yummy.tums

🥮𝗬𝘂𝗺𝗺𝘆 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝘁𝗮𝗿𝘁 🥮
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Yummy, super easy, gluten-free & vegan chocolate tart!
Made out of only few ingredients and about 15 minutes preparation time.

One of those deserts that looks so fancy but only takes a couple of minutes to put together 😃 and.... you don’t need to bake it 😃🥳👏🏻

You will need for the base:

💥 300g Ground almonds
💥 115g Maple syrup
💥 60g Cacao powder
💥 3tbsp Melted coconut oil

Chocolate filling:

🍫 300ml Full fat coconut milk
🍫 210g Chocolate

Method:

To start with add the coconut milk to a pot over a low heat and warm it up. Once warm turn off the heat and add the chocolate, then stir until the chocolate is melted and well combined with the milk.
Then make the base by adding all the “base” ingredients into a mixing bowl and mix well 😜😍
Pour the base into a tart tin and push down until compact, creating a tart base.
Pour the chocolate into the base, sprinkle some sea salt over the top and place in the fridge for 2-3 hours to firm up 🤩

Serve with fresh berries and fruit on top!

Enjoy 😉😋😋 @ Plymouth

My first attempt to homemade chocolate spread went well which I am happy to share 😁
This one is actually super healthy with zero refined sugar added! But it is definitely super sweet thanks to highly nutritious medjool dates 😀

Ingredients:
100g medjool dates
200ml plant milk
3 1/2 tbsp tahini
2 tbsp cacao powder
1 tbsp coconut oil

Method:
Place milk and dates in the pan and simmer on low heat for 20 minutes until dates are super soft. Stirring occasionally.
Once dates are soft add the rest of the ingredients, mix well.
Then transfer into a high power food processor or a blender, and blend until smooth.

It is so delicious on sourdough bread, crumpets, bagels or on its own straight from the jar 🙈

Enjoy! 😌

* Using my favourite sweet vanilla cacao powder in this makes it extra delicious 🤤

Fuelling after 5k run with my buddy 👌🏻

Coconut & Tahini Shortbread

These shortbreads are gluten-free plus tahini is full of essential minerals like magnesium, iron and calcium.
These cookies are perfect for breakfast with extra caramel syrup on top & your fav cuppa ☕️

INGREDIENTS
1/2 cup coconut flour
2 tbsp chia seeds
1/4 cup desiccated coconut
1/4 cup almonds
1 tsp cinnamon
3 tbsp tahini
3 tsp maple syrup
1 pinch sea salt
2 dates, pitted (optional)
1/4 cup warm water
Chopped nuts (any), for topping
dash cinnamon, to dust

DIRECTIONS
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Place all of the ingredients, except the extra almonds (or any other nuts) and cinnamon, into a food processor and blend until the mixture comes together. It should be sticky enough to hold its shape when pressed. If it's too dry, try adding a touch more water.
3. Spoon 1 tbsp of mixture onto a lined baking tray and shape into shortbread. Top with any nuts. Repeat with remaining mixture.
4. Bake for 15-17 minutes, or until the cookies are golden around the edges. Drizzle with extra tahini and a sprinkle of cinnamon.
5. Store in an airtight container for 3-4 days.

@ Plymouth

Quick beetroot hummus 🥕

This easy to make hummus is a great way of using up a glut of beetroot and makes a vibrant, healthy snack.

It has a refreshing flavour of hummus and beets, and is delicious as a dip, perfect with chips, pita, or veggies or as a sandwich spread.

Ingredients:
1 can chickpeas, drained and rinsed
2-3 medium cooked beetroots
2-3 garlic cloves
zest and juice from 1 medium lemon
2-3 tbsp tahini
2-3 tbsp olive oil
¼ tsp salt
½ tsp ground cumin

Instructions
1. Place the beetroots, chickpeas and garlic into a food processor or a high speed blender and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. If you’re using food processor it will have some grainy texture, which is absolutely fine. For creamy texture I recommend using high-speed blender. If it’s dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency
2. Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
3. Refrigerate or use immediately
4. I like to serve it at room temperature with roasted pine nuts, extra Olive oil and chilli flakes.
5. Keep your Beetroot hummus in an airtight container for 4-5 days in the fridge.
@ Plymouth

Oat & Cinnamon Breakfast 🍪

Nutritionally balanced, crunchy cookies that are a great on-the-go breakfast or snack ☕️

