VEGAN PISTACHIO LEMON WAFERS

There are certain comfort foods that are forever, so to speak, not only because of their flavour, but because of their emotional significance to us. For me, those core comfort sweets are wafers, or oblande, and those tiny little mini bars you often see me make, or sitni kolači. And I've always loved them, as far as I recall, since I was a child, so along with coffee, those truly are the absolute core of my flavour and texture preferences.

My paternal grandmother used to make caramel wafers occasionally, usually around holidays, and those were truly magnificent. Granted, immensely sweet for my taste now, but when you're young, you don't really pay much attention to that. You are focused on the delightful milk caramel and the toasted walnuts.

But now, I prefer my desserts less sweet, which is why this little gem features both roasted salted pistachios, as well as blanched pistachios. One is for flavour, the other for that gorgeous emerald colour. And the citrus flavour does come through quite prominently, perfectly pairing with the nuts.

One thing I have to point out, though; these are quite large. I did slice them into pieces fit for a photo session, but for an everyday treat, or even as a part of a sweet platter, I recommend slicing them in smaller pieces. You can get at least 70 of them, they feed a crowd, and they're also wonderful to gift to friends and family.

Brew your favourite coffee and enjoy!

Ingredients

150 millilitres lemon juice, about three large lemons
150 grams granulated sugar
200 grams vegan block butter
200 grams vegan white chocolate
2 whole lemons, zest only
1 teaspoon vanilla bean paste
100 grams roasted salted pistachios, finely ground
100 grams blanched pistachios, finely ground
250 grams vegan vanilla biscuits, finely ground
60 grams soy milk powder
5 small wafer sheets, 20x28 cm or 100 grams in total

Preparation

Pour the lemon juice into a heavy saucepan, add in the sugar, diced vegan butter, vanilla, lemon zest, and chopped vegan white chocolate, and place it over medium heat. Let everything melt together slowly, making sure it does not come to a boil.

Once melted, remove from the heat and add in the ground pistachios. Mix them through well, and then add in the ground biscuits and sifted soy milk powder. Add the biscuits in increments, making sure the batter does not start to be dry. Mix very well, either with a wooden spoon or a sturdy spatula, and leave it for about 10-15 minutes, so it can cool down. Stir it from time to time as it cools, so it cools down evenly.

Once lukewarm, place the first wafer sheet on the serving platter, coarse side up. If using a cake frame, close it around it. Add one-fourth of the filling and spread it evenly. Add another wafer sheet in the same fashion, and continue stacking until everything is used up. Top with the final wafer sheet, press gently with both palms so everything sets, and then place something heavy on top, like a 1-litre carton of milk or a 1-kg bag of sugar on top, so it sets nicely.

Place the platter somewhere cool, but not in the refrigerator, so they don’t get soggy. They are best after at least 8 hours, but you can slice them even after 4 hours if you are in a hurry. Yields 35 large wafer bars or around 70 bite-sized ones.

MINI VEGAN WALNUT CUSTARD ICE CREAM CAKE

Long summer days, late sunsets, and a slice of good ice cream cake. What more could one want as a simple life's pleasure? Possibly a cup of good coffee, as well, if I am being honest. But keeping with the honesty theme, a good cup of coffee is always welcome in my world.

This is one of those cakes that is simply irresistible, because it combines that classic cheesecake base, enriched with espresso, of course, with a glorious nougat-like custard filling. It freezes perfectly and is quite refreshing, with a texture between an ice cream bar and frozen custard. And by now you know about my love for frozen custards. One of the best things in life, honestly.

So serve it up with your favourite summer drink, and enjoy!

Ingredients

For the shell

220 grams vegan vanilla biscuits, finely ground
100 grams vegan block butter, melted
100 millilitres espresso, freshly pulled
50 grams icing sugar, or to taste

For the frozen custard filling

300 grams soy milk, cold
75 grams light brown sugar
50 grams cornflour, sifted
120 grams vegan block butter, at room temperature
1 heaping teaspoon vanilla bean paste
200 grams toasted walnuts, ground

For serving

80 grams dark chocolate (75%)
100 grams toasted walnuts, chopped

Preparation

Start by making the custard base for the filling, as it needs to be completely cool before proceeding. Pour the soy milk into a heavy saucepan, sift in the cornflour, add the sugar, and whisk very well. Place the pan over medium heat and let it slowly come to a boil. Once boiling, start stirring constantly, and cook for about 2-3 minutes, or until it resembles a glossy custard. Remove from the heat, cover the surface with a piece of cling film or a round of baking parchment, and let it cool down to room temperature, about 45-60 minutes.

Once the custard is almost at room temperature, transfer it to a large bowl, and briefly whip with an electric mixer until smooth and creamy. Add the softened vegan block butter and vanilla directly into the custard, and proceed to whip on the highest setting until very airy, light, and fully combined. Add in the ground walnuts and blend very well. Place the bowl into the refrigerator for about 10 minutes.

While the custard is cooling, make the shell. Pour the melted vegan butter over the ground biscuits and start mixing and pouring in the freshly brewed espresso. Add the icing sugar, and mix it through. As every biscuit will absorb liquid differently, you might need to add a touch more of espresso, to make the shell batter smooth and pliable, because it should not be dry and crumbly. Once you are happy with the batter, take a medium cake ring (15 cm) and place it on the serving plate. Line it with a strip of acetate, and add in all of the batter. Press it onto the bottom of the plate and up the sides of the pastry ring, forming a shell.

Take the custard filling out of the refrigerator, add it into the shell in layers, so there aren't any gaps or pockets, and level the top as much as possible. Place it into the refrigerator overnight, and then for about 30 minutes before serving, place it into the freezer. That way the cake will have an ice cream texture while still remaining easy to slice through and serve. Top with dark chocolate shavings and walnut pieces, and serve with your favourite coffee. Yields 12 rich servings.

MINI VEGAN CINNAMON WALNUT BARS

I could say that I make this type of treat because it's the summer and it's a no-bake treat, but the truth is, I love this type of tiny confectionery. I truly do. So regardless of the season, time of day, heat wave or cold front, I will make them and I will love them.

And it is fascinating how early in life preferences form, because this type of two-bite dessert is something I've loved ever since I was a very young child, possibly as young as 3yo. So you can imagine the absolute joy when my child self realised she can make them herself.

There is so much joy in being able to create by yourself that which makes you happy ♡

And these indeed make me happy. Full of vegan white chocolate, cinnamon, and walnuts, they are absolutely perfect for a tea-time treat. Or a coffee-time treat... Or anytime treat, if I am being honest. There is no wrong time to enjoy sitni kolači.

Ingredients

For the walnut bars

50 millilitres soy milk
50 grams granulated sugar
90 grams vegan block butter
60 grams vegan white chocolate
1 teaspoon vanilla bean paste
70 grams toasted walnuts, finely ground
100 grams vegan vanilla biscuits, finely ground
2 teaspoons ground cinnamon
30 grams soy milk powder

For the glaze

40 grams vegan white chocolate
10 millilitres neutral oil

Preparation

Start by lining a small rectangle cake pan or a cake form (10x10 cm) with baking parchment and set aside. Pour the soy milk into a heavy pot, add in the sugar, diced vegan butter, vanilla, and chopped white chocolate, and place it over medium heat. Let everything melt together slowly, without coming to a boil.

