Chocolate Hummus

Chocolate Hummus

Yum! This chocolate hummus recipe is a revelation.

We’ll admit, when we first heard of chocolate hummus we had our doubts. Why change what is fundamentally one of the greatest dips, ever? Hummus is already staple recipe in so many vegan households, so we approached this with caution.

But trust us, this totally works. Tahini is a surprisingly versatile ingredient and, along with the chickpeas, these two ingredients match perfectly with the sweetness from the maple syrup and the bitterness from the cocoa powder.

We’ll often recreate this recipe when we’re looking for sweet snack. We serve it with pretzels or simple spread it on toast.

Enjoy!

Roxy & Ben

Chocolate Hummus

Print Recipe
Chocolate Hummus
Servings
1 small pot
Ingredients
  • 1 x 400 g tinned chickpeas
  • 4 tbsp maple syrup
  • 2 tbsp tahini
  • 1/2 tsp vanilla extract
  • 5 tbsp cocoa powder
  • small handful of cocoa nibs
Servings
1 small pot
Ingredients
  • 1 x 400 g tinned chickpeas
  • 4 tbsp maple syrup
  • 2 tbsp tahini
  • 1/2 tsp vanilla extract
  • 5 tbsp cocoa powder
  • small handful of cocoa nibs
Instructions
  1. Drain and rinse the chickpeas. Add the chickpeas, maple syrup, tahini, vanilla extract and cocoa powder to a food processor and blend until smooth. Add a pinch of salt if desired.
  2. Transfer the chocolate hummus to a small serving dish and top with cocoa nibs to serve.

Super Green Pasta

Super Green Pasta

There’s something really appealing about making a super green pasta. We just love the vibrant colour because we know it’s going to be packed with tons of nutrition and fresh flavours.

We made a few variations of this recipe, including a ‘pasta bake’ version with vegan cheese. But the baking process loses so much of the punchy flavour and vibrancy, so we decided to keep it really simple.

The seeds are a great addition at the end because they add a lovely crunch. It’s also an awesome way of packing in more vitamins and minerals. We use a mixture of sunflower, pumpkin and sesame seeds.

Enjoy!

Roxy & Ben

Super Green Pasta

Print Recipe
Super Green Pasta
Super Green Pasta
Servings
4 people
Ingredients
  • 400 g penne pasta
  • 1 broccoli (head)
  • 3 handfuls of kale
  • 3 handfuls of spinach
  • 3 garlic cloves
  • 1/2 cups walnuts
  • juice of a lemon
  • 3 tbsp nutritonal yeast
  • 2 handfuls of basil
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of pepper
  • 2 handfuls of mixed green leaves
  • handful of mixed seeds
Servings
4 people
Ingredients
  • 400 g penne pasta
  • 1 broccoli (head)
  • 3 handfuls of kale
  • 3 handfuls of spinach
  • 3 garlic cloves
  • 1/2 cups walnuts
  • juice of a lemon
  • 3 tbsp nutritonal yeast
  • 2 handfuls of basil
  • 2 tbsp olive oil
  • pinch of salt
  • pinch of pepper
  • 2 handfuls of mixed green leaves
  • handful of mixed seeds
Super Green Pasta
Instructions
  1. Bring a saucepan of water to the boil. Then add the pasta and cook for 7 minutes.
  2. Add the broccoli to the saucepan and cook for a further 5 minutes.
  3. Drain the water from the saucepan, saving the water to use in the next step.
  4. Meanwhile add the kale, spinach, garlic, walnuts, lemon juice, nutritional yeast, basil, olive oil, salt, pepper, and 1 and a half cups of pasta water to a blender, and blend until smooth.
  5. Mix the green sauce with the pasta, along with the mixed green leaves, and stir until fully combined.
  6. To serve, sprinkle with mixed seeds.

Healthy Homemade Granola

Homemade Granola

Wow, who knew making your own healthy homemade granola could be so simple?

Granola is packed with so much good stuff, making it a great way to start the day. Most recipes are high in fiber, iron and protein, and making your own homemade version like this one will help cut down on all the bad sugars you’ll often find in supermarket brands.

This delicious recipe is by our friend Sophie Gordon, who not only runs an awesome food and wellbeing blog, but is also the founder of Dust Granola – small batch granola hand made in London.

Honestly, we were blown away with this recipe. There’s tons of flavour to it, from fragrant spices to subtle sweetness, it’s got everything you need!

You can find out more about Sophie at:
sophgordon.com
@soph_gordon

And you can discover her awesome Dust Granola at:
dustgranola.co.uk
@dustgranola

Enjoy!

