2 Ingredient Choc Hazelnut Cups

Difficulty: Easy Makes 16 Have you ever been in the situation where you need to whip up some kind of chocolatey treat but only have hazelnuts and chocolate on hand? No? Oh. Well next time that sitch occurs (and it will) remember this recipe and also remember to thank me/apologise to me later. These babies have a little bit of a Nutella-y slash Ferrero Rocher vibe going on, minus the obvious grossness that comes along with drinkin' cow's milk. Ingredients 200 grams vegan chocolate, broken into pieces 1/3 cup hazelnuts Method Preheat your oven to 180°c and line a small baking tray with baking paper. Spread the hazelnuts over the tray and roast for 10 minutes until they start to brown. Remove and allow to cool. ...

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Easter Eggs Worth Hunting For

WTF is up with Easter eggs starting to roll out in January/February, do we really need that much prep time to  buy a bunch of chocolate? Anyway, shopping for vegan Easter eggs in Australia seems to be getting easier each year, with random vegan eggs popping up all over the place! These are just a few of the things I've come across this year but trust me, there are a bunch more! Some of these can be found in y0ur local grocery store however for some you may need to hit a speciality chocolate shop or vegan store. Moo Free I love Moo Free because they make really delicious, affordable and accessible vegan chocolate. I'm loving this Easter egg because it reminds me of...

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Epic Double Chocolate Peanut Butter Cake

Difficulty: Medium-Hard Serves 8-12 My niece always says "Chels, you're the best cooker of sweets" and while she's not entirely correct, I can usually produce pretty dope results when I put the effort in. You can too with my monster Double Chocolate Peanut Butter Cake; a rich brownie-like cake covered with two types of fluffy frosting, teensy blocks and peanut butter cups made from dark, white and peanut butter chocolate (OMG). If you don't have moulds, use whatever chocolatey bits and pieces you can find to turn a simple cake into a baking masterpiece. It's really not that hard to do but I threw that difficulty rating up there because mustering the time and effort to do it is half the battle. Worth it tho. Just...

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Coconut Choc Chunk Cookies

Difficulty: Easy Makes: 18 When you've got nothing to do, a rainy day is the perfect excuse to chill hard, bake hard and just generally max relax in the comfort of your own home and/or PJs. Keep the ingredients for my coconut choc chip cookies on hand so next time it starts raining cats and dogs (I wish), you're ready to bake up a storm. Ingredients 3/4 cup vegan margarine 1/2 cup caster sugar 1/2 cup brown sugar 1 teaspoon vanilla extract 1 tablespoon water 1 tablespoon cornflour 3/4 cup desiccated coconut 1 1/4 cups plain flour 1 1/4 cups chocolate chunks Method Preheat your oven to 180°C and line two baking trays with grease-proof paper. In a large bowl, cream the vegan margarine, caster sugar and brown sugar until light and fluffy. Whisk in the...

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Rosewater Marshmallow Hearts

Difficulty: Easy-Medium Makes 12-18 The way to any vegan's heart is through their stomach and there's nothin' better than a homemade Valentine's Day gift, especially if it's edible. These bad boys will make babe swoon with their light marshmallowy centre dipped in dark chocolate. Really tho, where's my Valentine at? Ingredients 1/3 cup corn flour 3/4 cup water 1 tablespoon agar agar powder 1/2 cup glucose syrup 1 cup caster sugar 1/2 teaspoon vanilla extract 1 tablespoon rosewater 2-3 drops pink food colouring (make sure it's vegan) 300g dark chocolate Method In a medium sized saucepan, gently whisk together the water and agar agar powder over low heat until the powder dissolves. Crank the heat up to medium-high before adding the glucose syrup and caster sugar while continuing to stir constantly. Once the mixture starts to boil, immediately and...

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Chocolate & Peanut Butter Cake Donuts

Difficulty: Easy Makes 6 large donuts It's bloody fun experimenting with different ways to make stuff and donuts are absolutely no exception. I've made them all kinds of ways like baked dough based and fried batter based but by far the easiest kind to make are baked batter donuts using a donut pan. You can pick these pans up super cheap on eBay and other online stores plus most good kitchen stores will have them; I'm going to buy a mini donut pan soon for extra cuteness. For my first attempt I went with chocolate flavour because really who doesn't like chocolate? Plus, I wasn't really in the mood for plain vanilla. You can glaze or ice these babies but to avoid things getting...

