Vegan Choc-Protein Balls (that are kind of raw!)

Hi guys,

EDIT: Since changing my blog name the picture watermark links are kind of irrelevant...but I can't be bothered updating them!

My husband is always asking for treats which are yummy but have high protein content - so, I had to find him something which was of course vegan, easy to make (as I am lazy) and delicious!

A friend sent him a recipe of raw protein balls and I copied the recipe exactly, but it turned out terrible. It was dry, gross and boring...so, I made some adjustments and do believe I have created the *perfect* choc protein ball. It is, however not totally raw. To make this you will need a good food processor.

I don't normally 'do' recipes...I just chuck things together and hope for the best or know how much of something to use by guessing..but I have tried my best to describe the required quantities to make this!

WHAT YOU WILL NEED

• 250-300gms of regular (preferably organic) almonds 
• 14 fresh pitted dates
• 1/4 cup Goji Berries
• 1 tablespoon of Maca Powder
• 2 scoops of chocolate protein powder
• 2 tablespoons of Loving Earth drinking chocolate powder or cacao powder
• 3 teaspoons of coconut oil
• 2-3 tablespoons of soymilk (please note, you will need to keep adding soymilk to achieve desired consistency)
• Desiccated coconut for rolling the balls in
• OPTIONAL: 1 tablespoon vegan honey, 2 tablespoons walnuts

WHAT TO DO

• In a food processor, combine all ingredients except coconut. Add more milk in if it seems too course/dry or the blades aren't spinning around properly.
• Form into balls 
• Roll balls in the desiccated coconut
• Put balls onto a plate, into the fridge and leave for 30 mins before eating
• Enjoy!

Mix all ingredients in food processor

This is a good consistency to get the mixture to. It doesn't have to be completely smooth.

Roll into balls and cover in desiccated coconut

Yum!

5min Vegan Microwave Cupcake

How to make a 5 minute vegan microwave cupcake!

 

 

If you're lazy and love cake like me, this is brilliant. I veganised it, so make it and send me pics!

Ingredients

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1/3 cup silken tofu (or 'no egg' equating to 1 egg - but tofu is MUCH better)
3 tablespoons soy milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) I disagree that this is optional...Chocolate chips always a must :) Just get any dark choc and break into bits or if your supermarket stocks it get Sweet William Chocolate bits.
A small splash of vanilla essence
1 large coffee mug

Directions
Add dry ingredients to your largest mug and mix well. Add the tofu and
mix thoroughly. Pour in the milk and oil and mix well. Add the
chocolate chips (if using), vanilla essence , then mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don't be alarmed!

*Photo courtesy cupcake.com

Making Vegan Snickers

Snickers.

Many moons ago, I would watch Seinfeld marathons at 5am and eat my beloved chocolate treat. It occurred to me, that there is NO reason I should deprive myself of my Snickery desires just because I refuse to buy the version available in stores!

So that was it. Something had to happen, and nobody was going to stop me!

New life goal: To make the perfect snickers bar

My first failed batch. They were still good, but as you can see the caramel appears to be like peanut brittle.

This is the cooking chocolate I use. It is available in Woolworths for under $3.00. However, my new favourite at the moment is the Belgian cooking chocolate available from Leo's for approximately $3.50.

After many failed caramel attempts, I finally achieved the desired result.

Ladies and gentlemen, I think I have achieved my goal...

Yes! Gasp in amazement at the perfect caramel consistency, delicious nougat peanutty-ness and painfully nommylicious layer of dark chocolate!

My trials began a few weeks ago and I was struggling to get the caramel right. It kept turning out like peanut brittle, rather than firm yet gooey caramel. After several failed batches, my friend provided me with a soft caramel recipe from a Dutch Bakery (thanks Julian!).

For those interested in making their own vegan snickers, please email me for the recipe. It is surprisingly easy to make, once you know how.

For those interested in not making their own vegan snickers but still wishing to eat one, please come over to my house or alternatively, dig deep into your pockets and purchase some Go Go Max Bars!

DAIRY FREE SNICKER BAR RECIPE

Directions

1. Make the nougat, place nougat in a rectangular pan and flatten to about .5cm or more (however much nougat should be in the bar!). Put in fridge while you do the next step.
2. Make caramel and pour it over the nougat flattened mix - I don't recommend too much. Let it set in the fridge for about 30 mins.
3. Once a bit harder/firmer you then take it out of the fridge and cut it into squares (this can be a bit tricky so be careful!) *
4. Now dip the bars into the melted chocolate. Drip away excess chocolate back into pan.
5. Place each bar onto baking tray with waked paper and allow to cool in the fridge until chocolate is hard.
6. Enjoy!!!

*There is another option here, instead of cutting into slices at step 3 and dipping into chocolate, you can simply lay the chocolate on top as the third layer and put back in the fridge for 15-20 mins. After this, simply cut into slices. Personally, I find this is easier because I am messy as!

To make nougat
1 tablespoon water
1/4 cup corn syrup
1 tsp vanilla extract
2 tablespoons peanut butter
3 cups icing sugar
Use mixer and mix, knead with hands and put in fridge

To make caramel

200g of golden syrup

200g of margarine
800g of condensed soy milk (If you don't have this then try to find another caramel recipe online that does not use condensed milk - but you do usually need it to make the caramel soft).
Boil the golden syrup and margarine really well and then take off the heat and add the condensed soy milk and stir together then poor in a tray. If it isn't stable then add corn flour until it is.

The chocolate
1 block of Coles/Woolworths dark cooking chocolate OR any block of your favourite vegan brand.
1-2 tblsp of copha, just enough to make the chocolate slightly softer for easier eating.
To melt, break into blocks and place into microwave. Once melted, stir in the copha.

My Vegan-Bollywood-European Wedding!

Phil and I got married on April 15 2013. It was one of the *best* days of my life! Planning it for months was so much fun!

Checkout my interview on Ethical Bride and you can view the wedding video below!



xox Amy