Once ready, remove it from the heat and add in the cinnamon, soy milk powder and the ground walnuts. Mix thoroughly, and then add in the ground biscuits. Mix very well and transfer the batter to the prepared pan. Level it nicely and place it into the refrigerator for about an hour, so it can firm up.

Once firm, make the white chocolate glaze. Melt together the chopped vegan white chocolate and the neutral oil, either in the microwave or on the lowest heat, and working quickly, glaze the chilled bars. As they are cold, the glaze will start to set almost immediately. Return to the refrigerator for at least 4 hours more, so the bars can firm up all the way through.

Serve with freshly pulled espresso and some more chopped walnuts, if desired. Yields 8 modest servings.

VEGAN CHOCOLATE HAZELNUT ESPRESSO ICE CREAM

There is nothing quite like a scoop of homemade ice cream on a hot day. Rich hazelnut butter, deeply dark chocolate, and silky soy milk custard, make for an absolutely perfect summer treat. Like a tiny scoop of frozen Nutella.

Although the instructions require an ice cream machine, this treat can be made without one, as well. When the base is chilled and ready, pour it into a wide, shallow container with a lid, and place it into the freezer.

Every 30 minutes or so, take the container out of the freezer, whip the ice cream very well using a hand mixer on the highest setting, cover with a lid, and return to the freezer. After about an hour and a half, or three blends, it is ready to be served as a soft-serve.

And that is it, the timeless joy of chocolate and hazelnuts, in a deliciously frozen form. Just perfect for long summer days and good coffee.

Ingredients
50 grams old-fashioned oats
1 teaspoon cornflour
400 millilitres soy milk, cold
75 grams dark brown sugar
25 grams glucose syrup
20 grams unsweetened cocoa powder
1 teaspoon vanilla bean paste
1/2 teaspoon salt
60 grams dark chocolate (85% cocoa solids), grated
100 grams hazelnut butter
50 grams toasted hazelnuts, finely chopped

Preparation

Whisk together the cold soy milk, oats, cornflour, sugar, cocoa powder, glucose, vanilla, and salt, and place it over medium heat. Make sure everything is well-stirred so there aren't any clumps of cocoa or cornflour. Let it slowly come to a boil, and then cook, stirring constantly for exactly 8 minutes, so oats become nice and soft. You cannot overcook them, so if they still seem a touch undercooked after 8 minutes, give them 30-60 seconds more.

Remove from the heat and let it cool down slightly, and then blend completely using an immersion blender. Without stopping the blender, add in the dark chocolate and hazelnut butter, and blend until perfectly smooth. Finally, stir through the chopped hazelnuts, and let the base cool down to room temperature. After that, cover the top with a piece of plastic wrap or a round of parchment paper, and place in the refrigerator for at least 4 hours.

Once ready, pour the chilled base into your ice cream maker and let it run according to the instructions. Serve as soon as it is done churning, for a soft-serve effect, or place it into the freezer for about an hour if you prefer your ice cream in nice scoops. Yields 4 rich servings.

VEGAN CINNAMON ROLL PANCAKES

Soft and fluffy vegan pancakes, rich cinnamon butter swirl, and a cup of hot coffee. Truly the breakfast of dreams. Or if you are like me, the brunch of dreams, because I prefer my breakfast savoury.

These ones are simply perfect, namely because of the Greek-style yoghurt in the batter. I am generally a massive fan of yoghurt dough in general, but I find it especially irresistible when it comes to desserts. Not only does that addition of yogurt make the doughs and batters rise much better, it also adds such a pleasant tangy flavour to them.

And these are, as all pancakes, absolutely the best served piping hot right off the griddle, with some additional cinnamon butter. The longer you wait, the cooler they will get, but they will still be delicious. My recommendation will always be a cup of coffee, but if almond milk is what you love, or even a nice cup of tea, by all means, serve them up and enjoy!

Ingredients

For the pancakes

120 grams plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
20 grams granulated sugar
140 grams Greek-style vegan yoghurt
100 millilitres carbonated water
20 millilitres neutral oil
1/2 teaspoon vanilla bean paste

For the cinnamon butter swirl

45 grams icing sugar, sifted
45 g vegan block butter, softened
2 teaspoons cinnamon, or to taste

Preparation

Start by making the cinnamon butter topping. Place the softened vegan block butter into a small bowl, add in the icing sugar and the ground cinnamon, and mix until fully combined. It should form a very thick paste. Transfer it to a sturdy piping bag and set it aside, but do not refrigerate it.

For the pancake batter, take a medium bowl and add in the vegan Greek-style yoghurt, carbonated water, and oil, and mix until combined. Add in the sugar, salt, and vanilla, and blend again.

Finally, sift in the flour and baking powder, and mix until just combined. It is fine if there are a few lumps through the batter; it's better to leave them than to overmix.

Place a medium, flat, non-stick crêpe pan or a pancake griddle over medium-high heat, and let it heat up nicely. Using a small ladle or an ice cream scoop, take portions of the batter and place it onto the heated skillet in one fluid motion and let it spread out on its own.

Cook the pancake for about 30-45 seconds on one side, pipe a generous amount of the cinnamon butter, and let it cook for 30 seconds more. Gently flip it over and cook for about another 45 seconds to a minute, until the other side is nicely cooked. Repeat until all of the batter is used up.

Once all of the pancakes are cooked, serve them immediately with freshly brewed coffee or almond milk. Yields 9 small pancakes or 3-4 servings.

Author's note: Because there will be a bit of the cinnamon butter leftover, you can use it to spread it on pancakes or as a sweet little dipping sauce.

VEGAN WHITE CHOCOLATE WALNUT WAFERS

My vast love for two-bite treats spans over almost four decades and the more I make them, the more I love them. Especially this combination; the crunch from the wafer sheets and the smoothness of the walnut filling.

Honestly, wafer desserts are the best of the best as far as I am concerned, and their only competition might come in the form of teeny tiny two-bite Biscoff bars. That is really it.

In general, this type of small confectionery is and always will be my first choice when it comes to gatherings of any kind. Or when it comes to that second cup of coffee around noon, for that matter.

They are loved by all, they come in a wide range of flavours and textures, they're tiny, and they're cute. What more could one want from confectionery in general?

As always, if you are new to wafer desserts or it's more comfortable that way, you can use a cake frame and close it tightly around the wafer sheet, to make sure the filling stays in place. Simply make sure that the side with the coarser pattern is facing up so all of those indentations get nicely filled up, and that is all.

The final piece of advice I can offer is not to fill the wafer sheets when the filling is hot, as they will turn very soggy and very chewy and even stringy when they cool down. And also, if you believe your filling is a bit too runny for your liking, add a tablespoon or two more of ground biscuits.

