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These 2-INGREDIENT SWEET POTATO DONUTS will blow y

These 2-INGREDIENT SWEET POTATO DONUTS will blow your mind! 🤯🍩 Save this for a fun & healthy treat to try!!

The natural sweetness of the sweet potato means that you don’t need to add extra sugar, and if you wanted to make it even lower in sugar, you can use a sugar-free chocolate on the outside too! ✨

Here is the recipe ➡️

2-INGREDIENT SWEET POTATO DONUTS (vegan, gluten-free)

Makes: 4 large donuts

INGREDIENTS:
✅ 1 large white flesh sweet potato (mine weighed ~1.2kg (try to pick one that is as cylindrical as possible)
✅ 100g dairy-free chocolate
*Optional: nuts for decorating on top

METHOD:
1. Poke holes in the sweet potato and wrap in alfoil. Bake for 45-60 minutes on 200 degrees C/ 400 degrees F until fork tender
2. Cool in the fridge
3. Slice the sweet potato into thick discs
4. Melt the chocolate and roll the sweet potato in it until coated. *Optional: sprinkle nuts over the top for decoration before the chocolate sets
5. Enjoy!!

Tag me/ let me know if you try this! ❤️

#run2food #vegandonuts #vegandessert #veganrecipeshare #healthydessert

Banana bread for breakfast anyone?? Try my easy 5-

Banana bread for breakfast anyone?? Try my easy 5-INGREDIENT BANANA BREAD BAKED OAT BARS (vegan, gluten-free*) 🍌🤩

If you want to up the protein content, you can also can substitute 1/4 - 1/2 cup of oat flour for your fave vanilla protein powder! ✨ My current favourite protein to bake with is the @macr0mike vanilla buttercream flavour (my discount code is “amb-chen” if you wish to try it) ☺️

Feel free to use any nuts or chocolate on top that you like! 😎

Here is the recipe ➡️

5-INGREDIENT BANANA BREAD BAKED OAT BARS (vegan, gluten-free*)

Makes: 9 large bars

INGREDIENTS:
Wet:
✅ 2 ripe bananas, peeled
✅ 1/3 cup coconut oil, melted
*Optional: 1 teaspoon vanilla extract

Dry:
✅ 2 cups oat flour
✅ 1/2 cup coconut sugar
✅ 1 teaspoon baking powder

TOPPINGS: (*Optional)
✅ Choc chips
✅ Slithered almonds

METHOD:
1. Preheat the oven to 175 ℃/ 350 ℉ and line a square baking tin with non-stick paper
2. In a blender (I used my @vitamix ),
3. blend together the wet ingredients until a banana “milk” forms
4. Add the dry ingredients and blend until a thick batter is formed
5. Transfer the batter to the lined baking tin. Decorate with toppings of choice (I used chocolate chips & sliced almonds)
6. Bake in the oven for 30-32 minutes until a knife inserted comes out clean
7. Allow the loaf to cool completely before slicing
*Storage tips: in an airtight container at room temperature for 2 days, in the fridge for 5 days or in the freezer for 1 month

Happy baking friends! ✨ Definitely tag me/let me know if you try it!

#run2food #bananabread #oatmealrecipes #bakedoats #veganbananabread #mealprepidea #veganbreakfast #blenderrecipes #vegandessert #myvitamix #veganbaking #egglessbaking #veganrecipes #vegandesserts #veganfoodshare #bananabreadrecipe

Have leftover bread? Love peanut butter & jelly??

Have leftover bread? Love peanut butter & jelly?? Well you guys will love this then! Try my Easy 4-INGREDIENT PEANUT BUTTER JELLY CIGARS (vegan, no-bake)🤩✨ Save this for a fun way to repurpose sandwich bread!

You can definitely get creative and use any nut butter and type of jam that you like! Personally I used @picspeanutbutter and a mixed berry jam 🍓 This is truly a simple way to make basic ingredients a bit fancy!! Here is the recipe ➡️

Easy 4-INGREDIENT PEANUT BUTTER JELLY CIGARS (vegan, no-bake)

Makes: 4 cigars

INGREDIENTS:
✅ 4 slices of sandwich bread
✅ 4 tablespoons peanut butter
✅ 4 tablespoons jam

✅ 100g dairy-free chocolate

METHOD:
1. Cut the crust off the bread
2. Use a rolling pin to flatten the bread
3. Spread 1/2 tablespoon peanut butter on half the bread and 1/2 tablespoon jam on the other half of the bread
4. Roll the bread into a cigar
5. Repeat for the remaining bread
6. Freeze overnight or at least 3 hours until firm
7. Melt the chocolate
8. Roll the frozen bread cigars in the melted chocolate to coat
9. Freeze for 10 mins to set the chocolate before serving

