Humble Apple Pie

Humble Apple Pie

You can’t go wrong with a classic vegan apple pie.

Traditional, lightly spiced, deliciously sweet…this recipe just oozes simple, comfort food. It’s the ultimate humble apple pie!

We use British bramley apples, which are great for baking, and we bring them to life with a simple combination of cinnamon, nutmeg and allspice. If you can’t find bramley apples, you can use whatever apples you can find.

Don’t forget to check the labels when you buy sugar because not all brands are vegan. There are a couple of trusty brands in the UK, including Billington’s, which we usually go for.

Enjoy!

Roxy & Ben

Humble Apple Pie

Print Recipe
Humble Apple Pie
Humble Apple Pie
Servings
8 portions
Ingredients
For the apples
  • 10 bramley apples
  • 1 tbsp vegan butter
  • 100 g light brown sugar (plus extra for decoration)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 2 tbsp plain flour
For the pie
  • 2 300g sheets of shortcrust pastry
  • 1 tbsp plain flour
  • 1 tbsp light brown sugar
  • 1 tbsp soya milk
  • coconut oil (for greasing)
Servings
8 portions
Ingredients
For the apples
  • 10 bramley apples
  • 1 tbsp vegan butter
  • 100 g light brown sugar (plus extra for decoration)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 2 tbsp plain flour
For the pie
  • 2 300g sheets of shortcrust pastry
  • 1 tbsp plain flour
  • 1 tbsp light brown sugar
  • 1 tbsp soya milk
  • coconut oil (for greasing)
Humble Apple Pie
Instructions
  1. Remove the cores and peel the apples. Then slice the apples in half and cut each half into roughly half a cm thick slices.
  2. Place a large saucepan on a medium heat and add the butter.
  3. Once the butter has melted, add the apple slices, sugar, cinnamon, nutmeg, allspice and flour, and cook for 15 minutes, stirring frequently.
  4. Meanwhile preheat the oven to 180°C and grease a 9" pie tin with coconut oil.
  5. Roll out the first sheet of pastry so it’s a couple of inches larger in diameter than the pie tin.
  6. Line the pie tin with the first sheet of pastry, pushing it into all the sides. Then use a knife to trim any excess pastry that hangs over the edges of the tin.
  7. Line the base of the pie tin with 1 tbsp flour and 1 tbsp sugar.
  8. Add the apple filling to the pie tin and level out the filling with the back of a spoon.
  9. Roll out the second sheet of pastry and lay it on top of the apples. Trim any excess pastry from around the pie tin, then pinch and crimp the edges of the pastry.
  10. Brush the pie with soya milk and top with a light sprinkling of sugar.
  11. Use a knife to make 4 incisions in the pastry so that the heat inside the pie can escape.
  12. Bake in the preheated oven for 60 minutes.
  13. Remove the pie from the oven and leave to cool for at least 30mins so the filling sets (the longer it cools the more it will hold together when you cut into it).
  14. Serve with a generous portion of vegan cream or ice cream.

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

These chewy chocolate chip cookies are so, so simple.

We’ve tested this recipe half a dozen or so times, which has involved testing these cookies on all of our friends and family, and the resounding feedback has been amazing!

These cookies are lovely and chewy in the middle, but crisp on the outside. They’re deliciously sweet, while being moorish enough that you’ll find it hard to put them down!

Don’t forget that not all sugar is vegan. We always recommend researching the brand before you buy sugar to make sure it’s vegan friendly!

Our local supermarket has vegan-friendly chocolate chips, but if you’re struggling to find anything, simply substitute for dark chocolate.

