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Recipes from this video:

Single serve mud cake:
Ingredients:
- 2 tbsp plain flour
- 1 tbsp brown sugar
- 1/2 tbsp cocoa powder
- 1/4 tsp baking powder
- 2 tbsp plant based milk
- 1/2 tbsp olive oil or coconut oil
- 1/4 tsp vanilla extract
- pinch of salt

Method:
1. Preheat the oven to 180°C fan-forced, prepare a small 10cm round baking dish
2. Sieve flour, cocoa powder and baking powder into the baking dish. Add brown sugar and salt, mix to combine.
3. Add milk, oil and vanilla, continue mixing until smooth.
4. Place in the oven and bake for 15-20 minutes or until a knife comes out clean.
5. Serve warm with ice-cream if desired.

Choc macadamia fudge:
Ingredients:
- 250g macadamia butter
- 300g dark chocolate
- 1/4 cup dried & diced apricots
- 1/4 cup raw cashews, roughly chopped
- 1/4 cup pumpkin seeds, roughly chopped

Method:
1. Prepare a square or rectangle baking dish by either lining it with baking paper or lightly coating with vegan butter or olive oil spray
2. Either in the microwave or over the stove, melt together the macadamia butter and chocolate. Ensure it doesn't burn by stirring consistently.
3. Transfer the melted choc mixture to the baking dish, topping with the apricots, cashews and pumpkin seeds.
4. Transfer the the freezer to set for 1 hour, before moving to the fridge. Cut into the desired amount of pieces and enjoy as your dessert throughout the week!

Hazelnut butter truffles:
Ingredients:
- 250g hazelnut butter
- 3 tbsp maple syrup
- 1/3 cup coconut flour
- 1 tsp vanilla extract
- pinch of salt
- 100g dark chocolate
- 1 tbsp coconut oil

Method:
1. Prepare a wire cooling rack or chopping board by lining it with baking paper (ensure this is one that can fit in your fridge).
2. Place the hazelnut butter, maple syrup, coconut flour, vanilla and salt into a bowl and mix with an electric mixer to combine.
3. Melt the chocolate and coconut oil together either in the microwave or over the stove, ensuring not to burn
4. One by one, use your hands to roll the hazelnut butter dough into golf-ball sized pieces, before dipping and coating in the melted chocolate and placing on the prepared rack or board. Continue until you have used all of the dough.
5. Place the truffles into the fridge and leave to set for 30 minutes. Enjoy throughout the week! Store in the fridge.

Mini mixed berry crumble:
Ingredients:
- 1/2 cup frozen mixed berries
- juice of 1/2 lemon
- 1 tsp lemon zest (approx)
- 1/2 tbsp + 1 tsp coconut sugar
- 1/4 cup plain flour
- 1/2 tbsp vegan butter
- pinch of salt
- 1/4 tsp vanilla extract

Method:
1. Preheat the oven to 180°c fan-forced and prepare a small, round baking dish.
2. Place mixed berries, lemon juice, lemon zest and 1 tsp coconut sugar into the baking dish and mix to combine.
3. In a seperate bowl, combine the remaining coconut sugar, plain flour, vegan butter, salt and vanilla to make a crumble topping, you may need to use your hands.
4. Top the mixed berry mixture with the crumble topping, before placing in the oven to bake for 15 minutes, or until the crumble is golden.
5. Serve warm with coconut yoghurt or vegan ice-cream.

Peach galette:
Ingredients:
- 1/3 cup flour
- pinch of salt
- 2 tbsp vegan butter
- 1 tsp cold water (more if needed)
- 1 fresh yellow peach, sliced finely
- 1 tsp coconut sugar

Method:
1. Preheat the oven to 200°c fan-forced, line a baking tray with baking paper
2. In a small bowl, combine flour, salt and vegan butter. Gradually add cold water, starting with just a splash. You want the dough to be able to form into a ball but not stick to your hands.
3. Once the dough forms a firm ball, transfer to a chopping board and roll out with a rolling pin. Then carefully transfer to the baking tray.
4. Coat the finely sliced peach with coconut sugar and toss lightly. Then, transfer the peach into the galette pastry, ensuring to leave a 2cm edge. Fold over the sides of the galette pastry to hold the peach slices in, then place into the oven to bake for 20-25 minutes.
5. Enjoy warm with coconut yoghurt or vegan ice-cream.

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🍓 CONTACT ME
[email protected]
[email protected]

🍓 FAQ
what diet do you eat?
i am vegan!

what equipment do you use?
- canon 90d with 10-18mm lens or 18-55mm lens
- rode videomic pro
- gopro hero 7

how do you edit your videos?
final cut pro

where do you live?
gold coast, queensland, australia

how long have you been vegan?
7 years

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