Vegan Aquafaba Chocolate Mousse – 3 Ingredients!

How to make #vegan #aquafaba chocolate mousse tutorial
Earlier this week, I stood staring at the house I grew up and lived in for 18 years and two weeks of my life, and which I hadn’t seen for five years.

Mum and I drove past it on Tuesday, after having spent the weekend at my cousin’s wedding in Belgium. Since we were in the country, we figured it was a good opportunity to see my childhood best friend and then drive up to Flanders to see my brother. And Mum said, ‘Do you want to go see the house?’.

I didn’t know how I’d feel about it, but I knew I wanted to see it. The people who bought it from us — and made tons of changes, such as installing a pony paddock in my favourite field, where I used to read books and take walks — got divorced some years ago and sold the house for a huge loss. I don’t know who lives there now, but they have children: there were toys in the garden, and, I was pleased to see, they’d kept our old trampoline that dad brought home as a surprise one day.

We peered at the house through the fence, like thieves checking the perimeter, wondering if it’s worth the risk. Exiled. But I made that choice five years ago – it’s just weird getting the opportunity to go back, and see what you gave up.
How to make #vegan #aquafaba chocolate mousse tutorial
How to make #vegan #aquafaba chocolate mousse tutorial
The whole time I was in Belgium it felt like I’d stepped off my favourite carousel, and was now trying to hop back on but couldn’t settle into the rhythm of it anymore. My life moves to a different tune now. I asked myself constantly if I missed it — and people have been asking me that too. Would you ever move back? Do you ever miss it?

And the thing is, I want to say that I miss it — when I saw the rolling hills of the Ardennes, and walked into my old school where I bumped into my principal, and shopped on the high street where we used to go for lunch — but in reality… I don’t. I got on the plane to Scotland with such a solid feeling of purpose: I was going home.

I’m grateful for the upbringing I had, and for the place I grew up in. It forged my character, my personality, it made me innately trilingual. But there was a definite time limit on that part of my existence on this earth, and I left my little hometown at precisely the right time.  I found my spiritual home in the sun-dappled Highlands of this windswept country, and I’m proud to call the splendid city of Edinburgh my home. This place, it doesn’t just speak to me, it fucking sings to me. Home home home. These words are buried deep inside my bones. I’d die if I had to move away.

But this being said, last weekend stirred up some powerful emotions. All the things you leave behind, they’re always there somewhere for you to revisit, sometimes even in a physical place. It’s a good thing, though: it allows you to measure how much you really want the life you chose for yourself.
How to make #vegan #aquafaba chocolate mousse tutorial
How to make #vegan #aquafaba chocolate mousse tutorial
There is comfort in the familiar, and it’s easy leading a life of routine and tradition. You don’t have to ask yourself too many questions, and you know exactly what your place is in the community. But does that mean you really chose it? I chose to deviate from the path. At times it was hard, disheartening, confusing. And yet, at no point over the last five years did I ever doubt I’d made the wrong choice in moving away.

Yesterday I showed a new friend around Edinburgh (hi Lucia!) and I felt such a pride in this city. Home home home. I cry tears of joy at random when this realisation hits me. I never believed much in destiny when I was younger, but I’m a convert now. I was always meant to be here. That is the one certainty I have in life. Through all the storms, this was my anchor: that I was meant to one day call Scotland home, for this is where my destiny and my happiness lie. 

Whatever higher power there is out there — call it what you will — I thank it daily for giving me this life.

(P.S.: Mali says hi.)


