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)


Blueberry Pancakes

Blueberry Pancakes

My uncle is a blueberry farmer so I spent many summers as a child on his farm eating as many blueberries as I could get my hands on! I recall these childhood memories every time I eat this delicious fruit so I couldn’t wait to pair them with one of my all-time-favourite dishes…pancakes!

Pancakes are the ultimate ‘feel-good’ dish. These pancakes are light and fluffy, yet filling and hearty. We serve ours with maple syrup and extra blueberries on top!

Blueberry Pancakes

Makes 8 pancakes.


1 cup almond milk
1 tbsp lemon juice
1 cup self raising whole wheat flour
1 tsp baking powder
1/4 tsp bicarb of soda
Pinch of salt
1 tsp cinnamon
1 tsp brown sugar
1/2 banana mashed
100g blueberries
1 tbsp coconut oil

Serve with maple syrup


1. Pour the milk and lemon juice into a small bowl, stir, and leave for 10 minutes until the consistency transforms into buttermilk.

2. In a mixing bowl combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, and sugar and make a well in the centre.

3. Mash the banana well and then add to the centre of the mixing bowl.

4. Gently fold in the blueberries.

5 Heat a little coconut oil in a frying pan on a medium to high heat. Once hot, add 2 tbsp of pancake mixture for each pancake.

6. Fry for 1-2 minutes on each side.

7. Serve with maple syrup or your favourite topping!


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.