Monday, 18 May 2015

Vegan & Gluten-Free Peanut Butter Chocolate Chip Cookies

Vegan and Gluten-Free Peanut Butter Chocolate Chip Cookies

Now you'll have to forgive me for posting almost the same recipe as my last post but I've developed a gluten-free version of the Peanut Butter Chocolate Chip Cookies and these are SO good I had to get this recipe up right away :-) Recently my husband has been suspecting gluten, or at least wheat, is possibly causing him some problems. I've been having fun adapting recipes and making gluten-free meals at dinner but I also knew I had to make those cookies gluten-free for him. I mean they JUST came into our lives!!

Vegan and Gluten-Free Peanut Butter Chocolate Chip Cookies


I am so happy with how these turned out, I suspect no one would guess these are vegan let alone gluten-free. Now I don't have a lot, or any, experience with gluten-free baking but hey - these worked! I've simply swapped the flour with a mixture of gluten-free oat flour and cornstarch here and that's all they needed. The oats give a great oatmeal cookie kind of flavour which goes wonderfully with the peanut butter and chocolate. As you can see, I've also crammed these cookies with the highest possible amount of chocolate chips that could fit in there! Of course, you can always reduce them but I'm not sure why you would want to do that - ha! ;-)

~ Recipe Notes ~

• It's essential you use certified gluten-free oats or oat flour here, regular oats are not gluten-free. 
• For the oat flour I simply made my own by blending gluten-free oats in my fab Optimum 9400 Blender. It took seconds. You can buy gluten-free oat flour but I would assume my way is a lot cheaper.
• I used regular smooth peanut butter - the type with added sugar and salt here.
• As mentioned above - there are a LOT of chocolate chips in these, if you prefer less simply halve the amount. They'll still taste great :-)
• My vegan butter, peanut butter and chocolate chips were all naturally gluten-free but of course, do check your labels.


Vegan and Gluten-Free Peanut Butter Chocolate Chip Cookies

Gluten-Free Peanut Butter Chocolate Chip Cookies:

Yields 12 cookies

3 Tbsp vegan butter (45g)
1/3 cup smooth peanut butter (80g)
1½ Tbsp light brown sugar
1½ Tbsp white sugar
½ tsp vanilla
½ cup gluten-free oat flour (60g)
2 Tbsp cornstarch (cornflour in UK/IRE)
1/8 tsp salt
¼ tsp gluten-free baking powder
1 Tbsp water
½ cup vegan dark chocolate chips (100g)

Preheat the oven to 190C / 375F and line a baking sheet with baking paper.

In a small bowl whisk together the oat flour, cornstarch, salt and baking powder.

In a larger bowl beat the butter and peanut butter together until really smooth. Add the sugars and beat until light and well mixed, beat in the vanilla.

Add the dry ingredients to the butter mixture with the water and mix until it all comes together. Add the chocolate chips and mix well.

Take about a heaped tablespoon of the dough and using your hands squeeze and roll into a smooth ball then place it on the baking sheet. Repeat until all the dough is used, you should get  12 cookies. 

Using your hand, gently press down on each ball just to flatten slightly then use a potato masher to gently press down again so you get a design on top and they go a little more flat but don't over press!

Pop them into the preheated oven and bake for 10 minutes or until the edges are just turning lightly golden. Remove from the oven and let them cool on the tray for 10 minutes to firm up. Now transfer them to a wire rack to cool (or eat them while nice and warm!)


Vegan and Gluten-Free Peanut Butter Chocolate Chip Cookies



Nutritional Information: per cookie (with the full amount of chocolate chips)

Calories: 139
Protein: 2.5g
Fat: 8.3g
Sat Fat: 1.3g
Fibre: 1.2g
Carbs: 8.9g
Sugar: 8.9g
Sodium: 67.7mg


Thursday, 30 April 2015

Peanut Butter Chocolate Chip Cookies

Vegan Peanut Butter Chocolate Chip Cookies

This was one of those recipes that came out of utter desperation - a sudden crazy craving for peanut butter cookies! I've always loved a good peanut butter cookie, it was always one of my go-to cookie recipes when I was a child - yes, baking at a young age I was :-) 