Enjoy!! Definitely let me know/tag me if you try this ❤️

#peanutbutterjelly #vegandessert #veganbreakfast #vegansnacks #vegansweets #vegancooking #easydesserts #nobakedessert #nobakedesserts #pbj #veganrecipeshare #peanutbutterdessert

Tap to open the recipe for these yummy 6-INGREDIEN

Tap to open the recipe for these yummy 6-INGREDIENT PEANUT CHOC CHIP COOKIE DOUGH PROTEIN BALLS
(vegan, gluten-free, no-bake) 🥜🍫 Save this recipe for an epic post-workout snack or filling dessert ✨

As usual I used my favourite @macr0mike protein powder (discount code “amb-chen”) along with @picspeanutbutter 🤭 SO FREAKING GOOD! Here is the recipe ➡️

6-INGREDIENT PEANUT CHOC CHIP COOKIE DOUGH PROTEIN BALLS
(vegan, gluten-free, no-bake) 🍪✨

Makes: 8 protein balls

INGREDIENTS:
✅ 1 cup (120g) almond meal
✅ 1/2 cup (60g) vegan caramel protein powder (I used @macr0mike - my discount code is “amb-chen”)
✅ 3 tablespoons runny peanut butter
✅ 4 tablespoons maple syrup
✅ 1/3 cup (40g) chocolate chips
✅ dash of water if needed
✅ 1/3 cup (40g) roasted peanuts

✅ 30g dark chocolate (or chocolate chips), melted

METHOD:
1. In a large bowl, add all the ingredients except for the chocolate chips and peanuts
2. Mix to make a cookie dough consistency
3. Fold in the peanuts and chocolate chips
4. Divide and roll into 8 balls. *Optional: decorate with extra peanuts & chocolate
5. Melt the chocolate and drizzle it over the top
Enjoy guys!

*Storage tips: in an airtight container in the fridge for up to one week or in the freezer for months

Definitely let me know if you try this ❤️

#run2food #vegandesserts #proteinballrecipe #vegandessert #healthytreats #healthysnickers #highproteinvegan #peanutbutterdessert #peanutbuttercup #veganrecipeshare #veganbreakfast #nobakedessert #nobakedesserts

Tag a biscoff lover who needs this in their life!

Tag a biscoff lover who needs this in their life! Guys, I kid you not, this is THE BEST 6-INGREDIENT EASY BISCOFF CHEESECAKE (vegan, no-bake) 🔥🤭😍 SAVE this recipe for an easy and tasty dessert to whip up to share!

No baking required, and bound to impress anyone (including someone who doesn’t like biscoff) ✨ Here is the recipe ➡️

6-INGREDIENT EASY BISCOFF CHEESECAKE (vegan, no-bake)

Makes: 12 large bars

INGREDIENTS:
Base:
✅ 400g lotus biscuits (or similar tea biscuits)
✅ 1/4 cup Biscoff spread
✅ 2 tablespoons almond milk

Filling:
✅ 400g cream cheese
✅ 200g Biscoff spread (or cookie butter of choice)
✅ 75g (3/4 cup) icing sugar
✅ 120ml (1/2 cup) coconut cream

Topping:
✅ 3 tablespoons Biscoff, melted
✅ 3 lotus biscuits, chopped into crumbs

METHOD:
1. Line a square baking to. With non-stick paper
2. Make the BASE: Place the biscuits in a bag and use a rolling pin or spoon to crumble it into small crumbs. Pour the crumbs into an bowl and add in the melted biscoff and almond milk until everything sticks together. *alternatively this can be done in a food processor too
3. Transfer this mixture to the lined container. Press down to form an even biscuit base
4. Make the cheesecake filling: In a large bowl, add in the cream cheese, biscoff spread, icing sugar and coconut cream .Use an electric beater and whip it up on high for 60 seconds until fluffy and combined.
5. Pour it evenly over the base
6. Make the TOPPING: Melt the biscoff and drizzle over the cheesecake. Sprinkle with cookie crumbs to decorate
7. Return it to the fridge overnight to let the cheesecakes completely set before serving!

*Storage tips: in an airtight container in the fridge for up to 5 days

Enjoy!! These are honestly every BISCOFF- lovers dream 😍 Tag me/let me know if you try it!

