Vegan Millionaire’s Shortbread

Vegan Millionaire’s Shortbread

Millionaire’s shortbread is such a decadent and indulgent treat, I was so interested to try out a healthier version. So I’ve made a fully vegan, and totally tasty version of this popular dessert. They aren’t that much different from the regular kind, the base is a delicious shortbread and they’re covered in rich dark chocolate. The main difference is the caramel which is made from dates and maple syrup. These yummy little bites are also totally dairy free, and they can easily be adapted to be gluten free too!

Jump straight to the recipe!

To make the biscuit base I started by mixing the dairy free butter and sugar together until creamy. Then I added the vanilla extract, plain flour and salt. Once they were mixed together I pressed it into the bottom of the tin and baked it for 15 minutes.

For the caramel layer I put the dates, almond milk, maple syrup, coconut oil and salt into a pan and brought it to the boil for 3 minutes. I took it off the heat, added the vanilla extract, then whizzed it into a puree with a hand blender.

I smoothed it on top of the biscuit base and put it into the fridge to set.

For the chocolate topping I melted the dark chocolate, poured it on top of the date caramel layer and put it back in the fridge to set.

Vegan Millionaire's Shortbread

Damn these little squares of Vegan Millionaire’s Shortbread are so moreish! The biscuit base is perfectly crumbly, the date caramel is unbelievably good – it’s so sweet and creamy, and the dark chocolate topping compliments the sweetness perfectly. I’ll definitely be making this Vegan Millionaire’s Shortbread again!

Vegan Millionaire's Shortbread

My boyfriend thought they were absolutely delicious, and he said he’d never have guessed they were vegan friendly. He would’ve scoffed the lot if he’d had his way!

5 from 1 vote
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Vegan Millionaire's Shortbread

Servings 16

Ingredients

For the biscuit base layer

  • 100 g Dairy free spread
  • 60 g Caster sugar
  • 150 g Plain flour
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Salt

For the caramel filling layer

  • 350 g Dates pitted
  • 125 ml Almond milk
  • 25 ml Maple syrup
  • 150 g Coconut oil
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

For the chocolate topping layer

  • 200 g Vegan dark chocolate

Instructions

  1. Pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3 and line a 9" square tin with baking paper

  2. Mix the butter and sugar together until smooth and creamy

  3. Mix in the vanilla

  4. Mix in the plain flour and salt and form the mixture into a dough

  5. Then press it into the bottom of the tin and bake for 15 minutes

  6. For the caramel layer put the dates, almond milk, maple syrup and coconut oil into a pan and bring it to the boil, let it boil for 3 minutes

  7. Take it off the heat and add the vanilla extract. Blend into a puree with a hand blender - be very careful as the mixture will be very hot! Smooth it on top of the biscuit base and put it back into the fridge

  8. For the chocolate topping melt the dark chocolate then pour it on top of the caramel layer

  9. Put it back in the fridge to set. Once fully set, remove from the tin and cut it into squares. Cut gently with a knife dipped in warm water to avoid the top from cracking

  10. Store in the fridge and eat within 1 week

NB. Filling recipe from BBC Good Food.

You can find more of my Vegan recipes by clicking here!

Vegan Millionaire's Shortbread

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Vegan Oreo Brownies

Vegan Oreo Brownies

If you’re not a vegan then you might not know that Oreo biscuits are suitable for vegans. Yes that’s right, these delicious chocolate sandwich biscuits are completely free from animal products! They are known as “accidentally” vegan, which is a group of products that were not made to be suitable for vegans, but by chance they are. This often happens because retailers use cheaper ingredients (for example oil instead of butter), so most accidentally vegan products are not exactly the healthiest of options! But hey, vegans need junk food too! I decided to make Vegan Oreo Brownies and drizzle on some dark chocolate for good measure, the perfect treat!

Jump straight to the recipe!

To start, I made the flax eggs. I whizzed up 2 tbsp linseeds in my Nutribullet, added 4 tbsp water and put the mixture in the fridge for 10 minutes. Linseeds and flaxseeds are the same thing, but they are called linseeds in the UK and flaxseeds in the US. You can get golden ones, or brown ones, and either are suitable.

For the brownie batter I put the plain flour, caster sugar, cocoa powder, baking powder and salt in a bowl and stirred it together.

In another bowl I whisked up the almond milk, flax eggs, vegetable oil and vanilla extract.

