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.


Raw Coconut And Berry Bites

Coconut and Berry Minis

Makes 12 bites.


For the base:
1 cup oats
1/2 cup almonds
4 pitted dates
1/4 cup desiccated coconut
Pinch of salt

For the coconut and berry layer:
300g dairy-free coconut yoghurt
1 tbsp coconut oil
1 cup raspberries
1 cup blueberries
1 tsp vanilla extract
1 tbsp agave syrup

Raw Coconut and Berry BitesRaw Coconut and Berry Bites
– Full recipe

Posted by So Vegan on Wednesday, 31 August 2016


1. Add the base ingredients to a blender or food processor and combine until fine.

2. Using a tray with 12 muffin moulds, put a heaped tablespoon of base mix into each muffin mould and press down with back of spoon until firm.

3. Add the coconut and berry layer ingredients to blender or food processor and combine until smooth.

4. Fill each muffin mould evenly with the coconut and berry mixture.

5. Place muffin tray in freezer for minimum 1 hour.

6. To remove bites from the muffin tray, carefully slot a table knife down the side of each mould and firmly press down so the minis pop up. It’s important to remove the minis from the moulds as soon as they come out of the freezer because the edges will thaw.

7. Leave for 10-15 minutes before serving.


Nutritional information per bite:

Raw Coconut and Berry Bites Nutritional Information

Pimm’s Ice Lollies

Pimm's Ice Lollies

Makes 6 ice lollies.


100ml pimms
6 mint leaves
7 strawberries
Juice 1/2 lemon
2 tbsp juice of orange
200ml lemonade
3 slices of cucumber

You will need an ice lolly mould.

Pimm's Ice Lollies

Pimm's Ice Lollies
– Full recipe

Posted by So Vegan on Friday, 19 August 2016


1. Combine the Pimm’s, mint leaves, 4 strawberries, juice from half a lemon and orange juice in a blender.

2. Once combined, add the lemonade and stir the mixture with a spoon.

3. Prepare the fruit by cutting the cucumber slices into halves and slicing the remaining strawberries.

4. Drop half a slice of cucumber and half a strawberry into each ice lolly mould.

5. Pour the mixture evenly into each ice lolly mould.

6. Place lid on ice lolly moulds and push a wooden stick through the centre of each mould.

7. Freeze for minimum 5 hours or overnight.


Strawberry Split Lollies

Strawberry Split Lollies

Makes 4 ice lollies.


1 banana
1 mango
1/2 cup coconut cream
1 tsp vanilla extract
2 tsp agave syrup
3/4 cup strawberries

You will also need ice lolly moulds and pop sticks.

Strawberry Split Lollies
– Full recipe

Posted by So Vegan on Wednesday, July 27, 2016


1. Place can of coconut milk in fridge overnight or in freezer for a couple of hours to set the cream. Eventually the cream will settle at the top of the can.

2. Remove skin from the banana and mango, and roughly chop. Discard the stone from the mango.

3. Blend the banana, mango, coconut cream, vanilla extract, and 1 tsp of agave syrup until smooth and set aside in a measuring jug.

4. Blend the strawberries with 1 tsp of agave syrup until runny.

5. Pour some of the yellow mixture into the ice lolly moulds, followed by a few teaspoons of the red mixture.

6. For a tie-dye effect, use one of the pop sticks and push the red mixture down into the yellow mixture along the sides of the moulds.

7. Fill the remainder of the moulds with the yellow mixture and insert one pop stick into the middle of each mould.

8. Freeze for at least 4 hours or ideally overnight.