Caramel filled chocolates

Caramel filled chocolates

These are so good.

They are vegan, gluten free and nut free.

Some cheap to make once you have moulds.

Ingredients

  • 100g chocolate- I used cheap lidl dark chocolate that’s dairy and soya free. Any chocolate will work so whatis your safe chocolate.
  • 1 tablespoon of coconut oil – this makes it easier to spread in the mould.
  • You might need more/less chocolate depending on size of your moulds.
  • Use a brush and do a thin layer in mould.
  • When it sets, brush on another layer. Keep doing this until you are happy mould is fully covered. Hold up to the light to make sure there’s no missed bits.
  • Caramel
  • The cream from half a can of tinned coconut, this doesn’t need to be accurately measured.
  • 100g brown sugar – white will also work but will slightly change the flavour
  • 2 tablespoon of water
  • 1 teaspoon vanilla essence
  • 1 tbsp maple syrup/golden syrup
  • 100g dairy free butter
  • Put all ingredients in to saucepan. Simmer on medium heat for 20/30 minutes until golden brown. Stir regularly. Leave to cool fully.
  • Once chocolate is set, fill with cold caramel.
  • Cover with more chocolate. Once fully set remove from moulds

Eat. 😋😋

Vegan Chocolate sandwich cake

Vegan chocolate cake

#dairyfree #soyafree #eggfree #vegan #glutenfree #nutfree

Ingredients

300g/3 cups gluten free self raising flour
75g/3 quarters cup cocoa powder
2 tsp baking powder
150g/4 quarters cup caster sugar
90ml/6 tblsp flavourless oil (sunflower/vegetable/rapeseed oil)
300ml/1&quarter cup milk (rice milk is best in vegan baking)
30ml/2 tblsp/45g golden syrup or maple syrup or honey

Method

  • Preheat fan oven to 180C/355F.
  • Sieve flour, cocoa powder and baking soda together. Add the sugar.
  • In another bowl whisk the milk, oil and syrup together.
  • Add the liquid to dry ingredients and mix well.
  • Pour into two lined or greases tin – 8 inch circular tins
  • Bake for 30 minutes, be careful not too over bake as it will dry out.
  • Leave to cool in the tins for at least 30 minutes, remove from tins and put on wire tray to cool fully.
  • When fully cool put buttercream in between cake layers.

Chocolate mallowcake

Ingredients

  • 200g digestive biscuits (read ingredients)
  • 80g dairy free butter (melted)
  • 3 tbsp warm water
  • 130g plain chocolate
  • 20 Marshmallows
  • 4 tbsp chickpea aquafad
  • 240ml (1 cup) double dairy free cream

Method

  • Crush biscuits. Add melted butter and mix well.
  • Put into a lined cake tin and press down. Put aside to set.
  • Melt chocolate in bowl over saucepan of hot water. When chocolate is almost melted, add marshmallows. Mix well until marshmallows are fully melted and combined.
  • Add the warm water to chocolate mixture and mix well.
  • Place in fridge to cool.
  • Whip aquafad until stiff, it’ll take about 10 minutes. Add cold chocolate mixture.
  • Whip cream and add to chocolate mixture.
  • Spoon over biscuit mixture and place in fridge to set for at least 2 hours.

Alternative

  • Any biscuits can used including gluten free biscuits.
  • Add chocolate chips after whip cream.
  • Add chopped nuts to chocolate mixture.
  • Decorate with strawberries.

Flourless chocolate brownies

*** Dairy free, Soya free, Egg free and Gluten free ***

Ingredients

1 can of chickpeas (400g) in liquid

125g/half cup of peanut butter/any nut butter

4 tbsp maple syrup

2 tbsp flavourless oil

1 tsp baking powder

Half tsp baking soda

1 tbsp cocoa powder

Pinch of salt

100g/half cup chocolate chips

Method

  • Preheat oven to 180C/355F. Line a 8 inch square tin.
  • Put chickpeas with aquafad in food processor and blend until smooth
  • Add all other ingredients, except the chocolate, in the food processor and put on at medium/high until fully mixed.
  • Fold in half the chocolate.
  • Spread mix in tin.
  • Sprinkle remaining chocolate across top of mixture.
  • Bake for 25/30 minutes. It should be soft but golden brown on top.
  • Leave in tin to cool down.
  • Cut in squares – should make about 9 blondies.

Alternative

  • Add half cup of chocolate nuts
  • Add 2 tbsp dried fruit
  • Add 1 tbsp chocolate spread

Vegan gluten free fudge

*** Vegan gluten free fudge ***

Ingredients

  • 400g Vegan chocolate

Method

  1. Place condensed milk and chocolate in slow cooker at high until chocolate is melted.
  2. Once chocolate is melted, turn down to low.
  3. Leave on low for 90 minutes, stir regularly.
  4. At end of 90 minutes, add any extra ingredients/flavours
  5. Pour in lined tray or moulds and put into fridge overnight.

Flavours

  • White chocolate
  • Creme mint chocolate
  • Baileys
  • Lemon
  • Peanut/almond butter
  • Vanilla

Vegan Chocolate Square

Shortbread base with a creamy chocolate topping

Dairy free, soya free, egg free, nut free, peanut free and gluten free

*** BASE ***

75g plain flour (any flour will work, I use a gluten free flour mix).