INGREDIENTS
1 cup oats
2 tbsp chia seeds
1/4 cup desiccated coconut
1/4 cup pumpkin seeds (or any other seeds you have at home)
1/4 cup almonds
1/2 tsp cinnamon
2 tbsp tahini
2 tbsp maple syrup
1 pinch sea salt
2 dates, pitted
1/4 cup warm water
1 tbsp salted caramel protein powder
1 pinch cinnamon, to serve
tahini, to taste (optional)

DIRECTIONS
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Mix all ingredients in a food processor until it forms a sticky mixture (if it's too dry, try adding a touch more water)
3. Spoon 1 tbsp of mixture on to your hands, form small balls and press them down onto the tray to create a perfect cookie 🍪 Repeat with remaining mixture.
4. Bake for 15-17 minutes until golden around the edges.
5. Drizzle with extra tahini and a sprinkle of cinnamon, if desired.
@ Plymouth

🍋 Lime Zest & Coconut Squares 🥥

These little squares packed full of flavour, fresh, zesty and nutritious. Perfect snack to enjoy with a cup of tea, also a great pre or post workout snack 👌🏻

Ingredients:
1 cup cashew
½ cup almonds (almond flour can be used instead too)
½ cup desiccated coconut
2 tbsp chia seeds + linseeds (can be milled)
2 tbsp pumpkin seeds + sunflower seeds (or any seeds you currently have at home)
2 tbsp maple syrup
½ lime, zested and juiced (lemon would work well too)
¼ tsp turmeric
1 pinch sea salt

DIRECTIONS
1. Place all of the ingredients into a food processor. Process until they form a sticky, chewy mixture.
2. Spoon the mixture into a rectangular or square baking dish. Flatten the surface of the mixture. Sprinkle over extra lemon zest and gently press it into the mixture.
3. Place in the freezer for about 20 minutes, or until set.
4. Cut into small squares and enjoy. Store in an airtight container in the freezer for up to 7 days.
@ Plymouth

Vegan Black Bean Burger 🍔

This morning I wanted to be super productive and prep all our meals in advanced for the busy day ahead. So I have decided to experiment with black beans I have found in the cupboard. This recipe didn’t take me long as I have just banged all the ingredients in my food processor and the burger mixture was ready within five minutes. These burgers aren’t just Quick and Easy to make but they’re super nutritious, filling and guilt free 😎

🤩 Specials thanks to black beans for the antioxidants, fiber, protein, vitamins, minerals and carbohydrates making these burgers nutritionally powerful 💪🏻

Ingredients:
🔹1cup (100g) walnuts (almonds or cashews will work fine too)
🔹1 onion
🔹1tsp crushed garlic
🔹1 can (425g) black beans (drain well)
🔹1tsp smoked paprika
🔹1/2tsp cumin
🔹1/2 garlic powder
🔹1/2tsp onion powder
🔹3tbsp tomato paste
🔹1/2cup (63g) plain flour
🔹2tbsp bbq sauce
🔹salt&pepper to taste
🔹1tsp liquid smoke (optional)

Method:
1️⃣ Add the nuts to a food processor and process until crumbly.
2️⃣Add the chopped onion, crushed garlic and olive oil to a frying pan and sauté until the onions are softened.
3️⃣Add the cooked onions and garlic to a food processor along with the black beans, smoked paprika, cumin, onion powder, garlic powder, tomato paste, salt and black pepper. Process until smooth.
4️⃣Add the flour, process. If the mix still seems very wet when you touch it, then add in a little more flour.
5️⃣ Add more flour if needed to the outside of the patties for easier handling and then form them into burger patties. You can do this by rolling into a ball and then flattening with your hand.
6️⃣Flour the baking tray. When all your burger patties are formed on the baking tray, place the baking tray into the freezer for 30 minutes so the burgers can firm up.
7️⃣ Add the 2 tablespoons olive oil to a frying pan and heat until hot. Fry for 5 minutes on one side and then flip. Brush the tops and sides of the burgers with some barbecue sauce.
8️⃣Serve on buns with lettuce, pickles, sliced tomato, guacamole and sliced red onion.

🐥 someone yellow🐤had a little bite of my bun before the pic was taken🙊 have you noticed?🤣 @ Plymouth

✨ Let me introduce you to seitan.
Seitan is a mock meat made from wheat gluten (main protein in wheat).
Unlike many soy-based mock meats, it resembles the look and texture of meat when cooked.
It contains about 25 grams of protein per 100 grams!
Seitan can be pan-fried, sautéed and even grilled. Therefore, it can be easily incorporated in a variety of recipes.

