(mostly) raw caramel slice

I’ve been wanting to experiment more with raw desserts, because they are made with more whole ingredients and are generally more nutritious.
I came across
this amazing looking caramel slice and decided to try it!
And it was SO GOOD. 
I made a few adjustments to the recipe, switching out 1 cup of the coconut flour for some nuts, because the coconut flour cost me $11 and I refused to use half the bag in one recipe! 😛
But it worked out great, and would be a good way to use up the leftover pulp from making nut milk as well!
Making the chocolate with cacao butter would probably have been really yum, but I couldn’t afford to buy any haha. So I just made a simpler version with coconut oil, cacao & agave.
Try this out- it’s amazing!

1 cup coconut flour

3/4 cup almonds, cashews or macadamia nuts (or nut pulp)
1/2 cup coconut oil
2 tablespoons coconut sugar
 (or agave/ maple/ coconut nectar)
pinch sea salt
2 cups pitted medjool dates

4 tablespoons coconut oil

3 tablespoons brown rice syrup (or agave/coconut nectar to make it completely raw)

2 tablespoons water
1 heaped teaspoon almond butter

1/2 teaspoon vanilla

pinch sea salt
Raw chocolate – I used this recipe from Rawified 

Then follow the instructions here and enjoy!


chocolate cherry cream cakes



These are little chocolate cakes filled with coconut whipped cream, cherries and chocolate ganache (also known as black forest cake!), and they are so delicious!

I wanted to make a treat that was a little more nutritious, so I used spelt flour and coconut sugar to replace the regular flour and cane sugar. And the coconut whipped cream is a great alternative to making a sugary frosting.
You’ll need:
  • A recipe for chocolate cake – I usually go with the PPK recipe, but use spelt flour and coconut sugar.
  • Fresh cherries
  • Coconut whipped creamthis post from Oh, Ladycakes will break it down for ya
  • Chocolate Ganache (heat 1/3 cup almond milk, then remove from heat and add 1/3 cup dark chocolate chips and 2 tablespoons pure maple syrup, and mix until smooth & glossy)
Bake the cakes in cupcake tins, or muffin tins if you want bigger cakes. 
Cut the cakes in half, then spread on a layer of ganache, a layer of halved cherries, then the whipped cream. Add the top half of the cake, then top with more whipped cream, ganache, and a whole cherry. 😀


coconut choc chip oatmeal cookie sandwiches

I was just going to whip up a batch of cookies to eat, but I had leftover cream cheese frosting in the fridge so I thought why not make these into fancy cookie sandwiches! 
Chewy oatmeal cookies with delicious cream cheese frosting in the middle! SUCH a good combo.
The cookie recipe is adapted from Vegan Cookies Invade Your Cookie Jar, with a few of my favourite add ins – coconut and chocolate!
I made a cream cheese filling, but vanilla frosting would be good too! 
Keep them refrigerated, because the cream cheese filling becomes firm so you can bite into the sandwich without it spilling out the edges.
1/3 cup almond or soy milk
2 tablespoons ground flax seeds
2/3 cup brown sugar
1/3 cup melted coconut oil (or canola)
1 tsp pure vanilla extract
3/4 cup flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp baking soda
1/4 tsp salt
1 1/4 cups quick cooking oats
1/2 cup shredded coconut
1/2 cup chocolate chips
Preheat oven to 350F (180C) and line 2 baking sheets with parchment paper. 
In a large bowl, whisk together the soy milk and ground flax seeds.
Whisk in the sugar, oil and vanilla extract. Sift in the flour, spices and salt and mix until just combined.
Fold in the coconut, oats and chocolate chips.
Roll or scoop the dough to form small balls onto the baking trays. Flatten slightly and bake for 10-12 minutes just until the edges are golden. Let cool on the baking sheets and transfer to a cooling rack to cool completely.
Cream cheese filling
1/4 cup vegan butter

1/4 cup vegan cream cheese

2 cups sifted powdered sugar

1 teaspoon vanilla extract

Beat or whisk the butter and cream cheese together until well combined. Beat in the sugar in batches and mix until smooth, and then add the vanilla.
Assemble the cookie sandwiches with 1 or 2 tablespoons of frosting, refrigerate for 30 minutes, then eat!

vanilla raspberry cupcakes

I made these cupcakes for my new housemates!
The base recipes are from the trusty Vegan Cupcakes Take Over the World book.
For the raspberry frosting I defrosted a cup of frozen raspberries and beat them into the frosting, it turned out delicious! Frozen berries work best because they become soft and mushy when defrosted, so they are easy to incorporate into the frosting.
These would be even more amazing with white chocolate chips stirred into the batter, if you have some on hand! 🙂

Vanilla cupakes
1 cup soy milk
1 teaspoon vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch 
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
2 teaspoons vanilla extract

Preheat oven to 350.
Mix soy milk and vinegar together and let sit for a few minutes to curdle.
In a large bowl, sift together flour, cornstarch, baking powder, soda and salt.
Whisk the vanilla, sugar and oil into the soy milk mixture.
Fold wet into dry, and mix until combined.
Fill cupcakes 2/3 full. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
Cool completely before frosting.