Vegan Peanut Butter Chocolate Chip Cookies


Here I decided to throw in some chocolate chips for obvious yum reasons and I am so happy with the outcome; seriously one of the best PB cookies I've had, vegan or not! Perfect texture and flavour, dead simple and ready in no time....yay! Hope you like them :-)

Vegan Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies:

Yields 12 cookies

¼ cup vegan butter, softened
¼ cup smooth peanut butter
¼ cup caster or granulated sugar
¼ cup light brown sugar
¼ tsp vanilla extract
½ cup + 2 Tbsp plain flour
½ tsp baking soda
¼ tsp salt
¼ heaping cup vegan chocolate chips (50g)

Preheat the oven to 180C / 350F and line a baking sheet with baking paper.

In a large bowl cream together the butter and peanut butter until well mixed. Add the sugars and vanilla and beat until well mixed and slightly fluffy. In a separate bowl whisk together the flour, baking soda and salt. Add the dry ingredients to the butter/sugar mixture and mix well with a wooden spoon until no more flour shows then stir in the chocolate chips. The mixture should look slightly crumbly by hold together if you give it a squeeze.

Take about tablespoons full of the mixture and squeeze and roll into a ball and place on the baking sheet. Repeat with the rest of the dough, you should get about 12 cookies here. Now take a potato masher and give each one a gentle stamp just to flatten slightly - don't take your frustrations out on them here and pound them into oblivion :-) Just a little stamp down!

Pop them in the oven and bake for 10 - 12 minutes or until lightly golden brown, especially around the edges. Remove from the oven, they will be soft so leave them on the tray for 5 minutes to firm up then transfer to a wire rack to fully cool. 


Vegan Peanut Butter Chocolate Chip Cookies
Note: the 2 missing cookies here were NOT from me being an impatient greedy so and so. Sadly 2 slid off the tray and straight on the floor when I was moving the tray - oh the humanity!
Now, I just slide the baking paper with the cookies onto my wire rack. Let cool slightly and either enjoy warm with melty chocolate loveliness or wait until they are fully cool. Lovely with a glass of ice cold almond milk :-)


Vegan Peanut Butter Chocolate Chip Cookies



Vegan Peanut Butter Chocolate Chip Cookies

Nutritional Information: based on 1 cookie out of 12

Calories: 132
Fat: 6.5g
Sat Fat: 1.2g
Protein: 2.0g
Fibre: 0.8g
Carbs: 14.5g
Sugar: 10.7g
Sodium: 134mg

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Thursday, 16 April 2015

Carrot & Thyme Tart

Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions.

This was lovely - light and flaky puff pastry spread with almond feta and topped with caramelized red onion and soft and tender thyme glazed carrots. I was inspired here by this Carrot Tart Tatin dish on BBC Good Food. Like most people I am drawn to anything in pastry but I loved the idea of carrots taking the centre stage here as they are usually confined to a side dish or are just another component  like in a stew. And why shouldn't they take centre stage? Carrots are awesome! 


Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions.


Now, I made a few changes to the tart tatin recipe - both with the ingredients and cooking method. I've replaced the reblochon cheese with the awesome almond feta, I omitted the sun-dried tomatoes as I just didn't see them going in this and instead of making a tart tatin which is an upside down tart, I made a regular, right side up tart :-) 

Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions.

I also kept thinking of other flavours that go really well with carrots and considered adding them to the tart. Things like walnuts, orange and parsley for example. I was thinking some chopped roasted walnuts in the tart would work well or even some orange zest stirred into the almond feta would be nice. In the end I decided to add all those flavours to the side salad instead which worked really well. It's a wonderful accompaniment to this tart with mixed baby leaf, roasted walnuts, fresh parsley, orange segments and my go-to balsamic dressing. A wonderful meal!

Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions.

