Category: Chocolate

Edible gifts! The perfect gift for when you have no idea what to get for people! These also make sweet little favours to tie onto gift wrapping if you’re skilled at that. My wrapping skills are atrocious so I’ll leave that to the pros.

You can air dry these over a period of days, (around 2-3 depending on how humid your house is) and then dip them or if you’re lucky enough to own a dehydrator you can dehydrate them for 4 hours at 30f and then a final hour at 40f to firm them up.

INGREDIENTS

For the candied orange

  • 1 large navel orange
  • 1 1/2 cups water
  • 1/2 cup white cane sugar

For the chocolate

  • 80g dark chocolate (70%)
  • 1 tsp coconut oil

  1. In a large heavy bottomed saucepan add the water and the sugar. Heat on high and bring to a boil.
  2. Prepare the orange. Slice the nubs off both ends then slice the orange in half. Lay each half on the cut side and using a very sharp knife cut the orange into thin slices. Repeat with both sides of the orange.
  3. Once the sugar-water is boiling, carefully lower the orange slices into the pan. Boil for 5-10 minutes, turning them once.
  4. Reduce the heat to medium and simmer the oranges for 30 minutes or until the syrup has reduce, turning them once or twice.
  5. Turn the heat down to low and leave the oranges for a further 10 minutes.
  6. Prepare two wire wracks, placing baking trays underneath to catch any syrup.
  7. Turn off the heat and allow the oranges to cool for a few minutes.
  8. Carefully lift the oranges out of the syrup and place them on the wire wracks. The syrup can be used for whatever you like – I bottled mine and added it to fizzy water!
  9. Allow the oranges to drain. If you don’t own a dehydrator, the oranges will now need to air dry for 2-3 days depending on how humid your house is. If you do own a dehydrator, dehydrate the oranges in a single layer for 4 hours at 30f and then a further 1 hour at 40f.
  10. When you are ready to dip the oranges, place a heat proof bowl of a pan of boiling water. Add the chocolate and coconut oil, stirring until melted. Carefully dip half of each orange slice into the chocolate. Leave to cool on a lined baking tray.
  11. Store in an airtight container in the fridge until ready to gift!

 

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Happy World Vegan Day!

What better way to celebrate than with treats? These are almost raw besides the dark chocolate layer. No bake and done in about 20 minutes.

You may notice a couple new little banners on the side of the blog…I’ll be making a post about that soon! Stay tuned.

INGREDIENTS

For the base

  • 1 cup pecans
  • 10 soft pitted dates

For the date caramel

  • 20 soft pitted dates
  • 1 vanilla bean pod, scraped
  • 1/4-1/2 tsp salt (depending on how salty you like it)
  • 2-3 tbsp water

For the dark chocolate layer

  • 200g dark chocolate
  • 1 tbsp coconut oil

  1. Line a 10 inch x 8 inch pan with parchment paper. Set aside.
  2. In a food processor, add the pecans and pulse until they resemble a coarse soil. Add the pitted dates and pulse again until the mixture comes together.
  3. Press the dough into the pan in a thin layer and place in the fridge to chill.
  4. Make the caramel, add the dates, vanilla and salt to the food processor. Add 2 tbsp of water. Pulse until smooth. Add some more water if the caramel needs thinning.
  5. Set the caramel aside. Over a double boiler, melt the chocolate and coconut oil.
  6. Spread the caramel over the cooled base in a smooth layer. Pour over the melted chocolate mixture.
  7. Place back in the fridge to chill until the chocolate is solid.
  8. Remove from the fridge, using the parchment paper to lift the bars out of the tin. Using a sharp knife cut the bars into squares.
  9. Store in an airtight container in the fridge.

 

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I know, I know…another pumpkin recipe. I hope you’ll forgive me! These are mad good!

