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Vegan Basil, Lime and Mango Fruit Sherbet. Delicious!

1 Aug

This is the ideal recipe for summer eating. Sweet, refreshing and so easy to make it has a really nice zing to it too!

You will need:
300g frozen diced mango
2 ripe frozen diced bananas
200ml mango smoothie /orange juice
2 limes juiced + zest of 1
20g basil
Waffle cones

Place all the ingredients, minus the cones, into a blender and blend on low, increasing to high, until you’re left with smoothie consistency.

Place in a Tupperware container or old ice-cream tub and place in the freezer until set.

Using an ice-cream scoop to make the waffle cones or place 2-3 scoops in a bowl and top with fresh summer fruit

Enjoy, Eoin.

basil, lime and mango, sherbet



Pizza 3 Ways – #3 Apple & Strawberry Vegan Pizza with Brown Sugar & Cinnamon

20 Jun

This is the third recipe from my collection of Pizza 3 Ways using a shop bought dough. This time I’ve created a dessert pizza which kids and adults alike will love.

This is pizza #3 – Apple & Strawberry Pizza with Brown Sugar & Cinnamon

You will need:
1 packet of pizza base (2 base per pack+ pizza sauce)
1 red apple, cored and sliced
4 slices strawberry
50g brown sugar
1 tsp cinnamon
70 mls vanilla soya yogurt
2 strawberries for decoration
Optional –
20g flaked almonds

Preheat oven 180-190c

At this point, you should have ½ a pizza base left from recipe #1 (Cheesy Garlic Pizza)

In an oven proof tray, place the pizza dough on top and curl up the edges a little to create a lip to place the filling in.

In a bowl, place the sliced apple, sliced strawberry as well as the sugar and cinnamon. Mix gently and place in the pizza base and top with some flaked almonds if you wish.

Place in the oven and cook for 10-12 minutes, or until the pizza base is brown and the apple is cooked.

Cut and serve with the soya yogurt.


I got the pizza pack in Tesco’s, in the refrigerated area near the puff pastry/butter.

The following recipes (#1 and #2) will use the rest of the pizza dough.

pizza packet from tescos

just out of the oven, smells amazing

cut and serve with strawberries and soya yogurt

close up irish strawberries 😍 yum

Rhubarb and Coconut Cream Mille Feuille

22 May

I picked up some local rhubarb at the Mahon farmers market recently, and I wanted to make a simple dessert over the weekend, using up bits and pieces I had in the kitchen.

Time: Prep 10 minutes/ Cooking 30 minutes

You will need:

Half a sheet of puff pastry

50-75g icing sugar

1 bunch of rhubarb

1/2 can of chilled coconut milk

1 orange, plus zest

75g sugar


Preheat oven 200c.

Wash and chop the rhubarb and place in a saucepan with the sugar and orange. Put a lid on and cook on a low temperature for 5-7 minutes.

You will need two baking pans and two sheets of parchment (silicone mats work better if you have them.)

Arrange the dish as follows:

Baking tray, parchment, puff pastry, icing sugar, parchment, baking tray.

Cook for 15-17 minutes.

Do keep an eye on it, as it can burn easily and really depends on the oven.

What this does is, it keeps the pastry thin and crispy while the icing sugar caramelises to give a sweet crispy crack in top, similar to a “crème brûlée”!

While it is cooking, open the can of chilled coconut milk, remove the “water part” and keep the solid white part. Take half of it and place in a cake mixer and beat for 3-5 minutes until light and fluffy like cream (you can sweeten if you wish.)

When the puff pastry is cooked and cooled, cut into strips.

Place one on the bottom, then add some coconut whipped cream and some orange stewed rhubarb and top with another piece of pastry. Dust with some extra icing sugar and enjoy !!! (See pics.)


Top Tip:

If the coconut milk solid is too thick you can add some vegan yoghurt to loosen it up and help get it started.

You can use any fruit that is in season, Gooseberries go so well with this too.


Blackberry , etc

Raw Vegan Chocolate Protein Truffles

3 Apr

These are a great for people want to keep up those healthy resolutions they made back at New Year’s. Sugar free and raw, they’re really satisfying and rich.

Time30 minutes

You will need:
500g dates
300g walnuts
200g pecans
75g cocoa nibs
50g chia seeds
50g flax seeds
76g pumpkin seeds
50g sesame seeds
3 scoops of raw vegan chocolate protein powder
4-5 tbsp of water


Place all the ingredients into a food processor and blend until it resembles breadcrumbs. Keep blending and it should become a little stickier.

Remove from the food processor and place in a bowl and add water to form a moist mix.

Roll into small walnut size balls and store in the fridge or freezer, where they will last up to two weeks.

These are ideal as a snack before or after the gym!


Top Tip:

If you want something a bit richer, you can dip them in melted chocolate and let them harden in the fridge.


Irish Rhubarb and Custard Vegan Crumble Muffins

2 Apr

I adore rhubarb, it reminds me of summers spent with my auntie and delicious bowls of rice pudding with rhubarb and custard. It was heaven! These yummy muffins are the perfect way to enjoy rhubarb and are a super spring time treat. Enjoy, Eoin.

