Sweet Treats

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Chocolate Orange Spelt Cake with Double Chocolate Biscuit Truffles

I was so pleased to be asked to enter the Bake Me Vegan competition and was sent a box of goodies to work with. My Chocolate Sponge Cake is hugely popular so I thought why don't I adapt the recipe and add an orange twist.
Course Dessert
Keyword chocolate orange cake, plant-based cake, vegan cake
Servings 8 slices

Equipment

  • two loose bottomed baking tins 7-8" diameter

Ingredients

Sponge Cake

  • 400 ml unsweetened soya milk Soya is important as high protein and the vinegar/juice makes it curdle. This makes buttermilk which binds the sponge and makes it very moist.
  • 200 ml aquafaba I used OGGs
  • 2 tbsp milled chia/flaxseed mill in your food processor
  • 1 tbsp apple cider vinegar or lemon juice
  • pinch of pink or sea salt
  • 350 g spelt flour I used Doves Farm organic
  • 8 drops orange drops I used Holy Lama Spice Drops
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 200 ml vegetable oil
  • 130 g coconut sugar Or use caster if you prefer
  • 50 g cacao powder

Frosting

  • 450 g icing sugar
  • 5 tbsp cacao powder
  • 8 drops orange oil I used Holy Lama Spice Drops
  • 1 tsp vanilla extract
  • 50 g vegan butter/spread
  • 5-6 tbsp plant milk I used Rebel Kitchen Whole
  • zest from one orange

Double Chocolate Biscuit Truffles

  • 100 g biscuits I used Doves Farm wholemeal digestive biscuits
  • 2 tbsp coconut oil liquid form
  • 1 tbsp maple syrup
  • 2 tbsp chocolate drops I used Moo Free white chocolate
  • 2 tbsp cacao powder

Instructions

  • Sponge Cake
  • Preheat oven to 180C/356F
    Mix the milk, aquafaba and vinegar and set aside for 10 minutes. The vinegar/juice curdles the milk making buttermilk. Buttermilk gives a creamy texture and it a great binder.
    In a large bowl mix the flour, chia seeds, salt, baking powder, soda, sugar and cacao. Once combined pour in the buttermilk, oil, orange drops and vanilla. Using a large spoon or hand whisk mix until you have a thick batter. If the batter is too thick add a dash more milk. Set aside for ten minutes for the chia seeds to soak up some of the liquid.
    Mix again and pour into two lined/greased 7/8" cake tins. I weigh the cakes to make sure there is exactly the same amount in each tin. Bake in the oven for 25 minutes.
    Let the cakes rest on a wire rack for 10 minutes before tipping out. Allow to cool fully before frosting the cake. This can take up to an hour to cool.

Frosting

  • Add all the ingredients to a bowl and whisk until you have a thick frosting. If it's too thick add 1 tbsp of milk and whisk again.
    Place the cooled sponge on a large plate and slice off the top to give a level finish. Using a cake knife or spatula spread the frosting in the centre right up to the edges. Place the second sponge on top (like a sandwich) and again level by slicing any excess sponge off. Cover the top with the rest of the frosting and spread over the top then around the edges.

Double Chocolate Biscuit Truffles

  • Add the biscuits to a blender and blend until you have fine crumbs. If you don't have a blender place in a food bag, seal and bash with a rolling pin to crush the biscuits.
    Add the oil, orange drops, maple syrup, cacao and chocolate drops. Mix with a spoon and let sit for 5 minutes. This helps the crumbs absorb the liquid.
    Spoon out about 1 tbsp of the mix and roll into a ball with your hands.
    Add to the top of the cake as decoration.
  • The cake will keep for 5 days in the fridge wrapped in film or foil. Serve at room temperature.
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Dark Treacle Tart

This is a gorgeous, rich and gooey tart that is great for a dinner party or to serve with an afternoon tea.
Course Dessert
Keyword dark treacle, vegan dessert, vegan pudding

Ingredients

Pastry

  • 300 g plain flour
  • 140 g vegan butter/spread I used Flora plant butter
  • 1 tsp vanilla extract
  • 2 tbsp sugar I used coconut sugar
  • 60 ml plant milk
  • pinch on pink/sea salt

Filling

  • 360 ml evaporated milk I used Nature's Charm
  • 1/2 cup coconut cream
  • 400 g dark brown soft sugar
  • 2 tbsp corn flour
  • pinch of pink/sea salt

Instructions

Pastry

  • Preheat oven to 180oC/356oF
    In a large bowl mix the flour, salt, sugar. Add the butter (in cubes) and mix with wooden spoon until the mixture comes together. Add the milk and vanilla and using your fingers rub the ingredients together and form into a ball.
    Sprinkle a generous amount of flour onto a clean surface and roll out the pastry to about 0.5cm in thickness. Using a loose bottom baking tin (25cm/9.8") cut around the base and place in the tin. Using the leftover pastry press around the edge of the tin to form a crust. Fork the base then cover with parchment paper and baking beads (I used soya beans as don't have beads) bake for 25/30 minutes.
    Keep and eye on the pastry as you don't want it to burn.

Filling

  • While the pastry is baking empty the evaporated milk, sugar, corn flour, coconut cream and vanilla in bowl.
    Whisk on a high speed continuously for 5 minutes until it thickens.
    Pour into a non-stick pan and bring to a simmer on a medium heat. Be careful the liquid doesn't simmer over the pan. Stir continuously and simmer for 2-3 minutes until you get a thick sticky treacle.
    Remove the base from the oven and take off the parchment paper and beads. Pour in the filling and spread evenly with a spatula and allow to cool at room temperate. Once cool place in the fridge and allow to set for at least 2 hours. Store in the fridge and served chilled. Enjoy!

Video

Notes

Tip: When simmering the treacle stir continuously and keep an eye on the heat. When the liquid heats it can easily simmer over the top of the pan. If this starts to happen lower the heat.
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Caramel Tart

This is a gorgeous, rich and gooey tart that is great for a dinner party or to serve with an afternoon tea.
Course Dessert
Keyword dairy free, vegan tart
Servings 6 people

Equipment

  • Loose base baking tin 9.5"

Ingredients

Pastry

  • 150 g plain flour
  • 70 g vegan spread/butter I used Flora
  • 1 tsp vanilla extract
  • 1 tbsp demeara sugar
  • 30 ml plant milk
  • pinch of sea/pink salt

Filling

  • 360 ml dairy free evaporated milk I used Nature's Charm
  • 1/2 cup coconut cream
  • 400 g demeara sugar
  • 1 tbsp cornflour
  • 1 tsp vanilla extract

Instructions

Pastry

  • In a large bowl mix the flour, salt and butter with wooden spoon until the mixture comes together.
    Add the sugar, milk and vanilla and using your hands rub the ingredients together and roll into a ball.
    Sprinkle a generous amount of flour onto a clean surface and roll out the pastry to about 1mm in thickness.
    Using a loose bottom baking tin (25cm/9.5") cut around the base and place in the tin. Using the leftover pastry press around the edge of the tin to form a crust.
    Fork the base then cover with parchment paper and baking beads (I used soya beans as don't have beads) bake for 25/30 minutes. Keep and eye on the pastry as you don't want it to burn.

Filling

  • While the pastry is baking empty the evaporated milk, sugar, cornflour, coconut cream and vanilla in bowl. Whisk on a high speed continuously for 20 minutes until thick and creamy.
    Remove the base from the oven (reduce the heat to 150oC) and take off the parchment paper and beads. Pour in the filling and place back in the oven for 35-45 minutes.
    Keep and eye on the tart while it caramelises. You want the filling to bubble and darken without the pastry burning.
    Remove from the oven and allow to cool on a wire rack. Once the tart is cool pop in the fridge and chill for an hour or longer before serving. Enjoy!

Video

Notes

It's important to whisk the milk and sugar for at least 15-20 minutes so the sugar is liquefied and the filling is thickened. Keep an eye on the tart when the filling is caramelising and turn up/down the heat to avoid the pastry burning yet making sure the filling is simmering slightly.
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Strawberry Trifle

This is a great summer/BBQ recipe. My Mum is a big fan of trifle and she absolutely loved this basic recipe.
Course Dessert
Keyword dairy free, trifle, vegan jelly, vegan trifle
Servings 6 servings

Ingredients

Vanilla Sponge

  • 300 ml soya milk
  • 1 tsp apple cider vinegar/lemon juice
  • 200 g self raising flour
  • 1/2 tsp baking soda
  • 1 tbsp milled chia/flax seeds Mill in your bender
  • pinch of pink/sea salt
  • 100 ml vegetable oil
  • 70 g sugar I used coconut sugar
  • 1 tsp vanilla extract

Trifle

  • 500 ml vegan jelly
  • vanilla sponge see recipe above
  • 500 ml custard
  • 50 g white chocolate
  • fresh strawberries
  • 250 ml plant cream I used Elmlea double. You can use coconut cream.

Instructions

Sponge

  • Preheat oven to 180oC/356oF
    Mix the vinegar/juice with the soya milk and set aside for 10 minutes (the cider/juice curdles the milk creating buttermilk).
    To a large mixing bowl add the flour, seeds, salt, sugar & baking soda and mix together. Pour in the milk mix, oil and vanilla and mix together until the cake batter forms.
    Set aside for ten minutes for the ingredients to soak up the liquids. After ten minutes give the mix another few stirs and pour into a lined/oiled cake tin 7/8" .
    Pop in the oven for 25-30 minutes. Carefully remove from the oven and allow to cool in the tin for 20 minutes on a wire rack. Remove from the tin and allow to fully cool before before cutting into fingers.

Trifle

  • Bake sponge first or use a shop bought one.
    Cut sponge into large fingers and layer in the base of a glass dish. Add some chopped strawberries.
    Prepare your jelly and pour over the sponge and fruit. Place in the fridge to set. Mine took around 3 hours.
    In a saucepan add the custard and white chocolate. Heat gently until the chocolate has melted. Pour over the set jelly and place back in the fridge for a further 3+ hours to set.
    Once the custard layer is set, whip your cream and spread over the top. Decorate with fresh strawberries. Enjoy!

Video

Notes

Tip: Allow the jelly and custard to cool for a few minutes before placing in the fridge. This is a very basic recipe using ready made custard and shop bought cream. If you wanted you can make your own custard and use coconut cream instead.
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Vanilla Sponge Cake

I've perfected my sponge cake recipe and realized I don't have a video for a basic sponge on my platforms. So here it is and you can make a vanilla sponge or add different ingredients like chocolate drops, lemon or dried fruit.
Course Dessert
Keyword egg free, vanilla cake, vegan cake

Equipment

  • 2 7/8" cake tins

Ingredients

  • 600 ml soya milk
  • 1 tbsp apple cider vinegar/lemon juice
  • 400 g self raising flour I like to use wholemeal
  • 1 tsp baking soda
  • 2 tbsp chia/flax seeds milled
  • generous pinch of pink/sea salt
  • 200 ml vegetable oil
  • 140 g sugar I used coconut
  • 2 tsp vanilla extract

Frosting

  • strawberry jam
  • 450 g icing sugar
  • 100 g vegan butter/spread
  • 2 tsp vanilla extract
  • 4-5 tbsp plant milk

Instructions

Sponge

  • Mix the vinegar/juice with the soya milk and set aside for 10 minutes (the cider/juice curdles the milk creating buttermilk).
    To a large mixing bowl add the flour, seeds, salt, sugar & baking soda and mix together. Pour in the milk mix, oil and vanilla and mix together until the cake batter forms. Set aside for ten minutes for the ingredients to soak up the liquids.
    After ten minutes give the mix another few stirs and pour half into 2 lined/oiled cake tins 7/8". Pop in the oven for 25-30 minutes.
    Carefully remove from the oven and allow to cool in the tins for 20 minutes on a wire rack. Remove from the tins and allow to fully cool before frosting.

Frosting

  • In a large bowl add the icing sugar, vanilla, butter and milk. Mix together then use an electric whisk to completely combine all the ingredients.Spread a layer of jam over the sponge and then a layer or frosting. Place the second sponge on top and add another layer of frosting. Keep in the fridge as the frosting can melt in warm temperatures. The cake will last a week if kept in the fridge.

