{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} 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} Raspberry Cheesecake (vegan, no-bake)


Tiny Vegan, 6 years old, will celebrate his birthday soon.

He has reminded me several times that he would like a raw blueberry cheesecake for his birthday – the same cake that I made for his dad’s birthday.

The raw blueberry cheesecake is delicious and simple to prepare, but I had been planning on making some changes to the recipe.

With Father’s Day coming up (on Sunday, in Australia) and my son’s birthday only weeks away, it was a good time to experiment with cheesecake preparation.

So, I gave Mat a choice of strawberry or raspberry. No prizes for guessing which one he chose.

Fortunately, this cheesecake is suitable to freeze, so there is no ‘pressure’ to gobble it down in a few days. Unless you want to.

The base consists of raw macadamia nuts, medjool dates, raw cacao powder and desiccated coconut.

The filling consists of freshly squeezed lemon juice, maple syrup, raw macadamia butter, vanilla extract, and coconut oil.

Raw macadamia butter is a suitable and simple alternative to soaked macadamia nuts or cashews for the cheesecake filling. In fact, I think it is superior.

The topping features organic frozen raspberries, maple syrup and lemon juice.



(The filling is inspired by this recipe)

Quantity- 10 slices


1 cup/150g raw macadamia nuts

1/3 cup/70g pitted medjool dates

1/2 Tbsp raw cacao powder

2 Tbsp desiccated coconut


3/4 cup melted coconut oil

3/4 cup freshly squeezed lemon juice, strained of pulp

3/4 cup pure maple syrup

2 tsp vanilla extract

1 1/2 cups raw macadamia butter


3/4 cup frozen organic raspberries, defrosted

1 Tbsp pure maple syrup

1/2 tsp freshly squeezed lemon juice


1. Line the base of a springform cake tin with baking paper.

2. For base: Add macadamia nuts to a food processor. While processing the nuts, add the cacao powder and coconut through the chute. Once nuts have been processed to a crumb consistency, add the pitted dates and process until combined.

Press the mixture into the cake tin, and smooth the top with a spatula. Place in the freezer for a minimum of 2 hours.

3. For the filling: Prepare the filling once the base has been in the freezer for 2 hours. Add all of the ingredients to a high speed blender (or food processor) in the order that they are listed. Blend until smooth. I use the ‘smoothie’ setting on my Blendtec blender.

Retrieve the cake tin (base) from the freezer, and pour the filling into it. Smooth the top with a spatula. Set cake tin aside.

4. For the topping: Use a mini food processor or an immersion (stick) blender to combine the defrosted raspberries, maple syrup and lemon juice. Blend until smooth. Pour the raspberry sauce into a small jug.

5. Drizzle the raspberry sauce onto the top of the cake in a spiral pattern, starting from the outside and working inwards. Retain a couple of tablespoons of sauce in the jug, for serving. Use the tip of a chopstick (or similar implement) to create a swirl pattern in the raspberry sauce. Or, cover the entire surface of the cake with the raspberry sauce.

6. Cover the cake tin and place it in the freezer for a minimum of 4 hours.

7. Once the cheesecake is frozen, remove it from the freezer. You may need to run a knife around the inside edge of the cake tin to separate the cake from the sides before you undo the clasp.

Once you have removed the springform section of the tin, place the face of a large plate on top of the cake. Turn the cake upside down and carefully remove the cake tin bottom, and the baking paper. Then place the surface of another large plate (or cake stand) over the base of the cake, and invert the cake so that it now facing the right way up. If you do this before the cake is adequately frozen, you will smudge the raspberry topping.

8. Serve immediately. Decorate with additional raspberry sauce (optional).

9. Store leftovers in the fridge or freezer.


Mat’s Verdict

Mat was very happy with his early Father’s Day ‘gift’. He insinuated that I should make another one on Sunday as this was only the ‘practice run’.

The Tiny Vegans’ Verdict

The kids were happy that Father’s Day had come early to our house.

6-year-old Tiny Vegan asked if he could have two birthday cakes: ‘this one, and the one that daddy had’. I suggested that I could make one the same as ‘this one’ but use blueberries instead. He contemplated that for a moment. But, it is obvious that he has his heart set on the raw blueberry cheesecake –  or the thought of two birthday cakes!

His reaction has left me pondering whether I really do need to tweak the other recipe. He loves it just how it is.

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


{Recipe} Raspberry Jam Tea Cake

You know the saying about books and refraining from judging their covers? Well, today, I am asking you to extend this sentiment to cakes. Specifically, my cake.

In the spirit of upside-down cakes, I bring you Raspberry Jam Tea Cake. What it lacks in visual appeal, it well and truly makes up for in taste.  This cake would make a delicious accompaniment to a steaming cup of hot tea on a chilly day.


