Oreo Chocolate Truffles in 3 Ingredients

Vegan Oreo Chocolate Truffles
Vegan Oreo Chocolate Truffles
Two and a half months.

Where has the time gone?? It’s been two and a half months since I started my new job. I feel like I’ve learned a lot in that time — about my work itself, of course, but also about my workplace and my colleagues. Like for example everyone’s tea drinking habits. And how we’re a ‘biscuit’ office — we’re crazy for our biscuits, and we start getting jittery when the biscuit tin starts looking empty. We’re also a boozy office, but that’s a story for another time…

One of the partners in my office told us about the chocolate truffles his fiancée makes — Oreo chocolate truffles. Why I never thought of trying that recipe myself, I don’t know. Who loves chocolate + Oreos more than me? So I set to work and created a super easy vegan version.

3 ingredients, 20 minutes hands on time, and voilà: creamy, irresistible Oreo chocolate truffles!
Vegan Oreo Chocolate Truffles
If you do try this recipe, tag me @thevegancookiefairy on instagram or @clemcookiefairy on Twitter, and use the hashtag #thevegancookiefairy so I can see your vegan creations!

But I’ve got more good stuff to share with you today — Just V Show are kindly offering free tickets to all my lovely readers for next weekend’s veggie-friendly show in London. Just visit this link to download as many free tickets (worth £10 each) as you like (!!!). I can’t attend this year as I’m busy in Edinburgh, but I want you all to enjoy the show if you’re in the city next weekend.

‘Nuff talk, more chocolate please.
Vegan Oreo Chocolate Truffles
Vegan Oreo Chocolate Truffles

Vegan Oreo Chocolate Truffles in 3 Ingredients
Yields 15
One of the easiest and most delicious vegan treats you could possibly make, and a definite crowd-pleaser! Made with accidentally vegan Oreos, these chocolate truffles are irresistible.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 300g (10.5 oz) dairy-free dark chocolate chips
  2. 6 tbsp full-fat coconut milk OR coconut cream
  3. 6 Oreos, crushed to fine powder/pieces
Instructions
  1. Smash the Oreos to pieces, either by hand or in a food processor. You want a coarse powder with larger pieces through it.
  2. Place a heat-proof bowl over a pan of simmering water. Add the chocolate chips and the coconut milk/cream to it and gently let them melt together, stirring occasionally with a wooden spoon. Fold in the Oreo powder, then set aside to cool before placing in the fridge for about an hour to set.
  3. When the chocolate has set, scoop up a teaspoonful and roll the chocolate into a small truffle size.You could make 15 medium-sized truffles, or 20 smallers ones.
  4. Store them in the fridge for up to a week - maybe more, but they've never lasted that long in my house!
The Vegan Cookie Fairy http://thevegancookiefairy.com/
I love making chocolate truffles, so leave me your suggestions in the comments for what kind of chocolate truffle I should make next!

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Love and cookies,

thevegancookiefairysignature-2

Coconut Chocolate Stracciatella Shake with Coconut Choc Shot

Coconut Stracciatella Shake
Coconut Stracciatella Shake
It’s finally summer… or is it? I don’t know about the rest of the world, but here in Scotland it feels like we barely had a spring, and now summer is around the corner (at least that’s what my calender tells me) but the sun is nowhere to be seen… Help, I’m vitamin D deprived!

It doesn’t stop me from enjoying summer foods, though. Continuing my happy partnership with Choc Shot, I received another bottle of their Coconut Choc Shot in the post and immediately thought of making this Coconut Chocolate Stracciatella Shake. It’s a great way of jazzing up your glass and your drink, and just making the day a bit more fun. 
Coconut Stracciatella Shake
What’s that unpronounceable word I just used there? Stracciatella is an Italian word, and is the name of vanilla ice cream in which chocolate has been swirled to create a marble type of effect. When I was little, it was everyone’s favourite type of ice cream at school. 

You could apply the same idea to other recipes too – coconut stracciatella ice cream, or swirling Choc Shot through nice cream or a smoothie bowl. Versality is one of the greatest benefits of Choc Shot, aside from the main one, which is that it tastes so freaking good

I’m excited to say that this recipe was featured in this month’s The Vegan Kind subscription box – yes, another one! In case you didn’t know, I’m a huge fan of this Glasgow-based company that is striving to make veganism easy and accessible to all by introducing them each month to a box full of vegan products, from small local producers to bigger brands. If you haven’t checked them out yet, do it now!
Coconut Stracciatella Shake Coconut Stracciatella ShakeCoconut Stracciatella Shake
And in case you’re a German speaker and are keen on making vegan ice creams this summer (whenever the weather does eventually decide to warm up!), you can now get my vegan ice cream ebook on Amazon.de
Die Vegan Cookie Fairy german ebook

