Amazing Chocolate Chip Cookies

cookies
Amazing Chocolate Chip Cookies
Yields 12
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Prep Time
10 min
Cook Time
9 min
Prep Time
10 min
Cook Time
9 min
Ingredients
  1. 1 cup dairy free spread
  2. 1 teaspoon vanilla essence
  3. 3/4 cup caster sugar
  4. 3/4 cup brown sugar
  5. 1 tablespoon milled flax
  6. little cold water to mix with the flax
  7. 2 dessertspoons apple cider vinegar
  8. 1 teaspoon salt
  9. 1 teaspoon baking soda
  10. 1 teaspoon baking powder
  11. 2 1/4 cups flour
  12. 1/2 cup vegan chocolate chips or vegan chocolate broken up into small pieces
  13. non-dairy milk - if needed
Instructions
  1. Preheat oven to 190 degrees celsius (375 degrees fahrenheit)
  2. Mix together butter, vanilla essence, caster sugar and brown sugar.
  3. In a separate bowl mix the flax with a little cold water, just enough to make a paste, and add to the mixture.
  4. Add the apple cider vinegar and beat until combined.
  5. In a separate bowl, whisk together salt, baking soda, baking powder, and flour.
  6. Add the dry ingredient mixture to wet ingredients about 1/2 cup at a time, mixing all the time. Add the non-dairy milk if needed to create a dough.
  7. Once the dough reaches a uniform consistency fold in 1/2 cup (or more) chocolate chips.
  8. Roll out the dough and use a cutter to cut out the cookies, or just use a tablespoon as a measure and create the cookie shape in your hands.
  9. Bake for 9-10 minutes.
Notes
  1. Add 1/2 cup desiccated coconut to the mixture for a deliciously crunchy coconut taste!
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Peanut Butter Blondies

peanut butter blondies
Peanut Butter Blondies
Yields 12
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 3/4 cup creamy peanut butter
  2. 1/3 cup vegetable or grapeseed oil
  3. 1 cup brown sugar
  4. 1/4 cup non-dairy milk
  5. 2 teaspoons vanilla extract
  6. 1 cup plain flour
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon baking powder
  9. 1/3 cup dairy free white or dark chocolate chips
  10. 1/3 cup peanuts
Instructions
  1. Preheat oven to 350 F (180C). Lightly grease a metal 8" x 8" baking dish.
  2. In a mixing bowl, mix together the peanut butter, oil and sugar.
  3. Stir in the milk, vanilla essence and chocolate chips.
  4. Stir in the flour, salt and baking powder.
  5. Mix the flour in then mix the dough until soft and very thick.
  6. Transfer to the baking pan and use a spatula to press into place.
  7. Sprinkle on the peanuts and lightly press them into the top.
  8. Bake for 20 to 22 minutes, the edges should be just colouring. The top should appear soft.
  9. Remove from the oven and cool completely for at least 3 hours before slicing.
Adapted from www.godairyfree.org
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Banana Nice Cream

banana nice cream
Banana Nice Cream
Serves 2
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Ingredients
  1. 2 large bananas, sliced and frozen
  2. 3/4 cup unsweetened plain non dairy milk
  3. 2 tablespoons creamy almond butter or peanut butter
Instructions
  1. Put bananas, non dairy milk and almond or peanut butter into a blender.
  2. Purée, turning off the motor and stirring the mixture two or three times, until smooth and creamy.
  3. Pour into two bowls and serve.
Adapted from www.wholefoodsmarket.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Pineapple Upside Down Cake

Pineapple Upside Down Cake
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Prep Time
10 min
Cook Time
50 min
Prep Time
10 min
Cook Time
50 min
Ingredients
  1. 6ozs Dairy free spread
  2. 6ozs Golden granulated caster sugar
  3. 6ozs Sifted self-raising flour
  4. Egg replacer (equivalent of 3 eggs) mix as per instructions on packet
  5. Few drops of vanilla essence
  6. 1 tin of pineapple rings (in natural juice)
  7. 1 dessertspoon Demerara sugar
Instructions
  1. Preheat the oven to 180 degrees C
  2. Grease and line a 7” tin. Sprinkle a small amount of demerara sugar on the base then place pineapple rings (well-drained) on the bottom of the tin.
  3. Cream the spread with the sugar until light and fluffy, gradually add the egg substitute having already mixed this with the required water.
  4. Gently sift in small amounts of the flour, stirring in a figure of 8 to retain as much air in the mixture.
  5. Gently spread the mixture into the lined tin and bake in the centre of the oven.
  6. Test with a skewer after 45/50mins, cook longer if necessary until the skewer comes out clear and the sponge springs back when touched.
  7. Turn out onto a wire cooling rack right way up with the pineapple on top. Allow to cool.
Notes
  1. Use glace cherries if desired, place them in the centre of the pineapple rings.
  2. Great served with dairy free custard!
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Tiramisu

