{Recipe} Chocolate, Coconut and Pecan ‘Ice Cream’ Cake


Yes, more chocolate. :) I make no apologies for that.

Today’s recipe is a nearly raw, gluten-free, no-bake, ice cream cake-style dessert. It is perfectly suited for an Aussie Christmas.

This recipe is inspired by a raw chocolate ‘gelato’ recipe that was distributed at a raw food preparation course I attended in Brisbane about 6 years ago.

This recipe consists of water and flesh from a young coconut. I live in a rural area, but I have no trouble sourcing young coconuts at the supermarket, in the fruit and vegetable section. They may also be labelled as drinking coconuts or Thai coconuts.


The thought of cracking open a young coconut (or an ‘old’ one for that matter!), may seem a little intimidating at first.  Just take your time, and focus on the task. Do not assign this job to a child. And if they want to watch – and they will– make sure they stand clear.

You actually only need to remove a tiny amount of the husk – just enough to release the water and accommodate a spoon. I pour the water into a jug, then I use a spoon to scoop out the flesh.

Click here to watch an interesting instructional video on how to open a young coconut easily and safely (it will only take a couple of minutes of your time). If you haven’t opened a young coconut before – and want to make this recipe – I suggest that you view the video.

The opening of the coconut is the only [slightly] complicated part of this recipe. The rest is easy! The coconut flesh is delicious. I usually eat (and share) the leftover flesh as I prepare the recipe. It is very moreish.



(requires overnight freezing; Serves: 12-14 slices)

1.5 cups raw macadamia nuts, soaked in water for 4 hours

1/2 cup raw cacao powder (ie. raw chocolate powder)

1/3 cup plus 1 Tbsp extra virgin coconut oil

generous 1/4 cup of coconut flesh

1 cup coconut water

1/2 cup plus 2 Tbsp maple syrup (or agave syrup, if you want a raw ‘cake’.)

1 – 2 Tbsp cacao nibs (or choc chips)

2-3 Tbsp chopped pecans

1/2 of a vanilla bean or 1/2 tsp vanilla extract


1. Drain and rinse the macadamia nuts in a colander. Set aside.

2. Safely open your coconut. Pour the water into a metric jug until you have 1 cup. Store the remaining water in a separate container in the fridge (for a smoothie) or drink it now. Scoop the flesh out, measuring out a generous 1/4 cup. Store the remainder in the fridge for a smoothie, or eat it now. :) If your young coconut has less than one cup of water (unlikely, but possible), make up the remainder with filtered water.

3. Line a loaf tin with baking paper. Ensure that the paper hangs over the sides of the tin – this will assist you to remove the dessert from the tin once it is frozen. The folds of the paper may leave imprints on your dessert (as you can see in my photos) so if this concerns you, make an effort to smooth the paper.

3. To a [high-speed] blender, add the coconut water, coconut oil, maple syrup, macadamia nuts, coconut flesh, and cacao powder. Cut your vanilla bean in half, then cut open one of the halves, lengthwise. Scrape the seeds into the blender.

4. Blend until smooth. [On my Blendtec, I use the XL smoothie setting.] Once the mixture is smooth, pour the cacao nibs and pecans into the blender – do not blend! Use a spatula to fold the nibs and pecans into the mixture.

5. Once the cacao nibs and pecans are incorporated, pour the chocolate mix into the loaf tin. Smooth the top with the spatula. Cover the tin, and place it in the freezer overnight (or until frozen).

6. Once frozen, remove the cake from the tin. If the paper sticks to the tin, run a knife along the edge of the tin to separate the paper from the edge. Invert the cake onto a serving plate (so that the base now becomes the top), and decorate with pecan halves and additional cacao nibs (or choc chips).

7. If the cake is too hard to slice immediately, allow it to soften a little. Slice, then serve immediately.

Store leftovers in the freezer.


The tiny vegans’ verdicts

7-year-old tiny vegan informed me that he prefers my ‘banana ice cream'(the one that involves whizzing frozen banana in a food processor). I can’t complain about that. :) He commented that he didn’t like the chocolate that I had used. The flavour of the cacao powder was too strong for him. Perhaps cocoa powder would be more suitable in this recipe for some children’s palates.

