This has to be the easiest 2 ingredients chocolate chickpea bark. With a little boost of protein, this snack is incredibly easy and great to make in bulk. Perfect vegan fridge snack.This Chocolate Chickpea Bark is crispy, crunchy, and perfect for the fridge.
Is it really just 2 ingredients?
Chickpeas- Tinned cooked chickpeas are best. Drain them from the tin, wash and rinse, then pat dry before roasting them.
Chocolate- Using a dark vegan friendly chocolate for this recipe, but use whatever you have at hand.
Pat dry the chickpeas- This helps when baking, to get a crispy chickpea inside and out
Leave to cool once out of the oven- Set the chickpeas aside so they can cool before adding the melted chocolate
Set in the fridge- To make the crispy bark, set in the fridge. Option to sprinkle them with sea salt if you want a salt but creamy snack.
400gtinned chickpeaswhen drained it usually weighs around 240g
Preheat the oven to 180ºC fan and line a baking tray with grease proof paper
Start by rinsing the tin of chickpeas then lay out on a lined baking tray, pat dry with a tea towel and remove any loose husks (this is the little skin that coats the chickpeas)
Make sure the chickpeas are spread out to help get a crispy bake, then add to the oven for around 40 minutes, when they come out they should be nice and crispy, if they're still chewy, add them in for a further 10 minutes
Once out of the oven, set aside to cool, then melt down the chocolate
Mix the chocolate and chickpeas, then spread on onto a lined tray or plate, to make sure it makes the bark, make sure the chickpeas are touching, leave to set then enjoy
If you like this recipe, why not try my 3 Ingredient Chocolate & Banana ‘Quesadillas’
Chocolate lovers will LOVE this recipe as it’s not for the faint of heart. Chocolate, coconut milk, oreos and biscoff are the main ingredients for this recipe which takes less than 20 minutes to make. It’s a great recipe to use if you’re cooking for friends and family or if you’re looking for a no- bake recipe.
What’s in the recipe?
Chocolate- I like using a dark sugary chocolate such as Bournville. All though there’s rumours this isn’t vegan friendly so be sure to use your favourite brand.
Coconut Cream- I use the thick top of coconut cream you find in tinned full fat coconut milk. If you don’t have this, simply use coconut oil or vegan butter. It’ll make a thinner texture of ganache but still creamy and delicious.
Vegan butter- I use just a little vegan butter to help bind the oreo crumb base
Oreos- If you blend oreos in a food processor they made a brilliant base for a tart or cheesecake. I find the ones with double thickness (so more of the creamy middle layer) are better as it binds the base better. To help bind it further I add melted vegan butter, but only enough to just bind it as too much butter will make it almost wet in texture.
Tips for making the tart:
Heating the chocolate- Using a bain marie will ensure the chocolate and coconut cream will melt down together. If you melt the chocolate then add in the coconut cream it might curdle the chocolate, so melting them slowly together will work beautifully.
Don’t add too much vegan butter- If you melt down the vegan butter and pour in a little at a time whilst mixing the oreo base it’ll ensure it doesn’t get too ‘wet’. If you add too much butter it’ll make the base really stodgy and difficult to cut.
Only 3 Ingredients Needed – Banana & Chocolate Quesadillas
These banana and chocolate quesadillas just need 3 ingredients, you’ve guessed it, with just banana, chocolate and wraps. It’s so easy to make and perfect for a breakfast idea or for an easy dessert. This vegan friendly recipe is ideal for kids to make, and is also BBQ friendly too.
What 3 Ingredients?
Banana- I like choosing the ones that are a little more overripe as they’re naturally sweeter in flavour. Just slice it up to make lots of little banana coins ready to fill & garnish with.
Chocolate- Now I’ll let you decide what chocolate to use as we all have our favourites however my favourite is a creamier dark chocolate, maybe a one that has a little coconut oil in as it’ll help with the melting.
Wraps- I’ve just opted for your bog standard plain white wraps however you can get fancy and choose wholemeal, seeded, you name it. I used Aldi’s smaller taco sized wraps as they work perfectly when creating 3-4 of these quesadillas.
Extra Chocolate- I find drizzling extra chocolate over the top of the quesadillas makes them look even more delicious and perfect if you’re cooking for friends.