Aquafaba Chocolate Mousse


  • 100g (3.5 oz) vegan chocolate, either dark or milk chocolate
  • 1 tin of chickpeas
  • 1 packet (1 tsp) cream of tartar
  • Sweetener of choice (optional): either a drizzle of maple syrup, a good pinch of stevia or a few teaspoons of sugar


  1. Open a tin of chickpeas. Pour the brine (aquafaba) into a medium-sized bowl and save the chickpeas (I like eating them in a salad, or you could make some hummus).
  2. Using an electric whisk, beat the aquafaba for about 10-15 minutes, or until stiff peaks begin to form. The brine will act exactly like egg whites: first it becomes white and foamy, then the texture becomes denser until, after a while, it will become stiff enough that you can tip the bowl upside down and the whisked aquafaba remains in place.
  3. Add the cream of tartar to this in the last minutes of whisking. Place the whisked aquafaba in the fridge.
  4. Melt the chocolate in a heat-proof bowl over a pan of simmering water. After a few minutes, the chocolate should be melted; stir with a wooden spoon to make it silky and glossy. Set aside to cool; if you are using any sweetener, add it now.
  5. When the chocolate is cooled but still melted (you don’t want it to be too pasty — on the other hand, warm chocolate will ruin the recipe) add a dollop of the whisked aquafaba. Gently, VERY gently, fold it into the chocolate. Continue this process with the rest of the aquafaba until there is none left. You will notice the mousse will gain a lot of volume. It’s important that you complete this step slowly so as not to beat the air out of the whisked aquafaba.
  6. Pour the mousse into 4 little pots or cups, and leave in the fridge for a couple of hours to set before serving.

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Love and cookies,


Ladies’ Dessert: Maca Chocolate Mousse To Balance Your Hormones (vegan + almost raw)

Maca Chocolate Mousse
I’ve got a final recipe to share with you for the “Ladies’ Recipes” series, in which I use maca powder in every day recipes to help you balance your hormones and hopefully reduce painful cramps. A BIG thank you to everyone who shared their experience in the comment section of the Raspberry Maca Smoothie and Vanilla Maca Porridge posts – creating a dialogue is exactly what I wanted to encourage, so we could all swap tips and hopefully inspire each other not to feel embarrassed or ashamed of our personal experiences with period pains.

The best tips I’ve seen in the comments are:

  • keep hydrated: drinks lots of water prior to your period, and during
  • avoid sugar and highly processed foods, as well as coffee and alcohol
  • a hot water bottle helps calm the cramps – get a mini one so it’s discrete at the office 🙂
  • and using maca, of course 🙂

My dear friend Ellie also mentioned keeping your knees/feet higher than your uterus helps (!), so place a pillow underneath your knees when you sleep. The things you learn…!

Since we’ve covered breakfast twice, I thought it best to move on to my second favourite meal of the day… dessert!

Avocado chocolate mousse is one of those desserts that is just ridiculously easy to whip together; if you’re like me, you usually have an avocado or two in the kitchen. Raw cacao powder is the healthiest and most nutrition ingredient to use, but you could easily make this with cocoa powder. I like to add almond or peanut butter for extra creaminess and flavour. If you use raw nut butter and raw non-dairy milk, this recipes is entirely raw. It’s up to you how you customise it! This makes a single serving; to create a bigger batch, simply multiply the measurements by however many people you wish to serve.

Bon appétit, ladies!
Maca Chocolate Mousse
Maca Chocolate Mousse #vegan - hormone balancing dessert

Maca Chocolate Mousse To Balance Your Hormones

  1. 1 avocado, pitted
  2. 125ml (1/2 cup) almond or soya milk
  3. 2 tbsp cacao powder
  4. 1 tbsp maple syrup
  5. 1 tsp peanut or almond butter (optional)
  6. 1 tsp maca powder
  1. Blend all till smooth. Enjoy straight away or keep in the fridge for up to 24 hours.


I’m pleased to say my first week at my new job went really well – the team is so welcoming and inclusive, and it looks like my job will be challenging and varied. Just what I’d hoped for. Thanks for all your well wishes, it meant a lot to me!


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,



Easy & Quick Vegan Crème Brûlée

Crème Brûlée

Those of you who follow me on Twitter know that I have been struggling to recreate the original crème brûlée without any animal byproducts. The first attempts took place last summer, when I was convinced tofu was the answer to replicate that creamy, jiggling texture, as well as sort of ‘healthify’ (yuck) the recipe. Fail, fail, fail.