Video

Notes

Tip: You can use milled chia or flax seeds. I grind them in my food processor. Make sure you line/oil your tin so the sponge falls out easily.
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Heart Shortbread (wholemeal)

These are delicious, healthy shortbread biscuits made with wholemeal flour and coconut sugar. If you want a traditional biscuit use white flour and sugar. I've added red food colouring and shaped them into hearts for a Valentines treat.
Course sweet treat
Keyword shortbread, vegan biscuits

Ingredients

  • 135 g plain flour I used wholemeal
  • 60 g sugar I used coconut sugar
  • generous pinch of sea/pink salt
  • 110 g vegan butter
  • 1 tsp vanilla extract
  • red/pink food colouring (a few drops) Optional

Instructions

  • Preheat oven to 150oC/302oF
    Method
    Mix the flour, salt and sugar in a large bowl. Add the butter, vanilla and food colouring and mix together. Once a dough starts to form use your hands to rub the butter into the flour. Add a little more flour if the dough is sticky. Roll into a ball and set to one side.
    On a clean work surface sprinkle a little flour and roll out the dough. Keep it about 1cm thick or a little thicker. Cut into fingers or use a biscuit cutter and place the biscuits on a baking tray covered with parchment paper.
    Bake for 35-40 minutes. Keep and eye on the shortbread after half an hour as they can burn very quickly.
    Remove from the oven and allow to cool for half an hour before removing from the baking sheet. Great served with a cup of tea or coffee.
    Enjoy.

Video

Notes

Tip: Once you've made the dough you can shape them any way you wish. As I've used wholemeal flour and coconut sugar the biscuits have come out darker and the red doesn't show up as well as it would using white ingredients.
https://www.amazon.co.uk/shop/aaroncaldervegan
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Meringue / Pavlova

To add to my many dessert recipes this one is great for Valentines (why not have after my pizza). After several unsuccessful attempts at meringue (opened the oven to find just liquid once) these came out perfectly and were still great stored in the fridge for a few hours.
Course Dessert
Keyword aqua faba, egg free, meringue, pavlova, vegan meringue
Cook Time 1 hour 30 minutes

Ingredients

Meringue

  • 1 tsp cream of tarter
  • 200 ml aqua faba (chickpea water) unsalted
  • 200 g caster sugar I used granulated but ground it in my blender

Topping

  • Vegan whipping cream I used Elmlea Plant double cream
  • Fresh fruits

Instructions

  • You can make one big meringue or smaller ones. I made 4 5" meringues with 1 can of chickpeas.

    Serves 4-8 people depending on fillings and size of the meringue.

    Preheat oven to 120oC/248oF (very important to preheat to the right temperature)

    Method
    Drain the liquid from a can of chickpeas. Pour into a large bowl and whisk on a high setting until it becomes thick and forms peaks. This can take 15-20 minutes (be patient, it's worth it).

    Gradually pour in the sugar and cream of tarter and keep whisking for a few minutes. You want a light, fluffy, glossy mix that forms peaks.
  • On parchment paper draw around a plate (I used 5" plates which made 7" meringues) Turn over paper (to stop the ink touching the meringue and place on a large baking tray. The meringues get bigger so be sure to keep a good 3-4" between the meringues.

    Place in the oven and leave for 90 minutes. DO NOT open the oven to look at them during this time. After the 90 minutes are up turn off the oven leaving the meringues inside. As the oven cools it takes any moisture out of the meringues and will keep them crisp. After an hour remove from the oven and remove from the paper.

    You can make a pavlova like I did (filling the meringue with whipped cream and topped with fruit) or get creative. I was originally going to make smaller ones and place one on top of the other with a cream center.

    My top tip is to eat the meringues on the day you bake them as they can go soft. I stored this one in the fridge for a few hours and it was fine when I served it. Enjoy!

Video

Notes

Tip: The success of this recipe is to whisk, whisk and whisk. Some recipes say to whisk for 6 minutes but I whisked for 15 minutes non stop to get the right consistency. Once the sugar and tarter is added I whisked again for another 5 minutes. You want the meringue to form stiff peaks and be glossy. See video for what to aim for. You can make one big meringue or smaller ones. I made 4 5" meringues with 1 can of chickpeas.
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Tiramisu

I was asked to come up with some desserts for Valentines day & the first one that came to mind was tiramisu. This is a rich & creamy dessert that you can share, or eat to yourself.
Course Dessert
Keyword dairy free, tiramisu, vegan dessert
Servings 4 people

Ingredients

  • 270 ml vegan double cream I used Elmlea
  • 255 g vegan cream cheese plain
  • 8 small sponges (I used OGG's ready made) to fit each glass. To make your own see tips below.
  • 1 tsp vanilla extract
  • 1.5 cups espresso or strong coffee
  • 1 tsp brandy optional
  • 1/3 cup sugar I used coconut sugar
  • cocoa powder for dusting the top

Instructions

  • To a large bowl pour in the cream, vanilla and sugar. Whisk for a few minutes until it starts to thicken. Now add the cheese and whisk until combined.

    Making sure your coffee is cool add the brandy and give it a stir.

    Dip the sponge briefly in the coffee and then place in the base of each glass.*

    Add a layer of cream then repeat with another dipped sponge. Top with cream and dust with cocoa powder.

    I highly recommend setting the desserts in the fridge for at least two hours. This will make sure the dessert is cold and the flavours have been absorbed into the cream and sponge.
    *To make your own sponge use my Coffee & Walnut recipe but use half the mixture & substitute the coffee for 1 tsp vanilla extract.

Video

Notes

Tip: I used ready made sponges to make this recipe quick & easy. If you wanted to make your own sponge check out my recipe for Coffee & Walnut cake https://aaroncaldervegan.com/coffee-w... but leave out the coffee & add an extra teaspoon of vanilla. Dip the sponge briefly in the coffee or it will get too soggy.
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Coffee & Walnut Cake

Now I've perfected my sponge cakes I thought I'd make one of my favorites - coffee and walnut. The sponge is moist and light with a thick coffee frosting.
Course Dessert, sweet treat
Keyword cake,, coffee cake, dairy free, egg free, vegan cake
Servings 8 large slices

Equipment

  • 2x 7"/8" cake tins

Ingredients

Sponge

  • 600 ml soya milk Only soya works with this recipe
  • 1 tbsp apple cider vinegar or use lemon juice
  • 2 tbsp chia seeds milled
  • generous pinch of sea/pink salt
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 350 g plain flour I used wholemeal. If using self raising flour leave out the 2 tsp baking powder.
  • 200 ml veg oil I used rapeseed
  • 130 g sugar I used coconut sugar - nice caramel flavour
  • 5 tsp instant coffee

Frosting

  • 100 g vegan butter/spread
  • 400 g icing sugar
  • 3 tsp instant coffee Mixed with 4 tbsp water/milk
  • 1 tsp vanilla extract
  • walnuts

Instructions

Sponge

  • Preheat the oven to 180oC/356oF
    Mix the milk and vinegar/juice and set aside for 15 minutes (the acid in the vinegar/juice reacts to the proteins in the milk and sours it) Makes butter milk.
    Meanwhile mix the flour, salt, chia seeds, baking soda & powder in a large bowl.
    Add the instant coffee to the milk mix and stir until dissolved.
    Pour into the bowl with the flour and add the oil and vanilla. Mix until everything is combined.
    Add the sugar and fold into the cake batter.
    Pour equally into 2 lined cake tins (7") and bake for 25 minutes.
    Once the 25 minutes is up leave to cool on a wire rack for half an hour or more.
    Gently remove from the tins and remove any parchment paper. Leave to cool fully for a couple of hours.

Frosting

  • Add all the ingredients to a large bowl and carefully whisk until you have a thick frosting. If you find the mix too thick add a little more water, 1 tbsp.
    Decorate the cake with the frosting and walnuts. Enjoy!

Video

Notes

Tip: I used wholemeal flour but you could use white or gluten free. I love walnuts but I know a lot of people who don't. If you love them why not add a few crushed walnuts into the cake mix.
As you can see from the video whisking the icing sugar was a bit messy. Make sure you use a large bowl to contain the mess.
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Chocolate Chip Muffins

Intro: This is an easy muffin recipe which gives you fluffy and delicious muffins. I made mine with wholemeal flour to keep them healthy-ish.
Course sweet treat
Keyword vegan muffins
Servings 6 Muffins

Ingredients

  • 1 banana ripe
  • 1 tsp vanilla extract
  • 3/4 cup plant milk
  • 1/4 cup maple syrup or use date, agave syrup.
  • 2 tbsp cacao powder
  • Pinch of pink/sea salt
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips
  • 120 g plain flour I used wholemeal

Instructions

  • Preheat oven to 180oC/356oF
    To a blender/food processor add the banana, milk, vanilla and syrup. Blend until you have a thick lump free cream. If you don't have a blender mash the banana then mix the rest of the ingredients by hand.
    Add the flour, salt, cinnamon, baking powder, soda and cacao. Blend again until combined.
    Grease/line a muffin tin and pour in the mixture to the top of each well.
    Bake for 20-25 minutes until firm.
    Leave to cool for 30 minutes before removing from the tin as they can fall apart.

Video

Notes

Tip: Best to use muffin cases in the tin as some of my muffins fell apart. Why not add nuts, dried fruit or white chocolate chips.
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Easy Chocolate Truffles

Many people believe when you go vegan you give up creamy chocolate treats like truffles. I thought I'd make my own and keep it simple so you can copy the recipe. Rich, creamy and VERY moorish!
Course Dessert, sweet treat
Keyword dairy free, vegan chocolate

Ingredients

  • 1 cup coconut cream see tips for getting cream from a can of coconut milk.
  • 1 tsp vanilla extract
  • pinch of sea/pink salt
  • 450 g dark chocolate
  • cocoa powder

Instructions

  • On a very low heat warm the cream, vanilla extract and add the salt. When the cream it hot add the chocolate (break into smaller pieces) and keep stirring until melted.
    Pour into a bowl and allow to cool for about 20 minutes. Pop in the fridge for around 4-5 hours (or overnight) until its set.
    using a tablespoon scoop out some of the chocolate and roll into a ball. Roll in cocoa powder and set aside. Repeat until you have no truffle mix left. Store in the fridge for up to a week. Enjoy!

Video

Notes

TIP: Be sure to heat the coconut cream and chocolate on a low heat. I used the lowest setting. The cheapest way to get coconut cream is to chill a can of coconut milk in the fridge for several hours. Open the tin a pour out the water. Just the cream will be left. Why not add orange or mint oil? A shot of coffee? Once set you can freeze then coat in melted chocolate for a crisp shell and soft truffle inside.
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Fruit Cake (Christmas Cake)

This is a recipe taken from Animal Aids recipe page. It's a healthy, hearty wholegrain cake that can be eaten straight away or feed it alcohol/tea for a few weeks for the perfect Christmas cake.
Course Dessert
Keyword christmas cake, fruit cake, vegan cake
Servings 12 slices

Ingredients

  • 450 g wholemeal flour
  • 5 tsp baking powder
  • 450 g mixed dried fruit
  • 100 g chopped mixed nuts
  • 2 tsp vanilla extract
  • 2 tbsp molasses Or coconut sugar
  • generous pinch of sea/pink salt
  • 425 ml vegan sweet sherry or use plant milk
  • 160 ml vegetable oil
  • 2 tsp ground mixed spice

Instructions

  • Preheat the oven to 150oC/302oF
    In a large mixing bowl add the dry ingredients (flour, baking powder, spices, salt, nuts, dried fruit & sugar). Mix until all ingredients are combined.
    Pour in the sherry/milk, vanilla and oil into the dry mix and stir together until you have your cake mix.
    Line an 8" cake tin with parchment paper and oil the sides. Pour in the mix and press down so the mixture is divided equally.
    Pop into the oven and let it bake for 2 hours. After an hour and a half you might want to check the cake isn't burning. If the top is starting to burn cover with tin foil.
    Remove the cake from the oven and allow to cool on a wire rack for a few hours. If using a loose base tin you can remove the tin after an hour so it cools sooner.
    Best served with a cup of tea or glass of wine.

