Chocolate Mousse Cake

Chocolate Mousse Cake

I posted the photo for this Chocolate Mousse Chocolate Cookie Cake on Instagram last week and people seemed to be really excited for it! (Read: everyone went gaga.) 

And for good reason. This recipe makes 12 servings; I live alone with my boyfriend, and in the 3 days since I created this ultimate food porn recipe, there is one slice left in the fridge, and I am trying really really really hard not to eat because it’s Mr Cookie Monster’s slice. 

Chocolate Mousse Cake  Chocolate Mousse Cake    

This cake is made of all the things I love: it’s creamy, chocolatey, rich, decadent and yet so simple to make. Dangerously simple, even. It takes only 4 ingredients and 15 minutes to make, though you need to factor in the time the cake needs to set. It’s worth the wait, though! (And you can lick the chocolate off the saucepan when you’re “washing” the dishes.)

Chocolate Mousse Cake
Chocolate Mousse Cake

For me, this is the perfect weeknight treat. And weekend indulgence. And fancy dessert for a dinner party. It suits all occasions and delights truly everyone. Pinky promise. If you have friends who think veganism is all about carrot sticks and hummus, serve them this. And then have a good giggle when their jaw drops 🙂

Chocolate Mousse Cake
Chocolate Mousse Cake

[yumprint-recipe id=’14’] How would you eat this cake? Share it or keep it to yourself? 😉

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Love and cookies,

thevegancookiefairysignature-2

Coconut Lemon Meringue Pies

#Vegan #GF Coconut Lemon Meringue Pies

So the internet pretty much exploded last week because someone invented vegan meringue. And of course within 24 hours every vegan on Instagram was posting photos of their own creations. I wasn’t going to get left behind!

This recipe is a really exciting one because it’s a classic that I have wanted to try for ever but never could because everyone thought vegan meringues were impossible. Well NO MORE! I heard wind of this vegan meringue via @SomerMcCowan from Vedged Out on Instagram, then @FloralFrosting was at it too (and is now making macarons in all colours of the rainbow). Apparently the recipe is originally by Good Wohlt and was posted on the Facebook group called What Fat Vegans Eat. 

#Vegan Coconut Lemon Meringue Pies
#Vegan #GF Coconut Lemon Meringue Pies

So, how to make vegan meringues. 

You will need two things: caster (granulated) sugar and chickpea brine. Yes, chickpea brine. As in, the yucky water that comes out of a can of chickpeas when you empty it. Save the chickpeas for a yummy salad or to make some hummus and keep the water, whisk it into submission like you would egg whites, and I swear it’s like witchcraft, the brine actually foams up. At this point you throw in the sugar and keep on beating until you obtain stiff peaks. 

I’m not a scientist so I’m not sure why or how it works, I just need to know that it does. Does other bean brine work? I accidentally picked up a tin of butter beans instead of chickpeas (who IS this person who keeps putting the wrong tins in the wrong places?! I bet it’s the same person who put a container of sour cream amidst the hummus and ruined my lunch one time) and it didn’t work so well: the brine just didn’t turn into stiff peaks. However, I have read about people using kidney beans and other types of beans with great success and no unpleasant colouring of their meringues.

Now this isn’t like most meringue pies. The coconut cream mixed with lemon juice actually has a texture almost like coconut yogurt, which I find quite pleasant; the contrast between the creamy coconut and the zingy lemon is divine, but it’s obviously not like a proper lemon meringue pie. I baked the meringues separately and then put them on top of the cream filling. But hey, it’s super good, so give it a go!  

#vegan #meringue (pre-baking) 2
#Vegan #GF Coconut Lemon Meringue Pies
Mali + lemons 2

These pies are super adorable, easy to make, gluten-free, vegan, uber creamy, decadent and irresistible. They make me feel all spring-like and excited (and surprise surprise, it’s not a chocolate dessert for once!). They’d be perfect for an Easter dinner party if you’re having one this year. Plus they’re kind of messy, and I think messy desserts are the best. I made these into individual portion sizes but some may think they’re big (depending on your appetite) so you could split each tartlet between two people. 