My daughter ate half of her slice and commented that it was delicious but very rich. Obviously, smaller slices are the way to go for kids. Some kids…

4-year-old tiny vegan was happy to eat his slice, and his sister’s leftover half-slice. He was the most enthusiastic fan of this recipe – apart from me, that is. I adore it!

Every Monday, I feature a delicious vegan recipe that is enjoyed by my own family – I hope your family enjoys it too!

Ally  :)

{Recipe} Raspberry Chocolate Flan



An upcoming lunch with friends was my motivation for developing this decadent gluten-free dessert.

On the day of the lunch, I served the flan with fresh raspberry sauce.  It was well-received by the tiny vegans, the parents of tiny vegans and- most importantly – our friends.


The flan consists of almonds, medjool dates, frozen organic raspberries, raw cacao powder, maple syrup, vanilla, and cashews (or macadamia nuts).

One of the positive aspects of making a no-bake treat is the ability to taste the filling prior to ‘assembling’ the recipe. Once the flan filling has been blended to a smooth consistency, a quick taste test will inform you whether there is a need to add additional sweetener, or cacao powder, or vanilla.


Not long after the lunch, 4 year-old Tiny Vegan and I made the flan again, while Little Baker slept (a baker was not required for this no-bake recipe). He enjoyed assisting with the food processor and blender operations, and he was very adept at the task of pressing the base mixture into the tin.  He was also very ‘adept’ at asking when he could lick the spatula. :)

On this occasion, we used macadamia nuts instead of cashews. Both nuts provide a creamy consistency. Use whichever you prefer.



(serves: 10 slices)

for the base:

1 cup raw almonds

1 cup pitted medjool dates

1 Tbsp raw cacao powder

for the filling:

1.5 cups macadamia nuts OR cashews, soaked in water for 4 hours

3/4 cup water

1/4 cup + 1 Tbsp pure maple syrup

3 Tbsp raw cacao powder

1/4 of a vanilla bean

1/3 cup frozen organic raspberries, chopped

for the raspberry sauce:

3/4 cup frozen organic raspberries

1 Tbsp pure maple syrup

1/2 tsp freshly squeezed lemon juice


1. Drain the macadamia nuts, and rinse them well. Set aside.

2. For the base: To a food processor, add the almonds and process for about 60 seconds. Add the cacao powder and dates, and process for a further 60 seconds. Transfer the mixture to a flan tin (I use one with a removable base). Press the mixture into the tin evenly, using your hands. Place the base in the fridge while you prepare the filling.

3. For the filling: To a [high-speed] blender, add the water, nuts, maple syrup, and cacao powder. Cut open the vanilla bean (lengthwise), and use the pointy end of a sharp knife to scrape the seeds into the blender.

4. Blend until the mixture is very smooth. I use the XL Smoothie setting on my Blendtec.

5. Add the raspberries to the blender – do not blend! Use a spatula to fold them into the mixture. Retrieve the flan tin from the fridge, and pour the chocolate and raspberry mixture into the tin. Smooth the top with a spatula.

6. Place the flan into the freezer for 2-3 hours to allow it to’set’, prior to serving. Alternatively, you can refrigerate the flan overnight, and transfer it to the freezer for 1-2 hours prior to serving.

7. For the raspberry sauce: Add all of the ingredients to a small saucepan. Heat on a low heat, stirring regularly until the raspberries have softened, liquidised and formed a thick sauce. Transfer to a serving jug, and allow the sauce to cool before serving.

8. Serve the flan with raspberry sauce and/or cacao nibs. I store leftovers in the freezer.


Am I stating the obvious by telling you that the tiny vegans are enamoured with this flan? :)


Did you have a chance to check out the Virtual Vegan Potluck? If so, what were your favourite dishes? You can vote for your favourite dishes in each category, until 2 December (US time). Click here to vote.

Every Monday, I feature a delicious vegan recipe that is enjoyed by my own family – I hope your family enjoys it too!


{Recipe} Rocky Road


I regard rocky road as a Christmas time indulgence.

Aargh, Christmas!

I know that some of you are preparing for Thanksgiving, while others may still be recovering from Halloween (or the Virtual Vegan Potluck 4.0!). In that case, the thought of Christmas is a little confronting. Nevertheless, it will be here before we know it!

I have been considering the recipes that my family may indulge in for Christmas lunch this year.

