Desserts, RECIPES

Cookie Sandwiches

Imperfect but oh so delicious !

*Makes 18 sandwiches

INGREDIENTS

COOKIES

  • ½ cup maple syrup
  • 1/3 cup of grapeseed oil
  • 1 tsp vanilla extract
  • ½ tsp almond essence
  • 1 ½ cup all purpose flour
  • 1/4 tsp salt
  • 1 cup of almond meal

FILLING

  • 150 g vegan dark (70 % cacao) chocolate
  • 1/3 cup + 2 tbsp of coconut milk (Can)
  • 3 tbsp maple syrup

METHOD

COOKIES

  1. In a bowl, whisk up maple syrup, oil, vanilla and almond essence until well combined.
  2. Fold flour into the wet ingredients together with salt.
  3. Finally fold in almond meal until fully combined. The dough should be thick and sticky.
  4. Refrigerate the dough for 60 minutes.
  5. Pre-heat the oven to 355° F and shape the dough into 36 even portions (I used a 1 1/4 scoop), place each ball on a baking tray leaving some room around each cookie.
  6. Flatten each ball with the bottom of a glass or a spatula.
  7. Bake for about 15 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely.
  8. Place some of the ganache on half of the cookies and top with the other half of the cookies.

FILLING

  1. Place roughly chopped up chocolate in a large glass or metal bowl together with coconut milk.
  2. Place the bowl over a pot of water (make sure the water does not touch the bottom of the bowl) and bring the water to a simmer.
  3. Let simmer without stirring, until all the chocolate has melted.
  4. Take the bowl off the heat and whisk the coconut milk / chocolate mixture until combined. Mix in maple syrup.
  5. When the mixture cools down, cover the bowl with cling film and leave it in the fridge for a few hours until it has hardened. You are now ready to sandwich your cookies !

Enjoy !

Cristina for PEAS & PEACE

Desserts, RECIPES

Red Velvet Cupcakes


Recipe makes 12 cupcakes 

Cupcakes:

1 + 3/4 cup all purpose flour 

1 tbsp cocoa powder 

2 tsp baking powder 

1 tsp baking soda 

2 tbsp red beet powder 

1/4 tsp salt

1 cup of sugar

1 1/2 cups unsweetened oat milk

1 tsp vanilla extract

3/4 cup coconut oil (Melted)

1/2 tbsp apple cider vinegar

Vanilla buttercream: 

200g dairy free butter 

3 cups icing sugar 

2 tsp vanilla extract 

1 tbsp cold coconut milk

Topping:

Sprinkle with colors of your choice for a little shimmer 🙂


Preheat the oven to 338F/170C.

Prepare 12 muffin pan with paper liners and set aside. 


In a large bowl, sift flour, cocoa powder, baking powder, baking soda, red beet powder & salt. Add in sugar, oat milk, vanilla, coconut oil, vinegar, mix until well combined. Divide batter evenly in a 12 muffin pan. Bake for 20 mins or until toothpick comes out clean. Let cool completely before frosting.

Buttercream 
Whip butter in the stand mixer bowl with the paddle attachment, on high speed for 2 minutes. Stop mixer and add the icing sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add vanilla and coconut cream, mix on high speed for 3 minutes, until smooth. 
Pipe the frosting onto the cooled cupcakes.

You will truly enjoy these cupcakes !

Cristina for Peas and Peace

Desserts, RECIPES

Coffee Pecan Cake

INGREDIENTS

PECAN CAKE


Dry ingredients

  • 1½ cups all purpose flour
  • 1 cup finely ground pecans
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¾ cup icing sugar
  • 1/2 cup chopped pecans to decorate

Wet ingredients

  • ¾ cup + 1 tbsp of almond milk
  • ¼ cup espresso
  • ¼ cup melted coconut oil

COFFEE FROSTING

  • ¼ cup maple syrup
  • 1 tsp vanilla
  • ¼ cup espresso
  • 1½ cups raw cashews, soaked in boiling water for 20 min

INSTRUCTIONS

CAKE

  1. Set the oven at 355° F. Grease a loaf pan with neutral spray oil.
  2. Sift the flour into a large bowl, add the remaining dry ingredients: ground pecans, baking soda, baking powder and icing sugar. Mix everything well.
  3. Add all the wet ingredients and fold them gently into the dry ingredients until texture is smooth.
  4. Fill the pan with the batter and place in the preheated oven for approximately 30-35 minutes, until a cake tester comes out clean.
  5. Let the cake cool down completely before removing it from the pan, you can now ice it and top it with chopped pecans.

COFFEE FROSTING

Put maple syrup, vanilla extract and espresso at the bottom of a blender. Add approximately one quarter of the drained cashews and blend until super smooth then add another quarter of cashews, blend and so on.

Enjoy !!!

Cristina for Peas and Peace 🙂

Desserts, RECIPES

Roasted Almond Chocolates

5 ingredients only and you have yourself a little treat in no time, either for yourself or as a gift !

  • makes 15 chocolates

Ingredients:

1/2 cup melted cocoa butter
1/3 cup maple syrup
1 tsp of vanilla
2/3 cup cocoa powder
45 Roasted almonds, you can also use salted roasted almonds if you wish

1. Melt the cocoa butter in a pan. Remove and add maple syrup & vanilla. 
2. Using a whisk, add cocoa powder and mix until smooth.


Place 2 whole almonds into each of a silicone chocolate mold bottom, then cover with chocolate. Top with an almond or 2….. 🙂


Place in the freezer to firm up for about 15 mins

Remove from mold and place in mini muffin cups of your choice.

Enjoy !

Cristina for Peas and Peace

Desserts, RECIPES

SOFT PUMPKIN COOKIES

These cookies are so soft, like biting into a cloud

*Makes 24 cookies

Ingredients cookies

  • 1 1/2 cups sugar
  • 1/2 cup softened vegan butter
  • 1 1/4 cups pumpkin purée
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt

For the pumpkin spice icing

  • 1 cup powdered sugar
  • 2 tablespoons soya milk
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • Neutral spray oil for cookie scoop

  1. To make the cookies: Preheat oven to 350F. Line two large baking sheets with parchment paper. 
  2. Add the sugar and vegan butter to a large bowl and use a mixer to cream the sugar and butter together. Add the pumpkin and vanilla extract and mix in. Add the flour, baking soda, baking powder, pumpkin pie spice, and salt and mix well to combine.
  3. Lightly spray a cookie scoop with neutral oil, scoop the cookie battre and drop it onto the prepared baking sheet. Repeat to fill your tray, evenly spacing the cookies. Bake for 15 minutes until the cookies are golden. Let the cookies cool completely before icing.
  4. Sprinkle top with coarse sugar if you wish.

  1. To make the icing: add the powdered sugar, soya milk, pumpkin pie spice, and vanilla extract to a small bowl and whisk to combine. Drizzle over the cookies. Let the cookies rest to set the icing. Store the cookies at room temperature for up to a week or freeze in an air-tight container.