Gianduja Chocolate Mousse Cake

Hullo! I hope you’ve all had a lovely Easter weekend. I personally enjoyed long walks through Edinburgh city, along Portobello Beach, climbing Calton Hill,  and scoffing down my Moo Free Bunnycomb egg and The Chocolate Tree coconut milk dark chocolate egg and my lemon sugar pancakes. All in all, a great weekend 馃檪


Gianduja Chocolate Mousse Cake #vegan #nobake
Gianduja Chocolate Mousse Cake #vegan #nobake
Gianduja Chocolate Mousse Cake #vegan #nobake   

Long-time readers will probably remember this recipe that I created over a year ago for my mother’s birthday, when she came to visit me in Stirling, where I lived at the time. Much to my dismay this recipe had somehow disappeared from my archives and I was ready to tear my hair out (whyyyyyyyy don’t I back things up?????!!) (*immediately invests in Vaultpress) (is then confused about how Vaultpress works) when I remembered this recipe was also published on One Green Planet (as a few of my recipes are). Phew! Heart attack avoided, hair still in place.

Seriously, though. If there is something that often makes you think ‘Hm, I’d hate to ever lose all this [insert whatever] that I spent so much time and effort working on’ GO BACK THAT SHIT UP RIGHT NOW.

Gianduja Chocolate Mousse Cake #vegan #nobake
Gianduja Chocolate Mousse Cake #vegan #nobake
Gianduja Chocolate Mousse Cake #vegan #nobake 

I’m pretty annoyed because there was some good writing in that original blog post – I always put a lot of time in effort in writing a good blog post, and writing is half the fun, really.

And now to calm ourselves, let’s have a slice of Gianduja Chocolate Mousse Cake. 

(Note: I know I created a chocolate mousse cake recently BUT this one is quite different. It contains more ingredients and is a bit more, shall we say, sophisticated. (Read: made for those who have the patience to create something so beautiful instead of instant-satisfaction-scoff-it-down chocolate mousse cake.))

Gianduja Chocolate Mousse Cake #vegan #nobake
Gianduja Chocolate Mousse Cake #vegan #nobake


[yumprint-recipe id=’18’] Have you ever lost anything that you’d created because you didn’t back it up?

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Love and cookies,


Easy & Quick Vegan Cr猫me Br没l茅e

Cr猫me Br没l茅e

Those of you who follow me on Twitter know that I have been struggling to recreate the original cr猫me br没l茅e without any animal byproducts. The first attempts took place last summer, when I was convinced tofu was the answer to replicate that creamy, jiggling texture, as well as sort of ‘healthify’ (yuck) the recipe. Fail, fail, fail.

Then I tried it again last week, thinking this time for sure I had the answer. Cashews! If I just made a cashew cream, the texture would be bang on. Nah-uh. It was thick and creamy, sure, but where was that yummy jiggling? The pudding was solid and thick as muck. Back to square one.
Cr猫me Br没l茅e 2 #glutenfree #easy #vegan Cr猫me Br没l茅e
Someone on Twitter then mentioned agar agar flakes. I had thought about it before but as you know I always try to keep things simple on this blog; that means avoiding rare and/or expensive ingredients if I can help it. Well I guess this time I couldn’t, so I gave that old transparent seaweed flakes a go.


I am so ecstatic that all caps are required to express my joy. I DID! It jiggles! It’s yellow! It’s creamy! It’s SO EFFING YUMMY!
Cr猫me Br没l茅e 3 #glutenfree #easy #vegan Cr猫me Br没l茅e 2 #glutenfree #easy #vegan
Sometimes there is a place and time for simplicity — and sometimes you have to crack a recipe using seaweed and a blowtorch. (I admit I felt super badass using the kitchen blowtorch. So badass.)

P.S.: Do read the notes on the recipe carefully. If you’ve never used agar or coconut milk in cooking before, READ THE NOTES.

P.P.S.: Cute cat photo at the bottom of this post, because I know you guys are besotted with Mali.

Quick & Easy Vegan Cr猫me Br没l茅e


For the cream

800ml (3.25 cups) full-fat coconut milk
2 tbsp brown or white sugar
1.5 tsp vanilla extract
1 heaping tbsp agar agar flakes
a dash of turmeric for colour

For the topping

6 heaping tsp white sugar

  1. Add all of the ingredients for the cream to a saucepan over high heat. You want to bring the coconut milk almost to the boil, stirring continuously as you do so to prevent burning and to mix all the ingredients evenly. The agar agar flakes should soon start to dissolve.
  2. When the milk looks like it’s about to boil, remove the saucepan from the heat. Stir a few more times to ensure all the ingredients are evenly blended, then set aside to cool.
  3. Pour the cream into 6 individual ramekins and place in the fridge to set for about 3 hours. If you wish to leave the puddings in the fridge for longer, please see the notes below.
  4. Scatter a heaping teaspoon of white sugar evenly over each pudding, then caramelise using a kitchen blowtorch. Leave to cool for a minute, after which the caramel topping will be hard. Serve immediately, with a side of vanilla ice cream if desired.


