Vegan puff pastry twists with marmite and tahini. Say that ten times fast. If you can do it without messing up, you get to eat one!
I’m kidding! Of course you can eat one, no strings attached. But you’ll have to make them, first. Are you up to the challenge?
Actually, there’s not much of a challenge to speak of. Luckily for you, these puff pastry twists are ridiculously easy to make. They’ll take you just 15 minutes to prepare, and 20 minutes to bake. And the best part is that they look super impressive, too.
Seriously, these puff pastry twists look at least 5x fancier than they really are. Who doesn’t love a secretly easy, impressive looking bake?
And the last thing? They taste incredible, of course. Creamy, salty and nutty, with a delightful, satisfactory crunch to boot. Are you on board?
Okay, good! Here’s how you can make them.
Healthy banana bread lovers, this one is for you. This is YOUR moment.
Well. It’s mostly your moment- but in truth, you don’t even need to be into healthy desserts to enjoy this incredible banana bread. It’s for everyone.
…How do I know? I took it into work a couple of weeks ago -into an office full of sugar lovers- and they gobbled this up faster than you can say ‘refined sugar free’. There were some very surprised looks when I told people it contained oat flour and maple syrup instead of white flour and sugar.
Vegan Snowballs. Because winter continues to lurk, the gloomy weather looks set to stay and a New Year’s to do list as long as my arm awaits. I figure I may as well be making the best of it all with this delicious, portable snack that just so happens to taste like Christmas.
I’ve been having a love affair with these dark chocolate, date and ginger cookies. They are JUST what I’ve been looking for.
You know: sweet-but-not-too-sweet, gooey, delicious, comforting, foodgasmic, healthy, melt in your mouth…
Wait- what?! Rewind. HEALTHY, you say?
Oh, yes, my friends. Healthy cookies that taste damn delicious. Mmmmmmhmm. I’m very excited too. These oaty, nutty, fruity cookies have some competition.
I know what you’re thinking.
‘Molly, a banana, peach and pomegranate fruit salad has no business flaunting it’s delicious summery flavours around the blog now that Autumn is upon us.’
And… I know, I know. You’re probably right. But I couldn’t resist posting this- it’s just too damn delicious to not be shared.
Hi friends! Molly here. Yes- I’m still alive!!!
I’m so excited to finally be bringing you a new post after taking a little break from blogging these last few weeks. I think you’re going to LOVE these peach and apricot summer snack bars.
*sings* If you like Pina Colada’s, and getting caught in the raiiiin…
I’m sorry. It had to be done. Is there a person alive who can think of a Pina Colada and not get that song immediately stuck in their head? If there is, I’d like to meet them and discover their secrets.
Hello, you lovely lot.
Today we’re talking chocolate orange cheesecakes. Mini vegan ones!!!
Remember a few weeks ago, I told you about my new found love for raw vegan desserts? I went the rich, decadent route with this divinely moreish chocolate and chestnut cheesecake, and then took a trip to the tropics with this tropical mango, pineapple and passionfruit cheesecake. But my appetite has not yet been satiated. I’m still at it, and I think my latest creation, these mini vegan chocolate orange cheesecakes, really take the biscuit.