~ Recipe Notes ~

• The size of this tart is really up to you, I unintentionally made mine smaller than I wanted. What you see in the photos here only served 4 people and they were pretty small slices at that. You might prefer to make this rectangular as that is how ready rolled puff pastry comes. It would be a better size and that way there would be no leftover pastry to waste. In my head however this was a round tart so I went that way but it's totally up to you. The amount of carrots given here will be enough either way....and if you have leftover carrots they reheat just fine or throw them in a stew. If you have too many onions they go great in the side salad!
• The first time I made this I used the almond feta after it has been drained but before it's baked. This way it is much easier to spread onto the pastry and it still gets baked in the oven. The second time I made the tart I did use already baked feta. This was harder to spread onto the pastry but I do think it had slightly better flavour. So basically, you can use it either way! :-)
• Most store bought puff pastry is vegan but of course, check your labels as all brands are different.
• Apologies for not providing the nutritional information on this one but it will entirely depend on what size you make the tart - particularly with how much pastry and almond feta you use. FYI -my small tart worked out at 298 calories for 1 slice out of 4.

Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions.

Carrot and Thyme Tart:

375g peeled carrots
1 tsp light brown sugar
4 sprigs thyme leaves 
2 Tbsp vegan butter
1 red onion, sliced (can use white as well)
Freshly ground black pepper
Almond feta, drained but not baked (see recipe notes above)
Ready rolled puff pastry

Preheat the oven to 180C / 350F with a baking sheet inside.

Melt 1 Tbsp of vegan butter in a frying pan and add the sliced red onion. Add about 9 grinds of freshly ground black pepper and fry on low heat until very soft. Pop a lid on now and again and if it starts to look dry add about 1 Tbsp of hot water and allow that to cook off. When the onions are very soft and lightly caramelized transfer to a bowl and set aside.

Put the carrots, other tablespoon of butter, sugar and thyme leaves in a wide shallow frying pan with a lid. Note: ignore my photo here and add the thyme leaves not the whole sprig as I discovered they are hard to remove after cooking!




Add enough water till it just comes up to the carrots.



Cover, bring to a simmer then cover and cook until the carrots are almost tender. Remove the lid, turn up the heat and cook until all the liquid has evaporated and the carrots are soft and lightly glazed looking. Transfer to a bowl and set aside. 



Unroll the puff pastry and either leave it as a rectangle or cut out a circle (mine was 23cm). Place on a sheet of baking paper. Score another smaller circle inside, leaving a 1½” border (or do the same with the rectangle). Make sure you don't cut all the way through here, you just want to score it. Pierce the inner circle with a fork to stop it rising while baking. 




Spread the ‘forked’ area evenly with some of the almond feta, a thin spread will do as it's so flavourful.




...then scatter over the onions. Note to self: cooked red onions can look like worms....don't use in photos! lol...


Lay the carrots over top in a nice design - make sure you overlap them well as they will shrink up in the oven a bit.



Lastly, carefully brush the top of all the carrots with some melted butter, this will help stop them drying out in the oven. (I just melted some in the same pan I just cooked the carrots in.)


Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions.

Remove the preheated baking sheet from the oven and carefully slide the baking paper with the tart onto the baking sheet. Pop it all into the oven and bake for 25 mins or until the pastry is golden, puffed around the edges and cooked through.


Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions.

Remove from the oven and leave to stand for a few mins. Transfer to a cake stand or serving plate. Serve warm with the Baby Leaf, Roasted Walnut and Orange Salad with Balsamic Dressing.


Baby Leaf, Roasted Walnut and Orange Salad with Balsamic Dressing


Baby Leaf, Roasted Walnut and Orange Salad with Balsamic Dressing:

80g mixed baby leaf: spinach, lambs lettuce, red chard etc...
handful of fresh flat leaf parsley, torn
1 - 2 navel oranges, segmented
50g walnuts
1/4 tsp olive oil
pinch of sea salt

Dressing:
1 ½ Tbsp extra virgin olive oil
½ Tbsp balsamic dressing
½ tsp Dijon mustard
1/8 tsp sea salt
freshly ground black pepper

Preheat the oven to 180C / 350F. Using your hands toss the 1/4 tsp of olive oil and a pinch of sea salt with the walnuts until fully coated. Spread out on a baking sheet and roast for 5 minutes, giving the pan a shake halfway through. Remove and let cool.

