Tahini Blondies Swirl Vegan Gluten Free Dairy Free

Allow me to introduce you to the fudgiest blondies you will ever sink your teeth into! Made with a top secret ingredient (scroll down for the big reveal!), these have a slightly gooey consistency and are loaded with chunks of dark chocolate.

These are completely flourless, suitable for vegans and free from gluten, dairy and refined sugar – so anyone and everyone can enjoy them with pleasure!

All you need to do is chuck all the ingredients into the food processor and whizz together until a thick cookie dough-like batter forms. Feel free to taste the delicious raw batter – remember it’s totally vegan (no eggs/dairy) so no risk of food poisoning either!

I love adding tahini to desserts – it’s not just for hummus! I find it adds another depth of flavour and a creamy texture, which goes even further whether combined with a couple of spoonfuls of silky coconut oil! I use a variety of natural sweeteners, include my favourite coconut sugar – but you could easily swap this for regular brown sugar if that’s all you’ve got at home.

Tahini Blondies Swirl Vegan Gluten Free Dairy Free Eli BrecherTahini Blondies Swirl Vegan Gluten Free Dairy Free RecipeTahini Blondies Swirl Vegan Gluten Free Dairy Free

Tahini Swirl Blondies Recipe (Vegan, Flourless, Gluten-Free)

Ingredients

Makes 8 brownies

  • 1 can (400g) butterbeans
  • 2 tbsp cacao or cocoa
  • 1/3 cup porridge oats
  • 1/3 tsp sea salt
  • 1/4 cup maple syrup or agave (or a mix of both)
  • 3 tbsp coconut sugar or brown sugar
  • 1/4 almond butter
  • 1/3 cup tahini separated into two parts
  • 2 tbsp coconut oil
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup dark chocolate, chopped into small chunks (or chocolate chips)

Method

  1. Preheat oven to 180 C and line an 8×8 pan with greaseproof paper.
  2. Drain the butterbeans and rinse well under cold water.
  3. Add all ingredients, except the dark chocolate and half the tahini, to a strong food processor, and blend together until a smooth mixture forms (you may need to stop and scrape down the sides a couple of times).
  4. Stir in the chopped chunks of chocolate by hand, and transfer the mixture to the greased pan.
  5. Swirl the rest of the tahini over the top of the mixture using a spoon, and feel free to add a few chocolate chips on top for decoration!
  6. Bake for 12-14 minutes, then allow to cool for 15 minutes before placing in the freezer for half an hour to make them firm and chewy. Finally, transfer to the fridge, where they can be kept for up to 5 days.

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: 

Tahini Blondies Swirl Vegan Gluten Free Dairy FreeTahini Blondies Swirl Vegan Gluten Free Dairy Free Brownies

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Vegan Cashew Banana Strawberry Ice Lollies Recipe blog

What better way to cool down from this heatwave than sweet creamy ice lollies made from only the most wholesome ingredients?! I don’t know about you but I love an afternoon snack in the sunshine, and these scrumptious ice lollies hit the spot perfectly – light, fresh and fruity!

These ice lollies contain only 4 ingredients and are completely vegan, as well as gluten-free and dairy-free. They’re sweetened naturally using only the ripe bananas – so no need for added sugars, not even maple syrup!

Go wild with the flavour combinations – add some cocoa powder and vanilla extract, or throw a spoonful of cinnamon into the mix! Feel free to experiment with the fruit too – you could replace the strawberries with blueberries or even kiwi slices for a tropical twist…

Vegan Cashew Banana Strawberry Ice Lollies RecipeVegan Cashew Banana Strawberry Ice Lollies Recipe Eli Brecher

Strawberry Cashew Ice Lollies Recipe

This recipe was developed in collaboration with Meridian Foods using their cashew butter. 

Ingredients

Makes 4 ice lollies

  • 2 bananas, fresh or frozen
  • 150g cashew yoghurt (can replace with any yoghurt)
  • 2 tablespoons cashew butter
  • 1/4 cup sliced strawberries

Method

  1. Add the bananas, yoghurt and cashew butter to a blender and blend until smooth.
  2. Layer the blended mixture and the strawberries into 4 ice lolly moulds.
  3. Place a lolly stick inside each one and leave in the freezer to set for at least 4 hours.