Coconut milk always separates in the fridge. Although the agar agar flakes will hold together all of the ingredients, much like a panna cotta, a small bit of separation will occur if the ramekins are allowed to stay in the fridge for any longer than 5-6 hours; this will take form in some excess water around the puddings. Luckily these puddings are ready to serve after just 3 hours but if you needed to prepare the cr猫mes br没l茅es in advance, you would simply have to drain the excess liquid from the ramekins over a sink, holding your outstretched fingers close over the pudding to prevent it falling out altogether, then proceed with the topping as per the instructions. The puddings will otherwise remain intact and their flavour won’t be affected.

I hope you make these for some seriously epic dinner parties. That feeling when you swoop into the room bearing a tray of puddings that people think you slaved hours over but in fact is super duper simple. Or just eat it all yourself. Like I did. Because what good is life without cr猫me br没l茅e.

Mali going cray cray on the chair copy
Caught in a moment of madness. Oh how I love this crazy fur ball.

Like what you read here? Let鈥檚 keep in touch!聽Sign up for聽email updates聽in the sidebar and follow me on聽Instagram,聽Twitter,聽Facebook,聽Pinterest聽and聽Tumblr! You can also follow my blog through聽Bloglovin鈥.

Love and cookies,


Raw Vegan Brownie Truffles

raw vegan brownie truffles
Raw + vegan + super-duper-easy.
I could package these babies with that tagline and sell ’em like hotcakes. I’d make a fortune! Seriously, these are SO GOOD.

Proof: I left the last five ones unattended in a bowl on the kitchen counter and the next time I passed through the kitchen, they had all mysteriously disappeared… Maybe we should rename Mr Cookie Monster Mr Raw Brownie Truffle Monster? Nah, hasn’t got the same ring to it.
raw vegan brownie truffles raw vegan brownie truffles
You may be starting to notice a running on my blog lately: the recipes all have short ingredients lists, are often聽gluten-free and easy-to-freeze, and聽a lot of them don’t require baking at all. There’s no denying I’m a lazy cook (and I think the best recipes are the ones that are quick to rustle up) but being in full-time employment has undoubtedly encouraged this habit too. I have some more elaborate desserts that I’d like to make soon, but for now… these truffles will do.

(And I may or may not still be a bit scared of my gas oven. The thing has a mind of its own!)
raw vegan brownie truffles
As clearly these are a winner for plant-eaters and omnivores alike, I think they’re the perfect year-round treat. You guys asked me for more gluten-free and easy-to-freeze recipes, and I’m delivering two in one with this recipe! If you’re going to freeze these, defrost them for about 30-60 minutes before taking a bite, or you might need to visit your dentist sooner than you’d like.

They’re great for a party, great to make with kids because you can sort of play with the food to shape the truffles, great for a romantic dessert with your lover (say that with a sleazy tone and a cheeky wink) (and AHEM聽Valentine’s is coming up!), great to gobble up on your own, great to share at tea time with your family or bring to school as a snack… basically these raw brownie truffles ROCK and you should eat them all the time.

So share the brownies — and share the love! I’ve now聽finally聽go the Pinterest hover button so if you’re a pinner, don’t be shy. Pin the bejeezus out of my blog! Sharing is caring 馃檪
raw vegan brownie truffles

Raw Brownie Truffles

  • Servings: makes 15 large truffles
  • Print

For the truffles:

240g (2 cups) dates, pitted and chopped
1 tbsp water
60g (1/2 cup) mixed cashews and walnuts, roughly chopped
1 tbsp raw cacao powder
1 tbsp maple syrup
1 tbsp melted coconut oil
1 tsp vanilla extract

Chocolate ganache:

2 tbsp coconut oil (solid)
1 tsp maple syrup
2 tbsp raw cacao powder

1. First, make the raw chocolate ganache. Place a heatproof bowl over a small saucepan of simmering water. Add all the ingredients for the ganache to the bowl and leave to warm up for 1-2 minutes. Stir with a spoon until evenly combined. Set aside to set a little while you get on with the truffles.

2. Add the dates and water to a high-speed blender or food processor and blitz till mushy and sticky. Add the remaining ingredients and blitz again until the mixture starts to stick together.

