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Vegan, gluten-free, wheat-free, quick & easy.

A 3 ingredient crust, filled with salted caramel sauce, a chocolate ganache and topped with a toasted meringue swirl and chocolate.
This recipe is foolproof and makes some of the richest, creamiest and most divine individual chocolate tarts!

The crust is made with only 3 ingredients and includes natural sugars. Plus, they only need baking for around 9 minutes until golden then that's it! Delicious golden tartlet crusts ready to be filled with the silky smooth chocolate filling and salted caramel.

Preparation- 15 minutes
Baking time- 9-10 minutes
Makes- 6 mini tartlets
Level- Easy

...
Ingredients for the crust
-200g of plain flour (I use gluten-free)
-125g of coconut oil (melted)
-4 tablespoons of maple syrup

Ingredients for the chocolate ganache
-400g of coconut cream (cream only)
-100g of dairy-free dark chocolate
-1 teaspoon of vanilla extract

+
-Salted caramel sauce (I use Natures charm)
-Dairy-free chocolate
...

To make the crust
Step 1- Pre-heat your oven to 180 degrees c and line 6 mini tartlet tins with greaseproof paper or grease with vegan butter.
My tartlet tins are 10cm in size each.

Step 2- In a mixing bowl, combine the plain flour, coconut oil and maple syrup.
Mix and bring together with your hands until a dough forms.

Step 3- Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour.
Allow to cool fully before filling.

To make the chocolate ganache
Step 1- Scoop out the solid cream from the cans of coconut milk and place into a saucepan.
Gently heat until hot.

Step 2- Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.

Step 3- Spread some caramel sauce into the crust of each tartlet (optional), then fill with the chocolate ganache.

Step 4-  Pop into the fridge and allow to set. This will take around 1-2 hours.

I served my tartlets with a swirl of meringue, grated chocolate, and a chocolate square.

Store in a sealed container in the fridge, best eaten within a few days.

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The Little Blog Of Vegan by The Little Blog Of Vegan - 1w ago
Vegan, gluten-free, wheat-free

A Biscoff cookie base, with a rich chocolate brownie, topped with a Biscoff spread swirl, topped with crushed cookies.
Who's drooling? 

To help make this recipe, I used the Sproud dairy-free milk.
This is a sponsored recipe with Sproud.

This milk is plant-based made with pea protein, good for both us and the planet!
It's also gluten, soy, lactose, and GMO-free!!

This milk tastes delicious!!
They have 2 options including a Barista blend and an Original blend.
I chose to use the original blend in this recipe as I thought it would work better for a brownie batter, and it truly does.
These brownies are absolutely scrumptious, you'll need to make yourself a batch!
Be warned, you'll want more than one- haha! 

Preparation- 10 minutes
Baking time- 20-25 minutes
Serves- 10
Level- Easy

...
Ingredients for the base
-360g of Biscoff biscuits 
-75g of dairy-free butter/margarine (melted)

Ingredients for the brownie
- 4 teaspoons of cocoa powder
-170g of self-raising flour 
- 100g of golden caster sugar
-Pinch of salt
- 1 teaspoon of vanilla essence
-5 tablespoons of light olive oil
-260ml of dairy-free milk (I Sproud Original blend)
+
-Biscoff cookies (optional)
-Lotus Biscoff spread (optional)
...

To make the base
Step 1- Line a 10 inch square baking tin with greaseproof paper.

Step 2- Add the biscuits into a food processor and whizz up until crumb like, leaving a few larger chunks.

Step 3- Pour the crumbled biscuits into a mixing bowl.

Step 4- Place the butter into a small saucepan on low and heat until fully melted.

Step 5- Pour the butter mixture into the crumbled biscuits and stir until it resembles wet sand.

Step 6- Pour the mixture into the lined tin and press down until compact then set aside.

To make the brownie
Step 1- Pre-heat your oven to 180 degrees c.

Step 2- Sieve the cocoa powder & flour into a large mixing bowl and stir in the salt & sugar. Mix until fully combined, then add 1 teaspoon of vanilla essence & mix in. 