Notes

TIP: If you don't want to use alcohol why not use plant milk instead. The cake can dry out quickly if not stored correctly. Wrap in parchment paper and then in foil. Store it an air tight container. If you want to make a Christmas cake look up (google) tips on feeding the cake with alcohol or tea.
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Orange & Pistachio Mini Cheesecakes

I'm well known for my cheesecakes and wanted to make something a little different than my usual chocolate based recipes. These are raw, gluten free and a cute little dessert to serve to your guests.
Course Dessert
Keyword cheesecake, dairy free, orange cheesecake, pistachio
Servings 6 cheesecakes

Ingredients

Base

  • 100 g nuts I used mixed nuts
  • 2 tbsp syrup I used date nectar
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • pinch of sea/pink salt

Filling

  • 150 g cashews (raw unsalted) Soak overnight or for 30 minutes in just boiled water. Drain before use.
  • 1 tsp vanilla extract
  • 100 ml coconut oil melted
  • 1/4 cup syrup I used maple for the filling
  • 1 large orange juiced and the zest
  • 1/4 tsp spirulina Gives green colour. Optional
  • 2 tbsp chopped pistachios

Instructions

Base

  • To a food processor/blender add the nuts and salt. Blend until the nuts resemble large breadcrumbs. Now add the syrup, vanilla and oil. Blend again until all the ingredients are combined.
    Using mini loose bottom tins add about 2 tsp of the mixture and press down with a spoon or shot glass. Set aside while you make the topping.

Filling

  • Drain the cashews and them to a blender. Also add the orange juice, oil, syrup, vanilla and spirulina (do not use too much or the cheesecakes will be dark green).
    Blend until you have a thick, lump free cream. This may take a few minutes depending on your blender. Scrape the sides and blend again if you have any lumps.
    Stir in the zest and chopped nuts. Now pour equally into each tin over the base. Freeze for at least two hours to set.
    Remove from the tins while still frozen so they keep their shape. Store in the fridge.
    I decorated mine with dried orange, whole pistachios and a sprinkle of cinnamon. Enjoy!

Video

Notes

TIP: Let the cheesecakes freeze for 2 hours (minimum) and then remove from the tins. If you try and remove them when they're defrosted they don't come out as well. I made 6 mini cheesecakes but you can put the ingredients into a large 6/7" tin to make one. I always use a loose base tin to make it easier to remove the cheesecake.
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Chocolate Mousse (aquafaba)

I already have a couple of chocolate mousse recipes on my channel but none using aquafaba (chickpea water). This recipe is light and fluffy, great for a dinner party.
Course Dessert
Keyword chocolate mousse, dairy free, egg free, vegan mousse

Ingredients

  • 3/4 cup aquafaba (chickpea water) unsalted
  • 2 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • 1 tbsp plant milk
  • 2 tbsp coconut sugar or sweetener of your choice
  • handful of cacao nibs/chocolate drops
  • pinch of pink/sea salt
  • 200 g dark chocolate

Instructions

  • Drain the liquid from the chickpeas. This should be about 3/4 - 1/2 cup of liquid. Add to a large bowl with the cream of tartar. Whisk for 5 minutes continuously until its thick and fluffy.
    Add the sugar. Whisk for another 5 minutes until the aquafaba forms stiff peaks.
    Malt the chocolate in a bain marie or slowly in a microwave (10-15 seconds then mix, repeat until melted).
    Pour into the aquafaba and add the milk. Fold them together to form a thick mousse. Its important to fold as mixing will knock the bubbles out of the mousse. Add a handful of cacao nibs or chocolate drops. Fold in then spoon into ramekins.
    Sprinkle the top with nibs/drops and refrigerate for 1 hour (minimum). Serve straight from the fridge. Enjoy!

Video

Notes

TIP: Use unsalted aquafaba. I served it into two lager bowls but this could easily serve 4 into smaller ramekins. Use dark chocolate as I found the milk chocolate version wasn't as rich.
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Wholegrain Fruit Crumble

This is a great dessert to have after a roast dinner or in Autumn/Winter. My version uses wholegrains and no refined sugars. So healthy you can have it for breakfast (which I did). With added spices and dried mixed fruit it gives the crumble a Christmas/Winter taste.
Course Dessert
Keyword apple crumble, wholegrains

Ingredients

Filling

  • 2 Bramley apples (peel if you wish) cored & sliced thinly
  • 1 pear cored & thinly sliced
  • 50 g mixed dried fruit
  • 75 g raspberries
  • 1 tsp mixed spices 1/2 tsp on each of the two layers

Crumble

  • 80 g vegan spread or coconut oil
  • 100 g wholemeal flour
  • 1 tsp mixed spices
  • 50 g coconut sugar (gives caramel taste) or sweetener of your choice
  • 70 g oats
  • pinch of pink/sea salt

Instructions

Filling

  • Preheat oven to 180oC/355oF.
    Brush an oven proof dish with a little of the vegan spread and set to one side.
    Core the apples and pear then cut into thin slices. I like to leave the skins on but you can remove them. Layer the dish with half the apple, pear, mixed fruit and raspberries. Sprinkle with 1 tbsp sugar (I used coconut) and 1/2 tsp mixed spices.
    Repeat with another layer then set to one side.

Crumble

  • In a mixing bowl add the flour, oats, sugar, salt, spices and spread. Mix together then use your hands to rub the spread into the dry mix. Pour over the fruit and press down gently.
    Bake for 40-45 minutes making sure the top doesn't burn. If it starts to burn cover with tin foil. I like to slow bake the crumble so the fruit steams to cook. To check if it's ready push a kebab/think knife into the centre and it should easily go through. If the fruit is too firm turn down the heat a little and bake for another 5-10 minutes.
    Enjoy with non dairy cream, custard or ice cream.

Video

Notes

TIP: I used ready mixed spices (nutmeg, ginger, cinnamon, cassia, coriander seeds, caraway and clove) but normally I'd use a mix of cinnamon, ginger and nutmeg. You can use as much or as little as you'd like depending on your preference.
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Chocolate Chilli & Brandy Pudding

With Christmas fast approaching this is a show stopping dessert to serve on Christmas day. Rich, creamy with a hit of brandy then a kick of chilli.
Course Dessert
Keyword chocolate pudding, christmas

Ingredients

Filling

  • 150 g cashews unsalted-soaked-drained (soak overnight or 30 minutes in just boiled water)
  • 200 g dark chocolate
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 3/4 cup plant milk
  • 40 ml brandy optional
  • 1/2 tsp chilli powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 cup agave/maple/fruit syrup
  • pinch of pink/sea salt

Base

  • 100 g vegan biscuits
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 tbsp maple/agave syrup

Instructions

Cream effect on top

  • The best way to get the look of cream on top is to melt white chocolate and let it sit for a minute to cool. Make sure the pudding is still slightly frozen as it will set the chocolate as it pours down the sides. Mix the chocolate and pour into the centre. Do this slowly or it can look messy. Using the back of a spoon move the chocolate to the sides so it runs down slowly.

Filling

  • Pour the drained cashews into a blender and add the milk, vanilla, lemon juice and syrup. Blend until you have no lumps. This can take a few minutes depending on your blender.

    Melt the chocolate in a bain marie or gently in the microwave and pour into the cashew cream. Add the brandy and blend for a minute. Give the blender cup a shake (or wipe down the sides) and add the chilli, ginger, salt and cinnamon. Blend again until all the ingredients are combined.

    Using a bowl (check the size and capacity) line it with clingfilm. Pour in the chocolate mix and gently shake/tap the sides to remove any air bubbles. Pop in the freezer for at least 3 hours. I left mine overnight. You need it to be semi frozen to add the base.

Base

  • Blend the biscuits to crumbs then add the oil, syrup and vanilla. Blend again until all ingredients are combined.

    Remove the pudding from the freezer and cover the bottom with the crumb mix and press down firmly to create a base. Pop back in the freezer for an hour to set.

    When you're ready to serve your pudding let it sit at room temperature for 20 minutes to defrost slightly. This will help it come away from the bowl. Place a plate over the bowl and turn upside down. Tap the sides and shake until the pudding comes free from the bowl. Remove the clingfilm.

    To get the dripping cream look melt (50g) white chocolate and let it sit for a minute to cool. Make sure the pudding is still slightly frozen as it will set the chocolate as it pours down the sides. Mix the chocolate and pour into the centre. Do this slowly or it can look messy. Using the back of a spoon move the chocolate to the sides so it runs down slowly. Allow the chocolate to set and the pudding to fully defrost for 20 minutes at room temperature. Decorate with holly and red berries.

Video

Notes

TIP. Line a bowl with clingfilm to make it easier to remove. I let mine sit for 15 minutes before tipping upside down onto a plate.
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Spiced Bread Pudding (Wholemeal Bread)

Bread pudding is a great dessert for the colder months as it's wholesome and filling. Traditionally you'd use white bread (which you still can) but I like to wholemeal as it's healthier. You get a malty taste using wholemeal. This is a great recipe for Christmas because of the mixed dried fruit and spices. Serve hot with non dairy cream.
Course Dessert
Keyword bread pudding, christmas, dairy free, egg free, winter

Ingredients

  • 400 ml coconut milk 1 tin - shake before opening
  • 150 ml plant milk I used soya for its creamy taste
  • vegan butter/spread
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 50 g mixed dried fruit
  • handful of flaked almonds
  • pinch of sea/pink salt
  • 4 tbsp agave/maple/fruit syrup
  • 1 tsp vanilla extract
  • 12 slices bread remove crusts

Instructions

  • Preheat oven to 180oC/355oF. Serves 4-6
    In jug mix the milks, spices, salt, vanilla and syrup (it doesn't matter if it doesn't mix together fully). Set aside then spread each slice of bread with butter and cut in half.
    Using a medium sized oven proof dish coat with the spread (stops it sticking) then layer the dish with half the slices of bread. Sprinkle over half the almonds and dried fruit. Pour over half the milky mix and repeat with another layer.
    Using your hand or the back of a spoon gently press down the bread so it soaks up the liquid.
    Pop in the oven for 30 minutes or until golden brown. Serve straight away with custard, cream or ice cream.

Video

Notes

TIP: Don't worry too much about buttering the bread evenly. Why not soak the dried fruit in a little brandy overnight for a alcoholic kick. If you have black salt add a pinch to the milk mix for a traditional eggy taste.
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Protein & Chocolate Waffles (Gluten Free)

Waffles seem like a naughty rare treat for breakfast but my versions are made with gluten free or wholemeal flour, protein and no added sugar (sweeten with maple syrup, fruit and yoghurt). They're easy to prepare and so filling. Why not make a large batch and freeze them. The great thing about this recipe is you can make 2 chocolate and 2 protein waffles or adjust the ingredients and have 4 of the same. Also add maple syrup if you have a sweet tooth or extra protein if you're a gym goer. You can use a waffle maker but I'm using a silicone mold from amazon. It was around £4 and is brilliant.
Course Breakfast, lunch
Keyword gluten free waffle, protein waffle, vegan waffle, waffle
Servings 4 waffles

Ingredients

Protein Waffles

  • 1 cup gluten free flour I like brown rice flour
  • 1/2 tsp vanilla extract
  • 3/4 cup plant milk
  • pinch of sea/pink salt
  • 1 tbsp sultanas or dried fruit of your choice
  • 1 tbsp protein powder
  • 1 tsp oil I like avocado or coconut
  • generous pinch of cinnamon

Chocolate Waffles

  • 1/2 cup gluten free flour
  • 1/2 tsp vanilla extract
  • 1 tbsp chia seeds
  • pinch of sea/pink salt
  • 1 tbsp cacao/cocoa powder
  • 3/4 cup plant milk
  • 1/2 tsp baking powder
  • 1 tsp oil

Instructions

Protein Waffles

  • Method
    Put all the dry ingredients and sultanas in a jug and whisk together. Add the oil, milk and vanilla and whisk until combined, if the batter is too thick add a little more milk. Pour into 2 molds and prepare the chocolate batter.

Chocolate Waffle

    Add all dry ingredients, add extra protein powder if you wish. Whisk together then add the wet ingredients and whisk again. Pour into other half of mold and bake in the centre of the oven for 15 minutes.

