Step aside Nutella ... this Carob Almond Butter is the perfect substitute for those decadent chocolate cravings! Free from the notorious refined sugars that are the downside of the scrumptious hazelnut paste, this nutbutter is sweetened with just a little maple syrup.
If you have a sweet tooth, this refined sugar-free will still hit the spot (yes, we tested it!). This nut butter is delicious for on toast, drizzled over your smoothie bowl, or for even eating straight from the jar with a spoon - need we say more?
Carob adds sweetness, as well as essential vitamins and minerals. Both carob and cacao are high in antioxidants, and you could replace carob by cacao or cocoa in this recipe for a more intense chocolate flavour. Play around with the different ingredients to your liking, as you'll find this spread will become an essential on your breakfast table!
Ingredients:
Directions:
Preheat your oven to 180C, and roast the nuts for about 5 minutes (when sliced, or 8-10 minutes when whole), until lightly toasted. Leave to cool down, and then transfer to the OmniBlend jug.
Add the oil and start blending, increasing the speed to high, and use the tamper (through the lid) to push the nuts into the blades. Blend until you've reached a creamy butter.
Then add the carob powder, cinnamon, vanilla essence, maple syrup, and salt and blend to combine. Store in a jar at room temperature.
Cherries are juicy and sweet, making them delicious in a fruit smoothie. Buy frozen fruit to enjoy them in and out of season, with the additional benefit that the frozen cherries from FRÜT are pitted, so you can add them without any hassle, for a quick and easy summer smoothie.
Ingredients:
Directions:
Add all ingredients to your OmniBlend, blend starting at low, increasing to high for about 30 seconds until smoothie and creamy (or use the 35 second timer on the OmniBlend V).
In this video we used the OmniBlend I - 2ltr Pro, which is the recommended model for home use, smoothie bowls, and restaurant kitchens. For commercial use in smoothie bars the most popular model is the OmniBlend V - 1.5lt.
These vegan cheesecake bars are rich, creamy, delicious and so easy to prepare. They make the perfect dessert for a weekend treat! The trick is in soaking the cashews to get that creamy cheese cake texture. From there you can play around with different flavours, we topped our cheesecake with date syrup (which is easy to make yourself, following this recipe), walnuts and chocolate. Tastes like a cheese cakey snickers bar, yum!
Ingredients:
Crust
Filling
Toppings
Directions:
Soak the cashews in hot water for 1 hour, then drain thoroughly.
For the crust, add dates, walnuts, oats and coconut flakes to the jug, pulse a few times until well combined and crumbly.
Line a loaf pan with parchment paper. Transfer crust layer to loaf pan and press down into an even layer, place in the freezer to set.
For the filling, add soaked cashews, maple syrup, coconut milk, coconut oil, vanilla essence, lemon juice and salt to the jug. Blend on high until creamy and smooth.
Pour the filling over the crust, drizzle with date syrup and sprinkle chopped walnuts on top. Freeze until completely set and firm.
To serve, thaw briefly and drizzle the dark chocolate over the cheesecake, slice into bars. Enjoy immediately. Store leftovers in the freezer.
These bars were made using the OmniBlend I - 2ltr Pro. The shape of the 2ltr jug make it well-suited to grind dry ingredients, and blend textures like the cashew 'cheese' batter.
Kickstart your day with this Coffee Smoothie Bowl! Not just deliciously creamy, but filling too. We used frozen cauliflower, which gives it that extra creamy texture and Wazoogles Superfood Kungfu Coffee protein blend with a cinnamon kick. Each scoop is equivalent to 1/2 cup of coffee and it's packed with nutrients that assist in providing sustained energy. Perfect breakfast option!
Ingredients:
- 1 Frozen Banana
- 3/4 C Frozen Cauliflower
- 1/3 C Coconut Milk
- 1 Tbsp Peanut Butter
- 1 Heaped Scoop of Wazoogles Kungfu Coffee protein blend
- 1 Tsp Honey (to taste)
Add all the ingredients to your OmniBlend jug, blend until smooth, using the tamper. Scoop in a bowl and top with favourite toppings.🌈 We used banana slices, coconut flakes, Wazoogles trail mix & peanut butter drizzle.