#Vegan Coconut Lemon Meringue Pies
#Vegan Coconut Lemon Meringue Pies

 

[yumprint-recipe id=’11’] lemons and flowers

 Are you going to try making vegan meringues, or have you done so already? Share your tips below if you have any! 🙂

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Love and cookies,

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GF Cardamom & Pistachio Chocolate Tart

vegan cardamom pistachio chocolate tart
suma-bloggers-network-logo
Firstly, I’d like to apologise to all of you following Lent this year. (You poor souls.) There is a lot of vegan chocolate food porn coming your way, so dieters, avert your eyes!

My second point might actually kind of make up for the first one: this tart is gluten-free and vegan! Hurray!
almond meal and chocolate drip
vegan cardamom pistachio chocolate tart
This gluten-free baking shenanigans was a bleep to start with, but I feel like I’m slowly getting the hang of it. I’ve probably jinxed it by just saying that, but oh well… life’s an adventure, and so is cooking.

I was scared of it at first, and eyed it from a safe distance for a long time since I have never had any problems with gluten, wheat or any other grains, and I do love bread ever so much (I’m European — you’ll never change me when it comes to bread) but I appreciate that a lot of you guys do experience these dietary issues. So I finally rolled up my sleeves and set to learning how to bake vegan and gluten-free.

(FYI, this book is a wonderful resource for gluten-free vegan baking. Go go get it.) (And this post by Oh Ladycakes, which I somewhat based this recipe on.) It’s been a bit tricky but I feel like for the first time I’m having success in the kitchen! And I’m no longer scared of my gas oven. Well, not that much anyway.
cardamom suma
suma chocolate and coconut oil
It pays off to be bold. To try something that you think: ‘There is no way on Earth I can EVER do that.’ But then you do it, and you look back and think actually, it wasn’t all that hard.

Last weekend, I climbed the Pentlands. For those of you who don’t know, these hills are Edinburgh’s back garden; they stretch far into the distance, a supersized play area of lush green hills looking out over the city from the South. We climbed the first hill, and when I got to the top I thought: ‘That’ll do.’ I saw all the other ahead of us, even bigger, even more awesome, and I felt my legs shaking with the effort of that teensy first hill. My resolve wavered. We went on along a level path, thinking we’d leave it there — and then there came a fork in the path. We could go up, or we could go down and end our walk early. Mr Cookie Monster looked at me with that look in — ‘G’wan, sure!’

I sighed and began climbing again.

The path was lined with wild mountain thyme, the hill covered in heather blowing like horse hair in the wind. It was cold and windy and my calves were screaming for mercy, but we kept going. I stopped to take pictures and rest, and drink in the view. There was beauty in the struggle.

And then we got there: the top.
vegan cardamom pistachio chocolate tart
If you ever have a bad day when you feel about as attractive as a slug, where you doubt your abilities and feel like the biggest loser ever to walk this planet, take my advice: go climb a hill. You don’t need to be fit (I certainly am not), you just need to be hungry for something new to experience.

We sat there looking over Scotland’s capital, catching our breath, feeling our ears burning from the cold, and thinking there were many other things we could have done with our Sunday, but nothing that would have been nearly this satisfying.