Mix together the lettuce, parsley, orange segments and cooled walnuts. Whisk together the dressing until smooth then pour over and toss it all together. Serve immediately.

Vegan Carrot and Thyme Puff Pastry Tart with Almond Feta and Caramelized Red Onions.




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Sunday, 5 April 2015

Lemon-Dill Petite Pois Falafel with a Chargrilled Asparagus and Red Onion Salad

Lemon-Dill Petite Pois Falafel with a Chargrilled Asparagus and Red Onion Salad. Vegan recipe.

Well, hello Spring! I've missed you asparagus!! This has easily become my new favourite salad: chargrilled tender asparagus, soft sweet chargrilled red onions, avocado, mixed baby leaf with a simple drizzle of olive oil and balsamic vinegar then topped with these fantastic spring fresh lemon dill petite pois falafel. Phew! This is definitely a main dish, knife and fork kind of salad....It's also what we are having for Easter dinner this very evening with a nice chilled glass of white wine :-) 

Lemon-Dill Petite Pois Falafel, Chargrilled Asparagus and Red Onion Salad Wrap. Vegan recipe.

This salad also works beautifully as a filling and satisfying wrap...


Lemon-Dill Petite Pois Falafel, Chargrilled Asparagus and Red Onion Salad Wrap. Vegan recipe.

Same ingredients as the salad but instead of the balsamic dressing I've added a crazy simple "cheats" garlic cream sauce. Hint: it's just vegan sour cream, garlic powder and a pinch of salt! Apologies - I did get photos of the wrap with the sauce but they all looked positively obscene, lol! Anyway, it's just a white cream sauce, nothing you need a photo of ;-) For the wrap I also fried up smaller falafel than I do for the salad then simply wrap it up in a warmed flour tortilla. It's gorgeous!
Lemon-Dill Petite Pois Falafel with a Chargrilled Asparagus and Red Onion Salad. Vegan recipe.


The falafel themselves are wonderful, recipe is adapted from Cassie Best's recipe for Pea Falafel on BBC Good Food. Mine took a few attempts to get right, I was mostly having problems with texture. They were initially much too soft inside, almost like deep fried balls of houmous (actually, that doesn't sound too bad!) Not what I was after though of course. In the end I reduced the liquid by omitting the lemon juice, upped the dry ingredients by adding my vegan parmesan - which also adds wonderful flavour and making sure I only briefly pulsed the mixture. Over mix and you'll end up with houmous. 

Lemon-Dill Petite Pois Falafel with a Chargrilled Asparagus and Red Onion Salad. Vegan recipe.

The other aspect that made a big difference was the brand of chick peas I used. Apologies as this will only apply to those of you in Ireland or the UK but I used Tesco's own label tinned chickpeas here which are smaller and much more firm than most tinned chickpeas making them perfect in falafel. After all, traditional falafel is made by using dried chickpeas that have just been soaked then they are cooked from deep frying. I've always found that much too risky to attempt at home so these firm little cooked chickpeas are a god send! You can still use the larger, softer type chickpeas more common in tins, but do be careful not to overprocess....


~ Recipe Notes ~

• As you can tell from the length of this post, the recipe is rather involved. I recommend making the falafel batter the day before so it is ready to fry.
• I've used smoked sea salt throughout the recipe here as I feel it really adds to the chargrilled flavour of the asparagus and red onion but obviously you can use regular sea salt if that's all you have.
• I've had the salad both with the onions and asparagus warm and with them room temperature. Both are good but I definitely give the edge to having them warm. It's easier in that case to make them first and just give them a quick re-heat in a frying pan before assembling the salad.
• I didn't do it here in these photos but my Tamari Roasted Pumpkin and Sunflower Seeds are an awesome addition to this salad! 
• .....and yes, if you don't fancy making the falafel, this salad is just as good without it :-) 


Monday, 30 March 2015

Tamari Roasted Nuts & Seeds

Tamari Roasted Pumpkin & Sunflower Seeds


I've been making variations of these for quite awhile now, sometimes just seeds, sometimes with just nuts and the recipe is easily adaptable - you can add further herbs and spices to suit your tastes or mood. When I fancy them a bit spicier I'll add some sriracha to the tamari, and wasabi is a nice addition too; most often however, I just use tamari. What I love about this recipe is it is so quick - tasty, crisp and healthy snacks in less than 20 minutes - and with no added oil! 


