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Category: Desserts

  1. Vegan Biscoff Bars

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    Biscoff bars

    Biscoff Bars

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    This will not help your diet… this does not contain any of your 5 a day… but this recipe is absolutely delicious and is going to impress EVERYONE !

    These bars are perfect for birthdays, dinner parties, or just about anything. I like to make a batch of these from time to time to take into work or a family event, just to remind everyone that vegan food is not only just as good, but even better than any alternative.

    if you want, you can swap the biscoff biscuits out for any other vegan brand of biscuit, i just find biscoff to be the ultimate choice.

    If you're struggling to find biscoff biscuits, i wholeheartedly recommend trying your local poundland or other pound shop! I've always been able to find them in there, and it's a much better price than in the supermarkets. I also find that Poundland has them in big packs rather than a multipack of 2x biscuits, so it saves on a lot of packaging too.

    The biscoff spread can be found in most supermarkets, generally in the same aisle as the chocolate spread and jams. If you're looking for alternative ways to use up the rest of your jar, you could try out our Lotus Biscoff Cheezecake recipe, but we also won't judge you for eating it out of the jar with a spoon.

    You can decorate these bad boys with anything you like, I chose to use some extra biscuits, a bit of melted free from white chocolate and some spread, but any route you want to go down will be great. If you're pushed for ingredients, you don't have to top them with anything, just a nice coating of chocolate will do!

    Make sure you cut these with a hot knife when it's set in the fridge, as you can see from the crumbly cracked edges, I was irresponsibly and impatient and didn't do this. 

    When you've made these, be sure to leave a comment down below telling us how it went, and tag us in your Her-Bivore creations on instagram too!

     


     

    Recipe

    Yield: 12 bars

    Total Time: 30 minutes 

    Ingredients:

    • 180g margarine, melted

    • 300g icing sugar

    • 500g biscoff biscuits, crushed up fine + extra for decorating

    • 50g biscoff spread
    • 200g Bournville chocolate (or any other vegan chocolate)

    • Vegan decorations (I used additional biscuits, melted free from white chocolate and some biscoff spread)

    Method:

    1. In a large bowl, place your icing sugar and your 150g of crushed biscoff biscuits and mix well. Then add your wet ingredients into the dry and combine well. 

    2. Add your melted margarine and mix well, then stir in your biscoff spread. Sometimes I find this step easier to do with my hands!
    3. Press the mix into a lined 9 x 9 baking tray and place in the fridge to chill for 30 minutes

    4. Gently melt your bournville chocolate either over a bain marie, or using the microwave and heating for 10-20 seconds at a time and then mixing well (you don’t want your chocolate to get too hot or it won’t set properly!) 

    5. Pour your melted bournville over the top and spread evenly on the tray. Add some blobs of melted biscoff and melted vegan white chocolate or other tasty decorations and use a cocktail stick to gently merge together on the surface and create patterns. Top with anything else you like!

    6. Place in the fridge till fully set, then cut with a hot knife.

     


     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news and free recipes straight to your inbox!

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

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  2. Coconut Carrot Cake

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    Carrot Cake

    Coconut Carrot Cake

    Carrot cake is a traditional spring-time recipe and with Easter just around the corner, I decided it was time to give it a shot.

    I was hesitant to give this recipe a go because a) Amy’s a better baker than I am and b) (fun-fact) I’m a vegan that is allergic to carrots (and an assortment of other raw vegetables). Just being in the same room as them when they’re being peeled will set me off. So the next time you hear someone saying “oh I could never be vegan” remember my sad story.

    Anyway… I muddled through and after a lot of stress and deliberating as to whether or not this recipe was actually going to work, I succeeded. The result was tremendous…

    Both vegans and non-vegans had a slice of this cake to try and the resounding feedback was “damn… you’d never know this was vegan. This could possibly be the best carrot cake I’ve ever had in my life”.

    (Their words, not mine, heaven forbid if anyone thought I liked to brag… hahaha yeah right!)

    The sponge was so moist and delicately flavoured with cinnamon and the icing complimented this so perfectly. I really took a chance with the coconut yoghurt in the mixture but it worked a treat.

    Of course, feel free to change the recipe up however you would like but as it stands… this is one of my best recipes to date and I’m really excited to share it with you.