So I’ve climbed the Pentland Hills, and I’ve made progress with gluten-free vegan baking. If I ever have a bad day I can always remind myself of that.
vegan cardamom pistachio chocolate tartvegan cardamom pistachio chocolate tart

GF Cardamom & Pistachio Chocolate Tart

Ingredients

For the pie crust

3 tbsp  Suma coconut oil, melted
210g (1.5 cups) Suma almond meal/ground almonds
1 tbsp ground flaxseed + 3 tbsp water
1 tbsp olive oil
2 tbsp brown sugar

Filling

400g (14 oz) Divine 85% chocolate, roughly chopped
2 tbsp Suma coconut oil
1 tsp vanilla extract
3/4-1 tsp Suma ground cardamom
2 tbsp brown sugar or maple syrup
A big handful of Suma pistachio nuts, roughly chopped

Instructions
For the pie crust
  1. Pre-heat the oven to 180ºC/350ºF/gas mark 4. Lightly grease a 20 cm (8 inch) pie tin.
  2. Mix the ground flaxseed and water in a small cup and set aside. The mixture will gel after a few minutes, creating a flax “egg”.
  3. Add the almond meal and brown sugar and lightly combine. Fold in the flax “egg”, melted coconut oil and olive oil. The “dough” will look quite wet and not at all like regular pie crust, and it won’t stick together like normal glutinous dough does, but it should be fairly pliable. Once the ingredients are mixed well, roll the dough into a ball and place back in the bowl.
  4. Place the bowl in the fridge for about half an hour to allow the dough to firm up a bit.
  5. Cut two equal square pieces of parchment paper; place one a flat surface and save the other for later.
  6. After the half hour has passed take the ball of dough and place it onto the parchment paper. Flatten the ball into a rough circle and cover it with the second piece of parchment paper. Using a rolling pin, flatten the circle to about half a centimetre (0.2 inch).
  7. Remove the top piece of parchment paper. Carefully flip the dough into the pie dish; or place the pie dish upside down over the dough and then flip it. Either way, press the dough into the pie dish and trip the edges. If any pieces of the dough happen to break off, it’s easy to patch together using your fingers.
  8. Bake for 35-40 minutes, or until the edges are firm and slightly golden brown.
  9. Cool on a wire rack.
For the filling
  1. Place all the ingredients, except for the pistachios, in a saucepan over medium heat. Stir gently until evenly melted.
  2. Set aside to cool a little. When the base is baked and cooled, pour the chocolate filling into the base.
  3. Scatter the pistachio nuts all over the chocolate filling.
  4. Leave in the fridge to set for at least 5 hours, preferably overnight.
Notes
This type of pie crust is not like your usual pie crust. It’s healthier because it uses only natural ingredients but it doesn’t behave like a typical glutinous flour-and-butter pie crust. The dough may crumble a little and will be wetter than what you’re used to BUT I promise it works. I’ve tried it several times and if you’re patient it really does bake up beautifully.


In other news, Easter isn’t so far away! I would totally serve this sophisticated tart at a grown-up Easter dinner party, because tarts always give the impression that you put lots of effort into them. In fact, this one isn’t tricky at all. But your guests don’t need to know that 😉

And if you needed any  more chocolate inspiration for Easter, check out my ebook: The Vegan Cookie Fairy’s Little of Chocolate. It’s full of easy chocolate treats that young and old will love.

Chocolate ebook roundup TVCF the vegan cookie fairy chocolate ebook

When was the last time you really challenged yourself to conquer something new, and what was it?

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Love and cookies,

thevegancookiefairysignature-2

 

 

Disclaimer: This recipe is sponsored by Suma Wholefoods as part of the Suma Bloggers Network. All opinions are my own, and I think Suma is a great cooperative. You can find out more about them here

Salted Caramel Popcorn & Chocolate Tart


So Valentine’s Day is only 4 days away now. Every year it seems to sneak up on me, and though I don’t like making a big fuss (does anyone, really? I think they only do that in films) I do like coming up with a nice dessert. That’s how I seem to mark holidays: with a pudding of sorts. (What else are holidays, for?)

I think this year VD is going to be particularly low-key for us at Vegan Cookie Fairy HQ; we’ve got a lot on our plates and are pretty exhausted. Each day when I wake up, I don’t know if it’s going to be a high or a low, I just know that I have to muster up the strength to make the best of it.


