Oat Milk Recipes + Introducing Oatly

A while back I shared an article on my Facebook page: it reports that non-dairy milks (or ‘drinks’, as they’re legally called) are now more popular than ever in the UK. I remember when, over three years ago, after I decided to eat a plant-based diet I went to the long-life milk aisle in Tesco and could only find one type: Alpro Soya Milk. That was it! Pretty soon other brands appeared and prices became more competitive. And now even in Scotland I am spoiled for choice. The latest ‘milk’ on the market is Oatly, a Swedish brand of oat milk, and one that I have quickly grown fond of.

There are heaps of reasons for this: Oatly drinks are GMO free, made in Europe (so kind of more local for me), nut-free and soya-free for any of you allergic people out there, and their marketing is pretty darn cute. (‘Wow, no cow!’) And as they say, ‘It’s like milk, but made for humans.’ That, right there, is why I’m vegan. Cow milk was made for cows, plants were made for animals and people to eat. In the UK they have several flavours available: Original, Organic Original, Chocolate (definitely my favourite) and Chai (haven’t found it in my local Sainsbury’s yet), and of course Organic Creamy Oats.
Wow no cow collage
On a Sunday  morning after a late night shift I made myself a heavenly Chocolate Oat Milk Frappé with Oatly Chocolate Drink and Oatly Cream. I can’t think of a better way to start the day! I’ve also made myself a simple Amaretto hot chocolate with Oatly chocolate drink: just two ingredients heated in a pan make for a delightful nightcap.
OATLY frappe 1

 

Maca Chocolate Frappé with Oatly Oat Drink

  • Servings: makes 1 large serving
  • Print

2 bananas (frozen)
1 cup Oatly chocolate milk
2 ice cubes
1 tsp cashew butter (optional)
a shot of espresso OR 1 tsp espresso powder
1 tsp maca powder
1 tsp cacao powder
a dash of Oatly cream, to serve
cacao and cinnamon, to serve

Place the frozen bananas, chocolate milk, cashew butter, espresso, cacao and maca powders in a high-speed blender and blend till smooth. Add the ice cubes and blend for a few seconds, until the ice is crushed but still lends some texture to the drink.

Pour into a large glass. Add a dash of Oatly Cream, dust with cacao and cinnamon. Enjoy immediately.

Using Oatly Organic I prepared this scrumptious lemon sugar crêpe for breakfast. I found the oat milk has a delicate flavour, with a barely perceptible sweetness (even though no sweeteners are used in the formula).
OATLY crepe
I’ve been using Oatly the Original in my smoothies, porridge and baked goods with great success. It binds ingredients well, has a subtle flavour, and provides a bit of extra fibre too. Oatly Cream is one of my favourite new products; if you happen to be intolerant or allergic to soya and/or don’t like coconut cream because of its distinct flavour, you should try Oatly Cream! The non-distinct flavour means it won’t overpower other ingredients in your recipes and similarly binds well. I’ve made an orgasmic amazing mac ‘n cheese using Oatly Cream.
OATLY mac n cheese
All in all I’m really pleased with Oatly products and will definitely be buying them again in the future. The Oat Cream especially because it doesn’t have that distinctive soy flavour that soya cream or coconut cream have.

Have you ever tried oat milk before? What have you made with it? Leave me your suggestions below, I’d love to share recipe ideas with you!

Disclaimer: I was endorsed for the products reviewed here but as always all opinions are my own. Oat milk rocks. Drink it up. 

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Love and cookies,
thevegancookiefairysignature-2

Roasted Rhubarb Granola Muffins

Roasted Rhubarb Muffins Title 2
(So. Almost two weeks ago I announced on Instagram that this post would be live soon on another website almost two weeks ago but it never did. Annoying. Sorry about the delay, I was so eager to share this recipe with you as soon as possible. Hopefully you can still find some rhubarb in the shops.)

