One-Pot Pecan Sticky Toffee Pudding

 

one-pot vegan pecan sticky toffee pudding TVCF

 

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The thing with 9 to 5 is that it takes me ages before I get around to actually baking the things I want to. I have a list as long as my elbow of recipes I want to try stored on my phone; nearly every day I open it, sighing over the cakes I haven’t yet tried. But as the colder season approached (and is now well and truly here) all I wanted was to make sticky toffee pudding.

one pot vegan pecan sticky toffee pudding tvcf

Suma kindly sent me a boxful of heavenly stuff: pitted dates, organic flour, pecans, soft brown sugar, coconut milk… Ingredients made of magic, if you ask me.

one pot vegan sticky toffee pudding tvcf

I don’t know about you, but I’m about 90% lazy. I think part of this is genetics, and part is taking example from Nigella Lawson, who always makes her recipes as simple as possible to spare herself effort. That’s exactly how I cook and bake, too: the fewer dishes I have to wash, the better, because I don’t have a dishwasher, and I HATE. DOING. DISHES.

one-pot vegan pecan sticky toffee pudding

So when I want comfort, I want it now, and with as few dishes as possible, if you please. Cue this one-pot sticky toffee pudding with buttery pecans and oodles and oodles of caramel. If you want it extra quickly, you may need to use a blender or food processor to puree the dates faster; otherwise, just soak them and then mash them in the same bowl you will be using to mix the cake batter.

Boom. You’re welcome.

one-pot vegan pecan sticky toffee pudding 6

One-Pot Vegan Pecan Sticky Toffee Pudding

For the pudding:

250g (2 cups) Suma pitted dates, roughly chopped
175ml (3/4 cup) just boiled water
200g (1 + 1/3 cups) Doves Farm organic plain white flour
50g (1/4 cup, tightly packed) Billington’s fair-trade natural soft brown sugar
1 tsp baking powder
1/4 tsp Suma ground cinnamon
75g (1/3 cup) vegan butter, softened at room temperature
160ml (2/3 cup) soya milk
1 tsp black treacle (molasses)
20g (1/4 cup) Suma pecan nuts

For the caramel sauce:

250ml (1 cup) Biona organic coconut milk
50g (1/4 cup, tightly packed) Billington’s fair-trade natural soft brown sugar

1. Soak the chopped dates in the boiled water until the water is tepid, or about an hour, then mash with a fork until you obtain a rough and chunky paste. If you are pressed for time, soak the dates only for twenty minutes and blend them with the water for a few seconds.

2. Pre-heat the oven to 180ºC. Line or grease a 28cm (11 inch) round cake tin.

3. Combine the soft brown sugar, date paste and vegan butter in a large mixing bowl, using a wooden spoon. Mix in the soya milk and treacle (molasses). The mixture will look like it’s separating at this point, which is perfectly normal and nothing to worry about. This is a messy cake batter.

4. Fold in the plain flour, baking powder, ground cinnamon and chopped pecans.

5. Pour into the cake tin and bake for 25 minutes.

6. Meanwhile, prepare the caramel sauce. In a medium-sized saucepan, dissolve the soft brown sugar in the coconut milk, stirring continuously to prevent any burning. Keep the saucepan on medium to high heat, watching carefully so that it doesn’t burn or boil over. Over the next 15-20 minutes, the caramel sauce will reduce approximately by half; it should be thick and sticky on your wooden spoon. Remove from the heat when done.

7. Cool the cake on a wire rack until it is just slightly warm to the touch. Stab all over with a fork, then pour over two thirds of the caramel sauce. If serving immediately, scoop out large pieces straight from the tin and serve with vanilla ice cream or custard and a drizzle of the remaining caramel sauce. (Or slice neat pieces if you want, but it’s more fun to keep it messy.) Top with extra pieces of pecans.
If keeping for later, pour all of the sauce over the cake, let it cool completely, and reheat in the microwave or oven before serving with ice cream or custard.

Lazybones unite — tell me your best tips to live the lazy efficient life with minimal effort?