📚👀However, seitan should be avoided by people with celiac disease or gluten sensitivity and please remember to always do your own research 🧠 and consult your doctor before you start experimenting with certain foods 😉

🥁 For this Beef Flavoured Seitan Recipe you will need:

For the Dough:
* 1 cup vital wheat gluten
* 1/4 cup chickpea flour
* 1 cup water

For the “beef” flavour Stock:
* 5 1/2 cups of stock
* 1/2 cup dry red wine
* 1/3 cup soy sauce
* 2 tablespoons vegan Worcestershire sauce
* 1 teaspoon dried thyme
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon black pepper

Method:
1. Stir the vital wheat gluten and chickpea flour together in a medium bowl.
2. Add the water and stir to form a soft dough.
3. Transfer the dough to a work surface and knead it for 5 minutes.
4. Allow the dough to rest for 5 minutes.
5. While the dough rests, stir all of the stock ingredients together in a large pot.
6. Place the pot over high heat and bring the mixture to a boil. Lower the heat to a low simmer.
7. Cut the dough into at least 4 large pieces, or if you prefer, smaller strips or chunks. (because (1) if they’re too big the stock won’t fully pe*****te them, and (2) they’ll expand during cooking, and if they get too big the stock will no longer cover them)
8. Add the dough to the stock.
9. Allow it to simmer for 1 hour, watching closely to ensure it stays at a low simmer (don't allow it to rapidly boil).
10. Remove the pot from heat and allow it to cool a bit.
11. When the seitan is cool enough to handle, you can cut it into smaller pieces if you like. Use it in a recipe immediately, or store it in the stock. Refrigerate for up to 5 days or freeze @ Plymouth

𝗩𝗲𝗴𝗮𝗻 𝗙𝗲𝘁𝗮 𝗮𝗻𝗱 𝗧𝗼𝗺𝗮𝘁𝗼 𝗦𝗮𝘂𝘀𝗮𝗴𝗲 𝗥𝗼𝗹𝗹 😍

Very easy recipe! 🙈 It’s so easy im not really sure I should call it a recipe at all 😅

Ideal for zoom parties 🙊😁 buffets, packed lunch or as an easy dinner option with oven chips and veg. 😋

You will need:
🫔 Ready rolled puff pastry sheet (feel free to make your own 🤪😅)
🍅 1/3 Jar (280g) of sundried tomatoes
🧀 1/2 pack (200g) of vegan feta cheese (I use greek white block)
🧆 Pack (400g) of meat free mince ( I use as its best for this recipe)
🌶 Pinch of Cayenne pepper or more
🧄 1/2 tsp of dry garlic

Fry (according to package) your mince in a bit of oil until cooked and crispy.
Grate feta cheese, cut tomatoes to small pieces, add it to feta and mix well.
Add the mixture to cooked mince + pinch of cayenne pepper and garlic and mix well.
Roll out your pastry and form whatever size sausage rolls you like 😌
Bake right away or freeze for later!

Simple and soooo delicious! @ Plymouth

𝗩𝗲𝗴𝗮𝗻 𝗦𝗮𝗹𝘁𝗲𝗱 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗦𝗮𝘂𝗰𝗲 😋🙈😍

So quick and easy 5 ingredient date caramel sauce made from Medjool dates ✨
This sauce is perfect as a dip or topping for healthy treats 😋🍧🍨🍦🧁
Sweet, delicious, too good to resist! 🙊

✨Medjool dates are a great source of potassium, copper, magnesium, vitamin B6, niacin, calcium, iron and vitamin K ✨
So this salted caramel sauce is not just delicious but very nutritional too 😯😋

You will need:
🍬 1 packed cup Medjool dates
🍬 1tsp vanilla extract
🍬 2tbsp nut butter (I use peanut butter)
🍬 2tsp of salted caramel powder
🍬 pinch of sea salt

Start by soaking dates in hot water for 5-10min.
Then add all ingredients into high speed blender and blend untill smooth, scraping the sides.
🥄 I keep back the water I soaked my dates in, incase I want my sauce thinner 💦 ( adjust it to your preference 🙂)

Use it straight away or keep it in the fridge for later ( it will keep in the fridge for up to 5 days, but it might not last that long, believe me 😜)

You can stir it into your porridge in the morning, have it on pancakes, toast or drizzle over your favourite ice-cream 🍨🙈

Enjoy 😊 @ Plymouth

My first attempt to homemade gyozas 🥟 not the prettiest but soooo delicious 🤤 and the best part - making them over zoom with awesome girlfriends! 🥰

✨ Ever grateful for the technology and awesome friends we have in these difficult times ☺️💝
@ Plymouth

Roasted 𝗕𝘂𝘁𝘁𝗲𝗿𝗻𝘂𝘁 𝗦𝗾𝘂𝗮𝘀𝗵 𝗦𝗼𝘂𝗽 🥕

Butternut squash soup is a classic autumn and winter soup recipe.

