Breakfast Cheesecake In A Jar

Vegan Breakfast Cheesecake In A Jar
Vegan Breakfast Cheesecake In A Jar
So I kind of have a thing for granola, as you may well know. (Exhibit a, b, c, d.) I even like incorporating it in muffins, and my crumbles end up looking more like fruit compote with granola topping. It was my favourite breakfast as a teenager until I realised that the shop-bought kind was chock-full of sugars, oils and other processed ingredients that have no business being in my body. I stopped buying granola and started having smoothies and porridge in the morning (I was still eating oats, after all, so it wasn’t a big sacrifice) but every once in a while, on a lazy Sunday morning, there’s nothing like making your own granola.

This new café opened down the street. A cheesecake café. Edinburgh’s getting a bit hipster, isn’t it? I don’t mind, except for the fact that I obviously can’t eat any cheesecake there — and of course that’s been making me crave cheesecake lately.

So what’s a girl to do when she’s craving cheesecake and granola in the same week, and she happens to pick up some fresh berries at the farmers’ market?

Make breakfast cheesecake in a jar!
Vegan Breakfast Cheesecake In A Jar
Vegan Breakfast Cheesecake In A Jar
This is such a super simple breakfast to make, and it’s perfect for the summer days ahead when you fancy a change from smoothies or heavier breakfasts like porridge. Pop it in a mason jar and you can easily take it with you to work, as a snack on the road (road trip food, anyone?).

You could use cashews to make the creamy ‘cheesecake’ filling but I opted for tofu as I am trying to include more protein my diet lately. You could also use coconut yogurt or cream instead — it’s a versatile recipe.

This time around I used Oh, Ladycakes’s recipe for clumpy banana and almond butter granola, but I think I’ll try this recipe with my double chocolate banana granola next time for an indulgent twist!
Vegan Breakfast Cheesecake In A Jar


[yumprint-recipe id=’28’] What’s your favourite cheesecake flavour? How would you personalise this recipe?

Vegan Breakfast Cheesecake In A Jar

Just a reminder that my ebook is now out in GERMAN! Die Vegan Cookie Fairy Dekadentes Eis für Jedermann auf Vegane Art is now available on Perfect for the hot summer days ahead!

Die Vegan Cookie Fairy

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Love and cookies,


Coconut Chocolate Stracciatella Shake with Coconut Choc Shot

Coconut Stracciatella Shake
Coconut Stracciatella Shake
It’s finally summer… or is it? I don’t know about the rest of the world, but here in Scotland it feels like we barely had a spring, and now summer is around the corner (at least that’s what my calender tells me) but the sun is nowhere to be seen… Help, I’m vitamin D deprived!

It doesn’t stop me from enjoying summer foods, though. Continuing my happy partnership with Choc Shot, I received another bottle of their Coconut Choc Shot in the post and immediately thought of making this Coconut Chocolate Stracciatella Shake. It’s a great way of jazzing up your glass and your drink, and just making the day a bit more fun.
Coconut Stracciatella Shake
What’s that unpronounceable word I just used there? Stracciatella is an Italian word, and is the name of vanilla ice cream in which chocolate has been swirled to create a marble type of effect. When I was little, it was everyone’s favourite type of ice cream at school.

You could apply the same idea to other recipes too – coconut stracciatella ice cream, or swirling Choc Shot through nice cream or a smoothie bowl. Versality is one of the greatest benefits of Choc Shot, aside from the main one, which is that it tastes so freaking good.

I’m excited to say that this recipe was featured in this month’s The Vegan Kind subscription box – yes, another one! In case you didn’t know, I’m a huge fan of this Glasgow-based company that is striving to make veganism easy and accessible to all by introducing them each month to a box full of vegan products, from small local producers to bigger brands. If you haven’t checked them out yet, do it now!
Coconut Stracciatella Shake
Coconut Stracciatella Shake
Coconut Stracciatella Shake Vegan
And in case you’re a German speaker and are keen on making vegan ice creams this summer (whenever the weather does eventually decide to warm up!), you can now get my vegan ice cream ebook on!
Die Vegan Cookie Fairy german ebook

  1. 330ml (1 + 1/3 cup) light coconut milk
  2. 1/4 – 1/2 tsp powdered stevia (OR a drizzle of maple syrup OR other sweetener of choice)
  3. 1 tsp vanilla extract
  4. 4 ice cubes
  5. Coconut Choc Shot, to drizzle
  6. Optional: blend in 3 tbsp Coconut Choc Shot for extra chocolatey-ness
  1. Blend the first four ingredients until smooth.
  2. If you want a chocolatey shake, blend in 3 tbsp Coconut Choc Shot.
  3. Drizzle some Coconut Choc Shot along the inside of a large glass.
  4. Pour in the shake and enjoy straight away!