I am not laying on the hyperbole when I tell you that this entire cake was eaten in under 10 minutes in my household!

Raspberry Jam Tea Cake consists of organic frozen raspberries, wholemeal spelt flour, freshly squeezed lemon juice, brown sugar, and desiccated coconut. I bestowed it with this name because the syrupy, berry topping is very reminiscent of a fine raspberry jam.


Quantity – 8-10 slices

1 cup organic frozen raspberries

1 tsp freshly squeezed lemon juice

1/4 cup + 1/2 Tbsp brown sugar 

1 Tbsp coconut oil

1 1/2 cups wholemeal spelt flour

3/4 cup desiccated coconut

1/2 cup caster sugar

3/4 tsp bicarbonate soda

1 cup unsweetened almond milk

5 Tbsp unsweetened apple sauce

additional desiccated coconut for decoration


1. Line a 18 cm x 18 cm (7 in x 7 in) square cake pan with baking paper. Pre-heat oven to 180C/350F.

2. In a small saucepan, heat coconut oil. Add 1/4 cup of brown sugar and lemon juice. Stir until a syrup forms. Add raspberries, and stir well until coated with the sugar syrup.

3. Cook berries for a few minutes, stirring occasionally. Remove from heat. Set aside to cool slightly.

4.  In a large mixing bowl, add flour, caster sugar, sifted bicarb soda, and coconut. Mix well to combine.

5. In a measuring jug, add almond milk and applesauce. Whisk with a fork.

6. Pour almond milk mixture into the mixing bowl. Mix well until just combined.

7. Sprinkle half a tablespoon of brown sugar across the base of the cake pan. Pour berry mixture into the pan, and spread evenly across the base.

8. Pour the cake batter into the cake pan on top of the berry mixture. Do not worry if some of the berry mixture seeps into the batter.

9. Bake for about 30 minutes. A skewer inserted into the centre of the cake should come out clean.

10. Allow the cake pan to sit on a kitchen counter for 20 minutes before removing the cake from the pan. This is an important step. It allows the berry mixture to thicken as it cools.

11. Transfer the cake to a plate or cake stand, berry-side facing up. Use a knife to distribute the berry mixture evenly across the surface of the cake. Then sprinkle the top with desiccated coconut.

12. Slice immediately, and serve while the cake is still warm.

We ate it as is, but I imagine it would be delicious with vanilla (soy or coconut) ice cream or whipped coconut cream.


The Tiny Vegans’ Verdicts

Do I really need to make a point of mentioning that the Tiny Vegans were enamoured with this cake?

Master 6 sneaked back for a second piece, and boasted about how he had cut it all by himself. I heard Master 4 announce that he had eaten two slices. Well that partly explains why the cake disappeared so fast! I may or may not have consumed more than one piece. I suggested that we save some for ‘later’ but, clearly, my proposal was disregarded.

My daughter likened the experience to eating freshly baked bread with jam, and commented: ‘You have to make this again’.

If you refrain from judging this cake by its cover… um… appearance, you will be entranced by it’s flavour.

Humble tea cake, you may just become a regular treat in our home!


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


{Recipe} Sensational Smoothies

Our new, shiny, RED Blendtec blender arrived last week!



Lately, our Powermill blender has been acting up, demonstrating to us that it is ready for early retirement. It has served us well for 5 years. I had always been happy with the texture achieved by the Powermill, but the Blendtec makes the silkiest, smoothest green smoothies. It leaves the Powermill for dead.

When the Blendtec arrived, we eagerly opened the box and began excitedly discussing possible smoothie combinations.

Mat decided on an orange, carrot, rockmelon, banana and baby spinach blend. Yes, a whole carrot. The Blendtec took it in her stride. I was enraptured from that moment.

Blenders get heavy use in our house, but the excitement of a new blender (that is so easy to clean) has resulted in an escalation of smoothie making. It’s so easy to clean! Did I mention that? Moreover, the jug and motor are much lighter than the Powermill’s.

I am posting a sample of the smoothies that my family enjoyed last week. I don’t usually measure ingredients when making smoothies, but I did last week in order to provide you with adequate instructions.

First up, my favourite. Green smoothies!


1. Green Smoothies

Mango Citrus Berry

 Mango Citrus Berry Smoothie is a standard green smoothie at our house.  All of my green smoothies contain bananas as a base, the riper the better, and usually frozen. Frozen bananas provide a beautiful, creamy texture. I also add oranges and frozen blueberries. Mangoes are cheap and abundant at the moment, so they have been featuring regularly in our smoothies.