#Vegan Salted Caramel Popcorn Chocolate Tart 6
This grown-up thing doesn’t seem to get any easier with age. (Says the 22-year-old, I know. I don’t have the gift of hindsight and wisdom just yet, unfortunately.) Neither does love, really. When I was younger (again, I see the irony of that statement) I used to think love was agreeing on everything, having tons of interests in common, wanting to do the same things in life and never having arguments, having a kind of endless, boundless source of energy to devote yourself to your ‘other half’; in short, perfection. Something to make every else envious.

Now I think love is more simply defined by the ability to compromise, to say you’re sorry and mean it, to accept what can’t be changed and choose whether you can live with it or not, to make his favourite dishes often enough that he’ll eat my rabbit food, to get shouty when I need to release some steam but learn to compose myself before I overstep the line.

I used to think love was living for someone else; and when I did, I lost myself totally. Now the tricky part for me is to let someone in without giving them all of me, and keeping enough of me to myself without pushing other people away. It’s a hard balance to strike.
#Vegan-Salted-Caramel-Popcorn-Chocolate-Tart-2
Some days I get completely frazzled trying to walk that line, and I might fall off and just sort of roll around on the floor feeling like a total failure for a while. That’s ok, I’ve realised. It feels like crap but it’s ok, it’s normal. Not a whole lot of things make me feel better when that happens, but baking usually helps. Knowing that if I melt chocolate and coconut cream in a pan, I’ll get a divine ganache, every time, is comforting to a control freak like me; the dough gave me more trouble, but I’ve cracked it now. The trick was to bake it longer, be more patient. It paid off in the end. #Vegan-Salted-Caramel-Popcorn-Chocolate-Tart-4
Another thing that helps is writing; and even better, when my writing gets published. I recently wrote a short story about a girl struggling to find her feet in difficult times, and there’s a recipe to go along with it. You can read it now on Food & Fiction.
#Vegan-Salted-Caramel-Popcorn-Chocolate-Tart-5

 

Salted Caramel Popcorn & Chocolate Tart

Crust:

  • 1 2/3 cup all-purpose flour
  • 3.5 ounces, or 1/3 cup + 2 tablespoons vegan buttery spread
  • 2 tablespoons brown sugar
  • 1 tablespoon chia seeds
  • 2 tablespoons water

Chocolate Filling:

  • 1 1/2 cups chocolate chips
  • 1 cup coconut cream

Caramel and Popcorn Topping:

  • 1 cup full-fat coconut milk
  • 1 heaping cup brown sugar
  • 1/3 teaspoon salt
  • 1/2 cup popping corn
  • A drizzle of olive or coconut oil

Instructions:

  1. re-heat the oven to 180ºC (350ºF). Grease a pie tin (9.5 inches diameter).
  2. Mix the chia seeds and water in a small cup. Set aside.
  3. Rub the flour, sugar and spread together between your fingers until they begin to form a mixture like wet sand. Add the chia seed mix (the chia “egg”) and mix again until homogenous.
  4. Roll the dough into a ball, then flatten to a disk using a rolling pin. It’s alright if the edges crack a little bit, you can patch this up as you go along. The flattened dough should be about half an inch thick and circular.
  5. Drape the dough over the greased pie tin, then tuck it in along the edges and bottom. Tidy up the presentation now: trim the dough along the rim of the pie and discard any excess.
  6. Prick the base of the pie dough with a fork. Cover the base with a sheet of parchment paper, cut into a circle the size of the pie, and fill the bottom of the pie with baking beans. Bake for 45-50 minutes. Cool on a wire rack.
  7. Place both ingredients for the chocolate filling in a medium-sized saucepan over low heat. When the cream starts to melt and the chocolate oozes into it, stir gently with a wooden spoon to combine. After a few minutes the chocolate and coconut cream should have melted into a silky, thick cream. Set aside to cool while you prepare the caramel and popcorn.
  8. Now prepare the caramel and popcorn topping. Add the sugar and coconut milk to a medium-sized saucepan and bring to the boil. Pay close attention, as you do not want this to boil over. As soon as the cream starts to bubble up fiercely, turn down the heat to moderate and leave to simmer for 20-30 minutes, or until the liquid is reduced by half. Add the salt in the last five minutes. While it’s hot, the salted caramel will look quite liquid still, but as soon as it cools down it will thicken up substantially.
  9. Place a pan over high heat, drizzle in some oil and add the popping corn. Cover with a lid and wait a few minutes until the corn starts to pop. When the popping noise has stopped, all the corn is ready; take the pan off the heat and leave to cool for a few minutes. If you remove the lid immediately, you may get some popcorn firing at you.
  10. While the caramel and popcorn cool, release the pie crust from the tin and pour in the chocolate filling.
  11. Mix a third of the salted caramel into the popcorn, coating it all evenly. Drizzle another third over the chocolate filling, then top the pie with the popcorn, creating a little pyramid, and finally drizzle the remaining caramel sauce over the whole thing.
  12. Place in the fridge to set, for about an hour or two.
  13. Enjoy within two days. If you have made sure to cover the popcorn with plenty of caramel, it should remain fairly crunchy.