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Candy Cane Ice Cream & Chocolate Shell Topping

Difficulty: Easy Makes about 1 litre It's beginning to look a lot like Christmas and I've teamed up with the epic team at Your Home Depot to create another recipe using my Cuisinart Ice Cream Maker with Compressor. I've been shopping with these guys for years because they have great prices, an awesome range of products and a super easy checkout process. These guys even hooked me up with a bitchin' Global Ikasu Knife Set for helping out with this recipe, it doesn't get much sweeter than that! Candy canes are the official sweet of the festive season so I thought why not combine them with the guaranteed deliciousness of ice cream?! So I did and I know I say this all the...

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Rum & Raisin Fudge

Difficulty: Easy Makes about 20 pieces  When sweetened condensed coconut milk came on the scene recently, I knew my life would be changed forever. Why? Because fudge was back in my life and in a huge way. I've been playing around with a few fudge recipes this month and in a massive win for everyone involved, the easiest one turned out the best. Christmas is the perfect time for fudge because it's indulgent yet easy to make plus it's the perfect homemade gift! And what's a festive recipe without a little fruit and alcohol huh? Nothin', that's what! Ingredients 1 320mL can sweetened condensed coconut milk 1 tablespoon vegan margarine 1/2 cup firmly packed brown sugar 1 teaspoon vanilla extract 1 shot of rum (a teaspoon of rum essence will...

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Sweet William Chocolate & Triple Chocolate Cookie Sandwiches

Where to Buy: www.sweetwilliam.com.au for stockists. Price: From $2.85 Since I went vegan, I've always had Sweet William products as a staple in my pantry so when they asked me to write a little something about them and create a recipe, I was stoked to do so. The best thing about Sweet William products is that they're easily accessible, which means you can pick it up at most supermarkets (like Coles, IGA, Woolworths and Big W) at any time of day or night and don't have to wait for your local specialty store to open when you need your chocolate fix. They also have an unbelievable selection of products to suit so many dietary requirements because they're: Gluten free Dairy free Nut free GMO free Free from...

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Vegan Creme Eggs

Difficulty: Easy Makes 8 If you're like me, your childhood Easters were filled with all kinds of chocolate treats but none ever compared to the creme egg. That's something I thought I had left behind when I went vegan until recently when I saw a creme egg recipe online. With a few alterations, making this recipe vegan turned out to be bloody easy and now creme eggs are back in my life for good! Egg moulds are pretty easy to track down this time of year and can be found at most good baking stores. Ingredients 200 grams vegan chocolate 1/2 cup glucose syrup 1/4 cup vegan margarine 1 teaspoon vanilla essence 2 cups icing sugar 1-2 drops yellow food colouring Method In a microwave proof jug, melt the chocolate in...

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Vegan Bounty Bars

Difficulty: Easy Makes 12 Despite the fact I never really ate a lot of Bounty's in my time as a non-vegan, I somehow felt desperate to make them over the weekend. Lucky I did though because these babies are outta sight! Your fave vegan chocolate provides the casing for the sweet, sweet, coconutty innards. Plus they're soy and gluten free to boot! Ingredients 1 cup coconut oil 3/4 cup caster sugar 1 teaspoon vanilla extract 1/4 cup almond milk 3 cups shredded coconut 250grams vegan chocolate (make sure it's soy and/or gluten free if necessary) Method In a saucepan, melt the coconut oil and caster sugar over a medium heat. Once melted, pour into a large bowl before adding the vanilla extract, almond milk and shredded coconut. Combine well. Pour the mixture into...

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Banana Nut Choc Pops

Difficulty: Easy Makes 6 Looking for a fun treat that's a little bit naughty but a little bit nice? My Banana Nut Choc Pops are just what you need! They take about 5 minutes to prepare and after a couple of hours in the freezer, they're ready to eat. They make a wicked substitute for ice cream as a dessert and if you only want a smidgen of chocolate, just dip the tip in chocolate instead of the whole banana. Little dudes will love making these too, so get those junior vegans in the kitchen! Ingredients 6 paddle pop sticks 3 bananas 300 grams vegan chocolate 1/2 cup granulated peanuts Method Line a baking tray with baking paper. Peel and cut each banana in half. Gently pop the stick in the...