Psst — there are only 28 days till Christmas! Get my ebook THE VEGAN COOKIE FAIRY’S CHRISTMAS RECIPES on Amazon to have the best vegan Christmas ever. Don’t forget to sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
thevegancookiefairysignature-2

Raw Amaretto Chocolate Cream Cake

raw vegan amaretto chocolate cream cake - the vegan cookie fairy
Is alcohol raw? Probably not. But that’s the only not raw ingredient in this cake, sooo… that doesn’t count, right?

I see raw vegan desserts being promoted as ‘healthy’ all the time. Compared to all traditional desserts — laden with dairy, eggs, oil, sugar, white flour, preservatives and chemical food colourings — they arguably are. But dessert is still dessert, and for me, that means it needs to be indulgent, moreish, and 1000% hit the spot.

Cue the alcohol.

My favourite cocktail is an Amaretto Sour. According to Barnivore, Amaretto is vegan — HALLELUJAH! And a good thing too, because I would have hated to give it up. I love the sweet and sour combination, and that almond aroma that reminds me of amaretti with every sip.
raw vegan amaretto chocolate cream cake - the vegan cookie fairy
This cake is not inspired by that blessed cocktail, but simply by the liqueur. The sweetness of the almond liqueur paired with the bitter cacao, mixed with cream cashews makes for a heavenly cake. You will not be able to stop at just one slice!

This recipe comes at a particularly happy time for me because tomorrow, I am graduating from the University of Stirling. I am proud to call myself an alumna of this amazing institution; I only spent a year there but it has been the best year of my life so far. I’ve made lifelong friends who share so many of my interests, it’s like I’ve known these girls for ever, I’ve learnt a ton of things, both in the classroom and outside of it, and though there have been lots of earth-shattering, terrifying episodes where I seriously questioned my ability to  be an adult, I do feel more confident being me now. It takes me by surprise some days, but I’m proud of myself. I’ve come really far.
raw vegan amaretto chocolate cream cake - the vegan cookie fairy
So tomorrow I am going to pose for hundreds of pictures, have lunch with my parents, catch up with my Dad (who I haven’t seen in over a year), and enjoy being on campus one more time. There are exciting times coming ahead, and this is one of the last times I will get to bask in the majesty of Stirlingshire — I don’t want to tell all just yet, just know that I will soon reveal the great news to you!

On my behalf, please do take a slice (or three) of cake. Have a truly magical, wonderful day :)
raw vegan amaretto chocolate cream cake - the vegan cookie fairy

Raw Amaretto Chocolate Cream Cake

  • Servings: makes one 20cm/8 inch cake, serves 8
  • Print

Notes:
After soaking the dates and nuts, discard the soaking water.
I use regular dates, but Medjool are always preferable; they’re also much, much stickier, so you may not even need to soak them.
This cake freezes really well; simply slice it and keep it in an airtight tin for up to a month in the freezer. Leave to thaw for 10 minutes before eating, and it’s like an ice cream cake. You’re welcome.

For the crust:
125g (2/3 cup) dates*, pitted and soaked for 2 hours
100g (1 cup) raw almonds, soaked overnight

For the filling:
450g (3 cups) cashews, soaked for 2 hours
60g (1/2 cup) raw cacao powder, or cacao nibs ground into powder
125g (2/3 cup) dates, pitted and soaked for 2 hours
250ml (1 cup minus about 1 tbsp) warm water
3 tbsp Amaretto liqueur
3 tbsp coconut oil, melted

1. Blend the dates and raw almonds in a food processor until they turn into a sticky ‘dough’. Press this into the bottom of a 20cm (8 inch) springform cake tin. Refrigerate until needed.

2. For the filling, prepare a date paste first: blend the dates with 160ml (2/3 cup) of the water, the melted coconut oil and Amaretto into a smooth paste.

3. Now add the rest of the water, the cashews and the cacao powder. Blend until smooth.

4. Pour the filling into the cake tin, over the crust. Smooth over the top with a spatula, and refrigerate to set for at least 4 hours. Place in the freezer to speed up the process.

