cheap chocolate sauce

Ingredients:
Cocoa powder (1 heaped tsp)
Sugar (1-3 tsp, as sweet as you want)
Water (1-3 tbsp, depends on preferred consistency)

Optional:
Peanut oil, coconut oil, coffee, syrup, vegan butter, soya milk, other flavourings

Method:
Add all ingredients into pot and stir over low heat until everything is incorporated and the sugar is dissolved.

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simple oat cookies

Ingredients:
Leftover oat pulp from making oat milk (recipe here)
Maple syrup (about 1 tbsp)
Chocolate chips (as many as you like)
Flour (I used oat flour, but I’m sure regular flour is fine)

Optional:
Raisins, coconut sugar, vanilla, nuts, flax seed

Method:
Simply mix everything together and form into cookies. Bake until crisp on top.
It’s best to make these immediately after making oat milk so that the pulp is still wet.
To play around with the texture add more flour, a flax egg, etc.

morning chocolate shake

Ingredients:
Oat/soy/hemp/almond milk (500ml, use as much as you want to drink)
Spinach (a handful, or however much you want)
Instant oats (4-5 tbsp)
Ground flax seed (1/2-1 tsp)
Coconut sugar (1/2-1 tbsp)
Vanilla (a few drops)
Cocoa powder (3 tsp)

Optional:
Vegan protein powder, maple syrup, green tea extract

Method:
Blend the spinach with a little of the oat milk until smooth. Add in the rest of the ingredients, blend, and serve.

oat milk

Ingredients:
Oats (1 cup)
Water (3 cups)

Optional:
Dates, vanilla

Method:
Blend oats and water together then strain through muslin cloth or something similar.
This milk will separate but once shaken up is fine.
Smoothness depends on how finely it has been strained but in a shake or smoothie the texture isn’t so important.
Use a ratio of 1:3 of oats:water and use within 3 days.

If you want to know what to do with the leftover oats, click here.

chocolate date shake

Ingredients:
Dates (5-6 chopped small, more for a bigger or sweeter shake)
Soy/oat/hemp/rice/almond milk (500ml, or as much as you want)
Cocoa (1-2 tbsp)
Instant oats (1-3 tbsp)

Optional:
Banana, syrup, vanilla

Method:
If using a low-power blender, blend the dates with some of the milk until very fine.
Add in the rest of the milk and ensure dates are fully blended.
Add in cocoa and instant oats (instant oats aren’t essential but add some thickness to the shake).

chocolate chip mug cake

Ingredients:
Flour (plain or self-raising, self-raising will make it lighter, 4 1/2 tbsp)
Sugar (2 tbsp)
Soy milk (3 1/2 tbsp -other milk should be fine too)
Oil (1/2 tbsp)
Baking powder (1/4 tsp)
Vanilla extract (1/2 tsp)
Chocolate chips (I use around 20g of 70% dark chocolate)

Method:
Mix all ingredients together in a microwavable mug, try and get out as many lumps as possible – add chocolate chips at the end when everything else has been combined.
Microwave at 170C for 3 minutes, rotating the mug half-way through (all microwaves are different so times may vary).
Enjoy!

vanilla syrup sponge mug cake

Ingredients:
Flour (plain or self-raising, self-raising will make it lighter, 4 1/2 tbsp)
Sugar (2 tbsp)
Soy milk (3 1/2 tbsp -other milk should be fine too)
Oil (1/2 tbsp)
Baking powder (1/4 tsp)
Vanilla extract (1/2 tsp)

Optional:
Syrup (golden syrup, or other syrup is good here, whatever you prefer)

Method:
Mix all ingredients together in a microwavable mug, try and get out as many lumps as possible.
Microwave at 170C for 3 minutes, rotating the mug half-way through (all microwaves are different so times may vary).
When cooked, cover with syrup and enjoy!

choco dip

Ingredients:
Chocolate (dark is best, about 40g for an individual serving, but the more is always the merrier)
Almond butter (1 tsp, add more according to the amount of chocolate you use, I’m sure other nut butter would be find but I haven’t tried it)
Syrup (any syrup should be fine, I usually use golden 2 tsp, or to taste)

Optional:
Fruit – strawberries are a fantastic companion

Method:
Melt chocolate and add in the almond butter and syrup. Mix until smooth and delicious, adjust taste if you want it sweeter or whatever.