Then I tried it again last week, thinking this time for sure I had the answer. Cashews! If I just made a cashew cream, the texture would be bang on. Nah-uh. It was thick and creamy, sure, but where was that yummy jiggling? The pudding was solid and thick as muck. Back to square one.
Crème Brûlée 2 #glutenfree #easy #vegan Crème Brûlée
Someone on Twitter then mentioned agar agar flakes. I had thought about it before but as you know I always try to keep things simple on this blog; that means avoiding rare and/or expensive ingredients if I can help it. Well I guess this time I couldn’t, so I gave that old transparent seaweed flakes a go.


I am so ecstatic that all caps are required to express my joy. I DID! It jiggles! It’s yellow! It’s creamy! It’s SO EFFING YUMMY!
Crème Brûlée 3 #glutenfree #easy #vegan Crème Brûlée 2 #glutenfree #easy #vegan
Sometimes there is a place and time for simplicity — and sometimes you have to crack a recipe using seaweed and a blowtorch. (I admit I felt super badass using the kitchen blowtorch. So badass.)

P.S.: Do read the notes on the recipe carefully. If you’ve never used agar or coconut milk in cooking before, READ THE NOTES.

P.P.S.: Cute cat photo at the bottom of this post, because I know you guys are besotted with Mali.

Quick & Easy Vegan Crème Brûlée


For the cream

800ml (3.25 cups) full-fat coconut milk
2 tbsp brown or white sugar
1.5 tsp vanilla extract
1 heaping tbsp agar agar flakes
a dash of turmeric for colour

For the topping

6 heaping tsp white sugar

  1. Add all of the ingredients for the cream to a saucepan over high heat. You want to bring the coconut milk almost to the boil, stirring continuously as you do so to prevent burning and to mix all the ingredients evenly. The agar agar flakes should soon start to dissolve.
  2. When the milk looks like it’s about to boil, remove the saucepan from the heat. Stir a few more times to ensure all the ingredients are evenly blended, then set aside to cool.
  3. Pour the cream into 6 individual ramekins and place in the fridge to set for about 3 hours. If you wish to leave the puddings in the fridge for longer, please see the notes below.
  4. Scatter a heaping teaspoon of white sugar evenly over each pudding, then caramelise using a kitchen blowtorch. Leave to cool for a minute, after which the caramel topping will be hard. Serve immediately, with a side of vanilla ice cream if desired.


Coconut milk always separates in the fridge. Although the agar agar flakes will hold together all of the ingredients, much like a panna cotta, a small bit of separation will occur if the ramekins are allowed to stay in the fridge for any longer than 5-6 hours; this will take form in some excess water around the puddings. Luckily these puddings are ready to serve after just 3 hours but if you needed to prepare the crèmes brûlées in advance, you would simply have to drain the excess liquid from the ramekins over a sink, holding your outstretched fingers close over the pudding to prevent it falling out altogether, then proceed with the topping as per the instructions. The puddings will otherwise remain intact and their flavour won’t be affected.

I hope you make these for some seriously epic dinner parties. That feeling when you swoop into the room bearing a tray of puddings that people think you slaved hours over but in fact is super duper simple. Or just eat it all yourself. Like I did. Because what good is life without crème brûlée.

Mali going cray cray on the chair copy
Caught in a moment of madness. Oh how I love this crazy fur ball.

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Love and cookies,


Easy Vegan Cranachan In Only 5 Ingredients

easy vegan cranachan
easy vegan cranachan
I hope you guys like all things Scottish because I can guarantee you that since moving to Scotland a year and a half ago, I have only fallen more in love with this country.

It’s been a while since my last Vegan In Scotland post, for which I feel pretty bad because there’s nothing I enjoy more than showing off all the good things about Scotland. And one of the greatest things about Scotland (besides Gerard Butler and James MacAvoy, of course) is that it’s becoming noticeably easier to eat a plant-based diet here. I’m really looking forward to reviewing more shops, restaurants and café across Scotland, and especially in my new home, Edinburgh.
easy vegan cranachan
I didn’t manage to get this post up before Burn’s Night, sadly, though I did give a preview on Instagram. I’d love to see all your homemade vegan (Scottish) creations, so if you’re on social media, tweet/tag me in/send me a pic! You can certainly expect to see more Scottish recipes veganised on this blog in the future. Watch this space!