Ingredients

120 millilitres almond milk
100 grams granulated sugar
150 grams vegan block butter
100 grams vegan white chocolate
1 teaspoon vanilla bean paste
150 grams toasted walnuts, ground
150 grams vegan vanilla biscuits, finely ground
15 grams soy milk powder (2 levelled tablespoons)
3 small wafer sheets (18x36 cm)

Preparation

Pour the almond milk into a heavy pot, add in the sugar, diced vegan butter, vanilla, and chopped vegan white chocolate, and place it over medium heat. Let everything melt together slowly, making sure it does not come to a boil.

Once melted, remove from the heat and add in the ground walnuts. Mix them through well, and then add in the ground biscuits and sifted soy milk powder. Mix very well, either with a wooden spoon or a sturdy spatula, and leave it for about 15 minutes, so it can cool down. Stir it from time to time as it cools, so it cools down evenly.

Once lukewarm, place the first wafer sheet on the serving platter, coarse side up. If using a cake frame, close it around it. Add half of the filling and spread it evenly. Add another wafer sheet in the same fashion, and continue stacking until everything is used up. Top with the third wafer sheet, press gently with both palms so everything sets, and then place something heavy on top, like a 1-litre carton of milk or a full 1-kg bag of sugar on top, so it sets firmly.

Place the platter somewhere cool, but not in the refrigerator, so they don’t get soggy. They are best after at least 8 hours, but you can slice them even after 4 hours if you are in a hurry. Yields 32 medium wafer bars or around 70 bite-sized ones.

MINI VEGAN CHOCOLATE HAZELNUT CARAMEL TART

In a few short weeks, it will be exactly twenty-six years since I promised myself that I will teach myself how to bake. I've always loved baking, since an incredibly young age, and even though I had no experience, no knowledge, and with full honesty, no support, I was determined. That was a spark of that signature creative fire, a creative force if you will, that is still going strong.

And what I find incredibly adorable is that I did not reach for no-bake desserts when I was starting out. I went for the centerpieces, the showstoppers... It did not end perfectly, because I honestly did not know anything and I struggled with my own perception of my cake-decorating skills for years, but that spark? That spark never went away.

So almost twenty-six years later, I can say that all my cakes are beautiful to me. Some are fancier, some are more humble, but I am proud I made each one with my hands and my heart.

Let this be your motivation if you are ever struggling with self-criticism; keep that creator's spark alive; for yourself if no one else at the moment.

As for this little beauty, it truly shows just how much texture matters. Texture is, after all, one of the most emotional aspects of foods in general, desserts included. And this mini vegan tart features four layers, four different textures, all lovingly crafted for that perfect first bite with a miniature dessert fork and a cup of espresso. The sheer beauty of simplicity in the form of a tiny tart.

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Ingredients

For the tart base

50 grams vegan vanilla biscuits, finely ground
50 grams toasted hazelnuts, finely ground
20 grams icing sugar
45 grams vegan block butter, melted
1/2 teaspoon vanilla bean paste
30 millilitres espresso, freshly pulled

For the caramel layer

150 grams granulated sugar
60 millilitres water
2 teaspoons cornflour
30 millilitres water
20 grams vegan block butter

For the chocolate hazelnut fillings

100 grams toasted hazelnuts, finely ground or pure hazelnut paste with no sugar added
60 grams dark chocolate (80%)
20 grams vegan block butter
1/2 teaspoon vanilla bean paste
50 grams toasted hazelnuts, chopped
140 millilitres vegan double cream

For the chocolate glaze

60 grams dark chocolate (70%)
60 millilitres vegan double cream
1 teaspoon glucose syrup

Preparation

Start by making the tart base. Whisk together the melted vegan butter, vanilla, and freshly pulled espresso. Separately mix the ground vanilla vegan biscuits and ground hazelnuts, add in the sifted icing sugar, and blend them well. Quickly pour in the wet ingredients and stir to make a thick batter. Take a small round cake pan (15 cm), ideally with a removable bottom, line in with a strip of acetate, and press in the batter, forming a base.

This can also be done using a cake ring directly on the cake platter, for easier serving.

Next, make the caramel layer. Add the granulated sugar to a small saucepan, pour in the water and place it over medium heat. Let it come to a boil and cook for about 8 minutes, until a nice caramel syrup forms. Separately whisk the cornflour and water, add it to the caramel syrup and mix vigorously for another minute, to combine. Remove from heat, add in the vegan block butter and stir until it melts. Pour it over the tart base and leave it to cool down completely.

It sets very quickly, so there is no need to put the pan in the refrigerator.

Next, the hazelnut cream base. Add the ground hazelnuts into a blender and let it work until a thick and smooth paste forms. Melt the chocolate and vegan butter, let them cool down slightly, and add them to the hazelnuts. Scrape down the sides and blend until completely smooth and combined.

If using the pure hazelnut paste, simply add melted chocolate and vegan butter and wait for it to cool down.

When the cream base is at room temperature and ready, divide it into two equal parts by weight. Add 60 ml of vegan double cream to one part of it, mix well, and pour it over the caramel layer in the pan. Place the whole thing into the refrigerator. Store the remaining hazelnut cream base in a somewhat cool place until the tart firms up.

Once the tart is ready, whip the rest of the vegan double cream until soft peaks form, add in the reserved hazelnut cream, and whip until stiff peaks form. Please do not overwhip, because the batter might separate. Add the mousse over the previous tart layer, level it nicely, and place it back into the refrigerator for at least 4 hours, or until firm.

When everything is ready for glazing, melt together the dark chocolate, vegan double cream, and glucose syrup, let it cool down slightly, and then pour it over the mousse. Place everything back into the refrigerator for at least 6 more hours. Best served in thin slices with strong espresso or freshly brewed coffee. Yields 16 servings.

VEGAN MAPLE PECAN TRUFFLES

When I was a child, we used to visit my father's friend who loved books, loved reading and writing essays, and that is actually the person who gifted me my first cookbook. As you can imagine, I have very fond memories of him and his family. But one thing that stands out as an incredibly sweet memory is us visiting and his wife bringing out a platter of truffles.

I was very young and my tiny logic was that truffles are something you only get to have around holidays and at others' houses, because my mother still to this day does not enjoy making sweets. So imagine my surprise to see a whole platter of various truffles, all homemade. That was a revelation for tiny Tina. And as you can tell, the love I have for sitni kolači, truffles and bonbons, predates my attempts of making them.

I simply love them. They are incredibly easy to prepare, very forgiving, great for beginner bakers, and they are always the first thing to disappear from the platter. And these maple pecan truffles are no different. Toasted pecans, sweet, caramel-like maple syrup, a tiny bit of walnut liqueur, and some vegan milk chocolate on top, for good measure. Little bites of true indulgence.

My advice about making this specific type of truffles is to stay open when it comes to texture. They are not the typical chocolate-and-cream truffles, they are biscuit-based, and you can absolutely adjust them to your preferences by adding more or less liquid. Considering there are no granulated sweeteners used, only liquid, if you aren't entirely confident when making them, start with a teaspoon of liqueur, and add more as needed. Keep in mind that if you make them soft, they will become soft when not refrigerated. And in this particular recipe, because they are not fully enrobed, they might be difficult to serve if too soft.

