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dessert Recipe

Mocha Ice Cream Cookie Sandwiches

vegan ice cream sandwich

Ice Cream Cookie Sandwiches Recipe

Inspired by seeing ice cream cookie sandwiches from U.S and Australian food bloggers I thought I would give it a go! They’re made used a mocha based homemade ice cream for the centre. The cookie are also homemade, you can find the recipe just here.


Recipe Breakdown

Mocha Ice Cream – I had teamed up with Califia Farms to create a sponsored post for Instagram using their Mocha Cold Coffee Drink. So I Used this to inject the mocha flavour into the ice cream, it’s available across the U.K and the U.S.

Good Quality Cookies- There’s no pressure to bake your own if you are a little stretched for time, however I’ve shared a simple recipe that you can have up your sleeve.

Coconut Cream- This really helps create a delicious thick ice cream that’ll scoop perfectly. You can a really high fat content to make sure it’s not too runny.

Condensed Coconut Milk- I haven’t actually used this ingredient for this recipe as it can be a little tricky to get ahold of, however if you have condensed coconut milk from a plant based shop, it’ll work beautifully at holding the ice cream together and giving a real sweet kick.


mocha ice cream cookie sandwiches recipe


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vegan ice cream sandwich

Cookie Ice Cream Sandwiches

Perfect for summer or for dessert - these ice cream cookie sandwiches are perfect for hot sunny days. Homemade chocolate chip vegan cookies filled with a mocha flavoured ice cream.
Prep Time 15 mins
Servings 12 cookies

Ingredients
  

For the Cookies

  • 220 g plain flour
  • 180 g vegan butter margarine
  • 120 g sugar golden caster
  • 80 g soft brown sugar
  • 1/2 tsp baking powder
  • 2 tbsp ground flax seed + 2tbsp water
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 80 g chocolate chips or chopped chocolate

For the Ice Cream

  • 400 ml full fat coconut milk
  • 100 g coconut cream
  • 100 ml Califia Mocha flavoured Oat Drink
  • 1 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 3 tbsp maple syrup

Instructions
 

For the cookies

  • In a small bowl mix the water and ground flax seed and set aside
  • Add the room temperature butter to a bowl along with the vanilla extract and two types of sugar and mix together using a silicone whisk or spatula until smooth
  • In a separate bowl mix the flour, salt, baking powder and soda together then slowly add to the bowl of butter, mixing it together as you add
  • Pour in the flax seed then and fold in then the chocolate chips. Pop the mix in the fridge for at least an hour (even better left overnight)
  • Once ready to bake, preheat the oven to 200°C
  • Using an ice cream scoop or just your hands, roll out equal sized balls and place on a baking tray (at least 4cm apart as they'll expand)
  • *top tip, double up the cookie size by playing another equal sized ball of cookie dough directly on top of each ball - this'll make them a little thicker*
  • Bake for 7 minutes, then take them out of oven and tap them on a surface (this helps give the crackle effect) then pop them back in for a further 2-3 minutes
  • Leave to set for 15 minutes then scoop in your favourite ice cream and enjoy!

For the Ice Cream

  • Add all of the ingredients together in a food processor until smooth then pour into a pan, bring to a low heat to combine the flavours before pouring into a small loaf tin
  • Leave to cool in the freezer for around 2 hours
  • Take out of the freezer for a few minutes to soften then scoop in-between each cookie
  • Enjoy
Keyword cookie, ice cream, ice cream sandwich, summer recipe

If you like this recipe why not try my Ultimate Vegan Chocolate Chip Cookies on their own.

Ultimate Vegan chocolate chip Cookie recipe

Bread & Dough dessert Recipe

Cinnamon Bun Knots

cinnamon bun knot

Cinnamon Knot Bun Recipe

Whether you’ve been to Sweden or not, you might have seen their fantastic kardemummabullar knots. Instead of using cardamom (I’m yet to master the balance of this ingredient) I’ve just used a simple cinnamon butter filing. You can get creative and use a chocolate spread of even the classic biscoff spread.