Raspberry frosting

1/2 cup nonhydrogenated margarine
1/2 cup refined coconut oil or nonhydrogenated shortening
3 1/2 cups powdered sugar, sifted
1 1/2 teaspoons vanilla extract
1 cup defrosted frozen raspberries
Soy or almond milk to thin

Beat the margarine and shortening until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla, then beat in the raspberries until well combined. 
Add a splash of soy milk if it’s too thick, and beat for about 5 minutes until it’s nice and fluffy.

cornmeal cupcakes with maple frosting & popcorn

I saw some cupcakes in a shop with popcorn on top and had to make some of my own! The corn and maple combination was inspired by johnnycakes(those yummy corn pancakes that you eat with heaps of maple syrup!)
The cupcakes are more like muffins, but whatever, still delicious! The recipe for the cupcakes/muffins is adapted from the PPK, and the frosting is from Vegan Cupcakes Take Over the World.

1 cup flour

1 cup cornmeal
 (or fine polenta)
2 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1/2 teaspoon salt

1 cup soymilk

1 tablespoon lemon juice or apple cider vinegar
1 teaspoon vanilla

¾ cup sugar
½ cup canola oil

Preheat oven to 350.
Mix soy milk and lemon juice together and let sit for a few minutes to curdle.
In a large bowl, sift together flour, cornmeal, cornstarch, baking powder, soda and salt.
Mix the vanilla, sugar and oil into the soy milk mixture.
Fold wet into dry, and mix until combined.
Fill cupcakes 2/3 full. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
Cool completely before frosting.

Maple frosting
2/3 cup maple syrup
¾ cup margarine
2/3 cup soy milk powder (I did 1/3 soy powder + 1/3 powdered sugar instead)
1 tsp maple extract
1 tsp vanilla extract
[+ Popcorn for topping the cupcakes. I used the sweet & salty kind!]

Beat margarine and maple syrup together (don’t worry if it looks a bit curdled). Beat in the vanilla and maple extracts, then gradually beat in the soy powder/sugar. Beat until it looks creamy and fluffy, adding more maple syrup if it looks too dry, or more soy milk powder if it’s too wet.

lemon curd cake with coconut glaze

Lemon curd
1 cup fresh lemon juice
½ cup water

1 cup sugar

4 tablespoons cornstarch

¼ teaspoon salt

Zest of 3 lemons
¼ cup coconut cream
2 Tbsp. vegan butter
Combine lemon juice, water, sugar, cornstarch, salt and zest in a saucepan. Whisk over a medium high heat until it starts to bubble (approx. 10 minutes). Let it boil for one minute. It should become thick and start to turn transparent. Remove from heat and whisk in the coconut cream and butter until completely combined. Let it cool to room temperature before using or storing in a jar.

Lemon cake

1 ½ cups coconut milk
½ cup soy/almond milk
1 ½ cups sugar
2/3 cup canola oil
¼ cup lemon juice
3 tablespoons lemon zest
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350F.
Grease and line two 9-inch cake pans.
In a large bowl whisk together coconut milk, soy milk, sugar, oil, lemon juice, zest and vanilla until well combined.
In a separate bowl mix together flour, baking powder, baking soda and salt.
Mix in half the dry ingredients to the wet, then add the rest of the dry ingredients and mix until combined.
Pour the batter evenly between the two pans.
Bake for 35 minutes or until a kinfe comes out clean.
Let cakes cool for 10 minutes, then remove from pan to cool completely. 
Coconut glaze
2 cups powdered sugar
½ teaspoon coconut extract
Hot water
Whisk together sugar, oil, coconut extract and 1 tablespoon of water. Gradually add more water until you reach desired thickness. 

Pumpkin Pie

My first Thanksgiving, so I made pumpkin pie! I just used the recipes from Vegan Pie in the Sky but replaced soy milk with coconut milk for extra creaminess 😉 
I served it with Healthy Top whipped cream and the most amazing ice-cream ever from a little ice cream store in NYC called Stogo, which unfortunately has to close down 😦 
But this ice-cream is my favourite ice-cream in the world- Ginger Vanilla Bourbon made with hemp milk!