3. Decant the raw brownie聽mixture into a bowl and place in the fridge for twenty minutes聽to let it set.

4. Roll the raw brownie聽mixture into 15 large truffles, just a bit smaller than a golf ball. Depending on the temperature of your kitchen, the chocolate ganache should now be a little thicker; if not place in the fridge for ten minutes and check the consistency again. If it is ready, dip the truffles into the ganache and set aside on a plate.

5. Refrigerate for 1-2 hours to allow to set.

Keeps in the fridge for up to 5 days (if you can resist them that long). Keep in a freezer bag in the freezer up to a month, defrost at room temp before eating.

Do you have any requests for gluten-free dessert recipes you’d like me to recreate? Remember you can always email me if you have any questions or requests 馃檪

Like what you read here? Let鈥檚 keep in touch!聽Sign up for email updates and follow me on聽Instagram,聽Twitter,聽Facebook,聽Pinterest聽and聽Tumblr! You can also follow my blog through聽Bloglovin鈥.

Love and cookies,


Chestnut & Caramelised Fig Vegan Cheesecake {Suma Bloggers Network}

Suma-Bloggers-Network-Logo chesnut caramelised cheesecake TITLE September. I used to dislike this month. It used to be synonym for the return to school, another ten months of forced mental labour, another cold season coming, darker, shorter days. figs and coconut collage chesnut caramelised cheesecake 2 Now I relish this month. Maybe it鈥檚 because in Scotland, no matter what the season, the landscape retains its beauty. Maybe it鈥檚 because I will never have to go back to school, or uni. Maybe it鈥檚 because I can start shopping for cosy, woolly jumpers. Maybe it鈥檚 because it鈥檚 chestnut season again. chesnut caramelised cheesecake 1 Vegan 鈥榗heesecakes鈥 (we really need to rename them) are typically made with cashews. I鈥檝e nothing against cashews, except that they are expensive; their creamy texture is ideal for cakes. Butw hat about roasted, peeled chestnuts? They are buttery and soft, perfect for cheesecakes when you think about it. I used ready-peeled by St Dalfour chestnuts for ease; they were so delicious I could hardly stop myself from eating them all straight out of the jars. This was my first time making a vegan cake with a raw buckwheat crust. I processed the buckwheat in my Vitamix into a fine powder, then added pitted, chopped dates. The result was the tastiest raw cake base I鈥檝e ever tried: nutty, sweet and chewy, not to mention nutritious. I鈥檝e written about my love for coconut sugar before on several occasions, so I鈥檒l spare you the speech. If you haven鈥檛 tried it for yourself, you really must. Cut up a fresh fig and caramelise it in coconut sugar. Just try it and tell me what you think. chesnut caramelised cheesecake 5 I love September. Summer and autumn come together in a harmonious embrace. Buttery chestnuts and caramelised figs. Woolly jumpers and cheesecake. chesnut caramelised cheesecake 4

Chestnut & Caramelised Figs Vegan Cheesecake

  • Servings: makes a 20cm (8 inch) cake, serves 8-10
  • Print
Crust: 125g (1 heaped cup) Suma raw buckwheat 225g (1 + 陆 cups) Suma organic Medjool dates, pitted and chopped Filling: 600g (21 oz) St Dalfour tinned and peeled chestnuts 250ml (1 cup) oat milk (or other non-dairy milk; I used Oatly) 1 tsp vanilla paste or extract 6 Suma dried figs, chopped into small pieces Toppings: 1 fig 1 tbsp Suma coconut sugar

  1. Pulse the raw buckwheat to a coarse powder in your food processor or Vitamix. Add the pitted, chopped dates a little at a time whilst the machine keeps blending. Within a couple of minutes you should have a sticky 鈥榙ough鈥.
  2. Press this dough into the bottom of a springform tin measuring 20 x 20 cm (8 x 8 inches). Leave in the fridge to set.
  3. Blend half of the chestnuts, the milk and vanilla extract until smooth. Keeping the blender going, add the remainder of the chestnuts a little at a time. Blend until silky.
  4. Pour into a large mixing bowl. Fold in about two thirds of the chopped dried figs.
  5. Pour the mixture over the cheesecake crust and leave to set in the fridge for at least 4-6 hours or overnight.
  6. Melt the coconut sugar in a pan with just a splash of water (no more than 1 tbsp). When it starts to bubble up and thicken and take on a dark colour colour, add the fig pieces. Caramelise the pieces for a few minutes then remove the pan from the heat. Cool for a few minutes before placing on top of the cake, as well as the remaining pieces of dried fig.
  7. Keeps in the fridge for about 4 days (but the caramelised figs need to be eaten pretty much immediately).

What’s your favourite month, and why?聽

Love and cookies, thevegancookiefairysignature-2