Double Chocolate Cream Tarts

It’s time for another seriously chocolatey recipe. I present to you a ridiculously easy and wonderfully satisfying vegan chocolate cream (it’s almost mousse-like), perfectly paired with a raw, oat-based cacao crust. Both elements require minimal ingredients and are so easy to whip up. This may well be one of my favourite recipes I’ve made (of course it had to be a chocolate one).

Double Chocolate Cream Tarts

Makes: 3 small tarts (each serving 1-2 people)

Ingredients: Tart base

  • 75g oats, ground into a flour
  • 15g cacao powder (ca. 2 tbsp)
  • 10g ground flaxseeds (ca. 1 tbsp)
  • 2.5 tbsp soft coconut oil (I use a neutral one; melted cacao butter should also work)
  • 2 tbsp maple syup
  • pinch of salt

Ingredients: Chocolate cream:

  • 115g silken tofu (drain the water from the package; further pat dry with a kitchen towel if necessary);
  • 2.5 tbsp cacao powder
  • 2.5 tbsp maple syrup
  • 2 tbsp peanut butter (ideally a thick, spreadable texture – the less runny it is the more firm the cream will be)
  • pinch of salt
  • optional: fresh or frozen raspberries and hemp seeds to decorate; you could also use edible flower petals or toasted nuts.

Method

  1. For the base combine all ingredients (ground oats, cacao powder, ground flaxseeds, coconut oil, maple syrup and salt) in a bowl until there are no dry bits.
  2. Divide the mixture into three mini pie dishes and, starting from the base and working your way up to the sides, press it down to form an equal layer covering the inside of the dishes. If your dishes do not allow for an easy removal you may want to line them with cling film to avoid a crumbly crisis later. Once done place the dishes in the fridge. If you do not have pie dishes you could try using a muffin tray.
  3. For the chocolate cream simply blend together all ingredients (silken tofu, cacao powder, maple syrup, peanut butter and salt).
  4. Remove the tart dishes from the fridge and evenly distribute the chocolate mousse among them. Optional: Feel free to add a jam or peanut butter layer first, if desired. I found them perfectly indulgent just as they are, but depending on my mood I may try variations in the future. Top with any desired toppings. I simply crumbled some frozen raspberries on top and added some hemp seeds.
  5. Place back in the fridge until ready to eat.

Note: You can also use the cream as a frosting for muffins or (cup-)cakes. I recently made my chocolate sponge cake into muffins and sliced them in half after they had cooled. I spread chocolate cream onto the bottom part and iced the muffin top with it, adding some fresh raspberries for the final touch – definitely another combo I can highly recommend!

Enjoy! 

Feel free to tag @blueberrysmiles22 if you share your creations on Instagram, so I can share in the joy 🙂

Classic Chocolate Chip Cookies

Chocolate chip cookies are one of my all-time favorite childhood bakes. I have fond memories of my childhood best friend and I baking tray-loads of them and gleefully devouring some while watching romcoms. Years later I wondered what that magic recipe had been that we’d always used. I scavenged old scribbled notes, crumpled, grease-stained recipe printouts in mounting desperation, as if my future happiness depended on it. Lovers of the show Friends may be amused to know that my quest ended similarly as that of Monica in the episode “The One with Phoebe’s Cookies” (season 7, episode 3): It was the recipe on the back of the packet of Nestlé Toll House chocolate chips, which my friend used to bring back from Canada.

Continue reading “Classic Chocolate Chip Cookies”

Chickpea Cookie Dough Bars

Most people will agree that cookies are delicious, cookie dough is even better and that cookie dough bars may just be the portable pinnacle of a seriously satisfying treat, steeped in childhood sentimentality and a true party for the tastebuds. Combining the indulgence of cookie dough bars with nutritious ingredients like chickpeas, oats and dates is the ultimate win in my opinion – the pursuit of which is how these bean-based babies were born.

Continue reading “Chickpea Cookie Dough Bars”

Mini Vegan Breakfast Donuts

I was tidying up the kitchen cupboards when I came across a mini donut tray that I desperately wanted and then only ended up using twice in the almost year since I got it (familiar story for anyone?). But that’s ok, because we’re here to right the wrongs and show the donut tray the appreciation it deserves, because there’s something about donuts that just makes you so intrinsically happy.

This recipe combines all the fun of cute and colourful donuts with the respectability of a wholesome, nutritious breakfast. The oaty base is the donut-version of baked porridge, sweetened largely by applesauce and fragrant from the vanilla. The silky cashew butter-based icing is where the party’s at, due to the punchy colours and flavours. I’ve started with three (berry, matcha and saffron-turmeric), but might expand the range by a chocolatey-/peanutty version. The icing is also pretty wholesome, with only a splash of maple syrup as added sweetener and no artificial colouring or flavouring. A true feel-good breakfast bake that takes ca. 30 min to prepare and bake.

Continue reading “Mini Vegan Breakfast Donuts”

Spongy Chocolate Cake with Peanut Icing

As much as I love the carrot cake recipe from my previous post, I feel like we need to balance it out with another chocolate recipe… This cake is also sweetened mostly with dates and has some wholemeal flour hidden in there, making this a more nutritious but just as delicious an option when compared to conventional cake recipes.

Continue reading “Spongy Chocolate Cake with Peanut Icing”

Healthy Vegan Carrot Cake

I have a new obsession and it involves neither chocolate nor peanut butter – a revelation! This is a recipe I did not expect to ever create… I am the person who will always go for something chocolatey if given the option. Lemon, fruit and especially carrot cake never made my heart beat faster. Well, until now, that is…

Continue reading “Healthy Vegan Carrot Cake”

Healthy Vegan Snickers

Posting a new recipe has been on my to-do list for a while, but it ended up happening in the most spontaneous way possible: After lunch today my boyfriend said he’d love a snickers. Neither of us have had one in ages, but we always have chocolate, nuts and nut butter around, so I knew I could whip something up. While he initially sounded sceptical – how would it be possible to recreate something so highly processed? – he was eating his words after his first bite into these easy bars that are pure chocolatey peanutty bliss.

Continue reading “Healthy Vegan Snickers”

Banana nut muffins

You’ve only really moved into a new place once you’ve baked muffins… anyone agree? 😀 It’s been over a month since I’ve moved flats and while I’ve done a lot of cooking, made a memorable lasagna and baked scones, there’s nothing quite like the smell of muffins baking that evokes an uncomparably cozy feeling of utter homeliness.

The inspiration – and by that I mean the urgent trigger – for these muffins were the overripe bananas that I’d subliminally assumed my boyfriend would eat and could suddenly ignore no longer. I had to act.

The result: these incredibly easy, nourishing and versatile muffins that kept me going in the afternoons and provided an easy breakfast option – plain or sometimes with a dollop of peanut butter.

Continue reading “Banana nut muffins”

Dark & Peanut White Chocolate Granola Cups

Another sweet treat recipe today as, let’s face it, they’re the most fun to make (and eat). While chocolate nut butter cups have, rightly, been all the rage, I wanted to switch things up a bit by combining the silky smoothness of chocolate with the hearty crunch and hint of saltiness from the granola.

Continue reading “Dark & Peanut White Chocolate Granola Cups”