Twix Tart

Twix Tart

Who knew making a twix tart could be so easy?

We love the simplicity of this recipe. The shortcrust base uses only three ingredients, then all that’s left is creating the layers and refrigerating the tart until everything is set.

In case you’re wondering, blind baking the shortcrust using greaseproof paper and a small handful of rice will help prevent the middle of the base rising in the oven.

We decided to top the tart with desiccated coconut. But you can experiment with your favourite toppings, like pistachio nuts or raspberries.

Also, don’t forget to look closely at the labels when you shop for granulated sugar and dark chocolate. Not all brands are vegan-friendly.

Enjoy!

Roxy & Ben

Twix Tart

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Twix Tart
Twix Tart
Servings
8 people
Ingredients
For the shortcrust base
  • 65 g granulated sugar
  • 130 g vegan margarine
  • 200 g plain flour
For the caramel layer
  • 6 tbsp almond butter
  • 3 tbsp coconut oil
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
For the chocolate layer
  • 100 g dark chocolate
  • 1 tbsp coconut oil
Toppings
  • handful of desiccated coconut
Servings
8 people
Ingredients
For the shortcrust base
  • 65 g granulated sugar
  • 130 g vegan margarine
  • 200 g plain flour
For the caramel layer
  • 6 tbsp almond butter
  • 3 tbsp coconut oil
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
For the chocolate layer
  • 100 g dark chocolate
  • 1 tbsp coconut oil
Toppings
  • handful of desiccated coconut
Twix Tart
Instructions
  1. Preheat oven to 180°C.
  2. Cream the margarine and sugar together in a mixing bowl, then stir in flour and mix everything together with a spoon. Next, use your hands to bring the dough together fully.
  3. Use a rolling pin to roll out the dough into a circle on a well-floured surface. You can use the tart tin to measure if the circle is big enough. The dough should be roughly one cm larger than the tart tin.
  4. Transfer the dough to the tart tin and use fingers to push the dough against the sides of the tin. Cut off any excess dough that hangs over the tin.
  5. Prick the base of the dough 4 or 5 times with a fork and line the top with greaseproof paper. Then sprinkle a small handful of rice in the middle of the tin. This will help prevent the dough rising in the middle.
  6. Bake in a preheated oven for 50 mins, then leave to cool for ten minutes.
  7. Meanwhile, prepare the caramel layer by mixing the almond butter, maple syrup, coconut oil and vanilla in a bowl.
  8. Once the base is cool, pour the mixture into the tart tin on top of the base and refrigerate the tin while you prepare the chocolate layer.
  9. Add a little hot water to a pan over a low-to-medium heat, and melt the chocolate and coconut oil together in a heatproof bowl.
  10. Pour the chocolate layer on top of the caramel layer, making sure you cover as much of the tart as possible with dark chocolate. Don’t worry if the chocolate begins to pour over the edges. We think this looks pretty cool!
  11. Leave to cool, then pop in a refrigerator for 1 hour or until the chocolate has set.
  12. Sprinkle with desiccated coconut and cut into slices to serve.
Recipe Notes

You will need a 20cm tart tin.

Carrot Cake Doughnuts

Carrot Cake Doughnuts

This awesome recipe has been on the cards for a few months now and we’re really excited to share it with you!

At first we just couldn’t decide how to approach the cooking method. Do we fry or bake? Eventually we decided to bake the doughnuts, which means it’s relatively hassle free and obviously avoids using lots of oil.

Next, we starting thinking about what styles and flavours we wanted to combine, and we settled on one of our favourite desserts…carrot cake. Cool, right?

The carrot cake twist works perfectly with the doughnuts and the lemon-flavoured icing. It’s sweet but not sickly, and each doughnut packs in so much flavour!

Don’t forget you’ll also need a doughnut mould tray. We picked a shallow tray so the doughnuts turn out quite dainty, which we really like. And don’t forget that not all sugar, including confectioners sugar, is vegan. We always recommend researching the brand of sugar to make sure it’s vegan friendly.

