Aquafaba Chickpea Nuggets

I used to love chicken nuggets before I became plant-based. But these vegan aquafaba chickpea nuggets are sooo much better for you, are full of protein and are all 100 % cruelty-free! They’re coated with a crust of panko bread crumbs, which makes them super crispy when baked! They are super easy to make and are freaking yummy. If you love chicken nuggets but need a healthier, unprocessed vegan version, these are for you.

Toasting the panko breadcrumbs before coating the nuggets gives the chickpea nuggets a richer hue, but also adds flavour and loads of crunchy texture. This single step gives the illusion of chicken nuggets instead of chickpea nuggets. The recipe is super easy and ready in about 30 minutes. And the baking time makes up most of the preparation time.

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Chocolate Caramel Crunch Bars

Let's give a huge shout out to these vegan chocolate caramel crunch bars. The crunchy bottom layer is filled with lots of peanut butter with rice puffs, the second layer is a date caramel layer and the top layer is a chocolate layer. Seriously, it's kinda strange how much these actually taste like the real deal. It’s sweet and has just the right colour of caramel and makes the perfect dessert. They remind me of a vegan twix bar. Caramel, chocolate and cookie bottom layer. Perfect for the holidays, halloween, or just any old regular weekend.

When you bite in to these squares all three layers together come together just right. That first bite tastes like heaven! And the best part about these bars is that you only require a few pure ingredients to make them and with so much flava. They are super rich and these satisfied that craving in such an easy way!

These vegan caramel crunch bars are one of my favourite creations so far this year! So here you have these no bake bars. Omg, that bite. The texture. The crispy crunch. Sometimes I crave a snack that delivers that thick texture I can sink my teeth into.

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Lotus Leaf Buns

These lotus leaf buns (荷叶 – lotus leaf, 包 – bun) are excellent for any type of filling. These steamed bao are often erroneously referred to as “bao buns,” which repetitively translates to “bun bun.” like other Chinese bao, these are steamed and are made in a flat, folded shape with an opening in the middle–perfect to hold a variety of fillings. They’re called lotus leaf buns because of their leaf shape.

This steamed bao originated from Fuzhou, which is the capital of the Fujian province in China. The original type of lotus leaf bun was called gua bao. Soft, fluffy pillows of milky and slightly sweet steamed bao buns are the tastiest ways to pair with fresh vegetables. This recipe will teach you how to make homemade lotus leaf buns piping hot from the steamer.

If you’re intimidated by the prospect of making steamed buns at home, I find it much easier than making most breads! Just remember one thing: it’s better to underproof than over-proof the dough. The rule of thumb is that proofing is done once the dough doubles in size, and no more than that. Over-proofing makes the buns taste yeasty, and in our experience, it sometimes makes them bitter.

The buns need time to set—opening the lid right after turning off the heat will cause the buns to collapse and lose their fluffiness. I will tell you now there’s nothing sadder than your perfect lotus leaf buns getting deflated. But once you’ve successfully steamed your buns, many of you will be thrilled to hear that these freeze and reheat well!

IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