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Vegan Malteser Slice

Difficulty: Easy Serves 12 For a while now I've been craving Maltesers but short of a rumour I've heard about an elusive vegan version existing somewhere overseas (if you have access to them, please tell me!) I haven't heard of anything remotely similar. I decided to combat my craving head on by creating this Vegan Malteser Slice; a thick crispy malt layer, topped with a thin layer of smooth chocolate. This sweet treat is easy to whip up in a jiffy and perfect for last minute parties or bake sales. Ingredients 150grams vegan white chocolate 4 cups puffed rice cereal 1/2 cup liquid malt extract (I used Saunders) 200 grams vegan dark or milk chocolate Method Line a 26x16cm baking dish with baking paper. Melt the white chocolate before pouring...

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Chocolate Covered Pretzels

Difficulty: Easy Makes one large bowl There is no greater taste sensation than the combination of salty and sweet, these chocolate covered pretzels are proof of that. If you're still pondering over what to take along to that Christmas event, these guys look perfect in a cute little bag or box with some twine  plus an edible gift is always a winner! Ingredients 1 bag pretzels 1 block dark chocolate 1 block white chocolate Red and green sprinkles Method Line 2 baking trays with baking paper Melt the dark and white chocolate in separate dishes. Dip a pretzel into the dark chocolate and carefully place onto the baking paper. Repeat with the remaining dark and white chocolate. Distribute the sprinkles liberally over the chocolate dipped portion of each pretzel and place the...

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Chocolate Covered Peppermint Marshmallows

Difficulty: Medium Makes 24 Christmas is just around the corner so I thought it was time I got cracking on some Christmas recipes. First cab off the rank is a treat so damned delicious that you'll want to eat it all year round! Light and fluffy peppermint marshmallow, dipped in chocolate and sprinkled with crushed candy canes. Doesn't get any more freakin' festive than that, right? These guys are gluten and soy free if you choose the right chocolate and candy canes too! Ingredients Marshmallow 1/4 cup icing sugar 1 1/2 cups water 1 tablespoon and 1 teaspoon agar agar powder 1 cup glucose syrup 2 1/4 cups caster sugar 1 teaspoon peppermint essence Other ingredients 300grams vegan dark chocolate 1/4 cup crushed vegan candy canes (I used Coles brand) Method Prepare a standard loaf tin by sifting...

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Choc-Mint Ice Cream Popsicles

Difficulty: Easy Makes 8 It feels like summer already in dear old Newy so some refreshing treats are in order. My favourite ice cream flavour is choc-mint so naturally when I got a popsicle mould my mind turned to how I was going to whip up a batch of choc-mint ice cream popsicles and by golly, I've done it! Harnessing the magic of whipped coconut cream and a few other ingredients, you too can enjoy these summer delight, even if you don't do soy and/or gluten! Ingredients 2 x 270mL cans full fat coconut cream (left in the fridge, upside down for 24 hours) 1 cup icing sugar 2 teaspoons peppermint essence 2-3 drops green food colouring 1/4 cup almond milk 1/3 cup finely chopped dark chocolate (soy free...

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Double Choc Cookies

Difficulty: Easy Makes 24 Cookies are an excellent treat to bake for occasions because they're easy to make, quick to bake and you usually have all the junk you need in your pantry already. These double choc legends are stuffed with delicious chunks of dark and white vegan chocolate for the ultimate cookie indulgence. Go on, make 'em. Ingredients 1 cup vegan margarine 1 cup caster sugar 1/2 cup brown sugar (lightly packed) 1 teaspoon vanilla extract 2 cups plain flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup vegan dark chocolate chunks 1/2 cup vegan white chocolate chunks Method Preheat oven to 180°C and line two baking trays with baking paper. In an electric mixer, combine the vegan margarine, sugars and vanilla on medium-high until light and fluffy. Sift in the flour, baking...

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Chocolate Cookie Sandwiches

Difficulty: Easy-Medium Makes 12 Picking a sweet treat can be tough work; do you want something with a bit of crunch, like a cookie or do you want something with frosting, like a cupcake? My Chocolate Cookie Sandwiches are the obvious choice here because you get the best of both worlds! These chocolate cookies are fantastic on their own but are taken into another world of deliciousness when filled with vanilla cream and rolled in nuts or sprinkles. Stay tuned for more variations on this recipe, it's a keeper! Note: If you want this recipe to be soy free, make sure your vegan margarine and sprinkles are too! Ingredients Cookies 2/3 cup vegan margarine 1 1/2 cups caster sugar 1 1/4 cups plain flour 2/3...