    Recipe

    Yield: 8 servings

    Total Time: 2 hours

    Ingredients:

    For the cake:

    • 2 cups / 240g plain flour

    • 1 tsp baking powder

    • 1 tsp salt

    • 1 ½ tsps cinnamon

    • 1 ¼  cups / 310ml sunflower oil

    • 1 cup / 200g granulated sugar

    • 1 cup / 200g brown sugar

    • 1 tsp vanilla extract

    • 4 tbsps chia seeds / 12 tbsps water (mix together and leave for 5 minutes before adding)

    • 6 medium carrots, peeled and finely grated

    • ½ cup / 50g of desiccated coconut

    • ½ cup / 75g sultanas

    For Cream Cheese Frosting:

    • ½ cup / 115g vegan margarine, softened 

    • 1 cup / 225g vegan cream cheese

    • 2 tsp lemon juice

    • 1 tsp vanilla extract

    • 4 cups / 400g icing sugar, sifted

    Method:

    1. Pre-heat your oven to 180C / 350F / gas mark 4. Take out 2 9” cake tins and cover lightly in dairy-free spread and a light dusting of plain flour.

    2. Mix together your plain flour, baking powder, salt and cinnamon in one bowl. In another bowl, mix together your oil, granulated sugar, brown sugar, vanilla extract and chia seed gel until well combined.

    3. Time to add your dry ingredients to your wet mix. Add it gradually in parts and stir it in well until the mixture is smooth. Then add in your carrots, coconut and sultanas.

    4. Split the mixture between the two cake tins and then bake in the oven for 35 minutes. To test them, spike the center with a toothpick to see if it comes out clean. If it doesn’t, put them back in for a little while.

    5. Leave them to cool for about 20 minutes in the cake tins. Then transfer the cakes from the tins to a cooling rack and leave for an hour or so until they are completely cool.

    6. To make your frosting, use the paddle attachment of your mixer to combine the cream cheese and softened margarine and then beat until smooth. Add in your lemon and vanilla and beat again for about a minute, then start to add your icing sugar about ½ cup at a time, making sure the previous lot has mixed in fully. If you don’t need all your sugar, don’t add it all.

    7. Spread a thick layer of your frosting over the top of one of your cakes and then place the other on top. Then you can either just cover the top with icing too or you can choose to coat the top and sides, it's completely up to you!

    8. Sprinkle your desiccated coconut over the top of the cake and your chopped walnuts around the edge. Then leave your cake to set in the fridge for an hour before tucking in! 


    Honestly, there were a few moments where I really thought this wasn’t going to work the first time i made it. The sponge looked very dark and the icing didn’t look like it was going to set. However, if you trust in the recipe, I’m sure you won’t regret it. I've madet his so many times since and it's such a favourite in my household now.

    I hope you enjoyed this recipe! I’m hoping it makes a great treat for you over the Easter Weekend. What are your plans for your Easter meal? I’d love to hear what you’ll be serving up in the comments below!

    Be sure to share all your foodie makes with us on Instagram using the #HBivore. We may even repost your image to our profile!

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week.

    Written by Jack Ricketts
    -Him-Bivore
    Marketing has always been my career focus. I am striving to promote a plant-based lifestyle to the masses through positive campaigns and sharing the benefits of veganism. The animals, and the planet, need us more than ever to make a change. 
    You can find me on Instagram

    Stay up to date with all our latest articles

  3. Marbled Coffee Loaf Cake

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    Marbled Coffee Cake

    Marbled Coffee Loaf Cake

    I absolutely love this coffee cake, it's a delicious treat that's not quite as sweet as a lot of the other cake options out there, the icing on the top is completely optional and can be left out if you’re not a huge fan of icing.

    The recipe is completely beginner friendly, and doesn’t have any unusual ingredients you've never heard of, so the chances are you have everything in the cupboard to make it now. The apple sauce works as the egg replacement from traditional recipes.

    This is the perfect option for having with a cup of tea in the afternoon with friends, the moist light sponge will have everyone going back for another slice!

