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ANZAC Brownies

Anzac Brownies 2

I made these by accident last week for ANZAC Day – my husband loves the normal cookies but to cut corners and save time I decided to make a slice. I had a big bag of chocolate chips left over from the girls birthday cake (made the week before) so I thought it might be extra yummy to stir those through the mix…unfortunately the mix hadn’t cooled enough and the chips all melted – but as fortune had it, into a delicious fudgy, chewy, sticky slab that turned into these ANZAC brownies.

IngredientsBrownies 3

1 cup plain flour

1 cup rolled oats

1 cup brown sugar

1/2 cup desiccated coconut

125g nuttelex or other vegan butter

1/4 cup rice palm syrup

1/2 tsp bicarb soda

200g vegan dark chocolate chips


Preheat oven to 180C or 160C fan.

Combine the flour, oats, sugar and coconut in a bowl.

Combine the butter, sugar and rice palm syrup in a saucepan and gently heat, stirring occasionally, until melted and smooth (I just did this in the thermomix on speed 2 at 60C for about 5 mins).

Stir in the bicarbonate soda, add to the flour mixture and stir to combine.

Stir through the choc chips until mostly melted. Press into the base of a baking-paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan).

Bake 25-30 minutes or until still soft to touch on top but set (slice will harden upon cooling). Leave to cool 10 minutes in the pan then remove and cool completely on a wire rack. Cut into 24 squares and store in an airtight container.

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Raw chocolate layer cake with cashew cream

Raw chocolate layer cake with cashew creamI whipped (literally, most of it is whipped) this layer cake for some girlfriends a few weeks ago, but it’s basically just a blend of a standard bliss ball base, chocolate mousse centre, cashew cream and chocolate ganache. Decadent but delightfully festive when you are over mince pies and plum pudding!

Bliss ball crust

Base of layer cake

1 cup pecans

1 cup medjool dates

3 Tbsp raw cacao

½ tsp cinnamon

⅛ tsp salt


2 Tbsp coconut oil

Mousse layer

Mousse layer


450g firm tofu

1 large ripe avocado

3 Tbsp raw cacao

⅓ cup maple syrup (or rice malt syrup)

2 tsp vanilla essence

2 Tbsp coconut oil

Cashew cream layer

150g vegan dark chocolate

Cashew cream layer


1 ½ cups raw cashews, soaked overnight

⅓ cup maple syrup (or rice malt syrup)

2 tsp vanilla essence

½ tsp vanilla bean powder

Ganache layer

Ganache layer

150g vegan dark chocolate

100mL unsweetened almond milk


Line a cake or springform tin with non-stick baking paper.

First make the bliss ball crust: In a food processor pulse chop the pecans together with the dates. Add the cacao, cinnamon, salt and pulse grind, then finally add the melted coconut oil. Pulse process until the mix clumps together like cookie dough. Press into the base of the lined cake tin and pop in the fridge until hard.

For the mousse layer: In a food processor or blender pulse process the tofu, avocado, cacao, syrup and vanilla essence until smooth. Melt the chocolate and coconut oil in a double boiler then add to the processed tofu mix. You can either just process it some more, or if you like it more light and fluffy, pour it into a high speed mixer bowl and set it to whip until its the desired texture. Pour onto the bliss ball base and return to the fridge until set.

After licking the mousse bowl and beaters, prepare the cashew cream: You guessed it, in a food processor or high speed blender pulse process all of the ingredients until smooth and creamy. Pour on top of the mousse layer and return to the fridge. Again, be sure to lick the processor bowl clean!Makala and raw chocolate layer cake

Finally it’s time for the ganache layer: In the double boiler melt the chocolate and add the almond milk, stirring constantly until smooth. Pour over the cream layer and return to the fridge or if you’re in a hurry, the freezer.

Once the chocolate ganache has set somewhat, remove from the the tin and decorate however you wish – blueberries and strawberries on top look great too. Serve once the ganache has started to melt and the cake has softened enough to slice easily.




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Vanilla Bean Cupcakes with Dark Chocolate Ganache

Vanilla Bean cupcakes with chocolate ganache


My husband doesn’t have a sweet tooth and rarely will eat cake – but since we have 2 daughters that take after mum he will never have a cake-free birthday again! Given he loves vanilla bean ice cream we thought he might appreciate these this year…Soft cup cakes speckled with real Tahitian vanilla bean and dark chocolate ganache to mess up his fingers. We even made extra small ones for him just in case us girls would, dear oh dear, have to finish them for him!

