Category: Desserts

I still have a whole 1kg of cherries leftover…so here’s a little treat I made for myself for pudding! Single serving cherry crumble!


  • 100g cherries, halved and pitted
  • 1 tbsp vanilla sugar or 1 tbsp sugar + 1 tsp vanilla extract
  • 1 tbsp ground almonds
  • 3 tbsp plain flour
  • 1 tbsp oats
  • 1 tsp vegan butter
  • 1 tbsp brown sugar + more for sprinkling

  1. Preheat the oven to 350f. Get a ramekin ready. I like to use the little round casserole dishes with the lid by Le Creuset.
  2. In a small saucepan add the cherries and vanilla sugar. Cook for 5 minutes, slightly mashing the cherries with a wooden spoon until the juices run out and the fruit softens.
  3. Pour the fruit into the ramekin.
  4. In a separate bowl combine the ground almonds, flour and sugar. Rub in the butter using your fingers until the mixture resembles coarse sand. Stir in the oats.
  5. Top the fruit with the crumble mixture and sprinkle over brown sugar.
  6. Bake in the oven for 20 minutes until bubbling.

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It was National Donut Day recently and god knows I really wanted to get my donut on but I had already had my day off so there was no time to make anything! Maybe one day I’ll have one of those schedules where I can blog as much as I like!

So basically I’ve thought about donuts for a solid week. I brought back some Grade B maple syrup from America in May and my husband has been egging me on to use it for a long while now. So these are some transatlantic fancy pants donuts.


For the donut dough

  • 3 tbsp coconut oil
  • 170ml  unsweetened almond milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 2 vanilla bean pods, split and seeds scraped out
  • 340g self raising flour
  • 2¼ tsp dried active yeast
  • Vegetable oil or neutral tasting oil to fry

For the maple glaze

  • 1/4 cup Grade B Maple syrup
  • 3/4 cup icing sugar
  • 1 tbsp almond milk

  1. In a saucepan over a low heat melt the coconut oil and add the sugar, salt, scraped vanilla beans and almond milk. Set aside to cool slightly.
  2. In a bowl add the flour and yeast. Pour in the slightly cooled coconut oil mixture. Using your hands, mix into a shaggy dough.
  3. Tip the dough onto a floured surface and knead for 5 to 10 minutes until smooth and glossy.
  4. Clean the bowl then return the dough to the bowl and cover with a damp tea towel. Leave to rise until doubled in size, about 1 hour.
  5. After the dough has risen, punch it down using your finger tips then roll out to about 2cm thick.
  6. Using a 4cm round cutter, cut out circle shapes until all the dough is used up. Using a smaller cutter cut holes into the middle of each donut.
  7. Place the donuts and donut holes on a baking sheet, put the baking sheet into a plastic bag and then leave to rise for another hour.
  8. Whilst the dough is rising prepare the maple glaze. Mix the maple syrup and the icing sugar together, adding almond milk to thin. Set aside.
  9. Once the dough is risen, add the oil to a large saucepan or dutch oven and heat it to 160c.
  10. Drop the donuts into the oil one at a time, don’t crowd them. Fry for 3-4 minutes each side until golden brown.
  11. Scoop the donuts out of the oil onto a wire rack to drain. Once all the donuts are fried, turn them upside down and dip them into the glaze. Leave to dry for about 2 minutes and then dip once more into the glaze.

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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. 


  • 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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Bakewell Tart is the queen of  the dessert world. The best kind comes from the village of Bakewell in Derbyshire. If you’re not familiar with the Bakewell Tart, it’s a shortcrust pastry filled with jam (jelly to the Americans!) and covered in an almond sponge. It’s absolutely delicious.

Since the success of my Mint Choc chip no churn ice cream I was daydreaming all about new ice cream flavours and came up with this one. An almond rich ice cream base, dotted with roasted cherries and cookie dough pieces. H-E-A-V-E-N.

Grab a spoon and let’s go!