What was your favourite ice cream flavour when you were little?

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Love and cookies,



Disclaimer: this is sponsored by Choc Shot, but, as always, all opinions are my own and I think Choc Shot is fabulous. 

Chocolate Chunk Espresso Ice Cream


Espresso Choc Chip Ice Cream #vegan
#Vegan Espresso Choc Chip Ice Cream 2
#Vegan Espresso Choc Chip Ice Cream 3
#Vegan Espresso Choc Chip Ice Cream 4

Hi guys! Sorry for the absence… I know posts have been sporadic lately, and there are good reasons for that, believe me. Life just happened, I needed a bit of time to myself, and I wanted to focus on my new job, which I’m very much enjoying. But that doesn’t mean I haven’t been creating tasty desserts for you guys…

The weather in Scotland has been hit and miss the last few weeks – I know everyone will say that’s nothing out of the ordinary, but I insist, the weather in Edinburgh is actually fairly OK. It doesn’t rain that much, ok? Still, this ain’t the Bahamas.

So my philosophy: if we’re going to be a waiting a while longer for summer, I don’t see why we should also wait for ice cream. Just make some now and enjoy it from the comfort of your cosy, well-heated home.

#Vegan Espresso Choc Chip Ice Cream 1
#Vegan Espresso Choc Chip Ice Cream 6

Espresso has always been my favourite ice cream flavour, alongside pistachio. That will probably never change. But guess what’s even better: chocolate chunk espresso ice cream. Or, if you fancy a bit of extra work, espresso ice cream with chocolate-coated espresso beans.
#Vegan Espresso Choc Chip Ice Cream 5

Vegan Espresso Chocolate Chunk Ice Cream (without an ice cream maker

For the espresso ice cream
  1. 20g (1/4 cup) ground espresso beans or espresso powder
  2. 125ml (1/2 cup) hot water
  3. 2x 400ml (14oz) tins of full-fat coconut milk
  4. 2 tbsp Suma coconut sugar
  5. 100g (3.5 oz) dark chocolate, chopped into small pieces (reserve some for garnish)
For chocolate covered beans
  1. 20g (1/3 cup) espresso beans
  2. 1 tsp coconut oil
  3. 75g (2.6 oz) dark chocolate
To make the ice cream
  1. Grind the beans to a fine powder, either in your food processor or in a coffee grinder.
  2. Brew the coffee, or if using espresso powder simply mix with hot water in a cup. Set aside to cool slightly.
  3. Blend the coconut milk, coconut sugar and cooled coffee in a high-speed blender for about five minutes. Unless you’re using an ice cream machine, it’s important to get as much air into the ice cream before it goes into the freezer – this helps prevent ice crystals from forming – so I like to blend it for a good five minutes.
  4. Fold in the chocolate chunks after blending.
  5. Pour the ice cream mixture into a large loaf tin, or any other container of your choice, and pop it into the freezer.
  6. I use the following method to prevent ice cream from crystallizing in the freezer: every 30 minutes for a total of 3 hours, you want to take it out of the freezer and stir it. This gets more air into the ice cream, thus keeping it smooth and creamy rather than let it turn into a rock solid block of ice, which is what will happen otherwise. If you don’t stir the ice cream, good luck trying to thaw it when the sweet craving hits.
To make the chocolate-covered coffee beans
  1. Line a tray with baking parchment or grease-proof paper.
  2. Melt the chocolate and coconut oil in a heat-proof bowl suspended over a pot of boiling water. Take off the heat when melted and stir in the coffee beans, making sure they’re totally covered. Pour onto the lined tray, spreading out each coffee bean individually as much as possible. Place in the fridge for about 30-60 mins to set.
  3. Break up the chocolate-covered coffee beans when they are completely set and scatter over your ice cream.
  1. This recipe serves about 4 people if each person has 2-3 scoops.
  2. If you want to use regular sugar, or maple syrup or agave nectar, feel free to do so. This recipe is pretty versatile.
  3. The chocolate-covered coffee beans are totally optional, but they are really tasty.

