Easy Berry Crumble & Custard (vegan & gluten-free)

easy vegan berry crumble
Comforting, juicy, crunchy, nourishing and nurturing.
This ain’t your granny’s crumble recipe, because it’s vegan, gluten-free, natural and super easy to make.
easy vegan berry crumble GF
Story time: last week we had a friend of mine over for dinner. Usually I love making a big fuss about dinner: I’ll put together something really delicious, obviously homemade, with a nice bottle of wine or water presented in my mason jars, and then of course some porn food dessert. I’m proud to say my guests always leave with full and happy tummies.

But that night, I could not be bothered. Work had been stressful, I’d been hustling all week, and I was just tired. Just freaking tired. So I am not ashamed to say I made couscous from a packet and roasted some veggies to go with it. Just as I was about to serve dinner, I realised with a horror-struck gasp that I’d forgotten all about dessert. What was I going to make?!

I had frozen berries. Oats, sugar and coconut oil. A carton of ready-made vegan custard in the fridge.

~lightbulb moment~

I grabbed a small pan from the cupboard, mixed the crumble topping in the blink of eye and poured it all over the berries, then popped the whole thing in the oven to bake while we were having dinner. Thirty minutes later, the crumble was just warm to the touch and served with cold custard. Heavenly.
easy vegan berry crumble GF
easy vegan berry crumble GF
easy vegan berry crumble GF
The moral of the story: delicious can be healthy and quick! This is made with only natural ingredients (shocker!) and takes only half an hour to make (double shocker). Even the most beginner of bakers can  make this with no mishaps.

The lovely part is when it all mixes together: the ruby juices of the cooked berries, the crunchy granola-like topping, the cold creamy custard. It’s just pure comfort!

Note: making the custard calls for a step called ‘making a “roux”‘; the ‘roux’ is pictured below for your reference, but fear not, I explain how to make it in the recipe.

making a roux

Easy Berry Crumble and Custard (gf+ vegan)

Crumble ingredients:
  1. 350-400g (about 2 cups) mixed berries, frozen
  2. 130g (1.5 cups) rolled oats
  3. 2 tbsp maple syrup
  4. 2 melted coconut oil
  5. 1/2 tsp vanilla extract
Custard ingredients:
  1. 1 tbsp cornflour
  2. 1 tbsp vegan butter or spread
  3. 1 tsp vanilla extract
  4. 2 tbsp maple syrup or agave nectar
  5. 500ml (2 cups) soya milk (or other non-dairy milk)
Instructions:
For the berry crumble
  1. Pre-heat the oven to 200ºC (400ºF/gas mark 6).
  2. Tumble the frozen berries into an ovenproof dish 12 x 18 cm (5 x 7 inches).
  3. Mix the remaining ingredients in a bowl with a spoon, until they start to form oat clusters (like wet granola mix). Cover the berries with the topping mixture.
  4. Bake in the oven for about half an hour, or until golden brown.
  5. Serve warm or cold with some cold custard (see below).
For the custard:
  1. Firstly, make a roux, i.e. melt the butter in a medium-sized saucepan, then stir in the cornflour.
  2. When they start to form a paste; at this point, slowly pour in the soya milk, whisking continuously as you do so.
  3. Add the vanilla extract and maple syrup.
  4. When the custard starts to bubble up, reduce to heat to low. Let the custard simmer for another 10 minutes, stirring constantly, or until it is thickened up to a sauce-like consistency.
  5. Set aside to cool a little. Enjoy straight away or cold.
Notes:
Variations: for a chocolate-flavoured custard, add 2 squares of chocolate. For a coffee-flavoured custard, add 2 tsps of instant espresso powder.
You can also make this with fresh berries, but the benefit of frozen berries is that you can have the taste of summer year-round.

If you wanted, you could customise the custard recipe to be any flavour: my personal favourites are coffee and chocolate. (Admittedly coffee custard does not go well with berries, but with a traditional apple tart it’d be fab. No? Is it just me?)

Coffee & Chocolate Vegan Custard

Do you have a recipe you can whip up in no time when guests come knocking unexpectedly or you have zero time to cook/bake?

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,

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Vegan Dessert Round-up: 5 Ingredients Or Less!

#vegan #desserts #5 #ingredients or less
I’m really excited about all the recipes in this round-up because they are 1) super duper simple, 2) quick to make, and 3) ridiculously delicious! You guys have been asking me more and more for quick, simple, fuss-free recipes that don’t have long ingredients list, which leads me to think that, like me, you all like to get your sweet cravings satisfied pronto.