We hope you enjoy them

Roxy & Ben

Chewy Chocolate Chip Cookies

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Chewy Chocolate Chip Cookies
Chewy Chocolate Chip Cookies
Servings
10 cookies
Ingredients
  • 100 g coconut oil
  • 100 g brown sugar
  • 50 g white sugar
  • 75 ml almond milk
  • 50 g applesauce
  • 1 tsp vanilla extract
  • 250 g plain flour
  • 1 tsp baking powder
  • 100 g chocolate chips
  • 50 g dark cocolate
Servings
10 cookies
Ingredients
  • 100 g coconut oil
  • 100 g brown sugar
  • 50 g white sugar
  • 75 ml almond milk
  • 50 g applesauce
  • 1 tsp vanilla extract
  • 250 g plain flour
  • 1 tsp baking powder
  • 100 g chocolate chips
  • 50 g dark cocolate
Chewy Chocolate Chip Cookies
Instructions
  1. Transfer the coconut oil and sugar to a mixing bowl, and stir until fully combined.
  2. Add in the almond milk, applesauce and vanilla extract to the mixing bowl, and stir. Then add in the flour and baking powder, and fully combine.
  3. Prepare the chocolate chunks by finely chopping the dark chocolate with a knife. Then stir in the chocolate chips and the chocolate chunks into the cookie dough, and mix until evenly distributed.
  4. Chill the cookie dough in the refrigerator for 30 minutes.
  5. Meanwhile, preheat the oven to 180°C or 350°F and line a large baking tray with baking paper.
  6. Remove the cookie dough from the refrigerator and spoon the dough onto the baking tray using an ice cream scoop or a tablespoon, leaving a couple of inches between each spoonful.
  7. Bake for 10 - 12 minutes in the preheated oven, turning the tray around halfway through baking if the cookies are browning more on one side than the other.
  8. Leave the cookies to rest on the baking tray for 5 mins, then transfer to a cooling rack.

Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes

Omg, how good do these peanut butter chocolate cupcakes look?

It has been a while since we shared a cupcake recipe. Perhaps too long!

We can’t sing the praises for these cupcakes enough! The cake mixture is light, fluffy and chocolatey, while the frosting is sweet, salty and very indulgent!

The pretzels is a cheeky touch, but the saltiness does goes really well with the cupcake, we promise!

As always, make sure you check the manufacturer of the sugar because not all brands are vegan.

We hope you enjoy!

Roxy & Ben

Peanut Butter Chocolate Cupcakes

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Peanut Butter Chocolate Cupcakes
Peanut Butter Chocolate Cupcakes
Servings
12 cupcakes
Ingredients
For the cupcakes
  • 3 tbsp ground flax seeds
  • 260 g plain flour
  • 40 g cocoa powder
  • 3 tsp baking powder
  • 180 g white granulated sugar
  • 150 g vegan margarine (melted)
  • 150 g almond milk
  • 1 tsp vanila extract
For the frosting
  • 1/2 cup smooth peanut butter
  • 1/2 cup vegan margarine
  • 1 tbsp almond milk
  • 3 cups icing sugar
For decoration
  • peanuts
  • pretzels
Servings
12 cupcakes
Ingredients
For the cupcakes
  • 3 tbsp ground flax seeds
  • 260 g plain flour
  • 40 g cocoa powder
  • 3 tsp baking powder
  • 180 g white granulated sugar
  • 150 g vegan margarine (melted)
  • 150 g almond milk
  • 1 tsp vanila extract
For the frosting
  • 1/2 cup smooth peanut butter
  • 1/2 cup vegan margarine
  • 1 tbsp almond milk
  • 3 cups icing sugar
For decoration
  • peanuts
  • pretzels
Peanut Butter Chocolate Cupcakes
Instructions
  1. Preheat the oven to 180°C or 350°F, then line a 12 hole muffin tray with cupcake cases. We use 2” (50mm) cases.
  2. Melt the margarine in a saucepan on a low heat, then add to a mixing bowl with the remaining cake ingredients. Gently mix the cupcake ingredients until fully combined.
  3. Spoon 2 tbsp of mixture into each cupcake case or, if using different sized cases, fill until each case is roughly 3/4 full.
  4. Bake in the preheated oven for 22-24 minutes or until a skewer comes out clean.
  5. Remove the muffin tray from the oven and transfer the cupcakes to a cooling rack. Leave the cakes to cool completely.
  6. Meanwhile, prepare the frosting by transferring the frosting ingredients to a mixing bowl and combining all the ingredients until smooth. If the frosting is too thick, add more milk a small amount at a time. Then transfer the frosting to a piping bag.
  7. Pipe a generous amount of frosting onto the cupcakes and top with a sprinkling of crushed peanuts and pretzels. Finish with a single pretzel on top of each cupcake.

Hasselback Apple Puffs

Hasselback Apple Puffs

Yummy! We actually filmed these awesome hasselback apple puffs a few weeks ago, but we’ve been so busy lately we’ve only just got around to editing the video.