Cranachan (KRAN-ah-chahn) is a superbly simple and scrumptious dessert made from the very stuff that Scotland is hewn from (no, that’s not men in kilts — focus, please): raspberries, honey, oats, dairy cream and, of course, whisky. Good ol’ single malt Highland whisky. It doesn’t taste too alcoholic, though, so don’t worry if you don’t like the strong, smokey taste of whisky; the alcohol serves more to enhance the flavour of the other ingredients and bring this dessert to a whole new level.
easy vegan cranachan
easy vegan cranachan
Now, I never have claimed to be a great chef. It’s not just that I want instant gratification — I firmly believe that great food can be made really simply and with few ingredients. This pudding requires only 5 ingredients and can be rustled up in minutes.

Traditionally you would toast oats to sprinkle over the top, but I don’t want to bother putting on a pan and watching the oats toasting in the honey/agave nectar. Instead I crumbled some Nairn berries oat biscuits, which are gluten-free and made right here in Edinburgh from Scottish oats. Super simple and much crunchier than toasted oats.

Raspberries are obviously not in season, so you can use frozen (as I do here); they will defrost surprisingly quickly once the dessert is assembled, you just might want to prep the pudding an hour before eating and leave it in the fridge to set and give the raspberries a chance to defrost as much as possible. Their juices will also start oozing a little bit into the cream ,which is heavenly.

Good whisky is expensive. You just can’t get around that. Either buy a wee taster bottle for under a tenner, or get yourself the real deal and enjoy a dram every once in a while on a cold winter’s night. I don’t know who you are, but if you even consider buying Famous Grouse, I will find you, and I will — er, not kill you, but I’m sure you read this in a Liam Neeson voice and are now cowering in fear. Right? Right.

Bonus points for this dessert: it’s actually pretty healthy, much as I loathe that concept. Coconut cream contains fairly healthy fats, the biscuits have a lot of fibre, and the raspberries are the bounty of this Earth! And the whiskey — well, the whiskey is just necessary for the salvation of your precious soul. Aside from the sugar in the biscuits, which is already pretty low, there is no sugar in this recipe if you use stevia or xylitol. Score!
easy vegan cranachan

Easy Vegan Cranachan In Only 5 Ingredients

250g (1 cup) coconut cream
3/4 tsp stevia/xylitol OR 2 tbsp icing sugar
a big handful of raspberries, frozen or fresh
2 tsps Single Malt Scotch Whisky (I like Bunnahabhain)
Nairn berries oat biscuits

1. Whisk the coconut cream, sweetener and whisky in a small bowl until smooth and even. Divide half of the cream between two small pudding glasses.

2. Add a few raspberries and half of the biscuits, crumbled, to each glass.

3. Top with the remainder of the cream, the raspberries and the biscuits, and ta-dah! You have a vegan Cranachan.

Are there any Scottish desserts you’d like me to veganise, and/or places to eat you’d like me to review?

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,


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,


Chai Tiramisini


As I type this, I have just polished off one of these guys. #foodbaby #yolo and all that jazz, y’know?

I am a lover of a tiramisu, as you will know by (exhibit a, one of my most popular recipes, and exhibit b), and  this particular take on the Italian classic has been a long time coming. Ever since I purchased my copy of Nigellissima, in fact, which contains a recipe for Tiramisini. The idea of that delicate pudding served in elegant cocktail glasses appealed to me on so many levels, but particularly because it is so adult.

Chai Tiramisini 6

This weekend a very good friend of mine helped me deep-clean my flat (it’s one of her hobbies, would you believe it). We also went to B&Q and bought paint (you see where I’m going with this, don’t you? But you’ll have to wait a while longer for that piece of news!), and we talked about all the ways in which we have been adulting recently.

Buying furniture with her own hard-earned money; decorating our respective homes the way we want to, making them very much our own; having a full-time job, falling in that dreadful 9-to-5 pattern; making bold choices in the love department, and to hell what anyone might think; wearing red lipstick because we’re 22 and we’re totally fabulous.