Step 3- Pour into the mixing bowl the oil & dairy-free milk. Mix until fully combined.

Step 4- Spoon the brownie batter on top of the cookie base and level out, making sure you get into the edges. I like to use a pallet knife.

Step 5- Swirl some Biscoff spread into the brownie batter (optional).

Step 6- Pop the tin into the middle of the oven and bake for 20-25 minutes
To make sure the brownies are baked, place a sharp knife or skewer into the center until it comes out clean.
If they are not fully baked, pop them back in the oven for an extra few minutes.

Slice and serve with more Biscoff drizzle and crushed cookies.
Store in a sealed container in the fridge, best eaten within a few days.


PIN ME
Shop the whole 'Sproud' range here.
This is a paid collaboration with Sproud.
 A huge thank you to Sproud for collabing on this recipe with me!

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Vegan, quick + easy.

Say hello to my easy cookie cups which taste like bakery cookies! They're quite spectacular!
A vanilla and fresh strawberry cookie cup with a whipped cream cheese frosting, topped with fresh strawberries and dairy-free white chocolate.

I baked these cookie cups in my DeDietrich oven. 
It has a large touch screen, which is clear to read with loads of options- including:
-Defrost function
-Drying function
-12 cooking functions
-Soft close door
-DX1 display
-Rose gold turner
-6 shelf levels
-35 auto recipes
+ loads more!

I used the Fan Oven setting to help me make these scrumptious cookie cups!
It baked the cookies beautifully, giving them a lovely crunch, along with a slight golden colour, perfect to fill with the whipped cream cheese frosting!
These cookie cups are great to serve at social events, parties or special occasions. 
Even get your kids involved, they're really fun to make!
Happy baking!

Preparation- 10 minutes
Baking time- 10 minutes 
Makes-
Level- Easy

...
Ingredients for the cookie cup
-200g of golden caster sugar
-2 teaspoons of vanilla extract
-160g of butter (melted)
-300g of plain flour
-50g freshly chopped strawberries

Ingredients for the cream cheese filling
-100g of dairy-free butter
-50g of dairy-free cream cheese
-400g of icing sugar
-1 teaspoon of vanilla extract
+
-Chopped strawberries
-Dairy-free white chocolate
...

To make the cookie cups
Step 1- Preheat your oven to 180 degrees c, and grease a mini muffin tin with coconut oil or melted butter.

Step 2- Place the sugar, vanilla and melted butter into a bowl and mix until combined.

Step 3- Add in the flour and mix until combined.

Step 4- Fold in the chopped strawberries.

Step 5- Press the cookie mixture into the greased tins and pop into the oven and bake for 9-10 minutes or until golden brown.

Step 6- Place onto a cooling rack and with a spoon, reinforce the hole you made into the cookie cups before baking.

Set the aside.

To make the frosting
Step 1- In a bowl/stand mixer, cream the butter on high then add in the cream cheese icing sugar and vanilla extract.
Add in a splash of dairy-free milk if too thick. 
You want the buttercream light and fluffy.

Step 2- Transfer the buttercream into a piping bag fitted with an open star tip nozzle.

Step 3- Pipe a swirl of buttercream onto each cookie cup.

To decorate, drizzle over some melted dairy-free white chocolate and add on some freshly chopped strawberries.



Serve these cookie cups fresh or store in a sealed container in the fridge.
Store in an airtight container in the fridge and enjoy within 3 days!

...

Shop the whole 'DeDietrich' range here.
This is a paid collaboration with DeDietrich.
 A huge thank you to DeDietrich for collabing on this recipe with me!

Discover De Dietrich on social media

Make sure you follow me on my social media

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The Little Blog Of Vegan by The Little Blog Of Vegan - 2w ago
Vegan, wheat-free, gluten-free, quick & easy.

Quick and easy chocolate chip cookie dough truffles, coated in a silky smooth chocolate ganache!
These are truly little bites of heaven! 