But here they finally are. We’ve totally fallen in love with these apple puffs. They’re sweet, crispy and creamy, and they’re really easy to make!

Enjoy!

Roxy & Ben

Hasselback Apple Puffs

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Hasselback Apple Puffs
Hasselback Apple Puffs
Servings
4 puffs
Ingredients
  • 2 apples
  • 3 tbsp coconut oil
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 tbsp oats
  • 2 tbsp walnuts (roughly chopped)
  • 300 g puff pastry
  • 1 tbsp plant-based milk
For serving
  • maple syrup
  • vegan ice cream
Servings
4 puffs
Ingredients
  • 2 apples
  • 3 tbsp coconut oil
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 tbsp oats
  • 2 tbsp walnuts (roughly chopped)
  • 300 g puff pastry
  • 1 tbsp plant-based milk
For serving
  • maple syrup
  • vegan ice cream
Hasselback Apple Puffs
Instructions
  1. Preheat the oven to 200°C and line a baking tray with parchment paper.
  2. De-core and peel the apples, then slice them in half. Place the apple halves flat-side down and slice into the outer edges roughly 3/4 of the way down. Repeat in half cm intervals, making sure you avoid slicing too far down because you don’t want the apple halves to split.
  3. Place a small saucepan on a medium heat and melt the coconut oil with the sugar and cinnamon.
  4. Brush the apples with the coconut oil mixture and place the halves on a baking tray. Cover with foil or parchment paper and bake for 20 minutes.
  5. Meanwhile, add the oats and walnuts to the remaining coconut oil mixture and stir to combine. Then roll out the pastry on a flat baking tray to roughly 35cm to 22cm, and leave to one side.
  6. Remove the apples from the oven and discard the foil or parchment paper. Make sure you leave the oven switched on.
  7. Using a fork to gently open up the slices, spoon a little of the coconut mixture between each slice.
  8. Transfer each apple half to the middle of each quarter of pastry. Then cut the pastry into quarters to make 4 hasselback apple puffs.
  9. Brush the pastry with a plant-based milk and bake in the oven for 15 minutes.
  10. Serve with a scoop of vegan ice cream, a drizzle of maple syrup and a sprinkling of walnuts.

The Ultimate Chocolate Avocado Cake

The Ultimate Chocolate Avocado Cake

Here it is. Our ultimate chocolate avocado cake.

This recipe has been a real labour of love. We’ve tested, tested and tested this recipe over the past month or so, and we’re super chuffed with the end result.

Our neighbours and colleagues have devoured up to a dozen versions of this cake and the feedback has always been a resounding success.

The avocado flavour is very subtle, giving the cake a lighter texture, which is something you wouldn’t achieve using conventional butter.

We’ve also reduced the steps as much as possible to make this recipe accessible to all levels of bakers. Don’t fret if you’re not an experienced baker because there’s not a lot that can go wrong

Don’t forget to always check the labels on flour and sugar. Some refined versions are not always vegan so it’s always a good idea to look into the brand and their manufacturing methods.

Good luck!

Roxy & Ben

The Ultimate Chocolate Avocado Cake

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The Ultimate Chocolate Avocado Cake
The Ultimate Chocolate Avocado Cake
Servings
12 people
Ingredients
  • 150 g avocado (approx 1 avocado), ripe, peeled and pitted
  • 1/2 cup vegetable oil
  • 300 g light muscovado sugar
  • 200 g plain flour
  • 80 g cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 120 ml plant-based milk
  • 80 g applesauce
  • vegan butter for greasing
For the avocado chocolate frosting
  • 4 tbsp maple syrup
  • 2 avocados ripe, peeled and pitted
  • 4 tbsp cocoa powder
  • 1 tsp vanilla extract
For decoration
  • dark chocolate
  • raspberries
Servings
12 people
Ingredients
  • 150 g avocado (approx 1 avocado), ripe, peeled and pitted
  • 1/2 cup vegetable oil
  • 300 g light muscovado sugar
  • 200 g plain flour
  • 80 g cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 120 ml plant-based milk
  • 80 g applesauce
  • vegan butter for greasing
For the avocado chocolate frosting
  • 4 tbsp maple syrup
  • 2 avocados ripe, peeled and pitted
  • 4 tbsp cocoa powder
  • 1 tsp vanilla extract
For decoration
  • dark chocolate
  • raspberries
The Ultimate Chocolate Avocado Cake
Instructions
  1. Preheat the oven to 160°C.
  2. Lightly grease three round 7” cake tins and line each base with greaseproof paper.
  3. Place one avocado, sugar and vegetable oil in a food processor and process until the mixture is completely smooth. Then transfer to a large mixing bowl and sieve in the flour, cocoa powder, and stir in the bicarbonate of soda, baking powder, 2 tsp of vanilla extract, milk, and applesauce.
  4. Divide the cake mix evenly between the three cakes tins and smooth over the top of the mixture. Then transfer the cake tins to the oven and bake for 20 minutes.
  5. Remove the three cake tins from the oven, turn them out onto a cooling rack and leave to cool completely. This can take up to 20 minutes.
  6. Meanwhile, prepare the avocado chocolate frosting by placing all the ingredients into a food processor and blending until smooth. Open the lid of the processor and scrape down the sides as needed to ensure the avocado is fully mixed into the frosting.
  7. To build the cake, cover the first cake with a third of the frosting, then place the second cake on top and cover with another third of the frosting. Finally add the third cake and cover with the remaining frosting.
  8. Top the cake with shavings and larger pieces of dark chocolate, and decorate with a few raspberries.

