Hawaiian Crunch

My love affair with Lolly Gobble Bliss Bombs sent me on a journey to find a way to make them into something else...And I did!

I have now had my quota for the rest of this year and maybe next although, If you could lose weight and eat these too I wouldn't eat anything else.


Ingredients
1x 175gm pkt Lolly Gobble Bliss Bombs
2x 100gm Blocks Sweet William Milk Chocolate
3-4 Tbsp Shredded Coconut
3 Tbsp Unsalted Peanuts

Instructions

1. Break up chcocolate and place into a microwave safe bowl and melt at 30sec intervals and stir till it's fully melted. Alternatively melt in double boiler on stove top.
2.  Open a Packet of Lolly Gobble Bliss Bombs and to the packet add the Coconut and Peanuts and then add the melted Chocolate and shake as best you can coating well you can use a bowl if you like, Some might not be fully coated and this is fine!
3. On two large baking trays lined with baking paper or foil, add the contents of the bag scattering them loosley as you can.
4. I made this twice and made a slice with the first one, I pour the dry ingredients in a bowl and added the melted chocolate stired and poured into a small slice tin.
5. Pop it into the fridge for 30 mins,    Enjoy!  =)

  
 

Vegan Rocky Road

This is more just a make up as you go along type of thing,  because you can't go wrong with adding whatever you really like to this, I mean I am sure you have had Rocky Road before so I wasn't the one that came up with it nor can I take that credit...but this is my vegan version. I made way too much and I will eat the lot if my partner doesn't hide it from me 😊

This makes enough to feed an army

Ingredients
3x 300 Gms Dark Chocolate Sweet Williams Baking Buttons
2x Large pkt Sourpatch Kids
150 Gms Pastachios
1/2 Cup Unsalted Peanuts
1/4-1/2 Cup Dried Cranberries
1pkt Oreos or Choc Ripple broken up


Instructions
Combine all the ingredients in to a large bowl except chocolate give a little stir, Melt chocolate in a microwave in microwave safe bowl 30secs a time and check and stir or on stove top with double boiler, Pour the melted chocolate over the ingredience and stir to combine well, Place in linned slice tin or smallish baking tray and chill in fridge for an hour and cut. Enjoy! =)

Bee Free Honey Joys

Who else loved the Honey Joys at parties as a kid? I have a love of using rice syrup as a replacement for honey and it works so well even in these, It must have been 30+ years (show my age) since I've had one of these that I forgot how good they are, next time you are holding a party for your child or just because....make these.

Ingredients
1/2 cup vegan butter
1/3 cup Sugar
1 Tbsp Brown Rice Syrup
4 cups Corn Flakes

Instructions
1. Into a small saucepan add the butter, sugar, and rice syrup till it gets foamy.
2. Into a large bowl add the corn flakes and pour the liquid into the corn flakes and stir well.
3. Spoon mixture into patty pans and put into oven at 160C for 10-15mins, take out and set aside to cool.
Enjoy!  =) 

Vegan Bounty Bars

Bounty Bar! These have to be mine and my partner Andy's favorite, We don't have to miss out on them either and we get a whole lot more then one bar too. I made these a few years ago when I wasn't vegan and to recreate them now this way is great.


Ingredients
2 cups Desiccated Coconut
1 can Coconut Condensed Milk
2 Tbsp Soy Milk Powder
approx 1 +1/2 cups worth Dark Chocolate Buttons  (or any vegan dark block chocolate)

Instructions
1. Line a tray with baking paper set aside, Add the Coconut, Condensed milk and Milk powder to a bowl and mix well.
2. Form bars or balls whatever shape you like and place into freezer to firm up 30mins to an hour.
3. Melt chocolate and dip each bar into the chocolate and drip excess off, put on lined tray and pop back into the fridge till set.  Enjoy! =)

Gooey Vegan Peppermint Patty Balls

These are very versatile, You can add anything you like to them really and come up with you own ideas, these are just another spin off from my Nanna's Peppermint Christmas Balls but made all chocolatey.