5. Release from the tin and top with extra cacao nibs or chopped dates. Enjoy!

What’s your favourite cocktail?

Like what you read here? Let’s keep in touch! Sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
thevegancookiefairysignature-2

Raw Millionaire’s Shortbread {gluten-free, nut-free}

raw vegan millionaire's shortbread tvcf
A while back I was talking with a reader on Twitter about making more nut-free recipes as she is allergic to nuts. I’ve also been meaning to make more raw recipes because working full-time and then on the blog when I get home gets pretty tiring, and though I crave cake, I know it’s not the best thing for me when my energy stores are already depleted — so I figured if the desserts were raw vegan, they wouldn’t be so bad for me. Right? #logic
raw vegan millionaire shortbread tvcf
I may be developing some kind of obsession with millionaire’s shortbread. I’ve already made a dulce de leche version, and now a raw vegan version. What’s next? Whisky cream millionaire’s shortbread? Chai-flavoured? Triple chocolate? (Um, yes please. Like, right now, please.) I think I’m on a roll, guys.

Because I find raw recipes can often be pricier to make than simple baked goods (all those nuts, seeds and coconut oil don’t really come cheap in the UK) I tried my best to use as many simple and inexpensive ingredients as I could find. For example, the base is made of oats, which you can also buy as gluten-free, so that’s your allergy problem solved.
raw vegan  millionaires shortbread
I’ve also been asked to share more easy to freezer recipes (and cat photos, but let’s focus on the food for now) so you’ll be pleased to know that these are the perfect sweet treat to keep in the freezer for easy access. Let it defrost for a little bit before biting into the shortbread, though. The middle layer, even when frozen, remains gooey at all times. Score. <3
raw vegan millionaire's shortbreadtvcf

Raw Millionaire's Shortbread (gluten-free, nut-free)

  • Servings: makes 12 squares
  • Print

Notes: This recipe freezer really well. Once you’ve cut up the whole dessert into 12 individual small squares, you can keep these in an airtight box in the freezer for up to a month. Not that they’ll last that long, but it’s always a good idea to keep a stash of treats in the freezer when a craving hits. 

Bottom layer: 
190g (2 cups) whole rolled oats
2 tbsp coconut oil, melted
2 tbsp maple syrup

Middle layer (caramel):
250g (1 + 1/4 cups) dates, soaked for two hours
180ml  (3/4 cup) water
1 tbsp coconut oil, melted

Top layer (chocolate):
120g (3/4 cup) raw cacao powder
2 tbsp maple syrup
4 tbsp coconut oil or cocoa butter, melted

1. In a food processor or blender, mill the oats to a fine powder. Pour into a bowl and mix with the melted coconut oil and maple syrup until thick and sticky.

2. Press into the bottom of a 13cm x 18cm ( 5 inches x 7 inches) rectangular tin. Chill in the fridge to set.

3. Blend the warm water, melted coconut oil and dates in a high-speed blender until smooth. Pour over the first layer and place in the freezer for about an hour while you get on with the final layer.

4. Whisk the ingredients for the chocolate layer together in a small bowl or cup, until no lumps remain. Pour over the caramel layer when it is set, and chill for at least 4 hours or freeze for about 2 hours before slicing into 12 individual squares.

Is there a dessert you keep obsessing over? Tell me which one it is in the comments below — if it’s something you haven’t been able to enjoy, maybe I can veganise the recipe for you :)

Like what you read here? Let’s keep in touch! Sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
thevegancookiefairysignature-2

Cranberry & Pumpkin Breakfast Loaf

cranberry & pumpkin breakfast loaf #vegan
Disclaimer: I absolutely, unequivocally adore all things pumpkin, so expect plenty more pumpkin recipes to appear between now and, oh I don’t know, spring time.

