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Treats & Snacks

Treats & Snacks

Vegan Chocolate Mud Pie

This is a pitch dark, fudgy chocolate pie with a salted cocoa crumb. It’s the missionary position of tarts, so go ahead and add your own signature moves. We love a dusting of coconut sugar to ramp up the sweetness. You could try slicing fresh raspberries in half, then pressing them into the chocolate , cut side up, before setting. Yumdinger. A swirl of lickysticky caramel or espresso syrup can raise it up an octave. Or maybe a glorious side of vanilla ice cream will suffice. Let your taste buds vote.

You’ll need to get your mitts on a 20cm or 18cm fluted loose-bottom pan. Loose-bottom pans are not expensive to purchase online, but it might be worth asking a neighbour or relative if they have a fancy fluted one to borrow. A regular loose-bottom brownie tin also works in a pinch.


For the gluten-free crust:

80g (gf) oats

100g ground almonds

4 tablespoons cocoa/cacao powder

1/2 teaspoon flaky sea salt

3 tablespoons of maple syrup

3 tablespoons of coconut oil, melted

For the vegan ganache:

225g dark chocolate, chopped (I love Vivani)

225ml oat milk


1 To make the crust, blitz your oats into a fine flour using a coffee grinder or blender. Let the ground oats party in a bowl with the ground almonds, cocoa/cacao and salt.

2 Whisk the melted coconut oil and maple syrup together until glossy. Then pour over your dry ingredients and coat everything really well. I like to wait for 10 minutes before pressing the crust into the fluted pan – I find it much easier to handle.

3 In the meantime, you can grease your pan with clean fingertips and coconut oil. Your pan doesn’t need to be fluted, but if it is, extra attention to the frilly edge is important to prevent cracks and tantrums. Once your pan is well greased, start pressing the dough into the pan. It’s not like pastry – absolutely no rolling required.

4 Prick the bottom of the crust with a fork. Bake in a preheated oven of 180 Celsius for 12-14 minutes or until the sides naturally start to pull away from the pan’s edge. Leave to cool for at least 1 hour.

5 To make the filling, heat the oat milk until you can see steam rise from the surface – almost scalding, but not boiling. Pour the hot milk over your finely chopped chocolate and stir with a spatula (not a whisk or fork). I do a figure eight with my spatula around the bowl. The ganache will come together fairly quickly. As soon as it’s dark and smooth, pour into your cooled pastry shell. Let it relax at room temperature before setting in the fridge.

Treats & Snacks, Vegan &/or Raw

Peanut Butter Chocolate Tart

Research has shown that women think about chocolate more than men. Some scientists think this is because eating cacao helps to release a consignment of dopamine in the female brain, the same substance released during orgasm. This explains a lot. And why I’ve eaten most of this tart.

I’ve kept the recipe gluten-free and vegan. It’s bonkers-delicious and very simple to make. Treat yourself to a 9-inch fluted loose-bottom pan, and you’ll be making tarts and dopamine for life.

Point to note; tahini or nut butters other than peanut butter tend to disappoint in this specific recipe. Peanut butter parties with the coconut and chocolate in a way that only Harold McGee and God can explain.

More details over on my Instagram stories if you fancy cooking along. This tart promises to last a whole 2 weeks in the fridge, or for up to 3 months in the freezer if you save a few slices (wrapped in parchment). Namastasty.


For the gluten-free crust:

100g (gf) oat flakes
100g ground almonds
6 tablespoons cocoa or cacao powder
1/2 teaspoon sea salt
3 tablespoons melted extra-virgin coconut oil, plus more for oiling pan
4 tablespoons maple syrup

Chocolate peanut butter ganache:

100g creamed coconut (not coconut cream)
150g dark chocolate
3 tablespoons coconut sugar
4 tablespoons peanut butter
Coconut sugar to top


To make the crust, blitz your oats into a flour using a coffee grinder or blender. A Nutribullet or Vitmix is excellent for this too. Let the ground oats party in a large bowl with the ground almonds, cocoa/cacao and salt.

Whisk the melted coconut oil and maple syrup together until glossy. Then pour over your dry ingredients and coat everything really well.

I like to wait for 5 minutes before pressing the crust into the fluted pan – it’s easier to handle. In the meantime, you can grease your pan with clean fingertips and coconut oil. Your pan doesn’t need to be fluted, but if it is, extra attention to the fluted edge is important to prevent cracks and tantrums.

Once your pan is well greased, start pressing the dough into the pan giving special attention to the sides. It’s not like pastry – no rolling required. You can watch a similar crust being shaped by Amy Chaplin here. It’s really easy – honest!

Prick the bottom of the crust all over with a fork. Bake in a preheated oven of 180 Celsius for 12 minutes or until the sides naturally start to pull away from the pan’s edge. Leave to cool for at least one hour (otherwise the filling will make the base soggy).

To make the filling, melt the creamed coconut block with your dark chocolate, 3 tablespoons of coconut sugar and the peanut butter. Spoon over your cooked and cooled crust. Let it relax at room temperature before setting in the fridge. Then decorate with coconut sugar like a giddy orchestra conductor.

Serve with black coffee and a very loud aria.

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Treats & Snacks

Self love & No-Bake Brownie Bites

Right! Valentine’s Day needs re evaluation. From now on, I’m going to see it as an opportunity to pour some TLC on my booty. Am I treating me right? Am I giving my body what it needs? How do I celebrate my body and keep it happy? What am I ignoring? What path am I on? Who or what supports me on that path? What can I leave behind?

With this in mind, no-bake brownies feel like the right place to start… “To me, with love from me.”

Followed by a meditation on gratitude. And a good hiding place.


4 tablespoons cacao powder

2 cups walnuts (240g)

15 Medjool dates, stones removed

Splash of espresso or maple syrup (optional)

100g dark chocolate, melted

Flaky sea salt, to tickle


Blitz your cacao powder with the walnuts, until it resembles something like breadcrumbs.

Pop the Medjool dates into the shoot of your food processor, one by one, until a dough ball clumps together. I find a splash of maple syrup or espresso helps.

Line a large bread tin with parchment paper and scoop the brownie mix into it, smoothing with a spoon. I like to use another sheet of parchment on top, to press down the mixture with my fingers. Freeze for 25 minutes, then cut into squares.

Drop into melted chocolate straight from frozen. This makes considerably less mess, as the cold temperature helps to set the chocolate immediately. Tickle with flaky sea salt, and fancy edible rose petals. I buy my walnuts in bulk from zero-plastic stores here or here, but you can also get tiny amounts of stuff in these bulk stores such as rose petals. Delivery nation-wide. Score!