You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first 😉

• First - is ⁣depth of flavour: roasting any vegetable gives it an earthy, smoky, caramelized sweet flavour. And butternut squash is no different.
• Second - is no dicing needed: butternut squash is very hard to slice and cut. But when you roast the butternut squash no additional peeling or dicing is necessary. You just have to make one slice down the middle of the squash, then scoop the flesh out after it’s cooked. 😃
⁣
⁣You will need:
🎈1 Medium Butternut squash
🥕400g Rainbow carrots
🧅1 Small yellow onion
🧄4-5 Garlic cloves
🥬2tbsp Rosemary infused oil (or any)
🎈500ml of veg stock (and more)

•1/2 tsp ground Nutmeg
•1/2 tsp ground Ginger
•1 tsp dry rosemary seeds
•1/2 tsp Sumac
•1tsp Ground cumin
•1tsp Ground corriander
• Salt and Black cracked pepper

Preheat your oven to 180.⁣
Slice the ends off the butternut squash. Making a flat surface on the ends is key, so you can stand the butternut squash on end and slice through it lengthwise. Once that’s done, use a spoon to scoop out the seeds.

Peel your carrots and season the butternut squash and carrots with seasoning above and 2 tbsp of oil and place in the oven for 30min.

After 30min add garlic, chopped onion and cook for another 30min until all vegetables are soft.

After all the veg is cooled you can skin your butternut squash and place it all in a food processor along with 500ml of veg stock ( I used Garlic&Thyme stock pots) depending on how thick or thin you like your soup you could add more of stock or less. Blitz it all untill smooth.
You could also use a handheld blender.

Garnish with fresh coriander and pumpkin seeds.
Serve with meet-free fried Cumberland-style sausages and sourdough bread 😋

Enjoy! 💜 @ Plymouth

15 𝗺𝗶𝗻𝘂𝘁𝗲 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝗦𝘁𝗿𝗼𝗴𝗮𝗻𝗼𝗳𝗳 😋🙈
———•———•———•———•———
Yummy, healthy-with tons of flavours, and this version is especially quick and easy to make too! 👌🏻

One of my favourite things about this dish – you can really make it however you like and call it a stroganoff, and it will almost certainly be delicious 😆🤪

You will need:
💠3x300gm chestnut mushrooms
🥬250gm Fresh spinach (optinal)
🧅3 medium red onions
🧄5-6 Garlic cloves
💠1 can of Borlotti beans
🥕2 small carrots
🥥1 can low fat coconut milk

• 1tsp Turmeric
• 1/2 tsp Nutmeg
• 4-5 tbsp Nutritional Yeast
• 3 Veg or Mushroom stock cubes
• 1-2tsp Smoked paprika
• 2tbsp Cornstarch
• Salt and Pepper

Heat a frying pan or wide saucepan over a medium heat and add the oil. Once hot, add the chopped onion along with a pinch of salt and cook the onion gently for 5–7 minutes or until soft.

Add the garlic to the pan and continue to cook for 2 minutes, then add the chopped mushrooms. Continue to cook gently for a 5–6 minutes, or until the mushrooms release their juices.

Then add chopped carrots and beans along with all the seasoning and veg stock cubes.

Cook untill carrots and beans are soft then add spinach and cook for another 2-3minutes.

Garnish with sesame seeds and herbs.
Serve with rice or pasta and favourite salad 😋😋😋 @ Plymouth

Super gooie, rich, fudgy, naturally sweetened, mega chocolatey, indulgent and of course always healthy flourless sweet potato brownies!