I totally get that, so here is my list of favourite desserts that can be made with just 5 ingredients – or less! They’re great to make when you have people coming over for dinner or tea but not a lot of time or ingredients to rustle something up. Or for those times when you just want a sweet treat but can’t be bothered to go out to the shop – or have allergies that prevent you from buying something ready-made. Btw, these are all gluten-free!

Feast yer eyes and fill yer bellies, m’dears – it’s time for dessert! 

Easy Vegan Cranachan
easy vegan cranachan

Nutella Chocolate Truffles
#vegan #Nutella Chocolate Truffles 1

Easy & Quick Vegan Crème Brûlée
Crème Brûlée

3-ingredient Salted Chocolate Truffles
3 ingredient vegan salted chocolate truffles

4-ingredient Almond Butter Chocolate Fudge
4-ingredient-chocolate-almond-butter-fudge-3-1

Raw Chocolate & Orange Mousse
Raw chocorange mousse TITLE

Guylians Seashell Pralines
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Granny’s Chocolate Mousse
Vegan Chocolate Mousse How-To: Feather-light Tofu Chocolate Mousse

Silky Coconut Cream Chocolate Mousse
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Pistachio Chocolate Truffles
Pistachio Chocolate Truffles

Chestnut Chocolate Pots
Chestnut Chocolate Pots

 Who says being vegan can’t be easy or delicious? 😉

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,

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4-Ingredient Vegan Chocolate Almond Butter Fudge

4 ingredient chocolate almond butter fudge TITLE
Guys, I have recreated the definition of vegan food porn.

As I type this, there is a snow storm blowing outside my window. But, luckily for me, I am tucked up with Mr Cookie Monster on our second-hand sofa, the fire is roaring merrily away in the hearth, and I’ve got a cup of hot chai by my side. This much I can say: I could not be happier right now.

If you follow me on Instagram, you will no doubt be sick of my odes to Edinburgh by now, but I beg you to indulge me a wee while longer. I just can’t get enough of this city! And this coming from a country girl who hated all three years she spent in the UK’s capital city. But Edinburgh is everything London is not: charming, classical, quaint, local. Just in case it wasn’t clear enough: I LOVE IT HERE AND I NEVER WANT TO LEAVE.
4 ingredient chocolate almond butter fudge 3.1
So that’s another item ticked off the bucket list. How are you doing on your New Year’s Resolutions? Do you love them or are you sick of other people vowing to lose 50 gazillion pounds in two days, becoming an overnight superstar, or becoming the best daughter/wife/son/father/what have you? I’m in the second category.

That’s why I made zero resolutions related to food, weight, pleasing others, or swearing. (Last year I resolved to swear les… I only started swearing more.) Instead, I resolve to:

  • Learn to speak German at an intermediate level (languages was my favourite subject in high school)
  • Go on holiday to Vienna
  • Translate my ebook The Vegan Cookie Fairy’s Little Book of Chocolate to French

See the pattern here? These are only things that I truly want to do. Oh, and the last one… get really serious about this blog.

Now that I’m no longer in full-time education, though I am in full-time employment, I feel like I can finally dedicate myself to this blog. I’ve been wanting to do it for years, and it’s finally happening! So expect a lot more fantastic content to appear on here: more recipes, more tips and tutorials, reviews of vegan dining in Scotland, giveaways and competitions. And if there is something – anything – you particularly want to see on thevegancookiefairy.com, give me a shout! You can get in touch via FacebookTwitterInstagram, email and of course in the comments here.

Anyway, back to the food. Because I’m not embarking on some mad diet (and I fervently hope you aren’t, either – just eat healthy and stop when you’re full!) I am sharing this super duper simple rcipe for vegan chocolate almond butter fudge with you today. It’s made according to my favourite formula: easy + quick + yummy = food porn. Works every time.

Here’s to a brilliant 2015, guys. May it be filled with love, happy memories, true friends and random moments of pure genius. And lots and lots of fudge.
4 ingredient chocolate almond butter fudge

4-Ingredient Chocolate Almond Butter Fudge

  • Servings: makes 24 small pieces
  • Print

250g (8.8 oz) 85% cooking chocolate
1 tbsp coconut oil
170g (6 oz, or a scant 3/4 cup) runny almond butter (I like Meridian Foods)
1-2 tsps maple syrup
Nuts of your choice, roughly chopped (optional)

Place a small saucepan over moderate heat on the stove. Break the chocolate into small pieces and add it, along with all the other ingredients (minus the nuts) into the pan. Stir with a wooden spoon until evenly melted, or about 5 minutes. Fold in the chopped nuts, if desired.