tiramisu
Tiramisu
Serves 4
Thank you to the good people at Viva! for this delicious vegan Tiramisu recipe!
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Total Time
1 hr 15 min
Total Time
1 hr 15 min
Ingredients
  1. Base
  2. 4 slices of bread, under 2cm or 1 inch thick, taken from a good quality unsliced white loaf
  3. 85 ml/3fl oz soya or almond milk
  4. ½ tsp vanilla extract
  5. 60g/2oz caster sugar
  6. 2 tbsp brandy or Amaretto liqueur (optional but very nice!)
  7. 2 tsp cocoa powder – not drinking chocolate
  8. Mocha Crème Topping
  9. 110g/4oz unsalted cashew pieces (blanched almonds also work) – ground to a fine powder
  10. 1 pack firm silken tofu (approximately 350g), drained and pressed down to get rid of excess water
  11. 110g/4oz caster sugar
  12. 4 tsp instant coffee dissolved in a little just-boiled hot water to make a smooth syrup
  13. 1 tsp vanilla essence
  14. 1 tbsp cocoa powder – see above
  15. Optional
  16. 50g (half a large bar) dark vegan chocolate – grated
Instructions
  1. Heat the soya milk and 60g/2oz of the caster sugar in a small saucepan until the sugar has dissolved. Add half teaspoon of vanilla essence plus the brandy/Amaretto if using, mix in well then turn off the heat.
  2. Remove the crusts from the bread and cut into triangles. Distribute these equally on the bottom of your container.
  3. Pour a quarter of the milk mixture over the bread evenly, sprinkle with the cocoa powder and set aside.
  4. Grind the cashews to a fine powder and set aside. Make the coffee mixture by pouring the hot water and coffee granules in the same saucepan and set aside.
  5. Blend the drained silken tofu until very smooth and creamy then add the ground cashews. Add the sugar, vanilla extract and coffee mixture and blend again thoroughly until smooth.
  6. Spoon the mixture over evenly. Sprinkle the rest of the cocoa powder over evenly. Chill for at least an hour and then top with grated chocolate if using before serving.
Adapted from Viva! Xmas Recipes
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Apple and Blackberry Crumble

vegan-crumble
Apple and Blackberry Crumble
Serves 4
Perfect for a chilly evening, serve with dairy free custard and enjoy 🙂
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Prep Time
25 min
Cook Time
40 min
Prep Time
25 min
Cook Time
40 min
Ingredients
  1. 4 large cooking apples
  2. 2 cups blackberries
  3. 2 tbsp caster sugar
  4. 2 tbsp water
  5. 100g oats
  6. 100g plain flour
  7. 100g demerara sugar
  8. 1 tsp salt
  9. 1 tsp ground cinnamon
  10. 80ml (1/3 cup) oil (I use Rapeseed oil)
Instructions
  1. Peel and core the apples, then chop into small pieces.
  2. Wash the blackberries and add all the fruit into a saucepan with approximately 2 tbsp cold water.
  3. Simmer for 15 mins then add the caster sugar and simmer for a further 5 minutes or until the fruit is soft but not falling apart.
  4. Preheat oven to 180 degrees Celsius (360 Fahrenheit)
Prepare the crumble
  1. Mix the flour, oats, demerara sugar, salt and cinnamon together in a bowl.
  2. Add the oil and mix together ensuring an even coating of oil throughout.
  3. Once the fruit is ready, place into a baking dish (around 25cm) and top evenly with the crumble.
  4. Bake in the oven for around 40 minutes or until golden brown.
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Superfood Chocolate Brownie