I poured the wet ingredients into the dry ingredients and whisked it all together.

Then I poured the batter into a lined baking tray, and covered it with the broken up Oreo pieces.

I baked it for 35 minutes, then left the Vegan Oreo Brownies to cool completely.

You can slice the Vegan Oreo Brownies up before or after drizzling on the chocolate, it doesn’t make a difference. I melted the dark chocolate and put it into a small piping bag then snipped off the end and drizzled it all over. Make sure to use a dark chocolate with a high cocoa percentage so that it is suitable for vegans (I used Green & Blacks 70%) Check the label, if it says ‘may’ contain milk then that is ok as this warning is for people with allergies and doesn’t mean the product contains milk.

Vegan Oreo Brownies

The Vegan Oreo Brownies were so yummy and didn’t stick around for long! I got the thumbs up from my sister who is vegan, and I really enjoyed them too (I even stole my boyfriend’s piece, whoops! Guess I’ll be making another batch soon!) They are really moist and fudgey, they taste super chocolatey and indulgent, and the pieces of oreo and chocolate drizzle are absolutely scrumptious! Any oreo fan is sure to love these, and they’re so easy to make too!

            

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Bake of the Week hosted by Mummy Mishaps, and Free From Fridays hosted by Le Coin De Mel.

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5 from 5 votes
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Vegan Oreo Brownies

Servings 12

Ingredients

  • 250 g Plain flour
  • 350 g Caster sugar
  • 90 g Cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 250 ml Almond milk
  • 2 Flax eggs see instructions
  • 250 ml Vegetable oil
  • 154 g Oreos broken up
  • 65 g 70% Dark chocolate

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin

  2. To make the flax eggs: 2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge.

  3. In a bowl mix together the plain flour, caster sugar, cocoa powder, baking powder and salt

  4. In another bowl whisk together the almond milk, flax eggs, vegetable oil and vanilla extract, then add it to the dry ingredients and mix together

  5. Pour the batter into the lined baking tray, then add the broken oreo pieces all over the top

  6. Bake for 30-35 minutes until a skewer comes out clean

  7. Once cool, melt the dark chocolate and drizzle it all over the brownies, cut into squares then serve

You can find more of my Vegan recipes by clicking here!

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Vegan Mini Key Lime Pies

Vegan Mini Key Lime Pies

I’d heard of vegan key lime pies a while ago and I have wanted to try them out for ages. I finally got around to it last week; I made these vegan mini key lime pies and I was so pleased with the results! As the traditional key lime pie comes from America, I used pecans in the base because they make me think of American desserts. I added spinach and avocado to the filling to give it a green hue. I really wanted a creamy topping to compliment the zesty filling, so I used some whipped coconut milk. These mini key lime pies are 100% vegan and therefore dairy free, and they are also refined sugar free and gluten free.

Jump straight to the recipe!

To make the base I used my nutribullet to whizz up the almonds, pecans and dates.

I melted the coconut oil and mixed it into the nuts, then pressed the mixture into mini tart tins lined with cling film. Then I put them in the fridge for 30 minutes to set.

 

To make the filling I again used my nutribullet to whizz up the soaked cashews, avocado, maple syrup, lime juice, melted coconut oil and spinach. It was perfectly smooth and creamy.

I poured the filling into the tart cases, then put it back in the fridge for 1 hour to set.

vegan mini key lime pies

My nutribullet came in handy again to whizz up the thick layer from two tins of coconut milk that had been in the fridge overnight, along with vanilla extract and maple syrup. I piped it onto the vegan mini key lime pies in rosettes and sprinkled some lime zest in the middle.

These vegan mini key lime pies taste so good! The flavour is the perfect balance between zesty lime flavour and creamy sweetness. They would make a great dessert at a dinner party. I love eating vegan desserts as they always taste so sinful, but really they are full of goodness!

  

I’m linking these mini pies up with Cook Blog Share hosted this month by Recipes Made Easy, and Free From Fridays hosted by Free From Farmhouse.

