, remove from heat and add peanut butter and macadamias. Mix well, until silky and even. Pour between 10 mini silicone cups, and set in the freezer.
3. To finish, top with the extra melted chocolate.
4. Store cups in the fridge, or freezer if you don’t wanna eat them all in one sitting 😉 😆. •
Notes:
1. If you don’t have scales, but a 100g block of dark chocolate and use 3/4 of it for the cups.
2. You can swap the peanut butter for any nut butter, but I personally recommend one

Cherry x coconut bounty bars. Homemade bounty elev

Cherry x coconut bounty bars. Homemade bounty elevated with natures most delicious stone fruit 🍒, and using only & ingredients.

Recipe is linked in my bio friends, or head to the ‘blog 3’ highlight to swipe up. I hope you love these as much as we do.