Mat and I prefer to use coconut water, but are happy to use filtered water if coconut water is not available. I always add ground flax seeds (linseeds) and chia seeds to my smoothies. Mat likes Maca powder so I usually add that too. The greens don’t vary considerably. I always add baby spinach leaves. If we have kale, I add 2 leaves. Otherwise, I add baby cos or cos lettuce.

You will need:

(Serves 2)

500ml coconut water or filtered water, cold

flesh of 1 mango

2 bananas (frozen is preferable, for a creamy texture)

1 orange, peeled and cut in half (remove visible seeds)

1/4 – 1/2 cup frozen blueberries

4 cups baby spinach leaves, washed

6 baby cos lettuce leaves, washed

1 heaped tsp of ground flaxseed or chia seed (or use a combination, as I do)

1 heaped tsp Maca powder


1. Pour coconut water (or water) in jug;

2. Add maca powder, flax seeds/chia seeds, orange, bananas (if unfrozen), mango, and all of the leaves;

3. Lastly, add blueberries and banana (if frozen).

4. Blend until smooth (obviously, the time it takes to achieve a smooth blend will depend on the power of your blender).



This blend reminds me of summer. It is the perfect summer drink, containing mango, nectarine and pineapple. I was going to name it Summer Smoothie, but it began to rain as I took the photos, so a new name was bestowed upon it. 

You will need:

(Serves 2)

5ooml coconut water or filtered water, cold

2 bananas (preferably frozen)

flesh of 1 mango

1 nectarine, seed removed

1 1/2 cups fresh pineapple

20 (approximately) fresh mint leaves

5 cups of baby spinach leaves

1 heaped tsp of ground flax seeds or chia seeds (or a combination)


1. Pour coconut water or water in jug;

2. Add the flax seeds/chia seeds, mango, nectarine, pineapple, and all of the leaves;

3. Add banana (frozen or unfrozen);

4. Blend until smooth.

Just to set the record straight, I don’t drink green smoothies out of wine glasses. I use this….


….which gives you an idea of the portion size of my smoothies. No small glasses for me!


2. Coconut water/water-based smoothie (not green):

Mat's smoothieA

Mat usually has a green smoothie each day. Depending on the particular workout he has endured, he may also make this smoothie.

I usually have some too because it is scrumptious! Or he shares it with the kids.

You will need:

(serves 2)

15 raw almonds, soaked overnight

5 dates, soaked overnight

15g goji berries, soaked overnight

1 cup frozen blueberries

3 bananas (preferably frozen)

500ml coconut water or filtered water, cold

1 heaped tsp maca powder

3 heaped dessertspoons of protein powder (we use Vital or Sun Warrior)


1. Pour coconut water or water in jug;

2. Add maca powder, protein powder, dates, goji berries, bananas (if unfrozen);

3. Add blueberries, bananas (if frozen) and almonds;

4. Blend until smooth.


3. Non-dairy Milk-based Smoothies

Mango Berry

Mango Berry is one of my daughter’s favourite smoothie concoctions. She’s not too keen on green smoothies, unfortunately. She will drink a tiny amount because she understands that they are healthy but she doesn’t request them. She prefers rice or soy milk-based smoothies.

Our 3 year old will drink any type of smoothie. Our 6 year old went off green smoothies a couple of years ago (after enjoying them as a toddler), but in recent days (yay!) he is enjoying them again -it must be the new blender! 

You will need:

(2 child-size serves)

1 cup organic soy milk or protein-enriched rice milk

flesh of 1 mango

1/4 cup frozen blueberries

1/4 cup frozen raspberries

1 banana (preferably frozen)

1 heaped tsp ground flax seeds/chia seeds (or a combination)

5 ice cubes


1. Pour non-dairy milk in jug;

2. Add ground flax seeds/chia seeds, mango and banana (if unfrozen);

3. Add blueberries, raspberries, bananas (if frozen) and ice cubes;

4. Blend until smooth.



Raw cacao powder is delicious in smoothies. Bananas and frozen blueberries complement the rich chocolaty flavour. I don’t use cacao powder in my green smoothies (maybe I should!), but I do like using it to make hot chocolate (in winter) and raw desserts.  My kids enjoy it in their milk-based smoothies. I really enjoyed this smoothie, and will probably indulge in it again soon.

You will need:

(2 child-size serves)

1 cup organic soy milk (or your preferred non-dairy milk)

2 bananas (preferably frozen)

1 heaped tbsp avocado

1 heaped tbsp cacao powder

1/4 cup frozen blueberries

1 heaped tsp ground flax seeds/chia seeds (or a combination)


1. Pour soy milk in jug;

2. Add flax seeds/chia seeds, avocado, cacao powder, bananas (if unfrozen);

3. Add blueberries, and bananas (if frozen);

4. Blend until smooth.


Peanut Butter Chocolate

My sons are enamoured with peanut butter and bananas sandwiches, so I suggested that they may like a peanut butter and banana smoothie. Of course, they thought it was a brilliant idea! The addition of raw cacao powder gives this smoothie a richer flavour.

