Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Let’s be honest – everyone love millionaire shortbread! The biscuity base, caramel middle and chocolatey topping are an irresistible combination – however, our blood sugar levels (and waistlines) may not agree! Please welcome in my healthier spin, with these Trillionaire Shortbread Bites with a Date-Tahini Caramel. Like all my recipes, these are gluten-free, dairy-free and refined sugar-free, made from only the most wholesome ingredients. These raw vegan treats are probably the most addictive things I’ve made in a while – you won’t be able to stop at just one (you’ve been warned!)

The velvety smooth chocolate layer is a variation on my 3-Ingredient Homemade Chocolate, but if you’re short on time or ingredients you could easily just melt a bar of good quality dark chocolate instead.

These make for the dreamiest afternoon snack alongside a mug of Hot Chocolate – or perhaps a Matcha Latte or Golden Turmeric Tonic!

I’ve also tried replacing the gooey Date-Tahini Caramel with my Sticky Toffee Date Spread and it works SO well!! If you’re a fan of date caramel/toffee, then you absolutely MUST try these Chocolate Sticky Toffee Cups, this Salted Maca Caramel Ice-Cream and this Flourless Chocolate Cake with Toffee Frosting!

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Trillionaire Shortbread Bites with Date-Tahini Caramel

Ingredients

(Makes 10)
Base:

  • 1 cup oats
  • 2 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Caramel Middle:

  • 2/3 cup medjool dates (soaked in hot water for 1 hour)
  • 4 tbsp tahini (can replace with any nut butter)
  • 4 tbsp coconut milk (you can also just use water)
  • 1/4 tsp vanilla extract
  • Pinch of salt

Top:

  • 2 tbsp maple syrup
  • 4 tbsp coconut oil
  • 2 tablespoons cacao powder (or cocoa)
  • 2 tablespoons cashew butter
  • 1/4 tsp vanilla extract
  • Pinch of sea salt

Method

  1. Line a baking tray with greaseproof paper. In a food processor, grind the oats into a flour, then add remaining base ingredients and blend.
  2. Spread this onto the tray and use the back of a spoon to press down the mixture and tightly pack together. Place in the freezer to set.
  3. Add the dates, tahini, salt and coconut milk/water to a food processor and pulse until a smooth sticky paste forms. Spread this over the oat base and return to freezer.
  4. In a glass bowl, combine all ingredients for the chocolate layer, and place over a pan of boiling water. Whisk until fully combined and no lumps remain. Pour over the caramel layer and return to freezer to set, at least 45 minutes. Store in the fridge for up 1 week or freeze for up to a month.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more chocolatey recipes, check these out: 
Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free
Follow:

Chocolate Coconut Banana Bread Gluten Free Dairy Free

This Chocolate Coconut Banana Bread is an explosion of flavours – if you didn’t already know, banana and chocolate are a match made in heaven, so with cacao powder and melt-in-your-mouth chocolate chips, it will make your kitchen smell like a chocoholic’s dream! Given that my Ultimate Banana Bread is one of my blog’s most popular recipes of all-time, I thought I’d experiment with some varieties of this classic dessert to share with you.

The fluffiness of the coconut flour works together with the yoghurt to create a texture that is light yet dense enough to feel like an indulgent banana cake. Believe it or not, this tastes EVEN better the next day. The loaf is studded with dark chocolate chips, and if you’re like me, you might accidentally-on-purpose spill half a bag of choc chips on top to decorate your Chocolate Coconut Banana Bread!

Make sure you wait until your bananas are over-ripe with black spots, begging to be used up – this is when they’re at their sweetest and work best in baking!

I’ve made loads of chocolate-themed recipes lately, so make sure you try my Chocolate Sticky Toffee Cups, Chocolate Cake PopsFlourless Triple Chocolate CakeChocolate Peanut Butter Jelly Cups, Chocolate Chip Quinoa Granola and the rest of the recipes linked at the bottom of this post!