Extra banana- You get the hint, but leave a little extra banana on the size to garnish over the top along with the drizzled chocolate as it makes it look beautiful
Non stick pan / grill- If you’re grilling these you might find it helps to add a little vegan butter on each outside to help it prevent from sticking. If you’re frying in a pan, a non stick will work best, otherwise add a little oil or vegan butter to give a beautiful golden edge.
It really is that easy, just 3 ingredients and you have a simple but delicious banana and chocolate quesadilla, great for desserts or even breakfast.
These delicious and easy vegan Oreo cookies are crispy on the edge and gooey in the middle. Perfect vegan baking idea that is easy to make and tasty, and best yet – they’re plant based! You can freeze the cookie dough balls and bake straight from the freezer if you want to make the batch for yourself.
What’s in the Oreo Cookie?
Oreos- I’ve gone for a double cream Oreo biscuit as the creamy filling spreads and makes the cookie even sweeter.
Sugar- You want to use two types of sugar for this cookie recipe. golden caster sugar and light brown soft sugar. They caramelise and work so well to create this golden and sweet texture.
Butter- I’ve made this recipe with loads of different vegan butters and it works fine with any! At the moment I love the Flora plant based butter block. But if I’m just picking something up from my local corner Sainsbury’s I’ll use the Pure free from spread. They have slightly different outcomes but you won’t really notice the subtle difference.
Chocolate Chips- I love using a dark chocolate chip which melts when baked and creates puddles of chocolate in the centre of the cookies.
Plain Flour- If you want a slightly thicker cookie, add 25g more plain flour. I like mine a little thin and crispy so prefer a buttery cookie in comparison.
Can you freeze?
Yes! If you want to make the Oreo Cookies ahead of time, or just baking for yourself and want to save the batter, simply roll the cookie dough balls, pop in a plastic tupperwear box and freeze. When freezing, if you make sure the dough balls aren’t touching or on top of each other that will help make sure they keep their shape and don’t just form into one huge cookie.
Add 3-4 minutes baking time on top when they are frozen.
Vegan Oreo Cookie
Vegan Oreo Cookies made easy! Such a simple recipe and quick to make, they're gooey in the middle and crispy on the edges. The batch makes around 16-20 cookies depending how large you like them, great for making for friends or to leave in the freezer when you need something sweet.
Add the room temperature butter, vanilla extract and two types of sugar to a large mixing bowl and beat together
Add the flour, baking soda and powder and salt to the bowl and mix together until smooth
Pour in the chocolate chips and roughly crushes oreos, mix together then shape into the cookie dough balls
Place the dough balls on a lined baking tray (only about 6 per tray as they will melt down and spread out on the tray)
Bake for around 10-12 minutes, until just baked, then take out of the oven and leave to cool for around 5-10 minutes
If you don't have golden caster sugar, regular white caster sugar will also work
If you want to freeze some of the batch, roll into cookie dough balls, add to a plastic container and freeze, bake straight from frozen, add an extra 3-4 minutes of baking time
If you wan't a super thick cookie, make two smaller dough balls and stack them on top of each other (sort of like a snowman)
The ultimate vegan friendly chocolate chip cookie sandwich. Double layer of chocolate chip cookie sandwiched with biscoff spread and dipped in salted caramel chocolate. This cookie recipe can also be frozen and baked straight from the freezer for those evenings where you are craving a double layer chocolate chip cookie.
What’s in the recipe?
Chocolate Chips–I’ve used Happi salted caramel chocolate for this recipe along with the cacao nibs bar to make the chocolate chunks.
Crackd Vegan Egg Replacement- Using the egg replacement helps create a delicious gooey cookie that holds together really well.
Caster and Light Brown Sugar- A good mixture of light brown sugar and caster sugar helps create a beautiful golden colour and fine in texture.
Biscoff- Using biscoff to make the sandwich layer works really well with the crunch of the cookie. You can use a vegan chocolate spread instead.
Cookie Sandwich Layer
For the middle of the sandwich cookie I’ve used Biscoff spread as it’s vegan friendly. You can use a vegan chocolate spread or any other thick sweet spread of choice. Peanut butter will work if it’s a thick and smooth texture rather than runny.
I used around 1 heaped tbsp for each cookie filling then placed another cookie over the top to make the sandwich.
Melted chocolate layer
I used Happi Free From Salted Caramel for the chocolate layer. I simply melted it in the microwave but if you prefer a more traditional bain-marie, please use that technique. 80g was enough to create the edging on the chocolate chip cookies but if you want an extra thick layer you could always double dip then.
