These delicious 3 ingredient Oreo Chocolate Truffles are an easy no-bake treat made with crushed up Oreo cookies, vegan cream cheese, and dark chocolate.

The perfect treat for Valentine’s or any special occasion or just to show you love someone.

Ingredients

1. 38 Oreo Cookies

1. 8 oz vegan cream cheese at room temperature (Violife or Oatley do a great vegan cream cheese)
2. 200 g dark chocolate

Optional

For decorating: melted white vegan chocolate, Oreo crumbs, sprinkles, crushed peppermint, coconut flakes or chopped nuts, if desired.

Method:

• Line an 18 by 13-inch baking sheet with wax paper or parchment paper.
• Crush the Oreos in a food processor or by hand – place the Oreos in a plastic bag, and bash them with the back of a spoon until they’re crumbly.
• Combine with the cream cheese in a bowl.
• Scoop the mixture out about 1 Tbsp at a time and form into 1 inch balls then and place on the baking sheet.
• Place truffles in freezer for 15 minutes.
• Melt the dark chocolate either in the microwave or steam in a glass bowl over a pan of simmering water.
• Remove truffles from freezer and dip in the melted chocolate, using a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off. 
• Return to baking sheet, sprinkle with toppings if desired, or leave them plain then allow chocolate to set. ( We drizzled them with melted vegan white chocolate chips after they had set.
• When they are all dipped and decorated, place the baking sheet or tray in the refrigerator and chill for at least an hour.
• Store in an airtight container in refrigerator.

These were so good, delicious Chocolatey and soft crumbly smooth inside. Vegan or not all chocolate lovers can enjoy these simple yet impressive.

Delicious home made Not Reeses Peanut Butter Cup Bars – Vegan friendly – no dairy – plant based.

Before my son became vegan his favourite chocolate treats were Reeses Peanut Butter Cups a rare treat which he now denies himself.

I accidentally made this recipe – I started out experimenting to make a healthier nutty bar but epically failed with the introduction of dark chocolate & peanut butter!! 😂

My son was so delighted with the results he declared it was just like the Reeses and he asked me to please make another batch immediately.

I was more than happy – we all love them as an occasional indulgent treat and they are so simple to make!!

Ingredients For Biscuit base:

• 125 g – hob nobs or oat crumble

• 85 g melted vegan butter or spread.

Middle:

• 2 tbsps Peanut Butter

• 1 tbsp Syrup

Topping:

• 150 g Melted Dark Chocolate

• 1 tbsp Vegan spread or butter

• 1 tbsp Plant based milk

Method

1. Crush the ingredients for the biscuit base:

1. Put the biscuits into a food processor and blitz them until you have fine crumbs

1. Or place the biscuits in a freezer bag and crush them using a rolling pin.

1. Place the crumb in a glass bowl and add the melted butter mix well to completely combined.

1. Line a tin or cake cases with the biscuit base & press down.

1. Leave to set in the fridge for at least 30 minutes.

1. Stir together well the peanut butter & syrup & spread across the biscuit base.

1. Melt the dark chocolate with a spoonful

1. Of butter & sooonful of plant milk in the microwave or steam in a glass bowl over a pan of boiling water – the water must be shallow & not touch the bowl.

1. Spread the dark chocolate on top & then leave to set in the fridge for 30-60 minutes.

1. Put in freezer for 20 mins

Serve & enjoy! These were so yummy & satisfied my boy’s craving for Reeses Butternut cups!

Mushroom broccoli & Vegan non Chickn Stir fry

A fresh easy & delicious stir fry. It’s loaded with mushrooms and fresh broccoli and you can add fake chicken (Seitan) or Tofu according to your preference. You can make this in under 20 minutes easily.

Ingredients

• 200g No Chicken – chicken substitute- tofu, Seitan or we used Linda Mcartney Frozen pulled chicken
• 2 Tbsp sesame oil
• 1 lb broccoli cut into florets (about 5 cups)
• 1 small onion sliced into strips
• 1/2 lb mushrooms thickly sliced
• 2/3 cup vegetable stock
• 3 Tbsp soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp corn flour (mixed with 1 Tbsp water into a paste)
• 1 tsp fresh ginger peeled and grated
• 1 tsp garlic (2 small cloves) grated
• 1/4 tsp black pepper to season
• Rice or noodles to serve.