5 from 1 vote
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Vegan Mini Key Lime Pies


Servings 8
Author thebakingexplorer

Ingredients

For the base

  • 150 g Almonds
  • 150 g Pecans
  • 160 g Dates
  • 90 g Coconut Oil melted

For the filling

  • 70 g Coconut Oil melted
  • 200 g Cashews soaked in water overnight
  • 1 Avocado
  • 6 tbsp Maple Syrup
  • 7 Limes zested and juiced
  • 1 Handful Fresh spinach

For decoration

  • 2 tins tins of Coconut milk stored in the fridge overnight
  • 2 tsp Vanilla extract
  • 4 tbsp Maple Syrup
  • Lime zest

Instructions

  1. To make the base use a nutribullet or a food processor to whizz up the almonds, pecans and dates

  2. Mix in the melted coconut oil, then press the mixture into mini tart tins lined with cling film. Put them in the fridge for 30 minutes to set

  3. To make the filling use a nutribullet or a food processor to whizz up the cashews, avocado, maple syrup, the juice of the limes, the melted coconut oil and the spinach until perfectly smooth and creamy

  4. Pour the filling into the tart cases, then put them back in the fridge for at least 1 hour to set
  5. Use a nutribullet or a food processor to whizz up the solid white coconut milk from the top of the tins along with the vanilla extract and the maple syrup. Pipe or spread it onto the mini pies, then sprinkle some lime zest in the middle

  6. Store in the fridge until serving, they will last for up to 3 days

You can find more of my Vegan recipes by clicking here!

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Chocolate & Peanut Butter Caramel Brownies (Vegan)

Chocolate & Peanut Butter Caramel Brownies (Vegan)

I don’t know why, but telling someone that a brownie is vegan can really put them off. I’m not sure why this is as nowadays you can bake so many delicious treats without using any animal products. I took these Chocolate & Peanut Butter Caramel Brownies into work (without mentioning the ‘v’ word) and my colleagues happily scoffed the lot, especially when I told them they contained no butter and were made with coconut sugar as this immediately removed any January diet-related hesitation over whether to indulge or not. They are rich, sweet and super moist. If you’ve never tried vegan baking before, this is a great place to start!

Jump straight to the recipe!

I started by making the caramel. In a pan I warmed 160ml coconut cream with 70g light brown sugar. I let it bubble for 5 minutes whilst constantly stirring.

I took the caramel off the heat and added a mixture of 4 tbsp maple syrup, 6 tbsp peanut butter (I used Meridian Smooth Peanut Butter with no palm oil), 1 tsp vanilla extract and 1 tsp salt. I poured it into a bowl and put it in the fridge to cool.

For the brownie batter I put 250g plain flour, 200g golden caster sugar, 150g coconut sugar, 90g cocoa powder, 1 tsp baking powder and 1 tsp salt in a bowl and stirred it together.

I then added 250ml almond milk, 2 flax eggs, 250ml vegetable oil and 1 tsp vanilla extract and whisked it all together.

I poured the batter into a lined baking tray, then added blobs of the peanut butter caramel all over and swirled it all together with a knife.

I baked it on 180C/160C Fan/350F/Gas Mark 4 for 45 minutes.

The brownies were so fudgey and gooey, and the peanut butter caramel is to die for. I personally would add more peanut butter next time for a stronger taste, but it depends how much you love peanut butter. If you don’t like it, you could use another nut butter or omit the caramel entirely and just make some yummy chocolate brownies.


Chocolate & Peanut Butter Caramel Brownies (Vegan)

Ingredients

  • 160 ml Coconut cream
  • 70 g Light brown sugar
  • 4 tbsp Maple syrup
  • 6 tbsp Peanut butter
  • 2 tsp Vanilla extract
  • 2 tsp Salt
  • 250 g Plain flour
  • 200 g Golden caster sugar
  • 150 g Coconut sugar
  • 90 g Cocoa powder
  • 1 tsp Baking powder
  • 250 ml Almond milk
  • 2 Flax eggs see note
  • 250 ml Vegetable oil

Instructions

  1. To make flax eggs: 2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge.

  2. Start by making the caramel. In a pan warm the coconut cream with the light brown sugar. Let it bubble for 5 minutes whilst constantly stirring, then take off the heat and pour in a bowl

  3. Mix together the maple syrup, peanut butter, 1 tsp of the vanilla extract and 1 tsp of the salt, add it to the caramel and put it in the fridge to cool

  4. In a bowl mix together the plain flour, golden caster sugar, coconut sugar, cocoa powder, baking powder and 1 tsp of the salt

  5. In another bowl whisk together the almond milk, flax eggs, vegetable oil and 1 tsp of the vanilla extract, then add it to the dry ingredients and mix together

  6. Pour the batter into a lined 12" x 9" traybake tin, then add blobs of the peanut butter caramel all over and swirl it all together with a knife

  7. Bake on 180C/160C Fan/350F/Gas Mark 4 for 45 minutes

  8. Allow to cool then cut into squares

Recipe adapted from the Telegraph.