We hope you enjoy,

Roxy and Ben

Carrot Cake Doughnuts

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Carrot Cake Doughnuts
Carrot Cake Doughnuts
Servings
8 doughnuts
Ingredients
  • 130 g plain flour
  • 90 g carrot grated
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 60 ml aquafaba
  • 50 ml maple syrup
  • 55 g vegan margarine (plus extra for greasing)
  • 65 g light brown sugar
  • 1 tsp vanilla extract
For the icing
  • 1 cup confectioners sugar
  • 2 tsp lemon juice
  • 2 tsp vegan milk
Servings
8 doughnuts
Ingredients
  • 130 g plain flour
  • 90 g carrot grated
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 60 ml aquafaba
  • 50 ml maple syrup
  • 55 g vegan margarine (plus extra for greasing)
  • 65 g light brown sugar
  • 1 tsp vanilla extract
For the icing
  • 1 cup confectioners sugar
  • 2 tsp lemon juice
  • 2 tsp vegan milk
Carrot Cake Doughnuts
Instructions
  1. Preheat the oven to 180°C and lightly grease the doughnut tray with a small amount of vegan margarine.
  2. Combine the flour, baking powder, cinnamon and nutmeg in a mixing bowl.
  3. In a separate bowl combine the aquafaba, maple syrup, margarine, brown sugar and vanilla extract. Don’t worry if the mixture curdles. This stage might not look very appetising but it won’t make any difference to the texture or taste of the doughnuts.
  4. Transfer the wet mixture to the dry ingredients in the mixing bowl, and combine. Then add the grated carrot and mix again until all the ingredients have combined.
  5. Spoon the cake mixture into the doughnut moulds until each mould is roughly 2/3 full.
  6. Place the doughnut tray in the oven and bake for 15 minutes.
  7. Remove the doughnut tray from the oven and leave to cool for 5 minutes.
  8. Meanwhile, combine the icing ingredients together in a medium sized bowl until smooth. The consistency should be slightly thick so the icing sticks to the doughnuts. If your mixture is too runny, simply add some more confectioners sugar.
  9. Once cooled enough to touch, remove the doughnuts from their moulds.
  10. Dunk the bottom of the doughnuts (which will be the smoothest side) in the icing and gently lift it out. Use a fork to hook the doughnuts out, if you prefer.
Recipe Notes

You will also need a doughnut tray.

No-Bake Strawberry Cheesecake Brownies

No-Bake Strawberry Cheesecake Brownies

This recipe combines two of our favourite things…a creamy, cashew-based strawberry cheesecake and rich, sweet brownies.

Oh, and it doesn’t involve any baking. Amazing, right? Simply freeze the cake for two hours, then slice into ‘cheesecake brownies’ and eat immediately!

The texture will go soft if you leave it at room temperate for too long, but simply refrigerate if you can’t finish it all in one go.

And here’s a top tip: make sure you buy good quality tin coconut milk, otherwise the water might not separate from the cream when you refrigerate the tins. When you open the tins, you should be left with the sweet, creamy coconut at the top.

Enjoy!

No-Bake Strawberry Cheesecake Brownies

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No-Bake Strawberry Cheesecake Brownies
No-Bake Strawberry Cheesecake Brownies
Servings
10 people
Ingredients
Brownie base
  • 1 tin coconut milk (cream only)
  • 1/4 cup cocoa powder
  • 1 cup almonds
  • 1 cup dates
  • 2 tbsp maple syrup
Strawberry cheesecake
  • 1 1/2 cups cashews
  • 2 tbsp maple syrup
  • 1 lemon (juice only)
  • 1 tin coconut milk (cream only)
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups strawberries
Servings
10 people
Ingredients
Brownie base
  • 1 tin coconut milk (cream only)
  • 1/4 cup cocoa powder
  • 1 cup almonds
  • 1 cup dates
  • 2 tbsp maple syrup
Strawberry cheesecake
  • 1 1/2 cups cashews
  • 2 tbsp maple syrup
  • 1 lemon (juice only)
  • 1 tin coconut milk (cream only)
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups strawberries
No-Bake Strawberry Cheesecake Brownies
Instructions
  1. Leave the tins of coconut milk in the fridge to cool for a few hours. This will separate the water from the cream. Note: It’s important you use good quality coconut milk, otherwise the milk and cream might not separate.
  2. Line a 7” x 7” baking tin with greaseproof paper.
  3. Soak the dates in hot water for 10 minutes or until soft. Meanwhile, leave the cashews to soak in hot water in a separate bowl.
  4. Blend the almonds until fine and add the almond flour to a mixing bowl.
  5. Next, drain the dates and blend them with 2 tbsp of the maple syrup to make a smooth paste.
  6. Transfer the paste to the mixing bowl with the almond flour and combine with the cocoa powder and the cream taken from a tin of coconut milk.
  7. Once well combined, pour the mixture into the baking tin. Use a spatula to level the mixture, then refrigerate the base until the cheesecake mix is ready.
  8. To make the strawberry cheesecake layer, drain the cashews and place in a blender.
  9. Add all the remaining cheesecake ingredients to the blender, including 1 cup of the strawberries, and blend until smooth.
  10. Remove the base from the refrigerator and pour the strawberry cheesecake layer over the brownie base. Gently tap the baking tin to level the cheesecake layer.
  11. Cut the remaining strawberries into slices roughly half a cm thick and arrange on top of the cheesecake for decoration.
  12. Place the baking tin in a freezer for two hours, then serve immediately.