I knew when I made my Pumpkin Breakfast Loaf with Chocolate Glaze that the recipe could and should be customised to satisfy all my breakfast cake cravings. It’s so versatile and easy to make — definitely one of those recipes I can imagine passing down to my children someday. I’ve also had success freezing the loaf for later use, so this recipe is perfect if you want to save some for later or just have a loaf to pull out when you’re short on time but hungry for something homemade.
#vegan pumpkin and cranberry breakfast loaf
I find myself losing track of time, waiting for the weekend to come and then it goes by in a flash. Anybody else feel like this? I never used to buy this 9-to-5 ‘I don’t have time’ routine but now I totally understand it.  Some time ago I read this article about how our ‘lifestyles have already been designed for us’ by corporate companies; I’d like to hear your thoughts about this.

But I don’t want to complain — in fact I have some exciting things coming up in my personal life in the near future. I don’t want to ruin the surprise, all will be revealed in the New Year! It will potentially mean that I won’t have tons of time to blog, but I’ll see if I can keep up with one recipe per week. One bit of good news I can share, though, (and already have through Instagram) is that I am graduating (with first class honours!!!) in about two weeks. My dad is coming up from South Africa for it, and my mum from England, so it’s super special and I will be spending the whole weekend with them.
#vegan pumpkin and cranberry breakfast loaf
If you try this Cranberry & Pumpkin Breakfast Loaf, let me know! Share your photos on Twitter, Instagram or Facebook and tag me @clemcookiefairy, @thevegancookiefairy or @thecookiefairy respectively, using the hashtag #thevegancookiefairy. It makes my day to see your takes on my recipes :)

And as promised, more cat pictures! Mali does like the attention. I bought him a new cat scratching post with my first pay check (woohoo for money!), plus a little mouse toy. I’ve got his cat sitter sorted for Christmas too (thanks to my lovely friend and fellow cat lady, Vanessa). This is a photo from this past summer, on a day when the rain looked like falling glitter.
mali

Cranberry & Pumpkin Breakfast Loaf

  • Servings: makes one loaf, serves 10-12
  • Print

225g (1.5 cups) plain (wholemeal) flour
1 tsp baking powder
2 tsp pumpkin pie spice (The Kitchn has a good recipe for it)
125ml (1/2 cup) maple syrup
75ml (1/3 cup) coconut oil, melted
250ml (1 cup) pumpkin puree
1 tsp vanilla paste or extract
2 tbsp non-dairy milk of choice
50 (1.75 oz) cranberries

1. Pre-heat the oven to 180ºC (350ºF) and grease a loaf tin.

2. Sift the dry ingredients into a large mixing bowl. Make a well in the centre; place all the wet ingredients in the well, then fold them in. Lastly, fold in the cranberries.

3. Pour the batter into the loaf tin, smoothing out the top with a spatula. Bake for 45 minutes, then cool on a wire rack.

Serve with a drizzle of maple syrup or butter with nut/seed butter — it’s delicious!

Keep covered with a cloth or stored in the bread tin for up to 3 days. Can be frozen for up to a month.

I’d like to hear from you now. I plan on making some changes to thevegancookiefairy.com in the New Year and I’d like to know what YOU want to read here. More easy-to-freeze recipes? More cat pictures? More life updates from me? More raw recipes, or traditional desserts veganised? Leave a comment below letting me know what you want to see here!

Like what you read here? Let’s keep in touch! Sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
thevegancookiefairysignature-2

Vegan Chocolate Carrot Cake with Cream Cheese Frosting

vegan chocolate carrot cake with cream cheese frosting
Honesty hour:
I’d never made a proper carrot cake before this one.

When I say ‘proper’, I mean that there have been half-arsed attempts that invariably failed, and I kind of figured, eh, it’s no big deal, I can live without carrot cake.