You can find more of my Vegan recipes by clicking here!

Raspberry & Coconut Tarts (Vegan)

Raspberry & Coconut Tarts (Vegan)

Happy New Year everyone! I hope you all had a wonderful time celebrating. We had a quiet one at home, which I enjoy more these days. Now it’s that time of year when we all start evaluating our lifestyles and making some healthy changes (that may or may not be long lasting!) These Raspberry & Coconut Tarts are packed full of goodness, easy to make and taste really good, like really good, so good you might not even believe they are healthy if you hadn’t made them yourself! They’re also vegan friendly, so if you’ve decided to follow Veganuary they are a great recipe to try out.

Jump straight to the recipe!

To make the base I put 100g blanched almonds, 90g dried dates, 90g wholegrain crackers, 2 1/2 tbsp cocoa powder and a pinch a salt into a food processor and blitzed it until it resembled fine crumbs.

I melted 55g of coconut oil and added it to the ‘crumbs’ along with 6 tsp maple syrup and mixed it all together. I lined eight holes of a cupcake pan with cling film, then pressed the mixture into the holes making sure the sides and bottom were of an even thickness. Then I put it in the freezer for 30 minutes.

To make the filling I took two cans of coconut milk out of the fridge and seperated the thick white topping from the coconut water at the bottom. You can reserve the water and use it for smoothies or curries. Then I whisked it up along with 1 1/2 tsp vanilla extract and 4 tbsp maple syrup (I like it quite sweet but you can add less maple syrup if you wish).

I took the tart cases out of the freezer and took them out of the pan and removed the cling film. I filled each one generously with the coconut cream, then placed some fresh raspberries on top, and finally sprinkled some chopped roasted hazelnuts on top.

And the Raspberry & Coconut Tarts were done! This is the kind of healthy and vegan-friendly food more people need to try as it tastes so decadent and naughty when you eat, but it’s actually good for you. Surely the perfect health food?!

The tart base is crunchy and tastes sweet and chocolatey, and the coconut cream melts in the mouth. You can add any fresh berries or fruit to these Raspberry & Coconut Tarts depending on your preference, and any nuts too.


Raspberry & Coconut Tarts (Vegan)

Servings 8

Ingredients

  • 100 g Blanched almonds
  • 90 g Dried dates
  • 90 g Wholegrain crackers
  • 2 1/2 tbsp Cocoa powder
  • 55 g Coconut oil
  • 6 tsp Maple syrup
  • 4 tbsp Maple syrup
  • 2 400ml cans of Coconut milk stored in the fridge overnight
  • 1 1/2 tsp Vanilla extract
  • A pinch of Salt
  • 24 Raspberries
  • A handful of Chopped roasted hazelnuts

Instructions

  1. To make the base put the blanched almonds, dried dates, wholegrain crackers, cocoa powder and salt into a food processor and blitz it until it resembles fine crumbs

  2. Melt the coconut oil and add it to the 'crumbs' along with 6 tsp of the maple syrup and mix it all together

  3. Line eight holes of a cupcake pan with cling film, then press the mixture into the holes making sure the sides and bottom are of an even thickness. Then put it in the freezer for 30 minutes

  4. To make the filling separate the thick white topping from the coconut milk then whisk it up along with the vanilla extract and 4 tbsp of the maple syrup

  5. Take the tart cases out of the freezer and take them out of the pan and remove the cling film. Fill each one generously with the coconut cream, then place some fresh raspberries on top, and finally sprinkle some chopped roasted hazelnuts on top

Recipe adapted from Healthista/Fearne Cotton.

You can find more of my Vegan recipes by clicking here!

Raspberry & Coconut Tarts

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Vegan Mincemeat Plait

Vegan Mincemeat Plait

I really love mince pies and finding new ways to eat mincemeat is definitely high on my list of priorities in December! This Vegan Mincemeat Plait certainly fits the bill. My favourite kind of mincemeat is the luxury versions that are laced with brandy and/or port, as they give it that intense richness. I’ve never made my own mincemeat as I really think you can buy such good quality tasting versions in the shops. If you love mincemeat as much as I do, you’ll also love my Mince Pie Cupcakes With Brandy Buttercream and my Mince Pie Bakewell Squares.

