No-Bake Cookie Dough Pops

No-Bake Cookie Dough Pops

This week we’re celebrating our 1st birthday! Can you believe it? What an incredible 12 months. Thank you so much to everyone who has joined us on this amazing journey! We can’t wait to share more amazing recipes with you in the future.

These pops are a fun and cheeky twist on the usual birthday cake. They’re really easy to make and best of all they don’t even require baking! You can make them ahead of time and keep them in the fridge until serving.

Makes 8 pops.


1 cup oat flour (or jumbo oats blended)
1/4 cup brown sugar
1 tbsp soya milk
2 tbsp vegan margarine
1/2 cup vegan chocolate chips
Pinch of salt
120g dark chocolate

For decoration:
1/4 cup pistachios crushed
1/4 cup dessicated coconut

You will also need 8 pop sticks.

No-Bake Cookie Dough Pops


1. If you’re making the oat flour from jumbo oats, blend the oats in a blender until fine.

2. Combine the oat flour, sugar, soya milk, margarine, chocolate chips, and salt in a mixing bowl until it reaches a cookie dough mixture.

3. Roll the cookie dough mixture into 8 equal sized balls.

4. Melt 20g of chocolate in a pan on a low heat and dip one end of the pop stick into the melted chocolate. Then, insert the chocolate-coated end of the pop stick into the first cookie dough ball. Repeat for the remaining cookie dough balls.

5. Freeze the cookie dough balls for 20 minutes.

6. Meanwhile, melt the remaining chocolate in a heatproof bowl over a pan with a little simmering water.

7. Remove the cake pops from the freezer and coat them with chocolate. Wait a few seconds for the chocolate to set a little, then roll the pops in the crushed pistachio or dessicated coconut and leave to cool completely.


The Ultimate Sticky Toffee Pudding

Sticky Toffee Pudding

This heavenly recipe is inspired by our good friend, Claire, who is an amazing chef and chocolatier. Her sticky toffee pudding receives rave reviews and we’ve been working on a vegan alternative so that we can try one for ourselves!

This ultimate sticky toffee pudding is rich, gooey, moist and unstoppably moreish.

Serves 6-8.


225g pitted dates
150ml hot water
100g dark muscovado sugar
50g vegan margarine
1 tsp vanilla extract
1 tsp bicarbonate of soda
1 tbsp apple cider vinegar
175g self raising flour
100ml soya milk

For the Toffee Sauce…
75g dark muscovado sugar
75g vegan margarine
140ml soya cream

Coconut oil for greasing and extra flour for dusting.

Sticky Toffee Pudding


1. Preheat oven to 180°C.

2. Lightly grease (with coconut oil) and dust (with flour) a 7” baking tin.

3. Pour the hot water over the dates and leave to to soak for 10 minutes while you make the pudding mixture.

4. In a mixing bowl, cream the butter, sugar and vanilla extract together, then add the bicarbonate of soda and vinegar. Next, fold in the flour and milk a little bit at a time.

5. Blend the dates with the water until fully combined to form a thick puree, and mix into the pudding mixture.

6. Transfer cake mixture to a baking tin and bake for 30 – 35 minutes.

7. Meanwhile, make the sauce by heating all ingredients in a small pan until boiling, then turn the heat down and simmer for 3-5 minutes until the sauce has slightly thickened.

8. Serve a big slice of pudding with a generous drizzling of toffee sauce!

#So Vegan

– 7” Square Baking Tin (buy here)
– 900W Nutribullet (buy here)

Chocolate Orange Mousse

Chocolate Orange Mousse

These chocolate orange mousse cups are guaranteed to impress both your vegan and non-vegan friends. Filled with rich, chocolatey goodness, the orange skins are a fun serving option if you want to try something a bit different!

These will last in the fridge for a few days. We recommend serving with whipped coconut cream and chocolate trimmings, but feel free to experiment with fruits, seeds and any of your favourite toppings.

Makes 4 cups.


75g dark chocolate (plus a little extra for decoration)
1 avocado peeled and stone removed
2 tbsp maple syrup
Can of coconut milk
1/4 cup orange juice
1 tsp orange zest
1 tsp vanilla extract
2 large oranges

Chocolate Orange Mousse


1. Place can of coconut milk in the fridge to set the cream.

2. Slice the two large oranges in half and, then remove the segments and skin from the insides using a spoon. I use a bowl underneath the oranges to catch all the yummy juice to drink later!

