My new e-books! Vegan Chocolate & Christmas recipes

Vegan Choc 2Vegan Christmas cover

I couldn’t be prouder of these two little e-books. Chocolate is my favourite food group (it’s a food group, don’t argue with me) and Christmas is my favourite time of year. Both conjure up dreams of comfort, twinkling fairy lights, and lots and lots of mouth-watering, maddeningly tasty desserts. I couldn’t keep all of these insanely good recipes to myself, so of course I had to share them with you 🙂

Oh and if you haven’t seen them yet, here are some reviews of my books by Coconut & Berries, Green Spirit Adventures, Forks & Beans and Fragrant Vanilla Cake.adore these ladies’ blogs and couldn’t be more humbled and excited that they liked my ebooks.

My ebooks contain some recipes, but not all that I took, so allow me to share the rest with you:

Chocolate ebook roundup TVCF

How about some Raw Matcha Truffles or Speculaas Chocolate Truffles to go with your afternoon tea? Or maybe you prefer a kick to your chocolate – in which case you’d love the Mayan Hot Chocolate and the Orange & Hazelnut Chocolate Pots.

I’m a traditionalist, personally, so my loyalty lies with my Mœlleux au Chocolat, the original French lava cake, all oozing goodness; it’s practically obscene to even talk of it.

But I’ve got you sorted with the party good, too: Peanut Butter Chocolate Cheesecake, Chocolate Pecan Pie, or maybe the most dangerous of all: Death By Chocolate & Oreos. Lord help us all!

Some of you will tut at me for talking about Christmas already. I make no apologies for the fact that I start thinking about Christmas in July – no kidding. What? It is the most magical time of year, after all! And vegans especially have a bad time at Christmas – too often we end up snacking on crisps and breadsticks with dip at family gatherings. NO MORE. Say hello to cakes, puddings, luscious salads and mouthwatering pièce-de-résistance that will make your relatives look at their cuts of meat and think ‘What the hell am I eating this for when s/he’s feasting on THAT over there?!’

vegan christmas ebook roundup

My Festive Roasted Winter Veg always make an impression. Move over, roast turkey – here’s my fabulous Pistachio & Hazelnut Roast with Cranberry Sauce, and the perfect Fragrant Roast Potatoes to go with it, plus the most Christmassy salad you have ever laid eyes on. Oh and this Chocolate & Orange Yule Log that’s on the front cover of my ebook? We gobbled it up in 2 days last Christmas, leaving none for my poor brother-in-law. Oopsie.

For all my British readers, I’ve planned a few recipes especially for Boxing Day, the day after Christmas: Pomegranate Syrup Pancakes for a leisurely breakfast in bed and an Uber-Cheesy Cauliflower Bake for the ultimate comfort food supper in front of the telly.

My ebooks are available now on for only £1.53/$2.49! If you haven’t got a Kindle, download the free Kindle app onto your mobile phone or tablet and enjoy my recipes today!

Thank you all for your support! 🙂

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,


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


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,