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dessert

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

Chocolate Crumble Cups

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
dessert Recipe

Biscoff, Jam & Cornflake Chocolate Cups

Biscoff Chocolate Cups Vegan
Biscoff Chocolate Cups Vegan
Biscoff Chocolate Cups Vegan

Ingredients

100g 70% chocolate

1/4 cup biscoff spread

2 tbsp raspberry chia jam *recipe here*

1/4 cup cornflakes

 

 

Method

Melt 50g of the dark chocolate then pour into the bottom of 6 silicone muffin trays (if you don't have a silicone one, use muffin cases) then pop in the fridge for around 15 minutes to set

Add a layer of the chia jam, followed by a spinkle of cornflakes, followed by a spoon full of biscoff spread, repeat for all of the cups then set aside

Melt the other 50g of chocolate and pour over the top then leave to set in the fridge for a further 15 minutes

 

Biscoff Chocolate Cups Vegan
Biscoff Chocolate Cups Vegan
Biscoff Chocolate Cups Vegan
dessert Recipe

Easy Peanut & Chocolate Pretzel Bites

vegan peanut chocolate pretzel bites vegan
vegan peanut chocolate pretzel bites vegan
vegan peanut chocolate pretzel bites vegan

Ingredients

1/2 cup 70% chocolate

20-30 pretzels

2 tbsp peanut butter

pinch sea salt

Method

Melt down the chocolate in a small bowl

Carefully dip or spoon the peanut butter onto half of the pretzel

Dip the other half into the chocolate then place on grease proof paper

Repeat until all of the pretzels are complete, then sprinkle a little sea salt onto the dried half of chocolate

Pop in the fridge and enjoy as a snack

 

vegan peanut chocolate pretzel bites vegan
vegan peanut chocolate pretzel bites vegan
dessert Recipe

Hidden Berry Chocolate Tart

berry chocolate tart vegan gluten free recipe
berry chocolate tart vegan gluten free recipe
berry chocolate tart vegan gluten free recipe
berry chocolate tart vegan gluten free recipe

Ingredients

For the base

1 cup almonds

¼ cup sunflower seeds

¼ cup cacao seeds

¼ cup desiccated coconut (Coconut Merchant is the best)

9 medjool dates | 180g

 

For the jam

2 cups mixed frozen berries 

½ cup water

2 tbsp chia seeds

2 tbsp sugar (optional)

 

For the chocolate

1 carton of coconut cream (you can use a tin of coconut milk and just use the fat at the top of the can)

100g 70% chocolate

pinch sea salt

Method

For the base

Toast all of the ingredients (apart from the desiccated coconut) at 180ºC for 12 minutes

Blend the roasted nuts and coconut with the medjool dates and coconut until sticky texture then pour into a tart tin with a removable base

Pack down creating the base then pop in the fridge to cool

 

For the jam

*tip, make the jam whilst the nuts are roasting

Simply pop the berries, water and chia seeds in a pot and simmer until a lovely sticky texture has formed, this is when the chia seeds have absorbed the water

Set aside to cool, then pour on the base of the tart layer and pop back in the fridge whilst you make the ganache

 

For the chocolate

Using a ban marie (this helps control the heat more than a microwave) heat the coconut cream, then add the chocolate and melt slowly

Don't be tempted to put the heat right up, as it will make the chocolate curdle - it'll take around 5 minutes to get a gorgeous silky smooth texture

Pour over the chia jam base and pop back in the fridge for around 2 hours

 

*take out of the fridge to eat but don't leave it out too long as the centre will melt down at room temperature*

vegan gluten free raspberry chocolate tart
vegan gluten free raspberry chocolate tart
berry chocolate tart vegan gluten free recipe
dessert Recipe

Peanut Butter and Chocolate Tart

vegan peanut butter chocolate tart
vegan peanut butter chocolate tart
vegan peanut butter chocolate tart
vegan peanut butter chocolate tart

Peanut Butter Tart

For the base:

1 cup sunflower seeds | 150g

1/2 cup pumpkin seeds |70g

1/4 cup cacao nib | 40g

1/4 cup desiccated coconut  | 40g

1 1/2cup 180g dates (medjool, so they're nice and juicy)

2 tbsp peanut butter

 

For the filling:

3 tbsp peanut butter

1 tin coconut milk (just the fat on top of the can)

100g 70% chocolate

Pinch sea salt

 

For the topping:

1/4 cup biscoff spread / Substitute for GF caramel sauce

1/4 tsp sea salt flakes

Method

Preheat the oven to 180°C  and roast the seeds for 10-12 mins

Once toasted, pop them into a food processor with the dates, desiccated coconut and peanut butter and blend until combined

Pack the mix into tart tin (with removable base), add the peanut butter to the base and pop in the fridge

Using a ban marie, melt down the coconut fat* then add the broken up chocolate, don’t let it boil though

Pour over the melted chocolate into the tart base and pop back in the fridge to set for around an hour

Melt the biscoff spread and spoon on top of the set chocolate

Sprinkle the sea salt

ENJOY

 

*Buy full fat coconut milk and use the fat that sits at the top of the can. Don't worry if the liquid goes in, it'll just make it a little thinner in texture.*

vegan peanut butter chocolate tart
vegan peanut butter chocolate tart
vegan peanut butter chocolate tart
dessert Recipe

