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

Orange Nice Cream with Choc Shot Orange Spice Drizzle

  1. 3 small-medium bananas, chopped and frozen
  2. 250ml (1 cup) orange juice
  3. Choc Shot Orange Spice
  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,



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. 

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,



Raw Vegan Brownie Truffles

raw vegan brownie truffles
Raw + vegan + super-duper-easy.
I could package these babies with that tagline and sell ’em like hotcakes. I’d make a fortune! Seriously, these are SO GOOD.

Proof: I left the last five ones unattended in a bowl on the kitchen counter and the next time I passed through the kitchen, they had all mysteriously disappeared… Maybe we should rename Mr Cookie Monster Mr Raw Brownie Truffle Monster? Nah, hasn’t got the same ring to it.
raw vegan brownie truffles raw vegan brownie truffles
You may be starting to notice a running on my blog lately: the recipes all have short ingredients lists, are often gluten-free and easy-to-freeze, and a lot of them don’t require baking at all. There’s no denying I’m a lazy cook (and I think the best recipes are the ones that are quick to rustle up) but being in full-time employment has undoubtedly encouraged this habit too. I have some more elaborate desserts that I’d like to make soon, but for now… these truffles will do.

(And I may or may not still be a bit scared of my gas oven. The thing has a mind of its own!)
raw vegan brownie truffles
As clearly these are a winner for plant-eaters and omnivores alike, I think they’re the perfect year-round treat. You guys asked me for more gluten-free and easy-to-freeze recipes, and I’m delivering two in one with this recipe! If you’re going to freeze these, defrost them for about 30-60 minutes before taking a bite, or you might need to visit your dentist sooner than you’d like.

They’re great for a party, great to make with kids because you can sort of play with the food to shape the truffles, great for a romantic dessert with your lover (say that with a sleazy tone and a cheeky wink) (and AHEM Valentine’s is coming up!), great to gobble up on your own, great to share at tea time with your family or bring to school as a snack… basically these raw brownie truffles ROCK and you should eat them all the time.

So share the brownies — and share the love! I’ve now finally go the Pinterest hover button so if you’re a pinner, don’t be shy. Pin the bejeezus out of my blog! Sharing is caring 🙂
raw vegan brownie truffles

Raw Brownie Truffles

  • Servings: makes 15 large truffles
  • Print

For the truffles:

240g (2 cups) dates, pitted and chopped
1 tbsp water
60g (1/2 cup) mixed cashews and walnuts, roughly chopped
1 tbsp raw cacao powder
1 tbsp maple syrup
1 tbsp melted coconut oil
1 tsp vanilla extract

Chocolate ganache:

2 tbsp coconut oil (solid)
1 tsp maple syrup
2 tbsp raw cacao powder

1. First, make the raw chocolate ganache. Place a heatproof bowl over a small saucepan of simmering water. Add all the ingredients for the ganache to the bowl and leave to warm up for 1-2 minutes. Stir with a spoon until evenly combined. Set aside to set a little while you get on with the truffles.

2. Add the dates and water to a high-speed blender or food processor and blitz till mushy and sticky. Add the remaining ingredients and blitz again until the mixture starts to stick together.

3. Decant the raw brownie mixture into a bowl and place in the fridge for twenty minutes to let it set.

4. Roll the raw brownie mixture into 15 large truffles, just a bit smaller than a golf ball. Depending on the temperature of your kitchen, the chocolate ganache should now be a little thicker; if not place in the fridge for ten minutes and check the consistency again. If it is ready, dip the truffles into the ganache and set aside on a plate.

5. Refrigerate for 1-2 hours to allow to set.

Keeps in the fridge for up to 5 days (if you can resist them that long). Keep in a freezer bag in the freezer up to a month, defrost at room temp before eating.

Do you have any requests for gluten-free dessert recipes you’d like me to recreate? Remember you can always email me if you have any questions or requests 🙂

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,


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,


Raw Amaretto Chocolate Cream Cake

raw vegan amaretto chocolate cream cake - the vegan cookie fairy
Is alcohol raw? Probably not. But that’s the only not raw ingredient in this cake, sooo… that doesn’t count, right?

I see raw vegan desserts being promoted as ‘healthy’ all the time. Compared to all traditional desserts — laden with dairy, eggs, oil, sugar, white flour, preservatives and chemical food colourings — they arguably are. But dessert is still dessert, and for me, that means it needs to be indulgent, moreish, and 1000% hit the spot.

Cue the alcohol.

My favourite cocktail is an Amaretto Sour. According to Barnivore, Amaretto is vegan — HALLELUJAH! And a good thing too, because I would have hated to give it up. I love the sweet and sour combination, and that almond aroma that reminds me of amaretti with every sip.
raw vegan amaretto chocolate cream cake - the vegan cookie fairy
This cake is not inspired by that blessed cocktail, but simply by the liqueur. The sweetness of the almond liqueur paired with the bitter cacao, mixed with cream cashews makes for a heavenly cake. You will not be able to stop at just one slice!