This bowl was made using the OmniBlend I - 2ltr Pro. The narrow base jug is recommended for blending thick and creamy bowls.
These zesty pumpkin seed bites are about to become your favourite snack! They literally taste like little cake popsicles, soft melt in your mouth pumpkin goodness & just the right amount of sweetness. With a hint of zesty orange flavour and a slight kick from the matcha powder for a great energy boost!
Ingredients:
For coating:
Desiccated coconut (you can grind coconut flakes for the same texture) and orange zest.
Directions:
Add the cashews and pumpkin seeds to your OmniBlend jug & pulse into fine crumbs. Add the rest of the ingredients and blend until well combined.
Use a tablespoon to scoop the mixture and roll into balls.
Roll each ball in a mixture of coconut and orange zest and place the balls in the fridge for half an hour to set and enjoy!
For this recipe we used the OmniBlend I - 2ltr Pro. Both the OmniBlend I and V have a pulse function for a quick chop. This function is ideal for grinding nuts: simply pulse a few times until you've reached the desired consistency. For grinding nuts and seeds to a flour, blend on high speed. The 2ltr jug is recommended for this use as it has a narrow base, which is ideal for grinding dry ingredients.
Treat your family and friends to this moist sticky toffee pudding for a Christmas in July, or as a dinner party dessert. You’d think you need butter and sugar for a really moreish sticky toffee pudding, but we put this vegan version to the test, and it’s a definite crowd pleaser! It’s topped with an amazing rich toffee sauce, which is almost too easy to make.
Ingredients:
Toffee Sauce
Directions:
Stir bicarb of soda into the coffee, and pour over the dates. The bicarb of soda creates a richer sweeter flavour of the dates, giving a deeper caramel flavour to the cake, so it’s worth adding it! Leave to soak for 30 minutes, then add the mixture to the OmniBlend jug.
Preheat the oven to 180C.
Add the cashew butter, apple cider vinegar, and vanilla to the jug with the date coffee mixture. Blend briefly to make sure you keep some texture in the dates.
Add the coconut flour, corn starch, and salt. Blend while using the tamper through the lid to combine all ingredients.
Transfer to an oiled cake pan. Bake for 30 minutes or until the centre feels firm to the touch.
Remove from the oven, cool for 10-15 minutes, and then remove from the pan.
For the toffee sauce, add all ingredients to the jug of your OmniBlend, and blend until super smooth. Pour the sauce of the pudding right before serving.
Enjoy!
For this recipe we used the OmniBlend I - 2ltr Pro
Cashew nut butter is a great ingredient for creamy smoothies, or simply on toast or drizzled over a smoothie bowl. With an OmniBlend blender it's easy to blend your own butter from scratch, making sure you always have a fresh butter ready for use, without any additives and preservatives.
Ingredients:
- 2 C Cashew Nuts
- 2 Tbsp Coconut Oil
- Pinch of salt (to taste)
Directions:
Roast the cashews on 180C for about 5 minutes, until lightly toasted. Leave to cool down, and then transfer to the OmniBlend jug. The 2 liter jug works best for blending nut butters, as it has a narrow base. Add the oil and start blending, increasing the speed to high, and use the tamper (through the lid) to push the nuts into the blades. Blend until you've reached a creamy butter, and add salt to taste.
Nourishing quick treat, and perfect for breakfast or in-between snack! If you’re a fan of the traditional jam squares then you’ll love this fool-proof recipe with no baking involved. Perfect for Sunday night meal-prepping to have healthy snacks ready to go for the week.
Ingredients (makes 8-10 squares):
Base layer
Directions:
First thaw the blueberries when using frozen. Frozen berries are easily blended, however the mixture will be crumbly and as you don't want to add further liquid you'll want the berries to release their moisture. Add the blueberries, honey and chia seeds to your jug and pulse until just blended. Place in the fridge for 30 minutes to set (the chia will absorb the moisture and create a thick jam).
