Vegan Ferrero Rochers

INGREDIENTS (Makes 12 truffles) 

  • 180g dark chocolate, chopped
  • 80ml vegan cream (Alpro or Oatly) 
  • 90g smooth almond butter 
  • 1 tbsp maple syrup 
  • ½ tsp vanilla
  • Pinch of sea salt 
  • 12 whole hazelnuts, plus 60g hazelnuts for the coating, chopped
  • 1 tsp coconut oil


  1. Melt 80g of the chocolate in a heatproof bowl over a pan of water (don’t let the bowl touch the water) on a low heat. 
  2. Add the vegan cream, almond butter, maple syrup, vanilla and pinch of salt and mix well until all combined into one smooth mixture. 
  3. Place this mixture in the freezer for a few hours until it hardens, or leave it in the fridge overnight. 
  4. Using a teaspoon, scoop out the hardened mixture and roll into a ball using your hands. 
  5. Place one whole hazelnut into the middle of the ball and roll in your hands again to make sure it’s completely covered. 
  6. Roll each truffle on a plate of finely chopped hazelnuts until it’s completely coated.
  7. Repeat until the mixture is finished and then place the truffles in the freezer for 15 minutes 
  8. Meanwhile, melt the other 100g of chocolate with the coconut oil (over a pan of water or in the microwave on a low heat), to use for the chocolate shell. 
  9. Remove the truffles from the freezer and use a toothpick or skewer to dip each ball into the melted chocolate. 
  10. Leave on a wire rack with a tray underneath to catch any chocolate drips until the chocolate has hardened. 
  11. Store in a sealed container in the fridge and enjoy!

Vegan Mince Pies


  • 225g plain flour 
  • ¼ tsp salt 
  • 65g dairy free butter 
  • 60g coconut oil 
  • 1 tbsp icing sugar, plus extra for dusting 
  • 1 tbsp maple syrup
  • 2 tbsp dairy free milk 
  • 1 jar of mincemeat (411g) 


  1. Mix together the flour and the salt in a medium bowl. Add in the dairy free butter and coconut oil in cubes/chunks and rub them in with your fingers until the mixture is crumbly. 
  2. Mix in 1 tbsp of icing sugar and 1 tbsp of the dairy free milk and bring the dough together. 
  3. Knead the dough briefly in the bowl then cover and chill in the fridge for 20-30 minutes. Meanwhile, preheat your oven to 200 degrees C.
  4. Lightly dust your surface with flour and roll out your dough until it’s only a few millimeters thick. Cut out 12 circles (using an 8cm cutter) and place them in a greased tin. 
  5. Spoon 1 heaped tsp of mincemeat into each pastry case. 
  6. Reroll the remaining dough and cut out 12 more (slightly smaller) shapes of your choosing for the pastry lids then place these on top. 
  7. Mix together 1 tbsp of maple syrup and the remaining 1 tbsp of dairy free milk and use this to glaze the pastry. 
  8. Bake in the oven for 20 minutes until the pastry is golden brown. Leave them to cool in the tin for 5-10 minutes before removing them and letting them cool completely on a wire rack.

White Chocolate Cranberry Bread


  • 280g plain flour 
  • 1 ½ tsp of baking powder 
  • 1 tsp bicarbonate of soda 
  • ¼ tsp salt 
  • 115 g thick yoghurt (or dairy free version) 
  • 2 tbsp oil 
  • 155g caster sugar 
  • 120 mL milk of choice 
  • 1 tsp vanilla 
  • 100g cranberries
  • 140g white chocolate, chopped


  1. Preheat the oven to 180 C and line a loaf tin. Soak the cranberries in enough boiling water to cover them. 
  2. In a medium bowl, mix the yoghurt, oil and sugar together until it’s fully combined before adding in the milk and vanilla. Mix this well. 
  3. Sift the flour, baking powder, bicarbonate of soda and salt into the same bowl and gently fold it into the wet ingredients using a spatula until just combined. The batter should be thick. 
  4. Finally, drain the cranberries and fold them into the batter along with almost all of the white chocolate (save some to sprinkle on top) 
  5. Pour the batter into a lined loaf tin, sprinkle with the remaining white chocolate and bake in the oven for 40 minutes. Cover the loaf with foil and bake for a further 5 minutes before removing from the oven. Make sure a toothpick comes out clean. 
  6. Leave to cool before slicing. 