Preperation- 15 minutes
Makes- Approximately 10 truffles
Level- Easy 

...
Ingredients
-170g of plain flour (You can use gluten-free)
-150g of dairy-free butter
-100g of golden caster sugar
-1 teaspoon of vanilla extract
-100g of dairy-free chocolate chips
+
-100g of dairy-free chocolate
-Pinch of salt
...

To make the truffles
Step 1- Line a baking tray with greaseproof paper.

Step 2- Sprinkle the flour onto a baking tray and pop into the oven at 180 degrees c for 15 minutes. 
This cooks the flour, which can be used + eaten in raw recipes.
Set aside.

Step 3- Place the butter and sugar in a stand mixer and beat together on high until light and fluffy.

Step 4- Add in the vanilla extract and flour.

Step 5- Fold in the chocolate chips.

Step 6- With clean hands, roll the mixture between your palms until you have small 'truffle' like balls and place them onto a lined tray. I like to roll them into 30g balls.

TIP- Add a toothpick into each truffle, this makes it easy for coating in the chocolate.

Step 7- Pop the tray into the freezer and allow to set for around 10 minutes.

Step 8- About 5 minutes before the balls are ready to come out of the freezer, pop the chocolate into a bowl on top of a saucepan with boiling water, creating a bain-marie and allow the chocolate to fully melt.

Step 8- Get the balls out of the freezer & dunk them in the chocolate! 

Step 9- Place the coated truffles back on to the lined tray and when all the truffles are fully coated, pop the tray back into the freezer for 10 minutes until fully set.
(As the truffles are very cold, the chocolate will set almost immediately)

Step 10- When the truffles have set, remove the toothpicks.

Serve fresh or store in a sealed container in the fridge/ freezer.
Best eaten within a week of making!

...

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Vegan, gluten-free, wheat-free, no-bake.

Say hello to my delicious and no-bake chocolate chip cheesecake bars. They are the perfect treat to cool down in this current heatwave!
A cookie base, topped with a raw chocolate chip cheesecake layer, homemade cookie dough, and more chocolate chips...because you can never have enough! 

These cheesecake bars are easy to make and taste absolutely scrumptious.
You could even go a step further and serve them with a drizzle of chocolate ganache or cookie crumbles! 

Preparation- Overnight
Freezing time- 2-4 hours (or overnight)
Serves- 10
Level- Easy

...
Ingredients for the base
-160g of cookies (I used Biscoff)
-60g of dairy-free butter
-1 tablespoon of coconut oil

Ingredients for the cheesecake layer
-300g of cashew nuts (soaked overnight)
-3 tablespoons of maple syrup
-1 tablespoon vanilla extract
-1 can of coconut cream (cream only)
-2 tablespoons of coconut oil (melted)
-80g of dairy-free chocolate chips
+

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!

Decoration
...

To make the base
Step 1- Line a square baking tin with grease proof paper.

Step 2- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.

Step 3- Melt the butter and coconut oil.

Step 4- In a bowl, add in the crushed cookies, pour over the melted butter & coconut oil and mix until like wet sand.

Step 5- Press a tablespoon of the mixture into the lined tin, making sure to compact it using a spoon or clean hands. 
Set aside.

To make the cheesecake layer
Step 1- Drain the water from the cashew nuts and place into a food processor or blender, along with the maple syrup, vanilla extract, coconut cream and melted coconut oil.

Step 2- Blend until smooth, silky and creamy.
There will be some texture due to the nuts but carry on blending until its a thick & creamy paste.
This will take around 5-8 minutes on high.

Step 3- Fold in the chocolate chips.

Step 4- Pour the cheesecake mixture ontop of the cookie base, spreading it smooth ith a spoon or spatula.

Step 5- Press cookie dough into the cheesecake mixture (optional).

Step 6- Pop the tin back in to the freezer to set.
Allow the cheesecake to set fully.
This will take around 2-4 hours (I leave mine to set overnight).


Store in a sealed container in the freezer and defrost fully before serving.
Delicious!

...

