Here you will find all things sugar and spice. The best part is they are all vegan!
You will find desserts from soft cinnamon buns to decadent chocolate tarts, cheesecakes, bars, slices, caramels, cookies and more!
Chocolate Cheesecake with Meringue Toasted Topping
Serves 8 /Difficulty medium/ Time 45 minutes
⅔ Cup Coconut Shredded
⅔ Cup cashews
¼ Cup of peanut butter
500G of soft tofu at room temp
⅔ Cup of brown sugar
4 tablespoons of raw cacao
1½ tablespoon of corn flour
1/2 cup of oat milk
1 can of chickpea brine
1 teaspoon of lemon juice
1/2 a cup of white sugar
- Add chickpea brine to a high-speed mixer. Whisk with lemon juice on high until peaks form. Then slowly add the sugar over 3 to 4 minutes until you have a thick stiff meringue.
- Set to the side
- Start by adding the base ingredients into a food processor and process until the crumb starts to stick to itself. Then pour into a prepared cake tin. I used a 24cm.
- Press lightly until smooth and even over the base.
- Now start on the filling. Add all the filling ingredients into a blender and blend until smooth and creamy.
- Pour into the base and bake at 160 degrees for 30 minutes.
- Remove and cool.
- Place in the fridge to set for 1 hour, remove and top with meringue. Toast and serve
Makes 8 buns- Difficulty Medium – Time 1 hour
3 cups of bread flour
7g of dry active yeast 1 packet
1 to 1 & 1/2 cups of warm water
1 tablespoon of sugar
1/4 cup of nutellex
1/4 cup of dark brown sugar
1 tbsp of cinnamon
Mix all these ingredients to form a butter spread
- Start by adding the dry ingredients into a large mixing bowl and mix lightly, then add the water and bring the dough together using your hands. Once the dough starts to form a loose ball turn out the mixture onto a bench and knead it together
- Knead until smooth and feels soft. This might take you 15 minutes if you are new to making dough or bread. Once smooth, roll out using a rolling pin to around 1/2 cm thick. Try and roll into a square to rectangle shape to make it easier when you roll into a log
- Now spread the filling out evenly all over the dough. Starting at one end, gently start to roll the edge over itself like a giant burrito. You want to keep rolling until you have one nice big log shape
- Once rolled, lightly tuck the dough from left to right together to make a slightly thicker shorter roll
- Then cut the log into 8 even sections, and place them on their side in a lightly greased oven dish. Flatter a tiny bit
- Cover with cling wrap to avoid drying on the tops
- Leaving 2 cm between pieces. Let rest for 40 minutes. Or until doubled in size.
- The baking dish needs to fit all pieces with a little space around each one to expand. The dough will double in size. Place in a warm place. ( must be warm for the dough to rise)
- Then once doubled in size, place in a preheated oven at 200 degrees bake for 12/14 minutes. With top and bottom elements on. Place a skewer through one bun, if it comes out clean they are cooked.
- Remove and let cool slightly before enjoying
Tip: Dough must be kept in a warm place to work. If the dough doesn’t double in size the buns will be heavy and not light and fluffy. Makes 8 large buns