Vegan Coffee & Chocolate Macarons

Vegan Coffee Macarons - The Vegan Cookie Fairy
Vegan Coffee Macarons -- The Vegan Cookie Fairy
Vegan Coffee Macarons -- The Vegan Cookie Fairy

I originally wrote and published this post on Friday 16 October but my blog crashed and the whole post was gone. I’d written quite a heartfelt post, and in just one second all those words were gone. I don’t have the heart or patience to rewrite the whole thing, and maybe it’s for the best that some of those words are now gone. At any rate, I was able to copy-paste an extract that was posted in the newsletter.


How many times has that word been thrown around when people describe me, or comment on something I’ve done (or rather, not done as well as I would like). You’re a born perfectionist, Clem. Even my star sign says so; virgo, the ultimate perfectionist, nothing’s ever good enough, always has to try harder, do more, be better.

My whole life I felt like that word was ill-suited to me. I never felt like I was doing anything right anyway – I was never the prettiest girl in class, never thin enough, never good enough at maths or sciences, never very techy, my brain is a sieve and I get flustered and shy, I’m not the social butterfly I wish I could be, and on and on and on – in fact I was far from perfect. But I guess even the fact that I don’t feel good enough to deserve the brand of ‘perfectionist’ just goes to show how much of  a true perfectionist I am. Sometimes though, I wish I could rebrand myself a ‘failurist’, which seems much more apt.

I like to think I’ve made small improvements: I don’t get into quite a panic about getting stuff right the first time around. But then if I do mess up something, the mental self-flagellation begins: I can’t stop thinking about what I could have done better, what small detail I overlooked, how lazy, how stupid, damn stupid I can be. I imagine that’s what it’s like to be a postman attacked by a small chihuahua that’s bitten into your leg and refuses to let go until it’s tasted blood. And boy, do I bleed.

My biggest failure to date has been haunting me for six months. I loved a man, and tried so hard for almost three years to make our relationship last, and it didn’t work. I gave it everything I had – and I still lost. I can’t tell you how much that hurts. It’s the hardest lesson I’ve learnt so far: that sometimes, no matter how long or how hard you try, you will lose, because some things are out of your control and that’s ok. Let go.
Vegan Coffee Macarons -- The Vegan Cookie Fairy
Vegan Coffee Macarons -- The Vegan Cookie Fairy

I know these macarons look far from perfect. Macarons require a lot of practice, and i’m still learning. Clearly, i’m overzealous with the filling, but hey, I like my chocolate, ok? I’m just happy these feet, are properly baked, and taste effing fantastic. Taste first, looks second.

Vegan Coffee & Chocolate Macarons


For the coffee shells:

  • 100g (1/2 cup) ground almonds
  • 50g (1/2 cup) powdered sugar
  • Aquafaba (brine) from a 400g (14 oz) tin of chickpeas
  • 100g (1/2 cup) caster sugar
  • 2 teaspoons coffee extract

For the chocolate filling:

  • 260g (1 cup + 1 tbp) vegan butter
  • 200g (7 oz) chocolate chips
  • 2 teaspoons powdered sugar (optional)


