Vegan desserts with Nut Mylk Base, Ulu Hye

Looking for some vegan dessert recipes to satisfy your sweet tooth?

Founders of Ulu Hye, Heidi and Vasia share some mouth watering, dairy-free alternatives using their nut mylk base.

EASY VEGAN ICE CREAM

INGREDIENTS

BASE

2 bananas

1⁄2 cup nut milk

1⁄2 scoop protein powder

1 tsp vanilla extract

STRAWBERRY FLAVOUR

4-5 strawberries

Vanilla protein

CHOCOLATE FLAVOUR

Chocolate protein powder

1⁄2 tsp raw cacao

*chocolate chips/pieces

SALTED CARAMEL

Vanilla protein powder

1 tsp mesquite

1 date

Pinch salt

METHOD

1. Combine all ingredients in your blender, and blend until smooth and creamy.

2. Place in freezer for 3-4 hours

3. ENJOY!

GOOEY CHOC PEANUT BUTTER COOKIES

INGREDIENTS

2 tbsp chia seeds

1/3 cup nut milk from Nut Mylk Base

1 1⁄4 cup besan (chickpea) flour

1/3 cup peanut butter

1 cup vegan chocolate bits

1⁄2 cup coconut sugar

1 tsp vanilla extract

1⁄2 tsp baking powder

METHOD

1. Pre-heat oven to 180 degrees

2. Soak chia seeds in nut milk for about 5 minutes, until a gel forms

3. Whisk coconut sugar and coconut oil together until combined

4. Add flour, baking powder and vanilla and stir thoroughly

5. Line your baking tray with baking paper

6. Add the chia mix and chocolate and fold through

7. Use a dessert spoon to scoop a spoonful of mixture and place onto baking tray

8. Space them a little as they will spread

9. Bake for about 10-12 minutes. Don’t over-bake as you will lose the gooeyness that

makes these cookies divine!

Heidi Peuten and Vasia Vogias are the Co-Founders of Ulu Hye, Australian wellness business that has brought to market its products, Nut Mylk Base and Hemp Mylk Base, making enjoying milks easier, more delicious and environmentally friendly.

Driven by the desire to live more consciously, Heidi and Vasia, released their Nut Mylk Base, in 2017, to create a sustainable and healthier alternative to store bought nut and alternative milk products.