     

     marbled coffe cake indoors


    Recipe

    Yield: 10

    Total Time: 1H

    Ingredients:

    For the cake:

    • 1 cup / 250ml non dairy milk

    • 1 tbsp smooth apple sauce

    • â…“ cup / 80g golden caster sugar

    • ¼ cup / 60ml oil

    • 1 tsp vanilla extract

    • 2 cups / 300g self raising flour

    • Pinch of salt

    • 1 tbsp instant coffee granules mixed with 2 tbsp hot water

    For the icing:

    • ½ tsp coffee granules

    • 1 tbsp hot water

    • ¼ cup icing sugar

    Method:

    1. Line a 2lb loaf tin with a loaf liner or baking parchment, and preheat your oven to 180c / gas mark 6.

    2. In a large bowl, mix together all your cake ingredients except for your coffee mix and self raising flour.

    3. Once combined, mix in your flour, and then transfer into your prepared loaf tin.

    4. Pour in your coffee, and then swirl around with a teaspoon until it is distributed throughout the mix, but not fully mixed in, this will create the marbled effect!

    5. Bake for 40-50 minutes, or until a cocktail stick inserted into the middle of the cake comes out clean.

    6. You’ll need to leave it to cool completely before icing. Once cooled, mix your coffee and hot water together and then mix in your icing sugar. You want your icing to be pourable but thick, you might need to add either more icing sugar or water to get the right consistency.

    7. Use a teaspoon to ‘flick’ the icing over the cake, creating the lines. Leave to set before serving.


     This recipe is a quick and easy one, but oh so delicious. I might try adding in some chocolate chips next time!

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week.

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

     

    Stay up to date with all our latest articles

  4. Raspberry Bakewell Tart

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    Raspberry Bakewell Tart

    Vegan Bakewell Tarts seem pretty few and far between. The ultimate tease is going into the supermarket to find that they do a milk free, gluten-free everything free pack of bakewells, only to turn the packet over and see that they’ve gone and put eggs in it.

    Well I say “no more” my friends. After the incessant nagging from Amy that she wants bakewells and my anger at the lack of availability… I have come up with a recipe that works.

    I made mine with raspberries but of course, if you’re feeling traditional, then by all means go with cherry or any other flavour you want.

    This recipe is a little more difficult than some of the others I have done recently. The trick is to take your time and allow plenty of time for cooling between steps. 

    Without further ado:


    Recipe

    Yield: 8

    Total Time: 1H 30M

    Ingredients:

    For the pastry:

    • 1/2 cup / 125g plain flour

    • 1/4 cup / 55g icing sugar

    •  1/4 cup / 55g vegan margarine

    For the frangipane:

    • ½ cup / 125g dairy-free spread

    • â…“ cup / 80g golden caster sugar

    • ¾ cup / 75g ground almonds

    • 1tbsp plain flour

    • 1 lemon zest

    • 1tbsp chia seeds

    • 3 tbsp water

    For the topping:

    • 2 cups / 300g icing sugar

    • 6 tbsps water

    • 5 raspberries

    Method:

    1. For the pastry, put your flour and icing sugar in a large bowl then add your butter. using your hands, rub the mix until it forms course breadcrumbs. Bring the mix together into a ball till it's all combined, if youre mix is too dry, add a tsp of water at a time until it comes together.

    2. Clingfilm your pastry ball and place your pastry into the fridge for 10-15 minutes before you use it.

    3. Preheat your oven on 180C and find yourself a 7.5 inch round baking tin or dish.

    4. Lightly dust a work surface with flour and roll out your pastry mix. Lift the mix on top of your rolling pin and spread across the top of your tin. Work it into the edges of the tin and then trim off any excess.

    5. Lightly prick the surface of the pastry with a fork all over the base (this stops it rising) and loosely cover with baking parchment. Fill with baking beans (or rice if you don’t have any) and bake for 15 minutes.

    6. In the meantime, to make your frangipane, mix together your dairy-free spread and sugar until it’s light and fluffy. You’d be best using an electric mixer for this.

    7. Add in the rest of your frangipane ingredients and mix until combined.

    8. Spread your jam across the base of your pastry case. Leave about 1cm of space between the edges. Place 5 or 6 raspberries on top of the jam and press them down.

    9. Spread your frangipane into your pastry case. Carefully even it out with a spatula.

    10. Bake for a further 25-30 minutes until the frangipane looks golden. You can test to see if it’s done by pushing a skewer into the center and seeing if it comes out clean. You’ll need to leave it to cool completely before moving onto the icing.