Ingredients Breakdown

Cinnamon- The key flavour within this recipe which instantly makes me think of our trip to Copenhagen where everything was sweetened with this spice. If you would rather swap the filling for a chocolate spread of biscoss that it also a really good option.

Flour- Again with this recipe (similar to by tahini and date buns recipe)  I’ve used 00 flour which is a flour traditionally used to make pasta and pizza dough. I just found that it created the lightest fluffiest dough for this recipe. You can swap for plain flour.

Vegan Butter- As always when I refer to butter I mean a vegan spread, you can use any that are available in the shops whether it’s coconut based, soy based or oil based.


cinnamon bun knot recipeCreating the knot

Like a shoe lace – The easiest way I can describe making the knot is by taking both ends of the strand (the cinnamon filling should still be in the middle) and folding them over each other exactly like you would tie a shoe lace before the bow.

Tucking the ends- By tucking each loose end under the surface it’ll create a circular shape ready to stretch out on it’s second prove.

Slightly different- Don’t worry if not each shape is exactly the same, it’ll give them a rustic feel. Plus once they’re baked they will look beautiful with a dusting of powdered sugar over the top.


cinnamon bun knot recipe vegan


cinnamon bun knot

Cinnamon Bun Knot

Inspired by the Swedish Kardemummabulla (cardamom buns) I've created a cinnamon filled version instead. The knots are really simple to create once you've seen how they're done.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Proving time 1 hr

Ingredients
  

  • For the dough
  • 2 1/4 cups 00 flour 320g
  • ½ tbsp fast yeast around 3g
  • 3/4 cup luke warm water 200ml
  • ¾ tsp sea salt
  • ½ tsp caster sugar 5g
  • 2 tbsp olive oil 30ml
  • For cinnamon filling
  • 150 g room temperature butter
  • 100 g golden caster sugar
  • 1 tsp cinnamon powder
  • OPTIONAL Frosting
  • 5 tbsp icing sugar
  • 1 tbsp vegan butter margarine
  • 1 tsp cinnamon
  • 2 tbsp plant based milk or water

Instructions
 

  • For the dough
  • Add the flour, yeast, salt and sugar into a large mixing bowl and combine then slowly pour in the luke warm water and olive oil and bring together
  • Once combined move onto an oiled clean surface and knead for around 5 minute, if the dough is difficult to work with heavily flour the work surface. The texture should be soft and well brought together (you should be able to stretch the dough without it ripping)
  • Clean the mixing bowl and drizzle a little olive oil around the bottom, then place the dough inside, cover with a tea towel and leave to prove for around 1 hour (or until doubled in height)
  • Create the cinnamon filling by simply creaming the butter and sugar together and setting aside
  • Once the dough has risen knock back the air then form into a neat ball of dough
  • Flour the work surface and a rolling pin and roll out into a rectangle less than 1cm thick
  • Spread the cinnamon filling over the top of the rectangle until covered then fold the sheet of dough in half (bringing the two shortest sides together)
  • Using a sharp knife, (score first) then slice down the shortest side of the dough to create 8-10 thin strips
  • Take each strip and begin the knot by by grabbing each end like a shoelace and forming the first know (just like tying your laces before the bow) then once the knot is in the middle, simply take each loose end and tuck under itself to create the circular shape
  • Don't worry if they don't look 'perfect' they will look beautiful once proven and baked
  • Place into a greased baking dish or muffin tin and leave to rest for a further 20 minutes
  • Preheat the oven to 180ºC and bake for around 25-30 minutes (if you notice the top catching simply cover loosely in baking parchment)
  • Allow to cool fully before dusting with icing sugar and enjoy
  • OPTIONAL FROSTING
  • Simply mix the ingredients together until a thick creamy frosting has formed then drizzle over the top

Notes

You can find the tutorial over on my instagram story highlights which I've just linked here. It's titled 'Knots'.
You can finish these by simple dusting with icing sugar instead of creating a thick frosting. 
Keyword cinnamon buns, cinnamon knot, cinnamon twist bread, kardamommabulla

If you like this recipe why not try my tahini & date filled cinnamon buns here.

tahini and date cinnamon buns

Breakfast dessert Recipe

Vegan Pop Tarts with Blackberry Jam

homemade vegan pop tarts with blackberry filling

Vegan Pop Tarts

Who else has childhood memories filled with pop tarts before school? These are an absolute throwback to a sugary delicious brekkie or after school treat so I thought I would give them more of a ‘grown up’ feel. Using homemade shortcrust pastry, homemade jam and icing they are a little lower in sugar and filled with real fruit but still delicious.