      Video

      Notes

      TIP: Grease mould before pouring in batter to stop waffles sticking.
      Print

      Triple Chocolate Cheesecake

      This recipe has been extremely popular so it's only fair I share it. While the video may look complicated once you have soaked the cashews overnight and the bits where you leave the layers to set in the freezer its actually really easy. This cheesecake is not only stunning and you'd never guess it was dairy free but its absolutely delicious. Not as healthy as my other creations but miles healthier than a regular cheesecake that is full of saturated fat and sugar. My cruelty free version is full of plant goodness, protein, fiber and is gluten free.
      Course Dessert
      Keyword triple chocolate cheesecake, vegan cheesecake
      Servings 8 slices

      Ingredients

      Base

      • 150 g almonds raw - unsalted
      • 6 dates pitted & soaked in water - drained
      • 1/2 tsp pink/sea salt
      • 1 tbsp coconut oil
      • 1 tbsp coconut sugar or sugar or your choice

      Dark chocolate layer

      • 100 g dark chocolate melted
      • 160 g pre-soaked cashews drained
      • 2 tbsp maple/date/agave syrup
      • 1/4 cup plant milk
      • 1 tsp vanilla extract

      White chocolate layer

      • 160 g pre soaked cashews - drained
      • 1/4 cup plant milk
      • 1/2 tsp vanilla extract
      • 100 g vegan white chocolate

      Milk chocolate later

      • 160 g pre soaked cashews - drained
      • 1/4 cup plant milk
      • 100 g vegan milk chocolate

      Instructions

      Prep

      • 300g of unsalted raw cashews. Soak overnight in water or for 1/2 hour in just boiled water. Drain before you use them. Divide into 3 equal portions (160g approx per layer)

      Base

      • Blend all the ingredients in a food processor until you have a sticky crumb like mixture. Press firmly into a 6/7” loose base cake tin. Use a spoon to start and then the bottom of a glass to get an even finish. Set aside in the freezer to let it set quicker.

      Method for all three layers

      • Add the cashews, milk, vanilla and syrup into a blender and blend for a few minutes until you have a lump free cream. If you have trouble with the mixture being too thick to blend add a little more milk. Melt the dark chocolate and add it to the cream. Blend again until combined. Pour over the base and tap the sides gently of the tin to get an even level layer. Make sure the sides of the tin above the dark chocolate are clear or it will effect the look of the finished cake. Pop in the freezer for 45 minutes to set.

      White chocolate layer

      • Repeat as you did with the dark chocolate layer, adding the the melted white chocolate after you have blended the cashews and milk. Pour over the semi frozen dark chocolate layer and pop back in the freezer for 30-45 minutes.

      Milk chocolate layer

      • Repeat as you did with the first 2 layers. Pop in the freezer for at least an hour to help everything set. Remove from the freezer 20-30 minutes before serving and let it defrost at room temperature. The cheesecake sets really well once removed from the freezer and can be stored in the fridge for up to a week. Decorate with grated chocolate and a drizzle of melted chocolate.

      Video

      Notes

      TIP. I like my recipes to be quick and easy so often find short cuts but with this recipe you must let the cashews soak for a good few hours or overnight to get a really creamy texture.
      Print

      Chocolate Orange & Ginger Tart

      I've done lots of savory recipes for my roast dinner collection. So, Now this is the first one for desserts. Its an easy recipe to make and requires no baking. This is so smooth and rich and would be great for Thanksgiving/Christmas or anytime.

      I've done lots of savory recipes for my roast dinner collection. So, Now this is the first one for desserts. Its an easy recipe to make and requires no baking. This is so smooth and rich and would be great for Thanksgiving/Christmas or anytime.
      Course Dessert
      Keyword dairy free, vegan chocolate, vegan christmas, vegan tart

      Ingredients

      Crust

      • 300 g vegan ginger nut biscuits
      • 3 tbsp coconut oil
      • 2 tbsp cacao/cocoa powder

      Filling

      • 1 tbsp orange oil
      • 230 g vegan chocolate dark or milk
      • 220 ml coconut cream
      • pinch of sea/pink salt

      Instructions

      Crust

      • Place the biscuits and cacao in a blender and blend until you have crumbs. Add the (liquid) coconut oil and blend until combined.

        Pour into you tin and press down firmly with your fingers creating a crust with a dip in the centre for the filling. Pop in the fridge while you prepare the filling.

        Place the biscuits and cacao in a blender and blend until you have crumbs. Add the (liquid) coconut oil and blend until combined.

        Pour into you tin and press down firmly with your fingers creating a crust with a dip in the centre for the filling. Pop in the fridge while you prepare the filling.

      Filling

      • Pour the cream into a saucepan, add the salt and turn the heat on low. Stir until it starts to simmer. Add the orange oil and stir together. Melt the chocolate in the microwave or break into chunks and add to the cream. Keep stirring until you have a chocolate sauce.

        Get your crust from the fridge and gently pour in the chocolate. Give the tin a gentle shake/tap to remove any bubbles. Pop in the fridge for 4 hours to set.

        Enjoy!

        Pour the cream into a saucepan, add the salt and turn the heat on low. Stir until it starts to simmer. Add the orange oil and stir together. Melt the chocolate in the microwave or break into chunks and add to the cream. Keep stirring until you have a chocolate sauce.

        Get your crust from the fridge and gently pour in the chocolate. Give the tin a gentle shake/tap to remove any bubbles. Pop in the fridge for 4 hours to set.

        Enjoy!

      Video

      Notes

      TIP: I used a long tin 14"x5" but you can use a round flan tin if you wish. I always use a loose based tin to make it easier to remove the tart. When you press the crumbs into the tin use your fingers to create the crust so the filling has a well to pour into. I melted the chocolate before putting into the cream but you can add chopped chocolate directly into the cream and melt on a very low heat.
      Print

      Lime & Chilli Tart

      I'm always trying to think up new and unusual recipes. I wanted to make a fully raw superfood treat and this is packed with plant goodness but feels like a naughty treat. With almonds, oats, avocado, turmeric and spirulina this fresh, creamy citrus tart is so good for you and you wouldn't know it was dairy free. I think you'll either love or hate the colours but everyone will LOVE the taste. Great on a warm day with herbal tea or an iced coffee.
      Course Dessert, sweet treat
      Keyword chilli, lime tart, vegan tart
      Servings 8 slices

      Equipment

      • loose base mini tart tins or make one larger one.

      Ingredients

      Base

      • 60 g almonds
      • 60 g oats
      • 1 tsp turmeric
      • 3 tbsp coconut oil melted
      • 2 tbsp coconut sugar or use a sugar of your choice

      Filling

      • 1 large avocado
      • 2 tbsp agave/maple syrup
      • pinch of chilli powder
      • 1 lime juiced + use zest
      • 1 tbsp spirulina/matcha/boabab optional
      • 1 tsp vanilla extract
      • 1 tbsp coconut oil melted

      Instructions

      Base

      • Put the almonds, oats and salt in a food processor and blend until you have small crumbs. Add the turmeric, sugar and oil and blend until full mixed together. The mixture should be sticky and not dry, if it's too dry add a little more oil. Spoon into loose based tart tins and press down firmly. Make sure you press around the sides forming a crust and a well for the topping to sit in. Place in the freezer to set for 20-30 minutes while you prepare the filling.

      Filling

      • Place all the ingredients in a clean blender/food processor and blend for a few minutes until mixed together. You will have to open the blender and stir a couple of times to get it completely combined. Remove the bases from the freezer and spoon an even amount into each tin. Spread flat with the back of a spoon. Pop in the fridge for 45 minutes (minimum) to chill and set. Decorate with a slice of lime.

      Video

      Notes

      TIP: If you don't have spirulina you can use matcha, baobab or cacao. If you don't have small tins use a medium sized one and make one larger tart.
      Print

      Cranberry Tea Cakes

      These cranberry spelt tea cakes are amazingly delicious and good for you. Although they take a while from start to finish you can get on with other things while they are rising. Using spelt instead of white flower increases the fiber and nutrients and cranberries give them a unique taste rather than the traditional sultana version.
      Course Breakfast, Dessert, Snack, sweet treat
      Cuisine English
      Keyword spelt, tea cakes
      Servings 4 tea cakes

      Ingredients

      • 230 g spelt flour or wholemeal, plain, gluten free.
      • 140 ml plant milk
      • 1 tbsp coconut sugar
      • 1 tsp fast acting yeast
      • 1/2 tsp pink/sea salt
      • 1/2 tsp cinnamon
      • generous pinch of ginger
      • pinch of ground cloves I crushed with my blender
      • 50 g dried cranberries

      Instructions

      • Heat the milk in a pan or microwave until its slightly warm (not boiling/simmering) add the sugar, yeast, cinnamon, ginger, cloves and salt and mix together. Let it rest for 10 minutes so the yeast can activate.

        In a large bowl add the flour and make a well in the centre. Pour in the milk mix and stir until it forms and dough ball. On a well floured surface knead the dough for 5 minutes. Roll into a ball and place on an oiled plate, cover with a tea towel and leave in a warm place for 45 minutes until its doubled in size. I left mine in the oven with just the light on (Oven was off).

        Remove the risen dough from the plate and knead for a further two minutes on a well floured surface. Spread out into a circle and pour on the cranberries. Knead for a couple of minutes so the cranberries are mixed into the dough. Cut into 4-5 equal pieces and place spread out on an oiled baking tray. Cover and place back in a warm place for 45 minutes. Mine had risen so much I removed them from the tray and shaped into tea cakes then placed on a non stick baking mat. Cook for 15-20 minutes until slightly brown. Cool on a wire rack for half an hour. Serve with butter, jam, coconut cream and a hot cup of tea.

      Video

      Notes

      TIP: When kneading the dough do so on a well floured surface. You can't see from the video but I had to add extra flour now and then to stop the dough sticking.
      Print

      Villionaire Cheesecake

      After my hugely popular triple chocolate cheesecake https://www.youtube.com/watch?v=f473Q... post and one of my other most popular posts was Villionaire (vegan millionaire) shortbread squares https://www.youtube.com/watch?v=JNwie... I thought I'd combine the two. So I bring you Villionaire Cheesecake! A salted healthy wholesome nut and oat base topped with a layer of cashew cream & blended dates, which gives it a rich caramel taste. Topped with milk chocolate. My friends who tried this said it's one of the best things I've ever made. This is a great dessert for a dinner party and your non vegan guests will be fooled by its creaminess into thinking its not vegan.
      Course Dessert, sweet treat
      Keyword cheesecake, dairy free, vegan cheesecake, villionare
      Servings 8 slices

      Equipment

      • loose base tin 6/7"

      Ingredients

      Base

      • 70 g almonds
      • 50 g oats use gluten free if intolerant
      • 2 tbsp coconut oil melted
      • 1/2 tsp pink/sea salt
      • 1 tsp vanilla extract
      • 8 dates (pitted & soaked) Soak in hot water for 15 minutes and drain

      Filling

      • 150 g raw, unsalted cashews - soaked soak overnight or for 1 hour in just boiled water (drain)
      • 100 g dates Pitted, soaked and drained
      • 8 tbsp plant milk
      • 1 tsp vanilla extract
      • 2 tbsp coconut oil
      • 2 tbsp agave/maple syrup
      • 60 g melted vegan white chocolate or coco butter

      Topping

      • 80 g vegan milk chocolate melted
      • 50 ml coconut cream or soya cream

      Instructions

      Base

      • In a food processor add the almonds, oats, sugar and salt and blend until you have fine crumbs. Now add the oil, vanilla and dates. Blend until combined. In a loose based tin 6/7” pour in the mixture and press down firmly with the bottom of a glass. Set aside while you make the cheesecake filling. I put mine in the freezer to set quicker.

      Filling

      • In a blender add the cashews, syrup, vanilla and milk and blend for a few minutes (stirring occasionally) until you have a thick cream with no lumps. If the mixture is too thick to blend add a little more milk. Now add the oil, coco butter/chocolate (melt in the microwave or on the hob) and dates. Blend until fully mixed together. You will probably have to stir in the dates stuck around the edge of the blender a couple of times. Pour over the base and spread out evenly. Tap the sides of the tin gently to remove any air bubbles. Place in the freezer for one hour minimum.

      Topping

      • Melt the chocolate and briskly whisk in the cream. Pour over the frozen cheesecake and pop back in the freezer for at least 3 hours. This will make sure the liquids set and when the cheesecake defrosts it will be soft but not runny. Remove from the freezer and tin half an hour before serving. Store in the fridge for up to a week (covered). When cutting slices I found a knife heated in a glass of boiling water slides through easily and keeps the layers from mixing into each other.

