These cookies are chewy & dense yet crispy on the edges, and the chopped dates provide a light sweetness. They are super wholesome and would make an excellent healthy snack! Full of whole foods like oats, fruit and other yums; with the option to be gluten free too if that floats your boat!
· 2 cups wholegrain oats*
· 1 cup oat flour*
· 1/2 cup dessicated coconut
· 1 tsp baking powder*
· 1 tsp cinnamon
· 1 cup unsweetened applesauce
· 1/2 tsp natural vanilla extract
· 100g chopped dried dates
1. Preheat the oven to 200C fan bake. Line a baking tray with parchment paper and set aside.
2. Place all ingredients into a large bowl; mix well to combine.
3. Shape into 12 cookies (they don't need to be fancy!) using damp hands.
4. Place cookies onto the lined baking tray and into the middle rack of the oven. Bake for approximately 15min (until golden).
5. Remove from oven and place cookies on a wire rack to cool before nomming.
*Use gluten free oats, oat flour and baking powder to make these sans gluten.
The cookies are very lightly sweetened, so for those with a sweet tooth you may wish to substitute some of the applesauce with an equal quantity of date paste, which is substantially sweeter. Experiment to find what works for you!
You can also jazz these bad boys up by stirring some dairy free chocolate chips or perhaps some cacao nibs into the batter, or by drizzling dark chocolate over them once they have cooled. You can also use whatever dried fruit you like in place of dates, as long as it's pretty sweet. This recipe is flexible and reasonably difficult to stuff up, so feel free to switch it up!
I promise you that even the most diehard of omnivores will not suspect these cupcakes are vegan! But of course they are... and they're really, really delicious.
● 1 cup soy milk
● 1 teaspoon apple cider vinegar
● 1/2 cup + 1 tbsp granulated sugar
● 1/3 cup vegetable oil
● 1 teaspoon vanilla extract
● 1 cup all-purpose flour
● 1/3 cup + 1 tbsp cocoa powder
● 3/4 teaspoon baking soda
● 1/2 teaspoon baking powder
● 1/4 teaspoon salt
Icing: I usually do a basic dark chocolate hot water icing. To make this, I use a 4:1 ratio of icing sugar to cocoa powder; add in just enough hot water to allow the icing to spread easily, a dash of vanilla, and mix until smooth. You can also add vegan* 100's & 1000's or rainbow sprinkles for a pop of colour!
*Always look out for number E120 (red colouring made from beetles). I've also noticed that some brands coat their sprinkles in beeswax.
With a plethora of possibilities...
Makes 4 x small pancakes. You can easily double or triple this recipe.
...a.k.a "The Best Chocolate Cake Ever"
That's a rather large claim, I know, but I've had vegans, vegetarians and omnis all exclaim:"This is best chocolate cake I've ever eaten!"
In fact, I love feeding this cake to unsuspecting omnis; especially those convinced that a vegan diet consists entirely of tofu and leaves.
"But how did you get it so chocolaty?"
"How is it so moist?"
"I can't believe there's no <insert animal product> in it!"
Don't forget that delicious food can serve as an effective & accessible form of vegan advocacy... Get people munching on good food, wait to see how much they love it, then watch their perplexed expressions as you proudly proclaim: "It's vegan!" A classic reply can be something along the lines of: "But how can it taste so good without eggs?!" This one I struggle with, because just how can food be palatable without a chicken's ovulation? It's almost unfathomable...
Sometimes, the proof is quite literally in the pudding.
Vegan Chocolate Mud Cake
Makes 1 x 8-inch layer
*ICING: The icing pictured at the top is just a basic chocolate icing made with icing sugar, cocoa powder, and soy milk. The icing I recommended for this cake is a chocolate buttercream. This can be made using vegan margarine such as Olivani, plus icing sugar, cocoa powder, and a dash of soy milk. If you've never made buttercream icing before simply Google "chocolate buttercream icing" and sub-out any dairy products in the recipe for vegan alternatives!
NOTES: This cake will taste bloody good now, but it's even better the next day! This means you can make it ahead of time which is super convenient. However, please note that the longer this cake sits, the moister it becomes. It's best to store this cake on a sheet of baking paper in an air tight container.