Disclaimer: This post is sponsored by Suma Wholefoods as part of the Suma Bloggers Network, but as always, all opinions are my own and I think Suma is the bomb dot com. 


And hey, if you like ice cream, check out my e-book of vegan ice creams, The Vegan Cookie Fairy’s Decadent Vegan Ice Creams Anyone Can Make!

Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!

Love and cookies,


Ladies’ Dessert: Maca Chocolate Mousse To Balance Your Hormones (vegan + almost raw)

Maca Chocolate Mousse
I’ve got a final recipe to share with you for the “Ladies’ Recipes” series, in which I use maca powder in every day recipes to help you balance your hormones and hopefully reduce painful cramps. A BIG thank you to everyone who shared their experience in the comment section of the Raspberry Maca Smoothie and Vanilla Maca Porridge posts – creating a dialogue is exactly what I wanted to encourage, so we could all swap tips and hopefully inspire each other not to feel embarrassed or ashamed of our personal experiences with period pains.

The best tips I’ve seen in the comments are:

  • keep hydrated: drinks lots of water prior to your period, and during
  • avoid sugar and highly processed foods, as well as coffee and alcohol
  • a hot water bottle helps calm the cramps – get a mini one so it’s discrete at the office 🙂
  • and using maca, of course 🙂

My dear friend Ellie also mentioned keeping your knees/feet higher than your uterus helps (!), so place a pillow underneath your knees when you sleep. The things you learn…!

Since we’ve covered breakfast twice, I thought it best to move on to my second favourite meal of the day… dessert!

Avocado chocolate mousse is one of those desserts that is just ridiculously easy to whip together; if you’re like me, you usually have an avocado or two in the kitchen. Raw cacao powder is the healthiest and most nutrition ingredient to use, but you could easily make this with cocoa powder. I like to add almond or peanut butter for extra creaminess and flavour. If you use raw nut butter and raw non-dairy milk, this recipes is entirely raw. It’s up to you how you customise it! This makes a single serving; to create a bigger batch, simply multiply the measurements by however many people you wish to serve.

Bon appétit, ladies!
Maca Chocolate Mousse
Maca Chocolate Mousse #vegan - hormone balancing dessert

Maca Chocolate Mousse To Balance Your Hormones

  1. 1 avocado, pitted
  2. 125ml (1/2 cup) almond or soya milk
  3. 2 tbsp cacao powder
  4. 1 tbsp maple syrup
  5. 1 tsp peanut or almond butter (optional)
  6. 1 tsp maca powder
  1. Blend all till smooth. Enjoy straight away or keep in the fridge for up to 24 hours.


I’m pleased to say my first week at my new job went really well – the team is so welcoming and inclusive, and it looks like my job will be challenging and varied. Just what I’d hoped for. Thanks for all your well wishes, it meant a lot to me!


Did you like this post + recipe? Then sign up for email updates and receive my free ebook, 5 Recipes For A Fabulous Weekend!

Love and cookies,



Ladies’ Smoothie: Raspberry Maca Hormone-Balancing

Raspberry Maca #Vegan Smoothie - Hormone Balancing
I received such a positive response on my last post, Vanilla Maca Oat Porridge + my thoughts on talking freely about menstrual cycles, hormones and female health. I hit publish on that post with a shaky hand but your support and comments really touched me: you were so frank, so eager to speak up! Thank you for that; it means a lot more than you can imagine.

Another thing that surprised me was the number of you that asked me for more recipes containing maca. You ask, I deliver! This is a new spin on an old recipe I shared on the blog years ago, and I have one more recipe coming in what I am now calling the “Ladies’ Recipes”. Ladies, thank you for inspiring me, in the kitchen and in life!
Raspberry Maca #Vegan Smoothie - Hormone Balancing
This smoothie is quick and easy to make, and gives you a welcome boost of energy at any time of day. I like drinking it at breakfast since it gives me energy for the day ahead (which I can use now I have a brand new, exciting job!!) and it helps keep the cramps at bay. If you want to add some extra iron to your diet (which is important when you’re on your period) you can add a bunch of spinach or kale to the smoothie.