Step by Step Ingredients

Shortcrust pastry – No where near as time consuming as puff pastry, this is a really easy pastry to make. This pastry is vegan and even be made gluten free by simply swap for 2 types of gluten free flour.

Homemade Jam – Depending on what fresh or frozen fruit you have, this can be changed to fit what you have. Whether you want a blackcurrant, raspberry or mixed berry it’s completely up to you. The measurements will work the same.

vegan pop tart with blackberry jam vegan

Cinnamon Icing – I chose to add a little cinnamon for colour and flavour but this isn’t essential. You can make the icing pink by simply adding 1 tsp of the blackcurrant jam to the mix.

Sprinkles – Now pop tarts are renowned for their sprinkles and toppings so please feel free to add any! I’ve just topped mine with icing and a few berries but if you’re making these with kids feel free to get creative.


vegan pop tart with blackberry jam vegan

Useful Tips

Thin Pastry – Without running the risk of making it too thin, you want a thickness of around 0.8mm so that it’s thick enough to hold the filling but not too thick that it’ll just be a mouthful of pastry.

Seal the edges- By using a fork to prod the edges it really helps seal the pop tarts to stop any spillages.

‘Egg wash’- Instead of a regular egg wash I simply mix date syrup / sugar syrup with a splash of water to brush over the top to help get a beautiful crust.

Jam- No need to use blackberries, it can be whichever jam you would like to make, or even a good quality shop bought.

homemade vegan pop tarts with blackberry filling


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homemade vegan pop tarts with blackberry filling

Homemade Vegan Pop Tarts with Blackberry Jam

Homemade shortcrust pastry with a delicious blackberry jam filling topped with a cinnamon icing. All homemade, lower in sugar than store bought pop tarts and a childhood classic!
Prep Time 20 mins
Cook Time 30 mins
Dough resting 30 mins
Servings 6 pop tarts

Ingredients
  

For the Shortcrust Pastry

  • 300 g plain flour
  • 1 1/2 tbsp caster sugar
  • 1 tsp salt
  • 120 g plant based butter cubed at room temperature

For the Blackberry Jam

  • 200 g blackberries
  • 70 g caster sugar
  • 2 tbsp chia seeds
  • 1/4 tsp sea salt
  • 1 tsp water

For the Cinnamon Icing

  • 5 tbsp icing sugar
  • 1/2 tsp cinnamon
  • 1 tbsp plant based milk or water
  • 1 1/2 tsp plant based butter

Instructions
 

For the pastry

  • In a large bowl mix the flour, salt and caster sugar together then add the cubed plant based butter then bring together using your hands or a silicone spatula
  • Mix and fold together until a smooth ball of pastry has formed then place back in the bowl, cover and leave to rest in the fridge for a minimum of 30 minutes

For the jam

  • Simply pop all of the ingredients into a pot over a medium heat and allow to combine, bubble for around 8-10 minutes and set aside to thicken and set
  • Take the pastry out of the fridge and place on a floured work surface, then using a floured rolling pin roll out till around 1cm thick
  • Using a cookie cutter or just a knife slice out 12 equal rectangles to form the pop tarts *note, you can use which ever shape you would like*
  • Preheat the oven to 180ºC
  • Lay 6 of the rectangles onto a lined baking tray then spoon on the blackberry jam, around 2 tbsp per pop tart repeat until all are covered *if you have leftover jam either add more to the pop tart filling or set aside
  • Match up the other 6 pastry rectangles over the top then using a fork pinch the very edges of the rectangles to seal them, then give the top of each pop tart a brush with either oat milk or sugar water to help get a golden crust
  • Pop in the oven to bake for around 25-30 minutes until the pastry is golden on top