Instructions

1. Heat the oil in a pan
2. Add the onions, garlic & ginger and gently fry for couple of minutes.
3. Add the chopped vegetables and the vegan chicn, tofu or Seitan. Stir fry for 3/4 minutes.
4. Add the sauce ingredients, stock, sugar etc and heat for 4/5 minutes.
5. You can thin the sauce by adding more water if you like. (The cornflour paste thickens the sauce)
6. Serve with noodles or rice & enjoy!!

This recipe was a real winner & so simple to make, tasted delicious. My son really likes it when I veganise a tradional recipe that’s one of his favourites. (Also one of the least vegan dishes you could think of!) The sauce was creamy & cheesey and perfect with the salty smoky chewy bites.

You can adapt and do with or without the mushrooms & the peas are something I like to add as they compliment the smoky ‘bacon’. Also I used to try to sneak vegetables into recipes – my son pointed out that I shouldn’t have to do that now as everything he eats is plant based anyway 😂

Ingredients

200 g mushrooms (optional)

50 g frozen peas (optional)

1 tbsp olive oil

150 g Vegan ‘bacon’ (we used Vivera plant bacon pieces)

2 tbsp nutritional yeast flakes

1 garlic clove crushed

1 tsp Garlic Salt

Salt & pepper to season

200 ml Vegan Double Cream (we used Elmlea)

Chopped Parsley

Handful of Grated Vegan cheese (we used Violife)

200 g / 7 oz spaghetti

Directions

Cook the spaghetti- according to pack instructions.

Heat the oil in a big frying pan.

Add the crushed garlic & garlic salt. Stir and fry for a minute.

Add the vegan bacon & sauté for 3 minutes.

Add the frozen peas & fry for 2/3 minutes.

Stir in the nutritional yeast flakes (this gives it the slightly eggy flavour.

Add the plant vegan double cream & simmer & stir well for 2 / 3 minutes until it’s a consistency not too thin.

Serve immediately over the spaghetti.

Top with chopped Parsley & the grated vegan cheese. (We like the Violife as seems to melt better than other vegan cheese we’ve tried.

Enjoy!!

This was the best cake I ever made according to my boys.

It’s like a Bakewell tart but in a cake format. Really easy to make and nobody would guess its vegan. It’s everything good about cake – soft, fruity, moist, crumbly and deliciously nutty.

The ingredients are quite simple as all measure 150!

I made a couple of mistakes – we’d run out of baking paper, I was determined to make the cake anyway & was not gonna queue up at the shop! So I just greased the bottom of the tin with the veg spread. Then we were so excited about the cake I forgot to remove the bottom of the tin lol 😂 anyway the cake was still amazing it can’t not taste good!

Cake Ingredients

150g vegetable spread

150g caster sugar

150g flour

1tsp Baking powder

150g ground almonds

1tsp vanilla essence

150 ml warmed soy milk

1 /2 tablespoon Apple Cider Vinegar

2 tablespoons 7 up or sprite

3 tablespoons black cherry jam

150g fresh cherries, pitted and halved

100g flaked almonds

For the icing

50 g icing sugar

Juice 1/4 lemon

Method

Preheat the oven to 180°C/fan 160°C/gas 4.

Base line a 23 cm (8½-9½in) spring clip cake tin with baking parchment.

Beat the vegan butter, sugar, flour, ground almonds, baking powder lemonade & vanilla extract together.

Mix the warm milk in a bowl with the bicarbonate of soda, then add the apple cider vinegar. Beat all the ingredients together quickly. – The mixture becomes frothy & bubbly (will help the cake rise in place of eggs)

Fold the milk mixture into the batter.

Spoon half of the batter into the lined cake tin and smooth it over.

Dot the jam, a teaspoon at a time over the batter.

Scatter fresh cherries on top.

Drop spoonfuls of the remaining batter over the cherries to cover it.

Scatter the flaked almonds over the top and bake for 45-50 minutes until well-risen and golden brown.

Cherry almond cake bake (vegan dairy-free)

Leave to stand for five minutes in the tin then remove by running a knife around, unclip and slide the cake onto a wire

For the icing, mix the icing sugar and lemon in a bowl stirring until smooth and thick.

Drizzle over the cooked cake.

We had this whilst it was still warm with some vegan Whipped spray cream. It was equally nice chilled the next day with a nice cup of tea!