Browsed by
Tag: yummy

Vegan Lemon Meringue Pie

Vegan Lemon Meringue Pie

WARNING! This is not a healthy cake! Its full of sugar and white flour.

But on the other hand its my little James’ favourite cake and I had to perfect the vegan version of it. So here it is your treat that is to be enjoyed sparingly but nevertheless enjoyed.

Aquafaba is very temperamental so let me know how it works for you. Every tin of chickpeas could be different in aquafaba quality so maybe try different brands if it doesn’t work well at first. I had a few terrible outcomes but this one turned out perfect.

So enjoy!

Print Recipe
Vegan Lemon Meringue Pie
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. To make the shortcrust pastry mix together the first three ingredients and knead until well combined. Shape into a ball and refrigerate for about 30 minutes
  2. To make the Lemon curd filling place the juice of three lemons and sugar into a saucepan and heat until the sugar is dissolved. mix the cornflour with the cold water until dissolved and stir into the hot juice sugar mix. Stir constanly until it thickens. Now add the coconut milk, stir well and let it cool.
  3. Roll out the pastry. Grease an eight inch tart tin and press the pastry into it. Blind bake the pastry for about 15 minutes at 175 degrees C. Pour in the lemon curd. let it cool completely.
  4. To make the meringue. Pour the aquafaba into a bowl add the cream of tartar and mix at full speed until its very firm. Gradually add the sugar and vinegar and mix until very very firm peaks appear.
  5. Pipe or slather onto the now completely cool base and lemon curd and bake in a preheated over at 130 degrees C for about 45 -50 minutes or until the meringue is crunchy.
  6. Enjoy
Share this Recipe
Mango Chocolate Cheesecake

Mango Chocolate Cheesecake

Do you like mango?

I absolutely love mango and I think even though it is not the most common combination, I think it goes very well with chocolate. But what doesnt go with chocolate right? So to give my new cheesecake a summery feel and taste I combined the juiciness and sweetness of mango with a dark rich chocolate and created the summer mango chocolate cheesecake.

This treat like any most of my other cakes is refined sugar free and uses only natural ingredients. But like any other cake it is a treat and shouldnt be eaten too often. It does contain coconut oil and cashews so its high in fat and calories. one small piece goes a long way and is rich and filling.

Please dont be put off though, it is delicious and I really hope you like it.

For this recipe I used Oatly Chocolate milk as well as Oatly Organic Milk and I absolutely loved it.

As always if you don try it, please comment below or tag me on in you photo on Instagram and let me know how you like it. 

Until then enjoy!

Print Recipe
Mango Chocolate Cheesecake
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. For the base place the first 4 ingredients in a food processor and pulse until well combined and sticky but formable. Press into the bottom of a bread loaf tin lined with parchment paper. Refrigerate.
  2. Now place the next six ingredients into a powerblender and blend until very creamy. Dicide in three parts, leaving one part in the blender.
  3. Add the Oatly chocolate milk and cacao powder and blend again until well combined. Pour this on top of the base and freeze until set.
  4. Take the next third (plain vanilla) and pour over the chocolate layer. freeze until set.
  5. Pour the last third into the blender, add the mango and coconut oil and blend again.
  6. Now pour this on top of the vanilla layer. Freeze until set.
  7. enjoy
Share this Recipe
Rocher Cakes

Rocher Cakes

Although I am on my sugardetox I couldnt help but make cakes. I just love making cakes and I much too rarely make chocolate cakes.

So here is one that ive been thinking of making for a long time but never got to it.

The Rocher Cake (or tiny cakes in this case).

This will make about 5 small cakes depending on the size of your tins. I have made several different sizes so I wont give you guidance on the measurements.

As always if you recreate anything you see on my blog please tag me on Instagram. Id love to see your creations.

