Vegan ‘Twixette’ Bites

Indulgently gooey and rich! Adapted from a recipe by The Raw Chocolate Company. The original recipe is based more on a Snickers bar, but taking out the nuts makes it more caramelly!

Base: 70g Oats, 40g Maple Syrup, 20g Coconut Palm Sugar, 1 tbs Peanut Butter

Caramel: 100g fresh Pitted Dates, 50g Peanut Butter, 20g Maple Syrup, 1 tbs Vegan Milk (oat/almond), A handful Peanuts, A handful Mulberries 

Chocolate coating: 50g Pitch Dark Raw Chocolate, 50g Vanoffee Raw Chocolate

Method: Start by making the base. In a blender or food processor; blend the oats and coconut sugar into a fine flour. Add the syrup and peanut butter and blend again. Transfer the mixture to a 10cmx15cm tray and press down gently and set aside.

To make the caramel; blend dates, peanut butter, maple syrup and soy milk until a smooth and sticky consistency is reached. Spread the caramel on top of the base and top with some peanuts and mulberries. Transfer the tray to the freezer.

Chop the chocolate into smaller pieces and melt over a bain-marie. Take the tray out of the freezer and cut into six bars. One by one cover each bar in chocolate. Let the chocolate harden before enjoying.

Store in the fridge or freezer.

Vegan Mexican inspired pasta salad

This is the perfect recipe for a mid-week meal or something that you can prepare on the weekend for a healthy and speedy lunch to take with you to work or school during the week. Pasta is a great dish to cook for the whole family and make in bulk batches. This particular dish is also completely vegan and also gluten free, made with brown rice pasta! This pasta from Rizopia is a fantastic gluten free option, as it’s made from natural ingredients and is 100% brown rice; so is therefore naturally gluten free. It’s also available in a variation of different shapes such as: spaghetti, penne and lasagne sheets.

Read moreVegan Mexican inspired pasta salad