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

For more refreshing summer treats, check these out:

Vegan Cashew Banana Strawberry Ice Lollies Recipe Eli Brecher

 

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Vegan Pumpkin Chocolate Chip Blondies Recipe Eli Brecher cereal and peanut butter

To be honest, I never intended for this recipe to end up on the blog, I just had an open tin of pumpkin purée from the Pumpkin Pie Pancakes I shared recently, so needed to find an exciting way to use it up! Then this happened… And after the success of my Secret-Ingredient Blondies, I have no doubt that these Vegan Pumpkin Chocolate Chip Blondies will be just as popular with everyone who is lucky enough to try them!

These gooey chewy blondies are incredible served warm for an extra special treat, or equally delicious just as they are – as a picnic snack, BBQ dessert, dinner party treat or simply to munch on while watching your favourite Netflix show. The soft fudgy texture is complemented by the a little crunch from the cashews and melt-in-your-mouth chocolate chips.

These pumpkin blondies contain NO oil, NO eggs and NO butter (or any kind of dairy). In addition, they’re gluten-free and refined sugar-free, making them suitable people with all sorts of dietary choices or intolerances! Instead of using the traditional unhealthy ingredients, the richness of almond butter and the moisture of pumpkin purée work to bind the ingredients together here.

Vegan Pumpkin Chocolate Chip Blondies Eli Brecher cereal and peanut butter

Vegan Pumpkin Chocolate Chip Blondies Recipe Eli Brecher

VEGAN PUMPKIN CHOCOLATE CHIP BLONDIES RECIPE

INGREDIENTS

Makes 12 blondies

  • 1 cup jumbo oats
  • 1 cup gluten-free flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1/4 cup dairy-free yoghurt (I used Nush Foods cashew yoghurt)
  • 1/2 cup pumpkin purée (from a tin, or homemade)
  • 1/3 cup smooth almond butter (or other nut butter)
  • 2 tablespoons of maple syrup
  • 1/2 cup dark chocolate chips
  • 1/4 cup chopped cashews (or any other nut)

DIRECTIONS

  1. Pre-heat your oven to 180 C and line a square baking tray with greaseproof paper.
  2. In a large bowl, combine the pumpkin purée, almond butter and maple syrup and mix well. Then stir in the yoghurt, milk and vanilla and mix until smooth.
  3. In a separate bowl, mix together the oats, flour, baking powder and cinnamon.
  4. Add the dry ingredients to the wet ingredients and mix until fully combined, then fold in the chocolate chips and cashews.
  5. Pour into the lined baking tray and bake for 20 minutes.
  6. Allow to cool for at least 30 minutes before slicing into 12 blondie bars. Store in an airtight container for up to a week, if they last that long!)

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

For more dessert recipes, check these out: 
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Vegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butter
I don’t know about you, but milkshakes were one of my favourite treats growing up! I used to thrive off that sweet sugar rush and dream of slurping every drop of a refreshingly icy vanilla milkshake. Needless to say I was a little worried how I’d get my milkshake fix after cutting out dairy for my health and slashing my intake of refined sugar…
 
However, I spent a while playing around with natural alternatives and discovered that frozen bananas provide the perfect base for “milkshakes” as they are naturally sweet and creamy, while coconut flour is a fantastic thickener which boasts health benefits such as being high in fibre and essential heart-healthy fats. A spoonful or two of nut butter helps bind everything together, and a scoop of protein powder makes it extra filling and helps to curb your sugar cravings.
 
The “mocha” element comes from a combination of coffee with chocolate – or raw cacao powder to be specific – which is full of minerals like magnesium and a natural stimulant, making it the perfect way to start your day on an energising note!
 
The BEST part of this has to be the chocolate sauce, which is a variation of my 3-ingredient raw chocolate recipe. If you like it runnier, feel free to add a small dash of almond milk. It is unbelievably satisfying and spoonably-thick (if spoonable isn’t a word it should be!)
 
Make sure you check out my other smoothie recipes (all are vegan), like this Strawberries and Cream Smoothie, these Top 3 Green Smoothies, this Mint Chocolate Chip Smoothie and this Chocolate Peanut Butter Cup Milkshake. 
 
Vegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butterVegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butterVegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butter

Vanilla Mocha Milkshake Recipe

This recipe was developed in collaboration with Indigo Herbs using their ingredients.

