If there was aquafaba mousse last week then you may have guessed that there would be hummus this week! This is a lovely fresh, zesty tasting version of hummus, which is absolutely perfect for summer picnics, barbeques or just plain old snacking. It’s also very […]
Aquafaba (chickpea water) is magic stuff. It means that you can make rich, velvety chocolate mousse from the stuff you’d normally chuck away when you’re making a batch of hummus or some falafel. It also means that you don’t have to mess around with raw […]
Is it bad that these days I only ever buy bananas with the intention of letting them get over-ripe in my fruit bowl and then turning them into various incarnations of vegan banana bread? I just love it, I don’t think that I would ever bother to make a banana bread or cake with butter and eggs again, this vegan version is so good. It’s a perfect recipe to adapt to your own tastes too, adding in whatever extras you like, dried fruit, nuts, chocolate chips – just toss in a handful of whatever you fancy.
3 tbsp dark rum
3 extremely ripe bananas
50g soft light brown sugar
65ml vegetable oil
1 tsp vanilla extract
135g plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp allspice
Pre-heat your oven to 180°c and grease and line a loose bottomed cake tin. Warm the rum and raisins and then set aside so that the fruit can soak up the liquid.
Beat (or blend) together the bananas, soft brown sugar, vanilla and oil until quite smooth. Sift together the remaining ingredients except for the demerara before folding these into the wet mixture. Stir through the rum soaked raisins. Pour the batter into the prepared tin, sprinkle the top with demerara sugar and bake the cake for around 40 minutes. The cake should feel light and springy with a lovely golden crust.
I’m quickly learning that it’s entirely possible to make delicious cakes without having to use eggs or any dairy products. This flavourful cake is light and fluffy with a lovely soft texture, like a traditional ginger cake but it’s completely vegan, using dates and vegetable […]
This is quite an unusual dessert, but very tasty. The base is fudgy and chewy and the topping is rich and meltingly creamy. It tastes far more indulgent than the ingredient list might suggest. Whilst I’m not actually vegan I’ve been getting really into exploring vegan alternatives recently, there’s some clever kitchen alchemy involved in quite a lot of them and more often than not they’re truly delicious.
It doesn’t really matter what size or shape you make this recipe, it’ll only make a difference to the thickness of the layers. I use either individual tart tins or a 7/8 inch tin (just make sure that whatever you use has a loose bottom).
1/2 tbsp olive oil
50g desiccated coconut
1 tbsp cocoa nibs (optional)
pinch of seasalt
150g dark chocolate
100ml coconut cream (the thickened part from a can of full fat coconut milk)
1 tsp vanilla extract
pinch of seasalt
extra coconut, cocoa powder, cocoa nibs to decorate
Place all of the ingredients for the base into a food processor and whizz it all up until it is quite well blended and has a soft, fudgy texture. Lightly oil your tin(s) and press the mixture evenly and firmly into the base and up the sides. Pop this in the fridge to firm up for 30 minutes.
Using a small pan set over a low heat, gently melt together the ingredients for the topping, stirring until smooth. Pour this over the chilled base and return the tart to the fridge for several hours or even overnight.
Carefully remove the tart from the tin (you might find it helpful to warm the sides of the tin a little with a kitchen blow torch) and decorate the top with a sprinkle of desiccated coconut, a dusting of cocoa powder and perhaps a pinch of cocoa nibs.
For me it’s the melting point of a truffle that makes it so delicious. There needs to be that soft, yielding luciousness when you bite into them. I once read that the reason this is so satisfying is because the melting point of chocolate is very close to body temperature. If you lower the melting point ever so slightly that satisfaction is increased. You can lower the melting point by simply adding a little extra fat to the chocolate, in the form of vegetable oil. Because of the lower melting point it’s important to keep the filling cold, otherwise things can get pretty messy.
makes a heap
200g dark chocolate
4 tbsp vegetable oil
2 tsp peppermint extract
pinch of salt (optional)
200g extra chocolate for coating
Melt together the oil and the chocolate, either in a double boiler or by using short blasts in a microwave. Stir well and add the peppermint extract and the salt (if using). Either pour this mixture into silicone chocolate moulds or a shallow tray lined with parchment (to cut into cubes later) and place it in the freezer to firm up for several hours and get really nice and cold.
Remove the truffles from the moulds or cut into bite sized cubes. Melt the extra chocolate for coating and carefully dip each chilled truffle in the liquid chocolate, ensuring that they are fully coated before placing them on a parchment lined tray. The chocolate should set on the truffles very quickly because they have been pre-chilled. Wrap in foil or simply place in pretty boxes ready for gifting.
Sometimes your day needs a little pick-me-up but you don’t always want to rely on sugary snacks and chocolate bars (even if they are delicious). These are a really good alternative, quick and easy to make, full of fibre and pretty tasty to boot. I’m […]