Time: prep 20 minutes /cooking 25 minutes
Serves 10-12

You will need:
1 bunch of rhubarb, cut
50g sugar
1 pint of custard

For the muffins –
175g caster sugar
125g vegan butter
100g plain flour + 75g brown flour
100ml soya milk
3 tsp of egg replacer
1 tsp baking powder
½ tsp salt
2 tsp of vanilla paste

Crumble topping –
50g vegan butter
50g sugar
100g flour

Preheat the oven 180c.
Start by making the muffin batter. In a bowl, add the sugar and vegan butter and beat using a mixer on high until all the sugar is dissolved (don’t forget to scrape the sides!) Add in the vanilla paste.
In a small bowl, add the soya milk and egg replacer and add this to the butter/sugar mixture and beat for 1 minute.
Place the rest of the dry ingredients into a larger bowl and using a whisk, mix all the ingredients making sure to remove any lumps.
Next, turn your mixer on low and add the dry mix in 3 stages into the wet mixture and combine thoroughly, making sure to scrape down the sides between each stage.
It should be a cake batter consistency, but not overly runny, add more soya (50-75ml) milk if needed.
You can make the batter in advance and then use it when you’re ready to bake.

To make the crumble, place all the ingredients into a bowl and rub together until it resembles breadcrumbs.

Next start on the custard. Follow the instructions on the pack. I used Bird’s custard with soya milk and a teaspoon of vanilla paste.
Next place the cut rhubarb into a bowl and sprinkle on 25g of sugar and let it sit for 10 minutes. This helps to bring out some of the juices.
In a pan, add a tablespoon of coconut oil or vegan butter and have it on a medium heat. Chuck in the rhubarb and allow it to caramelise for about 3-5 minutes. Then add in the last of the sugar (25g) and cook for a further minute. Then leave to cool.
Add the cooled rhubarb to the muffin mix and gently combine.
Line your muffin tin with paper cases and add a little custard to the bottom of each case.

Place 1 large heaped tablespoon to each case, which should make 10-12. Next add in the batter.

Place custard in a squeeze bottle or a piping bag and place a small amount in the centre of each muffin.
Add some of the crumble to the top and bake for 15-25 minutes. Give them a quick check after 15 minutes.
Allow to cool and enjoy!



St. Patrick’s Day Green Mint Vegan Cupcakes with Chocolate Mint Frosting

16 Mar

A really yummy and healthy alternative to the usual cupcake, these are ideal if you’re off junk for lent, but still want a bit of a treat!

You will need:

For the cupcakes –

250ml soya milk

1 tsp vinegar

1 tsp bread soda

1 tsp baking powder

150g flour

75g apple sauce

150g coconut sugar

1 tsp peppermint essence

35g raw cocoa, powdered

½  tsp salt

2 tbsp of wheatgrass, powdered

For the frosting –

100g vegan butter

100g coconut sugar (powdered)

15g raw cocoa, powdered

1 tsp peppermint essence

For the topping –

Green sugar

Chopped pistachios


Preheat oven to 180c.

Add the vinegar to the soy milk and let it sit for 20 minutes.

Mix and sieve all the dry ingredients into a bowl, except for the coconut sugar.

Add the peppermint essence, apple sauce, soya milk and coconut sugar to a blender. Add in the dry ingredients and blend.

Then place the batter into a muffin tin (use cake liners if you wish.) Just give them a quick spray with some oil to reduce sticking.

Place in the oven and cook for 20-25 minutes, then allow to cool.

Using a coffee grinder or blender, blend the coconut sugar into a powder as it’s easier to use.

Place the butter and coconut sugar into a mixing bowl and beat on high until light and fluffy (appx 5 minutes.)  Then add the mint and cocoa powder and mix for a further minute.

Place into a piping bag and pipe onto the cooled cupcakes. Sprinkle with green sugar and some pistachios.

Eat and enjoy 🙂

Vegan Croissant Style Bread Rolls! Yum!

5 Mar

This is a bit of a work in progress, but I’ve been really craving croissants recently. It has to be that wonderful smell of them baking in the oven that got me! So here is my vegan version of freshly baked croissants.

You will need:

300g strong flour

170g cold vegan butter

2 tbsp sugar

1 tsp salt

7g of dry yeast

120mls milk

60mls water


Stage one –

Mix the yeast, milk, water, sugar and salt in a bowl and let sit for a few min to activate the yeast.

In a bowl, add the flour and cold butter.  Mix with a fork so you are left with some small lumps of butter.

Add the wet ingredients and mix to form a sticky dough. Leave it overnight in the fridge.

Fold #1 –

Place the dough on a floured surface and using a rolling pin, roll it into to a rectangle. Fold each end to the middle and each side to the middle. Place in the fridge for 30 minutes (see pic.)

Fold #2 –

Remove the dough from the fridge and roll into a rectangle and fold as above and place in the fridge for 30 minutes.

Repeat this process twice more.

Finally roll the dough into a rectangle and using a pizza cutter, cut triangle shape out of the dough. Roll the dough wide side to pointed side. Place on a bake baking tray and let it rise for 2-3 hours in a warm place.

Bake for 15-20 minutes in a preheated oven (190c-200c) until light and browned.

Enjoy warm with some jam and coffee – Eoin 🙂

Vegan Croissant


Vegan Croissant


Vegan CroissantVegan Croissant

Vegan Croissant

Vegan Croissant

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