Well, in all honesty, I’ve mostly been thinking about the desserts. :) But, one has to start somewhere when planning a menu!


Vegan marshmallows are quite pricey in my part of the world, so rocky road only makes an appearance in our home on special occasions, like Christmas.

I use dark chocolate or ‘milk-style’ non-dairy chocolate, but you could use non-dairy white chocolate if you prefer. Many rocky road recipes contain glace cherries, but I prefer to use dried papaya. You may prefer to use another variety of dried fruit, or a vegan ‘gum- style’ lolly (candy) like ‘gummy bears’.



250g/8.5oz non-dairy chocolate

100g/3.5oz vegan marshmallows, roughly chopped

2 generous Tbsp dried papaya (paw paw) OR other dried fruit OR vegan ‘gum-style’ lollies, finely chopped

1/2 cup raw macadamia nut pieces

1/3 cup desiccated or shredded coconut


1. Line a loaf tin with baking paper.

2. Add all of the ingredients, except chocolate, to a medium mixing bowl. Mix well.

3. Melt the chocolate. I use a large glass bowl, resting over a saucepan that contains a small amount of boiling water. Ensure that the boiling water does not touch the bottom of the bowl. Do not allow water or steam to come into contact with the chocolate. Once the chocolate has completely melted, remove the bowl from the heat.

4. Add the other ingredients to the bowl of melted chocolate. Mix well with a spatula, and ensure that the ingredients are well-coated by chocolate.

5.  Scoop the rocky road mixture into the loaf tin, and press down with the spatula.

6. Refrigerate for approximately 90 minutes, or until ‘set’. Then remove rocky road from the tin, and cut into 12 pieces.



Are you wondering what the tiny vegans think of rocky road?

4- year-old Tiny Vegan doesn’t like marshmallows. That rules out rocky road for him, since I’m not going to make it without its star ingredient. And, Little Baker is too little for chocolate. The other tiny vegans enjoy it, of course. No surprises there!

But, now that I have made rocky road in order to share the recipe with you, I probably won’t be making it for Christmas day after all. I have just had my rocky road ‘fix’ for the year.

What is your favourite Christmas day dessert?

Every Monday, I feature a delicious vegan recipe that is enjoyed by my own family. I hope your family enjoys it too!

Ally   :)

If you missed the recipe that I took to the Virtual Vegan Potluck, click here

{Recipe} Chocolate, Raspberry and Walnut Cupcakes


Just over a week ago, the school-aged tiny vegans were invited to three birthday parties (between them) in one weekend. Clearly, they have a busier social life than I do. I count myself lucky if I meet a friend for coffee once a week. :)

I baked a batch of simple muffins as substitutes for the non-vegan birthday cakes. I chose a chocolate, raspberry and walnut combination, using my ‘tried and tested’ chocolate cake recipe as a guide.

Mat and 7-year-old Tiny Vegan took two muffins to the first party of the weekend.

I decided to complicate matters by whipping up a chocolate icing for the remaining muffins – thus, transforming them into cupcakes. I finished with a flourish of vegan 100s and 1000s.


Children love sprinkles.

On the other hand, I was delighted by the taste of rich chocolate, hints of raspberry and a crunch of walnut. OK….I was charmed by the sprinkles as well. :)

I have to be honest with you. After a month of gluten-free baking for Vegan MoFo, I thoroughly enjoyed returning to gluten-loaded baking. It felt comfortable and safe. Importantly, I could toss my frozen raspberries into the batter with wild abandon, without worrying that the batter would freeze. :)


(yield – 15 cupcakes or muffins)

2 cups plain wholemeal wheat flour

1 cup raw sugar

1/3 cup raw cacao powder (or cocoa powder)

1 1/2 tsp baking soda, sifted

1 1/2 Tbsp white vinegar

1/2 cup sunflower oil

1 1/4 cup cold water

2 tsp pure vanilla extract

1/4 cup chopped organic frozen raspberries

1/3 cup chopped raw walnuts

vegan 100s and 1000s (sprinkles) for decoration

For the frosting:

2 cups pure icing sugar, sifted

3 Tbsp raw cacao powder (or cocoa powder)

1/4 cup coconut butter

1 Tbsp organic extra virgin coconut oil

1 tsp pure vanilla extract

2 Tbsp hot water

2 Tbsp tinned coconut cream


1. Pre-heat oven to 350F/180C (160C fan forced oven). Arrange silicone baking cups on a baking tray, or grease muffin tray(s).

