Orange Nice Cream with Choc Shot Orange Spice Drizzle

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 ❤

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
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Orange Nice Cream with Choc Shot Orange Spice Drizzle

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.

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. 

Chocolate Chunk Espresso Ice Cream

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Espresso Choc Chip Ice Cream #vegan
#Vegan Espresso Choc Chip Ice Cream 2
#Vegan Espresso Choc Chip Ice Cream 3
#Vegan Espresso Choc Chip Ice Cream 4

Hi guys! Sorry for the absence… I know posts have been sporadic lately, and there are good reasons for that, believe me. Life just happened, I needed a bit of time to myself, and I wanted to focus on my new job, which I’m very much enjoying. But that doesn’t mean I haven’t been creating tasty desserts for you guys…

The weather in Scotland has been hit and miss the last few weeks – I know everyone will say that’s nothing out of the ordinary, but I insist, the weather in Edinburgh is actually fairly OK. It doesn’t rain that much, ok? Still, this ain’t the Bahamas.

So my philosophy: if we’re going to be a waiting a while longer for summer, I don’t see why we should also wait for ice cream. Just make some now and enjoy it from the comfort of your cosy, well-heated home.

#Vegan Espresso Choc Chip Ice Cream 1
#Vegan Espresso Choc Chip Ice Cream 6

Espresso has always been my favourite ice cream flavour, alongside pistachio. That will probably never change. But guess what’s even better: chocolate chunk espresso ice cream. Or, if you fancy a bit of extra work, espresso ice cream with chocolate-coated espresso beans.
#Vegan Espresso Choc Chip Ice Cream 5

Vegan Espresso Chocolate Chunk Ice Cream (without an ice cream maker

For the espresso ice cream
  1. 20g (1/4 cup) ground espresso beans or espresso powder
  2. 125ml (1/2 cup) hot water
  3. 2x 400ml (14oz) tins of full-fat coconut milk
  4. 2 tbsp Suma coconut sugar
  5. 100g (3.5 oz) dark chocolate, chopped into small pieces (reserve some for garnish)
For chocolate covered beans
  1. 20g (1/3 cup) espresso beans
  2. 1 tsp coconut oil
  3. 75g (2.6 oz) dark chocolate
To make the ice cream
  1. Grind the beans to a fine powder, either in your food processor or in a coffee grinder.
  2. Brew the coffee, or if using espresso powder simply mix with hot water in a cup. Set aside to cool slightly.
  3. Blend the coconut milk, coconut sugar and cooled coffee in a high-speed blender for about five minutes. Unless you’re using an ice cream machine, it’s important to get as much air into the ice cream before it goes into the freezer – this helps prevent ice crystals from forming – so I like to blend it for a good five minutes.
  4. Fold in the chocolate chunks after blending.
  5. Pour the ice cream mixture into a large loaf tin, or any other container of your choice, and pop it into the freezer.
  6. I use the following method to prevent ice cream from crystallizing in the freezer: every 30 minutes for a total of 3 hours, you want to take it out of the freezer and stir it. This gets more air into the ice cream, thus keeping it smooth and creamy rather than let it turn into a rock solid block of ice, which is what will happen otherwise. If you don’t stir the ice cream, good luck trying to thaw it when the sweet craving hits.
To make the chocolate-covered coffee beans
  1. Line a tray with baking parchment or grease-proof paper.
  2. Melt the chocolate and coconut oil in a heat-proof bowl suspended over a pot of boiling water. Take off the heat when melted and stir in the coffee beans, making sure they’re totally covered. Pour onto the lined tray, spreading out each coffee bean individually as much as possible. Place in the fridge for about 30-60 mins to set.
  3. Break up the chocolate-covered coffee beans when they are completely set and scatter over your ice cream.
Notes
  1. This recipe serves about 4 people if each person has 2-3 scoops.
  2. If you want to use regular sugar, or maple syrup or agave nectar, feel free to do so. This recipe is pretty versatile.
  3. The chocolate-covered coffee beans are totally optional, but they are really tasty.

Disclaimer: This post is sponsored by Suma Wholefoods as part of the Suma Bloggers Network, but as always, all opinions are my own and I think Suma is the bomb dot com. 

 

And hey, if you like ice cream, check out my e-book of vegan ice creams, The Vegan Cookie Fairy’s Decadent Vegan Ice Creams Anyone Can Make!

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

9 Irresistible Vegan Christmas Desserts Even Omnivores Will Love!

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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

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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

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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

1-Bowl-Vegan-PUMPKIN-Cinnamon-Rolls-Simple-perfectly-spiced-delicious

 

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

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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

Chai-Tiramisini-The-Vegan-Cookie-Fairy

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,

thevegancookiefairysignature-2

Raw Raspberry Chocolate Ice Cream

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!

raw raspberry chocolate ice cream TITLE
If I ever say something along the lines of: ‘I think I’ll do a PhD/another Masters degree’ feel free to slap me. Never again would I want to put myself in such a stressful position, not unless you paid me really good money. But you know what’s even worse than the stress of assignment deadlines paired with the responsibilities of living on your own? Finding a graduate job.