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Vegan, quick & easy.

A rich and fudgy chocolate brownie, with a cookies and cream, cream cheese layer, topped with more cookies!
Heaven in a dessert- haha! 

These brownies are quick & easy to make and are a perfect dessert for a sweet tooth!
You could fill them with roasted hazelnuts for added texture or leave them soft and gooey, perfect for decorating afterwards.

This recipe will sure have your guests craving for more cookies and cream goodness! 

Preparation- 10 minutes
Baking time- 20-25 minutes
Serves- 10-12
Level- Easy

...
Ingredients for the brownie
-200g of dairy-free dark chocolate 
- 4 teaspoons of cocoa powder
-170g of self-raising flour 
- 100g of golden caster sugar
- 1 teaspoon of vanilla essence
-4 tablespoons of light olive oil
-260ml of dairy-free milk 

Ingredients for the oreo frosting
-7 ounces of dairy-free cream cheese
-450g  of powdered sugar
-70g crushed 'oreo' cookies
-1 teaspoon of vanilla extract

+
-Dark chocolate (for drizzling)
-Crumbled cookies
...

To make the brownie
Step 1- Pre-heat your oven to 180 degrees, gas mark 4 and line a square baking tin with greaseproof proof paper.

Step 2- Place the chocolate into a glass bowl and place on top of a saucepan with water filled half of the way up making a banmarie. 
Gently simmer until the chocolate has completely melted.

Step 3- Sieve the cocoa powder and flour into a large mixing bowl & stir in the salt & sugar.
 Mix until fully combined.

Step 4- Pour the vanilla extract, oil, dairy-free milk and melted chocolate into the dry ingredients and mix until combined.

Step 5- Spoon the batter into the lined tin, making sure you get into the edges.

Step 6- Place the tin into the middle of the oven and bake for 20-25 minutes. 
To make sure the brownies are cooked, place a sharp knife or skewer into the center until it comes out clean.
If they are not fully cooked, pop them back into the oven for an extra few minutes.

Step 7- Once baked, place the brownie on a wire rack and leave to cool fully.

To make the meringue
Step 1- Cream the cream cheese and vanilla extract until smooth.
I like to use my stand mixer fitted with a balloon whisk attachment.

Step 2- Add in the powdered sugar until combined.

Step 3- Fold in the crumbled cookies until combined.

Step 4- Smooth the mixture ontop of the cooled brownie.
Place into the fridge for an hour to set.


Top off with a drizzle of melted white chocolate and cookie crumbles.


Serve fresh or store in a sealed container in the fridge.
Best eaten within a few days.

...

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Vegan, quick & easy.

Let's welcome some of the most moorish cupcakes that have ever existed.
A ginger cookie base, with a chocolate sponge, topped with a swirl of toasted meringue and grated dairy-free chocolate.

I baked these cupcakes in my DeDietrich oven. 

There are honestly no words to describe how incredible this oven (and company is)!
It's a dream to be able to work with them and use their amazing oven! It's always a talking point in my kitchen!

The oven bakes cupcakes, sponges etc beautifully, with an all round even bake- I love it!

I have the 'Platinum collection' oven, which comes with a touch screen and an 'easy to use' twist menu button.

It has a large touch screen, which is clear to read with loads of options- including:
-Defrost function
-Drying function
-12 cooking functions
-Soft close door
-DX1 display
-Rose gold turner
-6 shelf levels
-35 auto recipes
+ loads more!

Check out their range of ovens here. I personally highly recommend it!

I use my oven to bake everything you see on my Instagram & website! The amount of settings and technology it has is incredible and it bake's desserts to perfection. 

I used the Fan Oven setting to help me make these yummy cupcakes!
I took inspiration for the photos from my friend on Instagram, The Loopy Whisk

These cakes are light and fluffy, with a rich chocolate flavour and a hint of ginger. 
They're warming and filling and perfect for any occasion!
You're going to love them..I promise!

