Bella's Vegan Adventures

Bella's Vegan Adventures Simple vegan recipes

Ingredients:250g vegan chocolate, to melt 1.5 tablespoons biscoff spread 6 biscoff biscuits, chopped 1/2 cup roasted pea...
04/09/2026

Ingredients:
250g vegan chocolate, to melt
1.5 tablespoons biscoff spread
6 biscoff biscuits, chopped
1/2 cup roasted peanuts
1/4 cup soy protein crisps
Topping: flaked almonds

Instructions:
1. Melt the chocolate and mix in everything but the flaked almonds. Pour into a tin lined with baking paper and spread it out evenly.
2. Top with the flaked almonds.
3. Place in the fridge for 40 minutes or until set.
4. Enjoy!

All you need:Mini salted rice cakes Crunchy Peanut butter Vegan chocolate Vegan 100’s & 1000’s
03/09/2026

All you need:
Mini salted rice cakes
Crunchy Peanut butter
Vegan chocolate
Vegan 100’s & 1000’s

All you need:200g dried apricots 3/4 cup desiccated coconut 2 tablespoons maple syrup 1/4 cup organic rolled oats 1/2 cu...
03/09/2026

All you need:
200g dried apricots
3/4 cup desiccated coconut
2 tablespoons maple syrup
1/4 cup organic rolled oats
1/2 cup raw cashews, chopped

Method:
1. Soak the apricots in hot water for 10 minutes (skip this step if they are already soft)
2. Chop the apricots into small pieces.
3. Add the apricots and the remaining ingredients to your food processor.
4. Pulse until well combined.
5. Roll into balls.
Optional: roll in desiccated coconut.
6. Place on a tray lined with baking paper and place in the fridge.
7. Enjoy!

All you need:1/2 cup each: pecans, cashews, peanuts, almonds and rice puffs. 1/4 cup pumpkin seeds.1 tablespoon cashew b...
03/09/2026

All you need:
1/2 cup each: pecans, cashews, peanuts, almonds and rice puffs.
1/4 cup pumpkin seeds.
1 tablespoon cashew butter.
1/3 cup maple syrup.

Method:
1. Preheat oven at 180 degrees Celsius for 15 minutes.
2. Mix everything together in a medium sized mixing bowl until well combined.
3. Pour into a baking tray lined with baking paper and flatten out the mixture as much as you can.
4. Place in the oven and cook for 25 minutes - turning half way.
5. Allow to cool down completely and then add to a jar/container and enjoy with dairy free yoghurt, on top of smoothie bowls or on its own.

All you need:1 heaped cup chopped dried apricots 1/2 cup cashews 1 tablespoon maple syrup 🍁 1 teaspoon cinnamon 1/4 cup ...
03/09/2026

All you need:
1 heaped cup chopped dried apricots
1/2 cup cashews
1 tablespoon maple syrup 🍁
1 teaspoon cinnamon
1/4 cup shredded coconut + extra for rolling
1 teaspoon h**p seeds
1/2 cup oat flour
1 tablespoon almond butter
3 tablespoon water

Method:
1. Soak the apricots in hot water for 5-10 minutes.
2. Add everything to a food processor and pulse until well combined.
3. Roll into balls and roll in shredded coconut.
4. Place on a tray lined with baking paper and in the fridge for 40 minutes.

All you need:1/3 cup chopped almonds 1/2 cup puffed brown rice175g vegan chocolate 1/3 cup cashews 2 tablespoons shredde...
03/09/2026

All you need:
1/3 cup chopped almonds
1/2 cup puffed brown rice
175g vegan chocolate
1/3 cup cashews
2 tablespoons shredded coconut

All you need:75g vegan chocolate Rice cake Peanut butter Peanuts
03/09/2026

All you need:
75g vegan chocolate
Rice cake
Peanut butter
Peanuts

All you need:8 weetbix, crushed 3/4 cup peanut butter 1/8 cup biscoff spread 2/3 cup maple syrup 2 tablespoons cocoa pow...
03/09/2026

All you need:
8 weetbix, crushed
3/4 cup peanut butter
1/8 cup biscoff spread
2/3 cup maple syrup
2 tablespoons cocoa powder
2 tablespoons shredded coconut
1 tablespoon water

Topping:
100g vegan chocolate, melted
2 tablespoons soy milk

Method:
1. Mix the base ingredients together.
2. Add the mixture to a loaf tin lined with baking paper. Press down firmly with the back of a spoon/your hands to make sure it’s tightly packed in.
3. Melt the chocolate and mix with the soy milk then spread out on top.
4. Place in the fridge for a few hours.
5. Enjoy!

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