It’s been a super stressful two months since I handed in my Thesis. I had a temporary job at the Edinburgh Book Festival, which was heaps of fun and paid the bills for a month or so, but that’s all it was: temporary. And as my job ended, so returned the sleepless nights, the nail-chewing, the sudden bursting into violent fits of tears, and the terrible eating habits.

How bad can your eating habits get as a vegan? Fairly bad. Eat-porridge-all day kind of bad, or eat-your-weight-in-chocolate kind of bad. My theme choice for Vegan MoFo 2014 hasn’t exactly helped trim my waistline or keep my acne at bay. (TMI?) I have been known to eat peanut butter cup ice cream for breakfast/lunch/dinner in the past. Healthy fats, sure, but I may have eaten more than the recommended daily (or weekly) serving.

So thank goodness for raw vegan ice cream. It’s just fruit blended with a little raw milk and some superfoods if you feel fancy. It’s actually good for you. Some people on Instagram eat it all day, every day. I had this particular cone of raw vegan raspberry and chocolate ice cream (pictured above and below) for my afternoon snack last Sunday.

If you’re like me, you probably won’t say no to having a serving of your five-a-day when you’re having breakfast.

You don’t need an ice cream machine, just a blender and about five minutes to whip up this recipe. Done. 🙂

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Raw Raspberry and Chocolate Ice Cream

  • Servings: makes enough for 2 scoops of each flavour, serves 2 people
  • Print

Note: here is a good recipe to make almond milk. You can use the same method to make oat milk or seed milk.

1 cup (about 100g) frozen raspberries
175ml (3/4 cup) raw nut or oat milk, or water
2 ripe bananas, peeled, chopped and frozen
1-2 tbsp cacao powder
1 tbsp coconut sugar
1 tsp maca powder (optional)
extra raspberries, cacao powder or raw chocolate sauce to serve

1. Place the frozen raspberries and milk in a blender and blend until smooth. Keep the machine going while you add the frozen bananas piece by piece. Blend until smooth and creamy.

2. Pour half of the raspberry ice cream into a container and place in the freezer for now. Add the raw cacao and coconut sugar (and maca if using) to the remaining ice cream in the blender and whizz again for a few seconds. Pour this chocolate ice cream into another container and place in the freezer.

3. Freeze both ice creams for about half an hour, just to set hard enough to scoop into evenly shaped balls. Serve with a bit of cacao powder, raw chocolate sauce and/or extra berries.

If leaving the ice cream for longer, take the ice cream out of the freezer and whip for a minute or two every half hour over a period of three hours. This ensures that air is whipped into the ice cream, which prevents it from crystallising into a hard block.

What’s your worst eating habit?

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

Double Chocolate & Vanilla Ice Cream Sundae ‘Chocolat liégeois’

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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!

You may look at this Sundae and think, ‘I’ll never be able to finish this all by myself.’ You are capable of so much more than you think, so dig in, and see if you don’t end up scraping the bottom of the glass when you’re done 😉

I was particularly eager to create this recipe because, aside from containing nothing but heavenly ingredients, it’s connected to the city of Liège, where my late paternal grandmother lived. We used to drive the long 2 hours from Ursel to Liège, across the country, to visit my grandmother. Mum always prepared her a large crate of books – mostly thrillers and crime novels – which she then exchanged for the books my grandmother had read. We’d go eat at a nice restaurant and usually have ice cream for dessert. She was a lovely woman; I wish I could have known her better.
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Double Chocolate & Vanilla Ice Cream Sundae

  • Servings: serves one
  • Print

Per person:

1 scoop vegan vanilla ice cream
1 scoop vegan chocolate ice cream
1 vegan wafer or ice cream cone

For the chocolate sauce:
30g dark chocolate, chopped
1 tbsp non-dairy milk
1 tsp maple syrup
1/2 tsp vanilla sugar or vanilla extract

For the whipped cream:
125ml (1/2 cup) coconut cream
1/2 tsp stevia powder (or 1 tbsp icing sugar)

1. Prepare the coconut whipped cream: in a small bowl, whip the sweetener and coconut cream into stiff peaks. Keep in the fridge until needed.

2. For the chocolate sauce: place all the ingredients in a small saucepan over medium heat. Stir regularly until melted. Remove fro the heat.

3. Assemble the sundae: add one scoop of chocolate ice cream to a sundae glass, then a scoop of vanilla ice cream. Top with the whipped cream and plant your wafer or cone into the ice cream. Top with the hot chocolate sauce and enjoy immediately.

Do you think you could finish this all by yourself? 😉

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

Irish Chocolate

Irish Chocolate 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!

Sometimes I think my life could have turned out a lot different if I had taken another path when I met a Fork in The Road (note the capitals!) at the age of 16. I was beginning to consider university options abroad, feeling deep down that Belgium was no longer where I was meant to be, and Mum found this course called ‘Creative Writing’. Up till then I’d never known you could study writing (I’m still not sure you can) but it sounded like the perfect course for me. We had been planning, my mum, my sister and I – to go on holiday in Ireland over the summer of 2009. Instead, we went to Scotland to visit the University of St Andrews, where I was set on going.