Ingredients 
1 packet of Choc Ripple Biscuits (or any plain sweet chocolate biscuits)
1 can Coconut Condensed Milk
1 small box After Dinner Mints (check ingredients for vegan ones)
1 cup Desiccated Coconut or Cocoa Powder
Instructions 
1. Crush the biscuits to a fine sand using a processor
2. Chop the after dinner mints into small squares and add them to the biscuits
3. Add the coconut condensed milk and still well to combine
4. Roll in to balls and coat in coconut or cocoa powder Enjoy!  =)

Nanna's Vegan Peppermint Christmas Balls

These have been in my family for many years, I think one of the most memorable flavors that remind me of Christmas is peppermint, and it is great to have one of these little balls after a big lunch or dinner. I am happy to share her recipe with you, so you can enjoy it too.

Ingredients
1 packet of Nice biscuits or any plain sweet vegan alternative (even choc ripple)
1 can of Coconut Condensed Milk
1 pack of peppermint Candy Canes
1 cup Desiccated Coconut


Instructions
1. Using a processor chop up the candy canes till  fine crumbles or chunks if you like, if you don't have a processor put them inside a bag and hit them with a rolling pin.
2. Do the same with the biscuits till a fine sand.
3. Add biscuit crumbs to a bowl add the candy cane crumbs and mix then add the can of condensed milk and mix well.
4. spoon large teaspoonfuls into your palm and roll into balls coat in coconut and refrigerate.   Enjoy!  =)  
 

2 Ingredient "Vegan Chocolate Fudge"

This really was a fluke, I haven't made fudge to success before now and it turned out wonderfully!
This can't be easier, It really takes as long as it does for the chocolate to melt.


Ingredients
2 Cups of Dairy Free dark Chocolate Chips
1 Can of Coconut Sweetened Condensed Milk
(Optional) 1 tsp Vanilla 


Instructions 
Line a slice tin with baking paper, In a medium microwave safe bowl... add Condensed Milk and Chocolate Chips put in microwave for 2 mins checking after 1 minute and stirring. Every microwave is different and make take more or less time to melt.

When melted and stirred, add Vanilla if you like and mix and pour into the tray/dish and smooth evenly.

Refrigerate for 30mins and cut into pieces.  Enjoy!  =)

 

Vegan Almond Cruch

                                                                           

Keeping in line with my tradition of crunch snacks, I have made a new one and it's no less Delicious.
If you pack this in the kids lunch box or for work for a snack, I promise these will be a great satisfying snack to keep you and them going for the rest of the day.


Ingredients
1/4 cup Rice Malt Syrup
1/4 tsp Salt
1 Tbsp Raw Sugar
2 cups Roasted Almonds


Instructions
In a small sauce pan, Add the rice syrup, sugar, and salt and stir till dissolved and starting to boil, Boil for 2 mins stirring, Add the almonds slowly and stir till all coated reasonably well, Pour into a baking paper lined small slice tin, the bigger it is the more spread out your crunch will be.
pop in to a preheated oven at 170C and bake slightly for 10mins checking every 5 mins, Take out of the oven and leave it to set and cool fully and cut or break into pieces.  Enjoy!  =)
 

Sesame Snap

Just one word...Yum, Is all that's needed to describe these little treats, I see them in the stores but they want to charge me so much for them and really they aren't hard to make. So here they are.

Ingredients
1 cup Sesame Seeds
1 Tbsp Sugar (optional)
1 Tbsp Glucose Syrup
1/4 cup Rice Syrup

Instructions
pre-heat oven to 160C, 325°F, gas mark 3, In a saucepan add all but the Sesame seeds and turn on medium/ high heat till sugar is dissolved and it's bubbling, In a bowl add the seeds and pour mixture over stir well (best to be done in a warm room) once it's mixed in you can use your hands carefully it may still be slightly hot! Tip on to a lightly sprayed tray and press it out thinly or use a rolling pit with a little spray oil on it to help not to stick, when you're happy with it pop it in to the oven for 10 mins you don't want it to get very browned, Take it from the oven and leave to cool 15 min or so and break it in to pieces.  Enjoy!  =)

Granola bars

As a follow-on from my last post Pumpkin Crunch, I thought I could go down the same lines as it with these, And they turned out great!