But after Vegan MoFo 2014, when I was 99% sure I’d overdosed on chocolate (which even for me is saying a lot) and I didn’t want to look at a piece of chocolate for another month — and not two days later I was already dreaming up new chocolate recipes. (I had a piece of chocolate the day after Vegan MoFo. Yep. *unstoppable*) It was then that the crazy little baking genie in my head said: ‘Hey, you should try making a vegan chocolate carrot cake. I don’t know why, but you just should.’
vegan chocolate carrot cake cream cheese frosting the vegan cookie fairy
I just can’t seem to stop baking. It’s like alchemy to me: part science, part mystery, and even after three years of blogging (three years already!) I still get into the kitchen with a vague plan in my head and no idea if my idea is going to work. It’s exciting. It’s my happy place. When I come home after a long day at work, and I’m stressed, tired, irritable and feel barely human, I know I can go into the kitchen, melt some chocolate, butter and sugar together and my soul is soothed. Baking is bliss.

I say this gorgeous recipe on gimmesomeoven.com (totally love that name) ages ago and knew I had to try that ‘proper’ vegan carrot cake. Ali’s cake decoration is also super cute and inspired me to add some colour in my own decorations — so I planted as many candles as I could find into the cake. My conclusion: cake-making is an art. And I love it.

Psst. The UK Blog Awards 2015 are coming up. I’d be so thankful if you took a couple of minutes to nominate me. You can click here to enter thevegancookiefairy.com for nominations in the Food/Drink category. You’ll need my Twitter handle too (@clemcookiefairy), my email address (clemencemoulaert at hotmail dot com) and name (Clemence Moulaert). Hugs and cookies to you if you entered me, I appreciate your support more than you know!
vegan chocolate carrot cake with cream cheese frosting the vegan cookie fairy
Oh and I hope you all had a fun Halloween! I dressed up as a black cat, because they are the most adorable creatures and unfortunately, the ones least likely to be adopted.
the vegan cookie fairy halloween

Chocolate Carrot Cake with Cream Cheese Frosting

  • Servings: makes one big ass cake 20cm/8 inch cake with 12cm/5 inch top layer
  • Print

Based on this recipe from gimmesomeoven.com

For the cake:

500g (1 lb) fresh carrots
375g (2.5 cups) spelt flour
250g (1 + 1/4 cups) brown sugar
3 tbsp cocoa powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 heaped tsp baking powder
50g (1/3 cup) cashews
30g (1/4 cup) ground flaxseed
175ml (3/4 cup) water
60ml (1/4 cup) almond milk
125ml (1/2 cup) coconut oil, melted

For the icing:

1kg (albs) icing (confectioner’s) sugar
300g (1 + 1/4 cups) vegan butter
1 tbsp apple cider vinegar
juice of half a lemon
2 tsp vanilla essence/paste

1. Pre-heat the oven to 180ºC (350ºF). Grease a 20cm (8 inch) springform cake tin and a 12cm (5 inch) springform tin.

2. Mix the flaxseed and water in a small cup and set aside in the fridge. The mixture will gel to form a ‘flax egg’, which will bind the batter.

3. Grate the carrots into a large mixing bowl. Place a sieve over the bowl and sift the spices, flour, cocoa and baking powder into the bowl. Also add the sugar.

4. Roughly chop the cashews and add to the bowl as well.

5. Fold in the melted coconut oil, flax egg mixture and almond milk. Make sure the almond milk is at room temperature, for if it is cold it will harden the coconut oil when they come into contact.

6. Pour three quarters of the batter into the large springform tin and the remainder in the small one. Smooth the tops flat with a spatula. Bake the large cake for 30 minutes and the small one for 25.

7. Mix the ingredients for the icing in a very large bowl, either by hand or with an electric mixer, until the sugar is fully incorporated and the icing looks pale and fluffy. Refrigerate until needed.

8. Cool on a wire rack before slicing the cakes in half through the middle. Spread a generous amount of icing on top of each slice of the large cake tier, and between the small tiers, then cover the entire cake with the rest of the icing. There should be plenty, and even a little leftover. (I didn’t use all my icing, but I could have added more in between the layers!)