You will need:

(2 child-size serves)

2 cups protein-enriched rice milk (or your preferred non-dairy milk)

2 bananas (Yep, you guessed it!…preferably frozen)

1 tbsp cacao powder

1tbsp natural peanut butter (sugar-free, salt-free);

1 heaped tsp ground flax seeds/chia seeds (or a combination)


1. Pour rice milk in jug;

2. Add ground flax seeds/chia seeds, cacao powder, peanut butter.

3. Add bananas (frozen or unfrozen);

4. Blend until smooth.


What is your favourite smoothie recipe? Please share it with all of us!

If you recently posted a smoothie recipe on your blog, I am happy for you to share the link in the comments section if you would like to. 

I know that a few of you are trying to establish a regular green smoothie habit. If you would like some tips or ideas, please use the comments section too. I am sure that the seasoned green smoothie drinkers among us would be happy to help! I am all too happy to spread the green smoothie joy. 🙂

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


Thank you to eveyone who has been voting for me in the Circle of Moms Top 25 Vegan and Vegetarian Moms 2013. I really appreciate your support. 

If you enjoy my blog, I would be thrilled if you voted for me. You can find my entry here. Also, there is an icon on my home page, and you can click on that too.

You can vote more than once! You can vote for me once every 24 hours. You are not required to register, or provide your email address. You just click. It’s really quick!

The competition ends on 7 February. Thank you. 🙂



{Recipe} Raspberry and Pecan Muffins; Almond and Date Slice

I am posting 2 recipes today.

My sister is visiting at the moment and we have had an enjoyable weekend – lots of laughs and yummy food.

Raspberry and Pecan Muffins: 


Almond and Date Slice (no bake):


A couple of friends visited me recently -while Mat and the kids were away – and I wanted to serve something sweet for morning tea. I decided on muffins – quick to prepare, and suitable for freezing.

I scoured my pantry and fridge for muffin ingredients. I found raspberries and blueberries in the freezer. We had a good range of raw nuts.  Ultimately, I decided that pecans would complement raspberries. So, I whipped these up.

They were delicious, served with chai tea. One of my (non-vegan) friends ate two. That’s a good sign, right? I froze the rest for my children’s lunch boxes.

I made them again this weekend while my sister was visiting. They turned out beautifully. We enjoyed them with Kahlua soy lattes (Oh yum!).

Raspberry and Pecan Muffins

Quantity- A baker’s dozen (13)

You will need:

2 cups wholemeal flour

1/3 cup raw sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

12 pecan halves, chopped

1 cup + 1 tbsp non-dairy milk (I used unsweetened almond milk)

2 tbsp pure maple syrup (or rice syrup)

3 tbsp sunflower oil

1 tsp fresh lemon juice

1 tsp vanilla extract

3/4 cup raspberries (fresh or frozen), chopped

13 pecan halves (for decoration)


Pre-heat oven to 180 deg C/350 F.

If using frozen raspberries, remove from the freezer. Set aside.

Combine all dry ingredients, including chopped pecans, in a large mixing bowl. Mix well.

Combine all liquid ingredients in a small mixing bowl. Whisk ingredients with a fork.

Add wet ingredients to mixing bowl containing the dry ingredients. Mix with a spatula until ingredients are incorporated. Add raspberries, and fold in to the mixture with spatula:

Scoop batter into silicone baking cups. Place a pecan on top of each muffin:

Bake in oven for 12 mins, or until an inserted skewer comes out clean. Allow muffins to cool for 10 mins before removing from baking cups. Serve with chai tea or soy lattes, or your favourite beverage:


Here is my Little Baker (and yes, that is a Raspberry Disaster on the floor!):

‘Pick me up, Mummy’.


During the weekend, my mum prepared a slice that she adapted from a non-vegan recipe.

Almond and Date Slice (no-bake)

You will need:

200g of vegan plain biscuits (eg. Digestive biscuits)

500g date paste, store bought or home made

1/2 cup vegan margarine

1/2 cup flaked almonds

1/2 tsp cardamon

1 tsp cinnamon


Process biscuits in food processor until they form crumbs.

In a large saucepan, melt margarine, add date paste and stir.

Add almonds and spices, mix well.

Add crushed biscuits, mix well.

Spread mixture into a 9 x 11 inch baking dish. Place in fridge for approximately 30 mins.

Sprinkle a light coating of icing sugar over the top (optional).

Cut into diamond or square shapes.

Delicious on its own or…

We served ours with vanilla soy ice cream and slices of fresh strawberry:

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


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