Easy Vegan Chocolate

When it comes to food, what's your biggest weakness? If you're anything like us, then the answer is most certainly chocolate! Of course, this can be something of a dilemma for those who are changing their diet, whether you're cutting out dairy, processed sugars, or simply watching your weight. Luckily, we have the perfect solution to help you curb those chocolatey cravings, in a way that's good for both your body and the planet! 

This easy vegan chocolate recipe can be made with only 3 simple ingredients, with the option to add additional flavours and textures of your choice, while being mindful to keep these healthy. Using plain cocoa powder, the recipe eliminates the added dairy found in most chocolate bars, making it a great option for vegans, as well as those who are intolerant. It also swaps refined sugar for healthier alternatives, which makes it perfect for those who are looking to reduce their intake. It manages to do all this, whilst also being a deliciously rich and tasty treat, which is ideal for those who are struggling to overcome their Christmas Cravings! There are also lots of variations of the recipe available online, allowing you to experiment and find which method suits you best!

 Image via Wikimedia Commons. (original author: veganbaking.net)


  • 1/2 cup of coconut oil
  • 1/2 cup of plain cocoa powder 
  • 1/2 cup of natural liquid sweetener, such as honey(not always considered vegan) or pure maple syrup
  • Additions of your choice, such as chopped nuts, dried fruit/berries etc. 


Step 1 - Place the coconut oil into a thick-bottomed saucepan, and heat gently on the stove until completely melted.

Step 2 - Place the coconut oil into a bowl, then add the liquid sweetener and sifted cocoa powder (to avoid lumps).

Step 3 - Whisk the ingredients together until thoroughly combined. 

Step 4 -  Line a baking tray or square tin with parchment paper, and pour out the chocolate mixture, spreading to ensure an even finish.

Step 5 - If desired, sprinkle over your additional ingredients, or gently stir them into the mixture before pouring.

Step 6 - Place into the freezer for around 30 mins, or until hardened. 

Step 7 - Using a sharp knife, cut the chocolate into pieces/chunks.

Step 8 - Refrigerate in an airtight container to keep your chocolate fresh, and to avoid melting.

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Healthy Chocolate Cookie Recipe

This January, we're sharing ways to enjoy your favourite baking treats, without straying too far from your January diets. Today we have a recipe from EatingWell.com, which uses less sugar, and incorporates filling whole grains, to recreate one of our all time favourite recipes: Chocolate Chip Cookies! Thanks to the addition of slow-release carbohydrates, these cookies make the perfect pre-workout snack for fuelling your next run or fitness session, while also providing a tasty treat that will nourish your body. 

This recipe was created by Beverley Sharpe, who also suggests replacing the oats in the recipe with almond meal, for those who are looking to increase their protein intake. To find out how to make this delicious recipe, or to discover more healthy recipes to see your through January, visit the EatingWell website

 Photo Credit: EatingWell.com

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Healthy Cinnamon Oatcake With Ganache

We can't believe that it's January already! We don't know where the past few weeks have gone, but we're here to kick off the new year with a brand new recipe feature, from the lovely Monalouge blog. Like most, we definitely had out fair share of sugary treats over the Christmas holidays, so we thought this would be the perfect time to share a recipe that cuts out some of the not-so-wholesome baking ingredients (while remaining utterly delicious). 

This cake recipe certainly doesn't look like diet food, but it's the perfect way to stay on track during January and throughout 2017, by allowing you to have a tasty, chocolatey treat, without the heaps of sugar and fat. To find out how to make this healthier alternative to your typical shop-bought or home-baked treat, read on for full recipe details! To see the original post, head over to Mona's blog here


For the Cake

  • 80g of oats
  • 200ml of almond milk
  • 150g of low fat cream cheese
  • 80g of Truvia 
  • 2 eggs
  • 180g of plain flour
  • 1tsp of baking powder
  • 1tsp of cinnamon 

For the Icing

  • 150g of low fat cream cheese
  • 100g dark chocolate 
  • 10g Truvia 


Step 1 - Preheat the oven to 180C and spray your cake tin with an oil spray (Fry Light).

Step 2 - Microwave the almond milk in a heatproof bowl for 1 min and add the oats.

Step 3 -  Cover with cling film, and set aside for 20 mins.

Step 4 -  In a separate bowl, mix the cream cheese and granulated stevia.

Step 5 - Add the eggs and mix well.

Step 6 - Add the flour, cinnamon and baking powder before mixing again.

Step 7 - Finally, add in the oat/almond mixture and combine.