Coconut Chocolate Stracciatella Shake with Coconut Choc Shot
Serves 1
Jazz up your milkshake with a fun chocolate swirl — for an extra chocolatey shake, blend some Coconut Choc Shot into the coconut milk too. Go wild and be as creative as you like with the chocolate on the glass, which different shapes can you create?
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 330ml (1 + 1/3 cup) light coconut milk
  2. 1/4 – 1/2 tsp powdered stevia (OR a drizzle of maple syrup OR other sweetener of choice)
  3. 1 tsp vanilla extract
  4. 4 ice cubes
  5. Coconut Choc Shot, to drizzle
  6. Optional: blend in 3 tbsp Coconut Choc Shot for extra chocolatey-ness
Instructions
  1. Blend the first four ingredients until smooth.
  2. If you want a chocolatey shake, blend in 3 tbsp Coconut Choc Shot.
  3. Drizzle some Coconut Choc Shot along the inside of a large glass.
  4. Pour in the shake and enjoy straight away!
The Vegan Cookie Fairy http://thevegancookiefairy.com/
What was your favourite ice cream flavour when you were little?

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Love and cookies,

thevegancookiefairysignature-2

 

Disclaimer: this is sponsored by Choc Shot, but, as always, all opinions are my own and I think Choc Shot is fabulous. 

Peanut Butter Chocolate Marble Cake

#Vegan Peanut Butter Chocolate Marble Cake
Guys, I think I need a marble cake intervention.

This is the third marble cake recipe available on my blog – I started with the bog standard, but utterly heavenly vanilla and chocolate combo, then I made a GF chai flavoured one, and now there’s peanut butter too. WHERE WILL IT END?!
#Vegan Peanut Butter Chocolate Marble Cake
#Vegan Peanut Butter Chocolate Marble Cake
I think – and I hope I’m not jinxing it by saying it out loud writing it down – that this could be my chocolate recipe. I’ve spoken before about how women in my family seem to have a signature chocolate recipe – gran has her chocolate mousse, mum has her chocolate cake. I’m constantly experimenting, so I didn’t really know what my chocolate recipe was. Until recently, when someone asked me what my best recipe was. I had to think for a while before I thought of my marbré. And you know, I think it kind of suits me. 

Two flavours melded together, opposite colours intertwining to make something sweet and good for your soul. A French name to remind me of my roots, but adaptable flavours for the girl who moved a thousand kilometers from the village she grew up in. A dash of nostalgia, a pinch of new discoveries.  Betwixt and between, and all that. 

It’s also a cake perfect for sharing with your friends, it’s easy to take to work thanks to its plain loaf size, and tastes wonderful with a cup of tea or coffee. You can make it as sweet or as plain as you like to have it as a treat or for breakfast – because goodness knows some days, I need cake for breakfast. 
#Vegan Peanut Butter Chocolate Marble Cake #Vegan Peanut Butter Chocolate Marble Cake
Pssst – my vegan ice cream book is now available in German! Wie aufregend! :) Click here to purchase “Dekadentes Eis für Jedermann auf Veganische Art”, and if you do, please leave me a review! 
Die Vegan Cookie Fairy german ebook

Peanut Buter Chocolate Marble Cake
Serves 12
The perfect sweet treat to share with your friends over a cup of tea or coffee, to indulge in for a breakfast in bed kind of day, and by far my favourite cake of all time! The peanut butter gives this classic recipe a sweet and buttery flavour that everyone loves.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 250g (1 + 2/3 cups) plain flour
  2. 1 tsp baking powder
  3. 150g (2/3 cup) sugar (brown or white, doesn't matter)
  4. A pinch of salt
  5. 1 tsp vanilla extract
  6. 200ml (3/4 cup + 2 tbsp) coconut oil, melted
  7. 250ml (1 cup) soya milk
  8. 2 tbsp cocoa powder
  9. 2 tbsp natural crunchy peanut butter*
Instructions
  1. Pre-heat the oven to 180ºC (350ºF/gas mark 4). Line a standard loaf tin with baking parchment.
  2. In a large mixing bowl, combine the first 4 ingredients.
  3. If you haven't melted the coconut oil yet, do so now (either in the microwave oven for about half a minute or in a double-broiler). Whisk the oil, milk and vanilla extract together in a bowl or cup, then fold into the dry ingredients.
  4. Pour half of the batter into a separate bowl. In one bowl, fold in the 2 tbsp of cocoa powder; in the other, mix in the peanut butter.
  5. Now pour half of the peanut butter batter at the bottom of the lined tin. Spread out with a spatula, then do the same with the chocolate batter. Repeat with the remainder of the PB batter, and finish with the rest of the chocolate batter.
  6. Bake in the oven for 50-60 minutes. Insert a skewer; if it comes out clean, the cake is ready.
  7. Leave on a wire rack to cool COMPLETELY before removing from the tin and slicing.
Notes
  1. *My favourite peanut butter is made by Meridian Foods. I find it's runny enough to easily mix into the batter, and because it's natural the full flavour of the peanuts comes through -- much better than any cheap peanut butter full of oil and sugar.
  2. If you like your cakes extra peanut buttery, add up to 3 tbsp peanut butter.
The Vegan Cookie Fairy http://thevegancookiefairy.com/
Do you have a signature recipe? Comment below what it is and what it means to you, I’m curious to know!