Chocolate Coconut Banana Bread Gluten Free Dairy Free

Chocolate Coconut Banana Bread Gluten Free Dairy Free

Ingredients

  • 3 overripe bananas
  • 1/2 cup dairy-free yoghurt (I used Nush Foods almond yoghurt)
  • 1 egg (or flax egg if vegan)
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut oil, melted, plus extra to grease the tin
  • 1/4 cup coconut sugar
  • 2 tablespoons honey/maple syrup
  • 1/4 cup almond milk
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 heaped teaspoon cinnamon
  • 1/4 cup cacao powder (or cocoa)
  • 1 cup coconut flour
  • 1/3 cup dark chocolate chips, plus extra for decoration

Method

  1. Pre-heat oven to 180 C and loaf tin with coconut oil or baking paper.
  2. Mash the bananas in a large bowl, then whisk in the yoghurt, egg, almond milk, vanilla, melted coconut oil, coconut sugar and maple syrup until completely smooth.
  3. Combine all the remaining ingredients in another bowl, then add the dry ingredients to the wet ingredients and mix well until fully combined. Fold in the chocolate chips.
  4. Pour the mixture into the loaf tin and use the back of a spoon to even out the top. Sprinkle the remaining chocolate chips over the top.
  5. Bake for 55-60 minutes, until a toothpick comes out clean.
If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!
For more chocolatey recipes, check these out: 

Chocolate Coconut Banana Bread Gluten Free Dairy Free

Chocolate Coconut Banana Bread Gluten Free Dairy Free Eli Brecher cereal and peanut butter

Follow:

Chocolate Cake Pops Gluten Free Dairy Free

Cake pops are one of those treats that I would always dive into at friends’ birthday parties when I was a child. Obviously, these were crammed with refined sugar, butter, wheat and other not-so-healthy ingredients! So I decided to put my own twist on Chocolate Cake Pops with this recipe.

I based it on my classic Vanilla Sponge Cake – which doubles as Victoria Sponge Cake, mini fairy-cakes, or any other flavour cake (for example you could add in cocoa powder for coffee granules to the mix). But to be honest, you could use your favourite cake recipe, regardless of whether it’s gluten/dairy-free or complete antithesis! 

These blissful bite-sized balls of vanilla cake are combined with a decadent chocolate frosting, which is secretly so much better for you than your average buttercream! The thick creamy texture is the result of avocado, which I know sounds bizarre but when blended with the other ingredients becomes totally undetectable and just makes it silky smooth!

Chocolate Cake Pops Gluten Free Dairy Free

INGREDIENTS

For the frosting:

  • 1/3 cup maple syrup (can replace half with agave/honey)
  • 8 tbsp cacao powder
  • 3 tbsp almond butter
  • 3 tbsp peanut butter
  • 2 tbsp melted coconut oil
  • 2 very ripe soft avocados (I promise you won’t taste them!
  • Optional: icing to coat, melted dark chocolate, sprinkles, chocolate chips
  • Optional: cake pop sticks / lollipop sticks

METHOD

  1. Make the frosting by blending all ingredients together well in a food processor. Spoon this into a large bowl.
  2. Use your hands to crumble the cake on top of the frosting, then knead the mixture together until fully combined.
  3. Roll into balls and place on a lined baking tray in the freezer for 30 minutes. If using, push each stick about 2 cm into each cake pop. 
  4. Optional: coat in icing, melted dark chocolate, sprinkles or chocolate chips. Snack on them as they are, or use them to decorate a cake like this Flourless Triple Chocolate Cake or this Victoria Sponge Cake.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more chocolatey recipes, check these out: 

Chocolate Cake Pops Gluten Free Dairy FreeChocolate Cake Pops Gluten Free Dairy FreeChocolate Cake Pops Gluten Free Dairy Free

Follow:

Quinoa, Almond & Pumpkin Seed Brittle (Vegan, Gluten Free)

This sweet, nutty brittle is so simple to make, and calls for just 6 ingredients and less than half an hour. It’s sweetened naturally with agave nectar so is free from refined sugar, as well as dairy and gluten like all my recipes.

Packed with fibre, protein and essential healthy fats (the good kind!), this is the perfect wholesome afternoon snack to keep on hand for when the 4pm slump hits, or even to munch on as a nutritious dessert!

