Category: Chocolate

This recipe is mostly inspired by trips to Sprouts Farmers Market with my fiance. We always swoon over the bins of chocolate covered nuts and fruits. The best so far have been the chocolate covered blueberries and the pecans. Seeing as though Sprouts is about 5000 miles away, I had to improvise – here’s my slightly less commercial looking version. I was also lucky enough to get 3lbs of blueberries for £2.50…2 cups of which went into this recipe!

Just a note, you can use fresh blueberries instead but I would try to use dried or dehydrated ones if you can. The blueberry flavour is much punchier when dried!

INGREDIENTS

  • 2 cups of blueberries, pierced and dehydrated 8-12 hours at 65c
  • 170g/1 cup dark chocolate (70% or up)
  • 1 tsp coconut oil
  • 1/4 tsp sea salt
  • 1 vanilla bean, scraped or 2 tsp vanilla extract
  • Grease proof paper

  1. Line a baking tray with grease proof paper.
  2. Melt the chocolate in a heat proof bowl over a pan of boiling water. Stir in the vanilla, coconut oil and salt. Stir until nicely combined.
  3. Take the bowl off the heat and pour in the blueberries. Stir with a spatula to coat. Try to coat all the berries evenly.
  4. Using a fork and a spoon, scoop out the blueberries and arrange them on the paper. Try to make sure they are evenly spaced and not touching.
  5. Once the tray is full, put it in the fridge for at least 1 hour.
  6. Remove the tray from the fridge, and break apart the blueberries.  Your hands will probably get a little messy!
  7. Store in an airtight container in the fridge to use for later! They taste amazing on top of ice cream or granola!
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We had really good intentions for our chestnuts, We were going to eat them with brussel sprouts on Christmas Day. In end, that didn’t happen.

With a leftover box of chestnuts I obviously had to make some truffles. These are SUPER rich tasting so be careful! They’re also incredibly delicious. I recommend storing them in the fridge in an air tight container or they might melt all over the place.

INGREDIENTS

  • 200g chestnuts, cooked and peeled
  • 200g dark chocolate
  • 3 tbsp maple syrup
  • Pinch of salt
  • 1 Vanilla pod, scraped or 3 tsp vanilla extract
  • 1 tbsp coconut oil
  • 2 tbsp Cocoa powder for dusting

  1. In a food processor, pulse the chestnuts until broken into small pieces. Add in the maple syrup and salt. Pulse again until the mixture comes together to form a paste.
  2. In a bowl over a saucepan of boiling water, melt the chocolate with the coconut oil and stir in the vanilla paste or extract.
  3. Pour the melted chocolate into the chestnut paste and pulse on high until combined.
  4. Scrape out the paste into a bowl and chill in the fridge for at least 30 minutes.
  5. Line a baking tray with grease proof parchment paper.
  6. Once chilled, using a teaspoon, measure out the truffles and roll into uniform balls. Roll in cocoa powder to coat.
  7. Place the truffles onto the baking tray. Repeat with the remaining mixture.
  8. Chill the truffles in the fridge for another 30 minutes to 1 hour or until firm enough to handle.

Using a teaspoon measure made around 18 fairly large truffles. If you want a bigger quantity, use a 1/2 or 1/4 tsp measure instead.

Sarah xxx

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The other day I was thinking about nut milk and about how I always use raw nuts. That got me thinking, what would it taste like if I roasted and then soaked them?

I’m pretty happy with the results! Roasting the almonds gives the milk a deeper flavour which enhances the taste. The milk without the other ingredients added in is brown in colour but don’t let that put you off!

Because it’s the holidays I had to make this a chocolate milk recipe! There’s something undeniably comforting about chocolate milk so this is a little pre-holiday treat to keep you sweet!

INGREDIENTS

  • 2 cups raw almonds (roasted and soaked 8hrs-overnight)
  • 3-4 cups water
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 2-3 tbsp pure maple syrup (depending on how sweet you like it)
  • Pinch of salt

Optional variations:
Sub the 1 tsp of vanilla with peppermint extract for chocolate peppermint milk. Sub 1 tsp of vanilla for 1 tsp of espresso powder or coffee extract for mocha milk. Add in 1 tsp cinnamon, 1/4 tsp sweet paprika for a Mexican style chocolate milk.

  1. Preheat the oven to 350f/180c. Pour the almonds onto a baking tray.
  2. Roast the almonds for 10-15 minutes, turning them occasionally until they are nicely browned and fragrant. Be sure to watch them carefully as they can colour quickly.
  3. Remove the tray from the oven and allow the almonds to cool for about 10 minutes or until cool enough to handle.
  4. Pour into a container, cover with water and add a pinch of salt.
  5. Set aside. Soak the almonds for at least 8 hours or preferably over night.
  6. After soaking, rinse the almonds throughly and add to the blender with the water.
  7. Blend on high until smooth.
  8. Drain the almond water mixture through a nut milk bag into a large bowl, making sure to give it a good squeeze.
  9. Rinse out your blender jug and then return the almond milk to the jug, add in the vanilla, cocoa, maple syrup and pinch of salt.
  10. Blend on high until combined. Bottle and chill until ready to be used.