      Video

      Notes

      TIP: I originally made the top with solid chocolate which was difficult to cut unless I used a heated knife so I changed it adding cream to make it softer. When you remove the cheesecake from the freezer allow it to defrost for half an hour outside the fridge and removed from the tin.
      Print

      Cookies - 6 Chocolate Chip & 6 Sultana

      I've got over 100 recipes and not a good recipe for cookies. So, here it is. I made it with wholemeal flour to keep it healthier. This recipe makes 12 large cookies. 6 chocolate chip & 6 sultana. You can halve the ingredients to make 6 of your favourite or double the chocolate chips/sultans to make 12 of your favourite.
      Course Snack, sweet treat
      Keyword chocolate cookies, cookies, sweet treats, treats
      Servings 12 large cookies

      Equipment

      • two large baking tins/trays

      Ingredients

      • 400 g wholemeal flour or use a flour of your choice
      • 1.5 cup coconut sugar or a sugar of your choice
      • 1 tsp pink/sea salt
      • 2 tsp vanilla extract
      • 50 g oats
      • 100 g sultanas
      • 100 g chocolate chips I used Plamil chocolate chips
      • 3/4 cup plant milk
      • 1 cup coconut oil
      • 1 tsp soda

      Instructions

      • Makes 12 large cookies - 6 chocolate chip & 6 sultana
        Preheat oven 190C/374F
        To a large bowl add the flour, salt, sugar and baking soda. Mix together with a hand whisk then add the melted coconut oil, milk and vanilla. Mix with a wooden spoon until you get a thick cookie dough.
        Separate the dough 50/50 (I did this on the scales). Add the chocolate chips to one half and the sultanas to the other. Using your hands mix the added ingredients into the dough.
        Pop into the fridge for 20 minutes to firm.
        Using an ice cream scoop or large spoon scoop 6 large equal balls (6 chocolate & 6 sultana) of dough and spread on a lined baking tin. Leave a 2" gap between the balls of dough. I had to use two tins.
        Bake in the oven for 20 minutes until golden brown. Place the tins on a wire rack and allow to cool for 20-30 minutes to set before removing them. Enjoy!

      Video

      Notes

      TIP: The cookies will set as the cool from the oven. Let them sit for 20-30 minutes before removing from the tin or they can crumble.
      Print

      Oreo Cheesecake

      I've seen Oreo cheesecakes on Instagram, etc many many times but thought I'd make one myself. I deliberately didn't look at any Oreo recipes as I wanted to use my own ideas and come up with something different. By using the filling of the Oreo's in the topping gives it a creamy, vanilla taste and it's very Moorish!
      Course Dessert, sweet treat
      Keyword cheesecake, dairy free, oreo
      Servings 8 slices

      Ingredients

      Base

      • 1.5 packs oreo biscuits
      • 2 tbsp coconut oil

      Filling

      • 200 g raw unsalted cashews soaked overnight in water. Or soak for one hour in just boiled water. Drain off water.
      • 1/2 cup plant milk
      • pinch of pink/sea salt
      • 1 tbsp lemon juice
      • 1/4 cup maple/agave syrup
      • 100 g coco butter/vegan white chocolate

      Instructions

      Base

      • Scrape the middle of Oreo's into a dish and set aside. Place the biscuits in a food processor and blend into crumbs. Add coconut oil and blend again until combined. Pour mixture into a loose based cake tin (6/7”) and press down firmly with the base of a glass. Pop into the freezer while you prepare the topping.

      Filling

      • In a blender add the cashews, milk, syrup, vanilla and lemon juice. Blend for a few minutes until you have a lump free thick cream. If the mixture is too thick add a little more milk. Melt the coco butter/chocolate and pour into the cashew cream. Add the filling of the Oreo's and blend for a couple of minutes until combined. Pour over the base and gently shake the tin from side to side on a flat surface to ensure topping is evenly spread. Cut some Oreo's in half and decorate the top of the cheesecake. Pop in the freezer for at least 4 hours to set. Remove from the freezer half an hour before serving. I hope you enjoy!

      Video

      Notes

      TIP: When scraping the middle out the Oreo's most of the biscuits broke in half but just persevere and scrape as much as you can into a separate dish. It doesn't matter if some is left on the biscuit.
      Print

      Sweet Cinnamon French Toast

      When I tell people I'm vegan they ask how do I live without eggs? I used to live off eggs as my main source of protein but this delicious French toast has protein and omega 3 and none of the cruelty or negative health effects of eggs.I do not miss eggs at all! I used wholegrain seeded bread for more fiber, protein and good fats. You can even use gluten free bread if you are intolerant. I was surprised at how similar this delicious healthy breakfast is to the original. The black salt gives a great eggy taste but you can use normal salt if you can't get hold of any.
      Course Breakfast, lunch
      Keyword egg free, french toast, sweet cinnamon

      Ingredients

      • 250 ml plant milk unsweetened
      • 50 g chickpea flour also called gram flour
      • 1 tbsp chia seeds ground
      • 2 tbsp nutritional yeast
      • 2 tsp maple syrup
      • 1 tsp vanilla extract
      • generous pinch of black salt
      • 1/2 tsp cinnamon
      • 4-5 slices bread

      Instructions

      • Mix all the dry ingredients in a bowl with a fork or hand whisk. Pour in the milk and whisk to a batter. Add the vanilla and syrup and whisk again. Allow to sit for a few minutes to soak. Heat a small amount of oil in a frying pan on a medium heat and dip the bread in the batter mix, covering both sides. Let it sit for 10 seconds then place in the pan and fry each side for 3-4 minutes until golden brown. Best served with fresh fruit, a drizzle of syrup and a sprinkle of cinnamon.

      Video

      Notes

      TIP: Blitz the chia seeds in a blender to a powder to make them soak up the liquid easier. It tastes better too. If you are making a large batch or using larger slices of bread preheat your oven on low and keep them warm while you fry each slice.
      Print

      Omega 3 Chocolate Brownies

      I wanted to create a chocolate brownie that is delicious yet good for you. With omega 3, protein, spelt flour and antioxidants you can enjoy these treats any time. For Omega 3 I used Nature's Heart Superfoods Omega 3 Superpowder. Www.naturesheartsuperfoods.co.uk if you can't get hold of it then just leave it out the recipe. There will still be omega 3 in the brownies from the chia seeds.
      Course Dessert, sweet treat
      Keyword brownies, chocolate brownies, healthy, omega 3

      Ingredients

      • 150 g spelt flour or wholemeal
      • 2 ripe bananas mashed
      • 2 tsp baking powder
      • 5 tsp cacao/cocoa powder
      • 80 g coconut sugar
      • 200 ml plant milk
      • 3 tbsp avocado/olive/coconut oil
      • 3 tbsp Natures Heart Omega 3 Superpowder or chia seeds
      • 2 tbsp chia seeds soaked in 6 tbsp warm water (10 minutes)
      • 1 tsp vanilla extract
      • pinch of pink/sea salt

      Instructions

      • Mix all dry ingredients in a large bowl. Add the milk, oil, Banana & vanilla and stir together thoroughly. Allow mixture to sit and soak up liquid for 10 minutes. Line a baking tray with parchment paper and pour in the mix. Place in the centre of the oven 180ºc and cook for 30-35 minutes. Stick a cocktail stick in the centre of the brownies and it should come out clean. If it has mixture on it pop back in the oven for another 5 minutes.

        Allow to cool on a wire rack in the tin and remove after 20 minutes. Gently peel off the paper and enjoy warm or cold.

      Video

      Print

      Salted Caramel Chocolate Cheesecake

      This cheesecake was made for Moo Free Chocolates as a competition for their version of Bake Off. My cheesecakes have become very popular so I wanted to make one using their delicious milk chocolate but give it a twist. By adding dates and salt it gives it a rich salted caramel flavour. Melting warm chocolate over the top will impress anyone who is lucky enough to get a slice of this treat.
      Course Dessert, sweet treat
      Keyword chocolate cheesecake, salted caramel, vegan cheesecake
      Servings 8 slices

      Equipment

      • loose bottom cake tin 6/7"

      Ingredients

      Base

      • 120 g vegan biscuits I used Biscoff
      • 2 tbsp coconut oil
      • 1 tsp vanilla extract
      • 40 g vegan milk chocolate drops
      • 2 tbsp cacao powder

      Filing

      • 150 g soaked raw unsalted cashews - drained soak overnight in water or 1 hour in just boiled water.
      • 1 tbsp lemon juice
      • pinch of sea/pink salt
      • 1 tsp vanilla extract
      • 10 dates soaked in just boiled water for 10 minutes then drain
      • 150 g vegan milk chocolate melted
      • 1/4 cup agave/maple syrup
      • 1/2 cup plant milk unsweetened

      Chocolate layer

      • 50 g vegan milk chocolate melted
      • 1 tbsp coconut oil

      Instructions

      Base

      • In a food processor pulse the biscuits until you have crumbs. Add the coconut oil, vanilla extract and chocolate drops. Blend again to combine ingredients. Pour into a loose base baking tin 6/7” and press down firmly using the base of a glass. Pop in the freezer while you prepare the filling.

      Filling

      • In a food processor/high speed blender add the cashews, lemon juice, plant milk, syrup and blend for a few minutes until you have a thick cream. If the mixture is too thick to blend add a little more milk and blend again. Now add the melted chocolate, dates, pinch of salt and blend again until you have a lump free creamy liquid. Pour over the base and tap the tin gently on the sides to remove any air bubbles. Pop in the freezer for a minimum of 4 hours.

      Chocolate layer

      • You can decorate however you wish but for my recipe I melted 50g of chocolate in the microwave, add 1 tbsp coconut oil and stir in. As it cools slightly remove the cheesecake from the freezer. Remove the tin and the base and place on a large plate. Pour over the melted chocolate in the centre and with a spatula/knife spread the chocolate over the top and around the sides. As the cheesecake is frozen it will set fairly fast so it's important to spread it over the edges before it sets. As it rolls down the sides it should set which looks amazing. Sprinkle another generous pinch of salt on top and add some chocolate covered strawberries. I sprinkled with some freeze dried strawberries and more salt on top. Pop back in the fridge to completely set. Before serving remove from the fridge and allow to sit in room temperature for 20-30 minutes for the cheesecake to be at its best, a delicious thick crumbly base, creamy indulgent topping and chocolate topping that is crisp but breaks with a fork or spoon when you eat it.

      Video

      Notes

      TIP: Warming a knife in boiling water before cutting each slice gives an even smooth cut without the chocolate cracking.
      Print

      Chocolate Fudge

      For a while I've eaten shop bought fudge and wanted to make my own. It either came out too firm, too soft and nothing like fudge. After a few tries I nailed it and this recipe makes creamy, rich and indulgent fudge.

      You can make it how I made it (healthy-ish) with coconut sugar & oil, raw dark chocolate & cacao. Or, use cheap icing sugar, chocolate and cocoa powder.
      Course Dessert, sweet treat
      Keyword chocolate fudge, dairy free, fudge, vegan fudge
      Servings 30 squares

      Equipment

      • Lined tin/tray. Line with parchment paper.

      Ingredients

      • 350 g coconut sugar/icing sugar blend coconut sugar to a fine powder in your blender.
      • 80 g cacao/cocoa powder
      • 110 g coconut oil
      • 90 ml soya/oat/coconut cream
      • pinch of salt
      • 1 tsp vanilla extract
      • 75 g vegan chocolate I used a high cocoa chocolate

      Instructions

      • If using coconut sugar blend it in your blender until you have a fine powder.

        Add the coconut oil to a non stick pan on a low heat. When it melts add the chocolate and stir until it's melted. Now add the cream, salt and vanilla and keep string until the sugar has melted. You can see the results to aim for on the video.

        Add the cacao powder and vigorously stir in until you have a thick chocolate liquid. Pour into the lined tray and leave to cool for 20-30 minutes. Pop in the fridge for two hours to set. Once set cut into squares and enjoy!

      Video

      Notes

      TIP: The fudge will get firmer over a few days so if you prefer it softer add another 10ml of cream. Always use a low heat or you will burn the ingredients.
      Print

      Quinoa & Apple Flapjacks (no added sugar)

      This an improved version of one of my first ever recipe videos. They're made with all natural ingredients and sweetened with apple juice and dried fruit. Easy and cheap to make and great to take to work or keep with you when you need a snack out and about. Full of fiber, protein, antioxidants, omega 3 and minerals.
      Course Snack, sweet treat
      Keyword quiona, sugar free

      Ingredients

      • 200 g oats
      • 150 g quinoa cooked ( I used a precooked pack)
      • 1 apple diced into small chunks
      • pinch of sea/pink salt
      • 1 tsp cinnamon
      • 1 tsp ginger
      • 1/2 tsp nutmeg
      • 75 g dried fruit Use fruit of your choice
      • 30 g chia seeds
      • 450 ml apple juice

      Instructions

      • Mix all the ingredients thoroughly in a large bowl and allow to soak for 10 minutes. Spread evenly into a greased/lined baking tin and press down. Bake for 30-35 minutes. Allow to cool for 20 minutes on a wire rack. Turn the tray upside down (with a chopping board on top) and tip out the flapjack. Cut into rectangles and let cool fully before storing in a tin or plastic tub. wrap with parchment paper or kitchen towel to stop them absorbing too much moisture.