Makes approx 8 Bars
Ingredients
2 cups Granola or oven baked Muesli I used This
1/4 cup Organic Rice Syrup
1 Tbsp Raw Sugar

Instructions
Pre-heat oven to 170C and line a small slice tin with baking paper, In a bowl add the granola, In a small saucepan add the rice syrup and sugar bring to a biol and turn off when sugar has dissolved, Pour the very hot liquid over the dry ingredients and mix well to coat, Pour in to the slice tin and pop in to the oven for 10-15mins. Take it from the oven and leave on a bench to cool at room temperature for 1 hr, Cut in to bars (it is very hard) or break into chunks.  Enjoy!  =)

Pumpkin Crunch

I have been wanting to make my very own Pumpkin Crunch for some time, I find Mrs May's Pumpkin Crunch so addictive and so pricey that it was a matter of urgency...either I make it at home or go without, And going without wasn't an option, You will be so surprised just how much these rival the originals.


Ingredients
1/8 cup Organic Rice Syrup
1 Tbsp Sugar
2 cups Pepitas (Pumpkin Seeds)
1/3 cup Sesame Seeds
Pinch salt (optional)


Instructions
Pre-heat oven to 170C, 325°F Gas mark 3, In a dry frying pan over medium heat, add the pumpkin seeds and sesame seeds and dry fry till they start to pop and get crispy and very lightly golden, Tip in to a bowl and set aside.
In a small saucepan add the sugar and rice syrup and bring to a boil... turn off when the sugar dissolves.
Pour the mixture straight in to the bowl of seeds and mix to coat well, Pour in to a slice tin lined with baking paper and press it all down firmly packing it in tightly, (A tip for you so it doesn't stick on your hands is to put just a drop of olive oil or vegetable oil and rub hands together). Pop it in to the oven for 15mins or till it starts to turn a light golden color, Take it out and leave it to cool on the bench for 1 hour and cut into bite size pieces.  Enjoy!! =)

Vegan Peanut Butter And White Chocolate Chip Cookies

I'm so addicted to these cookies, If I could eat one thing for the rest of my life...It would be these!



Makes approx 16 large cookies.

Ingredients
1 cup Plain Flour
1 cup Sugar
1/2 cup firmly packed Dairy free Butter
2 Tbsp Chick Pea Juice "Aquafaba"
1/2 tsp Baking Powder
1/2 tsp Bicarb Soda
1 cup firmly packed Crunchy Peanut Butter
2/3 cup White Dairy free Choc Chips
1 tsp Vanilla Extract (optional)



Instructions
Pre-heat the oven 160-170C, 325°F, gas mark 3.
In a large bowl add the room temperature Butter and Sugar and beat till fluffy and till the sugar starts to dissolve, Add half the chickpea juice and mix well and add the rest and mix till all is combined.
Now add the Peanut Butter and mix well, Over the wet ingredients in a sieve put the flour, bicarb and baking powder and salt now sift, Mix thoroughly now add the choc chips and give it one last stir around.
Pop it into the oven and bake for approx 15mins or till they are lightly golden in color.  Enjoy!  =)

Eggless Vegan Vanilla Meringues & Almond Cookies

The Chickpea brine egg white is storming the food world, No doubt you may have come across it in your travels or at least heard of it. I have been getting a lot of practice in for some time now... to get the recipe for mine just right.
I didn't come up with the idea and I don't take credit for it either, My experiments with it in my kitchen are my own, whether they might have been done before or not.