  1. Drain the aquafaba into a bowl and then pour it into a saucepan and simmer until reduced to 1/3 cup. Set aside to cool completely.
  2. Meanwhile, sift the ground almonds and powdered sugar into a large mixing bowl. Discard any almond crumbs that are too large to pass through the sieve.
  3. Pour the aquafaba into a stand mixer fitted with a balloon whisk attachment and whisk on medium-high speed until pale and frothy, but not quite stiff yet. Alternatively, use a handheld electric whisk for this process.
  4. Add the coffee extract and caster sugar and continue whisking until the aquafaba forms glossy, stiff peaks.
  5. Use a spatula to scrape the meringue off the whisk and into the bowl.
  6. Sieve half of the dry mixture into the meringue and mix gently, using downward strokes with the spatula. Sieve the second half of the dry mixture into the meringue and fold until all the dry mixture is incorporated.
  7. Spread the mixture with the spatula against the side of the bowl and then scoop up from underneath and turn over; this counts as one turn. Repeat this process a further 19 times. Be careful not to do this more than 20 times as it can make the macarons greasy. This step is known as the macaronnage.
  8. The macaron batter should be thick but run off the spatula and spread slightly if left in the bowl. Spoon the mixture into a large piping bag and secure the top. Place the piping bag in a tall drinking glass or mug to help support it as you spoon in the mixture. Pipe 2.5cm (1 inch) circles onto baking trays lined with baking paper, leaving room for the macarons to spread slightly. It’s important when piping the macarons to hold the piping bag directly above the baking tray, not at an angle, and to pipe in one smooth motion.
  9. Then take one baking tray at a time and drop it onto the counter or table from a small height and drop it once more. Repeat with the other trays. This helps the macarons have an even shape and aids in developing the “pied” or foot. With a moist finger, gently press down any tips left on the surface of the macarons.
  10. Leave the macarons to dry at room temperature for 2 hours.
  11. Preheat the oven to 100ºC (200ºF). Bake the macarons on the top shelf of the oven, one tray at a time, for 30 minutes. Keep checking on them to make sure they brown too quickly but do NOT open the oven door. This will ruin the macarons. When the 30 minutes are over, switch off the oven and leave inside for 15 minutes, then open the oven door and leave for another 15 minutes before taking out of the oven.
  12. Repeat this process with all of the trays of macarons.
  13. Once your baking tray and macarons are completely cold, you’re ready to sandwich them together with your filling. The macarons should have a nice, crisp shell, a ruffled foot or pied around the bottom and a firm underneath.
  14. For the filling, melt all the ingredients together in a heat-proof bowl suspended over a saucepan of simmering water. Stir continuously with a wooden spoon to prevent any burning. Set aside to cool completely, then pipe onto the bottom of half of the macaron shells. Finally, sandwich the remaining shells on top.


Keep in an airtight box for up to 3 days.

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,



Fudgy Chocolate, Pistachio & Pumpkin Seed Butter Cookies

Fudgy Chocolate Seed Butter Cookies
Fudgy Chocolate Seed Butter 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

Fudge Chocolate Pistachio & Pumpkin Seed Cookies

Dry ingredients
  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 ingredients
  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**
  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.
*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.
**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.

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.


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,


FindingVegan Holiday Link Round-Up!

Another round-up! This one is even bigger and better, and features dozens of the best FindingVegan bloggers on the web. From cookies to gingerbread houses, mouthwatering main means and edible gifts, there’s bound to be something in here for you to enjoy with your family this holiday season.

Vegan Link Round-up!
There are some amazing vegan recipes, books, features and more out there on the internet, but it can be challenging to track down great content sometimes! That is where comes in. FV features recipes and more from the best vegan-friendly bloggers on the web! And this year, we FV asked some of its contributors to share their best content in a MEGA-amazing vegan round-up! Check out all that is going on in the vegan community!..

1. Kathy Patalsky, of HealthyHappyLife and founder on Finding Vegan is sharing:
* 12 Days of Vegan Christmas Giveaway + YouTube Series – $2700 grand prize!
* Kathy’s cookbook to kickstart a healthy New Year: 365 Vegan Smoothies
* Triple Chocolate Pumpkin Cake

*photo credit: Kathy Patalsky

2. Rachael Renee of RawHighLife is sharing:
* Amazing raw vegan cinnamon rolls PERFECT for holiday brunch!
* Easy fruit and veggie recipes in her ebook
* The RAW High Life Facebook page

*photo credit: RawHighLife

3. June Burns of Philosophy and Cake is sharing:
* Chocolate Macarons recipe, gluten free + vegan
* Momofuku-Inspired Carrot Layer Cake
* Salty-sweet pecan pie bars with bourbon!

3. Kelly of ThePrettyBee is sharing:
* Vegan Holiday Treats
* Gluten Free Gifts in Jars

*photo credit: Kelly, the pretty bee

4. Aimee of TheVegLife is sharing:
* Her eBook of vegan Christmas Cookies. 25 exclusive cookie recipes for 2014, and more, 50 recipes in total!
* Cranberry Orange Muffins

5. Natalie Thomas of feasting on fruit is sharing:
* Chocolate Peppermint Cookiewiches
* Gingerbread Snack Cakes
* Caramel Hot Chocolate the Fruity Way

*photo credit: Natalie, feasting on fruit

6. Carolyn Murphy of PeaceMeal is sharing:
* Mulled Wine
* Salted Toffee Peanut Butter & Caramel Macchiato Cheesecake Cups
* Garlic and Sun Dried Tomato Cheese Ball

7. Lisa from Healthy Nibbles & Bits is sharing:
* Peppermint Bark Popcorn with Toasted Coconut
* Butternut Squash, Hummus & Guacamole Dip

8. Trinity of Trinity’s Kitchen is sharing:
* Festive Seed Roast Loaf (gluten-free, vegan and super healthy)
* Christmas Fruit n’ Nut Truffles

*photo credit: Trinity’s Kitchen

9. Ginny from Vegan in the Freezer is sharing:
* Delicious Party Food – Spicy Tortilla Rollups
* Homemade Kahlua sounds like a holiday in itself
* Spiced Rum Balls – no kidding!