Jump straight to the recipe!

I’ve been kindly given a subscription to Vegetarian Living Magazine by PocketMags and I found this recipe for a Vegan Mincemeat Plait inside. I was immediately drawn to it, plus I had some fast action yeast to use up. Bread isn’t something I make often as it can be time consuming, but this recipe is quick enough to make in an evening.

I started by putting strong white bread flour, salt and fast action yeast into a bowl, making sure to keep the salt and yeast separate, then mixed everything together.

Then I warmed up almond milk in a pan with light brown sugar and vanilla extract. I only let it get hot enough so I could still hold my finger in it, then I whisked in olive oil.

I mixed the flour and milk mixture together to make a dough, then kneaded it for 6 minutes in a food mixer fitted with a dough hook. Then I put the dough into an oiled bowl, covered it and left it to rise for 30 minutes.

I floured my Joseph Joseph Roll Up Non-Slip Silicone Pastry Mat and rolled the dough out in a rectangular shape.

I melted dairy free margarine and brushed most of it all over the dough, then I sprinkled a mixture of cinnamon and dark brown sugar all over it.

Then I used a luxury jar of mincemeat (make sure it’s vegetarian as mincemeat can contain suet) and spread it over the dough.

I rolled the dough into a sausage shape, cut it in half, attached it at the top then twisted the two halves together. I placed it on a lined baking tray and baked it on 220C/200C Fan/425F/Gas Mark 7 for 15 minutes.

Then I made a glaze from icing sugar, vanilla extract and almond milk. It smelt so good!

As soon as the Vegan Mincemeat Plait came out of the oven, I covered it in the glaze then left it to cool.

This Vegan Mincemeat Plait was so yummy, the glaze on top sounds so simple but it’s incredibly delicious! I’m not a vegan, but it’s great to learn an easy vegan friendly recipe for the festive season that tastes amazing and will cater for friends who follow a vegan diet. Also it feels like a much healthier recipe as it doesn’t use any butter or other high fat dairy products.


Mincemeat Plait (Vegan)

Ingredients

  • 200 g Strong White Bread Flour
  • A Pinch of Salt
  • 7 g sachet Fast action dried yeast
  • 200 ml + 1/2 tbsp Almond milk
  • 1/2 tbsp Light brown sugar
  • 1 1/2 tsp Vanilla extract
  • 2 tbsp Olive oil
  • 2 tbsp Dairy free margarine
  • 2 tbsp Dark brown sugar
  • 1 tbsp Ground cinnamon
  • 50 g Icing sugar
  • 200 g Mincemeat

Instructions

  1. Put the strong white bread flour, salt and fast action yeast into a bowl, making sure to keep the salt and yeast on separate sides of the bowl, then mix it all together

  2. Warm the 200ml of almond milk in a pan with the light brown sugar and 1/2 tsp of the vanilla extract. Only let it get hot enough so you can still hold your finger in it. Then whisk in the olive oil

  3. In a food mixer fitted with a dough hook mix the flour and milk mixtures together for 6 minutes. Then put the dough into an oiled bowl, cover it and leave it to rise in a warm place for 30 minutes

  4. Flour your work surface and roll the dough out in a rectangular shape. In a bowl mix together the ground cinnamon and dark brown sugar

  5. Melt the margarine and brush most of it (reserve a little) all over the dough, then sprinkle the cinnamon mixture all over it

  6. Spread the mincemeat over the doughRoll the dough into a sausage shape, cut it in half, attach it at the top then twist the two halves together. Place it on a lined baking tray and bake it on 220C/200C Fan/425F/Gas Mark 7 for 15 minutes

  7. While it's baking make a glaze from the icing sugar, 1 tsp of the vanilla extract and 1/2 tbsp of the almond milk

  8. As soon as the plait comes out of the oven, cover it in the glaze then leave it to cool. Slice to serve

NB. I have received the subscription to Vegetarian Living Magazine and the Joseph Joseph product free of charge, all opinions are my own.

You can find more of my Vegan recipes by clicking here! Or click here for more Christmas recipes!

