Vegan Christmas Tree Cupcakes

#Vegan #Christmas #Tree #Cupcakes - The Vegan Cookie Fairy
#Vegan #Christmas #Tree #Cupcakes - The Vegan Cookie Fairy
#Vegan #Christmas #Tree #Cupcakes - The Vegan Cookie Fairy
My dears, I will be keeping this one short and sweet today. It is after all Christmas Eve, which, where I come from, is pretty much Christmas Day. I’m having to adapt to British traditions this year, so I’m going to be spending the day baking and cooking in preparation for tomorrow, watching Christmas films and generally getting fat and lazy. Just what I need. 

I wish you all something equally merry and satisfying, whatever that means for you. Merry Christmas to you all! xx
#Vegan #Christmas #Tree #Cupcakes - The Vegan Cookie Fairy
#Vegan #Christmas #Tree #Cupcakes - The Vegan Cookie Fairy

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Love and cookies,


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,


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,


Chai Gingerbread Stars with Coconut Glaze


I think it’s safe to say I just can’t get enough of chai spices. Two chai recipes in two weeks? Yep, I’m hooked. You can find my other chai-inspired recipes here: Cocoa Chai Hot Cross Buns, Chai Tiramisini (one of my most popular recipes yet), and of course there’s the recap of where my chai love story began: in India.

Chai Gingerbread with Coconut Glaze 4
Chai Gingerbread with Coconut Glaze 3

I can’t help that I have at least 3 cups of chai tea per day at work, it’s just such a comforting, warming and homely flavour! The spice blend is delicate enough that it isn’t overpowering, but strong enough to warm the cockles of your heart.

That’s why I associate this spice blend with Christmas: after all, cinnamon and ginger are traditional Christmas flavours, and they are prominent in chai as well. Add gingerbread and sweet coconut glaze to the mix and you’ve got yourself one hell of a cracking Christmas biscuit!

Chai Gingerbread with Coconut Glaze

This recipe is adapted from the recipe for Gingerbread Christmas Tree Decorations in my ebook The Vegan Cookie Fairy’s Christmas Recipes. I’ve reduced the amount of molasses in this recipe a little bit and replaced it instead with Sweet Freedom Dark. It tastes similar but slightly sweeter. Don’t worry, it’s not an unhealthy sweetener! It is made entirely from natural, plant-based sources. For me, it adds an extra depth of flavour to the gingerbread, and a bit of Christmas spirit.

Funny story: my piping bag gave up the ghost as I was icing these biscuits. *Insert series of French and Scottish expletives* Right when I was filming these for my ebook trailer… Hence I ended up covering most of the biscuits with a generous lathering of coconut icing instead of dainty decorations.


Get your aprons on and clear a big space in the kitchen because the kids will want to get involved in this! (I have no children, but I do have a boyfriend, and some days that feels like the same thing.) You don’t have to stick to star shapes for these either, go ahead and make gingerbread people, reindeer, pine trees, cats, …

P.S. I recently did an interview with Alison Thompson, aka The Proof Fairy (great minds have similar names ;), you can listen to ‘Conversations with Authors: Clemence Moulaert’ on audioBoom

P.P.S.: Thank you for all your kind words on my ebooks. It means the world to me to know that so many vegans out there now feel more confident going into the Christmas holidays armed with an arsenal of tasty recipes both they and their omnivore families can enjoy. I appreciate all your reviews — so please, please, leave me a review on Amazon!

Oh, and pics of my cat! I promised I share more of these but with me gone most of the day and then coming home when it’s dark, I just haven’t had much of a chance to snap some photos. And he’s a bit coy, my Mali…

IMG_3840 IMG_3875

Chai Gingerbread Stars with Coconut Glaze

Adapted from ‘Edible Gingerbread Christmas Tree Decorations’ from The Vegan Cookie Fairy’s Christmas Recipes.

For the Chai Gingerbread:

70g (1/2 cup) brown sugar
170g (1 + 1/4 cup) plain flour + extra for dusting
100g (3 1/2 oz or just under 1 stick) vegan butter
1 heaped tsp ground cinnamon
1 heaped tsp ground ginger
1/3 tsp ground cloves
1/3 tsp ground nutmeg
2 tbsp Sweet Freedom Dark
2 tbsp molasses/treacle

For the Coconut Glaze:

250ml (1 cup) coconut cream, chilled till set hard
2 tsps Sweet Freedom Original

1. Pre-heat the oven to 180C (350F).  Line 2 oven trays/cookie sheets with non-stick parchment paper.

2.  Put the sugar and vegan butter into a large bowl and beat them together. (You can also use an electric whisk to do this.)  Drizzle in the black treacle/molasses and Sweet Freedom Dark, and mix again.

3. Mix in the flour and spices. Use first a wooden spoon (or the electric whisk), and after the dough becomes thicker and more difficult to handle, start kneading it with your hands.

4.  Dust some flour over a clean work surface. Put the dough onto it and knead it for about 5 minutes. It should be smooth and pliable.

5.  Roll out the dough to a 4-5 mm (¼ inch) thickness with a rolling pin. Cut out as many cookies as you can by using a cookie cutter of your choice (I suggest stars for a festive touch). Place the cookies on the lined baking trays/cookie sheets.

6. Knead the leftover dough into a ball, roll it out again as previously instructed and start the cutting process once more. Repeat this until you have used all the dough and created as many cookies as possible.