Tamari Roasted Almonds & Cashews

They are easily one of my favourite snacks, perfect with a cold beer or chilled glass of white wine and the seeds are awesome sprinkled on a salad! Actually, the seeds here remind me almost exactly of Munchy Seeds which I used to be quite addicted to back in the UK; I never see them here in Ireland but that doesn't matter now as I can make my own! I usually just stick with my favourite seeds here - pumpkin and sunflower if I am making them as a snack but if I am going to sprinkle them on a salad I'll usually add some sesame seeds as well. 

The nuts are just great as a snack, a perfect salty beer accompaniment ;-) We all know that toasted nuts are great in a stir fry and I highly recommend adding these instead for even more flavour. I made a broccoli and rice stir fry the other day and added a handful of tamari roasted cashews to it. Amazing!


~ Recipe Notes ~

• Only use shelled, unsalted and unroasted seeds and nuts here. For the almonds I used ones with the skins on.
• Oven times will vary so do keep an eye on yours as they roast. Everyone's oven is different and what works for mine might be too little of time of too much for yours. Just dry roast first until they start to lightly brown then roast with the tamari until they are dry. Especially keep an eye on the seeds as they can burn in the blink of an eye!
• Both keep quite well in an air tight container, if the nuts get a little sticky just give the container a shake and they are fine :-)
• As mentioned above, for a spicy version add some srirachi to the tamari. How much is honestly up to you, I'm pretty light weight when it comes to sriracha and add 1/4 tsp - 1/2 tsp depending on my mood but if you're addicted to the stuff, you'll know how much you can take!
• Experiment with the recipe! All sorts of herbs and spices can be added here, have fun :-)


Tamari Roasted Pumpkin & Sunflower Seeds

Tamari Roasted Pumpkin and Sunflower Seeds:

50g pumpkin seeds (1/3 cup)
50g sunflower seeds (1/3 cup)
1 Tbsp tamari (or soy sauce)
•optional - 2 Tbsp sesame seeds

Preheat the oven to 180C / 350F. Mix the pumpkin and sunflower seeds together then spread out on a rimmed baking sheet. Roast for 7 minutes, shaking the pan once or twice to ensure even roasting. The pumpkin seeds should be starting to pop and the sunflower seeds should just be starting to get lightly golden brown.

Remove from the oven and tip all the seeds into a bowl. Add the tamari which should sizzle a bit then toss the seeds in the tamari with a couple of spoons until well coated. Return the seeds to the baking sheet and spread them out as best you can. Pop it back in the oven for 2 minutes, remove and give them a stir then return to the oven for another 2 minutes. You'll know they are done as they will be dry and golden brown. 

Line a wire cooling rack with some baking paper and tip the seeds onto it to cool and crisp up.

Tamari Roasted Pumpkin & Sunflower Seeds



Tamari Roasted Almonds & Cashews

Tamari Roasted Almonds and Cashews:

75g almonds (½ cup)
75g cashews (½ cup)
1 Tbsp tamari

Preheat the oven to 180C / 350F. Spread the nuts out on a rimmed baking sheet and roast for about 7 minutes, shaking the pan once for even roasting. They should just start to be turning lightly golden brown. Remove and tip them into a bowl and add the tamari, it should sizzle for a bit then take a couple of spoons and mix the nuts well with the tamari until they are well coated. Transfer them back to the baking sheet and spread them out. Pop them back in the oven and roast for a further 2 minutes. Remove and give them a stir then return to the oven for a further 2-3 minutes. You want them dry looking, they shouldn't look wet anymore and you should be able to shake the pan and they move around. Transfer to a wire rack lined with baking paper to cool and crisp up. Note - they will be soft at this stage but do crisp up upon cooling.