Vanilla Bean Cup Cakes

1 cup unsweetened almond milk

1 tsp apple cider vinegar

1 Tbsp chia seeds

1 ¼ cups plain flour (I used spelt flour, which makes the cakes a little more dense)

¼ cup cornflour

1 ½ tsp baking powder

½ tsp salt

⅓ cup olive oil

¾ cup raw sugar

1 ½ tsp vanilla bean paste plus vanilla bean scraped from 1 whole vanilla bean

Dark Chocolate Ganache

⅓ cup unsweetened almond milk

100g dark chocolate (I use 52% cacao)

2 Tbsp pure maple syrup


For the cup cakes, preheat oven to 180C or 150 C if fan-forced. Line muffin pan with cupcake liners. Spray lightly with cooking spray.

Whisk the almond milk, vinegar and chia seeds in a small measuring jug and set aside for 10 minutes to make “chia egg replacer”.

Mix the flour, cornflour, baking powder and salt into a medium bowl and mix.IMG_0738

Transfer the “chia egg replacer”, oil, sugar, vanilla bean paste and vanilla bean into a large mixing bowl. Beat together (I use an electric mixer set to “beat”) until all combined. Slowly add in the flour mixture and continue to mix (medium speed) until no large lumps remain.

Fill cupcake liners two-thirds of the way and bake for 15 to 20 minutes. Transfer to a rack to cool.

Meanwhile, prepare the ganache.Dark choc ganache

In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Stir with a wooden spoon until the chocolate has almost melted. Turn the heat off and continue stirring until the chocolate is fully melted, the consistency should be smooth. Allow ganache cool for 10 minutes.

To ice the cup cakes, dip the top of each cooled cake into the ganache and set them on the serving platter. Spoon drizzle the remainder of the ganache over cupcakes. Vanilla Bean cupcakes with chocolate ganache bLet the ganache set at room temperature for at least an hour if you can wait that long, or place in the fridge to set. If you can’t possibly wait and don’t mind messing up your fingers and face, serve them immediately to equally messy but happy beings!

Vanilla Bean cupcakes with chocolate ganache c

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Raw cacao pecan fudge bars

Raw cacao pecan fudge bars

I must acknowledge the beautiful young woman, Em, from this Rawsome Vegan life. Her recipes are amazing and she is a beacon of light for all of us. This is an adaptation of one of her recipes, made to delight my non-vegan girlfriends at an upcoming school quiz night! Gooey, sticky tempting treats that are also very good for you!

Processed baseBase

1.5 cups of pecans

1.5 cups of raisins

1 tsp of Tahitian vanilla bean paste



18-20 medjool dates

¼ cup raw cacao powder

¼ cup melted coconut oil

¼ cup 100% nut butter of choice

½ cup purified water


Pecan basePulse grind the pecans in a food processor until finely ground, then add the raisins and vanilla bean paste and process until it clumps together. Press into a baking tray lined with non-stick paper and allow to harden in the fridge.

Fudge layer

Meanwhile, pulse process the medjool dates with the cacao powder. When it begins to clump, add the remaining fudge ingredients until smooth and thick. You may need to add a little more water, but try not to so that it thickens when set.

Spread the fudge onto the pecan base layer, then place in the fridge (or even the freezer if you like them harder) to set for at least 3 hours.

Raw cacao pecan fudge bars 2Remove from the baking tray to slice and allow to soften a little before serving so as not to miss their sticky fudgey goodness!

I cut them into 24 squares, but you could make bigger bars and just slice into about 16 rectangles…mmmm!

Raw cacao fudge bars 3

 Nutritional information (per square)
Calories 172
Fat 8.4g
Sat fat 3.7g
Carbs 23.1 g
Fibre 2.2g
Sugars 17.5g
Protein 2.6g
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Vegan Chia Chocolate Chip Cookies

Vegan Chia chocolate chip cookies

These cookies are as easy to make as they are fun to eat! For my girls, it was a yummy introduction to the goodness of chia seeds!

Vegan Chia chocolate chip cookies

Vegan Chia chocolate chip cookies


  • 1 cup Nuttelex – or amp up the nosh factor and use refrigerated coconut oil
  • ¾ cup brown sugar, firmly packed
  • ¼ cup Natvia
  • 1 tsp. organic vanilla essence
  • 1 ½ cups wholemeal spelt flour
  • ½ tsp. sea salt
  • 1 tsp. bicarb soda
  • ⅓ cup boiling water
  • 2 cups rolled oats
  • ½ cup chia seeds (or you could add other seeds or chopped nuts)
  • ¾ cup vegan chocolate chips (I use Sweet Williams Dairy Free choc chips)


Beat nuttelex or coconut oil until soft, then add sugar and natvia and beat until fluffy. Add Vanilla, flour and salt and mix well.

Dissolve baking soda in boiling water then mix into dough. Finally, stir in the rolled oats, chia seeds and chocolate chips.


Roll in balls and flatten with your gooey sticky fingers.

Girls making cookies

Girls making cookies

Bake at 180C (160C fan) for 10 to 12 minutes. We make about 2-2.5 dozen cookies.

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