INGREDIENTS

  • 200g dark chocolate
  • 1 tsp coconut oil
  • 1/2 tsp vanilla powder
  • 4 tbsp peanut butter
  • 3 tbsp pumpkin puree

  1. First prepare the chocolate. Melt the chocolate and coconut oil in a double boiler on a medium heat.
  2. Line a muffin tray with paper muffin cups. Divide the melted chocolate in half and then using a teaspoon scoop the melted chocolate into the muffin cups. Make sure the chocolate is spread evenly on the bottom and then put the tray into the fridge for 10-15 minutes to harden.
  3. Whilst the chocolate is hardening prepare the filling, in a bowl add the peanut butter, pumpkin and vanilla powder, stirring well with a spatula until fully incorporated. Taste and add sweetener if desired.
  4. Remove the muffin tray from the fridge and using a teaspoon spread the peanut pumpkin filling over the chocolate. Use the spoon to smooth it out slightly.
  5. Cover the filling with the other half of the melted chocolate and place in the fridge to set completely.
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Ever since I made the meringues with chickpea brine I’ve been wanting to experiment with different sugars. I’m not anti-sugar in the slightest but I felt like the taste of the meringues could be improved by the flavour of the sweetener. I’m a huge fan of maple syrup so I wanted to see if it would work in place of the icing sugar! It does!

I’ve dipped these in chocolate – the caramelised maple meringue and the dark chocolate reminds me a lot of Cadbury’s Crunchy Bars – minus the dairy.

INGREDIENTS

For the maple meringues

  • Chickpea brine drained from 1 can of chickpeas – approximately 1 cup of liquid
  • 3/4 Grade B Maple Syrup
  • 1 tsp vanilla bean paste
  • 1/4 tsp cream of tartar

For the chocolate dipping

  • 50g dark chocolate (70%)
  • 1 tsp coconut oil

  1. Preheat the oven to 200f. Line two baking trays with parchment paper or silpat mats.  First reduce the chickpea brine. Pour it into a saucepan and boil for 2-3 minutes until reduced 2/3 of a cup. Set aside to cool for at least ten minutes.
  2. Once the brine is cool, add it to the stand mixer and beat on high until foamy. Once soft peaks form, add the cream of tartar. Beat for 3 minutes.
  3. Start adding the maple syrup in 1/4 cup increments, pouring slowly and beating until fully incorporated. The meringue will form stiff peaks.
  4. Beat in the vanilla bean paste. Spoon the mixture into a piping bag and pipe the meringue into medium sized rounds.
  5. Repeat until there is no more space on the trays. Bake the meringues in the oven for 2 hours.
  6. Remove the trays from the oven and allow the meringues to cool for 20 minutes.
  7. Whilst the meringues are cooling, prepare the chocolate dip. In a heat proof bowl over a pan of boiling water, melt the chocolate and coconut oil, stirring to incorporate.
  8. Once the meringues are cooled, carefully peel them off the paper and dip half of each into the chocolate mixture.
  9. Store in an airtight container in the fridge.

I had some extra meringue mixture leftover so I mixed it up with some raw cacao powder and drizzled through some of the chocolate dip and froze it! Chocolate ice cream! 

 

 

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Yesterday I was doing a clear out of one of our food cupboards and I found about seven jars of nut butters. Shameful.

I also found a tub of cold pressed cacao butter and as a chocolate addict you can probably guess what happened next. You can of course use regular chocolate if you don’t want to make your own – just melt it on a double boiler and pour that into the muffin cases.



You can obviously sub any kind of nut butter for almond – I think cashew would be delicious! Feel free to top them with anything you like as well – shredded coconut, goji berries, all the magical stuff like that.

I’m using regular sized muffin cases but I think mini versions of these would be so cute!

Just a warning – because of the cacao butter and coconut oil these melt incredibly fast – so shove them into your mouth quick. 

INGREDIENTS

  • 100g cacao butter
  • 2 tsp coconut oil
  • 4 tsp raw cacao powder
  • 2-4 tbsp maple syrup or liquid sweetener, depending on how sweet you like it
  • 1 tsp maca powder
  • 1 vanilla bean, scraped
  • Pinch of sea salt
  • 40g nut butter of your choice – I used almond
  • Hemp seeds, to top
  • Cacao nibs, to top

  1. Melt the cacao butter. Place a heatproof bowl over a saucepan of boiling water and add the cacao. Stir until melted. Add the cacao powder and stir until combined.
  2. Add the maple syrup, maca, vanilla and salt. Taste, adding more maple syrup if desired.
  3. Line a muffin tin with paper muffin cases and spoon 1 tbsp of chocolate into each one.
  4. Set in the fridge to harden, about 20 minutes.
  5. Once hardened, using a teaspoon measure add 1 tsp of almond butter on top of the chocolate and smooth it out.
  6. Spoon more chocolate over the top of the almond butter, sprinkle on the hemp seeds or cacao nibs.
  7. Put the almond butter cups into the fridge to harden. Once hardened, remove them from the muffin tray and store in an airtight container to keep fresh.



