If you have some bananas you don’t know what to do with, then these Creamy Caramalised Banana Icy poles are an alternative to the good ole Banana Bread..🙌 Especially if it’s hot like it is here in Melbourne this week!!
Easy to make, using simple, wholesome ingredients and one that kids love too!
I reckon they could even qualify as a hot weather breakfast 😉
Happy Sunday xx
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Recipe- makes 6
850g Ripe Bananas- aprox 5-6
Sprinkling of coconut sugar
1 Cup Coconut cream- thick part only
1/2 Avocado
2 Tbls pure maple syrup
1 Tbls Almond butter
1/2Tsp Cinnamon
1/2 Tsp pure vanilla extract
100g Dark chocolate-melted
Buckinis /crushed nuts, granola to sprinkle over tops (opt)
🌟Heat Grill 190 deg
🌟Keeping the skins on, slice Bananas in half and place on a baking tray, sprinkle with a little coconut sugar.
🌟Place bananas under the grill for aprox 15-20 mins or until softened
🌟Take out and allow to cool
🌟Place all ingredients into a high speed blender EXCEPT the chocolate, blend until smooth and creamy
🌟Pour/spoon mixture into ice cream mould’s, and place stick in the middle
🌟Place into the freezer overnight
🌟Melt the chocolate
🌟Allow Choc to cool down a little
🌟Take icy poles out of moulds and dip each one in Choc, sprinkle favourite topping over
🌟Keep in an airtight container in the freezer
Enjoy!
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#icypole#bananas#caramalisedbanana#wholesome#simpleingredients#summertime nourishing #eatwell#healthydessert#healthyrecipes#vegandessert#veganfood#inmykitchen#plantbased#freezerfriendly#kidfriendly#cleaneats#dessert#refinedsugarfree#avocado#nutbutter#nutritious#sweettooth#tastingtable#yum#nom#dairyfree#glutenfree
If your craving something chocolatey then I’ve got just the recipe for you🧡
These decadent Chocolate Chia pots are wholesome, refined sugar free and deliciously creamy made using @purecocobella Coconut yogurt!
You can enjoy these as a mid morning snack or make them the night before so you can just grab n go the next day🙌
I don’t add sweetener as I find the banana adds a natural sweetness, but if you like it sweet then just add a drizzle of pure maple syrup.
Wishing you all a peaceful start to the new week xx
Lots of love
Chloe
Recipe- makes 2
1/3 Cup Chia seeds
1/2 C @purecocobella Coconut yogurt
1 C preferred Milk
1 Banana
2-3 Tbls Raw Cacao
1 Tsp Pure Vanilla extract
🌟Place Chia seeds into a mixing bowl.
🌟Place the milk, coconut yogurt, banana, cacao and vanilla extract into a blender and blend until smooth.
🌟Pour mixture over the chia seeds and stir now and then for 2-3 mins, leave to thicken for an hour or overnight.
🌟Place in pots, layer with coconut yogurt and fruits, I used blackberries and blueberries here.
🌟Will last 2-3 days in the fridge
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#coconutyogurt#purecocobella#refinedsugarfree#veganrecipes#dairyfree#breakfastideas#chocolatelover#wholesome#nourishing#chiaseeds#healthychoice#eatwell#goodfood#fuelyourbody#wellbeing#freshfood#tastingtable#eeeeeats#glutenfreefood#plantbasedrecipes#realsimple#tastyfood#dessert#healthyeats#eathealthy#inmykitchen#yum
Smokey Red pepper pesto toasts😜 topped with finely grated vegan mozerella, Avo/Tomato, fresh basil leaves, salt, pepper and a good sprinkling of dukka....This my friends was top notch!😜
The pesto is also really good on roasties, a pizza base, jacket spuds, roast veggies, as a dip or on pasta! Give it a try and let me know what you think🧡
Lotsa lurve
Chloe xx
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Recipe👇
675g Red peppers (Aprox 2 large)
40g Garlic cloves -leave in skin
100g Roasted Cashews
1/2 Cup Olive Oil
15g Fresh Basil leaves
2- 3 Tbls Lemon juice
1/2 Tsp Smoked Paprika
1/8-1/4 Tsp Cayenne pepper (opt)
Heat oven 230C
🌟Wash, de-seed and cut peppers into 1/4
🌟Place onto a lined baking tray along with the garlic
🌟Place in oven for 20-25 or until softened and slightly blistered
🌟Place peppers into a bowl and place a lid on top for roughly 20 mins, this will help to loosen the skins which will help making peeling the easier
🌟Allow to cool and then peel
🌟Once peppers are cold, place all ingredients into a food processor and blend untill roughly smooth.
🌟Adjust seasonings as required, place into a clean airtight jar and keep in the fridge!
Enjoy x
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#redpepper#capsicum#pesto#toast#avocado#tomatoes#healthysnacks#eatwell#nourishing#nutritious#onmytable#veganfood#healthyeats#plantpower#healthyvegan#healthyveganfood#veggies#cleaneats#eatplants#tastyfood#taste#wellbeing#fuelyourbody#brunch#brekkie#lunchideas#veganuary#eatmoreplants#cookedwithtaste#superfoodideas
We’ve been living off these rice paper rolls the last couple of hot days here in Melbourne☀️they’re utterly scrumptious, light, and full of fresh wholesome ingredients💚 I made a different dipping sauce than my usual satay sauce, ( you can find that one lower down in my feed if you’d prefer) however this one is fresh and spicy, one that is super simple to throw together too🙌
I usually prep all veggies, tofu and noodles the day before, it makes it all that much quicker to make, and of course the ingredients are easily adaptable but these rolls had👇
Tofu- marinated
Cucumber
Carrot
Avo
Beetroot
Red cabbage
Capsicum
Roasted sesame seeds- worth making the effort and doing this👌
Rice Vermicelli noodles
Pickled ginger
Coriander
Organic rice papers- I find these don’t have that odd/horrid smell that some rice papers do!
For the dipping sauce -
1/4 Cup Cold water
2 Tbls vegan Fish sauce
1 Tsp Pure maple syrup
1-2 Tsp fresh Lime juice
1 Small Clove Garlic- crushed
Small amount grated Ginger
1 x Birds eye chilli- thinly sliced, seeds inc (can leave seeds out if you don’t like spicy)
A few coriander leaves
Place all ingredients into a small bowl and combine!
When eating the rolls I tend to spoon the sauce over!✨
Enjoy x
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#ricepaperrolls#organic#eatyourveggies#veganuary#nutritious#kaylaitsines#eatmoreplants#plantbased#veganrecipes#eattherainbow#f52grams#forksoverknives#nourishyourself#healthyeats#plantpowered#eatwell#cleaneats#rawvegan#healthyrecipes#goodoldvegan#glutenfreerecipes#summervibes#wholesome#veganeats#foodshare#rawveggies#eatrealfood
This Chocolate Orange Ganache Tart would make the perfect Christmas dessert✨
It’s decadent without feeling too heavy and best of all, it’s incredibly simple to make, Have I got your attention yet?
Its a no-bake recipe, contains no refined sugar, and is gluten free..Bonus points right, I knew it😉
Tag me if you make it, I always love seeing your creations ✨
Much love
Chloe x
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Recipe- note- for decorating the tart -a tin of coconut cream needs to be placed in the fridge the night before.
This recipe uses a rectangular 35cm L x12cm W x 2.5 cm D tart tin with a removable base.
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Base-
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100g Roasted Almonds
50g Roasted Hazelnuts
40g dessicated coconut
1 1/2 Tbls raw cacao powder
15-17 medjool dates
2 Tbls Raw Cacao powder
1 1/2 Tsp pure vanilla extract
1/2 Tsp Cinnamon powder
Pinch Himalayan salt
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Place all ingredients into a food processor and combine. Blend until mixture sticks between fingers when pressed..If it’s not sticking add another date or two.
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Place into tart base, press firmly on the bottom and around the sides, place in fridge whilst you make the filling.
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Filling-
600ml Coconut Milk
540g Dark Choc (I used 70%cacoa)
10 drops pure food grade Orange oil
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Roughly chop chocolate into shards.
In a saucepan gently heat the coconut milk, just before it comes to the boil add the Chocolate shards. Take off the heat and whisk untill coconut milk and chocolate are fully combined.
Add the Orange oil, combine well.
Pour chocolate ganache onto tart base, smooth over the top and place into the fridge overnight to set.
To decorate-
1 Tin coconut cream
Fresh berries,flowers, rosemary
Take Coconut cream out of the fridge, place the hardened cream only into a bowl and whip with an electric whisk until smooth and creamy.
Once you are ready to decorate the tart, you can either pipe the cream on top or use a knife to spread it on.
Top with fresh berries, -I used blackberries, red currants raspberries, dehydrated orange slices and some rosemary sprigs.
Will keep covered in the fridge for up to a week.
*Tip👉To slice, place a sharp knife in some hot water for a few seconds and then slice.
Enjoy x