Ingredients
100 grams vegan vanilla biscuits, finely ground
90 grams toasted pecans, finely ground
90 grams vegan block butter, melted
1 tablespoon walnut liqueur, vegan
45 millilitres maple syrup
1/2 teaspoon vanilla bean paste
50 grams vegan milk chocolate, for the decoration

Preparation

Whisk together the ground vegan biscuits and ground pecans, and make a well in the centre. Pour in the melted vegan block butter, maple syrup, vanilla, and walnut liqueur, and start stirring immediately. Mix and fold until a batter forms.

Depending on the biscuits used, you may have to add another splash of liqueur for the batter to come together. Soy or almond milk will also work perfectly if you do not want to use alcohol.

Once combined, let it cool down a bit, so it can be shaped into truffles. Either leave it for 5-10 minutes in the refrigerator or up to 15 minutes at room temperature, provided your kitchen is not very warm. Take out small portions of the batter, around 15 grams per truffle, shape them and arrange them on a small tray lined with baking parchment. Place them in the refrigerator for at least 2 hours.

When ready to decorate, melt the vegan milk chocolate over low heat and let it cool down slightly. Decorate the tops of all the truffles and sprinkle with some additional chopped pecans or chocolate shavings. Keep refrigerated until serving. Yields 20-22 small truffles.

MINI VEGAN NO-BAKE CHOCOLATE ORANGE CAKE

When I was a child, my top three sweet treats included Jaffa cakes and marshmallow tea cakes, strawberry-flavoured, of course. And even though I haven't had either in years, even decades, my love for that signature combination of chocolate and oranges and strawberry marshmallows remains. So now, naturally, I find ways to incorporate those flavours in desserts that I enjoy.

This little cake is one of those sweet treats that are incredibly easy to make, require no oven, and almost no hard to find ingredients. Granted, xanthan gum is not that common of a staple, but if you cannot find it, simply omit it; it is there just to improve the jelly texture slightly, but I promise the cake will be lovely even without it.

If you enjoy that bitter dark chocolate flavour, feel free to use an 80-85% chocolate bar, it will be delightful. I opted for my signature 70% one just because more people like that one and enjoy the dessert that way. As always, serve it with fresh espresso, and enjoy!

Ingredients

For the hazelnut cake base

150 grams vegan vanilla biscuits, finely ground
50 grams toasted hazelnuts, finely ground
30 grams icing sugar, sifted
100 grams vegan block butter, melted
1/2 teaspoon vanilla bean paste
70 millilitres espresso, freshly pulled

For the orange jelly

100 grams fresh orange segments
50 grams granulated sugar
20 grams cornflour
1/4 teaspoon xanthan gum
20 grams vegan block butter
1/2 teaspoon vanilla bean paste

For the dark chocolate glaze

100 grams dark chocolate (70%)
25 millilitres neutral oil

Preparation

Start by making the no-bake cake base. Place the ground biscuits, icing sugar, and hazelnuts into a medium bowl, add the melted butter and hot espresso, along with the vanilla, and mix until combined.

Depending on the type of biscuits you use, you might need to add another splash of coffee or even soy milk, as the base should be soft and pliable.

Place a small cake ring or a bottomless springform pan (13 cm) on a cake platter, line it with a sheet of acetate or baking parchment, add press the batter down, creating the base of the cake. Level it as much as possible and set aside.

If your kitchen is very warm, you can refrigerate it.

Next, make the orange jelly. Segment the fruit directly over the saucepan you plan to use, to catch all the juice, and if you wish press it with a spatula to break apart the pieces. Separately sift together the cornflour and xanthan gum a few times, then add it to the fruit, along with the sugar. Whisk to combine well.

It is fine if there are some pieces of orange visible, it will all cook down.

Place the saucepan over medium heat and let it come to a boil. Once it starts to boil, cook until thickened, about 2-3 minutes, stirring vigorously. As soon as it is done, remove it from the heat and add in the vegan block butter and vanilla.

Mix well, either by using a wire whisk or an immersion blender, and immediately pour it over the cake. Press to even it out, level the top, and cover it with a piece of plastic wrap or a round of baking parchment. Place the cake into the refrigerator for at least 2 hours.

Once the jelly has firmed up, make the chocolate glaze. Chop the chocolate finely, add in the oil, and melt everything over low heat, stirring often. Let it cool down slightly and pour it over the jelly. Shake and tilt the pan to distribute the glaze evenly, and return everything to the fridge for at least 4 hours more. The cake is best served after about 15 minutes at room temperature, to soften slightly. Yields 8 rich servings or 12 more modest ones.

NO-BAKE MINI VEGAN CHOCOLATE BISCOFF BROWNIES

Although autumn just started, we are already in single-digit temperatures, and that really calls for cosy treats and favourite tea served in fancy teacups. And what better treat to have than a miniature vegan brownie with a delicious layer of frosting?

Biscoff has been my firm favourite ever since I first sampled it, and I am very proud to say that I always have a jar or two in my pantry, year-round. I find it perfect for all sorts of desserts, from tiny petit fours to cake fillings.

And these no-bake brownies are simply phenomenal for a little tea-time treat. Rich chocolate and almond brownies, gorgeous Biscoff frosting, and a mighty layer of double chocolate ganache. Perfection in a tiny bite.

And if you are a fan of mini vegan treats, I am happy to tell you that you can find many more of them in my cookbooks.

Ingredients
For the no-bake vegan brownies
100 millilitres espresso or brewed coffee
50 grams light brown sugar
100 grams vegan block butter
50 grams dark chocolate (70%)
1 teaspoon vanilla bean paste
100 grams toasted almonds, ground
100 grams vegan vanilla biscuits, ground
10 grams unsweetened cocoa powder
For the Biscoff frosting
180 grams Biscoff (Lotus, Speculoos) creamy spread
50 grams vegan block butter
1/2 teaspoon vanilla bean paste
For the ganache topping
50 grams dark chocolate (75%)
30 grams vegan milk chocolate
60 millilitres vegan double cream
15 grams vegan block butter

Preparation

Start by lining a small rectangle cake pan or a cake form (15x15 cm) with baking parchment. Set aside. Pour the freshly pulled espresso or brewed coffee into a heavy pot, add in the sugar, diced vegan butter, vanilla, and chopped dark chocolate, and place it over medium heat. Let everything melt together slowly, without coming to a boil.

Once melted, remove it from the heat and add in the ground almonds. Mix them through well, and then add in the ground biscuits and sifted cocoa powder. Mix very well, either with a wooden spoon or a sturdy spatula, and immediately transfer the batter to the prepared pan. Level it nicely and place it into the refrigerator for about 10-15 minutes, so it can firm up.