    11. Mix the icing sugar together with the water. Keep 2 tablespoons of the icing aside in a small bowl for the raspberry decoration.

    12. Pour your icing over the tart and smooth it over using the back of a spoon to push it to the edges.

    13. Mash up one raspberry with your remaining icing sugar until it is smooth and pink, then cut a tiny hole in the end of a piping bag and pipe your raspberry icing in straight lines across your tart about 1 inch apart. Then, gently pull a cocktail stick through your lines to create the feathered pattern.

    14. Finish by placing 4 raspberries in the center of your tart and wait for it to completely set before cutting and serving.


    This recipe certainly takes a lot of time and effort to get right, but it was worth it. Our craving for Bakewell was completely satisfied.

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week.

    Written by Jack Ricketts
    -Him-Bivore
    Marketing has always been my career focus. I am striving to promote a plant-based lifestyle to the masses through positive campaigns and sharing the benefits of veganism. The animals, and the planet, need us more than ever to make a change. 
    You can find me on Instagram

    Stay up to date with all our latest articles

     

  5. Cranberry Blondies

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    White Chocolate Blondies

    Cranberry Blondies

    My first introduction to blondies was years ago when I was in secondary school, every week in our English class we would take it in turns to bring in some cake for everyone. Of course there were people who skimped out and just came in with a packet of mini rolls or something, but someone came in one week with a box of homemade blondies!

    Somehow up until this point i literally had no idea that blondies existed, and i was frantically trying to work out what a ‘blondie’ was without looking like an idiot and having to ask. I gave up and just took a bite anyway (this was pre-vegan) and it was delicious.

     I hadn't really had blondies again. I started trying to put this recipe together, but since the beginning of my trials I’ve eaten more blondies than I care to admit to.

    These are so delicious, and I added in some cranberries for an extra flavour kick and a nice bit of colour, but if that's not up your street then feel free to leave them out or substitute for more chocolate chips.

    If you want to go full blondies, then you can pick up some white chocolate chips in the ‘free from’ section of most supermarkets (I get mine from ASDA). This recipe does work great with vegan milk or dark chocolate chips too though, and i quite like the aesthetic you get from having the darker chocolate chips in the blondie mix.

    Let me know how you got on in the comments below, and as always make sure you tag us in all your foodie makes on instagram!

     


     

     

    Recipe

    Yield: 12 

    Total Time: 45M

    Ingredients:

    • 1 cup / 300 g vegan margarine

    • ½ cup / 120ml non dairy milk

    • 1 cup / 200g caster sugar

    • 2 tsp vanilla extract

    • 2 cup / 240g plain flour

    • ½ tsp bicarbonate of soda

    • 1/4 tsp salt

    • ½  cup / 60g vegan chocolate chips (milk, dark or white)

    • ½ cup / 60g dried cranberries

    Method:

    1. Preheat your oven to 180C / 350F and line a 9” x 9” pan with baking paper.

    2. In a large bowl, mix together your vegan margarine, non dairy milk, caster sugar and vanilla extract until smooth.

    3. Sift in your flour, bicarbonate of soda and salt and mix well.

    4. Fold in your chocolate chips and cranberries and then transfer your mix into your lined tin. Smooth out with a spatula or spoon and bake in the oven for about 25 minutes, or until the top looks set.

    5. Allow to cool for about 10 minutes before transferring to a cooling rack.

     

     


     

    Everyone loves brownies… but I’m definitely on #TeamBlondie. They are so gooey and delicious. White chocolate has always been my preference and when you consider how well fruit flavours compliment this recipe, it has to be a winner.

    You can find our brownie recipe here. Whose team are you on? #TeamBrownie or #TeamBlondie? Let us know in the comments below.

    Don’t forget, you can share all your foodie makes with us on the hashtag #HBivore

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 



    Written by Jack Ricketts
    -Him-Bivore
    Marketing has always been my career focus. I am striving to promote a plant-based lifestyle to the masses through positive campaigns and sharing the benefits of veganism. The animals, and the planet, need us more than ever to make a change. 
    You can find me on Instagram

     

    Stay up to date with all our latest articles