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,
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Pumpkin Breakfast Loaf with Chocolate Drizzle

vegan pumpkin breakfast loaf with chocolate drizzle
That bite in the air. The clear blue sky against the purple Ochil Hills. The sickly sweet pumpkin spice lattes from Starbucks. Mali tentatively poking his head outside the open back door, sniffing out the cold air, and deciding against walking outside today. My tartan stole and homemade knitted baby blue scarf. All my favourite TV shows back for another series. My first pumpkin delivered in my weekly veg bag.

It’s autumn. 
autumn walk in stirling
I’m bouncing with excitement. The other day at work, a colleague greeted me at the door and remarked it was colder today, to which I replied: ‘I know! It’s great!’ (Except it’s freezing in the office, which is not great.)

Like spring after a drawn-out, dreary February, I feel rejuvenated. Summer is wonderful – especially in Scotland, where you get nearly 20 hours of light a day, brambles grow along the River Forth for peckish walkers to pick, and we get a month-long cultural festival in Edinburgh (The Fringe) – but I can’t stand it for long. It’s the heat, you see. I’m like an overdressed Victorian middle-class snob, fanning herself feverishly as she lounges underneath a parasol, complaining to everyone with ears about the heat. Autumn is a welcome breath of fresh air after a short but much-enjoyed summer. 

I just feel alive. Hopeful. Chipper. (I know, me, chipper!) There’s just so much to enjoy, all things pumpkin spice being top on the list.

If you detest all the pumpkin madness, I am sorry (that you are such a miserable person), and want to prepare for what is coming next: many, many pumpkin recipes. #sorrynotsorry
Vegan breakfast pumpkin chocolate loaf
vegan pumpkin loaf autumn recipe

Pumpkin Breakfast Loaf with Chocolate Drizzle

  • Servings: makes one loaf, approx. 10-12 slices
  • Print

Notes: The chocolate drizzle doesn’t look amazing in these pictures, because I’d tried making it with vegan butter, and the result was disappointing. It’s much, much better without it. Just chocolate + maple syrup makes a thick, syrupy drizzle. On another note, this loaf isn’t too sweet, and can be made with wholemeal flour. If you want to serve it for dessert, you can add a few tablespoons of raw cane sugar.

For the pumpkin loaf:
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

For the chocolate drizzle:
50g (1.75 oz) dark chocolate
1 tbsp maple syrup

1. Pre-heat the oven to 180ºC 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.

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.

4. Chop or break the chocolate and add it to a small saucepan, along with the maple syrup. On moderate heat, melt the chocolate, stirring with a wooden spoon to combine. Set aside to cool a little, but not too long; you should ideally pour it over the  loaf in the next ten minutes, while the chocolate is still runny but cool enough to set.

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

How does autumn make you feel? 

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,
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My new e-books! Vegan Chocolate & Christmas recipes

Vegan Choc 2Vegan Christmas cover

I couldn’t be prouder of these two little e-books. Chocolate is my favourite food group (it’s a food group, don’t argue with me) and Christmas is my favourite time of year. Both conjure up dreams of comfort, twinkling fairy lights, and lots and lots of mouth-watering, maddeningly tasty desserts. I couldn’t keep all of these insanely good recipes to myself, so of course I had to share them with you :)

Oh and if you haven’t seen them yet, here are some reviews of my books by Coconut & Berries, Green Spirit Adventures, Forks & Beans and Fragrant Vanilla Cake.adore these ladies’ blogs and couldn’t be more humbled and excited that they liked my ebooks.

My ebooks contain some recipes, but not all that I took, so allow me to share the rest with you:

Chocolate ebook roundup TVCF

How about some Raw Matcha Truffles or Speculaas Chocolate Truffles to go with your afternoon tea? Or maybe you prefer a kick to your chocolate – in which case you’d love the Mayan Hot Chocolate and the Orange & Hazelnut Chocolate Pots.

I’m a traditionalist, personally, so my loyalty lies with my Mœlleux au Chocolat, the original French lava cake, all oozing goodness; it’s practically obscene to even talk of it.

But I’ve got you sorted with the party good, too: Peanut Butter Chocolate Cheesecake, Chocolate Pecan Pie, or maybe the most dangerous of all: Death By Chocolate & Oreos. Lord help us all!

