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Mouthwatering vegan dessert recipes to sure to satisfy your sweet tooth!

January 5, 2017
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Going vegan doesn't mean you can't satisfy your sweet tooth - we've rounded up the best recipes for mouthwatering treats whether you're looking for a delicious dessert or simply want to indulge! 

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Vegan Chocolate Brownies

Soft, gooey and completely vegan friendly, these chocolate brownies have no egg or dairy but are still as tasty as ever. This brownie recipe includes instructions on how to make a prune mixture but for a little shortcut you can use pureed prune baby food instead. Why? It stops the brownies getting too dry – trust us on this one.

Preparation time: 25 minutesCooking time: 30 minutesServes: 16


75g dried pitted pruntes75g Flora Freedom200g golden caster sugar2 tbsps golden syrup1 tsp vanilla essence175g plain flour35g cocoa powder1 level tsp baking powder100ml soya milk50g dark chocolate, roughly chopped


1. Preheat the oven to 180C, 160C fan, Gas mark 4.

2. Place prunes in a heatproof bowl, pour over 5 tablespoons of boiling water and leave to stand for 15-20 minutes.

3. Liquidize the prune mixture using a hand blender until smooth and pour into a large mixing bowl.

4. Sieve the flour into a bowl, then add the remaining ingredients, except the chocolate, and mix well together.

5. Stir through half of the chocolate then spoon the mixture into a greased and lined 20cm square tin.

6. Sprinkle the remaining chopped chocolate over the top and bake in preheated oven for 30 minutes until well risen.

7. Check to see if your cake is cooked by inserting a skewer into the centre of each half.

8. If it comes out clean, leave the cake in the tins for 5 minutes before turning out and cooling on a wire rack. Cut into 16 squares. 

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BerryWorld Vegan Blackberry and Chocolate Cupcakes

These vegan cupcakes are full of chocolatey goodness, the rich chocolatey flavour and the tart blackberries makes a great combination.

Preparation time: 15 minutesCooking time: 20 minutesServes: 18


250ml almond milk220g caster sugar80ml rapeseed oil1tbsp vanilla seed paste210g self-raising flour1tsp baking powder30g cocoa powder120g blackberries, chopped if large 

For the icing:150g icing sugar20g blackberries plus extra to decorate


1. Heat the oven to 180C/160C fan and line two bun tins with fairy cake size cases. In a bowl beat together the milk, sugar, oil and vanilla until combined.

2. Reserve 2tsp of flour then in a separate bowl sieve together the flour, cocoa and baking powder. Fold the dry ingredients into the wet until all combined. Sprinkle the reserved flour over the blackberries and gently shake them until they’re coated then gently stir into the batter.

3. Divide the mixture between the cake cases, bake for 20-24 minutes until the cakes spring back when you gently press the tops. Leave to cool completely.

4. While the cakes are cooling, make the icing. Roughly mash the blackberries and stir into the icing sugar.

5. When the cakes are cold spread the icing over and top with a whole blackberry. 

Note: These work best in smaller fairy cake cases. The cakes can cook and rise quickly without drying out. We’ve used almond milk but you can use any milk you prefer.

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Cheeky Chocolate Mousse

Preparation time: 2 minsServes: 2  


180ml Alpro Coconut Original drink2 tbsp cocoa powder1 tbsp agave syrup2 or 200g ripe avocado skinned (stone removed)20g or 2 squares dark choc gratedZest of 1 orange or 10g


1. Add the Alpro Coconut Original, cocoa powder, agave, avocado and orange zest into a blender.

2. Blitz until smooth.

3. Spoon into 2 bowls or glasses and grate the dark chocolate squares over each.

Top tip: serve with fresh, sliced strawberries.

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Peach and Blueberry Crumble

Preparation time: 5 minutesCooking time: 40 minutesServes: 4


80g Flahavan’s Irish Organic Porridge Oats420g of peaches, stones removed and quartered200g blueberriesJuice of ½ an orangeZest of 1 orange1tbsp honey1 vanilla pod, seeded70g coconut oil40g flakes quinoa40g ground almonds1tbsp chia seeds70g soft brown sugar


1. Pre-heat the oven to 180°C/Gas mark 4.

2. Place the peaches and blueberries in an ovenproof dish.

3. Whisk together the orange juice, zest, honey and vanilla seeds then, pour the mixture over the fruit.

4. Dot the fruit with 20g of the coconut oil and bake in the oven for 20 minutes, or until the peaches are soft and releasing their juices.