Preparation- 40 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy

...
Ingredients for the cookie base
-80g of ginger cookies
-2 tablespoons of dairy-free butter (melted)

Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-1 teaspoon of ground ginger
-2 tablespoons of cocoa powder
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (melted)

Ingredients for the meringue
-100g of chickpea brine (aquafaba)
-75g of golden caster sugar
-1 teaspoon of vanilla extract
-1 + 1/2 tablespoons of cream of tartar
...

To make the cookie base
Step 1- Line a cupcake tin with cupcake cases.

Step 2- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.

Step 3- Melt the butter.

Step 4- In a bowl, add in the crushed cookies, pour over the melted butter and mix until like wet sand.

Step 5- Press a tablespoon of the mixture into each cupcake case, making sure to compact it using a spoon or clean hands. 
Set aside.

To make the cupcakes
Step 1- Preheat your oven to 180 degrees c.

Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, ground ginger, cocoa powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- On top of the cookie base, fill the cupcake cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting/decorating.

To make the meringue
Step 1- Drain the chickpea brine from a can of chickpeas and place into a mixing bowl.
Whizz up on high until foamy, then add in the cream of tartar.
I use my stand mixer with the balloon attachment.
You can use an electric hand whisk.

Step 2- Add in the sugar and continue to whip until stiff meringue peaks form.

Step 3- When thick & glossy, add in the vanilla.

Step 4- Place the meringue into a piping bag fitted with a star tip nozzle and pipe a swirl of meringue onto each cupcake.

You can toast the meringue either using a blow torch (which I did) or by popping the meringue under the grill for a few seconds to lightly toast.

Decorate the cupcakes with a sprinkle of grated dairy-free chocolate.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge.
Best eaten within a few days.

PIN ME
Shop the whole 'DeDietrich' range here.
This is a paid collaboration with DeDietrich.
 A huge thank you to DeDietrich for collabing on this recipe with me!

Discover De Dietrich on social media

Make sure you follow me on my social media

I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan 
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The Little Blog Of Vegan by The Little Blog Of Vegan - 1M ago
Vegan, no-bake, quick & easy.

As it's Fathers day and my Dad's favorite sweet is fudge, I wanted to make him some yummy cookies + cream fudge (and for me to nibble on too of course).
Only a few ingredients in order to make these absolutely delicious and very moorish vegan fudge.

You get creaminess from the fudge itself, then an added crunch with the addition of the crushed cookies.... it's really tasty! 
Plus being no-bake...its a game changer in snacking!

Preparation- 5 minutes
Freezing time- 20 minutes
Serves- 10-12
Level- Easy

...
Ingredients for the fudge
-120g of dairy-free butter
-145g of sugar
-170g of plain flour
-150g cookie & cream cookies
-160g of condensed milk (I use Natures Charm)
...

*TIP- To be able to eat flour in a no-bake recipe, you'll have to cook it first.
* Place the flour on a baking tray and pop into an oven heated to 200 degrees c and allow it to bake for 10 minutes to kill off any bacteria *

To make the fudge
Step 1- Line a small rectangular baking tin with greaseproof paper.

Step 2- In a bowl, add in the butter, sugar and vanilla and beat until creamy. 
I use a stand mixer with a balloon whisk attachment.

Step 3- Add in the cooked flour and continue to mix until combined.

 Step 4- Fold in the crushed cookies and condensed milk.

Step 5- Pour the fudge into your prepared tin, using a spoon/spatula to make it level. Sprinkle over 'Oreo' cookies (optional)


Pop into the freezer for 20 minutes to set.
Once set, cut into squares and serve.

Store in a sealed container in the fridge.
Best eaten within 3 days of making.

...

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Vegan, quick & easy.

Say hello to my ULTIMATE cookies + cream cupcakes. 
I've wanted to update my recipe for cookies and cream cupcakes for a while and since its almost my birthday... I thought now was the perfect time!
A rich, light and moist chocolate cupcakes, with cookies + cream, whipped buttercream, topped with cookie crumbles and dairy-free white chocolate drizzle- YUM!