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Vegan Wheels

Difficulty: Medium Makes: 16 If you can't tell, I'm on a bit of a roll with recreating my favourite childhood treats. This time around I recreated the classic Wagon Wheel for my sister-in-law's birthday. Layers of biscuit, marshmallow and jam dipped in chocolate make this the ultimate treat to wow the guests at any gathering. Ingredients Biscuits 3/4 cup vegan margarine 1 cup caster sugar 2 teaspoons vanilla extract 2 cups plain flour 1/4 cup cornflour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons almond milk Marshmallow 1/2 cup water 1 tablespoon agar agar powder 1/3 cup glucose syrup 3/4 cup caster sugar 1 teaspoon vanilla extract Other Ingredients 1/2 cup raspberry jam 1 500gram block chocolate Method In an electric mixer, combine the vegan...

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Raspberry Chocolate Tart

Difficulty: Easy Serves 8 You know how sometimes you make something and you realise you've well and truly nailed it? This is one of those times. Each year I host an Easter lunch for my family, this year I whipped up this Raspberry Chocolate Tart for dessert and let's just say I could be the favourite child right now. Sometimes you can catch raspberries on sale for about $5 a punnet but if you're on a budget you can use less purely for decoration and get away with it. Ingredients Crust 1 1/2 packets Digestive biscuits 1/4 cup cocoa powder 2 tablespoons caster sugar 2/3 vegan margarine (I use Nuttelex), melted Filling 2 270mL cans coconut cream (I use Woolworths select) 1 tub vegan cream cheese (I use Tofutti) 1/2 cup icing...

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Peanut Butter Swirl Brownies

Difficulty: Easy Makes 12 Brownies are one of the easiest things to throw together at short notice and when I'm pressed for time I love to whip up a batch to take with me to a dinner party. You know what takes the standard awesome brownie to the next level of awesomeness? Peanut butter!   Just a little swirl of the stuff makes all the difference. Note: I used a regular square pan so these brownies are pretty thick. If you use a bigger pan, you'll get thinner brownies and you'll need to reduce the baking time accordingly. Ingredients 1 1/2 cups soy milk 1 teaspoon apple cider vinegar 2 cups plain flour 2 cups caster sugar 1/2 cup cocoa 1 teaspoon baking powder 1 teaspoon salt 1/2 cup canola oil 1 cup...

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Beetroot and Chocolate Cake

Difficulty: Easy-Medium Serves 8-10 I never really understood the concept of putting beetroot in a cake and the thought that it could be delicious completely escaped me. That was until I actually started seeing pictures of them pop up. I became curious. It was my sister-in-law's birthday this week so as the resident birthday cake maker I decided to finally set my sights on that once disregarded beetroot chocolate cake. It was excellent! You can't really taste the beetroot but it adds so much moisture and depth to the cake. This one is gluten free too but just double check your ingredients just to be sure. Oh, and if you want a little more sweetness, pop a little icing sugar in your...

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Chocolate, Hazelnut & Toffee Tart

Difficulty: Medium Serves 8-10 I know I've been holding out on you guys lately in terms of sweet treats, so I decided to throw my diet caution to the wind and make something bitchin'. You don't need to bake this tart which is awesome, especially on a hot day when using the oven heats up the house. With essentially four layers of fun you can't go wrong unless you really hate one or more of the layers, then I cannot help you. Biscuity base goodness, smooth dark chocolate, crunchy roasted hazelnuts and sweet hard toffee to top things off. I'm not forgetting about the diet though, most of this bad boy is going to family, friends and colleagues. Goodness, I'm almost as...

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Reindeer Bark

Difficulty: Easy Serves 10 It ain't Christmas without some kind of peppermint treat so I've thrown together this super simple reindeer bark recipe. Layers of dark and white chocolate are topped with crushed candy canes to make an awesomely tasty treat that looks wonderfully impressive. Ingredients 4 cups dark chocolate buttons 4 blocks Sweet William white chocolate 1 teaspoon peppermint essence 1 packet candy canes Method Line a large baking tray with baking paper. Melt the dark chocolate and pour into the tray, spread evenly and pop into the fridge for about 15 minutes. Melt the white chocolate and stir in the peppermint essence before spreading over the top of the set dark chocolate. Roughly crush the candy canes and sprinkle evenly over the top of the white chocolate. Allow to set completely...

