Tag: dessert

It’s a celebration month! After nearly a year (and nearly seven years together) I finally had my interview at the US embassy for my spouse visa. I’m happy to say it was approved! So I’ll be making the move across the pond in the next few months. I’m excited to see what blogging stateside will be like – especially since there are SO many delicious vegan products available.

In other news, I got a new popsicle mold! It’s a Norpro Frozen Ice Pop Maker and it’s amazing.

To make mine I’m using maple water as the liquid but you can use coconut, birch or bamboo if you wish. Maple water is ever so slightly sweet – so these popsicles aren’t very sweet themselves. If you’re looking to make it sweet you can add some maple syrup or agave nectar to taste.



INGREDIENTS

  • 250g watermelon, roughly chopped into chunks
  • 150g strawberries, hulled
  • 16 fl oz/470ml maple water
  • Zest of one lime
  • Juice of half a lime
  1. Add everything to a blender and blend on high until very smooth.
  2. Pour carefully into a popsicle mold. If using the Norpro model, insert the wooden popsicle stick into the openings on the lid – otherwise proceed as you would with your mold.
  3. Freeze the popsicles for 6-8 hours or until completely solid.
  4. To release them from the mold, remove from the freezer and gently submerge the bottom of the mold in warm water. They should pull out smoothly.

 


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It’s Thanksgiving on Thursday! So it’s prime pumpkin pie time. Now that I’m pretty much half American it’s time to make my own. I never made one of these pre-vegan so I had to come up with a way to make the same eggy custard that the “normal” pumpkin pie has.

It was pretty much the worst day ever weather wise when I took these photos so it’s a really moody looking pumpkin pie!

I’m using my aquafaba sweet pastry from my cherry pie that I made back in the summer.

This recipe makes one 9 inch round and 2 inch deep pie. I use this dish from Le Creuset. The pie needs to cool completely before serving because of it’s custard like nature. Serve it cold with coconut whip or soya cream! It’s also yummy with a little bit of coconut sugar sprinkled on top.

INGREDIENTS

For the pastry

  • 8oz plain flour
  • 4oz vegan butter
  • 2oz aquafaba
  • 1oz caster sugar

For the pumpkin pie filling

  • 1 cup raw cashews, soaked for at least 8 hours
  • 1 can pumpkin puree
  • 3/4 cup coconut milk
  • 3/4 cup water
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 3/4 cup maple syrup
  • 1/4 tsp salt
  • 1 tsp arrowroot powder

  1. Start by making the pastry. Add the flour and butter to a bowl and either using your hands or the dough hook on a stand mixer, rub the butter into the flour until the mixture resembles a coarse sand. Stir in the sugar. Make a well in the centre of the mixture and add the aquafaba. Mix well with a wooden spoon or beat with the dough hook until the mixture comes together in a dough. Either continue beating with the dough hook for another 3-4 minutes until smooth or tip out onto a well floured work surface and knead until smooth – about 5 minutes.
  2. Wrap the pastry in clingfilm and place in the fridge for at least 1 hour, preferably 2.
  3. Preheat the oven to 350f. Whilst the pastry is chilling, make the pumpkin pie filling. Drain and rinse the cashews and add to a blender with the 3/4 cup coconut milk. Blend on high until smooth, scraping down the sides as necessary.
  4. Add the pumpkin puree, water, maple syrup, pumpkin pie spice, salt and arrowroot. Blend again until everything is well incorporated. Set aside.
  5. Remove the pastry from the fridge. Tip out onto a well floured work surface and using a floured rolling pin, roll it out into a 10-11 inch diameter circle. Using the rolling pin to help, carefully lay the pastry over the pie dish, letting the excess hang over the sides.
  6. Carefully press the pastry into the bottom of the dish. Prick the bottom of the pie dish all over with a fork – paying particular attention to the areas near the sides of the pie crust.
  7. Fold the pastry over the edges of the pie dish and cut away any excess pastry. Carefully press the pastry onto the sides of the dish – here you can add a fluted pattern to the edges if you like. Any excess pastry can be frozen or used as decoration!
  8. Line the pastry with a piece of parchment paper and fill it with baking beans – making sure to push them right to the edges to support the pastry. Bake the pie crust in the oven for 10 minutes, then rotate and bake for a further 5 minutes. Remove the parchment paper and baking beans then bake for an additional 5 minutes to crisp up the bottom.
  9. Remove the pie crust from the oven and pour in the pie filling, using a spatula to smooth it out.
  10. Bake the pie in the oven for 20 minutes, then rotate and bake for another 20 minutes. The top should have formed a crust and have a golden brown appearance. It will still have a bit of a jiggle to it but should not be completely liquid in the middle. If the middle seems too wet still, move the pie to the bottom shelf and lay a piece of parchment paper on the shelf above – this will stop the pie from catching too much and bake for additional 5-10 minutes.
  11. Remove the pie from the oven and leave to cool completely before placing in the fridge. The pie may crack as it cools – this is purely cosmetic and it tastes fine!