Ingredients:
🔸2 large sweet potatoes
🔹12 pitted medjool dates
🔸100 g oat flour
🔹100 g ground almonds
🔸2 tbsp melted coconut oil
🔹6 tbsp cacao powder ( I am using my favourite Cocoa Sweet Vanilla and Chocolate with Plant Protein )
🔸6 tbsp maple syrup
🔹2 tbsp peanut butter
🔸water from 1 can of chickpeas
🔹1 tsp baking powder
🔸70-100 g chocolate chips
🔹Pinch of salt

Method:
1️⃣ preheat the oven to 180C
2️⃣ cut sweet potatoes into chunks, boil for 15-20 minutes, until they become really soft
3️⃣ while sweet potatoes cook, grind the oats in the food processor until they form flour (place to one side)
4️⃣ once potatoes are cooked, drain them and add them to a food processor with the pitted dates. Blend until smooth. Now add the remaining ingredients (except the chocolate) and blend until smooth. Once blended, stir through the chocolate chips
5️⃣ spoon the mixture into lined baking dish and cook for 45 minutes
6️⃣ remove the tray and allow to cool for at least 15 minutes (this is really important as it needs this time to stick together)

📨 let me know if you would like to know how I made Salted Caramel Frosting 🧁😉

🎁 check out https://www.wellnesslabltd.com/
for more yummy goodies 🎀 use SABINABAUGH code at the checkout to get 10% off ANY products 🎉 Wellness Lab

📸 I can’t wait to hear your thoughts and see your beautiful creations 😍

Treating ourselves to a serious brunch with after our dentist appointment this morning 😬

Beautiful home-made soup with sourdough baguette, BLT sandwich, Black Forest hot chocolate, pumpkin spice latte and blueberry kombucha 🫐 what a treat! 🤤

🍵 I know I haven’t been on here for awhile as life has been super busy lately 🎹 but I’m still yet to share with you my most favourite sweet potato brownie recipe 😋 It was all gone so quick when I made it last week 😱 I didn’t even get chance to take any good pictures 🙈😆 really been craving it so much though so planning on making more this week and will definitely be sharing the recipe with you guys this week 😉 keep your eyes peeled 👀😘

@ Power Plant Cafe

𝗘𝗮𝘀𝘆 𝗠𝗶𝗱-𝘄𝗲𝗲𝗸 𝗺𝗲𝗮𝗹 😍

Struggling with complicated recipes?
Tired after a long day at work and want to rustle up an easy and nutritious meal?

Here is an idea for those kinda days! 😉

But first lemme tell you a little bit about this little “supergrain”! - Quinoa 😀
(quinoa is commonly considered to be a grain and is usually referred to as such, but it is actually a seed)

✨ Quinoa is most famous for being one of the only plant foods that supplies complete proteins, offering all essential amino acids in a healthy balance! It is also a good source of fiber, iron, copper, thiamin and vitamin B6, an excellent source of magnesium, phosphorus, manganese and folate. It is a slowly digestive carbohydrate, making it a good low GI option ✨

🍲 Yummy-nutty flavour Tricolour quinoa with grilled tofu and vegetables 🌽

Ingredients for 2:
🍚 140g of Tricolour quinoa (or any)
🥬 Salad leaves (any)
☁️ Pack of firm tofu
🥦 Tenderstem broccoli, sugar snaps, pepper (or any other veg you have on hand)
______________________________

Marinade
🧡 Soy sauce 2-3 tbsp (or more if needed)
🍁 2tsp of Maple syrup
💜 2tsp of Mirin
🤎 1tsp of Cumin (or more if needed)
💚 2tbsp of Olive oil (or more)
🌪 3-4 tbsp of Liquid Smoke (optional)

Start by pressing your tofu in a tofu presser,
or you can use kitchen towel and put a heavy object on top and leave for 10-15min.
Wash quinoa in cold water and fry it on a dry non stick frying pan for 5min then add into a pan and cook according to package instructions.

Add your veg to a frying pan with 1tbsp of olive oil and fry until tender.
Take the tofu out of the presser and cut into desired shapes.
Heat 1tbsp of olive oil on a grill pan then add your tofu pieces, grill for approx 2-3min on each side.
While tofu is grilling, mix “marinade” ingredients in the bowl and cover the tofu with it. Cook for another 5-6min until marinade is absorbed turning in between.
Serve with favourite salad 🥗😋😊 @ Plymouth

𝗤𝘂𝗶𝗰𝗸 𝗮𝗻𝗱 𝗘𝗮𝘀𝘆 𝗗𝗶𝗻𝗻𝗲𝗿 𝗿𝗲𝗰𝗶𝗽𝗲

Have no time to cook? Haven’t got much ingredients at home?
This easy and delicious recipe will save your day! So delicious, low calorie, high protein, full of flavour and goodness.

