1 can of drained chickpeas
1/2 cup of peanut butter
4 tbl spoons of agave
Dark chocolate chunks
Combine the chickpeas, peanut butter and agave and blend until a smooth dough like texture, add the chocolate chunks and roll into balls then place in the fridge for atleast an hour. Great for pre/post workout treats, add to desserts or to just snack on, packed full of protein! Enjoy
For the mash:
4 large carrots
1 swede
Lemon and tyme seasoning
For the filling:
1 bell pepper
1 can of peas
1 onion
1 courgette
1 cup of mushrooms
1 cup of vegan mince
Shepherds pie seasoning mix/gravy
Chop carrots and swede into small chunks and bring to the boil. In another pan heat up with a small amount of oil and seasoning, dice the onions and add to the pan with mince to brown, once brown add all veg, chopped into roughly the same chunks. Add the shepherds pie mix/gravey to the veg and mince and leave to simmer for about 20 minutes. Once carrots and swede are soft, drain, add lemon and tyme seasoning and mash. Pour filling into a deep dish and layer on the mash, place in the oven on a medium heat for a further 20 minutes
One frozen banana
Couple frozen strawberries
Alpro coconut milk, 1/4 cup
Arbonne essentials vanilla protein powder, one scoop
One vegan digestive
Blueberries
Blend together banana, strawberries, protein powder and coconut milk until smooth, then layer with blueberries and digestive biscuit, done!
200g of vegan biscuits of your choice
Half cup Dessicated coconut
2tbl spoons of coconut oil
2 frozen bananas
Half cup of alpro coconut milk
I found using a silicone cake mould best as it comes away from the cake very easily.
Start by crushing your biscuits, add the dessicated coconut and melted coconut oil stir together and press firmly into your cake mould to create the base.
Blend together the frozen bananas and alpro coconut milk until smooth, pour over the biscuit base and place in the freezer. Remove when firm and ready to eat, approximately 2 hours.
A great refreshing dessert thats quick and easy!