3. Then, place a heatproof bowl in the mouth of a pan containing roughly an inch of hot water. Melt the chocolate in the bowl, stirring occasionally. Once the chocolate is melted, remove the bowl from the pan and leave the chocolate to cool slightly while you carry out the next steps.

4. Remove can of coconut milk from the fridge and remove the solid cream that has set at the top of the can.

5. Place 1/2 cup of the coconut cream in a food processor. Then add the avocado, maple syrup, orange juice, orange zest and vanilla extract, and pulse until smooth.

6. Add in the melted chocolate and pulse for a further 15-20 seconds.

7. Transfer the mousse mixture to the orange halves and place in the fridge to set for at least 30 minutes.

8. When you are ready to serve, remove the mousses from the fridge and top with the remaining coconut cream and grated dark chocolate.

Magimix 4200XL (buy here)


Black Bean Brownies

Vegan Black Bean Brownies

Makes 12 delicious gluten-free brownies.


1 can black beans (240g drained weight)
1/2 avocado
1 cup brown sugar (suitable for vegans)
3 tbsp cocoa powder
1/2 cup walnuts
1 tsp baking powder
1 tsp vanilla extract
1 tbsp coconut oil (plus more for greasing)
Large pinch of salt
150g dark chocolate (suitable for vegans)

Black Bean Brownies


1. Preheat oven to 180°C and grease a 12-slot muffin tray with coconut oil.

2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.

3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.

4. Combine ingredients in the food processor for 1-2 minutes.

5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).

6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.

7. Finely chop the remaining walnuts and sprinkle over brownies.

8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).

9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.


Churros with Chocolate Orange Dipping Sauce


Makes 16 churros.


1 cup water
2 tbsp vegetable oil
1 cup plain flour
3 cup cups vegetable oil for deep fat frying
1/2 tsp cinnamon
3 tbsp sugar
80g dark chocolate (suitable for vegans)
1/2 cup soya milk
Zest of a medium orange

You will also need:
A piping bag or food bag
Piping nozzle (we use Wilton 1M)


– Full recipe

Posted by So Vegan on Wednesday, 14 December 2016


1. Pour 3 cups vegetable oil into a pan and heat on a medium-high temperature. The oil should be over 1 inch deep so you might need more oil depending on the size of your pan.

2. Meanwhile, in a small pan heat the water and 2 tbsp vegetable oil until it starts to simmer, then remove from heat and add in the flour. Stir vigorously until mixture is smooth and forms a ball, then leave to cool so that it can be handled.

3. Transfer the churro mixture into a piping bag with a star-shaped tip. Twizzle the top of the piping bag so the mixture is tight in the bag and start piping 10cm long churros. Carefully use a pair scissors to cut the end of each churro.

4. When the oil is hot enough, transfer the churros into the pan 2 or 3 at a time and fry until golden brown. Test the oil using a small amount of leftover mixture from the churros. If the mixture turns golden within a minute, then the oil is hot enough.

5. Remove churros from the oil and place on a paper towel.

5. In a small bowl combine the cinnamon and sugar, and coat each churro.

6. To make the chocolate orange dipping sauce, heat the soya milk and orange zest in a small pan and remove from the heat when it’s about to simmer. Add in the chocolate and stir until smooth.

7. Serve the churros with the chocolate orange dipping sauce.


Raw Santa Hat ‘Cheesecakes’

Raw Santa Hat 'Cheesecakes'


For the base…
1/2 cup walnuts
1/2 cup hazelnuts
2 tbsp cocoa powder
10 dates

For the cheescake…
2 cups soaked cashews
2 tbsp vanilla
6 tbsp cocoa butter
1/2 cup soya milk
1/4 cup golden syrup

For the decoration…
1/2 cup coconut whipped cream
Approx. 18 strawberries (remove the stems)

Raw Santa Hat 'Cheesecakes'

Raw Santa Hat 'Cheesecakes'
– Full recipe

Posted by So Vegan on Tuesday, 6 December 2016


1. Soak cashews in hot water for 1 hour.

2. Place base ingredients into a blender and blend until the mixture is a soft consistency and no large pieces remain. You may have to stop the blender and scrape the ingredients from the sides, then blend again until you reach the desired consistency.

3. Set the base mix aside and rinse out the blender. Place cheesecake ingredients into the blender and blend until smooth.

4. Grease a loaf tin with coconut or olive oil, then line all four sides with parchment paper.

5. Pour the base mixture into the loaf tin and level the mixture using the back of a spoon. Then pour the cheesecake mixture over the base and tap the tin for an even top layer.