2. To a large mixing bowl, add flour, cacao powder, sugar and baking soda. Mix well.

3. In a small mixing bowl, add water, oil, vanilla and vinegar. Mix well with a fork.

4. Pour the wet ingredients into the bowl of dry ingredients. Mix until ingredients are well combined. Gently fold in the raspberries and walnuts, using a spatula.

5. Scoop batter into silicone baking cups (or muffin tray).

6. Bake cupcakes for approximately 14-16 minutes. To test whether they are cooked, insert a skewer into the centre of a cupcake. If the skewer comes out clean, or with only a couple of dry crumbs attached, they are ready. Allow the cupcakes to cool for 10 minutes before removing them from the cups (or tray). Allow the cupcakes to cool completely on a cooling rack before putting them into large, colourful patty pan (paper) cases, and applying the icing.

7. For the icing: To a medium mixing bowl, add the icing sugar and cacao powder. Mix well.

8. In a small bowl, add the coconut butter, coconut oil, 1 tablespoon of hot water and vanilla extract. Stir well. Then add the mixture to the bowl of icing sugar, with the second tablespoon of hot water.

9. Beat the mixture with an electric beater until the ingredients are well combined. The mixture will appear clumpy at this stage.

10. Add the coconut cream. Use a spatula or metal spoon to stir the icing to a smooth consistency. Add additional coconut cream, one teaspoon at a time, if you prefer a runnier consistency.

11. Apply the icing to each cupcake, using a small knife. Sprinkle the cupcakes with 100s and 1000s before the icing sets.

Store leftover cupcakes in a sealed container. I don’t refrigerate my cupcakes, but you may decide to do that if your kitchen is very hot and you are worried that the icing may melt.


If you prefer an icing that is free of coconut-based ingredients, refer to the chocolate icing recipe listed here.


Every Monday, I feature a delicious vegan recipe that is enjoyed by my own family. I hope your family enjoys it too! 

Ally  :)

{Recipe; Vegan MoFo} Chocolate and Chai: Celebrating my 100th post

This is my 100th post. :)

I had always assumed that I would do something monumental for my 100th post. But since it falls (almost) in the middle of Vegan MoFo, I will stick with a food theme. Besides, I am suffering from a touch of creativity fatigue. This (almost) daily posting caper is a little exhausting!

I considered posting a celebratory cake or cupcake recipe. However, I posted a cupcake recipe on Sunday, and I’ll be posting a strawberry cake tomorrow.

Ultimately, I decided to post a simple recipe.

My tagline is simply vegan after all. :)

I chose a recipe that does not require complicated or expensive ingredients, or multiple steps.

One that features my favourite flavour combination of the moment – chai spices – combined with my traditional favourite (chocolate, of course!).

A no-bake recipe that doubles as a decadent breakfast and a guilt-free dessert. A recipe that my children will enjoy.

A recipe that signals summer is on the way!

I settled on chocolate chai ‘ice-cream’.



( 2 serves, or 3 child-size serves)

3 cups frozen banana pieces

1 generous Tbsp raw cacao powder or cocoa powder

1/2 tsp ground cinnamon

1/2 tsp freshly grated nutmeg 

1/16 tsp ground cardamon

1/16 tsp of ground cloves

1 Tbsp walnut pieces

1/2 Tbsp cacao nibs or choc chips (optional)

Additional freshly grated nutmeg, for sprinkling on top (optional)


1. Combine the spices and raw cacao powder in a small bowl, and mix well.

2. Place the bananas in the food processor jug, and process for 15 seconds. Stop the machine, and add the spice mixture. Process until smooth. The bananas will move through a process of looking grainy before becoming smooth and creamy in texture.

3. Serve immediately in bowls or glasses, and top with walnut pieces, cacao nibs (or choc chips) and freshly grated nutmeg.

From this......to this.

From this……………….to this.

A Tiny Vegan’s Verdict

Little Baker was the only tiny vegan who was around to share my celebratory ‘ice-cream’ treat. He devoured it in much the same way that he tackled chia pudding last week. He required a bath immediately afterwards.

I interpreted his cries of ‘more, more‘ as a nod of approval for this simple treat.