50g cornflour

1 tbsp warm water

100g dairy free butter

50g icing sugar

Method

Preheat oven to 180 degrees celcuis

Mix all the ingredients together and spread on a 20cm square baking tray.

Bake for 20 minutes until it begins to colour.

Place in fridge to cool while you make the topping.

*** TOPPING ***

1 can (400ml) full fat coconut milk placed in fridge overnight and use cream from top

2 tbsp icing sugar (sieved to remove lumps) (extra may be needed if mixture doesn’t thicken)

150g dairy and soya free chocolate

Method

Melt the chocolate

Whisk the coconut milk and icing sugar together. Whisk at high speed for at least 5 minutes.

Fold in the melted chocolate but make sure the chocolate has cooled down.

If the mixture doesn’t thicken add another tablespoon of icing sugar and mix again.

Spread the chocolate mix over the cold base. Place in fridge for at least 2 hours before cutting/serving.

Alternatives:

  • Add chocolate chips to cooled chocolate mix. If you have a safe white chocolate, white chocolate chips are nice through it.
  • Add chopped walnuts or roast hazelnuts.
  • Decorate with strawberries/raspberries.

Chocolate biscuit cake

Dairy free, soya free and egg free. Easily made gluten free using gluten free biscuits.

*** Dairy free, soya free and egg free Chocolate biscuit cake ***

300g dairy free butter
180ml golden syrup
250g dairy and soya free chocolate
200g Digestive biscuits (crushed)
200g Rich tea biscuits (crushed)
150g ginger nut biscuits

Method
• Melt butter, chocolate and golden syrup
• Add crush biscuits and mix well.
• Put in lined cake tin and place in fridge for at least 2 hours to set.

  • Read ingredients of the biscuits as some are not dairy free and soya free. Most shop own brand versions are dairy free and soya free.
  • For variations you could add nuts, honeycomb, dried fruit or marshmallows.

Yummy Vegan Chocolate Fudge cake

*** Dairy free, soya free, egg free and gluten free ***

360ml rice milk

1.5tsp apple cider vinegar

250g caster sugar

150ml sunflower oil

200g plain flour

50g cocoa powder

1 tsp baking powder

1 tsp bicarbonate soda

Pinch of salt

Method

  • Preheat oven to 180C/350F.
  • Sift the flour, cocoa powder, baking powder, bicarbonate soda and salt together. Add the sugar and mix. (Dry mix)
  • Whisk together the milk, vinegar and oil. Don’t worry if the milk curdles (wet mix).
  • Prepare two cake tins – 20cm/8inch tins.
  • Add the wet mix and fold into dry mix. Do not over mix and immediately get it into the oven.
  • Bake for 30 minutes.

Decorate with vegan ganache. https://freefromyummies.ie/2018/11/07/vegan-ganache/

Sweet potato chocolate loaf

Sweet potato chocolate loaf

*** Dairy free, egg free, gluten free and no added sugar ***

Ingredients

150g sweet potato (peeled and chopped)

1 apple (peel and cored)

1 carrot (chopped)

100g nut butter (alternatively vegan butter can be used)

200g plain flour (any flour will work)

30g cocoa powder

Method

  • Preheat oven to 160 degrees Celsius
  • Boil the sweet potato, apple and carrot until very soft. Drain of most of the water, leaving about a tablespoon of water in the saucepan. Add the nut butter and mash well until smooth (I find it’s easier to use a hand blender to get it smooth).
  • Add the flour and cocoa powder and mix until completely combined. Any additional ingredients will be added at this stage. Add a little water if it’s too dry.
  • Put in a loaf tin
  • Bake in oven for 45/50 minutes.

Alternatives

  • Add 1 tablespoon of golden syrup/maple syrup/honey.
  • Add 50g chopped nuts
  • Add a large tablespoon of chocolate spread
  • Add 50g chocolate chips
  • Add 50g raisins or dried fruit
  • Add one grated apple/carrot
  • Replace the 50g cocoa with an extra 50g flour.

Sweet potato chocolate biscuits

Sweet potato chocolate biscuits

*** Dairy free, egg free, gluten feee and no added sugar ***

Ingredients

150g sweet potato (peeled and chopped)

1 apple (peel and cored)

1 carrot (chopped)

100g nut butter

200g plain flour (any flour will work)

30g cocoa powder

Method

  • Preheat oven to 180 degrees Celsius
  • Boil the sweet potato, apple and carrot until very soft. Drain of most of the water, leaving about a tablespoon of water in the saucepan. Add the nut butter and mash well until smooth (I find it’s easier to use a hand blender to get it smooth).
  • Add the flour and cocoa powder and mix until completely combined. Add a little water if it’s too dry and doesn’t come together.
  • Roll out on floured surface and cut into shapes.
  • Bake in oven for 15/18 minutes.

Alternatives

  • Add 50g chopped nuts
  • Add a generous tablespoon of chocolate spread
  • Add 50g chocolate chips
  • Add 50g raisins or dried fruit
  • Replace the 50g cocoa with an extra 50g flour.