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 Oreo cheesecake

This is a great dessert idea.

Dairy free, egg free.

Easily made gluten free by using gluten free biscuits.

Ingredients

BASE

200g oreos biscuits
100g dairy free butter

‘CREAM CHEESE’ TOPPING

200 g /1 cup cashews
70g/third cup coconut oil
125ml/half cup tinned coconut milk cream
100g/1 cup Oreos
45mk/3 tbsp lemon juice
1 tsp vanilla
60ml/quarter cup maple syrup

Method

Soak the cashews over night in water.
Place tin of coconut milk in fridge overnight. The cream will rise to top.
Make the base first as this needs to set, crush the biscuits and melt the dairy free butter. Mix well together.
Remove the cashews from the water. Put them in blender with the lemon juice. Blend until smooth. This may take about 10 minutes.
Add cream from tin of coconut milk and blend well.
Add remaining ingredients into blender and mix well. Keep a few biscuits to crumble into the mix.
Spoon onto base and place in fridge overnight. If it doesn’t set you can freeze and defrost when needed.
Decorate with mini oreos.

ALTERNATIVES

Use 100g of strawberries instead of oreos
Fold chocolate chips into topping
Use a mixture of digestive biscuits and ginger biscuits in base
Make gluten free by using gluten free biscuits

Millionaire Squares

** Dairy free and gluten free Millionaire Squares **

These are also soya free and egg free and vegan.

They are also suitable for freezing.

* Shortbread Base *
125g/1 cup gluten free plain flour
125g/1 cup cornflour
15ml/1 tbsp warm water
160g/¾ cup dairy free butter
90g/¾ cup icing sugar/powdered sugar

* Fudge layer *
A can of condensed milk or Homemade condensed milk made with 1 can of coconut milk (400g) [Condensed coconut milk recipe]
300g/1½ cup brown sugar
125ml/½ cup of dairy free milk
150g/½ cup dairy free butter

* Chocolate layer *
150g/¾ cup dairy free and soya chocolate
1 tbsp coconut oil (optional) – this makes it easier to spread on top

METHOD

*Shortbread*

Preheat oven to 180 degrees Celsius

Mix the butter and sugar together

Sieve in the flour and mix well into butter and sugar mix.

Add water and bring mix together. Don’t over mix.

Press into lined tin (8cm Square tin) and bake for 25 minutes.

Remove from oven, put aside to cool.

*Fudge*

Put the condensed milk, sugar, milk and butter into a saucepan.

Stir constantly over a low heat until sugar melt, turn up heat and bring to the boil. Stir constantly to prevent burning. Allow it to boil for 15/20 minutes.

The mixture will thicken as the sugar and butter melts. Watch carefully as it can easily burn.

Leave a side for 5 minutes to cool slightly and then mix well. It should be thick but smooth. If it hasn’t thicken then bring back to boil for about 5 minutes and let it cool again and mix well.

Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.

*Chocolate*

Melt chocolate (and coconut oil)

Ensure fudge is completely cold before spreading across it.

Leave to cool and harder before cutting.

Rainbow Birthday Cake 🌈

*** Ingredients ***

200ml golden syrup/maple syrup/corn syrup.

190ml milk (any alternative milk)

140ml oil

300ml yogurt (I use plain koko yogurt but any yogurt will work)

400g self raising flour (I use gluten free self raising flour)

2 tsp baking powder

Selection of colours of food dye

** Method **

Preheat oven to 180 degrees Celsius

Whisk the syrup, milk, oil and yogurt together.

Add to the flour and baking powder.

Mix well.

Divide into 5 equal quantities. Add your preferred colour to each layer.

Put each layer in cake tin and bake for 20 minutes.

When cool, spread or pipe vegan butter cream between each layer. Decorate as required.

Dairy free Butter cream

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 chip loaf

*** Ingredients ***

25ml golden syrup/maple syrup/corn syrup.
100g brown sugar
80ml milk (any alternative milk)
60ml oil
125ml yogurt (I use koko yogurt)
180g self raising flour (I use gluten free self raising flour)
1 tsp baking powder
100g dairy free chocolate chips or chocolate chunks

** Method **

Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together.
Add to the sugar, flour and baking powder.
Mix well.
Carefully fold in the chocolate.
Put in loaf tin and bake for 45/50 minutes.

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 condensed milk – slow cooker

*** Vegan coconut condensed milk ***

Ingredients

1 can of full fat coconut milk (400g)

100g/½ cup sugar

50g/¼ cup dairy free butter

Method

Place the tinned coconut milk in fridge over night to it will raise to the top of the can.
Take the coconut cream from the canned milk and put in the bowl of your slow cooker. You do not need to be exact. It doesn’t matter if some of the water from the can is put in the bowl as it will evaporate.
Place all ingredients in slow cooker and turn on high and leave lid off.
Cook for 2 hours, mix every 30 minutes. It should have reduced in volume/
Mix well at the end of the 2 hours and pour in jar to cool and thicken. Place in fridge overnight.

Alternatives

Can be made using alternative milks creams. It may require a longer time depending on fat content of milk been used.
Works well with soya cream or oat milk cream.

Vegan vanilla fudge

A can of vegan condensed milk (320g can) or Homemade Condensed coconut milk

75g/⅓ cup dairy free butter

75g/less than ½ cup caster sugar

1 tbsp golden syrup (maple syrup or corn syrup can alternatively be used but these will alter the flavour)

2 tsp vanilla essence

*** Method ***

Put the condensed milk, caster sugar, syrup and butter into a saucepan.
Stir constantly over a low heat until sugar melt. Stir constantly to prevent burning. this will take approximately 10/15 minutes.
The mixture will thicken as the sugar and syrup melts.
Continue stirring over medium heat until colour changes to a ‘caramel’. This will not take very long so watch carefully as it can easily burn.
Put in moulds to set or spread on line tray to set. Leave overnight before removing from moulds or cutting.
The fudge will keep for up to a week in a air tight container.

*** Alternatives ***

Add chopped nuts once you get the caramel colour.
Line moulds in chocolate prior to adding fudge
Role fudge into balls and cover in either icing sugar or cocoa powder