Ingredients

Makes 1 large or 2 small servings

FOR THE SHAKE
  • 1 frozen banana
  • 2 tablespoons cacao powder
  • 2 teaspoons ground coffee
  • 1 cup almond milk
  • 2 tablespoons coconut flour
  • 1 scoop vanilla protein powder (I use MissFits Nutrition – use code Eli5 for £5 off)
  • 2 tablespoons almond butter
  • Pinch of sea salt
  • Optional: 1 teaspoon maple syrup, cacao nibs (for garnish)
FOR THE CHOCOLATE SAUCE
  • 1 tbsp cacao powder
  • 1 tbsp maple syrup
  • 1/2 tbsp coconut oil
  • 1/2 teaspoon nut butter of choice

Method

  1. Simply blend all ingredients for the shake together until completely smooth and pour into a glass.
  2. Combine all ingredients for the sauce in a small bowl and whisk until fully combined and no lumps remain.
  3. Pour sauce over the smoothie, garnish with cacao nibs, and serve immediately.
I’d love to know if you try this recipe! Leave a comment and rate it, and be sure to take a picture and tag me @cerealandpeanutbutter on Instagram!

Vegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butterVegan Vanilla Mocha Milkshake Smoothie Recipe Dairy Free Eli Brecher cereal and peanut butter

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Protein Mocha Muffins Vegan Gluten Free Dairy Free eli brecher cerealandpeanutbutter

I know I’ve posted lots of chocolatey recipes recently, like this Chocolate Coconut Banana Bread, this Trillionaire Shortbread with Date-Tahini Caramel and theseVegan Fudgey Oreo Brownies. But these Protein Mocha Muffins were too good not to share with you ASAP!

At first sight, you’d think these Mocha Muffins are an unhealthy sugar-loaded dessert, but in reality, they are jam-packed with protein, healthy fats, fibre and nourishing ingredients, whilst not compromising on the taste! The soft gooey centre and fluffy crumb top are speckled with melting chocolate chips. These are dairy-free, gluten-free and can easily be made vegan by switching the egg to a flax egg.

They are based on the original recipe to my Paleo 2-Minute Chocolate Protein Mug Cake, but this recent twist takes this to a whole new level with an EVEN better consistency and a mocha spin.

I’ve always been a fan of coffee-flavoured desserts, from tiramisu to coffee ice-cream! So the ground coffee granules, together with delicious cacao powder, combine two of my favourite ingredients to give the mocha undertones to these delicious muffins. 

For the protein powder, my absolute favourite is Miss Fits Nutrition (they do vegan and whey), and you get £5 off your order with my code ‘Eli5‘ at the check-out!

Protein Mocha Muffins Vegan Gluten Free Dairy Free eli brecher cerealandpeanutbutter

Protein Mocha Muffins Vegan Gluten Free Dairy Free eli brecher cerealandpeanutbutterProtein Mocha Muffins Vegan Gluten Free Dairy Free eli brecher cerealandpeanutbutter

Protein Mocha Muffins Recipe

Serves 2

Ingredients

  • 1 egg (or flax egg if vegan)
  • ¼ cup dairy-free yoghurt (I used almond yoghurt)
  • 1 teaspoon almond butter (or any other nut butter)
  • ½ teaspoon vanilla extract
  • 1 teaspoon maple syrup
  • 1 sachet vanilla protein powder (I use MissFits Nutrition – use code ‘Eli5‘ for £5 off)
  • 2 teaspoons coffee granules
  • 1 tablespoon cacao powder
  • 1 heaped tablespoon coconut flour
  • 1 teaspoon baking powder
  • 2 tablespoons dark chocolate chips 

Method

  1. Pre-heat the oven to 160 C and grease two oven-proof ramekins with a little coconut oil.
  2. In a large bowl, mix all wet ingredients – egg, yoghurt, maple syrup, almond butter, vanilla extract.
  3. To a separate bowl, add all remaining ingredients, except chocolate chips.
  4. Add the dry ingredients to the wet ingredients and stir until fully combined, then stir in the chocolate chips by hand.
  5. Pour batter into the ramekins, sprinkle a few extra chocolate chips and bake for 10-12 minutes. Alternatively, pour the batter into a mug and microwave for 90 seconds on a medium-high heat.

Protein Mocha Muffins Vegan Gluten Free Dairy Free eli brecher cerealandpeanutbutter

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