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

Print Recipe
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.

Salted Caramel Popcorn Shake

Salted Caramel Popcorn Milkshake

Disclaimer…this milkshake isn’t for the faint hearted!

Sugary, sweet and super indulgent, this salted caramel popcorn milkshake is a special treat for anyone looking to ‘shake’ things up!

We use ‘popping corn’ to make the plain popcorn at home.

Salted Caramel Popcorn Milkshake

Print Recipe
Salted Caramel Popcorn Milkshake
Salted Caramel Popcorn Milkshake
Servings
1 milkshake
Ingredients
For the caramel sauce
  • pinch of salt
  • 1/4 cup sugar
  • 1 tbsp water
  • 2 tbsp coconut cream
  • 1 1/2 cups plain popcorn
For the milkshake
  • 3 scoops vegan vanilla ice cream
  • 1 1/2 cup almond milk
Servings
1 milkshake
Ingredients
For the caramel sauce
  • pinch of salt
  • 1/4 cup sugar
  • 1 tbsp water
  • 2 tbsp coconut cream
  • 1 1/2 cups plain popcorn
For the milkshake
  • 3 scoops vegan vanilla ice cream
  • 1 1/2 cup almond milk
Salted Caramel Popcorn Milkshake
Instructions
  1. To make the caramel sauce, heat the sugar in a pan on a medium heat. As soon as the sugar starts to melt, shake the pan to ensure the sugar heats evenly.
  2. Wait for the sugar to reach a golden-brown colour (this will take around 5-6 minutes), then take the pan off the heat and add the water. Make sure you stand back as the caramel may sputter.
  3. Return the pan to the heat, stir the caramel, then add the coconut cream and salt, and stir until dissolved.
  4. Remove the pan from the heat and use a spoon to drizzle some of the sauce down the inside of a glass.
  5. Toss the plain popcorn in the caramel until it’s completely covered. Then take 1 cup of the caramel popcorn and add it to a blender along with the remaining milkshake ingredients. Blend until smooth.
  6. Pour the milkshake into the glass and top with the remaining salted caramel popcorn.

16 Delicious Vegan Desserts You’ll Definitely Want To Try

Try not to eat them all at once…

1. Gluten Free Peanut Butter Cup Brownies

Recipe via Beaming Baker

2. Lemon Baobab & Raspberry Bars

Recipe via Amy Le Creations

3. Cheery Cherry Tarts

Recipe via Healthy ‘n Happy

4. Lemon Tart

Recipe via Amy Le Creations

5. Homemade Chocolate Pistachio Block

Recipe via Pattys Foodography

6. Berry Nice Cream

Recipe via Lulus Dreamtown

7. Raw Chocolate Avocado Tarts

Recipe via Gluten & Refined Sugar Free (recipe in comments)

8. Creamy Lemon ‘n Raspberry Slice

Recipe via Healthy ‘n Happy

9. Coconut Lime Popsicles

A photo posted by Melissa Huggins (@veganhuggs) on

Recipe via Vegan Huggs

10. Raw Redcurrant Cheese Cake

Recipe via Myjuicykids_andme

11. Rocky Road Slice

Recipe via Healthy Eating Jo

12. Salted Caramel & Cashew Ice Cream Bars

Recipe via Blissful Basil

13. Vanilla & Chocolate Nice Cream Sundaes

Recipe via Papaya Sunshine

14. Chocolate Orange Chips

Recipe via Lilsipper

15. Buckwheat Choc Chip Pancakes

Recipe via Healthy Eating Jo

16. Coconut and Berry Minis

A photo posted by So Vegan (@wearesovegan) on

Recipe via So Vegan

Simply Strawberry Ice Cream

Srawberry Ice Cream

Makes 4 portions.

Ingredients

2 cups frozen strawberries
1 can coconut milk (cream only)
4 tbsp agave syrup
Pistachios

Simply Strawberry Ice CreamSimply Strawberry Ice Cream
– Full recipe http://bit.ly/1XX8kiu

Posted by So Vegan on Friday, March 25, 2016

Method

1. Place can of coconut milk in fridge for a few hours to set the cream.

2. Dice strawberries and freeze for minimum two hours or overnight.

3. Place frozen strawberries, cream from can of coconut milk, and agave syrup in food processor. Blend until smooth.

4. Serve immediately or freeze for a few hours for a firmer texture.

5. Top with chopped pistachios.