 

Print Recipe
Rocher Cakes
Course Dessert
Servings
cakes
Ingredients
Course Dessert
Servings
cakes
Ingredients
Instructions
  1. Combine the first 3 ingredients and press into the bottom of small cake tins.
  2. Place the next 5 ingredients into a food processor and blend until very smooth.
  3. Divide the mixture into two. Add the cacao to one half and spoon the dark mixture on top of the bases.
  4. Freeze for about 30 minutes and do teh washing up in between 🙂
  5. Now spoon the remaining mixture on top and freeze for another hour or so until set.
  6. Decorate with homemade rochers.
Share this Recipe

 

Pecan Tahini Fudge Bars

Pecan Tahini Fudge Bars

So its nearly Christmas and while I am writing this my mulled wine is slowly heating up on the stove.Youd think Id be sharing a lovely Christmassy treat with you now but I am not. I have been so busy with all sorts of things including getting my kitchen fixed up that I havent created anything Christmassy! How terrible is that?

I know I know really terrible. And you know what Ill try my best but I cannot guarantee anything will come out of my kitchen before next weekend, because tomorrow I am off for my Christmas party and then off to Paris for two days. My kitchen is still under construction….but as I said Ill try my best.

SO for now youll have to make do with these absolutely delicious Pecan Tahini caramel bars.

I really hope you like them and if you remake them, please tag me on IG. I would looove that.

Print Recipe
Pecan Tahini Fudge Slices
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. For the nut layer process the first 3 ingredients in a food processor until crumbly and sticky
  2. Layer the 100g pecans on top and refigerate
  3. Now make the fudge by placing the last three ingredients in a pot and heat gently stirring all te time until the mixture gets well combined and sticky and slowly starts to crumble and separate.
  4. Take of the heat and drain off the excess oil (btw I use that oil which is now sweet to fry pancakes). Make sure you to cool down the mixture and give it a good squeeze to drain all the oil out of it.
  5. Spread on the nut mixture and refrigerate until set.
  6. Enjoy
Share this Recipe

Shop similar items

Dark and White Chocolate Cheesecake

Dark and White Chocolate Cheesecake

Ok so Im going to make this short.

I love chocolate, who doesnt? and I really really love white chocolate. I rarely come across lovely vegan white chocolate, so it is really surprising why I havent created a white chocolate cheesecake. Now this is not a pure white chocolate cheesecake but a dark and white chocolate cake.

This is one everyone should try, its very easy to make, despite the long list of ingredients, and it it absolutely delicious.

Print Recipe
Dark and White Chocolate Cheesecake
Course Dessert
Servings
Slices
Ingredients
Course Dessert
Servings
Slices
Ingredients
Instructions
  1. Place the first five ingredients into a food processor and blend until sticky and well combined. Now press this mass into the bas of a 12 inch tart tine. Refirdgerate while you are amking the cream filling
  2. Now place the next six ingredients into a food processor and blend until very smooth. About 5 minutes.
  3. Divide into two.
  4. Place one half back into the food processor and add the cocoa powder and blend. Spread this mixture on top of the base and refrigerate again.
  5. Now place the other half of the filling into the food processor and add the oat milk powder and melted white chocolate. Blend until smooth.
  6. Spread on top of the dark filling and refridgerate.
  7. After the cake has set (about 4 hours) decoarte with different vegan chocolates.
  8. Enjoy
Share this Recipe

So have a go and please let me know how you liked it and if you are on Instagram please tag me in yourcreation. I would LOOOVE that!

 

Chocolate Coffee Caramel Slice

Chocolate Coffee Caramel Slice

This one’s for the lovers…the coffee lovers I mean! I am an absolute coffee lover and sometimes I drink too much, I think. But what I really really love is the combination of coffee and chocolate. Combined with a delicious vegan caramel sauce I think its just unbeatable. So if yoou love your coffee as much as I do this one is for you. It is a beautiful not too sweet nearly refined sugar free and alomst healthy cheesecake, that you could almost have for breakfast. Its got nuts and seeds in it its got coffee in it and of course chcocolate. I might just do that and have it before work or at my 11 o’clock break tomorrow. 

Slthough one slice is sitting right in front of me defrosting so maybe I wont wait and have it after dinner.

