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dessert

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
dessert Recipe

Tahini & Chocolate Stuffed Dates

Tahini & Chocolate Stuffed Dates

Ingredients

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

Method

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

Ingredients

Wet

200ml oat milk

1 tsp apple cider vinegar

Juice of 2 lemons (around 2 ½ tbsp)

40ml olive oil

 

Dry

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

 

Method

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

Ingredients

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

Method

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

Ingredients

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

Method

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!

Enjoy!

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

Raspberry & Chocolate Kisses

Vegan chocolate raspberry kisses valentines

Ingredients:

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

Method:

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
dessert Recipe

Peanut Crunch Bars with Hidden Layer

peanut crunch bars vegan
peanut crunch bars vegan
peanut crunch bars vegan

Ingredients

For the base:

1 cup peanuts

1 tbsp cacao nibs 

1 tbsp chia seeds

1 tbsp desiccated coconut (I used Coconut Merchant)

8 medjool dates

Pinch salt

 

For the middle:

2 tbsp peanut butter of choice (I used Manilife as it's really smooth and creamy)

 

For the topping:

80g dark chocolate (I used Benefit Protein Chocolate)

1 tbsp coconut oil

½ tsp sea salt

1 tsp cocoa powder 

Method

 

For the base

Roast the peanuts and cacao nibs at 180ºC for 10 minutes

 

Add the nuts and all of the other base ingredients in a food processor and blitz until combined

 

Press the mix down into a lined brownie tin then add the runny peanut butter layer over the top and set aside

 

Using a bain marie, melt the chocolate, coconut oil and cocoa powder together until combined then pour over the top of the peanut butter layer 

 

Sprinkle a little sea salt over the top and leave in the fridge to set 

Slice and enjoy!

peanut chocolate bars
peanut crunch bars chocolate
dessert Recipe

Seriously Addictive Chocolate Tart Bites

Bite Size Chocolate Tarts Vegan
Bite Size Chocolate Tarts Vegan
Bite Size Chocolate Tarts Vegan

Ingredients

 

For the base:

1/4 cup almonds

1/4 cup cashews

1/4 cup cacao nibs

1 tsp chia seeds

1/4 cup dessacated coconut

6 medjool dates

1 tbsp coconut nectar / maple syrup (optional)

 

For the chocolate topping

100g dark chocolate

1 tsp coconut oil

Method:

Preheat the oven to 180ºC and roast the cacao nibs and nuts for 10 minutes

 

Add the roasted nuts and cacao nibs to a food processor along with the dessacated coconut and chia seeds and pulse until a sticky texture has formed *Depending on how juicy your dates are, you may need to add another 2

 

Add 1 tbsp of the nut and date base to the bottom of a lined muffin tin

 

Melt the dark chocolate with the coconut oil then pour over the top of the base, pop in the fridge to set and enjoy!

Bite Size Chocolate Tarts Vegan
Bite Size Chocolate Tarts Vegan
dessert Recipe

No Carrot Carrot Cake

no carrot carrot cake vegan recipe
no carrot carrot cake vegan recipe
no carrot carrot cake vegan recipe

Ingredients

Dry

2 cups flour

½ cup sugar

2 tsp baking powder

1 tsp cinnamon

1 tsp ginger

½ cup chopped walnuts

½ tsp salt

 

Wet

1 cup apricots (soaked in water)

1 cup benefit carrot juice

¼ cup olive oil

 

For the icing

2 tbsp vegan creme fraiche or cream ‘cheese’

2 tbsp icing sugar 

1 tsp cinnamon 

Squeeze fresh lemon juice

Method

Preheat the oven to 180ºC

 

Mix all of the dry ingredients together in a bowl 

 

Add the apricots, benefit carrot juice and olive oil to a food processor and blitz until combined 

 

Add the wet ingredients to the dry and mix together with a wooden spoon, careful not to overwork it 

 

Add to a lined baking loaf tin and bake for 50 minutes, or until you can stick a knife in and it comes clean out

 

For the icing, simply mix all of the ingredients together and pour over the cake once cooled

no carrot carrot cake vegan recipe
no carrot carrot cake vegan recipe