Chocolate & Peanut Butter Milkshake (Vegan)

Chocolate & Peanut Butter Milkshake (Vegan)
I am so excited to share this recipe with you for a Dairy Free Chocolate & Peanut Butter Milkshake! Ever since I started experiencing severe stomach pain back in 2013 every time I consumed cow’s milk, I’ve stopped drinking it. I seem to be ok with other forms of dairy for now (ice cream, cheese, yoghurt etc.) but I’ve also been exploring other non-dairy options of those too just incase. One of the things I miss most is milkshakes as there isn’t a huge range of non-dairy milkshakes available. This Dairy Free Chocolate & Peanut Butter Milkshake recipe is perfect for anyone with a lactose intolerance or allergy, and for those following a vegan diet.

Jump straight to the recipe!

I used a non-dairy ice cream called Swedish Glace which I found in Tesco, and Blue Diamond almond milk which I drink and bake with regularly. The ice cream also comes in vanilla flavour.

Milkshake is really easy to make, you just need a stick blender or a Nutribullet to mix the ingredients.

I blended chocolate non-dairy ice cream, smooth peanut butter, unsweetened almond milk, cocoa powder and maple syrup, until smooth and frothy. This makes enough for two bottles.

I poured it into a bottle and drank up! The Dairy Free Chocolate & Peanut Butter Milkshake was so creamy and delicious, I wouldn’t be able to tell this was dairy free if I didn’t know!


Chocolate & Peanut Butter Milkshake (Dairy Free)

Ingredients

  • 140 g Dairy free chocolate ice cream
  • 2 tbsp Smooth peanut butter
  • 215 ml Almond milk
  • 1 tsp Cocoa powder
  • 2 tbsp Maple Syrup

Instructions

  1. Blend all ingredients together until smooth, serve immediately

You can find more of my Vegan recipes by clicking here!

Vegan Cardamom & Sea Salt Chocolate Tart

Vegan Cardamom & Sea Salt Chocolate Tart
A while back the kind people at Magazine.co.uk signed me up for three magazine subscriptions of my choice. (If you follow my blog you may remember this delicious Coconut Bar Cake I made from Olive magazine.) So this time round I got my first issue of Veggie magazine through the letterbox. I chose all food related magazines for my subscriptions – obviously! As we’re a vegetarian friendly household I’m always looking out for new veggie recipes so it was the perfect fit.

Jump straight to the recipe!

Veggie magazine is completely vegetarian, from it’s recipes to the beauty and skincare products it recommends. It also includes some vegan and gluten free recipes. My sister is vegan and we’ve recently found a love of baking together so when we do we of course make vegan friendly treats. So this Vegan Cardamom & Sea Salt Chocolate Tart was an easy choice to make as it sounded damn delicious!

I started by making the tart base which involved gently warming coconut oil and maple syrup in a pan. Once it melted together I added dessicated coconut and cocoa powder and mixed in.

I pressed the base into a tart tin making sure to pack it as tightly as I could and also cover the sides. I decided to use my rectangular tin as I love the elegant look of a tart this shape.

The base baked on 180C/350F/Gas Mark 4 for 15 minutes, I left it to cool. Put it on a baking tray when in the oven as some of the coconut oil can leak out.

I made the filling by warming coconut cream, ground cardamom and a pinch of salt until just simmering. I then left it to thicken for 10 minutes with a lid on the pan.

Then I added dark chocolate to the coconut cream and stirred until it melted. If you want this to be a vegan tart make sure the chocolate doesn’t contain any milk (‘may contain’ is ok as this is related to people who have allergies).

Vegan Cardamom & Sea Salt Chocolate Tart

I poured the ganache into the tart base and put it in the fridge for 2 hours to set. Once set I decorated the Vegan Cardamom & Sea Salt Chocolate Tart with raspberries and a sprinkling of salt. You could decorate it with any fresh berries you like, or some grated dark chocolate, or leave it plain.

Wow the Vegan Cardamom & Sea Salt Chocolate Tart was decadent! The filling was so rich and creamy with the perfect chocolate hit. The cardamom lingered delicately in the background and the sea salt provided the perfect kick. The base was deliciously crunchy, it all came together so well. This is a dessert that can be enjoyed by vegans and non-vegans alike, and would be perfect for a dinner party where your guests have mixed dietary needs.

   

I’m entering this Vegan Cardamom & Sea Salt Chocolate Tart into We Should Cocoa hosted by Tin & Thyme. The theme this month is butter, or coconut oil for vegan recipes. And the Sunday Fitness & Food Link Up hosted by Marathons & Motivations and Ilkas Blog.


