This May, Celebrate National Vegetarian Week, with this creative twist on a classic cupcake recipe! This recipe is from Sincerely Tori’s Photography, Travel and Healthy Living Food Blog. “If you’ve ever thought a basic chocolate cupcake couldn’t get better then I’m afraid you’re in for a very happy surprise here.” It has simple ingredients so
Holly Jade is an award winning vegan food blogger specializing in all things vegan friendly! She has used our mallows in a number of her recipes and we just LOVE these choc mallow filled cookies that we just had to share with you guys!! Ingredients for the cookies -100g of vegan butter -40g of golden
4 tbsp dairy-free margarinesuch as Vitalite or Earth Balance 225 g / 3 cups vegan mini marshmallows 165 g / 2/3 cup crunchy peanut butter 1 tsp vanilla extract 125 g / 5 cups gluten-free rice crisp cereal Melt the spread in a large saucepan over a low-medium heat. Stir in the marshmallows until melted. Mix in the peanut butter until combined and a smooth,
Ingredients Freedom mini pink and white mallows Coconut oil Rice crispie treats Food colouring Place mallows, rice crispie treats and coconut oil (as much as needed) into a mixing bowl in put in the microwave for 20 seconds or until slightly melted Mix together and shape into balls and place on a tray Leave in
Ingredients 100g vegan butter/spread 125g light brown sugar 200g self raising flour 1/2 tsp baking powder 2 tbsp coco powder 2 tbsp dairy free hot chocolate powder 1/4 tsp salt 1 tbsp Vanilla extract 3 tbsp-6 tbsp dairy free milk 75g Vegetarian marshmallows Directions Cream together the brown sugar and vegan butter. Add all the
Ingredients base 1/2 pack of Oreos (6 cookies, ~75g) 2 tsp (10g) vegetable spread melted filling 50g cashews (1/3 cup), soaked for at least 4 hours in hot water 2 tsp lemon juice 2 tsp vanilla extract 2 tbsp + 2 tsp arrow root powder large pinch salt 2 tbsp + 2 tsp vanilla SF
Ingredients 180g Margarine 100g Soft Light Brown Sugar 2tbsps Biscuit Spread 1tsps Vanilla Essence A pinch of salt 1tsps Baking Powder 250g Plain Flour Bag of Vanilla Freedom Mallows 80g Original Goupie Cream the margarine and sugar together. Add the salt, baking powder, biscuit spread and vanilla. Finally, mix in the flour until you form
Ingredients (makes 12) 175g cacao butter 150g smooth peanut butter 75g cacao powder 55g coconut sugar 45g pistachios 60g vegan digestive biscuits, or sub biscuits of choice 60g chopped deri or medjool dates 45g vegan mini marshmallows 6 tbsp nut butter of choice Line a small baking tray with grease proof paper and pre heat
Ingredients: 10 dates (optional), 3tbs peanut butter, 80g dark chocolate, 3tbs almond milk, 1/2 brazil nuts, 100g Freedom mallows. Place a heavy saucepan on a low heat, add the broken chocolate, peanut butter and almond milk and stir constantly until the chocolate is melted. Chop the Brazil nuts into preferred size. Add the dates, brazil
Heat oven to 190C/170C fan/gas 5. Grease and line the bottom of a round 21cm loose-bottomed cake tin. With a wooden spoon or electric mixer, beat the butter and sugar together until smooth and a pale, creamy colour. In a separate bowl, sift together the flour, baking powder and cinnamon. One at a time, beat