To make the cinnamon icing

  • Simply mix all of the ingredients together in a bowl until smooth. You may need to add a little more liquid or a little more icing sugar to get the right texture, but it need to be thick instead or runny to sit on top of the pop tarts
  • Cover each pop tart then add a tiny bit of jam to create a pretty pink stain
  • Enjoy!
Keyword 90's breakfast, blackcurrant jam, breakfast ideas, easy sweet desserts, homemade jam, pastry ideas, pop tarts

If you like this recipe why not try my cinnamon iced buns recipe here.

vegan cinnamon buns recipe

Bread & Dough dessert Recipe

Tahini & Date Syrup Sweet Rolls

tahini and date cinnamon buns

Tahini and Date Syrup Filled Rolls

Inspired by my trip to Israel, these tahini rolls are an adaptation of the ones we created at Sweet Petite’s Bakery in Tel Aviv. Having never tried halva before, this recipe was a brilliant way to introduce this sweet treat into my life. The filling was 1:1 ratio of date syrup and tahini with a sprinkle of halva over the top, however this is completely optional depending on whether you can find some.


Breakdown of Ingredients

00 Flour – I’ve found since swapping from plain flour to 00 flour the texture of my sweet bread recipes has been incredible. 00 flour is usually used for pizza dough or pasta due to the extra fine grind. You can use plain flour or even strong white bread flour to create this recipe – but if you can find 00 then give it a go.

Tahini- Finding a good quality tahini is key. Visiting your local international food store will usually be your best bet. The best brand you can find is Al Arz tahini. Produced in Israel, the quality of this tahini has been the best I’ve tasted.

tahini and date cinnamon buns


Trip to Israel with Vibe Israel

As mentioned before, the inspiration for this recipe is from the most incredible trip to Israel with the team Vibe Israel. Sweet Petite Bakery is based within Tel Aviv and focuses on vegan patisserie, which is a mix of art and science! From vegan macarons to the most beautiful cinnamon buns, we gave a few recipes a go. 

What is halva?

Halva is a Middle Eastern sweet treat made from sesame, flour and a sweetener (honey if not vegan). Its slightly flakey and powdery in texture and taste. It works perfectly in sweet recipes such as these buns where it compliments the sticky syrup. You can find Halva in the U.K in your local international food store or you might be lucky enough to find it at a local supermarket within the Middle Eastern Food Isle.

 

tahini and date cinnamon buns

The trip to Israel with Vibe Israel was made up of five of us (myself, Candice, Phillip, Izzy and Alexa) with the most incredible woman Bar. Focusing on food and the influence behind the recipes we were trying, it was a week full of discovery. Having never really liked tahini, I was sceptical as to whether I’d love visiting the ancient town where there was a 100 year old factory for tahini – rest assured I came away obsessed.

The day we visited Sweet Petite’s studio, we were eager to get stuck in and get baking. The recipes we created were incredible and hopefully this one I’m sharing will get you as close to the real thing as possible.


halva tahini date buns vibe israel

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tahini and date cinnamon buns

Tahini & Date Cinnamon Buns

Inspired by my trip to Israel, I've adapted by simple cinnamon bun recipe and used Tahini, date syrup and the addition of halva. The original recipe is heavily inspired by Sweet Petite Bakery based in Tel Aviv where we made a similar bun which was delicious.
Prep Time 15 mins
Cook Time 25 mins
1 hr

Ingredients
  

For the dough

  • 2 1/4 cups 00 flour 320g
  • ½ tbsp fast yeast around 3g
  • 3/4 cup luke warm water 200ml
  • ¾ tsp sea salt
  • ½ tsp caster sugar 5g
  • 2 tbsp olive oil 30ml

For the tahini & sugar filling

  • 100 g date syrup
  • 100 g good quality tahini
  • 1 heaped tsp cinnamon powder optional
  • 30 g halva optional

For the Frosting

  • 5 tbsp icing sugar
  • 1 tbsp vegan butter margarine
  • 1 tsp cinnamon or tahini
  • 1 tbsp halva to dust over the top (optional)
  • 2 tbsp plant based milk or water