{Recipe; Vegan MoFo} Macadamia Goji Chocolate Block

In the MoFo universe it’s Freaky Friday.

And, it’s Friday the 13th.


I’m having a Fudgy Friday!

This fudgy chocolate block consists of goji berries, macadamia nuts, chocolate, white chocolate, coconut butter, and peppermint oil.

Cut the block into rough pieces or bars and serve with the white chocolate and goji berries on top – or as the base.



(Inspired by Brandi’s 3 ingredient fudge recipe)


a heaped 1/4 cup of halved raw macadamia nuts

1/2 Tbsp dried goji berries (or dried cranberries)

1/2 cup coconut butter (not coconut oil)

1 cup semi-sweet chocolate chips

1 cup chopped (non-dairy) white chocolate

2 drops peppermint oil (or 1/2 tsp vanilla extract)


1. Line a square-shaped dish or container (14cm x 14cm / 5.5 inch x 5.5 in) with foil or baking paper.

2. Heat a small quantity of water in a large saucepan. Place a large glass bowl over the saucepan. Ensure that the water does not touch the base of the bowl.

3. Pour the chocolate chips into the bowl, and heat until melted. Then add the coconut butter, stirring with a spatula. Once the mixture is smooth pour it into the lined container. Distribute macadamia nuts across the surface of the chocolate, and gently push them to partly submerge them. Place the container in the freezer for a minimum of 30 minutes, until the chocolate has set.

3. Melt the white chocolate using the same procedure as outlined for the chocolate chips. Then remove the container from the freezer. Pour the white chocolate over the set chocolate (you don’t need to wait for the white chocolate to cool first). Scatter the goji berries across the surface of the white chocolate. Gently press the goji berries to partly submerge them. Place container in the freezer for a minimum of 60 minutes, until the chocolate has set.

4. Once the chocolate has set, remove the entire chocolate block from the container by lifting the edges of the foil (or baking paper) out of the container. Remove the foil (or baking paper), and place the block on a chopping board. Use a sharp knife to cut the block. I cut it into 15 rough pieces.

5. Serve immediately. Sprinkle a small amount of sea salt over the chocolate if serving with the white chocolate as the base (optional).

Store leftovers in the fridge.


The Tiny Vegans’ Verdict (minus Little Baker, who is too little for chocolate)

I took the chocolates to my parents’ house, for dessert. There were no complaints from the tiny vegans when dessert was served. Soon after, there were a couple of chocolatey faces :)

These chocolates are quite rich, so you only need one (OK, two!).


I will see you back here on Sunday, with some gluten-free baked goods. Tomorrow is my MoFo-free day.

Have a glorious weekend, friends. :)


{Recipe; Vegan MoFo} Apricot Coconut Delight


It’s Sunday, so that means it is time for another simple, no-bake treat. And if you are a fellow Australian feeling wiped out by the result of yesterday’s federal election, you may need a treat. I know I do.

Apricot Coconut Delight is reminiscent of the coconut and apricot squares that are available in the dried fruit section or health food aisle of supermarkets. They are usually coated in shredded coconut or finely granulated sugar.

This recipe is free of added sugar, unless you choose to incorporate the chocolate coating. Let’s face it, who wouldn’t want to add the chocolate?!

 As a compromise, we’ll coat some of the balls in chocolate, and some in coconut. :)

Of course, if you decide that you want all of your apricot coconut delight coated in chocolate, you will need nearly double the amount of chocolate specified in the recipe.


Apricot Coconut Delight

Quantity – 20 balls


2 cups dried apricot halves

1/2 cup desiccated coconut

2 Tbsp freshly squeezed orange juice

100g/3.5oz vegan and gluten-free chocolate, melted (optional – yeah right!)

additional desiccated coconut for rolling


1. Cover a baking tray with baking paper and set it aside.

2. Add the dried apricots to a food processor and process for 30 seconds.

3. Add coconut and orange juice, and process for 1 minute.

4. Take a small quantity of the mixture (about 1 tablespoon) and form it into a ball, using the fingers of both hands to shape it. Then roll the ball between your palms. Repeat with the remaining mixture.

5. If not using the chocolate: Roll all of the balls in the additional desiccated coconut, placing them on the tray as you go.