vegan superfood brownie
Superfood Chocolate Brownie
Yields 16
A delicious yet healthier version of the standard chocolate brownie recipe; containing superfoods Chia Seeds and Raw Cacao Powder, along with chopped dates for a moist, indulgent yet almost sin-free 100% vegan cake! It is super easy to make too - just mix all the ingredients together and pop it in the oven!
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Prep Time
5 min
Total Time
30 min
Prep Time
5 min
Total Time
30 min
Ingredients
  1. 250g plain flour
  2. 250g demerara sugar
  3. 60g cocoa powder
  4. 40g raw cacao powder
  5. 100g chopped dates
  6. 1tbsp whole chia seeds
  7. 1tsp baking powder
  8. 1tsp pink Himalayan salt (or regular salt)
  9. 300ml cold water
  10. 100ml vegetable oil
  11. 1-1.5 tsp vanilla essence
Instructions
  1. Preheat the oven to 180 C / Gas mark 4.
  2. In a large bowl, stir together the flour, sugar, cocoa and cacao powder, chopped dates, chia seeds, baking powder and salt.
  3. Then pour in the water, vegetable oil and vanilla essence; mix until well blended.
  4. Spread evenly in a 23 x 33cm (9 x 13 in) baking tin.
  5. Bake for around 20 to 25 minutes in the preheated oven, until the top is no longer shiny.
  6. Let cool for at least 10 minutes before cutting into squares.
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Chocolate Truffles

chocolate truffles recipe
Chocolate Truffles
Serves 2
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Prep Time
2 min
Cook Time
5 min
Prep Time
2 min
Cook Time
5 min
Ingredients
  1. 1/4 cup coconut milk (I use Koko coconut milk)
  2. 2 cups dairy free chocolate chips
  3. 1/4 cup and 2 tbsp coconut oil
  4. 1/3 cup cocoa powder, ground nuts, or coconut flakes to roll the truffles in afterwards
Instructions
  1. Heat the coconut oil and coconut milk in a saucepan, then stir in the chocolate chips until everything is completely combined.
  2. Transfer the mixture to a shallow bowl and refrigerate until it’s cooled all the way through.
  3. Use a spoon or melon baller to create the truffles, try not to handle them too much or they may start to melt.
  4. Roll each one in cocoa powder, nuts, or coconut flakes and serve or transfer to a storage container.
Notes
  1. Allow time for the mixture setting in the refrigerator, at least an hour and a half.
  2. They will keep in the fridge for 2-3 weeks - but they usually don't last the evening in our house!
Adapted from www.care2.com
Adapted from www.care2.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Vanilla Sponge Cake

vanilla sponge cake
Vanilla Sponge Cake
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Prep Time
2 min
Cook Time
30 min
Prep Time
2 min
Cook Time
30 min
Ingredients
  1. Cake
  2. 7 oz / 300g self raising flour
  3. 3 level tsp baking powder
  4. 4 oz / 115g sugar
  5. 4 1/2 fl oz / 125 ml vegetable oil
  6. 11 1/2 fl oz / 325 ml cold water
  7. 2 tsp vanilla essence
  8.  
  9. Filling
  10. 3 oz / 85g non-dairy spread
  11. 6 oz / 170g icing sugar
  12. 1 tsp vanilla essence
Instructions
  1. Preheat oven to 190C/375F/gas mark 5.
  2. Place all ingredients in a bowl and stir. Divide the mixture between two well greased round tins.
  3. Bake in the pre-heated oven for 30 minutes or until a cocktail stick inserted into the middle of the cake comes out clean. Take out of oven and leave to cool.
  4. Meanwhile make the filling by mixing all the filling ingredients together.
  5. You can use it to sandwich the cakes together, along with some jam, or you can use some of it to sandwich the cakes together and the rest to decorate the top.
  6. You can also omit the filling and sandwich the cakes together with jam, with a dusting of icing sugar on the top.
Adapted from www.thevegansociety.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Creamy Chia Pudding

chia seed pudding
Creamy Chia Seed Pudding
Serves 2
This versatile dish can be eaten for breakfast, as a snack or dessert and can be dressed up with different toppings.
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Ingredients
  1. 1 1/2 cups non-dairy milk (I like Koko coconut milk)
  2. 1 1/2 tbsp maple syrup
  3. 1/2 tsp vanilla extract
  4. 1/2 cup and 2 tbsp chia seeds
  5. Any topping you like, such as fresh blueberries
Instructions
  1. Combine everything except the chia seeds in your blender.
  2. Pour into a large glass container and stir in the chia seeds.
  3. Place the container in your fridge to thicken up (around 8-10 hours), stirring after around 10 minutes to ensure the chia seeds are evenly distributed.
  4. Once the chia pudding has thickened up you can serve with a topping or layered with fresh fruit.
Adapted from rawfoodrecipes.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/