27. Vegan sweet-fest!

I’ve been craving sweet stuff lately, probably because of the amount of “untouchable” goodies that have been available at work. So I decided to treat myself…

Cake stand birdseye

This delightful smorgasbord of delicious vegan goodies includes two of my own inventions: “Peanutty, nut and seed cakes” and “Choco-coco locos”; and some mini “No Bake Cheesecake cups”courtesy of the One Ingredient Chef.

I’m also beginning to finally recover from the labyrinthitis that has been making life difficult since my trip to Amsterdam last November (http://flash-gordonette.com/2013/12/07/21-vegan-las-amsterdam.aspx) so I fully intend on scoffing a few of these tasty treats whilst enjoying one of my all-time favourite beers: http://www.innisandgunn.com (I nearly cried with joy when I discovered that Innis and Gunn was vegan friendly!).

No Bake Cheesecake Cups:

Cheese cake side

No point re-inventing the wheel here, please visit the below site to see the recipe for these gorgeous little cups of heavenly yumminess: http://www.oneingredientchef.com/no-bake-cheesecake-cups/

Cheese cake nommed

Whoops, mingy photo of a half “nommed” one!

They are creamy and flavorsome, with a slight lemony tang and a divine sticky, nutty base. The creator advises that they should be kept in the freezer and thawed out 8 – 10 minutes before serving, but mine turned out solid enough to be kept in the fridge, no problem (although I did pop a few into the freezer, ready for an “emergency”!).

Choco-coco locos!

Coco-choco loco

I’m not sure what you would class these as! They’re not quite chewy enough to be toffees, but too dense and tacky to be fudge, definitely too solid to be truffles, but utterly delightful nevertheless. Rich, chocolaty, coconutty and very satisfying. You would never guess that these were vegan.

Unfortunately I never expected these to come out so good so I never bothered writing down the ingredients (story of my life!). I have tried to salvage what I can from my memory, but I would advise not making these unless you’re experienced enough to do your own trouble shooting. They’re quite a lot of effort if you’re not able to divert a disaster!

Ingredients:

Center:

  • 3 x tsp vegan cocoa powder
  • 3 x tbsp golden caster sugar
  • 2 x tbsp icing sugar
  • 1 x tbsp agave syrup
  • 2 x tsp instant coffee granules
  • 1 x tsp ground cinnamon
  • 1 x tsp ground ginger
  • 2 x tbsp water
  • 4 x tsp agar agar

 

Chocolate coating:

  • ¼ x cup of coconut cream (the hard stuff in a block)
  • 2/x cup of cocoa powder
  • 2 x tbsp water
  • 3 x tbsp. agave syrup
  • Desiccated coconut

 

Method:

(Makes about 12)

Center:

Mix everything except for the agar agar in a pan over a low heat. Heat until boiling and continue stirring to make sure it doesn’t catch. Keep boiling and stirring until the mixture has reduced down by a quarter.

Take off the heat and sprinkle the agar agar over the top and stir until thoroughly mixed.

Now here is the part where some imagination maybe necessary. I poured my mixture into plastic ice cube trays, which was stupid as they took me a good 15 minutes to remove! I would recommend either using a silicon ice cube tray, or setting as a block then cutting off chunks before completely cooled.
(Warning, this mixture really does get incredibly hot. The blister on my lip and finger will vouch for me!)

Anyway, whatever you do to get small ½“ x ½” chunks, you next need to cover them in chocolate.

 

Chocolate coating:

Whizz up all the ingredients except for the water in a blender. An oily powder should form.

Put in a heatproof bowl and mix in the water. Put the bowl on a pan of water and turn on a low heat. Stir the mixture until it turns to a shiny, viscous liquid. You can add more water if needed, but the more you add, the less the coating will set.

Dip each centre into the coating and pop onto a cold plate. When cool enough to handle, roll each one in your hands so that the coating smoothly engulfs the center whilst creating a cylindrical sweet.

Roll each sweet into some desiccated coconut to finish.

 

Coco-choco loco nommed

Argh, another mingy photo!

 Pop into the fridge to set. You’ll have to eat them quick at room temperature if you don’t want a chocolaty mess on your hands (although I doubt they’ll last that long!).

 

Peanutty, nut and seed cakes:

Peanutty nut and seed cakes top

A perfect way to get some healthy oils into your system (if you needed an excuse!) Crunchy, sticky goodness, a bit like a soft sesame and peanut brittle.

Ingredients:

  • ¼ x cup cashews
  • ¼ x cup almonds
  • ½ x cup pitted dates
  • 2 x tbsp mixed seeds (I used sunflower, pumpkin, flax and sesame)
  • 1 x tbsp agave syrup
  • Pinch of salt
  • Enough peanuts to top each cake.

Method:

(Makes about 6)

In a food processor, whizz up the cashews, almonds, dates, seeds and agave.

Once sticky enough to form a kind of a dough, take a spoonful and press into a cupcake case. Cover with peanuts and press into the dough.

Take each cake out of the paper and turn upside down and press again to make sure the peanuts are really stuck in there.

Refrigerate and keep refrigerated unless being consumed!

Peanutty nut and seed cakes top

Bang goes my diet :p But at least unlike dairy and eggy treats, I don’t have to worry about my cholesterol intake!

Flash-Gordonette…x

 

 

 

 

 

 

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