Chocolate and Ginger Rice Crisp Slice

Gooey, fudgy, chewy, crispy, chocolatey goodness!

I first made these slices back in October and completely forgot how I made them. They tasted so good though so I knew it wasn’t an issue to have to make them again!

I took the idea for this recipe from Deliciously Ella’s buckwheat and ginger granola. I have made an adapted version of her recipe a few times and knew I had to play with it. The blended chocolate and ginger mix tastes divine and can even be used as a spread or dip.

Traditionally, rice cripsy treats are made with rice crispies (obviously ;)) but they are loaded with oils and sugar, whereas puffed rice is 100% rice. These are not as crispy as the traditional ones but the buckwheat helps create a crunch.

I hope you try these slices and if you do please leave me a comment, I would love to hear from you!

Ingredients makes an 8 X 8 inch tray

1 tbsp coconut butter

240g applesauce

300g dates

20g piece of fresh ginger

25g cacao/cocoa powder

Sweetness to taste (I used 1 tbsp sweet freedom)

140g buckwheat

85g puffed rice

50g oats

Method

Heat coconut butter in a pan over medium heat and add the applesauce and dates. Once softened slightly add the ginger and stir well.

Add the cacao powder to a food processor along with the mix from the pan.

Blend until smooth (then taste it!).

In a large bowl, mix together the remaining ingredients and add the chocolate ginger mix from the food processor.

Give it all a good mix and spoon into a greased/lined pan. Push down firmly on the mix and spread out evenly.

Place into the fridge for a few hours to firm up.

Slice into desired sized pieces and enjoy! Store in the fridge.

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Chewy Chocolate Chip Cookies

I love a good cookie, the kind that is soft and chewy with bursts of chocolate chips throughout.

Well this cookie has it all. A lot of cookies I have made are just too dense and dry but I think I have made something quite special with this one! All of the ingredients are natural and wholesome so there is absolutely no guilt in eating them and they will satisfy a chocolate craving.

I took inspiration for these cookies from a recipe my brother and I used to love as children that are made from butter, sugar, egg, milk chocolate, oats, cocoa, self-raising flour and milk. I just tweaked it a little to make it healthier and to suit my dietary preferences of being vegan and free of refined sugar and flour.

I hope you try these cookies and if you do please leave me a comment, I would love to hear from you!

Ingredients makes 9 cookies

40g (just under 3 tbsp) coconut butter

40g (just under 3 tbsp) applesauce

100g (just over 1/2 cup) sugar of choice, I like coconut sugar

25g (just under 2 tbsp) syrup of choice, I like sweet freedom

50g (just over 1/4 cup) chopped dairy free dark chocolate

85g (just under 1 cup) oats

20g (just under 1/4 cup) cacao/cocoa powder

50g (1/2 cup) oat flour

1 flax egg (1 tbsp ground flaxseed mixed with 2 tbsp water)

Extra chocolate to sprinkle on top, optional

Method

Melt the coconut butter and mix in the applesauce so that there are no lumps.

Mix in the sugar and maple syrup until smooth.

Beat in the flax egg and add the remaining ingredients.

Spoon heaped tbsp portions of the mixture onto a lined baking tray evenly spaced out and bake for 15 minutes.

Leave to cool and firm up and then you can dig in!

Best served with my hot chocolate or a glass of your favourite dairy free milk.

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Hot Chocolate Mix

I love hot chocolate, it is so warming and comforting on a cold day, but I don’t like the list of ingredients in ones you find in the supermarket. Apart from the fact that many contain cows milk, the first ingredient is quite often sugar.

This hot chocolate mix uses completely natural ingredients and is dairy free and gluten free, but it is full of chocolatey goodness and ingredients that are actually good for you. I use coconut milk powder from the real food source and it is a magical ingredient! It produces the creamy texture that cows milk powder would but without the dairy.

I hope you give this recipe a try and if you do please let me know what you think!

Ingredients makes 1 small jar

85g dairy free dark chocolate

1/2 cup (50g) cacao/cocoa powder

1/2 cup (80g) sugar of choice, I use coconut sugar (add more if you like it really sweet)

3 tbsp coconut milk powder

Method

Finely chop the chocolate and add to a bowl along with the cacao/cocoa, sugar and coconut milk powder.

Mix all ingredients well and store in a jar or air tight container.

To make a hot chocolate, add 12g (approx 2 heaped tsp) of hot chocolate mix to a mug and add 1/4 cup (60g) boiling water. Mix well so there are no lumps.

Heat about 200ml of your choice of milk (I love oat) and stir into the hot chocolate in the mug.

For a foamy hot chocolate, froth the milk with a milk frother and slowly pour into the mug stirring as you do otherwise you will have frothy milk on the top and chocolate water at the bottom! Bear in mind you will probably only need about 100ml of milk because it increases in volume as you froth it!

Just a word of warning, I have tried rice and oat milk for frothing and only had success with oat. I presume almond and soy milk work too but have not tried it.

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My 20th Birthday!

So I’m no longer a teenager!

Every year on the 9th January I have a birthday cake and this is the third year it has been vegan.

I purchased the Yum Universe cookbook in November and being a university student have not had time to make anything. When I did get the chance to browse through, the Chocolate and Salted Caramel Layer Cake with Chocolate Frosting certainly did catch my eye and what better way to try it out than for my Birthday 🙂

Heather has done a fantastic job with this cake itself but also by taking her caramel and chocolate sauce recipe and thickening them to make a filling and a frosting – absolute genius! There was quite a lot of leftovers of the filling and frosting but they were happily enjoyed with fruit dipped in and spread on toast!

This cake was a massive success and went down really well with the family too. Anyone with this book needs to make this cake and if you don’t have the book buy it for the cake recipe!

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