Rhubarb gets me into a frenzy. Every year it’s the same: those pretty, slender stalks that bear my two favorite colours only visit our vegetable patches for a short while and before you know it, they’ve gone. So I panic, buy loads, try to make the most of them, but I just end up making lots of rhubarb crisp.
Roasted Rhubarb Muffins 7
But not this year, because I’ve started expanding my arsenal of rhubarb recipes. Since breakfast is my favorite meal of the day I tried making rhubarb granola, which was a great success and inspired me to make these muffins. The rhubarb, roasted in coconut sugar, softens and sweetens but retains a sharpness that perfectly complements the sweet, moist texture of the muffins. Granola replaces the traditional streusel topping to make these muffins the perfect weekend baking treat.
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Don’t be scared by the oil in this recipe – 1/2 cup divided over 9 muffins isn’t so bad. If you really do want to make this recipe low-fat, substitute the same amount of fruit puree such as apple or banana for the oil. If you don’t want to use maple syrup (or don’t have any), use 1/4 cup of coconut sugar and add an extra splash of milk to thin out the batter if it gets too lumpy.
Roasted Rhubarb Muffins 3

 

Roasted Rhubarb Granola Muffins

  • Servings: makes 9 muffins
  • Print

Granola topping
1/2 cup (40g) oats
1 tbsp maple syrup
1 tbsp mixed seeds (e.g. sunflower, pumpkin)
1 tbsp canola (or vegetable) oil

Muffins
2 stalks of rhubarb
1 tbsp coconut sugar
1 + 1/2 cups (225g) spelt flour
1/2 cup (40g) oats
1 tsp baking powder
1 tsp ground ginger
1/4 (60ml) maple syrup
1/2 cup (125ml) canola/vegetable oil
1/2 cup (125ml) non-dairy milk
2 tbsp ground flaxseed + water

1. Firstly, pre-heat the oven to 400ºF (200ºC). Slice the rhubarb in 1/2 inch (1 cm) pieces. Toss the rhubarb and coconut sugar together in a roasting dish and roast 20 minutes while you prepare the muffin batter and granola topping.

2. For the granola topping, simply combine all the ingredients in a small bowl. Set aside until needed.

3. Whisk together the ground flaxseed and 6 tbsp water in a small bowl. Set aside to get while you gel on with the muffin batter.

4. Combine the spelt flour, oats, ground ginger and baking powder in a large mixing bowl. Fold in the maple syrup, oil, non-dairy milk and gelled flaxseed and water mixture. The batter should be thick and smooth.

5. If you haven’t already, remove the rhubarb from the oven. Drain any excess juices and fold the softened pieces of rhubarb into the muffin batter.

6. Pour the batter into 9 large muffin molds. Cover generously with the granola topping.

7. Lower the oven temperature to 340ºF (170ºC). Bake the muffins for 23-25 minutes, or until the tops are golden and crisp and a skewer comes out of the muffins clean. Cool on a wire rack before enjoying still slightly warm.

What’s your favorite way to eat rhubarb? Leave me your recommendations in the comments below 🙂

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Love and cookies,
thevegancookiefairysignature-2

Summer Tiramisu {gluten-free, wheat-free}

#vegan summer tiramisu title
As I type these words, I am no longer a student. I have handed in my final project. That’s it, done forever. I seriously doubt this is a case of ‘never say never’ because believe me when I say I do not wish to be a university student ever again. Too expensive, and too exhausting. I’m proud and thrilled and excited, and I’m relieved that chapter of my life is behind me because now there are new and other exciting things to look forward to. Job applications, for one. (Note the dripping sarcasm.) (If anyone wants to hire a freelance proofreader/editor/copywriter, look no further. (Don’t make me beg, please.))
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In all seriousness though, what a year it’s been. It had the intensity of the three years of undergrad study I did, in terms both of joy and stress. Crazy human being that I am, I’d do it all over again. A million times over. I’ve met and worked with a bunch of fantastic human beings, had the opportunity to work at two amazing Scottish publishers (and a third one this autumn!), went to the London Book Fair, created a book dummy (like, a real, palpable, holdable little book that made, all by myself), visited a book printer and a book warehouse (so many books in one place ermahgerd), and also the cutest book shop in the entire world (located in a repurposed train station = dream home, I kid you not).
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What’s next? I’m going to climb Dumyat again, and gaze upon this magnificent little town that I have called home for the past year. Start writing fiction again. Do some Netflix marathons while I apply for countless jobs. Get ready to release my next two e-books in October (!!!). Cuddle my cat till he can’t suffer me anymore. Read all my favourite childhood books all over again. Sleep in, and go to bed early. Skype my dad, who’s hardly heard of me through the Dissertation blackout. Prepare for my summer job: working at the Edinburgh International Book Festival (!). And eat summer tiramisu for breakfast, lunch and/or dinner.
#vegan tiramisu 2

