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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


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!


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


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


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)


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


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


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



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


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)




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




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

Pomegranate & Pecan Chocolate Bark

pomegranate nut pomegranate bark



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




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
dessert Recipe

Tahini & Chocolate Stuffed Dates

Tahini & Chocolate Stuffed Dates


6-7 juicy medjool dates

45g good quality chocolate (I used Cox & Co cacao nib)

3 tbsp good quality tahini + 1 tsp grape molasses mixed together

1 ½ tsp sea salt flakes

1 tbsp desiccated coconut


Simply stuff each medjool date with a square of the cox & co chocolate, topped with the tahini and molasses dressing

Top each with a good pinch of sea salt

Sprinkle the dessicated coconut on top and enjoy with a cup of coffee

Tahini & Chocolate Stuffed Dates
Tahini & Chocolate Stuffed Dates
dessert Recipe

Lemon, Blueberry and Poppy Seed Muffins

lemon blueberry poppyseed muffins



200ml oat milk

1 tsp apple cider vinegar

Juice of 2 lemons (around 2 ½ tbsp)

40ml olive oil



300g plain flour  | 2 cups

½ tsp salt

150g caster sugar | 3/4 cup

1 1/4 tsp bicarbonate of soda

2 tsp baking powder

3 tbsp poppy seeds

Zest of 2 lemons 

150g frozen blueberries



For the lemon drizzle icing:


30ml oat milk (1 tbsp)

60ml fresh lemon juice (2 tbsp)

120g icing sugar



Preheat the oven to 180ºC (Fan)


Mix the oat milk and vinegar together and leave for around 5 minutes to create a ‘buttermilk’ like texture


Add all of the dry ingredients into a large bowl and mix together


Pour the remaining wet ingredients in with the milk and vinegar and whisk together


Fold the wet ingredients into the dry (leaving out the blueberries) making sure no pockets of flour have been left


Add the blueberries into the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing)

Pour the muffin mix into each case and top with a few additional frozen berries and push into the surface


Bake at 180ºC for around 5 extra minutes (26-30) minutes, prick with a knife and check it comes out clean


For the icing

Add fresh lemon zest to top each muffin


Mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 tsp more of icing sugar at a time if it’s too runny)


Sprinkle fresh lemon zest over the top of each muffin



lemon blueberry poppy seed muffins vegan recipe
lemon blueberry poppy seed muffins vegan recipe
dessert Recipe

Chocolate Topped Cinnamon Drop Biscuits

cinnamon chocolate drop biscuits vegan


For the biscuit

60 g coconut flour | ½ cup

150g | 1 cup plain flour (gf plain flour will work too)

80g coconut sugar | ¼ cup (demerara sugar works too)

1 ½ tsp cinnamon

¼ tsp salt

1 tsp vanilla extract

150g vegan butter or melted coconut oil


For the chocolate topping

70g Benefit Vitamins Chocolate

2 tbsp oat milk

1 tsp maple syrup

1 tbsp filtered water


For the biscuits

Pour the dry ingredients into a bowl together and mix

Add the vegan butter or coconut oil and mix together with your hands until combined. (If you’ve used coconut oil, add a splash of oat milk to help loosen the texture)

Roll into small ball, then place on a lined baking tray

Squash the cookies using the back of a spatula 

Bake at 180ºC for 18 -20 minutes


Melt the Benefit Vitamins chocolate, oat milk, water and maple syrup together in a bowl until a thick ganache like texture has formed

*top tip if you curdle the chocolate, add a splash more of oat milk and whisk together quickly to loosen the texture


Spoon on 1 heaped tsp of the chocolate mix onto the cooled biscuits and enjoy with a cup of earl grey tea!

dessert Recipe

Peanut Butter Blondies

peanut butter blondies vegan recipe


1 cup plain flour | 120g  (If gluten free, sub for ½ cup GF plain flour | 65 g  and  ½ cup coconut  flour | 60g)

¾ cup demerara sugar| 175 g

½ tsp baking powder

1/2 tsp salt

1/4 cup | 40g Chocolate Chunks (I used Cox & Co Cacao Nib)

4 heaped tbsp vegan butter | 80g

3/4 cup peanut butter | 170g

2 tbsp oat milk | 60ml

1/2 cup Chocolate Chunks for the topping | 35g


Top with 2 tbsp biscoff spread


Preheat the oven to 180ºC

Bring the dry ingredients together in a large mixing bowl

In a separate bowl add the peanut butter, oat milk and room temperature butter and whisk together 

Pour the wet ingredients into the dry and mix together with the chocolate chunks until combined then spoon into a lined brownie tin then adding the remaining chocolate chunks on top, pushing them slightly into the surface

Bake for 22 minutes, don’t worry if the centre is still gooey, it’ll firm when cooling down

Place onto a baking tray and allow to cool for at least 10 minutes before cutting

Heat the biscoff spread then drizzle over the top!


peanut butter blondies vegan recipe
peanut butter blondies vegan recipe
dessert Recipe

Raspberry & Chocolate Kisses

Vegan chocolate raspberry kisses valentines


200g 70% chocolate

70g vegan cream cheese (I used Violife Creamy Original)

4 tbsp icing sugar (confectioners sugar)

50g raspberries (frozen or fresh)

Pinch sea salt


Melt 120g of the dark chocolate then pour into the base of muffin cases (or lined / silicone muffin tin)

Prepare the raspberry cream cheese filling by heating the raspberries in a pan until bubbling

Whisk the vegan cream cheese with the icing sugar until smooth, then add the raspberries and fold gently fold together

Spoon 1 tbsp onto the top of each chocolate base within the muffin tin *optional to place a fresh whole raspberry on top

Melt the remaining 80g of chocolate with a good pinch of sea salt and pour over the top of the raspberry cups and leave to set in the fridge

Vegan chocolate raspberry kisses valentines
Vegan chocolate raspberry kisses valentines
Vegan chocolate raspberry kisses valentines