*photo credit: Ginny, vegan in the freezer

10. Tia from Tia’s Kitchen is sharing:
* vegan hot chocolate
* vegan eggnog

11. Danielle Levy of DanielleLevyNutrition is sharing:
* Asian inspired Yuba Roast Chestnut Stuffing
* Classic comfort food: Walnut Crusted Tofu with braised chard and butternut squash

photo credit: Danielle Levy

12. Vanessa of Becomingness is sharing:
* Caramel Macadamia Chocolate Cups
* BecomingSweet!
* 15 Best Raw Desserts

13. Aurora of TheIndieBroccoli is sharing:
* Christmas Loaf with Lentils and Quinoa
* Rutabaga Fries with vegan lemon basil mayo
* Carrot Juice with Turmeric and Ginger

*photo credit: Aurora, the indie broccoli

14. Bianca of Elephantastic Vegan is sharing:
* Festive Holiday Recipe – Pink Beet Cupcakes
* Her website and facebook page!

15. Cate from A Traveling Cook is sharing:
* Vegan Christmas Pudding

16. Clemence of The Vegan Cookie Fairy is sharing:
*Her ebook of Vegan Christmas recipes, The Vegan Cookie Fairy’s Christmas Recipes
the vegan cookie fairy's christmas recipes
* Her ebook of Vegan Chocolate recipes, The Vegan Cookie Fairy’s Little Book of Chocolate
the vegan cookie fairy chocolate ebook
* Gingerbread Pumpkin Cheesecake Squares with Chocolate Drizzle

photo credit: The Vegan Cookie Fairy

17. Jennifer of VeggieInspiredJourney is sharing:
* Vegan Dilled Ceviche
* Chocolate Peppermint Crunch Bars
* Maple Cinnamon Cranberry Pear Sauce

18. Dana of VanishingVeggie is sharing:
* Her website
* Her Facebook page
* A bright, citrus salad, perfect for any gathering

19. Sophia from VeggiesDontBite is sharing:
* Layered Pumpkin Caramel Pie in a Mason Jar: one of my most favorite desserts for this season!
* Frothy Pistachio Milk Hot Chocolate: Cozy up this winter with this indulgent treat.
* The new Veggies Don’t Bite Overnight Oats Jar: Breakfast just went from easy to easier. A healthy, quick and delicious way to start your day!

*photo credit: Sophia, veggies don’t bite

20. Christina of TheBeautifulBalance is sharing:
* Soft and Chewy Ginger Molasses Cookies
* Maple Apple Scones
* Pear & Raspberry Frangipane Tart

21. Stacey of SouthernVeganKitchen is sharing:
* Lumberjack Date Cake
* Peanut Butter Chocolate Dream Pie

22. Shannon of The Glowing Fridge is sharing:
* Candy Cane and Marshmallow Peppermint Fudge
* The Glow Effect Guide
* A Holiday Gift Guide for Her

23. Jessica of TwoGreenPeas Website is sharing:
* Chocolate Candy Cane Pretzel Bark
* Vegan Gingerbread Houses: Recipe & How-To
* Starry Night Cinnamon Okra Masala

*photo credit: Jessica, TwoGreenPeas

24. Majda of BreadOlives is sharing:
* Walnut Date Truffles

*photo credit: Majda, BreadOlives

25. Vicky of MayIHaveThatRecipe is sharing:
* Eggnog Sticky Toffee Pudding
* Vegan Tiramisu
* Roasted Veggie Tofu Pot Pies

*photo credit: Vicky, MayIhaveThatRecipe

26. Dora of Dora’s Table is sharing:

* This is a recipe for Garabatos or scribble cookies. These cookies are very popular in Mexico city, and you will fall in love with them too. Who can resist two coconut shortbread cookies, sandwiched in a smooth chocolate filing, and drizzled with warm chocolate? The best part, they’re 100% vegan.