Vegan Summer Tiramisu (gluten-free, wheat-free)

  • Servings: makes 12 servings
  • Print

This recipe is indulgent yet relatively healthy (cookies are healthy, right?). It’s so light and summery that I like to eat it for breakfast sometimes. Lemon cookies pair well with Amaretto to create a perfect summer dessert that is guaranteed to please anyone, even the most veggie-skeptic among your friends. Feel free to use any summer fruits available to you: chopped peaches, currants, blackberries, nectarines… This tiramisu will keep in the fridge for 4-5 days (covered with cling film).

Cookie layer:
300g (10.5 oz) Dove’s Farm gluten-free lemon zest cookies
125ml (1/2 cup) light coconut milk
3 tbsp Amaretto liqueur

Fruit layer:
150g (1 cup) blueberries
150g (1 cup) raspberries
150g (1 cup) strawberries, chopped

Cashew cream layer:
300g (10.5 oz) cashews, soaked overnight
125ml (1/2 cup) water
60ml (1/4 cup) maple syrup
1 tsp vanilla paste or extract

Coconut whipped cream layer:
250ml (1 cup) coconut cream (scoop the fat out from a can of chilled, full-filled coconut milk)
4 tbsp icing (confectioner’s) sugar

Toppings:
cashew pieces
cacao and cinnamon

1. First, prepare the coconut whipped cream: simply whisk the ingredients together, adding the sugar a little at a time to prevent a sugar dust storm, and chill in the fridge while you get on with the rest of the recipe.

2. Now make the cookie layer: place 12 cookies at the bottom of a 21cm x 26cm (8.5 inches x 10 inches) rectangular dish, then crumble the remaining cookies into the crevices. Whisk the coconut milk and Amaretto together in a cup, and pour over the cookies, covering them evenly. Set aside to let the biscuits absorb the liquid.

3. For the fruit layer you just need to cover the biscuit layer with the fruits.

4. Next make the cashew cream layer: in a blender or food processor blend the ingredients to a creamy consistency. Use a tamper if you need to, or add a splash of liquid to help your machine. Pour over the fruit layer. Chill in the fridge for about an hour to set.

5. Spread the coconut whipped cream over the cashew cream layer. Dust with a bit of cinnamon and cacao and sprinkle some cashew pieces over the top. Chill for another 1-2 hours to set.

Now devour that thing.

What do you recommend I do with all my free time now? 🙂

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Love and cookies,
thevegancookiefairysignature-2

Review: Petit Vour beauty box

Petit Vour title review
This blog is 99% about vegan baking and desserts, and I know that’s why you’re all here. But did you know that once upon a time I wanted to be a make-up artist? I used to wear really wacky looks to school in my teens but lost interest when I started attending university. When I transitioned to a plant-based diet make-up became even more foreign to me because I didn’t know which make-up brands used animal-based products (answer: lots) and which ones tested on animals (answer: fewer now than some years ago, and new laws are protecting animals from testing). The research was too daunting, so I stayed lost for years.

So when Petit Vour offered me a beauty box to review, I couldn’t say no. These beauty boxes (The Vegan Kind is coming up with one as well) are a godsend for plant-based people: no need to research a brand before you purchase their products, the items in your box are certified plant-based and cruelty-free. Amazing!

My first Petit Vour box, the Bon Voyage! summer edition, was packed with loads of goodies:
Petit Vour shampoo conditioner petit vour cleanser petit vour serum
Petit Vour collage 2 nails
The verdict:

The NCLA JetSetter Collection nail polish is what I was most excited about, especially since I really like wearing baby blue nail polish lately. Just a couple of coats plus a clear top coat looks fantastic and I’ve found the polish lasts around 5 days before it starts looking really chipped. (Note: I am not at all careful with my nail polish and tend to engage in lots of activities that chip nail polish, i.e. swimming, doing the dishes without rubber gloves on, tearing open packages with my nails, …)

EvolvH UltraShine Moisture Shampoo and Conditioner: I only needed one squeeze of the shampoo to completely soap in my entire hair – and my hair is really long and thick! For the conditioner I did need a bit more, but then again I dye my hair and it does get quite dry, so I always require a lot of conditioner. I loved the delicate perfume that clung to my hair afterwards; I smelled like an orchard in bloom. Score!

