Chocolate Fudge Donuts

by @emerson_cooks

Image by Erin Weeks

 

Makes 10 mini donuts. (double recipe for larger donuts)

 

Dry:

1/2 cup almond meal

1/2 cup spelt flour

1/4 cup coconut sugar

1/2 tsp baking soda

3 Tbsp Cacao GOLD Cacao Powder

1 Tbsp mesquite powder

Pinch Peruvian Pink Salt

 

Wet:

1/2 cup apple puree (or mashed banana)

1/3 cup rice milk

2 Tbsp maple syrup

Chia egg (1tbsp Chia with 3 Tbsp water set aside for 5 minutes)

 

Preheat oven to 180c

Combine the wet and dry ingredients in a bowl and stir to combine (don't over mix).

Pour/spoon the mix into donut moulds, fill almost to the top.

Bake for 10-12 minutes.

 

GLAZE:

1/4 cup coconut oil melted.

1/4 cup cacao powder

2 tbsp maple syrup


Stir to combine, once donuts have baked and are fully cooled, dip them into the chocolate. Allow to set in the fridge. Sprinkle over with Cacao Crunch.


ENJOY!


 

Strawberry Beet Chia Parfait

by @featherandcrumb (Instagram)

 

Layer one

Coconut Chia 

1/2 cup Chia Seeds 

2 cups of Coconut Milk 

1 tbs Vanilla Powder


Layer Two

Morning Munch Neapolitan


Layer Three

Pomegranate seeds

Goji Berries


Layer Four / Top Layer

Strawberry Beet Nice Cream 

3 frozen Bananas 

3/4 cup Frozen Strawberries

1 tsp Beetroot Powder 

Splash of Coconut Milk



To make this parfait:


Layer one - Coconut Chia

Combine all ingredients and divide the mixture in a serving jar or bowl and allow to set in the fridge for a couple of hours.


Layer two - Top with the Morning Munch.


Layer three - Place the Pomegranate seeds and goji berries.


Layer four/Top Layer - Strawberry Beet Nice Cream


Blitz all ingredients until smooth and creamy. Add to the top of your jar.


Then top with fresh fruits :)




VEGAN Choc Beetroot Cupcakes
with a Rosewater Avocado Frosting

by Diana @momentsofdi_ (Instagram)

 

CHOC BEETROOT CUPCAKES:


1 med organic beetroot, steamed.

1 cup organic spelt flour

1 tspn organic baking powder

1/2 cup cacao powder

1/2 cup coconut sugar

100ml coffee (I used organic cold brew coffee)


I blended all the ingredients in my Thermomix until smooth.

Divide into cupcake liners and bake for ~ 25mins on 160C.

Let them cool before topping with the frosting, cacao nibs and organic dried rose petals. .


ROSEWATER FROSTING:

1/2 avocado

1/3 cup raw cacao powder

1/3 cup rice malt syrup

Rosewater


I blended all the ingredients together.

Make sure you alter the rosewater and rice malt syrup to taste.

I like my desserts rose-y and not as sweet.

 

 

Açai Bowl

by  Erin Weeks

 

2 frozen bananas

1/2 cup frozen blueberries

1 tbsp cacao gold

1 tbsp açai powder

1 tbsp golden flax meal

1 tsp maca powder

Almond milk or coconut water to blend


Top with deliciousness of choice. I used coconut flakes, strawberries, bananas, passionfruit and cacao crunch.




Another Smoothie Bowl

by Erin Weeks

1 tsp maca powder

1/2 cup strawberries

2 frozen bananas

1tbsp golden flax meal

Almond milk or coconut water to blend


Topped with coconut flower nectar drizzle, Neapolitan Morning Munch and goji berries :)


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