#run2food #vegancheesecake #biscoff #vegandessert #vegandesserts #veganfoodshare #lotusbiscuits #lotusbiscoff #nobakedessert #cookiebutter #easydesserts #veganrecipeshare #cheesecakerecipe #dairyfreecheesecake

Something quick and tasty for you to make this wee

Something quick and tasty for you to make this weekend ft. my EASY 3-INGREDIENT “HEALTHIER” FERRERO FUDGE (vegan, gluten-free, no-bake) 😍✨SAVE this recipe to impress any Ferrero Rocher lover 🤘🏼

This fudge literally came together in under 5 minutes and tastes incredibly delish! Here is the recipe ➡️

3-INGREDIENT “HEALTHIER” FERRERO FUDGE (vegan, gluten-free, no-bake)

Makes: 6 slices

INGREDIENTS:
✅ 200g dark chocolate, melted
✅ 1/3 cup hazelnut butter
✅ 1 cup roasted hazelnuts, roughly chopped

Topping:
✅ 1/4 cup roasted hazelnuts, chopped finely

METHOD:
1. Line a small container with non-stick paper. My container was 9 x 9cm
2. In a microwave-safe bowl, melt the chocolate until smooth.
3. Add in the hazelnut butter and hazelnuts
4. Mix until well combined and then transfer to the lined container
5. Freeze for at least 60 minutes or until set before slicing

*Storage tips: in an airtight container in the fridge for up to two weeks or in the freezer for months

Enjoy guys!! Definitely let me know if you try this 💕 Happy weekend friends!

#run2food #healthydessert #ferrerorocher#nobakedesserts #vegandesserts #vegandesserts #vegandessert #ferrerorocher #healthyfudge #freezerfudge #easydessert #veganrecipe #glutenfreevegan #healthytreats #healthydessertrecipe

Tag someone needs this in their life!! 🤩“HEAL

Changing it up today and sharing this simple lunch

Changing it up today and sharing this simple lunch idea ft. this giant KIMBAP SUSHI SANDWICH (vegan, gluten-free) 🍱🤩

I’m sure you’ve probably seen this before so I’m not going to claim any credit for this. I thought I’d jump on the bandwagon and give it a crack as I was making sushi for some friends and had leftovers 😎

It was definitely a very simple and delicious lunch, plus a great way to use up leftovers!

My fillings are Korean kimbap inspired because I’m really going through a kimchi love phase right now! Here is how I made it ➡️

Giant KIMBAP SUSHI SANDWICH (vegan, gluten-free)

Makes: 1 sandwich

INGREDIENTS:
✅ Nori seaweed
✅ Tofu
✅ Avocado
✅ Kimchi
✅ Carrots
✅ 1 cup cooked short grain rice (sushi rice seasoning per cup of cooked rice: 1 tablespoon rice wine vinegar, 1 teaspoon sugar & 1/4 teaspoon salt)

METHOD:
1. Cut an incision from the centre of your nori sheet straight down to the base
2. Place the toppings in each quarter of the nori
3. Fold clockwise, press down, cut in half
4. Enjoy!

Let me know if you try this ❤️ I hope everyone has a lovely week 🙂

#run2food #sushisandwich #sushi #kimbap #gimbap #sushilove #vegansushi #koreanfood #kimchi #koreanveganfood #koreanlunch #veganlunch #veganmeals #veganfoodie #veganfoodshare #healthymealidea #healthylunch

5-INGREDIENT “HEALTHY” OREO CHEESECAKE (vegan,

5-INGREDIENT “HEALTHY” OREO CHEESECAKE (vegan, high-protein, macro-friendly) 😍🍪 40g protein in the entire cake and taste approved by boyfriend! Save this easy dessert recipe to try this weekend!

Here is the recipe ➡️

5-INGREDIENT “HEALTHY” OREO CHEESECAKE (vegan, high-protein, macro-friendly)

Serves: 2 (per serve: Cal: 296, P:20g, F: 12g, C: 25g)

INGREDIENTS:
Filling:
✅ 1 1/2 cup non-dairy vanilla yoghurt (I used soy)
✅ 1/3 cup (60g) vegan vanilla protein powder (I used @macr0mike vanilla buttercream flavor - my discount code is “amb-chen”)
✅ 1 tablespoon corn starch
✅ 3 Oreo biscuits (biscuit part only), chopped

Topping:
✅ 15g dark chocolate, melted
✅ 1 Oreo biscuit, chopped

METHOD:
1. Preheat the oven to 180 degrees C/ 360 degrees F, fan-forced. Line a small oven-safe ramekin (mine was about 10 in diameter and 5cm tall) with non-stick paper
2. In a medium sized bowl, mix in the protein powder, corn starch and the yoghurt until no lumps remain and the yoghurt thickens. Stir in the oreo pieces
3. Transfer the batter to the lined ramekin
4. Bake for 20-22 minutes until cooked all the way through. Transfer to the fridge and allow the cake to cool before flipping it out the mould to decorate
5. Topping: Melt the chocolate. Drizzle over the top of the cheesecake. Sprinkle the oreo biscuit crumbs over the top.

Enjoy!! Literally so simple to make! I hope you guys give this a try 💓 It’s so yummy!!

#run2food #healthytreats #healthycheesecake #oreo #veganbreakfast #cookiesandcream #veganfoodshare #nobakedessert #vegandessert #highproteindessert #vegancheesecake #singleservedessert #postworkoutmeal #healthydessert #dessertrecipe #macrofriendly

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