For more healthy snack ideas, check out my No-Bake Granola BarsMacadamia Energy Balls or Homemade Hummus!

Quinoa, Almond & Pumpkin Seed Brittle (Vegan, Gluten Free)

Quinoa, Almond & Pumpkin Seed Brittle (Vegan, Gluten Free)Quinoa, Almond & Pumpkin Seed Brittle (Vegan, Gluten Free)

Quinoa, Almond & Pumpkin Seed Brittle

This recipe was developed in collaboration with Indigo Herbs and all ingredients are sourced from them.

Ingredients

Serves 10

  • 3/4 cup puffed quinoa
  • 2/3 cup almonds, chopped
  • 4 tbsp pumpkin seeds
  • 2 tbsp coconut oil, melted
  • 2/3 cup agave nectar (or liquid sweetener of choice)
  • Pinch of sea salt

Method

  1. Pre-heat the oven to 165 C and line a baking tray with greaseproof paper.
  2. In a large mixing bowl, stir together the quinoa, almonds, pumpkin seeds and salt.
  3. Add the coconut oil and agave to a saucepan over a low heat and stir for 2 minutes until fully combined.
  4. Pour this over the dry ingredients mix everything together, then spread thinly and evenly onto the lined baking tray and use a spatula to tightly pack it together.
  5. Bake for about 20-25 minutes, being careful not to let it burn.
  6. Allow to cool, then use your hands to break it into slabs. Store at room temperature for up to 10 days.
If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!
For more quinoa-based recipes, check these out:
 Quinoa, Almond & Pumpkin Seed Brittle (Vegan, Gluten Free)
Follow:

Victoria Sponge Cake, Gluten-Free, Dairy-Free

My healthier spin on a classic Victoria Sponge Cake features two layers of light fluffy vanilla sponge and a thick spreading of sweet raspberry jam in the middle. It is decorated with a handful of dried coconut flakes and fresh strawberries, and best enjoyed alongside a cup of afternoon tea!

The spongey base provides the perfect blank canvas for all sorts of variations – I often make it into mini muffins, chocolate cupcakes or Cake Pops (recipe coming soon!)

The recipe is completely gluten-free and dairy-free, as well as being free from refined sugar apart from the jam – but you could use my homemade Raspberry Chia Jam for a totally refined sugar-free version!

Victoria Sponge Cake, Gluten-Free, Dairy-Free

Victoria Sponge Cake, Gluten-Free, Dairy-Free

Vanilla Sponge Cake

This recipe was created in collaboration with The Carved Angel using their jam.

INGREDIENTS

  • 2/3 cup (150g) dairy-free butter (I use sunflower spread)
  • 2/3 cup (150g) sugar (I use coconut sugar but any sugar will do)
  • 3 eggs
  • 110g gluten-free self-raising flour
  • 1/2 cup (60g) ground almonds
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • Blush Raspberry Jam  (or use my homemade Raspberry Chia Jam for sugar-free option)
  • 200g fresh strawberries

METHOD

  1. Pre-heat the oven to 180C and line 2 20cm round cake tins with greaseproof paper.
  2. Cream together the caster sugar and butter until light and fluffy, for about 5 minutes. It is best to do this using a food mixer with a beater attachment or use a hand held electric mixer.
  3. Crack the eggs into a bowl, turn down the mixer to very low, then slowly pour this into the food mixer along with vanilla and cider vinegar, and continue mixing for one minute.
  4. Slowly fold in (on the slowest speed) the flour, ground almonds and baking powder until fully combined. 
  5. Divide the mixture between the two tins, smooth the top with a spatula and bake for about 20 minutes, until a fork comes out clean.
  6. Allow to cool in the tin for at least 15 minutes before turning out, then leave to cool completely.
  7. Spread the the jam over one layer, then slice half of the strawberries on top of the jam. Place the other layer of cake on top and decorate with remaining strawberries and optional coconut flakes.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Check out my other cake recipes below:

Victoria Sponge Cake, Gluten-Free, Dairy-FreeVictoria Sponge Cake, Gluten-Free, Dairy-Free

 

Follow: