Vegan chocolate and cashew cream cheesecake

So the one thing I’ve craved for ages now, is cheesecake!

So this recipe does require soy protein powder, I got mine from Myprotein, I think its the texture of the protein as I tried to make my partner one with whey protein but it didn’t work as it didn’t get thick.



For chocolate filling

•500ml of non-dairy milk

•4 scoops of Soy protein

•1 cup of cacao powder, I used raw cacao powder from indigo herbs

•few drops of vanilla extract and/or tablespoon of maple syrup.

For cashew cream filling

•2 tablespoons cashew butter (Or blend cashews and a little milk until smooth in a high speed blender

•¼ cup of melted coconut oil

•1 tablespoon of milk

For the biscuit layer

•half a packet of digestive biscuits or biscuits of your choosing

•¼ cup of melted butter or coconut oil



Break up the biscuits until in small pieces to your liking, Mix with the melted butter/coconut oil and combine well, flatten and leave to set in the fridge

Mix the cacao powder, protein powder, milk and maple syrup and/or vanilla extract and smooth out onto the biscuit base and leave in the fridge

Separately mix the cashew butter, coconut oil and milk until well combined and smooth,

Pour the cashew mixture on top of the chocolate layer, using a fork or finger if it’s for yourself mix in the two to make a swirly design

Leave to set overnight in the fridge


Depending to your own taste you can alter some of the flavors, for example sweeteners of added bits, I think the base layer would be way nicer if it was made of Oreos.

If you try this recipe let me know, I’d love to know what you think of it. 🙂 xx


fudgelicious brownies

Brownies and black beans aren’t exactly the first thing that comes to your mind for a amazing combination, but surprisingly enough it totally works!

So after loads of brownie test trials and different types these have to be the best ones yet (if I may say so myself). They are so rich and smooth and soft and basically super addictive!


As these are black beans you can soak them overnight (I left them about 14 hours) or get a can of them and rinse out the water really well.


•1 ½ cup of dates (I used dried dates and just soaked them for about half an hour in warm water

•1 ¼ cup of soaked black beans

•1 heaped tablespoon of coconut oil

•½ teaspoon of sea salt/ regular salt if you don’t have sea salt

•1 cup of cocoa powder (I used raw cacao powder from Indigo herbs its amazing you can get it here)

•¼ cup of protein powder ( I used rice protein available here)

• 1 cup of oat flour , I just blended oats in a blender into a flour texture

•1 cup of water



Blend the dates and a tiny bit of water until smooth, then adding in the blend until mixed together

Pre-heat the over to 200°C /395°F

Adding in all the other ingredients, adding the flour/powder ingredients gradually to insure there’s no lumps

Scoop out into a baking tray, and put on the middle shelf for 15 mins.

Take out to cool with a hand towel over the top to insure the top stays soft and doesn’t crust up , should be soft to the touch.


Depending on how thick you would like the brownies, you could double the recipe or more I’m not judging.

The tray I used was a 12″X 8″ so they were a bit thin so if you have a large baking tray I would advise doubling. I didn’t so when I cut them I made a chocolate mouse sandwich out of them.

Let me know if you tried this recipe I would love to know how it turns out 🙂 xxx

Vegan Protein Bliss Balls

So after starting to make date bliss balls, I realized I didn’t have enough dates, then I remembered one day I put too much protein in my protein shake and it became really thick. I made a thick protein mixture that was basically mouse which set really well.

This recipe includes protein powder as a thickener, if you don’t have the protein powder you could replace it with an avocado mouse or a protein of your choice.



-Handful of dates

-1 Cup oats (I blended them so it became a flour)

-1/2 cup almond meal (again just blended almonds)

-1/2 cup cashew meal

-1/2 cup flax/linseed meal

-2 heaped scoops of protein powder

-200 ml of non-dairy milk (I used soy milk)

-1/2 cup cocoa powder

– 2 tbsp of soy milk, separate from the rest

-1/2 cup of desiccated coconut



  1. Blend up the oats in  blender till it becomes a powder an then pour into a large mixing bowl
  2. Repeat this step with  the cashews, flax seeds and almonds.
  3. Mix the 2 tbsp of milk and dates till it smooth.
  4. Combine the protein powder, milk and cocoa powder and blend.
  5. mix together all the ingredients until it becomes near to a cookie dough.
  6. On a plate add the coconut and a small bit of coco powder for coating the balls.
  7. wetting your fingers to grab the dough like mixture so it doesn’t stick, roll some between your finger tips then placing it on the plate and roll in the mixture with your finger tips.
  8. Then you just have to try to let them set overnight without eating them

and that is it!















Thanks for reading guys, if you try this recipe, let me know.


Guilt free chocolate cookies! (Vegan)

Okay guys I’ve been super experimenting with different cookie recipes and techniques, and let me tell you I found the two that are the best. There’s only tiny differences in the making of these.


So basically Left Cookies had less milk and no chocolate chips, whereas cookies Right did, that’s the only difference between the two and visually they’re so different looking!


  • 1 ripe avocado
  • 1/4 cup cocoa powder
  • 1/4 cup sugar, I used brown sugar but it doesn’t matter what you have
  • 1/2 cup of oat flour, I just put plain oats in a blender until it was flour
  • pinch of baking powder
  • 1 tablespoon on non-dairy milk
  • 1/4 teaspoon of salt
  • chocolate chips, not necessary but I had them at the time


  1. smash your avocado in a bowl, add in cocoa powder and combine
  2. add in ingredients and add milk if it’s too dry
  3. should be able to mold it, as if it with a play-dough, cookie dough consistancy
  4. put them in the oven at 200°c  for approx 7-10 mins.

And voila!


the ones one above turned out just as I intended, they still had give in them and were chewy. The other ones had too much soy milk in the mixture and I left them in for a few mins too long but they were still tasty just harder than desired.


let me know if you try it and would love to see your little changes.

thanks for reading, xxx.

Vegan peanut butter cake

Guys, I made this cake and then I made three more and polished them all off nearly on my own!

Inspired by Peta’s vegan donuts recipe that I just couldn’t get right, so I winged it and came up with this masterpiece!


So I used:

-1 cup of Flour, I used 1/2 cup of regular flour and 1/2 cup of oat flour,not necessary

-3/4 cups of sugar, I used brown sugar as that’s all I had at the time

-1 teaspoon of baking powder

-a pinch of salt and cinnamon

-1 cup of icing sugar (for filling)

-1 tablespoon of maple syrup

-1/2 cup of non-dairy milk

-1 tablespoon of lemon juice

-vanilla extract (as much as your heart desires)

-1/2 cup of margarine

-can add an egg replacer for 1 egg, but I left it out and it turned out just as awesome

-1/2 cup of peanut butter



  1. preheat oven, I set mine to 220°c.
  2. Slightly melt the butter so you combine with all the rest of the wet ingredients, I found putting the margarine in the microwave just till it melted and then mix in all the other ingredients until its smooth.
  3. Meanwhile you can just throw all of the ingredients into a bowl and combine well.
  4. then you just pour the wet ingredients into the dry, bit by bit to make sure it’s not lumpy and it’s well mixed.
  5. place in a lined/ greased/silicone tray.
  6. I left it in for about 15 mins and checked whether it was cooked thoroughly
  7. while that’s cooling place about a tablespoon of peanut butter, 1/2 cup of icing sugar and about 2 tablespoons of dairy free margarine in a bowl and mix it up until it’s smooth adding more icing sugar if necessary
  8. when the cake it cooled just assemble. You could put the icing on the top of the cake, or layer it and top with a dust of icing sugar.

I made two separate ones by splitting the mixture so I didn’t have to cut it up and I just wanted extra.


Hope you try it out, let me know if you did!

thanks for reading guys xx

vegan bolognese sauce? It’s possible?

Even if you’re not vegan or vegetarian, this is still a good replacement for the rubbish jar of sauce that are filled with mess!

Its simple and surprisingly simple to make, the sauce doesn’t need to be cooked either so for summer days when you want comfort food but don’t want the heavy warm type this works both ways.


-Sun dried tomatoes (soaked for about 20-30 mins in warm water)

-fresh tomatoes

-Brazil nuts/walnuts(for texture) [soaked for 20-30 mins, to soften}

-Tomato puree(optional)

-Some herbs (I just used a mixed herb seasoning)

-Paprika/chili powder for a kick

-1 chopped onion

-some garlic powder/2 garlic cloves

-And some celery and greens for some extra goodness(optional).

You could add whatever your must have ingredient is, I always add in nutritional yeast and soy sauce. And occasionally dairy free cheese, it’s actually super good!


  1. Throw the nuts and sundried tomatoes in a food processor or blender until broken down a bit.
  2. Add the rest of the ingredients till your desired consistency.

and that is that guys, its my lazy dinner.

IMG_3221 - Copy.jpg

So you could fry up onions and some extra veggies and add in the sauce if you wanted a bit extra but basically its a breeze to make!

If you wanted you could also half the mixture add in cumin, some extra chili powder or chili flakes, oregano and some cayenne pepper if available and some beans, and boom you’ve got a chili dish too!

IMG_3975.jpgyes both of my foods are covered in nutritional yeast so I’m sorry if you can’t see it clearly.

let me know if you tried out this dish, I’d love to know how you found it 🙂

Thanks for reading guys,