Epic Peanut Butter & Chocolate Lava Cake

Epic Lava Cake

That’s right…we’ve made a lava cake!

Epic, right?

The best bit is there’ll be more than enough to go around so you can share this epic lava cake with all your friends (if you’re feeling generous).

This recipe combines two of our guilty pleasures: peanut butter and chocolate.

For simplicity, we use vegan-friendly chocolate chips to make the sauce, which you can find at most local supermarkets.

Who knew vegan food could be so indulgent? Enjoy!

Epic Lava Cake

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Epic Lava Cake
Epic Lava Cake
Servings
12 people
Ingredients
For the cake
  • 200 g vegan butter (plus a little extra for greasing the cake tin)
  • 200 g white sugar
  • 200 g plain flour
  • 80 g cocoa powder (plus a little extra for dusting the cake tin)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp almond milk
  • 1 can chickpeas (aquafaba only)
For the chocolate sauce
  • 1/4 cup nut milk
  • 1/2 cup chocolate chips (suitable for vegans)
For the peanut sauce
  • 200 ml nut milk
  • 3/4 cup peanut butter
Servings
12 people
Ingredients
For the cake
  • 200 g vegan butter (plus a little extra for greasing the cake tin)
  • 200 g white sugar
  • 200 g plain flour
  • 80 g cocoa powder (plus a little extra for dusting the cake tin)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp almond milk
  • 1 can chickpeas (aquafaba only)
For the chocolate sauce
  • 1/4 cup nut milk
  • 1/2 cup chocolate chips (suitable for vegans)
For the peanut sauce
  • 200 ml nut milk
  • 3/4 cup peanut butter
Epic Lava Cake
Instructions
  1. Preheat oven to 180°C. Generously grease the baking tin with vegan butter and dust with cocoa powder.
  2. In a mixing bowl, cream the butter and sugar together for a few minutes with a wooden spoon until light and fluffy.
  3. Sieve the flour and cocoa powder into the mixing bowl, then add the salt and baking powder.
  4. Next, strain the chickpeas and capture the aquafaba (juice) in a separate bowl. Then add the aquafaba, milk and vanilla extract to the mixing bowl, and mix with the other cake ingredients until well combined.
  5. Pour the cake mix into a bundt tin, making sure the mix is evenly distributed in the tin. Bake for 35 minutes, or until a knife inserted into the cake comes out clean.
  6. Take the cake out of the oven and leave it to cool for at least 30 minutes.
  7. Meanwhile, prepare the lava by mixing together the peanut butter sauce (add more milk if the mix is too thick). Then heat the chocolate sauce ingredients on a low heat until fully melted.
  8. Turn out the cake and pour the peanut butter sauce over the top, drizzling over the sides and filling the hole in the centre. Repeat with the chocolate sauce.
Recipe Notes

You will also need a bundt cake tin.

Peanut Butter Jelly Nice Cream with Homemade Cones

Peanut Butter Jelly Nice Cream with Homemade Cones

So, who would have thought it would be so easy to make homemade ice cream cones?

The delicious, crisp and sweet waffle cones require just a few simple steps. We absolutely love them!

We decided to go with peanut butter jelly nice cream, which requires just three ingredients and is a childhood favourite of ours!