Instructions
 

For the dough

  • Add the flour, yeast, salt and sugar into a large mixing bowl and combine then slowly pour in the luke warm water and olive oil and bring together
  • Once combined move onto an oiled clean surface and knead for around 5 minute, if the dough is difficult to work with heavily flour the work surface. The texture should be soft and well brought together (you should be able to stretch the dough without it ripping)
  • Clean the mixing bowl and drizzle a little olive oil around the bottom, then place the dough inside, cover with a tea towel and leave to prove for around 1 hour (or until doubled in height)
  • Create the tahini and date syrup filling when the dough has nearly finished proving, by simply mixing the tahini and date syrup together in a bowl (a silicone spatula will be the best mixing tool) and set aside
  • Once the dough has risen knock back the air then form into a neat ball of dough
  • Flour the work surface and a rolling pin and roll out into a rectangle less than 1cm thick
  • Spread on tahini filling (then sprinkle over the halva if adding) and then roll up the dough to make a long sausage shape
  • Using a sharp knife slice down the middle of the dough (widthways) then repeat until you have 8-10 cinnamon rolls
  • Place into a greased baking dish or muffin tin and leave to rest for a further 20 minutes
  • Preheat the oven to 180ºC and bake for around 25-30 minutes (if you notice the top catching simply cover loosely in baking parchment)
  • Allow to cool fully before dusting with icing sugar and enjoy

To make the frosting

  • Simply mix the ingredients together until a thick creamy frosting has formed then drizzle over the top
Keyword babka, cinnamon buns, halva, israeli dessert, sweet bread, sweet rolls, tahini

If you want more recipes inspired by my trip to Israel, you can find my delicious za’atar pita’s just here. 

za'atar pita recipe vegan

I also have a za’atar flavoured pulled ‘chicken’ toasted wraps with a creamy tahini dressing here

vegan pulled chicken wraps

dessert Recipe

Raw Cookie Dough Fridge Bar

raw cookie dough fridge bar

Only 5 Ingredients Needed For This Cookie Dough

This raw, no bake cookie dough fridge bar is perfect for when you fancy a sweet treat. It only needs 5 main ingredients and can be easily adapted to fit what you have in the cupboards. You can easily swap out the chocolate bar for chocolate chips, oreos, lotus biscuits because it is a really adaptable recipe.


Ingredients Recipe Break Down

Oat Flour – This is a great gluten free alternative to using plain flour in this recipe. Oat flour is a lot more coarse in texture and gives a richer taste.

Peanut Butter- I find that using a peanut butter that is rich in oil and a smooth texture makes the best option for this recipe. If you can, always avoid peanut butters with palm oil – let’s keep our amazon rainforest.

Vegan Butter- Or margarine. There are so many different brands available now, however any will work for this recipe, whether it’s sunflower based, olive oil based or richer in fat – whatever you have at hand.

 


raw cookie dough recipe vegan

Extra Toppings

Chocolate – You can get creative and double up the chocolate, or even add up to 300g to create a thick topping.

Filling- Feel free to swap out the Rhythm bars for whatever you have in your  cupboards/ what you can get at the shops. Oreo cookies work, lotus biscuits, chocolate chips or literally any chocolate bar you like!

Coconut Oil- If you want to make the chocolate topping a little creamy, please add 1 tsp coconut oil to make this really silky smooth.

raw raw cookie dough recipe vegan


As always please feel free to tag me in any remakes of this. Find me on Pinterest or Instagram!


raw cookie dough fridge bar

Raw Cookie Dough Fridge Bar

No bake, 5 ingredient recipe that can be frozen or added to ice cream, or just eaten straight out of the fridge when you have a sweet craving.
Prep Time 10 mins
Servings 8 Slices

Ingredients
  

  • 1/2 cup Peanut butter | 110g A good quality oil rich smooth works best
  • 2 cups oat flour |160g
  • 1/2 cup butter | 100g
  • 1/2 cup golden caster sugar |80g
  • 3 bars Rhythm 108 | 100g substitute for chocolate chips or other chocolate bar of choice
  • 100 g Good quality chocolate for the topping Optional

Instructions
 

  • Add the vegan butter and peanut butter to a large mixing bowl along with the sugar and beat together until combined
  • Add in the oat flour and mix together (using a silicone spatula is best) until combined
  • Chop up the chocolate into bite size chunks (around 1cm thick) then add to the cookie dough and mix until evenly dispersed
  • Pack into a lined brownie tray (a small loaf tin will also work) and set aside in the fridge to firm
  • If you're adding a chocolate topping, melt the chocolate then pour over the top. It's up to you if you'd like to double up the chocolate layer to make it extra thick
  • Allow to cool in the fridge then score and slice!