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Not owning an ice cream maker is the bane of my existence. There’s about 11 billion vegan ice cream pins and bookmarks I’ve saved. Unfortunately space is a premium in our house and I just can’t justify buying one. Recently, the brilliant collective that is “Vegan Meringue – Hits and Misses!” on Facebook have been sharing their adventures in aquafaba (the liquid from a can of chickpeas)  ice cream…so yesterday at work I was daydreaming all day about mixing whipped coconut cream with meringue. The result is pretty fantastic!



Let’s make some delicious creamy vegan ice cream! You don’t need an ice cream maker but you will need a stand mixer to whip it.

Note: I’ve been informed that the peppermint flavour is too strong so I recommend you start with 1/4 tsp and then increase if you want a mintier taste. I use the Sainsburys Coconut Cream that comes in a cardboard container – I can’t vouch for the whipping abilities of any other brand. If you find any that don’t work I’ll make a note of them here. 

INGREDIENTS

For the coconut whip

  • 250ml coconut cream (make sure its cream and not creamed coconut)
  • 1/4 – 1/2 tsp peppermint extract
  • 3-5 drops green gel food colouring (or you can use a natural dye like spinach juice)

For the aquafaba meringue

  • 1 can of chickpeas, liquid drained off (about 1 cup of liquid)
  • 1 cup icing sugar (powdered sugar)
  • 1/2 tsp cream of tartar

To assemble

  • 200g dark chocolate chips

  1. First make the mint coconut whip. In a stand mixer add the coconut cream and peppermint extract, 1/4 tsp at a time. Add another 1/4 tsp if you feel it’s too minty. Beat on high for about 5 minutes using the balloon whisk attachment.
  2. Once the coconut cream begins to whip add the food colouring. Whip again for another 3 minutes or until soft peaks appear. Scrape out into a container and set aside. Wipe out the mixer bowl.
  3. Next prepare the meringue, pour the chickpea brine into the bowl of the mixer and beat on high with the balloon whisk for 5-8 minutes.
  4. Once the soft peaks start to appear, add the cream of tartar. Keep whipping for another 5 minutes, adding the icing sugar in small amounts.
  5. Once the meringue has formed stiff peaks, fold in the mint coconut whip using a spatula. Carefully fold in the chocolate chips.
  6. Pour the ice cream into a container and immediately place in the freezer for minimum 8 hours, preferably overnight. Remove from the freezer 5 minutes before serving.

Note: I used chickpea brine that I had frozen and then defrosted in this recipe with great results. Remember to save your brine!


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Last week I came across How Sweet Eat’s homemade condensed coconut milk and my mind was blown. I’ve adapted the recipe a little here, swapping out the regular sugar for light brown soft sugar which adds a lovely caramel note to to the milk. I’ve also added in 2 vanilla beans because I’m a total vanilla freak.

Afterwards I fancied a treat so I’ve whipped up a Superfood version of one of my favourites – hot chocolate!



I find with the condensed milk you don’t need any other sweetener but if you have a sweet tooth feel free to add in some extra maple syrup to the hot chocolate!