Vegan cookie sandwiches filled with chocolate chips and a vegan egg replacement. Perfect for a bit of easter baking, this easy recipe takes less than 30 minutes to make. With only 10 minutes baking time, they can also be frozen ready for those evenings where you want something sweet.
The die hard oat & raisin cookie lovers might hate the idea of chocolate chips, but I promise you it just adds another level of delicious cooke heaven. I experimented with two types of cookie dough, one with a slightly thicker cookie and one thinner and crispier. It’s out for public vote and it was split, so I’ve met in the middle and added around 80g of oats.
Let’s get into the recipe
Oats & Raisins- No surprise here, oats and raisins are pretty key for this recipe. I’ve opted for ‘fast oat’s which is basically just porridge oats however this recipe will work with whichever you have in your home.
Chocolate chips- I’ve gone for a dark chocolate chunk because I feel like chocolate makes every cookie recipe better. If you’re not a lover of the idea, simply add around 40g more raisins.
Caster & Light Brown Sugar- The key to a good cookie is a brown sugar, it adds a sort of molasses, caramel flavour. I’ve used caster and light brown for this recipe. Note if you change which sugar you use, it will change the outcome of the cookie. Baking is science!
Plain Flour- I haven’t tried this as a GF cookie, but I know a good tip is to mix the kind of GF you use, such as a GF plain and a rice flour.
Ginger & Cinnamon -Now these two spices work beautifully together. I prefer more ginger than cinnamon, so if like me you love ginger, change the amount to 1/2 tsp as opposed to 1/4 tsp.
Thin and Crispy Cookie or Gooey & Chunky?
To get thin & crispy cookies – I added only around 40g of oats to get the result pictured above. It means the butter:flour ratio is more equal meaning a thinner and crispier cookie
Thicker chunky cookies- I used 80g of oats for the thicker cookie shown at the top. It just means there’s more of a dry ingredient so holds it’s shape a little more when baked.
Oat & Raisin Chocolate Chip Cookies
Oat & Raising cookies but with a chocolate twist, because I believe chocolate chips are always needed in a cookie recipe. Easy, vegan and beautiful! Hope you enjoy this vegan cookie recipe as much as I do.
In a mixing bowl beat the brown sugar, caster sugar and butter together
In a separate mixing bowl mix the dry ingredients together then add the butter and sugar, then mix until combined (using a silicone spatula will work best)
Roll out two 3cm sized ball of cookie dough, then stack them on top of each other (sort of like a snowman) on a lined baking tray - note you should fit about 6-8 on a tray as they need to be spaced apart
Bake for 10 minutes (remember they continue to bake whilst on the tray, so don't leave them in too long)
Most important stage, leave them for at least 8 minutes to cool down and set, then enjoy!
This Christmas I’m going to make 2 big biscuit boxes to share out between my family and Lewi’s. Filled with florentines, cookies and hazelnut bark this is going to be a delicious treat for everyone to tuck into with a cup of tea by the fire.
What’s in the box?
Well, this is up to you, however I’ve laid out some of my easier recipes to keep your time in the kitchen to a minimum and allow you to make multiple products with similar ingredients.
Florentines- These are possibly my favourite biscuit of all. Best when served from chilled to keep them in tact, they literally melt in the mouth.
Hazelnut Bark- This is brilliant, it’s just 2-3 ingredients (chocolate, hazelnuts and sprinkles) to make a delicious crunchy chocolate treat.
Flapjacks- Now these aren’t in this biscuit box photographed but will definitely be in my next one so I’ll link that recipe here. Using the same ingredients as the florentines, they’re really easy to make!
Hazelnut Brittle Recipe
120g pack of hazelnuts
80g chocolate (mint or orange flavour works well)
1 tbsp festive sprinkles of choice
1/2 tsp sea salt
Preheat the oven to 200ºC
Place the hazelnuts on a tray and roast for 10 minutes
Once baked, spread out on a large place or lined baking tray
Melt the chocolate and coat the hazelnuts, mix until all the hazelnuts are coated, add the sprinkles on top and leave to set for around 30 minutes in the fridge
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.
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.
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.
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.
Creating 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
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.
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
Simply mix the ingredients together until a thick creamy frosting has formed then drizzle over the top
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.
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.
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.
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.
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