Chai Tiramisini 5

But adulting is hard, man (and the autocorrect refuses to acknowledge that is a word, how dare that little cad!). There are days when I wake up and think ‘HELLZ YEAH, I’M 22 AND I’M QUEEN OF THE WORLD, BOW DOWN BEFORE ME, YOU WORMS’ but there are many more days when I come home tired, drop my bag by the front door, and sit quietly at the dining table, petting my cat in a rhythmic, soothing motion, because I’m so, so grateful the day is over, and also wary of the next day, which promises to be equally repetitive, mind-numbing and soul-destroying.

There are changes ahead — again, more on that soon — and they will bring exciting news for me. But for now, I take pleasure in the wee details of every day life; they are what gets me through the day. It may sound silly to say that — it’s just tiramisu, after all — but the thought of that creamy chai-spiced filling, and the tip of my spoon breaking the bottom layer of coffee-soaked biscuit somehow brings me great joy. You need balance in life. You need those little things that lift you up.

And I think that’s what adulting is, really. Sh*t days with magic little moments, and then some really great, wonderful, earth-shatteringly happy days that get you through the tough times. Some good, some bad; salad days, and tiramisu days.

Chai Tiramisini 8

This recipe is elegant and glamorous, but if you serve it in small tea cups or glass it would be the perfect treat for a potluck or dinner party. It’s ideal for sharing and everybody loves the chocolate/chai combination. And this one is perfect for Christmas, with its warming chai spices and chocolate biscuit bottom. For me, it has all the right elements: a bit of alcohol, healthy fats, naughty chocolate biscuits, natural sweeteners. And a whole lot of love. You can find this recipe plus tons of other healthy yet indulgent recipes on Aloha‘s website; it’s one of my favourite online sources for healthy, yummy recipes.

Chai Tiramisini 9 Chai Tiramisini 10

Chai Tiramisini

  • Servings: two large servings, or four small servings
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*I am not the biggest fan of Marsala and don’t usually keep it in my kitchen, but as I’m sure you know, I do love Amaretto, and I find the sweet almond flavour pairs well with the chai spices. It’s up to you which one you choose, or whether you add any at all.
** Bourbon creams are typically British biscuits consisting of two rectangular chocolate biscuits with chocolate cream in the middle. Kind of like a chocolate filling Oreo.  Do check the ingredients list as ingredients will vary from brand to brand, and some may add dairy or egg products.

12 Bourbon creams, or another kind of chocolate cookie with cream filling**, plus one extra for each person
60ml (1/4 cup), or 4 tbsp hot espresso
60ml (1/4 cup), or 4 tbsp Amaretto (optional; you can omit this and double the espresso instead)

250ml (1 cup) coconut cream
280g (2 cups) raw cashews, soaked overnight
1 tbsp Marsala or Amaretto*
2 tbsp Sweet Freedom Original fruit-based syrup
1 tbsp water, as needed
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg

A drizzle of Choc Shot, to serve (optional)

1. Crumble 3 biscuits per glass and soak with 1 tbsp espresso and 1 tsp alcohol, or 2 tbsp espresso if omitting the alcohol. If serving 4 people, use small glasses; if serving two people, you may use martini or cocktail glasses, which will hold more. In the latter case, you may not need to use 6 biscuits per person, as this will make really quite a lot to eat!

2. Next, make the cream filling. Blend the coconut cream, spices, alcohol, agave and spices together, adding the cashews a little at a time. Add 1 tbsp of water if needed, just in case your blender or food processor is struggling. You  may need to stop the machine every once in a while to stir the cream with a tamper or wooden spoon.

3. Divide the cream filling between the glasses. Top with a dusting of cocoa powder, a drizzle of Choc Shot and/or a chocolate biscuit.

How do you find balance in tough times?

Psst — there are only 21 days till Christmas! Get my ebook THE VEGAN COOKIE FAIRY’S CHRISTMAS RECIPESon 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, including Choc Shot and Sweet Freedom Original, but as always all opinions are my own, and I mean every word I say. 

Love and cookies,