      Video

      Notes

      TIP: I added goldenberries as my dried fruit option in this video. Other times I've added sultanas, cranberries and goji berries. You can add your favourite dried fruit each time you make them.
      Print

      Hemp Chocolate Cake

      I love to eat food that is tasty, looks great and is very good for you. After buying some hemp products (Good Hemp www.goodhempfood.com) and reading about the health benefits I decided to bake a healthy chocolate cake using them. Hemp seeds/flour/milk is high in omega 3, protein, all essential amino acids and is reported to be anti cancerous and help brain, heart and liver functions.

      So, you can have your cake and eat it and enjoy the health benefits. This cake has had amazing feedback. The sponge is dense, rich and full of flavour. The frosting really complements the slight bitterness from the cacao in the sponge.
      Course Dessert, sweet treat
      Keyword chocolate cake, hemp, hemp cake
      Servings 8 generous slices

      Ingredients

      Cake

      • 200 g wholemeal flour
      • 50 g hemp flour use another 50g wholemeal flour if you don't have hemp.
      • 3 tsp baking powder
      • 1 tbsp shelled hemp seeds (chia seeds or flaxseed)
      • 600 ml hemp milk
      • 80 ml veg oil I used hemp seed oil
      • 1/2 tsp onik/sea salt
      • 1 tsp vanilla extract
      • 200 g coconut sugar
      • 130 g cacao/cocoa powder
      • 2 tsp apple cider vinegar/lemon juice

      Frosting

      • 200 g vegan butter/spread
      • 250 g dark chocolate melted
      • 1 tsp vanilla extract
      • 250 g ground coconut sugar (or icing sugar) Grind coconut sugar in a blender until you have a very fine powder like icing sugar.

      Instructions

      Cake

      • Pour 600ml of plant milk into a jug, add vanilla, oil and vinegar. Whisk for a few seconds and let it sit for 5 minutes.

        Sift the flours, baking powder, sugar, salt and cacao powder into a large mixing bowl (you will get some of the grains left in the sieve which you can tip into the mixture. The main reason for sieving in to get rid of larger lumps). Add the hemp seeds and mix all the sifted ingredients together.
        Slowly pour into the flour mix while whisking to form a batter. Split mixture into two lined cake tins 6”/7” and bake in the centre of the oven for 25 minutes. Use a cocktail stick to check the cakes are fully cooked. Do this by sticking in the centre. It should come out clean. If there's batter on the stick place back in the oven for another 3-5 minutes. Allow to cool fully on a wire rack. I place them by an open window to speed up this process.

      Frosting

      • Cream together the butter, vanilla and sugar with a wooden spoon. Add the melted chocolate (I melt mine in the microwave heating for 10-15 seconds and stirring until fully melted). Stir in until fully combined. Allow to cool slightly for the frosting to slightly set. This makes it easier to spread over the sponge.

      Video

      Notes

      TIP: If you don't have hemp flour use another 50g of the wholemeal flour. If you don't have the seeds use chia or flax seeds. Use any plant milk.
      Place the coconut sugar in a coffee grinder or blender and pulse until the sugar is a fine powder (like icing sugar)
      Print

      Chocolate Chip Carrot & Orange Loaf (gluten free)

      This is a great way to get veg into your diet. You can't taste the carrot but it makes the cake very moist and Moorish. With date nectar to add natural sweetness and the goodness of oats you can enjoy this cake knowing it's doing you some good.

      Use gluten free oats if you are intolerant.
      Course Dessert, sweet treat
      Keyword carrot cake, chocolate cake, gluten free, healthy

      Equipment

      • Loaf tin

      Ingredients

      • 1.5 cups oat flour make your own blending oats in your food processor until you get a fine flour.
      • 1 chia egg 1 tbsp chia seeds soaked in 3 tbsp orange juice or water. Mix & leave for 10-15 minutes to set.
      • 1/3 cup peanut butter
      • 1 tsp vanilla extract
      • 1 large carrot grated
      • 1 tsp apple cider vinegar or lemon juice
      • 100 ml date/agave/maple syrup
      • 1/2 cup plant milk
      • 1/2 cup cacao powder or use cocoa
      • 1 tsp orange extract
      • 1 tsp baking soda
      • 1/2 cup chocolate chips
      • 1/2 tsp pink/sea salt

      Instructions

      • Preheat oven to 180ºC/350ºF

        Method

        Grate the carrot and leave to one side. In a large bowl add the chia egg, peanut butter, date/agave/maple syrup, milk, vanilla, orange, apple cider and mix together. Now, add the salt, cacao, oat flour and baking soda and mix again. Add the carrot and chocolate chips and mix for one last time. Line a loaf tin with parchment paper and pour in the cake mix, spread evenly. Put in the oven on the middle shelf and bake for 35-40 minutes. Stick a cocktail stick into the centre of the cake to make sure it's cooked. If it comes out with cake mix on it leave in the oven for another 5 minutes. Remove the loaf from the tin and leave to cool fully on a wire rack. Enjoy as it is or decorate with chocolate spread (Sweet Freedom choc pot spread) and chopped nuts like I did. Delicious!

      Video

      Notes

      TIP: If you don't have orange extract use the zest from one orange. If you want to be extra healthy add chopped nuts or fruit instead of chocolate chips.
      Print

      Christmas Chocolate Tart

      I wanted to create something for Christmas that is different from the usual mince pies and cakes we see everywhere. With a healthy, light, wholegrain spiced spelt crust, mincemeat filling and dairy free salted chocolate ganache topping this unique and tempting treat will have you coming back for more.
      Course Dessert, sweet treat
      Keyword chocolate tart, christmas, dairy free, vegan tart

      Ingredients

      Crust

      • 150 g spelt flour you can use gluten free or plain
      • 70 g vegan butter/spread
      • 1 tsp vanilla extract
      • 1 tbsp coconut sugar
      • 30 ml plant milk
      • generous pinch of sea/pink salt
      • 1 tsp baking powder
      • 1/2 tsp cinnamon
      • 1/2 tsp ginger
      • pinch of nutmeg

      Filling

      • 1 jar vegan mincemeat (use enough for a thin layer on the base)`
      • 100 g vegan milk/dark chocolate
      • 100 ml coconut cream drain off any water
      • 1/4 tsp pink/sea salt
      • grated white chocolate to decorate looks like snowflakes
      • 1 tsp vanilla extract

      Instructions

      Crust

      • Preheat oven to 180ºC/356ºF
        In a large mixing bowl add all the dry ingredients and mix together. Add the butter and mix in with a wooden spoon. Once the mix looks like crumbs use your hands and knead for about 1 minute. Add the milk and mix in with a spoon, as the mixture forms use your hands to bring the ingredients together and shape into a ball. On a floured surface roll out the pastry until it's about ½ cm thick. Using a loose based tin as a template cut out and fill the tins base and use the remaining pastry to form a thin crust around the edge (see video) (The pastry will expand when it cooks to keep the pastry thin). Fork the base several times (to stop it rising) and place in the oven. After 15 minutes remove and allow to cool fully.

      Filling

      • Add the chocolate, salt and vanilla to a bain marie (saucepan with hot water and a glass bowl on top) on a medium heat stir until the chocolate has melted. Add the cream and whisk to combine while still on the hob. Once combined turn off the heat and remove the pastry crust from the tin. On a plate spread an even layer of mincemeat in the base of the tart (approx 4-5 tbsp) and press down gently (be careful not to break the crust) Wipe any water off bottom of the glass bowl with the chocolate in and pour evenly over the tart, filling it to the edges. You may have to use a spatula to get an even layer. Leave to one side to cool for around 20 minutes then place in the fridge to set.

        Best served at room temperate with vanilla ice cream or a little oat/soya cream. Enjoy!

      Video

      Notes

      TIP: Why not use any leftover pastry to make stars or shapes to decorate the tart when you serve it.
      Print

      Cinnamon & Raspberry Treats

      I originally made these about a year ago for Christmas and for some reason neglected to share the recipe. With a light and crisp filo case filled with thick and creamy raspberry filling. They're great for parties and Christmas gatherings. Dairy free yet rich and creamy. With a subtle cinnamon taste for your Christmas guests or you could leave out the cinnamon for the rest of the year. So easy to make and the keep in in the fridge for 3 or 4 days.
      Course Dessert, sweet treat
      Keyword christmas, dairy free, raspberry and cinnamon, sweet treats

      Ingredients

      • 1 pack ready made filo pastry
      • 70 g raspberries
      • 100 g vegan white chocolate or cacao butter
      • generous pinch of sea/pink salt
      • 100 ml coconut cream drain off any water
      • 1 tbsp maple syrup
      • 1/4 cup plant milk
      • 1 tsp vanilla extract
      • generous pinch of cinnamon

      Instructions

      • Preheat oven to 160ºC/320ºF Place a medium sized bowl in the freezer. This helps the filling cool faster.
        Using a cookie/pastry cutter 7cm-8cm cut out 6-8 circles (3 layers of filo thick). Place in a muffin tin so that the circles form shells for the filling. Place in a preheated oven for around 6 minutes. Once they are cooked remove from the tin and allow to fully cool.

        In a bain marie (glass bowl in a pan filled with water) melt the chocolate and add the vanilla, salt, cinnamon and syrup. Mix together on a medium to high heat and when its beginning to melt add the milk, cream and raspberries. Whisk together and mash the raspberries with the whisk into the filling. When its completely melted turn up the heat and quickly whisk in the agar agar. Continue to whisk until the liquid thickens and becomes like a thick cream. To speed up this process you can remove the bowl from the pan and pop in the microwave for 20-30 seconds. But make sure you continue to whisk once removed from the microwave or it will become lumpy. After a few minutes remove an empty bowl from the freezer and pour in the filling. Allow to cool for 10 minutes then whisk again and place in the fridge. After another 10 minutes have passed remove from the fridge and whisk. Continue to do this until the filling is cold.

        Spoon approx 2 generous tea spoons of the filling into each case and decorate with a whole raspberry. Sprinkle on some icing sugar or I used Christmas cake sprinkles as its that time of year.

        You can enjoy straight away.

      Video

      Notes

      TIP: When making the filo pastry cases keep an eye on them as they easily burn. You want them to turn slightly brown and once lifted out the oven tin the keep their shape. 
      Print

      Raw White Chocolate & Rose Tart

      This is a delicious, healthy, gluten free nutrient rich tart. Flavoured with rose water which gives it a Turkish Delight flavour. With a crunchy almond and date crust and the creamy, light rose cashew cream filling. This tart is great for afternoon tea or served as a dessert. My guests really enjoyed it and everyone commented on the flavours. Full or fibre, protein and superfood goodness you can enjoy a slice guilt free knowing it's doing you good.
      Course Dessert, lunch, sweet treat
      Keyword dairy free, raw vegan, vegan tart, vegan white chocolate

      Ingredients

      Crust

      • 70 g oats
      • 70g raw unsalted almonds
      • pinch of pink/sea salt
      • 15 dates soaked in hot water for 10 minutes - drained
      • 1 tsp vanilla extract
      • 2 tbsp agave/maple syrup

      Filling

      • 150 g cashews - raw soaked overnight or in just boiled water for 1 hour - drained
      • 1 tbsp lemon juice
      • 1 tsp vanilla extract
      • 100 g cacao butter melted
      • 1-2 tsp rose water
      • pinch of salt
      • 1/2 cup agave/maple syrup
      • 1/2 cup plant milk unsweetened
      • 1 tsp beetroot juice gives gorgeous pink colour

      Instructions

      Crust

      • To a blender/food processor add the oats, almonds and salt. Blend until you have a finely chopped mixture. Add the drained dates, vanilla and blend again for a minute or so. Pour in the syrup which will help everything stick together and blend until combined. Tip into a loose base flan tin 7-9 and spread evenly. Press the mixture firmly into the base and form a crust around the sides for the filling to sit in. You can you the bottom of a glass to help with this (see video). Set aside in the fridge while you prepare the filling.