This recipe is in collaboration with Kitchenaid.
To make this recipe, I used my Kitchenaid 'Food Processor' attachment.

This is an attachment every baker + chef needs in the kitchen! It's ideal and versatile for savory dishes and desserts.
I like to use my food processor for making raw cheesecakes, dips like salsa, hummus, veggies and grinding cookies for desserts etc.

For this cupcake recipe, I whizzed the cookies in the food processor to add into the buttercream, using one of the many blades which comes in a kit, alongside the food processor!

This processor can slice, dice, grate, and cut. You won't need to use a knive ever again- haha!

Read more about the attachment here
These cakes are quick and easy to make and are great for special occasions, birthdays or any event needing a tasty treat!
Vegan cakes couldn't be easier! 

Preparation- 40 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy

...
Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-2 tablespoons of cacao powder
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the buttercream
-120g of vegan butter 
-350g of icing sugar
-1 & 1/2 teaspoon of vanilla extract
-50g of cookies + cream cookies
-1 teaspoon of dairy-free milk (if needed)

Ingredients for the core

Decorations
-Cookies + cream cookies
-Dairy-free white chocolate
...

To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, cacao powder, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

Fill the core (optional)
Step 1- Using an apple corer, core the middle of the cupcakes.

Step 2- Add the chocolate ganache into a piping bag and pip some ganache into each cupcake.

To make the frosting.
Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar, vanilla bean paste.
Whizz together until fluffy & fully combined.
Add a splash of dairy-milk if the buttercream is too thick.

Step 3- Add the cookies into a food processor and whizz up until crumb like, then fold them into the buttercream.

Step 4- Transfer the buttercream into a piping bag fitted with a French patisserie nozzle.

Step 5- Pipe a swirl of buttercream onto each cupcake.

To decorate, place a cookie on top of each cupcake and drizzle with melted dairy-free white chocolate (optional).

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

This is a paid collaboration with Kitchenaid.
 A huge thank you to Kitchenaid for collabing on this recipe with me!

Discover Kitchenaid on social media
Instagram- https://www.instagram.com/kitchenaid_uk/
Twitter- https://twitter.com/KitchenAid_UK
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The Little Blog Of Vegan by The Little Blog Of Vegan - 1M ago
Vegan, quick + easy.

A quick and easy chocolate fudge tart, with a cookie base, with a 3 ingredient chocolate fudge filling, topped with a fudge drizzle, chopped hazelnuts, and a pinch of salt.

Preparation- 15 minutes
Chilling time- 4 hours
Serves- 10+
Level- Easy

...
Ingredients for the crust
-200g of plain biscuits (I use Biscoff biscuits)
-6 tablespoons of dairy-free butter/margarine

Ingredients for the chocolate filling
-300g of dairy-free milk chocolate 
-1 tablespoon of fudge sauce
-1 can of coconut milk (cream only)

Toppings (optional)
-Chopped hazelnuts 
-Chocolate fudge sauce
-Rock salt
...

To make the crust
Step 1- Line a tart tin with greaseproof paper.

Step 2- Place the biscuits into a food processor/ blender and whizz up until crumb-like.

Step 3- Melt the butter/margarine and pour into the biscuits and mix together until like wet sand.

Step 4- Firmly press the biscuit mixture into the lined tin until its compact.

Place into the fridge or freezer whilst you make the filling.

To make the chocolate filling
Step 1- Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.

Step 2- Place the cream into a medium-sized saucepan, and heat on medium until it comes to a low boil.

Step 3- Place the dark chocolate into a heatproof bowl and pour over the hot cream.
Allow to sit for a few minutes then stir together.
The cream will melt the chocolate.

Step 4- Stir in the fudge sauce.

Step 5- Pour the filling onto the crust and level with a spoon or offset spatula.
Place into the freezer for 2-3 hours, or until set.

Serve and enjoy.

I served my tart with a drizzle of chocolate fudge sauce, chopped hazelnuts and a dash of rock salt.

Store in a sealed container in the freezer and best eaten within a few days.

...

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