Ingredients Meringue
1/4 cup Icing Sugar
2 tsp Vanilla Extract
1 Can Chickpeas (drained for their liquid)
1/2 tsp Cream of Tartar

Instructions
Add the chickpea brine to a stand mixer and mix on high for 5-7 mins or till it starts to form stiff  peaks, Now add cream of tartar continue to mix and gradually add the sugar 1 Tbsp at a time till all in incorporated add the vanilla turn it down till its mixed in and now its ready to be piped on to trays. Bake at 100C or lowest temp your oven goes for approx 15-20mins. If your oven is hot prop open the door while cooking.
Separate half the mixture in to a piping bag and leave the other half for the following recipe below

I get asked a lot if you can taste the chickpeas and no, you can't surprisingly :-)


Ingredients Almond Cookies
The last half of mixture from meringues above or (start from scratch new batch)
1 cup Almond Meal
food coloring

Instructions 
Take great care to only fold in the food coloring and almond meal so to keep as much air in the mixture, Pipe small circles on to lined baking tray and bake 15mins 100C if you have a very hot oven prop open the door slightly, They are done when they are firm to touch and have a little bit of color, If they are soft in the center pop them back in for another 5 mins.  Enjoy!!  =)


You can also use the un-cooked mixture as Marshmallow fluff, Great on hot chocolate :-) 

 

Vegan Fudge Brownies

I'm not a great photographer, But the flavor of these little beauties might just make up for it.
I love brownies but to get a brownie to be slightly crunchy on the outside and chewy on the inside takes a little patience, I'm glad I got it right the first time because I'm not a very patient person.

Ingredients
3/4 cup dairy free Butter
1/2 cup + 2 Tbsp Plain Flour
3/4 cup Sugar
1/4 cup Brown Sugar
1/2 cup Cocoa Powder
1 tsp Baking Powder
1 tsp Vanilla Extract
1/4 tsp Salt
1/4 cup Chopped Macadamias or nut of your choice (optional)
1/4 cup dairy free Chocolate Buttons (optional)

Instructions
Pre-heat oven to 160C, 325°F, Gas Mark 3, In a large bowl add sifted flour and cocoa, sugar, baking powder and salt, In a separate bowl melt butter add the vanilla to it and pour it into the dry ingredients stir well, Now add the nuts and choc buttons mix again and spread it out in to a lined slice tin/tray a small square one if you have it.... the thicker the batter can stay the better for chewiness, Bake for about 15-20 mins the outer edge should feel firm and the center soft, It will firm up a fair bit on cooling also the type of oven you have depends on the end result. You can ice these with a nice chocolate icing too.  Enjoy!  =)

Beetroot Vegan Frosting

Some people prefer more natural ingredients used for their children, Food coloring is one of those things that can have side effects to some little ones, Beetroot is an awesome vegetable and the color it produces is better than any artificial dye, Any day.

Ingredients
2 Tbsp Lemon juice
2 cups Icing sugar/mixture
1-2 Tbsp vegan butter
1-2 Tbsp non dairy milk
*as many drops of beetroot juice you like (From freshly juiced half of a beet)

Instructions
In a medium bowl add sugar, lemon juice, butter and a few drops of beet juice *a little goes a long way.
with a electric beater or whisk mix well and slowly drizzle in the milk till its the right consistency for your cake, If its too runny add more sugar.
Flavor should have a slight zing from the lemon and a little earthiness from the beets.  Enjoy!  =)

3 Ingredient Vegan Apricot Balls

These are great in the kids lunch box or a mid morning snack for energy boost, Not too sweet and virtually healthy.

Ingredients
Just under 2 cups Dried Apricots (chopped)
1 cup Desiccated Coconut (extra for rolling the balls in)
3/4 cup Soy Condensed Milk 
(I made my own and was slightly runny needed more 1/4 cup more coconut)

Instructions
Add all to a bowl (adding more coconut if need be) mix well, Roll in to bite size balls and roll into coconut, Pop on a plate and freeze for an hour, transfer in to a jar and store in the fridge.  Enjoy!  =)

Vegan "ANZAC" Biscuits

These are a favorite in our home, ANZAC Biscuits are an Australian traditional biscuit. During world war 1 the wives, Mothers and girlfriends of Australian soldiers, sent them these biscuits because they kept well as they didn't have eggs or dairy in the ingredients, which would spoil sent over long distances without refrigeration.