Tamari Roasted Almonds & Cashews


Nutritional Information: both per 100g

Tamari Roasted Pumpkin and Sunflower Seeds:
Calories: 533
Protein: 24.8g
Fat: 43.1g
Sat Fat: 7.2g
Fibre: 8.7g
Carbs: 17.9g
Sugar: 0.3g
Sodium: 839.4mg

Tamari Roasted Almonds and Cashews:
Calories: 579
Protein: 20.2g
Fat: 48.6g
Sat Fat: 6.1g
Fibre: 7.7g
Carbs: 27.2
Sugar: 5.9g
Sodium: 1185mg

Other Great Beer Snacks!

Chilli and Rosemary
Socca
Warm Spinach and Artichoke
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Thursday, 12 March 2015

Dark Chocolate Orange Tart

Vegan Dark Chocolate Orange Tart

Guys, this was absolutely gorgeous!! A "buttery" shortbread cookie crust lined with chocolate, filled with a punchy orange almond filling and drizzled with a beautiful dark chocolate ganache. Phew! This would make an ideal treat for Mother's Day coming up this Sunday here in Ireland and the UK. In fact my own mother-in-law loved this so much she booked one for an upcoming do she is hosting (and no one there will be vegan!


Vegan Dark Chocolate Orange Tart


I was inspired by several recipes here, initially I have based this on BBC Good Food's Orange Chocolate Tart - I loved the idea of lining the pastry base with a brushing of melted chocolate and letting it set. A great idea to stop your filling making the base soggy AND adding some wonderful flavour to boot!

Their filling was filled with eggs and cream and all that so instead I based the filling on my own recipe, the Summer Berry Almond Cheesecake Tart - which in turn is actually based on the Almond Feta recipe!! See how versatile that thing is?? Thankfully, it turned out perfect, just the right amount of filling for the pan, great texture and spot on orange flavour. It's the easiest filling in the world to make as well, simply throw it all in a blender and blitz, pour it in the prepared case and bake. Simple.


Vegan Dark Chocolate Orange Tart


The Good Food recipe base was a type of pastry and I debated for awhile what I was going to do but opted in the end to make a shortbread cookie base. I veganized the Joy of Baking's recipe for this and it turned out wonderfully! Light and a little flaky but holds together perfectly and a great buttery flavour which goes perfect with the filling and chocolate. Much better than using pastry. I also used her tip for freezing the base before baking which cuts out the awkward step of blind baking - brilliant.

Vegan Dark Chocolate Orange Tart

Lastly, I wanted to drizzle the top of this tart with dark chocolate, something the recipe I based this on didn't do. I was going to just melt chocolate and drizzle it on but then you do end up with hard chocolate on top which shatters upon slicing which I wanted to avoid. So I went with a ganache style chocolate sauce instead. For this I also used a recipe on BBC Good Food from another Chocolate Orange Tart recipe they have. It's simply 70% dark chocolate, cream (I used soy) and golden syrup. This was amazing!! Great flavour and perfect consistency. It makes extra as well so it's nice to serve the tart with more of the sauce on the side if people would like more. It is rich however and really you don't need much of it.

Altogether this is a wonderful dessert, perfect for guests vegan and non-vegan alike (which I can confirm!). Hope you like it as much as we all did....♥


Vegan Dark Chocolate Orange Tart

Dark Chocolate Orange Tart

Yields one 8 - 9 inch (20 - 23 cm) Tart (or about 12 slices depending on how big a slice you like!)