6. If using the chocolate: Roll 8 of the balls in the additional desiccated coconut. Then, coat the remaining balls (12) in the chocolate, one ball at a time. Put each ball into the bowl of melted chocolate, and use a spatula to cover it with the chocolate. Use a skewer to lift the ball out of the chocolate. Place the balls on the tray. Drizzle a tiny amount of chocolate over the hole that is left when the skewer is removed.

7. Refrigerate for half an hour before serving.

Store leftovers in the fridge.


The Tiny Vegan’s Verdicts

Do I really need to comment? The chocolate coated balls, in particular, are very popular with the tiny vegans – except Little Baker. He’s not allowed to have a chocolate one until he’s older. :)


{Recipe, Vegan MoFo} Chocolate Almond Butter Fudge Balls


To mark the first day of spring and the commencement of Vegan MoFo, I am posting a simple chocolate-based treat.

This is my first time as a participant of Vegan MoFo (the vegan month of food). For the month of September, I intend to post Monday to Friday, and Sunday. I am adhering to a gluten-free theme. This provides an opportunity to expand my repertoire of gluten-free recipes.

These simple treats are delicious and decadent. They are a yummy afternoon snack for the family or a late night chocolate-craving ‘fix’ once the kids have gone to bed.

They are free of gluten, added oil and refined sugar. They contain only a tiny amount of liquid sweetener – pure maple syrup.

Moreover, they are quick to prepare. You can eat them straight away, but I prefer the texture that is obtained by a short period of refrigeration (about 1/2 an hour). They are quick to disappear too!


Quantity- 9 or 10 balls

1 cup medjool dates, pitted (about 10 dates)

1/4 cup raw almond butter

1/4 cup raw cacao powder (or raw carob powder)

1 tsp maple syrup

a generous pinch of salt

10 raw almonds 


1. To make almond meal: process the raw almonds in a small food processor until they almost resemble flour – you do want some chunkier pieces. Set aside.

2. Add the dates, almond butter, cacao powder and salt to a regular-sized food processor. Process ingredients for about one minute. After about 30 seconds of processing, drizzle the maple syrup through the chute while the machine is still processing.

3. The mixture should stick together when you press it between your fingers. It should feel a little spongey. It should not be dry or crumbly.

4. With your hands, form the mixture into balls. Then coat each ball in the almond meal.

5. Refrigerate for at least half an hour.

Store leftovers in the fridge.



I imagine you could replace the maple syrup with the same quantity of freshly squeezed orange juice, to create the delectable orange-chocolate combination. I intend to give this a try soon.

Are you participating in Vegan MoFo this year? Are you adhering to a theme? 


{Recipe} Kahlua Chocolate Cheesecake (no-bake, vegan)

Kahlua. Chocolate. Maple Syrup. Walnuts. Cacao powder.

When a cake consists of these ingredients, you know it’s going to be scrumptious.

My mum celebrated her birthday last week. My sister, Susannah, flew up from Sydney for a couple of days to join the festivities.

Susannah and I prepared dinner – pumpkin lasagne with salad – and a birthday cake. We decided on a chocolate cheesecake that contains a delightful addition – Kahlua (a coffee liqueur).


This cheesecake recipe was created by Miriam of Mouthwatering Vegan Recipes, and she refers to it as: The Best-Ever Chocoholics ‘Cheesecake’. The recipe consists of a base and a filling, and does not require baking.

Miriam recommends that the cake languish in the fridge overnight before serving. We refrigerated our cake for a few hours, and that was sufficient. It was delicious the next day too, as the texture had continued to firm up, and the flavours had intensified.


We found the original filling recipe to be a bit ‘grainy’ and ‘tofu-y’ for our liking – perhaps our brand of tofu was to blame!- so we used greater quantities of melted chocolate and sweetener.

We used vegan ‘milk chocolate’- style chocolate chips rather than dark chocolate; maple syrup instead of agave syrup. A couple of tablespoons of almond milk created a smoother texture.

The recipe lists Kahlua as an ingredient for the base. We added it to the filling too! This was definitely an ‘adults-only’ cake. You should have seen the Tiny Vegans’ faces when we told them that the cake was only for the adults*. We nearly had a mutiny on our hands!


The Base – 

We made very minor changes to the base.

The base consists of:

Biscuits, walnuts, coconut oil, cocoa powder (we used raw cacao powder), coffee powder (we omitted this), icing sugar, orange zest, kahlua, and salt.