Ingredients
1 cup of plain Flour
1 cup of Brown Sugar
1 cup of desiccated Coconut
1 cup of rolled Oats
1/4 tsp salt
2 Tbsp Golden Syrup
1/2 cup vegan Butter
2 Tbsp water 
1 tsp Bicarb

Instructions 
Preheat oven to 180C, In a large bowl add the flour, Oats, Coconut, Sugar, and salt and stir.
In a sauce pan add the butter and golden syrup melt add the water and bring to a boil turn it off and add the Bicarb and stir well (it will foam up) have the dry ingredients ready and immediately pour the butter mixture into the dry ingredients, Mix into a dough and taking a spoon, Scoop small/medium amount and form balls place onto a cookie sheet and with a fork lightly flatten out, bake till they are golden brown approx. 15mins.   Enjoy!  =)
  

 

Vegan Peanutbutter Rice Bubble Balls

       Try stopping at one! Very addictive and so easy to make.

Ingredients

1+1/2 cups Puffed Rice Cereal  or Rice Bubbles (give them a slight crush)

2 Tbsp Dairy free Butter (melted)

1 cup Peanut butter

1 cup Icing Sugar/Powdered Sugar

200gms Vegan Chocolate (to be melted)

Instructions

In a large bowl add the powered sugar, peanut butter, butter and rice bubbles and stir well, Roll into bite size balls and pop into the fridge for an hour, After an hour melt the chocolate.... you can add 2 Tbsp of vegetable oil to the melted chocolate if you don't want it to be too hard when it sets.

Drop each ball into the chocolate and coat let them drain on baking paper on the bench till they harden then store in the freezer. Enjoy!!  =)

Strawberry Truffle Chocolates, raw, vegan, gluten-free, dairy-free, paleo-friendly

                                                                                     

The fact that these are a healthy alternative, means you can have a couple more :) Use organic where possible,   Recipe adapted from The Healthy Family and Home

Ingredients Chocolate
1 cup Coconut Oil (melt it by standing the jar in some hot water)
1/4 cup Maple Syrup or Agave Nectar (To taste)
1/2 cup Cacao Powder or *Coco powder (*Note It wont be raw any longer if you use Cocoa powder)

Ingredients Cream
1/2 cup Cashew Butter Here!
1+1/2 cup Strawberries fresh or frozen and thawed
1-2 Tbsp Maple Syrup or Agave nectar (To Taste)
1/2 cup Coconut Oil
1/2 Lemon Juiced
1/4 tsp Vanilla extract or Powder
1/4 tsp Himalayan Pink Salt

Instructions 
In a food Processor or blender, Add all the ingredients of the strawberry cream and mix till smooth and creamy.
In a bowl add all the chocolate ingredients adding more sweetness if you need, I used ice cube trays or you can use chocolate molds, Pour a small amount into each mold and then add a small amount of  strawberry filling to each, I put mine into the freezer after each step to get the layered effect, Add the final layer of chocolate and freeze, Serve, by letting stand out of the freezer for a couple of mins....They need to be kept in the fridge or freezer as they melt at a warn temperature.  Enjoy!! =)
 
 

3 Ingredient Vegan Honeycomb

                                                                           

 
 You need a sweet tooth for this one, Just like the inside of a crunchy bar without the chocolate.

Ingredients
1 Cup Castor Sugar
4 Tbsp Golden Syrup
3 tsp Bicarb 

Instructions 
In a saucepan, Add Sugar and Golden Syrup and melt over medium heat, Turn it to med/high and bring to a boil, turn it down slightly (so it doesn't burn) let it bubble away for 10-15mins It's ready when a little drop is dropped into a glass of cold water and should go hard, Now this is where you must work fast, Take it off the heat and add the bicarb...It will bubble up fast stir well, Have a lightly greased tray ready and pour the mix into the tray, Leave to cool and pop into fridge over night, Nice dipped into vegan chocolate. Enjoy!!  =)