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I'm a sucker for chocolate - the darker the better as far as I'm concerned.  At this time of year I get festive in my kitchen creating new chocolate temptations for gifts and for hiding at the back of the fridge for me to pick at when I feel the need! The beauty of doing this myself is that I know there is no dairy hiding anywhere and to be honest, they are really easy to make.  You can get as creative and adventurous with fillings as you want, or keep it simple. 

Soul Cakes are traditionally baked to celebrate Samhain, a time to reconnect with our ancestors and to honour those who have passed. This recipe is my own vegan version and makes approx. 16 small cookies.   Soul Cakes for Samhain   Ingredients 1 cup (140g) flour - I used half spelt flour and half plain white flour 3/4 (86g) cup ground almonds 1 tsp baking powder 1 tsp cacao powder (or cocoa) 1/2 (100g) cup soft brown sugar 1 tsp cinnamon 1 tsp

Once you start playing with aquafaba as an egg replacement, the natural thing to do is attempt meringues.  I wasn't sure these would work, but decided I had to try it to find out, and you know what?  .....  You'd never know they were any different to the regular version!   I shared this on my old blog a few years ago, but have had requests to share it again, so here it is!  The recipe is originally from a fab group on Facebook, called "Vegan Meringue

Some time ago, I discovered the magic of aquafaba.  Aquafaba is the liquid contained in a tin of chickpeas and other tinned pulses.  It is full of nutrients and has the added bonus of being a fabulous egg replacement - just like chia seeds, or flax seeds.  As a general rule you need 3 tbsp of aquafaba to replace 1 egg.  It works really well in muffins!   Vegan Aquafaba Blueberry Muffins These blueberry muffins are perfect for breakfast, or as a snack with a cup

These almond coconut chocolate chip cookies were the result of a recipe made up with left over almond pulp (from my home made almond milk).  I was originally hoping for a firmer texture, as they actually turned out quite soft, moist and a tiny bit chewy.   They were full of flavour and tasted absolutely delicious, so I wasn't disappointed at all! These cookes are both gluten free and dairy free and make a nice little healthy treat when in need of a

I make my own almond milk and am forever trying to find new ways of using up the almond pulp.  This is just one of them.  When I found this recipe (from My New Roots) my first thought was, "Great, I've got tahini to use up, so I'll make this hummus straight away!"  Unfortunately, I couldn't find the tahini anywhere but I did find a packet of sesame seeds ......   So first, I made my own tahini - who knew it was so easy?!!!  Then ...... I used

Some years ago now, when I came across this jam recipe from thankfulexpressions.blogspot.com, I just had to try it, especially as I happened to have all the ingredients on hand and I LOVE using chia seeds.  They are so easy to cook with and have so many nutrients, they really should be in everyone's kitchen pantry! Well, this jam is the easiest and quickest jam I've ever made and it is also healthy and delicious.  I loved it so much, that I have been making it with

When you fancy something rich and decadent, yet still want to keep it healthy and natural, you can't go past these incredible raw chocolate fudge balls.  I found the original recipe at chocolatecoveredkatie.com and they are simply exquisite.  The amazing part is that they are also sugar free, gluten free, paleo, dairy free, egg free and oil free!  What's not to like?    Raw Chocolate Fudge Balls   Ingredients 1 1/2 cups pitted

These coconut seed slices are chock full of healthy seeds and great for nibbling alongside a cup of jasmine tea!  I think they'd keep quite well in an airtight container, but they are always eaten pretty quickly in my house!   Coconut Seed Slices   Ingredients chia egg (made with 1 tbsp chia seeds and 3 tbsp water) 150g coconut butter 3 tbsp golden syrup 1 cup rolled oats 1 cup desiccated coconut 1/2 cup wholemeal plain flour 1/2 tsp