Serves 2 ✌🏻
🍆 2 Aubergines
🥒 1 Big Courgette
☁️ Pack of Smoked Tofu
🧄 3-4 Garlic cloves
🧂 Salt and Pepper
🌿 Rosemary and rapeseed oil (or any)
🌿 Fresh coriander (optional)
❤️ Pomegranate seeds (optional)
💛 Pinch of Turmeric
🧡 Pinch of Nutmeg
💚 1tbsp of dry Coriander
🤎 1tbsp of soy sauce
🤍 sesame seeds (optinal)

Roast aubergines for about 45min. While they are roasting spiralize courgette and prepare your ingredients.
When aubergines are nearly ready, fry garlic in drop of rapeseed oil untill golden and add courgoodles with pinch of turmeric, nutmeg and dry coriander. Fry for 5min.

Meanwhile grill smoked tofu with a bit of soy sauce for 5-8min.

Take the aubergines out when ready, slice in the middle and mash the insides with a fork, add drop of rosemary oil, salt and pepper, top with fresh coriander and pomegranate seeds.

Serve courgoodles with fresh coriander and sesame seeds 😌

So simple but sooooo delicious and satisfying! 😌

Tag your friend in comments below 👇🏻 @ Plymouth

TERIYAKI TEMPEH 🥢

Tempeh is an absolute delicious source of protein, with a rich, meaty texture and the ability to take on flavour once you’ve blanched it.
It taste amazing with noodles, rice, in sandwiches and stirfries.

Delicious, nutritious and high protein meal in under 30 minutes 👌🏻

✌🏻 Serves 2 ✌🏻
📝Ingredients:
200g tempeh
1tbsp vegetable oil

📝For the teriyaki sauce:
4 tbsp soy sauce
2 tbsp maple syrup
1 tbsp brown sugar
1 tsp rice vinegar
1/2 tsp fresh grated ginger
2 grated garlic cloves
2 tsp cornflour
1 tbsp water

Method:
1. Fill the saucepan with boiling water, add the tempeh and blanch for five minutes (or steam in a steamer)
2. Meanwhile put the soy sauce, maple syrup, sugar, vinegar ginger and garlic into the small saucepan and stir until the sugar has dissolved.
3. Put the cornflour into a small bowl with the water and mix to make a slurry
4. Add to the pan and stir until slightly thickened and glossy
5. Remove from the heat
6. Drain the tempeh and cut it into desired shapes. Tip it into the pan with the teriyaki sauce and toss to coat. Set aside.
7. Meanwhile cook rice or noodles, vegetables.
8. While rice or noodles are cooking, fry marinated tempeh (reserve in any teriyaki sauce that gets left behind) in oil for 6-8 minutes until dark brown all over.
9. Serve with rice or noodles and some greens 🥦 brush over any teriyaki sauce you have left and sprinkle with sesame seeds.

Enjoy! 🥢
@ Plymouth

These no-bake coffee balls are easy to make in minutes with just few ingredients! The combination of coffee and cocoa is amazing and with the hints of caramel from fresh, soft dates, these little snack balls are quite addictive and make a satisfying snack!

Ingredients:
◽️1/2 cup water + 2tbsp coffee + 2tbsp cocoa powder
◽️150 g dates
◽️4 tbsp maple syrup
◽️1 tbsp chia seeds
◽️1 tbsp flax
◽️1/2 cup (80g) nuts of your choice
◽️3 cups (270g) oats
◽️1 tsp coconut oil
◽️2 tbsp peanut butter
◽️pinch of sea salt

Step 1. Place the pitted dates in a bowl and cover with hot water. Soak for 15 minutes then drain well.

Quick Note: If your dates are soft and moist you can skip soaking and just blend everything up.

Step 2. In a small saucepan add coffee, cocoa powder and water. Stir well on low heat for a minute or two until well combined.

Step 3. Add the drained dates and the rest of the ingredients to a food processor, pulse few times, then add coffee, and blend into a thick dough.

Quick Tip: It’s ok if the dates are wet when you add them, but make sure you drain off any excess water before adding. I like to press them into the bowl I soaked them in to squeeze out the excess water, then drain it off.

Step 3. Use your hands to roll the dough into balls.

☄️ Roll the balls in coconut, cinnamon, cinnamon sugar, coconut sugar, or cocoa powder for extra treat!

🗂Storing: Sealed container in the fridge for up to 2 weeks or freezer for up to 3 months. If taking to-go, they’re ok at room temperature for 1-2 days but keep cool for best results (they’ll be fine but will just get soft otherwise).

✨ I love using chocolate with plant protein & cocoa sweet vanilla by in all my energy bite recipes for extra nutritional value 💪🏻 @ Plymouth

Summer vibes in November 🍓🫐🥝