Video

Keyword cookie, cookie dough,, easy recipe, no bake dessert, sweet snack

raw vegan cookie dough recipe

Find me on Youtube Here!

 


If you like this recipe, why not try these….

Bite Size Chocolate Tarts Vegan

dessert Recipe

Peanut Butter Chocolate Chip Cookies

peanut butter cookies recipe vegan and easy

Phoarrr have I got a cookie recipe for you! Whether you're having a girls night in, or just craving a fresh batch of peanut butter chocolate chip cookies  - these are cracking!

Naturally vegan

Can be swapped for gluten free flour

Easy

Batter can be kept in the fridge (so in 12 mins you can have fresh cookies each day)

 

Using just plain flour, margarine, peanut butter and chocolate chips there's not much else you need in your cupboards to make these!

Ingredients:

180g plain flour (you can use GF flour)

1/2 tsp bicarbonate soda

1/2 tsp baking powder

1/4 tsp sea salt

200g sugar (I used a mix of caster and soft brown sugar)

100g vegan butter

100g peanut butter

100ml plant based milk

1 tsp vanilla essence

80g chocolate chips / chopped chocolate

METHOD:

Mix the flour, baking soda, powder and salt in a bowl and set wide

In a large mixing bowl beat the butter, peanut butter, vanilla essence and sugar together until smooth the mix in the flour mix

Mix in the plant based milk to help bring it together then fold in the chocolate chips

Leave to chill in a fridge for minimum of 1 hour

Preheat the oven to 165°C (fan) then bake on a tray (around six - eight on a sheet) for 10 minutes, take out of the oven and give the tray a few good taps in a flat surface

The tapping helps give a lovely crackle on top, then pop back in the oven for 2-3 mins

Allow to cool for 5-10 mins and enjoy!!!

peanut butter chocolate chip cookie vegan easy recipe
peanut butter chocolate chip cookie vegan easy recipe
dessert Recipe Uncategorized

The Ultimate Chocolate Chip Vegan Cookie

Ultimate Vegan chocolate chip Cookie recipe

Ingredients

220g plain flour

200g vegan butter (margarine)

200g sugar (I used 1/2 golden caster and 1/2 soft brown sugar)

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp vanilla extract

1/2 tsp sea salt

80g chocolate chips (or chopped chocolate)

Method:

Add the room temperature butter to a bowl along with the vanilla extract and two types of sugar and mix together using a silicone whisk or spatula until smooth

In a separate bowl mix the flour, salt, baking powder and soda together then slowly add to the bowl of butter, mixing it together as you add

One combined, add the chocolate chips (or chopped chocolate) and fold in. Pop the mix in the fridge for at least an hour (even better left overnight)

Once ready to bake, preheat the oven to 170°C

Using an ice cream scoop (or just your hands) roll out equal sized balls and place them with lots of room (as these will expand)

Bake for 10 minutes, then take them out of oven and tap them on a surface (this helps give the crackle effect) then pop them back in for a further 2-3 minutes

Leave to set for 10 minutes (trust me they’re worth the wait) and ENJOY!

