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

METHOD 

  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

INGREDIENTS (Makes 12) 

  • 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) 

METHOD 

  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

INGREDIENTS 

  • 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

METHOD 

  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.