If you guys try it, please let me know and if you happent to take a photo please tag me on Instagram. Id looove to see you creations and I would be so honoured

By the way for the coffee I used Percol Coffee beans. They are my new favourite coffee, its fair trade and organic and their capsules are compostable which is the main reason I decided to try their products. The caramel sauce is Natures Charm caramel sauce, but they have a huge variety of other vegan prducts including a salted caramel sauce and also a butterscotch sauce. All are absolutely delicious.

So heres the recipe.

 

 

Print Recipe
Chocolate Coffee Caramel Slice
Course Dessert
Servings
Slices
Ingredients
Course Dessert
Servings
Slices
Ingredients
Instructions
  1. For the base place the first 5 ingredients into a foodprocessor and blend until combined and sticky.
  2. Line a standard bread loaf tin with parchment paper. Press the base into the tin and freeze for about 20 minutes.
  3. Now place all the ingredients except the cacao, coffee beans, chocolate and naturescharm caramel sauce in a food processor or blender and blend until very creamy. Scraping down the sides inbetween.
  4. Divide the mixture in two. To one half add the ground coffee and to the other one the cocoa. Stir until well combined.
  5. First spread the chocolate mixture on the base and freeze for about 20 mintes. Then spread the coffee mixture on top. Freeze for about 2 hours.
  6. Remove the cake from the freezer and let sit for about 20 mintes. Take out the cake and slice into slices.
  7. Drizzle the melted chocolate and caramel sauce on top.
  8. Enjoy
Share this Recipe
Vegan Tiramisu Cake

Vegan Tiramisu Cake

I really dont know how I didnt come up with this before. Tiramisu Cake, right, so so easy to veganise and so so delicious.

Maybe I didnt want to mess around with it or maybe I thought its too difficult to do or maybe i just didnt think of it. Weird me being coffee and cake lover…

But in the end I did come up with a recipe. Now this one doesnt have the booze in it so it really is a healthier version but it tastes just as good. I used Percol Coffee Beans which I absolutely love and which you can get here.

I will try create a boozy recipe but its hard when my kids are around and they want to try all cakes and wont take no for an answer. This is why this one was created at night and hidden straight away.

Anyway, I wont bore you any longer so here it comes. 

As always let me know what you think and tag me on Instagramm if you recreate it. 

Print Recipe
Vegan Tiramisu Cake
Servings
2.5 inch cakes
Ingredients
Servings
2.5 inch cakes
Ingredients
Instructions
  1. Place the first five ingredients in a food processor or high speed blender and blend several tumes until completely smooth.
  2. Divide the mixture in two
  3. Into one part of the mixture stir in the coffee beans and two teaspoons cold espresso
  4. Place one Rich Tea biscuit into the bottom of each of the round 2.5 inch cake tin, it should just about fit in. Pour two teaspoons cold coffee on top of each bisquit to soak.
  5. Spoon in 1/4 of the plain cream mixture into each tin on top of the bisquits, followed by the coffeed cream mix. Follow by the plain mix and then again by the coffee mix.
  6. Freze for a least 2 hours to set.
  7. Sprinkle with some cocoa powder and cacao nibs
  8. Enjoiy
Share this Recipe
Raw Matcha Lemon White Chocolate Cheesecake

Raw Matcha Lemon White Chocolate Cheesecake

Soooo, you know how much I love matcha! And I nearly just as much love chocolate. I recently discovered Ichoc vegan chocolate which you can find here and I really really love it.

So last weekend I was experimenting a bit with my raw cakes and I thought why not try a matcha cake with white chocolate and lemon. Guess what? Its the perfect combo.

The sweetness of the chocolate the tangyness of the lemon and the beautiful matcha tea flavour. I use Teaologistsuk matcha powder which you can purchase  here.

So if you love matcha and if you love white chocolate this is the cake for you.

If you try the recipe please let me know what you thought and tag me in your IG photo.