*photo credit: Dora’s Table

27. Kelly of Trial and Eater is sharing:
* Foodie Gift Guide
* How to make vanilla extract – Fun holiday gift idea!
* Sunflower wrap – Healthy holiday snacking!

28. Michelle of Healthier Steps is sharing:
* Vegan Broccoli and Rice Casserole
* Sweet Potato Souffle
* Jamaican Pumpkin Soup

Bonus a few recipes I personally adore from FindingVegan contributors!..

29. Cara of Fork and Beans makes Healthy Reindeer Cookies

30. VeggieAndTheBeast Ginger Cutout Cookies

31. VeguKate’s Superfood Hot Cocoa

…and SO many more on Sign up for the Finding Vegan Monthly Newsletter here.

I wish you all a very merry Christmas! There is one more recipe coming from me before Christmas Day as part of the the Festive Vegan Blog Crawl I’m hosting with Fab, Ceri, Lane and Hedi. If you need more inspiration for the holidays, just check out their delicious recipes!

Psst — there are only 5 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,


Chai Gingerbread Stars with Coconut Glaze


I think it’s safe to say I just can’t get enough of chai spices. Two chai recipes in two weeks? Yep, I’m hooked. You can find my other chai-inspired recipes here: Cocoa Chai Hot Cross Buns, Chai Tiramisini (one of my most popular recipes yet), and of course there’s the recap of where my chai love story began: in India.

Chai Gingerbread with Coconut Glaze 4
Chai Gingerbread with Coconut Glaze 3

I can’t help that I have at least 3 cups of chai tea per day at work, it’s just such a comforting, warming and homely flavour! The spice blend is delicate enough that it isn’t overpowering, but strong enough to warm the cockles of your heart.

That’s why I associate this spice blend with Christmas: after all, cinnamon and ginger are traditional Christmas flavours, and they are prominent in chai as well. Add gingerbread and sweet coconut glaze to the mix and you’ve got yourself one hell of a cracking Christmas biscuit!

Chai Gingerbread with Coconut Glaze

This recipe is adapted from the recipe for Gingerbread Christmas Tree Decorations in my ebook The Vegan Cookie Fairy’s Christmas Recipes. I’ve reduced the amount of molasses in this recipe a little bit and replaced it instead with Sweet Freedom Dark. It tastes similar but slightly sweeter. Don’t worry, it’s not an unhealthy sweetener! It is made entirely from natural, plant-based sources. For me, it adds an extra depth of flavour to the gingerbread, and a bit of Christmas spirit.

Funny story: my piping bag gave up the ghost as I was icing these biscuits. *Insert series of French and Scottish expletives* Right when I was filming these for my ebook trailer… Hence I ended up covering most of the biscuits with a generous lathering of coconut icing instead of dainty decorations.


Get your aprons on and clear a big space in the kitchen because the kids will want to get involved in this! (I have no children, but I do have a boyfriend, and some days that feels like the same thing.) You don’t have to stick to star shapes for these either, go ahead and make gingerbread people, reindeer, pine trees, cats, …

P.S. I recently did an interview with Alison Thompson, aka The Proof Fairy (great minds have similar names ;), you can listen to ‘Conversations with Authors: Clemence Moulaert’ on audioBoom

P.P.S.: Thank you for all your kind words on my ebooks. It means the world to me to know that so many vegans out there now feel more confident going into the Christmas holidays armed with an arsenal of tasty recipes both they and their omnivore families can enjoy. I appreciate all your reviews — so please, please, leave me a review on Amazon!

Oh, and pics of my cat! I promised I share more of these but with me gone most of the day and then coming home when it’s dark, I just haven’t had much of a chance to snap some photos. And he’s a bit coy, my Mali…

IMG_3840 IMG_3875

Chai Gingerbread Stars with Coconut Glaze

Adapted from ‘Edible Gingerbread Christmas Tree Decorations’ from The Vegan Cookie Fairy’s Christmas Recipes.