The base is required to spend an hour in the fridge in order to ‘set’.

To prepare the base, refer to Miriam’s recipe here.


To prepare the filling, refer to the ingredients list and method detailed below:

Filling ingredients – 

350g (12oz) firm silken tofu

300g (10oz) non-dairy sweetened chocolate chips, melted

3 Tbsp raw cacao powder, made into a paste with 50ml(3 Tbsp)of hot water – cool slightly

1 Tbsp icing sugar, sifted

1 Tbsp Kahlua

3 Tbsp maple syrup

2 Tbsp unsweetened almond milk (or other non-dairy milk)

Decoration: non-dairy white chocolate and dark chocolate


1. Place the ingredients into a food processor in the order that they are listed. Process until smooth. Add additional almond milk if the texture is too thick. Taste the filling before adding it to the base. If it is not sweet enough, add an additional tablespoon of maple syrup. You may want to add more Kahlua!

2. Remove the base from the fridge. Pour the filling into the base, and smooth the surface with a spatula.

3. Refrigerate for a few hours (or overnight).

4. For decoration, sprinkle finely grated white chocolate and dark chocolate across the surface of the cake. Decorate with small wedges of dark chocolate.



*The Tiny Vegans didn’t miss out. They were each given a bowl of soy ice cream with chocolate shavings. Later, they sampled some banoffee pie (made by my mum). Things were put right in their world after all. :)


Each Monday, I feature a delicious vegan recipe that is enjoyed by my (extended) family  – I hope your family enjoys it too!

{Recipe} Raw Brownie

If you are looking for a chocolate treat that isn’t laden with refined sugar, this is the recipe for you.


Raw Brownie

This recipe is a Dreena Burton creation, from one of the most used cookbooks in my house, Let Them Eat VeganDreena calls it Frosted B-raw-nie, and mentions that she took home first prize when she entered this slice in a baking contest.

The frosting is moreish and decadent.

My children enjoy the brownie as an afternoon snack. I have also found it to be very popular with my non-vegan friends. It is scrumptious with a cup of vanilla rooibos tea or a soy latte.

I store it in the freezer, unsliced. Upon removal from the freezer, it can be sliced effortlessly with a sharp knife whenever a chocolate fix is required!


The recipe is available here.



CAROB – My children’s school does not permit them to bring chocolate-based foods to school in their lunchboxes. To ensure that this slice is suitable for their lunchboxes, I replace the cacao with carob.  I also jazz it up by sprinkling the top with shredded coconut. This is a delicious alternative.

VEGAN WHIPPED CREAM  – On one occasion when I was making the brownie, I decided to top the chocolate frosting with Orange-Scented Whipped Cream. This cream is based on Dreena Burton’s Lemon-Scented Whipped Cream (also in Let Them Eat Vegan).

I am a fan of the coupling of chocolate and orange. The ‘experiment’ was a success, and I still make the slice this way occasionally.

I trust that Orange-Scented Whipped Cream would be a delicious accompaniment to other chocolate-based treats. I also imagine that this cream would be delicious without the orange zest if a plain cream is required.


To Assemble

Once the chocolate frosting has set on the brownie, spread the whipped cream over the top of the unsliced brownie. Place in the fridge to allow the cream to ‘set’. It will be ready to slice (and eat!) in a couple of hours. Store the uneaten portion in the fridge.


I celebrated my birthday last week. My beautiful mum made a scrumptious Chocolate, Beetroot, and Walnut cake.

The cake is sweetened with maple syrup, rather then refined sugar. It uses spelt flour, and contains walnuts. And, beetroot!

It was very popular with the party-goers. The cake has an earthy, rich taste without being overly sweet.

My mum iced it with a rich chocolate ganache (rather than the icing mentioned in the recipe). She decorated it with chocolate shards and finely grated white chocolate (dairy free, of course).

My mum is quite the vegan baker. Chocolate cakes and cheesecakes are her specialties!

This was the second birthday cake that she baked this month. She also made a delicious car-shaped chocolate cake for my son’s 4th birthday earlier in the month.


The recipe is available here.

What is your favourite flavour (or type) of birthday cake?

Each Monday, I feature a couple of delicious vegan recipes that are enjoyed by my own family. I hope your family enjoys them too.



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