Once the brownies have firmed up, move onto making the Biscoff frosting. Place the spread into a heavy saucepan, add in the diced vegan butter, and place it over low heat. Once it starts to soften, add in the vanilla, and start to mix and fold, until combined. It should not take long, just for the frosting to be combined well. Once pourable and ready, remove the base from the refrigerator, pour on the frosting, tap the pan to level it nicely, and return it to the refrigerator for at least an hour.

To make the ganache topping, chop up both types of chocolate finely, and add them to a small saucepan. Pour in the vegan double cream, add in the vegan butter, and place over medium heat. Allow for it to melt slowly and fully combine, and quickly pour it over the Biscoff frosting. Return to the refrigerator for at least 4-6 hours, to set. Serve with some melted vegan white chocolate and freshly pulled espresso. Yields 16 modest servings.

VEGAN WHITE CHOCOLATE PISTACHIO TRUFFLES

Vegan white chocolate, roasted salted pistachios, pistachio liqueur. The perfect trifecta for any recipe, really. And even better if the dessert in question is a gorgeous little truffle.

As I am an avid fan of all truffles and bonbons, one of my earliest kitchen memories is actually me lurking in the distance while bonbons were prepared for a celebration. There is something equally tempting and adorable about them, that I find simply irresistible.

Not to mention how quickly they come together, how handy they are for gatherings or picnics, or how useful they are for meal prepping. They are simply a lovely little treat that people love to enjoy, no matter the occasion.

Ingredients
100 grams vegan vanilla biscuits, finely ground
60 grams roasted salted pistachios, finely ground
50 grams icing sugar, sifted
90 grams vegan block butter
50 grams vegan white chocolate
1/4 teaspoon vanilla bean paste
15 millilitres vegan pistachio liqueur or vegan white chocolate liqueur
50 grams vegan white chocolate, for decoration

Preparation

Take a medium bowl and whisk together the ground vegan biscuits, ground pistachios, and icing sugar. Melt together the vegan block butter, vanilla, and vegan white chocolate, and add it to the dry ingredients immediately.

Pour in the liqueur, and mix to form a batter. Depending on the specific biscuits used, you may have to add another splash of liqueur for the batter to come together, depending on how dry they are.

Soy or almond milk will also work perfectly if you do not want to use alcohol.

Once combined, let it cool down a bit, so it can be shaped into truffles. Take out small portions, around 15-18 grams per truffle, shape them into little spheres, and arrange them on a small tray lined with baking parchment. Place them in the refrigerator for at least 2 hours.

When ready to decorate, melt the vegan white chocolate over low heat and let it cool down slightly. Decorate the tops of all the truffles and sprinkle with some additional chopped pistachios, if desired. Keep refrigerated until serving. Yields 20 small truffles.

MINI VEGAN ALMOND COCONUT NO-BAKE CAKE

When it comes to desserts, few treats have the universal appeal a cake does. The texture, the flavour combination, the endless varieties of fillings and toppings truly make cakes a timeless favorite. But as much as I love baking, sometimes it is simply far too warm for the oven to work. That’s where no-bake cakes come in, in all their glory.

Quick and easy to prepare, incredibly indulgent, and requiring very few ingredients, this little beauty is a dessert dream come true for Raffaello truffle lovers. Like many of my cakes are these days, she is tiny, but she is incredibly rich and delicious.

Smooth soy-milk based custard, fragrant coconut, and rich toasted almonds make this little cake a real gem. And simply because I love a texture blend, I added a crunch layer to resemble that signature crunch Raffaello truffles have, and some additional flaked almonds on top, for good measure.

It is best served with freshly brewed coffee and in good company.

Ingredients
For the base
50 grams vegan vanilla biscuits, finely ground
30 grams vegan block butter, melted
20 millilitres soy milk
For the fillings
200 millilitres soy milk, cold
25 grams cornflour
1 teaspoon plain flour
50 grams granulated sugar
50 grams vegan block butter
20 grams desiccated coconut
45 grams ground toasted almonds
For the crunch layer
40 grams vegan white chocolate, chopped finely
10 millilitres vegan coconut liqueur
15 grams flaked almonds, toasted

Preparation

Start by making the filling, as it needs to cool down. Pour the soy milk into a medium saucepan, add in the cornflour, plain flour, sugar, and vanilla, mix well, and place it over medium heat. Let it come to a boil, and cook, stirring vigorously, for 2-3 minutes, until glossy and thick.

Remove from the heat, add in the vegan block butter, and let it stand for a minute, so it starts to melt. Using an electric mixer on high, whip the custard well, cover the top with a piece of cling film, and let it cool down to room temperature.

While the filling is cooling, make the base. Place the ground biscuits into a medium bowl, add the melted butter and milk, and mix until combined. Depending on the type of biscuits you use, you might need to add another splash of milk, as the base should be soft and not crumbly.

Place a small cake ring or a bottomless springform pan (12 cm) on a cake platter, line it with a sheet of acetate or baking parchment, add press the batter down, creating the base of the cake. Level it as much as possible and set aside. If your kitchen is very warm, you can refrigerate it.

Once the custard is almost cool to the touch, whip it with an electric mixer on high once more, and divide it into two parts. Add desiccated coconut to one part and ground almonds to the other.

Melt the vegan white chocolate and the liqueur over low heat, add in the flaked almonds, and mix very well. Working quickly, pour it onto the cake base, gently press it down, and leave it to set.

As soon as the crunch layer is ready, add both fillings by the spoonful in an alternating fashion, until everything is used up. Level the top, and place it into the refrigerator for at least 6-8 hours.

Once ready to serve, top with more toasted flaked almonds, and serve with freshly brewed coffee. Yields 6 modest servings.

VEGAN WALNUT PLUM CAKE

Growing up, my family did not make cakes. One or two aunts, just on special occasions, and that was it. But crêpes? Quite frequently, to my absolute delight.

Crêpes are one of those sweet treats that are endlessly tailored and honestly, quite delicious all on their own, if you love sweet doughs as much as I do. But they are the best with a lush filling, that goes without saying.

This is a very indulgent cake, with a gorgeously creamy walnut filling that simply melts on every bite. Toasted walnuts do give this cake a very unique depth that can only be experienced, not described.

My heartfelt recommendation is to serve it in thin slices, with strong coffee, as it is very rich. Not overly sweet, but rich indeed, and it does need something to balance it out.

Ingredients
For the crêpes
300 grams plain flour
2 teaspoons baking powder
200 grams ripe plums, weighed pitted
600 millilitres carbonated water
60 grams granulated sugar
1 teaspoon vanilla bean paste
For the walnut filling
500 millilitres soy milk, cold
200 grams granulated sugar
50 grams plain flour
40 grams cornflour
150 grams vegan block butter, diced
10 grams vanilla bean paste
250 grams toasted walnuts, ground

Preparation

Start by making the crêpes. Purée the plums completely, and pass them through a sieve to remove all the skins. Weigh out the purée and add 120 grams into a large bowl. Pour in half of the carbonated water, add the sugar, and the vanilla, and mix very well.

You cannot overmix this part, so take your time and let the sugar dissolve.

Sift in the flour and the baking powder, and mix to form a thick batter. Add in the rest of the carbonated water, and whisk until just smooth.