Enjoy

 

 

 

Print Recipe
Raw Matcha Lemon White Chocolate Cheesecake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place the first 4 ingredients in a food processor until well combined. If too thick add a little more lemon juice
  2. Now press into the bottom of a 2.5" cake tin
  3. Refrigerate
  4. Now place the next tfour ingredients into a blender and blend several times unt very smooth.
  5. Divide the the mixture into two bowl. In one add the lemon juice and melted white chocolate. In the other one add the matcha and coconut oil. Stir until incorporated.
  6. Spoon the white chocolate mixture onto the base of the cake. refrigerate until set.
  7. Now spoon the Matcha mixture on top. Refrigerate until set
  8. Enjoy
Share this Recipe
Tahini Caramel Sauce

Tahini Caramel Sauce

Sooo who doesn’t love caramel.

I have actually never met anyone who doesn’t love caramel. Its gooeyness and sweetness. But its always a cheat treat isn’t. Always associated with something unhealthy and bad for you. Weeeell not my Tahini caramel!

It is absolutely delicious and so yummy you can pour it on ice cream and cake or even use as a sweet spread on toast!

Yep you heard me! Its refined sugar free, dairy free and vegan!  

Matcha Caramel Pralines

And this is one more thing you can make with it. Matcha Caramel Pralines

I don’t have a recipe for the pralines but I sure do have the recipe for the sauce.

See below and let me know what you think.

Print Recipe
Tahini Caramel Sauce
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Put all ingredients in a saucepan and cook on low heat until it thickens. Depending on the heat it might take a while. Keep stirring to avoid burning. Let it cool down and you've got your caramel sauce. Yumm
Share this Recipe
Raw Vegan Blueberry Cheesecake

Raw Vegan Blueberry Cheesecake

I LOVE blueberries! Absolutely love them. It is my favourite fruit and berry and no other fruit comes even close. Isnt it also the most beautiful fruit to photograph?

Just as well it is so so good for you, full of antioxidants and vitamins it should be classified as a superfood! maybe it is HAHA.

Do you actually know how to find out if a fruit has loads of antioxidants? I’m sure you do but here’s what I learned.

Cut it open and leave for a few minutes, maybe half hour or so. If it turns brown like an apple pear or banana, well tough luck hardly any antioxidants, because its oxidation that makes our fruit brown. So what antioxidants do is fight that oxidation. In fact when we get old we get age spots. Guess what that is? Yupp oxidation. So all those yummy berries that don’t change colour are full of those oxidation fighting antioxidants.

Learned something new? I did.

Anyway back to blueberries. As I said I love them and there was a time when I used to eat at least two punnets a day, which was very expensive. My kiddos have blueberries every day with their breakfast. And now I grow my own, but here in Ireland they take forever to ripen. Ours are still green.

So why did it take me so long then to make a blueberry cheesecake? I don’t know maybe because I do enjoy them so much that I thought it might be a waste. But fear not, it wasn’t. I actually think this is my best cheesecake yet. (Sorry not that many recipes here but you’ll see on my Instagram account that I tried out a few.

The review I got today when I brought this cake into work were great, everyone loved it.

But a little warning the biscuit base is made of bought vegan choc chip cookies so is not sugar free. Of course you can replace those biccies with a healthier alternative.

For now enjoy and as always let me know what you think.

Print Recipe
Raw Vegan Blueberry Cheesecake
Prep Time 10
Passive Time 3 hours
Servings
cake
Ingredients
Prep Time 10
Passive Time 3 hours
Servings
cake
Ingredients
Instructions
  1. Place the first 4 ingredients into a food processor and blend several times until very smooth.
  2. While the filling is blending, mix the crushed biscuits with the melted coconut oil and fill the bottom of a 3 inch cake ring with the base
  3. Now pour the filling on top and smooth out. You will have a bit of the filling mixture left but you can use it to top the cake later
  4. Freeze for about 3 hours
  5. when ready to eat defrost for about two hours but not any longer because it will start to lose its shape
  6. Top with leftover filling (maybe in swirls) and Enjoy
Share this Recipe