Some of you will tut at me for talking about Christmas already. I make no apologies for the fact that I start thinking about Christmas in July – no kidding. What? It is the most magical time of year, after all! And vegans especially have a bad time at Christmas – too often we end up snacking on crisps and breadsticks with dip at family gatherings. NO MORE. Say hello to cakes, puddings, luscious salads and mouthwatering pièce-de-résistance that will make your relatives look at their cuts of meat and think ‘What the hell am I eating this for when s/he’s feasting on THAT over there?!’

vegan christmas ebook roundup

My Festive Roasted Winter Veg always make an impression. Move over, roast turkey – here’s my fabulous Pistachio & Hazelnut Roast with Cranberry Sauce, and the perfect Fragrant Roast Potatoes to go with it, plus the most Christmassy salad you have ever laid eyes on. Oh and this Chocolate & Orange Yule Log that’s on the front cover of my ebook? We gobbled it up in 2 days last Christmas, leaving none for my poor brother-in-law. Oopsie.

For all my British readers, I’ve planned a few recipes especially for Boxing Day, the day after Christmas: Pomegranate Syrup Pancakes for a leisurely breakfast in bed and an Uber-Cheesy Cauliflower Bake for the ultimate comfort food supper in front of the telly.

My ebooks are available now on Amazon.co.uk/Amazon.com for only £1.53/$2.49! If you haven’t got a Kindle, download the free Kindle app onto your mobile phone or tablet and enjoy my recipes today!

Thank you all for your support! :)

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,
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Black Forest Mini Cake ‘Gâteau Forêt Noire’

For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
Black Forest Cake TITLE

This is it. The final recipe in this series of chocolate recipes for Vegan MoFo 2014. I had exactly one evening left to test this recipe and hope to all hope that it would turn out right. Just as I was halfway through baking the cake I had a feeling it might all go wrong, so I made up another recipe just in case. No early bed time for me last night.
Black Forest Cake 3
But then it was the first cake that turned out superb. I’m not usually one for cherries in my sweets but this one, guys – prepare for a food orgasm. It’s probably best I made this cake in small size because it would be all too tempting to devour the whole thing and send myself into a food-induced coma.
Black Forest Cake 5.1
I wanted to say thank you to you all for letting me share my chocolate recipes with you. If you read the introductory post in this series, you know how much this book – Chocolat: Fondre de Plaisir – means to me. It is by far the most stained cookbook I own, and I’m proud of that.

I could say I won’t be looking at another piece of chocolate for weeks after this month, but let’s be real – this is me, after all. And I still have 3/4 of this cake waiting in the fridge to be devoured…
Black Forest Cake 2

 

Black Forest Mini Cake

  • Servings: makes one 15 cm/6 inch cake, serves 4
  • Print

Notes: I don’t like the cherry liqueur to be overpowering, but if you’re a fan, feel free to soak the cherries in a whole lot more liqueur, (and drink whatever’s left after draining the cherries, too, if you fancy). You could probably use 1/4 cup coconut oil instead of vegan butter, but I have not tried it personally.

For the cake:

Dry ingredients:
150g (1 cup) plain flour
1 tsp baking powder
2-3 tbsp cocoa powder
2 tbsp soft brown sugar

Wet ingredients:
125ml (1/2 cup) oat milk
1 tsp apple cider vinegar
125ml (1/2 cup) coconut oil
60ml (1/4 cup) vegan butter

For the cream and cherry filling:
750ml (3 cups) coconut cream, chilled
1-2 tbsp powdered stevia, or 4-5 tbsp icing sugar
approx. 120g (1 cup) frozen cherries, defrosted
approx. 80ml (1/3 cup) cherry liqueur

Chocolate shavings, to decorate

1. Pre-heat the oven to 180ºC (350ºF). Grease two small 15cm/6 inch cake tins.

2. Crumble the soft brown sugar, using your hands, into a large bowl, so it doesn’t make a lumpy batter. Sift the other dry ingredients into the bowl.

3. Place a small saucepan over medium heat. Add the butter and coconut oil to it and melt, stirring with a wooden spoon.

4. Combine the milk and ACV in a small cup and set aside to curdle.

5. Fold the wet ingredients into the dry ingredients, stirring until just combined. Divide the batter evenly between the two cake tins, smooth out the tops and bake for 30 minutes. Cool on a wire rack.

6. Meanwhile, whisk the coconut cream and powdered stevia or icing sugar into stiff peaks. Refrigerate for now.

7. Soak the cherries in the liqueur while the cakes are baking and drain just before using (see next step).

8. When the cakes are completely cooled, carefully slice them in half through the middle, using a bread knife. Slather a heaped tablespoon of coconut whipped cream onto the first slice, then top with a third of the soaked cherries. Place the second slice on top of the first, and again coat with coconut whipped cream and cherries, then top with the third slice. Repeat until you are left with the final, topmost slice, which you place on top of the third, and cover with more coconut whipped cream. Also cover the sides of the cake; this is best done with a spatula or a pallet knife. Decorate with a final flourish of chocolate shavings.