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Jumbo Double Chocolate Chunk Cookies

Difficulty: Easy-Medium Makes 18 Let's face it, sometimes one teensy cookie isn't enough. That's why I made these chocolate chunk babies jumbo in size. I took these along to an afternoon tea with friends and they were a hit among the group. Ingredients 2 teaspoons egg replacer 4 tablespoons water 1 cup vegan margarine, I use Nuttelex 2/3 cup brown sugar 1 1/3 cups caster sugar 1 1/2 teaspoons vanilla essence 3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 block Sweet William white chocolate 1/2 block Whittaker's dark chocolate Method Preheat oven to 150°C and line two baking trays with baking paper. Combine egg replacer and water in a small bowl and set aside. Cream the butter and sugar in a large bowl. Next, beat in vanilla and egg replacer mixture. Sift in flour, salt and...

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Baked Spiced Pumpkin Donuts

Difficulty: Medium Makes 18-20 You dudes have requested some Halloween treats and although it's not a huge deal in Australia, it's always fun to get a little spooky. The iconic Halloween pumpkin combined with my newfound love of baked donuts creates a sweetly spiced, chocolate dipped taste sensation that you'll want to continue to bake all year round. For this recipe I've created a mixture of traditional donut shapes and bone shapes. Ingredients 1/2 cup soy milk 1 teaspoon apple cider vinegar 7 gram packet dry yeast 1 tablespoon Nuttelex, melted 1/2 cup pumpkin puree 1 teaspoon vanilla 1/3 cup brown sugar 2 1/2 cups plain flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon cardamom Spray oil 1 cup dark chocolate chips 2 tablespoons soy milk 1/4 cup Nuttelex 1/4 cup icing sugar 1/3 cup vegan...

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Black Forest Cake

Difficulty: Medium-Hard Serves 8-10 It was my dad's 60th birthday on Saturday so I decided to make him his favourite cake; the black forest. He's not vegan but he is a vegetarian and is always up for sampling my cooking efforts. With layers of thick cream and cherries sandwiched between bitchin' chocolate cake and slathered in melted dark chocolate, this one ain't for the lighthearted. When it comes to layered cakes, I simply cannot be bothered with the tedious task of cutting a big cake into three or four equal layers. No, not doing that. My solution is making three smaller cakes and trimming the tops of them. It's much easier and you get to sample some of the cake before it's even...

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Triple Chocolate Cheesecake Cookies

Difficulty: Easy-Medium Makes about 24 I thought it was about time I baked some cookies since I hadn't made some in a while. I didn't want to make your run of the mill choc-chip or Anzac so I thought "what is the dopest cookie flavour I can think of?" and then I said to myself "triple chocolate cheesecake you idiot!" so then I listened to myself and made that very flavour. Ingredients 1 teaspoon egg replacer 2 tablespoons water 1 cup vegan margarine (I use Nuttelex) 1 teaspoon vanilla essence 1/2 cup caster sugar 1/2 cup brown sugar 1/3 cup cocoa 1 1/2 cups plain flour 2 teaspoons baking powder 1/3 cup vegan white chocolate chips 1/3 cup vegan dark chocolate chips 1/3 cup vegan cream cheese Method Preheat the oven to 180°C and line two baking...

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Choc-Mint Cheesecake

Difficulty: Easy-Medium Serves 10 If you're a fan of my cheesecakes, you'll know that they haven't been possible for a while due to the unavailability of Soyatoo Topping Cream. Guess what! It's baaaaaaaaaaaaaaack! I decided to make a triumphant return to creamth by making a Choc-Mint Cheesecake. Ooooh yes this baby was delicious; a chocolatey biscuit base, a smooth chocolate layer and a minty chocolate layer before being topped with cream and scattered with chocolate chips. Yeah, this is definitely one to put on your "to make" list. If you do make it, please comment and let me know what you think. Ingredients 12 Digestive biscuits 1/2 cup margarine (I used Nuttelex), melted 2 tablespoons caster sugar 1/3 cup cocoa powder 1 carton of Soyatoo Topping Cream 1 tub...