Pour the melted chocolate mixture into a small, lined tin or oven dish (mine is 8cm x 14 cm/3inches x 5.5. inches) and set aside to cool. Then place in the fridge for 2 hours, after which the fudge should be completely set. Slice into 24 pieces, or as many as you like, big or small. Enjoy!

Keeps in the fridge for up to 3 days if you can resist that long.

On a less positive note: my new flat comes with a gas oven. Insert GASP and HORROR-STRICKEN FACE. Any tips for cooking with gas ovens? I feel like the heat doesn’t distribute well, even when I leave it to pre-heat for a while.

Love and cookies,

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Chocolate Pecan Pie – My LITTLE BOOK OF CHOCOLATE

For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!

Chocolate pecan pie
Photo credit: Clémence Moulaert and Luscious Books

I am so very proud to share the first photographs from one of my TWO upcoming ebooks: The Vegan Cookie Fairy’s Little Book of Chocolate and The Vegan Cookie Fairy’s Christmas Recipes.
Vegan Choc 2 copy
Chocolat: Fondre de Plaisir contains a recipe for chocolate pecan pie – as soon as I opened the book to that page I knew I wanted to share my vegan adaptation of that recipe, as it appears in my ebook. I hope you like it as much as I do.

These two ebooks are definitely a labour of love; I worked on them for months every moment of my spare time while I was studying full-time to complete my Masters degree, taking part in extracurricular activities at my University and maintain this blog.

Chocolate has been a constant element in my life: when I was in need of comfort, celebration, stimulation or just a sweet snack to soothe my soul. It is my favourite ingredient by far, and that’s why I wanted to share all my chocolate recipe with you. This book is my thank you letter to you all, for sticking with me, for encouraging me, for writing to me, for helping me become a better writer, photographer and blogger.

Dig in, guys, you deserve it 🙂

P.S. Look out for some reviews in the next week or two, you’ll be getting sneak peeks at my books!

Chocolate Pecan Pie

  • Servings: Makes a 28 cm (11 inch) pie, serves 8-10
  • Print

A pecan pie is in and of itself a beautifully decadent dessert, but I like to kick it up a notch every so often. Chocolate + nuts + pie = heaven. This would make a terrific addition to any Thanksgiving celebration, or simply be a wonderful treat on a cozy autumn day indoors with a good cup of tea or coffee.

Crust and topping

150 g (5 3/4 oz) plain flour/all purpose flour + extra for flouring the work surface
2 tbsp cocoa powder
3 tbsp icing sugar/confectioners’ sugar
80 g (2 .3/4 oz/ 3/4 stick) vegan butter + extra for greasing the pie dish
100 g (1 cup) pecan halves to top the pie

Filling

400 g (14 oz) tofu
3-5 tbsp or cocoa powder
60 ml (1/4 cup) maple syrup
up to 60ml (1/4 cup) almond milk
60 ml (1/4 cup) melted coconut oil
1 tsp ground cinnamon

1. Start with the crust: sift the flour, cocoa powder and sugar into a mixing bowl and add the vegan butter. Rub the ingredients with your fingertips until the texture becomes sandy. Roll the mixture into a ball, wrap it in cling film/food wrap film and place it in the fridge to chill for 1/2 hour.

2. Pre-heat oven to 180C/350F/gas mark 4. Grease a 28 cm (11 inch) pie dish with some vegan butter.

3. Sprinkle some flour onto your work surface. Take the chilled dough from the fridge and roll it out to about 0.5 cm (0.25 inch) thickness.

4. Drape the dough over the pie dish and gently press it onto the bottom and the sides of the dish with your fingers. Cover the dough with a piece of nonstick parchment paper and spread some baking beans on top. Bake the crust for 17 minutes and cool it afterwards on a wire rack/cooling rack.

5. To make the filling, put the tofu, cocoa powder, maple syrup, melted coconut oil, cinnamon and half of the almond milk into a high-speed blender. Blend all the ingredients until thick and creamy. If your blender is struggling to blend all the ingredients, add a little more almond milk.

6. When you’re happy with the consistency of the filling, pour it into the pie dish, spread it evenly and place the pecan halves on top. Put the pie into the fridge to chill overnight, or at least for 6 hours.

Recipe and photographs courtesy of Luscious Books.

A big thank you for following my blog, leaving comments and supporting me, whether you are brand new to The Vegan Cookie Fairy or have been with me from the start. I could not have done this without you all. THANK YOU! Sending virtual cookies your way! 🙂

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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Gluten-free Almond and Chocolate Fudge Mini Cakes ‘Amandine au chocolate’

Amandine TITLEFor Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
Amandine 2
This cake turned out even better than I could have imagined. I made two wee cakes in case one of them turned out wrong, but really the greatest danger was me eating both cakes before I could photograph them. They are that good: dark, fudgey, divinely sweet – and totally gluten-free and vegan. Score!