For the Chai Gingerbread:

70g (1/2 cup) brown sugar
170g (1 + 1/4 cup) plain flour + extra for dusting
100g (3 1/2 oz or just under 1 stick) vegan butter
1 heaped tsp ground cinnamon
1 heaped tsp ground ginger
1/3 tsp ground cloves
1/3 tsp ground nutmeg
2 tbsp Sweet Freedom Dark
2 tbsp molasses/treacle

For the Coconut Glaze:

250ml (1 cup) coconut cream, chilled till set hard
2 tsps Sweet Freedom Original

1. Pre-heat the oven to 180C (350F).  Line 2 oven trays/cookie sheets with non-stick parchment paper.

2.  Put the sugar and vegan butter into a large bowl and beat them together. (You can also use an electric whisk to do this.)  Drizzle in the black treacle/molasses and Sweet Freedom Dark, and mix again.

3. Mix in the flour and spices. Use first a wooden spoon (or the electric whisk), and after the dough becomes thicker and more difficult to handle, start kneading it with your hands.

4.  Dust some flour over a clean work surface. Put the dough onto it and knead it for about 5 minutes. It should be smooth and pliable.

5.  Roll out the dough to a 4-5 mm (¼ inch) thickness with a rolling pin. Cut out as many cookies as you can by using a cookie cutter of your choice (I suggest stars for a festive touch). Place the cookies on the lined baking trays/cookie sheets.

6. Knead the leftover dough into a ball, roll it out again as previously instructed and start the cutting process once more. Repeat this until you have used all the dough and created as many cookies as possible.

7. Bake the cookies for 10-12 minutes (for smaller cookies, bake 8-10 minutes, for larger ones 12-13 minutes) until they are golden brown and slightly crispy at the edges.

8. While the gingerbread is baking, whisk the coconut cream and Sweet Freedom Original into a smooth cream in a small bowl. Set aside in the fridge until needed.

9. Cool the gingerbread completely before icing. Use a piping bag to draw pretty decorations, or simple cover the entire surface of the gingerbread with icing.

What’s your favourite Christmas treat? 

Psst — there are only 7 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‘.

Disclaimer: This post is sponsored by Sweet Freedom, who kindly provided me with some of their products, but as always all opinions are my own, and I mean every word I say. 

Love and cookies,

9 Irresistible Vegan Christmas Desserts Even Omnivores Will Love!


This year I will enjoy my fourth Christmas as a vegan. The one problem? My family don’t eat a plant-based diet. But that’s not even a problem really because they always make an effort to accommodate my needs — that, and I pretty much commandeer the kitchen over the holidays. Me, a control freak? Not at all, not at all…

I seriously love this season. For me it truly is the most wonderful time of the year and I loudly, ostentatiously, obnoxiously celebrate it. (True story: I started wearing my Christmas jumper on 1 November this year. I’m that freak.)

But I get that this is stressful for a lot of vegans and vegetarians. Times have changed and it is easier than ever to thrive on a plant-based diet, but we’re not out of the woods yet (are we out of the woods yet, are we out of the woods yet…). That’s why I wrote my ebook The Vegan Cookie Fairy’s Christmas Recipes and it’s why I’m sharing the 9 most irresistible vegan Christmas desserts on the Internet, so you can convince your omnivore relatives through the sheer power of sugar and fatty goodness. Desperate times call for desperate measures!

Pretzel Stick Snowmean – Anti-candida, Yeast-free and Paleo by Fork & Beans



I adore Cara from Fork & Beans, and her wonderful, colourful sense of humour. She makes the cutest-looking treats around, and most of them are vegan and gluten-free. She recently had some bad health news and now makes a lot of candida-friendly treats. Like these Pretzel Sticks Snowmen! Nothing stops this woman and I love that about her. All I want for Christmas is to be as badass as Cara.

Gingerbread Pumpkin Cheesecake Bars with Choc Shot Drizzle

Gingerbread Pumpkin Cheesecake Bars with Choc Shot

I am getting absolute RAVE reviews for these Gingerbread Pumpkin Cheesecake Bars. They are massive and moreish, and you just can’t stop at one. So simple to make, and they require hardly any time at all, which makes them perfect for potlucks, parties, sharing, afternoon tea, and more…

Healthy Nutella Hot Chocolate from Desserts with Benefits


There is nothing I’d rather do this Christmas than just sit in front of the telly in my onesie and have an IV drip streaming hot chocolate directly into my blood stream. You will not believe this, but each serving of this drink has only 110 calories!!! And it’s completely vegan. I think I’ll have two servings, please…

Vegan Pumpkin Cinnamon Rolls from Minimalist Baker



I have NEVER made cinnamon rolls before, but I think that’s about to change with this recipe from Minimalistic Baker. As their name suggests, all their recipes are minimalist, but not when it comes to flavour. I’ve made so many of their recipes in the past and they have never failed me yet. Go try this today!