7. Bake the cookies for 10-12 minutes (for smaller cookies, bake 8-10 minutes, for larger ones 12-13 minutes) until they are golden brown and slightly crispy at the edges.

8. While the gingerbread is baking, whisk the coconut cream and Sweet Freedom Original into a smooth cream in a small bowl. Set aside in the fridge until needed.

9. Cool the gingerbread completely before icing. Use a piping bag to draw pretty decorations, or simple cover the entire surface of the gingerbread with icing.

What’s your favourite Christmas treat? 

Psst — there are only 7 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‘.

Disclaimer: This post is sponsored by Sweet Freedom, who kindly provided me with some of their products, but as always all opinions are my own, and I mean every word I say. 

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,


Gingerbread Pumpkin Cheesecake Bars with Choc Shot Drizzle

Gingerbread Pumpkin Cheesecake Bars with Choc Shot title

I could not be more excited about today’s recipe! I feel like it’s the perfect segway from autumn into the Christmas season, and on top of that it’s the ideal dish to bring to a potluck or party, it does not require baking (I’m giving you tasty recipes and saving you energy, how ’bout that, huh), and it is so freakin’ delicious. I am almost jumping in my seat as I’m typing this.

I brought these Gingerbread Pumpkin Cheesecake Bars to my friend’s last week, to celebrate decorating her Christmas tree, and it got rave reviews. She didn’t mind that it was vegan because it was so irresistible. (In fact, she usually gobbles up whatever sweets I give her.) All you’ll taste is a delicate blend of Christmas spices, creamy pumpkin and cashew, and that sweet, moreish gingerbread cookie base made from Speculoos biscuits, traditional Belgian delicacies that I grew up eating.

Gingerbread Pumpkin Cheesecake Bars with Choc Shot

I made these Gingerbread Cheesecake Bars with three of my favourite baking products: Sweet Freedom Original and Dark fruit-based syrups, and Choc Shot, made by the same company. Sweet Freedom sweeteners are made from natural ingredients (apple, grape and carob) so they taste like regular sugar but in fact contain 25% fewer calories. If you need to watch your GI/GL intake, this is the perfect sweetener for you.

Sweet Freedom Original tastes a bit like agave or any white-sugar based syrup, but it’s lighter and milder than maple syrup. For me, that makes it the ideal product to use in everyday baking and sweet treats. On the other hand, Sweet Freedom Dark has a more distinctive flavour, almost like treacle (that’s what we call molasses in the UK).

Gingerbread Pumpkin Cheesecake Bars with Choc Shot

Choc Shot is my sweet chocolate sauce of choice when I can’t be bothered to make my own. You’ll be surprised to know it contains only 14 calories per teaspoon (!!!) but like the Original and Dark sweeteners it is made 100% of natural ingredients. A bottle never lasts longer than a week in my house because I drizzle this over my porridge, my pancakes, I use it to make hot chocolates, or I just eat it straight off the spoon. No shame.

Sweet Freedom products are also free of GMO’s and gluten, and are suitable for vegans and vegetarians.

Gingerbread Pumpkin Cheesecake Bars with Choc Shot

I used all three products to make these Gingerbread Pumpkin Bars, and the result was way beyond my highest hopes. Creamy, sinlessly sweet, delicately spiced, addictive — in short, the perfect recipe to bring to a Christmas party this year. Both young and old, vegan and omnivores will love these treats and come back begging for more. Gingerbread Pumpkin Cheesecake Bars with Choc Shot

Gingerbread Pumpkin Cheesecake Bars with Choc Shot Drizzle

  • Servings: makes 8 large bars
  • Print

For the crust:
200g (7 oz) Speculoos biscuits
3 tbsp vegan butter

For the filling:
1 425g (15 oz) tin/can of pumpkin puree
2 cups (280g) raw cashews, soaked overnight
1 tbsp almond milk
2 tbsp Sweet Freedom Dark
1 tbsp Sweet Freedom Original
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Choc Shot to drizzle over the finished cheesecake

1. In a food processor, blitz the biscuits to a fine powder. Add the butter and pulse a few more times to combine; the texture should resemble wet sand and start clumping together. Alternatively, you can rub the ground biscuits and butter together in a large bowl, using your fingers.

2. Press the crust mix into the bottom of a  20 x 13 cm ( 8 x 5.5 inches) rectangular tin, making sure it is completely even. Place in the fridge while you get on with the filling.

3. Blend half of the cashews with all of the remaining ingredients in a high-speed blender or food processor. When the mixture starts to look creamy and evenly blended, add the remaining cashews little by little; adding them all at once along with the other ingredients could stall your blender/food processor, especially since the filling needs to be very thick.

4. When the filling is nice and thick and creamy, pour it over the cheesecake crust. Smooth over the top with a spatula to make it even. Chill in the fridge overnight, or at least a couple of hours in the freezer to set completely.

5. Using a sharp knife, carefully slice the cheesecake into 8 evenly-shaped bars. Place these on a plate and drizzle over with Choc Shot. Enjoy!

These bars keep in the fridge for up to 3 days, or for a couple of months in the freezer.

Are you going to any Christmas parties this year? What are you bringing as a dish to share? I’d love to know if you’ve got any tips about hosting or taking part in a mixed vegan and omnivore dinner party!

Psst — there are only 13 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, but as always all opinions are my own, and I mean every word I say. 

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,