Sweet potato brownies were my next adventure from the Deliciously Ella cookbook. Considering they're mostly made up of sweet potato it's hard to believe how they're so, well, brownie-esque! And what's great is that every single ingredient has great health benefits - it's basically a well rounded meal in itself!

• 2 large sweet potatoes (around 600g)
• 80g ground almonds
• 100g buckwheat or brown rice flour
• 14 medjool dates
• 4 tbs raw cocao (I used regular coco powder and doubled the amount)
• 3 tbs pure maple syrup
• pinch of salt

1. Preheat the oven to 180 degrees C
2. Peel and chop the sweet potato into chunks. Steam it until it's nice and soft (10-20 mins depending on how small you chop the chunks)
3. Once that's done add to a food processor with the dates and blend until smooth and creamy.
4. Add the mixture to a large mixing bowl along with the rest of the ingredients. Mix well.
5. Add the mixture to a baking tray and bake for 20-30 mins. 
6. Leave to cool down fully before digging in!

We all know that chocolate and peanut butter is a winning combination. I have to resist adding peanut butter to pretty much every chocolatey dessert I make! But when combining it with these dense, moist, and utterly mouthwatering brownies something truly magical happened! It's difficult getting brownie texture just right. They shouldn't be light and airy, they need to be dense and chewy. Well that's just what these are! Made using my go-to favourite - coconut oil, this is a recipe sure to satisfy your brownie cravings.

When I found this recipe on Ambitious Kitchen I had to try it out quick snap. Colourful, crunchy, flavourful, and fresh, it has so many elements that make this dish so appealing!

Each of the 6 years that I've been vegan I've missed out on indulging in Cadbury's Creme Eggs. It has been tough, but today my long endured suffering has ended. I decided to have a go at making these little creamy treats this Easter and it was WAY more simple than I had anticipated! Wanna find out how I did it?

Nothing appeals to me more than a night in with red wine, flat breads and a load of homemade dips. If you're a dip fiend like me then this is definitely one for your recipe keeper! This red pepper and walnut dip is one of my go-to dishes to impress.

 Pretty simple to make and always a hit with guests! Fancy giving in a go?

This is what you'll need

What I love about guacamole is that it's simple to make, super healthy, and totally vegan. Avocados are known as one of the healthiest foods in the world (and just so happen to be delicious!). To be completely honest I could happily just scoop that greeny goodness straight out with a spoon but I do sometimes get a guacamole craving that I simply must satisfy. So here's my recipe for the perfect guacamole - I promise it's the best you'll ever try! The avocados I used here were bought from Leicester food market - seriously recommend it for all your ready-to-eat avocado needs! All your fruit and veg needs infact :)

• 2 x large ripe avocados
• 1 x small red onion
• 1 x large tomato or two small
• fresh corriander - use around half the amount of a standard bag 
• juice of half a lime
• chilli up! however much you like, I always use jalepinos
• salt 

Mash avocados, chop up the rest and mix together. I ate mine with toasted pitta but serve with whatever ya fancy :)
 
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