This week Jo made an amazing chocolate mousse from @Lazycatkitchen. The recipe calls for 70% dark chocolate, which ensured the mousse wasn’t too sweet. We added about a tablespoon of sugar, but hindsight says a little bit more would have been better. However, this turned out delicious. The secret to keeping this mousse vegan is… Continue reading Mousse au Chocolat
This week Jo is away, so I took over with a friend. We baked these delicious vegan pecan pie shortbread cookies from @emotionalbaker – no eggs means no egg substitutes, just coconut milk to replace cow’s milk in the traditional recipe. The recipe calls for maple syrup in the caramel – we were lucky enough… Continue reading You (pe)can do it!
Joanna here! Yes I am posting directly for once (but maybe not for the last time). This week I played it a little safe with a recipe I’ve made before, but in a baking context I’m not very familiar with. Or rather, a non-baking context, as these little nuggets of sweetness are raw. The beauty… Continue reading You’re in Truffle!
This week Jo ended up making delicious s’mores cake in a jar from the lovely @howsweeteats. When we saw pictures of the final product we were thunderstruck and had to try making a plant based version! We ended up using many vegan substitutes in this one – soya based butter, almond milk, soya cream, and… Continue reading Give Me S’more!