9. Decorate as you see fit and refrigerate until time to serve. Will keep in the fridge for up to 4 days.

P.S.: I feel like it’s been wayyyy too long since I shared a photo of my cat. He likes to show off, and insists on making more appearances on my blog. Meow or hissss? Lemme know in the comments below.  bengal cat the vegan cookie fairy

Like what you read here? Let’s keep in touch! Sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
thevegancookiefairysignature-2

Mint Chocolate Witches’ Hats Cupcakes

halloween vegan mint chocolate witches hats cupcakes
I’ve never been a Halloween type of person. I have legitimate reasons for this: outside of the US, it just isn’t a big deal. Certainly not in Belgium, were you might buy a costume in the supermarket but nobody goes trick-or-treating.

In the UK, it’s a bit different: we’re heavily influenced by the US culture, especially when it comes to TV and music, and Halloween gets a bizarre status. It’s here, we don’t want to be rude and ignore it, but I’ve rarely seen kids trick-or-treating. Uni students will have Halloween themed parties and supermarkets try their best to make as much money off selling customs to little kids, but really… we’re all just politely waiting for Halloween to be over so we can openly start celebrating Christmas. (At least that’s what I do.)
Mint Chocolate Witches Hat Cupcakes 2
mint chocolate halloween cupcakes witches hats
This year, however, I’m invited to a small Halloween party at my friend Vanessa’s (who grew up in the US, so I assume she’ll know how to throw a good party!). So I will dress up and go out, for once. Plus, all these cute Halloween recipes have been flooding my Bloglovin’ dash and despite myself I got a just a little bit excited. When I saw this recipe on the Food Network’s twitter feed, I was sold. I had to try them!

How cute are my witchy cupcakes, eh? They’d make a killing (hehe) at a Halloween party, especially for kids. They’re super fun to make, and because there are quite a few elements to put together (cupcake + icing + cones + decorating) you can make this a group effort.
Mint Chocolate Witches Hat Cupcakes
Ding dong! The witch is dead! The wicked witch is dead!

Mint Chocolate Witches' Hats Cupcakes

Notes: The buttercream recipe makes plenty extra – use to decorate a cake or just pig out and have it as pudding.

For the cupcakes (based on Basic Chocolate Cupcake from Vegan Cupcakes Take Over The World):

150g (1 cup) spelt flour
3/4 tsp baking powder
50g (1/3 cup) cocoa powder
100g (1/2 cup) brown sugar
250ml (1 cup) soya milk
1 tsp apple cider vinegar
1 tsp vanilla paste/essence
1 1/2 tbsp olive or vegetable oil

For the green mint cream filling:
125ml (1/2 cup) coconut cream, chilled
1-2 drops mint extract
1 tsp green food colouring

For the chocolate buttercream:
500g (1lb) icing (confectioner’s) sugar
250g (1 cup) vegan butter
3 tbsp cocoa powder
3-4 drops mint extract

For the witches’ hats:
12 ice cream cones
300g (10.5 oz) dark chocolate, chopped
1 tbsp coconut oil
1-2 tbsp soya milk
100g (3.5 oz) marzipan
a few drops of green food colouring
a black cake decorator pen (easily found in the home baking section of the supermarket)

1. Pre-heat the oven to 180ºC (350ºF). Line or grease a dozen cupcake moulds.

2. In a cup, add the soya milk and apple cider vinegar and set aside to curdle.

3. Sift the first three ingredients for the cupcakes into a large mixing bowl, and add the brown sugar. Fold in all the wet ingredients.

4. Pour a generous tablespoon of cupcake batter into each cupcake mould. Bake for 20-22 minutes, then cool on a wire rack.

5. Meanwhile, prepare the buttercream: whether using electric beaters or beating by hand, it’s best to start beating all of the butter and some of the icing sugar with the mint extract and cocoa, adding a little icing sugar at a time. The buttercream should be fairly stiff by the time all the sugar is used. Refrigerate until needed.

6. When the cupcakes are completely cooled, cut a small cylindrical hole out of each cupcake by using an apple corer. Mix the ingredients for the mint coconut cream filling in a small bowl and pour into the holes in the cupcakes. You will have leftover cream.

7. Ice the cupcakes, using a large star-shaped nozzle and starting out from the outside, circling the cupcake to finish at the centre of the cupcake. Refrigerate for now.