Roxy & Ben

Homemade Granola

Print Recipe
Healthy Homemade Granola
Homemade Granola
Servings
6 cups
Ingredients
  • 3 cups jumbo oats
  • 1.5 cups raw buckwheat groats
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1 medium orange
  • 1 tsp mixed spice
  • 1 tbsp raw cacao powder
  • pinch of salt
  • 3/4 cup coconut flakes
  • 1/4 cup sesame seeds
  • 1/2 cup dried mulberries
  • 1/4 cup cacao nibs
Servings
6 cups
Ingredients
  • 3 cups jumbo oats
  • 1.5 cups raw buckwheat groats
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1 medium orange
  • 1 tsp mixed spice
  • 1 tbsp raw cacao powder
  • pinch of salt
  • 3/4 cup coconut flakes
  • 1/4 cup sesame seeds
  • 1/2 cup dried mulberries
  • 1/4 cup cacao nibs
Homemade Granola
Instructions
  1. Preheat the oven to 180°C
  2. Line a large baking sheet with parchment paper. Put the oats and buckwheat onto the baking paper and toast in the oven for around 10 minutes – keep an eye out so they don’t burn. Remove from the oven and place to one side.
  3. In a mixing bowl, whisk the tahini, maple syrup, vanilla extract, coconut oil, zest of the orange, 2 tbsp of orange juice, mixed spice, cacao powder and salt. This will form a gloopyish mixture.
  4. Add the oats and buckwheat, followed by the coconut flakes, sesame seeds and mulberries. Make sure everything is coated well.
  5. Spread the mixture back onto the baking sheet.
  6. Place in the oven and bake until a deep golden brown (roughly 25 mins). Stir and flip half way through – depending on your oven, this may take slightly more or slightly less.
  7. Once you’ve removed it from the oven, add the cacao nibs and stir. Allow to cool before then removing from the tray and transferring to a jar to store.

Homemade Protein Flapjacks

Homemade Protein Flapjacks

Flapjacks remind me of my childhood. Crispy on the outside and chewy in the middle, they were a really special treat!

Roxy and I have been developing this recipe for homemade protein flapjacks over the past few weeks and we’re so chuffed with how it has turned out. We decided to cut down the refined sugar and use other sweeteners instead, such as banana and maple syrup.

This makes the recipe a lot healthier than traditional flapjacks. Better still, each bar has over 8g of protein! How awesome is that?

Wholesome, sweet and healthy, we bet you’ll love these as much as we do!

Enjoy,

Roxy & Ben

Protein Flapjacks

Print Recipe
Homemade Protein Flapjacks
Homemade Protein Flapjacks
Servings
10 bars
Ingredients
  • 2 medium bananas
  • 150g quick cook oats
  • 25g sunflower seeds
  • 30g pumpkin seeds
  • 30g raisins
  • 30g walnuts roughly chopped
  • pinch of salt
  • 180g smooth peanut butter
  • 5 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tbsp soya milk
Servings
10 bars
Ingredients
  • 2 medium bananas
  • 150g quick cook oats
  • 25g sunflower seeds
  • 30g pumpkin seeds
  • 30g raisins
  • 30g walnuts roughly chopped
  • pinch of salt
  • 180g smooth peanut butter
  • 5 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tbsp soya milk
Homemade Protein Flapjacks
Instructions
  1. Preheat the oven to 180°C and line a 7” x 7” baking tin with parchment paper. Make sure you also line the sides of the baking tin. This will make it easier to remove the flapjack from the tin after it is baked.
  2. Peel the bananas, place them in a mixing bowl and mash them with a fork until they become runny. Add the oats, sunflower seeds, pumpkin seeds, raisins and walnuts to the mixing bowl.
  3. Then transfer the peanut butter, maple syrup and coconut oil to a small pan on a low heat. Stir to combine and leave on the heat until melted.
  4. Pour the peanut butter liquid into the mixing bowl and stir until the dry ingredients are fully coated with the wet ingredients.
  5. Transfer the flapjack mix to the pre-lined baking tin and use a spatula to level the mixture.
  6. Bake the flapjack in the preheated oven for 30 minutes.
  7. Remove the flapjack from the oven and leave to cool in the tin for 5 minutes. This will set the flapjack so it doesn't break when you move it.
  8. Remove the flapjack from the tin and leave to cool for 10 minutes before cutting into 10 bars.
Recipe Notes

Nutritional information per flapjack:

Calories: 303
Total Fat: 18.1g
Sat Fat: 6.1g
Carbohydrate: 31.2g
Sugars: 12.8g
Sodium: 102.4mg
Fiber: 4.4g
Protein: 8.1g

The Ultimate Vegan Chilli

The Ultimate Vegan Chilli

Oh. My. God. We’ve fallen in love this ultimate vegan chilli recipe!

It’s got so much going for it. It’s hearty and spicy, but best of all you can make the entire chilli in one pot.

Our two not-so secret ingredients, Marmite and dark chocolate, give give the chilli a lovely saltiness and bitterness, which blends really well with the sweetness from the tomatoes and peppers.

This recipe is also great for meal-prep. You could even freeze the chilli into batches, ready for when you need it!

