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Vegan Mousse au chocolate by @fitness_bianca 💛

Recipe
Ingredients:
1 package silken tofu
150gr dark chocolate
2-3 tbsp sugar
a bit vanilla

Instructions:
1.) drain tofu in a sieve.
2.) chop chocolate, melt chocolate over hot water and stir in sugar with a bit vanilla.
3.)puree tofu, add melted chocolate and
4.) blend until creamy and smooth.
5.) place it in the fridge before serving.
6.) Enjoy!
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💪🏼🌱👊🏼After winning his 15th MMA fight Trujillo announced in the UFC octagon:
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“Love is the movement. Go vegan”.
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Ultimate Fighting Championship (UFC) fighter Abel Trujillo made headlines for crediting his 15th career win to his plant-based diet. The 32-year old lightweight defeated Jordan Rinaldi in a unanimous decision and said the “clean energy and better clarity” afforded to him by a vegan lifestyle are to thank for his win. “Let’s stop eating innocent animals!” Trujillo said in a tweet. “Save our planet Mother Earth, save the animals, save yourself! You will feel better mind body & spirit!
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Many UFC fighters are now using plant-based diets - but Trujillo also advocates a vegan lifestyle.👏🏼👏🏼🌱💚
@vegan_official is a project direct to promote vegan lifestyle 360 degrees
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Vanilla cake with melted chocolate ganache topped with chocolate, cookies, coconut flakes, blueberries, blackberries & raspberries by @naturally.jo Which topping would you choose?
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#crueltyfree #vegangirl #rawvegan #veganfit #vegansofinstagram #meatfree #animaltesting #vegansofig #nodairy #whatveganseat #plantbased #vegangirl #rawtill4 #rawtillwhenever #veganuk #whatveganslooklike #veganism #vegansofig #plantbased #veganmuscle #veganswholift #animalcruelty #thanksgiving2016 #veganfoodlovers

Multilayer Smoothies by @artrawpaulina

Layers (from the top):
1st - Coconut-cashew youghurt
2nd - Banana + mango + cashew milk
3rd - 2nd layer + papaya
4th - 3rd layer + raspberries
5th - 4th layer + pomegranate
6th - chia seeds + pomegranate juice + blood orange juice
Toppings: chocolate, blood orange, goldenberries, raspberries, edible flowers.
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Fluffy Chocolate Mousse by @thesashadiaries
3/4 cup aquafaba (the liquid from 1 can of chickpeas)
100g dark chocolate (70% works well)
1 tbsp sugar, optional
1/2 tsp chilli powder, optional

Melt the chocolate in the microwave and then leave it in the fridge to cool down (but don't let it solidify!) Whisk the aquafaba and sugar (if using) to stiff peaks. Fold in the cooled melted chocolate into the aquafaba meringue, adding the chilli powder if needed. Pour this mousse into 3-4 glass cups and leave in the fridge to harden, at least 1 hour, before serving.
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White chocolate and carob baby donuts by @bos.kitchen 💛

RECIPE
Makes 14-16 DONUTS ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g cashews
230g medjool dates
2 tbsp rice syrup
1 tsp vanilla extract
1 tsp cinnamon
pinch nutmeg
30g carob powder (optional)
CHOCOLATE GLAZE
150g cacao butter
3 tbsp almond milk powder, sifted
1/4 tsp vanilla powder
4 tbsp maple syrup
2 tbsp carob powder (optional) ⠀⠀⠀⠀⠀
TOPPINGS ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Crushed macadamias, carob powder, cacao nibs METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Grind cashews until they resemble crumbs. Add in rice syrup, vanilla, carob (if using) cinnamon and nutmeg and pulse briefly to combine. Then add in dates slowly, a couple at a time until the mixture forms a ball.
Scoop up tablespoon pieces of dough and press together to form balls. Poke through the middle with a chopstick and set aside in the freezer while you make the glaze.
Gently melt cacao butter in a bowl over a small pan of simmering water. Once melted, stir in maple syrup, almond milk powder and carob powder if using. Allow to cool for around half an hour so it thickens a little. Dunk in your donuts and top with nuts, carob and cacao nibs.

Brownie Cheezecake

BROWNIE (7u.): 6 tbsp whole wheat flour, 3 tbsp cacao powder, 100g. Vegan chocolate chips, 3 tbsp coconut sugar, 1 teaspoon baking powder, +-1 cup soya milk, 1 flex "egg", 1 teaspoon coconut oil. Preheat the oven at 180 degrees Celsius. Mix all the dry ingredients, add the soya milk, flex egg and coconut oil and mix thoroughly. The mixture has to be rather liquid, if it turns out to be too dry add more soya milk. Pour the mixture into a muffin tray (you should get +- 6-7 brownies). Put in the oven for 25 min. Let it cool off. Once cold put 3 brownies in a blender and blend until sandy. Press 2/3 of the mixture on the bottom of a 3 inch cake pan. Put in the freezer.
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CHEEZE CREAM: 1 cup cashews, 3 tbsp cacao powder, 2 tbsp coconut sugar (3 if you want it to be more sweet), a splash of rice milk. Soak the cashes overnight, dry and put in the blender with the milk. Once liquid add the cacao powder and coconut sugar.
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CHOCOLATE SYRUP: 2 tbsp cacao powder, 1 teaspoon coconut oil, 1 tbsp maple syrup. Whisk all the ingredients until perfectly mixed. Pour 2 tbsp. Of cheeze cream over the brownie crust, then put 1 teaspoon of chocolate syrup and mix the 2 parts just a little, we want to recreate a marble effect. Do this until there's no cream nor syrup. .
TOPPING: 1 brownie, berries; top the cake with the rest of the blended brownies. Put in the freezer overnight. Let it thaw for 40 min before eating and decorate it with sone berries. ENJOY!
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