Peanut Butter Jelly Nice Cream with Homemade Cones

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Peanut Butter Jelly Nice Cream with Homemade Cones
Peanut Butter Jelly Nice Cream with Homemade Cones
Servings
6 cones
Ingredients
For the cones
  • 4 tbsp aquafaba (juice from a tin of chickpeas)
  • 1/2 cup sugar
  • 3 tbsp soya milk
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2/3 cup plain flour
  • 2 tbsp coconut oil melted
For the nice cream
  • 6 frozen bananas sliced
  • 2 tbsp peanut butter
  • 2 tbsp strawberry jam
  • Small handful of peanuts
Servings
6 cones
Ingredients
For the cones
  • 4 tbsp aquafaba (juice from a tin of chickpeas)
  • 1/2 cup sugar
  • 3 tbsp soya milk
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2/3 cup plain flour
  • 2 tbsp coconut oil melted
For the nice cream
  • 6 frozen bananas sliced
  • 2 tbsp peanut butter
  • 2 tbsp strawberry jam
  • Small handful of peanuts
Peanut Butter Jelly Nice Cream with Homemade Cones
Instructions
  1. First, place a small container in the freezer to use later for the nice cream.
  2. To make the cones, combine the aquafaba, sugar, soya milk, vanilla, and salt in a mixing bowl. Then stir in the flour and coconut oil.
  3. Spoon 2 tbsp of the mixture into a cold pan and spread into a circle roughly 6 inches wide.
  4. Place the pan on a medium heat and cook the cone mixture for 4-5 minutes or until the cone starts to brown, then flip and cook for a further 2 minutes.
  5. Remove the cone from the pan and immediately place it on top of a kitchen towel. Roll into a cone shape using the towel to protect your hands from the heat. It’s important to work quickly as the cone will start to harden. Once rolled, hold it down along the edges so the cone hardens in position.
  6. Repeat steps 3-5 for the remaining cones, making sure the pan has cooled down before adding any mixture.
  7. To make the nice cream, process the frozen bananas and peanut butter until smooth. Remove the small container from the freezer and transfer the nice cream to the container, then fold in 1 tbsp of jam.
  8. To serve, scoop the nice cream into the cones, drizzle with the remaining jam and top with the crushed peanuts.

Equipment
– Magimix 4200XL (buy here)

Hot Cross Bread & Butter Pudding

Hot Cross Bread & Butter Pudding

Bread and butter pudding is a traditional British dish, which we’ve reinterpreted using vegan ingredients and given a seasonal twist just in time for Easter!

This dessert is warm, zesty, sweet and satisfyingly filling. Always check the labels on the hot cross buns to make sure they’re suitable for vegans. We serve the pudding with a spoonful of vegan ice cream.

Hot Cross Bread & Butter Pudding

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Hot Cross Bread & Butter Pudding
Hot Cross Bread & Butter Pudding
Servings
8 people
Ingredients
  • 8 hot cross buns (suitable for vegans)
  • 80 g dark chocolate (suitable for vegans)
  • 2 tbsp orange zest
  • 1 tsp marmalade
  • vegan butter
For the custard:
  • 800 ml soya milk
  • 4 tbsp cornflour
  • 1/4 cup organic brown sugar
  • 1 vanilla pod
Servings
8 people
Ingredients
  • 8 hot cross buns (suitable for vegans)
  • 80 g dark chocolate (suitable for vegans)
  • 2 tbsp orange zest
  • 1 tsp marmalade
  • vegan butter
For the custard:
  • 800 ml soya milk
  • 4 tbsp cornflour
  • 1/4 cup organic brown sugar
  • 1 vanilla pod
Hot Cross Bread & Butter Pudding
Instructions
  1. Preheat oven to 170°C.
  2. Half the vanilla pod and scrape out the vanilla seeds from the inside.
  3. Transfer the vanilla seeds to a pan and add the remaining custard ingredients. Bring to the boil and simmer for 5-8 minutes or until custard has thickened. Stir frequently.
  4. Halve the hot cross buns and butter each half. Then lay the 8 bottom halves in a baking dish.
  5. Break the chocolate into bite-size pieces and place on top of the first layer of hot cross buns. Sprinkle with orange zest and cover with the top halves of the hot cross buns.
  6. Pour the custard over the hot cross buns making sure all the buns are covered.
  7. Leave the pudding to soak for 20 minutes in the custard.
  8. Bake for 20 minutes.
  9. Remove from the oven and brush the top of the buns with marmalade, then bake for a further 5 minutes.