Mun No. 1 Aknari Nighttime Dream Youth Serum: I wasn’t a big fan of this. It felt oily on my skin as I applied it, but I have to admit the next morning my skin did feel moisturised, not tight at all. Still, I don’t think I would buy the product.

But the Tay Rosehip Balance Cleanser, on the other hand – only a small bit, just a drop on my finger, was enough to cleanse my skin after wearing a full face of makeup for the whole day. It didn’t dry out my skin as I had feared, which is ideal.
Petit Vour Collage
What’s great about these beauty boxes is that contrary to what I thought there is a multitude of vegan cosmetics brands out there! And as the demand for them grows – through beauty boxes, for example – I can only image that soon hughstreet shops will start stocking more of them, too.

Petit Vour – ‘the crème de la cruelty-free’ – is an American company but boxes ship internationally.  A monthly subscription for USA boxes is $15, Canadian boxes $23 and international boxes $30; free shipping for the US, $15 internationally. International orders may take up to 14 days to ship. If you like what you get in your boxes head over to the Petit Vour Store where you can find anything from lipstick to makeup brushes and perfume.

What’s your favourite vegan brand of cosmetics? Leave me your tips in the comments below! 🙂

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Love and cookies,
thevegancookiefairysignature-2

Vanilla Rhubarb Crumble Granola

vanilla rhubarb crumble granola title
If time were a horse galloping in the prairie I would lasso it cowboy-style and bring it to a halt. It seems I’m 3 days behind all the time; when I think it’s Monday, it turns out it’s already Thursday, the weekend is nearly upon me and I haven’t finished half the tasks I was meant to. This means weekends do not exist anymore – but let’s be honest, when you’re a student, you rarely have weekends, anyway. The past four years have been a blur.
vanilla rhubarb crumble granola 2
vanilla rhubarb crumble 1
It’s rhubarb season. For another moment, at least, and then it’ll be gone. I’ve pretty much missed strawberry season already, but I’ll be damned if I miss blueberry season! *Grits her teeth and glares at Time.* I already posted a gluten-free strawberry rhubarb crumble last summer so this year I wanted to give you something a little similar, but a little different; a little indulgent, and very much weekend-food: Vanilla Rhubarb Crumble Granola. It’s like having rhubarb crumble for breakfast, or granola for dessert… whichever, does it matter? Just dig in.
collage vanilla rhubarb crumble granola
(It’s a short post, I realise. I’m busy tackling writing this Dissertation, which is taking up 90% of my brain capacity. Apologies. I hate being busy. I’m not one of those people who relish in the Western culture of busyness, I swear.)
vanilla rhubarb crumble granola 3

Vanilla Rhubarb Crumble Granola

  • Servings: 2-3 servings, depending how much you like sharing or how large your appetite is in the morning
  • Print

Note: It’s best to eat this fresh, but if you’re cooking just for yourself, it will keep a second day as long as you store it in the fridge. It’s not bad cold but I prefer it hot. 

Granola ingredients:

100g (1 cup) oats (not instant)
20g (1/3 cup) chopped almonds
40g (1/3 cup) pumpkin seeds
40g (1/3 cup) sunflower seeds
1 tbsp maple syrup
2 tbsp coconut oil, melted
1 tsp vanilla paste or extract

Rhubarb crumble ingredients:

1 stick of rhubarb, chopped
1 tbsp maple syrup

To serve:

vanilla soy yogurt

Pre-heat the oven to 200ºC (400ºF). Grease a small roasting tin.

Mix all the granola ingredients together in a bowl and set aside.

Cook the rhubarb and maple syrup in a wee saucepan for about ten minutes, or until the rhubarb has softened. Mix into the granola ingredients.