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Love and cookies,

thevegancookiefairysignature-2

Orange Nice Cream with Choc Shot Orange Spice Drizzle

Vegan Choc Shot Orange Chocolate Nice Cream
Vegan Choc Shot Orange Chocolate Nice Cream
Vegan Choc Shot Orange Chocolate Nice Cream
Firstly, let me say a huge thank to everyone who sent me sweet messages of heartfelt concern and support. I read every single one and it made me feel like a million bucks. You’re all wonderful <3

And secondly, as a nice wee segway, I can’t think of a better reward for all you caring foodies than to give you the recipe for the ultimate instant satisfaction meal. I say meal because this recipe works great as breakfast, lunch, dessert, even dinner if you want. 

3 ingredients + 5 minutes = instant happiness. 

Plus it’s vegan and almost entirely raw!

I know I’m late to the nice cream train — and for those of you even further behind, that’s ‘banana’ + ‘ice cream’ = ‘nice cream’ — but hey, it’s as delicious now as it was a year ago so I figured it worth sharing anyway. 
Vegan Choc Shot Orange Chocolate Nice Cream
Vegan Choc Shot Orange Chocolate Nice Cream
Vegan Choc Shot Orange Chocolate Nice Cream
And now, a word from our sponsor… insert jingle

You all know I’m a fan of Choc Shot, produced by the award-winning Sweet Freedom. From the first moment I tried their liquid chocolate, I was hooked. Now the lovely people at Sweet Freedom have come up with two new flavours that are blowing my mind (we’re talking me just opening up my gob and eating the stuff straight out of the bottle) (help, I need an intervention!) because they are so good, and so addictive. 

Choc Shot Orange Spice and Coconut are the two new flavours making it way too easy for me to include chocolate in pretty much every meal I make. I drizzle it onto porridge, pancakes, toast, nice cream, espresso ice cream, or blend it into my smoothies for a chocolatey start to the day. And it’s healthy, too: the ingredients are simply natural fruit extracts, cocoa powder, rapeseed oil, water and natural flavours. That’s it!

It’s also great to drizzle into milkshakes to jazz ’em up a little. Watch out for my Coconut & Choc Shot Drizzle Milkshake recipe in next month’s The Vegan Kind subscription box!

Choc Shot Orange Spice and Coconut are now available in the UK in Holland & Barrett. They also make delicious sweeteners,, and what I love most about them is that they are made only from natural plant extracts, so it’s suitable for low GI diets. 
Vegan Choc Shot Orange Chocolate Nice Cream
Coconut Stracciatella Shake Vegan
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Orange Nice Cream with Choc Shot Orange & Cardamom Drizzle
Serves 1
3 ingredients, 5 minutes - that's all you need for this irresistible dessert that's actually good for you! It's so good you could even have it for breakfast (I do, all the time.) So please, don't feel like you need to stop at one scoop...
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 3 small-medium bananas, chopped and frozen
  2. 250ml (1 cup) orange juice
  3. Choc Shot Orange Spice
Instructions
  1. Blend the frozen banana and orange juice in a high speed blender, or food processor, until smooth. It might help your blender if you add in the pieces of frozen banana a little at a time, especially if you don’t have a high-speed machine.
  2. Pour the ‘ice cream’ into a large bowl and drizzle with as much Choc Shot Orange & Cardamom as you like!
  3. Enjoy straight away.
The Vegan Cookie Fairy http://thevegancookiefairy.com/
Have you tried Choc Shot yet? What do you think of it?

Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!

Love and cookies,

thevegancookiefairysignature-2

 

Disclaimer: this is sponsored by Choc Shot Orange Spice and Coconut, but, as always, all opinions are my own and I think Choc Shot is fabulous. 

