INGREDIENTS:

• 500g soft tofu (you can use medium, if you want the mousse to be more firm)
• 2 ripe bananas (you'll know they're ripe when they start to get spotty)
• 5-10 sticky medjool dates (make sure they're not refrigerated and not already pitted, or they won't be as gooey)
• 2 Tbsp cacao powder (you can use mesquite powder, if you want a caramel instead of a chocolate mousse)
• 1 Tbsp corn starch (you can replace this with 1 tsp of agar agar mixed with 2 tsp hot water)
• 1 tsp vanilla extract

METHOD:

1. Pit the dates, soak them in a bowl of hot water for 2 minutes, then drain.
2. Blend everything together in a high-speed blender. 
3. Transfer to a bowl or tupperware.
4. Refrigerate for at least 30 minutes before stuffing your face. 

INGREDIENTS:

• 1 and 1/2 cup almond meal (or any nut meal you like)
• 3 Tbsp peanut butter (or any nut butter you like)
• 3 Tbsp date syrup (or any sweet syrup you like)
• 1 cup pitted and diced gooey dates (trust me, you wanna keep these!)
• 1 tsp vanilla extract

METHOD:

1. Preheat oven to 150*C (or 300*F). My oven is fan-forced, so if yours isn't, you may need to have it at a higher temperature.
2. Mix all the ingredients together in a large bowl. Really get your hands in there and have fun with it!
3. Press into cookie shapes on a large cookie tin. 
4. Bake for 4-5 minutes on each side. Keep an eye on them, coz they burn quite easily. Especially if you use very oily peanut butter.

INGREDIENTS:

• A base ingredient (almond meal works best for me, but you can use anything nut or seed blended into a coarse meal)
• The main flavor (This is the flavor you want to taste the most, usually something like chocolate, caramel or some kind of fruit)
• A complimentary flavor (anything that goes well with your main flavor: orange or mint go well with chocolate, for example)
• The coating (this isn't necessary, but makes them prettier and easier to hold, coz they'll be less sticky or oily. Ingredients that work well as coating are: shredded coconut, chia seeds, sesame seeds, cocoa powder, etc.)

METHOD:

1. Mix all ingredients together (except the coating). 
2. Form into balls. 
3. Roll balls in coating ingredient. 
4. Stuff your face!

INGREDIENTS:

• 1 cup moist coconut flakes
• 2 Tbsp maple syrup
• 1 can of coconut cream (just the white creamy part, NOT the transparent watery part)
• 1 tsp vanilla extract
• 200g sugar-free vegan chocolate 

METHOD:

1. Put a cookie tin in the freezer for at least 15 minutes.
2. Mix everything together except the chocolate and form it into bars (or balls) on the freezing tin.
3. Return tin and bounties to the freezer for at least 15 minutes.
4. Break chocolate into a glass bowl and place over a pan of boiling water to melt. 
5. Once the chocolate is melted, bring bounties out of the freezer and coat with chocolate. 
6. Place in the fridge for at least 15 minutes, so the chocolate will harden. 
7. Marvel at how awesome you are for making your own bounty bars!

INGREDIENTS:

• 2 mangoes worth of frozen mango flesh
• 1 can coconut cream (chilled or frozen, so you can easily remove the watery part - we only want the cream for this recipe)
• 1 lime

METHOD:

1. Blend everything together in a high-speed blender. 
2. Enjoy then and there, OR...
3. Transfer to a freezer-proof container and freeze for later.

I hope you enjoyed these delicious, yet healthy vegan recipes. Let me know in the comments below and please tell me how they come out for you, if you decide to make them for yourself!

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