Vegan One-Pot Pecan Sticky Toffee Pudding

one-pot vegan pecan sticky toffee pudding TVCF


There is only one answer to subzero temperatures, hail storms and ferocious winds: this One-Pot Vegan Sticky Pudding. Ooey gooey good stuff that sticks to your ribs and makes your tummy sing Christmas carols. Er, ok maybe not that last bit, but it really is the stuff dreams are made of.

Amaretto Snowballs (vegan + gluten-free) by Pure Ella

amaretto snowballs

I simple adore all of Ella’s recipes. They are healthy but so delicious, often gluten-free and paleo, based on wholefoods, natural ingredients. This is an oldie but goody, and guaranteed to delight all your guests this Christmas.

Vanilla Bean Almond Butter Fudge by Dreena Burton



A delish recipe by Plant Powered Kitchen and gorgeous photograph shot by Emma from Coconut & Berries! I live in the land of fudge but sadly I can never eat any of it! Thank goodness for this Vanilla Bean Almond Butter Fudge from Dreena Burton 🙂

Chai Tiramisini


These Tiramisini served in cocktail glasses make me feel like a domestic goddess. If all else goes wrong, at least I’ve got my vegan Tiramisini… If you don’t want them so posh, just serve them in vintage teacups, and Bob’s your uncle.

Cranberry & Pumpkin Breakfast Loaf

cranberry & pumpkin breakfast loaf #vegan


I call this one a breakfast loaf, but if you up the sugar a little bit, it’s perfect for dessert. Serve with warm custard or your favourite brand of vegan vanilla ice cream for the perfect Christmas treat in front of the telly!

And there you have it, my favourite, most delicious, irresistible vegan desserts for this Christmas!

Merry Christmas everyone! Let me know in the comments what you’ll be cooking/baking/eating/drinking this Christmas, I’m curious to know your individual traditions 🙂

Psst — there are only 13 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,


Chocolate Speculoos Cookies

Chocolate cookie butter cookies title
I’m such a tease, I know. It’s been weeks since I posted a photo of this recipe on Instagram, but in my defence I have been working crazy hours since the start of the month. My job at the Edinburgh International Book Festival is fantastic but the commute is long and I do work six days per week, so I have zero time to bake sweet treats right now.
Chocolate cookie butter cookies 11
Speculoos spread 1
Not that you need tons of time to whip up a batch of these cookies. Making the chocolate Speculoos spread is a breeze: just blend biscuits, cocoa powder and milk until smooth, which takes about two minutes, and you’re done. The tricky part is refraining from eating all the chocolate spread before it makes it into the cookies… (I made a monstrous amount of the spread, and only about a quarter ended up in the cookies. Oops.)
Chocolate cookie butter cookies 9
Chocolate cookie butter cookies 3
Seriously, this spread. If you don’t end up eating it straight out of the blender I will question your sanity. It is the best thing to ever come out of my kitchen. Make it today and your life will never be the same. For reals.
Chocolate cookie butter cookies 10
A note on Speculoos. I know these tasty biscuits (cookies) are becoming popular all over the globe, even existing in a form of spread known as ‘cookie butter’ in the USA, but I wonder if international readers know what I’m talking about when I speak of Speculoos? (Also known as Speculaas, which is the Flemish pronunciation, as opposed to the French pronunciation.) I have never known a life without these biscuits – they are omnipresent in the Low Countries and I have made many recipes based on this childhood staple (exhibit A, B, C.) If you don’t know what they are, please refer to this Wikipedia article and enlighten yourself. Speculoos are widely produced and sold by Lotus, who also created the sweet spread from these biscuits – in the UK this spread, and the biscuits, are sold under the name ‘Biscoff’. (Why, I haven’t the foggiest.)
Chocolate cookie butter cookies 6

Chocolate Speculoos Cookies

  • Servings: makes 12 large cookies
  • Print

Notes: I know 1 tbsp sugar sounds very little, but trust me when I say the biscuits/cookies are already so sweet that you hardly need to add any sweetener. Feel free to omit the sugar completely. 