The batter will be quite runny and there may be a few tiny lumps, and that is fine.

Take a large crêpe pan, 20-22 cm in diameter, lightly oil or spray it with a cooking spray just once. Place it over medium high heat and let it heat up. Once ready, take about 80 millilitres of batter, and pour it onto the heated pan, quickly swirling so the batter covers the whole surface.

You can also use a crêpe spreader to ensure the crêpes stay thin, which is what is needed.

Cook on medium high heat until the surface looks set, flip it over gently, and cook for 15-20 seconds more. Repeat with the rest of the batter, until all of it is used up. Set them aside to cool down completely.

You should have 12 crêpes, but it's fine if you get more, even better.

To make the filling, pour the soy milk into a large saucepan, add in the plain flour, cornflour, sugar, and vanilla, blend well, and place it over medium-high heat. As soon as it comes to a boil, start stirring vigorously, and cook for 2-3 minutes, until it cooks into a glossy custard. Remove from the heat, pour it into a large bowl, and add in the cubed vegan block butter.

Let it stand for a minute, and then whip it well using an electric mixer on high. Mix until everything blends together, cover the top with a piece of cling film, and let it cool down to room temperature. Once the custard is almost cool to the touch, whip it with an electric mixer on high, add in the ground walnuts, and blend very well. Place it in the refrigerator for about 15 minutes.

Once the filling is firm and the crêpes are cool, proceed to assemble the cake.

Reserve about a fourth of the filling for frosting the cake, and divide the remaining filling in 11 equal parts if you have 12 crêpes. If you have more, divide accordingly.

This is best done by weight, using a digital scale for precision, as there are many layers, and it is preferable they are all evenly stacked.

Place the first crêpe on a serving platter, top it with a portion of the filling, spread it all the way out to the edges, top with another crêpe, then with filling, and continue stacking until all of the crêpes are used up. Frost the entire cake with the reserved filling and place it into the refrigerator for at least 8 hours. Serve with fresh seasonal fruit and strong coffee. Yields 20 rich servings.

MINI VEGAN BISCOFF SILK TART

The summer is in full swing, the temperatures are high, and despite all my love for baking, sometimes it is nearly impossible to stand next to a stove. Not to mention the heat's effect on creamy fillings.

That's where no-bake cakes, pies, tarts, and other desserts come to the rescue. This little beauty is a real gem for truly hot days, as there is very little need for stoves, absolutely no need for the oven to be on, and it is done incredibly quickly.

A simple biscuit tart shell, gloriously creamy Biscoff silk filling, and some double chocolate ganache, for good measure. The sheer beauty of simplicity, if you ask me.

I served it with some whipped vegan double cream and chocolate shavings, but she will be delicious even without those. Just serve it with a coffee of your choice and enjoy!

Ingredients
For the tart shell
150 grams vegan vanilla biscuits, ground
75 grams vegan block butter, melted
60 millilitres brewed coffee
50 grams icing sugar
1 teaspoon vanilla bean paste
For the Biscoff filling
200 grams Biscoff spread, lightly softened
50 grams soy milk powder, sifted
75 millilitres vegan double cream
1/2 teaspoon vanilla bean paste
For the ganache
50 grams dark chocolate
30 grams vegan milk chocolate
60 millilitres vegan double cream
20 grams vegan block butter
For serving
50 millilitres vegan double cream
dark chocolate shavings
vegan vanilla biscuit crumbs, optional

Preparation

Start by making the base of the tart. Place the ground biscuits into a medium bowl, add in the icing sugar, and stir to combine. Add the melted butter, hot coffee, and vanilla, and mix until blended.

Depending on your biscuits, you might need to add another splash of coffee, as the base should be very soft and not dry and crumbly.

Once you are happy with the batter, take a medium cake ring or a bottomless springform pan (15 cm) and place it on a cake platter. Line it with a sheet of acetate or baking parchment, add in the batter and press it down onto the platter and up up the sides, creating a tart shell. Set aside.

If your kitchen is very warm, you can also refrigerate it.

To make the Biscoff cream filling, whip the softened Biscoff spread with the soy milk powder and vanilla, until combined and smooth. Separately whip the vegan cream until soft peaks form, add it to the previous batter, and blend with an electric mixer on medium speed until combined. Once done, pour the filling into the prepared tart shell, and place it into the refrigerator until set.

Don't overwhip this batter, because it can separate.

To make the ganache, chop up both types of chocolate and place them into a small saucepan. Add in the vegan cream and vegan block butter, and place it over medium heat. Stir until melted and combined, and remove it from the heat so it cools down slightly. As soon as it is barely lukewarm, but still pourable, pour it over the Biscoff filling, smooth the top, and return to the refrigerator for at least 6 hours more.

Once ready to serve, whip up the vegan cream until soft peaks form, top the tart, and serve immediately with some additional dark chocolate shavings and biscuit crumbs, if desired. Yields 12 servings.

VEGAN PEANUT BUTTER NUTELLA ICE CREAM CAKE

I am a summer baby and all my birthdays were always accompanied by very high temperatures and cakes that could withstand those. And yet, I've always wanted an ice cream birthday cake. So this year, I gave that to myself.

This is a majestic cake, if I might say so myself, with four layers of espresso, chocolate, homemade Nutella, and peanut butter. And some more chocolate, for good measure. A cake that is a bit more involved to make, but she is worth it.

Goes without saying, but if you can find already made vegan condensed milk, just get that and weigh out the necessary quantity. Where I live, it's not always readily available, so this is my way of making this cake happen.

On a final note, I did not add any vanilla to my sweetened condensed milk because the oat milk I used already had vanilla added. If yours is plain or homemade, do add a bit of vanilla along with the block butter.

Ingredients
For the homemade vegan sweetened condensed milk
500 millilitres oat milk
200 grams granulated sugar
20 grams vegan block butter
For the no-bake brownie base
70 millilitres espresso, freshly pulled
65 grams granulated sugar
75 grams vegan block butter
65 grams dark chocolate (75%)
150 grams vegan vanilla biscuits, finely ground
1 teaspoon vanilla bean paste
For the peanut butter ice cream layer
170 grams prepared vegan sweetened condensed milk
220 millilitres vegan double cream
100 grams creamy peanut butter
1 teaspoon vanilla bean paste
big pinch of salt
For the Nutella ice cream layer
170 grams prepared vegan sweetened condensed milk
220 millilitres vegan double cream
150 grams roasted hazelnuts
150 grams dark chocolate (75%)
20 grams vegan block butter
½ teaspoon vanilla bean paste
For the chocolate glaze
40 grams dark chocolate (75%)
60 millilitres vegan double cream
10 grams vegan block butter

Preparation

Start by making the homemade vegan sweetened condensed milk.

Take a large saucepan and pour in the oat milk. Tip in the sugar, mix, and place it over medium heat. Let it slowly heat up and start to boil. There is no need to rush this step.