Frozen Yogurt Bark

Frozen Yogurt Bark

This delicious recipe for frozen yogurt bark uses only six ingredients and takes just minutes to prepare before leaving it to freeze. But the best bit? You can get creative designing your very own unique marble effect!

Makes 9 pieces.

Frozen Yogurt Bark

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Frozen Yogurt Bark
Frozen Yogurt Bark
Servings
9 pieces
Ingredients
  • 1 1/2 cups soya yogurt
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1/4 cup blueberries (plus a few extra for decoration)
  • 1/4 cup raspberries (plus a few extra for decoration)
  • 1 tbsp crushed pistachios
Servings
9 pieces
Ingredients
  • 1 1/2 cups soya yogurt
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1/4 cup blueberries (plus a few extra for decoration)
  • 1/4 cup raspberries (plus a few extra for decoration)
  • 1 tbsp crushed pistachios
Frozen Yogurt Bark
Instructions
  1. Line a freezable tray with greaseproof paper. Depending on what tray you use, try cutting a few centimetres into each corner of the greaseproof paper so it fits easily into the tray.
  2. Combine 1 cup of soya yogurt with the vanilla extract and maple syrup, and mix together until the ingredients are combined.
  3. Next, spoon the mixture into the tray leaving gaps for the remaining yogurt.
  4. Blend 1/4 cup of soya yogurt with the blueberries, then spoon the mixture into spaces around the tray.
  5. Blend the remaining 1/4 cup of soya yogurt with the raspberries, then spoon the mixture into the remaining spaces around the tray.
  6. Run a knife through the yogurt to create a marble effect by moving the colours around the tray.
  7. Top with blueberries, raspberries (halved) and crushed pistachios.
  8. Freeze for a minimum of 2 hours.
  9. Remove from freezer and leave to thaw for a few minutes. Then carefully pull the bark out from the tray and cut into pieces using a sharp knife.

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.

No-Bake Cookie Dough Pops

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No-Bake Cookie Dough Pops
No-Bake Cookie Dough Pops
Servings
8 pops
Ingredients
  • 1 cup oat flour (or jumbo oats blended)
  • 1/4 cup brown sugar
  • 2 tbsp soya milk
  • 2 tbsp vegan margarine
  • 1/2 cup vegan chocolate chips
  • pinch of salt
  • 120 g dark chocolate (suitable for vegans)
For decoration:
  • 1/4 cup pistachios crushed
  • 1/4 cup desiccated coconut
Servings
8 pops
Ingredients
  • 1 cup oat flour (or jumbo oats blended)
  • 1/4 cup brown sugar
  • 2 tbsp soya milk
  • 2 tbsp vegan margarine
  • 1/2 cup vegan chocolate chips
  • pinch of salt
  • 120 g dark chocolate (suitable for vegans)
For decoration:
  • 1/4 cup pistachios crushed
  • 1/4 cup desiccated coconut
No-Bake Cookie Dough Pops
Instructions
  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.
Recipe Notes

You will also need 8 pop sticks.

#SoVegan

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.

Sticky Toffee Pudding

Print Recipe
The Ultimate Sticky Toffee Pudding
The Ultimate Sticky Toffee Pudding
Servings
6-8 people
Ingredients
  • 225 g pitted dates
  • 150 ml hot water
  • 100 g dark muscovado sugar
  • 50 g vegan margarine
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 1 tbsp apple cider vinegar
  • 175 g self raising flour
  • 100 ml soya milk
For the toffee sauce:
  • 75 g dark muscovado sugar
  • 75 g vegan margarine
  • 140 ml soya cream
Servings
6-8 people
Ingredients
  • 225 g pitted dates
  • 150 ml hot water
  • 100 g dark muscovado sugar
  • 50 g vegan margarine
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 1 tbsp apple cider vinegar
  • 175 g self raising flour
  • 100 ml soya milk
For the toffee sauce:
  • 75 g dark muscovado sugar
  • 75 g vegan margarine
  • 140 ml soya cream
The Ultimate Sticky Toffee Pudding
Instructions
  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!
Recipe Notes

You will also need coconut oil for greasing and extra flour for dusting.

#So Vegan

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