Chocolate Hazelnut Brownies

These brownies are a slightly healthier alternative but still fudgy and delicious! They’re also vegan AND gluten free. 


  • 100g chocolate (save 50g to fold in at the end) 
  • 35g smooth peanut butter 
  • 45g oats 
  • 15g cocoa powder 
  • 1 tsp baking powder 
  • ¼ tsp salt 
  • 1 tin black beans, drained and rinsed 
  • 2 tsp vanilla essence 
  • 170 ml maple syrup 
  • 40g hazelnuts, chopped 


  1. Preheat the oven to 180 degrees C and line a small baking tin with baking paper 
  2. Melt together 50g of the chocolate and all of the peanut butter together in a microwave 
  3. In a high speed blender or a food processor, blend together the oats, cocoa powder, baking powder and salt until the oats turn into a fine powder 
  4. Add in the beans, vanilla, maple syrup and the chocolate peanut butter mixture
  5. Once the mixture is smooth, chop the leftover 50g of chocolate into chunks and fold those in 
  6. Transfer the batter into the lined baking dish and bake in the oven for 18 minutes
  7. Leave to cool before slicing into squares

Chocolate Salted Caramel Cookies

The perfect indulgent chocolatey treat!

INGREDIENTS (Makes 14 cookies) 

For the salted caramel: 

  • 200mL single cream (or alpro non-dairy single cream) 
  • 150g light brown sugar
  • 20g butter (or non-dairy alternative) 
  • 1 tsp vanilla extract 
  • ½ tsp sea salt

For the cookies:

  • 200g butter (or non-dairy alternative) 
  • 180g light brown sugar 
  • 60g granulated sugar 
  • 1 egg (or 2 tbsp flax + 2 tbsp water)
  • 1 tsp vanilla 
  • 240g plain flour 
  • 50g cocoa powder
  • 1 tsp baking powder 
  • ½ tsp bicarbonate of soda
  • ½ tsp salt 
  • 100g dark chocolate chunks or chips


  1. To make the caramel: add the single cream and sugar to a saucepan, mix and bring to a boil. Turn the heat down a simmer for 15 minutes until the mixture thickens and reduces slightly. Switch the heat off and add the butter, vanilla and salt. Transfer to a bowl and leave to cool. Once cool, freeze the caramel into 14 discs on a tray (about 2 tsps each), or use an ice tray for 2-3 hours. 
  2. For the cookies: Beat together the butter and sugar for 3-5 minutes in a stand mixer until pale and fluffy. Add in the egg/flax egg and vanilla and beat for a further minute. 
  3. In a separate bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt. 
  4. With the mixer on a slow speed, slowly add in the dry ingredients until just combined. Don’t overmix! 
  5. Fold in the chocolate chunks (reserve a few for topping)
  6. Using an ice cream scoop, portion out 14 balls of cookie dough onto a lined baking tray. Remove the hardened caramel from the freezer. 
  7. Take a ball of cookie dough and make a well in the middle with your thumb for the caramel. Place the caramel inside and tuck the sides over so all the caramel is covered. Stud with a few extra chocolate chips. Repeat for the rest of the cookies. 
  8. Place the filled cookie dough balls into the fridge for 30 minutes and preheat your oven to 170 degrees C. 
  9. Bake the cookies for 13 minutes and then try and leave to cool completely before tucking in. 

Carrot Cake Muffins


  • 180g wholewheat flour 
  • ¾ tsp baking powder 
  • ¼ tsp bicarbonate of soda 
  • 1.5 tsp cinnamon 
  • ¼ tsp nutmeg 
  • ¼ tsp salt 
  • 120g carrots, finely grated (about 2 medium carrots) 
  • 120ml milk of choice 
  • 135g maple syrup 
  • 85g apple sauce (about 1 apple’s worth)
  • 1 egg
  • 2 tbsp olive oil 
  • 1 tsp vanilla extract

Optional add-ins:

  • 50g raisins 
  • A few handful of chopped nuts 
  • Shredded coconut 


  • 60g icing sugar 
  • 1 tbsp cream cheese (or vegan alternative) 
  • ½ tsp vanilla