I almost apologise for writing a bit of morose blog post but then I deleted that paragraph. As a friend of mine likes to say: ‘Your feelings are valid just because you feel them.’ But I’ve never know a cute cat photo not to cheer up someone, so here you go:

IMG_4481

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

Love and cookies,

thevegancookiefairysignature-2

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 FindingVegan.com 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 FindingVegan.com. 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,

thevegancookiefairysignature-2

9 Irresistible Vegan Christmas Desserts Even Omnivores Will Love!

9-vegan-xmas-dessert-recipes-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

Pretzel-Snowmen-3-682x1024

 

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

Healthy-Nutella-Hot-Chocolate-

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,

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Lightened-Up Grasshopper Pie

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The Internet is a wondrous thing. Before the Internet and blogging I had never heard of a pie named after a, er, not-so-pretty insect. Pastries and delicacies on the Continent are named after prettier things. But it sounded interested – after all, it is made primarily with chocolate biscuits and a thick, gloomy mint cream. It sounded like something I would enjoy.

 

So I did some research and it turns out Grasshopper Pie is made out of pretty much sugar, heavy cream, more sugar, and then some… Hm, no thanks. But I was still hungry for pie. IMG_1357 IMG_1362Now finally I have made and tried Grasshopper Pie – a lightened-up, cruelty-free kind that has not disappointed my eager tastebuds. The tofu replicates the fluffy texture of the melted marshmallows and instead of liqueur I have used peppermint oil – although if I’d had some liqueur on hand, I probably would have used that instead.

Not saying it’s 100% healthy because the base is still made with chocolate cream biscuits, but it should be lighter on your digestive system than the original stuff. Not to mention it is kinder for the planet and all its living creatures, too. Go eat some pie, you goodie-two-shoes-eco-hipster-tree-hugger. grasshopper pie title 2.1

Lightened-Up Grasshopper Pie

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For the base:

270g chocolate cream centre biscuits or cookies (I used Bourbon creams)
3-4 tbsp coconut oil, melted
60g (2 oz) plain chocolate

Pulse the chocolate and biscuits to a fine powder in a food processor or high-speed blender, then transfer to a bowl and add the coconut oil. Press this dough into a lined and greased springform cake tin, using your hands. Set aside in the fridge so the base can firm up.

For the filling:

125ml (1/2 cup) almond milk
500g firm tofu
1 tbsp psyillium husk (or chia seeds, but they will show as dark specks in your filling)
1/2 tsp spirulina powder
1 tbsp powdered stevia
1/2-1 tsp peppermint extract or oil

Blend all the ingredients in a high-speed blender or food processor until smooth. Pour into the cake tin, over the chocolate base, and smooth over the top with a spatula or spoon. Leave to set in the fridge for a minimum of 2 hours, but preferably 4.

And then eat up 🙂