 

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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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About a fortnight ago the kind folks over at Frill contacted me to see if I’d like to try their range of frozen smoothies. Obviously I said yes because 1) smoothies 2) it’s frozen so ICE CREAM 3) it’s vegan! 4) the packaging has a hella cute bear on it.
Frill were really great in getting the products to me (considering they are frozen!) in a little bag complete with Frill sticker. I looked seriously cool on the tube home that night.

At the moment Frill comes in three flavours: Intense chocolate, Bursting Berries and Refreshing Green. Crunchy Nuts and Fresh Strawberry are coming soon!
As well as being completely vegan and gluten-free,Frill has the added bonuses of having 10 x the fibre of regular ice cream and half of the sugar. All the sweetness in Frill comes from the sugars in fruit – so there’s no added sugar!

You can eat Frill straight from the freezer or leave it in the fridge to soften it up. It also tastes great blended with juice or nut milk to make a smoothie!

I’ve really enjoyed trying Frill. I kicked off with the Intense Chocolate which was definitely intense! I’m a huge dark chocolate fan and this had a really distinct and rich chocolate taste. My mum loved it too and said you couldn’t tell it wasn’t dairy ice cream. I don’t think this flavour will last long in the house.

The Bursting Berries is equally delicious albeit not as rich tasting as the chocolate! I feel like it would make a great post-extravagant dinner treat where you want something sweet but don’t want to feel bloated or sad!

Chocolate  and berries aside, Refreshing Green is probably my favourite. It’s packed with fruit and vegetables including spinach, celery, avocado, basil, dates, apple, pineapple and mango. It has a really bright, fresh taste. I’ve whipped up a quick smoothie bowl using Refreshing Green which I will post below!

One of the things I really love about Frill is the convenience. I get jealous of a lot of people who have time to make elaborate smoothies and “nice creams” and all that jazz before work. With Frill all I have to do is scrape it out of the container into a bowl and I know I’m getting a whole bunch of fruits and veggies into my diet.

Would I buy Frill again? I can say with confidence I definitely would! I just need to remember to carry that Frill freezer bag with me!

If you like what you’ve seen here, you can find Frill on sale in Waitrose and Wholefoods stores in London. You can follow Frill on their social media at:
Facebook
Twitter
Instagram

FRILL BOWL (Refreshing Green Smoothie Bowl)

INGREDIENTS

  • 2 cups Refreshing Green
  • 1/4 cup unsweetened almond milk
  • Toppings of your choice: fresh fruit, hemp seeds, nut butter, granola etc.

  1. In a blender, add the Frill and almond milk. Blend on low for 20-30 seconds until smooth.
  2. Pour into a bowl and top with your favourite smoothie bowl toppings!

 

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As this is my first 4th of July married to my lovely American husband I felt like a little celebration was in order. Coincidentally we got our first bumper crop of blackcurrants from the garden! Ten minutes later and my mum and I had dessert for what turned out to be the hottest July day on record!

Happy Independence Day to all the Americans out there!

INGREDIENTS

  • 150g strawberries, hulled and cut into quarters
  • 50g blackcurrants, stems removed (sub blueberries to keep the red, white & blue theme!)
  • 50g strawberry mixed grain muesli or muesli/granola of your choice
  • Coconut cream scraped from the inside of 1 can of refrigerated coconut milk
  • 1 vanilla bean, split and scraped
  • 1 tbsp Grade B maple syrup

  1. The night before place your coconut milk in the fridge. When you are ready to make the coconut cream, remove it from the fridge and turn it upside down. Scrape out the coconut cream into a bowl and save the water for a smoothie.
  2. Scrape the vanilla bean and add the vanilla to the bowl with the maple syrup. Using a hand whisk or an electric mixer beat until fluffy.
  3. Layer your parfaits (we used tumblers) starting first with the strawberries, then 2 tbsp of coconut cream then blackcurrants, muesli, coconut cream and so on until your glass is full. Top with more strawberries. Chill in the fridge until ready to serve.
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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!



INGREDIENTS

  • 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.

INGREDIENTS

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. 

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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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!

INGREDIENTS

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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