      Filling

      • To a blender add the drained cashews, milk, vanilla, rose water, lemon, syrup and salt. Blend until you have a thick lump free cream. Now add the beetroot and melted cacao butter. Blend again until combined. Remove the crust from the fridge and pour over the filling, scrape out all of the filling with a spatula from the blender. Spread evenly and pop in the fridge to set for 3-4 hours. I decorated the tart with some beautiful dried, chopped rose petals. Best served with strawberries or raspberries straight from the fridge.

      Video

      Notes

      TIP: If you haven't got cacao butter you can use vegan white chocolate. When blending the filling it's vital to keep blending until you have a thick cream with no lumps. This may take a few minutes (depending on your blender) but its worth it. Melt the cacao butter gently in the microwave or over a Bain Marie.
      Print

      Chocolate Cake

      When I baked my first few sponge cakes they were disappointing. Without the egg they were falling apart and not very spongy at all. After trying several recipes I'm happy with this one as you'd not for one second think it was vegan. Rich, moist and light with a gorgeous thick chocolate frosting.
      Course Dessert
      Keyword chocolate cake, vegan cake

      Ingredients

      Sponge

      • 600 ml soya milk
      • 1 tbsp apple cider vinegar or lemon juice
      • 2 tbsp milled chia seeds grind in your blender
      • generous pinch of sea/pink salt
      • 350 g wholemeal flour use plain if you wish. It will be a lighter sponge
      • 1 tsp vanilla extract
      • 1 tsp baking soda
      • 2 tsp baking powder
      • 200 ml vegetable oil or coconut oil
      • 130 g coconut sugar/sweetener
      • 50 g cacao/cocoa powder

      Chocolate Frosting

      • 450 g icing sugar
      • 5 tbsp cacao/cocoa powder
      • 1 tsp vanilla extract
      • 50 g vegan butter/spread
      • 5-6 tbsp plant milk

      Instructions

      Sponge

      • Mix the milk and vinegar and set aside for 15 minutes. The vinegar/juice curdles the milk making butter milk. Butter milk gives a creamy texture and it a great binder.

        In a large bowl mix the flour, chia seeds, salt, baking powder, soda, sugar and cacao. Once combined pour in the butter milk, oil and vanilla. Using a large spoon or whisk mix until you have a thick batter. If the batter is too thick add a dash more milk.

        Set aside for ten minutes for the chia seeds to soak up some of the liquid. Mix again and pour into two lined/greased 7/8" cake tins. I weigh the cakes to make sure there is exactly the same amount in each.

        Bake in the oven for 25 minutes.

        Let the cakes rest on a wire rack for 10 minutes before tipping out. Allow to cool fully before frosting the cake. This can take up to an hour.

      Frosting

      • Add all the ingredients to a bowl and whisk until you have a thick frosting. If it's too thick add 1 tbsp of milk and whisk again.

        Place the sponge on a large plate and slice off the top to give a level finish. Using a cake knife or spatula spread the frosting in the centre right up to the edges. Place the second sponge on top (like a sandwich) and again level by slicing any excess sponge off. Cover the top with the rest of the frosting and spread over the top then around the edges. Decorate with fresh fruit for a stunning finish.

      Video

      Notes

      TIP: I used wholemeal flour to give it a healthy twist but you can use plain flour if you wish. When using white flour you may need to use a little less milk. You will know from the constancy of the batter (see video). To get an even finish when you decorate the cake with the frosting you may need to level out the cake by slicing a small amount off. You can eat this bit straight away lol.
      Many of the products I use can be found on amazon: Click Here!
      Print

      Chocolate Mince Pies

      I'm always looking to do a different version of my favourite foods and with Christmas just around the corner it's time for chocolate mince pies. Using wholemeal flour and coconut sugar makes them healthier yet full of taste.
      Course Dessert, Snack
      Keyword christmas, mince pie, vegan chocolate, vegan mince pie

      Ingredients

      • 200 g wholemeal flour use plain if you wish or gluten free
      • 50 g cacao powder or cocoa powder
      • 75 g vegan butter/spread
      • 80 ml plant milk unsweetened is best
      • 410 g mincemeat 1 jar
      • pinch of pink/sea salt
      • 30 g coconut sugar (or sugar of your choice)

      Instructions

      • Preheat the oven to 190ºC/374ºF
        Oil your pie baking tin

        In a large bowl add the flour, salt and 30g cacao powder and mix. Add the butter (straight from the fridge as works best cold) and using your hands rub the butter and flour mixture together so it forms crumbs. Add the sugar and mix in then add the milk. Using a wooden spoon mix together until it starts to from a dough then use your hands to roll into a ball. If it's very sticky add a little more flour. If it's too dry add a little more milk. Once it rolls into a ball pop it in the fridge.
        Empty the mincemeat into a bowl and add the rest of the cacao powder (20G) and mix thoroughly. Sprinkle a little flour onto a clean work surface and roll out the pastry until it's around ¼ cm thick. Using a pastry cutter or glass (slightly bigger than the pie tin hole) cut out the your circles. Place in each hole and press down lightly to create a well for your mincemeat. If it doesn't cut out well or you get gaps in the pastry don't panic. Just use you hands to mold it into the tin (like in the video). Fill each pie base with mincemeat and top with a star or cut out a circle to fit the top.
        Brush with milk and bake in the centre of the oven for 15-20 minutes. Cooking time varies depending on whether you make 6 or 8 pies. Remove from the oven and allow to cool in the tin for 20-30 minutes. Give the tin a tap on the sides to make it easier to remove the pies. Serve with coconut cream or on their own. Why not decorate with a bit of glitter or stars .

      Video

      Notes

      TIP: When making the pastry you want it to be easy to roll and not fall apart. If you find it's not holding together when you roll it add a little more milk and work into the pastry until it's easier to work with. I buy a lot of my baking equipment from Pound Land. It does the same job as more expensive equipment.
      Print

      Chocolate Coffee Cheesecake

      Caffe Mocha Cheesecake – Chocolate Coffee Cheesecake. With a raw sticky almond and date base topped with a rich and creamy cashew cream topping. I get a lot of complements about my cheesecakes so I tried to think of something a bit different. With a thin layer of white chocolate spread over the top makes this a show stopper for dinner parties.
      Course Dessert
      Keyword coffee cheesecake, vegan cheesecake
      Servings 8 people

      Ingredients

      Base

      • 150 g raw unsalted almonds
      • 6 dates pitted & soaked in hot water - drained.
      • pinch of pink/sea salt
      • 1 tsp vanilla extract
      • 1 tbsp coconut oil melted
      • 1 tbsp coconut sugar

      Filling

      • 150 g raw unsalted cashews Soaked overnight or 1 hour in just boiled water - drained.
      • 170 g dark chocolate
      • pinch or pink/sea salt
      • 1 tsp vanilla extract
      • 2 tsp coffee - instant mixed with 3-4 tbsp boiled water
      • 1 tbsp lemon juice
      • 1//4 cup agave/maple syrup
      • 3/4 cup plant milk unsweetened is best

      Instructions

      Base

      • Blend the nuts in a blender until they're finely chopped. Add the salt and sugar and pulse two or three times to mix. Add the dates, vanilla and oil and pulse until you have a sticky mixture. Using a 6/7” loose bottom tin pour in the mixture and press down firmly. Use the base of a glass to get a level surface. Set aside while you make the filling.

      Filling

      • To a blender add the cashews, milk, vanilla, agave and coffee. Blend until you have a thick, lump free cream. This can take a few minutes depending on the speed of your blender. Its important its lump free. If it's too thick add 1 tbsp of milk and keep blending. Melt the chocolate in a bain-marie or in brief stages in the microwave. Pour into the cashew cream and blend until combined. Shake/stir the blending jug/cup to mix thoroughly. The filling should be thick enough to pour slowly over the base (see video) but not too runny. If you think it's too runny add another 10g of melted chocolate. Place in the freezer to set for a minimum of 3-4 hours.

        For the white chocolate topping melt 70g of white chocolate with 1 generous teaspoon of coconut oil. Allow to cool slightly then pour over the frozen cheesecake. Work quickly to spread the chocolate over the top and let it run down the sides. The chocolate will set very quickly over the frozen cheesecake. This creates the drops falling down the sides.

        Let the cheesecake sit at room temperature for 20-30 minutes before serving to defrost. Store in the fridge for 4-5 days. ENJOY!

        * I used coffee bean bags for a fresher taste which I soaked in 4 tbsp of boiled water then squeezed to get a concentrated liquid.

      Video

      Notes

      TIP: You can soak the cashews overnight but if you're pushed for time soak in just boiled water for 60 minutes.
      Print

      White Chocolate & Salted Caramel Cheesecake

      This is an original recipe and I've tried to make it as healthy as possible. I've mastered the vegan cheesecake so I love creating different bases and fillings. With a nutty and chewy base topped with a rich and creamy white chocolate layer and finished off with a salted caramel topping. Each layer is delicious on its own but when you combine all three you're in for a real treat.
      Course Dessert
      Keyword raw vegan, salted caramel, vegan cheesecake, vegan chocolate, vegan white chocolate, white chocolate
      Servings 8 slices

      Ingredients

      Base

      • 150 g mixed nuts unsalted
      • 6 dates pitted. Soaked in hot water for 20 minutes & drained.
      • pinch of sea/pink salt
      • 1 tbsp coconut oil in liquid form
      • 1 tbsp coconut sugar Optional
      • 1 tsp vanilla extract

      White Chocolate filling

      • 150 g cashews (raw, unsalted) soaked overnight or in just boiled water for one hour. Drain.
      • 200 g cacao butter/vegan white chocolate melted
      • 1 tbsp lemon juice
      • 2 tsp vanilla extract
      • 3/4 cup plant milk
      • 1/2 cup agave/maple syrup use a little less if you use white chocolate as it's already sweetened
      • pinch of sea/pink salt

      Salted Caramel

      • 75 g dates soaked & drained
      • 1/2 tsp pink/sea salt
      • 1 tsp vanilla extract
      • 35 g nut butter cashew works best. I used peanut in this recipe
      • 3 tbsp coconut oil melted
      • 4 tbsp plant milk

      Instructions

      Base

      • In a blender add the nuts, salt & sugar. Blend until you have small breadcrumb like pieces. Add the dates, oil and vanilla and pulse until all ingredients are combined. Pour into your tin and spread evenly. Press down with a spoon (firmly) and set aside.

      White Chocolate Filling

        To your blender add the cashews, milk, vanilla, agave and lemon juice. Blend until you have a lump free cream. You may have to blend for a few minutes depending on the power of your machine. It's important to have no lumps. Now add the melted cacao butter (I melt mine in the microwave in 15 second bursts & then stirring until you have a liquid). Blend again for a few seconds to combine all the ingredients. Pour over the base and give the tin a gentle tap and shake to remove any air bubbles. Pop in the freezer for at least two hours to set.

          Salted Caramel

          • : Add all the ingredients to a clean blender and blend, blend, blend. You will have to remove the blender lid and mix with a spoon and blend a few times. Although on the video it looks like a few seconds it took me a couple of minutes until all the ingredients had combined without any lumps. If it's too thick add a little more milk. Remove the cheesecake from the freezer and pour over the caramel. Using a spatula or a spoon smooth the caramel evenly over the top and pop back in the freezer for an hour.

            Remove from the freezer and let the cheesecake defrost at room temperature for ten minutes to help the tin come away without sticking. Let it sit for another 20 minutes before serving to get the best consistency. Enjoy!