Once it starts to boil, stir and reduce the heat slightly. Let it simmer for about 40-45 minutes, stirring occasionally, or until it reduces to half. The milk will change its colour to deep cream and it will actually start to become more fragrant.

Remove from the heat, transfer to a clean bowl, add in the vegan block butter, and combine well with an immersion blender. Let it cool down to room temperature, and then place in the refrigerator to cool completely.

While the condensed milk is cooling, make the chocolate espresso brownie base.

Add the chopped chocolate, diced vegan butter, granulated sugar, and vanilla into a medium saucepan, and melt everything over medium heat. Once melted, remove from heat, add in the freshly pulled espresso, mix it through, and add in the ground biscuits. Mix until uniform and smooth. Place a medium cake ring (18 cm) on the serving platter, line it with a tall strip of acetate, as the cake will be tall, and press the brownie mixture evenly, forming a base. Place the platter in the refrigerator until ready to assemble.

Once everything is ready, proceed to assemble and layer the cake.

Whip the vegan double cream in a large bowl until soft peaks form and place the bowl in the refrigerator. Weigh 170 grams of the sweetened condensed milk, add in the peanut butter, vanilla, and salt, and whip until smooth and blended. Add this to the previously whipped vegan cream, and mix on the highest setting until smooth and creamy. It will resemble frosting at this point.

Take the cake platter out of the refrigerator, add the peanut butter ice cream, level it as much as possible, and place it in the freezer for about 30 minutes.

While the peanut butter layer is setting in the freezer, place the hazelnuts in the blender and blend until a paste forms. If you want, you can leave it a bit coarser, for some texture. Melt the dark chocolate, vegan butter, and vanilla, and add them to the hazelnut paste. Blend until fully combined and let it cool down to room temperature.

Once the surface of the peanut butter layer has somewhat firmed up, whip the vegan cream until soft peaks form, and separately blend the hazelnut chocolate mixture previously made with the rest of the homemade condensed milk. Add them to the whipped cream and mix on the highest setting until smooth. This layer will be softer.

Spread it gently over the peanut butter ice cream, cover the top with a round of baking parchment, and let it freeze completely overnight. This is a tall cake and it will need time to freeze through.

The next day, when ready to serve, take the cake out of the freezer and let it stand at room temperature for about 15 minutes. This way it will be easier to slice.

Just before serving, melt together the chocolate with the vegan cream and butter, quickly glaze the top of the cake, and serve as soon as the glaze sets. Yields 20 rich servings or up to 30 more modest ones.

VEGAN MILK CHOCOLATE ALMOND WAFERS

When it comes to wafers and wafer bars, I can say, with my hand on my heart, that those are the first thing that disappears from my dessert platters. There is something so satisfying in the combination of the crunch and smoothness of the filling that simply makes them irresistible. And speaking of the crunch, the wafer layers themselves have varying intensities of crunchiness, which only adds to more satisfaction in every bite.

I honestly love them and consider them the epitome of traditional two-bite desserts. Incredibly simple and easy to prepare, they keep well even at room temperature, presuming your kitchen is not too hot, and they are a dream to transport and gift. Literally, the best of the best.

These feature one of my personal favourite combinations as of lately, vegan milk chocolate and almonds. Even though I am partial to dark chocolate, from time to time, something is just right for that second morning coffee.

If you are new to wafers, you can use a cake frame and close it tightly around the wafer sheet, to make sure the filling stays in place. That is purely optional, of course. Simply make sure that the side with the coarser pattern is facing up so all of those indentations get nicely filled up, and that is all.

The only advice I have about them is not to fill the wafer sheets when the filling is hot, as they will turn soggy and chewy, which is not pleasant; and if you believe your filling is a bit too runny for your liking, add a tablespoon or two more of ground biscuits. And of course, it goes without saying, if you like a bit of rum with this combination, feel free to add a tablespoon of dark rum or a teaspoon of rum flavouring, if serving these to children.

Ingredients
300 millilitres soy or almond milk
150 grams granulated sugar
200 grams vegan block butter, diced
1 teaspoon vanilla bean paste
1/2 teaspoon almond extract, optional
150 grams vegan milk chocolate, chopped
200 grams ground toasted almonds
400 grams ground vegan vanilla biscuits
5 small wafer sheets (18x36 cm)

Preparation

Pour the soy milk into a heavy, deep pot, add in the sugar, diced vegan butter, vanilla, and almond extract, and place it over medium-high heat. Let everything melt together slowly, without coming to a boil. Once everything is melted, add in the vegan milk chocolate, and stir until melted, once again making sure it is not boiling.

As soon as everything is melted, remove it from the heat and add in the almonds. Mix them through well, and then add in the ground biscuits. Mix very well, either with a wooden spoon or a sturdy spatula, and leave it for about 10-15 minutes, so it can cool down. Stir it from time to time as it cools, so it cools down evenly.

Once barely lukewarm, place the first wafer sheet on the serving platter, coarser side up. If using a cake frame, close it around it. Add a quarter of the filling and spread it evenly. Add another wafter sheet in the same fashion, and continue stacking until everything is used up. Top with the fifth wafer sheet, press gently with both palms so everything sets, and then place something heavy on top, like a 1-litre carton of milk or a full 1-kg bag of sugar on top, so it sets firmly.

Place the platter somewhere cool, but not in the refrigerator, so they don’t get soggy. They are best after at least 8 hours, but you can slice them even after 4 hours if you are in a hurry. Yields 32 large wafer bars or up to 72 small ones.

VEGAN STRAWBERRY COCONUT TRUFFLES

When we talk about comfort food, often the mind wanders to homemade soups and stews, or even freshly baked bread, but there is another side to the world of comfort foods - desserts. While we all start from that one gem that forever holds a special place, like doughnuts do for me, overtime, other desserts find their rightful place to our hearts. Bonbons and truffles are one of them, and for a good reason.

I often emphasise just how much I love truffles, and that I find them to be the perfect party treat. Often quick and easy to make, incredibly convenient to transport, and loved by many. They are also often associated with special occasions and enjoyment with our loved ones. That very connection to celebration, joy, and community adds an emotional layer to any comfort food, truffles included.

These little beauties feature one of my favourite dessert combinations - strawberries and coconut. Made from fresh strawberries, vegan white chocolate, and plenty of coconut, they truly are a two-bite wonder. And they can be decorated to fit any occasion, from the everyday sweets' platter, to a gorgeous little themed gathering. The options are limitless and they all pair well with coffee.

Being entirely vegan, they will keep very well for up to five days in the refrigerator, especially if coated in chocolate. If you choose any other way to decorate them, be it a simple chocolate drizzle or desiccated coconut; do keep them in a tightly sealed container, so they don't dry out.

Ingredients
300 grams strawberries, fresh or defrosted
40 grams cornflour
1 tablespoon freeze-dried strawberries, ground and sifted, optional
2 teaspoons vanilla bean paste
100 grams vegan white chocolate
75 grams vegan block butter
100 grams desiccated coconut
150 grams vegan white chocolate, for coating

Preparation

Add the strawberries to a blender and let it run for a few moments, so the fruit releases some of its liquid. Stop the blender, scrape down the sides, add in the cornflour, freeze-dried strawberries, and vanilla, and blend until completely smooth. Pour the batter into a heavy saucepan and place it over medium heat, letting it slowly heat up. Start whisking as soon as it starts to simmer, and cook, stirring constantly, for 2-3 minutes, until thickened, glossy and smooth.

