This is a versatile, No Bake recipe, great to give broken into pieces and sealed in a cellophane bag as a gift, or served with a lovely hot cup of tea as a special treat.
200g/8oz crushed vegan digestive biscuits
100g/4oz dairy-free spread (not reduced/low fat)
2 tbsp soft brown sugar
4 tbsp unsweetened cocoa powder
4 tbsp golden syrup
1 tsp vanilla extract (or your choice of coffee, peppermint, orange extract etc)
100g/4oz chopped dried fruit (I used raisins, glace cherries and apricots)
100g/4oz dairy-free chocolate, melted.
Crush the biscuits in a plastic bag, using a rolling pin, or use a food processor.
Put the spread, sugar, cocoa, and syrup in a bowl and melt over a pan of simmering water
Add the flavouring, dried fruits and crushed biscuits.
Mix until all the biscuit crumbs are coated.
Pour into a greased square baking tin and press down well with the back of a spoon.
Melt the chocolate on a low setting in the microwave.
Pour the melted chocolate over the biscuit base and spread over to cover.
Chill in the fridge.
Cut or break into pieces when cold.
For the shortcake biscuit
180g plain flour
75g caster sugar
125g Vegan margarine
For the Filling
70g vegan margarine
140g Icing Sugar
1 dessertspoon sweetened non dairy milk
1 teaspoon Vanilla Essence
Seedless Raspberry or Strawberry Jam
Lightly grease a baking tray
Rub together the fat and the flour, once it has formed 'crumbs' add the milk and vanilla essence, mix together until it forms a dough. Do not over handle as the margarine will melt. Wrap in food wrap and cool in the fridge for 30 minutes.
Once the dough is cooled, roll out to approximately 3-5mm thick. Cut out heart or round shapes and place on the baking tray. You will need an even number of shapes as one will form the top and the other will form the base.
Once all the dough is used, cut a small hole in half of them for the jam to show through once they are filled.
Bake at 180 degrees until just starting to brown (should feel firm when touched)
Cool on a wire rack.
Whilst the biscuits are cooling mix the icing sugar with the Margarine and Vanilla Essence until the mixture becomes quite stiff and as near to white as possible.
Spoon the 'butter' cream onto the cool bases, flatten with a knife and hollow out a little where the jam is to go
Spoon out a tiny amount of jam into the hollow.
Before placing the lids in place, sift a little icing sugar on to the tops then gently place them over the butter cream and jam.
This recipe is quite seasonal but frozen or tinned pumpkin / squash can be used.
120 ml sunflower oil
200g caster sugar
375g plain flour
100g choc chips
425g pumpkin puree (I use fresh, cook until soft then blend)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
½ cup milk(soya or other)
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
½ tsp sea salt
Demerara sugar to sprinkle
Grease and line 2 standard loaf tins Preheat oven to 180 C / 350 F / Gas 4.
In a large bowl combine flour, bicarbonate of soda, baking powder, cinnamon, nutmeg.
In a separate bowl, mix the pumpkin puree, caster sugar, milk, oil and vanilla.
Add the flour to the wet mixture and combine well. Stir in the Chocolate chips. If the mixture is too stiff add a little extra milk.
Fill each tin3/4 full and smooth the tops with the back of a spoon.
Place in the centre of the oven and bake for 40 – 60 minutes until the top cracks and a skewer or tooth pick can be inserted and brought out clean.
Brush with a small amount of water or milk and sprinkle with demerara sugar whilst still warm.