Ultimate Vegan chocolate chip Cookie recipe
Ultimate Vegan chocolate chip Cookie recipe
dessert Recipe

Store Cupboard Chocolate Tart

easy vegan chocolate peanut butter tart

Ingredients

1 cup (or coffee mug) mixed nuts - whatever you have in your cupboard

1/4 cup mix of cacao nibs and pine nuts (don't worry if you don't have these)

8 juicy medjool dates (if using dried dates, add an extra 4 dates and soak in warm water for 30 mins)

3 tbsp desiccated coconut

Filling

3 tbsp peanut butter

1 bar dark chocolate (around 100g / 4oz)

single cream (I used oatly - 100ml / 1/2 cup)

1 square of chocolate to grate on top

pinch of salt

 

Method

Roast the nuts at 180ºC (350ºF) for 10 minutes

Once golden add food processor with the cacao nibs, desiccated coconut and dates and blend until sticky

Press down into the base of a tart tin and set aside

Pour in the 3 tbsp peanut butter to create the middle layer (feel free to add more peanut butter)

Heat the single cream in a ban marie then add the chocolate and slowly melt together adding a pinch of salt, then pour over the peanut butter layer and leave to set

Once set, grate the square of chocolate on the top to finish!

Keep chilled, and remove from the fridge a few minute before eating to allow to go to warm a little (it tastes better!)

 

easy vegan chocolate peanut butter tart
easy vegan chocolate peanut butter tart
Bread & Dough dessert Recipe

Cinnamon Buns

vegan cinnamon buns recipe

Ingredients:

1 cup oat milk | 250ml 

2 ½ cups plain flour | 440g

1/2 cup caster sugar | 100g 

1 heaped tsp fast yeast (7-8g)

¼ tsp salt

½ cup  room temperature dairy free margarine (not melted) |100g

 

Cinnamon sugar filling:

100g dark brown soft sugar (around 4 tbsp)

55g caster sugar (around 4 tbsp)

100g soft butter (around 4 heaped tbsp)

1 tsp cinnamon

 

For the cinnamon icing:

100g powdered sugar | 1 cup

2 tbsp oat milk

1 tsp cinnamon

1 tbsp soft butter

1 tsp vanilla extract (optional)

 

Method:

 

Bring the oat milk up to room temperature then pour in the sugar and yeast, leave for 5 minutes to react (it should create bubbles)

 

In a large mixing bowl add the flour, salt then slowly pour in the oat milk and fold together loosely

 

Lightly whisk the butter to make sure it's at room temperature (should be soft but not runny) then add to the bowl with the dough  

 

Flour a surface then knead the dough for around 10 minutes (the texture should be slightly sticky but not sticking to your hands, so if needed add a dash more flour at a time)

 

Pop a drizzle of olive oil into the bottom of a large bowl then add the dough, pop a tea towel over the op and leave in a warm spot of your home for around 1-1.5 hours to double in size (if it's particularly cold, it may need up to 2.5 hours to rise)

 

Whilst the dough is rising, bring the cinnamon butter filling together by simply bringing the ingredients together in a bowl with a silicone spoon or spatula until it creates a sugary butter texture

*preheat the oven to 180ºC*

Once the dough has risen place back onto a floured surface and give another quick knead for a few seconds to knock back the dough, then using a rolling pin roll out into a large rectangle shape (approx 40 x 25cm) then spoon on the cinnamon butter filling

 

Roll the dough into a sausage shape (lengthways) then using a sharp knife, slice through the midde, then repeat until you have 8 even(ish) cinnamon rolls

 

Place into a baking dish (I've even seen people bake them in muffin tins) and bake for 40 minutes in the middle of your oven

 

Take out, allow to cool, in the meantime mix all of the cinnamon icing ingredients together in a bowl then drizzle over the top

 

Enjoy!

 

vegan cinnamon buns recipe
vegan cinnamon buns recipe
vegan cinnamon buns recipe
dessert Recipe

Pomegranate & Pecan Chocolate Bark

pomegranate nut pomegranate bark

Ingredients

 

80g good quality chocolate (I used Benefit Vitamin Chocolate)

1 tsp coconut oil

1 tsp cacao powder

¼ cup pomegranate seeds

1 tbsp chopped nuts (I used almonds and pecans)

½ tsp salt

 

 

Method

Simply melt the chocolate, coconut oil and cacao powder together in a bain marie on a low heat

Pour onto a flat surface with baking parchment or foil underneath

Scatter the nuts and pomegranate seeds on top and allow to set

Sprinkle the salt on top and break up into bite size chunks

pomegranate nut pomegranate bark
pomegranate nut pomegranate bark