6. Place the loaf tin in the freezer for 2 hours.

7. Remove loaf tin from freezer, turn out the cheesecake and cut into roughly 18 even squares (depending on the size and shape of your loaf tin).

8. Whip the coconut cream until light and fluffy, and pipe or spoon a little onto each cheesecake. Then top each cheesecake with a strawberry.


Rum & Orange Chocolate Truffles

Rum & Orange Chocolate Header

Makes roughly 30 truffles.


300g dark chocolate (suitable for vegans)
220ml coconut milk from a can
Pinch of salt
3 tbsp rum
1 tbsp orange zest
1 tbsp juice of orange juice
1/2 cup cocoa powder

Rum & Orange Chocolate Truffles

Rum & Orange Chocolate Truffles
– Full recipe

Posted by So Vegan on Tuesday, 22 November 2016


1. Break chocolate into pieces and place in a bowl.

2. Pour coconut milk into a small pan on a low heat. Note: if the water and cream have separated in the can, stir to combine before measuring.

3. Once the coconut milk is hot and about to boil, remove the pan from the heat and pour the milk over the chocolate. Gently stir until the chocolate has completely melted and the mixture is smooth.

4. Add the salt, rum, orange zest and juice to the chocolate and mix together until everything is combined.

5. Leave to cool at room temperature, then place in a fridge for minimum of four hours or leave overnight.

6. Remove bowl from fridge. Using fingers, scoop out a small amount of truffle mix and roll into a ball using the palm of your hands. Repeat until all of the truffle mix is used up.

7. Transfer cocoa powder to a small bowl or plate and coat each truffle.


Apple Turnover Twist

Apple Turnover Twists

Makes 2 apple turnover twists.


2 apples
1 tbsp vegan margarine
1/2 cup brown sugar (plus extra for decoration)
1 tbsp lemon
1 tsp cinnamon
1 tbsp cornstarch
2 sheets of puff pastry (300g per sheet)
2 tbsp almond milk

Apple Turnover Twist

Apple Turnover Twist
– Full recipe

Posted by So Vegan on Wednesday, 9 November 2016


1. Preheat oven to 200°C.

2. Peel and deseed the apples, then finely dice.

3. Place a small pan on a medium heat and melt the margarine.

4. Add the apples, sugar, lemon, and cinnamon to the pan and cook for 5 minutes, stirring occasionally. Then add the cornstarch and cook for a further minute.

5. Turn out the two sheets of pastry and place one sheet on top of the other. Place a small place upside down on top of the pastry and cut around it using a sharp knife to create two circles of pastry. Discard the excess pastry.

6. Remove the top sheets of pastry from both circles. Distribute the apple mixture evenly onto both bottom circles of pastry and leaving a 1cm border around the edge. Brush along the edge with almond milk.

7. Place the top circles of pastry onto the apple mixture and press down with fingers to seal the edges.

8. Place a small cup or glass (2-3cm in diameter) in the middle of the first pastry circle and use a sharp knife to cut the turnover into 8 slices. Then take each slice and twist it in the same direction as the last. Repeat this step for the second turnover.

9. Remove the cup or glass and brush both turnovers with almond milk.

10. Place the turnovers on parchment paper and bake for 20-25 minutes or until the pastry is golden brown.

11. Remove from oven, leave to cool and enjoy.


Rocky Road

Rocky Road

Makes 8 rocky roads squares.


100g vegan biscuits
1/4 cup raisins
1 cup vegan marshmallows
1/2 cup brazil nuts
2 tbsp vegan margarine
2 tbsp golden syrup
100g vegan ‘milk’ chocolate
100g dark chocolate (suitable for vegans)

Rocky Road

Rocky Road
– Full recipe

Posted by So Vegan on Wednesday, 28 September 2016


1. Line a baking tin with parchment paper.

2. Crush biscuits by placing in a sealed plastic bag and hitting with a rolling pin.

3. Roughly chop the brazil nuts and marshmallows into small chunks.

4. Combine biscuits, raisins, marshmallows and brazil nuts in a bowl.

5. Melt margarine and golden syrup in a heatproof bowl placed over a pan with a little hot water.

6. Using your hands, break the ‘milk’ and dark chocolate into small pieces and add to the heatproof bowl. Stir until the mixture has melted.

7. Once chocolate has melted, remove from heat and add in dry ingredients. Mix ingredients together until coated.

8. Pour mix into lined baking tin and place in fridge for a minimum of 2 hours (until solid) or place in freezer for faster results.

9. Remove from fridge and cut into 8 squares.