Step 8 - Pour the batter into your prepared cake tin, and bake for around 35 mins.

Step 9 - Allow to cool, and prepare the icing.

Step 10 - In a heatproof bowl, microwave the cheese for 2 mins, stir and set aside.

Step 11 -Break chocolate into pieces and place in a heatproof bowl. Microwave until melted, and add to the cream cheese.

Step 12 - Mix well, and add the granulated steviea.

Step 13 - Spread onto the cooled cake using the back of a spoon.

Step 14 - Enjoy!

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Gingerbread Cupcakes

Less than a week to go until the big day; is everyone else as excited as we are? If you're looking for a way to use up some of that extra energy from the pre-Christmas anticipation, or you'd like a family activity to help distract the kids, then fear not! We have another festive recipe coming your way today, courtesy of Amy over at Baking With Granny.

We've brought you festive bread, biscuits and confectionery, so we thought it was about time that we featured a classic cupcake recipe, which is always a popular treat with adults and kids alike. As cupcakes go, they don't get much more festive than these delectable gingerbread delights, which combine Christmas spices and charm in neat little packages!

These cakes are an ideal way to incorporate your favourite flavours into a bake that isn't as commonly made at Christmas, and it's also far less stressful than trying to put together a gingerbread house!

To see Amy's full recipe, and to browse more of her tasty Christmas bakes, click here


For the Cupcakes

  • 150g of Butter (room temp)
  • 150g of Soft Brown Sugar
  • 3 Eggs
  • 150g of Self-Raising Flour
  • 1 tsp Ground Ginger
  • 11/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Mixed Spice
  • 1 tbsp Treacle
  • 1 tbsp Milk

For the Icing

  • 200g of Butter (room temp)
  • 200g of Icing Sugar
  • 1 tbsp Caramel 
  • Pinch of Ground Cinnamon


Step 1 - Preheat the oven to 170C, and line your cupcake tray with 10 cases

Step 2 - In your mixer, cream the butter and sugar together until they are light and fluffy.

Step 3 -  Sift flour and spices in a separate bowl.

Step 4 - Add One egg into the butter and sugar mixture, until well combined. Add a third of the flour and spices, alternating with the rest of the eggs and flour mixture. This prevents the ingredients from separating.

Step 5 - Following this, add the treacle and milk until just combined.

Step 6 - Using an ice cream scoop, fill each case until they are 1/3 full.

Step 7 - Bake for around 20 mins, until a skewer inserted comes out clean.

To Make the Icing:

Step 1 - In your mixer, combine icing sugar and butter until it is light and fluffy.

Step 2 - Add the caramel and cinnamon for flavour (optional).

Step 3 - Pipe the icing on top of cooled cupcakes, and finish with decorations of your choice, such as mini gingerbread men or crushed biscuits.

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Spiced Pumpkin Brownies

When it comes to getting crafty in the kitchen, there's no season quite like Christmas! Whether you're looking for an affordable gift idea, a thoughtful party favour, or simply a festive treat for your work colleagues, homemade confectionery can be the perfect way to thank your friends and family this festive season. 

Fudge is a real winner when it comes to homemade sweets, and this recipe from Esther at Meadow Brown Bakery combines the classic vanilla flavour, with some pretty, seasonal sprinkles, in order to create a winning gift idea for both experienced bakers and beginners!

Full details of how to create this delicious recipe can be found here

For more guidance, you can also view Esther's instructional video over on Youtube


  • 450g caster sugar
  • 56g of butter
  • 170g can of evaporated milk
  • 130ml of milk
  • 1tsp of vanilla extract
  • Festive sprinkles (optional)

Step 1 - Line an 18cm or 20cm  cake tine with greaseproof paper. Add in some sprinkles to achieve the result pictured above. 

Step 2 - Put all the ingredients except for the vanilla extract in a medium to large, heavy-based saucepan. Heat gently on the hob until sugar has dissolved.

Step 3 - Bring to a gentle boil, until the temperature reaches 116C on the sugar thermometer, or the 'soft ball' stage. Stir occasionally, to prevent the mixture from sticking and burning.

Step 4 - Remove from the heat, and let it sit for 5 mins on a cool surface, before adding the vanilla extract. 

Step 5 - Beat the mixture with a wooden spoon for around 30 seconds, then pour it into the prepared tin.

Step 6 -  Pour the mixture into the prepared tin, and leave until almost set, which should be a about 5 minutes.

Step 7 - Take a sharp knife and cut into squares, before leaving to set and cool completely (cutting when fully set will cause the mixture to crumble and break).

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