Raspberry + maca is a pretty great combination – it tastes fruity and fresh, especially if you use frozen raspberries, and the nut butter makes it so creamy, though you can omit if you’re allergic to nuts or simply prefer a thinner smoothie. If you’re unsure about maca, try 1 tsp to start with, but if you already love this flavour feel free to up the dose to 2 tsp.
Raspberry Maca #Vegan Smoothie - Hormone Balancing

Ladies' Smoothie: Raspberry & Maca Hormone-Balancing Smoothie

  1. 1/2 cup (or a handful of) frozen raspberries
  2. 250ml (1 cup) almond milk
  3. 1 tsp maca powder
  4. 1 tsp peanut or almond butter
  5. 1 tbsp hemp hearts (optional)
  1. Blend all till smooth. If you like a thinner smoothie, add more almond milk.

So I’ve just started a new job and I’m a wee bit apprehensive! What are your tips for finding your place in a new office/workplace, how do you ease into a new routine?

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Love and cookies,



“Ladies’ Porridge”: Vanilla Maca Oats To Balance Your Hormones

Vanilla Maca Oat Porridge Hormone Balancing #Vegan Breakfast 2
I’m going to talk about an uncomfortable subject today, though in my opinion it shouldn’t be uncomfortable at all. I totally understand if you want to skip to the recipe part below, but if you’ve ever experience cripplingly painful cramps or hormone imbalance, read on.

Vanilla Maca Oat Porridge Hormone Balancing #Vegan Breakfast 2

So. Periods.

I’m really thankful to Emily from This Rawsome Vegan Life for being so vocal about her period pains and the foods she uses to combat the cramps. Before she started sharing her experience on Instagram, I had never seen anyone else do this. Though I received a thorough sexual education at the liberal school I attended in Belgium, periods were still something you just didn’t talk about in public. I remember when I got my first period (quite late in my teens; I was therefore overjoyed to know I wasn’t barren) I went straight to my girlfriends to talk about it–and they ‘ewwed’ and hushed me. They didn’t want to hear about it, even though it was something that happened to them every single month.

So ok, it’s not pretty. But why are we so ashamed of it? It happens every damn month and though it’s a messy occurence, it signifies that you’re healthy and able to bear children. Isn’t that good?? I find it isolating and infuriating to have to pretend like I’m not in pain for up to two weeks (I get really long, and really heavy periods) every 34 days or so.

I lost my period a few times in my life; the longest I went without it was ten months. It was terrifying. Now I have it back, I’m super thankful, even though I complain about it a lot because it’s horrifically painful. Like, lie down in bed and cry because the painkillers aren’t working kind of painful. It seems to get worse over the winter and better with the warm weather, but I’ve learned by now what helps me to cope with the cramps.

Enter this Vanilla Maca Oat Porridge. It seems a simple concept but adding this superfood – a Peruvian root, ground to a powder – kicks it up to a whole new level. The flavour is quite delicate, and the superfood properties of maca powder have been shown in lots of studies to aid in reducing cramps and balancing hormones. Ideal to make your time of the month a little bit easier.

Vanilla Maca Oat Porridge Hormone Balancing #Vegan Breakfast

There are a few tricks I’ve found that can naturally help to alleviate painful period cramps:

  1. Maca powder. There are numerous studies showing the beneficial effects of this ancient Peruvian powder: it balances female hormones*, stimulates your fertility*, boosts your energy* and tastes really offing good.
  2. Don’t be (too much of) a hippy about it. I don’t like the idea of taking loads of painkillers to cure every little headache or hangover, but my periods can be so violently painful that I have no choice but take a few Feminax every so often. Plenty of you will probably disagree with me on this, but green juice can only take you so far. Take a few painkillers if it gets really bad, and if it gets really really really bad, take the day off and stay in bed. It’s nothing to be ashamed of.
  3. Try to eat as many greens as possible. If you’re like me, the last thing you want when you’re on your period is a salad. I would eat chocolate and peanut butter on toast exclusively if it were sensible, but you need iron to replenish your depleted stores. If it’s easier to drink ’em, have a green juice or green smoothie.
  4. Avoid coffee and alcohol. I can forgo the coffee but resisting a glass of wine or a dram of whiskey can be hard; but if I’m having a hellish period, I know it’s more sensible for me. I just drink a maca latte instead.
  5. Forget dieting. Eat the damn chocolate (for iron and good feelies) and save none for anyone else.
(I also read/heard somewhere that abdominal exercises exacerbate period pains but I an’t find any information on this online. Anybody know more about this??)

So, ladies, if around ‘that time of the month’ you feel as though your uterus is self-destructing, you may want to consider adding maca powder to your diet. I personally also enjoy it in smoothies and lattes, and when I buy a pack it lasts around 3 months, so the price isn’t too steep over time.