Keep in the fridge for up to 3 days (if it lasts that long).

What was your favourite recipe from my chocolate series?

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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Choco-Coco Muffins

For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!

coco choco muffins TITLE
Can you believe this is the penultimate recipe in my Vegan Month of Food series? What a crazy ride it’s been – and here I was thinking I’d spend most of this month at home cooking up devilishly decadent chocolate recipes, applying for dozens of jobs whilst despairing of ever hearing back from them, and otherwise spending much time in my pyjamas, lying in a star-shape on the floor and staring at the ceiling.

September was quite the opposite.
Coco choco muffins 4
There was a lot of recipe-testing, yes (and thankfully most recipes turned out right the first time around) – but there was also a last-minute trip to Ireland, the publication of my e-books (!!!), fun nights out with friends, a goodbye party for a friend’s move to London, interning at a very cool publisher in Glasgow, and the best of all – I got a job.

A paid job.

Coco choco muffins 1
They say that patience is key; ‘it always gets better eventually‘. I’m usually the one counselling others through tough times with that phrase. And I do firmly believe in the power of positive thinking. But I’d be a chocolate-cake-munching liar if I said that the months of job hunting, trying to market myself as the ideal candidate for every graduate and entry-level job in Scotland, followed only by silence or at best a template rejection letter, hadn’t gradually withered any hope I had of being employed soon.

But then it happened. An interview. A chance. A job. 

I think it’s a clear sign you’re an adult when you nearly weep for joy because you finally have enough money in the bank to get your cat a much-needed new scratching post. And buy yourself a decent meal. (I don’t want to look at beans on toast for another YEAR at least.)

Therefore, let’s celebrate with Choco-Coco Muffins. :)
coco choco muffins 3

Choco-Coco Muffins

  • Servings: makes 9 muffins
  • Print

150g (1 cup) plain flour
75g (1/2 cup) brown sugar or coconut sugar
30g (1/4 cup) cocoa powder
1 tsp baking powder
40g (1/2 cup) shredded coconut + extra for the topping
180ml (3/4 cup) oat milk
1 tsp apple cider vinegar or lime juice
125ml (1/2 cup) coconut oil, melted

1. Pre-heat the oven to 180ºC (350ºF). Line or grease 9 muffin tins.

2. Pour the oat milk and apple cider vinegar/lime juice in a cup and set aside. After a few minutes the milk will start to curdle.

3. Sift the flour, cocoa powder and baking powder into a large mixing bowl, then add the sugar and shredded coconut. Fold in the melted coconut oil and curdled oat milk until just combined.

4. Drop a generous tablespoonful of batter into each muffin tin; there should be just enough to fill them all. Sprinkle some shredded coconut on top of each muffin. Bake for 25 minutes, or until a skewer comes out clean.

5. Cool on a wire rack, but not too long; these muffins are über delicious when still a touch warm :)

What was the best thing about your September?

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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Chocolate Pecan Pie – My LITTLE BOOK OF CHOCOLATE

For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!

Chocolate pecan pie
Photo credit: Clémence Moulaert and Luscious Books

I am so very proud to share the first photographs from one of my TWO upcoming ebooks: The Vegan Cookie Fairy’s Little Book of Chocolate and The Vegan Cookie Fairy’s Christmas Recipes.
Vegan Choc 2 copy
Chocolat: Fondre de Plaisir contains a recipe for chocolate pecan pie – as soon as I opened the book to that page I knew I wanted to share my vegan adaptation of that recipe, as it appears in my ebook. I hope you like it as much as I do.

These two ebooks are definitely a labour of love; I worked on them for months every moment of my spare time while I was studying full-time to complete my Masters degree, taking part in extracurricular activities at my University and maintain this blog.

Chocolate has been a constant element in my life: when I was in need of comfort, celebration, stimulation or just a sweet snack to soothe my soul. It is my favourite ingredient by far, and that’s why I wanted to share all my chocolate recipe with you. This book is my thank you letter to you all, for sticking with me, for encouraging me, for writing to me, for helping me become a better writer, photographer and blogger.

Dig in, guys, you deserve it :)

P.S. Look out for some reviews in the next week or two, you’ll be getting sneak peeks at my books!

