2 Delicious Chocolate Vegan Recipes To Celebrate Our Long Waitangi Weekend

www.meganfairley.co.nz-Chocolate-Vegan-Recipes

Happy Sunday Chocolate Queens & Kings!! 

I had some fabulous followers on instagram ask me for an incredible recipe/picture that I put up some weeks ago, I never forget about what people want because my site is all about you and giving value back to you!! So I’ve discovered this new breakfast hack and I’m a little bit obsessed. Have you ever tried blending your porridge or oatmeal instead of cooking it?  You soak the oats in water for about ten minutes, add all your flavours, spices and sweeteners and then just blitz it in your blender or food processor for a few seconds. It makes by far the most creamy porridge I’ve ever tried, it almost tastes like dessert.  Here’s my new favourite quick and hassle free breakfast recipe: vegan blended peanut butter chocolate porridge! Cause who doesn’t love peanut butter and chocolate?  I topped mine with frozen berries, toasted nuts, an extra dollop of peanut butter for good measure and cacao nibs but feel free to sprinkle them with whatever you fancy and can find at home.

If you make this recipe at home be sure to tag your photo to @meganfairley_chocolatequeen  on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for our Chocolate Queen Club newsletter for more delicious recipes, the latest new products and gift boxes and of course for more details on how you could become one of my fabulous taste testers for my new chocolate range!!! So exciting!!! 

Vegan Blended Peanut Butter Chocolate Porridge

Serves: 2

Ingredients

  • Chocolate porridge:
  • 45 g or ½ cup oats
  • 120 ml or ½ cup water
  • 1 Tbsp cocoa powder
  • 1 ripe banana
  • ½ tsp vanilla extract
  • Pinch of salt
  • Maple syrup to taste
  • Peanut butter porridge:
  • 45 g or ½ cup oats
  • 120 ml or ½ cup water
  • 1 heaped Tbsp peanut butter
  • 1 ripe banana
  • Maple syrup to taste

Instructions

  1. Place 45g of oats and 120ml of water in one bowl, and another 45g of oats and 120ml in another bowl. Leave both to soak for 10 minutes.
  2. For the chocolate porridge, place one bowl of soaked oats with the cocoa powder, banana, vanilla extract and a pinch of salt in a blender or food processor and blitz until smooth and creamy. Add the maple syrup to taste and pulse again to combine. If you'd like a thicker consistency you can add up 3 Tbsp more oats, then blend until smooth. Transfer the chocolate porridge to a bowl, glass or jar.
  3. For the peanut butter porridge add the remaining soaked oats, peanut butter and banana to the blender and blend until creamy. Again, add the maple syrup to taste and add more oats for a thicker consistency if you wish.
  4. Then top the chocolate porridge with the peanut butter porridge and add your toppings of choice. I topped mine with frozen berries, toasted nuts, a dollop of peanut butter and cacao nibs. Enjoy!

Vegan Toasted Marshmallow Hot Chocolate

Serves: 2

Ingredients

  • Hot chocolate:
  • 500 ml Soy milk (or favourite non-dairy milk)
  • 70 - 120 g Dairy free dark chocolate
  • Pinch of salt
  • Pinch of nutmeg
  • 1 tsp vanilla extract
  • Marshmallow fluff:
  • 120 ml aquafaba (chickpea water)
  • 1 tsp vanilla extract
  • ½ tsp xanthan gum
  • 60 g icing sugar

Instructions

  1. For the marshmallow fluff add the aquafaba, vanilla extract and xanthin gum to a mixing bowl and use a handheld mixer to whip on high for 2-3 minutes until the mixture turns fluffy and frothy. Now slowly add the icing sugar and whip for another 2-3 minutes until the mixture becomes thick and glossy just like marshmallow fluff. Set aside.
  2. Roughly chop the chocolate into pieces. I like my hot chocolate very rich and creamy! For a slightly lighter version start with 70g and add more to taste.
  3. Bring the soy milk to a boil in a saucepan over medium heat. Once the milk starts bubbling take the saucepan off the heat and add the chopped chocolate, salt, nutmeg and vanilla extract and whisk until the chocolate is fully melted and you have a smooth creamy consistency.
  4. Pour the hot chocolate into 2 cups and top with a generous scoop of marshmallow fluff.
  5. If you have a kitchen blowtorch, carefully torch the marshmallow fluff until it caramelises and turns golden brown. 

Enjoy!!! Thank you and so grateful for your amazing support!! Chocolate Queen Clothing can also be found at my first Boutique site Notion Fashion celebrating New Zealand made emerging designer clothing!!  

M xx Chocolate Queen 

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