And don’t pretend like it’s not happening to you. I’m not saying you should send round an hourly email to your coworkers with status updates of your ‘uterine shedding’, but it’s ok to talk about it to your closest friends, your flatmate, your boyfriend, your mother. Talking to my friends about my period and my struggles with hormone balancing felt liberating, and we were able to learn a lot from each other about how our bodies work.

This is where I loudly start to sing ‘Sister Suffragette‘ because FEMALE LIBERATION and leave you to drool over this dreamy porridge.

Vanilla Maca Oat Porridge Hormone Balancing #Vegan Breakfast 4

Vanilla Maca Oat Porridge - Hormone Balancing Breakfast

  • Servings: makes 1 large portion
  • Print

  1. 50g (1/2 cup) whole rolled oats
  2. 350-375ml (1.5 cups) water, or mix of water and plant-based milk
  3. 1 tsp maca powder
  4. 1 tsp chia seed
  5. 1 tsp coconut sugar or a drizzle of maple syrup (optional)
  6. 1 tbsp coconut cream or oil (optional)
  7. Toppings such as banana, apple, hemp seeds, cinnamon, cocoa powder, nut or seed butter
  1. Add the oats, maca powder and chia seeds to a small saucepan. Pour in two thirds of the water, saving the rest for later, and place the saucepan over moderate heat.
  2. Stir continuously with a wooden spoon. The porridge will quickly thicken up; if it thickens too much, too quickly, you can add the rest of the water a little at a time until you’ve reached the desired consistency, which is somewhere between liquid sludge and thick paste. (Tasty, I know.) If you want a seriously creamy porridge, add a tablespoon of coconut cream or oil.
  3. Pour the porridge into a bowl. Top with anything you wish: I like sliced banana, peanut or almond butter, cinnamon and/or coconut sugar. Enjoy straight away!
This makes a hefty portion of porridge. If you’re not that hungry you can reduce the oats to 30g (1/3 cup) and the water to 250ml (1 cup).

LADIES, I want to hear from you. What are  your experiences in dealing with painful cramps? Do you have any tips to ease the pain? Let’s open up the discussion in the comments below!

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Love and cookies,


Vegan Chocolate Praline Easter Eggs

Vegan Chocolate Praline Easter Eggs
Vegan Chocolate Praline Easter Eggs

I have to say that though there have been dramatic improvements in the range of vegan and dairy-free Easter chocolate egg options on the mainstream market, I’m still disappointed in the available products.

Maybe I’m too picky? I don’t know, but I do know that for now, the commercial vegan Easter eggs just don’t live up to the chocolates I used to enjoy as a child. It could also be that traditions being different here in the UK, I find it hard to recreate my childhood Easter celebration, which consisted of my mother hiding mini chocolate eggs all around the living room, dining room and kitchen, and my sister and I racing to gather the most. We’d count them up afterwards, sorting them into large mixing bowls (that I still have to this day) and whoever had the most was the winner.

But in the UK people buy these great big Easter eggs – and they’re hollow. What’s the point in that?? If I wanted a plain chocolate shell I could have just bought a plain slab of chocolate and been done with it. Easter is about total indulgence: pralines, truffles, boozy fillings, white and dark chocolate eggs, …

So, Dear Chocolate Makers of Britain, I’m sorry to say that your Easter eggs are not up to scratch.

Vegan Chocolate Praline Easter Eggs Vegan Chocolate Praline Easter Eggs

Call me finnicky, but I just want what I want. Enter these vegan Chocolate Praline Easter Eggs.

This recipe is based on my Guylians Chocolate Sea Shells, which would also be perfect for Easter. An Easter egg should be a surprise, a delight; that’s what these are. A creamy chocolate shell covering a decadent hazelnut praline chocolate centre, wrapped in fierce determination and served with a side of gluttony.

Happy Easter, everyone! I hope you have a wicked weekend and eat chocolate to your heart’s content.

Vegan Chocolate Praline Easter Eggs  
Vegan Chocolate Praline Easter Eggs

Note: I have included a link to an Easter egg mould in the recipe BUT it isn’t the one I have. It’s as close as I could find. The Easter egg mould I own came from eBay but doesn’t seem to be available anymore. The egg sizes are like small chicken’s eggs, or quails’ eggs. Medium-small-ish is what I would call them, but I know that’s infuriatingly vague. This one also looks similar to my mould.

[yumprint-recipe id=’17’]What’s your favourite Easter tradition?

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Love and cookies,