My nut milks generally last 1-2 days in the fridge if I haven’t drunk them by then!

Sarah xxx

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The awesome folks at The Food Duo asked me to submit a recipe  to their holiday project and to talk a little about my holiday wish for this year!

The Food Duo asked us to include a photo of ourselves, so here we are in spectacular selfie style. I’m in the glasses!

We’re both London based vegans who enjoy baking and eating lots of dessert. Becky is lucky enough to have 3 dogs and 1 cat in her family! She has an awesome job for a well known fashion brand and is almost always busy. She likes food that is easy to throw together but full of flavour. She’s also a demon when it comes to baked goods. I work for an iconic British landmark and try to split my time between cooking, skyping my fiance, photographing food and running. I’m more into the more complicated recipes.

I think what I’m wishing for this year is for a smooth and happy 2015. I feel like the last half of this year has been quite stressful and I’m ready to be married to my bestie now! I’m also hoping to get a lot more cooking and blogging in 2015!

The Food Duo also asked me to mention a charity we’ve supported. This year Becky did an amazing thing of cycling 100km for Ride the Night 2014, for women versus cancer. A couple of years ago I donated 12 inches of hair to Little Princess Trust who make wigs for children who have suffered hair loss.

Onto the recipe!

You know how everyone is crazy for coconut whipped cream? Well, confession time – I’ve never made it successfully. I tried once and my coconut milk didn’t separate and it was Christmas Day and I was too emotional by that point to try to whip it, haha.

But Christmas is coming up and I need a killer dessert so here we are!

This time I ditched the milk and went straight for the coconut cream. You know the little cartons? Two of those babies and I had a rich fluffy chocolate mousse in about 3 minutes. It was beautiful.

If you’re not a fan of peppermint and chocolate together (my fiance isn’t!) you can always sub out the peppermint for orange extract and make yourself a giant Terry’s Chocolate Orange!

This recipe is loosely based on one I used last Christmas which you can find here.  I was also inspired by the folks over at Minimalist Baker who just made this incredible looking peanut butter chocolate mousse pie…heart palpitations over here.

INGREDIENTS

For the crust

  • 1/2 cup/47g unsweetened desiccated coconut
  • 1 cup/128g plain flour
  • 1/2 cup/59g cocoa powder
  • 2 tbsp pure maple syrup
  • 3 tbsp vegan butter
  • Pinch of salt

For the cream filling

  • 200g/7oz dark chocolate
  • 2 250ml cartons or cans of coconut cream (chilled if not completely solid)
  • 1 tsp peppermint extract
  • 2 tbsp maple syrup

For the topping

  • Dark chocolate chips
  • Desiccated coconut (optional)
  • Mint leaves (optional)

For the pie crust

  1. Start by preheating your oven to 350f/180c. Grease a 9 inch pie dish and set aside.
  2. Melt the butter and the maple syrup in a pan on a low heat, set aside.
  3. In a large bowl add the desiccated coconut and sieve in the flour, cocoa powder and salt. Add the melted butter and maple syrup.
  4. Mix until the ingredients begin to come together, it will start to resemble a coarse soil.
  5. Once thoroughly mixed, using your hands press the mixture into the pie dish. Make sure to form a crust up the sides as well.
  6. Bake the crust in the oven for 10-15 minutes or until crisp on top. Remove and let cool for at least one hour.

For the pie filling

  1. Melt the chocolate in a bain-marie over a saucepan of hot but not boiling water.
  2. Once the chocolate has melted, stir in the maple syrup. Set aside to cool slightly.
  3. Open the coconut cream cartons or cans, drain away any excess liquid and squeeze the cream into a large mixing bowl. Add the cooled chocolate.
  4. Beat on high until smooth and mousse like. Add in the peppermint. Beat again until fluffy incorporated.

Once the crust has cooled, assemble your pie. Using a spatula spoon the cream filling into the crust and smooth it out. Feel free to be as generous as possible! Top with chocolate chips and some more desiccated coconut if you desire! Any leftover cream filling can be eaten as a sneaky mousse treat.

Sarah xxx

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I am 100% a breakfast person. If I don’t get my breakfast I am a horrible person.

That being said, I made the decision last week to give up eating bread for breakfast, that bagel every day was getting a little excessive. So now my breakfast is one smoothie! Lately it’s been a green smoothie cobbled together with a bunch of random fruits.