Enjoy,

Roxy & Ben

The Ultimate Vegan Chilli

Print Recipe
The Ultimate Vegan Chilli
Servings
6 people
Ingredients
  • 1 tsp coconut oil
  • 1 brown onion sliced
  • 4 cloves garlic minced
  • 1 1/2 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 80g sun-dried tomatoes (in oil) roughly chopped
  • 400g tin black beans
  • 400g tin kidney beans
  • 400g tin cannellini beans
  • 3x 400g tins chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp marmite
  • 50g dark chocolate
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 fresh red chilli diced
  • Juice of one lime
  • large pinch of salt
  • handful coriander (cilantro)
Servings
6 people
Ingredients
  • 1 tsp coconut oil
  • 1 brown onion sliced
  • 4 cloves garlic minced
  • 1 1/2 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 80g sun-dried tomatoes (in oil) roughly chopped
  • 400g tin black beans
  • 400g tin kidney beans
  • 400g tin cannellini beans
  • 3x 400g tins chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp marmite
  • 50g dark chocolate
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 fresh red chilli diced
  • Juice of one lime
  • large pinch of salt
  • handful coriander (cilantro)
Instructions
  1. Heat a little coconut oil in a large saucepan on a medium heat. Once hot, add the sliced onion and fry for 8 minutes until they brown.
  2. Next, add the garlic and all the spices, and fry for 1 minute.
  3. Remove any excess oil from the sun-dried tomatoes, then add them to the saucepan and fry for a further minute.
  4. Meanwhile drain and rinse the beans, then transfer them to the saucepan along with the chopped tomatoes, tomato puree, balsamic vinegar, Marmite and dark chocolate. Bring the chilli to the boil then leave to simmer with the lid on for 40 minutes, stirring occasionally to avoid it sticking to the bottom of the saucepan.
  5. After 40 minutes add the sliced peppers and fresh chilli, and leave to simmer for a further 20 minutes without the lid on.
  6. Stir in the juice of the lime and season with salt.
  7. To serve, garnish with a few leaves of coriander and a small spoonful of vegan yoghurt.

Kale & Carrot ‘Bacon’ Caesar Salad

Kale Caesar Salad

We love ‘veganising’ popular dishes and this kale & carrot ‘bacon’ caesar salad has been in the works for a while now.

It’s crunchy, it’s creamy and it’s fresh. There’s a lot to love about this recipe!

We use chickpeas, seasoned with paprika, as croutons. Then we roast slices of marinaded carrot to replace bacon.

There are a few different components, but we’ve tried to make it as simple as possible while capturing as much flavour as possible!

Enjoy!

Roxy & Ben

Kale Caesar Salad

Print Recipe
Kale & Carrot 'Bacon' Caesar Salad
Kale Caesar Salad
Servings
4 people
Ingredients
  • 1 large carrot
  • 1 tsp soya sauce
  • 1 tsp maple syrup
  • 2x 400 g tinned chickpeas
  • 1/2 cup cashews
  • 1 tbsp fresh lemon juice
  • 1 garlic clove
  • 1/2 tsp English mustard
  • 1 tbsp nutritional yeast
  • 2 tsp capers
  • 1/2 cup soya milk
  • 1 large cos or Romaine lettuce
  • 2 large handfuls of kale
  • 2 tsp paprika
  • salt
  • pepper
  • olive oil
Servings
4 people
Ingredients
  • 1 large carrot
  • 1 tsp soya sauce
  • 1 tsp maple syrup
  • 2x 400 g tinned chickpeas
  • 1/2 cup cashews
  • 1 tbsp fresh lemon juice
  • 1 garlic clove
  • 1/2 tsp English mustard
  • 1 tbsp nutritional yeast
  • 2 tsp capers
  • 1/2 cup soya milk
  • 1 large cos or Romaine lettuce
  • 2 large handfuls of kale
  • 2 tsp paprika
  • salt
  • pepper
  • olive oil
Kale Caesar Salad
Instructions
  1. Preheat the oven to 200°C and line a large baking tray with parchment paper.
  2. To soften the cashews, transfer them to a small bowl and cover with hot water. Set the cashews aside until they’re needed later in the recipe.
  3. To make the carrot bacon, peel the carrot then thinly slice it using a mandolin or a knife.
  4. Place the sliced carrot in a small mixing bowl. Add the maple syrup, 1 tsp olive oil, soya sauce, a pinch of salt and pepper, and toss to combine. Set aside and leave to marinate.
  5. Drain, rinse and dry the chickpeas. Then transfer the chickpeas to the baking tray, drizzle with olive oil and season with a pinch of salt. Use your hands to combine. Bake in the preheated oven for 20 minutes.
  6. Meanwhile, prepare the lettuce and kale by rinsing and drying the leaves. Then remove the stem from the kale and roughly chop the leaves into bite-size pieces.
  7. To prepare the dressing, drain the cashews and place in a blender. Add the lemon juice, garlic, mustard, nutritional yeast, 2 tbsp olive oil, capers and soya milk to the blender. Blend until smooth and creamy.
  8. Once the chickpeas have finished roasting, remove the baking tray from the oven and toss the chickpeas in the paprika. Push the chickpeas to the top half of the baking tray and lay the carrot slices on the bottom half. Place the baking tray back into the oven for a further 15 minutes.
  9. Meanwhile, toss the leaves with the dressing until fully combined and plate up by dividing the leaves across four plates.
  10. Remove the baking tray from the oven and sprinkle each portion with a quarter of the chickpeas and a few slices of carrot bacon.