INGREDIENTS

For the vanilla condensed coconut milk
(Slightly adapted from How Sweet Eats)

  • 600ml full fat coconut milk
  • 2 tbsp light soft brown sugar
  • 2 vanilla bean pods, split

For the Superfood hot chocolate

  • 3/4 cup of unsweetened almond milk
  • 1/4 cup vanilla condensed coconut milk
  • 2 tsps raw cacao powder
  • 1 tsp maca root powder (I use Organic Burst)
  • 1/4 tsp ground cinnamon
  • Pinch of salt

To make the condensed milk

  1. In a medium saucepan add the coconut milk, sugar and vanilla bean pods. Whisk together. Bring to the boil, boil for 3 minutes and then reduce to a simmer. (The milk will be a brown colour from the sugar, if you want a white milk, sub the brown for white sugar – however, you will lose the caramel notes.)
  2. Simmer the mixture for up to one hour, whisking every 5-7 minutes or whenever a skin forms on top. The milk is ready when it thickens or reduces by half. Mine only took around 30 minutes but I have an oven that runs very hot.
  3. Discard the vanilla bean pods. Transfer the condensed milk to a container and store in the fridge to cool.

To make the Superfood hot chocolate (makes 1 serving)

  1. Add the almond milk, vanilla condensed coconut milk, raw cacao, maca, cinnamon and salt to a saucepan. Whisk together.
  2. Bring to the boil, whisking constantly for 3 minutes or until all the cacao is incorporated.
  3. Remove from the heat and pour into your mug! Enjoy!



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After our adventures in Honee Cashew Butter making my husband Brian suddenly got a gleam in his eye. It was his “I’ve thought of some really delicious food idea” gleam. And so, the melted ice cream smoothie was born. No dairy, no problems.



INGREDIENTS

  1. Add the banana, avocado, nut butter and ice to the blender jug. Top with the chocolate milk.
  2. Blend on high until smooth and creamy. Serve immediately.

Note: I haven’t been sponsored by Silk I just think their nut milks are awesome!


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At first these were going to be a granola bar..but things change. I’ve drizzled these with chocolate because I’m a horrible person but if you want to keep it healthier you can leave it off.

INGREDIENTS

  • 1 1/2 cups of dried apricots
  • 1 cup raw unsalted cashews
  • 1/2 cup smooth cashew butter (I used Meridian)
  • 1/4 cup desiccated coconut
  • 2 tbsp coconut oil, slightly warmed
  • 1/3 cup/80g  dark chocolate

  1. In a food processor add the cashews and blitz on high until they resemble a coarse soil. Then add the apricots and blitz again until they are broken into small pieces.
  2. Add the coconut, coconut oil and cashew butter. Process on high until the mixture starts to come together. It will form into a sort of sticky dough.
  3. Using a teaspoon, scoop out the mixture and then using your hands roll them into a ball.
  4. Place on a parchment lined baking tray and then chill in the fridge for 30 minutes.
  5. Whilst the balls are chilling, prepare the chocolate drizzle. Melt the chocolate to a heat proof bowl over a saucepan of boiling water.
  6. Using a spoon drizzle the chocolate over the balls and then put them back into the fridge to set for around 30 minutes.
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Seemed appropriate on Friday the 13th to make something for Valentine’s Day tomorrow. What’s better than chocolate covered marzipan?

You can knock this recipe out in about 15 minutes so it’s a great “Oh god I forgot it’s Valentine’s Day” gift for that special vegan in your life.

INGREDIENTS

  • 60g/2oz 70% dark chocolate
  • 130g/4.5oz golden marzipan
  • 1 vanilla bean, scraped
  • 1 tsp coconut oil
  • Pinch of salt
  • Heart shaped molds or cookie cutters.

  1. Start with the marzipan. If you have a heart shaped mold, press the marzipan into the mold and pop it out. You can also use a heart shaped cookie cutter – roll out your marzipan to about 1/2 inch thick and cut with the cookie cutter. The other alternative is to draw your own template! Draw a heart on a piece of paper, cut it out and then cut around the template on your marzipan using a sharp knife.
  2. Put a heatproof bowl over a pan of boiling water, add the chocolate, vanilla, coconut oil and salt. Stir until completely melted.
  3. Line a baking tray with a piece of parchment paper.
  4. Remove the bowl from the heat and using a spoon and a fork carefully dip the marzipan hearts into the chocolate mixture. Turn to coat and then remove from the chocolate. Tap off the excess chocolate.
  5. Put the chocolate covered marzipan hearts on the parchment paper and place in the fridge for about 10 minutes to harden the chocolate.
  6. Once cooled, box up the chocolates!
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