3 INGREDIENT CHOCOLATE ALMOND BUTTER COOKIES

I guess you can tell that i’m completely obsessed with almond butter…. and chocolate…

Literally can’t believe how much these biscuits really taste and feel like biscuits even though they are FLOURLESS and only have 3 ingredients in!!! The chocolate just adds a delicious taste to them but you can always skip the chocolate. Just like you can sub the almond butter for peanut butter, still taste great! But if you do, make sure you add 2 extra minutes to the time 🙂 They are also really easy to handle before cooking, just make sure that you really let them cool COMPLETELY before moving them when you take them out, because they are crumbly at first! I recommend popping them in the fridge and leaving them in there before having one. Also they taste even better with a glass of milk! So if you like the sound of these super quick, easy and yummy cookies give them a go and tell me what you think.

Time: 15 min

Servings: 10 small cookies

INGREDIENTS

• 170g almond butter
• 3 tbsp sweetener of your choice (I used fruit syrup, but you can use date syrup and agave syrup too)
• 4 tbsp cocoa powder

METHOD

1. Preheat the oven to 180*c and line a baking tray with baking paper
2. Combine all the ingredients and mix well until the mixture is easy to handle and easy to roll into a bowl (a little less than a tablespoon, and the consistency is like cookie dough)
3. Squash the balls down with a fork and pop in the oven for 8 minutes
4. Make sure you read my notes (above) about little tips for this recipe, just make sure you leave them to cool completely when you’ve taken them out, as they will be crumbly at first
5. SERVE 🙂 (with milk!)

EASY VEGAN CRUMPETS

After college last week I was really craving something indulgent and just a little cheat. So I was looking for something really yummy and I knew I couldn’t get any typical ‘cheat items’ like chocolate and cake, because most store bought ones aren’t vegan, but I came across Warburtons giant crumpets and it turned out they were vegan! I bought some obviously and I think I genuinely forgot how delicious crumpets are. I’m finished the pack within a week and now I can easily say I am completely obsessed with them. I wanted to make my own because I want everyone to try crumpets, and granted they won’t be as delicious as the factory made ones you buy in the store, but mine are pretty damn delicious with a good amount of butter and warmed up. Enjoy!!

 

Time: 1 hr 30 min

Servings: 8 medium crumpets

INGREDIENTS

• 2 cups plain white flour (or your flour of choice)
• 1 heaped tsp of yeast
• 1 heaped tsp of baking powder
• 1/2 tsp salt
• 1 1/2 cups non-dairy milk

METHOD

1. Combine the flour, yeast, baking powder and salt in a bowl and mix together well
2. Pour the milk into a glass and put it into the microwave for 20 secs, just warmer tan room temperature
3. Form a hole/well in the middle of the bowl and pour the milk into the middle, whisk everything together well
4. Cover with a damp cloth and leave in a warm part of your house and leave for 1 hour
5. Heat up a large frying pan with vegan butter (can sub with olive oil.) If you have a biscuit ring, then great! Use that to keep the shapes of the crumpets, as I didn’t have one I just scooped 3 tablespoons full of the mixture slowly onto the pan and formed a circle
6. Usually takes around 3 minutes each side on a high heat. Prick the crumpets with a fork in the middle to let the heat through
7. SERVE 🙂 (warm with butter is my suggestion!)

RASPBERRY AND BLUEBERRY YOGHURT TARTS

Spring is coming and these little treats are exactly what you need to get yourself into the mood! You can mix and match with whichever fruit you want, I prefer the raspberries and blueberries as those are my favourite fruits. This is also incredibly easy to make and they’re perfect if you just want a little snack in the afternoon as they are very low in calories and really very delicious. They also look really pretty so you can impress whoever you have round when you show them what you made. The alpro yoghurt I use is my favourite yoghurt as its completely sourced from plants and it’s so delcious. My sister who eats dairy has it instead of normal yoghurt, so I definitely recommend all of alpro products, especially the yoghurt and almond milk they have. Because fruit is already quite sweet, you don’t have to put too much vegan sweetener in the oats, which is another plus.

 

Time: 20 min

Serves: 12 tarts

INGREDIENTS-

• 2 cups rolled oats
• 1/4 cup melted vegan butter
• 5 tbsp vegan sweetener (I used date syrup)
• 50g rasberries
• 50g blueberries + 12 individual for topping
• 500g dairy free yoghurt (I used alpro)

METHOD-

1. Grease a muffin tin with a smidge of butter in each case. In a large bowl, add the oats, butter and vegan sweetener and give it a good mix
2. Put 2 heaped tablespoons of oats into each case and press down firmly. Place in the freezer for 15 minutes
3. In the mean time, in a small bowl squash the rasberries until all completely squashed. In another bowl, do the same thing with the blueberries and then put the blueberries through a sieve to take out the skin, but make sure you press firmly
4. Take the muffin tin out of the freezer, and put two level tablespoons of the yoghurt into each case. Then add 1 teaspoon of squashed rasberries and swirl it around in the yoghurt, do the same then with the blueberries and put one individual blueberry on top
5. Put in the freezer for at least 20 minutes, and you can leave them in there
6. SERVE 🙂

BANANA AND DATE PORRIDGE

Personally I think porridge in the morning is the perfect breakfast. They have a slow release of energy that stays with you throughout the day and it keeps you full up for ages! For me, whenever I ear even a small amount of porridge, it really does fill me up for ages. And you can get creative with toppings and spices so that’s what I decided to do. I took two of my favourite things, bananas and dates, and put them in this delicious and quick porridge! I did mine in 10 minutes, and you can also make a big batch of it for the week, put it in the microwave each morning and done!

 

 

Time: 10 min

Servings: 1-2 portion(s)

INGREDIENTS

• 1 3/4 cup dairy free milk (almond tastes best!)
• 1 cup oats
• 2 tbsp brown sugar
• 5 tbsp date syrup
• 1 banana
• 1 tsp cinnamon

METHOD

1. Put the milk and oats in a small saucepan on high heat
2. Slowly stir the oats until it starts to thicken slightly
3. Add the cinnamon, brown sugar and date syrup and keep stirring until very thick and porridge-like consistency
4. Pour into a bowl and slice a banana and put it on top. Drizzle with some more date syrup over top
5. SERVE 🙂

Hello world!

Hi there!

My name is Jess Morgan and I live in Brighton, UK. I  am currently a student at college. My main aim for this site is to inspire people with my recipes and thoughts. I wish to share with you everything that I am passionate about and hopefully get you passionate about them too. I will post my recipes (all vegan of course!), videos, pictures, and day to day activities that I get up to. Thanks for visiting my site and let me know what you think by commenting 🙂

Jess ❤

(P.S. My instagram is @veganjesss)!