Spread it all n the baking tray. Bake for 15 minutes.

Cool slightly before serving with fresh, cold vanilla soy yogurt.

I haven’t got much to say, so tell me how you’re making the most of the summer fruits season?

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Love and cookies

,thevegancookiefairysignature-2

Churros with Coconut Sugar and & Chilli Chocolate Sauce

#vegan churros #chocolate 1
I once went to Barcelona with my family for a Christmas holiday. We never went on holiday over Christmas but just once the parents decided to try something new. In the spirit of true moody-teenagerhood, my only memories of this trip are that a) it was far too hot for the holiday season (tip: if you’re sweating, it’s too hot for Christmas) and b) paella. Paella paella paella. Everywhere I turned. I did. not. want. to eat freakin’ paella.

So mostly I ate pasta and ice cream.
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#vegan churros #chocolate 5
But then a few years laters I was working as a lowly waitress at a New Year’s Eve party and they were serving churros with chocolate sauce. I was curious – and hungry; I hated working late because it messed up my eating patterns – so while I was clearing away plates, I snuck off and hid behind a curtain (yes, I really did) and tried one that was left over on a plate (I grew up on a farm – I have no scruples when it comes to eating off other people’s plates).

And in that moment I knew that I had left Barcelona without trying the one thing I should have: churros + chocolate.
#vegan churros #chocolate 4
But, without meaning to sound completely full of myself, I think this version beats traditional churros. I make no claims that this recipe is healthy – because a) vegan food does not necessarily equal healthy and b) coconut sugar is still sugar – I only claim that you should really try it before you die. Really.
#vegan churros #chocolate 3

Churros with Chilli Chocolate Sauce

  • Servings: serves about 6 people, makes LOTS of churros
  • Print

Adapted from the recipe in Jamie Magazine issue 49.

Notes: I used wholewheat flour, not because I was trying to make a typically unhealthy recipe ‘healthy’, but because that is what I had at my disposal. I found it gives the recipe a richer flavour and goes well with the butterscotch flavour of the coconut sugar, so I recommend you try it for yourself.

For the churros:

250g (1 + 2/3 cups) wholewheat flour
60g (1/3 cup) brown sugar
2 tsp baking powder
1 tsp ground cinnamon
25g (scant 1/4 cup) vegan butter
100ml (1/3 cup + 1 tbsp) dairy-free milk
300ml (1 + 1/4 cup) hot water
Vegetable oil for frying
80g (heaped 1/3 cup) coconut sugar
1 tsp ground cinnamon
A small cube of bread to test the oil temperature

Combine the first four ingredients in a large bowl.

Place a small saucepan over medium heat and add the milk, butter and water to it. Let the butter melt into the water and milk; as soon as the liquid starts bubbling up remove the pan from the heat and pour into the bowl of dry ingredients.

Fold the liquid into the dry ingredients; the batter should be even and smooth but also fairly thick.

Pour an inch or so of oil into a large, deep frying pan over medium heat. Drop a cube of bread into the oil to test the temperature: if the cube of bread turns golden in 60 seconds, the oil is hot enough. Also prepare a large plate with paper towels and another with the cinnamon and coconut sugar.

Put the churros batter into a piping bag with a large star-shaped nozzle. Squeeze out some batter – about the length of a finger – into the hot oil, cutting it off from the piping bag with a pair of scissors. Do this for about 5 churros at a time. Fry them for about a minute, or until they start browning and looking crisp, then fish them out of the oil with a sieve or slotted spoon. Dry them off on the paper towels and immediately roll them into the coconut sugar.

Repeat this process until the churros batter is all used up.

Make the chocolate sauce (below) and serve immediately with your churros.

For the chilli chocolate sauce:

100g (3.5 oz) chilli chocolate
80ml (1/3 cup) dairy-free milk

Gently heat the milk in a wee saucepan over medium heat. Break the chocolate into small pieces and add to the pan. When the chocolate starts oozing into the milk, stir with a wooden spoon to combine evenly. Pour the sauce into a serving dish and enjoy warm with your churros.

What’s your favourite thing you’ve ever tasted on holiday?