Chocolate Pecan Pie

  • Servings: Makes a 28 cm (11 inch) pie, serves 8-10
  • Print

A pecan pie is in and of itself a beautifully decadent dessert, but I like to kick it up a notch every so often. Chocolate + nuts + pie = heaven. This would make a terrific addition to any Thanksgiving celebration, or simply be a wonderful treat on a cozy autumn day indoors with a good cup of tea or coffee.

Crust and topping

150 g (5 3/4 oz) plain flour/all purpose flour + extra for flouring the work surface
2 tbsp cocoa powder
3 tbsp icing sugar/confectioners’ sugar
80 g (2 .3/4 oz/ 3/4 stick) vegan butter + extra for greasing the pie dish
100 g (1 cup) pecan halves to top the pie

Filling

400 g (14 oz) tofu
3-5 tbsp or cocoa powder
60 ml (1/4 cup) maple syrup
up to 60ml (1/4 cup) almond milk
60 ml (1/4 cup) melted coconut oil
1 tsp ground cinnamon

1. Start with the crust: sift the flour, cocoa powder and sugar into a mixing bowl and add the vegan butter. Rub the ingredients with your fingertips until the texture becomes sandy. Roll the mixture into a ball, wrap it in cling film/food wrap film and place it in the fridge to chill for 1/2 hour.

2. Pre-heat oven to 180C/350F/gas mark 4. Grease a 28 cm (11 inch) pie dish with some vegan butter.

3. Sprinkle some flour onto your work surface. Take the chilled dough from the fridge and roll it out to about 0.5 cm (0.25 inch) thickness.

4. Drape the dough over the pie dish and gently press it onto the bottom and the sides of the dish with your fingers. Cover the dough with a piece of nonstick parchment paper and spread some baking beans on top. Bake the crust for 17 minutes and cool it afterwards on a wire rack/cooling rack.

5. To make the filling, put the tofu, cocoa powder, maple syrup, melted coconut oil, cinnamon and half of the almond milk into a high-speed blender. Blend all the ingredients until thick and creamy. If your blender is struggling to blend all the ingredients, add a little more almond milk.

6. When you’re happy with the consistency of the filling, pour it into the pie dish, spread it evenly and place the pecan halves on top. Put the pie into the fridge to chill overnight, or at least for 6 hours.

Recipe and photographs courtesy of Luscious Books.

A big thank you for following my blog, leaving comments and supporting me, whether you are brand new to The Vegan Cookie Fairy or have been with me from the start. I could not have done this without you all. THANK YOU! Sending virtual cookies your way! :)

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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‘Caribbean’ Chocolate: Coconut, Rum & Cacao

caribbean choc TITLE
For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: 
Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!

I just can’t make up my mind. Is it warm, is it cold? I switched on the heating yesterday morning when I rolled out of bed covered in goosebumps and a nasty sore throat already catching on, but a mere two hours later I was sweating buckets as I cycled into town, the sun hot on my neck. Ah Scotland, you never cease to surprise me.
caribbean choc 4 caribbean choc 2
(And speaking of surprises, guess who I saw on my trip into town? I cycled past none other than Neil Oliver himself, who seemed to be taking a stroll along the Back o’ Hill in Stirling. If you didn’t know, he’s a famous historian most known for the BBC series ‘A History of Scotland’, which is probably the number one reason I fell in love with Scotland in the first place. None of this has anything to do with chocolate and the Caribbean, I’m just fangirling here.)

And so lately I’ve had ice cream and this ice cold frappé-like Caribbean Chocolate as well as hot chocolates and homemade soups and stews. I could moan about the weather but really I love this season; the best of both worlds, cool summer foods and hearty winter fare meeting in the middle. Happy autumn everyone! I hope you put on your best wellies and go kick some copper-coloured leaves today.
caribbean choc 3

caribbean chocolate

1 tbsp cacao
125ml (1/2 cup) coconut water
6 dates, pitted
1 tbsp coconut cream
1 tsp instant coffee (optional)
a glug of rum
1 banana, peeled, chopped and frozen
1 ice cube
a pinch of cinnamon and nutmeg each
To serve: whipped coconut cream and cacao + cinnamon
Place all the ingredients, minus the toppings, and blend on high speed till smooth and frothy. Pour into a tall glass, add some whipped coconut and dust with cacao and cinnamon. Enjoy straight away.

What’s your favourite thing about autumn?

 

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
thevegancookiefairysignature-2