Cardamom & Sea Salt Chocolate Ganache Tart (Vegan & Gluten Free)

Ingredients

For the base

  • 75 g Coconut oil
  • 4 tbsp Maple Syrup
  • 150 g Desiccated coconut
  • 2 tbsp Cocoa powder

For the filling

  • 270 ml Coconut cream
  • 1 tsp Ground cardamom
  • 1 tsp Salt
  • 100 g 70% dark chocolate

To decorate

  • 10 Fresh raspberries

Instructions

  1. Gently warm the coconut oil and maple syrup in a pan. Once melted, add the desiccated coconut and cocoa powder and mix in
  2. Press the base into a tart tin, pack it tightly along the bottom and sides
  3. Bake the base in the tart tin, and on a baking tray in case any coconut oil leaks out, on 180C/350F/Gas Mark 4 for 15 minutes. Then leave to cool
  4. Make the filling by warming the coconut cream, ground cardamom and a pinch of the salt until just simmering. Then leave it to thicken for 10 minutes with a lid on the pan
  5. Add the dark chocolate to the coconut cream and stir until melted
  6. Pour the filling into the tart base and put it in the fridge for 2 hours to set. Once set, decorate with raspberries and a sprinkling of salt

You can find more of my Vegan recipes by clicking here!

Healthier ANZAC Biscuits (Vegan)

I absolutely love these yummy oaty biscuits which originate from Australia. I have made them before, but this is a dairy free and vegan version which also contains wholemeal flour, hence they are healthier ANZAC biscuits. The biscuits get their name because they were made by the wives and family of the Australian and New Zealand Army Corps (ANZAC), and sent to them as the ingredients meant they kept well in transit and didn’t go off for a while.

Jump straight to the recipe!

To make the healthier ANZAC biscuits, I started by mixing the oats, plain flour, wholemeal plain flour, dessicated coconut and light brown sugar in a bowl.

Then I put the oil, golden syrup and water in a pan and heated it on high for about 30 seconds until it bubbled. I took it off the heat, and stirred in the bicarbonate of soda. It frothed quite a bit, but I kept stirring until it calmed down.

I poured the mixture into the dry ingredients and stirred until well combined.

 

Using my hands, I shaped the mixture into small balls and put them onto a lined baking tray.

I baked on 160C Fan/180C/350F/Gas Mark 4 for 10-15 minutes until golden. Leave them to cool on the baking tray until they are firmer before moving to a cooling rack.

I melted the dark chocolate and dipped the biscuits into it. You don’t have to use the chocolate, but dark chocolate, in small quantities, is known for it’s health benefits such as containing antioxidants, vitamins and minerals. To keep these healthier ANZAC biscuits vegan friendly, make sure to use a 70% dark chocolate that doesn’t contain any milk (check the label).

Once the chocolate sets they are ready to enjoy! The Healthier ANZAC Biscuits last for at least a week in an air tight container, depending on how strong your willpower is!

Healthier ANZAC Biscuits

Ingredients

  • 200 g Oats
  • 100 g Plain flour
  • 80 g Wholemeal plain flour
  • 95 g Light brown sugar
  • 30 g Dessicated coconut
  • 100 ml Sunflower or vegetable oil
  • 4 tbsp Golden syrup
  • 4 tbsp Water
  • 2 tsp Bicarbonate of soda
  • 150 g Dark chocolate

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line your baking tray(s) with baking paper

  2. Mix the oats, plain flour, wholemeal plain flour, dessicated coconut and light brown sugar in a bowl

  3. Put the sunflower oil, golden syrup and water in a pan and heat it on high for about 30 seconds until it bubbles. Take it off the heat, and stir in the bicarbonate of soda. Keep stirring until the frothing calms

  4. Pour the wet mixture into the dry ingredients and stir until well combined

  5. Use your hands to shape the biscuits into small balls and put them onto the lined baking tray(s)

  6. Bake for 10-15 minutes until golden. Leave to cool on the baking tray until they are firm before moving to a cooling rack

  7. Melt the dark chocolate and dip the biscuits into it. Leave to set

Recipe adapted from the Australian Healthy Food Guide.

You can find more of my Biscuit recipes by clicking here! Or for more Vegan recipes click here!