For the almond ice cream base

  • 250ml coconut cream
  • 1 cup of raw cashews, soaked overnight
  • 1 cup water
  • 2 tsp almond extract
  • 1 can of chickpeas, liquid drained off (just shy of 1 cup)
  • 1 cup icing sugar
  • 1/2 tsp cream of tartar

For the roasted cherries

  • 250g cherries, pitted and cut into halves

For the cookie dough

  • 50g vegan butter, softened
  • 25g brown sugar
  • 75g plain flour
  • 1/4 tsp vanilla
  • Pinch of salt

  1. Preheat the oven to 350f. Halve and pit the cherries. Spread on a baking tray and roast for 15-20 minutes until soft. Set aside to cool.
  2. Next make the cookie dough, in a bowl beat together the butter and sugar. Sift in the flour and salt.  Stir until fully combined. Set aside.
  3. Make the cashew cream. Drain and rinse the soaked cashews then add them to the blender. Add 1 cup water and blend on high until completely smooth. Set aside.
  4. Make the almond coconut whip. Beat the coconut cream in a stand mixer then add the almond  extract. Pour in the cashew cream and beat again until fully incorporated. Pour into a container and set aside.
  5. Make the vegan meringue. Clean the mixer bowl. Pour the chickpea brine into a saucepan and reduce on a medium heat for 5 minutes. You should end up with just shy of 3/4 of a cup of liquid. Add chickpea brine to the mixer bowl. Beat on high with the balloon whisk attachment for 5-8 minutes.
  6. Once the soft peaks appear, add the cream of tartar. Beat for another 5 minutes, then slowly start adding the sugar bit by bit.
  7. Whilst the meringue is whipping, using your hands break off finger nail sizes of the cookie dough and set aside.
  8. Once the meringue has formed stiff peaks, immediately fold in the cashew coconut cream mixture. It will deflate by almost half. Stir in the roasted cherries and cookie dough.
  9. Pour the ice cream mixture into a container and place in the freezer for at least 8 hours, preferably overnight. Remove from the freezer 5-10 minutes before serving.

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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. 


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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I love key lime pie. Before I was vegan it was one of my go-to  special desserts. My mum used to make it for me a lot for my birthday – usually with condensed milk and other pretty unhealthy things! Since my birthday is coming up on Wednesday (helloo, 26!) I wanted to try veganising it for myself.

I took this along to my family’s Easter Sunday lunch and it went down a storm with the vegans and omnis alike. It’s very fresh and light – which you need after you’ve stuffed your face with roast potatoes!


For the crust

  • 50g vegan butter, slightly softened
  • 200g Lotus Biscoff biscuits or any vegan biscuit of your choice

For the pie filling

  • 2 cups/300g raw unsalted cashews, soaked for at least 4 hours
  • 1 cup/250 ml full fat coconut milk
  • 1/3 cup/78 ml maple syrup
  • Juice of 1 and a half limes
  • Zest of 3 limes

  1. First prepare the base. Pulse the biscuits in a food processor until they resemble fine breadcrumbs then add the softened butter. Pulse again until combined.
  2. Press the biscuit butter mixture into a 9 inch spring form cake pan, going a little up the sides of the pan. Put the cake pan in the fridge to chill.
  3. Prepare the filling. Drain and rinse the cashews then add to the blender with the lime zest, lime juice, maple syrup and coconut milk. Blend on high until smooth and creamy.
  4. Retrieve the base from the fridge and pour over the pie filling. Smooth out the filling using a spatula, tap a few times to bring any air bubbles to the surface.
  5. Put the pie into the freezer for at least 4 hours, preferably overnight to set completely.
  6. Remove the pie from the freezer at least 1 hour before serving to thaw sufficiently.

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If you’d told me last week I’d be blogging about making vegan meringue I would have told you to shut up. But lo! the impossible is possible.

And how is it possible? Because of CHICKPEAS! That’s right. This recipe is based on that slimey chickpea brine that you pour down the sink when you open a can of chickpeas. Insane, right? The whole vegan meringue party started when  someone on the aptly named What Fat Vegans Eat Facebook group posted about their recipe testing with chickpea water. This is a band wagon I wasn’t about to miss.

Science wise I have no idea how this works but I’m just happy it does. Some people have reported that their meringue tastes a little too “beany” using chickpeas so feel free to sub for any white bean if you prefer. The bean taste disappeared in baking for me.