8. Melt the chopped chocolate, soya milk and coconut oil in a medium-sized saucepan on medium heat. Stir continuously with a wooden spoon to prevent the chocolate from burning. When it’s completely melted, remove from the heat. Dip in the twelve ice cream cones (this will get messy), then place them, hat tips up, on a wire rack. Place in the fridge to set more quickly.

9. Roll the marzipan and food colouring into a uniform ball. Roll out flat on a clean surface to about 3mm thick, and cut into thin strips of about 5 cm (2 inches). Wrap these around the base of the cones to form a ribbon on the witches’ hats. Use the black cake decorator pen to to draw a black square, like a buckle, on the green ribbon.

10. Lastly, pin the hats onto the iced cupcakes.

Enjoy within 1-2 days as the cupcakes will get a bit stale after that and the cones will lose their crunch.

What are you doing for Halloween this year? What/who are you dressing up as and what are you making for the party? Talk to me in the comments below :)

Like what you read here? Let’s keep in touch! Sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
thevegancookiefairysignature-2

Raw Cacao & Cardamom Cream Tartlets

raw cardamom and cacao cream tartlets vegan
Oh my god. These tartlets. I’ve had major chocolate cravings this week, and it may be because I overdosed on these babies last weekend and I need another fix!

As much as I love baking, raw desserts can hit the spot, too. It’s all those lovely healthy fats, you know? I must have been a bear in another life because come winter all I want to do is fatten up and then go to sleep. Gimme all the chocolate bars, and no one gets hurt.
vegan raw cacao and cardamom dessert
cacao and cardamom cream tartlets raw vegan
I’m even having trouble getting up early in the mornings! It could be because I’m not going to bed early enough, but I like to blame it on the fact that I’ve lost the gorgeous view of Stirling castle that I used to have when I moved into this flat last year, before they built a bunch of new houses right in between my flat and the castle. So now I don’t see the sun rise over the Castle Hill anymore, which sort of takes the fun out of getting up at 6.30am.

So naturally, I take comfort in chocolate. (Doesn’t everyone?) You’ve got to try these — I’m becoming a bigger fan of chocolate + cardamom with every new recipe I try. It’s a flavour combination that is highly underrated — so I’m on a mission to change that! Let me know in the comments below if you’ve tried any of my chocolate + cardamom recipes and what you thought of it :)
raw vegan cacao and cardamom cream tartlets
Other than chocolate, I’m completely smitten with all of the Christmas-flavoured hot chocolate and latte combos out there. Gingerbread, Pumpkin Spice, Mint Hot Chocolate, … You name it, I’ve had it in the span of one week.  Keep an eye on my Instagram account and The Vegan Kind’s next subscription box because I’ll be sharing a tasty recipe for a homemade hot chocolate! ;)
raw vegan cacao + cardamom tartlets

Raw Cacao & Cardamom Cream Tartlets

  • Servings: makes 4 tartlets
  • Print

For the crust:
180g (1 cup) raw buckwheat
100g (2/3 cup) dates, pitted and roughly chopped

For the cream filling:
250ml (1 cup) coconut cream
3 tbsp raw cacao powder
1-2 tbsp maple syrup
1/4 tsp ground cardamom

1. Grind the raw buckwheat into a coarse flour in the food processor or high-speed blender. Add the chopped, pitted dates and blend again until both ingredients form a sticky dough.

2. Press this dough into 4 small tartlets tins (roughly 12cm/5 inches wide). Make sure the dough is evenly pressed into the bottom and sides. Refrigerate until needed.

3. In a medium-sized bowl, whisk together all the ingredients for the coconut cream filling. Pour into the four individual pie tins and refrigerate until set, at least 6 hours, or overnight.

4. Sprinkle over a few cardamom seeds or dust with ground cardamom before serving, and enjoy!

What’s your biggest winter food craving? 

Like what you read here? Let’s keep in touch! Sign up for email updates and follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
thevegancookiefairysignature-2