Shortcrust Base:
1 cup (130 grams) flour
1/3 cup (35 grams) icing sugar
1/8 teaspoon salt
1/2 cup (113 grams) vegan butter

For the Filling:
2¼ cups / 225g ground almonds (almond meal)
75g vegan butter, melted (1/4 cup + 2 Tbsp)
1/8 tsp salt
½ tsp orange extract
Zest of 1 navel orange – ½ Tbsp
200ml strained freshly squeezed orange juice
3/4 cup/150g golden caster sugar

100g dark chocolate, chopped (I used 51% cocoa solids here)

For the Dark Chocolate Ganache Drizzle:
85g dark chocolate (70% cocoa solids)
100ml soy cream
2 Tbsp golden syrup


First, you will need to freeze the vegan butter into little blobs. This will help make it firmer, more like real butter and help the texture. Measure out the butter then drop teaspoonfuls onto a sheet of baking or parchment paper on top of a chopping board or plate. Place this in the freezer for about an hour. They don't have to be completely frozen, just firmer and nice and chilled.

Tip the butter into a food processor with all the other ingredients and process until it looks crumbly and is just starting to come together.

Lightly spray a non-stick 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Tip the crumbly dough into the tart pan and using a piece of cling film around your hand press the dough into the pan and up the sides. This is fiddly and will take awhile, be patient! My pan is the larger 9" and there were times I thought this wasn't going to be enough dough but it is, the amount was perfect in the end. Just keep going and try and make it as even as possible.
Prick the base of the tart with a fork, this will stop it bubbling when you bake it. 



Cover the tart with cling film and freeze for 15 minutes. As Stephanie says in Joy of Baking this will help stop the crust from shrinking when you bake it and cuts out having to blind bake the crust (and it works!)

Preheat the oven to 200C / 400F. Place the tart on a baking sheet and place in the middle of the oven. Bake for 15 minutes or until it is just lightly golden. Transfer to a wire rack to cool.




Once the base is fully cool melt the chocolate, either in the microwave or in a bowl set over a pot of simmering water and brush the chocolate liberally all over the base of the tart. You won't need all the chocolate.


Transfer to the fridge to let the chocolate set. Note: the recipe I have based this on then brushed on a second layer of chocolate but I found this hard to do. When you try and brush the second layer onto the cold first layer it just seized up making it difficult to spread. In the end I decided one layer was enough anyway, just make sure you do brush a good amount on the first time.

When the chocolate is set, preheat the oven to 180C / 350F and make the filling. As mentioned you simply place everything into a blender and process until smooth and creamy. As usual my Froothie Optimum 9400 high performance blender did an incredible job here, super creamy in no time! (Not like my last blender where I had to keep shaking it back and forth like a maniac and stopping every 2 seconds to scrape down - so frustrating!)

Take the chocolate lined tart from the fridge and pour the filling in, make sure you scoop out all you can and then level off the top.



Pop it in the preheated oven and bake for about 30 minutes. This will vary depending on your oven but it should be firm to the touch and lightly golden brown with no wobble.



Leave this on a wire rack to fully cool then cover and place in the fridge.

To make the chocolate ganache drizzle, place the chopped chocolate, soy cream and golden syrup in a bowl set over a pan of simmering water. Stir constantly until the chocolate just melts and it is thick and glossy. Remove the bowl from the pan and let it cool slightly. It's ok if it's still a little warm but you don't want it hot.

I found the mixture a little thick to drizzle with a spoon or fork so I placed some of the ganache into a ziplock bag, snipped off a little corner and piped the drizzle on back and forth. Now remove the side of the tart pan and place the tart on a cake stand....


Vegan Dark Chocolate Orange Tart


....then slice and serve!

Vegan Dark Chocolate Orange Tart

It's nice to add a little bit of extra ganache onto the plate and you can leave the leftover ganache in a bowl on the table for guests to add more if they wish. The ganache keeps in the fridge but will thicken up. Just microwave it in 10 second spurts until it is the right consistency again.

Note: tart is best stored in the fridge.


Vegan Dark Chocolate Orange Tart

Disclaimer: this post contains affiliated links to Froothie UK, I receive a little commission for any blender purchased through my blog which in turn helps fund my website. Thanks!


Nutritional Information: based on 1/12th of the tart (excluding any extra ganache you may use!) ;-)

Calories: 368
Protein: 6.9g
Fat: 21g
Sat Fat: 4.2g
Fibre: 2.9g
Carbs: 33g
Sugar: 19g
Sodium: 73mg

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