I’ll probably be blogging a few more recipes using this technique in the near future.

In regards to chickpea meringue and all its wonders you can check out or to find out what other people are making!!!


For the vegan chickpea meringue

  • 1 can of chickpeas, liquid drained off – my liquid came to just shy of 1 cup
  • 1 cup of icing sugar (powdered sugar)
  • 2 vanilla beans, scraped
  • 1/2 tsp cream of tartar

For the coconut whip

  • 1  250ml carton coconut cream
  • 1 tbsp maple syrup

  1. Preheat your oven to 200f/100c. Prepare your baking sheets by lining them with parchment paper. Set aside.
  2. In the bowl of an electric mixer or using a handheld mixer (beating by hand will NOT work here) (using the balloon whisk attachment) begin to beat the chickpea brine.
  3. Beat on medium until the mixture starts to resemble a white foam – my mixer took about 5 minutes but it all depends on the strength of your machine. Add in the cream of tartar.
  4. The meringue will start to form soft peaks. Next, add the sugar gradually.
  5. Once the sugar is incorporated add in the vanilla bean paste.
  6. Keep beating for an extra 5 minutes or until stiff peaks have formed in the meringue.
  7. Either spoon the meringue straight onto the parchment paper or pipe using a bag into a circle shape – making sure the edges are slightly higher. Form an indentation in the middle of each meringue using a spoon.
  8. Bake the meringues in the oven for 2 hours. DO NOT OPEN THE DOOR BEFORE THE FIRST HOUR IS UP.
  9. Once the 2 hours are up, turn off the oven and leave the meringues to cool for half an hour.
  10. Whilst the meringue is cooling, prepare the coconut whip. In a mixer using the beater attachment whip the coconut cream and maple syrup until it forms soft peaks. Set aside.
  11. Remove from the oven and then peel them carefully away from the parchment paper. They should be fully dry and make a hollow sound when tapped.
  12. To assemble the pavlovas, spoon a little of the coconut whip into each indentation and top with raspberries.

The meringue should keep for a couple of days but will begin to become sticky to the touch after the first 24 hours or so.
Only add the coconut whip just before serving – any moisture coming into contact with the meringue will cause it to eventually collapse.

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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.


  • 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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Up until last week I’d ever even eaten a persimmon. Someone at work had one and I asked to try a piece and found out they are delicious! I immediately bought two from our local vegetable shop.

Our house is a household of two people so we don’t always want a lot of leftovers – especially when it comes to dessert. We were eating my peppermint cream pie for a solid week! So I wanted to make us a double serving pudding  (if you want you could eat the whole thing yourself!)

If you’ve made nut milk recently and have kept the pulp, you can dry out a little of it to use in this recipe. Just bake in the oven at 350f for about 10 minutes.

In one of these photos I’m using a lovely new spoon I got from Izy of Top with Cinnamon, you can read all about the creative process behind the spoon (a 1 tbsp scoop!) here.


For the fruit filling

  • 1 medium to large sized persimmon, peeled and cut into chunks
  • 1 tbsp sugar
  • 7 cardamom pods, smashed
  • 1 tsp vanilla extract

For the crumble

  • 1/4 cup plain flour
  • 3 tbsp coconut oil
  • 3 tbsp almond meal or leftover almond milk pulp (dried in the oven for 10 mins at 350f)
  • 2 tbsp sugar
  • 2 tbsp oats
  • Pinch of salt

  1. Preheat the oven to 350f.
  2. Peel and chop the persimmon. Add to a saucepan with the sugar, cardamom, and vanilla. Heat on low until the fruit is soft and fragrant.
  3. Scoop out the cardamom pods and spoon the mixture into a 5.5 inch cast iron skillet or similar sized oven-proof dish.
  4. To make the crumble topping, in a separate bowl add the flour and coconut oil. Using your fingers, rub the coconut oil and flour together. Keep doing this until you end up with a sand like consistency.
  5. Stir in 1 tbsp of sugar, the oats, almond meal and a pinch of salt.
  6. Spread the crumble mixture over the fruit and sprinkle with the remaining sugar.
  7. Bake the oven for 15-20 minutes or until the top is slightly golden.

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.


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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