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S’mores

Difficulty: Medium Makes about 16 If you've never heard of s'mores it wouldn't surprise me. If you've never heard of graham crackers it wouldn't surprise me either. Now you've heard about both of them because you're going to need to make (or buy if you can find 'em) some graham crackers in order to make this delicious American treat. Ingredients 3/4 cup plain flour 1 1/2 cups wholemeal flour 1/4 cup caster sugar 1/4 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch of salt 1/2 teaspoon ground cinnamon 1/2 cup Nuttelex 4 tablespoons agave syrup or golden syrup 1/4 cup soy milk 2 teaspoons vanilla 1 packet Dandies marshmallows 1 block Whittaker's dark chocolate Method Preheat oven to 180°C and line 2 baking trays with baking paper. In a large bowl, combine flours, sugars, baking powder,...

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Rocky Road Cheesecake

Difficulty: Easy-Medium Serves 10 I once tried some vegan marshmallows and after tasting them I was less than impressed with the texture and the taste. Recently I caught wind of some new marshmallows called Dandies, made by Chicago Soy Dairy and thought I would give them a try. My initial thought was "what the eff?! These are amazing" and then my mind instantly went into overdrive thinking of all the banging vegan goodies I could make with them.  Rocky road was the first recipe to come to mind but then I thought, why the heck not bump up the deliciousness and make this bitch into a cake? Now I don't need you to tell me this was a great idea, but you...

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Tiramisu

Difficulty: Medium-Hard Serves 10 For a while now I have wanted to try Tiramisu however the complexity of it all and my laziness never allowed me to do it. Since I have some time off work I thought there was no better time to try it. My brother doesn't drink alcohol and my sister-in-law is breastfeeding, so I made this an alcohol free affair. If you would like to use alcohol, you can add 1/2 cup of Marsala (if you can find a vegan one) to the coffee. This is an impressive cake to whip out at a dinner party plus it's delicious! Ingredients 2 teaspoons of egg replacer 2/3 cup water 2/3 cup canola oil 2 cups of soy milk 1 teaspoon salt 1 1/2 cups caster sugar 2...

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Crispy Peanut Butter Balls

Difficulty: Easy Makes about 15 balls So, I've tempted a couple of work colleagues into doing Vegan November by promising a delicious vegan treat every week! Last week I made Peanut Butter Blondies from Vegan Cookies Invade Your Cookie Jar and I'm continuing the peanut butter theme with my very own recipe. A crisp and creamy centre is smothered with a layer of bittersweet chocolate, perfect for a dinner party treat or nicely boxed as a gift. Ingredients 1 cup peanut butter 1/2 cup brown sugar 1 teaspoon vanilla essence 1/2 cup granulated nuts 1 cup Rice Bubbles 1 block (250g) Whittaker's Dark Chocolate, melted Method In a large bowl, combine peanut butter, sugar and vanilla. Add the nuts and Rice Bubbles, mix well. Using a tablespoon as a measure, roll the peanut...

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Chocolate Mousse Cake

Difficulty: Medium Now, I haven't posted in a little while and I apologise however I think all will be forgiven once you try this number.  My chocolate mousse cake features a rich, creamy layer of chocolate mousse on a crunchy, chocolatey biscuit base and the perfect and quick solution to your dessert dilemmas! So put your tongue back in your mouth and get into the kitchen. Keep your eyes peeled for the Day & Night Mousse Cake which I'll be posting soon! Ingredients Base 12 Digestive biscuits 1/2 cup margarine (I used Nuttelex), melted 2 tablespoons caster sugar 1/3 cup cocoa powder Topping 2 cartons of Soyatoo Topping Cream 1 large block (250g) of Whittakers Dark Chocolate (not the Ghana Dark) or another vegan chocolate of your choosing, melted 1/2 cup icing sugar Method Grease a springform pan. In...

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Choc-Mint Ice Cream Sandwiches

Difficulty: Easy The most memorable thing I "cooked" in high school were ice cream sandwiches. The thing that made it memorable? It was totally banging and delicious. I constantly attempt to recreate things I used to make when I wasn't vegan and magically transport them into the vegan realm. The advent of vegan condensed soy milk opened up many culinary doors (and windows) allowing these childhood recreations to emerge bigger and better than before. Feast your eyes...

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