For the base, add oats, dates, coconut flakes, chia seeds, honey and salt to the jug, and blend/pulse a few times until well combined.
Line a loaf pan with parchment paper. Transfer oat layer to loaf pan and press down into an even layer. Set aside.
In a small microwave-safe bowl, melt the chocolate in 30 second intervals until melted and smooth. Pour over top the oat layer and spread out evenly.
Pour the chia seed blueberry jam mixture on top of the chocolate layer and spread out evenly. Freeze for about 2 hours until firm.
Let it defrost for about 10 minutes after removing it from the freezer and then cut into small squares. Leftovers should be kept in the freezer.
Mostly wholesome ingredients, and oh so delicious!
For this recipe we used the OmniBlend V - 2ltr Pro. This model has a pulse function, and for dry ingredients and spreads like this jam, the narrow base of the 2 litre jug works best.
These delicious and gluten-free Banana Oats Flapjacks are great as a lazy Sunday morning breakfast and a post workout snack the like. They’re super easy to prepare, and you can top them with honey, maple syrup, berry coulis, or drizzle with chocolate sauce.
Blitz the oats in your OmniBlend to grind a fine oat flour. The narrow base of the 2 litre and 1.5 litre narrow base jugs are perfect for grinding nuts and oats, allowing you to bake flourless and gluten free.
To make these flapjacks vegan/lactose-free, substitute the buttermilk for oat milk mixed with apple cider vinegar. You make your own oat milk by blending 1 cup oats with 3 cups water, and then strain using a nutmilk bag.
Ingredients (makes 5 flapjacks):
- ¾ C Oat Flour (grind rolled or quick cooking oats in your OmniBlend to make your own oat meal)
- 1 Tsp Baking Powder
- 1 Ripe Banana
- ½ C Buttermilk (or substitute for vegan: mix ½ cup oat milk with ½ tbsp apple cider vinegar and set aside for a few minutes)
Directions:
Mix the oat flour with baking powder. In a separate bowl, mash the banana with a fork and add the buttermilk (or non-dairy milk mixture). Stir to combine, and then add the flour. Fold in until combined, don’t overmix. Heat a skillet and grease with some coconut oil. Bake the flapjacks, and serve warm.
Enjoy!
Browse more breakfast recipes here.
This plant-based cream cheese is going to be a favourite, whether you’re vegan or not. Many of us are looking for ways to change towards a more plant-based diet, and cheese always seems a kind of stumbling block.
Of course we’re lucky in South Africa, with vegan cheese suppliers (Irene’s Gourmet, Urban Vegan, and Fauxmage to name a few) that are flourishing and offer a wide range. At the same time, it’s easy to get creative in the kitchen, and make your own fresh cream cheese, completely dairy free.
Cashews are fantastic for creating a subtle nutty flavour and creamy texture. It creates the perfect base for a variety of toppings on your bagels to create a festive breakfast or lunch table.
The narrow base of the 2 litre jug that is used here works perfect for blending this type of recipes (spreads, hummus, nut butter, etc), creating a smooth texture. The silicon spatula is a super handy tool to scoop everything out of the jug into the jar, no wonder we’ve listed is as one of our favourite accessories!
INGREDIENTS :
- 1 ½ cups raw cashews
- 2 Tbsp coconut yoghurt (optional)
- 2 Tbsp nutritional yeast
- 1 tsp. salt
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 3 Tbsp coconut oil, melted
Optional :
- 1 tsp onion powder
- 1 tsp chopped chives
METHOD :
- Soak the cashew for 4+ hours in cold water or 1 hour in boiling water.
- Drain the water and transfer the cashews to the blender and add the rest of the ingredients. Blend until smooth and add more salt or nutritional yeast if needed.
- Scoop the cream cheese into a jar and store in the fridge for up to a week.
Enjoy with bagels (try this Vegan Paleo Bagel recipe to make your own!), crudités and sandwiches.
This recipe was made with the OmniBlend I - 2ltr Pro.