Amandine is a Romanian type of chocolate cake usually filled with almond cream. The recipe I was adapting did not call for almond cream but instead used almond flour (almond meal), which, combined with the melted chocolate and (vegan) butter makes this whole cake gooey and fudgey. Basically the best thing to eat. Ever.

The cakes rise quite a bit the first fifteen minutes or so in the oven, then they start to fall. Don’t be alarmed by this – that’s how they are supposed to be! There’s something so nice and homely about a fallen cake: the crackled top, the fudgey centre, the not-quite-so-perfect look about it. Nobody cares that it doesn’t look like the winning cake on the Great British Bake Off because that’s not the point of it in the first place.

I assume it’s possible to make one medium-sized cake from this recipe (roughly 20 cm/7-8 inch) but, being on a tight Vegan MoFo schedule, I haven’t tried this myself. If you do, let me know how it turns out!
Amandine 5

Gluten-Free Almond and Chocolate Fudge Mini Cakes

  • Servings: makes two 15cm (6 inch) cakes
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100g (1/2 + 1/3 cup) ground almonds
2 tbsp cornflour
1 tsp baking powder
1 tbsp ground flaxseed + 3 tbsp water
80g (1/2 cup) raw cane sugar
125g (4.4 oz) dark chocolate, chopped
60g (1/4 cup) vegan butter
1 tbsp smooth almond or peanut butter
80ml (1/3 cup) oat milk (or other dairy-free milk)
1 tsp almond extract (optional)

1. Pre-heat the oven to 180ºC (350ºF). Grease 2 15cm (6 inch) round springform tins.

2. In a heatproof bowl suspended over a pan of simmering water, melt the chopped chocolate and butter. While you are doing this (and keeping an eye on it) combine the ground almonds, cornflour, baking powder and raw cane sugar in a large bowl. Also mix the water and ground flaxseed in a small cup and set aside to gel.

3. Once the chocolate is melted, pour into the bowl of dry ingredients. Also add in the oat milk, almond extract (if using), flax “egg” and nut butter, and fold in the wet ingredients.

4. Divide the batter between the two cake tins. Bake for about 25 minutes, or until the sides come away from the inside of the tins and the middle of the cakes have risen and fallen a little.

5. Cool on a wire rack before removing the cakes from their tins. Dust with icing sugar if desired.

Have you ever made a fallen cake? (On purpose – not a failed cake! 😛 )

Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on InstagramTwitterFacebookPinterest and Tumblr! You can also follow my blog through Bloglovin‘.

Love and cookies,
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Vegan MoFo 2014: Adapting chocolate recipes from ‘CHOCOLAT: Fondre De Plaisir’

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Chocolate
. I eat it, I love it, I breathe it. I have it on a daily basis, I really do. I come from the country most famous for chocolate (step aside all you Swiss and Swedes, you know Belgian rule in this area) and so like to joke the stuff runs in my veins.

My love affair with chocolate started from a young age, with my Mum’s chocolate cake. The recipe came from a magazine cut-out that she kept on the fridge for years. The paper yellowed and became more stained with each passing birthday, but the recipe remained faithfully decadent and delicious. When I started to bake with her (and then quickly on my own, because that’s how my mum and I: are do stuff on our own, and everyone can kindly f*** off and let us do our thing) I took my lead from her Chocolate Bible: Chocolat: Fondre De Plaisir by Camille and Nathalie Le Foll.

This is the book from which I will be adapting 20 recipes for this year’s Vegan MoFo. I am starting late due working a crazy job in August and returning from a holiday only today, so I’ve got some catching up to do. I’ll be elbow-deep in chocolate and cake better for the next month. Will I get sick of chocolate by the end of September? Probably not. I’ve been eating it for 22 years and I’m still not sick of it, but I do like a challenge.

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Today we’re starting with our first recipe, which is not a new one, but it’s the most important one: my mum’s chocolate birthday cake. The holy grail of chocolate cakes. Click HERE to get the recipe.

Love and (chocolate) cookies,
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Chocolate Speculoos Cookies

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

Chocolate Speculoos Cookies

  • Servings: makes 12 large cookies
  • Print

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

For the chocolate Speculoos spread:

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

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

For the cookies:

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

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

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

Chill the dough for about 20 minutes in the fridge.

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

Cool on a wire rack.

Keep in an airtight container for up to 3 days.

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

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

Love and cookies,

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