          Video

          Notes

          Tip: Soak your raw, unsalted cashews overnight or if you're impatient (like me) soak in just boiled water for an hour. You can make the white chocolate layer with cacao butter or white chocolate. If you use white chocolate it will be sweetened so use a little less agave. Instead of agave you can use maple syrup or even golden syrup. Pink & sea salt are much better for you but you could use table salt if you don't have either. I like to set my cheesecakes in the freezer as its ready faster. If you have more time you can set in the fridge. Be sure to use a loose bottom tin so you can remove the cheesecake with ease. I place a glass upside down and set the tin on top. Pushing down the sides of the tin gently until the tin is free. Using a knife slide under the base to unstick from the tin.
          Print

          Triple Chocolate Brownies (with Kombucha)

          These chocolate brownies are rich, moist and very moorish. Instead of using water or milk I decided to use Kombucha (a healthy alternative to sparkling soft drinks with naturally occurring vitamins, acids and beneficial bacteria) which gives the recipe a unique texture and flavour. Keeping it as healthy as possible with wholemeal flour, coconut sugar, cacao powder and chia seeds.
          Course Snack
          Keyword brownies, kombucha, triple chocolate, vegan brownies, vegan chocolate

          Ingredients

          • 255 g wholemeal flour
          • 1 cup cacao powder
          • 1 tsp baking powder
          • Generous pink of pink/sea salt
          • 1 bottle original Kombucha 275ml
          • 1 tsp vanilla extract
          • 1 cup vegetable/coconut oil
          • 3 tbsp milled chia seeds Soaked in 9 tbsp hot water for 10 minutes.
          • 1.5 cup coconut sugar
          • 180g mixed chocolate chips 60g milk, 60g dark & 60g white.

          Instructions

          • Mix the flour, sugar, salt and baking powder in a large bowl. Pour in the Kombucha, oil, vanilla and chia seeds. Mix thoroughly until all ingredients are combined with no lumps. Pour in the choc chips (save a handful to sprinkle on top) and stir.

            In an oil/lined baking tray pour in the mix and make sure it's spread evenly. Bake for 35-40 minutes in the centre of the oven. Remove from the oven and let the brownie cool on a wire rack for 15 minutes. Gently remove from the tray (lift out parchment paper or tip onto a chopping board and flip onto another bored the right way up. Cut into squares. Enjoy hot or cold.

          Video

          Notes

          TIP: If you don't have Kombucha you can use lemonade. You could substitute the coconut sugar for any sugar and the cacao for cocoa powder. To make it really healthy why not use just dark chocolate chips.
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          Dark Chocolate Covered Cookie Dough Balls

          I'd seen chickpea based cookie dough recipes around for a while and thought I'd give it a go. I must say it sounds unappealing but it actually tastes really good. Although the recipe idea isn't mine I've adapted it to get the best flavours and textures.
          Course Snack
          Keyword chickpea, cookie dough, dark chocolate, raw vegan, vegan chocolate
          Servings 10 Balls (approx)

          Ingredients

          • 1 tin chickpeas drained
          • 3 tbsp date nectar or agave/maple
          • 1 tbsp chia seeds
          • 3 tbsp peanut butter
          • 50 g dark chocolate chips
          • pinch of pink/sea salt
          • 3 tbsp plant milk
          • 150 g dark chocolate melted (to coat balls)

          Instructions

          • To a blender add the drained chickpeas, nectar, chia seeds and peanut butter. Blend for a few seconds then add the milk and blend again until you have a chunky dough. This will take a few goes as I had to shake the blender as it's so thick it will stick to the sides. Pour the dough into a bowl and stir in the chocolate chips. Place in the fridge for an hour to set firm.

            Melt the chocolate in the microwave or in a bain-marie. Using a dessert spoon get a bite-sized amount of dough and roll into a ball with your hands. Drop into the melted chocolate and coat all sides with a fork. Gently lift out the ball (allowing the excess chocolate to drain off) and place onto parchment paper. Continue doing this until all the dough is used up. While the chocolate is still setting i sprinkled some cacao nibs on top for decoration. Set it the fridge for half an hour or longer and enjoy. The longer they are in the fridge the firmer the dough.

          Video

          Notes

          TIP: If you want to keep the balls low sugar why not use cacao nibs instead of chocolate chips.
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          Pink Grapefruit & Guava Kombucha Jelly

          A delicious, refreshing, low sugar jelly made with Kombucha.
          Course Dessert
          Keyword gut health, Jelly, kombucha, vegan jelly

          Ingredients

          • 1 bottle pink grapefruit & guava Kombucha use different flavours if you like.
          • 1/2 pink grapefruit cut into small pieces
          • 3 cups apple juice
          • 1.5 tsp agar agar powder

          Top layer

          • 2 cups apple juice
          • 3/4 tsp agar agar powder
          • few drops red food colouring Make sure it's vegan

          Instructions

          • Method - first layer
            Add the agar powder to a saucepan and pour in the juice and Kombucha. Turn on the heat (high) and stir/whisk continually until it boils. Boil for 2 minutes (still stirring) and then turn off the heat.

            Pour the liquid into a jug. Using a glass or pot pour in the halfway liquid so each glass has the same level. Add the grapefruit pieces. To get a arty effect (like my video) set the glass slightly on its side in a muffin pan and set in the fridge for 4 hours.

            Once the first layer is set you can prepare the top layer. Add the agar powder to a saucepan and the juice. Turn the heat to high and heat and stir. Add a few drops of colouring to get a dark red colour. Continue stirring and bring to the boil. Boil for two minutes stirring continually. Turn off the heat, pour into a jug and let it cool for a few minutes. While the jelly cools its important to stir every minute to stop it setting. Pour over the bottom layer of jelly and pop back into the fridge for four hours. Serve straight from the fridge. Enjoy!

          Video

          Notes

          I love Kombucha and with all the hot weather recently I wanted to create a refreshing low sugar recipe. It was a bit of an experiment but it turned out perfectly. TIP: Be careful measuring the agar agar https://amzn.to/2YlYF9O as too much/little will effect the texture of the jelly. Leave to set for a minimum of 4 hours.
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          Easy Chocolate Cheesecake

          When I want a simple, gorgeous yet stunning dessert that will fool non vegans, thinking it's full of double cream, I make a chocolate cheesecake. Although I have several videos with different recipes for cheesecake I thought it only fair to share a basic chocolate recipe which is easy to make and I'm hoping non vegans will even give it a go. Dairy is incredibly cruel and very bad for you. This version is as good as the original (if not better) that's fairly guilt free. With protein and plant goodness!
          Course Dessert
          Keyword chocolate cheesecake, easy chocolate cheesecake
          Servings 8 slices

          Ingredients

          Base

          • 100 g vegan biscuits I used Biscoff
          • 2 tbsp coconut oil
          • 3 tbsp cacao powder
          • 1 tsp vanilla extract
          • 1 tbsp agave/maple syrup
          • pinch of sea/pink salt

          Filling

          • 150 g raw unsalted cashews soaked overnight and drained
          • 150 g dark chocolate
          • pinch of salt
          • 1 tsp vanilla extract
          • 1/2 cup plant milk unsweetened
          • 1 tbsp lemon juice
          • 1/4 cup agave/maple syrup

          Instructions

          Base

          • Blend the biscuits in a blender/food processor until you have crumbs. Add the remaining ingredients and blend until everything is combined. Press into a loose based cake tin 6”-7” (approx). Use the base of a glass to get a flat, even surface. Set aside while you prepare the filling.

          Filling

          • Drain the cashews and place in a blender. Add the milk, syrup, vanilla, juice and blend until you have a thick lump-less cream. Add a little more milk if its too thick to blend properly. Melt the chocolate in the microwave or on the hob and pour into the cashew cream. Blend again (give the blender a shake now and then) and pour over the base. Make sure you have a level surface and gently tap the sides to remove any air. Place in the freezer for 3 hours to set. Remove from the tin and decorate with melted chocolate or fruit. Allow to rest at room temperature for 20 minutes to make sure it has defrosted enough to slice. Enjoy!

          Video

          Notes

          TIP: Its important to blend the cashews until you have no lumps. This may take a few minutes and you can add a little more milk if it's too thick, 1 tbsp at a time. If you want a healthier base use the base recipe in the video description of my blueberry and mint cheesecakes. If you don't have a lot of time soak the cashews in just boiled water for 2 hours. Blender I use.
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          Blueberry & Mint Cheesecakes

          Cheesecakes seem to be becoming my signature dessert. I find them easy to make and they taste great. Plus, they're healthy and you can make them using biscuits or nuts/grains for a raw gluten free base. After making a chocolate cheesecake I had some cashew cream leftover so I thought I'd make a blueberry flavour version. As always I like to be a bit different so threw in some fresh mint leaves. The end result is a thick, refreshing, creamy, treat with a hint of fresh mint that leaves you wanting more. Perfect for a summers day lunch served in the garden.
          Course Dessert
          Keyword blueberry cheesecake, dairy free, mint cheesecake, vegan cheesecake
          Servings 3 small cheesecakes

          Ingredients

          Base

          • 70 g mixed nuts unsalted
          • 50 g oats
          • 2 tbsp coconut oil melted
          • 8 dates soaked and pitted (soak in hot water 10 minutes - drain)
          • pinch of sea/pink salt
          • 1 tsp vanilla extract

          Filling

          • 150 g raw unsalted cashews soaked overnight - or 1 hour in just boiled water - drained
          • 100 g blueberries
          • 15 fresh mint leaves
          • pinch of pink/sea salt
          • 1 tsp vanilla extract
          • 1 tbsp lemon juice
          • 150 g white chocolate or cacao butter melted
          • 1/4 cup agave/maple syrup
          • 3/4 cup plant milk

          Instructions

          Base

          • In a food processor add the oats, nuts, dates, salt and salt. Pulse blend until you have a breadcrumb type of mixture. While blending add the oil and vanilla until mixture becomes sticky. Press the mixture into a loose cake tin and use the bottom of a glass to flatten and make sure you have an even layer. Set aside in the freezer while you prepare the filling.

          Filling

          • Add the drained cashews, mint, blueberries, syrup, milk, vanilla and salt to a blender. Blend for a few minutes. Its very important to have a smooth cream (no lumps) add a little more milk if mixture is too thick. I find it helps to shake the blender to get everything mixed together.
            In the microwave or Bain-Marie gently melt the chocolate and pour into the cashew cream. Blend again (shake blender) until all ingredients are combined. Remove bases from the freezer and pour in the filling (divide between 3 if making mini cheesecakes). Gently tap the sides of the tin to remove any air. Pop in the freezer for 3 hours minimum. Allow cheesecake to warm slightly at room temperate for a few minutes before removing from the tins. Decorate with mint leaves and blueberries. Serve after about 20 minutes so cheesecakes are solid but not frozen. If left out longer they will still hold their shape but are best eaten chilled. I stored my leftovers for up to 4 days in the fridge. Enjoy!

          Video

          Notes

          Makes 3 small cheesecakes or one larger one 6-7” loose base tin. TIP: Use a loose base tin or it will be impossible to remove the cheesecake. When blending the cashews make sure you blend for a few minutes (depending on your blender) until you have a thick cream with no lumps. If the mixture is too thick to blend add a little more milk (1 tbsp at a time) and blend again. You can see the consistency needed of the filling in the video.
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          Chocolate Banana Loaf (Wholegrain)

          Banana loaf is easy to make and made with the right ingredients, can be a healthy treat. Using wholegrain flour, coconut oil, cacao and coconut sugar make this loaf full of antioxidants, good fats, fibre and slow release energy (I even have it for breakfast).
          Course Dessert, Snack
          Keyword banana loaf, chocolate loaf

          Equipment

          • 2lb loaf tin lined/greased

          Ingredients

          • 3 ripe bananas mashed
          • 1/3 cup coconut oil
          • 1/2 cup plant milk
          • 2 tsp vanilla extract
          • 1 tsp cinnamon
          • 1 tsp baking powder
          • 2 cups wholemeal flour (250g) You can use gluten free flour
          • 1/2 tsp pink/sea salt
          • 3 tbsp cacao powder

          Instructions

          • Preheat oven to 180ºC/350ºF

            To a large mixing bowl add the flour, baking soda, salt, sugar, cinnamon and cacao powder. Using a hand whisk or fork mix all the ingredients together. Add the mashed bananas, milk, oil and vanilla and mix vigorously with a spoon. If the mix is too wet add a dash more flour. If its too dry add a splash more milk. See video for consistency. Spread evenly into a loaf tin and decorate the top with banana and a sprinkle of sugar. Pop in the middle of the oven and bake for 45 minutes. Check after half an hour to make sure the top isn't burning. If it is cover with tin foil. Remove from the oven and place on a wire rack to cool for at least 20 minutes. This will help it form and not fall apart. Serve with vegan butter, chocolate spread or ice cream.

          Video

          Notes

          TIP: The recipe says 3 bananas although I used a fourth one to decorate the top. When you pour the mix in the loaf tin be sure to spread it evenly to ensure it rises to a good shape. If you have bananas that are too ripe to eat they will work perfectly in this loaf. If you don't like things too sweet reduce the sugar. I found half a cup was just right. Use a 2lb lined loaf tin