Remove the cooked fruit custard from the heat and add in the chopped vegan white chocolate and the diced vegan block butter. Whisk vigorously until it all comes together. If desired, use an immersion blender. Once smooth, add in the desiccated coconut, and fold it through. By now, the batter will be somewhat cool to the touch, and able to hold its shape. Working quickly, take out small scoops of the batter, around 20 grams or so, roll into truffles, and them on a platter lined with baking parchment. Place them in the refrigerator for at least 2 hours.

Once firm and ready, melt and temper the chocolate, if desired, dip and decorate each truffle, and arrange them back on the platter. If double-dipping, you will need more chocolate than indicated in the recipe. The chocolate coating should set up fairly quickly, as the truffles are cold, and they can be served immediately. Yields about 30 medium truffles.

VEGAN GINGERBREAD HAZELNUT ESPRESSO CHEESECAKE

It is not a secret that gingerbread cookies are my absolute favourites and have been since childhood, and it really isn't a surprise that they or the spice blend are found in many of my recipes. That timeless mix of cinnamon, cloves, ginger, and nutmeg just says winter comfort.

Although this is a petite cheesecake with just four generous servings, it is absolutely rich and luxurious and it can definitely be served in smaller slices. It also slices marvellously, almost resembling a mousse cake.

My tips for success.

If your nougat is still somewhat firm, you can place it in a microwave for no longer than 10 seconds, maybe not even that, just to soften it further without melting it or getting it so warm it melts the vegan cream cheese. It is better to simply leave it at room temperature for longer, but if in a rush, microwaving will also work well.

As for the Biscoff biscuits, you can definitely add more, up to 50 grams. It will provide even more structure to the cheesecake, and infuse it with its delightful aroma.

On a final note, if you wish, you can additionally soak the cake base with some fresh espresso or even vegan hazelnut latte, for some added flavour. It would be also amazing with some additional hazelnuts stirred through the batter, as well.

Ingredients
For the gingerbread espresso base
50 grams plain flour
¼ teaspoon baking soda
35 grams vegan honey, dandelion or apple
1 tablespoon vegetable oil
1 teaspoon vanilla bean paste
½ teaspoon apple cider vinegar
½ teaspoon instant espresso powder
40 millilitres warm water
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
For the hazelnut cheesecake
120 grams soft hazelnut nougat, at room temperature
100 grams vegan cream cheese
200 millilitres vegan double cream
30 grams Biscoff Lotus biscuits, finely crushed
2 levelled tablespoons unsweetened cocoa powder
½ teaspoon vanilla bean paste

Preparation

Start by making the cake, as it needs to be completely cool to the touch before adding the filling. Let the oven preheat to 180°C and line a small round cake pan (13 cm in diameter) with baking parchment; bottom and sides. Take a medium bowl and pour in the vegan honey, oil, vanilla, vinegar, instant espresso, and warm water, and whisk them vigorously until combined. Sift the plain flour, baking soda, and all the spices into the honey mixture, and whisk everything together until just blended.

As soon as the batter is ready, pour it into the prepared pan, tap a few times on the counter to pop any air bubbles, and bake immediately in a preheated oven, at 180°C, for 8-10 minutes, checking for doneness early. As soon as a toothpick inserted into the centre comes out clean, the cake is done. Remove it from the oven and let it cool down in the pan.

Once the cake is cool, proceed to make the cheesecake. Place the softened nougat in a medium bowl, add in the crushed Biscoff biscuits and the cocoa powder and stir them through. Add in the vegan cream cheese and the vanilla, and mix everything together with a spoon. Separately, whip the vegan double cream until very soft peaks form. Add the nougat to the whipped cream, and start blending on low until almost firm peaks form. Turn the speed up to the highest, and whip until very firm peaks form.

Place the cooled cake onto a small serving platter, close a cake ring around it, and line it with a tall strip of acetate. Spread the cheesecake over the cake base, level the top, and let it stand in the refrigerator for at least 8 hours, to firm up. Serve with dark chocolate shavings and strong coffee. Yields 4 large servings or 6 smaller ones.

VEGAN COFFEE ALMOND HAZELNUT TRUFFLES

The holiday season is almost here, and what better way to show love than with a platter of homemade truffles. Tiny and sweet, they are the perfect addition to any gathering, right down to the everyday seasonal brunch. And with the timeless combination of gorgeous toasted almonds and hazelnuts, intense espresso, and that little cheeky addition of cocoa powder, one can never go wrong, regardless of the occasion.

My tips for success.

As mentioned in the recipe itself, not every biscuit is the same, and some are inevitably drier in texture than others. Depending on the specific biscuit, you might actually have to add a bit more so the truffles hold their shape nicely.

It is best to add them in gradually, mixing and folding, so they don't end up dry. If that happens, however, all is not lost. Add in a splash of almond milk, and they will be perfectly soft once again.

You can mix and match the nuts added, definitely, using all almonds or all hazelnuts, however you like. I like to add some of them chopped, for a nice little crunch, but roughly ground ones work just as well.

On a final note, if you want, you can coat them in vegan milk or dark chocolate instead of chopped nuts. You will need about 100-120 grams of chocolate and maybe a tablespoon of vegetable oil, depending how thick the chocolate is once melted.

Ingredients
75 grams vegan block butter
50 grams almond milk
1 teaspoon vanilla bean paste
50 grams icing sugar, sifted
10 grams unsweetened cocoa powder, sifted
2 heaping teaspoons instant espresso powder
80 grams plain vegan vanilla biscuits, finely ground
40 grams toasted almonds, finely ground
60 grams toasted hazelnuts, finely chopped
100 grams toasted hazelnuts, for the decoration

Preparation

Take a medium saucepan and add in the vegan butter, almond milk, vanilla, icing sugar, and cocoa powder, and place it over medium heat. Let the mixture heat up slowly, without coming to a boiling point.

Once everything is melted, add in the espresso powder, remove from the heat, and stir until combined. While the mix is still hot, add in the ground and chopped nuts, and start adding in the ground biscuits, mixing and folding as you add. Depending on the specific biscuit used, you may not use the whole quantity, or you might need a bit more. It is always handy to have a bit more biscuits when making this type of truffles.

Once combined, let it cool down until you can shape it into truffles. You can either let it stand at room temperature for about 15-20 minutes, or in the refrigerator for 5-10 minutes, but not longer than that.

Take out small portions, around 15 grams per one truffle, shape them into little spheres, and immediately roll in the chopped hazelnuts. That way, they will stick nicely. Arrange them on a plate or platter lined with baking parchment and place the platter in the refrigerator for at least 4 hours. Keep refrigerated until serving time. Yields 23-25 small truffles, 15 grams each.