Archive for November, 2011

November 22, 2011

Marbled Chocolate Bark! V/GF

This decadent, beautiful chocolate treat is easy to make and even easier to eat 😉

Feel free to replace the fruit and nuts with anything of your choice, I recommend trying pistachios (but lightly toast them first)!


Line a large dish or 1.5cm deep baking tray with baking paper.

Boil water in a large saucepan, make sure you have a smaller saucepan or heatproof bowl that can sit over it easily.

Break 400g sweet william milk chocolate into small pieces and set aside. Do the same with 200g sweet william white chocolate (if you can’t find/don’t like Sweet William, use other vegan/gluten free chocolate).

Place the milk chocolate in the small saucepan. Stir over the heat WITH A METAL SPOON until melted.



Use a rubber spatula to pour onto the prepared tray and smooth slightly.


Quickly clean the saucepan and dry it (or have another one ready) and melt the white chocolate in the same way.


Pour the white chocolate over the mixture (try not to do it as unevenly as I did! but really it doesn’t matter or affect the taste) and, using a butter knife, gently swirl the chocolate together to make a “marbled” effect.




Sprinkle the top with 1/3 cup dried cranberries and 1/3 cup crushed walnuts.



Place in the fridge until firm and break into small pieces before serving.




November 21, 2011

Peanut-Sunflower-Choc Cookies! <3 V/GF

I was reading a friend’s recipe for vegan peanut butter cookies and she had added sunflower seeds, which I thought sounded lovely. I made some changes to the recipe and was SO happy with the result!
These are very easy to make, the dough takes five minutes to mix up and bakes in about fifteen.

A must for cookie lovers 😉


Preheat a fan forced oven to 180 degrees celcius and line two baking trays with baking paper.

In a large bowl, mix together all dry ingredients:
1 tsp baking powder
1 1/2 cups gluten free flour
3/4 cup raw sugar
3/4 cup sweet william chocolate chips (or other v/gf brand)
1/2 cup sunflower seeds


Add all the wet ingredients:
2 tsp vanilla essence
2 tbsp soy milk
1/3 cup PLUS 4 tbsp oil (I used peanut oil but olive oil or canola oil should be fine)
3/4 cup natural peanut butter (I used smooth but I usually prefer crunchy)
2 tbsp golden syrup


Mix to form a thick dough that holds easily. You may need to drizzle in a little extra oil, soy milk or flour if it’s too wet or dry (depending on which peanut butter you use depends on how much oil content the paste has and this effects your dough).


Take heaped teaspoons of dough and roll into balls between your hands. Place on baking trays and flatten slightly. Space cookies at least an inch apart!


Bake for ten to fifteen minutes, checking to make sure they don’t darken too much. You only want them to JUST brown.



Let cool and firm up on the trays for five to ten minutes before transferring to wire racks to cool completely!