  1. Preheat the oven to 180 degrees C and line a muffin tin with muffin cases 
  2. Mix all of the dry ingredients together in a medium bowl 
  3. In a separate larger bowl, whisk together all of the wet ingredients. 
  4. Add the dry flour mixture into the wet and mix until just combined. Don’t overmix! 
  5. Fold in any extras (nuts, raisins etc.) 
  6. Dollop even amounts of mixture into the liners and then bake in the oven for 18-20 minutes until golden brown and a toothpick comes out clean. 
  7. Meanwhile, mix together the ingredients for the icing until smooth 
  8. Leave the muffins to cool and then top with icing if desired


Blackberry Breakfast Cookies


  • 55g coconut oil 
  • 170g honey or agave 
  • 1 egg or flax egg
  • 1 tsp vanilla essence 
  • 65g whole wheat flour 
  • 2 tsp baking powder 
  • ½ tsp cinnamon 
  • ¼ tsp salt 
  • 180g rolled oats 
  • 115g fresh blackberries 


  1. Preheat the oven to 180 degrees C 
  2. Whisk the coconut oil, honey, egg and vanilla in a medium sized bowl 
  3. Add in the flour, baking powder, cinnamon and sold and mix with a spatula until combined 
  4. Add the oats and mix well before folding in the blackberries 
  5. Use a ¼ cup or ice cream scoop to portion mounds of the dough onto a lined baking tray 
  6. Flatten the cookies out slightly as they will not spread 
  7. Bake in the oven for about 15 minutes or until the edges are nice and golden 
  8. Leave to cool for about 10 minutes before tucking in 
  9. Store in a sealed container either on the counter or in the fridge if you want them to last a bit longer

Vegan White Chocolate & Raspberry Blondies


  • 170g vegan butter (or regular butter if not vegan) 
  • 120g light brown sugar
  • 90g caster sugar 
  • 2 flax eggs or eggs 
  • 2 tbsp maple syrup 
  • 1 tsp vanilla extract 
  • 270g flour 
  • 1 tsp baking powder 
  • 1/2 tsp salt 
  • 120g raspberries
  • 140g dairy-free white chocolate, chopped into chunks


  1. Preheat the oven to 180 C and line a 8 inch baking tin with greaseproof paper 
  2. In a large bowl, cream together the butter and sugar until the mixture turns lighter in colour (make sure the butter is slightly soft before adding) 
  3. Add in flax eggs/eggs, maple syrup and vanilla extract and mix well. 
  4. Add in the flour, baking powder and salt and mix carefully until just combined, don’t overmix! 
  5. Fold in the raspberries and white chocolate, reserving a few for topping. 
  6. Pour the batter into the tin and add the leftover raspberries and white chocolate, slightly pressing them into the batter. 
  7. Bake in the oven for 20-25 minutes until the edges turn golden brown and the centre is only just done (if you want them to be gooey!) 
  8. Make sure you leave them to cool entirely in the pan before attempting to cut them into slices. 
  9. Store in the fridge (if they last that long)

Vegan Chocolate Peanut Butter Muffins

These *slightly* healthier muffins make the perfect snack when you’re after a chocolatey, indulgent hit

INGREDIENTS (makes 12 muffins):

  • 180g applesauce (about 1 large apple cooked down if you make your own)
  • 60ml maple syrup 
  • 65g brown sugar 
  • 65g smooth peanut butter (plus extra to drizzle on top) 
  • ¼ tsp salt 
  • 120ml milk of choice 
  • 60g cocoa powder 
  • 160g wholemeal flour 
  • 1 tsp baking powder 
  • ½ tsp baking soda 
  • 80g chocolate chips or chopped dark chocolate (plus a bit extra for topping)


  1. Preheat the oven to 190 C and line a muffin tray with 12 liners. 
  2. Whisk together the applesauce, maple syrup, brown sugar, peanut butter and salt in a large bowl
  3. Add in the milk and give the mixture another mix. 
  4. Sieve in the cocoa powder, flour, baking powder and baking soda. 
  5. Mix together with a spatula until everything is combined – be careful not to overmix, the mixture should be quite thick. 
  6. Fold in the chocolate chips and scoop evenly into the muffin liners. Add a few more chocolate chips to the top of each muffin. 
  7. Bake for 18 minutes (use a skewer or toothpick in the centre to check if they’re done – if it comes out clean, they’re ready!) 
  8. Let them cool in the tray for a few minutes before transferring them to a cooling rack. Drizzle with more peanut butter if desired or enjoy as they are!