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.

Mini Pecan Pies

Mini Pecan Pies

Sweet, caramely and nutty, these mini pecan pies really hit the spot.

But be warned, they can be very difficult to put down. We tested quite a few batches to get them just right and they didn’t last long!

Remember, the trick to getting the coconut cream to separate from the water is using a can of coconut milk with high fat content. You can usually tell by shaking the can in the supermarket to see if it’s already separated. If you can’t hear it shaking around, then it’s usually a safe bet.

Enjoy!

Roxy and Ben

Mini Pecan Pies

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Mini Pecan Pies
Mini Pecan Pies
Servings
12 mini pies
Ingredients
For the pastry
  • 1 1/2 cups plain flour (plus extra for dusting)
  • 6 tbsp vegan butter
  • 1/4 cup sugar
  • 2 tsp water
For the filling
  • 1/4 cup vegan butter
  • 1 cup brown sugar
  • 1/4 cup maple syrup
  • 4 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 can coconut milk (good quality)
  • 3/4 cup pecan nuts
Servings
12 mini pies
Ingredients
For the pastry
  • 1 1/2 cups plain flour (plus extra for dusting)
  • 6 tbsp vegan butter
  • 1/4 cup sugar
  • 2 tsp water
For the filling
  • 1/4 cup vegan butter
  • 1 cup brown sugar
  • 1/4 cup maple syrup
  • 4 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 can coconut milk (good quality)
  • 3/4 cup pecan nuts
Mini Pecan Pies
Instructions
  1. Place the can of coconut milk in the fridge for at least 3 hours or ideally overnight. This will separate the cream from the water.
  2. Preheat oven to 180°C.
  3. To make the pastry, transfer the flour, the 6 tbsp butter and sugar to a mixing bowl, and rub the mixture together with your fingers until it crumbles.
  4. Add the water and combine with your hands to make a dough. Add a little more water if the dough is still dry.
  5. Wrap the dough in greaseproof paper and refrigerate for 15 minutes.
  6. Meanwhile, make the syrup filling by melting 1/4 cup vegan butter, the brown sugar, maple syrup and cornstarch in a pan on a medium heat. Bring the syrup to simmer for a couple of minutes, then add the vanilla extract and remove the pan from the heat. Next, take the coconut can from the fridge and extract the cream that has settled at the top. Stir the coconut cream into the syrup. Tip: save the coconut water to use in a smoothie.
  7. Remove the dough from the refrigerator. Dust a work surface and a rolling pin with flour, and roll out the dough on the floured surface until it’s roughly 3mm thick.
  8. Using a stencil, cut out 12 circles from the dough and place one circle in each muffin mould, making sure the dough is flush against the sides.
  9. Place 2 or 3 pecan nuts in each mould and spoon in the syrup mixture until the mould is 2/3 full.
  10. Place muffin tray in the oven and bake for 25 minutes.
  11. Remove the muffin tray from the oven and leave the mini pecan pies to cool for 5 minutes before serving.
Recipe Notes

You will also need a 12 cup muffin tray and a circle stencil roughly 10cm in diameter.

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.