However, this wasn’t really cutting the mustard. My job is fairly active (i.e no sitting down) so I normally get hungry again around 10-11 after my 6:40am breakfast. Cue the snacking. Not so great.

Then two things happened:

The Rebel Kitchen crew blew up all over my Instagram. Anyone who sells a Chai coconut mylk is gonna be my friend for life.

 I found Kathy Patalsky’s post on vegan protein powders for smoothies.

After reading the natural choice for me I was the Vega One powder, I wanted to sample before I committed so I found some cheap packets of the chocolate flavour online.

Vega can boast an impressive set of credentials:

15g of protein (that’s the same as 2.7 eggs!), 6g fibre, 1 billion probiotics, 3 servings of vegetables, 1.5g of omega-3, antioxidants equivalent to 2.7 cups of blueberries and 50% of your RDI of vitamins and minerals.

It’s sweetened with stevia so it doesn’t give you that nasty sugar crash that refined sugar can.

When I was drinking this shake this morning I said to my fiance – this tastes like it’s bad for me. I’m really happy to say it isn’t!

INGREDIENTS

  • Rebel Kitchen’s Chocolate Orange Mylk (200ml) or 200ml of chocolate soy or almond milk + 2tbsps orange juice
  • 1 packet of Vega One Chocolate powder
  • 1 Frozen banana
  • Toppings (optional): cacao nibs, orange slices, walnuts etc.

 

 

  1. Blend all ingredients on high.
  2. Pour into a glass and top with cacao nibs.
  3. DON’T FORGET TO CHEW YOUR SMOOTHIE – this helps get your body ready for digestion and means a happy healthier tum!

 

Sarah xxx

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When I was little we always used to make these chocolate biscuits we affectionately referred to as “dung balls”. They look almost exactly like dung balls but that makes them sound a little disgusting so I’ve gone with a more adult friendly title for this post! Anyway, last week I suddenly remembered that dung balls existed and that I definitely needed to “veganise” them.

This is a super easy recipe that takes less than 30 minutes.

INGREDIENTS

  • 4oz/113g vegan butter or margarine (at room temp)
  • 2oz/56g caster sugar
  • 3oz/85g cocoa powder
  • 3oz/85g plain flour
  • oil for greasing

  1. Preheat the oven to 300f/93c.
  2. Beat the butter until smooth then add the sugar. Beat until light and fluffy.
  3. Sift in your flour and cocoa powder and stir until the mixture resembles a sort of coarse soil.
  4. Using your hands, grab some of the dough and squish it together, rolling it in the palm of your hand to form a small ball.
  5. Grease a baking tray and place the shortbread balls on the tray, spaced fairly far apart as they will spread when cooking.
  6. Bake the shortbread in the oven for around 20-25 minutes or until a toothpick comes out clean. Remember, the cookies will carry on cooking out of the oven so be careful not to over bake!

Sarah xxx

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I love coffee- not to keep me awake but because it tastes so good. This is such an easy conversion of that full dairy filled pud!

Just a reminder our give away to win a matcha kit from Teapigs is on going until Sunday : click through here to enter!

This recipe makes enough plus a little more for a greedy one person! (me)

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INGREDIENTS
120g Tofutti Cream Cheese
70g Icing sugar
40ml Soy cream
1/4 teaspoon xantum gum
Serving of Matcha Cream linked here
1 tablespoon Coffee granules of your choice
1 tablespoon caster sugar
Pack of rich tea finger biscuits
Cocoa powder for dusting

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METHOD

1. Make the coffee mixture – in a mug, add the coffee granules and the sugar with about a tablespoon of cold water. Mix then fill the mug up with boiling water. I always add small amount of cold first to ensure you don’t burn the coffee! It will be bitter otherwise. Set aside to cool.
2. Make the matcha cream via here and set aside.
3. Make ‘mascarpone’ cream. Using a hand blender, combine the cream cheese, icing sugar and soy cream together until the lumps are gone. Add the xanthum gum and blend further until the mixture thickens sufficiently. Set aside.

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4. Create! Now your coffee has cooled down transfer into a wider bowl so you can dunk your biscuits fully. Break the biscuits into suitable chunks to fit in your desired dish/cup etc and one at a time dunk into the coffee mixture for about 5 seconds then put straight into your dish. Continue to do this until you create a desired layer. Pour a little of the coffee mixture on top of the layer to soak further.
Add the match cream and mascarpone layers as you wish.
5. Transfer to the fridge to chill is essential. The cream and coffee won’t have the same effect if it’s room temperature! Top off with a dusting of cocoa powder.