Cardamom Banana Loaf

vegan cardamom banana bread
vegan cardamom banana bread
vegan cardamom banana bread

Ingredients

Dry Ingredients

1 1/5 cups plain flour | 215g

1/2 cup fast oats | 35g

1/4 cup brown sugar |35g

3/4 tsp ground cardamom

1/4 tsp bicarbonate soda

1 1/2 tsp baking powder

pinch salt

 

Wet ingredients

3 Overripe bananas

3/4 cup oat milk |170g

1 tsp apple cider vinegar

 

For the icing

1/4 cup powdered sugar (icing sugar)

2 tsp ground cinnamon

water

Method

Preheat the oven to 180ºC

Start by adding the oat milk and apple cider vinegar to a cup, whisk and leave to slowly bubble whilst putting the other ingredients together

In a large mixing bowl, add all of the dry ingredients together and stir until fully combined

In a smaller bowl, mash the bananas then add the oat milk then fold into the dry ingredients

Make sure no hidden pockets of flour are in the mix (I did this once and ended up with a volcano like rise in the middle)

Pour into a greased loaf tin and bake for 35 minutes

Cover with tin foil and bake for a further 25 minutes or until you can stick a knife in and remove it clean.

 

 

To make the icing 

Simply add 1 tsp of water to the powdered sugar and cinnamon, give a thorough mix, then slowly add more water, drop by drop until you reach your preferred consistency.

vegan cardamom banana bread
vegan cardamom banana bread
vegan cardamom banana bread
Bread & Dough dessert Recipe

Chocolate Swirl Bread

chocolate swirl bread vegan

Before you look at the steps and think WOAH, this is a lot of effort for bread, let me assure you, it's incredibly easy!

It just takes a little bit of love and a bit of patience and you can have a gorgeous loaf baked. I've made a few for family and friends to 'show off' even though it's actually a pretty simple bread to make.

chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan

Ingredients

 

Bread

3 cups plain flour | 400g

7g quick yeast | 1 tbsp

½ tsp salt

1/2 cup light brown sugar | 80g

1 cup oat milk | 240ml

70ml vegetable oil

 

Filling

100g 70% chocolate

2 tbsp coconut oil

¼ cup | 50g hazelnuts 

 

Method

 

Making the bread

In a large mixing bowl add the flour, yeast and sugar and salt (make sure the salt and sugar don't touch yet)

Make sure the oat milk is at room temperature (helps activate the yeast) and add with the olive oil to the mixing bowl

Bring the dough together and kneed for around 8 minutes until a pale, elastic texture forms - it shouldn't stick to your hands

Leave in the mixing bowl with a tea towel over the top for around 1.5 hours until it's doubled in size

 

Making the twist

Knock back the dough and roll out into approx a 40 x 25cm rectangle

Melt the chocolate and coconut oil together then add on top of the sheet of bread, scattering the chopped hazelnuts on top

Roll lengthways, then slice down the centre, leaving the very top still joined

Overlap each of the strands to make the twisted dough then place in a skillet pan to form a circle

Pop a tea towel over the bread and rest for 30 minutes

Preheat the oven to 190ºC whilst the dough is rising in the skillet pan

Bake at 190ºC for 30-35 minutes (tap the base and it should make a lovely hollow knock sound)

 

Dust with powdered sugar (icing sugar without the water added) and enjoy!

 

 

chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
chocolate swirl bread vegan
Bread & Dough dessert Recipe

Chocolate & Biscoff Babka

chocolate & cinnamon babka vegan

I've teamed up with De Dietrich to create a series of vegan recipes to show the abilities of their ovens. With a range of different expert cooking settings, I've explored the 'Bread' setting today, and boy did it deliver.... Introducing a beautiful vegan chocolate and cinnamon babka.

This post is created in partnership with De Dietrich as part of a gifted collaboration.

Ingredients

 

3 cups plain flour | 400g

7g packet instant yeast

½ tsp salt

¼ cup |40 g brown sugar

½ cup |100g vegan butter (room temperature)

1 cup | 200g oat milk

¼ cup biscoff spread 

¼ cup chocolate chips 

 


Method

Pour the dry ingredients into a large mixing bowl and stir together

 

Add the oat milk and butter to a small bowl and stir until the butter is nice and creamy

 

Add the butter and milk to the dry ingredients and mix together until a loose dough forms

 

Flour your work surface (or you can be lazy and keep it in the bowl) and knead for around 7-8 minutes until a doughy texture has formed then pop back in the bowl, cover with a tea towel and leave in a warm place to rise for around 60 minutes

 

Knock the dough back by giving it another knead for a minute or two, then roll into a 2cm thick rectangle, add the biscoff spread leaving a 4cm edge then top with chocolate chips

 

Roll the dough lengthways into a long sausage shape, then using a sharp knife slice down the middle (lengthways) 

 

Press the ends together and overlap each length to create a twisted pattern (refer to the images if needs be) then pop into a greased loaf tin and allow to prove for another 30 minutes in the baking tin (covered with a tea towel)

 

I had too much dough for one loaf tin, so created a mini loaf with the overspill

 

Preheat the oven to 190ºC and bake for 25-30minutes, stick a knife in the centre and ensure it comes out clean 

 

Allow to cool on a cooling rack for around 30-40 minutes (maybe test the end slice to make sure it’s okay)

 

Enjoy!

chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
de dietrich oven
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan
chocolate & cinnamon babka vegan