This recipe comes at a particularly happy time for me because tomorrow, I am graduating from the University of Stirling. I am proud to call myself an alumna of this amazing institution; I only spent a year there but it has been the best year of my life so far. I’ve made lifelong friends who share so many of my interests, it’s like I’ve known these girls for ever, I’ve learnt a ton of things, both in the classroom and outside of it, and though there have been lots of earth-shattering, terrifying episodes where I seriously questioned my ability to  be an adult, I do feel more confident being me now. It takes me by surprise some days, but I’m proud of myself. I’ve come really far.
raw vegan amaretto chocolate cream cake - the vegan cookie fairy
So tomorrow I am going to pose for hundreds of pictures, have lunch with my parents, catch up with my Dad (who I haven’t seen in over a year), and enjoy being on campus one more time. There are exciting times coming ahead, and this is one of the last times I will get to bask in the majesty of Stirlingshire — I don’t want to tell all just yet, just know that I will soon reveal the great news to you!

On my behalf, please do take a slice (or three) of cake. Have a truly magical, wonderful day 🙂
raw vegan amaretto chocolate cream cake - the vegan cookie fairy

Raw Amaretto Chocolate Cream Cake

  • Servings: makes one 20cm/8 inch cake, serves 8
  • Print

After soaking the dates and nuts, discard the soaking water.
I use regular dates, but Medjool are always preferable; they’re also much, much stickier, so you may not even need to soak them.
This cake freezes really well; simply slice it and keep it in an airtight tin for up to a month in the freezer. Leave to thaw for 10 minutes before eating, and it’s like an ice cream cake. You’re welcome.

For the crust:
125g (2/3 cup) dates*, pitted and soaked for 2 hours
100g (1 cup) raw almonds, soaked overnight

For the filling:
450g (3 cups) cashews, soaked for 2 hours
60g (1/2 cup) raw cacao powder, or cacao nibs ground into powder
125g (2/3 cup) dates, pitted and soaked for 2 hours
250ml (1 cup minus about 1 tbsp) warm water
3 tbsp Amaretto liqueur
3 tbsp coconut oil, melted

1. Blend the dates and raw almonds in a food processor until they turn into a sticky ‘dough’. Press this into the bottom of a 20cm (8 inch) springform cake tin. Refrigerate until needed.

2. For the filling, prepare a date paste first: blend the dates with 160ml (2/3 cup) of the water, the melted coconut oil and Amaretto into a smooth paste.

3. Now add the rest of the water, the cashews and the cacao powder. Blend until smooth.

4. Pour the filling into the cake tin, over the crust. Smooth over the top with a spatula, and refrigerate to set for at least 4 hours. Place in the freezer to speed up the process.

5. Release from the tin and top with extra cacao nibs or chopped dates. Enjoy!

What’s your favourite cocktail?

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,

Raw Cacao & Cardamom Cream Tartlets

raw cardamom and cacao cream tartlets vegan
Oh my god. These tartlets. I’ve had major chocolate cravings this week, and it may be because I overdosed on these babies last weekend and I need another fix!

As much as I love baking, raw desserts can hit the spot, too. It’s all those lovely healthy fats, you know? I must have been a bear in another life because come winter all I want to do is fatten up and then go to sleep. Gimme all the chocolate bars, and no one gets hurt.
vegan raw cacao and cardamom dessert
cacao and cardamom cream tartlets raw vegan
I’m even having trouble getting up early in the mornings! It could be because I’m not going to bed early enough, but I like to blame it on the fact that I’ve lost the gorgeous view of Stirling castle that I used to have when I moved into this flat last year, before they built a bunch of new houses right in between my flat and the castle. So now I don’t see the sun rise over the Castle Hill anymore, which sort of takes the fun out of getting up at 6.30am.

So naturally, I take comfort in chocolate. (Doesn’t everyone?) You’ve got to try these — I’m becoming a bigger fan of chocolate + cardamom with every new recipe I try. It’s a flavour combination that is highly underrated — so I’m on a mission to change that! Let me know in the comments below if you’ve tried any of my chocolate + cardamom recipes and what you thought of it 🙂
raw vegan cacao and cardamom cream tartlets
Other than chocolate, I’m completely smitten with all of the Christmas-flavoured hot chocolate and latte combos out there. Gingerbread, Pumpkin Spice, Mint Hot Chocolate, … You name it, I’ve had it in the span of one week.  Keep an eye on my Instagram account and The Vegan Kind’s next subscription box because I’ll be sharing a tasty recipe for a homemade hot chocolate! 😉
raw vegan cacao + cardamom tartlets

Raw Cacao & Cardamom Cream Tartlets

  • Servings: makes 4 tartlets
  • Print

For the crust:
180g (1 cup) raw buckwheat
100g (2/3 cup) dates, pitted and roughly chopped

For the cream filling:
250ml (1 cup) coconut cream
3 tbsp raw cacao powder
1-2 tbsp maple syrup
1/4 tsp ground cardamom

1. Grind the raw buckwheat into a coarse flour in the food processor or high-speed blender. Add the chopped, pitted dates and blend again until both ingredients form a sticky dough.

2. Press this dough into 4 small tartlets tins (roughly 12cm/5 inches wide). Make sure the dough is evenly pressed into the bottom and sides. Refrigerate until needed.

3. In a medium-sized bowl, whisk together all the ingredients for the coconut cream filling. Pour into the four individual pie tins and refrigerate until set, at least 6 hours, or overnight.

4. Sprinkle over a few cardamom seeds or dust with ground cardamom before serving, and enjoy!

What’s your biggest winter food craving? 

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

Love and cookies,