5. Mix together the Flahavan’s Irish Organic Porridge Oats, quinoa flakes, ground almonds, chia seeds and soft brown sugar. Rub in the remaining 50g of coconut oil.

6. Top the baked fruit with the crumble topping and bake in the oven for a further 20 minutes, or until golden and the fruit juices have started to bubble up around the edges.

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Raspberry Coconut Flan

Serves: 12


100g hazelnuts, almonds or pecans100g unsalted, unroasted cashew nuts80g Xylitol2tsp water½ tsp vanilla extract

For the filling:

100g unsalted, unroasted cashew nuts45g desiccated coconut135g Total Sweet Xylitol180g raspberries75g coconut oil½ tsp vanilla extract


1. Grind all the nuts to a powder in the coffee grinder.

2. Add the Xylitol and mix together. Add the water and vanilla extract and mix everything together until the ingredients stick together when you press them between your fingers.

3. Press the mixture into the base and sides of the flan tin and place in the fridge to firm up.

4. For the filling, grind the cashews to a powder in the coffee grinder followed by the desiccated coconut.

5. Mix together the cashews, desiccated coconut, Xylitol and vanilla extract.

6. Add the raspberries and thoroughly mash everything together.

7. Gently melt the coconut oil to a liquid so that it’s warm but not too hot (if the weather or your kitchen is hot the coconut oil may well already be liquid).

8. Add a little oil at a time to the rest of the ingredients, stirring constantly so that it’s completely mixed in.

9. Scoop the filling over the base, smooth the surface and place in the fridge for a couple of hours to set.

10. Take out of the fridge shortly before serving and very carefully remove the fluted flan ring, leaving the dessert on the base. Cut into slices and serve.


Quinoa and Chia Loaf

Recipe created by Madeline Shaw for Linwoods.


300g of quinoa grain75g of Linwoods milled chia seeds100ml of water50g of avocado oil or melted coconut oil1Ž2 tsp of bicarb soda1/2 tsp of salt1Ž4 tsp of ground pepper2 tbsp of lemon juice100g of pumpkin seeds1 tsp of dried garlic powder2 tbsp of poppyseeds2 tbsp of fresh rosemary, chopped2 tbsp of fresh thyme, choppedExtra pumpkin and poppy seeds to decorate - optional


1. The night before place the quinoa in a bowl and cover it in just boiled water, leave this to soak overnight. This will slightly cook the quinoa, making it easier to blend and make it more digestible.

2. The morning of the cook, preheat the oven to 170ºC.

3. Drain the quinoa well in a sieve, letting it drip for 15 minutes so it's totally dry and blend for 30 seconds in the food processor, then add the rest of the ingredients.

4. Blend for a few more minutes until it is fully combined.

5. Line a loaf tin with baking paper and pour in the mixture and scatter over a few extra seeds to decorate. Bake for 1 hour and 20 minutes until cooked through. Allow to cool completely in the tin then remove and slice in to 1 cm slices and toast.

6. This goes so well with smashed avocado, almond butter or dipped into soups.

7. This loaf will last 2 weeks in the fridge but you can also freeze it for up to 2 months for a later date. 

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Apple and Blackberry Crumble Cake

Bake Time: 40 minutes Serves: 8


A little Trex, for greasing150g Wholemeal self-­raising flour150g Porridge oats¼ tsp Salt150g Trex100g Light muscovado sugar1 tsp Ground mixed spice2 Cox or Discovery apples, cored & thinly sliced300g Blackberries2 tbsp Demerara sugar


1. Position an oven shelf in the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Grease an 18cm (7 in) round loose­based cake tin with a little Trex, then line with greaseproof paper.

2. Mix together the flour, porridge oats and salt, then use your fingertips to rub in the Trex until the mixture resembles fine crumbs. Stir in the muscovado sugar and spice.

3. Tip half the mixture into the prepared cake tin and press it down lightly. Arrange half the apple slices and blackberries evenly on top. Sprinkle the remaining crumble mixture over them, press down lightly, then add the remaining fruit, spreading it over the surface. Sprinkle with the demerara sugar.

4. Bake for 35­- 40 minutes until firm and golden brown. Stand the tin on a wire rack and cool for 15 - ­20 minutes, then remove from the tin. Carefully remove the lining paper. Serve warm or cold.

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