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Love and cookies,

thevegancookiefairysignature-2

Irish Cream Chocolate Cheesecake

(First things first: Happy Independence Day to the US! And happy birthday to my friend Vanessa.)

Irish Cream Chocolate Cheesecake title
Remember last Friday’s post? Just before it went live my not-so-vegan, can’t-cook-to-save-his-life Cookie Monster emailed me with an idea. ‘Why don’t we make a cake for our anniversary to put it up on your blog?’ This made a few things very clear to me:

1) He really never plans things in advance, does he?
2) And yet, I never give up hope that someday he will.
3) He clearly hasn’t noticed that during my Masters degree I only blog on Fridays.
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But bless him for trying. I actually thought it was a splendid idea. I keep trying to get him into the kitchen, show him a few simple recipes, but every time I end up doing everything myself. Oh well. To each his own talent(s).
IMG_2214_1  IMG_2215_1
In the end, we settled on making a vegan cheesecake. Baileys cheesecake. When the cake came out rather thin (I could have made it taller but the price of cashews in the UK gives me heart palpitations) he suggested we add a chocolate layer (‘A chocolate ganache layer,’ said I; ‘What the f*** is ganache?!’ quoth he). Then he got this crazy idea to use an apple corer (I’m surprised he knew what that even is) and slice holes in the cheesecake and fill them with chocolate. I might have called him a nutter.
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But the Irish are nothing if not determined, so he bought me an apple corer and under duress made me cut holes out of the cheesecake, fill them with ganache, and cover the whole lot in chocolate.

Well I’ll be damned if it wasn’t the best thing I ever ate.

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In honour of all the things I might have never tried, known or experienced, I made this cake for my Cookie Monster, who never ceases to push me out of my comfort zone. (And who did not lift a finger to help but instead watched the World Cup. Some things never change – but maybe I don’t want them to.)IMG_2195_1

Irish Cream Chocolate Cheesecake

  • Servings: serves 8-10
  • Print

For the base:

250g (8.8 oz) digestive biscuits (graham crackers)
125ml (1/2 cup) coconut oil, melted
60ml (1/4 cup) rapeseed/canola oil (or more coconut oil; I just ran out)

For the cheesecake filling:

310ml (1 + 1/4 cup) Angela Liddon’s recipe for vegan Irish Cream
400g (14 oz) cashews, soaked for 2 hours
1 tbsp coconut oil, melted
75g (2.8 oz) vegan white chocolate chips

For the chocolate ganache:

250ml (1 cup) coconut cream
200g (7 oz) dark chocolate, broken into small pieces

1. Pre-heat the oven to 180ºC (350ºF). Line and grease a round 20cm (8 inch) springform tin.

2. Pulse the digestive biscuits to a coarse sandy texture in a food processor. Tip into a large bowl and with your hands, mix in the oil to form a sticky dough; this is your base. Press it into the bottom of the lined tin, ensuring it is nice and even.

3. Bake for 15 minutes, then cool on a wire rack while you get on with the rest of the cake.

4. Discard the soaking water of the cashews. Blend the cashews, coconut oil and vegan Iris cream until smooth; this will require a high-speed blender, a tamper and some patience. At most it will take ten minutes. Add in the white chocolate chips, either by stirring them in with a spoon or by letting your blender do it at the lowest speed for just a few seconds.

5.Pour the cheesecake filling onto the cooled cake base (the springform tin should obviously still be around the base at this point). Place in the fridge overnight for best results.

6. In the morning when the cake is set solid, use an apple corer to cut out little cylinders from the cheesecake. (Go on and eat them what else will you do with those little creamy towers?) You will pour the chocolate ganache into and over them.

7. To prepare the ganache: melt the coconut cream in a saucepan over medium heat. When the cream is liquid and just about bubbling, remove the pan from the heat and drop the broken chocolate into the cream; let it ooze and melt, then stir with a wooden spoon till evenly blended. Let cool for a few minutes, then pour into the holes in the cheesecake and over the whole cake.

8. Set in the fridge for another couple of hours before carefully releasing the cake from its springform tin and serving with a few shavings of white chocolate on top. (And obviously drink up the remainder of the Irish cream while devouring a slice of cheesecake.)

How do you push your boundaries and get out of your comfort zone?

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Love and cookies,