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Category: Desserts

  1. Biscoff Bars

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    Biscoff Bars

    This is not for controlling your sugar intake… 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 you know!

    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!

     


     

    Recipe

    Yield: 12 bars

    Total Time: 30 minutes 

    Ingredients:

    • 200g margarine, melted

    • 250g biscoff spread, melted + extra for decorating

    • 300g icing sugar

    • 300g biscoff biscuits, crushed up fine + extra for decorating

    • 200g Bournville chocolate

    • Vegan decorations (I used white chocolate and some extra biscoff spread)

    Method:

    1. Mix your melted margarine and melted biscoff together in bowl.

    2. In a large separate 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. 

    3. Press the mix into a lined 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

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  2. Coconut Carrot Cake

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    coconut 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 plain flour

    • 1 tsp baking powder

    • 1 tsp salt

    • 1 ½ tsps cinnamon

    • 1 ¼ cups sunflower oil

    • 1 cup granulated sugar

    • 1 cup 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 of desiccated coconut

    • ½ cup sultanas

    For the icing:

    • 1 cup dairy-free spread

    • 1 cup coconut yoghurt

    • 1 pack of icing sugar (you won’t need it all)

    • 1 teaspoon vanilla extract

    • 1/4 cup crumbled up walnut pieces

    • 1 tsp desiccated coconut

    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 the icing, mix your dairy-free spread, coconut yoghurt, vanilla extract and three cups of icing sugar together with an electric mixer. You want your icing to be thick enough that it stands so keep adding icing sugar until you reach this consistency.

    7. Spread a thick layer of your icing over the top of one of your cakes and then place the other on top. Then you need to coat both completely with the rest of your mix. Using a spatula, keep adding icing to the top and smoothing it over your cake. I turned a plate upside down and placed my cake on top so that I could smooth it completely and evenly.

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


    Honestly, there were a few moments where I really thought this wasn’t going to work. 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 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

     

    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. I’m sure the fact that it’s a tough recipe won’t put off my avid, fellow, bakewell tart lovers out there.

    Without further ado:


    Recipe

    Yield: 8

    Total Time: 1H 30M

    Ingredients:

    For the pastry:

    • 1 cup / 150g plain flour

    • ¼ cup / 45g Icing Sugar

    • 1 cup / 250g dairy-free spread

    • 2 tbsps chia seeds

    • 8 tbsps water

    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. Mix 2 tablespoons of chia seeds with 6 tablespoons of water and leave to sit for 5 minutes

    2. For the pastry, put your flour and icing sugar in a food processor and blitz for a few seconds.Then add your butter and blitz again until it starts to clump together.

    3. Put the mixture in a large bowl with your water and chia seed mix and the other two tablespoons of water. Mix together with your hands until it has combined and then knead for 30 seconds.

    4. Heat your oven on 180C / 320F / Gas mark 4 and prepare a loose bottom tin by greasing with dairy free spread and dusting with flour.

    5. 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.

    6. 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.

    7. 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.

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

    9. 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.

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

    11. 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.

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

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

    14. 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.

    15. 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. White Chocolate Chia ‘Free-From’ Blondies

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    White Chocolate Blondies

    I remember the first time I tried to make blondies… utter disaster. “Blondies? More like Burnties”

    Well a few years later, here I am and I’ve tried it again. The only difference being that this time it worked.

    If you love gooey, delicious, chewy sweet treats - then this Blondie recipe is for you.

    Typically Blondies are made with eggs. We’re obviously going to substitute this and so, we will be using chia seeds as our egg replacement. I won’t go as far as to say this recipe is healthy but swapping out eggs for chia seeds is 100x better for you as there is no cholesterol and chia seeds come with a whole host of nutritional benefits.

    So if you want an excuse to indulge without feeling bad, be sure to tell your friends about this “highly nutritious” alternative.

    Anyways, here’s the recipe for you:


    Recipe

    Yield: 9 (but I cut them huge)

    Total Time: 45M

    Ingredients:

    • 1 cup / 250g dairy free spread

    • 1 ¼ / 255g cup brown sugar

    • ½ cup / 115g caster sugar

    • 3 tbsps chia seeds

    • 2 tsps vanilla

    • 2 ½ / 375g cups all-purpose flour

    • 2 tsps cornflour

    • ½  tsp bicarbonate of soda

    • 1 tsp salt

    • 150g free-from white chocolate

    • ½ cup / 90g dried cranberries

    Method:

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

    2. Mix your chia seeds with 9 tablespoons of water and leave to sit for a few minutes, it will form a gel-like substance.

    1. Melt your dairy free spread by microwaving for about 30 seconds and then combine with your sugar. Add in your chia mix and vanilla extract and mix well.

    2. In a separate bowl, mix together your flour, baking powder, cornflour and salt. Gradually stir your dry mix into the wet mix until completely combined.

    3. Break up your white chocolate into small pieces and then fold this into your mix with your cranberries.

    4. Spread your Blondie batter into your lined baking tray and bake for 25 - 30 minutes. You can test to see when it is done by stabbing the center with a toothpick to see if it comes out clean, but be careful not to stab a piece of chocolate as that can be deceiving!


    Amy 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 Amy’s 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