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Becky xxx

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INGREDIENTS
1/2 box silken tofu
125g dark chocolate
2 tbsp golden syrup
1 tsp vanilla

1. Melt the chocolate over a pan of boiling water in a heat proof bowl.

2. Leave to cool slightly.

3. Using a blender mix together the melted chocolate, tofu, golden syrup and vanilla.

4. Serve with fruit kebabs!

Becky and Sarah xxx

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First week back at work after three weeks off, need a chocolate hit. Here’s a recipe for anyone who is tired and wants a sweet treat that literally takes about 20 minutes to make (including cooking time!) You can switch out the fruit for whatever floats your boat.

INGREDIENTS
Recipe adapted from here

  • 1 1/2 tsp coconut oil or vegan butter (coconut oil gives a much better flavour)
  • 1 tbsp coconut sugar
  • 1 tbsp maple syrup or agave nectar
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp + 1 tsp plain flour (sub gluten-free if you wish)
  • 1 tsp cocoa powder
  • Dark chocolate, chopped (I used 2 small squares)
  • Raspberries

  1. Preheat the oven to 350f/180c
  2. Melt your coconut oil in a small pan over a low heat. Once melted remove from the heat and stir in the coconut sugar, maple syrup, vanilla and salt.
  3. Add in your flour and cocoa powder and mix together. Don’t worry if it’s streaky or lumpy – we’re going for quick here.
  4. Chop your chocolate into small pieces.
  5. Scrape the dough from the small pan into a ramekin or oven-proof dish.
  6. Push your chocolate pieces into the surface of the dough and squash as many raspberries as you can on top!
  7. Bake in the oven for 10 minutes. It’s ready when the edges are slightly crisp and the chocolate is bubbling.

Sarah xxx

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Peanut butter is the solid basis of my veganism. I have it on toast for breakfast, in my rice for lunch and in curry for satay dinner. I’m a believer that it makes every meal better.

Since I discovered silken tofu last year being the best cream filling substance, I wanted to make something over the top with my 2 favourite things- peanut butter and chocolate!

I’ve added banana to this recipe but take it out if your like Sarah who is not a Banana lover!

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INGREDIENTS
For the base

  • 50g Dairy Free Butter
  • 1 packet bourbons – disect the cream from the middle – we only need the biscuit bit!

For the peanut butter cream

  • 1 pack firm silken tofu
  • 160g smooth peanut butter
  • 2 tablespoons golden syrup
  • 1 teaspoon xanthan gum

For the Chocolate cream

  • 1 pack firm silken tofu
  • 60g dairy free/dark chocolate
  • 2 tablespoons cocoa powder
  • 2 tablespoons golden syrup
  • 1 teaspoon xanthan gum

For the Coconut whip

  • 2 cans of full fat coconut milk – chilled so the cream and water separates, you only need the cream!
  • 1 teaspoon xanthan gum

+2 bananas if you like them!

METHOD
1. Make your base. Preheat your oven to gas mark 5.
Break your bourbon biscuits excluding the cream into crumbs in any means possible. Any means necessary- food processor or an old fashioned rolling pin will do the trick!
Melt 50g of butter and combine with the crumbs.
Transfer to a 8 inch circular tin (Make sure the tin has a pop out base so you can present the layers!) ensuring you add greaseproof paper to the side of the tin and press.
Put in oven for apprx 10 minutes so the base binds nicely. Cool on a wire rack.

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2. Make the Peanut butter Cream filling.
Put the silken tofu, golden syrup and peanut butter into a bowl and blend with a hand blender/food processor to get rid of the lumps. Mixture will turn smooth and creamy.
Add the xanthan gum and mix by hand. It is a miracle thickening transformation, the more you mix, the thicker it becomes!

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3. Transfer the peanut butter cream filling onto the cooled biscuit base and chill in the fridge for half an hour.

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4. If you want the bananas, I added a layer to the outer edge of decoration. Place the cut bananas on top, try not to squash them down too much!

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5. Make the Chocolate Cream filling, same as the peanut butter process.
Melt the chocolate. Put the silken tofu, golden syrup, cocoa powder and the melted chocolate into a bowl and blend with a hand blender/food processor to get rid of the lumps. Mixture will turn smooth and creamy.
Add the xanthan gum and mix by hand to thicken.
Add mixture to the top of the peanut butter and banana mixture and smooth over the top.

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6. Place in fridge for an hour just to cool and settle, once you’re ready remove from the fridge and pop out of the tin. Smooth round the edges with a palette knife for presentation.

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7. Make the Coconut whip.
Open the coconut milk cans – DO NOT SHAKE THE CANS. The ‘fatty’ part of the coconut milk will be sat on top. This is the part we want! Spoon off into a bowl, add the xanthan gum and whisk until light and thicker. Add to the top of your finished piece or individual cut pieces like I have and serve!

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Becky xxx

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