Vegan Irish Cream Hot Chocolate with Coconut Whipped Cream – Vegan Christmas Blog Crawl!

vegan irish cream hot chocolate and whipped cream

Well, hello there! I hope you’re reading this while wearing your cosy Christmas onesie and sipping some spiced hot chocolate — because that’s what I’m doing! No, not really; not yet, anyway. I have actually just arrived in Oxfordshire, where I will be spending Christmas with my mum and my sister’s family.

Seriously, I could not be more excited about Christmas this year. Not only because I could seriously use the time to catch up on all the Christmas films I’ve never seen yet (the list is embarrassingly long) and spend quality time with my family, but because I’m taking part in this wonderful thing called the Vegan Christmas Blog Crawl. I organised this with Fab, the sassy gal behind Passion Junkie, and we’re joined by Ceri from Natural Kitchen Adventures, Lane from Green Spirit Adventures, and Hedi from Hedi Hearts. All these amazing women have come together to create some truly mouth-watering recipes for a totally fabulous vegan Christmas.

vegan irish cream hot chocolate with whipped cream

Since I’m closing the Blog Crawl (insert sad face — it’s been so much fun!) I thought it was time for the kind of Christmas recipes that is totally over-the-top, can’t-get-enough-of-it, don’t-care-how-many-calories-it-contains delicious. This could only mean one thing: it needed to contain alcohol, chocolate, and lots and lots of whipped coconut cream.

Enter the Vegan Irish Cream Hot Chocolate with Whipped Cream.

vegan irish cream hot chocolate and cream

Loosen that top button, m’dears, you’ll need it! I honestly can’t think of anything I’d rather be having while I’m vegetating on the sofa for the duration of the Christmas holiday! As you can see from the photos, this drink is best enjoyed steaming hot with a few slices of my Cranberry & Pumpkin Loaf.

So my lovelies, I hope you are all surrounded by your loved ones, be they blood relatives or adopted family, furry friends, good food, and a pile of excellent Christmas DVDs. I will (hopefully) be posting again near New Year’s Eve with a special recipe for you all, and then things are going to get hectic again for me, but you can keep in touch with me through InstagramTwitterFacebookPinterest and Bloglovin‘.

vegan irish cream hot chocolate and crea

Vegan Irish Cream Hot Chocolate With Whipped Cream

Notes: You can use either light or full-fat coconut milk, but if using full-fat, you may not want to reduce the liquid so much; just simmer for 5 minutes, the liquid will be thick enough already. There will also be more to drink 🙂 I get my Freedom Mallows from Holland & Barrett, but you can find vegan marshmallows online too.

1x 400ml can of coconut milk
2 tsp soft brown sugar
1 tsp espresso powder
2 tsp cacao powder
1 tbsp Jameson Irish Whiskey
250ml (1 cup) coconut cream
2 tsps agave nectar, maple syrup or Sweet Freedom Original
Vegan marshmallows (as many as you like!), I use Freedom Mallows

1. In a small bowl, whisk the coconut cream and sweetener of your choice until thick and fluffy. Refrigerate until needed. I like to make this the night before when I have the time and/or foresight, because depending on the brand of coconut cream, it may require more or less time to properly stiffen.

2. Add the brown sugar and espresso powder to a small saucepan. Pour in a little of the coconut milk and place the pan over medium heat, stirring with a wooden spoon to dissolve the sugar and espresso in the liquid. Once this is done, add the rest of the coconut milk.

3. Bring to a boil, and when the liquid starts to bubble up, reduce the heat and let simmer for 15 minutes. Keep an eye on the liquid (you don’t want it to boil over), and stir regularly.

4. Remove the plan from the heat. Stir in the cacao powder and Irish Whiskey.

5. Pour into two mugs, top with a generous dollop of coconut cream and your marshmallows. Enjoy!

I wish you all a very merry Christmas! Don’t forget to catch up on the other recieps in the Festive Vegan Blog Crawl I’m hosting with Fab, Ceri, Lane and Hedi.

Psst — there are only 2 days till Christmas! Panicked about what you’ll eat? 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?

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Love and cookies,