Fudgy Chocolate, Pistachio & Pumpkin Seed Butter Cookies

Fudgy Chocolate Seed Butter Cookies
Fudgy Chocolate Sunbutter Cookies
I’ve tried to think of a dozen different ways I could start writing this post, but words fail short every time. Ironic, for a copywriter. The simple explanation is that my feelings have been very muddled over the last few weeks because a massive change has happened in my life (which I don’t yet feel ready to talk about, sorry guys) and I’m still trying to figure out how I feel about it. I seem to come to a different conclusion every day. 

With all these mood swings, my routine has been thrown off kilter and I lost my baking mojo for a while. I thought that would be one of the things I would turn to comfort myself but no, even baking held no appeal for me anymore. I haven’t been sleeping well, have to drag myself to the gym to get some exercise, and don’t even have any enthusiasm for cooking these days. For someone who loves to eat, it’s a bizarre way to feel.

I’m lucky to have the most wonderful friends who have cleared their weekends to spend time with me and keep me from staying home and brooding, which is usually how I would process a difficult situation. My friend Nessie came over one weekend and we baked a first batch of these cookies using pumpkin seed butter, but they were far from the final result, which I’m sharing with you today. 
Fudgy Chocolate Sunbutter Cookies
I brought these to work (so I wouldn’t eat them all by myself) and to my utter surprise they were all gone before elevenses. I knew they were tasty, but people absolutely went crazy for them. And I have to say, that give me a nice (and much-needed) little ego boost. Seeing people enjoying my cookies made me want to start baking again — the most satisfying part of baking is not producing the perfect [insert name of baked good] but knowing that people will enjoy it. 

Moral of the story: nothing lasts for ever, this too shall pass, and I don’t know what the hell I would do without my friends and chocolate cookies. 
Fudgy Chocolate Sunbutter Cookies
Note: just in case the title wasn’t obvious enough, I must insist that they cookies are the fudgy, cakey type. I know that’s not everyone’s thing, and I usually prefer a crunchy, buttery cookie too, but these are surprisingly moreish. The chocolate and pumpkin seed butter make such a heavenly, wholesome mix. I haven’t tried making these with any other seed butter but I have a feeling sunbutter would work really well. 
Fudgy Chocolate Sunbutter Cookies
Fudgy Chocolate Sunbutter Cookies 

Fudgy Chocolate Pistachio & Seed Butter Cookies
Yields 16
Fudgy, melt-in-your-mouth chocolate cookies with pistachio nuts and a secret ingredient: pumpkin seed butter! They need to bake slightly longer than traditional cookies but retain that gooey, fudgy centre. These cookies are an all-round crowd-pleaser and perfect comfort food for young and old.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Dry
  1. 160g (1.25 cups) plain flour
  2. 180g (3/4 cup) caster (white) sugar
  3. 1/4 tsp baking soda
  4. 1/2 tsp baking powder
  5. 2 heaped tbsp cocoa powder
  6. 40g (1/4 cup) pistachios, roughly chopped
Wet
  1. 140ml (1/2 cup + 1 tbsp) coconut oil, melted
  2. 3-4 tbsp soya milk, slightly warm*
  3. 1 tsp vanilla extract
  4. 85g (half a jar, or 3 oz/1/3 cup) pumpkin seed butter**
Instructions
  1. Line two baking trays with baking parchment. Pre-heat the oven to 180ºC (350ºC/gas mark 4).
  2. Combine all the dry ingredients in a large mixing bowl.
  3. In a separate bowl, whisk the wet ingredients together. Make a well int he bowl with dry ingredients and pour in the wet. Mix with a wooden spoon to combine evenly, then use your hands to finish the job.
  4. Form 16 large balls from the dough and place them onto the trays, flattening them slightly with the palm of your hand.
  5. Bake for about 20 minutes, then cool on a wire rack.
  6. Enjoy still slightly warm or cool. Keep in an airtight container for up to 2 days.
Notes
  1. *It's important to make the soya milk just a little warm (for example in the microwave or on the hob) because if it's cold it will react with the melted coconut oil and harden it before you get a chance to mix it with the other ingredients.
  2. **I haven't tried using other seed butters in this recipe, but sun butter has a similar consistency to pumpkin seed butter and would probably work well here, though the flavour would be altered.
The Vegan Cookie Fairy http://thevegancookiefairy.com/
Aside from my gorgeous friends and lovely coworkers, there is one other thing that’s made the last few weeks much easier to bear, and that’s Edinburgh. Every time I walk through the buzzing West End, every time I hear a seagull screeching down my chimney, every time I see the sun setting over the rooftops or the North Sea wind messes up my hair, I know this for certain: I was meant to live here, and I wouldn’t be happy anywhere else right now. I’m that person walking down the street listening to the Proclaimers on my iPod and singing along to every word. And I wouldn’t have it any other way.

Edinburgh

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Love and cookies,

thevegancookiefairysignature-2