Long story short: I fell in love with Scotland the moment I set foot in Edinburgh. (And about 8 months later I received a crushing letter of rejection from St Andrews.)

But what if I’d gone to Ireland? Dublin blew me away when I was there two years ago; I could fallen in love with the Emerald Isle instead of the romantic Highlands. But hey, no regrets.

What if this, what if that… There is no knowing. You can only drown the doubts in some whiskey and chocolate ice cream.
irish chocolate collage

(On a side note: I am not at all pleased with my photos for this recipe. The end of summer has snuck up on me and as a result, the dramatic decline in daylight hours is becoming problematic for this foodie blogger. Looks like I’ll have to start planning my photoshoots more carefully.)

Irish Chocolate

Notes: if you are limited for options and can’t find any vegan chocolate ice cream anywhere near you, try blending vegan vanilla with 2 tbsp cocoa powder in a food processor. Freeze for about 10 minutes to set, then serve. Or try making your own; I have tons of vegan ice cream recipes in my e-book The Vegan Cookie Fairy’s Decadent Ice Creams Anyone Can Make (US title: Decadent Ice Creams Without An Ice Cream-Maker).

For the coconut whipped cream:

250ml (1 cup) coconut cream
1 tsp powdered stevia (or 2 tbsp icing sugar)

For the Irish coffee:

1 cup of hot coffee
1 shot of whiskey
1/2 tsp powdered stevia (or 2 tsp regular sugar)

For the ice cream:

500ml (2 cups) vegan chocolate ice cream

1. Whip the coconut cream and stevia in a small bowl until stiff peaks form. Refrigerate until needed.

2. Combine the ingredients for the Irish coffee mixture by briskly whisking them all together in a jar.

3. Serve 2 scoops of chocolate ice cream per person. Top with a dollop of whipped cream and pour over the hot Irish coffee. Enjoy immediately.

Have you ever met that Fork with a capital F? What did you do, or what do you wish you’d done?

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

My Favourite Vegan Summer Desserts – Recipe Round-Up!

9 Vegan Summer Recipes 2
When summer rolls around I often hear people complaining that it’s too hot to eat rich, sweet foods… Not me! Let’s be honest, there is no alternate reality in which I am not eating dessert every day. Especially in northern Europe where our summers are frightfully short and we have to make the most of our summer fruits while they last, there are all too many excuses to make delectable sweet treats. These are just a handful of my favourite ones – you know it was hard to choose!

Strawberry frozen yogurt on an almond butter-dipped cone
strawberry froyo ab cones - best summer desserts
If you were not yet aware of my love affaire with almond butter, let me tell you about. Or rather, let me show you. Chocolate-dipped cones haven’t got a chance compared to almond butter. It’s a summery take on the traditional peanut butter and jam combo.

Ginger beer mango coconut ice cream float
ginger beer float - best summer desserts
I love these Fentiman’s ginger beer bottles, they look so cute and vintage – and the drink itself isn’t half bad, either. The ginger beer paired with the creaminess of the mango and coconut is something you really have to try for yourself.

Pistachio and espresso ice cream sandwiches
Pistachio espresso cookie sandwiches
Someone commented on this recipe telling me I must have had sophisticated palate as a child… if only! But if you feel that description applies to you, whether you are old or young, these ice cream sandwiches are for you. They’re much simpler to make than they look!

Raw chocolate mousse
raw chocolate mousse -best summer recipes
This recipe is amongst my most popular, and it’s easy to know why: it can be made with only 4 ingredients, it’s raw, healthy, and mind-blowingly moreish. Every non-vegan I’ve ever served it to asked for more.

Raw banana ice cream pops – endless flavour combinations
banana ice cream pops - best summer recipes
Have you got bananas? Cacao and cacao butter? Various topping choices? Then you can make banana ice cream pops. And you should. Go make them. Now. (If you haven’t got ice cream sticks, just use chopsticks.)

Coconut & mango froyo sandwiches
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If ice cream sandwiches aren’t your thing, have you ever tried a froyo sandwich? I like having these in the freezer for a sweet treat when I get a craving, I just let them thaw for 20-30 minutes before biting into them.

Gluten-free strawberry rhubarb crumble
strawberry rhubarb crumble - best summer desserts
Make the most of strawberry season before it’s over! Nothing screams ‘summer’ like strawberries and rhubarb crumble. You can easily make this gluten-free by using gluten-free oats, or pulsed nuts and seeds.

Raw vanilla rooibos tartlets
raw vanilla rooibos tartlets - best summer desserts
If it’s too hot to turn the oven on, turn to your Vitamix or food processor and make some raw desserts. Rooibos is my favourite tea of all time, and gives this dessert a delicate perfume.

Peanut butter cup ice cream {sugar-free + raw}
PB cups ice cream - best summer dessrets
I’ve saved the best for last: super decadent, chunky, indulgent, dreaaaamy peanut butter cup ice cream. Only 6 ingredients, no added sugars. It’s basically one of your five-a-day.

What’s your all-time favourite summer dessert? Share your tips and recipes 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