For the chocolate Speculoos spread:

300g (10.5oz) Speculoos/Biscoff biscuits
260ml (1 cup + 1 tbsp) oat milk
3-4 tbsp cocoa powder

In a processor, blitz the biscuits to a fine powder, then add the milk little by little and finally the cocoa powder. Within a few minutes you should obtain a smooth, creamy, dark paste. Pour into an air-tight jar (probably about pint-sized but it’s hard to tell due to constant sampling during recipe-making…).

For the cookies:

1 tbsp soft brown sugar
110g (3/4 cup) spelt flour
1 tsp bicarbonate of soda
180ml (3/4 cup) chocolate Speculoos spread (see above)
180g (3/4 cup) vegan butter

Pre-heat the oven to 180ºC. Line two baking trays/sheets with baking parchment.

Cream the butter and sugar together, either by hand or with a mixer. Fold in the chocolate Speculoos spread, then the dry ingredients.

Chill the dough for about 20 minutes in the fridge.

Roll the dough into 12 large balls. Press these flat onto the baking trays/sheets band bake for 15 minutes.

Cool on a wire rack.

Keep in an airtight container for up to 3 days.

Please tell me I’m not the only one who loses all self-control when faced with chocolate Speculoos spread?

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,


Baileys Bourbon Creams

baileys bourbon creams title 1.1
I love everything about Scotland (men in kilts, in particular) but I never thought I would like Scotch. I love me a glass of whiskey, but I’d prefer it to be Irish. However my lovely neighbours refused to accept this and promptly began to instruct me on proper whisky. (Note the absence of the ‘e’.)
The best place in Stirling for a dram is The Curly Coo, a quaint and old-fashioned looking pub to which I instantly pledged my allegiance. It’s my regular now. Not that I have the funds to regularly go to the pub, but if there’s anywhere I want to go for a drink, it’s there. The landlady, who has a jarring Queen’s English accent, knows her whisky like the back of her hand and I’m told she has an interesting back story. I guess I’ll need to go back and figure out what it is…
But if I’m really, really honest… the only whiskey I’ve got in my house is my trusted Jameson. That one will always be my favourite. (Sorry Gemma!)
IMG_1965A note for the Americans and other non-Brits: a Bourbon cream is the most attractive and delightful little biscuit there ever was. You may not call it a cookie. No, it does not contain Bourbon. It’s totally non-alcoholic and surprisingly can often be found to contain no eggs or dairy, just vegetable oils. But it’s never sold with a Baileys cream centre, so I decided to make one. There.

Baileys Bourbon Creams

  • Servings: makes 18 biscuits
  • Print

Adapted from this recipe by Good Housekeeping.

For the bourbon biscuits:

250g (9 oz)spelt or plain flour
125g (4.5 oz) vegan butter
125g (4.5 oz) soft brown sugar
2 tbsp dark cocoa powder
1 tsp baking soda

Combine the dry ingredients in a large mixing bowl. Add the vegan butter and work it into the dry ingredients by rubbing them together between your fingertips. The end result should resemble wet sand and be moist but not too sticky.

Wrap in cling film and refrigerate for half an hour.

Pre-heat the oven to 180ºC (350ºF). Unwrap the biscuit dough and roll it out on a clean surface. Make it into a rectangle 23cm x 30.5cm (9in x 12in), and about 0.5 cm (0.25 inch) thick. Cut the rectangle in 3 parts lengthways, then cut across them in 2.5 cm (1 inch) intervals. You should have 36 biscuits.

Place them on a lined baking tray and bake for 20-22 minutes.

For the Baileys Cream:

500ml (2 cups) coconut cream
1 tbsp Irish whiskey
3 tbsp soft brown sugar
2 tsp espresso powder

Add all the ingredients to a saucepan and place over medium heat. Give it about 5 minutes for all the ingredients to melt into each other, then stir with a wooden spoon. Remove from the hob and set aside to cool completely. 

Stir in 2 tsp psyllium husk, then place in the fridge to set. It’s best to leave it overnight, but a minimum of 6 hours will do.

Spread about a teaspoon of the Baileys cream onto the bottom side of a biscuit, then press another one on top. Do this for all of the biscuits. If you have any cream leftover, feel free to dip the biscuits into it or eat it on its own as pudding!

What’s one thing you never thought you’d like?

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

Love and cookies,